Formula and preparation process of medicinal and edible walnut milk with efficacy of reducing hypertension, hyperglycemia and hyperlipidemia

Abstract

The invention relates to the field of food processing, and discloses a formula and a preparation process of medicinal and edible walnut milk with efficacy of reducing hypertension, hyperglycemia and hyperlipidemia, and the medicinal and edible walnut milk comprises a composition A and a composition B which are separated from each other. The composition A is a low-viscosity calcium-containing walnut milk base solution and comprises walnut puree and a calcium ion source; the composition B is calcium ion responsive functional plant extraction powder and is prepared by a fluidized bed granulation process. When in use, the composition B is added into the composition A, and the low viscosity characteristic of the composition A ensures the rapid and uniform dispersion of the composition B; then, sodium alginate in the composition B and calcium ions in the composition A are subjected to an ionic cross-linking reaction, so that the mixed liquid is thickened instantly, and a uniform and stable final product is formed. According to the preparation method, the technical problem that functional powder is easy to cake in liquid is effectively solved through a technical path of dispersing and then thickening, and meanwhile, functional components are placed in dry powder to be separated and stored, so that the component stability of the product in the shelf life is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a formula of walnut milk with medicinal and edible properties and the preparation process thereof, which has the effects of reducing three highs. Background Art

[0002] Currently, as consumers' health awareness increases, functional beverages that combine nutritional value with specific benefits are increasingly popular in the market. Among them, plant protein beverages such as walnut milk are formulated with a variety of plant extracts, peptides, and other functional ingredients to meet diverse health needs.

[0003] In conventional production processes, these functional powder ingredients are typically added directly to a liquid base, which is then homogenized and sterilized to create a ready-to-drink product. However, this approach faces several technical challenges. To ensure a good taste and system stability, the liquid base itself often has a certain viscosity. When added functional powders, especially those with poor wettability or prone to moisture absorption and agglomeration, are uniformly dispersed in such viscous liquids, they can easily form lumps or undissolved particles. This not only affects the appearance and taste of the product, but can also cause equipment blockages and other problems during production.

[0004] Furthermore, many functional ingredients, such as specific active substances in plant extracts, are sensitive to environmental factors such as heat, pH, and light. Long-term storage of these active ingredients in liquid matrices, especially after thermal treatments such as ultra-high temperature instantaneous sterilization, can lead to degradation or loss of potency, thereby reducing the product's effectiveness during shelf life.

[0005] Therefore, there is an urgent need in this field for a technical solution that can not only solve the problem of difficulty in dispersing functional powders in liquids, but also improve the stability of active ingredients to ensure the quality and effectiveness of the final product. Summary of the Invention

[0006] In response to the shortcomings of the existing technology, the present invention provides a formula and preparation process of walnut milk with medicinal and edible properties that has the effect of lowering the three highs, which solves the problems of functional powder being difficult to evenly disperse in a liquid base with a certain viscosity, and the poor long-term storage stability of active ingredients in a liquid environment.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a formula for a walnut milk with medicinal and edible properties that has the effect of lowering the three highs, including a separate composition A and a composition B. The composition A is a low-viscosity calcium-containing walnut milk base liquid. Its initial viscosity is controlled at a low level to facilitate the subsequent dispersion of the powder. The components of the composition A, by weight percentage, include: 8.0%-12.0% walnut pulp, which is used to provide the basic flavor and nutritional matrix of the product; 0.05%-0.2% calcium gluconate, which exists in the form of free calcium ions in the composition A and serves as a reactant for subsequent reactions; 0.1%-0.25% of a composite stabilizer, the addition amount of which is controlled to a low range to maintain the low viscosity of the base liquid; and the balance of water.

[0008] Preferably, the composition A further comprises, by weight, 3.0%-6.0% erythritol for adjusting sweetness; and 0.05%-0.15% mono- and diglycerol fatty acid esters for emulsifying fat in the system.

[0009] Preferably, composition B is a calcium-responsive functional plant extract powder. This powder undergoes a specific process to achieve excellent fluidity and dispersibility. Its core components, by weight percentage, include: 10.0%-20.0% sodium alginate, whose molecular chain structure enables chemical reactions with divalent cations; and 50.0%-80.0% of at least one plant extract, serving as the product's functional component.

[0010] Preferably, the plant extracts in the composition B include at least two of corn silk extract, kudzu root extract, mulberry leaf extract, momordica charantia peptide, hawthorn powder and citric acid.

[0011] Preferably, the composition A is packaged in a bottle, and the composition B is packaged in a functional bottle cap that matches the bottle, or in a separate packaging bag. This separate packaging structure ensures that the two compositions A and B do not come into contact before final use.

[0012] By designing the composition into two separate parts—a low-viscosity liquid A containing calcium ions and a powdered sodium alginate component B—the final product texture is constructed using the ionic crosslinking reaction that occurs when the two are mixed. During the initial mixing phase, the low viscosity of component A allows the powder particles in component B to be quickly and evenly distributed throughout the liquid system, preventing physical clumping. Subsequently, the sodium alginate molecules in component B come into contact with the evenly distributed calcium ions in component A and crosslink to form a three-dimensional network structure. This quickly increases the viscosity of the entire mixture, resulting in a uniform and stable final product.

[0013] The formula preparation process of the walnut milk with medicinal and edible properties and the efficacy of lowering the three highs comprises the following steps:

[0014] (a) Preparation of composition A: Walnut pulp, calcium gluconate as a calcium salt source, water and other raw materials are mixed, and then the mixed liquid is homogenized and sterilized in sequence to obtain the low-viscosity calcium-containing walnut milk base liquid.

[0015] (b) preparing composition B: mixing sodium alginate with at least one plant extract, and subjecting the mixed powder to a granulation process to obtain the calcium ion responsive functional plant extract powder.

[0016] (c) Assembly: The composition A obtained in step (a) and the composition B obtained in step (b) are packaged separately so as to be physically isolated from each other before use.

[0017] Preferably, the homogenization in step (a) is carried out in a high-pressure homogenizer with the following operating parameters: primary pressure 20-25 MPa, secondary pressure 5-10 MPa. The sterilization process uses ultra-high temperature instantaneous sterilization technology with the following operating parameters: sterilization temperature 137-142°C, holding time 3-5 seconds.

[0018] Preferably, the granulation process in step (b) is fluidized bed granulation, which can form loose-structured particles with increased surface area from the powdered raw material, thereby improving its dispersion rate in the liquid.

[0019] Preferably, the operating parameters of the fluidized bed granulation are: inlet air temperature 70-90°C, material temperature 40-55°C.

[0020] Preferably, in step (b), before mixing the plant extract with sodium alginate, the plant extract raw material is first subjected to irradiation sterilization treatment, and the irradiation dose is controlled at 6-10 kGy to reduce the initial microbial load of the raw material.

[0021] The invention provides a formula of walnut milk with medicinal and edible properties and the preparation process thereof, which has the efficacy of reducing three highs.

[0022] It has the following beneficial effects:

[0023] 1. The present invention designs the composition into two separate parts, a low-viscosity liquid A containing calcium ions and a powder B containing sodium alginate. By utilizing the initial low viscosity of composition A, the powder of composition B can be quickly and evenly dispersed in the liquid when mixed with it, effectively avoiding the powder agglomeration caused by uneven wetting and improving the uniformity of the final product.

[0024] 2. This invention utilizes the ionic crosslinking reaction that occurs after mixing the calcium ions in component A with the sodium alginate in component B. This reaction rapidly increases the viscosity of the mixture after the powder is evenly dispersed, thereby instantly establishing the final product texture. This "dispersion first, thickening later" approach resolves the technical problem of high-viscosity liquids hindering powder dissolution.

[0025] 3. The functional plant extract powder B of the present invention utilizes a fluidized bed granulation process. This process combines multiple powder raw materials into porous particles with a loose structure and uniform particle size. Compared to simple physical mixing of powders, this significantly improves the powder's fluidity and wetting and dispersibility in liquids, further ensuring the efficiency of the dispersion stage during the activation step. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0027] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0028] 1. Preparation of Composition A (Walnut Milk Base Liquid)

[0029] Example 1-A: Preparation of low-viscosity calcium-containing walnut milk base liquid

[0030] Formula composition (based on 1000kg batches):

[0031] Walnut puree (solid content ≥40%): 100.0kg;

[0032] Erythritol: 45.0kg;

[0033] Calcium gluconate: 1.0 kg;

[0034] Microcrystalline cellulose (MCC): 1.0 kg;

[0035] Sodium carboxymethyl cellulose (CMC): 1.0 kg;

[0036] Mono- and diglycerides of fatty acids (GMS): 1.0 kg;

[0037] Table salt: 0.3kg;

[0038] RO purified water: 850.7kg;

[0039] Preparation steps:

[0040] (1) Predissolution of excipients: 1.0 kg of microcrystalline cellulose, 1.0 kg of sodium carboxymethyl cellulose and 45.0 kg of erythritol were placed in a dry mixing container and premixed for 5 minutes to destroy the agglomeration of the hydrophilic colloid and ensure its subsequent dispersibility in the aqueous phase.

[0041] (2) Preparation of colloidal solution: 600.0 kg of RO purified water was pumped into a mixing tank equipped with a jacket and a high-speed shear device and heated to 65°C. The high-speed shear was turned on (8000 rpm), and the dry mixed powder from step (1) was slowly and evenly added to the hot water. The shearing was continued for 15 minutes until a uniform, translucent colloidal solution with no visible particles was formed.

[0042] (3) Dissolution of emulsifiers and salts: Maintaining the shear state and temperature, add 1.0 kg of GMS to the above colloidal solution and shear for 5 minutes to completely emulsify it. Subsequently, pre-dissolve 1.0 kg of calcium gluconate and 0.3 kg of edible salt in 20.0 kg of 60°C RO purified water. Then slowly pump this solution into the mixing tank and continue stirring for 5 minutes to ensure that all components are dissolved and evenly distributed.

[0043] (4) Mixing and blending the base material: Premix 100.0 kg of walnut pulp with the remaining 230.7 kg of RO purified water in another tank and then pump it into the blending tank in step (3). Reduce the shear rate to a medium stirring speed (200 rpm) and continue stirring at 65°C for 20 minutes to thoroughly mix the system and obtain a homogenized liquid.

[0044] (5) Homogenization and sterilization: The liquid to be homogenized is pumped into a two-stage high-pressure homogenizer, with the first-stage pressure set at 25 MPa and the second-stage pressure set at 5 MPa for homogenization. The homogenized liquid immediately enters the tubular UHT sterilizer, where it is held at a sterilization temperature of 140°C for 4 seconds and then rapidly cooled to 28°C via a plate heat exchanger.

[0045] (6) Aseptic filling: The cooled liquid is filled into pre-sterilized 200 mL PET bottles using an aseptic filling machine in a Class 100 aseptic clean area and immediately sealed with a screw cap. The finished product is stored in a room temperature warehouse for 7 days and is ready for use after passing inspection.

[0046] Comparative Example 1-A: Preparation of conventional high-viscosity walnut milk base liquid

[0047] Formula composition (based on 1000kg batches):

[0048] Compared with Example 1-A, no calcium gluconate is included, and the amount of stabilizer used is significantly increased to achieve the viscosity of a conventional product.

[0049] Walnut puree: 100.0kg;

[0050] Erythritol: 45.0kg;

[0051] Microcrystalline cellulose: 3.0 kg;

[0052] Sodium carboxymethyl cellulose: 3.0 kg;

[0053] Mono- and diglycerol fatty acid esters: 1.0 kg;

[0054] Table salt: 0.3kg;

[0055] RO purified water: 847.7kg;

[0056] Preparation steps: Except for the different formula, all preparation steps, including equipment and process parameters (temperature, time, pressure, rotation speed), are exactly the same as those in Example 1-A to ensure the rigor of the comparison.

[0057] Comparative Example 2-A: Preparation of low-viscosity calcium-free walnut milk base liquid

[0058] Formula composition (based on 1000kg batches):

[0059] Compared with Example 1-A, only calcium gluconate as a key reactant is missing.

[0060] Walnut puree: 100.0kg;

[0061] Erythritol: 45.0kg;

[0062] Microcrystalline cellulose: 1.0 kg;

[0063] Sodium carboxymethyl cellulose: 1.0 kg;

[0064] Mono- and diglycerol fatty acid esters: 1.0 kg;

[0065] Table salt: 0.3kg;

[0066] RO purified water: 851.7kg;

[0067] Preparation steps: Except for not adding calcium gluconate in step (3), all preparation steps, equipment and process parameters are exactly the same as those in Example 1-A.

[0068] 2. Preparation of Composition B (Functional Plant Extract Powder)

[0069] Example 1-B: Preparation of calcium ion responsive functional plant extract powder

[0070] Formula composition (based on 10kg batches):

[0071] Sodium alginate: 1.5kg;

[0072] Corn silk extract: 3.0kg;

[0073] Pueraria root extract: 2.0kg;

[0074] Mulberry leaf extract: 1.5kg;

[0075] Momordica charantia peptide: 0.5kg;

[0076] Hawthorn powder: 1.0kg;

[0077] Citric acid: 0.5kg;

[0078] Preparation steps:

[0079] (1) Irradiation sterilization of raw materials: All powdered raw materials of the above formula were weighed in proportion, placed in a sealed double-layer PE bag, and sent to the irradiation center for cobalt 60 irradiation sterilization, with the received dose controlled at 8 kGy.

[0080] (2) Premixing of main powder: Put all sterilized powders into a 100L V-type mixer, set the speed to 30 rpm, mix for 20 minutes, and take samples to test the mixing uniformity (using sodium alginate content as an indicator, RSD ≤ 2.0%).

[0081] (3) Preparation of adhesive: Weigh 1.5 kg of maltodextrin and add it to 10.0 kg of 60°C RO purified water. Stir until it is completely dissolved and the solution is clear and transparent. Prepare an adhesive solution with a concentration of about 13% (w / w). Keep warm for later use.

[0082] (4) Fluidized Bed Granulation: The premixed powder from step (2) was placed into the hopper of a GFG-10 fluidized bed granulator. The inlet air temperature was set at 85°C, and the induced draft fan frequency was adjusted to maintain a stable fluidized state. After the material temperature reached 45°C, the peristaltic pump was started and the binder solution from step (3) was atomized and sprayed into the granulator at a rate of 100 ml / min. During the entire spraying process, the material bed temperature was maintained at 42-48°C.

[0083] (5) Final Drying and Granulation: After spraying is complete, stop spraying and continue drying with hot air. Samples are taken every 10 minutes and the moisture content is measured using an infrared moisture meter. Drying is stopped when the moisture content is less than 5.0%. The dried granules are cooled to room temperature and sized using a swing granulator through a 30-mesh standard sieve.

[0084] (6) Finished product packaging: The finished granules are packaged in a clean room with a relative humidity below 40% using a four-side sealing automatic packaging machine. The net content of each package is 5.0g ± 0.1g. The package is packaged with aluminum-plastic composite film, and the sealing is tested after heat sealing. The package is then packed and stored.

[0085] Comparative Example 1-B: Preparation of functional plant extract powder without sodium alginate

[0086] Formula composition (based on 10kg batches):

[0087] Compared with Example 1-B, an equal amount of maltodextrin was used to replace sodium alginate to study the necessity of sodium alginate.

[0088] Maltodextrin: 1.5kg;

[0089] The remaining components and amounts are exactly the same as those in Example 1-B.

[0090] Preparation steps: The preparation method is exactly the same as that of Example 1-B, including all steps and process parameters of irradiation, mixing, granulation, drying, and packaging.

[0091] Comparative Example 2-B: Preparation of mixed powder without granulation treatment

[0092] Formula composition (based on 10kg batches):

[0093] The formulation is exactly the same as that of Example 1-B.

[0094] Preparation steps:

[0095] Compared with Example 1-B, the key granulation step is missing and only simple physical mixing is involved.

[0096] (1) Perform the same steps as in Example 1-B (1) irradiation sterilization of the raw materials.

[0097] (2) Perform the same step (2) as in Example 1-B to pre-mix the main powder.

[0098] (3) Direct packaging: The uniformly mixed powder is directly packaged, with a net content of 5.0g ± 0.1g per package. The packaging materials and requirements are the same as those in Example 1-B. This comparative example omits steps (3), (4), and (5) in Example 1-B.

[0099] Test Example 1: Evaluation of Powder Dispersibility and Agglomeration

[0100] 1. Experimental Methods

[0101] This test example aims to evaluate the dispersion efficiency and agglomeration degree of the powder components of different compositions under standardized mixing conditions. The experimental steps are as follows:

[0102] (1) Experimental Preparation: Prepare the two walnut milk-based liquids prepared in Example 1-A and Comparative Example 1-A, and the two functional plant extract powders prepared in Example 1-B and Comparative Example 2-B. Prepare several clean, dry 250 mL stoppered conical flasks and a horizontal reciprocating constant temperature oscillator. Prepare a 40-mesh (pore size 425 μm) standard sieve and a clean drying dish, the mass (m0) of which was pre-weighed and recorded.

[0103] (2) Sample Mixing: Accurately weigh 200.0 g of the walnut milk base liquid to be tested and pour it into a stoppered conical flask. Pour a whole package (5.0 g) of the functional plant extract powder to be tested into the liquid in the conical flask at once. Immediately close the stopper.

[0104] (3) Standardized Oscillation: Secure the Erlenmeyer flask containing the sample to the fixture of a horizontal reciprocating constant-temperature oscillator. Set the oscillator parameters to: 240 rpm frequency, 3 cm amplitude, and 15 s oscillation time. Start the oscillator to complete the mixing process.

[0105] (4) Filtration and collection: After the shaking is completed, immediately pour all the mixed liquid in the conical flask into a weighed 40-mesh standard sieve for filtration. Gently rinse the inner wall of the conical flask with 50 mL of RO purified water and pour the rinse liquid into the sieve to ensure that all undispersed agglomerates are transferred to the sieve.

[0106] (5) Drying and weighing: Place the sieve with the trapped solids in a constant temperature forced air drying oven at 60°C and dry for 4 hours to a constant weight. Transfer the dried sieve to a drying dish and cool to room temperature. Then weigh its total mass (m1) using an analytical balance.

[0107] (6) Data calculation: The dry weight of the undispersed agglomerates (m) was calculated using the formula m = m1 - m0. Each experiment was repeated three times and the data were recorded.

[0108] Table 1. Dry weight of agglomerates after mixing different compositions

[0109] Experimental groups Combination Repeat 1(g) Repeat 2 (g) Repeat 3 (g) 1 Example 1-A+Example 1-B 0.08 0.13 0.11 2 Comparative Example 1-A+Example 1-B 1.83 2.07 1.91 3 Example 1-A + Comparative Example 2-B 0.89 1.15 0.96

[0110] The experimental data in Table 1 show that different combinations have a significant effect on the dispersibility of the powder. The dry weight of the agglomerates in Experimental Group 1 (Example 1-A + Example 1-B) is significantly lower than that in Experimental Groups 2 and 3. This is attributed to the synergistic effect between the initial physical properties of composition A and the structural morphology of composition B. The low viscosity of composition A reduces the flow resistance inside the liquid, providing favorable conditions for the movement and wetting of foreign powder particles. At the same time, the loose porous particle structure formed by fluidized bed granulation of composition B increases the contact area with the liquid and accelerates the penetration process of the liquid, thereby promoting the rapid disintegration and dispersion of the particles.

[0111] Comparing Experimental Groups 1 and 2, both used granulated Composition B. However, Composition A (Comparative Example 1-A) used in Experimental Group 2 had a high viscosity due to its high concentration of stabilizer. This high viscosity increased the liquid's retardation of powder particle movement, causing localized aggregation of powder particles before they were fully wetted, forming large, difficult-to-disperse clumps. Consequently, the amount of trapped agglomerates increased significantly. This demonstrates that the low viscosity of the liquid base is a key factor in achieving efficient dispersion.

[0112] Comparing Experimental Group 1 and Experiment-A compositions, however, the composition B (Comparative Example 2-B) used in Experimental Group 3 was a simple, ungranulated, physical mixture of various raw materials. This mixed powder had uneven particle sizes and contained a large amount of fine powder. Upon contact with liquid, surface tension easily caused it to form "powder clumps" (wet on the outside, dry on the inside), hindering further water penetration. Even in low-viscosity liquid environments, its dispersion efficiency was limited, resulting in a significantly higher amount of agglomerates than in Experimental Group 1. This confirms that the particle morphology of composition B is also essential for achieving efficient dispersion.

[0113] Test Example 2: Determination of the change in liquid viscosity after mixing

[0114] 1. Experimental Methods

[0115] This test example aims to quantitatively determine how the apparent viscosity of different liquid systems changes over time after mixing. The experimental steps are as follows:

[0116] (1) Instrument and sample preparation: Prepare an NDJ-8S digital rotational viscometer equipped with rotor No. 2. Prepare three walnut milk-based liquids prepared in Example 1-A, Comparative Example 1-A, and Comparative Example 2-A, as well as two functional plant extract powders prepared in Example 1-B and Comparative Example 1-B. Prepare several clean, dry 250 mL beakers and a stopwatch. Place all samples to be tested and the instrument in a constant temperature environment at 25°C ± 1°C for 2 hours.

[0117] (2) Initial viscosity measurement: Pour 200.0 g of the walnut milk base solution to be tested into a beaker and measure its initial apparent viscosity using a viscometer. Set the spindle to No. 2 and the speed to 60 rpm. Once the reading stabilizes, record the value.

[0118] (3) Mixing and Timing: Pour a whole package (5.0 g) of the functional plant extract powder to be tested into a beaker containing 200.0 g of the corresponding walnut milk base liquid. Start the stopwatch as the powder is poured in. Immediately stir manually with a glass rod at a constant speed (approximately 2 revolutions / second) for 15 seconds to ensure initial dispersion of the powder.

[0119] (4) Dynamic viscosity measurement: After stopping stirring, immediately immerse the viscometer's rotor No. 2 into the mixture. Record the viscometer reading at the 30th, 60th, 120th, and 300th seconds indicated on the timer. To ensure data accuracy, maintain the rotor speed at 60 rpm before each reading.

[0120] (5) Data recording: Each experiment was repeated three times, and the apparent viscosity value (mPa·s) at each time point was recorded.

[0121] Table 2. Changes in apparent viscosity of different compositions after mixing over time

[0122]

[0123] The experimental data in Table 2 reveal the differences in the rheological properties of the system after the different compositions interact. Experimental Group 1 (Example 1-A + Example 1-B) shows that the viscosity of the system increases rapidly and significantly after mixing, increasing from a lower initial viscosity to a stable higher level within 120 seconds. The mechanism of this phenomenon is that the sodium alginate molecular chains in the B composition dissolve and stretch in the aqueous environment, encountering the calcium ions pre-distributed uniformly in the A composition. The calcium ions act as a cross-linking agent and coordinate with the carboxyl functional groups on the sodium alginate molecular chains, thereby forming a macroscopic three-dimensional network structure at the molecular level, which restricts the free flow of water and causes a sharp increase in the macroscopic viscosity of the system.

[0124] Experimental group 2 and experimental group 3 serve as negative controls to verify the necessity of two key reactants in the above-mentioned mechanism. In experimental group 2, A composition (Comparative Example 2-A) does not contain calcium ions. Although B composition contains sodium alginate, due to the lack of cations required for the cross-linking reaction, sodium alginate is dissolved in the system only as a common polysaccharide thickener, and does not form a cross-linked network, so the system viscosity does not change significantly. Similarly, in experimental group 3, B composition (Comparative Example 1-B) does not contain sodium alginate. Although A composition contains calcium ions, it lacks the colloid that can undergo specific cross-linking reaction, and the system viscosity does not change significantly either. The results of these two control groups jointly confirm that the significant increase in viscosity is the direct result of the specific chemical reaction between calcium ions and sodium alginate.

[0125] The initial viscosity of experimental group 4 (Comparative Example 1-A + Example 1-B) was much higher than that of the other groups. This is because its composition A itself contains a high concentration of conventional thickener. Although the viscosity increased slightly after mixing, this was mainly due to the superposition effect of sodium alginate as a common thickener, and did not reflect a significant viscosity building process from low to high, which was dominated by ionic crosslinking. The results of this group show that the core of the technical solution designed by the present invention is to build viscosity through the chemical reaction of specific components, rather than relying on an initial high concentration of physical thickeners. This design enables the system to achieve the high viscosity texture required for the final product while maintaining a low initial viscosity.

[0126] Test Example 3: Product Sensory Evaluation

[0127] 1. Experimental Methods

[0128] This test case aimed to evaluate the macroscopic state and physical properties of the final product formed after mixing different compositions using sensory evaluation methods. The experiment was performed by 10 trained sensory evaluators.

[0129] (1) Sample preparation and presentation: Prepare two walnut milk base liquids prepared in Example 1-A and Comparative Example 1-A, and two functional plant extract powders prepared in Example 1-B and Comparative Example 2-B. Add 5.0 g of each B composition to 200.0 g of the corresponding A composition and mix according to the standardized shaking conditions in Test Example 1 (240 rpm, 15 seconds). After mixing, let the samples stand for 60 seconds and then pour them into transparent glass cups with the same code, 100 mL per cup.

[0130] (2) Evaluation indicators and standards: Evaluators need to independently score the following three indicators using a 5-point linear scale.

[0131] Uniformity: Evaluate the presence of visible undispersed particles, lumps, or flocs. 1 = Extensive presence of lumps and flocs of varying sizes, indicating a highly non-uniform system; 3 = A small amount of fine particles, but generally uniform; 5 = Completely uniform, with no visible particles or lumps.

[0132] Evenness of liquid adhesion: The evaluator slowly tilts and rotates the glass, observing the traces of liquid adhering to and flowing down the wall. 1 point = Severely uneven adhesion, flowing down in strands or with granular residue; 3 points = Generally even adhesion, but with slight discontinuities; 5 points = Even and smooth adhesion, forming a continuous film.

[0133] Smoothness: Evaluators take approximately 15 mL of sample and feel its texture in their mouth. 1 = A noticeable grainy or rough feeling; 3 = Mostly smooth, but with a slight powdery texture; 5 = Completely smooth, with no graininess.

[0134] (3) Implementation process: The evaluator is required to rinse his mouth with purified water between evaluations to remove any residual taste and touch. All samples are randomly presented to the evaluators. Each group of samples is evaluated three times, and the average is taken.

[0135] Table 3. Sensory evaluation scores of final products with different compositions

[0136]

[0137] The sensory evaluation data in Table 3 reflect the impact of different technical paths on the physical properties of the final product from a macroscopic perspective. Experimental Group 1 (Example 1-A + Example 1-B) scored high on all evaluation indicators, indicating that the final product formed has a high degree of uniformity and good texture. This result directly corresponds to the mechanism revealed by the aforementioned test example: the combination of low-viscosity liquid and granulation powder ensures that composition B is fully physically dispersed before the thickening reaction occurs; the subsequent ionic crosslinking reaction synchronously and uniformly forms a three-dimensional network structure throughout the system, thereby constructing a final product with no graininess, uniform state, and smooth texture.

[0138] The score of experimental group 2 (Comparative Example 1-A + Example 1-B) is significantly low, especially in terms of state uniformity and entrance smoothness. The reason is that the high viscosity of composition A hinders the effective dispersion of the particles of composition B (as shown in Test Example 1). Even if the sodium alginate in composition B works together with other thickeners in the system to make the overall viscosity higher, this thickening is based on physical uneven dispersion. The incompletely dispersed particle agglomerates directly lead to the macroscopic unevenness of the product and produce a rough granular feel in the mouth. This shows that only thickening reactants, without the prerequisites for achieving their uniform dispersion, cannot obtain the ideal final product state.

[0139] The score of experimental group 3 (Example 1-A + Comparative Example 2-B) is between the first two. Although its A composition has low viscosity and is conducive to dispersion, the B composition is a simple mixed powder that has not been granulated, and its inherent dispersibility defects (as shown in Test Example 1) lead to the formation of some small agglomerates. Although these small agglomerates are smaller in number and size than those in experimental group 2, they are still large enough to be perceived by the senses, thereby reducing the scores of state uniformity and entrance smoothness. This result shows that in order to achieve the optimal final product state, not only a low-viscosity liquid base is required, but the physical form of the B composition itself (such as the structure obtained by granulation) is also an important prerequisite for ensuring that subsequent chemical reactions can be carried out in a uniformly dispersed system.

Claims

1. The formula of walnut milk with medicinal and edible properties that has the effect of lowering three highs is characterized by: The invention comprises a composition A and a composition B which are separated from each other; the composition A is a low-viscosity calcium-containing walnut milk base liquid, and its components, calculated by weight percentage, include: 8.0%-12.0% walnut pulp; 0.05%-0.2% calcium gluconate; 0.1%-0.25% composite stabilizer; and the balance is water; The composition B is a calcium ion responsive functional plant extract powder, and its core components include, by relative weight percentage: 10.0%-20.0% sodium alginate; 50.0%-80.0% of at least one plant extract; After the composition B is mixed with the composition A, the sodium alginate in the composition B and the calcium ions in the composition A undergo a cross-linking reaction, thereby thickening the mixed liquid.

2. The formula of the walnut milk with medicinal and edible properties having the efficacy of lowering three highs according to claim 1 is characterized in that: The composition A further comprises 3.0% to 6.0% of erythritol and 0.05% to 0.15% of mono- and di-glycerol fatty acid esters by weight.

3. The formula of the walnut milk with medicinal and edible properties having the efficacy of lowering three highs according to claim 1 is characterized in that: The plant extracts in the composition B include at least two of corn silk extract, kudzu root extract, mulberry leaf extract, momordica charantia peptide, hawthorn powder and citric acid.

4. The formula of the walnut milk with medicinal and edible properties having the efficacy of lowering three highs according to claim 1 is characterized in that: The composition A is packaged in a bottle, and the composition B is packaged in a functional bottle cap matched with the bottle or in an independent packaging bag.

5. A process for preparing a walnut milk with medicinal and edible properties that has the effect of lowering three highs, which is used for the formula of walnut milk with medicinal and edible properties that has the effect of lowering three highs as claimed in any one of claims 1 to 4, characterized in that: The following steps are involved: (a) preparing composition A: mixing walnut pulp, a calcium salt source, and water, homogenizing and sterilizing to obtain a low-viscosity calcium-containing walnut milk base liquid; (b) preparing composition B: mixing sodium alginate with at least one plant extract, and subjecting the mixture to a granulation process to obtain a calcium ion responsive functional plant extract powder; (c) Assembly: The composition A obtained in step (a) and the composition B obtained in step (b) are packaged separately so that the two are kept separate before use.

6. The preparation process of the walnut milk with medicinal and edible properties and the efficacy of lowering three highs according to claim 5 is characterized in that: The homogenization treatment in step (a) is carried out in a high-pressure homogenizer at a homogenization pressure of 25-40 MPa; the sterilization treatment is ultra-high temperature instantaneous sterilization at a sterilization temperature of 137-142° C. and a holding time of 3-5 seconds.

7. The preparation process of the walnut milk with medicinal and edible properties and the efficacy of lowering the three highs according to claim 5 is characterized in that: The granulation process in step (b) is fluidized bed granulation.

8. The preparation process of the walnut milk with medicinal and edible properties and the efficacy of lowering the three highs according to claim 7 is characterized in that: The air inlet temperature of the fluidized bed granulation is 70-90°C, and the material temperature is 40-55°C.

9. The preparation process of the walnut milk with medicinal and edible properties and the efficacy of lowering three highs according to claim 5 is characterized in that: The calcium salt source added in step (a) is calcium gluconate; and the sodium alginate added in step (b) is food-grade low-viscosity sodium alginate.

10. The preparation process of the medicinal and edible walnut milk with the efficacy of lowering three highs according to claim 5, characterized in that: Before being mixed with sodium alginate in step (b), the plant extract is first sterilized by irradiation at a dose of 6-10 kGy.

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