Nutrient soup containing dendrobium nobile and tremella aurantialba as well as preparation method and application of nutrient soup

Abstract

The invention provides nutritional thick soup containing dendrobium candidum and tremella aurantialba as well as a preparation method and application of the nutritional thick soup. The nutritional thick soup is prepared from the following raw materials in parts by mass: 1-35 parts of fresh dendrobium candidum, 5-50 parts of fresh tremella aurantialba, 1-12 parts of whole lotus seeds, 1-15 parts of poria cocos, 1-5 parts of liquorice, 1-10 parts of N-acetylneuraminic acid and 1-5 parts of erythritol. The nutritional soup containing dendrobium nobile and tremella aurantialba is prepared through the technological processes of selection, cleaning, soaking processing, boiling, mixing and sterilization. According to the invention, the raw materials are scientifically proportioned, so that the components can support and supplement each other, and the health-preserving and health-care effects of homology of medicine and food are achieved; the retention rate of active ingredients is increased, and the nutritional and health-care effects can be improved; meanwhile, the in-vitro antioxidant activity is enhanced, the IC50 value is only 38.5 mu g / ml, the phagocytic index of macrophages is increased to 1.88, and oxidation resistance and immunity enhancement can be achieved; and the fresh tremella aurantialba is adopted, so that the tremella aurantialba has the advantage of low sugar.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, specifically to a nutritious soup containing Dendrobium nobile and golden fungus, its preparation method, and its application. Background Technology

[0002] In modern society, smog and dust pollution are causing a range of health problems, leading to a growing demand for health and wellness products. Herbal soups and similar health foods are gaining popularity due to their taste and texture.

[0003] Dendrobium spp., a traditional and precious Chinese medicinal herb, is rich in active ingredients such as polysaccharides, alkaloids, and amino acids. It has the effects of nourishing yin and promoting body fluid production, enhancing immunity, and anti-oxidation and anti-aging. However, Dendrobium has a hard texture, and its absorption rate is low when consumed directly (<30%). Traditional decoction methods can easily cause the loss of heat-sensitive components.

[0004] Golden ear fungus (Tremella aurantialba), hailed as the "bird's nest of fungi," boasts a gelatinous protein content of 60%-70%, rich in dietary fiber and trace elements. It is believed to possess functions such as nourishing the lungs and skin, anti-oxidation, enhancing immunity, and regulating blood lipids. The gelatinous substance in golden ear fungus is primarily β-glucan, present in its fibrous structure, forming a three-dimensional network. Heating or physical damage can disrupt this network, causing premature and excessive loss of the gelatinous substance into the water, resulting in nutrient loss. However, most existing golden ear fungus products employ sugar-preserving or drying processes. Sugar-preserving results in a high sugar content, unsuitable for people with high blood sugar, thus limiting its consumption. Hot air drying, commonly used in drying processes, leads to the degradation of functional components in golden ear fungus. While vacuum freeze-drying technology can achieve a high retention rate of β-glucan, it is still inferior to fresh golden ear fungus.

[0005] However, the current methods of consuming Dendrobium and Auricularia auricula-judae are still very limited, restricting their comprehensive development and utilization, and hindering the improvement of their economic benefits. Meanwhile, existing soup-type products (such as Tremella soup and bird's nest soup) suffer from the following drawbacks: high-temperature, long-term cooking leads to a high loss rate of active substances; single-ingredient formulations limit nutritional efficacy; and the sugar-preserving process results in extremely high sugar content (often reaching 20%-30%). Patents CN120189377A and CN116236540A disclose methods for preparing Dendrobium extract, but do not address the issue of compound consumption; while CN109043499A proposes a freeze-drying process for Auricularia auricula-judae, it does not involve synergistic formulation design. Summary of the Invention

[0006] To address the shortcomings of the above-mentioned technologies, this invention adds three medicinal and edible herbs—lotus seeds, poria cocos, and licorice—to the combination of dendrobium and golden ear fungus, along with the new food ingredient N-acetylneuraminic acid, and flavors it with the food additive erythritol. This results in a nutritious soup containing dendrobium and golden ear fungus, along with its preparation method. The soup features a scientifically sound formula, a simple preparation method, and good health benefits, providing a health-promoting beverage with excellent preventative and health-care functions.

[0007] The technical solution is as follows: On the one hand, there is a nutritious soup containing Dendrobium officinale and golden ear fungus, the ingredients of which are composed of the following parts by weight: 1-35 parts fresh Dendrobium officinale, 5-50 parts fresh golden ear fungus, 1-12 parts whole lotus seeds, 1-15 parts Poria cocos, 1-5 parts licorice, 1-10 parts N-acetylneuraminic acid, and 1-5 parts erythritol.

[0008] On the one hand, a method for preparing a nutritious soup containing Dendrobium nobile includes the following steps: Step S1: Quick-freeze fresh Dendrobium officinale at -20 to -15℃ for 2-3 hours, remove the sheath and cut into segments 3-5cm in length, and break the cell wall at 2-4℃ to obtain Dendrobium officinale pulp. Step S2: Use golden ear fungus, quickly wash it 2-3 times with 5-10℃ purified water, soak it for 20-30 minutes, cut it into small pieces, add whole lotus seeds, add 5-10℃ purified water to cover the ingredients, cook in an electric stew for 40-60 minutes, and then let it cool naturally to room temperature to obtain golden ear fungus and whole lotus seed soup. Step S3: Wash Poria cocos and licorice root deeply with purified water at 5-10℃ 3-4 times, add purified water, and perform the first extraction. The method for the first extraction is as follows: heat to 40-50℃ in a sealed environment, sonicate for 40-50 minutes, centrifuge and filter to obtain the first filtrate. Repeat the first extraction method, centrifuge and filter to obtain the second filtrate, add the first filtrate, mix, and cool naturally to room temperature to obtain Poria cocos and licorice root extract. Step S4: Mix the whole lotus seed soup of golden ear fungus, dendrobium pulp and poria and licorice extract, add N-acetylneuraminic acid and erythritol, stir at 40-60℃ for 10-20 minutes, sterilize and aseptically fill.

[0009] Furthermore, in step S1, the fresh Dendrobium officinale is made from the stems of Dendrobium huoshanense that are 2-4 years old.

[0010] Furthermore, in step S1, the pressure for breaking the cell walls of fresh Dendrobium officinale is 800-1000 MPa.

[0011] Furthermore, in step S3, ultraviolet sterilization is performed throughout the extraction process, with an ultraviolet wavelength of 254-257 nm.

[0012] Furthermore, in step S2, fresh golden ear fungus is used.

[0013] Furthermore, in step S2, the electric stewing temperature is 60-70℃.

[0014] Furthermore, in step S4, pulsed light sterilization is used with a frequency of 3-5 pulses / s and a wavelength of 300-500nm.

[0015] On the other hand, nutritional soup containing Dendrobium nobile and golden fungus is used in the preparation of health and wellness products.

[0016] Furthermore, health and wellness products include various product forms such as ready-to-eat soups, solid beverages, and nutritional supplements.

[0017] Beneficial Effects: This invention utilizes the medicinal and edible properties of its ingredients for health preservation. Dendrobium and golden ear fungus are both traditional tonic ingredients. When used together, they complement and synergize in terms of efficacy. From the perspective of traditional Chinese medicine, Dendrobium (especially Dendrobium officinale) is slightly cold in nature and sweet in taste, and enters the stomach and kidney meridians. Its core functions are to nourish yin and clear heat, benefit the stomach and promote the production of body fluids, and tonify the kidneys and replenish essence. It focuses on improving dry retching and hiccups caused by insufficient stomach yin, heartburn, and soreness of the waist and knees, night sweats and fever caused by kidney yin deficiency. Golden ear fungus is neutral in nature and sweet in taste, and enters the lung and stomach meridians. Its core functions are to nourish yin and moisten the lungs, nourish the stomach and promote the production of body fluids. It is good at relieving dry cough with little phlegm, dry mouth and throat, and loss of appetite caused by lung and stomach yin deficiency. Both are yin-nourishing ingredients. Golden ear fungus focuses on the lungs and stomach, while dendrobium takes into account the stomach and kidneys, forming a linkage of yin nourishment in the three jiaos of "lung-stomach-kidney". They can complement each other and cover more yin deficiency scenarios. Golden ear fungus is mild and can neutralize the slightly cold nature of dendrobium, avoiding the spleen and stomach deficiency and cold that may be caused by using dendrobium alone. It is especially suitable for people with a weak constitution. From a Western medical perspective, both contain polysaccharides. Dendrobium polysaccharides contain mannose, glucuronic acid, etc., while Auricularia auricula polysaccharides contain Auricularia auricula glucan, mannose, etc. The polysaccharides contained in both can synergistically reduce free radical damage and achieve anti-aging effects through antioxidation. At the same time, they can promote the activity of immune cells such as macrophages and lymphocytes, and the combination can synergistically enhance immune function. Both contain plant colloids. The core of Dendrobium's colloid is Dendrobium mucilage, which can protect the gastric mucosa and reduce the stimulation of gastric acid on the gastric wall, making it suitable for people with chronic pharyngitis and gastritis. Auricularia auricula contains rich natural colloids, which are more viscous than Tremella fuciformis and can repair the respiratory mucosa. The combination can complement each other and achieve the effect of protecting the gastric mucosa and respiratory mucosa.

[0018] The other three medicinal and edible herbs in the formula are whole lotus seeds, Poria cocos, and licorice root. Whole lotus seeds refer to lotus seeds with the seed core retained. The seed core is cold in nature and bitter in taste; bitterness clears heat, and coldness clears away internal heat, including heart fire. The lotus seed flesh is neutral in nature and sweet and astringent in taste; sweetness nourishes the spleen, heart, and kidneys, while astringency stops diarrhea, strengthens essence, and stops leukorrhea. Its medicinal properties are mild, neither warm nor cold, making it suitable for long-term consumption as a mild tonic. Whole lotus seeds enter the spleen, kidney, and heart meridians; in this formula, the heart meridian is also considered, harmonizing the heart and kidneys, providing both clearing and tonifying effects. Flavonoids extracted from the lotus seed core can scavenge free radicals, achieving an antioxidant effect, while lotus seed polysaccharides extracted from the lotus seed flesh can enhance immunity. Poria cocos is neutral in nature and sweet in taste, entering the heart, spleen, and kidney meridians; in this formula, the spleen meridian is also considered, strengthening the spleen and stomach, and promoting diuresis and dampness elimination. Simultaneously, the triterpenoids and polysaccharides contained in Poria cocos have antioxidant and immune-enhancing pharmacological effects. Licorice is neutral in nature and sweet in taste. It enters the heart, lungs, spleen and stomach. It can invigorate qi and harmonize the middle jiao, regulate the properties of other medicines, and alleviate the slightly cold nature of dendrobium. In this formula, licorice plays a role in mitigating the strong effects of the medicine and reducing its side effects. At the same time, licorice contains flavonoids and licorice polysaccharides, which also play a role in anti-oxidation and immune enhancement.

[0019] The added N-acetylneuraminic acid, a new food ingredient approved by the National Health Commission of China, is commonly known as sialic acid. It protects cell membranes from oxidative damage by scavenging free radicals, enhances immunity by influencing the activity of immune cells such as macrophages, and, as an important component of gangliosides, plays a crucial role in the growth, formation, and plasticity of neural synapses. Furthermore, it promotes neuronal connections and information transmission by influencing gangliosides and sialylated cell adhesion molecules. In this formula, the addition of N-acetylneuraminic acid not only enhances antioxidant and immune functions but also provides health benefits such as improving brain development and cognition.

[0020] In terms of food flavor, erythritol is a food additive approved by the National Health Commission. Adding erythritol to this formula can safely enhance the flavor without raising blood sugar (glycemic index GI is 0) or affecting insulin levels. At the same time, its sweetness is pure and can improve the taste.

[0021] In this formula, the five ingredients—Dendrobium nobile, Auricularia auricula-judae, whole lotus seeds, Poria cocos, and licorice—are all traditional Chinese medicinal materials that are both food and medicine. N-acetylneuraminic acid is a new food ingredient, and erythritol is a food additive. It is green, natural, safe, effective, and convenient to consume. The special formula ratio of this invention can take into account the meridians of the heart, lungs, spleen, stomach, and kidneys, achieving a comprehensive conditioning effect. At the same time, the ingredients complement each other and work synergistically to achieve the nutritional enhancement effects of antioxidation and immune enhancement.

[0022] Based on the health benefits of the above-mentioned ingredients and in accordance with a scientific and reasonable ratio, after repeated experiments and tastings, a new type of beverage food has been developed, which is composed of Dendrobium, Auricularia auricula-judae, whole lotus seeds, Poria cocos, licorice, and N-acetylneuraminic acid. This beverage food allows the drinker to fully absorb the nutrients of the above-mentioned ingredients in a way that provides nutritional supplementation, thereby greatly improving the health benefits of Dendrobium, Auricularia auricula-judae, and the above-mentioned ingredients.

[0023] In terms of preparation method, this invention uses fresh golden ear fungus as raw material, avoiding the use of golden ear fungus preserved by sugaring, thus avoiding the addition of high sugar components. Simultaneously, during the cooling process after cooking, the whole lotus seeds undergo retrogradation to form a stable gel structure rich in type III resistant starch, resulting in a low glycemic index gel network. Therefore, the product of this invention is also suitable for diabetic patients, broadening the applicable population. Compared with traditional decoction methods, this invention improves the retention rate of Dendrobium polysaccharides by 87.9%, golden ear fungus β-glucan by 32.6%, spermidine by 25.1%, and ergothioneine by 32.7%. Furthermore, this invention exhibits enhanced in vitro antioxidant activity, with an IC50 value of only 38.5 μg / ml; and it increases the macrophage phagocytic index to 1.88. This invention achieves enhanced nutritional efficacy through the scientific formulation of raw materials, with each component playing a mutually supportive and complementary role. It features a scientifically sound formula, simple preparation method, low product cost, and good health benefits, aligning with the modern food development trend of "nutritious, highly active, and low-sugar." It is suitable for product forms such as ready-to-eat soups, solid beverages, and nutritional supplements. Attached Figure Description

[0024] Figure 1 A comparison chart of the phagocytic index of macrophages in each group. Detailed Implementation

[0025] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0026] It should be noted that, in the examples, the fresh Dendrobium officinale was purchased from Huoshan Wangmei Dendrobium Development Co., Ltd., the fresh and candied golden ear fungus was purchased from Anhui Fengyuan Pharmaceutical Co., Ltd., and the whole lotus seeds, Poria cocos slices and licorice slices were all purchased from Beijing Tongrentang Co., Ltd.

[0027] Example 1 After quick-freezing 20g of fresh Dendrobium officinale at -18℃ for 2 hours, remove the sheath and cut into sections (3-5cm). Add 20ml of purified water at 10℃ and break the cell walls at a low temperature of 4℃ (pressure 1000MPa) to obtain 40mL of Dendrobium officinale pulp.

[0028] Quickly rinse 30g of fresh golden ear fungus twice with 10℃ purified water, soak for 20 minutes, and cut into small pieces (about 2cm). Put the 30g golden ear fungus pieces and 8g of whole lotus seeds together, add 350ml of 10℃ purified water, and simmer in an electric slow cooker at 70℃ for 40 minutes. Then let it cool naturally to room temperature to obtain 310mL of golden ear fungus and whole lotus seed soup.

[0029] 10g of Poria cocos and 2g of Glycyrrhiza uralensis were placed together and deeply washed three times with purified water at 10℃. They were then placed in a 200mL extraction tank, and 50mL of purified water was added for the first extraction. The first extraction method was as follows: the temperature was raised to 40℃ and ultrasonic extraction was performed for 40 minutes. After centrifugation and filtration, 20mL of the first filtrate was obtained. The first extraction method was repeated, with 50mL of purified water added and the extraction time set for 20 minutes. After centrifugation and filtration, 30mL of the second filtrate was obtained. The first filtrate was added, and the mixture was mixed and allowed to cool naturally to room temperature to obtain 50mL of Poria cocos and Glycyrrhiza uralensis extract. Ultraviolet sterilization was used throughout the extraction process, with an ultraviolet wavelength of 254nm.

[0030] Mix 310mL of whole lotus seed and golden ear fungus soup, 40mL of dendrobium pulp, and 50mL of poria cocos and licorice extract to obtain 400mL of mixed soup. Add 8g of N-acetylneuraminic acid and 2g of erythritol, stir at 40-60℃ for 10min, sterilize using pulsed light (3 pulses / s, wavelength 500nm), aseptically fill, and rapidly cool to 5℃. Finished product packaging: 200mL per box.

[0031] Example 2 After quick-freezing 10g of fresh Dendrobium officinale at -18℃ for 2 hours, remove the sheath and cut into sections (3-5cm). Add 20ml of purified water at 10℃ and break the cell walls at a low temperature of 4℃ (pressure 1000MPa) to obtain 30mL of Dendrobium officinale pulp.

[0032] Quickly rinse 40g of fresh golden ear fungus twice with 10℃ purified water, soak for 20 minutes, and cut into small pieces (about 2cm). Put the 40g golden ear fungus pieces and 8g of whole lotus seeds together, add 350ml of 10℃ purified water, and simmer in an electric slow cooker at 70℃ for 40 minutes. Then let it cool naturally to room temperature to obtain 320mL of golden ear fungus and whole lotus seed soup.

[0033] 10g of Poria cocos and 2g of Glycyrrhiza uralensis were placed together and deeply washed three times with purified water at 10℃. They were then placed in a 200mL extraction tank, and 50mL of purified water was added for the first extraction. The first extraction method was as follows: the temperature was raised to 40℃ and ultrasonic extraction was performed for 40 minutes. After centrifugation and filtration, 20mL of the first filtrate was obtained. The first extraction method was repeated, with 50mL of purified water added and the extraction time set for 20 minutes. After centrifugation and filtration, 30mL of the second filtrate was obtained. The first filtrate was added, and the mixture was mixed and allowed to cool naturally to room temperature to obtain 50mL of Poria cocos and Glycyrrhiza uralensis extract. Ultraviolet sterilization was used throughout the extraction process, with an ultraviolet wavelength of 254nm.

[0034] Mix 320mL of whole lotus seed and golden ear fungus soup, 30mL of dendrobium pulp, and 50mL of poria cocos and licorice extract to obtain 400mL of mixed soup. Add 8g of N-acetylneuraminic acid and 2g of erythritol, stir at 40-60℃ for 10min, sterilize using pulsed light (3 pulses / s, wavelength 500nm), aseptically fill, and rapidly cool to 5℃. Finished product packaging: 200mL per box.

[0035] Example 3 After quick-freezing 30g of fresh Dendrobium officinale at -18℃ for 2 hours, remove the sheath and cut into sections (3-5cm). Add 20ml of 10℃ purified water and perform cell wall disruption at 4℃ (pressure 1000MPa) to obtain 50mL of Dendrobium officinale pulp.

[0036] Quickly rinse 20g of fresh golden ear fungus twice with 10℃ purified water, soak for 20 minutes, and cut into small pieces (about 2cm). Put the 20g golden ear fungus pieces and 8g of whole lotus seeds together, add 350ml of 10℃ purified water, and simmer in an electric slow cooker at 70℃ for 40 minutes. Then let it cool naturally to room temperature to obtain 300mL of golden ear fungus and whole lotus seed soup.

[0037] 10g of Poria cocos and 2g of Glycyrrhiza uralensis were placed together and deeply washed three times with purified water at 10℃. They were then placed in a 200mL extraction tank, and 50mL of purified water was added for the first extraction. The first extraction method was as follows: the temperature was raised to 40℃ and ultrasonic extraction was performed for 40 minutes. After centrifugation and filtration, 20mL of the first filtrate was obtained. The first extraction method was repeated, with 50mL of purified water added and the extraction time set for 20 minutes. After centrifugation and filtration, 30mL of the second filtrate was obtained. The first filtrate was added, and the mixture was mixed and allowed to cool naturally to room temperature to obtain 50mL of Poria cocos and Glycyrrhiza uralensis extract. Ultraviolet sterilization was used throughout the extraction process, with an ultraviolet wavelength of 254nm.

[0038] Mix 300mL of whole lotus seed and golden ear fungus soup, 50mL of dendrobium pulp, and 50mL of poria cocos and licorice extract to obtain 400mL of mixed soup. Add 8g of N-acetylneuraminic acid and 2g of erythritol, stir at 40-60℃ for 10min, sterilize using pulsed light (3 pulses / s, wavelength 500nm), aseptically fill, and rapidly cool to 5℃. Finished product packaging: 200mL per box.

[0039] Example 4 100g of fresh Dendrobium officinale was flash-frozen at -18℃ for 2 hours, then sheathed and cut into 3-5cm sections. 100ml of 10℃ purified water was added, and cell wall disruption was performed at 4℃ (1000MPa pressure) to obtain 200mL of Dendrobium officinale pulp. This pulp was sterilized using pulsed light (3 pulses / s, wavelength 500nm), aseptically filled, and then rapidly cooled to 5℃. Product specifications: 200mL per box.

[0040] Example 5 Wash 100g of fresh golden ear fungus twice quickly with 10℃ purified water, soak for 20 minutes, cut into small pieces (about 2cm), add 350ml of 10℃ purified water, and simmer in an electric slow cooker at 70℃ for 40 minutes. Allow to cool naturally to room temperature to obtain 200mL of golden ear fungus soup. Sterilize using pulsed light (3 pulses / s, wavelength 500nm), aseptically fill, and then rapidly cool to 5℃. Product specifications: 200mL per box.

[0041] Example 6 Combine 20g fresh Dendrobium officinale, 30g fresh auricularia auricula-judae, 8g whole lotus seeds, 10g Poria cocos, 2g licorice root, 8g N-acetylneuraminic acid, and 2g erythritol. Add 700ml of purified water at 10℃ and simmer at 100℃ for 40 minutes. Allow to cool naturally to room temperature to obtain 400mL of mixed liquid. Stir at 40-60℃ for 10 minutes, then sterilize using pulsed light (3 pulses / s, wavelength 500nm). Aseptically fill and rapidly cool to 5℃. Finished product packaging: 200mL per box.

[0042] Example 7 Wash 150g of candied golden ear fungus twice quickly with 10℃ purified water, soak for 20 minutes, cut into small pieces (about 2cm), add 350ml of 10℃ purified water, and simmer in an electric slow cooker at 70℃ for 40 minutes. Allow to cool naturally to room temperature to obtain 200mL of golden ear fungus soup. Sterilize using pulsed light (3 pulses / s, wavelength 500nm), aseptically fill, and then rapidly cool to 5℃. Product specifications: 200mL per box.

[0043] test 1. The retention rates of the active ingredients in Examples 1 and 6 were determined using HPLC. Take 10 mL of the products from Examples 1 and 6, respectively, and prepare three parallel samples for each product. Add 8 mL of 70% methanol aqueous solution as extraction solvent to each volumetric flask. Perform ultrasonic extraction (300 W power, 25°C temperature, 30 min). Filter through a 0.45 μm microporous membrane, discard approximately 1 mL of the initial filtrate, and place the subsequent filtrate into an autosampler sample vial. Install the specified chromatographic column (C18, 250 mm × 4.6 mm, 5 μm), and set the mobile phase ratio (acetonitrile: 0.1% phosphoric acid aqueous solution = 45:55), flow rate (1.0 mL / min), column temperature (30°C), and detection wavelength (265 nm). Start the system and equilibrate the column with the mobile phase for 30 minutes until the baseline is stable. Substitute the average peak area of ​​each test solution into the standard curve equation to calculate the retention rate of the test component in the solution. The test results are shown in the table below: ; The test results are shown in Table 1. The retention rates of active ingredients such as Dendrobium polysaccharide, Auricularia auricula-judae β-glucan, spermidine, and ergothioneine in Example 1 were all higher than those in Example 6. Example 1 improved the retention rate of active ingredients compared to Example 6, indicating that the process used in Example 1 can more effectively protect the effective active ingredients than the traditional decoction method.

[0044] 2. The in vitro antioxidant activity of Examples 1-6 was detected using the DPPH method. Take 100 μL of the finished products from Examples 1, 2, 3, 4, 5, and 6 respectively, mix them with 100 μL of DPPH solution, incubate at room temperature in the dark for 30 minutes, and measure the absorbance at 517 nm using a spectrophotometer. Calculate the sample concentration (IC50, unit μg / mL) required to scavenge 50% of DPPH free radicals. The test results are shown in Table 2 below: ; The test results are shown in Table 2. Example 1 has the lowest IC50 value, indicating that Example 1 has the strongest in vitro antioxidant activity.

[0045] 3. The macrophage phagocytic index of Examples 1, 4, and 5 was detected using the macrophage phagocytosis method for chicken red blood cells. Healthy BALB / c mice were randomly divided into four groups: a control group (n=8), an Example 1 group (n=8), an Example 4 group (n=8), and an Example 5 group (n=8). Each group of mice was injected intraperitoneally with 1 mL of 4% thioglycolate solution to stimulate macrophage recruitment and activation. The control group was then administered only purified water by gavage. The Example 1 group received the product of Example 1 by gavage, the Example 4 group received the product of Example 4 by gavage, and the Example 5 group received the product of Example 5 by gavage. Each administration was 2 mL once daily for 28 consecutive days. At the end of the experiment, each mouse was injected intraperitoneally with 1 mL of 1% chicken red blood cell suspension. After 60 minutes of activity, the mice were sacrificed. 2 mL of pre-cooled PBS was injected into the peritoneal cavity of each mouse, and the abdomen was gently massaged for several seconds. The peritoneal fluid was then aspirated using a pipette and placed in a centrifuge tube. One drop of peritoneal lavage fluid was placed on a glass slide, placed in a humidified chamber, and incubated at 37°C for 30 minutes. The slide was then removed, gently rinsed with physiological saline to remove non-adherent cells, and stained with Wright-Giemsa stain to make the macrophage nuclei appear blue, the cytoplasm pale blue, and the chicken erythrocytes pink or red for easy observation. One hundred macrophages were randomly observed under an oil immersion microscope. The total number of phagocytosed chicken erythrocytes was calculated and then divided by the number of macrophages that phagocytosed erythrocytes; this is the phagocytic index, which reflects the average phagocytic capacity of each active macrophage. The test results are shown in Table 3 below. ; Test results are as follows Figure 1 As shown, the macrophage phagocytic index of the Example 1 group was significantly higher than that of the blank group, Example 4 group, and Example 5 group, reflecting that the product of Example 1 group had the strongest immune enhancement function.

[0046] 4. The total sugar content of Examples 1 and 7 was determined using the phenol-sulfuric acid method. Take 1 mL of the product from Example 1 and Example 7 respectively and add it to a test tube. Add 1 mL of 6% phenol solution to each test tube, vortex to mix, and then quickly add 5 mL of concentrated sulfuric acid vertically to each test tube, immediately vortexing to mix. After the reaction solution has stood at room temperature for 30 minutes, measure the absorbance at 490 nm using a spectrophotometer. Substitute the measured absorbance values ​​of Example 1 and Example 7 into the regression equation of the standard curve to calculate the total sugar content in 1 mL of the product: ; The test results are shown in Table 4. The total sugar content of Example 1 was significantly reduced compared to Example 7, indicating that the process used in Example 1 is more effective at reducing sugar content than the traditional sugar-preserving method.

[0047] The foregoing has described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the scope of the invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0048] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A nutritious soup containing Dendrobium nobile and golden fungus, characterized in that, It is composed of the following raw materials in parts by weight: 1-35 parts fresh Dendrobium officinale, 5-50 parts fresh auricularia auricula-judae, 1-12 parts whole lotus seeds, 1-15 parts Poria cocos, 1-5 parts licorice, 1-10 parts N-acetylneuraminic acid, and 1-5 parts erythritol.

2. A method for preparing a nutritious soup containing Dendrobium nobile as described in claim 1, characterized in that, Includes the following steps: Step S1: Quick-freeze fresh Dendrobium officinale at -20 to -15℃ for 2-3 hours, remove the sheath and cut into segments 3-5cm in length, and break the cell wall at 2-4℃ to obtain Dendrobium officinale pulp. Step S2: Use golden ear fungus, quickly wash it 2-3 times with 5-10℃ purified water, soak it for 20-30 minutes, cut it into small pieces, add whole lotus seeds, add 5-10℃ purified water to cover the ingredients, cook in an electric stew for 40-60 minutes, and then let it cool naturally to room temperature to obtain golden ear fungus and whole lotus seed soup. Step S3: Wash Poria cocos and licorice root deeply with purified water at 5-10℃ 3-4 times, add purified water, and perform the first extraction. The method for the first extraction is as follows: heat to 40-50℃ in a sealed environment, sonicate for 40-50 minutes, centrifuge and filter to obtain the first filtrate. Repeat the first extraction method, centrifuge and filter to obtain the second filtrate, add the first filtrate, mix, and cool naturally to room temperature to obtain Poria cocos and licorice root extract. Step S4: Mix the whole lotus seed soup of golden ear fungus, dendrobium pulp and poria and licorice extract, add N-acetylneuraminic acid and erythritol, stir at 40-60℃ for 10-20 minutes, sterilize and aseptically fill.

3. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S1, the fresh Dendrobium officinale is made from the stems of Dendrobium huoshanense that are 2-4 years old.

4. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S1, the pressure for breaking the cell walls of fresh Dendrobium officinale is 800-1000 MPa.

5. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S3, ultraviolet sterilization is performed throughout the extraction process, with an ultraviolet wavelength of 254-257nm.

6. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S2, fresh golden ear fungus is used.

7. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S2, the electric stewing temperature is 60-70℃.

8. The method for preparing a nutritious soup containing Dendrobium nobile and auricularia auricula-judae according to claim 2, characterized in that, In step S4, pulsed light sterilization is used with a frequency of 3-5 pulses / s and a wavelength of 300-500nm.

9. The nutritional soup containing Dendrobium nobile and golden ear fungus as described in claim 1 is used in the preparation of health care products.

10. The application according to claim 9, characterized in that, The health and wellness products include ready-to-eat soups, solid beverages, nutritional supplements, and other product forms.

Images