Ellanthus emblica compound preparation with digestion-promoting and appetite-stimulating effects and preparation method thereof

Abstract

The invention discloses a phyllanthus emblica compound preparation with digestion-promoting and appetite-stimulating effects and a preparation method of the phyllanthus emblica compound preparation. The preparation is prepared from 12-16 parts of fresh emblic leafflower fruits, 8-12 parts of a traditional Chinese medicine composition, 9-13 parts of white granulated sugar, 2-4 parts of edible salt and a proper amount of water. The traditional Chinese medicine composition is prepared from hawthorn, cinnamon, fructus amomi, anise, pericarpium citri reticulatae, clove, pepper and agastache rugosus according to a specific proportion. The preparation method comprises the steps of traditional Chinese medicine crushing, emblic leafflower herb slicing, raw material mixing, heating and stirring, natural cooling, bottling and sealing and long-term soaking. Through a complete process chain of heating, cooling and soaking, the unification of activity retention, taste retention and efficacy dissolution is realized, and the product is remarkable in digestion promoting and appetizing effect, sour, sweet and palatable in taste, fresh, cool and sweet in aftertaste, and easy for industrial production.

Description

[0001] [Invention Title] A compound preparation of oleic acid and glycerin with digestive and appetite-stimulating effects and its preparation method Technical Field

[0002] This invention belongs to the field of food processing technology, specifically relating to a food-medicine homology compound food with digestive and appetite-stimulating functions, and more particularly to a ready-to-eat compound preparation made from oleanolic acid as the main raw material and eight kinds of Chinese medicinal herbs through a "heating-cooling-soaking" process, as well as the preparation method of the preparation.

[0003]

Terminology Explanation

[0004] "Appropriate amount of water": This refers to the amount of water added to fully wet all raw materials and form a semi-solid paste, generally not exceeding 1.5 times the total weight of the solids. The specific amount of water can be adjusted according to the actual moisture content of the raw materials, ideally until the mixture has no dry powder and no excess water seeps out.

[0005] "Natural cooling to room temperature" refers to placing the heated material in a room temperature environment and allowing it to cool naturally to a temperature that is basically the same as the ambient temperature (generally 20-30°C), without using forced cooling methods.

[0006] "Still soaking": This refers to placing the sealed product in a constant temperature environment without mechanical stirring or shaking, allowing the active ingredients to dissolve solely through natural penetration and diffusion. Gently shake the product every 5-7 days during this period to prevent the active ingredients from settling at the bottom of the bottle, rather than forcing extraction.

[0007] "Aids digestion and stimulates appetite": refers to the effects of promoting digestion and increasing appetite, specifically relieving indigestion symptoms such as postprandial bloating and loss of appetite. Background Technology

[0008] Phyllanthus emblica L., also known as Indian gooseberry or amla, is the fruit of Phyllanthus emblica, a plant belonging to the genus Phyllanthus in the family Euphorbiaceae. It is one of the first "food and medicine homology" varieties in my country and has a long history of consumption in Guangdong, Guangxi, Fujian, and Yunnan provinces. The Compendium of Materia Medica records that Phyllanthus emblica "primarily replenishes qi, and long-term consumption can lighten the body and prolong life." The Dictionary of Traditional Chinese Medicine records that it has the effects of "clearing heat and cooling blood, promoting digestion and strengthening the stomach, generating fluids and relieving cough," and is particularly effective in treating indigestion, abdominal distension, food stagnation, and sore throat. Modern research shows that Phyllanthus emblica is rich in vitamin C, gallic acid, ellagic acid, flavonoids, and other active ingredients, possessing various biological activities such as antioxidant, anti-inflammatory, hepatoprotective, and lipid-lowering effects.

[0009] While existing technologies include processed products such as candied amla, juice, and jam (e.g., Chinese patent application CN103876070A discloses a method for preparing candied amla; Chinese patent application CN108740715A discloses a method for preparing amla enzyme), these are mostly simple sugar-preserving, juicing, or fermentation processes, and have the following technical defects: (1) High temperature treatment destroys active ingredients: Existing technologies mostly use high temperature cooking or drying processes, and the temperature often exceeds 100℃, which leads to a large loss of heat-sensitive active ingredients (such as vitamin C and polyphenols) in glycerin, and a significant decrease in digestive efficacy. (2) Single compound of medicinal materials: Existing technologies mostly use licorice with a single flavor, or only combine it with 1-2 kinds of excipients. There is no technical solution that scientifically combines licorice with eight medicinal materials such as hawthorn, cinnamon, cardamom, star anise, tangerine peel, clove, Sichuan pepper and patchouli. It is difficult to achieve the synergistic effect of "digestion, transformation, warming and circulation". (3) Lack of long-term soaking process: Most existing products are ready-to-eat and lack a long-term soaking process of more than 30 days. The effective components of Chinese medicine are not fully dissolved, and volatile components (such as eugenol and cinnamaldehyde) are difficult to be fully released. (4) Single product form: Most existing products are liquid fruit juice or soft candied fruit, lacking semi-solid compound preparations that retain both the texture of the fruit pulp and the essence of the medicine, resulting in insufficient chewing experience and satisfaction for consumers. (5) No complete process chain of “heating-cooling-soaking” was found: Existing technologies either only heat or only soak, and no technical solution has been found that organically combines the three links of “adding water, heating and stirring to promote penetration” with “natural cooling to preserve taste” and “long-term soaking to fully dissolve”.

[0010] Therefore, there is currently a lack of ready-to-eat compound preparations on the market that scientifically combine oleic acid with medicinal and edible Chinese herbs, process them through a complete "heating-cooling-soaking" process chain, and can both preserve the taste of the fruit pulp and fully dissolve the active ingredients. Summary of the Invention

[0011] I. Technical problems to be solved This invention aims to solve the following technical problems existing in the prior art: (1) Solve the problem of severe loss of heat-sensitive active ingredients during the processing of glycerin products; (2) To solve the problem of existing digestive products having a single compound of medicinal materials and a single efficacy; (3) Solve the problems of insufficient dissolution of active ingredients and slow onset of action in existing products; (4) To solve the problem that existing products lack fruit pulp texture and have low consumer acceptance; (5) Solve the problem that existing processes cannot simultaneously achieve the three goals of "activity retention - taste preservation - efficacy dissolution". Technical solution

[0012] To achieve the above objectives, the present invention provides the following technical solution: 1. A compound preparation of oleic acid and glycerin with digestive and appetite-stimulating effects, characterized in that it is made from the following raw materials: 12-16 parts by weight of fresh Indian gooseberry fruit; 8-12 parts by weight of the traditional Chinese medicine composition; 9-13 parts by weight of white granulated sugar; 2-4 parts by weight of table salt; Water as needed; The traditional Chinese medicine composition comprises the following medicinal materials in parts by weight: Hawthorn 15-16 parts by weight; 12-13 parts by weight of cinnamon; 9-11 parts by weight of Amomum villosum; 15-16 parts by weight of star anise; 9-11 parts by weight of dried tangerine peel; 9-11 parts by weight of cloves; 12-13 parts by weight of Sichuan pepper; Patchouli 15-16 parts by weight; The total weight of the hawthorn, cinnamon, cardamom, star anise, dried tangerine peel, cloves, Sichuan pepper, and patchouli is 100 parts.

[0013] 2. A method for preparing an oleoresin compound preparation with digestive and appetite-stimulating effects, characterized by comprising the following steps: (1) Processing of Chinese medicine: The medicinal materials in the Chinese medicine composition are dried at a low temperature of 40-60℃ until the moisture content is less than 8%, pulverized into fine powder of 80-120 mesh, and mixed evenly to obtain compound Chinese medicine powder; (2) Processing of Indian gooseberries: Wash the fresh Indian gooseberries clean, remove the pits and cut them into pieces of 0.5-1.5 cm³; (3) Mixing raw materials: Mix the jujube pieces obtained in step (2) with white sugar, edible salt and the compound powder of traditional Chinese medicine obtained in step (1) evenly; (4) Add water to wet: Add an appropriate amount of water to the mixture obtained in step (3), stir evenly, so that all raw materials are fully wetted to form a semi-solid paste; (5) Heating and stirring: Place the material obtained in step (4) in a pot, heat and stir until fully mixed and uniform, control the temperature at 50-80℃, and the time at 10-30 minutes; this step allows the effective components of Chinese medicine to initially penetrate into the jujube block, while the sugar and salt are completely dissolved and blended with the pulp. (6) Natural cooling: Allow the heated mixture to cool naturally to room temperature (≤30℃) to avoid excessive softening of the pulp due to high-temperature bottling; (7) Bottling and sealing: Pour the cooled mixture into a glass bottle and seal the bottle cap; (8) Long-term soaking: Soak at 15-30℃ for 30-60 days, gently shaking once every 5-7 days during the period to promote the continuous dissolution of the active ingredients, and the glycerin compound preparation is obtained.

[0014] Preferably, the heating temperature in step (5) is 60-70°C and the heating time is 15-25 minutes; this temperature range can effectively promote the penetration of the components without excessively damaging the heat-sensitive active substances.

[0015] As a preferred option, the soaking temperature in step (8) is 20-28°C and the soaking time is 35-45 days; under these conditions, the product has the best flavor harmony and the active ingredients are most fully dissolved.

[0016] III. Key Innovations of this Invention 1. Complete "Heating-Cooling-Soaking" Process Chain: Heating: Promotes the initial penetration of Chinese medicine components and kills some microorganisms; Cooling: Preserves the texture of the fruit and prevents it from becoming too soft and mushy due to overheating; Soaking: continuously extracts active ingredients, resulting in a harmonious blend of flavors; All three are indispensable and together constitute the core technical features of this invention.

[0017] 2. Synergistic effect formula of eight medicinal herbs: Hawthorn and dried tangerine peel aid digestion and relieve stagnation; cardamom and agastache resolve dampness and stimulate appetite; cinnamon, cloves, and Sichuan pepper warm the middle and dispel cold; star anise regulates qi and harmonizes the stomach. These eight medicinal herbs are combined in specific proportions to form a synergistic effect mechanism of "digestion, transformation, warming, and circulation." Beneficial effects

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. Significantly effective in aiding digestion and stimulating appetite, with rapid onset of action. This invention utilizes the synergistic effect of eight medicinal herbs to form a four-in-one synergistic mechanism of "digestion, transformation, warming, and circulation." In a trial involving 30 volunteers with indigestion (complaining postprandial bloating and loss of appetite), each consuming approximately 20g, 85% (26 participants) experienced significant relief of bloating and improved appetite within 15 minutes of consumption, showing a significant difference compared to the control group (commercially available digestive tablets) (P<0.01). Statistical analysis of the onset time showed that the average onset time of this product was 13.5±2.3 minutes, while the average onset time of similar commercially available products was 23.7±4.1 minutes, representing a 43% reduction in onset time, a highly significant difference (P<0.001).

[0019] 2. Excellent taste and high acceptance. This invention uses oleander as a fruit matrix, utilizing both its digestive and stomach-strengthening effects and its unique "astringent at first, then sweet" taste. Combined with the seasoning effects of white sugar and salt, it effectively neutralizes the bitterness of the herbal composition, resulting in a product that is pleasantly sweet and sour with a refreshing aftertaste. Sensory evaluation by 30 consumers (using a 9-point preference scale) showed that this product received a sweet and sour palatability score of 8.5 and an overall acceptance score of 9.0, significantly higher than similar products on the market (commercial products average 6.2).

[0020] 3. High retention rate of active ingredients. This invention employs low-temperature drying (40-60℃) and gentle heating (50-80℃) processes, avoiding the destruction of heat-sensitive active ingredients by high temperatures. Testing shows that the vitamin C retention rate in this product can reach over 85%, and the total polyphenol retention rate can reach over 90%, significantly higher than traditional high-temperature processed products (vitamin C retention rate is usually below 50%).

[0021] 4. Excellent fruit texture. This invention employs a process of "heating and then naturally cooling to room temperature before bottling," which is significantly different from the traditional "bottling while hot." Comparative tests show that products bottled while hot have soft, mushy fruit that has lost its chewy texture, while the fruit in this product remains firm and chewy.

[0022] 5. Sufficient dissolution of active ingredients. This invention employs a long-term soaking process of 30-60 days, allowing volatile components (such as eugenol, cinnamaldehyde, and xanthocyanin) and fat-soluble components in the herbal compound powder to continuously dissolve during the soaking process. Testing shows that after 40 days of soaking, the dissolution rate of eugenol can reach over 92%, and the dissolution rate of cinnamaldehyde can reach over 88%, significantly higher than that of short-term soaking products (dissolution rates are typically below 60%).

[0023] 6. All raw materials are of medicinal and edible origin, and are safe and reliable. The traditional Chinese medicine composition selected in this invention consists of medicinal materials listed in the "List of Items that can be Used in Health Foods" and the "List of Medicinal and Edible Herbs" published by the National Health Commission. They are highly safe, can be consumed long-term, and have no side effects.

[0024] 7. It has good industrial applicability. The preparation method of this invention is simple in process, convenient in operation, requires low equipment standards, and is easy to realize industrial production. Specifically, it is reflected in: (1) Wide range of raw material sources: Glycyrrhiza uralensis is a major agricultural product, and the eight medicinal materials are all commonly used food and medicine varieties, with sufficient market supply; (2) The process is easy to scale up: steps such as heating and stirring, cooling and bottling, and standing soaking can all be achieved by conventional food processing equipment without the need for special equipment; (3) Controllable production cycle: The soaking cycle of 30 to 60 days can be controlled by adjusting the temperature and humidity, which is suitable for standardized production; (4) Stable product quality: By controlling the raw material ratio and process parameters, the consistency of product quality in different batches can be guaranteed; (5) Controllable cost: low raw material cost, low energy consumption of production process, and good economic benefits. Detailed Implementation

[0025] It should be noted that claim 3 seeks protection for a product made by the method described in claim 2, which is a "product-by-method" claim, and its scope of protection is determined by the product itself as defined by the method.

[0026] The technical solution of the present invention will be described in detail below through specific embodiments. These embodiments are only used to illustrate the present invention and should not be construed as limiting the present invention.

[0027] Example 1 (Best Example) 1. Raw material ratio: Fresh Indian gooseberry: 500g Chinese herbal composition: 240g (hawthorn 36g, cinnamon 30g, cardamom 24g, star anise 36g, dried tangerine peel 24g, cloves 24g, Sichuan pepper 30g, patchouli 36g) White sugar: 400g Salt: 100g Water: Approximately 200ml 2. Preparation steps: (1) Dry each medicinal material in the Chinese medicine composition at 50°C with forced air until the moisture content is less than 8%, pulverize it into 100-mesh fine powder with a universal pulverizer, mix it evenly, and obtain the Chinese medicine compound powder; (2) Select fresh, plump, disease-free sweet potato fruits, wash them clean, remove the pits and cut them into 1.0cm³ pieces; (3) Mix the jujube pieces obtained in step (2) with white sugar, edible salt and compound powder of traditional Chinese medicine evenly; (4) Add about 200ml of water to the mixture obtained in step (3), stir well, and make all the raw materials fully wet; (5) Place the material obtained in step (4) in a stainless steel pot, heat it to 65°C, and stir continuously for 20 minutes to fully blend the Chinese medicine powder with the jujube pieces, so that the Chinese medicine components can initially penetrate and the sugar and salt can be completely dissolved. (6) Remove the heated mixture from the pot and place it in a clean container to cool naturally to room temperature (about 25°C). Then put it into a glass bottle and tighten the cap to seal it. (7) Soak the product at 25°C for 40 days, gently shaking the glass bottle once every 6 days for 1-2 minutes each time, to obtain the glycerin compound preparation.

[0028] 3. Effectiveness Evaluation: The compound preparation of Glycyrrhiza uralensis prepared in this embodiment is brownish-black semi-solid, with the unique fragrance of Glycyrrhiza uralensis and the complex aroma of compound spices. It has a sweet and sour taste, with a slight astringency followed by a sweet aftertaste. The Glycyrrhiza uralensis pulp retains a proper chewiness and is refreshing and not greasy.

[0029] The study involved 15 volunteers with indigestion (who complained of postprandial bloating and loss of appetite). Each person consumed approximately 20g. Within 15 minutes of consumption, 13 volunteers experienced a significant reduction in bloating and an improvement in appetite, resulting in an effectiveness rate of 87%.

[0030] 4. Stability testing: The stability of the product obtained in this embodiment was observed. The product was stored at room temperature (25±2℃), and its sensory properties were observed on days 0, 10, 20, 30, and 40. The results showed that: Day 0: It is brownish-black semi-solid, with a distinct oily and sweet aroma, and the pulp particles are intact; Day 10: The color has deepened slightly, the aroma is more harmonious, and the flesh remains in good condition; Day 20: Color stabilizes, complex aroma is rich, and flesh becomes softer; Day 30: No significant changes, but the taste is smoother and the aftertaste is more pronounced; Day 40: Reaches optimal eating condition, with a harmonious taste and significant effect in cutting through greasiness.

[0031] No signs of spoilage such as mold, gas production, or off-odors were observed during the observation period, indicating that the product of this invention remained stable in quality during the 40-day soaking process and showed no tendency to rot or deteriorate.

[0032] Example 2 (Comparative Example, with a change in raw material ratio) 1. Raw material ratio: Fresh Indian gooseberry: 450g Traditional Chinese medicine composition: 220g (adjusted according to the proportions in Example 1) 360g of white sugar Salt: 90g Water: Approximately 180ml 2. Preparation steps (same as in Example 1) 3. Effectiveness Evaluation: The product prepared in this embodiment has a slightly lighter color, a more prominent oily and sweet flavor, and a slightly weaker herbal aroma. In a trial involving 15 volunteers, 11 experienced relief from abdominal bloating within 20 minutes of consumption, resulting in an effectiveness rate of 73%. The results indicate that while the product in this embodiment has some effect, its onset time is slightly longer than that in Embodiment 1, suggesting that the formulation in Embodiment 1 is superior.

[0033] Example 3 (Comparative example, heating step omitted) 1. Raw material ratio (same as in Example 1) 2. Preparation steps (the heating step is omitted; the mixture is directly mixed, bottled, and soaked; the rest is the same as in Example 1) 3. Effectiveness Evaluation: The herbal powder obtained in this embodiment has a noticeable granular texture, separates from the amla fruit pieces, has a rough mouthfeel, and poor flavor integration. In a trial involving 15 volunteers, only 5 experienced slight improvement in abdominal bloating within 35 minutes of consumption, resulting in an effectiveness rate of 33%. The results indicate that omitting the heating step prevents the effective components of the herbal medicine from fully penetrating the amla fruit pulp, significantly reducing the product's efficacy.

[0034] 4. Comparative observation: The products prepared in the comparative example were observed simultaneously with the product of Example 1. On day 10, the comparative product showed stratification, with the herbal powder settling at the bottom of the bottle and the upper liquid being clear and thin. On day 20, the comparative product developed a slight off-odor, and mold spots were visible on the surface of the pulp. On day 30, the comparative product had clearly deteriorated. The results indicate that omitting the heating step prevents the product from forming a stable system during soaking, easily leading to deterioration, further proving the necessity of the "heating and stirring" process of this invention.

[0035] Example 4 (Comparative example, cooling step omitted) 1. Raw material ratio (same as in Example 1) 2. Preparation steps (bottle while hot after heating, without cooling, otherwise the same as in Example 1) 3. Effectiveness Evaluation: The product prepared in this embodiment had noticeably soft and mushy pulp, losing its chewy texture and becoming a paste-like consistency with poor taste. In a trial involving 15 volunteers, only 6 experienced relief from bloating within 30 minutes of consumption, resulting in an effectiveness rate of 40%. The results indicate that omitting the natural cooling step and bottling at high temperatures led to excessive softening of the pulp, significantly reducing both the product's taste and efficacy.

[0036] Example 5 (Comparative example, long-term soaking omitted) 1. Raw material ratio (same as in Example 1) 2. Preparation steps (heat and stir only, then bottle; do not soak; consume directly) 3. Effectiveness Evaluation: The product prepared in this embodiment has a distinct medicinal flavor, poor integration with the fruit pulp, and a raw, astringent taste. In a trial involving 15 volunteers, only 4 experienced slight improvement in abdominal bloating within 40 minutes of consumption, resulting in an effectiveness rate of 27%. The results indicate that omitting the long soaking step prevents the full extraction of the effective components of the medicinal herbs, significantly reducing the product's efficacy.

[0037] Example 6: Comparison Test at Different Heating Temperatures To verify the rationality of the heating temperature range of the present invention, comparative tests were conducted at different heating temperatures, with other conditions the same as in Example 1.

[0038] Group | Heating Temperature | Heating Time | Product Sensory Evaluation | Vitamin C Retention Rate | Eugenol Dissolution Rate Group 1: At 40℃ for 20 minutes, the herbal powder was not fully blended and had a grainy texture. (92% vs. 45%) Group 2: Blended well at 50℃ for 20 minutes, with a slightly grainy texture. 90% 68% Group 3: 60℃ for 20 minutes; good blending, harmonious taste (88%-85%). Group 4: 65℃ for 20 minutes for optimal blending and best taste (86%-92%). Group 5: 70℃ for 20 minutes, well-blended, slightly soft texture. 82% 91% Group 6: 80℃ for 20 minutes resulted in good fusion; the pulp was slightly soft (75%-89%). Group 7: At 90℃ for 20 minutes, the fruit flesh became soft and mushy, resulting in a 60% to 85% decrease in texture. The results showed that when the temperature was below 50℃, the dissolution of the traditional Chinese medicine components was insufficient; when the temperature was above 80℃, the heat-sensitive component (vitamin C) was severely lost, and the taste of the fruit pulp decreased. 60-70℃ was the optimal temperature range, which could ensure the dissolution of effective components while maximizing the preservation of active ingredients and the taste of the fruit pulp.

[0039] Test method description: 1. Determination of Vitamin C Content: The 2,6-dichlorophenolindophenol titration method was used (refer to GB 5009.86-2016 "National Food Safety Standard - Determination of Ascorbic Acid in Food"). Take 10g of sample, add an equal volume of 2% oxalic acid solution, homogenize, and dilute to 100ml. Filter and titrate the filtrate.

[0040] 2. Determination of total polyphenol content: The Folin-Ciocalteu colorimetric method was used (refer to T / AHFIA 005-2018 "Determination of Total Polyphenol Content in Plant Extracts - Spectrophotometric Method"). Take 5g of sample, add 50ml of 70% ethanol solution, extract by sonication for 30min, filter, collect the filtrate, add Folin-Ciocalteu reagent, and measure the absorbance at 765nm.

[0041] 3. Determination of eugenol and cinnamaldehyde content: High-performance liquid chromatography (HPLC) was used. Chromatographic conditions: C18 column (4.6×250mm, 5μm), mobile phase: methanol-water (65:35), detection wavelength: 280nm, flow rate: 1.0ml / min, column temperature: 30℃. 10g of sample was added to 50ml of methanol, and the mixture was ultrasonically extracted for 30min. After filtration, the sample was injected for determination.

[0042] 4. Sensory evaluation method: A 9-point preference scale (1 point = extremely dislike, 9 points = extremely like) was used. Thirty trained sensory evaluators were invited to rate the product's color, smell, taste, and overall acceptability.

Claims

1. A compound product containing oleic acid and glycerin with digestive and appetite-stimulating effects, characterized in that... Made from the following raw materials: 12-16 parts by weight of fresh Indian gooseberry fruit; 8-12 parts by weight of the traditional Chinese medicine composition; 9-13 parts by weight of white granulated sugar; 2-4 parts by weight of table salt; Water as needed; The traditional Chinese medicine composition comprises the following medicinal materials in parts by weight: Hawthorn 15-16 parts by weight; 12-13 parts by weight of cinnamon; 9-11 parts by weight of Amomum villosum; 15-16 parts by weight of star anise; 9-11 parts by weight of dried tangerine peel; 9-11 parts by weight of cloves; 12-13 parts by weight of Sichuan pepper; Patchouli 15-16 parts by weight; The total weight of the hawthorn, cinnamon, cardamom, star anise, dried tangerine peel, cloves, Sichuan pepper, and patchouli is 100 parts.

2. The method for preparing an oleoresin compound product with digestive and appetite-stimulating effects according to claim 1, characterized in that... Includes the following steps: (1) After drying each medicinal material in the Chinese herbal composition, pulverize it into a fine powder of 80-120 mesh, mix it evenly, and obtain a compound Chinese herbal powder; (2) Wash the fresh Indian gooseberry clean, remove the pit and cut it into pieces of 0.5-1.5 cm³; (3) Mix the jujube pieces obtained in step (2) with white sugar, edible salt and the compound powder of traditional Chinese medicine obtained in step (1) evenly; (4) Add an appropriate amount of water to the mixture obtained in step (3), stir well, and make all raw materials fully wet; (5) Place the material obtained in step (4) in a pot, heat and stir until fully mixed, control the temperature at 50-80 ℃, and the time at 10-30 minutes; (6) Allow the heated mixture to cool naturally to room temperature, then pour it into a glass bottle and seal the cap; (7) Soak the product at 15-30 ℃ for 30-60 days to obtain the oleic acid compound product.