Radix fici simplicissimae and phaseolus calcaratus paste and preparation process thereof

Abstract

The invention relates to the technical field of food processing, and discloses a radix fici simplicissimae and phaseolus calcaratus paste and a preparation process thereof, the core of the method is that a two-way parallel pretreatment mode is adopted: matrix group raw materials such as mulberries, phaseolus calcaratus and the like are subjected to superfine grinding and high-pressure homogenization to construct a fine and stable three-dimensional network matrix skeleton; meanwhile, extracting, concentrating and clarifying raw materials extracted from radix fici simplicissimae, orange peel and the like to obtain pure flavor active core liquid; and then, mixing the two materials, and accurately regulating and controlling the flavor and texture formation of the product by adopting a multi-stage temperature-controlled curing process of low-temperature permeation, programmed heating and humidity-controlled paste collection. According to the prepared paste, a stable microscopic phase structure is constructed through physical shaping, the beneficial effects that the taste is extremely fine and smooth, the flavor is mellow and harmonious, and the paste is not prone to bleeding after being stored for a long time are achieved, and the product quality is remarkably improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a Ficus sp. and adzuki bean paste and a preparation process thereof. BACKGROUND

[0002] As a traditional form of food cultivation, food therapy paste has a long history. It is deeply loved by consumers because it condenses and decocts multiple food materials of the same origin as medicine, has a mellow taste, and is easy to absorb. Among them, the combination of Ficus sp. and adzuki bean as the main raw materials aims to exert the synergistic effect of invigorating the spleen, eliminating dampness, and tonifying qi, and has a wide application prospect in the field of health preservation.

[0003] However, in the existing preparation process, all solid raw materials are usually simply pulverized, mixed with liquid raw materials, and heated and decocted for a long time. Although this traditional "one-pot" process is simple to operate, its inherent technical defects are also very significant, which seriously restricts the quality of the final product. Under this process mode, raw materials rich in starch and fiber (such as adzuki bean and poria cocos) and raw materials rich in flavor and volatile components (such as orange peel and agastache) are indiscriminately subjected to homogeneous heat treatment. This mixed processing method cannot take into account the optimal processing conditions for different materials, resulting in insufficient gelatinization of starch-rich materials and ineffective wall breaking and refinement of plant fibers, ultimately making the paste taste rough, with obvious grain and grit, greatly affecting the acceptance of consumers.

[0004] In addition, long-term continuous high-temperature decoction inevitably causes the loss of valuable heat-sensitive flavor substances in raw materials such as orange peel and agastache, and uncontrolled Maillard reaction and caramelization reaction are prone to overreaction, resulting in undesirable flavors such as burnt and covering the natural aroma of the raw materials themselves, making the product flavor single and lacking in layers. More importantly, the paste prepared in this way is essentially a thermodynamically unstable physical mixture system, as it lacks an effective internal structure skeleton to lock in moisture, it is prone to moisture migration and precipitation (i.e., "sweating") during storage and transportation, resulting in a decrease in product uniformity and even causing microbial growth, which seriously affects the shelf life and commercial value of the product. In order to improve these defects, existing technologies sometimes have to rely on the addition of thickening agents or stabilizers such as starch and xanthan gum to forcibly improve the texture, which is contrary to the current trend of pursuing natural and clean labels.

[0005] Therefore, how to make systematic innovations from the process level, without introducing exogenous additives, by targeting the properties of raw materials and precisely controlling the processing process, while solving the three technical problems of traditional paste products, namely, rough texture, poor flavor, and unstable system, is a technical problem that needs to be solved in the field. SUMMARY

[0006] The present application aims to provide a Rubus parvifolius L. and adzuki bean paste and a preparation process thereof, and aims to solve the technical problems of rough taste, poor flavor and poor physical stability of the final product caused by the preparation process of the existing paste.

[0007] To achieve the above-mentioned purpose, the present application is implemented by the following technical solutions: The present application provides a Rubus parvifolius L. and adzuki bean paste in a first aspect, which is prepared from the following raw materials by weight: mulberry 40 parts, adzuki bean 30 parts, Rubus parvifolius L. 10 parts, Poria cocos 5 parts, orange peel 5 parts, Agastache rugosa 5 parts, and hawthorn 5 parts.

[0008] In a preferred embodiment, the paste exhibits a unique two-phase composite system in microstructure. Among them, the mulberry, adzuki bean, Poria cocos and part of the hawthorn are processed by physical treatment to form an ultra-fine powder with a D90 particle size of less than 50 μm, which constructs a uniform and delicate three-dimensional network matrix skeleton. The skeleton is dispersed in the continuous phase composed of extracts of other raw materials, forming a highly uniform and stable paste system, which gives the product a unique taste of delicacy and no grain feeling.

[0009] The present application provides a process for preparing the above-mentioned Rubus parvifolius L. and adzuki bean paste in a second aspect. The process is achieved by differentiating the treatment of raw materials and controlling the maturation process in multiple stages. The process includes the following core steps: a. Grouping treatment of raw materials: part of the raw materials used to construct the paste skeleton are prepared into a matrix suspension by physical means; b. Extraction and clarification: the remaining raw materials used to provide flavor and water-soluble active ingredients are prepared into a clear extract by extraction and clarification; c. Mixing and maturation: the matrix suspension and the clear extract are mixed, and subjected to multi-stage temperature control maturation and moisture control paste collection.

[0010] Specifically, the implementation and technical principles of the above-mentioned process are as follows: Regarding the grouping treatment of raw materials, in a specific embodiment, all mulberries, adzuki beans, Poria cocos and 25%-35% of the total weight of hawthorn are divided into a matrix group; all Rubus parvifolius L., orange peel, Agastache rugosa and 65%-75% of the total weight of hawthorn are divided into an extraction group. The technical mechanism of this grouping design is to separate the materials rich in starch, fiber and pectin from the materials rich in volatile oil, organic acid and water-soluble components such as flavonoids for subsequent targeted processing.

[0011] Regarding the preparation of the substrate suspension, the substrate group raw materials are micronized to a D90 particle size of 35-50 pm, then mixed with purified water, and subjected to high-pressure homogenization at a pressure of 30-50 MPa. The technical mechanism of this step is to break the cell walls of the materials through extreme mechanical force, significantly reduce the particle size, and form suspended particles with a large specific surface area. High-pressure homogenization further ensures the uniform dispersion of the particles in the water phase, forming a stable suspension that provides a structural basis for subsequent adsorption of flavor and active substances in the clarified extract.

[0012] Regarding the preparation of the clarified extract, the extraction group raw materials are subjected to two water decoctions, and the combined extract is concentrated under reduced pressure to a specified relative density. The key is that the clarified treatment is then performed by high-speed centrifugation or membrane filtration technology. The technical mechanism of this step is to effectively remove large molecular proteins, tannins, gums, and other impurities that can precipitate upon heating or cooling, resulting in a clear and transparent liquid. It is worth noting that due to the high proportion of hawthorn in the extraction group, the natural organic acids it contains naturally regulate the pH of the clarified extract to a weakly acidic range of 4.5-5.5. This endogenous pH environment provides favorable conditions for the stability of specific components during the subsequent maturation stage and inhibits some adverse reactions.

[0013] Regarding mixing and multi-stage maturation, this is the core link to form the unique quality of the final product. First, low-temperature infiltration is performed: the substrate suspension is mixed with the clarified extract under mild conditions at 60-70°C. The technical mechanism is to use lower temperatures and sufficient time to allow small-molecule flavor and active substances in the clarified extract to fully and uniformly penetrate and be adsorbed into the large surface and network structure of the substrate particles.

[0014] Subsequently, programmed temperature maturation is performed: slowly increase the temperature to 95-98°C at a rate of 8-12°C / hour and maintain the temperature. The technical mechanism is to control the temperature curve accurately, allowing the ordered and controllable Maillard reaction and caramelization reaction of sugars and amino acids in the system, thereby generating rich and layered flavor substances, avoiding excessive or uneven reactions caused by traditional rapid heating.

[0015] Finally, moisture-controlled paste collection is performed: at the end of maturation, apply vacuum to evaporate water while maintaining temperature until the water content reaches 18-22%. The technical mechanism is to use reduced pressure evaporation to efficiently remove water without significantly increasing the temperature, avoiding damage to flavors and heat-sensitive substances, and accurately solidifying the paste to the desired texture and viscosity.

[0016] In a preferred embodiment, the process, after the collection of the cream, also comprises a hot filling at 80-85°C and a moist heat sterilization at 115-121°C. This step ensures the commercial sterility and the safety of the product for long-term storage.

[0017] In summary, the present application comprises at least one of the following beneficial technical effects: 1. The present application has a very smooth and delicate taste, which completely eliminates the granular and rough feeling of traditional cream. This is due to the innovative targeted grouping of raw materials, and the ultra-fine grinding and high-pressure homogenization of the matrix group of raw materials such as adzuki beans. This physical excipient process creates a stable and uniform network matrix framework at the microscopic level, allowing the cream to spread rapidly in the mouth and present a silky texture, greatly improving the eating experience of the product.

[0018] 2. The present application adopts a double-path parallel pretreatment mode, so that the flavor active substances of Radix Rubus suavissimi and orange peel can be extracted under mild conditions, avoiding the loss of heat-sensitive aroma caused by severe physical processing with the matrix group. Combined with the subsequent multi-stage programmed temperature maturation process, the Maillard reaction and caramelization reaction can be orderly and controllably carried out, thereby generating rich and layered flavor substances, rather than the single burnt taste produced by traditional boiling.

[0019] 3. The cream prepared by the present application has excellent physical stability and can maintain a uniform state during long-term storage without solid-liquid separation or water separation. The fundamental reason is that the matrix framework constructed by fine physical processing has strong water holding and locking capacity, like a sponge, which firmly embeds the clear extract in its three-dimensional network, effectively binding the migration of free water. This ensures that the product maintains the ideal form and quality from factory to consumer terminal, prolonging the effective shelf life of the product.

[0020] 4. The present application obtains a final product with pure and natural flavor through meticulous design of process details. The clarification step for the extraction group raw materials effectively removes large molecules that may bring off-flavor and affect texture in the extract, ensuring that the flavor core incorporated into the cream is pure. At the same time, the natural acidity of hawthorn is used for endogenous pH regulation, which cleverly creates the best reaction environment for the maturation process, avoiding the additional addition of acidity regulators, and fully meets the clean label concept of food development.

[0021] 5.The present application converts the traditional empirical process of paste-making into a standardized, quantifiable industrial production process through the preparation method, ensuring the high uniformity and stability of product quality. From the targeted grouping of raw materials, to the parallel preparation of matrix suspension and clarified extract, to the precise control of ripening and paste collection steps, the technical features of each link are clear and easy to control. This enables different batches of products to achieve the same high standards in taste, flavor and stability, laying a solid technical foundation for large-scale, high-quality production of the product. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The flow chart of the method of the present application is shown. DETAILED DESCRIPTION

[0023] The present application will be further described below in conjunction with the accompanying drawings. Figure 1 The present application will be further described below in conjunction with the accompanying drawings.

[0024] The present application provides a Radix Fici Simplicis and Radix Phaseoli Aurei paste and a preparation process thereof, Example 1 The present embodiment provides a preparation method of Radix Fici Simplicis and Radix Phaseoli Aurei paste.

[0025] 1. Raw material preparation and targeted grouping Weigh 4.0 kg of mulberries, 3.0 kg of red beans, 1.0 kg of Radix Fici Simplicis, 0.5 kg of Poria cocos, 0.5 kg of orange peel, 0.5 kg of Agastache rugosa, and 0.5 kg of hawthorn. Divide 0.5 kg of hawthorn into 70% and 30% proportions. Combine all the mulberries, red beans, Poria cocos, and 0.15 kg of hawthorn, totaling 7.65 kg, as Group A. Combine all the Radix Fici Simplicis, orange peel, Agastache rugosa, and 0.35 kg of hawthorn, totaling 2.35 kg, as Group B.

[0026] 2. Preparation of matrix suspension We perform airflow ultrafine grinding on all the materials in Group A, controlling the powder D90 particle size to be 42 μm. We mix the obtained powder with 30.6 kg of purified water (material to water ratio 1:4), pump it into a high-pressure homogenizer, and perform 3 cycles of homogenization at a pressure of 40 MPa to obtain a matrix suspension.

[0027] 3. Preparation of clarified extract We place all the materials in Group B into an extraction tank, add 23.5 L of purified water, soak for 1 hour, then heat and decoct for 1.5 hours, filter, and collect the first extract. We add another 18.8 L of purified water to the residue, decoct for 1.5 hours, filter, and collect the second extract. We combine the two extracts, concentrate under reduced pressure at a vacuum degree of -0.07 MPa and a temperature of 68 °C until the relative density of the concentrated solution is 1.10. We centrifuge the concentrated solution at a speed of 5000 r / min for 20 minutes, and take the supernatant to obtain a clarified extract with a pH value of 5.0.

[0028] 4. Mixing, stepwise maturation and paste collection The substrate suspension and the clarified extract were mixed and stirred at 65 °C for 2.5 hours. Subsequently, the temperature was programmed to increase at a rate of 10 °C / hour to 96 °C and held constant at this temperature for 7 hours. During the last 1.5 hours of maturation, vacuum evaporation was applied at -0.07 MPa until the final water content of the paste was 20%.

[0029] 5. Filling and sterilization The paste was hot-filled at 82 °C and sealed, then wet-heat sterilized at 118 °C for 25 minutes, and the finished product was obtained after cooling.

[0030] Example 2 This example provides a method for preparing a Radix Fici Simplicis and Radix Phaseoli Vulgaris paste.

[0031] 1. Raw material preparation and targeted grouping 4.0 kg of mulberries, 3.0 kg of red beans, 1.0 kg of Radix Fici Simplicis, 0.5 kg of Poria cocos, 0.5 kg of orange peel, 0.5 kg of Agastache rugosa, and 0.5 kg of hawthorn were weighed. 0.5 kg of hawthorn was divided into 65% and 35% proportions. All of the mulberries, red beans, Poria cocos, and 0.175 kg of hawthorn, totaling 7.675 kg, were taken as Group A. All of the Radix Fici Simplicis, orange peel, Agastache rugosa, and 0.325 kg of hawthorn, totaling 2.325 kg, were taken as Group B.

[0032] 2. Preparation of the substrate suspension The materials in Group A were subjected to ultrafine pulverization, and the D90 particle size of the powder was controlled to be 35 μm. The obtained powder was mixed with 23.025 kg of purified water, and the mixture was subjected to 2 cycles of homogenization at a pressure of 30 MPa to obtain the substrate suspension.

[0033] 3. Preparation of the clarified extract The materials in Group B were added to 18.6 L of purified water, soaked for 0.5 hours, and then heated and decocted for 1.0 hour, and filtered. Another 14.0 L of purified water was added to the residue, heated and decocted for 1.0 hour, and filtered. The two extracts were combined and concentrated under reduced pressure at a vacuum degree of -0.06 MPa and a temperature of 60 °C until the relative density was 1.05. The concentrated solution was centrifuged at a speed of 4000 r / min for 15 minutes, and the supernatant was taken to obtain the clarified extract with a pH value of 5.5.

[0034] 4. Mixing, stepwise maturation and paste collection The substrate suspension and the clarified extract were mixed and stirred at 60 °C for 2 hours. Subsequently, the temperature was programmed to increase at a rate of 8 °C / hour to 95 °C and held constant at this temperature for 6 hours. Vacuum evaporation was applied at -0.06 MPa during the later stage of maturation until the final water content of the paste was 18%.

[0035] 5. Filling and sterilization The paste is hot-filled at 80°C and sealed, then wet-heat sterilized at 115°C for 20 minutes, and the finished product is obtained after cooling.

[0036] Example 3 This example provides a preparation method of Radix Rubus Suavissimi and Radix Phaseoli Aurei paste.

[0037] 1. Raw material preparation and targeted grouping 4.0 kg of mulberries, 3.0 kg of red beans, 1.0 kg of Radix Rubus Suavissimi, 0.5 kg of Poria cocos, 0.5 kg of orange peel, 0.5 kg of Agastache rugosa, and 0.5 kg of hawthorn are weighed. The 0.5 kg of hawthorn raw material is divided into 75% and 25% proportions. All of the mulberries, red beans, Poria cocos, and 0.125 kg of hawthorn, totaling 7.625 kg, are used as Group A. All of the Radix Rubus Suavissimi, orange peel, Agastache rugosa, and 0.375 kg of hawthorn, totaling 2.375 kg, are used as Group B.

[0038] 2. Preparation of matrix suspension The materials in Group A are subjected to ultrafine pulverization, and the powder D90 particle size is controlled to be 50 μm. The obtained powder is mixed with 38.125 kg of purified water, and the mixture is subjected to 4 cycles of homogenization under a pressure of 50 MPa to obtain a matrix suspension.

[0039] 3. Preparation of clarified extract The materials in Group B are added to 28.5 L of purified water, soaked for 1.5 hours, and then heated and decocted for 2.0 hours, and filtered. Another 23.75 L of purified water is added to the residue, heated and decocted for 2.0 hours, and filtered. The two extracts are combined and concentrated under reduced pressure at a vacuum degree of -0.08 MPa and a temperature of 75°C until the relative density is 1.15. The concentrated solution is filtered through a microfiltration membrane with a pore size of 0.5 μm, and the filtrate is collected to obtain a clarified extract with a pH value of 4.5.

[0040] 4. Mixing, stepwise maturation, and paste collection The matrix suspension and the clarified extract are mixed and stirred to penetrate at 70°C for 3 hours. Then the temperature is programmed to increase at a rate of 12°C / hour to 98°C, and the temperature is kept constant at 98°C for 8 hours of maturation. During the later stage of maturation, vacuum evaporation is performed at a vacuum degree of -0.08 MPa until the final water content of the paste is 22%.

[0041] 5. Filling and sterilization The paste is hot-filled at 85°C and sealed, then wet-heat sterilized at 121°C for 30 minutes, and the finished product is obtained after cooling.

[0042] Comparative Example 1: Compared with Example 1, the difference is that the A and B grouping of raw materials and the corresponding two-way parallel processing steps are cancelled. All the raw materials weighed in Example 1 are directly mixed, 10 times the amount of water based on the total weight is added, and they are boiled, concentrated, and collected together, i.e., without separately preparing the matrix suspension and the clear extract. The rest is the same.

[0043] Comparative Example 2: Compared with Example 1, the difference is the preparation method of the matrix suspension. The A group material is only subjected to conventional pulverization treatment without ultrafine pulverization and high-pressure homogenization treatment. The conventional powder is mixed with an equal amount of water in Example 1 and directly used in the subsequent steps. The rest is the same.

[0044] Comparative Example 3: Compared with Example 1, the difference is the preparation method of the clear extract. After the B group material is extracted and concentrated, the concentrated liquid with visible suspended matter and precipitate is directly used in the subsequent mixing and aging steps without the clarification treatment of high-speed centrifugation. The rest is the same.

[0045] Comparative Example 4: Compared with Example 1, the difference is the distribution of hawthorn. All 0.5 kg of hawthorn is divided into the A group, and the B group does not contain hawthorn, i.e., the endogenous pH regulation technical design is destroyed. The rest of the steps is the same.

[0046] Comparative Example 5: Compared with Example 1, the difference is the step of mixing and aging the collected paste. After the matrix suspension and the clear extract are mixed, they are directly heated to a micro-boiling state and continuously stirred and boiled at this temperature until a similar consistency is reached as in Example 1 without going through the multi-stage temperature control process of low-temperature penetration, programmed heating, and moisture-controlled collection. The rest is the same.

[0047] Comparative Example 6: Compared with Example 1, the difference is the preparation of the matrix suspension. When the A group material is subjected to ultrafine pulverization, the D90 particle size is controlled to be 100 μm, which is outside the preferred range of 35-50 μm of the present application. The rest is the same.

[0048] Test Example 1: Physical stability and texture property test of product I. Experimental steps 1. Centrifugal stability test (1) The paste samples prepared in Example 1 and Comparative Examples 1, 2, 3, and 6 are equilibrated at room temperature for 2 hours.

[0049] (2) About 50 g of each sample is taken using a medicine spoon, accurately weighed, and then placed in a 50 mL centrifuge tube with a plug, and the initial weight is recorded.

[0050] (3) All the centrifuge tubes are symmetrically placed in the centrifuge, the centrifuge speed is set to 4000 r / min, and the centrifugation time is 20 minutes.

[0051] (4) After centrifugation, the centrifuge tube was carefully taken out and placed on a horizontal bench. The sample in the tube was visually observed for layering. If there was obvious liquid layering, the supernatant was carefully sucked up using a pipette, and its volume was measured using a graduated cylinder and recorded as the volume of the separated liquid. If there was no obvious layering, it was recorded as "no obvious layering was observed".

[0052] 2. Texture profile analysis (1) A TA.XT plus texture analyzer was used. The P / 36R cylindrical probe was selected as the test probe.

[0053] (2) Each sample was placed in a specific small beaker, its surface was smoothed, and it was kept at a constant temperature at the test temperature.

[0054] (3) The TPA test parameters were set as follows: pre-test speed: 1.0 mm / s test speed: 0.5 mm / s post-test speed: 1.0 mm / s compression degree: 50% trigger force: 5 g.

[0055] (4) The test program was started, the probe was lowered to contact the surface of the sample and compressed to the set degree, and then returned, and two compression cycles were performed.

[0056] (5) The following parameters were automatically calculated and exported from the force-time curve generated by the software: hardness, adhesiveness, and cohesiveness. Each sample was measured three times, and the average value was taken.

[0057] II. Experimental data Table 1. Test results of physical stability and texture properties of Example 1 and Comparative Examples 1, 2, 3, and 6

[0058] III. Analysis of results and explanation The experimental results show that the product prepared in Example 1 is significantly superior to each of the comparative examples in terms of physical stability and texture properties. This is mainly due to the unique microphase structure constructed by the preparation process of the present application. The sample of Example 1 did not show obvious layering after high-speed centrifugation, and its cohesiveness value was much higher than that of all the comparative examples, which directly proves that its internal structure is tight, uniform, and has excellent water holding and mechanical damage resistance. This outstanding stability is due to the fact that the present application successfully constructs a three-dimensional network matrix skeleton with a large specific surface area by ultrafine grinding and high-pressure homogenization of the matrix group raw materials. This skeleton, like a sponge, can firmly embed and lock the water and flavor active substances in the network voids of the clear extract, thereby forming a highly stable colloidal system.

[0059] In contrast, each of the comparative examples has obvious defects in product structure due to the absence of key technical features. Comparative Example 1 uses traditional mixed decoction and fails to form an effective network skeleton, resulting in simple mixing of ingredients, which is easily separated into solid and liquid under the action of centrifugal force, showing the highest volume of separated liquid and the lowest cohesion. Comparative Examples 2 and 6 use conventional crushing and crushing with excessively large particle size, respectively, which has insufficient specific surface area of particles and cannot build a dense and strong skeleton network, so the water holding capacity is limited and the cohesion is poor, and the structure is loose. This fully illustrates that processing the matrix group raw materials to a specific particle size range of 35-50 μm is crucial for forming a stable system.

[0060] The results of Comparative Example 3 further highlight the necessity of the clarification step. Although it has less water separation, its hardness value abnormally increases, and its adhesion is also large, which shows that the macromolecular impurities contained in the unclarified extract do not form good fusion with the matrix skeleton, but exist as independent and irregular fillers in the system, which destroys the uniformity of the paste, resulting in rigid and sticky texture, rather than ideal flexibility and cohesion. Therefore, the present application processes by double parallel, not only builds a physical skeleton, but also purifies the liquid to be filled, ensuring the perfect synergy between the two phases, and finally obtains the final product with excellent stability and ideal texture.

[0061] Test Example 2: Sensory quality evaluation of products I. Experimental steps 1. Preparation of evaluation team and environment (1) Select 10 sensory evaluators who have been professionally trained and have rich experience in evaluating paste products.

[0062] (22) The evaluation is carried out in a standard sensory evaluation laboratory with no odor and uniform and soft light.

[0063] (3) Before the evaluation, all evaluators are required not to eat stimulating food and use warm water to gargle.

[0064] 2. Sample preparation and presentation (1) Randomly encode the paste samples prepared in Example 1 and Comparative Examples 1-6 to avoid brand or source bias.

[0065] (2) Take about 15 g of each sample and place it in a clean, uniform white saucer, and present it to the evaluator at room temperature (25°C).

[0066] (3) Provide warm water and tasteless soda biscuits to each evaluator at the same time.

[0067] 3. Evaluation and scoring (1) The evaluator evaluates each sample in random order.

[0068] (2) The evaluation indexes and scoring criteria are as follows: mouthfeel fineness: 1 point represents extremely strong granular feeling, roughness; 10 points represent extremely smooth, melt-in-the-mouth. Taste coordination: 1 point represents weak taste, or sharp astringency, or obvious separation; 10 points represent full-bodied flavor, coordinated taste, long aftertaste. Presence or absence of odor: 1 point represents strong burnt, rancid or other odor; 10 points represent pure aroma, no any bad odor. Color uniformity: 1 point represents dark color, obvious spots or stratification; 10 points represent bright color, uniform brown color.

[0069] (3) After evaluating a sample, the evaluator needs to rinse his mouth and eat biscuits, and then evaluate the next sample after 2 minutes.

[0070] (4) Collect the score sheets of all evaluators, and take the average of the scores of each index of each sample.

[0071] II. Experimental data Table 2 Sensory quality evaluation results of Example 1 and Comparative Examples 1-6

[0072] III. Result analysis and explanation The sensory evaluation results directly reflect the comprehensive advantages of the present application in improving the final quality of the product. The sample of Example 1 obtains the highest score in the four key indicators of mouthfeel fineness, taste coordination, presence or absence of odor and color uniformity, indicating that it has reached the best state in terms of sensory quality. This excellent sensory quality is a direct manifestation of the synergistic effect brought by the systematic process design of the present application. Through targeted pretreatment of raw materials and combined with multi-stage programmed temperature control ripening, not only the physical basis of the product is constructed, but also the flavor soul is finely carved and polished, realizing the perfect unity of form and flavor.

[0073] Specific analysis shows that the difference in mouthfeel fineness mainly comes from the difference in physical structure. Comparative Example 1 has the lowest score, and its rough mouthfeel confirms that mixed boiling cannot solve the difference in texture of raw materials. Comparative Examples 2 and 6 fail to form a fine enough matrix skeleton due to the substandard particle size, resulting in a much lower score in mouthfeel fineness than Example 1, which fully proves the decisive role of constructing a micro-matrix skeleton through ultrafine grinding and high-pressure homogenization process in realizing smooth mouthfeel. In addition, the mouthfeel score of Comparative Example 3 is also poor, which shows that impurities in the extract without clarification can seriously damage the smoothness of the paste, again verifying the necessity of the "clarification and purification" step in the double parallel processing.

[0074] The scores of taste harmony and off-flavor revealed the importance of chemical reaction environment and heat treatment process. The taste harmony and off-flavor scores of Comparative Example 5, which directly used high-temperature boiling, were extremely low, indicating that disordered and intense Maillard reaction and caramelization reaction would only produce a burnt, single flavor, rather than a rich and layered ideal flavor. This was in sharp contrast to the orderly reaction control achieved by Example 1 through programmed temperature. Comparative Example 4 was similar to Example 1 in physical structure, with a high score for mouthfeel fineness, but its taste harmony score was significantly lower. The reason was that the design of endogenous pH regulation was destroyed, the weak acidic environment provided by the hawthorn extract was missing, and the flavor substance conversion path during the ripening process changed, resulting in flavor imbalance. This strongly proved that the ingenious idea of the present application of using the ingredients of the formula to regulate the process environment was crucial for achieving the final taste harmony Test Example 3: Objective Quantitative Test of Product Color I. Experimental Steps 1. Instruments and Calibration (1) A precision color difference meter was used.

[0075] (2) Turn on the instrument and preheat for 30 minutes. Use the standard white plate provided with the instrument to calibrate and ensure the accuracy of the measurement.

[0076] 2. Sample Preparation (1) The paste samples prepared in Example 1 and Comparative Examples 1, 4, and 5 were equilibrated at room temperature.

[0077] (2) Take sufficient amount of samples and place them in clean and dry petri dishes. Use a spatula to gently spread the sample surface to ensure it is flat and bubble-free, with a thickness of at least 5 mm to avoid interference from the color of the dish bottom.

[0078] 3. Color Measurement (1) The measurement probe of the color difference meter was vertically and closely attached to the surface of the sample.

[0079] (2) Trigger the measurement and record the L, a, and b values displayed by the instrument.

[0080] (3) To ensure the representativeness of the data, select 5 different points on the surface of each sample for measurement.

[0081] (4) Calculate the average value of 5 measurements for each sample as the final color value of the sample.

[0082] II. Experimental Data Table 3 Test Results of Color Values of Example 1 and Comparative Examples 1, 4, and 5

[0083] III. Results Analysis and Explanation The objective quantification of color clearly reveals the profound influence of different preparation processes on the color formation of the final product. The sample of Example 1 exhibits a moderate lightness value, as well as the highest a and b values among all samples, which objectively corresponds to a bright, full, and attractive red-brown color. The formation of this ideal color is a direct manifestation of the precise regulation of chemical reaction results by the core innovative multi-stage programmed temperature maturation process of the present application. Through "low-temperature penetration", the reactants are uniformly distributed, and then orderly guided in a "programmed temperature increase" manner, so that the precursors such as sugars and amino acids in the system undergo a mild and sufficient Maillard reaction and caramelization reaction, generating bright melanoidins and caramel pigments, rather than dark substances caused by excessive browning.

[0084] In sharp contrast, the color performance of Comparative Example 1 and Comparative Example 5 is not ideal. Comparative Example 5, which uses direct high-temperature boiling, has the lowest L value and the lowest a value, indicating that its color is excessively darkened and blackened, and severely lacks red tone, which is a typical characteristic of excessive caramelization and Maillard reaction end products caused by intense and uncontrolled heat reaction, ultimately forming a dark and dull appearance. Comparative Example 1 uses traditional mixed boiling, and the results are similar, also showing low L and a values. This indirectly confirms that the present application effectively avoids deteriorative browning reactions by precisely controlling the heat treatment process, thereby ensuring the formation of an ideal color of the product.

[0085] The data of Comparative Example 4 subtly highlights another important role of endogenous pH regulation. Although Comparative Example 4 also uses programmed temperature increase, its a value is much lower than that of Example 1, and the red tone is obviously insufficient. The fundamental reason is that this comparative example destroys the design of the weakly acidic environment formed by hawthorn in the extraction group. Under the weakly acidic conditions of Example 1, not only is it conducive to stabilizing the natural red pigments such as anthocyanins brought by mulberry and other raw materials in the formula, but it also effectively guides the path of the Maillard reaction, promoting the generation and accumulation of more red intermediate products. In the nearly neutral environment of Comparative Example 4, these reaction pathways change, shifting more towards brown and tan products, resulting in the lack of red tone in the final product. This strongly proves that the process design of the present application is not simply a stack of heating steps, but a result of the synergistic action of thermodynamic control and chemical environment regulation, which ultimately shapes the unique quality of the product.

[0086] Test Example 4: Accelerated storage stability test of the product I. Experimental steps 1. Sample preparation and storage (1) The paste samples prepared from Example 1 and Comparative Examples 1-6 were respectively filled into 100 ml clean, dry, and screw-capped glass bottles, about 80 g per bottle, and the bottle caps were tightly screwed. Three bottles of each sample were prepared for detection at different time points.

[0087] (2) Put all sample bottles in the constant temperature and humidity chamber, and set the accelerated storage condition as follows: temperature 37±2°C, relative humidity 75±5%.

[0088] (3) The storage period is 3 months.

[0089] 2. Regularly detect one bottle in each group of samples taken out from the constant temperature and humidity chamber at the end of the 0th day, the 1st month and the 3rd month of storage, and perform the following detection: (1) Physical state observation: Before opening the bottle cap, first visually observe the overall state of the sample, and record whether there is visible oil-water separation, paste shrinkage, surface water separation phenomenon. After opening the bottle cap, observe whether there is mold colony growth on the surface, and record whether there is a significant change in color.

[0090] (2) Water activity determination: Use a water activity meter to determine. Take about 5g of sample and put it into a special sample dish for the instrument, and record the water activity value after the instrument reading is stable.

[0091] (3) pH value determination: accurately weigh 2.0g of sample, put it in a beaker, add 18.0g of deionized water, and stir it with a glass rod to make it evenly dispersed. Use a calibrated pH meter to measure the pH value of the suspension.

[0092] II. Experimental data Table 4 Accelerated storage stability test results of Example 1 and Comparative Examples 1-6

[0093] III. Results analysis and explanation The results of the accelerated storage stability experiment fully prove the significant advantages of the present application in ensuring the long-term shelf life quality of the product. The sample of Example 1 maintains a high degree of stability in physical state, water activity and pH value under harsh conditions for up to 3 months, without appearing delamination, water separation or microbial spoilage and other deterioration phenomena. This excellent stability is not accidental, but a direct result of the unique physicochemical system constructed by the core technology of the present application. The fine and dense three-dimensional network matrix skeleton formed by ultrafine grinding and high pressure homogenization can firmly lock water in the form of bound water inside, greatly reducing the content of free water available for microorganisms and free migration, which directly reflects the low and long-term stable water activity value, and fundamentally inhibits the growth of microorganisms.

[0094] In contrast, all the comparative examples show stability defects to varying degrees, which are closely related to the missing key technical links. Comparative examples 1, 2, 5 and 6 all show obvious physical instability, the root cause of which is the failure to form an effective water retention network. The simple mixing of comparative example 1, the excessively large particle size of comparative examples 2 and 6, and the overheating damage of comparative example 5 all result in the water in the system being in a free or semi-free state prone to migration, with the water activity value generally being high and continuously rising, ultimately creating conditions for the growth of microorganisms. This indirectly confirms the key role of the physical excipient process in constructing a stable microstructure for product quality in the present application.

[0095] The failure modes of comparative example 3 and comparative example 4 reveal the importance of chemical environment control. Although comparative example 4 has a good initial physical structure, its near-neutral pH environment provides a more suitable breeding ground for the growth of mold and other microorganisms, resulting in mold growth in the third month, which is earlier than other samples with similarly poor physical structures but lower pH. This highlights the innovative value of the present application in using hawthorn for endogenous pH regulation to create a natural weakly acidic antimicrobial environment. Comparative example 3, although not significantly physically separated, has a rancid odor and a significant decrease in pH, indicating that the impurities not clarified therein provide a rich source of nutrients for potential microorganisms, leading to chemical spoilage. In summary, the long-term stability of the present application is a comprehensive embodiment of the synergistic effect of the two innovations of constructing a stable physical water retention network and creating an antimicrobial chemical microenvironment.

[0096] The preparation process of the Radix Rubus chingii and Radix Phaseoli Linguaesensis paste described below can be mutually corresponding with the Radix Rubus chingii and Radix Phaseoli Linguaesensis paste described above, The specific preparation process is as follows: a. Grouping and processing of raw materials: part of the raw materials are prepared into a matrix suspension by physical means; b. The remaining raw materials are prepared into a clarified extract by extraction and clarification; c. Mixing and maturation: the matrix suspension and the clarified extract are mixed, and multi-stage temperature control maturation and paste collection are carried out.

[0097] Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the present application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A five-finger peach and red bean paste, characterized in that, It is made from the following ingredients by weight: 40 parts mulberry, 30 parts red adzuki bean, 10 parts five-finger peach, 5 parts poria cocos, 5 parts tangerine peel, 5 parts patchouli, and 5 parts hawthorn.

2. The Five-Finger Peach and Red Bean Paste according to claim 1, characterized in that: The mulberry, red bean, poria cocos, and some hawthorn exist in the paste in the form of ultrafine powder with a D90 particle size of less than 50 μm.

3. A preparation process for the Five-Finger Peach and Red Bean Paste as described in any one of claims 1 to 2, characterized in that, Includes the following steps: a. Raw material grouping and processing: Some of the raw materials are prepared into matrix suspensions through physical methods; b. Prepare a clarified extract from the remaining raw materials through extraction and clarification; c. Mixing and maturation: The matrix suspension is mixed with the clarified extract and then subjected to multi-stage temperature-controlled maturation and extraction.

4. The preparation process according to claim 3, characterized in that, The raw material grouping process is as follows: mulberry, red adzuki bean, poria cocos, and hawthorn accounting for 25% to 35% of the total weight of hawthorn are used as the matrix group raw materials, and five-finger peach, tangerine peel, patchouli, and hawthorn accounting for 65% to 75% of the total weight of hawthorn are used as the extraction group raw materials.

5. The preparation process according to claim 3, characterized in that, The preparation of the matrix suspension includes: ultra-finely pulverizing the matrix raw materials to a D90 particle size of 35-50 μm, mixing them with purified water at a material-to-water ratio of 1:(3-5), and homogenizing them 2-4 times under a pressure of 30-50 MPa.

6. The preparation process according to claim 3, characterized in that, The preparation of the clarified extract includes: boiling and filtering the raw materials of the extraction group with water, concentrating the extract under reduced pressure to a relative density of 1.05 to 1.15, and then clarifying it by centrifugation or membrane filtration to obtain a clarified extract with a pH value of 4.5 to 5.

5.

7. The preparation process according to claim 3, characterized in that, The multi-stage temperature-controlled maturation first includes a low-temperature permeation step: after mixing the matrix suspension with the clarified extract, it is stirred at a constant temperature of 60-70°C for 2-3 hours.

8. The preparation process according to claim 7, characterized in that, Following the low-temperature permeation step, a programmed temperature curing step is also included: the material is heated to 95-98°C at a rate of 8-12°C / hour, and then cured at this temperature for 6-8 hours.

9. The preparation process according to claim 8, characterized in that, After the temperature-heating and curing step, a moisture-controlled drying step is also included: in the later stage of curing, a vacuum of -0.06 to -0.08 MPa is applied to reduce the pressure and evaporate the paste until the moisture content of the paste reaches 18 to 22%.

10. The preparation process according to claim 9, characterized in that, The process, after the paste is collected, also includes: hot filling and sealing at 80-85°C, and moist heat sterilization at 115-121°C for 20-30 minutes.

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