Citrus medica and mulberry blood replenishing tea and preparation method thereof

Abstract

The invention relates to the technical field of blood replenishing tea, in particular to citron and mulberry blood replenishing tea and a preparation method thereof, and the citron and mulberry blood replenishing tea comprises the following components in parts by weight: 2-4 parts of citron peel powder; 6-10 parts of mulberry fruit dry powder; 3-5 parts of longan pulp powder; 4-6 parts of red date powder; 0.1 to 0.3 part of vitamin C; 0.05 to 0.15 part of citric acid; the bioavailability of the iron element is remarkably improved and is improved by 50% or above compared with that of a traditional formula; the stability of the active ingredients is greatly enhanced, and the shelf life is prolonged to 12 months or above; the oxidation resistance is remarkably improved, and the DPPH removal rate is increased by 30% or above; the taste is obviously improved, and the bitter and astringent problem of the traditional blood-enriching tea is overcome; through the synergistic effect of multiple active ingredients, the comprehensive effects of enriching blood, nourishing blood and activating blood are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of blood-enriching tea, in particular to citron and mulberry blood-enriching tea and a preparation method thereof. Background Art

[0002] In recent years, as people pay more and more attention to health, the demand for natural blood-enriching health products has continued to grow. Although traditional blood-enriching prescriptions have certain efficacy, they have problems such as low bioavailability, poor stability, and poor taste. Currently, the common blood-enriching teas on the market are mainly based on single Chinese medicinal materials, such as mulberry tea and angelica tea. Although they are simple and easy to use, they often fail to give full play to the advantages of Chinese medicine compatibility.

[0003] In the prior art, there have been studies that have attempted to combine a variety of Chinese medicinal materials with blood-tonifying effects, such as mulberry, wolfberry, and angelica. However, these solutions still have many shortcomings: first, the processing of the raw materials is relatively extensive, and the effective ingredients cannot be fully released and protected; second, the preparation process is simple, and the traditional hot water soaking method is mostly used, resulting in a large loss of heat-sensitive nutrients; third, the regulation of key factors such as pH value and iron valence is insufficient, which affects the bioavailability of the product; finally, the shelf life of the product is generally short, and the active ingredients are prone to oxidative degradation. Summary of the invention

[0004] The present invention aims to solve the above technical problems and develop an efficient, safe and stable citron and mulberry blood-tonifying tea through innovative formula design and advanced preparation technology. The core of the present invention is to deeply understand and fully utilize the synergistic effect between the components, especially the unique compatibility of citron and mulberry.

[0005] The object of the present invention is to provide citron and mulberry blood-tonifying tea, which comprises the following components by weight:

[0006] 2-4 parts citron peel powder;

[0007] 6-10 parts of mulberry fruit powder;

[0008] 3-5 parts of longan pulp powder;

[0009] 4-6 portions of red date powder;

[0010] Vitamin C 0.1-0.3 parts;

[0011] Citric acid 0.05-0.15 parts;

[0012] 1-2 parts of β-cyclodextrin.

[0013] Preferably, the particle size of the citron peel powder is ≤50 μm.

[0014] Preferably, the mulberry fruit powder is prepared by low-temperature wall-breaking technology.

[0015] Preferably, the longan pulp powder is treated with β-cyclodextrin embedding.

[0016] The preparation method of the citron and mulberry blood-tonifying tea comprises the following steps:

[0017] (1) Raw material pretreatment:

[0018] a) washing the citron peel, drying it at 25-30° C. and 40-50% relative humidity for 24-48 hours, and then chopping it;

[0019] b) washing the fresh mulberry fruits and freeze-drying them at a temperature of -40°C for 24-36 hours;

[0020] c) removing the longan shell and taking out the pulp;

[0021] d) removing the pits of red dates;

[0022] (2) Crushing process:

[0023] a) placing the pretreated citron peel in an ultrafine grinder at a speed of 8000-12000 rpm, grinding for 5-10 minutes, and passing through a 60-mesh sieve to obtain ultrafine citron powder with a particle size of ≤50 μm;

[0024] b) placing the pretreated mulberries in liquid nitrogen (-196° C.), using a low-temperature pulverizer at a speed of 6000-8000 rpm, pulverizing for 3-5 minutes, and passing through an 80-mesh sieve;

[0025] C) pretreated longan pulp and red dates are placed in a common pulverizer at normal temperature, and rotating speed is 5000-7000rpm, pulverized for 2-4 minute, and passed through a 40 mesh sieve;

[0026] (3) β-cyclodextrin embedding process:

[0027] a) dissolving 1-2 parts of β-cyclodextrin in 20-30 parts of deionized water, stirring and dissolving at 60-70° C.;

[0028] b) 3-5 parts of longan pulp powder are dispersed in 10-15 parts of 95% ethanol, and ultrasonically treated for 10-15 minutes at a power of 300W and a frequency of 40kHz;

[0029] c) slowly adding the liquid obtained in step b) into the solution obtained in step a), and stirring at 70-80° C. for 2-3 hours;

[0030] d) removing ethanol by evaporation under reduced pressure, and then spray drying, with a feed temperature of 150-160° C. and a discharge temperature of 70-80° C., to obtain an embedded product;

[0031] (4) Mixing and extraction:

[0032] a) weighing the components according to the formula of claim 1 and mixing them uniformly;

[0033] b) adding 50-60 parts of deionized water and soaking at 45°C for 10-15 minutes;

[0034] c) raising the temperature to 85° C. and performing ultrasound-assisted extraction at a power of 300 W and a frequency of 40 kHz for 15-20 minutes;

[0035] d) Rapidly heat to 98-100°C and maintain for 1-2 minutes for instant sterilization;

[0036] e) vacuum concentration to 1 / 3 of the original volume;

[0037] (5) pH adjustment: add 0.05-0.15 parts of citric acid to adjust the pH to 5.2-5.8;

[0038] (6) Adding vitamin C: slowly add 0.1-0.3 parts of vitamin C powder at 40-45°C with stirring until it dissolves evenly;

[0039] (7) Finished product preparation:

[0040] a) performing vacuum freeze drying at a temperature of -50°C and a vacuum degree of ≤10Pa for 24-36 hours;

[0041] b) The dried product was crushed and passed through a 60-mesh sieve to obtain a finished powder.

[0042] Preferably, the ultrasound-assisted extraction and microwave heating described in step (4)c are carried out simultaneously, wherein the microwave power is 300-800W.

[0043] Preferably, during the spray drying process described in step (3)d, the difference between the feed temperature and the discharge temperature is controlled within the range of 70-90°C.

[0044] Preferably, during the low-temperature pulverization process described in step (2) b, liquid nitrogen vapor at -190°C to -180°C is continuously introduced into the feed port of the pulverizer.

[0045] Preferably, during the vacuum reduced pressure concentration process described in step (4)e, the concentration temperature is controlled at 50-60°C and the vacuum degree is 0.05-0.08MPa.

[0046] Preferably, the method further comprises a packaging step after step (7) b: filling the finished powder into an aluminum foil composite bag, evacuating the bag to a residual gas content of ≤0.5%, filling the bag with nitrogen to an internal pressure of 0.02-0.05 MPa, and then sealing the bag.

[0047] The innovative features and technical effects of the present invention are mainly reflected in the following aspects:

[0048] From a molecular perspective, the limonin in citron forms a special complex with the iron ions in mulberry. This complexation not only improves the stability of iron, but also significantly enhances its bioavailability. At the same time, the abundant flavonoid compounds in citron (such as hesperidin) form a π-π stacking effect with the anthocyanins in mulberry through their 5-hydroxyl and 3',4'-o-dihydroxyl structures, further stabilizing the active ingredients.

[0049] In terms of preparation technology, the present invention adopts an innovative method combining ultrafine grinding and low-temperature wall breaking technology. Ultrafine grinding (particle size ≤ 50 μm) significantly increases the specific surface area of ​​citron peel, which is conducive to the release of volatile oils and flavonoids. Liquid nitrogen low-temperature wall breaking technology (-196°C) maximizes the retention of heat-sensitive anthocyanins in mulberries. The synergistic application of these two technologies not only improves the extraction rate of effective ingredients, but also unexpectedly enhances the bioavailability of these ingredients.

[0050] The introduction of β-cyclodextrin encapsulation technology is another key innovation. The unique barrel-shaped structure of β-cyclodextrin can form inclusion complexes with a variety of active ingredients, which not only improves stability but also achieves a sustained release effect. In particular, the inclusion complex formed by β-cyclodextrin and limonin in citron unexpectedly improves the taste of the product and solves the bitterness problem of traditional blood-enriching tea.

[0051] The present invention also establishes a precise pH-temperature dual response system. By controlling the pH in the range of 5.2-5.8, a microenvironment conducive to the stable existence of Fe2+ is created. This not only optimizes the absorption conditions of iron, but also unexpectedly enhances the stability of vitamin C, forming a synergistic system.

[0052] The application of ultrasonic and microwave synergistic extraction technology further enhances the innovation of the present invention. The combination of ultrasonic cavitation effect and microwave's rapid and uniform heating characteristics not only improves the extraction efficiency, but also protects the heat-sensitive components to the greatest extent. This innovative process makes the present invention far superior to traditional methods in retaining active ingredients.

[0053] In summary, the present invention has successfully solved many problems existing in traditional blood-enriching tea through multi-dimensional innovation. Its significant beneficial effects include:

[0054] 1. The bioavailability of iron is significantly improved, more than 50% higher than the traditional formula;

[0055] 2. The stability of active ingredients is greatly enhanced, and the shelf life is extended to more than 12 months;

[0056] 3. The antioxidant capacity is significantly improved, and the DPPH clearance rate is increased by more than 30%;

[0057] 4. The taste is significantly improved, overcoming the bitterness of traditional blood-replenishing tea;

[0058] 5. The synergistic effect of multiple active ingredients achieves the comprehensive effects of replenishing blood, nourishing blood and activating blood circulation.

[0059] These innovative achievements not only promote the technological progress in the field of functional tea drinks, but also provide new ideas and methods for the modernization of traditional Chinese medicine. The success of this invention marks that the research and development of natural blood-enriching health products has entered a new stage, which has important theoretical significance and practical application value. DETAILED DESCRIPTION

[0060] The compatibility mechanism of the citron and mulberry blood-tonifying tea and the preparation method thereof profoundly embodies the essence of traditional Chinese medicine and pharmacy, while ingeniously integrating modern food science and pharmaceutical technology, showing multi-level synergistic effects and unexpected technical effects.

[0061] First of all, from the perspective of Chinese medicine compatibility theory, this prescription adopts the principle of "monarch, minister, assistant and envoy":

[0062] 1. Sovereign drug: Mulberry is the sovereign drug, sweet and mild in nature, enters the liver and kidney meridians, nourishes yin and blood, promotes fluid production and moistens dryness. Mulberry is rich in anthocyanins, iron and polysaccharides, and is the core ingredient for blood tonic.

[0063] 2. Assistant medicine: Citron is an assistant medicine, warm in nature, belongs to the spleen and stomach meridian, and regulates qi and strengthens the spleen. The limonin and flavonoids in citron not only enhance the blood-tonifying effect of mulberry, but also play a role in regulating qi and activating blood circulation.

[0064] 3. Auxiliary drugs: Longan pulp and red dates are used as adjuvants. They are warm in nature, belong to the spleen meridian, and replenish qi and blood. These two herbs not only enhance the overall blood-replenishing effect, but also can harmonize the other drugs.

[0065] 4. Assistant drugs: Vitamin C and citric acid act as assistant drugs to guide the drug into the meridians and enhance absorption.

[0066] This combination not only reflects the relationship of "mutual support" and "mutual use", but also cleverly avoids "mutual fear" and "mutual hatred". In particular, the combination of citron and mulberry can both nourish blood and regulate qi, reflecting the Chinese medicine theory that "the liver is responsible for storing blood, and the spleen is responsible for regulating blood", achieving the effect of treating both the symptoms and the root cause.

[0067] From the perspective of modern pharmacology, the present invention exhibits multiple unexpected synergistic effects:

[0068] 1. Iron chelation enhancement: The limonin in citron forms a special chelate with the iron ions in mulberry. This chelation not only improves the stability of iron, but also unexpectedly enhances its bioavailability. Experiments show that the iron absorption rate of this chelate is more than 50% higher than that of pure inorganic iron.

[0069] 2. Antioxidant synergistic effect: Citron flavonoids (such as hesperidin) and mulberry anthocyanins form a stable complex through intermolecular π-π stacking. This complex not only improves the stability of each, but also produces a synergistic antioxidant effect beyond expectations. The DPPH free radical scavenging ability is more than 30% higher than the theoretical calculated value.

[0070] 3. The relationship between pH regulation and iron absorption: By precisely controlling the pH in the range of 5.2-5.8 with citric acid, not only a microenvironment conducive to the stable existence of Fe2+ is created, but it is also unexpectedly found that this pH range has a significant promoting effect on the stability of vitamin C. This dual effect greatly improves the absorption and utilization rate of iron.

[0071] 4. Interaction between polysaccharides and iron: The polysaccharides in mulberries and red dates form soluble complexes with iron ions. This complex not only increases the solubility of iron, but also unexpectedly proves to be able to prolong the residence time of iron in the small intestine, thereby further improving the absorption rate of iron.

[0072] 5. Multiple effects of β-cyclodextrin encapsulation technology: β-cyclodextrin can not only encapsulate the volatile oil components in citron, but also form inclusion complexes with limonin. This inclusion complex not only improves the stability of the active ingredients, but also unexpectedly improves the taste of the product, solving the bitterness problem of traditional blood-enriching tea. At the same time, the sustained release effect of β-cyclodextrin allows the active ingredients to continue to play a role in the body.

[0073] 6. Synergistic effect of ultrafine grinding and low temperature wall breaking: Ultrafine grinding (≤50μm) significantly increases the specific surface area of ​​citron peel, while liquid nitrogen low temperature wall breaking (-196℃) maximizes the retention of heat-sensitive components in mulberry. The combination of these two technologies not only improves the extraction rate of effective ingredients, but also unexpectedly finds that the refined particles are more easily absorbed by the small intestine, further improving bioavailability.

[0074] 7. Unique advantages of ultrasonic and microwave synergistic extraction: The combination of ultrasonic cavitation effect and microwave rapid and uniform heating not only improves the extraction efficiency, but also protects the heat-sensitive components to the maximum extent. Especially for the extraction of anthocyanins, this method increases the effective ingredient retention rate by more than 40% compared with traditional hot water extraction.

[0075] 8. Balanced regulation of the four properties and five flavors: The clever combination of warm herbs (citron, longan, red dates) and neutral herbs (mulberry) in this prescription can warm the spleen and stomach without being too dry and hot. At the same time, the combination of sweetness (mulberry, red dates) and sourness (citron) can both nourish and astringe, reflecting the theory of "sweetness and acidity transforming yin", achieving the effect of nourishing without being greasy, astringing without being astringent.

[0076] 9. Meridian synergy: All the herbs in this prescription belong to the spleen meridian, which reflects the blood-tonifying theory of "taking spleen as the basis". In particular, citron belongs to the spleen and stomach meridians, which can strengthen the spleen and regulate qi, lay the foundation for blood tonification, and reflect the concept of "qi is the commander of blood".

[0077] 10. Toxicity-resolving effects: Although each single herb has no obvious toxicity, long-term and large-scale consumption of mulberry may cause diarrhea. The astringent effect of citron in this prescription can just alleviate this side effect, reflecting the toxicity-resolving effects of the combination.

[0078] In summary, the present invention achieves multiple synergistic effects at the molecular, cellular and overall levels through exquisite compatibility and advanced preparation technology. These effects not only greatly improve the blood-enriching effect and bioavailability of the product, but also achieve unexpected positive effects in terms of stability, taste and safety. The success of the present invention is not only an innovative application of traditional Chinese medicine theory, but also a model of the perfect combination of modern technology and traditional wisdom, providing new ideas and methods for the research and development of functional foods and modern Chinese medicine.

[0079] Example 1

[0080] The present embodiment provides a citron and mulberry blood-enriching tea and a preparation method thereof. The blood-enriching tea comprises the following components by weight: 2 parts of citron peel powder, 6 parts of mulberry dried fruit powder, 3 parts of longan pulp powder, 4 parts of red date powder, 0.1 parts of vitamin C, 0.05 parts of citric acid and 1 part of β-cyclodextrin.

[0081] The preparation method of the citron and mulberry blood-tonifying tea comprises the following steps:

[0082] First, pre-treat the raw materials. Wash the citron peel, dry it at 25°C and 40% relative humidity for 24 hours, and then chop it. Wash the fresh mulberry fruit and freeze-dry it at -40°C for 24 hours. Remove the longan shell and take out the pulp. Remove the red date pit.

[0083] Secondly, the crushing process is carried out. The pretreated citron peel is placed in an ultrafine grinder at a speed of 8000rpm, crushed for 5 minutes, and passed through a 60-mesh sieve to obtain a citron ultrafine powder with a particle size of 50μm. The pretreated mulberry is placed in liquid nitrogen (-196℃), and a low-temperature grinder is used at a speed of 6000rpm, crushed for 3 minutes, and passed through an 80-mesh sieve. The pretreated longan meat and red dates are placed in an ordinary grinder at room temperature, the speed is 5000rpm, crushed for 2 minutes, and passed through a 40-mesh sieve.

[0084] Then, the β-cyclodextrin embedding process was carried out. 1 part of β-cyclodextrin was dissolved in 20 parts of deionized water and stirred at 60°C to dissolve. 3 parts of longan pulp powder were dispersed in 10 parts of 95% ethanol and ultrasonically treated for 10 minutes at a power of 300W and a frequency of 40kHz. The longan pulp powder suspension was slowly added to the β-cyclodextrin solution and stirred at 70°C for 2 hours. The ethanol was removed by reduced pressure evaporation, and then spray drying was carried out, with a feed temperature of 150°C and a discharge temperature of 70°C to obtain an embedded product.

[0085] Next, mix and extract. Weigh each component according to the above formula and mix well. Add 50 parts of deionized water and soak at 45°C for 10 minutes. Raise the temperature to 85°C and perform ultrasonic-assisted extraction for 15 minutes at a power of 300W and a frequency of 40kHz. Rapidly heat to 98°C and maintain for 1 minute for instantaneous sterilization. Vacuum decompression and concentrate to 1 / 3 of the original volume, where the concentration temperature is 50°C and the vacuum degree is 0.05MPa.

[0086] Next, pH adjustment was performed by adding 0.05 parts of citric acid to adjust the pH to 5.2.

[0087] Then, add vitamin C. At 40°C, slowly stir and add 0.1 parts of vitamin C powder until it dissolves evenly.

[0088] Finally, the finished product is prepared. The mixed solution is subjected to vacuum freeze drying at a temperature of -50°C and a vacuum degree of 10 Pa for 24 hours. The dried product is crushed and passed through a 60-mesh sieve to obtain a finished powder.

[0089] Preferably, in an embodiment of the present invention, the finished powder is filled into an aluminum foil composite bag, which is evacuated to a residual gas content of 0.5%, filled with nitrogen to an internal pressure of 0.02 MPa, and then sealed.

[0090] Through the above preparation method, the limonin in citron peel forms a specific bond with the iron in mulberry, which improves the bioavailability of iron. At the same time, the β-cyclodextrin embedding technology not only improves the stability of longan polysaccharides, but also forms an inclusion complex with the limonin in citron, reducing bitterness and improving taste. The addition of vitamin C further promotes the absorption of non-heme iron, forms a stable complex with anthocyanins in mulberry, and improves the stability and bioavailability of anthocyanins.

[0091] Embodiment 2:

[0092] This embodiment provides another citron mulberry blood-enriching tea and a preparation method thereof. The blood-enriching tea comprises the following components by weight: 4 parts of citron peel powder, 10 parts of mulberry dried fruit powder, 5 parts of longan pulp powder, 6 parts of red date powder, 0.3 parts of vitamin C, 0.15 parts of citric acid and 2 parts of β-cyclodextrin.

[0093] The preparation method of the citron and mulberry blood-tonifying tea comprises the following steps:

[0094] First, pre-treat the raw materials. Wash the citron peel, dry it at 30°C and 50% relative humidity for 48 hours, and then chop it. Wash the fresh mulberry fruit and freeze-dry it at -40°C for 36 hours. Remove the longan shell and take out the pulp. Remove the red date pit.

[0095] Secondly, the crushing process is carried out. The pretreated citron peel is placed in an ultrafine grinder at a speed of 12000rpm, crushed for 10 minutes, and passed through a 60-mesh sieve to obtain a citron ultrafine powder with a particle size of 45μm. The pretreated mulberry is placed in liquid nitrogen (-196℃), and a low-temperature grinder is used at a speed of 8000rpm, crushed for 5 minutes, and passed through an 80-mesh sieve. The pretreated longan meat and red dates are placed in an ordinary grinder at room temperature, the speed is 7000rpm, crushed for 4 minutes, and passed through a 40-mesh sieve.

[0096] Then, the β-cyclodextrin embedding process was carried out. 2 parts of β-cyclodextrin were dissolved in 30 parts of deionized water and stirred at 70°C to dissolve. 5 parts of longan pulp powder were dispersed in 15 parts of 95% ethanol and ultrasonically treated for 15 minutes at a power of 300W and a frequency of 40kHz. The longan pulp powder suspension was slowly added to the β-cyclodextrin solution and stirred at 80°C for 3 hours. The ethanol was removed by reduced pressure evaporation, and then spray drying was carried out, with a feed temperature of 160°C and a discharge temperature of 80°C to obtain an embedded product.

[0097] Next, mix and extract. Weigh each component according to the above formula and mix well. Add 60 parts of deionized water and soak at 45°C for 15 minutes. Raise the temperature to 85°C, perform ultrasonic-assisted extraction for 20 minutes at a power of 300W and a frequency of 40kHz, and perform microwave heating at the same time with a microwave power of 800W. Rapidly heat to 100°C and maintain for 2 minutes for instantaneous sterilization. Perform vacuum decompression and concentration to 1 / 3 of the original volume, where the concentration temperature is 60°C and the vacuum degree is 0.08MPa.

[0098] Next, pH adjustment was performed by adding 0.15 parts of citric acid to adjust the pH to 5.8.

[0099] Then, add vitamin C. At 45°C, slowly stir and add 0.3 parts of vitamin C powder until it dissolves evenly.

[0100] Finally, the finished product is prepared. The mixed solution is subjected to vacuum freeze drying at a temperature of -50°C, a vacuum degree of 5 Pa, and a time of 36 hours. The dried product is crushed and passed through a 60-mesh sieve to obtain a finished powder.

[0101] Preferably, in an embodiment of the present invention, the finished powder is filled into an aluminum foil composite bag, which is evacuated to a residual gas content of 0.3%, filled with nitrogen to an internal pressure of 0.05 MPa, and then sealed.

[0102] In this embodiment, by increasing the ratio of citron peel powder and mulberry fruit powder, the blood-tonifying effect is further enhanced. At the same time, the amount of β-cyclodextrin is increased, the embedding effect of the active ingredients is enhanced, and the stability of the product is improved. The synergistic extraction of microwaves and ultrasound not only improves the extraction efficiency, but also avoids the destruction of heat-sensitive components to a certain extent.

[0103] Example 3

[0104] This embodiment provides a third citron and mulberry blood-enriching tea and a preparation method thereof. The blood-enriching tea comprises the following components by weight: 3 parts of citron peel powder, 8 parts of mulberry dried fruit powder, 4 parts of longan pulp powder, 5 parts of red date powder, 0.2 parts of vitamin C, 0.1 parts of citric acid and 1.5 parts of β-cyclodextrin.

[0105] The preparation method of the citron and mulberry blood-tonifying tea comprises the following steps:

[0106] First, pre-treat the raw materials. Wash the citron peel, dry it at 27°C and 45% relative humidity for 36 hours, and then chop it. Wash the fresh mulberry fruit and freeze-dry it at -40°C for 30 hours. Remove the longan shell and take out the pulp. Remove the red date pit.

[0107] Secondly, the crushing process is carried out. The pretreated citron peel is placed in an ultrafine grinder at a speed of 10000rpm, crushed for 7 minutes, and passed through a 60-mesh sieve to obtain a citron ultrafine powder with a particle size of 48μm. The pretreated mulberry is placed in liquid nitrogen (-196°C), and a low-temperature grinder is used at a speed of 7000rpm. It is crushed for 4 minutes and passed through an 80-mesh sieve, and liquid nitrogen vapor at -185°C is continuously introduced at the feed port of the grinder. The pretreated longan meat and red dates are placed in an ordinary grinder at room temperature, the speed is 6000rpm, crushed for 3 minutes, and passed through a 40-mesh sieve.

[0108] Then, the β-cyclodextrin embedding process was carried out. 1.5 parts of β-cyclodextrin were dissolved in 25 parts of deionized water and stirred at 65°C to dissolve. 4 parts of longan pulp powder were dispersed in 12 parts of 95% ethanol and ultrasonically treated for 12 minutes at a power of 300W and a frequency of 40kHz. The longan pulp powder suspension was slowly added to the β-cyclodextrin solution and stirred at 75°C for 2.5 hours. The ethanol was removed by evaporation under reduced pressure, and then spray drying was carried out, with a feed temperature of 155°C and a discharge temperature of 75°C to obtain an embedded product.

[0109] Next, mix and extract. Weigh each component according to the above formula and mix well. Add 55 parts of deionized water and soak at 45°C for 12 minutes. Raise the temperature to 85°C, and perform ultrasonic-assisted extraction for 17 minutes at a power of 300W and a frequency of 40kHz, while performing microwave heating at a microwave power of 550W. Rapidly heat to 99°C and maintain for 1.5 minutes for instantaneous sterilization. Perform vacuum decompression and concentration to 1 / 3 of the original volume, where the concentration temperature is 55°C and the vacuum degree is 0.065MPa.

[0110] Next, pH adjustment was performed by adding 0.1 parts of citric acid to adjust the pH to 5.5.

[0111] Then, add vitamin C. At 42°C, slowly stir and add 0.2 parts of vitamin C powder until it dissolves evenly.

[0112] Finally, the finished product is prepared. The mixed solution is subjected to vacuum freeze drying at a temperature of -50°C, a vacuum degree of 7 Pa, and a time of 30 hours. The dried product is crushed and passed through a 60-mesh sieve to obtain a finished powder.

[0113] Preferably, in an embodiment of the present invention, the finished powder is filled into an aluminum foil composite bag, which is evacuated to a residual gas content of 0.4%, filled with nitrogen to an internal pressure of 0.035 MPa, and then sealed.

[0114] In this embodiment, the retention rate of anthocyanins is further improved by continuously introducing liquid nitrogen vapor during the low-temperature crushing of mulberries. At the same time, the proportions of the components and the processing parameters are appropriately adjusted to achieve the best balance effect. The dosage of citric acid is moderate, which can not only adjust the pH, but also form a soluble complex with iron ions to improve the stability and absorption rate of iron.

[0115] Example 4

[0116] This embodiment provides a fourth citron and mulberry blood-enriching tea and a preparation method thereof. The blood-enriching tea comprises the following components by weight: 3.5 parts of citron peel powder, 9 parts of mulberry fruit powder, 4.5 parts of longan pulp powder, 5.5 parts of red date powder, 0.25 parts of vitamin C, 0.125 parts of citric acid and 1.75 parts of β-cyclodextrin.

[0117] The preparation method of the citron and mulberry blood-tonifying tea comprises the following steps:

[0118] First, pre-treat the raw materials. Wash the citron peel, dry it at 28°C and 47% relative humidity for 42 hours, and then chop it. Wash the fresh mulberry fruit and freeze-dry it at -40°C for 33 hours. Remove the longan shell and take out the pulp. Remove the red date pit.

[0119] Secondly, the crushing process is carried out. The pretreated citron peel is placed in an ultrafine grinder at a speed of 11000rpm, crushed for 8 minutes, and passed through a 60-mesh sieve to obtain a citron ultrafine powder with a particle size of 47μm. The pretreated mulberry is placed in liquid nitrogen (-196°C), and a low-temperature grinder is used at a speed of 7500rpm. It is crushed for 4.5 minutes and passed through an 80-mesh sieve, and liquid nitrogen vapor at -188°C is continuously introduced at the feed port of the grinder. The pretreated longan meat and red dates are placed in an ordinary grinder at room temperature, with a speed of 6500rpm, crushed for 3.5 minutes, and passed through a 40-mesh sieve.

[0120] Then, the beta-cyclodextrin embedding process was carried out. 1.75 parts of beta-cyclodextrin were dissolved in 27.5 parts of deionized water and stirred at 67.5°C to dissolve. 4.5 parts of longan pulp powder were dispersed in 13.5 parts of 95% ethanol and ultrasonically treated for 13.5 minutes at a power of 300W and a frequency of 40kHz. The longan pulp powder suspension was slowly added to the beta-cyclodextrin solution and stirred at 77.5°C for 2.75 hours. The ethanol was removed by evaporation under reduced pressure, and then spray-dried, with a feed temperature of 157.5°C and a discharge temperature of 77.5°C, to obtain an embedded product.

[0121] Next, mix and extract. Weigh each component according to the above formula and mix well. Add 57.5 parts of deionized water and soak at 45°C for 13.5 minutes. Raise the temperature to 85°C, and perform ultrasonic-assisted extraction for 18.5 minutes at a power of 300W and a frequency of 40kHz, while performing microwave heating at a microwave power of 675W. Rapidly heat to 99.5°C and maintain for 1.75 minutes for instantaneous sterilization. Perform vacuum decompression and concentration to 1 / 3 of the original volume, where the concentration temperature is 57.5°C and the vacuum degree is 0.0725MPa.

[0122] Next, pH adjustment was performed by adding 0.125 parts of citric acid to adjust the pH to 5.6.

[0123] Then, add vitamin C. At 43.5°C, slowly stir and add 0.25 parts of vitamin C powder until it dissolves evenly.

[0124] Finally, the finished product is prepared. The mixed solution is subjected to vacuum freeze drying at a temperature of -50°C, a vacuum degree of 6 Pa, and a time of 33 hours. The dried product is crushed and passed through a 60-mesh sieve to obtain a finished powder.

[0125] Preferably, in an embodiment of the present invention, the finished powder is filled into an aluminum foil composite bag, which is evacuated to a residual gas content of 0.35%, and filled with nitrogen to an internal pressure of 0.0425 MPa, and then sealed.

[0126] In this embodiment, the product performance is further optimized by slightly adjusting the proportion of each component and the processing parameters. The increased proportion of citron peel powder strengthens the effect of regulating qi and promoting blood circulation, while the moderately increased content of mulberry fruit dry powder enhances the blood-tonifying effect. The slightly increased amount of β-cyclodextrin improves the embedding efficiency of the active ingredients, thereby extending the shelf life of the product.

[0127] In addition, the ultrasonic and microwave synergistic extraction process in this embodiment adopts a medium-intensity parameter setting, which not only ensures the extraction efficiency, but also protects the heat-sensitive components to the maximum extent. The pH value is adjusted to 5.6, which is at the center of the optimal pH range of the present invention, creating ideal conditions for the stable existence of Fe2+, and is also conducive to subsequent absorption in the gastrointestinal tract.

[0128] Comparative Example 1:

[0129] This comparative example provides a citron mulberry tea, which has a composition similar to that of Example 1, but does not contain β-cyclodextrin and vitamin C. The specific components (by weight) are: 2 parts of citron peel powder, 6 parts of mulberry fruit powder, 3 parts of longan pulp powder, 4 parts of red date powder and 0.05 parts of citric acid.

[0130] The preparation method is substantially the same as that of Example 1, but the β-cyclodextrin embedding process and the step of adding vitamin C are omitted. In the mixing and extraction step, all raw material powders are directly mixed and then extracted.

[0131] This comparative example is intended to verify the effects of β-cyclodextrin embedding technology and vitamin C addition on product stability and iron absorption. By comparison with Example 1, it can be found that the application of β-cyclodextrin in the present invention significantly improves the shelf life of the product, extending it from 3 months to 12 months. At the same time, the addition of vitamin C increases the absorption rate of iron by about 25%, which may be because vitamin C not only promotes the absorption of non-heme iron, but also forms a stable complex with anthocyanins in mulberries, further enhancing the biological activity of the product.

[0132] Comparative Example 2:

[0133] This comparative example provides a mulberry blood-tonifying tea, the composition of which is based on Example 2, but does not contain citron peel powder, and increases the amount of mulberry fruit powder. The specific components (by weight) are: 14 parts of mulberry fruit powder, 5 parts of longan pulp powder, 6 parts of red date powder, 0.3 parts of vitamin C, 0.15 parts of citric acid and 2 parts of β-cyclodextrin.

[0134] The preparation method is similar to that of Example 2, but the step of treating the citron peel is omitted. In the mixing and extraction steps, the amount of mulberry fruit powder is increased accordingly.

[0135] This comparative example is intended to verify the important role of citron peel powder in the present invention. By comparison with Example 2, it can be found that although the amount of mulberry fruit powder is increased, the bioavailability of iron is reduced by about 20% due to the lack of limonin in citron peel. This confirms the key role of the specific combination of limonin in citron and iron in mulberry in improving iron absorption. At the same time, the lack of citron peel also leads to a significant weakening of the product's effect of regulating qi and promoting blood circulation.

[0136] Comparative Example 3:

[0137] This comparative example provides an improved citron and mulberry blood-tonifying tea, the composition of which is based on Example 3, but β-cyclodextrin is replaced by ordinary starch. The specific components (by weight) are: 3 parts of citron peel powder, 8 parts of mulberry fruit powder, 4 parts of longan pulp powder, 5 parts of red date powder, 0.2 parts of vitamin C, 0.1 parts of citric acid and 1.5 parts of ordinary starch.

[0138] The preparation method is basically the same as that of Example 3, but during the β-cyclodextrin embedding process, ordinary starch is used instead of β-cyclodextrin for embedding.

[0139] This comparative example is intended to verify the unique advantages of β-cyclodextrin encapsulation technology. By comparing with Example 3, it is found that after embedding with ordinary starch, the retention rate of the active ingredient is reduced by about 40%, and the shelf life of the product is shortened from 12 months to 6 months. This fully demonstrates the superiority of β-cyclodextrin's unique spatial structure in encapsulating and sustained-release active ingredients, which not only improves the stability of the product, but also forms an inclusion complex with limonin in citron, effectively improving the taste.

[0140] Comparative Example 4:

[0141] This comparative example provides a simplified process of citron and mulberry blood-tonifying tea, the composition of which is the same as that of Example 4, but the step of ultrasonic and microwave synergistic extraction is omitted in the preparation process. The specific components (by weight) are: 3.5 parts of citron peel powder, 9 parts of mulberry fruit powder, 4.5 parts of longan pulp powder, 5.5 parts of red date powder, 0.25 parts of vitamin C, 0.125 parts of citric acid and 1.75 parts of β-cyclodextrin.

[0142] The preparation method basically follows Example 4, but in the mixing and extraction steps, only a conventional hot water extraction method is used, the temperature is 90° C., and the time is 30 minutes.

[0143] This comparative example is intended to verify the importance of ultrasonic and microwave synergistic extraction technology. By comparing with Example 4, it is found that after the conventional hot water extraction method is used, the extraction rate of the effective ingredients is reduced by about 35%, especially the retention rate of heat-sensitive ingredients (such as anthocyanins) is significantly reduced, with a drop of 50%. This fully proves that the ultrasonic and microwave synergistic extraction technology in the present invention not only improves the extraction efficiency, but also can maximize the protection of heat-sensitive ingredients, thereby significantly improving the biological activity of the product.

[0144] Comparative Example 5:

[0145] This comparative example provides a pH-unadjusted citron and mulberry blood-tonifying tea, the composition of which is based on Example 1, but without the addition of citric acid. The specific components (by weight) are: 2 parts of citron peel powder, 6 parts of mulberry fruit powder, 3 parts of longan pulp powder, 4 parts of red date powder, 0.1 parts of vitamin C and 1 part of β-cyclodextrin.

[0146] The preparation method is substantially the same as that of Example 1, but the pH adjustment step is omitted.

[0147] This comparative example is intended to verify the effect of pH adjustment on the stability of iron. By comparison with Example 1, it is found that the proportion of Fe2+ in the product without pH adjustment is only 40%, which is much lower than 72.3% in Example 1. This shows that in the present invention, the pH is adjusted to the range of 5.2-5.8 by citric acid, creating an environment conducive to the stable existence of Fe2+, which not only improves the stability of iron, but also creates favorable conditions for subsequent absorption in the gastrointestinal tract.

[0148] Comparative Example 6:

[0149] This comparative example provides a citron and mulberry blood-tonifying tea prepared by a traditional process, the composition of which is the same as that of Example 2, but adopts a traditional crushing and drying method. The specific components (by weight) are: 4 parts of citron peel powder, 10 parts of mulberry fruit powder, 5 parts of longan pulp powder, 6 parts of red date powder, 0.3 parts of vitamin C, 0.15 parts of citric acid and 2 parts of β-cyclodextrin.

[0150] The preparation method basically follows Example 2, but in the pulverizing process, all raw materials are pulverized by a common pulverizer at room temperature, the rotation speed is 5000 rpm, and the pulverizing time is 5 minutes. The drying process adopts conventional hot air drying at a temperature of 60° C. and a time of 8 hours.

[0151] This comparative example is intended to verify the importance of innovative crushing and drying technology in the present invention. By comparing with Example 2, it was found that after adopting the traditional process, the retention rate of volatile oil in citron was reduced by 60%, and the retention rate of anthocyanins in mulberry was reduced by 55%. This fully proves the key role of ultrafine crushing technology and low-temperature wall breaking technology used in the present invention in retaining active ingredients. At the same time, traditional hot air drying leads to a loss of about 30% of vitamin C, while the vacuum freeze-drying technology used in the present invention retains these heat-sensitive nutrients to the maximum extent.

[0152] In order to comprehensively evaluate the effectiveness and superiority of the "Citron and Mulberry Blood-Replenishing Tea and its Preparation Method" of the present invention, a series of performance test experiments were designed. These experiments are intended to verify the core innovation of the present invention and to deeply explore the synergistic effect of its mechanism of action. The following is a detailed experimental design and result analysis:

[0153] 1. Iron bioavailability test

[0154] Objective: To evaluate the effects of different formulations and preparation processes on the bioavailability of iron.

[0155] Experimental method: An in vitro digestion-Caco-2 cell model was used. First, the samples were incubated in simulated gastric fluid for 2 hours, and then transferred to simulated intestinal fluid for incubation for 2 hours. The digested samples were co-cultured with Caco-2 cells for 4 hours, and the intracellular iron content was measured.

[0156] Experimental steps:

[0157] (1) Preparation of simulated gastric fluid (pH 2.0) and simulated intestinal fluid (pH 7.4);

[0158] (2) 1 g of sample was added to 10 mL of simulated gastric fluid and incubated at 37 °C for 2 h;

[0159] (3) Adjust the pH to 7.4, add pancreatic enzymes and bile salts, and continue incubation for 2 hours;

[0160] (4) The digested samples were co-cultured with Caco-2 cells for 4 hours;

[0161] (5) Collect cells and measure intracellular iron content by atomic absorption spectrophotometry.

[0162] The results are shown in Table 1:

[0163] Table 1: Comparison of iron bioavailability of different samples

[0164] sample Intracellular iron content (ng / mg protein) Relative bioavailability (%) Example 1 42.5 100 Example 2 48.7 114.6 Example 3 46.2 108.7 Example 4 47.9 112.7 Comparative Example 1 32.1 75.5 Comparative Example 2 35.8 84.2 Comparative Example 3 38.4 90.4 Comparative Example 4 36.7 86.4 Comparative Example 5 33.9 79.8 Comparative Example 6 37.2 87.5

[0165] Results analysis: Example 2 showed the highest bioavailability of iron, 51.7% higher than that of Comparative Example 1 (without β-cyclodextrin and vitamin C). This confirms that the synergistic effect of β-cyclodextrin embedding technology and vitamin C significantly improves the absorption rate of iron. In addition, the iron absorption rate of Comparative Example 5 (without pH adjustment) is significantly lower than that of other samples, which once again verifies the importance of pH adjustment in optimizing iron absorption.

[0166] 2. Active ingredient stability test

[0167] Experimental purpose: To evaluate the effects of different preparation processes on the stability of the main active ingredients.

[0168] Experimental method: Using the accelerated test method, the samples were stored in an environment of 40°C and 75% relative humidity for 3 months, and the contents of total flavonoids, anthocyanins and vitamin C were tested regularly.

[0169] Experimental steps:

[0170] (1) Pack the samples into sealed bags and place them in a constant temperature and humidity chamber;

[0171] (2) sampling at 0, 1, 2, and 3 months;

[0172] (3) Determination of total flavonoid content by UV spectrophotometry;

[0173] (4) Determination of anthocyanin content by pH difference method;

[0174] (5) The vitamin C content was determined by high performance liquid chromatography.

[0175] The results are shown in Table 2:

[0176] Table 2: Retention rate of active ingredients in different samples (%)

[0177] sample Total flavonoids (3 months) Anthocyanins (3 months) Vitamin C (3 months) Example 1 91.2 85.7 88.4 Example 2 93.5 88.2 90.7 Example 3 92.8 87.5 89.6 Example 4 93.1 87.9 90.2 Comparative Example 1 78.3 70.5 65.2 Comparative Example 2 82.6 75.8 72.1 Comparative Example 3 80.9 73.2 68.7 Comparative Example 4 79.5 71.9 67.3 Comparative Example 5 81.7 74.6 70.5 Comparative Example 6 77.2 69.3 63.8

[0178] Result analysis: Example 2 showed the best stability of active ingredients, where the retention rates of total flavonoids, anthocyanins and vitamin C were 21.1%, 27.3% and 42.2% higher than those of Comparative Example 6 (traditional process), respectively. This fully demonstrates the excellent effect of the β-cyclodextrin embedding technology, ultrafine grinding and low-temperature wall breaking technology, and vacuum freeze-drying process used in the present invention in protecting active ingredients.

[0179] 3. Antioxidant activity test

[0180] Experimental purpose: To evaluate the antioxidant capacity of different formulations.

[0181] Experimental methods: Two methods were used: DPPH free radical scavenging ability and FRAP reduction ability.

[0182] Experimental steps:

[0183] (1) Prepare sample extract: add 20 mL of 70% ethanol to 1 g of sample and perform ultrasonic extraction for 30 minutes;

[0184] (2) DPPH method: Mix the extract with DPPH solution, react in the dark for 30 minutes, and measure the absorbance at 517 nm;

[0185] (3) FRAP method: The extract was mixed with the FRAP reagent, reacted at 37°C for 10 min, and the absorbance at 593 nm was measured.

[0186] The results are shown in Table 3:

[0187] Table 3: Comparison of antioxidant activity of different samples

[0188]

[0189]

[0190] Result analysis: Example 2 again exhibited the strongest antioxidant activity, with its DPPH scavenging rate and FRAP value being 30.4% and 50.0% higher than those of Comparative Example 6, respectively. This result not only confirmed the synergistic antioxidant effect of the components in the formula of the present invention, but also verified the importance of innovative preparation processes in protecting and enhancing antioxidant activity.

[0191] Based on the above experimental results, the following conclusions can be drawn:

[0192] 1. Best Example: Example 2 showed the best comprehensive performance, and performed best in terms of iron bioavailability, active ingredient stability and antioxidant activity. This may be due to the most reasonable ratio of citron peel powder and mulberry fruit powder in its formula, and the use of the most optimized preparation process parameters.

[0193] 2. Unexpected technical effects:

[0194] a) Super strong synergistic effect: The limonin in the citron peel of the present invention forms a specific combination with the iron in the mulberry, which not only improves the bioavailability of iron, but also plays an unexpected antioxidant synergistic role. This synergistic effect makes the antioxidant activity of the present invention far exceed the effect of the simple addition of the ingredients.

[0195] b) Multiple protection mechanisms: β-cyclodextrin encapsulation technology not only improves the stability of the active ingredient, but also unexpectedly improves the taste of the product by forming an inclusion complex with limonin in citron, while achieving a sustained release effect of the active ingredient and prolonging the duration of action of the product.

[0196] c) pH-temperature dual-response system: By precisely controlling pH and temperature, the present invention creates a unique microenvironment that not only stabilizes Fe2+ but also unexpectedly enhances the stability of vitamin C, allowing it to maintain high activity during storage and in vivo absorption.

[0197] d) Synergistic effect of ultrafine grinding and low-temperature wall breaking: The combination of these two technologies not only maximizes the retention of active ingredients in the raw materials, but also unexpectedly enhances the bioavailability of these ingredients. The refined particle size improves solubility, while the intact cell structure helps to slow release. The combination of the two produces an absorption enhancement effect beyond expectations.

[0198] 3. In-depth explanation: The excellent performance of the present invention is derived from the synergistic effect of multiple innovations. First, the carefully designed formula achieves functional complementarity and synergy between the components. Secondly, innovative preparation processes such as β-cyclodextrin embedding, ultrafine grinding and low-temperature wall breaking technology, as well as ultrasonic and microwave synergistic extraction, jointly construct an efficient active ingredient protection and release system. Finally, the establishment of a pH-temperature dual response system creates optimal conditions for the stability and absorption of key active ingredients.

[0199] The combined effect of these innovative points not only significantly improves the efficacy and stability of the product, but also produces a series of unexpected synergistic effects. For example, the specific combination of citron limonin and iron not only improves the absorption of iron, but also enhances the overall antioxidant capacity; in addition to protecting the active ingredients, the β-cyclodextrin encapsulation technology also unexpectedly improves the taste and achieves a sustained release effect. These synergistic effects have enabled the present invention to achieve significant technical breakthroughs in blood tonic, anti-oxidation, improving taste and extending shelf life, reflecting the high creativity and practical value of the present invention.

[0200] Based on the unique formula and preparation process of the present invention, the use method of citron mulberry blood-tonifying tea is as follows:

[0201] 1. Dosage: 3-5 grams of dry powder each time, which can be adjusted appropriately according to personal constitution and needs.

[0202] 2. Brewing method:

[0203] a) Place 3-5 grams of dry powder in a teacup or thermos.

[0204] b) Add 200-250 ml of hot water at a temperature of 80-85°C.

[0205] c) Stir gently until completely dissolved, about 30 seconds.

[0206] d) Cover the cup and let it stand for 3-5 minutes to allow the active ingredients to be fully released.

[0207] 3. Drinking time:

[0208] a) Drink once in the morning on an empty stomach to promote iron absorption throughout the day.

[0209] b) Drink it again 1-2 hours before going to bed at night to help nourish the blood and calm the mind.

[0210] 4. Frequency of use: Twice a day, continuous use for 1-2 months as a course of treatment.

[0211] 5. Notes:

[0212] a) This product is mild in nature and can be used safely by the general population.

[0213] b) Pregnant or breastfeeding women should consult a doctor before use.

[0214] c) People with severe digestive system diseases or iron overload should use this product under the guidance of a doctor.

[0215] d) During the period of use, it is recommended to reduce the intake of beverages with high tannin content such as tea and coffee to avoid affecting the absorption of iron.

[0216] e) To ensure the activity of the product, please keep it sealed after opening and use it within 3 months.

[0217] 6. Best match:

[0218] a) It can be eaten with fresh fruits rich in vitamin C, such as kiwi, orange, etc., to further improve the absorption rate of iron.

[0219] b) When drinking it in the evening, you can pair it with a small piece of dark chocolate (70% or more cocoa content), which can not only enhance the taste but also provide additional antioxidants.

[0220] 7. Storage method:

[0221] a) Store unopened product in a cool, dry place away from direct sunlight.

[0222] b) After opening, it is recommended to put the product into a sealed container and store it in the refrigerator to extend the shelf life.

[0223] 8. Efficacy observation:

[0224] a) After drinking it for 2-4 weeks, you may feel your mental state improve and your complexion become rosy.

[0225] b) It is recommended to conduct a routine blood test before use and 3 months after use to objectively evaluate the blood-enriching effect.

[0226] 9. Personalized Adjustment:

[0227] a) People with a cold constitution can increase the dosage appropriately, or add a little ginger slices when brewing.

[0228] b) People with hot body constitution can reduce the dosage slightly, or add mint leaves when brewing.

[0229] 10. Compatible with lifestyle:

[0230] a) While using this product, it is recommended to maintain a regular schedule and exercise moderately.

[0231] b) Pay attention to a balanced diet and eat more iron-rich foods, such as lean meat, black fungus, etc.

[0232] Through the above method of use, the efficacy of the citron mulberry blood-tonifying tea of ​​the present invention can be fully exerted to achieve an ideal blood-tonifying and health-preserving effect. This scientific and systematic method of use can not only maximize the bioavailability of the product, but also be appropriately adjusted according to individual constitutions, embodying the concept of TCM syndrome differentiation and treatment, and providing a convenient and efficient way for modern people's health management.

Claims

1. Citron and mulberry blood-tonifying tea, characterized in that: By weight, it includes the following components: 2-4 parts citron peel powder; 6-10 parts of mulberry fruit powder; 3-5 parts of longan pulp powder; 4-6 portions of red date powder; Vitamin C 0.1-0.3 parts; Citric acid 0.05-0.15 parts; 1-2 parts of β-cyclodextrin.

2. The citron and mulberry blood-tonifying tea according to claim 1, characterized in that: The particle size of the citron peel powder is ≤50 μm.

3. The citron and mulberry blood-tonifying tea according to claim 1, characterized in that: The mulberry fruit dry powder is prepared by low-temperature wall breaking technology.

4. The citron and mulberry blood-tonifying tea according to claim 1, characterized in that: The longan pulp powder is processed by beta-cyclodextrin embedding.

5. The method for preparing the citron and mulberry blood-tonifying tea according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Raw material pretreatment: a) washing the citron peel, drying it at 25-30° C. and 40-50% relative humidity for 24-48 hours, and then chopping it; b) washing the fresh mulberry fruits and freeze-drying them at a temperature of -40°C for 24-36 hours; c) removing the longan shell and taking out the pulp; d) removing the pits of red dates; (2) Crushing process: a) placing the pretreated citron peel in an ultrafine grinder at a speed of 8000-12000 rpm, grinding for 5-10 minutes, and passing through a 60-mesh sieve to obtain ultrafine citron powder with a particle size of ≤50 μm; b) placing the pretreated mulberries in liquid nitrogen (-196° C.), using a low-temperature pulverizer at a speed of 6000-8000 rpm, pulverizing for 3-5 minutes, and passing through an 80-mesh sieve; C) pretreated longan pulp and red dates are placed in a common pulverizer at normal temperature, and rotating speed is 5000-7000rpm, pulverized for 2-4 minute, and passed through a 40 mesh sieve; (3) β-cyclodextrin embedding process: a) dissolving 1-2 parts of β-cyclodextrin in 20-30 parts of deionized water, stirring and dissolving at 60-70° C.; b) 3-5 parts of longan pulp powder are dispersed in 10-15 parts of 95% ethanol, and ultrasonically treated for 10-15 minutes at a power of 300W and a frequency of 40kHz; c) slowly adding the liquid obtained in step b) into the solution obtained in step a), and stirring at 70-80° C. for 2-3 hours; d) removing ethanol by evaporation under reduced pressure, and then spray drying, with a feed temperature of 150-160° C. and a discharge temperature of 70-80° C., to obtain an embedded product; (4) Mixing and extraction: a) weighing the components according to the formula of claim 1 and mixing them uniformly; b) adding 50-60 parts of deionized water and soaking at 45°C for 10-15 minutes; c) raising the temperature to 85° C. and performing ultrasound-assisted extraction at a power of 300 W and a frequency of 40 kHz for 15-20 minutes; d) Rapidly heat to 98-100°C and maintain for 1-2 minutes for instant sterilization; e) vacuum concentration to 1 / 3 of the original volume; (5) pH adjustment: add 0.05-0.15 parts of citric acid to adjust the pH to 5.2-5.8; (6) Adding vitamin C: slowly add 0.1-0.3 parts of vitamin C powder at 40-45°C with stirring until it dissolves evenly; (7) Finished product preparation: a) performing vacuum freeze drying at a temperature of -50°C and a vacuum degree of ≤10Pa for 24-36 hours; b) The dried product was crushed and passed through a 60-mesh sieve to obtain a finished powder.

6. The preparation method according to claim 5, characterized in that: The ultrasonic-assisted extraction and microwave heating described in step (4)c are carried out simultaneously, wherein the microwave power is 300-800W.

7. The preparation method according to claim 5, characterized in that: During the spray drying process described in step (3) d, the difference between the feed temperature and the discharge temperature is controlled within the range of 70-90°C.

8. The preparation method according to claim 5, characterized in that: During the low-temperature pulverization process described in step (2) b, liquid nitrogen vapor at -190°C to -180°C is continuously introduced into the feed port of the pulverizer.

9. The preparation method according to claim 5, characterized in that: During the vacuum concentration process described in step (4)e, the concentration temperature is controlled at 50-60°C and the vacuum degree is 0.05-0.08MPa.

10. The preparation method according to claim 5, characterized in that: The method further comprises a packaging step after step (7) b: filling the finished powder into an aluminum foil composite bag, evacuating the bag to a residual gas content of ≤0.5%, filling the bag with nitrogen to an internal pressure of 0.02-0.05 MPa, and then sealing the bag.

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