Heart-clearing and health-preserving traditional Chinese medicine health-care solid beverage and preparation method thereof

Abstract

The invention discloses a heart-fire-clearing health-preserving traditional Chinese medicine health-care solid beverage and a preparation method thereof, and belongs to the technical field of solid beverage preparation. Lily and rhizoma anemarrhenae are taken as core raw materials, firstly, fat-soluble active ingredients in the raw materials are efficiently obtained through a supercritical carbon dioxide fluid extraction technology, then extraction residues are sequentially fermented through rhizopus oryzae and lactobacillus plantarum, and the utilization rate of the traditional Chinese medicine raw materials is increased; then, constructing a stable oil-in-water Pickering emulsion from an extraction solution extracted by the supercritical carbon dioxide fluid and a fermentation solution obtained after microbial fermentation under the action of the nanocellulose / soybean protein isolate composite colloidal particles, and taking the stable oil-in-water Pickering emulsion as beverage primary pulp; then, the beverage raw stock and carbon dioxide are pressurized and mixed respectively, and traditional Chinese medicine powder with a pore structure is prepared through spray drying; finally, the medicine powder and auxiliary materials are mixed, dry granulation is carried out, the solid beverage with good solubility is obtained, and the solid beverage has the health-care effects of clearing away the heart-fire and preserving health.

Description

Technical Field

[0001] This invention relates to the field of solid beverage preparation technology, specifically to a health-preserving solid beverage made from traditional Chinese medicine for calming the mind and nourishing the body, and its preparation method. Background Technology

[0002] With increasing health awareness, the market demand for traditional Chinese medicine health-preserving solid beverages with calming and nourishing effects is growing. Lily and Anemarrhena Tea, made with lily bulbs, anemarrhena rhizome, and flower tea, is a traditional calming and nourishing herbal tea. Lily bulbs primarily enter the heart and lung meridians, helping to nourish yin and moisten the lungs, calm the mind and soothe the nerves. Anemarrhena rhizome enters the lung, stomach, and kidney meridians, having the effects of clearing heat and purging fire, and nourishing yin and moistening dryness. The combination of the two can achieve the effects of nourishing yin and clearing heat, moistening the lungs and resolving phlegm, and calming the mind and relieving irritability. Clinically, it is often used for insomnia, irritability, anxiety, and other depressive symptoms caused by yin deficiency and internal heat. The first record of anemarrhena rhizome appears in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica) from the Han Dynasty, describing it as bitter and cold in nature, capable of treating thirst, internal heat, expelling pathogenic factors, relieving edema, and promoting urination. In traditional applications, Lily and Anemarrhena Tea is mostly consumed by directly decocting the raw materials or steeping them in hot water, and is a widely recognized health-preserving tea.

[0003] Supercritical carbon dioxide fluid extraction is often used to extract fat-soluble active ingredients from traditional Chinese medicine. However, the extraction residue contains a large amount of underutilized cellulose and water-soluble polysaccharides, and discarding it directly would be a waste of resources. Furthermore, current traditional Chinese medicine solid beverages are mainly prepared using wet granulation, resulting in a sparse and dense pore structure that hinders rapid water penetration and leads to poor dissolution rates. Chinese patent application CN108271987A discloses a lutein ester solid beverage containing traditional Chinese medicine ingredients and its preparation method. Using xylitol, lutein ester microcapsule powder, honeysuckle extract, mulberry leaf extract, wolfberry extract, cassia seed extract, and cranberry extract as raw materials, the pulverized xylitol is mixed with the other raw materials, and the solid beverage is obtained through wet granulation. Chinese patent application CN118266542A discloses a traditional Chinese medicine solid beverage for enhancing immunity, its preparation method, and its application. It uses Dendrobium nobile, ginseng, yam, and Polygonatum sibiricum as medicinal ingredients. Active substances are extracted via water extraction, and the filtrates are combined, concentrated into a concentrated extract, mixed with excipients, granulated, dried, and granulated to obtain the solid beverage. Both of these methods obtain solid beverages through traditional wet granulation. The structure of such solid beverages is usually quite dense, resulting in a less than ideal dissolution rate. Summary of the Invention

[0004] The purpose of this invention is to provide a health-preserving solid beverage made from traditional Chinese medicine, specifically a herbal formula for calming the mind and promoting health, and its preparation method. Using a herbal tea formula of lily and anemarrhena asphodeloides as raw material, the extraction rate and utilization rate of the herbal components are improved through supercritical carbon dioxide fluid extraction and sequential fermentation with Rhizopus oryzae and Lactiplantibacillus plantarum. The extract obtained from supercritical carbon dioxide fluid extraction and the fermentation broth after microbial fermentation form a stable oil-in-water Pickering emulsion under the action of nanocellulose / soybean protein isolate composite colloidal particles, serving as the beverage base. The beverage base and carbon dioxide are pressurized separately, then mixed, and spray-dried to prepare a well-soluble solid beverage with calming and health-preserving effects.

[0005] To achieve the above objectives, in a first aspect, the present invention provides a health-preserving solid beverage made from traditional Chinese medicine, comprising an active extract, an emulsifier, a fermentation concentrate, and excipients; the active extract is obtained by extracting a mixture of lily bulb and anemarrhena rhizome; the emulsifier is a nanocellulose / soy protein isolate composite colloidal particle, obtained by combining nanocellulose and soy protein isolate in a water-alcohol system; the fermentation concentrate is obtained by sequentially fermenting and concentrating Rhizopus oryzae and Lactobacillus plantarum; the mass ratio of the active extract, emulsifier, fermentation concentrate, and excipients is 2.5:(0.4-0.5):(22-22.1):75.

[0006] Lily and Anemarrhena Decoction originates from Volume 1 of *Synopsis of Prescriptions of the Golden Chamber*. Lily bulb moistens the lungs, clears the heart, invigorates qi, and calms the mind; anemarrhena clears heat, generates fluids, relieves irritability, and moistens dryness. Lily bulb is sweet and cold, moistening without being cloying, while anemarrhena is sweet and cold, reducing heat without being drying. Lily bulb is more tonifying, while anemarrhena is more purging. The combination of these two herbs, one moistening and the other clearing, one tonifying and the other purging, works synergistically to moisten the lungs, clear heat, calm the mind, and soothe the spirit. In traditional Chinese medicine clinical practice, it is often used to treat depression, insomnia, asthma, and diabetes. Modern pharmacological research shows that lily bulb has sedative, antitussive, and expectorant effects, with its main active ingredient being lily saponins. Anemarrhena has various pharmacological activities, including improving sleep and memory, with its main active ingredient being anemarrhena saponins.

[0007] Secondly, the present invention provides a method for preparing a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body, comprising the following steps:

[0008] Step A1: Mix lily and anemarrhena, and extract with supercritical carbon dioxide fluid to obtain active extract and extract residue;

[0009] Step A2: Add water, supplement, and Rhizopus oryzae seed liquid to the extraction residue, ferment, sterilize, and obtain the first fermentation liquid;

[0010] Step A3: Add Lactobacillus plantarum seed liquid to the first fermentation broth in a nitrogen atmosphere, ferment, sterilize, and obtain the second fermentation broth. Distill under reduced pressure to obtain the fermentation concentrate.

[0011] Step A4: Add the emulsifier to the fermentation concentrate and mix well to obtain the aqueous phase; mix the aqueous phase and the active extract, homogenize to obtain the beverage concentrate; pressurize and mix the beverage concentrate and carbon dioxide separately, spray dry to obtain the traditional Chinese medicine powder.

[0012] Step A5: Mix the Chinese herbal powder and excipients, and dry granulate to obtain a health-preserving Chinese herbal solid beverage for calming the mind and nourishing the body.

[0013] Further, in step A1, the particle size of the lily and anemarrhena is 20-40 mesh, and the mass ratio of the lily to anemarrhena is (2-3):1; the carrier for the supercritical carbon dioxide fluid extraction is anhydrous ethanol, and the mass-volume ratio of the carrier to the material is (5-6) mL:1g; the extraction temperature is 35-40℃, the extraction time is 3-5h, and the extraction pressure is 18-20MPa.

[0014] Further, in step A2, the mass-to-volume ratio of the extraction residue to water is 1 g: (5-10) mL; the supplement includes yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and the mass ratio of the yeast extract, potassium dihydrogen phosphate, and magnesium sulfate is (3-5): 1: 0.5; the mass ratio of the supplement to water is (0.45-0.65): (93.5-95.5); the concentration of Rhizopus oryzae in the Rhizopus oryzae seed solution is 10. 6 -10 8 The volume ratio of *Rhizopus oryzae* seed culture to water is (5-10):(90-95); the fermentation temperature is 30-35℃, the fermentation time is 24-36h, the fermentation stirring speed is 150-300rpm, the fermentation gas flow rate is 0.3-0.6L / L min, and the pH of the system is maintained at 5.5-6.5 using 0.1-0.3wt.% sodium hydroxide solution during fermentation; the sterilization temperature is 72-85℃, and the sterilization time is 15-30min.

[0015] Further, in step A3, the concentration of *Lactobacillus plantarum* in the *Lactobacillus plantarum* seed solution is 10. 8 -10 9The volume ratio of the first fermentation broth to the *Lactobacillus plantarum* seed culture is (3-8):(92-97); the fermentation temperature is 35-40℃, the fermentation time is 24-48h, and the pH of the system is maintained at 4.0-5.0 using 0.15-0.4wt.% sodium hydroxide solution during the fermentation process; the sterilization temperature is 72-85℃, the sterilization time is 15-30min; the vacuum distillation temperature is 50-60℃, and the pressure is 53kPa-80kPa.

[0016] Rhizopus oryzae, belonging to the Rhizopus genus of the Mucoraceae family, is distributed in soil and air in China, Thailand, and other regions. It is a common microorganism in traditional Chinese medicines such as white koji and sweet wine koji. The extraction residue contains abundant polysaccharides, which Rhizopus oryzae can directly utilize as a carbon source for growth and reproduction, breaking them down into smaller molecules that can be directly utilized by Lactobacillus plantarum. Lactobacillus plantarum is a type of lactic acid bacteria that produces large amounts of acid, stabilizing the pH of the water and helping to extend the product's shelf life. The acidic substances produced during fermentation help mask the bitterness of Anemarrhena asphodeloides, improving the palatability of solid beverages. Furthermore, lactic acid, as a major metabolite of Lactobacillus plantarum, is a common acidulant. Acidulants are a major component of beverages, enhancing perceived sweetness and further improving flavor.

[0017] Further, in step A4, the homogenization speed is 5000-8000 rpm, and the homogenization time is 3-5 min; the mass ratio of the beverage concentrate to carbon dioxide is (10-20):1; the pressurization pressure is 0.5-1.0 MPa; the inlet air temperature of the spray drying is 160-180℃, the outlet air temperature is 70-90℃, the spray pressure is 0.5-0.7 MPa, and the material flow rate is 0.4-0.6 L / h.

[0018] Further, in step A5, the mixing speed is 20-40 rpm, and the mixing time is 15-30 min; the excipients include silicon dioxide, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose, and the mass ratio of silicon dioxide, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose is 1:9:(5-8):(2-5):(60-70):(10-20); in the dry granulation, the pressure of the roller is 60-80 bar, the feeding speed is 10-15 kg / h; the granulation speed is 1000-1200 rpm, and the granulation sieve mesh is 20-60 mesh; the drying temperature is 40-50℃, and the drying time is 8-12 h.

[0019] Further, in step A4, the emulsifier is nanocellulose / soy protein isolate composite colloidal particles, prepared as follows:

[0020] Step S1: Mix lactic acid, sodium hydroxide and choline chloride, melt them into a transparent liquid, and obtain the DES (eutectic solvent) system;

[0021] Step S2: Disperse microcrystalline cellulose in the DES system, swell, react, centrifuge, wash with deionized water to obtain nanocellulose, disperse the nanocellulose in a second deionized water to obtain a nanocellulose dispersion.

[0022] Step S3: Disperse soy protein isolate in an aqueous alcohol system, adjust the pH to 4.5-5.5 with hydrochloric acid solution, add nanocellulose dispersion, homogenize, centrifuge, and freeze dry to obtain nanocellulose / soy protein isolate composite colloidal particles, which are used as emulsifiers.

[0023] Further, in step S1, the molar ratio of lactic acid, sodium hydroxide and choline chloride is 20:(1-2):(1-2); the melting temperature is 50-70℃ and the melting time is 20-40 min.

[0024] Further, in step S2, the mass ratio of the microcrystalline cellulose to the DES system is 1:(10-20); the swelling time is 40-60 min, and the swelling temperature is 20-30℃; the reaction temperature is 80-90℃, and the reaction time is 2-3 h; the mass-volume ratio of the nanocellulose and the second deionized water is 1 g:(80-100) mL.

[0025] Further, in step S3, the mass-to-volume ratio of the soy protein isolate to the water-alcohol system is (1-1.25) g: 100 mL, and the volume ratio of ethanol to water in the water-alcohol system is (60-70): (30-40); the concentration of the hydrochloric acid solution is 0.05-0.1 mol / L; the volume ratio of the nanocellulose dispersion to the water-alcohol system is (2-3): 1; the homogenization speed is 7000-9000 rpm, and the homogenization time is 3-5 min; the freeze-drying temperature is -60~-80℃, and the time is 24-48 h.

[0026] Compared with the prior art, the beneficial effects achieved by the present invention are as follows:

[0027] This invention provides a health-preserving solid beverage made from traditional Chinese medicine and its preparation method. The beverage dissolves quickly in water to form a homogeneous, clear liquid free of suspended matter. During preparation, emulsification technology combines the active extract and fermentation concentrate to form a stable and uniform emulsion, preventing precipitation and oil floating during reconstitution. The emulsion uses nanocellulose / soy protein isolate composite colloidal particles as an emulsifier. Nanocellulose and soy protein isolate are combined into colloidal particles in a water-alcohol system. This stable Pickering emulsion typically forms through irreversible adsorption of nanoparticles at the interface, thus exhibiting good mechanical stability and withstanding subsequent pressurization and mixing with pressurized carbon dioxide. This helps maintain the stability of the emulsion before spray drying, ensuring the stability of the active ingredients. The nanocellulose is obtained by treating microcrystalline cellulose with a DES system. The DES system is formulated with lactic acid, sodium hydroxide, and choline chloride, which has better fluidity than traditional binary DES, facilitating the penetration of the DES system into microcrystalline cellulose and accelerating the exfoliation of nanocellulose. The prepared emulsion was used as a beverage base and then spray-dried with carbon dioxide under pressure to obtain a traditional Chinese medicine powder with a porous structure. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body. Detailed Implementation

[0029] The technical solution of the present invention will be described in detail below through specific embodiments. It should be understood that the embodiments of the present invention and the specific features in the embodiments are detailed descriptions of the technical solution of the present invention, rather than limitations on the technical solution of the present invention. In the absence of conflict, the embodiments of the present invention and the technical features in the embodiments can be combined with each other.

[0030] The term "and / or" simply describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A alone, A and B simultaneously, or B alone. Additionally, the character " / " generally indicates that the preceding and following related objects have an "or" relationship.

[0031] Rhizopus oryzae was purchased from Beijing Bio-Biotech Co., Ltd., with a historical provenance from Tianjin Institute of Industrial Microbiology (3.16028), and was collected on December 28, 2007.

[0032] The formula for the Rhizopus oryzae seed culture medium is as follows: 1.0L potato extract, 20.0g glucose, 15.0g agar, natural pH. Potato extract: Take 200g of peeled potatoes, cut them into small pieces, add 1.0L of water and boil for 30 minutes. Filter out the potato pieces and add the filtrate to a final volume of 1.0L.

[0033] Lactobacillus plantarum was purchased from Beijing BioBio Biotechnology Co., Ltd., with a historical provenance from the Institute of Microbiology, Chinese Academy of Sciences, and was acquired on February 25, 2009.

[0034] The formula for Lactobacillus plantarum seed culture medium is as follows: 10 g / L peptone, 5 g / L beef extract, 4 g / L yeast extract, 20 g / L glucose, 1 mL / L Tween 80, 5 g / L sodium acetate, 2 g / L triammonium citrate, 0.2 g / L magnesium sulfate, 0.05 g / L manganese sulfate, and 2 g / L dipotassium hydrogen phosphate, with sterile water added to a final volume of 1 L. The pH of the seed culture medium is 6.8.

[0035] Example 1

[0036] like Figure 1 As shown, the preparation method of the nanocellulose / soy protein isolate composite colloidal particles includes:

[0037] S1. First, lactic acid, sodium hydroxide and choline chloride are mixed in a molar ratio of 20:1:2 and melted at 60°C for 30 minutes to form a transparent liquid, thus obtaining the DES system.

[0038] S2. Disperse microcrystalline cellulose in a DES system at a mass ratio of 1:15. Swell the microcrystalline cellulose dispersed in the DES system at 25°C for 50 min, then raise the temperature to 85°C and react for 2.5 h. After the reaction is complete, centrifuge and wash the solids with deionized water to obtain nanocellulose. Disperse the nanocellulose in a second deionized water at a mass-to-volume ratio of 1 g:90 mL to obtain a nanocellulose dispersion.

[0039] S3. Soy protein isolate was dispersed in an aqueous-alcoholic system with a mass-to-volume ratio of 1.12 g: 100 mL and a volume ratio of ethanol to water of 65:35. The pH was then adjusted to 5.0 with 0.07 mol / L hydrochloric acid solution, and nanocellulose dispersion was added with a volume ratio of 2.5:1 to the aqueous-alcoholic system. The mixture was homogenized at 8000 rpm for 4 min, and the solids were collected by centrifugation. After freeze-drying at -70℃ for 36 h, nanocellulose / soy protein isolate composite colloidal particles were obtained and used as an emulsifier.

[0040] Example 2

[0041] like Figure 1 As shown, the preparation method of the nanocellulose / soy protein isolate composite colloidal particles includes:

[0042] S1. First, lactic acid, sodium hydroxide and choline chloride are mixed in a molar ratio of 20:1:1 and melted at 50°C for 40 minutes to form a transparent liquid, thus obtaining the DES system.

[0043] S2. Subsequently, microcrystalline cellulose was dispersed in the DES system at a mass ratio of 1:10. The microcrystalline cellulose dispersed in the DES system was swollen at 20°C for 60 min, and then the temperature was raised to 80°C for 3 h. After the reaction was completed, the mixture was centrifuged and the solids were washed with deionized water to obtain nanocellulose. The nanocellulose was dispersed in a second deionized water at a mass-to-volume ratio of 1 g:80 mL to obtain a nanocellulose dispersion.

[0044] S3. Soy protein isolate was dispersed in an aqueous alcohol system with a mass-to-volume ratio of 1 g to 100 mL and a volume ratio of ethanol to water of 60:40. The pH was then adjusted to 5.5 with 0.05 mol / L hydrochloric acid solution, and nanocellulose dispersion was added with a volume ratio of 2:1 to the aqueous alcohol system. The mixture was homogenized at 7000 rpm for 5 min, and the solids were collected by centrifugation. After freeze-drying at -60℃ for 48 h, nanocellulose / soy protein isolate composite colloidal particles were obtained and used as an emulsifier.

[0045] Example 3

[0046] like Figure 1 As shown, the preparation method of the nanocellulose / soy protein isolate composite colloidal particles includes:

[0047] S1. First, lactic acid, sodium hydroxide and choline chloride are mixed in a molar ratio of 20:2:2 and melted at 70°C for 20 minutes to form a transparent liquid, thus obtaining the DES system.

[0048] S2. Subsequently, microcrystalline cellulose was dispersed in the DES system at a mass ratio of 1:20. The microcrystalline cellulose dispersed in the DES system was swollen at 30°C for 40 min, and then the temperature was raised to 90°C for 2 h. After the reaction was completed, the mixture was centrifuged and the solids were washed with deionized water to obtain nanocellulose. The nanocellulose was then dispersed in a second deionized water at a mass-to-volume ratio of 1 g:100 mL to obtain a nanocellulose dispersion.

[0049] S3. Soy protein isolate was dispersed in an aqueous-alcoholic system with a mass-to-volume ratio of 1.25 g: 100 mL and a volume ratio of ethanol to water of 70:30. The pH was then adjusted to 4.5 with 0.1 mol / L hydrochloric acid solution, and nanocellulose dispersion was added with a volume ratio of 3:1 to the aqueous-alcoholic system. The mixture was homogenized at 9000 rpm for 1 min, and the solids were collected by centrifugation. After freeze-drying at -80℃ for 24 h, nanocellulose / soy protein isolate composite colloidal particles were obtained and used as an emulsifier.

[0050] Example 4

[0051] like Figure 1 As shown, a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body is prepared by the following method:

[0052] Step A1: Mix lily bulbs and anemarrhena rhizome with a particle size of 30 mesh at a mass ratio of 2.5:1. Perform supercritical carbon dioxide fluid extraction at 37℃ and 19MPa for 4 hours. Use anhydrous ethanol as the carrier and the mass-volume ratio of carrier to material is 5.5mL:1g. After extraction, extract and residue are obtained.

[0053] Step A2: Add water to the extraction residue, with a mass-to-volume ratio of 1g:7.5mL for the extraction residue; then add a supplement consisting of yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, with a mass ratio of 4:1:0.5 for the yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and a mass ratio of 0.55:94.5 for the supplement and water; then add a 10% concentration... 7 The *Rhizopus oryzae* seed culture (CFU / mL) was prepared with a volume ratio of 7.5:92.5 of *Rhizopus oryzae* seed culture to water. Fermentation was carried out at 33℃ and 240 rpm for 30 h with a gas flow rate of 0.45 L / L min. During fermentation, the pH of the system was maintained at 6.0 using a 0.2 wt.% sodium hydroxide solution. After fermentation, the mixture was sterilized at 77℃ for 22 min to obtain the first fermentation broth.

[0054] Step A3: Add a 5×10⁻⁶ solution to the first fermentation broth under a nitrogen atmosphere. 8 The first fermentation broth and the seed culture of *Lactobacillus plantarum* were prepared at a volume ratio of 5:95 (CFU / mL). Anaerobic fermentation was carried out at 37°C for 36 hours, with the pH maintained at 4.5 using 0.3 wt.% sodium hydroxide solution during the fermentation process. After fermentation, the mixture was sterilized at 77°C for 22 minutes to obtain the second fermentation broth. The second fermentation broth was then distilled under reduced pressure at 67 kPa and 55°C to obtain the concentrated fermentation broth.

[0055] Step A4: Add the emulsifier prepared in Example 1 to the fermentation concentrate and mix evenly to obtain an aqueous phase; mix the aqueous phase and the active extract, homogenize at 7000 rpm for 4 minutes to obtain the beverage concentrate; pressurize the beverage concentrate and carbon dioxide to 0.75 MPa respectively, mix them under a pressure of 0.75 MPa, and the mass ratio of beverage concentrate to carbon dioxide is 15:1; spray dry at an inlet air temperature of 170°C and an outlet air temperature of 80°C, with a spray pressure of 0.6 MPa and a material flow rate of 0.5 L / h to obtain the traditional Chinese medicine powder.

[0056] Step A5: Mix the Chinese herbal powder and excipients at a speed of 30 rpm for 20 minutes. The excipients include silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose. The mass ratio of silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose is 1:9:7:3:65:15. Granulation is then carried out at a pressure of 70 bar and a feeding speed of 12 kg / h. The granulation speed is 1100 rpm, and the granulation sieve mesh size is 40 mesh. The drying temperature is 45℃, and the drying time is 10 hours. Finally, a health-preserving Chinese herbal solid beverage is obtained. The mass ratio of active extract, emulsifier, fermentation concentrate, and excipients in the solid beverage is 2.5:0.45:22.05:75.

[0057] Example 5

[0058] like Figure 1 As shown, a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body is prepared by the following method:

[0059] Step A1: Mix lily bulbs and anemarrhena rhizome with a particle size of 20 mesh at a mass ratio of 2:1. Perform supercritical carbon dioxide fluid extraction at 35℃ and 18MPa for 5 hours. Use anhydrous ethanol as the carrier and the mass-volume ratio of carrier to material is 6mL:1g. After extraction, extract and residue are obtained.

[0060] Step A2: Add water to the extraction residue, with a mass-to-volume ratio of 1g:5mL for the residue; then add a supplement consisting of yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, with a mass ratio of 3:1:0.5 for the yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and a mass ratio of 0.45:95.5 for the supplement and water; then add a 10% concentration... 8 The *Rhizopus oryzae* seed culture (CFU / mL) was prepared with a volume ratio of *Rhizopus oryzae* seed culture to water of 5:95. Fermentation was carried out at 30℃ and 300 rpm for 36 h with a gas flow rate of 0.6 L / L min. During fermentation, the pH of the system was maintained at 5.5 using a 0.3 wt.% sodium hydroxide solution. After fermentation, the mixture was sterilized at 72℃ for 30 min to obtain the first fermentation broth.

[0061] Step A3: Add a 10% concentration of nitrogen gas to the first fermentation broth under a nitrogen atmosphere. 9 The seed culture of *Lactobacillus plantarum* (CFU / mL) was prepared, with a volume ratio of 3:97 between the first fermentation broth and the seed culture. Anaerobic fermentation was carried out at 35°C for 48 hours, maintaining the pH at 4.0 using a 0.4 wt.% sodium hydroxide solution. After fermentation, the mixture was sterilized at 72°C for 30 minutes to obtain the second fermentation broth. The second fermentation broth was then distilled under reduced pressure at 53 kPa and 50°C to obtain the concentrated fermentation broth.

[0062] Step A4: Add the emulsifier prepared in Example 2 to the fermentation concentrate and mix evenly to obtain an aqueous phase; mix the aqueous phase and the active extract and homogenize at 5000 rpm for 5 min to obtain the beverage concentrate; pressurize the beverage concentrate and carbon dioxide to 0.5 MPa respectively and mix them at a pressure of 0.5 MPa, with a mass ratio of beverage concentrate to carbon dioxide of 10:1; spray dry at an inlet air temperature of 180°C and an outlet air temperature of 80°C, with a spray pressure of 0.5 MPa and a material flow rate of 0.4 L / h to obtain the traditional Chinese medicine powder.

[0063] Step A5: Mix the Chinese herbal powder and excipients at a speed of 20 rpm for 30 minutes. The excipients include silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose. The mass ratio of silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose is 1:9:5:5:60:20. Granulation is then performed at a pressure of 80 bar and a feeding speed of 15 kg / h. The granulation speed is 1200 rpm, and the granulation sieve mesh size is 20 mesh. The drying temperature is 50℃, and the drying time is 8 hours. Finally, a health-preserving Chinese herbal solid beverage is obtained. The mass ratio of active extract, emulsifier, fermentation concentrate, and excipients in the solid beverage is 2.5:0.4:22.1:75.

[0064] Example 6

[0065] like Figure 1 As shown, a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body is prepared by the following method:

[0066] Step A1: Mix lily bulbs and anemarrhena rhizome with a particle size of 40 mesh at a mass ratio of 3:1. Perform supercritical carbon dioxide fluid extraction at 40℃ and 20MPa for 3 hours. Use anhydrous ethanol as the carrier and the mass-volume ratio of carrier to material is 5mL:1g. After extraction, extract and residue are obtained.

[0067] Step A2: Add water to the extraction residue, with a mass-to-volume ratio of 1g:10mL for the extraction residue; then add a supplement consisting of yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, with a mass ratio of 5:1:0.5 for the yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and a mass ratio of 0.65:93.5 for the supplement and water; then add a 10% concentration... 6 The *Rhizopus oryzae* seed culture (CFU / mL) was prepared with a volume ratio of *Rhizopus oryzae* seed culture to water of 10:90. Fermentation was carried out at 35°C and 150 rpm for 24 h with a gas flow rate of 0.3 L / L min. During fermentation, the pH of the system was maintained at 6.5 using a 0.1 wt.% sodium hydroxide solution. After fermentation, the mixture was sterilized at 85°C for 15 min to obtain the first fermentation broth.

[0068] Step A3: Add a 10% concentration of nitrogen gas to the first fermentation broth under a nitrogen atmosphere. 8 The first fermentation broth and the seed culture of *Lactobacillus plantarum* were prepared at a volume ratio of 8:92 (CFU / mL). Anaerobic fermentation was carried out at 35℃ for 24 hours, with the pH maintained at 5.0 using 0.15 wt.% sodium hydroxide solution during the fermentation process. After fermentation, the mixture was sterilized at 85℃ for 15 minutes to obtain the second fermentation broth. The second fermentation broth was then distilled under reduced pressure at 80 kPa and 60℃ to obtain the concentrated fermentation broth.

[0069] Step A4: Add the emulsifier prepared in Example 3 to the fermentation concentrate and mix evenly to obtain an aqueous phase; mix the aqueous phase and the active extract, homogenize at 8000 rpm for 3 minutes to obtain the beverage concentrate; pressurize the beverage concentrate and carbon dioxide to 1.0 MPa respectively, mix them under the pressure of 1.0 MPa, and the mass ratio of beverage concentrate to carbon dioxide is 20:1; spray dry at an inlet air temperature of 160°C and an outlet air temperature of 70°C, with a spray pressure of 0.7 MPa and a material flow rate of 0.6 L / h to obtain the traditional Chinese medicine powder.

[0070] Step A5: Mix the Chinese herbal powder and excipients at a speed of 40 rpm for 15 minutes. The excipients include silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose. The mass ratio of silica, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose is 1:9:8:2:70:10. Granulation is then performed at a pressure of 60 bar and a feeding speed of 10 kg / h, with a granulation speed of 1000 rpm and a granulation sieve mesh of 60 mesh. The drying temperature is 40℃ and the drying time is 12 hours. Finally, a health-preserving Chinese herbal solid beverage is obtained, with the mass ratio of active extract, emulsifier, fermentation concentrate, and excipients in the solid beverage being 2.5:0.5:22:75.

[0071] Comparative Example 1

[0072] A health-preserving solid beverage made from traditional Chinese medicine for calming the mind and nourishing the body, and its preparation method, differ from Example 1 in that the fermentation process of Rhizopus oryzae in step A2 is omitted, while the other operation steps and process parameters are exactly the same as in Example 1.

[0073] Comparative Example 2

[0074] A health-preserving solid beverage made from traditional Chinese medicine for calming the mind and nourishing the body, and its preparation method, differ from Example 1 in that the fermentation process of Lactobacillus plantarum in step A3 is omitted, while the other operation steps and process parameters are exactly the same as in Example 1.

[0075] Comparative Example 3

[0076] A health-preserving solid beverage made from traditional Chinese medicine for calming the mind and nourishing the body, and its preparation method, differ from Example 1 in that the emulsifier in step A4 is replaced with nanocellulose, while the other operation steps and process parameters are exactly the same as in Example 1.

[0077] Comparative Example 4

[0078] A health-preserving solid beverage made from traditional Chinese medicine for calming the mind and nourishing the body, and its preparation method, differ from Example 1 in that, in step A5, only the beverage pulp is spray-dried, without involving a carbon dioxide pressurized mixing process, while the other operation steps and process parameters are exactly the same as in Example 1.

[0079] Performance testing:

[0080] Dissolving performance test: The dissolving performance of the Qingxin Yangsheng traditional Chinese medicine health-preserving solid beverages prepared in Examples 4-6 and Comparative Examples 3-4 was tested. 1g of the solid beverage was added to 50mL of water at temperatures of 20℃ (Group C), 50℃ (Group M), and 70℃ (Group H), respectively. The mixture was stirred at a fixed speed of 150rpm until the solid particles completely disappeared, forming a visually uniform suspension or emulsion without visible undissolved particles. The time taken from adding the solid beverage to forming a visually uniform suspension or emulsion was recorded as the dissolution time of the solid beverage.

[0081] The above suspension or emulsion was centrifuged at 3000 rpm for 5 min, and the centrifuged precipitate was dried at 130℃ for 2 h. The mass of the dried precipitate was accurately weighed, and the ratio between the mass of the dried precipitate and the initial amount was used as the centrifugal sedimentation rate of the solid beverage.

[0082] Total acid content test: The total acid content of the Qingxin Yangsheng traditional Chinese medicine health-preserving solid beverages prepared in Examples 4-6 and Comparative Examples 1-2 was tested. 1g of the solid beverage was dissolved in 50mL of water at 70℃ and stirred at 150rpm until the solid particles completely disappeared, forming a visually homogeneous liquid. After cooling to room temperature, it was used as the test sample for component testing.

[0083] Take 10 mL of the test sample and centrifuge at 3000 rpm for 5 min. Take 2 mL of the supernatant and dilute it with water to 10 mL as the titrant. Determine the acid content in the sample by acid-base titration. Add 2 drops of 1% phenolphthalein solution to the above titrant and titrate with 0.1 mol / L sodium hydroxide standard solution until the titrant turns slightly pink and does not fade within 30 s. Record this as the titration endpoint. Record the volume of sodium hydroxide standard solution consumed and calculate the total acid content, expressed as lactic acid. Use an equal volume of water as a blank control.

[0084] Microbiological safety testing: Microbiological safety tests were conducted on the Qingxin Yangsheng traditional Chinese medicine health-preserving solid beverages prepared in Examples 4-6 and Comparative Examples 1-4. The main microorganisms tested were Escherichia coli, Salmonella, and Staphylococcus aureus. Escherichia coli testing was performed on the solid beverages according to GB4789.3-2025. Salmonella testing was performed on the solid beverages according to GB4789.4-2024. Staphylococcus aureus testing was performed on the solid beverages according to GB4789.10-2016.

[0085] Table 1. Test results of the reconstitution performance of the Qingxin Yangsheng Traditional Chinese Medicine Health Supplement prepared in Examples 4-6 and Comparative Examples 3-4.

[0086]

[0087] As shown in Table 1, when the Qingxin Yangsheng traditional Chinese medicine health-preserving solid beverages prepared in Examples 4-6 are dissolved in water at 20-70℃, the dissolution rate and centrifugal sedimentation rate decrease as the water temperature increases. In water at 20-70℃, Examples 4-6 can be completely dissolved within 67s, and the centrifugal sedimentation rate is less than 2.2%.

[0088] Comparative Example 3, by changing the emulsifier from nanocellulose / soy protein isolate composite colloidal particles to nanocellulose, still managed to form a uniform emulsion. However, its centrifugal deposition rate was significantly higher than that of Examples 4-6 and other comparative examples. Furthermore, the solid beverage prepared in Comparative Example 3 exhibited uneven color, and after adding water, an oily film appeared on the liquid surface. This is presumably due to partial emulsification during the pressurization process or during mixing with pressurized carbon dioxide, leading to the uneven color of the spray-dried solid beverage. This suggests that in this method, the emulsion stabilized by nanocellulose is less stable than that stabilized by nanocellulose / soy protein isolate composite colloidal particles. Comparative Example 4 only involved spray drying the beverage concentrate without a pressurized carbon dioxide mixing process. The solid beverage prepared in this example required a much longer time to completely dissolve than that of Examples 4-6 and Comparative Example 3. This is likely because the lack of carbon dioxide resulted in a more compact solid beverage structure, slower water penetration, and thus a faster dissolution rate.

[0089] Table 2. Component Test Results of the Qingxin Yangsheng Traditional Chinese Medicine Health Supplement Prepared in Examples 4-6 and Comparative Examples 1-2

[0090]

[0091] As shown in Table 1, the Qingxin Yangsheng traditional Chinese medicine health solid beverages prepared in Examples 4-6 contain at least 8.7 mg / g of total acid, which means that Examples 4-6 have a certain improvement in palatability.

[0092] Comparative Example 1, lacking the Rhizopus oryzae fermentation process, directly fermented the extraction residue with Lactobacillus plantarum, resulting in a decrease in total acid content. This may be because Rhizopus oryzae can not only produce acid but also degrade components such as cellulose in the medicinal residue through its powerful enzymatic system, providing a pre-digested culture medium for subsequent Lactobacillus plantarum fermentation. The absence of this process leads to lower substrate utilization by Lactobacillus plantarum, resulting in a decrease in acid production. Comparative Example 2, also lacking the Lactobacillus plantarum fermentation process, showed a significant decrease in lactic acid content compared to Examples 4-6 and Comparative Example 1. This is because Lactobacillus plantarum is the main lactic acid-producing bacterium. Although Rhizopus oryzae also produces organic acids in its metabolites, its acid-producing capacity is not as high as that of Lactobacillus plantarum, leading to a decrease in the final total acid content.

[0093] Table 3. Microbiological test results of the Qingxin Yangsheng Traditional Chinese Medicine Health Supplements prepared in Examples 4-6 and Comparative Examples 1-4

[0094]

[0095] As shown in Table 3, the microbial test results of the Qingxin Yangsheng traditional Chinese medicine health solid beverages prepared in Examples 4-6 and Comparative Examples 1-4 all meet the national standards, indicating that the prepared solid beverages have good microbial safety and no food safety risks.

[0096] The embodiments of the present invention have been described above. However, the present invention is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of the present invention without departing from the spirit and scope of the claims. All of these forms are within the protection scope of the present invention.

Claims

1. A traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body, characterized in that, The solid beverage comprises an active extract, an emulsifier, a fermentation concentrate, and excipients; the active extract is obtained by extracting a mixture of lily and anemarrhena; the emulsifier is a nanocellulose / soy protein isolate composite colloidal particle, obtained by combining nanocellulose and soy protein isolate in a water-alcohol system; the fermentation concentrate is obtained by sequential fermentation of Rhizopus oryzae and Lactobacillus plantarum followed by concentration; the mass ratio of the active extract, emulsifier, fermentation concentrate, and excipients is 2.5:(0.4-0.5):(22-22.1):

75.

2. A method for preparing a traditional Chinese medicine health-preserving solid beverage according to claim 1, characterized in that, Includes the following steps: Step A1: Mix lily and anemarrhena, and extract with supercritical carbon dioxide fluid to obtain active extract and extract residue; Step A2: Add water, supplement, and Rhizopus oryzae seed liquid to the extraction residue, ferment, sterilize, and obtain the first fermentation liquid; Step A3: Add Lactobacillus plantarum seed liquid to the first fermentation broth in a nitrogen atmosphere, ferment, sterilize, and obtain the second fermentation broth. Distill under reduced pressure to obtain the fermentation concentrate. Step A4: Add the emulsifier to the fermentation concentrate and mix well to obtain the aqueous phase; mix the aqueous phase and the active extract, homogenize to obtain the beverage concentrate; pressurize and mix the beverage concentrate and carbon dioxide separately, spray dry to obtain the traditional Chinese medicine powder. Step A5: Mix the Chinese herbal powder and excipients, and dry granulate to obtain a health-preserving Chinese herbal solid beverage for calming the mind and nourishing the body.

3. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A1, the particle size of the lily and anemarrhena is 20-40 mesh, and the mass ratio of the lily to anemarrhena is (2-3):1; the carrier for the supercritical carbon dioxide fluid extraction is anhydrous ethanol, and the mass-volume ratio of the carrier to the material is (5-6) mL:1g; the extraction temperature is 35-40℃, the extraction time is 3-5h, and the extraction pressure is 18-20MPa.

4. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A2, the mass-to-volume ratio of the extraction residue to water is 1 g: (5-10) mL; the supplement includes yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and the mass ratio of the yeast extract, potassium dihydrogen phosphate, and magnesium sulfate is (3-5): 1: 0.5; the mass ratio of the supplement to water is (0.45-0.65): (93.5-95.5); the concentration of Rhizopus oryzae in the Rhizopus oryzae seed solution is 10. 6 -10 8 The volume ratio of *Rhizopus oryzae* seed culture to water is (5-10):(90-95); the fermentation temperature is 30-35℃, the fermentation time is 24-36h, the fermentation stirring speed is 150-300rpm, the fermentation gas flow rate is 0.3-0.6L / min, and the pH of the system is maintained at 5.5-6.5 using 0.1-0.3wt.% sodium hydroxide solution during fermentation; the sterilization temperature is 72-85℃, and the sterilization time is 15-30min.

5. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A3, the concentration of *Lactobacillus plantarum* in the *Lactobacillus plantarum* seed solution is 10. 8 -10 9 The volume ratio of the first fermentation broth to the *Lactobacillus plantarum* seed culture is (3-8):(92-97); the fermentation temperature is 35-40℃, the fermentation time is 24-48h, and the pH of the system is maintained at 4.0-5.0 using 0.15-0.4wt.% sodium hydroxide solution during the fermentation process; the sterilization temperature is 72-85℃, the sterilization time is 15-30min; the vacuum distillation temperature is 50-60℃, and the pressure is 53kPa-80kPa.

6. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A4, the homogenization speed is 5000-8000 rpm, and the homogenization time is 3-5 min; the mass ratio of the beverage concentrate to carbon dioxide is (10-20):1; the pressurization pressure is 0.5-1.0 MPa; the inlet air temperature of the spray drying is 160-180℃, the outlet air temperature is 70-90℃, the spray pressure is 0.5-0.7 MPa, and the material flow rate is 0.4-0.6 L / h.

7. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A5, the mixing speed is 20-40 rpm, and the mixing time is 15-30 min. The excipients include silicon dioxide, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose. The mass ratio of silicon dioxide, xylitol, inulin, fructooligosaccharides, maltodextrin, and microcrystalline cellulose is 1:9:(5-8):(2-5):(60-70):(10-20). In the dry granulation, the pressure of the roller is 60-80 bar, the feeding speed is 10-15 kg / h, the granulation speed is 1000-1200 rpm, and the granulation sieve mesh size is 20-60 mesh. The drying temperature is 40-50℃, and the drying time is 8-12 h.

8. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 2, characterized in that, In step A4, the emulsifier is a nano-cellulose / soy protein isolate composite colloidal particle, prepared as follows: Step S1: Mix lactic acid, sodium hydroxide and choline chloride, melt them into a transparent liquid, and obtain the DES system; Step S2: Disperse microcrystalline cellulose in the DES system, swell, react, centrifuge, wash with deionized water to obtain nanocellulose, disperse the nanocellulose in a second deionized water to obtain a nanocellulose dispersion. Step S3: Disperse soy protein isolate in an aqueous alcohol system, adjust the pH to 4.5-5.5 with hydrochloric acid solution, add nanocellulose dispersion, homogenize, centrifuge, and freeze dry to obtain nanocellulose / soy protein isolate composite colloidal particles.

9. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 8, characterized in that, In step S1, the molar ratio of lactic acid, sodium hydroxide, and choline chloride is 20:(1-2):(1-2); the melting temperature is 50-70℃, and the melting time is 20-40 min; in step S2, the mass ratio of microcrystalline cellulose to the DES system is 1:(10-20); the swelling time is 40-60 min, and the swelling temperature is 20-30℃; the reaction temperature is 80-90℃, and the reaction time is 2-3 h; the mass-volume ratio of nanocellulose and the second deionized water is 1 g:(80-100) mL.

10. The preparation method of a traditional Chinese medicine health-preserving solid beverage for calming the mind and nourishing the body according to claim 8, characterized in that, In step S3, the mass-to-volume ratio of the soy protein isolate to the water-alcohol system is (1-1.25) g: 100 mL, and the volume ratio of ethanol to water in the water-alcohol system is (60-70): (30-40); the concentration of the hydrochloric acid solution is 0.05-0.1 mol / L; the volume ratio of the nanocellulose dispersion to the water-alcohol system is (2-3): 1; the homogenization speed is 7000-9000 rpm, and the homogenization time is 3-5 min; the freeze-drying temperature is -60~-80℃, and the time is 24-48 h.

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