Preparation method of herbal tea flavor herbal extract and essence

Abstract

The invention belongs to the technical field of essence, and particularly relates to a preparation method of herbal tea flavor herbal extract and essence. The preparation method comprises the following steps: (1) preparing herbal raw materials; (2) mixing the herbal raw materials with water, and performing extraction, rough filtration and suction filtration to obtain an extract liquid; concentrating under reduced pressure to obtain a concentrated solution; (3) mixing the concentrated solution with essence, magnetically stirring, transferring into a high-pressure homogenizer, and homogenizing to obtain a core material system; (4) weighing gelatin and maltodextrin, grinding, spreading the mixed powder, and carrying out a dry-heat glycosylation reaction; cooling to room temperature, and grinding to obtain modified gelatin; (5) adding the core material system into a gelatin aqueous solution; adding an Arabic gum aqueous solution and a glutaraldehyde aqueous solution; collecting the precipitate; and washing and drying in vacuum to obtain the herbal tea flavored herbal extract-essence coated compound. The product disclosed by the invention still can keep a good core material retention effect, and the industrial application range of herbal flavor ingredients is greatly expanded.

Description

Technical Field

[0001] This invention belongs to the field of fragrance technology, specifically relating to a method for preparing herbal extracts and fragrances for herbal tea flavor. Background Technology

[0002] With consumers increasingly demanding natural flavors, herbal tea flavor, as a representative of traditional herbal flavors, is widely used in various food sectors. To achieve long-lasting preservation and stable release of herbal tea flavor, the industry often employs a technique of compounding herbal extracts and flavorings and then encapsulating them. This involves using a wall material to encapsulate the core material into microcapsules, thus isolating it from the influence of the external environment.

[0003] Currently, the commonly used coating technology is mainly the complex coagulation method, among which gelatin-gum arabic composite wall materials are widely used due to their good biocompatibility and strong film-forming properties. However, existing technologies still have many problems that need to be solved in practical applications: On the one hand, the traditional gelatin-gum arabic wall material system has poor coating effect on the core material, and the capsule wall structure is prone to cracks or unevenness, resulting in the core material being released too quickly, failing to achieve a long-term and stable release of the herbal tea flavor, and affecting the sustainability of the food's flavor experience; on the other hand, the modification and control of the wall material in existing technologies are not precise enough, often resulting in grafting that is too high or too low. Too high grafting leads to excessive cross-linking of gelatin molecules, causing the capsule wall to become brittle, while too low grafting fails to effectively improve the wall material performance, thus causing the core material to be easily lost during high-temperature processing and prone to oxidative decomposition under long-term storage or harsh environments, resulting in insufficient stability and difficulty in adapting to various industrial production scenarios, thus limiting the application range of herbal ingredients for herbal tea flavor.

[0004] Therefore, how to optimize the wall material modification process, improve the density and compatibility of the encapsulation system, achieve slow release of the core material, enhance the storage and processing stability of the encapsulated compound, and expand its industrial application scenarios has become a technical problem that urgently needs to be solved in the field of herbal extract and flavor compounding encapsulation technology for herbal extracts and flavors for herbal tea. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing herbal extracts and flavorings for herbal tea.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing a herbal extract and flavoring for herbal tea includes the following steps: (1) Weigh out honeysuckle, chrysanthemum, licorice, monk fruit, houttuynia cordata, bamboo leaves and mulberry leaves, wash, remove impurities and dry them and then pulverize them to obtain herbal raw materials; (2) Mix the herbal raw materials with water, extract, coarsely filter, and filter under vacuum to obtain an extract; concentrate under reduced pressure to obtain a concentrated solution; (3) The concentrate and fragrance are mixed, magnetically stirred, and then homogenized in a high-pressure homogenizer to obtain the core material system; (4) Weigh gelatin and maltodextrin, grind them, spread the mixed powder evenly and carry out dry heat saccharification reaction; cool to room temperature, grind, and obtain modified gelatin; (5) Add the core material system to the gelatin aqueous solution; add the gum arabic aqueous solution and the glutaraldehyde aqueous solution; cool, centrifuge, collect the precipitate; wash, vacuum dry, and obtain the herbal extract-fragrance coated compound with herbal flavor.

[0007] Preferably, the following ingredients are weighed by weight: 1-2 parts honeysuckle, 1-3 parts chrysanthemum, 1-4 parts licorice, 1-2 parts monk fruit, 0.5-1.5 parts houttuynia cordata, 1-3 parts lophatherum gracile, and 0.5-1.5 parts mulberry leaves. After washing, removing impurities, drying, and pulverizing to 2-3 mm particles, the herbal raw materials are obtained.

[0008] Preferably, a hot water extraction process is used, with the temperature controlled at 85-90℃ and the extraction time at 1.5 hours, during which the mixture is stirred once every 20 minutes.

[0009] Preferably, the solids are concentrated under reduced pressure until the solids content reaches 20-30 wt%.

[0010] Preferably, the herbal extract is mixed in a ratio of 1:(0.2-0.5) based on the weight of its solid content to the weight of its fragrance.

[0011] Preferably, the flavoring is a blend of natural peppermint flavoring and chrysanthemum flavoring in a mass ratio of 1:(1.2-1.3).

[0012] Preferably, the mixture is transferred to a high-pressure homogenizer and homogenized 2-3 times at a pressure of 20-25 MPa, with each cycle lasting 5-7 minutes.

[0013] Preferably, food-grade gelatin and maltodextrin are weighed according to a mass ratio of gelatin to maltodextrin of (3.8-4.2):1.

[0014] Preferably, a modified gelatin aqueous solution with a mass fraction of 4.5-5% and a gum arabic aqueous solution with a mass fraction of 4.5-5% are prepared respectively.

[0015] Preferably, the amount of glutaraldehyde aqueous solution used is 10-13% of the total mass of the wall material.

[0016] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. This invention effectively avoids the defect of excessive cross-linking of gelatin molecules caused by excessive grafting by precisely controlling the grafting degree of modified gelatin, and significantly improves the emulsification and dispersibility and film density of the wall material. Under a reasonable grafting degree, the modified gelatin and gum arabic compound wall material can achieve high compatibility with the herbal tea extract-fragrance core material. The resulting microcapsule wall structure is uniform and without cracks, which not only significantly improves the encapsulation effect, but also enables the slow release of the core material through the obstruction effect of the dense capsule wall. This solves the problem of excessively rapid release of the core material and short flavor duration in traditional encapsulation systems, ensuring that the flavor of herbal tea can be retained for a long time and released stably.

[0017] 2. The modified gelatin of this invention balances the flexibility and structural stability of the cell wall material, avoiding cell wall embrittlement caused by excessive grafting. Even under high-temperature processing conditions, the product of this invention maintains good core material retention and high encapsulation stability under harsh storage conditions. Furthermore, it effectively inhibits core material oxidation and decomposition during long-term storage, ensuring the purity and consistency of the herbal tea flavor and significantly expanding the industrial application scope of herbal flavor ingredients. Detailed Implementation

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

[0019] Example 1 This embodiment provides a method for preparing herbal extracts and flavorings for herbal tea, including the following steps: (1) Weigh out the following ingredients by weight: 1 part honeysuckle, 1.5 parts chrysanthemum, 1 part licorice, 1 part monk fruit, 0.5 parts houttuynia cordata, 1 part bamboo leaf, and 0.5 parts mulberry leaf. After washing, removing impurities, drying, and crushing into 2-3 mm particles, the herbal raw materials are obtained. (2) Mix the total mass of herbal raw materials with the mass of deionized water at a ratio of 1:20, and use hot water extraction process. The temperature is controlled at 86℃ and the extraction time is 1.5h. Stir once every 20min during the process. After the extraction is completed, first filter through a 200-mesh filter cloth to remove solid impurities, and then use vacuum filtration to further purify to obtain the extract. Place the extract in a rotary evaporator and concentrate it under reduced pressure at 55-60℃ and a vacuum degree of 0.07MPa until the solid content reaches 25wt% to obtain the concentrated herbal extract of herbal tea flavor. (3) Place the concentrated herbal extract in a 35°C constant temperature water bath and mix it with the herbal extract solids at a ratio of 1:0.4. The fragrance is a mixture of natural peppermint fragrance and chrysanthemum fragrance at a mass ratio of 1:1.2. Turn on the magnetic stirrer at 1200 r / min and stir for 30 min. Then transfer it to a high pressure homogenizer and homogenize it twice at a pressure of 22 MPa, with each cycle lasting 5 min, to obtain the core material system.

[0020] (4) Weigh food-grade gelatin and maltodextrin at a mass ratio of 4:1, grind and mix them in a mixer for 10 minutes to ensure they are fully mixed; spread the mixed powder evenly in a petri dish with a thickness of 2 mm, place it in a constant temperature and humidity chamber, and carry out a dry heat saccharification reaction at a temperature of 65℃ and a relative humidity of 79% for 24 hours; after the reaction is completed, cool to room temperature, grind and pass through an 80-mesh sieve to obtain modified gelatin; (5) Prepare 5% modified gelatin aqueous solution and 5% gum arabic aqueous solution respectively, and stir to dissolve in a 45℃ water bath. Add the core material system to the gelatin aqueous solution, keep the water bath at 45℃, and stir at 1200r / min for 20min to form the primary emulsion. Then add an equal volume of gum arabic solution and continue stirring for 15min. While stirring, slowly adjust the pH of the system to 4.2 with 1mol / L hydrochloric acid solution, adjust the temperature to 30℃, and let it stand at a constant temperature for 1h. Add 2% glutaraldehyde aqueous solution, the amount of which is 10% of the total mass of the wall material, and continue stirring at 30℃ for 1.5h. Cool to room temperature, centrifuge to separate, and collect the precipitate. Wash the precipitate twice with deionized water, and finally dry it in a 45℃ vacuum drying oven to constant weight to obtain the herbal extract-fragrance coated compound with herbal flavor.

[0021] Example 2 This embodiment provides a method for preparing herbal extracts and flavorings for herbal tea, including the following steps: (1) Weigh out the following ingredients by weight: 1 part honeysuckle, 1.5 parts chrysanthemum, 1 part licorice, 1 part monk fruit, 0.5 parts houttuynia cordata, 1 part bamboo leaf, and 0.5 parts mulberry leaf. After washing, removing impurities, drying, and crushing into 2-3 mm particles, the herbal raw materials are obtained. (2) Mix the total mass of herbal raw materials with the mass of deionized water at a ratio of 1:20, and use hot water extraction process. The temperature is controlled at 88℃ and the extraction time is 1.5h. Stir once every 20min during the process. After the extraction is completed, first filter through a 200-mesh filter cloth to remove solid impurities, and then use vacuum filtration to further purify and obtain the extract. Place the extract in a rotary evaporator and concentrate it under reduced pressure at 57℃ and a vacuum degree of 0.07MPa until the solid content reaches 25wt% to obtain the concentrated herbal extract of herbal tea flavor. (3) Place the concentrated herbal extract in a 35°C constant temperature water bath and mix it with the herbal extract solids at a ratio of 1:0.4. The fragrance is a mixture of natural peppermint fragrance and chrysanthemum fragrance at a mass ratio of 1:1.2. Turn on the magnetic stirrer at 1200 r / min and stir for 30 min. Then transfer it to a high pressure homogenizer and homogenize it twice at a pressure of 22 MPa, with each cycle lasting 5 min, to obtain the core material system.

[0022] (4) Weigh food-grade gelatin and maltodextrin at a mass ratio of 4:1, grind and mix them in a mixer for 10 minutes to ensure they are fully mixed; spread the mixed powder evenly in a petri dish with a thickness of 2 mm, place it in a constant temperature and humidity chamber, and carry out a dry heat saccharification reaction at a temperature of 65℃ and a relative humidity of 79% for 24 hours; after the reaction is completed, cool to room temperature, grind and pass through an 80-mesh sieve to obtain modified gelatin; (5) Prepare 5% modified gelatin aqueous solution and 5% gum arabic aqueous solution respectively, and stir to dissolve in a 45℃ water bath. Add the core material system to the gelatin aqueous solution, keep the water bath at 45℃, and stir at 1200r / min for 20min to form the primary emulsion. Then add an equal volume of gum arabic solution and continue stirring for 15min. While stirring, slowly adjust the pH of the system to 4.5 with 1mol / L hydrochloric acid solution, adjust the temperature to 30℃, and let it stand at a constant temperature for 1h. Add 2% glutaraldehyde aqueous solution, the amount of which is 10% of the total mass of the wall material, and continue stirring at 30℃ for 2h. Cool to room temperature, centrifuge to separate, and collect the precipitate. Wash the precipitate 3 times with deionized water, and finally dry it in a 45℃ vacuum drying oven to constant weight to obtain the herbal extract-fragrance coated compound with herbal flavor.

[0023] Example 3 This embodiment provides a method for preparing herbal extracts and flavorings for herbal tea, including the following steps: (1) Weigh out the following ingredients by weight: 1 part honeysuckle, 1.5 parts chrysanthemum, 1 part licorice, 1 part monk fruit, 0.5 parts houttuynia cordata, 1 part bamboo leaf, and 0.5 parts mulberry leaf. After washing, removing impurities, drying, and crushing into 2-3 mm particles, the herbal raw materials are obtained. (2) Mix the total mass of herbal raw materials with the mass of deionized water at a ratio of 1:20, and use hot water extraction process. The temperature is controlled at 85℃ and the extraction time is 1.5h. Stir once every 20min during the process. After the extraction is completed, first filter through a 200-mesh filter cloth to remove solid impurities, and then use vacuum filtration to further purify and obtain the extract. Place the extract in a rotary evaporator and concentrate it under reduced pressure at 55℃ and a vacuum degree of 0.08MPa until the solid content reaches 30wt% to obtain the concentrated herbal extract of herbal tea flavor. (3) Place the concentrated herbal extract in a 35°C constant temperature water bath and mix it with the herbal extract solids at a ratio of 1:0.2. The fragrance is a mixture of natural peppermint fragrance and chrysanthemum fragrance at a ratio of 1:1.2. Turn on the magnetic stirrer at 1000 r / min and stir for 30 min. Then transfer it to a high pressure homogenizer and homogenize it twice at a pressure of 25 MPa, with each cycle lasting 5 min, to obtain the core material system.

[0024] (4) Weigh food-grade gelatin and maltodextrin at a mass ratio of 4:1, grind and mix them in a mixer for 10 minutes to ensure they are fully mixed; spread the mixed powder evenly in a petri dish with a thickness of 3 mm, place it in a constant temperature and humidity chamber, and carry out a dry heat saccharification reaction at a temperature of 65℃ and a relative humidity of 79% for 24 hours; after the reaction is completed, cool to room temperature, grind through an 80-mesh sieve to obtain modified gelatin; (5) Prepare 5% modified gelatin aqueous solution and 5% gum arabic aqueous solution respectively, and stir to dissolve in a 45℃ water bath. Add the core material system to the gelatin aqueous solution, keep the water bath at 45℃, and stir at 1200r / min for 20min to form the primary emulsion. Then add an equal volume of gum arabic solution and continue stirring for 15min. While stirring, slowly adjust the pH of the system to 4.0 with 1mol / L hydrochloric acid solution, adjust the temperature to 30℃, and let it stand at a constant temperature for 1h. Add 2% glutaraldehyde aqueous solution, the amount of which is 10% of the total mass of the wall material, and continue stirring at 30℃ for 2h. Cool to room temperature, centrifuge to separate, and collect the precipitate. Wash the precipitate 3 times with deionized water, and finally dry it in a 40℃ vacuum drying oven to constant weight to obtain the herbal extract-fragrance coated compound with herbal flavor.

[0025] Comparative Example 1 The difference between this comparative example and Example 1 is that the gelatin was not modified.

[0026] Comparative Example 2 The difference between this comparative example and Example 1 is that the grafting degree of the modified gelatin is too low. The specific preparation method is as follows: Food-grade gelatin and maltodextrin are weighed at a mass ratio of 5:1, and ground and mixed in a mixer for 10 minutes to ensure thorough mixing; the mixed powder is spread evenly in a petri dish with a thickness controlled at 2 mm, and placed in a constant temperature and humidity chamber for dry heat glycosylation reaction at a temperature of 65°C and a relative humidity of 79% for 16 hours; after the reaction, the modified product is taken out, cooled to room temperature, and ground through an 80-mesh sieve to obtain modified gelatin. The remaining preparation steps are completely consistent with those of Example 1.

[0027] Comparative Example 3 The difference between this comparative example and Example 1 is that the grafting degree of the modified gelatin is too high. The specific preparation method of the modified gelatin is as follows: food-grade gelatin and maltodextrin are weighed at a mass ratio of 3:1, and ground and mixed in a mixer for 10 minutes to ensure thorough mixing; the mixed powder is spread evenly in a petri dish with a thickness controlled at 2 mm, and placed in a constant temperature and humidity chamber for dry heat glycosylation reaction at a temperature of 65°C and a relative humidity of 79% for 32 hours; after the reaction, the modified product is taken out, cooled to room temperature, and ground through an 80-mesh sieve to obtain high-grafting-degree glycosylated modified gelatin. The remaining preparation steps are completely consistent with those of Example 1.

[0028] Comparative Example 4 The difference between this comparative example and Example 1 is that the preparation process did not involve high-pressure homogenization.

[0029] Comparative Example 5 The difference between this comparative example and Example 1 is that the fragrance is a blend of natural peppermint fragrance and chrysanthemum fragrance in a mass ratio of 1:1.1.

[0030] Performance testing 1.1 Sustained-release performance test (1) Preparation of release medium: Prepare a phosphate buffer solution with pH=7.0, filter it through a 0.45μm filter membrane to remove impurities and then use it for later use.

[0031] (2) Sample preparation: Accurately weigh 1.0 g (0.0001 g accuracy) of the coated compound, place it in a 500 mL stoppered conical flask, add 200 mL of the above release medium, seal it and place it in a 37 °C constant temperature water bath shaker, shake at 100 r / min to ensure that the sample is fully dispersed.

[0032] (3) Sampling and replenishment: Take 5 mL samples at time points of 0.5h, 1h, 2h, 4h, 8h, 12h, 24h and 48h respectively. After sampling, immediately filter the samples into a cuvette using a 0.45μm filter membrane. At the same time, replenish an equal amount of fresh release medium into the conical flask to maintain a constant system volume.

[0033] (4) Content determination and result analysis: The absorbance of the sample was measured at a wavelength of 280 nm using a UV-Vis spectrophotometer (the blank release medium was used as a reference). The concentration of flavonoid components in the release medium was calculated by combining the standard curve of flavonoid components. The time-cumulative release rate curve was plotted and the cumulative release rate over 48 hours was calculated.

[0034] 1.2 Encapsulation efficiency determination (1) Determination of total core material content: Accurately weigh 0.5g (accuracy 0.0001g) of the coated compound, place it in a 100mL stoppered centrifuge tube, add 50mL of anhydrous ethanol, and place it in an ultrasonic cleaner for ultrasonic extraction for 30min at a power of 200W, a temperature of 50℃, and a frequency of 40kHz. After extraction, centrifuge at 3000r / min for 15min, take the supernatant and filter it through a 0.45μm filter membrane, and determine the total content of core material (flavonoids) using a UV-Vis spectrophotometer.

[0035] (2) Determination of free core material content: Accurately weigh 0.5g (accuracy 0.0001g) of the coated compound, place it in a 100mL stoppered centrifuge tube, add 50mL of deionized water, stir magnetically for 30min at 500r / min, at room temperature; then centrifuge at 3000r / min for 15min, take the supernatant and filter it through a 0.45μm filter membrane to determine the free core material content.

[0036] (3) Calculation: Encapsulation rate (%) = (total content - free content) / total content × 100%. Three parallel samples are set for each group, and the average value of the results is taken.

[0037] 1.3 Stability Test (1) Sample preparation: Weigh 3 portions of 1.0g coated compound, spread them evenly in petri dishes (thickness ≤ 2mm), and heat them in a 60℃ constant temperature oven for 2h. Avoid stacking samples during the process.

[0038] (2) Content determination: After heating, cool to room temperature and determine the core material content according to step 1.2. At the same time, use the unheated coated compound as a blank control.

[0039] (3) Calculation: Core material retention rate (%) = Core material content after heating / Control core material content × 100%.

[0040] The test results are shown in Table 1.

[0041] Table 1 Performance Test Results

[0042] Examples 1-3 all exhibited excellent encapsulation effects, using modified gelatin and gum arabic compounded with grafting degree adjusted to the optimal range as wall materials. The reasonable grafting degree allowed the modified gelatin to avoid the problem of poor wall material dispersion caused by excessive cross-linking, and to overcome the film-forming defects of the wall material caused by insufficient grafting. It can achieve good compatibility with the herbal tea extract-fragrance core material, forming a dense capsule wall without obvious cracks, thereby effectively reducing core material leakage and improving the encapsulation effect.

[0043] Comparative Example 1, using unmodified ordinary gelatin as the wall material, suffers from insufficient film density and compatibility with the core material, making it difficult to achieve efficient coating of the core. Comparative Examples 2 and 3 exhibit problems such as insufficient performance improvement due to excessively low grafting and excessive molecular cross-linking due to excessively high grafting, both affecting the coating capacity of the wall material. Comparative Example 4, lacking high-pressure homogenization during preparation, suffers from uneven dispersion of the core material system, preventing the wall material from uniformly coating the core, resulting in a decreased encapsulation effect. Comparative Example 5, with its unoptimized fragrance blend ratio, suffers from poor stability of the core material system, further impacting subsequent coating effects.

[0044] Examples 1-3 exhibited excellent core material retention and thermal stability under high-temperature conditions. This is because the capsule wall structure constructed with modified gelatin with optimal grafting degree possesses both good flexibility and density, effectively resisting environmental damage to the capsule wall under high-temperature conditions, reducing core material loss and decomposition caused by high temperatures, thereby ensuring the core material retention effect. In Comparative Example 1, the unmodified capsule wall structure has poor stability and is prone to breakage at high temperatures, leading to significant core material loss. In Comparative Examples 2 and 3, due to improper grafting degree of modified gelatin, the capsule walls either lack sufficient flexibility or are severely brittle. In Comparative Example 4, due to uneven core material dispersion, some core materials are not effectively coated, and the uncoated core material is easily lost directly at high temperatures, further reducing the core material retention rate. In Comparative Example 5, due to poor stability of the core material system, the core material itself is prone to decomposition at high temperatures, resulting in a decrease in retention rate.

[0045] Examples 1-3 all exhibited ideal sustained-release effects, with the core material achieving slow and stable release. This is because their dense and uniformly structured capsule walls effectively hinder the release of the core material, slowing down the rate at which the core material permeates out of the capsule wall, thereby achieving long-lasting retention and stable release of the herbal tea flavor. In Comparative Example 1, the unmodified capsule wall had numerous pores, failing to effectively hinder the release of the core material. Comparative Examples 2 and 3 suffered from defects in their capsule wall structures due to improper grafting, either lacking density or containing microcracks, neither of which could form an effective sustained-release barrier. In Comparative Example 4, the uneven distribution of the core material resulted in some core material not being encapsulated, leading to rapid release of the unencapsulated core material. Furthermore, the uneven distribution of the core material resulted in an irregular capsule wall structure, further accelerating the release rate. In Comparative Example 5, the core material system had poor stability, with the core material itself easily agglomerating, preventing uniform sustained release through the capsule wall and ultimately resulting in an excessively rapid overall release rate.

[0046] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a herbal extract and flavoring for herbal tea, characterized in that, Includes the following steps: (1) Weigh out honeysuckle, chrysanthemum, licorice, monk fruit, houttuynia cordata, bamboo leaves and mulberry leaves, wash and dry them and then pulverize them to obtain herbal raw materials; (2) Mix the herbal raw materials with water, extract, coarsely filter, and filter under vacuum to obtain an extract; concentrate under reduced pressure to obtain a concentrated solution; (3) The concentrate and fragrance are mixed, magnetically stirred, and then homogenized in a high-pressure homogenizer to obtain the core material system; (4) Weigh out gelatin and maltodextrin, grind them, spread them evenly, and carry out a dry heat glycosylation reaction; Cool, grind, and obtain modified gelatin; (5) Add the core material system to the gelatin aqueous solution; Add gum arabic aqueous solution, add glutaraldehyde aqueous solution; Cool, centrifuge, collect the precipitate; wash, vacuum dry to obtain herbal extract-fragrance coated compound with herbal flavor.

2. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Weigh out the following ingredients by weight: 1-2 parts honeysuckle, 1-3 parts chrysanthemum, 1-4 parts licorice, 1-2 parts monk fruit, 0.5-1.5 parts houttuynia cordata, 1-3 parts lophatherum gracile, and 0.5-1.5 parts mulberry leaves. After washing, drying, and pulverizing, the herbal raw materials are obtained.

3. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, The hot water extraction process was adopted, with the temperature controlled at 85-90℃ and the extraction time at 1.5 hours, during which the mixture was stirred once every 20 minutes.

4. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Concentrate under reduced pressure until the solid content reaches 20-30 wt%.

5. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Mix the herbal extract solids and fragrance in a ratio of 1:(0.2-0.5) based on the mass of the concentrated liquid.

6. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, The flavoring is a blend of natural peppermint and chrysanthemum flavorings in a mass ratio of 1:(1.2-1.3).

7. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Transfer to a high-pressure homogenizer and homogenize 2-3 times at a pressure of 20-25 MPa, with each cycle lasting 5-7 minutes.

8. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Weigh out food-grade gelatin and maltodextrin according to the mass ratio of gelatin to maltodextrin (3.8-4.2):

1.

9. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, Prepare aqueous solutions of modified gelatin and gum arabic with a mass fraction of 4.5-5% respectively.

10. The method for preparing the herbal extract and flavoring of herbal tea according to claim 1, characterized in that, The amount of glutaraldehyde aqueous solution used is 10-13% of the total mass of the wall material.

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