Preparation process of anti-allergic health-care food

Abstract

The invention provides a preparation process of an anti-allergic health food, and relates to the technical field of health food preparation. The production process of the anti-allergic health-care food comprises the following steps: preparing the following raw materials: herba cistanche, radix astragali, rhizoma polygonati, a bupleurum chinense leaf extract, a dandelion extract, honey and potassium sorbate, wherein the addition ratio of the bupleurum chinense leaf extract to the dandelion extract is 1: 2; cistanche deserticola, astragalus membranaceus and rhizoma polygonati are mixed, excessive water is added for soaking, reflux extraction and filtration are performed, filtrate is combined, and an extracting solution is obtained. By adding the bupleurum chinense leaf extract and the dandelion extract into an extracting solution of traditional Chinese medicinal materials such as astragalus membranaceus, the ratio of IgG1 / IgG2a can be effectively reduced, namely Th1 type immune response is relatively enhanced, Th2 type response is relatively weakened, allergen-specific IgE antibodies generated by B cells are correspondingly reduced, degranulation reaction and release of inflammatory mediators such as histamine are relieved, and the anti-inflammatory effect is achieved. The anaphylactic reaction is effectively relieved.

Description

Technical Field

[0001] This invention relates to the field of health food production technology, specifically to a production process for an anti-allergy health food. Background Technology

[0002] The global incidence of allergic diseases continues to rise, with over 200 million allergy sufferers in China, particularly children with allergic rhinitis and asthma. As a preventative health product, anti-allergy health supplements are experiencing rapid market demand growth.

[0003] Current research indicates that traditional Chinese medicines such as Astragalus membranaceus can alleviate allergy symptoms by regulating the Th1 / Th2 immune balance, inhibiting IgE synthesis, and reducing the release of allergy mediators. However, Astragalus membranaceus and Polygonatum sibiricum themselves have a beany or bitter taste, and direct addition can lead to poor taste in health foods, especially affecting the acceptance of children, adolescents, and people with sensitive tastes.

[0004] Current technologies often mask off-flavors by adding sweeteners (such as sugar and honey), flavorings, or acidulants (such as citric acid), but this may obscure the efficacy of the medicinal herbs themselves, and excessive addition does not align with the consumer trend of "natural and additive-free." Furthermore, simply masking the odor cannot fundamentally solve the problem of balancing flavor and efficacy. Summary of the Invention

[0005] To achieve the above objectives, the present invention provides the following technical solution: The manufacturing process of an anti-allergy health food includes the following steps: S1-1. Prepare the raw materials according to the following weight parts: 10-20 parts of Cistanche deserticola, 8-15 parts of Astragalus membranaceus, 10-27 parts of Polygonatum sibiricum, 2-5 parts of Bupleurum chinense leaf extract, 4-10 parts of Taraxacum mongolicum extract, 1-3 parts of honey, and 0.01-0.02 parts of potassium sorbate. The addition ratio of Bupleurum chinense leaf extract to Taraxacum mongolicum extract is 1:2. S1-2. Mix Cistanche deserticola, Astragalus membranaceus, and Polygonatum sibiricum, add excess water to soak, reflux to extract, filter, combine the filtrates to obtain the extract; S1-3. Add 1% chitosan solution to the extract, stir, flocculate for 1-2 hours, add Bupleurum chinense leaf extract and dandelion extract, adjust the temperature to 70-80℃, let stand for 24 hours, centrifuge, filter and retain the supernatant to obtain the prepared solution. S1-4. Add honey and potassium sorbate to the prepared solution, stir well, fill, sterilize, and obtain an anti-allergy health oral liquid.

[0006] Preferably, the specific preparation steps of the Bupleurum chinense leaf extract in step S1-1 are as follows: S2-1. Pulverize the dried root of Bupleurum chinense, add an equal amount of deionized water, inoculate with Aspergillus niger and ferment for 30-40 hours, then dry to obtain the ready material. S2-2. Soak the prepared material in an 80% ethanol aqueous solution and extract 2-3 times. Concentrate under reduced pressure to obtain Bupleurum chinense leaf extract.

[0007] Preferably, the soaking time in steps S1-2 is 1.5-2 hours, and the reflux extraction is performed 3 times, each lasting 2 hours.

[0008] Preferably, the 1% chitosan solution in steps S1-3 is prepared by mixing 1g of chitosan powder with 1% citric acid solution, and the amount of 1% chitosan solution added accounts for 3-5% of the total volume of the extract.

[0009] Preferably, in steps S1-3, stirring is performed at a speed of 300-400 r / min and continued until the chitosan solution is completely added, and centrifugation is performed at a speed of 5000-6000 r / min for 5-7 min.

[0010] Preferably, the sterilization in steps S1-4 is steam sterilization at 105°C for 30 minutes.

[0011] Preferably, in step S2-1, the dried roots of Bupleurum chinense are pulverized to pass through a 40-mesh sieve, and the inoculation amount of Aspergillus niger accounts for 5-7% of the total amount of dried roots of Bupleurum chinense, with an Aspergillus niger content of 10 × 10⁻⁶. 9 CFU / g, drying temperature is 120-140℃ for 15-20 min.

[0012] Preferably, the duration of a single extraction in step S2-2 is 2-3 days.

[0013] This invention provides a manufacturing process for anti-allergy health food, which has the following advantages compared with the prior art: This invention, by adding extracts of Bupleurum chinense leaves and Taraxacum mongolicum to extracts of Astragalus membranaceus and other traditional Chinese medicinal herbs, can effectively reduce the IgG1 / IgG2a ratio, that is, relatively enhance the Th1 immune response and relatively weaken the Th2 response. Based on the mechanism of allergic reaction, the relatively weakened Th2 response leads to a corresponding reduction in allergen-specific IgE antibodies produced by B cells, thereby alleviating degranulation reaction and the release of inflammatory mediators such as histamine, and effectively reducing allergic reactions.

[0014] Adding an extract of fermented Bupleurum chinense leaves to the extracts of Astragalus membranaceus and other Chinese medicinal herbs can effectively neutralize the astringent taste of Polygonatum sibiricum and the beany taste of Astragalus membranaceus, thus improving the palatability of the finished anti-allergy health oral liquid. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. 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.

[0016] Cistanche deserticola, Astragalus membranaceus, and Polygonatum sibiricum were purchased from Beijing Tongrentang; potassium sorbate was purchased from Shandong Kunda Biotechnology Co., Ltd.; Aspergillus niger was purchased from Weifang Ruichen Biotechnology Co., Ltd., with a viable count of 10 × 10⁻⁶. 9 CFU / g; dandelion extract was purchased from Shaanxi Sinote Biotechnology Co., Ltd.; chitosan powder was purchased from Shandong Haiyihua Biotechnology Co., Ltd.; calcipotriol was purchased from Shanghai Maclean Biochemical Technology Co., Ltd.

[0017] Preparation of a 1% chitosan solution: Add 1g of chitosan powder to a 1% citric acid solution, stir, dissolve, and dilute to a 100ml volumetric flask for later use.

[0018] Preparation of Bupleurum chinense leaf extract: 1. Preparation of Bupleurum chinense leaf extract A: S1. Crush the dried roots of Bupleurum chinense to pass through a 40-mesh sieve, add an equal amount of deionized water, inoculate with Aspergillus niger accounting for 6% of the total dried roots of Bupleurum chinense and ferment for 35 hours, dry at 130℃ for 18 minutes to obtain the reserve material. S2. Soak the prepared material in an 80% ethanol aqueous solution and extract it three times. The duration of each extraction is 2.5 days. Concentrate under reduced pressure to obtain the extract of Bupleurum chinense leaves.

[0019] 2. Preparation of Bupleurum chinense leaf extract B: S1. Pulverize the dried root of Bupleurum chinense to pass through a 40-mesh sieve, add an equal amount of deionized water, and dry at 130℃ for 18 minutes to obtain the ready material. S2. Soak the prepared material in an 80% ethanol aqueous solution and extract it three times. The duration of each extraction is 2.5 days. Concentrate under reduced pressure to obtain the extract of Bupleurum chinense leaves.

[0020] Example 1: S1. Prepare the raw materials according to the following weight parts: 20 parts of Cistanche deserticola, 15 parts of Astragalus membranaceus, 27 parts of Polygonatum sibiricum, 5 parts of Bupleurum chinense leaf extract A, 10 parts of Taraxacum mongolicum extract, 3 parts of honey, and 0.02 parts of potassium sorbate. The addition ratio of Bupleurum chinense leaf extract to Taraxacum mongolicum extract is 1:2. S2. Mix Cistanche deserticola, Astragalus membranaceus, and Polygonatum sibiricum, add excess water and soak for 1.5 hours. Reflux and extract three times, filter, combine the filtrates to obtain the extract. S3. Add 1% chitosan solution (4% of the total volume of the extract) to the extract while stirring at 350 r / min. Flocculate for 1.5 h, then add Bupleurum chinense leaf extract and dandelion extract. Adjust the temperature to 75℃, let stand for 24 h, centrifuge at 5500 r / min for 6 min, filter and retain the supernatant to obtain the prepared solution. S4. Add honey and potassium sorbate to the prepared solution, stir well, fill into bottles, and sterilize by steaming at 105℃ for 30 minutes to obtain an anti-allergy health oral liquid.

[0021] Example 2: This embodiment refers to the manufacturing process of the previous embodiment, only the proportion of raw materials is different, the other steps are the same, specifically: S1. Prepare the raw materials according to the following weight parts: 10 parts of Cistanche deserticola, 8 parts of Astragalus membranaceus, 10 parts of Polygonatum sibiricum, 2 parts of Bupleurum chinense leaf extract A, 4 parts of Taraxacum mongolicum extract, 1 part of honey, and 0.01 parts of potassium sorbate. The addition ratio of Bupleurum chinense leaf extract to Taraxacum mongolicum extract is 1:2. Comparative Example 1: This comparative example uses the same manufacturing process as Example 1, except that step S1 is different; the remaining steps are the same. Specifically: S1. Prepare the raw materials according to the following weight parts: 20 parts of Cistanche deserticola, 15 parts of Astragalus membranaceus, 27 parts of Polygonatum sibiricum, 2 parts of Bupleurum chinense leaf extract A, 10 parts of Taraxacum mongolicum extract, 3 parts of honey, and 0.02 parts of potassium sorbate; Comparative Example 2: This comparative example refers to the manufacturing process of Example 1, but steps S1 are adjusted and S3 is omitted, while the remaining steps are the same, specifically: S1. Prepare the raw materials according to the following weight parts: 20 parts of Cistanche deserticola, 15 parts of Astragalus membranaceus, 27 parts of Polygonatum sibiricum, 3 parts of honey, and 0.02 parts of potassium sorbate; Comparative Example 3: This comparative example refers to the manufacturing process of Example 1, with adjustments made to steps S1 and S3, while the remaining steps are the same. Specifically: S1. Prepare the raw materials according to the following weight parts: 20 parts of Cistanche deserticola, 15 parts of Astragalus membranaceus, 27 parts of Polygonatum sibiricum, 10 parts of Taraxacum mongolicum extract, 3 parts of honey, and 0.02 parts of potassium sorbate; S3. Add 1% chitosan solution (4% of the total volume of the extract) to the extract while stirring at 350 r / min. Flocculate for 1.5 h, add dandelion extract, adjust the temperature to 75℃, let stand for 24 h, centrifuge at 5500 r / min for 6 min, filter and retain the supernatant to obtain the prepared solution. Comparative Example 4: This comparative example refers to the manufacturing process of Example 1, with adjustments made to steps S1 and S3, while the remaining steps are the same. Specifically: S1. Prepare the raw materials according to the following weight parts: 20 parts of Cistanche deserticola, 15 parts of Astragalus membranaceus, 27 parts of Polygonatum sibiricum, 5 parts of Bupleurum chinense leaf extract A, 3 parts of honey, and 0.02 parts of potassium sorbate; S3. Add 1% chitosan solution (4% of the total volume of the extract) to the extract while stirring at 350 r / min. Flocculate for 1.5 h, add Bupleurum chinense leaf extract A, adjust the temperature to 75℃, let stand for 24 h, centrifuge at 5500 r / min for 6 min, filter and retain the supernatant to obtain the prepared solution. Comparative Example 5: This comparative example follows the same manufacturing process as Example 1, except that Bupleurum chinense leaf extract A is replaced with Bupleurum chinense leaf extract B, while the remaining steps are the same.

[0022] Detection: I. Anti-allergy test 1. Cultivation Fifty-six six-week-old female Balb / c mice were selected and housed in a controlled environment with a room temperature maintained at 22±2°C and humidity at 55%±5%, following a 12-hour light / dark cycle. The mice were allowed free access to food and water. They were then transitioned from a standard diet to a purified growth and reproduction diet (AIN-93G) for one week to allow them to acclimatize to the new diet. At weeks 2, 3, and 4, 64 mice were randomly divided into 8 groups (n=8 per group). Each day, 20 μL of MC903 (calcipotriol)-ethanol solution (0.1 mM) was applied to each ear of the mice. Another group of mice was given 400 μL of PBS solution by gavage daily as a control group. The other 7 groups were given 400 μL of anti-allergy health care oral liquid prepared in Examples 1-2 or Comparative Examples 1-5 by gavage in sequence as model groups. Two challenges were performed on days 29 and 32. The control group was administered 400 μL of PBS solution containing 125 mg / mL ovalbumin by gavage; each model group was administered 400 μL of oral anti-allergy health supplement containing 125 mg / mL ovalbumin and the solutions prepared in Examples 1-2 or Comparative Examples 1-5 by gavage in the same order. Two hours after the second challenge, blood samples were collected via orbital vein sampling, incubated at 37°C for 1 hour, centrifuged at 3000 rpm for 10 minutes, and the supernatant was collected and stored at -80°C.

[0023] 2. Indicator Testing Determination of specific immunoglobulin E (IgE), immunoglobulin G2a (IgG2a), and immunoglobulin G1 (IgG1) in mouse serum: The levels of OVA-specific IgE, IgG2a, and IgG1 antibodies in mouse serum were detected using enzyme-linked immunosorbent assay (ELISA). First, antigen fixation was achieved by coating OVA solution in 96-well plates and incubating overnight. Subsequently, the non-specific binding sites were blocked by washing, and diluted mouse serum samples and specific secondary antibodies (HRP-labeled goat anti-mouse IgE, IgG2a, and IgG1) were added. Appropriate incubation and washing were then performed to allow the specific antibodies to bind to the antigens and secondary antibodies. Finally, the OD value was measured at 450 nm after TMB colorimetric reaction and the addition of stop solution to accurately assess the levels of specific antibodies in the serum. The results are shown in Table 1. Table 1 Based on the table above, the specific IgE level in Example 1 was significantly lower than that in the control experiment. Specific IgE is a key mediator of allergic reactions, and its significant reduction directly reflects a significant alleviation of the allergic reaction. Furthermore, based on the IgG1 / IgG2a ratio, a significant decrease in the IgG1 / IgG2a ratio was observed, indicating a relatively enhanced Th1 immune response and a relatively weakened Th2 response, thus alleviating the allergic reaction. Observation of the comparative data revealed that the addition of Bupleurum chinense leaf extract and Taraxacum mongolicum extract effectively reduced specific IgE levels (as shown in Comparative Examples 2, 3, and 4), and the effect of an addition ratio of 1:2 was significantly better than that of additions exceeding this ratio (as shown in Comparative Example 1).

[0024] II. Sensory Testing Ten volunteers of even age and gender were selected to form a sensory evaluation team. They evaluated the oral liquid's texture, color, odor, and taste, assigning scores on a four-tiered scale (Excellent, Good, Average, Poor) and taking the average. Evaluators were required to refrain from consuming strongly flavored foods for 30 minutes prior to the evaluation. They were also required to rinse their mouths with water before and after each evaluation, with a 10-minute interval between evaluations. The evaluation criteria are shown in Table 2. Table 2 The scoring results are shown in Table 3: Table 3 As shown in the table above, the anti-allergy oral liquid prepared in Example 1 showed better effects in terms of state, aroma, and taste. Based on the evaluation criteria in the table, the main difference was in taste. Examples 2 and 3 did not contain Bupleurum chinense leaf extract, while Comparative Example 5, although containing Bupleurum chinense leaf extract, did not undergo fermentation. Therefore, it neutralized the astringent taste of Polygonatum sibiricum and the beany taste of Astragalus membranaceus, improving the palatability.

[0025] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A manufacturing process for an anti-allergy health food, characterized in that, The manufacturing process includes the following steps: S1-1. Prepare the raw materials according to the following weight parts: 10-20 parts of Cistanche deserticola, 8-15 parts of Astragalus membranaceus, 10-27 parts of Polygonatum sibiricum, 2-5 parts of Bupleurum chinense leaf extract, 4-10 parts of Taraxacum mongolicum extract, 1-3 parts of honey, and 0.01-0.02 parts of potassium sorbate. The addition ratio of Bupleurum chinense leaf extract to Taraxacum mongolicum extract is 1:

2. S1-2. Mix Cistanche deserticola, Astragalus membranaceus, and Polygonatum sibiricum, add excess water to soak, reflux to extract, filter, combine the filtrates to obtain the extract; S1-3. Add 1% chitosan solution to the extract, stir, flocculate for 1-2 hours, add Bupleurum chinense leaf extract and dandelion extract, adjust the temperature to 70-80℃, let stand for 24 hours, centrifuge, filter and retain the supernatant to obtain the prepared solution. S1-4. Add honey and potassium sorbate to the prepared solution, stir well, fill and sterilize to obtain an anti-allergy health oral liquid.

2. The manufacturing process according to claim 1, characterized in that, The specific preparation steps of the Bupleurum chinense leaf extract in step S1-1 are as follows: S2-1. Pulverize the dried root of Bupleurum chinense, add an equal amount of deionized water, inoculate with Aspergillus niger and ferment for 30-40 hours, then dry to obtain the ready material. S2-2. Soak the prepared material in an 80% ethanol aqueous solution and extract 2-3 times. Concentrate under reduced pressure to obtain Bupleurum chinense leaf extract.

3. The manufacturing process according to claim 1, characterized in that, The soaking time in steps S1-2 is 1.5-2 hours, and the reflux extraction is performed 3 times, each lasting 2 hours.

4. The manufacturing process according to claim 1, characterized in that, In steps S1-3, the 1% chitosan solution is prepared by mixing 1g of chitosan powder with 1% citric acid solution, and the amount of 1% chitosan solution added accounts for 3-5% of the total volume of the extract.

5. The manufacturing process according to claim 1, characterized in that, In steps S1-3, stirring is carried out at a speed of 300-400 r / min and continued until the chitosan solution is completely added, and centrifugation is carried out at a speed of 5000-6000 r / min for 5-7 min.

6. The manufacturing process according to claim 1, characterized in that, The sterilization in steps S1-4 is steam sterilization at 105°C for 30 minutes.

7. The manufacturing process according to claim 2, characterized in that, In step S2-1, the dried roots of Bupleurum chinense are pulverized to pass through a 40-mesh sieve. The inoculum amount of Aspergillus niger accounts for 5-7% of the total amount of the dried roots, and the Aspergillus niger content is 10 × 10⁻⁶. 9 CFU / g, drying temperature is 120-140℃ for 15-20 min.

8. The manufacturing process according to claim 2, characterized in that, The duration of a single extraction in step S2-2 is 2-3 days.

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