Making method of gastrodia elata medicated diet bag

Abstract

The invention discloses a making method of a gastrodia elata medicated diet bag. The making method comprises the following steps: S1, pretreating raw materials; s2, carrying out gradient low-temperature wall breaking; s3, freeze-dried particle preparation: putting the pretreated dried orange peel and longan pulp in an environment of-40 DEG C for freeze-drying treatment for 48 hours so as to prepare freeze-dried particles; s4, microcapsule embedding: mixing the low-temperature wall-broken powder with freeze-dried particles, then adding a konjac glucomannan-beta cyclodextrin embedding system, and carrying out microcapsule embedding operation under the conditions that the pressure is 3MPa and the temperature is 45 DEG C; and S5, sterile nitrogen-filled packaging: carrying out sterile nitrogen-filled packaging treatment on the embedded product, and strictly controlling the oxygen content in the package. A scientific compatibility system is constructed according to the principle of'monarch-minister-assistant-guide 'of traditional Chinese medicine, active ingredients are retained by adopting a three-stage low-temperature wall breaking process, and gastrointestinal segmented release is realized by utilizing a konjac glucomannan-beta cyclodextrin system, so that the bioavailability is improved, the applicability is expanded, the shelf life is prolonged, and a higher-quality gastrodia elata medicated diet product is provided for consumers.

Description

Technical Field

[0001] This invention relates to the field of medicine and food, and in particular to a method for preparing a Gastrodia elata medicinal food pack. Background Technology

[0002] Gastrodia elata, a traditional and precious Chinese medicinal herb, has the effects of calming wind and relieving spasms, suppressing liver yang, and dispelling wind and unblocking meridians. It is widely used in the field of traditional Chinese medicine. Medicinal cuisine with Gastrodia elata as the main ingredient is highly favored by consumers because it combines the effects of medicine and dietary therapy.

[0003] However, there are many problems in the preparation of Gastrodia elata medicinal food products on the market. In terms of compatibility, most products lack scientific and systematic theoretical guidance. Gastrodia elata is dry in nature, and if it is not properly combined with other ingredients to neutralize it, some people may experience discomfort such as dry mouth and throat after consumption.

[0004] In terms of processing technology, in traditional methods, the high temperature generated during the pulverization process can lead to a significant loss of active ingredients in raw materials such as Gastrodia elata, reducing the bioavailability of the product and thus affecting its health benefits. Moreover, ordinary processing methods make it difficult to achieve precise control over drug release, and the drug may be released in large quantities in the stomach, which not only irritates the gastric mucosa but also fails to ensure that it reaches an effective concentration in key areas such as the intestines. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for preparing Gastrodia elata medicinal food packs. This method constructs a scientific formulation system based on the traditional Chinese medicine principle of "principal-assistant-adjuvant-guide," employs a three-stage low-temperature cell wall breaking process to retain active ingredients, and utilizes a konjac gum-β-cyclodextrin system to achieve segmented release in the gastrointestinal tract, thereby improving bioavailability, expanding applicability, and extending shelf life, providing consumers with higher-quality Gastrodia elata medicinal food products.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0008] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp as raw materials; Gastrodia elata, Polygonatum sibiricum, and Poria cocos are washed to remove surface impurities and then dried; Citrus reticulata peel and Longan pulp are sorted and impurity removed to eliminate unqualified parts; the weight percentage of each raw material is as follows: Gastrodia elata 20-30%, Polygonatum sibiricum 30-45%, Poria cocos 20-25%, Citrus reticulata peel 5-8%, and Longan pulp 8-12%;

[0009] S2, Gradient low-temperature cell wall breaking: The pretreated Gastrodia elata, Polygonatum sibiricum and Poria cocos are placed in a -18℃ environment for 2 hours, then in a 4℃ environment for 1 hour, and finally in a 25℃ environment for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall breaking powder is formed.

[0010] S3. Preparation of freeze-dried granules: Pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules.

[0011] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried particles are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃.

[0012] S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

[0013] Preferably, in step S2, coarse crushing is performed at -18℃ to obtain coarse particles of 100-300μm, breaking the macroscopic structure of xylem and fiber bundles between cells; fine crushing is performed at -4℃ to refine the particles to 20-50μm, breaking the dense layer of the cell wall and initially exposing the cell contents; and fine crushing is performed at 25℃, with the final particle size reaching 5-10μm, achieving complete cell wall breakage, better particle dispersibility at room temperature, reduced electrostatic effect at low temperature, and more uniform particle size distribution.

[0014] Preferably, in step S4, the mass ratio of the konjac gum-β-cyclodextrin encapsulation system is konjac gum:β-cyclodextrin = 1:2-3.

[0015] Preferably, the microcapsule encapsulation product in step S4 has a dissolution rate of >90% when dissolved in cold water within 5 minutes.

[0016] Preferably, the ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and longan pulp, are expressed as follows by weight percentage: Gastrodia elata 25%, Polygonatum sibiricum 37.5%, Poria cocos 22.5%, Citrus reticulata peel 6.5%, and longan pulp 8.5%.

[0017] Preferably, the ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed as follows by weight percentage: Gastrodia elata 30%, Polygonatum sibiricum 37%, Poria cocos 20%, Citrus reticulata peel 5%, and Longan pulp 8%.

[0018] Preferably, the ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed in the following weight percentages: Gastrodia elata 20%, Polygonatum sibiricum 45%, Poria cocos 20%, Citrus reticulata peel 5%, and Longan pulp 10%.

[0019] Preferably, the ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed in the following weight percentages: Gastrodia elata 22%, Polygonatum sibiricum 35%, Poria cocos 25%, Citrus reticulata peel 6%, and Longan pulp 12%.

[0020] Preferably, the ingredients are Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, with the following weight percentages: 28% Polygonatum sibiricum, 32% Poria cocos, 23% Citrus reticulata peel, 7% and 10% Longan pulp.

[0021] Compared with the prior art, the beneficial effects of this invention are as follows:

[0022] 1. This invention constructs a formulation system based on the traditional Chinese medicine principle of "principal-assistant-adjuvant-guide," using Gastrodia elata as the principal herb to exert its core effect of calming the liver and extinguishing wind. It is supplemented with Polygonatum sibiricum to neutralize its drying properties, Poria cocos to invigorate the spleen and eliminate dampness, Citrus reticulata peel to regulate qi and relieve stagnation, and Longan pulp to harmonize the medicinal properties, forming a multi-target synergistic mechanism. This formulation can significantly improve the bioavailability of active ingredients such as gastrodin, and is more in line with traditional Chinese medicine theory than traditional formulas, enhancing the overall efficacy of the medicinal food pack.

[0023] 2. Through a three-stage low-temperature cell wall disruption process, the xylem, dense cell wall layer, and microstructure are gradually broken down, achieving complete release of cell contents. The low-temperature environment effectively inhibits the degradation of heat-sensitive components. Compared with traditional high-temperature pulverization processes, the retention rate of active ingredients is significantly improved, and the particle size distribution is more uniform, laying the foundation for efficient absorption.

[0024] 3. Utilizing a konjac gum-β-cyclodextrin encapsulation system, the system achieves segmented release into the gastrointestinal tract through its structural characteristics, allowing for concentrated release of the active ingredients during the intestinal absorption window and improving utilization efficiency. This system also features rapid dissolution in cold water, overcoming the limitations of traditional medicinal diets that require decoction, significantly expanding its application scenarios.

[0025] 4. The synergistic effect of low-temperature processing and microencapsulation technology, combined with aseptic nitrogen-filled packaging, effectively inhibits microbial proliferation and oxidative degradation of flavor substances. The retention rate of flavor substances in the product is significantly improved compared with traditional formulas, meeting the needs of long-term storage and transportation. Attached Figure Description

[0026] Figure 1 This is a flowchart of a Gastrodia elata medicinal diet pack proposed in this invention. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

[0028] Example 1

[0029] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0030] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp as raw materials. Among them, Gastrodia elata, Polygonatum sibiricum, and Poria cocos are cleaned to remove surface impurities, and then dried. Gastrodia elata is cleaned with an ultrasonic cleaner (frequency 40kHz) for 5 minutes to remove surface mud and residual pesticides. Polygonatum sibiricum is soaked in 0.5% edible alkali solution for 3 minutes and then rinsed with clean water. Poria cocos is sliced ​​into 3mm thin slices and then rinsed with running water. The drying process uses a hot air circulating drying oven, dried at 60℃ until the moisture content is ≤8%, and turned over once every 30 minutes.

[0031] The dried tangerine peel and longan pulp were sorted and impurity removed to eliminate unqualified parts. The dried tangerine peel was screened using a vibrating sieve (8 mesh) to remove debris, and moldy parts were manually picked out. The longan pulp was separated from the browned pulp using a color sorter, retaining the golden-yellow intact granules. The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp, were calculated by weight percentage as follows: Gastrodia elata 25%, Polygonatum sibiricum 37.5%, Poria cocos 22.5%, dried tangerine peel 6.5%, and longan pulp 8.5%.

[0032] S2. Gradient Low-Temperature Cell Wall Disruption: Pretreated Gastrodia elata, Polygonatum sibiricum, and Poria cocos were sequentially treated at -18℃ for 2 hours, followed by treatment at 4℃ for 1 hour, and finally at 25℃ for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall-disrupted powder was coarsely broken down at -18℃ to obtain coarse particles of 100-300μm, disrupting the macroscopic structure of xylem and fiber bundles between cells. Fine breaking down at -4℃ refined the particles to 20-50μm, targeting the dense layer of the cell wall and initially exposing the cell contents. Refined breaking down at 25℃ resulted in a final particle size of 5-10μm, achieving complete cell wall disruption, better particle dispersibility at room temperature, reduced electrostatic effects at low temperatures, and a more uniform particle size distribution.

[0033] S3. Preparation of freeze-dried granules: First, a freeze-drying pretreatment is performed. Specifically, dried tangerine peel is cut into 2×2mm cubes, and longan pulp is cut into 3mm cubes using a dicing machine. The pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. The freeze-drying is carried out using a heat transfer oil vacuum freeze dryer. The specific process parameters are: pre-freezing temperature, -40℃±2℃, held for 2 hours; sublimation drying, vacuum degree ≤50Pa, shelf temperature -25℃, held for 24 hours; desorption drying, vacuum degree ≤30Pa, shelf temperature 35℃, held for 24 hours. The final product of freeze-dried granules has a water content ≤3%, water activity Aw ≤0.3, and rehydration ratio ≥1:5.

[0034] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried granules are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃ temperature. The mass ratio of konjac gum to β-cyclodextrin encapsulation system is 1:2-3. The dissolution rate of microencapsulated product by cold water soaking within 5 minutes is >90%.

[0035] S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

[0036] Example 2

[0037] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0038] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp as raw materials. Among them, Gastrodia elata, Polygonatum sibiricum, and Poria cocos are cleaned to remove surface impurities, and then dried. Gastrodia elata is cleaned with an ultrasonic cleaner (frequency 40kHz) for 5 minutes to remove surface mud and residual pesticides. Polygonatum sibiricum is soaked in 0.5% edible alkali solution for 3 minutes and then rinsed with clean water. Poria cocos is sliced ​​into 3mm thin slices and then rinsed with running water. The drying process uses a hot air circulating drying oven, dried at 60℃ until the moisture content is ≤8%, and turned over once every 30 minutes.

[0039] The dried tangerine peel and longan pulp were sorted and impurity removed to eliminate unqualified parts. The dried tangerine peel was screened with a vibrating sieve (8 mesh) to remove debris, and moldy parts were manually picked out. The longan pulp was separated from the browned pulp by a color sorter, retaining the whole golden yellow granules. The ingredients, namely Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel and longan pulp, were in the following weight percentages: Gastrodia elata 30%, Polygonatum sibiricum 37%, Poria cocos 20%, dried tangerine peel 5%, and longan pulp 8%.

[0040] S2. Gradient Low-Temperature Cell Wall Disruption: Pretreated Gastrodia elata, Polygonatum sibiricum, and Poria cocos were sequentially treated at -18℃ for 2 hours, followed by treatment at 4℃ for 1 hour, and finally at 25℃ for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall-disrupted powder was coarsely broken down at -18℃ to obtain coarse particles of 100-300μm, disrupting the macroscopic structure of xylem and fiber bundles between cells. Fine breaking down at -4℃ refined the particles to 20-50μm, targeting the dense layer of the cell wall and initially exposing the cell contents. Refined breaking down at 25℃ resulted in a final particle size of 5-10μm, achieving complete cell wall disruption, better particle dispersibility at room temperature, reduced electrostatic effects at low temperatures, and a more uniform particle size distribution.

[0041] S3. Preparation of freeze-dried granules: First, a freeze-drying pretreatment is performed. Specifically, dried tangerine peel is cut into 2×2mm cubes, and longan pulp is cut into 3mm cubes using a dicing machine. The pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. The freeze-drying is carried out using a heat transfer oil vacuum freeze dryer. The specific process parameters are: pre-freezing temperature, -40℃±2℃, held for 2 hours; sublimation drying, vacuum degree ≤50Pa, shelf temperature -25℃, held for 24 hours; desorption drying, vacuum degree ≤30Pa, shelf temperature 35℃, held for 24 hours. The final product of freeze-dried granules has a water content ≤3%, water activity Aw ≤0.3, and rehydration ratio ≥1:5.

[0042] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried granules are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃ temperature. The mass ratio of konjac gum to β-cyclodextrin encapsulation system is 1:2-3. The dissolution rate of microencapsulated product by cold water soaking within 5 minutes is >90%.

[0043] S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

[0044] Example 3

[0045] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0046] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp as raw materials. Among them, Gastrodia elata, Polygonatum sibiricum, and Poria cocos are cleaned to remove surface impurities, and then dried. Gastrodia elata is cleaned with an ultrasonic cleaner (frequency 40kHz) for 5 minutes to remove surface mud and residual pesticides. Polygonatum sibiricum is soaked in 0.5% edible alkali solution for 3 minutes and then rinsed with clean water. Poria cocos is sliced ​​into 3mm thin slices and then rinsed with running water. The drying process uses a hot air circulating drying oven, dried at 60℃ until the moisture content is ≤8%, and turned over once every 30 minutes.

[0047] The dried tangerine peel and longan pulp are sorted and impurity removed to eliminate unqualified parts. The dried tangerine peel is screened with a vibrating sieve (8 mesh) to remove debris, and moldy parts are manually picked out. The longan pulp is separated from the browned pulp by a color sorter, retaining the golden yellow intact particles. The ingredients, namely Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel and longan pulp, are in the following weight percentages: Gastrodia elata 20%, Polygonatum sibiricum 45%, Poria cocos 20%, dried tangerine peel 5%, and longan pulp 10%.

[0048] S2. Gradient Low-Temperature Cell Wall Disruption: Pretreated Gastrodia elata, Polygonatum sibiricum, and Poria cocos were sequentially treated at -18℃ for 2 hours, followed by treatment at 4℃ for 1 hour, and finally at 25℃ for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall-disrupted powder was coarsely broken down at -18℃ to obtain coarse particles of 100-300μm, disrupting the macroscopic structure of xylem and fiber bundles between cells. Fine breaking down at -4℃ refined the particles to 20-50μm, targeting the dense layer of the cell wall and initially exposing the cell contents. Refined breaking down at 25℃ resulted in a final particle size of 5-10μm, achieving complete cell wall disruption, better particle dispersibility at room temperature, reduced electrostatic effects at low temperatures, and a more uniform particle size distribution.

[0049] S3. Preparation of freeze-dried granules: First, a freeze-drying pretreatment is performed. Specifically, dried tangerine peel is cut into 2×2mm cubes, and longan pulp is cut into 3mm cubes using a dicing machine. The pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. The freeze-drying is carried out using a heat transfer oil vacuum freeze dryer. The specific process parameters are: pre-freezing temperature, -40℃±2℃, held for 2 hours; sublimation drying, vacuum degree ≤50Pa, shelf temperature -25℃, held for 24 hours; desorption drying, vacuum degree ≤30Pa, shelf temperature 35℃, held for 24 hours. The final product of freeze-dried granules has a water content ≤3%, water activity Aw ≤0.3, and rehydration ratio ≥1:5.

[0050] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried granules are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃ temperature. The mass ratio of konjac gum to β-cyclodextrin encapsulation system is 1:2-3. The dissolution rate of microencapsulated product by cold water soaking within 5 minutes is >90%.

[0051] S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

[0052] Example 4

[0053] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0054] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp as raw materials. Among them, Gastrodia elata, Polygonatum sibiricum, and Poria cocos are cleaned to remove surface impurities, and then dried. Gastrodia elata is cleaned with an ultrasonic cleaner (frequency 40kHz) for 5 minutes to remove surface mud and residual pesticides. Polygonatum sibiricum is soaked in 0.5% edible alkali solution for 3 minutes and then rinsed with clean water. Poria cocos is sliced ​​into 3mm thin slices and then rinsed with running water. The drying process uses a hot air circulating drying oven, dried at 60℃ until the moisture content is ≤8%, and turned over once every 30 minutes.

[0055] The dried tangerine peel and longan pulp were sorted and impurity removed to eliminate unqualified parts. The dried tangerine peel was screened with a vibrating sieve (8 mesh) to remove debris, and moldy parts were manually picked out. The longan pulp was separated from the browned pulp by a color sorter, retaining the golden yellow intact particles. The ingredients, namely Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel and longan pulp, were in the following weight percentages: Gastrodia elata 22%, Polygonatum sibiricum 35%, Poria cocos 25%, dried tangerine peel 6%, and longan pulp 12%.

[0056] S2. Gradient Low-Temperature Cell Wall Disruption: Pretreated Gastrodia elata, Polygonatum sibiricum, and Poria cocos were sequentially treated at -18℃ for 2 hours, followed by treatment at 4℃ for 1 hour, and finally at 25℃ for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall-disrupted powder was coarsely broken down at -18℃ to obtain coarse particles of 100-300μm, disrupting the macroscopic structure of xylem and fiber bundles between cells. Fine breaking down at -4℃ refined the particles to 20-50μm, targeting the dense layer of the cell wall and initially exposing the cell contents. Refined breaking down at 25℃ resulted in a final particle size of 5-10μm, achieving complete cell wall disruption, better particle dispersibility at room temperature, reduced electrostatic effects at low temperatures, and a more uniform particle size distribution.

[0057] S3. Preparation of freeze-dried granules: First, a freeze-drying pretreatment is performed. Specifically, dried tangerine peel is cut into 2×2mm cubes, and longan pulp is cut into 3mm cubes using a dicing machine. The pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. The freeze-drying is carried out using a heat transfer oil vacuum freeze dryer. The specific process parameters are: pre-freezing temperature, -40℃±2℃, held for 2 hours; sublimation drying, vacuum degree ≤50Pa, shelf temperature -25℃, held for 24 hours; desorption drying, vacuum degree ≤30Pa, shelf temperature 35℃, held for 24 hours. The final product of freeze-dried granules has a water content ≤3%, water activity Aw ≤0.3, and rehydration ratio ≥1:5.

[0058] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried granules are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃ temperature. The mass ratio of konjac gum to β-cyclodextrin encapsulation system is 1:2-3. The dissolution rate of microencapsulated product by cold water soaking within 5 minutes is >90%.

[0059] S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

[0060] Example 5

[0061] A method for preparing a Gastrodia elata medicinal food pack includes the following steps:

[0062] S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp as raw materials. Among them, Gastrodia elata, Polygonatum sibiricum, and Poria cocos are cleaned to remove surface impurities, and then dried. Gastrodia elata is cleaned with an ultrasonic cleaner (frequency 40kHz) for 5 minutes to remove surface mud and residual pesticides. Polygonatum sibiricum is soaked in 0.5% edible alkali solution for 3 minutes and then rinsed with clean water. Poria cocos is sliced ​​into 3mm thin slices and then rinsed with running water. The drying process uses a hot air circulating drying oven, dried at 60℃ until the moisture content is ≤8%, and turned over once every 30 minutes.

[0063] The dried tangerine peel and longan pulp were sorted and impurity removed to eliminate unqualified parts. The dried tangerine peel was screened with a vibrating sieve (8 mesh) to remove debris, and moldy parts were manually picked out. The longan pulp was separated from the browned pulp by a color sorter, retaining the golden yellow intact particles. The ingredients, namely Gastrodia elata, Polygonatum sibiricum, Poria cocos, dried tangerine peel, and longan pulp, were in the following weight percentages: 28% Polygonatum sibiricum, 32% Poria cocos, 23% Dried tangerine peel, 7% Longan pulp, and 10% Longan pulp.

[0064] S2. Gradient Low-Temperature Cell Wall Disruption: Pretreated Gastrodia elata, Polygonatum sibiricum, and Poria cocos were sequentially treated at -18℃ for 2 hours, followed by treatment at 4℃ for 1 hour, and finally at 25℃ for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall-disrupted powder was coarsely broken down at -18℃ to obtain coarse particles of 100-300μm, disrupting the macroscopic structure of xylem and fiber bundles between cells. Fine breaking down at -4℃ refined the particles to 20-50μm, targeting the dense layer of the cell wall and initially exposing the cell contents. Refined breaking down at 25℃ resulted in a final particle size of 5-10μm, achieving complete cell wall disruption, better particle dispersibility at room temperature, reduced electrostatic effects at low temperatures, and a more uniform particle size distribution.

[0065] S3. Preparation of freeze-dried granules: First, a freeze-drying pretreatment is performed. Specifically, dried tangerine peel is cut into 2×2mm cubes, and longan pulp is cut into 3mm cubes using a dicing machine. The pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. The freeze-drying is carried out using a heat transfer oil vacuum freeze dryer. The specific process parameters are: pre-freezing temperature, -40℃±2℃, held for 2 hours; sublimation drying, vacuum degree ≤50Pa, shelf temperature -25℃, held for 24 hours; desorption drying, vacuum degree ≤30Pa, shelf temperature 35℃, held for 24 hours. The final product of freeze-dried granules has a water content ≤3%, water activity Aw ≤0.3, and rehydration ratio ≥1:5.

[0066] S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried granules are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃ temperature. The mass ratio of konjac gum to β-cyclodextrin encapsulation system is 1:2-3. The dissolution rate of microencapsulated product by cold water soaking within 5 minutes is >90%.

[0067] S5. Aseptic Nitrogen Packaging: The encapsulated product is aseptically packaged with nitrogen to control the oxygen content inside the packaging, ensuring it does not exceed 0.5%.

[0068] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing a Gastrodia elata medicinal food pack, characterized in that, Includes the following steps: S1. Raw material pretreatment: Select qualified Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp as raw materials; Gastrodia elata, Polygonatum sibiricum, and Poria cocos are washed to remove surface impurities and then dried; Citrus reticulata peel and Longan pulp are sorted and impurity removed to eliminate unqualified parts; the weight percentage of each raw material is as follows: Gastrodia elata 20-30%, Polygonatum sibiricum 30-45%, Poria cocos 20-25%, Citrus reticulata peel 5-8%, and Longan pulp 8-12%; S2, Gradient low-temperature cell wall breaking: The pretreated Gastrodia elata, Polygonatum sibiricum and Poria cocos are placed in a -18℃ environment for 2 hours, then in a 4℃ environment for 1 hour, and finally in a 25℃ environment for 0.5 hours. After each low-temperature treatment, the resulting low-temperature cell wall breaking powder is formed. S3. Preparation of freeze-dried granules: Pretreated dried tangerine peel and longan pulp are placed in an environment of -40℃ for freeze-drying for 48 hours to produce freeze-dried granules. S4. Microencapsulation: Low-temperature cell-wall-breaking powder and freeze-dried particles are mixed, and then konjac gum-β-cyclodextrin encapsulation system is added. Microencapsulation is carried out under the conditions of 3 MPa pressure and 45℃. S5. Aseptic nitrogen-filled packaging: The product after encapsulation is aseptically nitrogen-filled to control the oxygen content inside the packaging to ensure it does not exceed 0.5%.

2. The method for preparing a Gastrodia elata medicinal diet pack according to claim 1, characterized in that, In step S2, coarse crushing is carried out at -18℃ to obtain coarse particles of 100-300μm, breaking the macroscopic structure of xylem and fiber bundles between cells. Fine crushing is performed at -4℃ to refine the particles to 20-50μm, targeting the dense layer of the cell wall to break down the cell contents. Fine crushing at 25℃ can achieve a final particle size of 5-10μm, completely breaking down the cell wall. The particles are more dispersed at room temperature, and the electrostatic effect is weakened at low temperature, resulting in a more uniform particle size distribution.

3. The method for preparing a Gastrodia elata medicinal diet pack according to claim 2, characterized in that, In step S4, the mass ratio of the konjac gum-β-cyclodextrin encapsulation system is konjac gum:β-cyclodextrin = 1:2-3.

4. The method for preparing a Gastrodia elata medicinal diet pack according to claim 3, characterized in that, The microcapsule encapsulation product in step S4 has a dissolution rate of >90% when dissolved in cold water within 5 minutes.

5. The method for preparing a Gastrodia elata medicinal diet pack according to claim 4, characterized in that, The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed as follows by weight percentage: Gastrodia elata 25%, Polygonatum sibiricum 37.5%, Poria cocos 22.5%, Citrus reticulata peel 6.5%, and Longan pulp 8.5%.

6. The method for preparing a Gastrodia elata medicinal diet pack according to claim 4, characterized in that, The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed as follows by weight percentage: Gastrodia elata 30%, Polygonatum sibiricum 37%, Poria cocos 20%, Citrus reticulata peel 5%, and Longan pulp 8%.

7. The method for preparing a Gastrodia elata medicinal diet pack according to claim 4, characterized in that, The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed as follows by weight percentage: Gastrodia elata 20%, Polygonatum sibiricum 45%, Poria cocos 20%, Citrus reticulata peel 5%, and Longan pulp 10%.

8. The method for preparing a Gastrodia elata medicinal diet pack according to claim 4, characterized in that, The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are expressed as follows by weight percentage: Gastrodia elata 22%, Polygonatum sibiricum 35%, Poria cocos 25%, Citrus reticulata peel 6%, and Longan pulp 12%.

9. The method for preparing a Gastrodia elata medicinal diet pack according to claim 4, characterized in that, The ingredients, including Gastrodia elata, Polygonatum sibiricum, Poria cocos, Citrus reticulata peel, and Longan pulp, are 28% by weight, Polygonatum sibiricum 32%, Poria cocos 23%, Citrus reticulata peel 7%, and Longan pulp 10%.

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