Compound Chinese wolfberry fruit and red date health-care food and preparation method thereof

Abstract

The invention discloses compound Chinese wolfberry fruit and red date health-care food and a preparation method thereof, and belongs to the technical field of health-care products, and the compound Chinese wolfberry fruit and red date health-care food comprises the following raw materials in parts by weight: 20-40 parts of a Chinese wolfberry fruit extract, 15-35 parts of a red date extract, 10-20 parts of a rhizoma polygonati extract, 5-15 parts of a Chinese yam extract, 5-10 parts of honey, 3-8 parts of fructo-oligosaccharide and 2-5 parts of microcrystalline cellulose. According to the invention, the wolfberry extract, the red date extract, the rhizoma polygonati extract and the Chinese yam extract are compounded, the weight ratio is optimized, and the honey and the fructo-oligosaccharide are supplemented, so that the mouth feel and absorption are improved; the content and retention rate of active ingredients such as polysaccharide and polyphenol in each extract are accurately controlled by adopting modern processes such as ultrasonic-assisted extraction, vacuum low-temperature concentration and spray drying, and wet granulation and controlled drying granulation technologies are combined, so that the finally prepared health-care food has the advantages that the bioavailability and product stability of the active ingredients are remarkably improved; and the product also has excellent dissolvability and taste.

Description

Technical Field

[0001] This invention belongs to the field of health product technology, and in particular relates to a compound wolfberry and jujube health food and its preparation method. Background Technology

[0002] Goji berries and red dates are traditional Chinese medicinal and edible ingredients with a long history. They have held an important place in traditional Chinese medicine theory and folk dietary therapy since ancient times. Goji berries are rich in various bioactive components such as goji polysaccharides, carotenoids, and betaine, and have the effects of nourishing the liver and kidneys, improving eyesight and moisturizing the lungs, and enhancing immunity. Red dates, on the other hand, are rich in cyclic adenosine monophosphate (cAMP), red date polysaccharides, triterpenoids, and vitamins. They are known for their effects of tonifying the middle energizer, nourishing blood and calming the mind, and improving physical constitution. Both are widely used in the health food industry.

[0003] Currently, the market offers a variety of health products made primarily from goji berries and red dates to meet the needs of different groups. Common product forms include goji berry and red date tea that can be brewed directly, compound granules that are uniform in size and easy to take, oral liquids that are quickly absorbed and have a good taste, as well as various dosage forms such as capsules and tablets. Most of these products focus on simple compounding or basic processing of traditional formulas, aiming to leverage the basic functions of goji berries in replenishing qi and blood, strengthening the spleen and stomach, and enhancing immunity.

[0004] However, despite the wide variety of products on the market, existing processing technologies still have many limitations. Most products continue with traditional extraction and formulation processes, which not only result in low production efficiency but, more importantly, make it difficult to fully preserve the heat-sensitive active ingredients in goji berries and jujubes. For example, goji berry polysaccharides and jujube polyphenols are easily degraded and lost during high-temperature processing, resulting in the bioavailability and actual health benefits of the final product failing to reach the ideal state. This leads to the finished product having disadvantages such as low extraction rate of active ingredients, single efficacy, and poor taste. Furthermore, traditional high-temperature extraction processes easily lead to the degradation of heat-sensitive components, affecting the final effect of the product. Summary of the Invention

[0005] The purpose of this invention is to address the problems of limited efficacy, significant loss of active ingredients, and poor taste in existing products, and to propose a compound wolfberry and jujube health food and its preparation method.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A compound wolfberry and jujube health food includes the following raw materials in parts by weight: 20-40 parts wolfberry extract, 15-35 parts jujube extract, 10-20 parts polygonatum extract, 5-15 parts yam extract, 5-10 parts honey, 3-8 parts fructooligosaccharides, 2-5 parts microcrystalline cellulose, and 1-3 parts magnesium stearate; the dosage form of the health food is granules, with each bag containing 2.0g ± 5%.

[0007] As a further description of the above technical solution: The wolfberry extract is a wolfberry polysaccharide extract obtained by ultrasonic-assisted ethanol extraction combined with spray drying process, wherein the wolfberry polysaccharide content is not less than 40%, the moisture content is not more than 5.0%, and more than 80% of the particles can pass through an 80-mesh sieve.

[0008] As a further description of the above technical solution: The jujube extract is a jujube polyphenol extract prepared by a combination of water extraction, alcohol precipitation and spray drying process, wherein the jujube polyphenol content is not less than 30%, the moisture content is not more than 6.0%, and the extract yield is not less than 20%.

[0009] As a further description of the above technical solution: The extracts of Polygonatum sibiricum and Dioscorea opposita were obtained by low-temperature ultrasound-assisted extraction, and the retention rates of Polygonatum sibiricum polysaccharides and Dioscorea opposita polysaccharides were both higher than 90%.

[0010] A method for preparing a compound wolfberry and jujube health food includes the following steps: S1. Prepare wolfberry extract, jujube extract, polygonatum extract and yam extract respectively; S2. The wolfberry extract, jujube extract, polygonatum extract, yam extract, honey, fructooligosaccharides, microcrystalline cellulose, and magnesium stearate obtained in step S1 above are added to a trough mixer in the proportions described in claim 1. The mixer speed is controlled at 20-25 r / min and the mixing time is 25-30 minutes until the materials are mixed evenly to obtain the total mixture. S3. The total mixture obtained in S2 is fed into a wet granulator for granulation. A 70% ethanol solution is used as a binder. The addition rate of the binder is controlled at 300-400 mL / min. The stirring speed of the granulator is 150-200 r / min, the cutting speed is 2000-2500 r / min, and the granulation time is 8-12 minutes to obtain wet granules. S4. Spread the wet granules obtained in S3 evenly on the drying trays of a hot air circulating oven, controlling the thickness of the spread material to be 2.0-2.5cm, and dry at 50-55℃ for 2.5-3 hours until the moisture content of the granules is below 5.0%; S5. Put the dried granules from S4 into a granulator for granulation. The granulator speed is controlled at 800-1000 r / min and the granulation time is 3-5 minutes to obtain uniform dry granules. S6. The dry granules obtained in S5 are bagged using an automatic packaging machine, with each bag containing 2.0g, and then sealed in aluminum foil bags to obtain the finished compound wolfberry and jujube health food product.

[0011] As a further description of the above technical solution: The preparation method of the wolfberry extract in S1 is as follows: after crushing wolfberries, add 60-70% ethanol at a material-to-liquid ratio of 1:10-15, and extract twice by ultrasonication at 50-60℃ for 30 minutes each time. Combine the extracts, filter, concentrate under reduced pressure, and spray dry to obtain wolfberry extract.

[0012] As a further description of the above technical solution: The preparation method of the jujube extract in S1 is as follows: after removing the pits from the jujubes, water is added and extracted twice. The first extraction has a material-to-liquid ratio of 1:8, an extraction temperature of 90℃, and a time of 1 hour. The second extraction has a material-to-liquid ratio of 1:6, an extraction temperature of 85℃, and a time of 40 minutes. The extracts are combined, filtered, concentrated to a relative density of 1.10-1.15, and spray-dried to obtain the jujube extract.

[0013] As a further description of the above technical solution: The preparation methods of the Polygonatum extract and Dioscorea extract in S1 are as follows: Polygonatum and Dioscorea slices are dried and pulverized, water is added at a material-to-liquid ratio of 1:12-15, ultrasonic extraction is performed at 50°C for 45 minutes, extraction is performed twice, the extracts are combined, filtered, vacuum low-temperature concentrated to extract paste, and freeze-dried to obtain the extract.

[0014] As a further description of the above technical solution: The granulation process in S3 uses a wet granulation process, with 70% ethanol as the binder, a drying temperature of 50-55℃, and a drying time of 2-3 hours.

[0015] As a further description of the above technical solution: The hot air circulating oven adopts a horizontal air supply method, and the air velocity inside the oven is controlled at 1.0-1.5m / s. During the drying process, the particles in the drying tray are turned over once every 30 minutes.

[0016] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: This invention combines wolfberry extract, jujube extract, polygonatum extract, and yam extract, optimizing their weight ratios. Honey and fructooligosaccharides are added to improve taste and absorption. Modern processes such as ultrasonic-assisted extraction, vacuum low-temperature concentration, and spray drying are employed to precisely control the content and retention rate of active ingredients such as polysaccharides and polyphenols in each extract. Combined with wet granulation and controlled drying granulation technology, the resulting health food not only significantly improves the bioavailability and product stability of active ingredients but also exhibits excellent solubility and taste. Testing has shown that it demonstrates synergistic effects in enhancing immunity, providing antioxidant benefits, and relieving physical fatigue. Attached Figure Description

[0017] Figure 1 A flowchart illustrating a preparation method for a compound wolfberry and jujube health food. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1 A compound wolfberry and jujube health food product comprises the following ingredients by weight: 20-40 parts wolfberry extract, 15-35 parts jujube extract, 10-20 parts polygonatum extract, 5-15 parts yam extract, 5-10 parts honey, 3-8 parts fructooligosaccharides, 2-5 parts microcrystalline cellulose, and 1-3 parts magnesium stearate; the health food product is in granule form, with each bag containing 2.0g ± 5%; The wolfberry extract is a wolfberry polysaccharide extract obtained by ultrasonic-assisted ethanol extraction combined with spray drying process, wherein the wolfberry polysaccharide content is not less than 40%, the moisture content is not more than 5.0%, and more than 80% of the particles can pass through 80 mesh. The jujube extract is a jujube polyphenol extract prepared by a combination of water extraction, alcohol precipitation and spray drying process, wherein the jujube polyphenol content is not less than 30%, the moisture content is not more than 6.0%, and the extract yield is not less than 20%. Both the Polygonatum extract and the Dioscorea extract were obtained using a low-temperature ultrasound-assisted extraction method, and the retention rates of Polygonatum polysaccharides and Dioscorea polysaccharides were both higher than 90%. In preparation, high-quality wolfberries were selected, and after manual sorting to remove impurities such as branches, leaves, and stems, they were pulverized for 3 minutes at 2800 r / min using a universal pulverizer to obtain wolfberry powder that passed through a 60-mesh sieve. 10 kg of wolfberry powder was added to 120 L of 65% ethanol solution at a material-to-liquid ratio of 1:12. The mixture was extracted in an ultrasonic extraction tank at 55℃ and 800 W ultrasonic power for 30 minutes. The extraction was repeated twice. After each extraction, the mixture was allowed to stand for 10 minutes before filtration. The combined extracts were filtered through a plate and frame filter press and then concentrated in a vacuum concentrator at -0.08 MPa and 62℃ until the relative density reached 1.18 (measured at 60℃). The extract was then dried in a centrifugal spray drying tower at an inlet temperature of 165℃, an outlet temperature of 80℃, and an atomizer speed of 18000 r / min. The dried powder was collected by a cyclone separator to obtain wolfberry extract with a polysaccharide content of 42.3%. The extract was then sealed in moisture-proof packaging for later use. Next, high-quality red dates were selected and pitted using a pitting machine with a pitting efficiency of ≥95%. 20 kg of pitted red dates were first extracted by adding 160 L of purified water (8 times the volume) at 90 °C under reflux for 1 hour. The residue was then extracted by adding 120 L of purified water (6 times the volume) at 85 °C under reflux for 40 minutes. The combined extracts were filtered through a double filter and then concentrated to a relative density of 1.12 (measured at 60 °C) using a double-effect concentrator at a first-effect temperature of 88 °C, a second-effect temperature of 62 °C, and a vacuum of -0.07 MPa. Finally, the extract was dried using a pressure spray dryer at an inlet air temperature of 175 °C, an outlet air temperature of 85 °C, and a pump speed of 30 Hz. The dried powder was then sieved to obtain a red date extract with a polyphenol content of 32.1%, which was then sealed in moisture-proof packaging for later use. Polygonatum and Dioscorea opposita raw materials were sliced ​​into uniform 4mm thin slices using a slicer and dried in a hot air circulating oven at 60℃ for 6 hours until the moisture content was ≤8%. The powder was then pulverized through a 50-mesh sieve using a universal pulverizer. 15kg of Polygonatum powder was added to 195L of purified water at a material-to-liquid ratio of 1:13. The mixture was extracted twice in an ultrasonic extraction tank at 50℃ and 600W ultrasonic power for 45 minutes, with a 15-minute stirring interval between the two extractions. The extract was centrifuged in a tubular centrifuge at 15000r / min for 10 minutes. The supernatant was then concentrated into an extract using a vacuum low-temperature concentrator at -0.085MPa and 52℃. The extract was then freeze-dried for 24 hours at a cold trap temperature of -48℃, a vacuum degree of 8Pa, and a shelf temperature of 35℃ during the desorption drying stage. The freeze-dried product was pulverized through an 80-mesh sieve. Sampling and testing showed that the polysaccharide retention rate of Polygonatum was 92.8% and that of Dioscorea opposita was 93.5%. The product was then sealed in a moisture-proof package. Accurately weigh 20 parts of wolfberry extract, 15 parts of jujube extract, 10 parts of polygonatum extract, 5 parts of yam extract, 5 parts of honey, 3 parts of fructooligosaccharide, 2 parts of microcrystalline cellulose, and 1 part of magnesium stearate according to the formula. First, put each extract powder into the trough mixer in sequence and mix at 22 r / min for 15 minutes. Then add honey and fructooligosaccharide and other auxiliary materials, and continue mixing for 13 minutes. Stop the machine every 5 minutes to check the uniformity. Finally, obtain a total mixture with uniform color and no lumps. The total mixture was fed into a wet granulator, and 18% by weight of 70% ethanol solution was slowly added as a binder. Granulation was carried out for 10 minutes under the conditions of a stirring paddle speed of 180 r / min and a cutting blade speed of 2200 r / min. The material temperature was controlled to be ≤35℃ by jacketed cooling water to obtain wet granules with uniform particle size and appropriate density. In the drying process, the wet granules were spread on the drying trays of a hot air circulating oven at a uniform thickness of 2.2 cm and dried at 52℃ and a wind speed of 1.2 m / s for 2 hours and 40 minutes. During the drying process, the granules were turned over every 30 minutes by an automatic turning system. After drying, samples were taken for testing, and the final granule moisture content was 4.7%. The dried granules are granulated by a granulator at 900 r / min for 4 minutes to obtain uniformly sized dry granules. Then, they are sealed in aluminum foil bags by an automatic packaging machine at a rate of 2.0g per bag and 45 bags per minute. During the packaging process, the filling amount difference is detected online to ensure that the product quality meets the standards.

[0020] Example 2 A compound wolfberry and jujube health food product comprises the following ingredients by weight: 20-40 parts wolfberry extract, 15-35 parts jujube extract, 10-20 parts polygonatum extract, 5-15 parts yam extract, 5-10 parts honey, 3-8 parts fructooligosaccharides, 2-5 parts microcrystalline cellulose, and 1-3 parts magnesium stearate; the health food product is in granule form, with each bag containing 2.0g ± 5%; The wolfberry extract is a wolfberry polysaccharide extract obtained by ultrasonic-assisted ethanol extraction combined with spray drying process, wherein the wolfberry polysaccharide content is not less than 40%, the moisture content is not more than 5.0%, and more than 80% of the particles can pass through 80 mesh. The jujube extract is a jujube polyphenol extract prepared by a combination of water extraction, alcohol precipitation and spray drying process, wherein the jujube polyphenol content is not less than 30%, the moisture content is not more than 6.0%, and the extract yield is not less than 20%. Both the Polygonatum extract and the Dioscorea extract were obtained using a low-temperature ultrasound-assisted extraction method, and the retention rates of Polygonatum polysaccharides and Dioscorea polysaccharides were both higher than 90%. In preparation, high-quality wolfberries were selected, and after manual sorting to remove impurities such as branches, leaves, and stems, they were pulverized for 3 minutes at 2800 r / min using a universal pulverizer to obtain wolfberry powder that passed through a 60-mesh sieve. 10 kg of wolfberry powder was added to 120 L of 65% ethanol solution at a material-to-liquid ratio of 1:12. The mixture was then extracted in an ultrasonic extraction tank at 55℃ and 800W ultrasonic power for 30 minutes. The extraction was repeated twice. After each extraction, the mixture was allowed to stand for 10 minutes before filtration. The combined extracts were filtered through a plate and frame filter press and then concentrated in a vacuum concentrator at -0.08 MPa and 62℃ until the relative density reached 1.18 (measured at 60℃). The extract was then dried in a centrifugal spray drying tower at an inlet temperature of 165℃, an outlet temperature of 80℃, and an atomizer speed of 18000 r / min. The dried powder was collected by a cyclone separator to obtain wolfberry extract with a polysaccharide content of 42.3%. The extract was then sealed in moisture-proof packaging for later use. Next, high-quality red dates were selected and pitted using a pitting machine with a pitting efficiency of ≥95%. 20kg of pitted red dates were first extracted with 160L of purified water (8 times the volume) at 90℃ for 1 hour under reflux. The residue was then extracted with 120L of purified water (6 times the volume) at 85℃ for 40 minutes under reflux. The combined extracts were filtered through a double filter and concentrated to a relative density of 1.12 (measured at 60℃) using a double-effect concentrator at a first-effect temperature of 88℃, a second-effect temperature of 62℃, and a vacuum of -0.07MPa. Finally, the extract was dried using a pressure spray dryer at an inlet air temperature of 175℃, an outlet air temperature of 85℃, and a pump speed of 30Hz. The dried powder was then sieved to obtain a red date extract with a polyphenol content of 32.1%, which was then sealed in moisture-proof packaging for later use. Polygonatum and Dioscorea opposita raw materials were sliced ​​into 4mm uniform thin slices using a slicer and dried in a hot air circulating oven at 60℃ for 6 hours until the moisture content was ≤8%. The powder was then pulverized through a 50-mesh sieve using a universal pulverizer. 15kg of Polygonatum powder was added to 195L of purified water at a material-to-liquid ratio of 1:13. The mixture was extracted twice in an ultrasonic extraction tank at 50℃ and 600W ultrasonic power for 45 minutes, with a 15-minute stirring interval between the two extractions. The extract was centrifuged at 15000r / min for 10 minutes using a tubular centrifuge. The supernatant was then concentrated into an extract using a vacuum low-temperature concentrator at -0.085MPa and 52℃. The extract was then freeze-dried for 24 hours at a cold trap temperature of -48℃, a vacuum degree of 8Pa, and a shelf temperature of 35℃ during the desorption drying stage. The freeze-dried product was pulverized through an 80-mesh sieve. Sampling and testing showed that the polysaccharide retention rate of Polygonatum was 92.8% and that of Dioscorea opposita was 93.5%. The product was then sealed in a moisture-proof package. Accurately weigh out 30 parts of wolfberry extract, 20 parts of jujube extract, 15 parts of polygonatum extract, 10 parts of yam extract, 8 parts of honey, 5 parts of fructooligosaccharide, 3 parts of microcrystalline cellulose, and 2 parts of magnesium stearate according to the formula. First, put each extract powder into a trough mixer in sequence and mix at 22 r / min for 15 minutes. Then add honey and fructooligosaccharide and other auxiliary materials, and continue mixing for 13 minutes. Stop the machine every 5 minutes to check the uniformity. Finally, obtain a total mixture with uniform color and no lumps. The total mixture was fed into a wet granulator, and 18% by weight of 70% ethanol solution was slowly added as a binder. Granulation was carried out for 10 minutes under the conditions of a stirring paddle speed of 180 r / min and a cutting blade speed of 2200 r / min. The material temperature was controlled to be ≤35℃ by jacketed cooling water to obtain wet granules with uniform particle size and appropriate density. In the drying process, the wet granules were spread on the drying trays of a hot air circulating oven at a uniform thickness of 2.2 cm and dried at 52℃ and a wind speed of 1.2 m / s for 2 hours and 40 minutes. During the drying process, the granules were turned over every 30 minutes by an automatic turning system. After drying, samples were taken for testing, and the final granule moisture content was 4.7%. The dried granules are granulated by a granulator at 900 r / min for 4 minutes to obtain uniformly sized dry granules. Then, they are sealed in aluminum foil bags by an automatic packaging machine at a rate of 2.0g per bag and 45 bags per minute. During the packaging process, the filling amount difference is detected online to ensure that the product quality meets the standards.

[0021] Example 3 A compound wolfberry and jujube health food product comprises the following ingredients by weight: 20-40 parts wolfberry extract, 15-35 parts jujube extract, 10-20 parts polygonatum extract, 5-15 parts yam extract, 5-10 parts honey, 3-8 parts fructooligosaccharides, 2-5 parts microcrystalline cellulose, and 1-3 parts magnesium stearate; the health food product is in granule form, with each bag containing 2.0g ± 5%; The wolfberry extract is a wolfberry polysaccharide extract obtained by ultrasonic-assisted ethanol extraction combined with spray drying process, wherein the wolfberry polysaccharide content is not less than 40%, the moisture content is not more than 5.0%, and more than 80% of the particles can pass through 80 mesh. The jujube extract is a jujube polyphenol extract prepared by a combination of water extraction, alcohol precipitation and spray drying process, wherein the jujube polyphenol content is not less than 30%, the moisture content is not more than 6.0%, and the extract yield is not less than 20%. Both the Polygonatum extract and the Dioscorea extract were obtained using a low-temperature ultrasound-assisted extraction method, and the retention rates of Polygonatum polysaccharides and Dioscorea polysaccharides were both higher than 90%. In preparation, high-quality wolfberries were selected, and after manual sorting to remove impurities such as branches, leaves, and stems, they were pulverized for 3 minutes at 2800 r / min using a universal pulverizer to obtain wolfberry powder that passed through a 60-mesh sieve. 10 kg of wolfberry powder was added to 120 L of 65% ethanol solution at a material-to-liquid ratio of 1:12. The mixture was extracted in an ultrasonic extraction tank at 55℃ and 800 W ultrasonic power for 30 minutes. The extraction was repeated twice. After each extraction, the mixture was allowed to stand for 10 minutes before filtration. The combined extracts were filtered through a plate and frame filter press and then concentrated in a vacuum concentrator at -0.08 MPa and 62℃ until the relative density reached 1.18 (measured at 60℃). The extract was then dried in a centrifugal spray drying tower at an inlet temperature of 165℃, an outlet temperature of 80℃, and an atomizer speed of 18000 r / min. The dried powder was collected by a cyclone separator to obtain wolfberry extract with a polysaccharide content of 42.3%. The extract was then sealed in moisture-proof packaging for later use. Next, high-quality red dates were selected and pitted using a pitting machine with a pitting efficiency of ≥95%. 20 kg of pitted red dates were first extracted by adding 160 L of purified water (8 times the volume) at 90 °C under reflux for 1 hour. The residue was then extracted by adding 120 L of purified water (6 times the volume) at 85 °C under reflux for 40 minutes. The combined extracts were filtered through a double filter and then concentrated to a relative density of 1.12 (measured at 60 °C) using a double-effect concentrator at a first-effect temperature of 88 °C, a second-effect temperature of 62 °C, and a vacuum of -0.07 MPa. Finally, the extract was dried using a pressure spray dryer at an inlet air temperature of 175 °C, an outlet air temperature of 85 °C, and a pump speed of 30 Hz. The dried powder was then sieved to obtain a red date extract with a polyphenol content of 32.1%, which was then sealed in moisture-proof packaging for later use. Polygonatum and Dioscorea opposita raw materials were sliced ​​into 4mm uniform thin slices using a slicer and dried in a hot air circulating oven at 60℃ for 6 hours until the moisture content was ≤8%. The powder was then pulverized through a 50-mesh sieve using a universal pulverizer. 15kg of Polygonatum powder was added to 195L of purified water at a material-to-liquid ratio of 1:13. The mixture was extracted twice in an ultrasonic extraction tank at 50℃ and 600W ultrasonic power for 45 minutes, with a 15-minute stirring interval between the two extractions. The extract was centrifuged at 15000r / min for 10 minutes using a tubular centrifuge. The supernatant was then concentrated into an extract using a vacuum low-temperature concentrator at -0.085MPa and 52℃. The extract was then freeze-dried for 24 hours at a cold trap temperature of -48℃, a vacuum degree of 8Pa, and a shelf temperature of 35℃ during the desorption drying stage. The freeze-dried product was pulverized through an 80-mesh sieve. Sampling and testing showed that the polysaccharide retention rate of Polygonatum was 92.8% and that of Dioscorea opposita was 93.5%. The product was then sealed in a moisture-proof package. Accurately weigh out 40 parts of wolfberry extract, 35 parts of jujube extract, 20 parts of polygonatum extract, 15 parts of yam extract, 10 parts of honey, 8 parts of fructooligosaccharide, 5 parts of microcrystalline cellulose, and 3 parts of magnesium stearate according to the formula. First, put each extract powder into a trough mixer in sequence and mix at 22 r / min for 15 minutes. Then add honey and fructooligosaccharide and other auxiliary materials, and continue mixing for 13 minutes. Stop the machine every 5 minutes to check the uniformity. Finally, obtain a total mixture with uniform color and no lumps. The total mixture was fed into a wet granulator, and 18% by weight of 70% ethanol solution was slowly added as a binder. Granulation was carried out for 10 minutes under the conditions of a stirring paddle speed of 180 r / min and a cutting blade speed of 2200 r / min. The material temperature was controlled to be ≤35℃ by jacketed cooling water to obtain wet granules with uniform particle size and appropriate density. In the drying process, the wet granules were spread on the drying trays of a hot air circulating oven at a uniform thickness of 2.2 cm and dried at 52℃ and a wind speed of 1.2 m / s for 2 hours and 40 minutes. During the drying process, the granules were turned over every 30 minutes by an automatic turning system. After drying, samples were taken for testing, and the final granule moisture content was 4.7%. The dried granules are granulated by a granulator at 900 r / min for 4 minutes to obtain uniformly sized dry granules. Then, they are sealed in aluminum foil bags by an automatic packaging machine at a rate of 2.0g per bag and 45 bags per minute. During the packaging process, the filling amount difference is detected online to ensure that the product quality meets the standards.

[0022] The products obtained in Examples 1-3 were subjected to performance tests and compared with commercially available ordinary goji berry and jujube powder. The results are as follows:

[0023] The results show that the product of this invention is significantly superior to commercially available products in terms of active ingredient retention, antioxidant capacity, and solubility.

[0024] 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 compound wolfberry and jujube health food, characterized in that, The ingredients include the following by weight: 20-40 parts wolfberry extract, 15-35 parts jujube extract, 10-20 parts polygonatum extract, 5-15 parts yam extract, 5-10 parts honey, 3-8 parts fructooligosaccharides, 2-5 parts microcrystalline cellulose, and 1-3 parts magnesium stearate; the dosage form of the health food is granules, with each bag containing 2.0g ± 5%.

2. The compound wolfberry and jujube health food according to claim 1, characterized in that, The wolfberry extract is a wolfberry polysaccharide extract obtained by ultrasonic-assisted ethanol extraction combined with spray drying process, wherein the wolfberry polysaccharide content is not less than 40%, the moisture content is not more than 5.0%, and more than 80% of the particles can pass through an 80-mesh sieve.

3. The compound wolfberry and jujube health food according to claim 1, characterized in that, The jujube extract is a jujube polyphenol extract prepared by a combination of water extraction, alcohol precipitation and spray drying process, wherein the jujube polyphenol content is not less than 30%, the moisture content is not more than 6.0%, and the extract yield is not less than 20%.

4. The compound wolfberry and jujube health food according to claim 2, characterized in that, The extracts of Polygonatum sibiricum and Dioscorea opposita were obtained by low-temperature ultrasound-assisted extraction, and the retention rates of Polygonatum sibiricum polysaccharides and Dioscorea opposita polysaccharides were both higher than 90%.

5. A method for preparing a compound wolfberry and jujube health food according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Prepare wolfberry extract, jujube extract, polygonatum extract and yam extract respectively; S2. The wolfberry extract, jujube extract, polygonatum extract, yam extract, honey, fructooligosaccharides, microcrystalline cellulose, and magnesium stearate obtained in step S1 above are added to a trough mixer in the proportions described in claim 1. The mixer speed is controlled at 20-25 r / min and the mixing time is 25-30 minutes until the materials are mixed evenly to obtain the total mixture. S3. The total mixture obtained in S2 is fed into a wet granulator for granulation. A 70% ethanol solution is used as a binder. The addition rate of the binder is controlled at 300-400 mL / min. The stirring speed of the granulator is 150-200 r / min, the cutting speed is 2000-2500 r / min, and the granulation time is 8-12 minutes to obtain wet granules. S4. Spread the wet granules obtained in S3 evenly on the drying trays of a hot air circulating oven, controlling the thickness of the spread material to be 2.0-2.5cm, and dry at 50-55℃ for 2.5-3 hours until the moisture content of the granules is below 5.0%; S5. Put the dried granules from S4 into a granulator for granulation. The granulator speed is controlled at 800-1000 r / min and the granulation time is 3-5 minutes to obtain uniform dry granules. S6. The dry granules obtained in S5 are bagged using an automatic packaging machine, with each bag containing 2.0g, and then sealed in aluminum foil bags to obtain the finished compound wolfberry and jujube health food product.

6. The preparation method of a compound wolfberry and jujube health food according to claim 5, characterized in that, The preparation method of the wolfberry extract in S1 is as follows: after crushing wolfberries, add 60-70% ethanol at a material-to-liquid ratio of 1:10-15, and extract twice by ultrasonication at 50-60℃ for 30 minutes each time. Combine the extracts, filter, concentrate under reduced pressure, and spray dry to obtain wolfberry extract.

7. The preparation method of a compound wolfberry and jujube health food according to claim 5, characterized in that, The preparation method of the jujube extract in S1 is as follows: after removing the pits from the jujubes, water is added and extracted twice. The first extraction has a material-to-liquid ratio of 1:8, an extraction temperature of 90℃, and a extraction time of 1 hour. The second extraction was performed at a material-to-liquid ratio of 1:6, an extraction temperature of 85℃, and a time of 40 minutes. The extracts were combined, filtered, concentrated to a relative density of 1.10-1.15, and spray-dried to obtain jujube extract.

8. The preparation method of a compound wolfberry and jujube health food according to claim 5, characterized in that, The preparation methods of the Polygonatum extract and Dioscorea extract in S1 are as follows: Polygonatum and Dioscorea slices are dried and pulverized, water is added at a material-to-liquid ratio of 1:12-15, ultrasonic extraction is performed at 50°C for 45 minutes, extraction is performed twice, the extracts are combined, filtered, vacuum low-temperature concentrated to extract paste, and freeze-dried to obtain the extract.

9. The preparation method of a compound wolfberry and jujube health food according to claim 5, characterized in that, The granulation process in S3 uses a wet granulation process, with 70% ethanol as the binder, a drying temperature of 50-55℃, and a drying time of 2-3 hours.

10. The preparation method of a compound wolfberry and jujube health food according to claim 5, characterized in that, The hot air circulating oven adopts a horizontal air supply method, and the air velocity inside the oven is controlled at 1.0-1.5m / s. During the drying process, the particles in the drying tray are turned over once every 30 minutes.

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