Cistanche deserticola fresh food slice as well as preparation method and application thereof

Abstract

The invention provides desert cistanche fresh food tablets as well as a preparation method and application thereof, and belongs to the technical field of traditional Chinese medicine health food. According to the invention, the desert cistanche fresh food slice technology is optimized, and the influence of the freezing technology and the sublimation drying technology on the desert cistanche fresh food slice is mainly screened. The desert cistanche fresh food slice prepared by the invention is convenient to eat and easy to carry, retains effective components to the greatest extent, and has a good application prospect in preparation of health-care food which is beneficial to improving sleep, relieving physical fatigue and relaxing bowel.

Description

Technical Field

[0001] The present invention belongs to the technical field of traditional Chinese medicine health foods, and particularly relates to a fresh edible slice of desert cistanche, a preparation method thereof and an application thereof. Background Art

[0002] Cistanche is the dried fleshy stem of Cistanches deserticola Y.C.Ma or Cistanche tubulosa (Schenk) Wight of Orobanchaceae. Modern pharmacological studies have shown that in addition to being a traditional Chinese medicine for tonifying the kidney and strengthening yang, cistanche also has various functions such as anti-aging, immune regulation, anti-fatigue and antioxidant. Health foods mainly made of cistanche mainly play health care functions such as relieving physical fatigue, delaying aging and enhancing immunity. Among them, "desert cistanche" has also been announced to be used as a food.

[0003] However, there are many drawbacks in the traditional methods of consuming desert cistanche. Commonly, such as directly chewing fresh or dried slices, the taste is poor and it is difficult to digest, which is likely to bring a burden to the gastrointestinal tract; there are various thermosensitive components in desert cistanche, such as phenyl ethanol glycosides, some polysaccharides, etc. In the traditional drying and preparation processes, such as drying, high-temperature concentration and other links, these thermosensitive components are extremely likely to undergo chemical reactions such as decomposition and denaturation due to heat, resulting in a decrease or even loss of their activity. Methods such as stewing soup, boiling water, cooking porridge, etc. not only take time and effort, but also have a low dissolution rate of active ingredients, making it difficult to fully exert their medicinal value; soaking in wine can extract some active ingredients to a certain extent, but alcohol is not suitable for some people, and it is inconvenient to store and carry.

[0004] Therefore, developing a desert cistanche product that is convenient to eat, easy to carry and can retain its active ingredients to the greatest extent has good application prospects. Summary of the Invention

[0005] The purpose of the present invention is to provide a fresh edible slice of desert cistanche, a preparation method thereof and an application thereof.

[0006] The present invention provides a fresh edible slice of desert cistanche, and its preparation method includes the following steps: cleaning desert cistanche, slicing it, freezing it at -35°C to -45°C, and performing sublimation drying at -20°C to 0°C, thus obtaining the fresh edible slice of desert cistanche.

[0007] Further, the cleaning is ultrasonic cleaning or running water cleaning;

[0008] The slicing process is: slicing it into slices with a thickness of 0.1 - 1 cm at -10 to 0°C.

[0009] Further, the cleaning is ultrasonic cleaning;

[0010] The process of slicing is as follows: slice into pieces with a thickness of 0.5 cm at -5°C.

[0011] Further, the freezing conditions are: within the range of -35 to -45°C, reach the pre-freezing temperature at a cooling rate of 1 to 5°C / min, and maintain for 10 to 25 hours;

[0012] The drying conditions are: under a vacuum of 10 to 50 Pa, perform stepwise heating and drying within the range of -15°C to 0°C at a heating rate of 8 to 12°C / min.

[0013] Further, the pre-freezing temperature is 40°C; the freezing conditions are: within the range of -40 to -45°C, reach the pre-freezing temperature at a cooling rate of 5°C / min, and maintain for 24 hours;

[0014] The drying conditions are: under a vacuum of 20 Pa, perform stepwise heating and drying within the range of -15°C to 0°C at a heating rate of 10°C / min.

[0015] The present invention also provides a method for preparing the above-mentioned fresh edible slices of Cistanche deserticola, and the method includes the following steps: cleaning, slicing, and freeze-drying Cistanche deserticola to obtain the fresh edible slices of Cistanche deserticola.

[0016] The present invention also provides the use of the above-mentioned fresh edible slices of Cistanche deserticola in the preparation of food.

[0017] The present invention also provides the use of the above-mentioned fresh edible slices of Cistanche deserticola in the preparation of health foods that are helpful for improving sleep, relieving physical fatigue, and facilitating bowel movement.

[0018] The present invention also provides a food, which includes the above-mentioned fresh edible slices of Cistanche deserticola.

[0019] The present invention also provides a health food that is helpful for improving sleep, relieving physical fatigue, and facilitating bowel movement, which is prepared from the above-mentioned fresh edible slices of Cistanche deserticola as the active ingredient, plus excipients or auxiliary components acceptable in health foods.

[0020] The present invention has achieved the following beneficial effects:

[0021] By optimizing the process of the fresh edible slices of Cistanche deserticola, the present invention mainly screened the effects of the freezing process and the sublimation drying process on the fresh edible slices of Cistanche deserticola. The fresh edible slices of Cistanche deserticola prepared by the present invention are convenient to eat, easy to carry, and retain their active ingredients to the greatest extent, and have good application prospects in the preparation of health foods that are helpful for improving sleep, relieving physical fatigue, and facilitating bowel movement.

[0022] Obviously, based on the above content of the present invention, and in accordance with the common general technical knowledge and conventional means in the art, without departing from the above basic technical idea of the present invention, various other forms of modifications, substitutions or changes can also be made.

[0023] The following is a further detailed description of the above content of the present invention through specific embodiments in the form of examples. However, this should not be construed as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention fall within the scope of the present invention. Specific Embodiments

[0024] The raw materials and equipment used in the present invention are all known products and are obtained by purchasing commercially available products. The raw material of Cistanche deserticola used in the present invention is Cistanche deserticola after being processed by washing and slicing processes.

[0025] (1) Selection criteria for Cistanche deserticola:

[0026] In terms of appearance, the ideal Cistanche deserticola presents a long and flat cylindrical shape, with a length preferably between 40 - 60 cm, a diameter in the range of 3 - 5 cm, thicker at the bottom and thinner at the top, and a relatively regular shape. Its surface should be brownish - brown or gray - brown, densely covered with fleshy scale leaves arranged in imbricate form, and the scale leaves should be complete, plump, and in the shape of a rhombus or triangle.

[0027] In terms of texture, high - quality Cistanche deserticola has a firm and tough texture. The cross - section should have light brown punctate vascular bundles arranged in a wavy annular pattern, with the xylem accounting for about 4 / 5, and sometimes hollow. If the cross - section color is abnormal, the arrangement of vascular bundles is disordered, or the texture is too soft or too hard, it may affect the quality and efficacy of Cistanche deserticola.

[0028] To ensure the safety and quality stability of the raw materials, strict pesticide residue and heavy metal content detections are also required for Cistanche deserticola. It is required that the pesticide residue does not exceed the limit stipulated by the relevant national standards, and the heavy metal (such as lead, mercury, cadmium, arsenic, etc.) content should also meet the green industry standards for the import and export of medicinal plants and preparations. Only Cistanche deserticola that meets the above standards can be used as high - quality raw materials for preparing the honey - processed tablets, laying a solid foundation for the quality and efficacy of subsequent products.

[0029] (2) Cleaning process:

[0030] First, place the selected Cistanche deserticola in flowing clean water and gently brush its surface with a soft brush, paying special attention to brushing the gaps between the scale leaves to ensure thorough removal of impurities. During the cleaning process, control the water flow rate and cleaning time to avoid excessive rinsing resulting in the loss of active ingredients. Generally, the water flow rate is maintained at a moderate level, and the cleaning time is about 5 - 10 minutes until there are no obvious impurities on the surface of Cistanche deserticola and the water is clear, or it can be cleaned with an ultrasonic cleaner for 2 minutes.

[0031] (3) Slicing process:

[0032] The slicing process directly affects the quality of fresh Cistanche deserticola slices and the subsequent processing effect. The slice thickness needs to be strictly controlled. If it is too thick, it will be difficult to fully dissolve the effective ingredients; if it is too thin, it will be easy to break during the processing, affecting the product molding. The present invention has been verified by multiple experiments that the slice thickness is preferably controlled at 3 to 5 mm.

[0033] The slices are preferably uniformly thin, and professional slicing equipment can be used. Before slicing, make sure that the blades of the equipment are sharp and clean to ensure the flatness and smoothness of the slices. During the slicing process, pay close attention to the texture changes of the Cistanche deserticola. If any part with abnormal texture is found, it should be removed in time to avoid affecting the overall product quality. After slicing, spread the sliced Cistanche deserticola slices evenly on a clean tray and prepare for subsequent drying. Handle them with care during transportation and placement to prevent the slices from breaking.

[0034] (4) Packaging process

[0035] The selection of packaging materials is crucial to maintaining the quality and stability of desert cistanche fresh slices. Fresh slices have strong hygroscopicity and their active ingredients are easily oxidized. Therefore, the packaging material needs to have good moisture-proof and oxygen-proof properties. Aluminum-plastic composite film is a commonly used packaging material. Its aluminum layer can effectively block oxygen and light to prevent the oxidation of active ingredients; the plastic layer has good flexibility and sealing properties, which can prevent moisture and water, and prevent the fresh slices from absorbing moisture. Studies have shown that under the same storage conditions, the retention rate of active ingredients in fresh slices packaged with aluminum-plastic composite film is 15%-20% higher than that of ordinary plastic packaging.

[0036] In terms of storage conditions, temperature and humidity are key factors. Desert Cistanche fresh slices should be stored in a cool, dry environment, with the temperature generally controlled below 20°C and the relative humidity below 60%. Excessively high temperatures will accelerate the decomposition and deterioration of the active ingredients. For example, when the storage temperature exceeds 30°C, the content of phenylethanol glycosides in Cistanche will drop by 10%-15% within 3 months. A high humidity environment will cause the fresh slices to absorb moisture, resulting in a decrease in hardness, prolonged disintegration time, and even mildew. Therefore, a desiccant (such as silica gel) can be used to package the fresh slices together to reduce the humidity in the package and ensure product quality. At the same time, direct sunlight should be avoided to prevent light from damaging the active ingredients.

[0037] The "room temperature" referred to in the present invention means 25±5°C.

[0038] In the experimental examples of the present invention, the rehydration rate, total phenol retention rate, verbascoside retention rate, polysaccharide content retention rate and hardness (N / cm 2) The standard method can be determined by referring to the following methods. For example: According to the standard of GB / T 5009.3-2016, calculate the rehydration rate = (mass of freeze-dried sample after rehydration / initial mass) × 100%; According to the standard of GB / T 44349-2024, calculate the total phenol retention rate using the Folin-Ciocalteu colorimetric method; According to the standard of 《Chinese Pharmacopoeia》(2020 Edition), calculate the acteoside retention rate using high-performance liquid chromatography (HPLC, with methanol-formic acid as the mobile phase and detection at 330 nm); Calculate the polysaccharide content retention rate using the phenol-sulfuric acid method (colorimetric at 490 nm); Use an electronic hardness tester to directly measure the hardness (N / cm 2 ). In addition to the above methods, those skilled in the art can, according to actual needs, use other conventional measurement methods that meet industry standards to detect parameters such as the rehydration rate, total phenol retention rate, acteoside retention rate, polysaccharide content retention rate, and hardness (N / cm 2 ). The selection of relevant measurement methods should be based on common general knowledge in the art and actual detection requirements.

[0039] Example 1. Preparation of fresh edible slices of Cistanche deserticola Ma

[0040] (I) Cleaning and slicing process

[0041] 1. Ultrasonic cleaning: Replace traditional running water rinsing, shorten the time to 2 minutes, save 30% water and avoid the loss of active ingredients.

[0042] 2. Low-temperature slicing technology: Slice at -5°C, control the thickness at 5 mm, reduce the breakage rate and retain active ingredients.

[0043] (II) Freeze-drying

[0044] Use a vacuum freeze-dryer for freeze-drying.

[0045] 1. Pre-freezing stage: Cool from room temperature to the pre-freezing temperature of -40°C at a cooling rate of 5°C / min and maintain for 24 hours, so that ice crystals are evenly distributed and avoid damage to cell structure.

[0046] 2. Sublimation drying: Naturally warm up to -15°C, then perform stepwise heating of the shelf temperature (-15°C → 0°C, 10°C / min), with a vacuum degree of 20 Pa, and the drying efficiency is increased by 20%.

[0047] (III) Packaging and storage

[0048] 1. Composite film packaging: Use an aluminum-plastic composite film (oxygen transmission rate < 0.5 cm 3 / m 2 ·24h), combined with a silica gel desiccant, and the ingredient retention rate is increased by 15% - 20%.

[0049] 2. Cold chain storage: An intelligent ecological box with a temperature ≤ 20°C and humidity ≤ 60%, combined with a blockchain traceability system, ensures that the quality can be traced.

[0050] The beneficial effects of the present invention are demonstrated by the following experimental examples.

[0051] Experimental Example 1: Screening of the preparation conditions of the fresh edible slices of Cistanche deserticola Ma

[0052] The quality evaluation of the fresh edible slices of Cistanche deserticola Ma requires comprehensive consideration of multiple indicators, among which the rehydration rate, total phenol retention rate, acteoside retention rate, polysaccharide content retention rate, and hardness (N / cm 2 ) are all of great significance.

[0053] (1) Rehydration rate: The rehydration rate reflects the ability of the fresh edible slices of Cistanche deserticola Ma to reabsorb water and expand in water, directly affecting the taste and texture during consumption. A higher rehydration rate means that the product can better restore to a state close to fresh Cistanche deserticola Ma during consumption, enhancing the consumer's eating experience.

[0054] (2) Total phenol retention rate: Total phenols are important bioactive components in Cistanche deserticola Ma, with various effects such as antioxidant effects. The level of the total phenol retention rate directly determines the health care functions of the product in aspects such as antioxidant, and is crucial for evaluating the nutritional value and health benefits of the product.

[0055] (3) Acteoside retention rate: Acteoside is one of the key active components in Cistanche deserticola Ma, with various pharmacological effects, such as anti-fatigue and immune enhancement. A high retention rate indicates less loss of active ingredients during the processing, ensuring better product quality and efficacy.

[0056] (4) Polysaccharide content retention rate: Polysaccharides also have important physiological activities in Cistanche deserticola Ma, such as immune regulation and anti-tumor effects. The level of the polysaccharide content retention rate directly affects the health care functions and medicinal value of the product.

[0057] (5) Hardness (N / cm 2 ) : Hardness is an important indicator to measure the physical properties of the product, affecting the consumer's taste experience. Appropriate hardness can ensure that the product is neither too hard nor too loose during consumption, enhancing the overall quality of the product.

[0058] These indicators comprehensively reflect the quality, nutritional value, and eating experience of the fresh edible slices of Cistanche deserticola Ma, and are the key factors for evaluating the quality of the product.

[0059] I. Influence of the freezing process on the quality of fresh edible slices

[0060] 1. Pre-freezing temperature and ice crystal morphology

[0061] Low-temperature rapid pre-freezing (-40°C to -45°C): The ice crystals are small and uniform, reducing the damage to cell structure, and the rehydration rate after freeze-drying is increased by 20%.

[0062] Low-temperature conventional pre-freezing (-35°C to -40°C): The diameter of the ice crystals is about 50 - 80 μm. The tissue is slightly soft after rehydration, but the retention rate of total phenols can reach 92%.

[0063] 2. Pre-freezing time and freezing integrity

[0064] Freezing for 24 hours: Ensure that the central temperature reaches -40°C and the water freezing rate > 99% to avoid the collapse of ice nuclei during sublimation drying.

[0065] Short-time freezing (<20 hours): There is unfrozen water remaining in the center, resulting in local hardening of the dried sections (the hardness difference reaches 15%).

[0066] 3. Influence of pre-freezing rate Rapid cooling pre-freezing (cooling rate 5°C / min): Micro-scale ice crystals are formed, and the rehydration time is shortened to 3 minutes.

[0067] Slow cooling pre-freezing (cooling rate 1°C / min): The size of the ice crystals reaches 100 μm. Although the retention rate of polysaccharides is increased by 8%, the texture is loose after rehydration.

[0068] II. Influence of sublimation drying parameters on active ingredients

[0069] 1. Temperature gradient control

[0070] Stepwise temperature increase (-15°C → 0°C, 10°C / min): The vascular bundle structure is intact, and the retention rate of acteoside is the highest (96.7%).

[0071] Constant temperature (-10°C): The loss rate of total flavonoids increases by 12%, but the energy consumption is reduced by 25%.

[0072] 2. Vacuum degree and sublimation efficiency

[0073] Low vacuum (20 Pa): The water sublimation rate reaches 1.2 g / (h·cm 2 ), which can reduce the boiling point of water and promote the sublimation of ice crystals more easily.

[0074] Medium vacuum (40 Pa): Balance the sublimation rate and structural stability, and the polysaccharide content remains at 31.18 mg / gDW.

[0075] 3. Judgment of drying end point

[0076] Residual moisture ≤ 5%: The product has the best stability, and the retention rate of phenyl ethanol glycoside > 85% after 6 months of storage.

[0077] III. Comprehensive evaluation system and optimal solution

[0078] 1. Comparison of physical and chemical indicators

[0079] In order to further evaluate the influence of the combination of the freezing process and the sublimation drying process on the fresh edible slices of Cistanche deserticola, the freezing process of the present invention is divided into "rapid pre-freezing" (i.e., low-temperature rapid pre-freezing + 24-hour freezing + cooling rate of 5°C / min) and "conventional pre-freezing" (i.e., low-temperature conventional pre-freezing + short-time freezing (<20 hours) + cooling rate of 1°C / min); the sublimation drying process is divided into "step drying" (i.e., stepwise temperature rise (-15°C → 0°C, 10°C / min) + vacuum degree of 20 Pa) and "constant temperature drying" (i.e., constant temperature (-10°C) + vacuum degree of 40 Pa).

[0080] Parameter Quick pre-freezing + step drying Conventional pre-freezing + constant temperature drying Rehydration rate 95％ 82％ Total phenol retention rate 89％ 76％ <![CDATA[Hardness (N / cm 2 )]]> 12.5 18.3

[0081] 2. Sensory and functional evaluation

[0082] Optimal combination: Freezing stage (low-temperature rapid pre-freezing (-40°C) + 24-hour freezing + cooling rate of 5°C / min) + sublimation drying stage (stepwise temperature rise (-15°C → 0°C, 10°C / min) + vacuum degree of 20 Pa).

[0083] Sensory score: Uniform brown color (quantitative color difference index ΔE < 2), chewing elasticity score 8.7 / 10.

[0084] Storage stability: Aluminum-plastic composite film packaging (oxygen transmission rate < 0.5 cm 3 / m 2 ·24h), at 20°C / 60% humidity, no mildew within 12 months, and the degradation rate of phenyl ethanol glycosides < 9%.

[0085] IV. Conclusion

[0086] Comprehensive experimental data show that for the freezing stage, the selection is: low-temperature rapid pre-freezing (-40°C) + 24-hour freezing + cooling rate of 5°C / min, and for the sublimation drying stage, the selection is: stepwise temperature rise (-15°C → 0°C, 10°C / min) + vacuum degree of 20 Pa. The combination of the two is the optimal scheme for freeze-drying. Under this condition, the fresh edible slices of Cistanche deserticola are outstanding in terms of retaining active ingredients (phenyl ethanol glycosides > 95%), rehydration performance (rehydration rate > 90%), and storage stability.

[0087] Experimental Example 2. Health care effects of the fresh edible slices of Cistanche deserticola of the present invention

[0088] 1. Experimental method

[0089] (1) Experimental subjects

[0090] The present invention recruited 40 volunteers with symptoms of fatigue, insomnia, and constipation, and continuously provided the fresh desert cistanche tablets prepared in Example 1 for 7 days, 3 tablets per day. After 7 days, a follow-up visit was conducted on the 40 volunteers.

[0091] (2) Evaluation indicators

[0092] Table 2 Evaluation indicators and evaluation descriptions

[0093]

[0094] 2. Experimental results

[0095] (1) In terms of effects: 35 volunteers reported obvious improvement in fatigue symptoms; 38 volunteers reported improvement in insomnia symptoms; 37 volunteers reported relief of constipation symptoms.

[0096] (2) In terms of flavor and sensory evaluation: 26 volunteers reported that the taste was crispy, slightly bitter but palatable, with good color and suitable sensory properties; 8 volunteers reported that the taste was bitter but acceptable, with good color and suitable sensory properties; 6 volunteers reported that the taste was crispy, slightly sweet, with good color and suitable sensory properties.

[0097] All the participants had the habit of finishing the sample tablets of the day in advance. After eating, they had an obvious sense of fullness, and the aftertaste was long after chewing.

[0098] The above results indicate that the fresh desert cistanche tablets of the present invention can be used as health foods that help improve sleep, relieve physical fatigue, and promote laxation.

[0099] In summary, the present invention provides a fresh desert cistanche tablet and its preparation method and application. The present invention optimizes the process of the fresh desert cistanche tablet, mainly screening the effects of the freezing process and the sublimation drying process on the fresh desert cistanche tablet. The fresh desert cistanche tablet prepared by the present invention is convenient to eat, easy to carry, and retains its active ingredients to the greatest extent, and has good application prospects in the preparation of health foods that help improve sleep, relieve physical fatigue, and promote laxation.

Claims

1. A fresh edible slice of Cistanche deserticola, characterized in that, Its preparation method comprises the following steps: cleaning desert cistanche, slicing it, freezing it at -35°C to -45°C, and performing sublimation drying at -20°C to 0°C to obtain fresh desert cistanche slices.

2. The fresh edible slices of Cistanche deserticola according to claim 1, characterized in that, The cleaning is ultrasonic cleaning or running water cleaning; The slicing process is: slicing into slices with a thickness of 0.1 - 1 cm at -10°C to 0°C.

3. The fresh desert cistanche tablets according to claim 2, wherein The cleaning is ultrasonic cleaning; The slicing process is: slicing into slices with a thickness of 0.5 cm at -5°C.

4. The fresh desert cistanche tablets according to claim 1, characterized in that, The freezing conditions are: within the range of -35°C to -45°C, reaching the pre-freezing temperature at a cooling rate of 1 - 5°C / min, and maintaining for 10 - 25 hours; The drying conditions are: performing stepwise heating and drying at a vacuum degree of 10 - 50 Pa and a heating rate of 8 - 12°C / min within the range of -15°C to 0°C.

5. The fresh desert cistanche tablets according to claim 4, characterized in that, The pre-freezing temperature is -40°C; the freezing conditions are: within the range of -40°C to -45°C, reaching the pre-freezing temperature at a cooling rate of 5°C / min, and maintaining for 24 hours; The drying conditions are: performing stepwise heating and drying at a vacuum degree of 20 Pa and a heating rate of 10°C / min within the range of -15°C to 0°C.

6. A method for preparing the fresh desert cistanche slices according to any one of claims 1 to 5, characterized in that, The method comprises the following steps: cleaning desert cistanche, slicing it, and freeze-drying it to obtain fresh desert cistanche slices.

7. Use of the fresh desert cistanche slices according to any one of claims 1 - 5 in the preparation of food.

8. Use of the fresh desert cistanche slices according to any one of claims 1 - 5 in the preparation of health foods that help improve sleep, relieve physical fatigue, and help promote bowel movement.

9. A food, characterized in that, It comprises the fresh desert cistanche slices according to any one of claims 1 - 5.

10. A health food that helps improve sleep, relieve physical fatigue, and helps moisten the intestines and relieve constipation, characterized in that, It is prepared with the fresh desert cistanche slices according to any one of claims 1 - 5 as the active ingredient, plus excipients or auxiliary ingredients acceptable in health foods.

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