Application of dogwood freeze-dried powder, instant tea, pigment and combination of dogwood freeze-dried powder, instant tea and pigment in food and medicine

Abstract

The invention relates to the field of dogwood, in particular to application of dogwood freeze-dried powder, instant tea, pigment and a combination thereof in food and medicine. The research improves and optimizes the adverse qualities of low leaching rate, sour and astringent taste and the like, and the instant tea with excellent quality is prepared. Pretreatment of a dogwood sample: putting the cleaned dogwood fruits into an electrothermal constant-temperature blast drying box at 60 DEG C to be dried for 1 hour, and then crushing the dogwood fruits into dogwood powder by using a high-speed multifunctional crusher; the water extraction method comprises the following steps: weighing 1g of dogwood powder sample, putting the dogwood powder sample into a 25mL conical flask, measuring 20mL of purified water by using a measuring cylinder, and adding the purified water into the conical flask; putting the mixture on an electric furnace and boiling until the mixture is slightly boiled for 40min; a compound enzyme extraction method: cooling to room temperature of 25 DEG C, then adding 2.40 mL of prepared compound enzyme with the ratio of cellulase to pectinase being 1: 1, and carrying out enzymolysis for 30 minutes; and freeze-drying.

Description

Technical Field

[0001] This invention relates to the field of Cornus officinalis, and more particularly to the use of freeze-dried Cornus officinalis powder, instant tea and pigments, and combinations thereof in food and pharmaceuticals. Background Technology

[0002] Cornus officinalis, a substance with both edible and medicinal value, has long been the focus of attention and research in the medical field. In-depth studies in pharmacology and pharmacodynamics have gradually clarified its mechanism of action and functional activities. However, despite its enormous potential in the food industry, its current application in food remains relatively limited.

[0003] Cornus officinalis, scientifically known as *Cornus officinalis*, is the dried, mature fruit pulp of a deciduous shrub or small tree belonging to the Cornaceae family. It is mainly distributed in Shanxi, Shaanxi, Henan, and Zhejiang provinces. It has a sour and astringent taste, is slightly warm in nature, and enters the liver and kidney meridians. It has the effects of tonifying the liver and kidneys, astringing essence, and preventing premature ejaculation, and is one of the traditional Chinese tonic herbs. Cornus officinalis is also one of the 42 protected wild medicinal plants in China and is widely used in traditional Chinese medicine prescriptions. In clinical applications, Cornus officinalis is usually used in three forms: processed Cornus officinalis (prepared with wine), processed Cornus officinalis, and raw Cornus officinalis, to treat various diseases such as kidney deficiency and cold, lower back and knee pain, impotence, seminal emission, and menorrhagia.

[0004] Foping County is known as the "Hometown of Cornus officinalis in China." Its Cornus officinalis is of excellent quality, large, thick-fleshed, brightly colored, and has significant medicinal effects, making it very popular in the market. Products developed using Cornus officinalis include a variety of products such as wines, candied fruits, Cornus officinalis and Eucommia ulmoides granules, sparkling drinks, enzymes, dried fruits, noodles, donkey-hide gelatin cakes, leaf tea, Cornus officinalis puree, and Cornus officinalis polysaccharides.

[0005] Although Cornus officinalis, as a traditional Chinese medicine, has attracted attention from food industry professionals regarding the development of health beverages using it, the research and development of instant Cornus officinalis tea is still in its early stages, which to some extent limits its application and promotion in the modern beverage market. Cornus officinalis itself has a certain bitterness and astringency, and in beverage production, the fruit juice's sour and astringent taste, as well as its tendency to form sediment, affect product quality and increase production costs. This makes adjusting the taste a challenge when developing instant tea products. Although there are patented technologies that improve the taste through de-astringency treatments, these technologies may not yet be widely used, or they may face issues of cost and process stability in large-scale production.

[0006] The preparation process of Cornus officinalis instant tea is relatively complex, requiring multiple steps including pretreatment, deastringency removal, pulping, encapsulation, and drying. Optimization and standardization of these processes necessitate extensive research and experimentation to ensure product quality and safety. Consumers' awareness of Cornus officinalis is primarily focused on its use in traditional Chinese medicine preparations, with low acceptance as a daily beverage. Functional drinks featuring Cornus officinalis are relatively scarce in the market. Market demand for Cornus officinalis instant tea has not yet reached a significant scale, resulting in insufficient motivation for research and development and promotion by companies. Compared to traditional tea, Cornus officinalis instant tea lags significantly in brand awareness and market share. Consumers' preferences for instant tea are mostly concentrated on common tea varieties such as green tea and black tea, with low willingness to learn about or try Cornus officinalis instant tea.

[0007] Currently, Cornus officinalis is increasingly used in food processing, particularly in beverages, wines, vinegars, jams, and other health drinks, and its application in the food industry is already quite widespread. Over 90% of Cornus officinalis still enters the market as a medicinal herb. With its inclusion in the list of medicinal and edible herbs, the development of Cornus officinalis food products is poised for significant growth, becoming a new growth point in the Cornus officinalis industry chain. As a traditional medicinal herb, the chemical composition, pharmacology, and efficacy of Cornus officinalis have been well-studied. In particular, phytochemistry and pharmacology have traced the individual compounds responsible for its hypoglycemic and anti-inflammatory effects, and their biological efficacy is clearly defined. Based on relevant domestic and international regulations, a series of Cornus officinalis food products can be actively developed for different market segments. While Cornus officinalis is common in daily life, it is not convenient to carry around. However, the preparation of instant Cornus officinalis tea can effectively solve this problem. Overall, research on Cornus officinalis products is limited and further research is needed.

[0008] Cornus officinalis contains organic acids, polysaccharides, vitamin C, and other substances that endow it with numerous health benefits, including nourishing the liver and kidneys, improving physical condition, lowering blood lipids, enhancing immunity and fighting tumors, anti-oxidation, lowering blood sugar, and anti-aging. It has excellent effects on maintaining and improving human health, and is therefore widely used in traditional Chinese medicine and functional foods. Currently, the National Health Commission has included it in the list of food and medicine homologous substances. However, research on the food development of Cornus officinalis is scarce, hindering its development in this field. Furthermore, the processing of Cornus officinalis is currently mainly based on traditional, simple processing methods, with outdated technology and limited product forms, resulting in extremely low economic conversion efficiency after transformation.

[0009] Therefore, actively developing a series of Cornus officinalis food products is one of the key technologies for solving the current development of the Cornus officinalis industry. Instant Cornus officinalis tea is convenient to carry, has a unique flavor, and is easy to develop into a large-scale industry with high market potential. This study used Cornus officinalis as the experimental material, added pectinase and cellulase to improve the yield of the water extract of Cornus officinalis, and optimized the extraction time, extraction temperature, and active ingredients using soluble solids content as an indicator. Single-factor experiments and orthogonal experiments were conducted to determine the optimal extraction process, resulting in high-quality instant Cornus officinalis powder. Then, using the instant Cornus officinalis powder as raw material, its sensory quality was improved and optimized to obtain instant Cornus officinalis tea with strong sensory appeal. Its antioxidant activity was also measured, aiming to provide a reference for the research of high-value Cornus officinalis products.

[0010] On June 23, 2025, a search was conducted in the China Patent Publication Database using "Cornus officinalis and freeze-drying and enzymatic hydrolysis and leaching" as the abstract keywords and with the option to allow synonym expansion. No relevant literature was found.

[0011] On June 23, 2025, an abstract search was conducted on CNKI (China National Knowledge Infrastructure) for the term "Cornus officinalis and freeze-drying and enzymatic hydrolysis and leaching," but no relevant literature was found.

[0012] On June 23, 2025, a search was conducted on the website of the United States Patent and Trademark Office for the term "Cornus officinalis with freeze drying with enzymatic hydrolysis with extraction", but no relevant literature was found; the search URL is https: / / ppubs.uspto.gov / pubwebapp / .

[0013] On June 23, 2025, a search was conducted on WIPO's website https: / / patentscope2.wipo.int / for the title "Cornus officinalis and freeze drying and enzymatic hydrolysis and extraction", but no relevant literature was found.

[0014] On June 23, 2025, a search was conducted on the website of the Japan Patent Office (https: / / www.j-platpat.inpit.go.jp / ) for the term "Cornus officinalis and freeze drying and enzymatic hydrolysis and extraction," but no relevant literature was found. Summary of the Invention

[0015] Purpose of the invention: To provide better use of freeze-dried Cornus officinalis powder, instant tea and pigments, and combinations thereof in food and pharmaceuticals, the specific purpose of which is described in several substantial technical effects in the detailed embodiments section.

[0016] To achieve the above objectives, the present invention adopts the following technical solution:

[0017] Option 1: Uses of freeze-dried Cornus officinalis powder, instant tea, pigments, and their combinations in food and pharmaceuticals;

[0018] Option 2: Cornus officinalis freeze-dried powder processing equipment.

[0019] in:

[0020] Option 1 and Option 2 are closely related and belong to a tightly integrated technical whole, but each option has its own focus.

[0021] To achieve the above objectives, the present invention adopts the following technical solution:

[0022] Option 1:

[0023] The freeze-dried powder of Cornus officinalis is characterized by comprising the following steps:

[0024] (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer.

[0025] (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample and place it in a 25mL Erlenmeyer flask, and use a graduated cylinder to measure 20mL of purified water and add it to the Erlenmeyer flask; place it on an electric stove and boil it until it is simmering for 40min;

[0026] (3) Compound enzyme extraction method: After cooling to room temperature (25℃), add 2.40 mL of a compound enzyme with a ratio of 1:1 of cellulase and pectinase and hydrolyze for 30 min.

[0027] After enzymatic hydrolysis, the extract was filtered through gauze and centrifuged at 3600 rpm for 5 minutes in a refrigerated centrifuge. The supernatant was then collected, and 40% (by weight of Cornus officinalis) of β-cyclodextrin was added for vacuum freeze-drying. The freezing temperature of the vacuum freeze dryer was generally set below -40℃ to ensure rapid freezing of the Cornus officinalis extract. By reducing the pressure and temperature, the ice was directly sublimated into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder was pulverized into a fine powder to obtain Cornus officinalis powder.

[0028] Cornus officinalis instant tea is characterized by containing the following components: 1.50g of Cornus officinalis instant powder, 2.50g of xylitol, and 0.15g of flavoring.

[0029] The preparation method of the Cornus officinalis instant powder is as follows: It includes the following steps:

[0030] (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer.

[0031] (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample and place it in a 25mL Erlenmeyer flask, and use a graduated cylinder to measure 20mL of purified water and add it to the Erlenmeyer flask; place it on an electric stove and boil it until it is simmering for 40min;

[0032] (3) Compound enzyme extraction method: After cooling to room temperature (25℃), add 2.40 mL of a compound enzyme with a ratio of 1:1 of cellulase and pectinase and hydrolyze for 30 min.

[0033] After enzymatic hydrolysis, the extract was filtered through gauze and centrifuged at 3600 rpm for 5 minutes in a refrigerated centrifuge. The supernatant was then collected, and 40% (by weight of Cornus officinalis) of β-cyclodextrin was added for vacuum freeze-drying. The freezing temperature of the vacuum freeze dryer was generally set below -40℃ to ensure rapid freezing of the Cornus officinalis extract. By reducing the pressure and temperature, the ice was directly sublimated into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder was pulverized into a fine powder to obtain Cornus officinalis powder.

[0034] A further technical solution of the present invention is that it also contains 0.35g of pigment.

[0035] A further technical solution of the present invention is that the pigment is a natural pigment from Cornus officinalis, and the extraction of the natural pigment from Cornus officinalis is carried out by the following method:

[0036] Weigh an appropriate amount of Cornus officinalis, pulverize it into coarse powder, and mix the coarse Cornus officinalis powder with edible alcohol at a ratio of 1:5. Soak the mixture in an 80℃ water bath for 1 hour. After soaking, filter the mixture through gauze to remove solid residue, obtaining a clear liquid containing Cornus officinalis pigment. Transfer the liquid to a rotary evaporator and concentrate it under specific temperature and pressure conditions to remove excess solvent, obtaining a concentrated Cornus officinalis natural pigment liquid. Add β-cyclodextrin to the concentrated pigment liquid at a mass ratio of 1:1 and stir thoroughly to ensure uniform mixing. Place the mixed liquid in an 80℃ electric thermostatic drying oven and dry for 3 hours. After drying, remove the sample and cool it to room temperature. Finally, grind it into a fine powder to obtain the Cornus officinalis natural pigment powder product.

[0037] Uses of freeze-dried Cornus officinalis powder and / or natural pigments of Cornus officinalis in food and pharmaceutical preparation.

[0038] Uses of freeze-dried Cornus officinalis powder as a free radical scavenger.

[0039] The method for adding β-cyclodextrin to freeze-dried Cornus officinalis powder is characterized by,

[0040] Includes the following methods:

[0041] (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer.

[0042] (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample in 25ml and place it in a reaction vessel containing purified water; heat to a gentle boil for 40min;

[0043] (3) Compound enzyme extraction method: After cooling to room temperature, add a prepared compound enzyme of 1g:2.4ml, which is cellulase and pectinase in a 1:1 ratio, and enzymatically hydrolyze for 30min;

[0044] After enzymatic hydrolysis, the extract was filtered through an industrial-grade filter screen, centrifuged at 3600 r / min for 5 min in a refrigerated centrifuge, and the supernatant was collected. 40% of the weight of Cornus officinalis β-cyclodextrin was added and the mixture was then freeze-dried under vacuum.

[0045] The freezing temperature of a vacuum freeze dryer is generally set below -40℃ to ensure that the Cornus officinalis extract freezes rapidly. By reducing the pressure and temperature, the ice directly sublimates into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder is pulverized into fine powder to obtain Cornus officinalis powder.

[0046] The addition of β-cyclodextrin is accomplished using a specialized device;

[0047] The specialized device is a reaction vessel 1 for the supernatant after centrifugation using an industrial-grade refrigerated centrifuge;

[0048] The reaction vessel 1 is connected to the ladder 6 via a connecting crossbar 10;

[0049] The connecting crossbar 10 is connected to the connecting bracket 7 facing upwards, and the connecting bracket 7 is connected to the crossbar 9, on which a pulley 8 is arranged;

[0050] It also includes a lifting structure that can lift materials up via the pulley 8 and rope;

[0051] A special trolley 3 is arranged on the top of the reaction vessel 1. Support legs 4 or wheels are arranged below the special trolley 3. The special trolley 3 includes a hole in which a funnel 5 is arranged.

[0052] The funnel 5 of the special trolley 3 can be placed below the feeding port.

[0053] A further technical solution of the present invention is that, after the β-cyclodextrin is properly weighted;

[0054] After being lifted up by pulley 8;

[0055] Place the special trolley 3 above the feeding port;

[0056] The person then places the β-cyclodextrin transported above onto funnel 5;

[0057] It can quickly achieve the addition of β-cyclodextrin.

[0058] Cornus officinalis freeze-dried powder processing equipment, characterized in that the equipment is...

[0059] A dedicated device for adding β-cyclodextrin;

[0060] The specialized device is a reaction vessel 1 for the supernatant after centrifugation using an industrial-grade refrigerated centrifuge;

[0061] The reaction vessel 1 is connected to the ladder 6 via a connecting crossbar 10;

[0062] The connecting crossbar 10 is connected to the connecting bracket 7 facing upwards, and the connecting bracket 7 is connected to the crossbar 9, on which a pulley 8 is arranged;

[0063] It also includes a lifting structure that can lift materials up via the pulley 8 and rope;

[0064] A special trolley 3 is arranged on the top of the reaction vessel 1. Support legs 4 or wheels are arranged below the special trolley 3. The special trolley 3 includes a hole in which a funnel 5 is arranged.

[0065] The funnel 5 of the special trolley 3 can be placed below the feeding port.

[0066] A further technical solution of the present invention is that the top of the reaction vessel 1 is an upper plane 2.

[0067] A further technical solution of the present invention is that the lower surface of the special trolley 3 is higher than the feeding port of the upper plane 2.

[0068] A further technical solution of the present invention is that the feeding port includes an openable flange cover.

[0069] The present invention, employing the above technical solution, offers the following advantages over existing technologies: This study improves and optimizes the low extraction rate and astringent taste of Cornus officinalis, resulting in a high-quality instant tea. Appropriate amounts of xylitol not only enhance the sweetness of the product and mitigate the original astringent taste of Cornus officinalis, but also strengthen the aroma, providing an important reference for developing Cornus officinalis instant tea with a unique flavor. The DPPH free radical scavenging rate test results show that Cornus officinalis instant tea possesses high antioxidant activity. The highest free radical scavenging rate of Cornus officinalis instant powder reached 92.85%, while that of Cornus officinalis instant tea reached 90.58%. This is closely related to the abundant flavonoids, polyphenols, and other bioactive components in Cornus officinalis. These components have excellent free radical scavenging capabilities, effectively delaying aging and preventing chronic diseases. Therefore, Cornus officinalis instant tea can not only be used as a daily beverage but also be developed and promoted as a health-promoting food. Attached Figure Description

[0070] To further illustrate the present invention, the following description is provided in conjunction with the accompanying drawings:

[0071] Figure 1 The reagents listed in Table 2.1 are as follows;

[0072] Figure 2 The experimental instruments are listed in Table 2.2.

[0073] Figure 3 Flowchart of the preparation process for instant Cornus officinalis tea;

[0074] Figure 4 Table 2.3 shows the sensory evaluation criteria for Cornus officinalis instant tea.

[0075] Figure 5 The effect of extraction time on soluble solids content;

[0076] Figure 6 The effect of enzyme dosage on soluble solids content;

[0077] Figure 7 The effect of enzymatic hydrolysis time on soluble solids content;

[0078] Figure 8 The extraction process orthogonal experimental factor level table and the extraction process orthogonal experimental results;

[0079] Figure 9 Effect of different amounts of β-cyclodextrin on the powder yield of Cornus officinalis;

[0080] Figure 10 Cornus officinalis powder production;

[0081] Note: A: 0.1g of β-cyclodextrin added; B: 0.2g of β-cyclodextrin added; C: 0.3g of β-cyclodextrin added; D: 0.4g of β-cyclodextrin added; E: 0.5g of β-cyclodextrin added.

[0082] Figure 11 The effect of xylitol addition on sensory evaluation;

[0083] Figure 12 The effect of flavor additive amount on sensory evaluation;

[0084] Figure 13 The brewing effect of Cornus officinalis instant tea product without added pigments, the extracted pigments, the dried pigments, and the ground pigments are all shown.

[0085] Figure 14 The effect of pigment addition on sensory evaluation;

[0086] Figure 15 Demonstration of the brewing effect of Cornus officinalis instant tea product;

[0087] Figure 16 A table showing the factor levels for the orthogonal experiment of sensory evaluation and a table showing the results of the orthogonal experiment of sensory evaluation;

[0088] Figure 17 Table showing the DPPH free radical scavenging rate of freeze-dried Cornus officinalis powder and instant Cornus officinalis tea;

[0089] Figure 18 The invention is designed for the industrialization of the fermentation tank used for feeding.

[0090] The components are: 1. reaction vessel; 2. upper surface; 3. special trolley; 4. support leg; 5. funnel; 6. ladder; 7. connecting bracket; 8. pulley; 9. crossbar; 10. connecting crossbar. Detailed Implementation

[0091] The present invention will be further illustrated below with reference to the accompanying drawings and specific embodiments. It should be understood that the following specific embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. In the description of the present invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," "outer," "top," and "bottom," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the present invention. In addition, unless otherwise expressly specified and limited, the terms "installed," "connected," and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication of two components. For those skilled in the art, the specific meaning of the above terms in the present invention can be understood according to the specific circumstances.

[0092] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0093] This patent provides multiple parallel solutions; the different descriptions represent improved solutions or parallel solutions based on the basic solution. Each solution has its own unique characteristics. Furthermore, the technical features involved in the different embodiments of the invention described below can be combined with each other as long as they do not conflict with each other. Fixing methods not described herein can be any type of fixing, such as threaded fixing, bolt fixing, or adhesive bonding.

[0094] Innovation

[0095] Since Cornus officinalis was listed as a food and medicine homology material in 2022, research on its application in food development has been scarce, hindering its development in this field. As a traditional medicinal herb from the Qinling-Bashan Mountains, and given that the pulp of Cornus officinalis contains a large amount of pectin and other substances, resulting in a low water extract rate, and the pulp also contains a large amount of astringent substances, affecting its sensory quality, this study aims to improve and optimize its low extract rate and astringent taste, resulting in the preparation of a high-quality instant tea.

[0096] Experimental methods

[0097] Preparation process of Cornus officinalis instant tea

[0098] Preparation of Cornus officinalis extract

[0099] (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer.

[0100] (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample and place it in a 25mL Erlenmeyer flask, and add 20mL of purified water to the Erlenmeyer flask using a graduated cylinder. Place the flask on an electric stove and boil for 40 minutes until it reaches a gentle boil.

[0101] (3) Compound enzyme extraction method: After cooling to room temperature of 25°C, add 2.40 mL of a compound enzyme with a ratio of 1:1 of cellulase and pectinase and hydrolyze for 30 min.

[0102] Methods for determining total flavonoids and total polyphenols

[0103] The method for determining the flavonoid content was based on the procedure of Wang Lei et al., with slight modifications. The specific procedure is as follows: Pipette 1 mL of the sample into a 25 mL volumetric flask, add 0.50 mL of 5% NaNO2 solution, shake well, and let stand for 6 min. Then add 0.50 mL of 10% Al(NO3)3 solution, shake well, and let stand for 6 min. Add 5 mL of 4% NaOH solution, dilute to volume with 60% ethanol solution, shake well, and let stand for 15 min. Measure the absorbance at a wavelength of 510 nm and calculate using the linear regression equation.

[0104] Total polyphenol determination method: Take 0.10 mL of sample into a 10 mL centrifuge tube, add deionized water to 0.50 mL, add 2.50 mL of 10% Folin-Ciocalteu reagent and react at room temperature in the dark for three minutes. Then add two mL of 7.50% sodium carbonate, place in a shaker and react at 25 °C for one hour (speed 12000 r / min). Finally, measure the absorbance at a wavelength of 765 nm. Substitute the measured data into the gallic acid standard curve equation to calculate the total polyphenol content in the sample.

[0105] Single-factor experiment and orthogonal experiment methods

[0106] Single-factor experiments: With fixed extraction time (40 min) and enzyme dosage (2.40 mL), the effects of hydrolysis time (30 min, 60 min, 90 min) on soluble solids content were investigated; with fixed hydrolysis time (30 min) and enzyme dosage (2.40 mL), the effects of extraction time (20 min, 40 min, 60 min) on soluble solids content were investigated; with fixed extraction time (40 min) and hydrolysis time (30 min), the effects of enzyme dosage (1.20 mL, 1.60 mL, 2.00 mL, 2.40 mL, 2.80 mL) on soluble solids content were investigated.

[0107] Orthogonal experiment: Based on the single-factor experiment, using soluble solids content as the indicator, enzyme dosage (A), cooking time (B), and enzymatic hydrolysis time (C) were selected as the main factors, with D as the blank column, to conduct a three-factor, three-level L9(3) experiment. 4 Orthogonal experimental design.

[0108] Preparation of Cornus officinalis instant powder

[0109] After enzymatic hydrolysis, the extract was filtered through gauze and centrifuged at 3600 rpm for 5 minutes in a refrigerated centrifuge. The supernatant was then collected, and 40% (by weight of Cornus officinalis) of β-cyclodextrin was added for vacuum freeze-drying. The freezing temperature of the vacuum freeze dryer is generally set below -40℃ to ensure rapid freezing of the Cornus officinalis extract. By reducing pressure and temperature, the ice directly sublimates into water vapor, removing the water from the extract. After freeze-drying, the dried Cornus officinalis powder was pulverized into a fine powder to obtain Cornus officinalis instant powder.

[0110] Extraction of natural pigments from Cornus officinalis

[0111] Weigh an appropriate amount of Cornus officinalis, pulverize it into a coarse powder, and mix the coarse powder with edible alcohol at a ratio of 1:5. Soak the mixture in an 80℃ water bath for 1 hour. After removal, filter the mixture through gauze to remove solid residue, obtaining a clear liquid containing Cornus officinalis pigment. Transfer the liquid to a rotary evaporator and concentrate it under specific temperature and pressure conditions to remove excess solvent, obtaining a concentrated Cornus officinalis natural pigment liquid. Add β-cyclodextrin to the concentrated pigment liquid at a mass ratio of 1:1 and stir thoroughly to ensure uniform mixing. Place the mixed liquid in an 80℃ electric thermostatic drying oven and dry for 3 hours. After drying, remove the sample and cool it to room temperature. Finally, grind it into a fine powder to obtain the Cornus officinalis natural pigment powder product.

[0112] Preparation of Cornus officinalis instant tea

[0113] Weigh 1.50g of Cornus officinalis instant powder, add 2.50g of xylitol, 0.15g of flavoring, and 0.35g of coloring, and brew with 45mL of 80℃ water for 5 minutes.

[0114] Product sensory evaluation

[0115] Referring to the method of Liu Haixin et al., and combining it with the "Bag Tea" standard (GB / T 24690—2018), with slight modifications, 4.50g of Cornus officinalis instant tea was placed in a 100mL cup and brewed with 45mL of 80℃ water for 5 minutes. A group of 10 people with sensitive senses was selected to conduct sensory evaluations of each experimental group and strictly score them according to the evaluation criteria shown in the table.

[0116] Sensory evaluation single-factor experimental design:

[0117] (1) Optimization of xylitol addition: The amount of cornus officinalis powder (1.50g), pigment (0.35g), and flavoring (0.15g) was fixed, and the effects of xylitol addition (0.5g, 1.00g, 1.50g, 2.00g, 2.50g) on ​​sensory quality were investigated.

[0118] (2) Optimization of flavor addition amount: The amount of cornus officinalis powder (1.50g), xylitol (2.50g), and color number (0.35g) were fixed, and the effects of flavor addition amount (0.05g, 0.10g, 0.15g, 0.20g, 0.25g) on ​​sensory quality were investigated;

[0119] (3) Optimization of the amount of natural pigments extracted from Cornus officinalis with edible alcohol: The amount of Cornus officinalis powder (1.50g), xylitol (2.50g), and flavoring (0.15g) was fixed, and the effects of pigment addition (0.15g, 0.20g, 0.25g, 0.30g, 0.35g) on ​​sensory evaluation were investigated.

[0120] Sensory evaluation orthogonal experiment: Based on the single-factor experiment, using sensory scores as the index, xylitol (A), flavor (B), and color (C) were selected as the main factors, with D as the blank column, and a three-factor, three-level L9(3) experiment was conducted. 4 Orthogonal experimental design.

[0121] DPPH free radical scavenging rate determination

[0122] DPPH scavenging rate was determined according to the method of Tao Sainan et al.:

[0123] Three experimental groups were added sequentially to a 96-well plate: ① 50 μL of distilled water and 200 μL of 0.4 mM DPPH-methanol solution; ② 50 μL of sample and 200 μL of 0.40 mM DPPH-methanol solution; ③ 50 μL of sample and 200 μL of methanol solution. Each experimental group was mixed thoroughly and reacted for 30 min at room temperature in the dark. The absorbance at 517 nm was measured. Vitamin C was used as a positive control. The formula for calculating the DPPH free radical scavenging rate is as follows:

[0124] DPPH free radical scavenging rate (%) = [1 - (A1 - A2) / A0] × 100

[0125] Where A0 is the absorbance value of the blank control group (distilled water replaces the sample); A1 is the absorbance value of the sample group; and A2 is the absorbance value of the blank control group (methanol replaces DPPH-methanol solution).

[0126] Data Statistical Analysis

[0127] Each experiment was performed in triplicate. Data were processed using Excel; plotted using OriginPro 24.0; and analyzed using SPSS 24.0.

[0128] Results and Analysis

[0129] Preparation and process optimization of Cornus officinalis instant powder

[0130] Effect of extraction time on leaching rate

[0131] The effect of different extraction times on the soluble solids content is shown in the figure. Figure 5 .Depend on Figure 5 It was found that the soluble solids content peaked at 8.05% at an extraction time of 40 min; however, the soluble solids content decreased with increasing extraction time, indicating that an extraction time of 40 min was sufficient to fully dissolve the active ingredients in Cornus officinalis, while longer extraction times might not yield significant benefits. The soluble solids content reached its maximum of 8.05% at an extraction time of 40 min. Therefore, this study selected 40 min as the optimal extraction time.

[0132] Effect of enzyme dosage on leaching rate

[0133] The effect of different enzyme dosages on the soluble solids content is shown in the figure. As can be seen from the figure, the lowest soluble solids content (5.75%) was achieved with an enzyme dosage of 1.20 mL. The soluble solids content increased with increasing enzyme dosage, reaching a maximum of 7.93% at 2.40 mL, indicating that within a certain range, increasing the enzyme dosage can improve extraction efficiency. However, the soluble solids content decreased with increasing enzyme dosage, suggesting that excessive enzyme may lead to an overly complex reaction system, affecting the extraction effect. The highest soluble solids content (7.93%) was achieved with an enzyme dosage of 2.40 mL. Therefore, 2.40 mL was selected as the optimal enzyme dosage in this study.

[0134] Effect of enzymatic hydrolysis time on leaching rate

[0135] Cornus officinalis pulp contains a large amount of pectin and other substances, resulting in a low extraction rate of its water extract. To increase the content of the extract, this study used a hydrolytic enzyme to hydrolyze the fruit and optimized the enzymatic hydrolysis parameters using the soluble solids content of the extract after enzymatic hydrolysis as the evaluation index. The effect of different enzymatic hydrolysis times on the soluble solids content is shown in the figure. As shown in the figure, the soluble solids content peaked at 7.48% at a hydrolysis time of 30 min; the soluble solids content reached 7.43% at a hydrolysis time of 60 min; and the soluble solids content reached 7.12% at a hydrolysis time of 90 min. With the increase of hydrolysis time, the soluble solids content showed a decreasing trend, indicating that excessively long hydrolysis time may lead to reduced enzyme activity or degradation of some soluble solids. The soluble solids content reached 7.48% at 30 min of hydrolysis, and this study selected 30 min as the optimal hydrolysis time.

[0136] Orthogonal optimization experiment on the preparation process of Cornus officinalis instant powder

[0137] Based on the single-factor experiments, using soluble solids content as the indicator, enzyme dosage (A), extraction time (B), and enzymatic hydrolysis time (C) were selected as the main factors, with D as the blank column, to conduct a three-factor, three-level L9(3) experiment. 4 An orthogonal experimental design was used, and the levels of orthogonal factors are shown in Table 3.1. The results are shown in Table 3.2. The order of influence of the three factors on the soluble solids content is: enzyme dosage (A) > extraction time (B) > enzymatic hydrolysis time (C). The optimal combination is A3B2C1, i.e., enzyme dosage of 2.40 mL, extraction time of 40 min, and enzymatic hydrolysis time of 30 min. Under these conditions, the instant powder prepared has the best leaching rate and active ingredient content.

[0138] Effect of different amounts of β-cyclodextrin on the powder yield of Cornus officinalis

[0139] The effect of different β-cyclodextrin additions on the starch yield of Cornus officinalis is shown in the figure. As can be seen from the figure,

[0140] The extract prepared from 1g of Cornus officinalis under the above optimal conditions (20mL water, 40min extraction time, 100℃, 2.40mL enzyme added, and 30min enzymatic hydrolysis) achieved a peak powder yield of 71.00% when the β-cyclodextrin addition was 0.40g. However, the powder yield decreased with increasing β-cyclodextrin addition. This indicates that 0.40g of β-cyclodextrin is the optimal addition amount. In conclusion, the highest powder yield of Cornus officinalis, reaching 71.00%, is achieved with an β-cyclodextrin addition of 0.40g. The figure shows the powder output state of Cornus officinalis instant powder. As can be seen from the figure, when the amount of cyclodextrin added is small, it is easy to clump. When the amount of cyclodextrin added is increased to more than 0.40g, the product is a uniform powder with a pink color, good powder output, and is not easy to clump. It still has good sensory quality after being left at room temperature for a period of time. Therefore, this study selected 0.40g as the optimal amount of β-cyclodextrin added.

[0141] Formulating and optimizing the instant tea recipe for Cornus officinalis

[0142] The effect of xylitol addition on sensory quality

[0143] The effect of different xylitol addition amounts on sensory evaluation is shown in the figure. As can be seen from the figure, the sensory score of the product is relatively low at 0.50g xylitol addition, only 74.50 points. At this level, the product's palatability is weak, the flavor is thin, and the sweetness is insufficient. With increasing xylitol addition, the sensory score of the instant tea also increases. When the xylitol addition reaches 2.50g, the product's sensory score is the highest at 89.00 points, indicating strong palatability. The product exhibits the best palatability at 2.50g xylitol addition; therefore, this study selected 2.50g as the optimal xylitol addition amount.

[0144] The effect of flavor additive amount on sensory quality

[0145] The effect of different amounts of flavoring added on sensory evaluation is shown in the figure. Figure 12 .Depend on Figure 12 The sensory score of the product was low at 0.05g of flavoring, scoring only 79.10 points, indicating a lack of flavor richness and aroma. As the amount of flavoring increased, the sensory score of the instant tea also rose, reaching a maximum of 86.50 points at 0.15g. At this level, the product exhibited a rich flavor, ample aroma, and strong palatability. However, further increases in flavoring dosage led to a decrease in the sensory score, suggesting that further addition of flavoring might mask the original aroma of the dogwood. Since 0.15g of flavoring resulted in a sufficiently fragrant and palatable product, this study selected 0.15g as the optimal amount for flavoring addition.

[0146] The effect of pigment addition on sensory quality

[0147] Because the product obtained in this study exhibits a slightly pale pink color when brewed, which differs significantly from the color of the Cornus officinalis pulp, this study used edible alcohol as the extraction solvent and Cornus officinalis pulp powder as the raw material to extract the natural pigments from the Cornus officinalis fruit in order to improve the product's color. Figure 13 As shown, the Cornus officinalis pigment prepared in this study is a light red naturally extracted pigment. The effect of different amounts of Cornus officinalis pigment added on sensory evaluation is shown in [reference needed]. Figure 14 .Depend on Figure 14 It can be seen that the sensory score of the product is relatively low at 0.15g of pigment, only 78.50 points, indicating that the product's palatability is average and the color is insufficient. As the amount of pigment increases, the sensory score of the instant tea also rises. When the amount added reaches 0.35g, the product's sensory score is the highest at 87.65 points, indicating a rich flavor and a color close to that of dogwood fruit. This shows that 0.35g of pigment is the optimal choice, improving the color without affecting the taste. When the pigment amount is 0.35g, the product has strong palatability and a reddish-orange color close to that of dogwood fruit; therefore, this study selected 0.35g as the optimal amount of pigment to add. See [link to study]. Figure 15 The Cornus officinalis instant tea prepared in this study is orange-red.

[0148] Based on the single-factor experiment, using sensory evaluation as the indicator, xylitol addition (A), flavoring addition (B), and coloring addition (C) were selected as the main factors, with D as the blank column, to conduct a three-factor, three-level L9(3) experiment. 4 An orthogonal experimental design was used, and the levels of the orthogonal factors are shown in Table 3.3. The results are shown in Table 3.4. Analysis of the orthogonal experimental results in Table 3.4 shows that the order of influence of the three factors on sensory scores is: xylitol addition (A) > pigment addition (C) > flavor addition (B). The optimal combination is A3B1C3, i.e., xylitol addition 2.50g, flavor addition 0.15g, and pigment addition 0.35g.

[0149] Analysis of DPPH free radical scavenging rate results

[0150] Table 3.5 shows that both freeze-dried Cornus officinalis powder and instant Cornus officinalis tea have a certain scavenging effect on DPPH free radicals, and the scavenging rates are relatively high. The freeze-dried Cornus officinalis powder achieved the highest free radical scavenging rate of 92.85%, while the instant Cornus officinalis tea achieved the highest free radical scavenging rate of 90.58%. This indicates that instant Cornus officinalis tea has good antioxidant capacity and can be developed as a health-promoting beverage.

[0151] Conclusions and Discussion

[0152] This study improved and optimized the extraction process of Cornus officinalis instant powder and the preparation formula of Cornus officinalis instant tea through single-factor experiments and orthogonal experiments. The results showed that the amount of enzyme added, the enzymatic hydrolysis time, and the extraction time significantly affected the extraction rate. Through orthogonal experiments, the optimal extraction parameters were determined to be: extraction time 40 min, enzyme addition 2.40 mL, and enzymatic hydrolysis time 30 min. Compared with existing studies, the compound enzyme extraction method used in this study showed excellent performance in improving extraction efficiency, especially in obtaining a high soluble solids content within a shorter extraction time, which provides data support for the industrial production of Cornus officinalis instant powder. To improve the astringent quality of Cornus officinalis instant powder and process it into a high-value product, this study further prepared Cornus officinalis instant tea through sensory evaluation experiments and orthogonal experiments. The optimal formula was: 1.50 g of freeze-dried Cornus officinalis powder, 2.50 g of xylitol, 0.15 g of flavoring, and 0.35 g of pigment. The addition of xylitol, flavorings, and colorings significantly impacts the sensory quality of the product. The optimized formula exhibits excellent taste, aroma, and color, aligning with consumer preferences. Furthermore, this study found that appropriate amounts of xylitol not only enhance the product's sweetness and mitigate the original tartness of Cornus officinalis but also strengthen its aroma, providing important insights for developing a uniquely flavored Cornus officinalis instant tea. DPPH free radical scavenging rate measurements indicate that the Cornus officinalis instant tea possesses high antioxidant activity. The highest free radical scavenging rate was 92.85% for Cornus officinalis instant powder, while the highest was 90.58% for Cornus officinalis instant tea. This is closely related to the abundance of flavonoids, polyphenols, and other bioactive components in Cornus officinalis. These components possess excellent free radical scavenging capabilities, effectively delaying aging and preventing chronic diseases. Therefore, Cornus officinalis instant tea can be developed and promoted not only as a daily beverage but also as a health-promoting food product.

[0153] While this study has achieved some results in optimizing the preparation process and sensory quality of Cornus officinalis instant tea, some limitations remain. For example, this study mainly focused on the preparation process and sensory quality of Cornus officinalis instant tea, and its health benefits and safety in different populations are not yet explored in depth. Future research could further investigate the application effects of Cornus officinalis instant tea in people with different health conditions, as well as its potential mechanisms in the prevention and treatment of chronic diseases. Furthermore, the nutritional value and health benefits of Cornus officinalis instant tea could be further enhanced by adding other natural ingredients, such as prebiotics and vitamins.

[0154] In addition, the process flow was carefully analyzed in order to industrialize the local Cornus officinalis industry.

[0155] The laboratory process can be industrialized using the following methods:

[0156] The method for adding β-cyclodextrin to freeze-dried Cornus officinalis powder is characterized by,

[0157] Includes the following methods:

[0158] 1. Pretreatment of Cornus officinalis samples: Place the cleaned Cornus officinalis fruits into a 60℃ electric constant temperature drying oven and dry for 1 hour. Then, use a high-speed multi-functional pulverizer to pulverize them into Cornus officinalis powder.

[0159] 2. Water extraction method: Weigh 1g of Cornus officinalis powder sample at a ratio of 1g / 25ml and place it in a reaction vessel containing purified water; heat to a gentle boil for 40 minutes;

[0160] 3. Compound enzyme extraction method: After cooling to room temperature, add a prepared compound enzyme of 1g:2.4ml, which is a 1:1 ratio of cellulase and pectinase, and enzymatically hydrolyze for 30min;

[0161] After enzymatic hydrolysis, the extract was filtered through an industrial-grade filter screen, centrifuged at 3600 r / min for 5 min in a refrigerated centrifuge, and the supernatant was collected. 40% of the weight of Cornus officinalis β-cyclodextrin was added and the mixture was then freeze-dried under vacuum.

[0162] The freezing temperature of a vacuum freeze dryer is generally set below -40℃ to ensure that the Cornus officinalis extract freezes rapidly. By reducing the pressure and temperature, the ice directly sublimates into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder is pulverized into fine powder to obtain Cornus officinalis powder.

[0163] The addition of β-cyclodextrin is accomplished using a specialized device;

[0164] The specialized device is a reaction vessel 1 for the supernatant after centrifugation using an industrial-grade refrigerated centrifuge;

[0165] The reaction vessel 1 is connected to the ladder 6 via a connecting crossbar 10;

[0166] The connecting crossbar 10 is connected to the connecting bracket 7 facing upwards, and the connecting bracket 7 is connected to the crossbar 9, on which a pulley 8 is arranged;

[0167] It also includes a lifting structure that can lift materials up via the pulley 8 and rope;

[0168] A special trolley 3 is arranged on the top of the reaction vessel 1. Support legs 4 or wheels are arranged below the special trolley 3. The special trolley 3 includes a hole in which a funnel 5 is arranged.

[0169] The funnel 5 of the special trolley 3 can be placed below the feeding port.

[0170] Considering that β-cyclodextrin is needed for the extraction of freeze-dried Cornus officinalis powder and Cornus officinalis pigment, a device and apparatus for different people to climb up to add the materials is provided.

[0171] Therefore, it can greatly reduce the difficulty for people to climb up to add materials.

[0172] After properly weighing the β-cyclodextrin;

[0173] After being lifted up by pulley 8;

[0174] Place the special trolley 3 above the feeding port;

[0175] The person then places the β-cyclodextrin transported above onto funnel 5;

[0176] It can quickly achieve the addition of β-cyclodextrin.

[0177] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claims.

Claims

1. A freeze-dried powder of Cornus officinalis, characterized in that, It includes the following steps: (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer. (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample and place it in a 25mL Erlenmeyer flask, and use a graduated cylinder to measure 20mL of purified water and add it to the Erlenmeyer flask; place it on an electric stove and boil it until it is simmering for 40min; (3) Compound enzyme extraction method: After cooling to room temperature (25℃), add 2.40 mL of a compound enzyme with a ratio of 1:1 of cellulase and pectinase and hydrolyze for 30 min. After enzymatic hydrolysis, the extract was filtered through gauze and centrifuged at 3600 rpm for 5 minutes in a refrigerated centrifuge. The supernatant was then collected, and 40% (by weight of Cornus officinalis) of β-cyclodextrin was added for vacuum freeze-drying. The freezing temperature of the vacuum freeze dryer was set below -40℃ to ensure rapid freezing of the Cornus officinalis extract. By reducing the pressure and temperature, the ice was directly sublimated into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder was pulverized into a fine powder to obtain Cornus officinalis powder.

2. Cornus officinalis instant tea, characterized in that, The substance contains the following components: 1.50g of Cornus officinalis instant powder, 2.50g of xylitol, and 0.15g of flavoring; The preparation method of the Cornus officinalis instant powder is as follows: It includes the following steps: (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer. (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample and place it in a 25mL Erlenmeyer flask, and use a graduated cylinder to measure 20mL of purified water and add it to the Erlenmeyer flask; place it on an electric stove and boil it until it is simmering for 40min; (3) Compound enzyme extraction method: After cooling to room temperature (25℃), add 2.40 mL of a compound enzyme with a ratio of 1:1 of cellulase and pectinase and hydrolyze for 30 min. After enzymatic hydrolysis, the extract was filtered through gauze and centrifuged at 3600 rpm for 5 minutes in a refrigerated centrifuge. The supernatant was then collected, and 40% (by weight of Cornus officinalis) of β-cyclodextrin was added for vacuum freeze-drying. The freezing temperature of the vacuum freeze dryer was generally set below -40℃ to ensure rapid freezing of the Cornus officinalis extract. By reducing the pressure and temperature, the ice was directly sublimated into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder was pulverized into a fine powder to obtain Cornus officinalis powder.

3. The Cornus officinalis instant tea as described in claim 2, characterized in that, It also contains 0.35g of pigment.

4. The Cornus officinalis instant tea as described in claim 3, characterized in that, The pigment mentioned is a natural pigment from Cornus officinalis, and the extraction of this natural pigment from Cornus officinalis is carried out using the following method: Weigh an appropriate amount of Cornus officinalis, crush it into coarse powder, mix the coarse Cornus officinalis powder with edible alcohol at a ratio of 1:5, and soak it in an 80℃ water bath for 1 hour. After removing it, filter it with gauze to remove solid residue and obtain a clear liquid containing Cornus officinalis pigment. Transfer the liquid to a rotary evaporator and concentrate it under certain temperature and pressure conditions to remove excess solvent and obtain concentrated Cornus officinalis natural pigment liquid. Add β-cyclodextrin to the concentrated pigment liquid at a mass ratio of 1:1 and stir thoroughly to mix it evenly. Place the mixed liquid in an 80℃ electric thermostatic drying oven and dry it for 3 hours. After drying, remove the sample and cool it to room temperature. Finally, grind it into fine powder to obtain the Cornus officinalis natural pigment powder product.

5. Uses of freeze-dried Cornus officinalis powder and / or natural pigments of Cornus officinalis in the preparation of food and pharmaceuticals.

6. Use of freeze-dried Cornus officinalis powder as a substance for scavenging free radicals.

7. A method for adding β-cyclodextrin to freeze-dried Cornus officinalis powder, characterized in that, Includes the following methods: (1) Pretreatment of Cornus officinalis samples: The cleaned Cornus officinalis fruits were placed in a 60℃ electric constant temperature drying oven and dried for 1 hour. Then, they were pulverized into Cornus officinalis powder using a high-speed multi-functional pulverizer. (2) Water extraction method: Weigh 1g of Cornus officinalis powder sample at a ratio of 25ml and place it in a reaction vessel containing purified water; Heat to a gentle boil for 40 minutes; (3) Compound enzyme extraction method: After cooling to room temperature, add a prepared compound enzyme of 1g:2.4ml, which is cellulase and pectinase in a 1:1 ratio, and enzymatically hydrolyze for 30min; After enzymatic hydrolysis, the extract was filtered through an industrial-grade filter screen, centrifuged at 3600 r / min for 5 min in a refrigerated centrifuge, and the supernatant was collected. 40% of the weight of Cornus officinalis β-cyclodextrin was added and the mixture was then freeze-dried under vacuum. The freezing temperature of a vacuum freeze dryer is generally set below -40℃ to ensure that the Cornus officinalis extract freezes rapidly. By reducing the pressure and temperature, the ice directly sublimates into water vapor, removing the water from the Cornus officinalis extract. After freeze-drying, the dried Cornus officinalis powder is pulverized into fine powder to obtain Cornus officinalis powder. The addition of β-cyclodextrin is accomplished using a specialized device; The special device is a reaction vessel (1) for the supernatant after centrifugation in an industrial-grade refrigerated centrifuge; the reaction vessel (1) is connected to a ladder (6) via a connecting crossbar (10); The connecting crossbar (10) is connected to the connecting bracket (7) facing upwards, and the connecting bracket (7) is connected to the crossbar (9), and the crossbar (9) is equipped with pulleys (8); It also includes a lifting structure that can lift materials up via the pulley (8) and rope; A special trolley (3) is arranged on the top of the reaction vessel (1). Support legs (4) or wheels are arranged below the special trolley (3). The special trolley (3) contains a hole in which a funnel (5) is arranged. The funnel (5) of the special trolley (3) can be arranged below the feeding port.

8. The method for adding β-cyclodextrin to freeze-dried Cornus officinalis powder as described in claim 7, characterized in that, After properly weighing the β-cyclodextrin; After being lifted up by pulley (8); Place the special trolley (3) above the feeding port; The person then places the β-cyclodextrin transported to the top onto the funnel (5); It can quickly achieve the addition of β-cyclodextrin.

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