Preserved hawthorn fruit composition based on four-season health preserving theory and application thereof

Abstract

The invention discloses a candied hawthorn fruit composition based on a four-season health preserving theory and application thereof, and belongs to the field of food processing. The composition contains four kinds of medicinal and edible functional candied hawthorn fruits which can be sold independently or in a combined manner, each hawthorn fruit serves as a core, and one of radix pseudostellariae, iron stick yam and pericarpium citri reticulatae extract, donkey-hide gelatin, poria cocos extract and rose flower extract is matched. The four kinds of preserved fruits are derived from the four-season health preserving theory of traditional Chinese medicine, are matched with daily diet therapy and regular conditioning, and have the functions of regulating qi and tonifying spleen, nourishing yin and blood, tonifying spleen and eliminating dampness, soothing liver-qi stagnation and forming a spleen and stomach nourishing closed loop of tonifying, transporting and eliminating. The four preserved fruits all adopt a three-sugar two-gum technology, and the flavor quality is improved by selecting yellow rock sugar with the purity being greater than or equal to 95%. The invention solves the problems of single function, disjoint with four-season rhythm and insufficient spleen and stomach maintenance of the existing candied haws, fills the blank of integrated products of seasonal pertinence, spleen and stomach maintenance and daily leisure, can be used for preparing daily health-preserving leisure food, and meets the requirements of double maintenance.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a hawthorn preserve composition based on the theory of seasonal health preservation and its application. Background Technology

[0002] Hawthorn, a traditional food and medicine ingredient, is sweet and sour in taste and warm in nature. It has the effects of aiding digestion, promoting blood circulation, and removing blood stasis, making it a high-quality raw material for making candied fruits. Currently, candied fruit products based on hawthorn are quite common in the market, such as traditional hawthorn rolls, single-ingredient hawthorn cake with donkey-hide gelatin, and hawthorn strips with dried tangerine peel. However, these products still have significant shortcomings in functional design, theoretical support, and application scenario adaptability, making it difficult to meet the health needs of modern consumers for "precise health preservation, timely conditioning, and daily maintenance." Specific problems are as follows:

[0003] 1. Its functions are limited and cannot match seasonal physiological needs or individual dietary therapy needs that vary from person to person.

[0004] Existing hawthorn preserves mostly focus on the basic function of "aiding digestion" or are designed for a single health need (such as replenishing blood and regulating qi). They do not take into account the dynamic differences in the human body's physiological state with the changing seasons. In spring, liver qi is prone to stagnation; in summer, damp heat can easily impair the spleen; in autumn, dryness can easily lead to fatigue; and in winter, it is necessary to nourish and store nutrients. Existing products lack targeted designs for the core conditioning needs of the human body in different seasons, and cannot achieve the effects of "health preservation in accordance with the seasons" and dietary therapy that is not affected by individual factors that change with the seasons.

[0005] 2. Lack of systematic theoretical support, resulting in severe product homogenization.

[0006] Most hawthorn preserve recipes are designed solely based on market taste preferences (such as adjusting sweetness and sourness) or the combined effects of a single ingredient, without incorporating mature health theories to form a systematic approach. For example, while some products add functional ingredients such as donkey-hide gelatin and dried tangerine peel, they fail to align with their correspondence to the seasons and the body's organs (liver, spleen, lungs, and kidneys), resulting in a vague product functional positioning and a tendency to fall into homogeneous competition by "changing ingredients without changing the core ingredients," making it difficult to establish technological barriers.

[0007] 3. The consumption scenarios are disconnected from the logic of health preservation, and the convenience is insufficient.

[0008] In today's fast-paced life, consumers have a significant demand for "convenient health preservation." However, most existing products are sold as standalone items, requiring consumers to determine the appropriate product type for different seasons, leading to problems such as "difficult product selection and chaotic product combinations." At the same time, some products do not consider the corresponding seasonal consumption scenarios (such as refreshing in summer and nourishing in winter), resulting in a disconnect between "health preservation functions" and "daily consumption needs," making it impossible to integrate into consumers' daily eating habits.

[0009] 4. Insufficient compatibility between process and raw materials affects product quality.

[0010] On the one hand, part of the functional hawthorn preserves (such as ordinary type hollow hawthorn) still uses traditional extensive type sugar pickling process, there are problems such as uneven penetration of white sugar syrup, high sweetness of finished product, dark color and the like; on the other hand, part of the products select white sugar as sweetener, the strong direct sweetness of which easily covers the unique flavor of functional raw materials (such as donkey-hide gelatin, rose), and lacks trace minerals and natural sweet taste possessed by yellow rock sugar, so it is difficult to balance the unity of 'flavor level' and 'tonic attribute'.

[0011] 5. Insufficient targeting for spleen and stomach maintenance, and incomplete efficacy coverage

[0012] Modern people are generally plagued by weak spleen and stomach due to irregular work and rest, unbalanced diet and the like, but existing hawthorn preserves do not build a complete formula system for'spleen and stomach maintenance', and mostly only focus on single digestion or qi tonifying efficacy, lack the regulation logic of 'tonifying, transporting and digesting' in coordination, and cannot meet the comprehensive needs of human body for spleen and stomach maintenance in time, in season and in daily life.

[0013] In summary, the current hawthorn preserves product needs to break through the status quo of'single function, lack of theoretical support, disconnection with seasons, and insufficient daily maintenance of spleen and stomach', develop a compound functional product guided by systematic health theory, balance the seasonal targeting and the needs of spleen and stomach maintenance in time and daily life, and have excellent process adaptability, so as to meet the needs of modern consumers for 'daily, accurate and systematic' health food. SUMMARY

[0014] The technical problem to be solved by the present application is that the existing hawthorn preserves have single function, lack of systematic health theory support, are disconnected with the physiological needs of human body in four seasons, have insufficient targeting for spleen and stomach maintenance, and part of the products have insufficient process adaptability, which cannot meet the needs of modern consumers for 'accurate and timely health, convenient daily consumption, and comprehensive spleen and stomach maintenance'.

[0015] To solve the above technical problems, the technical scheme adopted by the present application is as follows: a hawthorn preserved fruit composition based on health theory in four seasons, comprising four functional hawthorn preserved fruits, the four functional hawthorn preserved fruits can be sold independently or in combination, and all are food meeting the requirements of homology of medicine and food; each functional hawthorn preserved fruit is based on hawthorn, radix pseudostellariae and iron stick yam as core base, and is matched with four homologous raw materials of medicine and food, and the specific formula is as follows according to weight percentage:

[0016] Rose hawthorn preserved fruit: hawthorn 65%-91%, yellow rock sugar 9%-35%, rose extract 0.3%-0.9%, radix pseudostellariae 0.3%-0.8%, iron stick yam 0.3%-0.8%;

[0017] Candied hawthorn and tangerine peel fruit: Hawthorn 65%-91%, yellow rock sugar 9%-35%, tangerine peel extract 0.2%-0.8%, codonopsis pilosula 0.3%-0.8%, and Chinese yam 0.3%-0.8%;

[0018] Poria and Hawthorn Fruit Preserves: Hawthorn 65%-91%, Yellow Rock Sugar 9%-35%, Poria Extract 0.2%-0.9%, Codonopsis pilosula 0.3%-0.8%, Dioscorea opposita 0.3%-0.8%;

[0019] Hawthorn and donkey-hide gelatin preserves: Hawthorn 65%-91%, yellow rock sugar 9%-35%, donkey-hide gelatin 0.2%-0.8%, codonopsis pilosula 0.3%-0.8%, and Chinese yam 0.3%-0.8%.

[0020] As a further aspect of this invention: the four types of functional hawthorn preserves and candied fruits are derived from the traditional Chinese medicine theory of "spring growth, summer flourishing, autumn harvest, and winter storage" for seasonal health preservation. They are made using a scientific formula, which not only meets the needs of daily dietary therapy and maintenance but also allows for seasonal adjustments. Their specific functions are as follows:

[0021] Rose and hawthorn preserves are used to soothe the liver, relieve depression, and revitalize the body and mind.

[0022] Dried tangerine peel and hawthorn preserves are used to regulate qi, strengthen the spleen, aid digestion, and relieve greasiness.

[0023] Poria cocos and hawthorn preserves are used to strengthen the spleen, remove dampness, calm the nerves, and relieve fatigue.

[0024] Donkey-hide gelatin and hawthorn preserves are used to nourish yin and blood, and provide warmth and tonification. All four types of preserves are combined with the core ingredients of Codonopsis pilosula and Dioscorea opposita to form a closed loop of "tonifying, transporting, and eliminating" for the spleen and stomach, achieving synergistic conditioning of the spleen and stomach. This not only meets the daily dietary conditioning and spleen and stomach care needs of different groups, but also allows for the selection of corresponding products for seasonal care according to seasonal changes.

[0025] As a further aspect of the present invention: the preparation of the four types of functional hawthorn preserves all adopt the "three-sugar, two-gelatin" process, which includes the core steps of alternating three sugar soakings and two compound sugar solution soakings. Specifically, taking donkey-hide gelatin hawthorn preserves as an example:

[0026] Pretreatment: Select fresh, thick-fleshed, small-pitted hawthorns, wash them with clean water to remove impurities, remove the pits with a pitter, remove debris and rinse them, and then air dry them at 20℃-30℃ to obtain hawthorn fruit embryos with a surface moisture content ≤15%.

[0027] First round of treatment (one sugar, one gelatin): Place the hawthorn fruit embryos in a 30%-40% yellow rock sugar solution and soak them at a low temperature of 50℃-55℃ for 2-3 hours (or simmer for 5-8 minutes) to complete the first sugar soaking (one sugar); remove the hawthorn fruit embryos and soak them in a compound sugar solution diluted with the corresponding donkey-hide gelatin and yellow rice wine at a mass ratio of 1:5-1:8 (the tangerine peel extract, poria cocos extract, or rose extract are directly diluted with warm water at 50℃-55℃ at a mass ratio of 1:5-1:8 and stirred until uniform), at a temperature of 40℃-60℃. At the same time, add the water solution of codonopsis pilosula powder and yam powder. After the compound sugar solution is completely dissolved and uniform, let the hawthorn stand for 2-4 hours to complete the first compound sugar solution soaking (one gelatin).

[0028] Second round of treatment (disaccharide and gelatin): The hawthorn fruit embryos treated in the first round are placed in a 50%-60% yellow rock sugar solution and soaked at 55℃-60℃ for 3-4 hours (or boiled for 8-12 minutes) to complete the second sugar soaking (disaccharide); the hawthorn fruit embryos are taken out and soaked again in a compound sugar solution of the same concentration of donkey-hide gelatin, and left to stand for 3-5 hours to complete the second compound sugar solution soaking (gelatin).

[0029] The third round of processing (three sugars): The hawthorn fruit embryos that have undergone the second round of processing are placed in a 70%-80% concentration of yellow rock sugar solution and boiled at 65℃-75℃ until the sugar solution adheres to the surface of the hawthorn in a state of "hanging flag" (the sugar solution drips and forms short and tough sugar threads) or "pulling threads" (two fingers can be used to pick up the sugar solution and pull out a 1cm-2cm sugar thread), thus completing the juice reduction and shaping (three sugars).

[0030] As a further aspect of the present invention: the purity of the yellow rock sugar is ≥95%, and the yellow rock sugar replaces white sugar as a sweetener. The yellow rock sugar has a natural sugarcane sweetness and contains trace amounts of minerals such as iron and calcium, which can be integrated with the characteristics of each core ingredient. It is used to enhance the flavor profile by blending with tangerine peel extract, donkey-hide gelatin, poria cocos extract, rose extract, codonopsis pilosula, and Chinese yam, and to make the four functional hawthorn preserves and candied fruits all have a light yellow to amber color.

[0031] The application of a medicinal and edible hawthorn preserve composition based on the theory of seasonal health preservation in the preparation of daily health-preserving snack foods allows for the individual packaging and sale of four functional hawthorn preserves or the packaging of them together in the same outer box. This forms a medicinal and edible food with the core concept of "spleen and stomach care in all four seasons, daily care in accordance with the seasons", which can meet the dual needs of different groups for dietary conditioning and spleen and stomach care in daily scenarios and seasonal changes.

[0032] Compared with the prior art, the present invention has the following advantages:

[0033] 1. Achieving "Precise Seasonal Health Preservation + Synergistic Spleen and Stomach Care," Filling a Functional Gap: This invention is the first to deeply integrate four types of functional hawthorn preserves with the traditional Chinese medicine theory of "spring growth, summer flourishing, autumn harvest, and winter storage" for seasonal health preservation. Combined with Codonopsis pilosula and Dioscorea opposita, it constructs a closed loop of "tonifying, transporting, and eliminating" for spleen and stomach care. This allows each type of preserve to precisely match the core conditioning needs of the human body in the corresponding season (such as soothing the liver in spring, strengthening the spleen in summer, removing dampness in autumn, and replenishing blood in winter), while also achieving synergistic conditioning of the spleen and stomach. This solves the problems of existing hawthorn preserves having a single function, being out of touch with the physiological rhythms of the four seasons, and lacking targeted daily care for the spleen and stomach. Consumers can choose to "eat seasonally or maintain daily health" according to their own needs without professional health knowledge, filling the market gap for integrated hawthorn preserve products that combine "seasonal targeting + spleen and stomach care + daily leisure."

[0034] 2. Constructing a systematic health preservation solution to strengthen technological barriers and perceived value: Compared to existing single hawthorn preserves lacking theoretical support, this invention features a design with "four types of candied fruits, each with its own functional positioning," combined with the "four seasons health preservation theory + the golden triangle of spleen and stomach care" to form a systematic health preservation solution with "multiple effects and simultaneous nourishment of the spleen and stomach." This clearly defines the corresponding logic between each individual product and the season, internal organs, and spleen and stomach care. Simultaneously, the addition of iron yam (especially authentic ingredients from Wenxian County, Jiaozuo, Henan) provides strong evidence for the product's "authentic ingredient selection," supporting high-end pricing. By leveraging "theoretical support + functional synergy + authentic raw materials," a differentiated technological barrier is formed, effectively avoiding homogeneous competition and significantly enhancing the product's market competitiveness in the health food sector.

[0035] 3. Optimize process and raw material compatibility to balance quality and experience: On the one hand, all four functional hawthorn preserves and candied fruits adopt the "three sugars and two gums" process. By precisely controlling the sugar concentration, temperature and soaking time, and optimizing the addition points of Codonopsis pilosula powder and Dioscorea opposita powder, we ensure that each functional ingredient penetrates evenly, avoiding the problems of uneven component distribution and poor texture of the finished product in traditional processes. On the other hand, we use yellow rock sugar with a purity of ≥95% instead of white sugar. This not only retains its natural sweetness to blend with the flavors of each functional ingredient (such as the floral fragrance of rose, the fruity fragrance of tangerine peel, and the mellow taste of Dioscorea opposita), but also gives the finished product a natural color of light yellow to amber. At the same time, we avoid the high sweetness masking the medicinal and edible properties of the ingredients, achieving a triple improvement in "flavor level, visual appearance and nourishing function".

[0036] 4. Adapting to daily consumption scenarios and enhancing convenience and acceptance: This invention uses individual packaging for all four types of candied fruits, allowing consumers to flexibly choose to consume them individually or in combination according to their needs. This perfectly suits daily leisure, office snacks, family sharing, and other scenarios. At the same time, by controlling the moisture content of the finished product to 18%-22%, it ensures a soft and chewy texture, combining the unique powdery and warm texture of iron yam to enrich the flavor layers. This not only meets the consumption experience of a casual snack but also facilitates long-term storage, further enhancing the product's daily consumption convenience and market acceptance.

[0037] 5. Expanding the application dimensions of health foods and creating economic value: This invention not only endows hawthorn preserves with the dual attributes of "seasonal health preservation + spleen and stomach care", but also combines traditional medicinal and edible ingredients with modern food processing technology. It provides a replicable "theory + formula + process + authentic raw materials" model for the development of health and leisure foods. It can be further promoted to the development of compound products with other medicinal and edible ingredients (such as wolfberry and red dates), effectively expanding the application dimensions of health foods and creating higher economic value and market space for enterprises. Attached Figure Description

[0038] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0039] Figure 1 This is a flowchart illustrating the preparation process of a hawthorn preserve composition based on the theory of seasonal health preservation and its application, according to the present invention. Detailed Implementation

[0040] To make the technical solution of the present invention clearer and easier to understand, the hawthorn fruit preserve composition and its preparation method of the present invention will be described in detail below with reference to specific embodiments. The percentages of raw materials in each embodiment are weight percentages, and the process parameters can be finely adjusted according to actual production conditions.

[0041] I. Basic Implementation Example (Example 1): Standard Formulation and Process

[0042] 1.1 Formulation Composition

[0043] The formulas for four types of functional hawthorn preserves and candied fruits are prepared according to Table 1:

[0044]

[0045] 1.2 Preparation process

[0046] All four types of functional hawthorn preserves and candied fruits utilize a "three-sugar, two-gelatin" process, with the specific steps as follows:

[0047] Pretreatment: Select fresh, thick-fleshed Da Jin Xing hawthorns, rinse them three times with clean water to remove impurities, remove the pits with a pitter, rinse them once with purified water, and air dry them in a ventilated environment at 25℃ until the surface moisture content is 12% to obtain hawthorn fruit embryos.

[0048] First, prepare a 35% yellow rock sugar solution (yellow rock sugar: water = 35:65). Place the hawthorn fruit embryos into the sugar solution and soak them at a constant temperature of 52℃ for 2.5 hours, stirring gently once every 30 minutes during this period.

[0049] One-gum: Dilute the corresponding functional raw materials (tangerine peel extract / donkey-hide gelatin / poria extract / rose extract) with warm water at a mass ratio of 1:6 (donkey-hide gelatin is melted with rice wine at a ratio of 1:6), heat in a water bath to 50℃ and stir evenly, add codonopsis powder and yam powder and stir evenly, put in hawthorn fruit embryos treated with "one sugar", let stand for 3 hours, and turn once every 1 hour during this period.

[0050] Disaccharide: Prepare a 55% yellow rock sugar solution (yellow rock sugar: water = 55:45), put the hawthorn fruit embryos that have been treated with "one gel" into the solution, and soak them at a constant temperature of 58℃ for 3.5 hours.

[0051] Second gel: Place it again in the corresponding functional compound sugar solution of the same concentration and let it stand for 4 hours.

[0052] Three sugars: Prepare 75% yellow rock sugar syrup, put in hawthorn fruit embryos that have been treated with "two gums", boil at 70℃ until the sugar syrup adheres to the surface of the hawthorn and forms a "hanging flag" state (sugar threads 1.5cm in length), then remove and drain.

[0053] Drying: Dry with hot air at 58℃ (wind speed 1.2m / s) until the moisture content is 20%, then cool to room temperature and package individually.

[0054] Packaging method: The four types of candied fruit can be packaged and sold separately, or 10 pieces of each type of candied fruit (each weighing about 8g) can be packaged into the same outer box according to needs, labeled with the core concept of "Spleen and Stomach Nourishing Formula for All Seasons - Daily Seasonal Double Nourishment".

[0055] II. Variable Examples (Examples 2-5)

[0056] Example 2: Adjustment of functional ingredient content (low content group)

[0057] Formula differences: The content of Codonopsis pilosula, Dioscorea opposita, and original functional ingredients has been reduced to the lower limit, specifically: 0.2% tangerine peel extract, 0.2% donkey-hide gelatin, 0.3% Poria cocos extract, 0.3% rose extract, 0.3% Codonopsis pilosula extract, and 0.3% Dioscorea opposita extract; the proportions of hawthorn and yellow rock sugar have been adjusted accordingly (90% hawthorn and 9.2%-9.5% yellow rock sugar).

[0058] The process remains the same: the same "triple sugar and two gum" preparation process as in Example 1.

[0059] Example 3: Adjustment of functional ingredient content (high content group)

[0060] Formula differences: The content of Codonopsis pilosula, Dioscorea opposita, and existing functional ingredients has been increased to the upper limit, specifically: 0.8% tangerine peel extract, 0.8% donkey-hide gelatin, 0.9% Poria cocos extract, 0.9% rose extract, 0.8% Codonopsis pilosula extract, and 0.8% Dioscorea opposita extract; the proportions of hawthorn and yellow rock sugar have been adjusted accordingly (hawthorn 81%, yellow rock sugar 15.8%-16.2%).

[0061] The process remains the same: the same "triple sugar and two gum" preparation process as in Example 1.

[0062] Example 4: Adjustment of process parameters for "three sugars and two gums" (short-time impregnation group)

[0063] The formula remains the same as in Example 1.

[0064] Process differences: The soaking time is shortened, specifically: soaking in one sugar for 2 hours, letting the first gelatin stand for 2 hours, soaking in two sugars for 3 hours, and letting the second gelatin stand for 3 hours; other parameters (temperature, sugar concentration) are the same as in Example 1.

[0065] Example 5: Sweetener replacement (white sugar group)

[0066] Formula difference: Replace yellow rock sugar with white granulated sugar with a purity of ≥99%, in the same proportion as in Example 1 (13.4%-15.0%).

[0067] The process remains the same: the same "triple sugar and two gum" preparation process as in Example 1.

[0068] III. Comparative Analysis of Examples

[0069] 3.1 Comparison Indicators and Detection Methods

[0070]

[0071]

[0072] 3.2 Comparison Results and Analysis

[0073]

[0074]

[0075] 3.3 Key Conclusions

[0076] 1. Optimal range of formula: The content of functional raw materials in Example 1 (original raw materials 0.4%-0.8%, Codonopsis pilosula 0.6%, Dioscorea opposita 0.6%) is in the optimal range - which ensures sufficient functional components and avoids flavor imbalance. The mild taste brought by Dioscorea opposita improves consumer acceptance, and the sensory scores and purchase intentions are the highest.

[0077] 2. Necessity of process parameters: The soaking time (2.5-4h) of "three sugars and two gelatin" in Example 1 and the raw material addition points are key. In Example 4, after shortening the time, the functional components were not sufficiently penetrated, and the yam powder and donkey-hide gelatin were not evenly integrated, which proves the decisive role of the process parameters in product quality.

[0078] 3. Reasonableness of sweetener selection: Yellow rock sugar has significant advantages - after replacing it with white sugar in Example 5, the flavor level decreased and the unique flavors of yam and codonopsis were masked, which verified the technical effect of "yellow rock sugar improving flavor and appearance".

[0079] 4. Shelf life stability: The shelf life of Examples 1-3 has little difference (90-93 days), indicating that the content of functional raw materials has a limited impact on shelf life; however, Example 4 has a shelf life shortened by 9 days due to uneven moisture distribution caused by process defects, which proves the importance of process control for storage stability.

[0080] IV. Application Verification (Example 6)

[0081] The four types of candied fruit products from Example 1 were tested for daily and seasonal consumption: 400 volunteers were selected (divided into daily group and seasonal group, with 200 people in each group; the daily group randomly selected a single product to consume, and the seasonal group selected the corresponding single product according to the season), consuming 5 pieces daily for 30 consecutive days.

[0082] Test results: In the daily routine group, 81% reported "improved digestion and comfort in the spleen and stomach"; in the seasonal group, 83% reported "improved mood (liver-soothing) and better digestion (spleen and stomach conditioning)" in spring, 86% reported "better digestion (reducing greasiness) and increased appetite (spleen and stomach care)" in summer, 82% reported "reduced fatigue (dampness removal) and smooth bowel movements (spleen and stomach conditioning)" in autumn, and 79% reported "improved complexion (blood replenishment) and stomach comfort (spleen and stomach care)" in winter; no adverse reactions were reported in either group, further verifying the effectiveness of the invention's dual function of "daily maintenance + seasonal health preservation".

[0083] The present invention and its embodiments have been described above. This description is not restrictive, and the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and, without departing from the spirit of the invention, design similar structures and embodiments without creative effort, all such designs should fall within the protection scope of the present invention.

Claims

1. A hawthorn fruit preserve composition based on the theory of seasonal health preservation, characterized in that, This product includes four types of functional hawthorn preserves and candied fruits. These four types can be sold individually or in combination, and all meet the requirements for food and medicine homology. Each type of functional hawthorn preserve and candied fruit uses hawthorn, codonopsis, and Chinese yam as its core base, and is further formulated with one food and medicine homology ingredient. The specific formulas are as follows by weight percentage: Rose and Hawthorn Fruit Candied Fruit: Hawthorn 65%-91%, Yellow Rock Sugar 9%-35%, Rose Extract 0.3%-0.9%, Codonopsis pilosula 0.3%-0.8%, Chinese Yam 0.3%-0.8%; Candied hawthorn and tangerine peel fruit: Hawthorn 65%-91%, yellow rock sugar 9%-35%, tangerine peel extract 0.2%-0.8%, codonopsis pilosula 0.3%-0.8%, and Chinese yam 0.3%-0.8%; Poria and Hawthorn Fruit Preserves: Hawthorn 65%-91%, Yellow Rock Sugar 9%-35%, Poria Extract 0.2%-0.9%, Codonopsis pilosula 0.3%-0.8%, Dioscorea opposita 0.3%-0.8%; Hawthorn and donkey-hide gelatin preserves: Hawthorn 65%-91%, yellow rock sugar 9%-35%, donkey-hide gelatin 0.2%-0.8%, codonopsis pilosula 0.3%-0.8%, and Chinese yam 0.3%-0.8%.

2. The hawthorn fruit preserve composition based on the theory of seasonal health preservation according to claim 1, characterized in that, The four types of functional hawthorn preserves and candied fruits mentioned above are based on the traditional Chinese medicine theory of "spring growth, summer flourishing, autumn harvest, and winter storage" for seasonal health preservation. They are made using scientific formulas and are suitable for daily dietary therapy and health maintenance needs, as well as for seasonal adjustments. Their specific functions are as follows: Rose and hawthorn preserves are used to soothe the liver, relieve depression, and revitalize the body and mind. Dried tangerine peel and hawthorn preserves are used to regulate qi, strengthen the spleen, aid digestion, and relieve greasiness. Poria cocos and hawthorn preserves are used to strengthen the spleen, remove dampness, calm the nerves, and relieve fatigue. Donkey-hide gelatin and hawthorn preserves are used to nourish yin and blood, and provide warmth and tonification. All four types of preserves are combined with the core ingredients of hawthorn, codonopsis, and Chinese yam to form a closed loop of "tonifying, transporting, and eliminating" for spleen and stomach care, achieving synergistic conditioning of the spleen and stomach. This not only meets the daily dietary therapy and spleen and stomach care needs of different groups, but also allows for the selection of corresponding products for seasonal care according to seasonal changes.

3. The hawthorn preserve composition based on the theory of seasonal health preservation according to claim 1, characterized in that, The preparation of the four types of functional hawthorn preserves all adopts the "three-sugar, two-gelatin" process, which includes the core steps of alternating three sugar soakings and two compound sugar solution soakings. A specific example is the hawthorn preserve made with donkey-hide gelatin: Pretreatment: Select fresh, thick-fleshed, small-pitted hawthorns, wash them with clean water to remove impurities, remove the pits with a pitter, remove debris and rinse them, and then air dry them at 20℃-30℃ to obtain hawthorn fruit embryos with a surface moisture content ≤15%. First round of treatment (one sugar, one gelatin): Place the hawthorn fruit embryos in a 30%-40% yellow rock sugar solution and soak them at a low temperature of 50℃-55℃ for 2-3 hours (or simmer for 5-8 minutes) to complete the first sugar soaking (one sugar); remove the hawthorn fruit embryos and soak them in a compound sugar solution diluted with the corresponding donkey-hide gelatin and yellow rice wine at a mass ratio of 1:5-1:8 (the tangerine peel extract, poria cocos extract, or rose extract are directly diluted with warm water at 50℃-55℃ at a mass ratio of 1:5-1:8 and stirred until uniform), at a temperature of 40℃-60℃. At the same time, add the water solution of codonopsis pilosula powder and yam powder. After the compound sugar solution is completely dissolved and uniform, let the hawthorn stand for 2-4 hours to complete the first compound sugar solution soaking (one gelatin). Second round of treatment (disaccharide and gelatin): The hawthorn fruit embryos treated in the first round are placed in a 50%-60% yellow rock sugar solution and soaked at 55℃-60℃ for 3-4 hours (or boiled for 8-12 minutes) to complete the second sugar soaking (disaccharide); the hawthorn fruit embryos are taken out and soaked again in a compound sugar solution of the same concentration of donkey-hide gelatin, and left to stand for 3-5 hours to complete the second compound sugar solution soaking (gelatin). The third round of processing (three sugars): The hawthorn fruit embryos that have undergone the second round of processing are placed in a 70%-80% concentration of yellow rock sugar solution and boiled at 65℃-75℃ until the sugar solution adheres to the surface of the hawthorn in a "hanging flag" (the sugar solution drips and forms short and tough sugar threads) or "pulling thread" (two fingers can pick up the sugar solution and pull out a 1cm-2cm sugar thread), thus completing the juice reduction and shaping (three sugars).

4. The hawthorn preserve composition based on the theory of seasonal health preservation according to claim 1, characterized in that, The purity of the yellow rock sugar is ≥95%, and the yellow rock sugar replaces white sugar as a sweetener. The yellow rock sugar has a natural sugarcane sweetness and contains trace amounts of iron and calcium minerals, which can be integrated with the characteristics of each core ingredient. It is used to enhance the flavor profile by blending with tangerine peel extract, donkey-hide gelatin, poria cocos extract, rose extract, and the core ingredients of codonopsis pilosula and yam, respectively, and to make the four functional hawthorn preserves and candied fruits all have a light yellow to amber color.

5. The application of the hawthorn fruit preserve and candied fruit composition based on the theory of seasonal health preservation according to any one of claims 1-4 in the preparation of daily health-preserving snack foods, characterized in that, The four types of functional hawthorn preserves and candied fruits can be packaged and sold separately or packaged in the same outer box, forming a food product with the core concept of "spleen and stomach care in all four seasons and daily care in accordance with the seasons". This product is intended to meet the dual needs of different groups for dietary therapy and spleen and stomach care in daily life and seasonal changes.

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