Red date, medlar and longan composition, red date, medlar and longan product as well as preparation method and application of red date, medlar and longan product

Abstract

The invention discloses a red date, Chinese wolfberry and longan composition, a red date, Chinese wolfberry and longan product and a preparation method and application thereof, and belongs to the technical field of plant beverage processing. The technical problem to be solved is to improve the taste and stability of the product. The key point of the technical scheme is that red dates, longans, Chinese wolfberry fruits, poria cocos and Chinese yams are combined to improve the taste and the stability of the red date, Chinese wolfberry fruit and longan composition; the red date, Chinese wolfberry fruit and longan composition comprises red dates, longans, Chinese wolfberry fruits, poria cocos, Chinese yams and a fructus momordicae concentrated solution; wherein the mass ratio of the red dates to the Chinese wolfberry fruits to the Chinese yams is (10-30): (1-10): (0.5-3); the mass ratio of the longan to the poria cocos is (2-10): (0.5-3).

Description

Technical Field

[0001] The invention provides a red date, wolfberry and longan composition, a red date, wolfberry and longan product, and a preparation method and application thereof, belonging to the technical field of plant beverage processing. Background Art

[0002] Technical content for understanding the present invention: Similar products on the market (such as wolfberry and longan tea, and five-red soup) mostly focus on replenishing qi and blood. Products of the same type are generally composed of two or three ingredients such as red dates, wolfberries, and longans. The overall product ingredients are simple, the dosage is small, and the product finally presents a thin flavor. However, this formula has expanded the sub-scenarios of strengthening the spleen and removing dampness, and improving sleep through the integration of yam and poria cocos, which meets the sub-health needs of modern people; the sugar content of commercially available products is insufficiently controlled, and sugar substitutes and flavors are often added to enhance the flavor, but they have not achieved complete zero sugar or zero sugar substitutes; most products have deficiencies in formula ratio and preparation process, resulting in the nutritional value, taste and stability of the products cannot fully meet the needs of consumers.

[0003] Relevant patent documents retrieved: Publication number CN103584208A, published on February 19, 2014, in China, discloses a natural beauty-enhancing "Five Reds" soup, characterized by being prepared from the following ingredients in parts by weight: 10-15 parts wolfberry, 10-15 parts red dates, 10-15 parts red beans, 10-15 parts red-skinned peanuts, and 30-50 parts brown sugar. The invention boasts multiple benefits, including blood-tonifying, blood-nourishing, and beauty-enhancing properties, and is suitable for a wide range of patients. However, its taste needs to be improved, as does its stability when preservatives are not added.

[0004] Relevant non-patent literature retrieved: The journal or book title is "Master's Thesis of Northeast Agricultural University," and the document title is "Study on the Antagonistic Effect of Wuhong Tang on Exercise-Induced Hemoglobin Decrease," published in June 2018. This document states that after using Wuhong Tang, the average hemoglobin level of the Heilongjiang Provincial Women's Judo Team increased by over 1.7 g / dL, and the proportion of athletes with hemoglobin levels below 12 g / dL decreased from 24.07% to 1.18%. Wuhong Tang helps prevent athletes from experiencing low hemoglobin levels, which can affect their athletic performance. However, the soup's taste needs to be improved, as does its stability when preservatives are not added.

[0005] The prior art represented by the aforementioned documents has at least the following unresolved technical problems or defects: Existing qi and blood tonic products have poor taste and stability. Relevant evidence is that the taste score of Wuhong Soup is low, and its stability is poor when no preservatives are added. Summary of the Invention

[0006] The object of the present invention is to provide: A red date, wolfberry and longan composition and related technologies are used to solve technical problems such as improving product taste and stability or a combination thereof.

[0007] Terminology Notes: Unless otherwise defined, all technical and scientific terms herein have the same meanings as commonly understood by persons skilled in the art to which the claimed subject matter belongs. Unless otherwise indicated, all patents, patent applications, and publications cited herein are incorporated by reference in their entirety. If multiple definitions of a term are used herein, the definitions in this section shall prevail.

[0008] It should be understood that the above brief description and the following detailed description are exemplary and explanatory only and do not limit the subject matter of the present invention in any way. In the present invention, unless otherwise specifically stated, the use of the singular also includes the plural. It should also be noted that unless otherwise stated, the use of "or" and "or" means "and / or". In addition, the use of the term "including" and other forms such as "comprising", "including" and "containing" are not limiting.

[0009] Definitions of standard chemical terms can be found in the references "Food Chemistry: Chemical Press, April 2020, first edition; Functional Foods: China Agricultural University Press, January 2024, third edition; Food Microbiology: China Agriculture Press, January 2024, fourth edition".

[0010] Unless otherwise indicated, conventional methods within the skill of the art, such as oral evaluation and pathogen limit detection, are employed. Unless otherwise specified, standard techniques are employed for the use of various commercially available products used herein. For example, the manufacturer's instructions for use of the kits can be utilized, or the methods can be performed in accordance with methods known in the art or as described herein. The above-described techniques and methods can generally be performed according to conventional methods well known in the art, as described in the various general and more specific literature cited and discussed herein.

[0011] The term "Luo Han Guo concentrate" used herein refers to: the Luo Han Guo concentrate is made from Luo Han Guo, which is crushed, extracted with water at 60-80°C for 1-2 hours, separated and clarified, and concentrated into a fluid or viscous semi-fluid liquid. The Luo Han Guo concentrate of the present invention is concentrated to 1.5 times the sweetness of sucrose.

[0012] The term "medicine and food have the same origin" used in this article means that some foods can be used as part of daily diet and also have certain medicinal value.

[0013] In a first aspect, the present invention provides: an application of red dates, longan, wolfberry, Poria cocos, and yam in combination to improve the taste and stability of a red date, wolfberry, and longan composition, characterized in that the red date, wolfberry, and longan composition comprises red dates, longan, wolfberry, Poria cocos, yam, and Momordica grosvenori concentrate; wherein the mass ratio of red dates, wolfberry, and yam is (10-30): (1-10): (0.5-3); the mass ratio of longan and Poria cocos is (2-10): (0.5-3).

[0014] Among them, the technical features include: high stability.

[0015] Among them, the technical feature of high stability is selected from: pH, solids, and colony counts all remain stable and have no precipitation and a normal taste.

[0016] Among them, the technical feature with high stability is preferably: storage conditions are freezing (-10-0℃), refrigeration (0-5℃), room temperature (25℃), insulation (37℃), and high temperature (55℃).

[0017] Among them, the technical feature of high stability is further preferred as follows: freezing (-10-0℃) for 30 days, refrigeration (0-5℃) for 30 days, room temperature (25℃) for 60 days, insulation (37℃) for 60 days, and high temperature (55℃) for 30 days.

[0018] In a second aspect, the present invention provides: a red date, wolfberry and longan composition, comprising red dates, longan, wolfberry, poria, yam and monk fruit concentrate; wherein the mass ratio of red dates, wolfberry and yam is (10-30): (1-10): (0.5-3); the mass ratio of longan and poria is (2-10): (0.5-3).

[0019] Among them, the technical features include: the mass ratio of red dates, wolfberries and yam, the mass ratio of longan and poria cocos, the weight of raw materials, etc.

[0020] Among them, the technical characteristics are that the mass ratio of red dates, wolfberries and yam is selected from: (10-30): (1-10): (0.5-3).

[0021] Among them, the mass ratio of red dates, wolfberries and yam with technical characteristics is preferably: (18-25): (2-4): (1-1.5).

[0022] Among them, the mass ratio of red dates, wolfberries and yam with technical characteristics is further preferably: (18-25): (2-4): 1.

[0023] Among them, the mass ratio of the technical characteristics red dates, wolfberries and yam is further optimized to be: 18:2:1.

[0024] Among them, the technical feature is that the mass ratio of longan and poria is selected from: (2-10): (0.5-3).

[0025] Among them, the mass ratio of longan and poria cocos is preferably: (4-8): (1-1.5).

[0026] Among them, the mass ratio of longan and poria cocos is further preferably: (4-8):1.

[0027] Among them, the mass ratio of longan and poria cocos is further preferably: 4:1.

[0028] Among them, the weight parts of the technical feature raw materials are selected from: 10-30 parts of red dates, 2-10 parts of longan, 1-10 parts of wolfberry, 0.5-3 parts of poria cocos, 0.5-3 parts of yam and 0.5-5 parts of monk fruit concentrate.

[0029] Among them, the weight parts of the technical feature raw materials are preferably: 18-25 parts of red dates, 4-8 parts of longan, 2-4 parts of wolfberry, 1-1.5 parts of poria cocos, 1-1.5 parts of yam and 0.5-1 part of monk fruit concentrate.

[0030] Among them, the weight proportions of the technical characteristic raw materials are further preferably: 18-25 parts of red dates, 4-8 parts of longan, 2-4 parts of wolfberry, 1 part of Poria cocos, 1 part of yam and 0.5 part of Momordica grosvenori concentrate, calculated by weight.

[0031] Among them, the weight proportions of the technical characteristic raw materials are further preferably: 15 parts of red dates, 4 parts of longan, 2 parts of wolfberry, 1 part of yam, 1 part of poria cocos, and 0.5 parts of momordica grosvenori concentrate.

[0032] Based on further solving the technical problem of the present invention or solving multiple technical problems at the same time, in the technical solution provided in the first aspect of the present invention, the preferred solution includes: The first priority solution: the mass ratio of red dates, wolfberries, and yam. This technical solution not only solves the technical problem of "improving product taste and stability", but also further solves the technical problem of "further improving product taste and stability".

[0033] The second priority solution: the mass ratio of longan and poria. This technical solution not only solves the technical problem of "improving product taste and stability", but also further solves the technical problem of "further improving product taste and stability".

[0034] The third priority solution: raw material weight. This technical solution not only solves the technical problem of "improving product taste and stability", but also further solves the technical problem of "further improving product taste and stability".

[0035] In a third aspect, the present invention provides a method for preparing a red date, wolfberry, and longan composition, comprising the following steps: (1) Weigh the following raw materials according to weight: red dates, longan, wolfberry, poria, yam and monk fruit concentrate; (2) Soaking red dates, longan, wolfberry, poria cocos, and yam, extracting, filtering, and adding monk fruit concentrate to the filtrate to obtain the product; The extraction temperature is 70-90° C., and the extraction time is 20-30 minutes.

[0036] These include technical features: extraction temperature and extraction time.

[0037] Among them, the temperature of technical feature extraction is selected from: 70-90℃.

[0038] Among them, the temperature for extraction of technical features is preferably: 80-90℃.

[0039] Among them, the temperature for extraction of technical features is further preferably: 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, and 90°C.

[0040] Among them, the temperature for extraction of technical features is further preferably: 90°C.

[0041] Among them, the time for extracting technical characteristics is selected from: 20-30min.

[0042] Among them, the time for extracting technical features is preferably: 20min, 21min, 22min, 23min, 24min, 25min, 26min, 27min, 28min, 29min, and 30min.

[0043] Among them, the time for extracting technical features is further preferably: 20-25 minutes.

[0044] Among them, the time for extracting technical features is further preferably: 20 minutes.

[0045] The first priority solution: extraction temperature. This technical solution not only solves the technical problem of "improving product taste and stability", but also further solves the technical problem of "further improving product taste and stability".

[0046] The second priority solution: extraction time. This technical solution not only solves the technical problem of "improving product taste and stability", but also further solves the technical problem of "further improving product taste and stability".

[0047] In a fourth aspect, the present invention provides: a red date, wolfberry and longan food, comprising a red date, wolfberry and longan composition.

[0048] Among them, technical characteristics are included: food.

[0049] Among them, foods with technical characteristics are selected from: juice, beverages, milk, yogurt, cream, cheese, chocolate, jam, salad dressing, bread, cake, jelly, and ice cream.

[0050] Among them, foods with technical characteristics are preferably: juice, beverages, milk, and yogurt.

[0051] Among them, the food with technical characteristics is further preferably: beverage.

[0052] Among them, the food with technical characteristics is further preferably: red dates, wolfberry and longan water.

[0053] Among them, the weight relationship of the technical feature red date, wolfberry and longan water is selected from: 14.5-61 parts of raw materials and 800-1500 parts of water.

[0054] Among them, the weight relationship of the technical feature red dates, wolfberry and longan water is preferably: 26.5-33.5 parts of raw materials and 800-1500 parts of water.

[0055] Among them, the weight relationship of the technical feature red dates, wolfberry and longan water is further preferably: 26.5-33.5 parts of raw materials and 1000 parts of water.

[0056] Among them, the weight relationship of the technical feature red dates, wolfberry and longan water is further preferably: 26.5 parts of raw materials and 1000 parts of water.

[0057] Examples 1-6 of the present invention at least support the protection scope of claim 1.

[0058] For claim 1: The technical feature "the mass ratio of red dates, wolfberries and yams" is summarized from the corresponding technical features 25:2:1, 18:2:1, 18:4:1, 18:2:1.5, etc. in the aforementioned explanations herein and / or Examples 1-6 through the shared feature "the mass ratio of red dates, wolfberries and yams". Therefore, those skilled in the art can reasonably infer that the technical feature "the mass ratio of red dates, wolfberries and yams", the subordinate concepts of the mass ratio of red dates, wolfberries and yams, the substantially equivalent technical means of the mass ratio of red dates, wolfberries and yams, and the technical means that can replace the mass ratio of red dates, wolfberries and yams within the conventional technical means and common knowledge based on the existing technical level should all fall within the scope of protection of claim 1. For example, if the other technical features remain unchanged, replacing the mass ratio of red dates, wolfberries and yams with the weight ratio of red dates, wolfberries and yams still falls within the scope of protection of claim 1 of the present invention.

[0059] The technical feature "the mass ratio of longan and Poria cocos" is summarized by the common feature "the mass ratio of longan and Poria cocos" from the corresponding technical features 25:2:1, 18:2:1, 18:4:1, 18:2:1.5, etc. in the aforementioned explanations herein and / or Examples 1-6. Therefore, those skilled in the art can, through reasonable inference, determine that the technical feature mass ratio of longan and Poria cocos, the subordinate concept of the mass ratio of longan and Poria cocos, the substantially equivalent technical means of the mass ratio of longan and Poria cocos, and the technical means that can replace the mass ratio of longan and Poria cocos within the conventional technical means and common knowledge based on the existing technical level should all fall within the scope of protection of claim 1. For example, if the other technical features remain unchanged, replacing the mass ratio of longan and Poria cocos with the weight ratio of longan and Poria cocos still falls within the scope of protection of claim 1 of the present invention.

[0060] The beneficial effects of the present invention are: The present invention has at least the following beneficial effects: Compared with the prior art, the present invention has better technical effects in improving product taste and stability.

[0061] According to experimental tests, the present invention improves the taste score of the product.

[0062] According to experimental tests, the present invention allows the pH, solid content, and colony count to remain stable, with no precipitation and a normal taste when placed under freezing (-10-0°C) for 30 days, refrigeration (0-5°C) for 30 days, room temperature for 60 days, insulation (37°C) for 60 days, and high temperature (55°C) for 30 days.

[0063] In addition, based on the present invention: 1. Based on the comparison between Example 2 and Comparative Examples 1-3, the present invention achieves a new technical effect of improving product taste and stability by combining the mass ratio of red dates, wolfberries, and Chinese yam, and the mass ratio of longan and Poria cocos. The combined technical effect is superior to the sum of the effects of each individual technical means.

[0064] 2. Based on a comparison of Example 2 and Comparative Examples 4-5, the present invention achieves a novel technical effect by combining extraction temperature, extraction time, and other technical measures to improve product taste and stability. The combined technical effect is superior to the sum of the effects of each individual technical measure. BRIEF DESCRIPTION OF THE DRAWINGS

[0065] Figure 1 This is the taste evaluation of Examples 1-6.

[0066] Figure 2 This is the taste evaluation of Comparative Examples 1, 2, 3, and 6.

[0067] Figure 3 This is the taste evaluation of Comparative Example 4.

[0068] Figure 4 This is the taste evaluation of Comparative Example 5.

[0069] Figure 5 This is the product satisfaction evaluation of the population in Example 2. DETAILED DESCRIPTION

[0070] The following non-limiting examples are provided to enable those skilled in the art to more fully understand the present invention, but are not intended to limit the present invention in any way. The following are merely illustrative of the scope of the present invention, and those skilled in the art may make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0071] The present invention is further described below by way of specific examples. Unless otherwise specified, all the various instruments, devices, equipment, reagents, products, etc. used in the examples of the present invention were obtained through conventional commercial channels.

[0072] 1. The material list of Examples 1-6 is shown in Table 1.

[0073] Table 1 (Unit: parts by weight)

[0074] The material list of Comparative Examples 1-3 is shown in Table 2.

[0075] Table 2 (Unit: parts by weight)

[0076] Note: In comparative example 3, wolfberry was replaced with mulberry.

[0077] The raw material components of Comparative Example 4-5 are the same as those of Example 2, and only the preparation method is different.

[0078] Comparative Example 6 is Wuhong Soup, and the preparation method is shown in CN103584208A.

[0079] 2. Preparation method: (1) Ingredients weighing: Weigh the following ingredients according to weight: red dates, longan, wolfberry, poria cocos, yam and water; (2) Material pretreatment: screening and removing impurities from the red dates, longans, and wolfberries weighed in step (1), and removing moldy and insect-infested raw materials; (3) Extraction: soaking all the raw materials in step (1) and the raw materials screened in step (2), and extracting after they are completely soaked; (4) Filtration and centrifugation: The extract obtained in step (3) is filtered through 100 mesh; cooled to less than 15°C on a cold plate and transferred to a sedimentation tank; the extract is filtered through 100 mesh several times; and the extract is discharged through a centrifuge and transferred to a buffer tank; (5) Mixing and blending: adding appropriate amount of water and Momordica grosvenori concentrate to the supernatant after filtration and centrifugation in step (4) to prepare red date, wolfberry and longan water; (6) Filling: The red date, wolfberry and longan water prepared in step (5) is terminally filtered and then sterilized at high temperature.

[0080] The extraction time and temperature in step (3) of Examples 1-5 and Comparative Examples 1-3 were: 90° C., 20 min.

[0081] The extraction time and temperature of step (3) of Example 6 are: 70°C, 30 min.

[0082] Comparative Example 4: The raw material components are the same as those of Example 2, the extraction time of step (3) is 20 min, and the extraction temperature is changed to: 50°C, 60°C, and 100°C.

[0083] Comparative Example 5: The raw material components are the same as those of Example 2, the extraction temperature of step (3) is 90°C, and the extraction time is changed to 10 min, 40 min, 50 min, and 60 min.

[0084] Test Example 1 Taste Test Taste: The taste evaluation result is obtained by tasting the red date and wolfberry water.

[0085] Taste evaluation criteria are shown in Table 3 Table 3

[0086] The taste evaluation of Examples 1-6 is shown in Figure 1 .

[0087] The taste evaluation of comparative examples 1, 2, 3, and 6 is shown in Figure 2 The taste evaluation of comparative example 4 is shown in Figure 3 The taste evaluation of comparative example 5 is shown in Figure 4 .

[0088] Test Example 2 Finished Product Quality Inspection The final product is quality inspected in accordance with GB2762-2022 "National Food Safety Standard Limits of Contaminants in Food", GB29921-2021 "National Food Safety Standard Limits of Pathogenic Bacteria in Pre-packaged Foods", GB7101-2022 "National Food Safety Standard Beverages", GB / T31326-2014 "Plant Beverages", and "Measures for the Supervision and Management of Measurement of Quantitatively Packaged Goods".

[0089] The results of Example 2 are shown in Table 4.

[0090] Table 4

[0091] The effect of Example 2 is equivalent to that of Example 1 and Example 3, and the effects of Comparative Examples 1-6 are lower than those of Example 2.

[0092] Test Example 3: Crowd Product Satisfaction Evaluation For fast-moving consumer goods industries such as food and beverages, it is necessary to understand consumers' "like level", "purchase intention", "like level of various indicators", etc., and also to understand how to improve the taste. The participating population needs to meet the characteristics of the target audience, such as age, gender, region, consumption level, behavioral preferences, etc. The palate evaluation of Example 2 was conducted by evaluating the sweetness and overall taste preference. A total of 389 questionnaires were collected, including 215 males and 174 females. The evaluation results are as follows: Figure 3 .

[0093] The results showed that 50.39% thought the product was just the right sweetness, and 67.28% liked the taste of the product.

[0094] The effect of Example 2 is equivalent to that of Examples 1 to 6, and the effects of Comparative Examples 1 to 6 are lower than those of Example 2.

[0095] Test Example 4: Stability Investigation Example 2 The food was placed under freezing (-10-0°C), refrigeration (0-5°C), room temperature, heat preservation (37°C), and high temperature (55°C) conditions for different periods of time, and the pH, solid content, polyphenol content, microbial count, state, and taste were tested.

[0096] The test conditions for solid content, microbial count, state, and taste (taste and smell) were the same as those in Test Example 2.

[0097] The polyphenol content was determined by the method described in GB / T 21733-2008 (Appendix A).

[0098] The results are shown in Table 5, and the product has high stability.

[0099] The effect of Example 2 is equivalent to that of Examples 1 to 6, and the effects of Comparative Examples 1 to 6 are lower than those of Example 2.

[0100] Table 5

[0101]

[0102]

[0103] Verification of technical effects and / or analysis of technical problem solving Examples 1-6 of the present invention had high taste scores, with aroma richness of 7 points or more, aroma coordination of 6 points or more, sweetness of 5 points or more, bitterness of 5 points or more, astringency of 5 points or more, mouth smoothness of 6 points or more, mouth stimulating sensation of 7 points or more, aftertaste of 7 points or more, and aftertaste quality of 7 points or more.

[0104] In Comparative Examples 1-3, the dosage relationship and types of the components were changed, and the overall taste scores decreased.

[0105] In Comparative Examples 4 and 5, the extraction conditions were changed, and the extraction conditions were not within the scope of protection of the present invention, and their taste scores decreased overall.

[0106] Comparative Example 6 is the prior art, and its taste score is low.

[0107] Examples 1-6 were placed under freezing (-10-0°C), refrigeration (0-5°C), room temperature, insulation (37°C), and high temperature (55°C) conditions for different time periods. The pH, solid content, microbial count, product state, and taste were tested to show little change, indicating high stability.

[0108] Comparative Examples 1-6 were left to stand for different periods of time under freezing (-10-0°C), refrigeration (0-5°C), room temperature, insulation (37°C), and high temperature (55°C) conditions. The pH, solid content, number of microorganisms, product state, and taste were tested to show large changes, indicating poor stability.

[0109] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. The application of red dates, longan, wolfberry, Poria cocos and Chinese yam in improving the taste and stability of a red date, wolfberry and longan composition, characterized in that: The red date, wolfberry and longan composition comprises red dates, longan, wolfberry, poria, yam and monk fruit concentrate; wherein the mass ratio of red dates, wolfberry and yam is (10-30): (1-10): (0.5-3); the mass ratio of longan and poria is (2-10): (0.5-3).

2. A red date, wolfberry and longan composition, characterized in that: The invention comprises concentrated liquid of red dates, longan, wolfberry, poria, yam and monk fruit; wherein the mass ratio of red dates, wolfberry and yam is (10-30): (1-10): (0.5-3); the mass ratio of longan and poria is (2-10): (0.5-3).

3. The red date, wolfberry and longan composition according to claim 2, characterized in that The mass ratio of the red dates, wolfberries and yam is (18-25): (2-4): (1-1.5).

4. The red date, wolfberry and longan composition according to claim 2, characterized in that The mass ratio of the longan and the poria is (4-8): (1-1.5).

5. The red date, wolfberry and longan composition according to any one of claims 2 to 4, characterized in that: Calculated by weight, the invention comprises 10-30 parts of red dates, 2-10 parts of longans, 1-10 parts of wolfberries, 0.5-3 parts of poria cocos, 0.5-3 parts of yam and 0.5-5 parts of monk fruit concentrate.

6. The red date, wolfberry and longan composition according to claim 5, characterized in that The invention comprises, by weight, 18-25 parts of red dates, 4-8 parts of longans, 2-4 parts of wolfberries, 1-1.5 parts of poria cocos, 1-1.5 parts of yam and 0.5-1 part of monk fruit concentrate.

7. The method for preparing the red date, wolfberry and longan composition according to any one of claims 2 to 6, characterized in that: The following steps are involved: (1) Weigh the following raw materials according to weight: red dates, longan, wolfberry, poria, yam and monk fruit concentrate; (2) soaking, extracting, and filtering red dates, longan, wolfberry, poria cocos, and yam, and adding monk fruit concentrate to the filtrate to obtain the product; The extraction temperature is 70-90° C., and the extraction time is 20-30 minutes.

8. The preparation method according to claim 7, characterized in that The extraction temperature is 80-90° C., and the extraction time is 20-25 minutes.

9. A red date, wolfberry and longan food, characterized in that: The invention comprises the red date, wolfberry and longan composition according to any one of claims 2 to 6.

10. The red date, wolfberry and longan food according to claim 9, characterized in that: Red date, wolfberry and longan water; and / or The red date, wolfberry and longan water comprises 14.5-61 parts of raw materials and 800-1500 parts of water in parts by weight.

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