Warm tonifying type food health-care formula capable of replenishing qi to invigorate spleen and preparation method of warm tonifying type food health-care formula

Abstract

The invention discloses a warm tonifying type food health-care formula capable of replenishing qi to invigorate the spleen and a preparation method, the formula comprises tremella, lily, jujube juice, passion fruit juice, walnut kernels, mung beans and xylitol, and further comprises fructo-oligosaccharide, konjaku flour, phytosterol ester and a proper amount of purified water, and the processing method comprises the following steps: cleaning fresh tremella, adding the purified water, keeping for 1520 minutes, and filtering to obtain filtrate; the preparation method comprises the following steps: cleaning 20% of Chinese dates, heating the Chinese dates to 100 DEG C in purified water according to 15 times of the amount of the Chinese dates, and keeping for 60-80 minutes until the Chinese dates are boiled to be broken but not broken and have no sweet taste; crushing lily into particles and steaming; cooking the mung beans into porridge in purified water; crushing the walnut kernels into particles with the diameter of about 5mm; dissolving xylitol with 10 times of purified water; mixing the treated tremella, lily, walnut kernel and mung bean with the jujube juice, the passion fruit juice, the xylitol solution and the jujube juice, and adding purified water to adjust to be atherosclerotic; the steamed bun is palatable and delicious in taste, low in nutrition loss, quick to heat, convenient and quick to eat and convenient to carry, and can also be eaten cold.

Description

Technical Field

[0001] This invention relates to the field of fast food technology, specifically to a warm and nourishing food formula and preparation method that invigorates qi and strengthens the spleen. Background Technology

[0002] With the fast pace of life, instant health foods have gradually become an important choice for consumers due to their convenience and portability. Among them, warm and nourishing porridges that invigorate qi and strengthen the spleen are experiencing continuous market demand due to their suitability for the public's health needs. Currently, these porridges often use a simple mixture of traditional warm and nourishing ingredients such as white fungus, lily bulbs, jujubes, and mung beans, which presents the following technical problems: Firstly, the raw materials lack targeted pretreatment, resulting in low dissolution rates of polysaccharides and other active ingredients in the white fungus, a rough texture and poor digestibility of the mung beans, an astringent taste in the walnuts affecting the eating experience, and lily bulbs becoming mushy and losing their texture after steaming. The nutritional and taste advantages of the raw materials are not fully realized. Secondly, the preparation process for juice-type raw materials is too simple. Jujube juice is not clarified, leading to turbidity and sedimentation in the finished product. Passion fruit juice lacks color-protecting treatment, making it prone to browning during processing, affecting not only color but also the loss of vitamins and other nutrients. Thirdly, the sweetener xylitol is directly dissolved and used, resulting in unstable sweetness release during processing and storage, and crystallization due to temperature changes, affecting the texture of the finished product. Fourthly, the product is simply mixed and thickened before filling, without homogenization or degassing steps, resulting in an uneven texture. After standing, it is prone to stratification and water separation, and oxidation during storage can lead to nutrient deterioration. Therefore, designing a qi-tonifying and spleen-strengthening warming and nourishing food health formula and preparation method is essential. Summary of the Invention

[0003] The purpose of this invention is to provide a warm and nourishing food formula and preparation method that invigorates qi and strengthens the spleen, so as to solve the problems mentioned in the background art.

[0004] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a warm and nourishing food health formula for invigorating qi and strengthening the spleen, comprising tremella, lily bulb, jujube juice, passion fruit juice, walnut kernels, mung beans, xylitol, and purified water, and further comprising fructooligosaccharides, konjac powder, and phytosterol esters. The components, by mass percentage, are: tremella 25-35%, lily bulb 10-15%, jujube juice 8-12%, passion fruit juice 5-15%, walnut kernels 10-20%, mung beans 10-20%, xylitol 3-8%, fructooligosaccharides 1-3%, konjac powder 0.5-2%, phytosterol esters 0.2-1%, with purified water as the balance; the tremella is grown from the initial emergence to 8-10 days of growth. The fresh Gutian white fungus is free of mold and rot after the roots are removed; the jujubes are naturally air-dried Cangzhou golden silk jujubes with a moisture content controlled at 12-15%; the lilies are fresh Lanzhou lilies, free of browning and hollowness; the mung beans are Northeast Ming mung beans, with a grain size of 3.5-4.0mm, and free of insect damage.

[0005] Furthermore, the jujubes are made by naturally air-drying.

[0006] Furthermore, the silver ear fungus refers to fresh silver ear fungus that has grown for 8-10 days from the time it first sprouts.

[0007] Further, the specific steps are as follows: Step 1, raw material selection and cleaning; Step 2, raw material pretreatment; Step 3, preparation of jujube juice and passion fruit juice; Step 4, xylitol inclusion modification; Step 5, preliminary formulation of intermediate products; Step 6, low-temperature homogenization and vacuum degassing; Step 7, thickening and quality fixation; Step 8, pasteurization; Step 9, aseptic sealing and packaging; pure water with a conductivity of 10 S / cm is used as the processing water throughout each step.

[0008] Further, the specific steps for cleaning the raw materials in step one are as follows: 1) After removing the root of the white fungus, rinse it three times with running purified water and squeeze it dry until the moisture content is 40-45% for later use; 2) Soak the lily bulbs, jujubes, passion fruit, walnuts, and mung beans in purified water for 5 minutes, then rinse them twice. Dry the lily bulbs, walnuts, and mung beans until there is no free moisture on the surface. Drain the jujubes. Before peeling the passion fruit, wipe the surface of the peel with 75% edible alcohol; 3) Store the konjac powder, fructooligosaccharides, and phytosterol esters in a sterile, dry container and pass them through an 80-mesh sieve before use.

[0009] Further, the specific pretreatment of raw materials in step two is as follows: 1) Enzymatic hydrolysis of Tremella: Cut the cleaned Tremella into 1cm x 1cm pieces, add a compound enzyme solution of 0.2% pectinase and 0.15% cellulase by weight of Tremella, hydrolyze at 45-50℃ for 90-120 minutes, then raise the temperature to 95-100℃ to inactivate the enzyme for 10 minutes, filter to remove residue, and keep the hydrolyzed Tremella syrup for later use; 2) Micro-puffing of mung beans: Pre-dry the dried mung beans in a hot air drying oven at 60-65℃ for 30 minutes, then place them in a microwave device with a microwave power of 300-400W, micro-puffing time 2-3min, until the mung bean skin is slightly puffed up without cracking, then add 3 times the weight of purified water, refrigerate at 0-4℃ for 1-2h, and cook into mung bean porridge for later use; 3) Walnut kernel treatment: Crush the dried walnut kernels into 5mm particles, place them in an 80-85℃ baking oven for 20-25min, until the walnut kernels are fragrant and have no astringent taste, and cool to room temperature for later use; 4) Lily treatment: Crush the dried lily bulbs into 5mm particles, steam them with 100℃ purified water for 20-25min, and cool to room temperature for later use.

[0010] Further, the preparation of jujube juice and passion fruit juice in step three is as follows: 1) Jujube juice preparation: Take jujubes, add 15 times their weight of 100℃ purified water, keep the temperature constant for 60-80 minutes until the jujubes are cooked but not mushy and no sweetness is extracted, filter to obtain crude jujube juice, pass the crude jujube juice through a microfiltration membrane with a pore size of 0.22m, and clarify it under a pressure of 0.15-0.2MPa to obtain jujube juice for later use; 2) Passion fruit juice preparation: Peel the wiped passion fruit, scoop out the pulp and juice, add 0.05% of ascorbic acid and 0.03% of citric acid composite color-protecting agent by weight of passion fruit, stir evenly, and protect the color at 25-30℃ for 15 minutes, then pass through a 60-mesh sieve to remove the seed residue to obtain passion fruit juice for later use.

[0011] Furthermore, the xylitol inclusion modification in step four is as follows: xylitol is dissolved in 10 times its weight of purified water at 60-65℃ at a mass ratio of 1:2 to xylitol and β-cyclodextrin. Then, β-cyclodextrin is added, and the mixture is stirred at a constant temperature for 60-90 minutes at a stirring speed of 300 r / min. After the inclusion is completed, the mixture is placed in a refrigerator at 4℃ and allowed to stand for 24 hours to obtain a xylitol inclusion solution for later use.

[0012] Furthermore, the preliminary preparation of the intermediate products in step five is as follows: add the enzymatically hydrolyzed tremella syrup, steamed lily granules, roasted walnut kernel granules, and mung bean porridge to the mixing tank, then add jujube juice, passion fruit juice, and xylitol inclusion solution, followed by the addition of sieved fructooligosaccharides and phytosterol esters, stir and mix for 30 minutes at a stirring speed of 200 r / min to obtain the mixed base material.

[0013] Further, step six, low-temperature homogenization and vacuum degassing, specifically involves: feeding the mixed base material into a homogenizer and homogenizing it twice at a temperature of 40-45℃ and a homogenization pressure of 20-25MPa. After homogenization, the base material is fed into a vacuum degasser and degassed for 15-20 minutes at a vacuum of -0.08 to -0.09MPa and a temperature of 35-40℃ to obtain a homogenized and degassed base material. Steps seven to nine specifically involve: 1) Thickening and conditioning: adding superphosphate to the homogenized and degassed base material. 1) After sieving, stir the konjac powder until completely dissolved, add purified water to adjust to a porridge consistency, which is such that it does not separate after standing for 1 hour and can be poured into a flowing state; 2) Pasteurization: send the porridge base into the sterilization equipment and pasteurize it at a temperature of 85-90℃ for 20-25 minutes. After sterilization, quickly cool it to below 40℃; 3) Aseptic sealing packaging: in a Class 100 aseptic environment, pour the cooled porridge base into sterile glass bottles, immediately affix food-grade silicone sealing plugs and screw caps to complete the sealed packaging.

[0014] Compared with existing technologies, the beneficial effects achieved by this invention are as follows: a health-preserving food formula and preparation method for invigorating qi and strengthening the spleen, using purified water for raw material processing and production, ensuring the green and natural nature of the food from the source. Meanwhile, the added white fungus, lily bulbs, walnuts, and mung beans have the effects of invigorating the spleen and stomach, nourishing yin and moistening the lungs, reducing swelling and promoting qi circulation, and clearing heat and detoxifying. The flavor is harmonized using jujube juice, passion fruit juice, and xylitol, making the health-preserving porridge sweet and sour and delicious, increasing appetite, while also facilitating digestion, reducing stress and lipids, and alleviating constipation. It contains no preservatives, and the raw materials are green and natural. Long-term consumption can make the skin smooth, promote blood circulation and strengthen the body, greatly enhancing human immunity. No flavorings or sweeteners are added, so even people with high blood pressure, high cholesterol, or high blood sugar, and diabetics can drink it with peace of mind. The overall production process results in minimal nutrient loss, and it can be heated quickly or eaten cold, making it convenient, quick, and easy to carry. Attached Figure Description

[0015] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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.

[0017] Please see Figure 1The present invention provides a technical solution: Example 1: A health food formula for invigorating qi and strengthening the spleen, the components by mass percentage are: 30% white fungus, 12% lily bulb, 10% jujube juice, 8% passion fruit juice, 15% walnut kernels, 15% mung beans, 8% xylitol, 1% fructooligosaccharides, 0.5% konjac powder, 0.2% phytosterol esters, and the balance being purified water.

[0018] The specific steps for preparing the above formula are as follows: Raw material selection and cleaning: Select Gutian white fungus, Cangzhou golden silk jujubes, Lanzhou fresh lily bulbs, Northeast Ming mung beans, paper-shelled walnuts, and purple passion fruit that meet the standards. Remove the roots of the white fungus, rinse it, and squeeze it dry until the moisture content is 40%. Soak and rinse the lily bulbs, jujubes, passion fruit, walnuts, and mung beans, and then air-dry / drain them. Wipe the passion fruit peel with 75% edible alcohol. Konjac powder, fructooligosaccharides, and phytosterol esters are passed through an 80-mesh sieve for later use. Targeted pretreatment of raw materials: Cut the white fungus into 1cm x 1cm pieces, add 0.2% pectinase + 0.15% cellulase complex enzyme solution, enzymatically hydrolyze at 45℃ for 90min, inactivate the enzyme at 95℃ for 10min, and filter to obtain white fungus paste; pre-dry mung beans at 60℃ for 30min, microwave at 300W for 2min, add 3 times the amount of purified water, refrigerate at 0℃ for 1h, and cook into mung bean porridge; crush walnut kernels into 5mm particles, bake at 80℃ for 20min, and cool for later use; crush lily bulbs into 5mm particles, steam at 100℃ for 20min, and cool for later use. Juice preparation: Jujubes are boiled in 15 times their volume of 100℃ purified water for 60 minutes, filtered to obtain crude juice, and clarified through a 0.22m microfiltration membrane and 0.15MPa pressure to obtain jujube juice; passion fruit juice is extracted, 0.05% ascorbic acid + 0.03% citric acid are added, color is protected at 25℃ for 15 minutes, and the residue is removed through a 60-mesh sieve to obtain passion fruit juice. Xylitol inclusion modification: Xylitol and β-cyclodextrin were mixed at a ratio of 1:2, dissolved in 10 times the volume of purified water at 60℃, stirred at 300r / min for 60min, and refrigerated at 4℃ for 24h to obtain the inclusion solution; Preliminary preparation: Add the white fungus paste, lily granules, walnut kernel granules, mung bean porridge, jujube juice, passion fruit juice, xylitol inclusion solution, fructooligosaccharides, and phytosterol esters to the mixing tank and stir at 200 r / min for 30 min to obtain the mixed base material; Low-temperature homogenization and vacuum degassing: The mixed base material was homogenized twice at 40℃ and 20MPa, and then degassed at -0.08MPa and 35℃ for 15min to obtain a homogenized and degassed base material; Thickening and setting: Add konjac powder and stir to dissolve, then add purified water to adjust to a porridge consistency, and let stand for 1 hour without separation; Pasteurization: Pasteurize at 85℃ for 20 minutes, then rapidly cool to below 40℃; Aseptic sealing packaging: Fill sterile glass bottles under Class 100 aseptic conditions, add a sealing plug and screw on the cap, with a screw-on torque of 25 Nm.

[0019] The finished product in this embodiment has a relatively high xylitol content and a low passion fruit juice content, resulting in a sweeter taste that is suitable for consumers with a sweet tooth. The finished product has a uniform, smooth texture without any particles. It can be eaten after heating for 2 minutes, and tastes even better when served cold. It contains no preservatives or artificial additives and is suitable for diabetics.

[0020] Example 2 A health food formula for invigorating qi and strengthening the spleen, the components by mass percentage are: 30% white fungus, 12% lily bulb, 10% jujube juice, 10% passion fruit juice, 15% walnut kernels, 15% mung beans, 5% xylitol, 2% fructooligosaccharides, 1% konjac powder, 0.6% phytosterol esters, and the balance being purified water.

[0021] The specific steps for preparing the above formula are as follows: Raw material selection and cleaning: Select raw materials that meet the standards, squeeze the white fungus dry to a moisture content of 42%, and clean and process the remaining raw materials in the same way as in Example 1. Powdered raw materials are passed through an 80-mesh sieve. Targeted pretreatment of raw materials: Tremella fuciformis was enzymatically hydrolyzed at 48℃ for 105 min and then enzyme-inactivated at 98℃ for 10 min; mung beans were pre-dried at 62℃ for 30 min, then microwaved at 350W for 2.5 min and then refrigerated at 2℃ for 1.5 h with 3 times the amount of purified water; walnuts were baked at 82℃ for 22 min; and lily bulbs were steamed at 100℃ for 22 min. Juice preparation: Jujubes were boiled in 15 times their volume of purified water at 100℃ for 70 minutes, and the crude juice was clarified through a 0.22m microfiltration membrane at 0.18MPa pressure; passion fruit juice was preserved at 30℃ for 15 minutes. Xylitol inclusion modification: Xylitol and β-cyclodextrin were mixed in a 1:2 ratio, dissolved in purified water at 62℃, stirred at 300r / min for 75min, and refrigerated at 4℃ for 24h. Preliminary preparation: Mix the intermediate products in proportion and stir at 200 r / min for 30 min; Low-temperature homogenization and vacuum degassing: homogenization twice at 42℃ and 22MPa, followed by degassing at -0.085MPa and 38℃ for 18 min; Thickening and setting: Dissolve konjac powder, then add purified water to adjust to a porridge consistency; Pasteurization: Pasteurize at 88℃ for 22 minutes, then rapidly cool to below 40℃; Aseptic sealing packaging: filled in a Class 100 aseptic environment, capping torque 28Nm.

[0022] The formula in this embodiment has a balanced ratio of each component, with a moderate ratio of passion fruit juice to xylitol, resulting in a pleasantly sweet and sour taste. The content of konjac powder and fructooligosaccharides is also moderate, leading to a suitable consistency and good stability in the finished product. It does not separate into layers or release water after standing for 24 hours. It also has the warming and nourishing effects of invigorating qi and strengthening the spleen, moisturizing the intestines and lowering lipids, making it suitable for all types of consumers, especially the general public who pay attention to daily health maintenance. It can be eaten after heating for 2.5 minutes and is convenient to carry.

[0023] Example 3 A health food formula for invigorating qi and strengthening the spleen, the components by mass percentage are: 30% white fungus, 12% lily bulb, 10% jujube juice, 15% passion fruit juice, 15% walnut kernels, 15% mung beans, 3% xylitol, 3% fructooligosaccharides, 2% konjac powder, 1% phytosterol esters, and the remainder is purified water.

[0024] The specific steps for preparing the above formula are as follows: Raw material selection and cleaning: Select raw materials that meet the standards, squeeze the white fungus dry to a moisture content of 45%, and clean and process the remaining raw materials in the same way as in Example 1. Powdered raw materials are passed through an 80-mesh sieve. Targeted pretreatment of raw materials: Tremella fuciformis was enzymatically hydrolyzed at 50℃ for 120 min and then enzyme-inactivated at 100℃ for 10 min; mung beans were pre-dried at 65℃ for 30 min, then microwaved at 400W for 3 min and then refrigerated at 4℃ for 2 h with 3 times the amount of purified water; walnuts were baked at 85℃ for 25 min; and lily bulbs were steamed at 100℃ for 25 min. Juice preparation: Jujubes were boiled in 15 times their volume of purified water at 100℃ for 80 minutes, and the crude juice was clarified by passing it through a 0.22m microfiltration membrane and under 0.2MPa pressure; passion fruit juice was preserved at 30℃ for 15 minutes. Xylitol inclusion modification: Xylitol and β-cyclodextrin were mixed in a 1:2 ratio, dissolved in purified water at 65°C, stirred at 300r / min for 90min, and refrigerated at 4°C for 24h. Preliminary preparation: Mix the intermediate products in proportion and stir at 200 r / min for 30 min; Low-temperature homogenization and vacuum degassing: homogenize twice at 45℃ and 25MPa, and degas at -0.09MPa and 40℃ for 20 min; Thickening and setting: Dissolve konjac powder, then add purified water to adjust to a porridge consistency; Pasteurization: Pasteurize at 90℃ for 25 minutes, then rapidly cool to below 40℃; Aseptic sealing packaging: Filled in a Class 100 aseptic environment, with a capping torque of 30 Nm.

[0025] The finished passion fruit juice in this embodiment has a high content of passion fruit juice and a low content of xylitol. It has a slightly sour taste and a rich fruity aroma. It also has relatively high contents of fructooligosaccharides, konjac powder, and phytosterol esters, making it more effective in strengthening the spleen and intestines and lowering lipids. The finished product has a high viscosity and excellent stability, making it suitable for people with high blood pressure, high cholesterol, and high blood sugar, as well as consumers with poor intestinal function. It contains no artificial additives, is green and natural, and can be eaten after heating for 2.5 minutes. The taste is even better after refrigeration.

[0026] The finished products of the above three embodiments have all undergone quality testing and are free from microbial contamination, water separation, and crystal precipitation. They have bright colors, good taste, and contain no preservatives, flavorings, or artificial sweeteners, meeting the relevant standards for health foods. They heat up quickly, are easy to carry, and meet the market demand for fast food and health foods.

[0027] The following table compares the finished products from the above embodiments: Passion fruit juice content / % Xylitol content / % taste Heating time / min Example 1 8 10 Sweet 2 Example 2 10 8 A perfect balance of sweet and sour 2.5 Example 3 15 3 Slightly acidic 2.5 In summary, this invention involves taking fresh white fungus that has grown for 8-10 days from the time it begins to develop its ear, washing it, and then adding it to 100℃ purified water and keeping it for 15-20 minutes. 20% of naturally air-dried jujubes are washed and then heated to 100℃ purified water at 15 times their volume and kept for 60-80 minutes until the jujubes are cooked but not mushy and have lost their sweetness. Lily bulbs are crushed into granules and steamed. Mung beans are cooked into porridge in purified water. Walnuts are crushed into granules about 5 mm in diameter. Xylitol is dissolved in 10 times its volume of purified water. The processed white fungus, lily bulbs, walnuts, mung beans, jujube juice, passion fruit juice, xylitol solution, and jujube juice are mixed, and purified water is added to adjust the consistency to porridge. The mixture is then bottled and sealed. This results in a readily available, ready-to-eat fresh mung bean porridge with a palatable texture, delicious flavor, minimal nutrient loss, rapid heating, and the option to eat it cold. It is convenient, quick, and easy to carry.

[0028] The white fungus is fresh Gutian white fungus, grown from its initial emergence to maturity (8-10 days). After removing the root, it is free of mold and rot. Gutian white fungus has a high polysaccharide content, resulting in superior warming and nourishing effects. The jujubes are naturally air-dried Cangzhou golden silk jujubes, with a moisture content controlled at 12-15%. They are high in sweetness and rich in nutrients, and the air-drying process preserves their yin-nourishing and yang-tonifying effects. The lilies are fresh Lanzhou lilies, free of browning and hollows, with a powdery and glutinous texture, and significant yin-nourishing and lung-moistening effects. The mung beans are Northeast Ming mung beans, with a grain diameter of 3.5-4.0mm, free of insect damage, with a balanced starch and dietary fiber content, and excellent heat-clearing and detoxifying effects. The walnuts are thin-shelled paper-shelled walnuts, without rancid taste, and with a fat content of 60-70%. The product is rich in linoleic acid glycerides, offering excellent brain-boosting, intelligence-enhancing, qi-tonifying, and blood-nourishing effects. The passion fruit is purple-skinned, 80-90% ripe, with a soluble solids content of 15-18%, a rich aroma, and high fiber content. The konjac powder is purified konjac glucomannan powder, with a glucomannan content of 90%, low in calories, high in dietary fiber, and its composition can be optimized for specific populations. The fructooligosaccharides are a mixture of fructooligosaccharides to fructooligosaccharides, with a purity of 95%, which can regulate intestinal flora and enhance spleen-strengthening effects. The phytosterol esters are natural plant extracts that help lower lipids and are suitable for people with high blood pressure, high cholesterol, and high blood sugar. The xylitol is food-grade xylitol, with a sweetness similar to sucrose and no effect on blood sugar.

[0029] This invention retains the traditional effects of invigorating qi and strengthening the spleen, nourishing yin and moistening the lungs, clearing heat and detoxifying, and warming and tonifying, while enhancing efficacy and optimizing texture through the addition of new components. Fructooligosaccharides work synergistically with jujube and lily to improve the spleen-strengthening and bowel-moistening effects, konjac powder improves the consistency and stability of the finished product and avoids separation and water separation, and phytosterol esters assist walnut kernels in achieving lipid-lowering effects. All new components are natural and green raw materials with no artificial additives, and are suitable for the consumption needs of people with high blood pressure, high blood sugar, and high cholesterol, as well as diabetic patients. At the same time, the amount of xylitol is optimized, and its sweetness stability is improved through inclusion modification. Combined with the natural sweet and sour taste of passion fruit juice and jujube juice, a harmonious flavor is achieved without the need to add artificial flavors and sweeteners.

[0030] Among them, white fungus is neutral in nature and sweet in taste, and has the effects of nourishing and promoting body fluid production, moistening the lungs and nourishing the stomach. Clinically, it can be used to treat symptoms such as consumptive cough, hemoptysis, thirst due to insufficient body fluid, and weakness after illness. Its main effects include: 1. gently nourishing the body; 2. enhancing immunity; 3. anti-tumor; 4. protecting the liver; 5. moistening the lungs and beautifying the skin. Lily bulbs have the effects of nourishing yin and moistening the lungs, clearing the heart and calming the mind. They are mainly used for chronic cough due to yin deficiency; hemoptysis; the later stages of febrile diseases; lingering heat; or restlessness, palpitations, insomnia, and mental confusion caused by emotional distress; carbuncles; and damp sores. They also have detoxifying, spleen-strengthening, stomach-invigorating, dampness-eliminating, mind-calming, and blood-circulation-promoting effects. They are primarily used to treat consumptive cough, hemoptysis, and restlessness, and have special effects on treating lung diseases and maintaining health and anti-aging. Jujube juice is made from jujubes, which are very high in vitamins and are known as "natural vitamin pills." It has the effects of nourishing yin and yang. 1. Jujube juice can improve the body's immunity and inhibit cancer cells: Pharmacological studies have found that jujubes can promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver. Jujubes also contain substances that inhibit cancer cells and may even cause cancer cells to transform into normal cells. 2. It is rich in vitamin C, which converts excess cholesterol in the body into bile acids. With less cholesterol, the probability of gallstone formation decreases. 3. Jujubes are rich in calcium and iron, which are beneficial for preventing osteoporosis. It plays an important role in treating postpartum anemia. Middle-aged and elderly people often experience osteoporosis during menopause, and adolescents and women in their peak growth and development are prone to anemia. Jujubes offer ideal dietary therapy for these conditions, with effects often unmatched by medication. 4. It also has excellent nourishing effects for those recovering from illness. 5. The rutin contained in jujubes can soften blood vessels, thereby lowering blood pressure and preventing and treating hypertension. 6. It has anti-allergic properties, removes fishy and unpleasant odors, calms the mind and soothes the nerves, improves intelligence and brain function, and enhances appetite. 7. It effectively strengthens muscles, eliminates fatigue, dilates blood vessels, increases myocardial contractility, and improves myocardial nutrition. Passion fruit juice primarily offers the following benefits: 1. Deep Cleansing Mechanism: Its superfibers penetrate deep into the smallest parts of the intestines, absorbing harmful substances through their active genes and thoroughly expelling them. It also improves the composition of intestinal flora, acting as a barrier to protect the stomach and intestines from absorbing harmful substances. Passion fruit inhibits the growth of harmful microorganisms in the digestive tract. The combination of these two factors significantly helps eliminate toxins, regulate the intestines and stomach, and improve the body's nutrient absorption function. It also has a special effect on eliminating colitis, gastroenteritis, and hemorrhoids. 2. Purifying the Body: Preventing the accumulation of harmful substances in the body, thereby improving skin health. 3. Long-term consumption helps improve the body's nutritional absorption structure, reduce body fat, and shape a healthy and beautiful figure; 4. The dietary fiber it contains can promote excretion, relieve constipation symptoms, remove irritating substances that adhere to and remain in the intestines, avoid irritating the intestines and being reabsorbed by the body, thereby reducing the incidence of colon cancer. Dietary fiber also has anti-tumor activity; the vitamin C in passion fruit participates in cholesterol metabolism, can lower cholesterol, and purify the blood; in addition, the vitamin C, carotene, and SOD enzymes in passion fruit can remove free radicals in the body, playing a role in beautifying the skin and anti-aging; Walnuts are rich in nutrients, containing 15-20 grams of protein, 60-70 grams of fat, and 10 grams of carbohydrates per 100 grams. They also contain essential trace elements and minerals such as calcium, phosphorus, and iron, as well as various vitamins including carotene and riboflavin. The main component of the fat in walnuts is linoleic acid glyceride, which not only does not raise cholesterol levels but also reduces the absorption of cholesterol in the intestines. Therefore, it can be used as a tonic for patients with hypertension and arteriosclerosis. Furthermore, these oils can provide the necessary nutrients for the brain. The trace elements zinc and manganese in walnuts are important components of the pituitary gland; regular consumption is beneficial for brain nutrition and has brain-boosting and intelligence-enhancing effects. Walnuts also have significant medicinal effects on other ailments, such as replenishing qi and blood, moistening dryness and resolving phlegm, warming the lungs and moistening the intestines, and reducing swelling and disinfecting. Mung beans contain nutrients such as starch, protein, dietary fiber, beta-carotene, vitamin E, calcium, potassium, magnesium, iron, zinc, and selenium, as well as functional components such as oligosaccharides, flavonoids, and phytosterols. They have high nutritional and health value and are known as an essential food, a staple grain, and a good medicine for clearing heat and relieving summer heat. Traditional Chinese medicine believes that mung beans are sweet and cool in nature, and enter the heart and stomach meridians. They have the effects of clearing heat and detoxifying, relieving summer heat and irritability, promoting diuresis and reducing swelling, clearing the gallbladder and nourishing the stomach, moistening the intestines and promoting bowel movements, improving eyesight, lowering blood sugar, lowering blood pressure, lowering blood lipids, anti-tumor, anti-allergy, protecting the liver and cardiovascular system, enhancing immunity, and removing lead. They are suitable for summer heat and thirst, internal heat, difficulty urinating, edema, rashes, food and drug poisoning, etc. Xylitol is a sweetener that can replace white sugar. It can be consumed by people with high blood sugar and diabetes. After entering the body, it can bypass pancreatic metabolism and promote glycogen synthesis, providing energy to the body. For diabetics, it can stabilize blood sugar and reduce symptoms such as excessive eating, drinking, and urination. 2. Xylitol has a certain effect on the liver. After being absorbed by the body, it can promote glycogen synthesis, stabilize blood sugar, improve liver function, prevent fat accumulation in the liver, and help prevent fatty liver and hepatitis B. Furthermore, for people with chronic hepatitis and cirrhosis, consuming more xylitol can be beneficial for recovery. 3. Xylitol has a protective effect on teeth. Although it tastes very sweet, it does not produce bacteria in the mouth or allow bacteria to ferment. It contains active ingredients that can inhibit the production of various bacteria and acidic components, reducing the corrosion and damage these substances cause to teeth. Purified water can promote metabolism, quickly remove harmful substances from the body, stimulate saliva secretion, increase appetite, and excrete metabolic waste, thus having a therapeutic effect on disease prevention. Regular consumption of purified water can also moisturize the skin and make it more elastic. This nourishing food, made from the aforementioned ingredients, is designed to invigorate the spleen and replenish qi. It utilizes purified water for processing and production, ensuring its natural and green quality from the source. The added ingredients—white fungus, lily bulbs, walnuts, and mung beans—have the effects of strengthening the spleen and stomach, nourishing yin and moistening the lungs, reducing swelling and promoting qi circulation, and clearing heat and detoxifying. The flavor is harmonized with jujube juice, passion fruit juice, and xylitol, resulting in a sweet and sour taste that is appetizing and easy to digest. It also helps reduce stress, lower lipids, and alleviate constipation. Containing no preservatives and made from natural ingredients, long-term consumption can smooth the skin, improve blood circulation, and enhance immunity. Free of artificial flavors and sweeteners, it is safe for people with high blood pressure, high cholesterol, and high blood sugar, as well as diabetics.

[0031] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "include," "contain," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus.

[0032] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. 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 warming and nourishing food health formula for invigorating qi and strengthening the spleen, comprising white fungus, lily bulb, jujube juice, passion fruit juice, walnut kernels, mung beans, xylitol, and purified water, characterized in that: It also includes fructooligosaccharides, konjac powder, and phytosterol esters. The components, by mass percentage, are: 25-35% tremella, 10-15% lily bulb, 8-12% jujube juice, 5-15% passion fruit juice, 10-20% walnut kernels, 10-20% mung bean, 3-8% xylitol, 1-3% fructooligosaccharides, 0.5-2% konjac powder, 0.2-1% phytosterol esters, with purified water as the balance.

2. The qi-tonifying and spleen-strengthening warming and nourishing food health formula according to claim 1, characterized in that: The jujubes mentioned are made by naturally air-drying.

3. The qi-tonifying and spleen-strengthening warming and nourishing food health formula according to claim 1, characterized in that: The silver ear fungus mentioned refers to fresh silver ear fungus that has grown from the time it first sprouts to 8-10 days of growth.

4. The preparation method of a qi-tonifying and spleen-strengthening warming and nourishing food health formula according to any one of claims 1-3, characterized in that: The specific steps are as follows: Step 1, raw material selection and cleaning; Step 2, raw material pretreatment; Step 3, preparation of jujube juice and passion fruit juice; Step 4, xylitol inclusion modification; Step 5, preliminary formulation of intermediate products; Step 6, low-temperature homogenization and vacuum degassing; Step 7, thickening and quality control; Step 8, pasteurization; Step 9, aseptic sealing and packaging; all steps use purified water with a conductivity of 10 S / cm as the processing water.

5. The preparation method of a warming and nourishing food health formula for invigorating qi and strengthening the spleen according to claim 4, characterized in that: The specific steps for cleaning the raw materials in step one are as follows: 1) After removing the root of the white fungus, rinse it three times with running purified water and squeeze it dry until the moisture content is 40-45% for later use; 2) Soak the lily bulbs, jujubes, passion fruit, walnuts, and mung beans in purified water for 5 minutes, then rinse them twice. Dry the lily bulbs, walnuts, and mung beans until there is no free moisture on the surface. Drain the jujubes. Before peeling the passion fruit, wipe the surface of the peel with 75% edible alcohol; 3) Store the konjac powder, fructooligosaccharides, and phytosterol esters in a sterile, dry container and pass them through an 80-mesh sieve before use.

6. The method for preparing a qi-tonifying and spleen-strengthening warming and nourishing food health formula according to claim 4, characterized in that: Step two, the targeted pretreatment of raw materials, is as follows: 1) Enzymatic hydrolysis of Tremella: Cut the cleaned Tremella into 1cm x 1cm pieces, add a compound enzyme solution of 0.2% pectinase and 0.15% cellulase by weight of Tremella, hydrolyze at 45-50℃ for 90-120 minutes, then raise the temperature to 95-100℃ to inactivate the enzyme for 10 minutes, filter to remove residue, and keep the hydrolyzed Tremella syrup for later use; 2) Micro-puffing of mung beans: Pre-dry the dried mung beans in a hot air drying oven at 60-65℃ for 30 minutes, then place them in a microwave device with a microwave power of 30 kW. 1) 0-400W, micro-puffing time 2-3min, until the mung bean skin is slightly puffed up without cracking, then add 3 times the weight of purified water, refrigerate at 0-4℃ for 1-2h, and cook into mung bean porridge for later use; 2) Walnut kernel treatment: Crush the dried walnut kernels into 5mm particles, place them in an 80-85℃ baking oven for 20-25min, until the walnut kernels are fragrant and have no astringent taste, and cool to room temperature for later use; 3) Lily treatment: Crush the dried lily into 5mm particles, steam them with 100℃ purified water for 20-25min, and cool to room temperature for later use.

7. The preparation method of a qi-tonifying and spleen-strengthening warming and nourishing food health formula according to claim 4, characterized in that: The preparation of jujube juice and passion fruit juice in step three is as follows: 1) Jujube juice preparation: Take jujubes, add 15 times their weight of 100℃ purified water, keep the temperature constant for 60-80 minutes until the jujubes are cooked but not mushy and no sweetness is extracted. Filter to obtain crude jujube juice. Pass the crude jujube juice through a microfiltration membrane with a pore size of 0.22m and clarify it under a pressure of 0.15-0.2MPa to obtain jujube juice for later use; 2) Passion fruit juice preparation: Peel the wiped passion fruit, scoop out the pulp and juice, add 0.05% of ascorbic acid and 0.03% of citric acid composite color-protecting agent by weight of passion fruit, stir evenly, and protect the color at 25-30℃ for 15 minutes. Then pass through a 60-mesh sieve to remove the seed residue to obtain passion fruit juice for later use.

8. The preparation method of a warm and nourishing food health formula for invigorating qi and strengthening the spleen according to claim 4, characterized in that: The xylitol inclusion modification in step four is as follows: Xylitol is dissolved in 10 times its weight of purified water at 60-65℃ at a mass ratio of 1:2 to xylitol and β-cyclodextrin. Then, β-cyclodextrin is added, and the mixture is stirred at a constant temperature for 60-90 minutes at a stirring speed of 300 r / min. After the inclusion is completed, the mixture is placed in a refrigerator at 4℃ and allowed to stand for 24 hours to obtain the xylitol inclusion solution for later use.

9. The preparation method of a warm and nourishing food health formula for invigorating qi and strengthening the spleen according to claim 4, characterized in that: The preliminary preparation of the intermediate products in step five is as follows: add the enzymatically hydrolyzed tremella syrup, steamed lily granules, roasted walnut kernel granules, and mung bean porridge to the mixing tank, then add jujube juice, passion fruit juice, and xylitol inclusion solution, followed by the addition of sieved fructooligosaccharides and phytosterol esters, stir and mix for 30 minutes at a stirring speed of 200 r / min to obtain the mixed base material.

10. The method for preparing a qi-tonifying and spleen-strengthening warming and nourishing food health formula according to claim 4, characterized in that: Step six, low-temperature homogenization and vacuum degassing, specifically involves: feeding the mixed base material into a homogenizer and homogenizing it twice at a temperature of 40-45℃ and a homogenization pressure of 20-25MPa. After homogenization, the base material is fed into a vacuum degasser and degassed for 15-20 minutes at a vacuum of -0.08 to -0.09MPa and a temperature of 35-40℃ to obtain a homogenized and degassed base material. Steps seven to nine specifically involve: 1) Thickening and conditioning: adding sieved [material] to the homogenized and degassed base material. 1) Konjac powder: Stir until completely dissolved, add purified water to adjust to a porridge consistency, where it remains unchanged after standing for 1 hour and can be poured into a flowing state; 2) Pasteurization: Send the porridge base into the sterilization equipment and pasteurize at 85-90℃ for 20-25 minutes, then quickly cool to below 40℃; 3) Aseptic sealing packaging: In a Class 100 aseptic environment, pour the cooled porridge base into aseptic glass bottles, immediately affix food-grade silicone sealing plugs and screw caps to complete the sealed packaging.

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