Rhizoma curcumae longae and radix astragali composition as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of plant beverage processing, and particularly relates to a turmeric and astragalus membranaceus composition and a preparation method thereof. The turmeric and astragalus membranaceus composition is prepared from the following raw materials in parts by weight: 0.01 to 1 part of turmeric, 0.1 to 2 parts of astragalus membranaceus, 0.1 to 2 parts of soybean protein peptide, 0.1 to 5 parts of sweet-scented osmanthus, 0.1 to 5 parts of lemon concentrated juice, 0.1 to 5 parts of momordica grosvenori concentrated juice, 0 to 1 part of sodium bicarbonate and 800 to 1200 parts of water. According to the turmeric and astragalus composition and the preparation method thereof disclosed by the invention, a turmeric and astragalus composition beverage which is rich in nutrition, compounded in multiple targets, mellow in taste, fresh and cool, suitable for long-time low-cost health maintenance, capable of lightly tonifying without causing internal heat and good in stability can be obtained.

Description

[0001] This invention is a later application of patent application number 202511575156.7. Technical Field

[0002] This invention belongs to the field of plant beverage processing technology, specifically relating to a turmeric and astragalus composition, its preparation method, and its application. Background Technology

[0003] With the increasing awareness of health, personalized and functional health needs are constantly being explored and realized through daily beverages. In the trend of choosing health foods, natural herbal drinks are highly favored due to their natural origin, green safety, and rich nutrition. Among them, products that integrate traditional Chinese medicine theory and ingredients that are both food and medicine are particularly popular.

[0004] Analysis of pain points of existing products: The market already has some energy supplements, nutrient supplements, and astragalus herbal drinks suitable for energy recovery and health enhancement, as detailed below: (1) Energy drinks for energizing and combating fatigue, sports drinks for replenishing electrolytes after exercise, and vitamin drinks for daily vitamin supplementation. The core ingredients of energy drinks are taurine and caffeine derived from plants. The unique flavor of taurine makes its target audience mostly male, and its product design style is also more masculine. At the same time, the combination of taurine and caffeine is mostly to provide energy by accelerating the body's metabolism in the short term. Drinking a lot in a short period of time will increase the burden on the heart and metabolism, which is not good for health. Electrolyte drinks are mainly composed of electrolytes and vitamins, and most of them contain white sugar, artificial sweeteners, food additives, etc., which do not meet the modern consumer preference for natural ingredients. Vitamin drinks are too simple in terms of health empowerment and lack innovation. In short, the above three types of products have simple functional ingredients and simple composition, with a lot of white sugar, artificial sweeteners and food additives. They lack the guidance of traditional Chinese medicine theory with a holistic view and modern pharmacological research with multiple targets, and are difficult to meet comprehensive and diverse health needs.

[0005] (2) Most commercially available herbal products are Astragalus-based beverages, which are often paired with herbs such as ginseng and codonopsis, traditional fruits such as apples and red dates, or flowers such as roses. Pure herbal products tend to have a strong medicinal taste, which is a choice between taste and health. Traditional ingredients such as apple and astragalus water often contain apple concentrate, which is often high in sugar and does not conform to the current trend of zero sugar. Some products even add sugar substitutes such as erythritol to adjust the sweetness and enrich the taste, claiming zero sugar. However, the rise of sugar substitutes has not yet been scientifically verified to show their long-term health benefits, and some consumers have certain physical reactions to sugar substitute foods. Therefore, the addition of sugar substitutes does not conform to the true trend of health development.

[0006] (3) The diversity of ingredients is also insufficient. Most Astragalus herbal beverages use ingredients such as ginseng, codonopsis, red dates, goji berries, and longan, which are mostly nourishing medicinal and edible ingredients. They do not take into account the traditional Chinese medicine characteristics of the medicinal materials and ingredients themselves. The excessive amount of nourishing ingredients may cause some consumers who are weak and cannot tolerate tonics to experience heatiness after drinking too much. In today's fast-paced society and living environment, many consumers have a cold spleen and stomach and are weak and cannot tolerate tonics. Overly nourishing beverages are not suitable for the needs of modern consumers to drink freely and replenish water.

[0007] For example, Chinese patent CN103689734A provides a health beverage made from osmanthus flowers and its preparation method. The weight ratio of its raw material components is as follows: 30-40 parts fresh osmanthus flowers, 20-30 parts green plum blossoms, 5-10 parts herbal health liquid, 30-40 parts fresh winter melon peel, and 4-6 parts osmanthus honey. This health beverage is made entirely from pure natural raw materials and contains no chemical additives. Long-term consumption of this osmanthus health beverage can enhance immune function, remove dampness, soothe the liver, and enhance appetite. It has no toxic side effects and can promote longevity.

[0008] For example, Chinese patent CN106900929A provides a traditional Chinese medicine slimming tea, composed of the following ingredients in parts by weight: 8-10 parts Polygonum cuspidatum, 5-8 parts Curcuma longa, 3-5 parts Lonicera japonica, 1-3 parts Osmanthus fragrans, 1-3 parts Rosa rugosa, 3-5 parts Astragalus membranaceus, 3-5 parts Trichosanthes kirilowii, 3-7 parts Jujube, 1-5 parts Lycium barbarum, 1-3 parts Angelica sinensis, 1-3 parts Ligusticum chuanxiong, 1-3 parts Citrus reticulata peel, 1-3 parts Prickly pear cactus, and 1-3 parts Glycyrrhiza uralensis. This traditional Chinese medicine slimming tea can invigorate blood circulation, dilate coronary arteries, increase blood flow, and lower blood lipids; it also soothes the liver and gallbladder, promoting the excretion of bile acids and cholesterol; long-term consumption can clear the liver, relieve chest congestion and phlegm, promote bowel movements, and reduce weight and lipids.

[0009] Therefore, developing a turmeric and astragalus combination preparation formula and process to overcome the above-mentioned defects is of great significance for improving product quality, increasing production efficiency, and meeting the market demand for high-quality health drinks. Summary of the Invention

[0010] Addressing the shortcomings of existing technologies, this invention aims to provide a turmeric and astragalus composition and its preparation method. The formulation provided by this invention cleverly integrates traditional Chinese medicine with modern nutritional components, forming a multifunctional health conditioning solution. Turmeric (promoting blood circulation and anti-inflammation), astragalus (tonifying qi and boosting immunity), and osmanthus (regulating qi and resolving phlegm) inherit the traditional Chinese medicine concept of "combining tonification and purgation," respectively exerting anti-inflammatory, antioxidant, immune-enhancing, and nerve-soothing effects. Soy protein peptides provide easily absorbed soy protein, promoting metabolic repair. Lemon concentrate, rich in vitamin C and polyphenols, synergistically enhances the bioavailability of curcumin. Monk fruit concentrate replaces refined sugar with zero-calorie natural sweetness, meeting the needs of blood sugar control. Sodium bicarbonate regulates acid-base balance and optimizes taste. The components work synergistically to achieve a dual pathway of anti-inflammatory-immune enhancement and energy replenishment-metabolic regulation, suitable for people with chronic inflammation, low immunity, and those controlling blood sugar. However, caution should be exercised regarding contraindications for pregnant women and patients with gastric ulcers. This formula combines traditional pharmacological logic with modern scientific validation of its components, demonstrating the innovative application of the concept of food and medicine sharing the same origin in contemporary health products.

[0011] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a turmeric and astragalus composition, which, by weight, consists of the following raw materials: 0.01-1 parts turmeric, 0.1-2 parts astragalus, 0.1-2 parts soybean protein peptide, 0.1-5 parts osmanthus, 0.1-5 parts lemon concentrate, 0.1-5 parts monk fruit concentrate, 0-1 parts sodium bicarbonate, and 800-1200 parts water.

[0012] Preferably, the turmeric and astragalus composition comprises, by weight, the following raw materials: 0.035-0.04 parts turmeric, 0.5-2 parts astragalus, 0.5-2 parts soybean protein peptide, 2-5 parts osmanthus, 0.4-2 parts lemon concentrate, 0.9-2 parts monk fruit concentrate, 0.25-1 parts sodium bicarbonate, and 1000-1200 parts water.

[0013] Preferably, the mass ratio of turmeric, astragalus and osmanthus is 0.03-0.05:0.5-0.8:2-3, and more preferably 0.4:5:25.

[0014] More preferably, the turmeric and astragalus composition comprises, by weight, the following raw materials: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 0.4 parts lemon concentrate, 0.9 parts monk fruit concentrate, 0.25 parts sodium bicarbonate, and 1000 parts water.

[0015] Preferably, the soybean protein peptide is one of soybean protein peptide, wheat protein peptide, pea protein peptide or corn protein peptide, and more preferably soybean protein peptide.

[0016] Secondly, the present invention also provides a method for preparing the above-mentioned turmeric and astragalus composition, comprising the following steps: Mix the above ingredients thoroughly to obtain the final product.

[0017] Thirdly, the present invention also provides the application of the above-mentioned turmeric and astragalus composition in the preparation of plant-based beverages.

[0018] Preferably, the plant-based beverage is woody water or sparkling water.

[0019] Fourthly, the present invention also provides a turmeric and astragalus water, which is prepared from the above-mentioned turmeric and astragalus composition.

[0020] Preferably, the preparation method of the turmeric and astragalus water includes the following steps: ① Ingredient weighing: Weigh out Astragalus membranaceus, Osmanthus fragrans, sodium bicarbonate and 1 / 4 of the volume of water according to the weight proportions; ② Extraction: Soak all the raw materials from step ① and extract them; ③ Filtration and centrifugation: The extract obtained in step ② is filtered twice; cooled to a settling tank via a cold plate; the extract is then filtered a third time; after centrifugation, it is transferred to a buffer tank. ④ Mixing and blending: Add water to the supernatant after filtration and centrifugation in step ③ for a four-fold dilution, and then add turmeric, plant protein peptides, lemon concentrate, and monk fruit concentrate to obtain the turmeric and astragalus composition. ⑤ Filling: The turmeric and astragalus composition obtained in step ④ is filtered and sterilized, and then aseptically filled.

[0021] Preferably, the extraction time in step ② is 20-30 min; more preferably 20 min.

[0022] Preferably, the extraction temperature in step ② is 85-95℃, and more preferably 90-95℃.

[0023] Preferably, the mesh size of the two filtrations in step ③ is 400-500 mesh, using a 1μm filter bag, more preferably 500 mesh; the cooling is reduced to <15℃; and the third filtration is a 0.22μm filtration.

[0024] Preferably, the sterilization in step ⑤ is performed using UHT instantaneous high-temperature sterilization or moist heat sterilization.

[0025] Fifthly, the present invention also provides a turmeric and astragalus sparkling water, which is prepared from the above-mentioned turmeric and astragalus composition.

[0026] Preferably, the preparation method of the turmeric and astragalus sparkling water includes the following steps: (1) Ingredient weighing: Accurately weigh the astragalus, osmanthus and water according to the weight proportions; (2) Extraction: Soak all the raw materials from step (1) and extract them; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered twice, cooled, filtered a third time, and centrifuged. (4) Mixing and blending: Add turmeric, soybean protein peptide, lemon concentrate and monk fruit concentrate, and water to the supernatant after filtration and centrifugation in step (3) to obtain the turmeric and astragalus composition. (5) Filling: After filtering the turmeric and astragalus composition obtained in step (4), sterilize it and then fill it aseptically. Carbon dioxide is flushed in during the filling process to obtain turmeric and astragalus sparkling water.

[0027] Preferably, the extraction time in step (2) is 20-30 min; more preferably 20 min.

[0028] Preferably, the extraction temperature in step (2) is 85-95℃, and more preferably 90-95℃.

[0029] Preferably, in step (3), the first filtration is 200 mesh and the second is 500 mesh, using a 1μm filter bag; the cooling is reduced to <15℃; and the third filtration is a 0.22μm filtration.

[0030] Preferably, the sterilization in step (5) is performed by UHT instantaneous high-temperature sterilization or moist heat sterilization.

[0031] Preferably, the amount of carbon dioxide introduced in step (5) is twice the gas capacity, according to the People's Republic of China National Standard GB / T 10792-2008.

[0032] Compared with the prior art, the present invention has the following beneficial effects: (1) This invention combines the concept of holistic regulation in Traditional Chinese Medicine, supplementing the body's vital energy by adding traditional food-medicine homologous ingredients. Simultaneously, the traditional herbal ingredients are rich in various active components, and modern pharmacological studies have shown that they have multi-target and multi-stage immune-enhancing effects. The addition of natural sweeteners weakens the medicinal taste of traditional herbs, achieving multi-target compounding to comprehensively protect health and meet diverse needs. Furthermore, the addition of herbal plant ingredients can achieve long-term health empowerment, not merely satisfying short-term energy needs, but providing holistic regulation and comprehensive long-term health protection. It is highly suitable for the sub-healthy population arising from the fast-paced social pressures of modern times, addressing their long-term, low-cost health needs. This invention achieves multi-target, long-term immune regulation, focusing on "scientific endorsement + scenario innovation," filling market gaps, and propelling functional beverages from "concept marketing" to a new stage of "scientific precision," possessing significant economic and social benefits.

[0033] (2) This invention is based on the holistic view of traditional Chinese medicine and modern nutrition, and scientifically evaluates and adjusts the proportions of the raw materials used in the product. Turmeric: In traditional Chinese medicine, it enters the liver and spleen meridians, and has the effects of promoting blood circulation, regulating qi, and relieving pain, especially good at resolving qi stagnation and blood stasis. The Compendium of Materia Medica states that it "treats abdominal masses, breaks up blood stasis and lowers qi", and when combined with astragalus, it can form a balance of "promoting blood circulation without consuming qi". Astragalus: Enters the lung and spleen meridians, and has the effects of tonifying qi, raising yang, consolidating the exterior and promoting diuresis, targeting metabolic stagnation caused by qi deficiency. Modern research has confirmed that astragalus polysaccharides regulate energy metabolism by activating the AMPK pathway, which is highly consistent with the traditional Chinese medicine theory of "tonifying qi and strengthening the spleen". Osmanthus: Soothes the liver and regulates qi, resolves phlegm and disperses blood stasis, harmonizes the "tonifying and unblocking" rhythm of turmeric and astragalus, and improves indigestion caused by qi stagnation. By analyzing the common physical needs of modern sub-healthy populations, we have developed targeted and personalized ingredient ratios, greatly expanding the product's applicability and aiming to provide effective health support for most people. By adding monk fruit concentrate to enhance the sweet taste, we refuse to use sucrose or various sugar substitutes, highlighting that the product is 0 sugar, 0 calories, 0 fat, 0 preservatives, and 0 colorings.

[0034] (3) In terms of process innovation, this invention adjusts the order of sodium bicarbonate addition, changing the addition time from the post-extraction blending stage to the pre-extraction stage. This process adjustment of the addition order accurately and effectively improves the extraction efficiency of polyphenols in the product; at the same time, it effectively regulates the pH value of the beverage, prevents browning caused by polyphenol oxidation, maintains the bright color of the tea soup, and on this basis, reduces the bitterness in the herbal extract.

[0035] (4) The turmeric and astragalus composition prepared by the method described in this invention also has good effects in the preparation of anti-inflammatory drugs. Attached Figure Description

[0036] Figure 1 For comparison of the oral sensory evaluation results in Application Examples 1-3; Figure 2 The results of the oral assessment are shown in Example 1-7. Figure 3 The inhibitory effect of each group on IL-6 gene expression is shown in the figure (** represents p<0.01, **** represents p<0.0001, ## represents p<0.01, and ### represents p<0.001). Figure 4 The inhibitory effect of each group on IL-1β gene expression (* represents p<0.05, *** represents p<0.001, # represents p<0.05); Figure 5 The inhibitory effect of each group on TNF-α gene expression is shown in the figure (** represents p<0.01, *** represents p<0.001, **** represents p<0.0001, # represents p<0.05). Detailed Implementation

[0037] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. 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. Unless otherwise specified, the materials and reagents used are commercially available.

[0038] The soybean protein peptides used contain at least alanine, arginine, aspartic acid, glutamic acid, and glycine, and the total amino acid content is greater than or equal to 80g / 100g.

[0039] Example 1: A turmeric and astragalus composition It is composed of the following ingredients: 0.01 parts turmeric, 0.1 parts astragalus, 0.1 parts soybean protein peptide, 0.1 parts osmanthus, 0.1 parts lemon concentrate, 0.1 parts monk fruit concentrate, 0.1 parts sodium bicarbonate and 800 parts water.

[0040] Example 2: A turmeric and astragalus composition It is composed of the following ingredients: 0.035 parts turmeric, 2 parts astragalus, 2 parts soybean protein peptide, 5 parts osmanthus, 2 parts lemon concentrated juice, 2 parts monk fruit concentrated juice, 1 part sodium bicarbonate and 1200 parts water. Example 3: A turmeric and astragalus composition It is composed of the following ingredients: 1 part turmeric, 1 part astragalus, 0.5 parts soybean protein peptide, 2 parts osmanthus, 0.5 parts lemon concentrate, 0.6 parts monk fruit concentrate, 0.5 parts sodium bicarbonate and 1000 parts water.

[0041] Example 4: A turmeric and astragalus composition It is composed of the following ingredients: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 0.4 parts lemon concentrate, 0.9 parts monk fruit concentrate, 0.25 parts sodium bicarbonate and 1000 parts water.

[0042] The composition is obtained by mixing the raw materials in Examples 1-4 according to the specified ratio.

[0043] Application Examples 1-4 The compositions of Examples 1-4 above were prepared according to the following method: ① Ingredient weighing: Weigh out Astragalus membranaceus, Osmanthus fragrans, sodium bicarbonate and 1 / 4 of the volume of water according to the weight proportions; ② Extraction: Soak all the raw materials in step ① in water at 95℃ in a sealed container for 20 minutes; ③ Filtration and centrifugation: The extract obtained in step ② is filtered through a 500-mesh, 1μm filter bag; cooled to <15℃ by a cold plate and transferred to a settling tank; the extract is then filtered again through a 0.22μm filter; after centrifugation to remove residue, it is transferred to a buffer tank. ④ Mixing and blending: Add water (diluted four times), turmeric, soybean protein peptides, lemon concentrate and monk fruit concentrate to the supernatant after filtration and centrifugation in step ③ to obtain turmeric and astragalus water; ⑤ Filling: After terminal filtration, the turmeric and astragalus water obtained in step ④ is sterilized by UHT instantaneous high temperature, and then aseptically filled to obtain the corresponding application examples 1-4.

[0044] Example 5: A turmeric and astragalus composition It is composed of the following ingredients: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 0.4 parts lemon concentrate, 0.9 parts monk fruit concentrate, 0 parts sodium bicarbonate, and 1000 parts water.

[0045] Example 6: A turmeric and astragalus composition It is composed of the following ingredients: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 3 parts lemon concentrated juice, 3 parts monk fruit concentrated juice, 0 parts sodium bicarbonate and 1000 parts water.

[0046] Example 7: A turmeric and astragalus composition It is composed of the following ingredients: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 5 parts lemon concentrated juice, 5 parts monk fruit concentrated juice, 0 parts sodium bicarbonate and 1000 parts water.

[0047] The composition is obtained by mixing the raw materials in Examples 5-7 according to the specified ratio.

[0048] Application Example 5-7 The compositions of Examples 5-7 above were prepared according to the following method: (1) Ingredient weighing: Accurately weigh out the astragalus, osmanthus and appropriate amount of water according to the weight proportions; (2) Extraction: Soak all the raw materials in step (1) in water at 95°C in a sealed container and let stand for 20 minutes for extraction. (3) Filtration and centrifugation: The extract obtained in step (2) is filtered twice, once with a 200 mesh and once with a 500 mesh; cooled to <15°C by a cold plate and transferred to a settling tank; the extract is then filtered again with a 0.22 μm filter; after being centrifuged to remove residue, it is transferred to a buffer tank. (4) Mixing and blending: Add turmeric, soybean protein peptide, lemon concentrate and monk fruit concentrate, and an appropriate amount of water to the supernatant after filtration and centrifugation in step (3) to obtain turmeric and astragalus water. (5) Filling: After terminal filtration, the turmeric and astragalus water obtained in step (4) is sterilized by UHT instantaneous high temperature, and then aseptically filled. During the filling process, carbon dioxide (20℃) with a gas capacity of 2 times is added according to the national standard of the People's Republic of China GB / T 10792-2008 to obtain turmeric and astragalus sparkling water.

[0049] Comparative Application Example 1 The difference from Application Example 4 is that the mass ratio of turmeric, astragalus, and osmanthus was changed to 1:1:1, namely: 0.6 parts turmeric, 0.6 parts astragalus, 0.6 parts soybean protein peptide, 0.6 parts osmanthus, 0.4 parts lemon concentrate, 0.9 parts monk fruit concentrate, 0.25 parts sodium bicarbonate, and 1000 parts water. Everything else is the same as in Example 4.

[0050] Comparative Application Example 2 The difference from Application Example 4 is that Astragalus membranaceus is replaced with Codonopsis pilosula, otherwise it is the same as Example 4.

[0051] Comparative Application Example 3 Unlike Application Example 4, the preparation method is different: sodium bicarbonate is added during the mixing and preparation in step ④, as follows: ① Ingredient weighing: Weigh out the astragalus, osmanthus and water according to the specified weight proportions; ② Extraction: Soak all the raw materials in step ① in water at 95℃ in a sealed container for 20 minutes; ③ Filtration and centrifugation: The extract obtained in step ② is filtered through 500 mesh, 500 mesh, and 1μm filter bags; cooled to <15℃ by a cold plate and transferred to a settling tank; the extract is filtered again through a 0.22μm filter; after the residue is discharged by centrifugation, it is transferred to a buffer tank. ④ Mixing and blending: Add water, turmeric, soybean protein peptides, sodium bicarbonate, lemon concentrate and monk fruit concentrate to the supernatant after filtration and centrifugation in step ③ to obtain the turmeric and astragalus composition. ⑤ Filling: After terminal filtration, the turmeric and astragalus composition obtained in step ④ is sterilized by UHT instantaneous high temperature, and then aseptically filled.

[0052] Effect Experiment Sensory evaluation was conducted according to the standards shown in Table 1 below.

[0053] Table 1 Taste Evaluation Criteria

[0054] The following taste evaluation experiment used 95 volunteers: 50 males and 45 females, aged 18-46; the same group of volunteers was used.

[0055] 1. Screening of extraction conditions (1) Determination of different extraction times Astragalus and osmanthus were accurately weighed according to their weight proportions and extracted at 95℃ for 20 min, 30 min, and 50 min, respectively. Under the same extraction temperature, volunteers observed and tasted the color and taste of the extracts of astragalus and osmanthus under different extraction time conditions to obtain the optimal extraction time, as shown in Tables 2 and 3.

[0056] (2) Determination of different extraction temperatures Astragalus and osmanthus were accurately weighed according to their respective weight proportions and extracted at 50℃, 85℃, 90℃, and 95℃ for 20 minutes. Under the condition of the same extraction time, volunteers observed and tasted the color and taste of the extracts of astragalus and osmanthus under different extraction temperatures and scored them. The total score was 10 points, and the average score was taken to obtain the optimal extraction temperature, as shown in Tables 4 and 5.

[0057] (3) Experimental results Table 2. Single-factor investigation of Astragalus extraction time

[0058] At the same extraction temperature, the extraction time for Astragalus membranaceus ranges from 20 to 30 minutes.

[0059] Table 3. Single-factor analysis of osmanthus extraction time

[0060] At the same extraction temperature, the extraction time for osmanthus flowers ranges from 20 to 30 minutes.

[0061] Table 4. Single-factor investigation of Astragalus extraction temperature

[0062] Under the same extraction time, the extraction temperature range of Astragalus membranaceus is 85℃-95℃.

[0063] Table 5. Single-factor investigation of osmanthus extraction temperature

[0064] Under the same extraction time, the extraction temperature range for osmanthus is 90℃-95℃.

[0065] Based on the results of the single-factor experiment, the extraction time of Astragalus membranaceus and Osmanthus membranaceus extracts ranged from 20 min to 30 min, and the extraction temperature ranged from 90 to 95 ℃. Volunteers observed and tasted the Astragalus membranaceus and Osmanthus membranaceus extracts within this range and gave an overall taste score of 10 points. The average score was taken. The results are shown in Tables 6 and 7.

[0066] Table 6. Optimal Extraction Conditions for Astragalus membranaceus

[0067] Table 7. Optimal Extraction Conditions for Osmanthus Fragrance

[0068] From Tables 6 and 7, it can be seen that the optimal extraction time and temperature for Astragalus membranaceus in turmeric and Astragalus membranaceus water are 90-95℃ and 20min, respectively, while the optimal extraction time and temperature for Osmanthus membranaceus water are 95℃ and 20min, respectively.

[0069] 2. Determination of the sodium bicarbonate addition stage The color, taste, and flavor of the turmeric and astragalus water prepared in Application Example 4 and Comparative Application Example 3 were examined. Volunteers tasted and observed the samples, and the results are shown in Table 8.

[0070] Table 8. Single-factor investigation during the sodium bicarbonate addition stage.

[0071] The results showed that when sodium bicarbonate was added during extraction (i.e., application example 4), the taste was rich and layered, and the aroma, sweetness, astringency, smoothness, intensity, aftertaste, duration of aftertaste and quality indicators were more acceptable to the general public, and the overall taste was more likely to be liked by most people.

[0072] 3. Taste evaluation of turmeric and astragalus water and turmeric and astragalus sparkling water According to GBT 41408—2022 "General Guidelines for Controlled Area Consumer Preference Testing in Sensory Analysis Methodology", taste evaluations were conducted on comparative application examples 1-3 and 1-7, and the average score was taken.

[0073] The results obtained are as follows Figure 1 and Figure 2 As shown.

[0074] 4. Stability assessment Application Example 4 was subjected to different standing times under freezing (-10-0℃), refrigeration (0-5℃), room temperature (25℃), heat preservation (37℃), and high temperature (55℃) conditions. The pH (GB 5009.237-2016), solid content (GB / T 12143-2008 version 4 Determination of soluble solids in beverages (refractometer method)), microbial count (total colony count: GB4789.2-2022 version; GB 4789.3-2016 version; molds and yeasts: GB 4789.15-2016 version), product state, and taste were measured. The results are shown in Table 9 below, indicating that the product has high stability.

[0075] Table 9 Product Stability Assessment

[0076] 5. Anti-inflammatory effect experiment (1) Experimental materials Cell line: Mouse mononuclear macrophage leukemia cells RAW 264.7, purchased from Haixing Biotechnology, catalog number TCM-C766-UD.

[0077] Reagents: The turmeric and astragalus water prepared according to Application Example 4, Application Example 7 and Comparative Application Example 2 were concentrated to 1 / 20 of their original volume (to obtain the corresponding concentrated solutions). Trizol Reagent was purchased from Thermo Fisher Scientific, catalog number: 1559018CN; TranScript one-step gDNA removal and first-strand cDNA synthesis kit was purchased from Beijing TransGen Biotech Co., Ltd., catalog number: AT311-04; TB Green® Premix Ex Taq™ (Tli RNaseH Plus) was purchased from Takara, catalog number: A041905; BeyoPure™ Ultrapure Water (DNase / RNase-Free, Sterile) was purchased from Beyotime Biotechnology Co., Ltd., catalog number: ST876; reaction primers were synthesized by Beijing Nuosai Genomics Research Center Co., Ltd.; LPS was purchased from Sigma-Aldrich, catalog number: L2880.

[0078] Instruments: Biosafety cabinet (Qingdao Juchuang Environmental Protection Group Co., Ltd., China, BHC-1000A2); CO2 incubator (Puerch Co., Ltd., Japan, MCO-170AICUVDL-PC); Mini high-speed refrigerated centrifuge (Eppendorf GmbH, Germany, 5418R); PCR instrument (Bio-Ray Biotech Co., Ltd., Singapore, Model: T100 ThermalCycler); qPCR instrument (Bio-Ray Biotech Co., Ltd., Singapore, Model: CFX Connect OpticsModule).

[0079] (2) Experimental steps RAW264.7 cells in good growth condition were collected and divided into control group, model group, group receiving concentrated solution (Example 4), group receiving concentrated solution (Example 7), and control group receiving concentrated solution (Example 2). Each group received 5 × 10⁻⁶ cells. 5Cells were seeded in 6-well plates and allowed to adhere overnight. The following groups were then cultured in different media: control group (containing fresh medium), model group (containing fresh medium with 1 μg / mL LPS), application example 4 group (containing fresh medium with 5 μL of application example 4 concentrate and 1 μg / mL LPS), application example 7 group (containing fresh medium with 5 μL of application example 7 concentrate and 1 μg / mL LPS), and control application example 3 group (containing fresh medium with 5 μL of control application example 3 concentrate and 1 μg / mL LPS). All cells were cultured in a CO2 incubator for 24 h. Cell clusters were harvested, and RNA was extracted using Trizol. The RNA was reverse transcribed into cDNA and then subjected to qPCR to detect the expression of related inflammatory factors IL-6, IL-1β, and TNF-α genes.

[0080] (3) Experimental results like Figures 3-5 As shown, the concentrates prepared in Application Example 4, Application Example 7, and Comparative Application Example 2 all significantly inhibited the expression of LPS-induced inflammatory factors IL-6, IL-1β, and TNF-α genes. However, the inhibitory effect of the concentrate in Comparative Application Example 2 on IL-6 gene expression was significantly lower than that in Application Example 4 and Application Example 7; the inhibitory effect of the concentrate in Comparative Application Example 2 on IL-1β gene expression was significantly lower than that in Application Example 7; and the inhibitory effect of the concentrate in Comparative Application Example 2 on TNF-α gene expression was significantly lower than that in Application Example 4.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A turmeric and astragalus composition, characterized in that, By weight, it consists of the following ingredients: 0.01-1 parts turmeric, 0.1-2 parts astragalus, 0.1-2 parts soybean protein peptide, 0.1-5 parts osmanthus, 0.1-5 parts lemon concentrate, 0.1-5 parts monk fruit concentrate, 0-1 parts sodium bicarbonate, and 800-1200 parts water.

2. The turmeric and astragalus composition according to claim 1, characterized in that, The mass ratio of turmeric, astragalus, and osmanthus is 0.03-0.05:0.5-0.8:2-3.

3. The turmeric and astragalus composition according to claim 1, characterized in that, By weight, it consists of the following ingredients: 0.04 parts turmeric, 0.5 parts astragalus, 0.6 parts soybean protein peptide, 2.5 parts osmanthus, 0.4 parts lemon concentrate, 0.9 parts monk fruit concentrate, 0.25 parts sodium bicarbonate, and 1000 parts water.

4. The method for preparing the turmeric and astragalus composition according to any one of claims 1-3, characterized in that, Includes the following steps: Simply mix the components according to the specified ratio to obtain the final product.

5. The use of the turmeric and astragalus composition according to any one of claims 1-3 in the preparation of plant-based beverages.

6. The application according to claim 5, characterized in that, The plant-based beverage is woody water or sparkling water.

7. A turmeric and astragalus water, characterized in that, It is prepared from the turmeric and astragalus composition according to claim 1.

8. The turmeric and astragalus water according to claim 7, characterized in that, The preparation method includes the following steps: ① Ingredient weighing: Weigh out Astragalus membranaceus, Osmanthus fragrans, sodium bicarbonate and water according to the weight proportions; ② Extraction: Soak all the raw materials from step ① and extract them; ③ Filtration and centrifugation: Filter the extract obtained in step ② twice, cool it down, filter the extract a third time, and centrifuge it. ④ Mixing and blending: Add water, turmeric, plant protein peptides, lemon concentrate and monk fruit concentrate to the supernatant after filtration and centrifugation in step ③ to obtain the turmeric and astragalus composition. ⑤ Filling: The turmeric and astragalus composition obtained in step ④ is filtered and sterilized, and then aseptically filled.

9. A turmeric and astragalus sparkling water, characterized in that, It is prepared from the turmeric and astragalus composition according to claim 1.

10. The turmeric and astragalus sparkling water according to claim 9, characterized in that, The preparation method includes the following steps: (1) Ingredient weighing: Accurately weigh the astragalus, osmanthus and water according to the weight proportions; (2) Extraction: Soak all the raw materials from step (1) and extract them; (3) Filtration and centrifugation: Filter the extract obtained in step (2), cool it down, filter the extract again, and centrifuge it; (4) Mixing and blending: Add turmeric, soybean protein peptide, lemon concentrate and monk fruit concentrate, and water to the supernatant after filtration and centrifugation in step (3) to obtain the turmeric and astragalus composition. (5) Filling: After filtering the turmeric and astragalus composition obtained in step (4), sterilize it and then fill it aseptically. Carbon dioxide is flushed in during the filling process to obtain turmeric and astragalus sparkling water.

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