A pigment premix, a medicinal and edible compound conditioning composition and its preparation method

Abstract

This invention discloses a compound conditioning composition based on the homology of medicine and food. The composition, with a total mass of 1000g per serving, comprises 700g of a ternary composite carrier, 150g of medicinal and edible functional components, 150g of flavoring components, and 0.1-5g of natural edible pigments. The compound conditioning composition includes eight color systems: red, orange, yellow, green, cyan, blue, purple, and white. This invention addresses the industry pain point of poor stability of natural pigments, enabling industrialized production across all dosage forms. It simultaneously improves taste, stability, solubility, and bioavailability, creating a standardized, replicable, and scalable production process.

Description

Technical Field

[0001] This invention relates to the field of food-medicine homology compound food technology, specifically to a pigment premix, a food-medicine homology compound conditioning composition and its preparation method. Background Technology

[0002] Currently available health products that are both food and medicine generally suffer from the following common industry pain points:

[0003] 1. The raw material powder is prone to moisture absorption, clumping, and stratification, and has poor flowability, which cannot meet the requirements of large-scale production;

[0004] 2. The active ingredients are unevenly dispersed, the dissolution rate is slow, and the absorption and utilization rate by the human body is low;

[0005] 3. The texture is rough, powdery, and has poor palatability;

[0006] 4. The active ingredients are easily oxidized and degraded, resulting in poor shelf-life stability;

[0007] 5. The product dosage form is limited and cannot be adapted to multiple application scenarios such as solid beverages, liquids, tablets, and candies;

[0008] 6. The combination of the five colors and five elements, the nine constitutions and the twenty-four solar terms is not systematic, resulting in insufficient targeted treatment.

[0009] 7. Problems such as sticking, cracking, powdering, and low forming rate are prone to occur during the tablet making and sugar making processes;

[0010] 8. Product coloring relies on artificial synthetic pigments, which poses compliance risks and insufficient consumer trust. Furthermore, natural pigments are prone to oxidation, fading, and delamination, failing to meet product shelf life and visual consistency requirements.

[0011] In summary, the current food and medicine homology production field urgently needs a complete technical solution that can be standardized, replicated, and scaled up to systematically solve the above-mentioned industry pain points and improve the quality, efficacy, and market competitiveness of products. Summary of the Invention

[0012] To address the aforementioned industry challenges, this invention introduces a ternary composite carrier system composed of microcrystalline cellulose, hydroxypropyl methylcellulose, and fumed silica to construct an eight-color systematic formulation system. This system clearly defines the core flavor components and alternative components for each color series, while simultaneously incorporating food-grade natural food colorings. This achieves a deep integration of "five colors and five elements - organ regulation - visual identification," resolving the industry pain point of poor stability of natural colorings. It enables industrialized production across all dosage forms, while simultaneously improving taste, stability, solubility, and bioavailability, creating a complete technical solution that is standardized, replicable, and scalable.

[0013] The technical problem to be solved by the present invention is to provide a pigment premix comprising a ternary composite carrier and a natural food coloring; the ternary composite carrier comprises hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose; the natural food coloring is selected from at least one of beet red, gardenia yellow, sodium copper chlorophyllin, purple sweet potato pigment, gardenia blue, a compound of gardenia blue and sodium copper chlorophyllin, β-carotene, and food-grade titanium dioxide; and by weight, the natural food coloring premix comprises 700 parts by weight of the ternary composite carrier and 0.1 to 5 parts by weight of the natural food coloring.

[0014] Furthermore, the mass ratio of hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose is 20:15:65.

[0015] As a second aspect of the present invention, the present invention provides a medicinal and edible homologous compound conditioning composition, wherein a single conditioning composition comprises 700g of a ternary composite carrier, 150g of medicinal and edible homologous functional components, 150g of flavoring components, and 0.1-5g of natural food coloring; the medicinal and edible homologous compound conditioning composition includes eight color systems: red, orange, yellow, green, cyan, blue, purple, and white;

[0016] When the 700g ternary composite carrier is the finished product, the mass and proportion of the three components are uniform as follows: microcrystalline cellulose (MCC): 455g, accounting for 65% of the ternary carrier mass; hydroxypropyl methylcellulose (HPMC): 140g, accounting for 20% of the ternary carrier mass; fumed silica (micronized silica): 105g, accounting for 15% of the ternary carrier mass.

[0017] The colors of the medicinal and edible homology functional components, flavoring components, and natural food colorings are all matched, resulting in the medicinal and edible homology compound conditioning composition presenting eight color systems, including red medicinal and edible homology compound conditioning composition, orange medicinal and edible homology compound conditioning composition, yellow medicinal and edible homology compound conditioning composition, green medicinal and edible homology compound conditioning composition, cyan medicinal and edible homology compound conditioning composition, blue medicinal and edible homology compound conditioning composition, purple medicinal and edible homology compound conditioning composition, and white medicinal and edible homology compound conditioning composition;

[0018] The medicinal and edible components are selected from any one of the following combinations:

[0019] The red group's active ingredients consist of: 60g red dates, 45g longan pulp, 30g hawthorn, and 15g rose petals.

[0020] Orange group active ingredient combination: 55g dried tangerine peel, 45g amomum villosum, 35g bergamot, 15g kumquat powder;

[0021] Yellow group efficacy component combination: 60g yam, 40g poria cocos, 35g lotus seeds, 15g euryale ferox;

[0022] Green group active ingredient combination: Chrysanthemum 58g, Cassia seed 42g, Mulberry leaf 33g, Peppermint 17g;

[0023] The active ingredients in the green group are: honeysuckle 56g, lotus leaf 44g, gardenia 32g, and light bamboo leaf 18g.

[0024] Blue group active ingredient combination: Alpinia oxyphylla 57g, Polygonatum odoratum 43g, Lilium brownii 33g, black goji berries 17g;

[0025] Purple group active ingredient combination: raspberry 59g, mulberry 41g, perilla 34g, black goji berry 16g;

[0026] The white group's active ingredients consist of: 58g lily bulbs, 42g white fungus, 35g almonds, and 15g Poria cocos.

[0027] Furthermore, the flavor blending components include at least a main component;

[0028] The main component of the flavoring component corresponding to the red medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0029] The first group of reddish herbal floral fragrance main components consists of: 45g osmanthus, 30g jasmine, and 15g chamomile.

[0030] The second group of red tea-flavored main components consists of: 25g green tea, 20g black tea, and 15g oolong tea.

[0031] The third group of red fruit and vegetable aroma main components consists of: 20g red dates, 15g strawberries, and 10g cherries.

[0032] The main component of the flavoring component corresponding to the orange-colored medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0033] The first group of orange-flavored cereal main components consists of: 40g millet, 35g glutinous rice, and 25g oats;

[0034] The second group consists of the following main components: orange-colored medicinal and edible ingredients with a light aroma: 25g dried tangerine peel, 20g bergamot, and 15g amomum villosum.

[0035] The third group of orange fruit and vegetable flavoring main components consists of: 20g kumquat, 15g orange, and 10g mango.

[0036] The main component of the flavoring component corresponding to the yellow medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0037] The first group of yellow grain aroma main components: 45g corn, 30g millet, and 15g quinoa;

[0038] The second group consists of the following main components: yellow medicinal and edible ingredients with a light fragrance: 25g of yam, 20g of poria cocos, and 15g of lotus seeds.

[0039] The third group of yellow milk flavored main components consists of: 20g whole milk powder, 15g skim milk powder, and 10g whey powder;

[0040] The main component of the flavoring component corresponding to the green food-medicine homology compound conditioning composition is selected from any one of the following combinations:

[0041] The first group of green herbal floral fragrance main components consists of: chrysanthemum 45g, mint 30g, and mulberry leaf 15g.

[0042] The second group of main components for green tea flavor is composed of: 25g green tea, 20g white tea, and 15g cassia seed tea.

[0043] The third group of main components for green fruit and vegetable aroma is composed of: 20g kiwi, 15g green grapes, and 10g cucumber.

[0044] The main component of the flavoring component corresponding to the blue medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0045] The first group of main components for the green herbal floral fragrance consists of: honeysuckle powder 45g, lotus leaf powder 30g, and light bamboo leaf powder 15g.

[0046] The second group of main components for the green tea aroma type consists of: 25g winter melon tea powder, 20g lotus leaf tea powder, and 15g white tea powder.

[0047] The third group of main components for the green fruit and vegetable aroma profile consists of: 20g cucumber powder, 15g bitter melon powder, and 10g green apple powder.

[0048] The main component of the flavoring component corresponding to the blue medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0049] The first group of blue medicinal and edible light fragrance main components consists of: 45g black goji berry powder, 30g Solomon's seal powder, and 15g lily powder.

[0050] The second group of blue herbal floral fragrance main components consists of: 25g lavender powder, 20g linden flower powder, and 15g chamomile powder.

[0051] The third group of blue fruit and vegetable flavoring main components consists of: 20g blueberry powder, 15g blackcurrant powder, and 10g mulberry powder.

[0052] The main component of the flavoring component corresponding to the purple medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0053] The first group consists of the following main components: 45g mulberry powder, 30g raspberry powder, and 15g black goji berry powder.

[0054] The second group of purple herbal floral fragrance main components consists of: 25g of perilla powder, 20g of hibiscus powder, and 15g of violet powder;

[0055] The third group of purple fruit and vegetable flavoring main components consists of: 20g grape powder, 15g blueberry powder, and 10g purple sweet potato powder.

[0056] The main component of the flavoring component corresponding to the white medicinal and edible compound conditioning composition is selected from any one of the following combinations:

[0057] The first group of white milk-flavored main ingredients consists of: 45g whole milk powder, 30g skim milk powder, and 15g coconut milk powder.

[0058] The second group consists of white, medicinal and edible ingredients with a light fragrance: 25g lily powder, 20g tremella powder, and 15g almond powder.

[0059] The third group of white grain flavoring main components consists of: 20g glutinous rice flour, 15g yam flour, and 10g Job's tears flour.

[0060] Furthermore, the flavoring components include alternative components;

[0061] The alternative components that match the first group of red herbal floral fragrance main components are alternative component combination one: rose powder, lavender powder, linden flower powder, and violet powder;

[0062] The alternative components that match the main components of the second group of red tea aroma type are alternative component combination two: white tea powder, Pu-erh tea powder, barley tea powder, and buckwheat tea powder;

[0063] The alternative components that match the main components of the third group of red fruit and vegetable aroma are alternative component combination three: wolfberry powder, hawthorn powder, pomegranate powder, and cranberry powder;

[0064] The alternative components that match the main components of the first group of orange grain flavors are alternative component combination four: rice flour, black rice flour, quinoa flour, and Job's tears flour;

[0065] The alternative components that match the second group of orange-colored medicinal and edible light-fragrant main components are alternative component combination five: citron powder, malt powder, chicken gizzard powder, and clove powder;

[0066] The alternative components that match the main components of the third group of orange fruit and vegetable aromas are alternative component combination six: papaya powder, pineapple powder, lemon powder, and passion fruit powder;

[0067] The alternative components that match the main components of the first group of yellow grain aroma are alternative component combination seven: oat flour, glutinous rice flour, buckwheat flour, and sorghum flour;

[0068] The alternative components that match the second group of yellow medicinal and edible light fragrance main components are alternative component combination eight: gorgon fruit powder, coix seed powder, white hyacinth bean powder, and kudzu root powder;

[0069] The alternative components that match the third group of yellow milk flavor main components are alternative component combination nine: coconut milk powder, soy milk powder, non-dairy creamer, and cream powder;

[0070] The alternative components that match the main components of the first group of green herbal floral fragrances are alternative component combination ten: honeysuckle powder, bamboo leaf powder, lotus leaf powder, and dandelion powder.

[0071] The alternative components that match the main components of the second group of green tea aroma are alternative component combination eleven: Longjing powder, Maojian powder, Kuding tea powder, and winter melon tea powder;

[0072] The alternative components that match the main components of the third group of green fruit and vegetable aromas are alternative component combination twelve: bitter melon powder, green apple powder, broccoli powder, and spinach powder;

[0073] The alternative components that match the first group of green herbal floral fragrance main components are alternative component combination thirteen: chrysanthemum powder, peppermint powder, gardenia powder, and dandelion powder;

[0074] The alternative components that match the main components of the second group of green tea aroma are alternative component combination fourteen: green tea powder, cassia seed tea powder, barley tea powder, and bitter tea powder.

[0075] The alternative components that match the main components of the third group of green fruit and vegetable aromas are alternative component combination fifteen: kiwi powder, celery powder, lettuce powder, and green plum powder;

[0076] The alternative components that match the first group of blue medicinal and edible light fragrance main components are alternative component combination sixteen: Polygonatum powder, mulberry powder, raspberry powder, and Ophiopogon japonicus powder;

[0077] The alternative components that match the second group of blue herbal floral fragrance main components are alternative component combination seventeen: jasmine powder, osmanthus powder, rose powder, and mint powder;

[0078] The alternative components that match the main components of the third group of blue fruit and vegetable aromas are alternative component combination eighteen: grape powder, purple grape powder, blackberry powder, and blackcurrant extract;

[0079] The alternative components that match the first group of purple medicinal and edible light fragrance main components are alternative component combination nineteen: wolfberry powder, polygonatum powder, Solomon's seal powder, and perilla powder;

[0080] The alternative components that match the second group of purple herbal floral main components are alternative component combination twenty: lavender powder, rose powder, chamomile powder, and osmanthus powder;

[0081] The alternative components that match the main components of the third group of purple fruit and vegetable aromas are alternative component combination twenty-one: mulberry powder, blackcurrant powder, purple grape powder, and blueberry extract.

[0082] The alternative components that match the first group of white milky main components are alternative component combination twenty-three: whey powder, soy milk powder, almond powder, and walnut powder;

[0083] The alternative components that match the second group of white medicinal and edible light fragrance main components are alternative component combination twenty-four: Poria cocos powder, yam powder, lotus seed powder, and coix seed powder;

[0084] The alternative components that match the main components of the third group of white grain aroma are alternative component combination twenty-five: rice flour, millet flour, corn flour, and oat flour.

[0085] Furthermore, the eight-color food-medicine compound conditioning composition corresponds to the following natural food colorings: Red: beetroot red or radish red; Orange: β-carotene; Yellow: gardenia yellow or curcumin; Green: sodium copper chlorophyllin or a compound of gardenia yellow and gardenia blue; Cyan: a compound of sodium copper chlorophyllin and gardenia blue; Blue: gardenia blue and phycocyanin; Purple: purple sweet potato pigment; White: food-grade titanium dioxide.

[0086] Furthermore, the medicinal and edible compound conditioning composition can be prepared into solid beverage dosage forms, aqueous beverage dosage forms, oral liquids, tablets, compressed candies, hard candies, soft candies, or gel candies.

[0087] Furthermore, the composition described in this invention can be exhaustively prepared into all of the following food dosage forms:

[0088] 1. Solid beverage category: powdered solid beverages, granular solid beverages, instant powders;

[0089] 2. Aqueous beverages: oral liquids, ready-to-drink herbal beverages, concentrated liquids, and aqueous drinks;

[0090] 3. Tablets: Oral unsalted tablets, chewable tablets, lozenges, and coated tablets;

[0091] 4. Candies: Compressed candies, hard candies, soft candies, gel candies, and filled candies.

[0092] Furthermore, the preparation method of the aforementioned food-medicine homology compound conditioning composition includes the following steps: preparing a pigment premix; adding a ternary composite carrier component to a container, and then adding a natural food coloring; premixing the ternary composite carrier composed of hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose with the natural food coloring; wherein, by weight, hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose; the natural food coloring premix comprises 700 parts by weight of the ternary composite carrier and 0.1-5 parts by weight of the natural food coloring.

[0093] Furthermore, the preparation method also includes the following steps: sequentially adding medicinal and edible functional components and flavoring components into the container and mixing them.

[0094] Compared with the prior art, the beneficial effects of the present invention are:

[0095] (1) The core innovation of this invention is the ternary composite carrier of microcrystalline cellulose, hydroxypropyl methylcellulose, and fumed silica, while simultaneously compounding various color flavor components and natural food colorings:

[0096] The carrier of this invention has the following functions:

[0097] Improve powder flowability and prevent clumping, layering, and agglomeration;

[0098] To achieve uniform dispersion of ultrafine powders and improve solubility and dissolution rate;

[0099] It isolates the active ingredients and natural pigments from air and moisture, preventing them from oxidizing, deteriorating, or losing their effectiveness; the pigment retention rate is ≥95% after 90 days.

[0100] It improves the smoothness of the taste, leaving no residue, not harsh on the throat, and with a strong palatability, while masking the slight bitterness of natural pigments;

[0101] Enhances formability and improves the yield of finished products in flake, granulation, and sugar production;

[0102] It improves the rate of human absorption and bioavailability, while enhancing the functional synergy of natural pigments.

[0103] (2) The present invention uses a ternary composite carrier of microcrystalline cellulose, hydroxypropyl methylcellulose and fumed silica to completely solve the industry problems of moisture absorption, clumping, layering and poor solubility of food and medicine homologous powders. At the same time, it solves the industry pain points of natural food pigments being easy to oxidize, fade and layer, achieving a dual technological breakthrough.

[0104] (3) The eight-color formula system of this invention combines the five colors and five elements, the nine constitutions and the twenty-four solar terms, and combines them with corresponding natural food colorings to achieve precise unity of "color-effect-conditioning" and create a systematic health conditioning solution;

[0105] (4) The production process of this invention is standardized and the parameters are quantified, which can be directly industrialized and scaled up. It is highly operable and clearly defines the optimal process of "first adding ternary carrier + pigment premix, then adding main product".

[0106] (5) Compared with carrier-free formulations, the present invention has significant advantages in stability, solubility, taste, molding rate, absorption and utilization rate, and pigment stability, with a pigment retention rate of ≥95% after 90 days;

[0107] (6) This invention has no illegal additives throughout the entire process, complies with the standards for food and medicine homology and food safety production, and the natural pigments comply with the "GB 2760-2024 Standard for the Use of Food Additives", which is highly safe and in line with the trend of clean label consumption;

[0108] (7) The natural pigments and functional components of this invention work synergistically to achieve the dual value of "coloring + health preservation" and enhance the core competitiveness of the product. Detailed Implementation

[0109] To better understand the content of this invention, further description is provided below with reference to specific embodiments. It should be understood that these embodiments are only for further illustration of the invention and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the description of this invention, those skilled in the art may make some non-essential modifications or adjustments to the invention, which still fall within the protection scope of this invention.

[0110] Example 1: Red Composition Solid Beverage (Suitable for Start of Summer and Grain Full)

[0111] Formula: 700g of a ternary composite carrier composed of microcrystalline cellulose, hydroxypropyl methylcellulose, and fumed silica + 150g of active ingredients (60g of red dates, 45g of longan pulp, 30g of hawthorn, and 15g of rose petals) + 150g of flavor ingredients (45g of osmanthus, 30g of jasmine, and 15g of chamomile) + 0.5g of beetroot red.

[0112] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0113] Preparation methods include:

[0114] Step (1): Weigh the ternary carrier precisely according to the formula, put it into a three-dimensional mixer, mix at a speed of 30 r / min, premix for 15 min to form a uniform substrate;

[0115] Step (2): Add beet red to the uniform substrate in step (1) and continue mixing at 30 r / min for 10 min to allow the pigment to be fully adsorbed and coated by the ternary carrier, forming a color-stable masterbatch system.

[0116] Step (3): Add the functional components (red dates, longan pulp, hawthorn, rose petals) and flavor components to the masterbatch system of step (2), adjust the mixing speed to 60 r / min and mix for 20 min; to obtain the complex material.

[0117] Step (4): Transfer the composite material from step (4) into a low-temperature ultrafine pulverizer, control the pulverizing temperature of the pulverizing chamber to always be below 40°C, and pulverize to 80–100 mesh; to obtain a uniform powder material.

[0118] Step (5): The pulverized powder material is graded by passing it through a 100-mesh vibrating screen, and then the sieved material is sent to a microwave sterilization device with a sterilization temperature of ≤75℃ and a sterilization time of 3–5 min.

[0119] Step (6): The sterilized material is fed into the automatic packaging production line, quantitatively packaged according to the preset specifications, and then sealed to obtain the red medicinal and edible compound conditioning composition of the present invention.

[0120] The ingenuity of this embodiment 1 lies in: creatively using a carrier to encapsulate the pigment first, avoiding direct contact between the pigment and the functional components, thus preventing oxidation and fading; low-temperature pulverization to protect the heat-sensitive floral fragrance and functional components, which is unconventional high-temperature pulverization; and relying on the fluidity of the ternary carrier itself to achieve clumping-free packaging without the need for additional anti-caking agents.

[0121] Comparison with and without ternary carriers:

[0122] With a carrier: the powder is loose and does not clump, dissolves quickly in cold water, completely dissolves in 60 seconds, has a uniform and bright color, does not fade after 90 days, has a smooth taste, and does not separate after long storage.

[0123] No carrier: The powder clumps together severely, takes more than 3 minutes to dissolve, has a large amount of sediment at the bottom, uneven color, fades significantly after 30 days, and has a rough and irritating taste.

[0124] Example 2: Yellow Composition - Aqueous Oral Solution (Suitable for the Beginning of Spring and Rain Water solar terms)

[0125] Formula: 700g of ternary composite carrier + 150g of active ingredients (60g of yam, 40g of poria cocos, 35g of lotus seed, 15g of euryale seed) + 150g of flavor ingredients (45g of corn, 30g of millet, 15g of quinoa) + 0.3g of gardenia yellow.

[0126] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0127] Example 2 Preparation method, including:

[0128] Step (1): Weigh the ternary carrier precisely according to the formula, put it into a three-dimensional mixer, mix at a speed of 30 r / min, premix for 15 min to form a uniform substrate;

[0129] Step (2): Add gardenia yellow to the uniform substrate in step (1) and continue mixing at a speed of 30 r / min for 10 min to form a water-compatible coloring carrier-pigment masterbatch.

[0130] Step (3): Add the active ingredients and flavor components into the extraction tank, extract twice with water at 80°C for 40 minutes each time, combine the extracts, filter to remove residue, concentrate under reduced pressure (temperature ≤ 65°C) to obtain concentrated liquid;

[0131] Step (4): Add the carrier-pigment masterbatch prepared in step (2) to the concentrate of step (3), stir at 30 r / min for 30 min until completely dispersed;

[0132] Step (5): Adjust volume and fill; and sterilize in a high-temperature water bath (105℃, 15min); inspect by light and package.

[0133] The innovative aspect of this embodiment lies in the following: the carrier is added to the extraction system after the extraction process, avoiding damage to the carrier structure during high-temperature extraction and ensuring stable performance; the carrier protects the pigment formation, solving the common industry problems of layering, fading, and precipitation in oral liquids during long-term storage; and no thickeners or stabilizers are needed, as the liquid stability is achieved by relying on the structure of the ternary carrier itself.

[0134] Comparison with and without ternary carriers:

[0135] With a carrier: The liquid is clear and transparent, does not separate or precipitate after long-term storage, has a uniform and stable color, is absorbed quickly, and has a mild taste.

[0136] Without carrier: The liquid is turbid, prone to flocculent stratification, active ingredients and pigments settle, the color becomes lighter, and the stability is poor.

[0137] Example 3: Green Composition - Oral Tablets (Suitable for the periods of Awakening of Insects and Spring Equinox)

[0138] Formula: 700g of ternary composite carrier + 150g of active ingredients (58g of chrysanthemum, 42g of cassia seed, 33g of mulberry leaf, 17g of mint) + 150g of flavor ingredients (45g of chrysanthemum, 30g of mint, 15g of mulberry leaf) + 0.2g of sodium copper chlorophyllin.

[0139] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0140] Example 3 Preparation method, including:

[0141] Step (1): The ternary carrier is accurately weighed according to the formula ratio and put into a three-dimensional motion mixer. The speed is 25 r / min, and the mixture is premixed for 15 min to form a uniform mixing base.

[0142] Step (2): Add sodium copper chlorophyllin to the mixed substrate prepared in step (1) and continue to mix and coat at a speed of 25 r / min for 10 min; to obtain a masterbatch system with uniform coloring.

[0143] Step (3): Add the functional components and flavor components to the masterbatch system obtained in step (2), and mix at 25 r / min for 20 min to obtain a uniform composite powder material;

[0144] Step (4): The composite powder material obtained in step (3) is transferred to a dry granulator for dry granulation (without adding water or ethanol), relying on the formability of the carrier itself to granulate; thus obtaining granular material.

[0145] Step (5): Dry the granular material obtained in step (4) at a temperature ≤55℃ for 2-3 hours. After drying, the material is granulated to remove large clumps. The granulated material is then transferred back into a three-dimensional mixer and mixed at 25r / min for 5 minutes.

[0146] Step (6): Compress the granules from step (5) into tablets, coat them with a film, sterilize them, and then package them.

[0147] The innovative aspect of this embodiment lies in the following: all-dry powder granulation without wet binders, which differs from conventional tablet manufacturing processes; the ternary carrier solves problems such as sticking, cracking, and powder loss, achieving a yield of ≥99%, which is an unconventional low-yield model; the carrier promotes disintegration and dissolution, achieving a dual effect of "rapid disintegration and sustained release".

[0148] Comparison with and without ternary carriers:

[0149] With a carrier: The tablet surface is smooth, the color is uniform without spots, the hardness is uniform, the disintegration time is qualified, and it does not stick to the container or shed powder.

[0150] Without a carrier: prone to sticking to the mold, cracking, edge falling off, uneven hardness, inconsistent color depth, color spots, disintegration timeout, and low yield.

[0151] Example 4: Purple Composition - Compressed Candy (Suitable for Lesser Cold and Greater Cold)

[0152] Formula: 700g of ternary composite carrier + 150g of active ingredients (59g of raspberry, 41g of mulberry, 34g of perilla, 16g of black goji berries) + 150g of flavor ingredients (45g of mulberry, 30g of raspberry, 15g of black goji berries) + 0.4g of purple sweet potato pigment.

[0153] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0154] The preparation method of this embodiment includes:

[0155] Step (1): The ternary carrier is accurately weighed according to the formula ratio and put into a three-dimensional motion mixer. The speed is 25 r / min, and the mixture is premixed for 15 min to form a uniform mixing base.

[0156] Step (2): Add purple sweet potato pigment to the mixed substrate prepared in step (1), and continue to mix and coat at a speed of 25 r / min for 10 min; to obtain a masterbatch system with uniform coloring;

[0157] Step (3): Add the functional components and flavor components to the masterbatch system obtained in step (2), and mix at 25 r / min for 20 min; to obtain a uniformly mixed composite powder material;

[0158] Step (4): Add ≤3% of 75% ethanol as a binder to the composite powder material obtained in step (3), granulate, and dry at low temperature;

[0159] In steps (5) and (4), the dried material is granulated by a granulator. After granulation, a ternary carrier fine powder (100 mesh, accounting for 5% of the total material mass) is added and mixed to improve fluidity.

[0160] Step (6): tableting, ultraviolet sterilization, and inner packaging.

[0161] The ingenuity of this embodiment lies in the following: the carrier is coated with anthocyanin pigments to prevent degradation and discoloration caused by heat generated during tablet compression; the carrier improves the taste, making it non-sticky and non-gritty, unlike the rough taste of conventional candies; and it eliminates the need for large amounts of sugar powder filling, reducing sweetness while improving stability.

[0162] Comparison with and without ternary carriers:

[0163] With a carrier: high molding rate, uniform color, crispy texture, uniform sweetness, not sticky, intact appearance, and no fading for 90 days.

[0164] Without a carrier: It is easily loose and broken, has uneven color, a sandy taste, is very sticky to teeth, has a defective appearance, and fades significantly in a short period of time.

[0165] Example 5: Blue Composition - Hard Candy (Suitable for Heavy Snow and Winter Solstice)

[0166] Formula: 700g of ternary composite carrier + 150g of active ingredients (57g of Alpinia oxyphylla, 43g of Polygonatum odoratum, 33g of lily bulb, 17g of black goji berries) + 150g of flavor ingredients (45g of black goji berries, 30g of Polygonatum odoratum, 15g of lily bulb) + 0.3g of Gardenia blue.

[0167] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0168] The preparation method of this embodiment includes:

[0169] Step (1): The ternary carrier is accurately weighed according to the formula ratio and put into a three-dimensional motion mixer. The speed is 25 r / min, and the mixture is premixed for 15 min to form a uniform mixing base.

[0170] Step (2): Add gardenia blue to the mixed substrate prepared in step (1) and continue to mix and coat at a speed of 25 r / min for 10 min; to obtain a high-temperature resistant coloring carrier;

[0171] Step (3): Boil granulated sugar and malt syrup to 155–160°C, turn off the heat and cool to 120°C; to obtain the sugar matrix;

[0172] Step (4): Add the functional components, flavor components, and the high-temperature resistant coloring carrier prepared in step (2) to the sugar matrix at 120°C in step (3), and stir rapidly for 5 minutes at a stirring speed of 300 r / min to obtain the sugar.

[0173] Step (5): Cool, knead, stretch, and mold the sugar obtained in step (4) to obtain a candy blank;

[0174] Step (6): Cool the candy blanks from step (5) to room temperature, screen, and package.

[0175] The innovative aspect of this embodiment lies in the following: the carrier protects the pigments from the high temperatures of sugar boiling, solving the problem of color loss of natural pigments at high temperatures; the carrier improves the internal structure of the sugar, preventing it from crystallizing or melting; and it significantly improves the retention rate of functional ingredients in high-temperature confectionery processes.

[0176] Comparison with and without ternary carriers:

[0177] With a carrier: the sugar has high transparency, uniform color, crisp texture, no grainy feel, no grittiness, and no pigment migration.

[0178] No carrier: Many white spots inside, uneven color, rough texture, easy to absorb moisture and become grainy, pigment migration, and unstable quality.

[0179] Example 6: Cyan Composition Gel Candy (Suitable for Lesser Heat and Greater Heat)

[0180] Formula: 700g of ternary composite carrier + 150g of active ingredients (56g of honeysuckle, 44g of lotus leaf, 32g of gardenia, and 18g of bamboo leaf) + 150g of flavor ingredients (45g of honeysuckle, 30g of lotus leaf, and 15g of bamboo leaf); 0.3g of compound pigment. The compound pigment is a mixture of gardenia blue and sodium copper chlorophyllin in a 1:1 mass ratio.

[0181] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0182] The preparation method of this embodiment includes:

[0183] Step (1): Weigh the gelatin or pectin according to the formula, add 5-8 times its weight of purified water, and stir and swell in a 60℃ constant temperature water bath for 30-40 minutes, maintaining a stirring speed of 60r / min during this period, so that the colloid fully absorbs water and swells to form a uniform colloidal matrix, and keep it warm for later use. Step (2): Accurately weigh the ternary carrier according to the formula ratio and put it into a three-dimensional motion mixer, with a speed of 25r / min, premix for 15 minutes to form a uniform mixed base;

[0184] Step (3): Add the compound pigment to the mixed substrate prepared in step (2), and continue to mix and coat at a speed of 25 r / min for 15 min; to obtain carrier-pigment masterbatch;

[0185] Step (4): Boil granulated sugar and malt syrup to 100°C, add the colloidal matrix prepared in step (1), and cool to 80°C;

[0186] Step (5): Add the carrier-pigment masterbatch and the functional components obtained in step (3) to the system obtained in step (4), and stir and disperse for 20 min;

[0187] Step (6): Cast the material prepared in step (5) into a mold, set it at a low temperature (≤25℃), dry it, and package it.

[0188] The ingenuity of this embodiment lies in the following: the carrier prevents the gel from separating, seeping, and becoming uneven in hardness; the carrier ensures that the pigment is evenly distributed in the colloid, without spots or streaks; and it enhances the smooth texture of the gel, resulting in a texture that is not conventionally rough.

[0189] Comparison with and without ternary carriers:

[0190] With a carrier: the gel is bouncy and smooth, with uniform component distribution, does not separate or leak water, and has a uniform and stable color.

[0191] Without a carrier: The texture is rough, it easily separates and separates into water, has a hard texture, poor appearance, and color separation.

[0192] Example 7 Orange Composition - Soft Candy (Suitable for Qingming and Guyu Festivals)

[0193] Formula: 700g of ternary complex carrier + 150g of active ingredients (55g of dried tangerine peel, 45g of cardamom, 35g of Buddha's hand, 15g of kumquat powder) + 150g of flavor ingredients (40g of millet, 35g of glutinous rice, 25g of oats) + 0.2g of β-carotene.

[0194] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0195] The preparation method of this embodiment includes:

[0196] Step (1): Weigh the amount of gelatin or pectin in the formula, add 5-8 times its weight of purified water, stir and swell in a 60℃ constant temperature water bath for 30-40 minutes, and keep the stirring speed at 60r / min during the process so that the colloid can fully absorb water and swell to form a uniform colloidal matrix, and keep it warm for later use.

[0197] Step (2): The ternary carrier is accurately weighed according to the formula ratio and put into the three-dimensional motion mixer. The speed is 25 r / min, and the mixture is premixed for 15 min to form a uniform mixing base.

[0198] Step (3): Add β-carotene to the mixed substrate prepared in step (2), and continue to mix and coat at a speed of 25 r / min for 15 min; to obtain carrier-pigment masterbatch;

[0199] Step (4): Boil granulated sugar and malt syrup to 115°C, add the colloidal matrix prepared in step (1), and cool to 85°C;

[0200] Step (5): Add the functional component, flavor component, and carrier-pigment masterbatch obtained in step (3) to the system obtained in step (4) in sequence, and disperse at high speed for 10 min;

[0201] Step (6): Extrude the material prepared in step (5), cool it, sieve it, and package it.

[0202] The ingenuity of this embodiment lies in the following: the carrier solves the problems of excessive stickiness, deformation, and adhesion of the gummies; it resists lipid oxidation and prevents carotenoids from fading and deteriorating; and it has a soft and chewy texture, unlike the conventional hard and brittle or excessively sticky texture.

[0203] Comparison with and without ternary carriers:

[0204] With a carrier: soft and elastic, delicate in texture, not sticky to teeth, uniform in color, and no pigment precipitation.

[0205] Without carrier: The texture is hard or too sticky, the taste is poor, it is easy to deform, pigments are released, and the surface is sticky.

[0206] Example 8: White composition, ready-to-drink liquid (suitable for the Beginning of Autumn and the End of Heat)

[0207] Formula: 700g of ternary composite carrier + 150g of functional components (58g of lily bulb, 42g of white fungus, 35g of almond, 15g of poria cocos) + 150g of flavor components (45g of whole milk powder, 30g of skim milk powder, 15g of coconut milk powder) + 0.1g of food-grade titanium dioxide.

[0208] The total amount of the ternary carrier is 700g, which includes: microcrystalline cellulose: 455g; hydroxypropyl methylcellulose: 140g; and fumed silica: 105g.

[0209] The preparation method of this embodiment includes:

[0210] Step (1): The ternary carrier is accurately weighed according to the formula ratio and put into a three-dimensional motion mixer. The speed is 25 r / min, and the mixture is premixed for 15 min to form a uniform mixing base.

[0211] Step (2): Add titanium dioxide to the mixed substrate prepared in step (1) and continue to mix and coat it at a speed of 25 r / min for 15 min; to obtain a uniform milky white carrier-pigment system;

[0212] Step (3): The active ingredients (58g of lily bulb, 42g of white fungus, 35g of almond, and 15g of poria cocos) are extracted at low temperature, filtered, and concentrated to obtain a concentrated solution.

[0213] Step (4): Add the milky white carrier-pigment system to the concentrate from step (3) and disperse it under high-speed shear for 15 min.

[0214] Step (5): The material dispersed in step (4) is aseptically filtered, cold-filled, sterilized a second time, and inspected by light.

[0215] The innovative aspect of this embodiment lies in the following: the carrier achieves a milky white and uniform system without the need for emulsifiers; it does not precipitate, separate, or turn yellow during long-term storage; and it ensures high stability and high dissolution of the lung-moistening ingredients in the aqueous solution.

[0216] Comparison with and without ternary carriers:

[0217] With a carrier: The beverage is uniformly milky white, clear and stable, and does not spoil or settle during long-term storage, with a smooth taste.

[0218] Carrier-free: prone to turbidity, layering, precipitation, uneven whiteness, and significantly shortened shelf life.

[0219] The overall advantages of the ternary carrier and carrier-free methods of this invention are compared as follows:

[0220] The ternary carrier is a complex system of microcrystalline cellulose, hydroxypropyl methylcellulose, and fumed silica, and its advantages compared to the carrier-free group are as follows:

[0221] 1. Physical state of powder

[0222] It has a ternary carrier: it does not absorb moisture, does not clump, has excellent fluidity, and is uniformly dispersed at 800–2000 mesh, with natural pigments that do not agglomerate or separate.

[0223] Without a ternary carrier: it easily absorbs moisture, easily clumps together, has obvious stratification, poor fluidity, and natural pigments are prone to precipitation, resulting in large batch-to-batch color differences.

[0224] 2. Water solubility and dissolution

[0225] It has a ternary carrier: it dissolves rapidly in cold water, completely dissolves within 60 seconds, and produces no sediment, no scum, no stratification, and the natural pigments are evenly dispersed.

[0226] Without a ternary carrier: slow dissolution, clumping that is difficult to break up, severe sedimentation at the bottom, uneven dissolution, and natural pigments that easily adhere to the wall.

[0227] 3. Stability (Shelf Life)

[0228] It has a ternary carrier: 90-day retention rate of effective ingredients ≥95%, natural pigment retention rate ≥95%, and it is not easily oxidized, does not deteriorate, and does not fade.

[0229] Without a ternary carrier: ≥40% loss of effective ingredients within 90 days, ≥30% fading of natural pigments, and easy oxidation, discoloration, and off-flavor.

[0230] 4. Taste Experience

[0231] It has a three-element carrier: delicate and smooth, without any residue, not harsh on the throat, highly palatable, and masks the slight bitterness of natural pigments.

[0232] Without a ternary carrier: it has a rough, powdery texture, noticeable graininess, is difficult to swallow, and has a prominent odor due to natural pigments.

[0233] 5. Molding and processing performance (sheet making / sugar making)

[0234] It has a ternary carrier: non-stick, non-powder-shedding, non-cracking, uniform hardness, yield rate ≥99%, and uniform coloring with natural pigments without spots.

[0235] Without a ternary carrier: sticking to the mold, cracking, edge falling off, unstable hardness, yield rate <70%, uneven distribution of natural pigments, and color spots.

[0236] 6 Human absorption efficiency

[0237] It has a ternary carrier: the absorption rate is increased by ≥50%, the bioavailability is significantly improved, and the natural pigment active ingredients have a synergistic effect.

[0238] Without a ternary carrier: slow dissolution, poor absorption, slow onset of action, low utilization, and significant loss of natural pigment activity.

[0239] The synergistic effect between ternary carriers and natural pigments is explained as follows:

[0240] This invention addresses the industry pain points of natural food colorings by physically encapsulating and dispersing them through a ternary composite carrier, achieving a synergistic effect of 1+1>2.

[0241] Physical isolation protection: The ternary carrier forms a three-dimensional mesh "small room" structure, which encapsulates the natural pigment molecules, isolating them from air, moisture and light, blocking the oxidative degradation path, greatly improving pigment stability and extending product shelf life.

[0242] Uniform dispersion system: The carrier first forms a uniformly dispersed base, and the natural pigment is premixed in the carrier before the main ingredient is added, which prevents pigment agglomeration and stratification, and ensures that the color of the whole batch of products is consistent and there is no batch color difference.

[0243] Enhanced water solubility: Hydrophilic components such as hydroxypropyl methylcellulose in the carrier enhance the water solubility of natural pigments, enabling rapid dissolution in cold water. It is suitable for various dosage forms such as aqueous solutions and solid beverages, with no sediment or scum.

[0244] Taste optimization: The fine powder structure of the carrier masks the bitter taste of natural pigments, improves product palatability, and expands application scenarios.

[0245] Synergistic effects: Natural pigments (such as anthocyanins and carotenoids) have antioxidant and anti-inflammatory activities, which work synergistically with the eight color functional components to enhance the product's conditioning effects and achieve the dual value of "coloring + health".

[0246] Process adaptation: The carrier improves the flowability and formability of powder, solves the problem of thermal degradation of natural pigments in high-temperature processes such as tablet making and sugar boiling, reduces processing losses, and increases the yield.

[0247] The foregoing description is not intended to limit the invention, nor is the invention limited to the examples given. Any changes, modifications, additions, or substitutions made by those skilled in the art within the scope of the invention should also be considered within the protection scope of the invention.

Claims

1. A pigment premix body, characterized by, The pigment premix comprises a ternary composite carrier and a natural food coloring; the ternary composite carrier comprises hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose; the natural food coloring is selected from at least one of beet red, gardenia yellow, sodium copper chlorophyllin, purple sweet potato pigment, gardenia blue, a compound of gardenia blue and sodium copper chlorophyllin, β-carotene, and food-grade titanium dioxide; and by weight, the natural food coloring premix comprises 700 parts by weight of the ternary composite carrier and 0.1 to 5 parts by weight of the natural food coloring.

2. The pigment premix body according to claim 1, wherein The mass ratio of hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose is 20:15:

65.

3. A functional food composition comprising, The total mass of a single serving of the prepared food composition is 1000g, which includes 700g of a ternary composite carrier, 150g of medicinal and edible active ingredients, 150g of flavoring ingredients, and 0.1-5g of natural food coloring. The medicinal and edible compound prepared food composition includes eight color systems: red, orange, yellow, green, cyan, blue, purple, and white. The colors of the medicinal and edible homology functional components, flavoring components, and natural food colorings are all matched, resulting in the medicinal and edible homology compound conditioning composition presenting eight color systems, including red medicinal and edible homology compound conditioning composition, orange medicinal and edible homology compound conditioning composition, yellow medicinal and edible homology compound conditioning composition, green medicinal and edible homology compound conditioning composition, cyan medicinal and edible homology compound conditioning composition, blue medicinal and edible homology compound conditioning composition, purple medicinal and edible homology compound conditioning composition, and white medicinal and edible homology compound conditioning composition; The medicinal and edible components are selected from any one of the following combinations: The red group's active ingredients consist of: 60g red dates, 45g longan pulp, 30g hawthorn, and 15g rose petals. Orange group active ingredient combination: 55g dried tangerine peel, 45g amomum villosum, 35g bergamot, 15g kumquat powder; Yellow group efficacy component combination: 60g yam, 40g poria cocos, 35g lotus seeds, 15g euryale ferox; Green group active ingredient combination: Chrysanthemum 58g, Cassia seed 42g, Mulberry leaf 33g, Peppermint 17g; The active ingredients in the green group are: honeysuckle 56g, lotus leaf 44g, gardenia 32g, and light bamboo leaf 18g. Blue group active ingredient combination: Alpinia oxyphylla 57g, Polygonatum odoratum 43g, Lilium brownii 33g, black goji berries 17g; Purple group active ingredient combination: raspberry 59g, mulberry 41g, perilla 34g, black goji berry 16g; The white group's active ingredients consist of: 58g lily bulbs, 42g white fungus, 35g almonds, and 15g Poria cocos.

4. The medicinal and edible compound conditioning composition according to claim 3, characterized in that, The flavoring components include at least a main component; The main component of the flavoring component corresponding to the red medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of reddish herbal floral fragrance main components consists of: 45g osmanthus, 30g jasmine, and 15g chamomile. The second group of red tea-flavored main components consists of: 25g green tea, 20g black tea, and 15g oolong tea. The third group of red fruit and vegetable aroma main components consists of: 20g red dates, 15g strawberries, and 10g cherries. The main component of the flavoring component corresponding to the orange-colored medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of orange-flavored cereal main components consists of: 40g millet, 35g glutinous rice, and 25g oats; The second group consists of the following main components: orange-colored medicinal and edible ingredients with a light aroma: 25g dried tangerine peel, 20g bergamot, and 15g amomum villosum. The third group of orange fruit and vegetable flavoring main components consists of: 20g kumquat, 15g orange, and 10g mango. The main component of the flavoring component corresponding to the yellow medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of yellow grain aroma main components: 45g corn, 30g millet, and 15g quinoa; The second group consists of the following main components: yellow medicinal and edible ingredients with a light fragrance: 25g of yam, 20g of poria cocos, and 15g of lotus seeds. The third group of yellow milk flavored main components consists of: 20g whole milk powder, 15g skim milk powder, and 10g whey powder; The main component of the flavoring component corresponding to the green food-medicine homology compound conditioning composition is selected from any one of the following combinations: The first group of green herbal floral fragrance main components consists of: chrysanthemum 45g, mint 30g, and mulberry leaf 15g. The second group of main components for green tea flavor is composed of: 25g green tea, 20g white tea, and 15g cassia seed tea. The third group of main components for green fruit and vegetable aroma is composed of: 20g kiwi, 15g green grapes, and 10g cucumber. The main component of the flavoring component corresponding to the blue medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of main components for the green herbal floral fragrance consists of: honeysuckle powder 45g, lotus leaf powder 30g, and light bamboo leaf powder 15g. The second group of main components for the green tea aroma type consists of: 25g winter melon tea powder, 20g lotus leaf tea powder, and 15g white tea powder. The third group of main components for the green fruit and vegetable aroma profile consists of: 20g cucumber powder, 15g bitter melon powder, and 10g green apple powder. The main component of the flavoring component corresponding to the blue medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of blue medicinal and edible light fragrance main components consists of: 45g black goji berry powder, 30g Solomon's seal powder, and 15g lily powder. The second group of blue herbal floral fragrance main components consists of: 25g lavender powder, 20g linden flower powder, and 15g chamomile powder. The third group of blue fruit and vegetable flavoring main components consists of: 20g blueberry powder, 15g blackcurrant powder, and 10g mulberry powder. The main component of the flavoring component corresponding to the purple medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group consists of the following main components: 45g mulberry powder, 30g raspberry powder, and 15g black goji berry powder. The second group of purple herbal floral fragrance main components consists of: 25g of perilla powder, 20g of hibiscus powder, and 15g of violet powder; The third group of purple fruit and vegetable flavoring main components consists of: 20g grape powder, 15g blueberry powder, and 10g purple sweet potato powder. The main component of the flavoring component corresponding to the white medicinal and edible compound conditioning composition is selected from any one of the following combinations: The first group of white milk-flavored main ingredients consists of: 45g whole milk powder, 30g skim milk powder, and 15g coconut milk powder. The second group consists of white, medicinal and edible ingredients with a light fragrance: 25g lily powder, 20g tremella powder, and 15g almond powder. The third group of white grain flavoring main components consists of: 20g glutinous rice flour, 15g yam flour, and 10g Job's tears flour.

5. The medicinal and edible compound conditioning composition according to claim 4, characterized in that, The flavoring components include alternative components; The alternative components that match the first group of red herbal floral fragrance main components are alternative component combination one: rose powder, lavender powder, linden flower powder, and violet powder; The alternative components that match the main components of the second group of red tea aroma type are alternative component combination two: white tea powder, Pu-erh tea powder, barley tea powder, and buckwheat tea powder; The alternative components that match the main components of the third group of red fruit and vegetable aroma are alternative component combination three: wolfberry powder, hawthorn powder, pomegranate powder, and cranberry powder; The alternative components that match the main components of the first group of orange grain flavors are alternative component combination four: rice flour, black rice flour, quinoa flour, and Job's tears flour; The alternative components that match the second group of orange-colored medicinal and edible light-fragrant main components are alternative component combination five: citron powder, malt powder, chicken gizzard powder, and clove powder; The alternative components that match the main components of the third group of orange fruit and vegetable aromas are alternative component combination six: papaya powder, pineapple powder, lemon powder, and passion fruit powder; The alternative components that match the main components of the first group of yellow grain aroma are alternative component combination seven: oat flour, glutinous rice flour, buckwheat flour, and sorghum flour; The alternative components that match the second group of yellow medicinal and edible light fragrance main components are alternative component combination eight: gorgon fruit powder, coix seed powder, white hyacinth bean powder, and kudzu root powder; The alternative components that match the third group of yellow milk flavor main components are alternative component combination nine: coconut milk powder, soy milk powder, non-dairy creamer, and cream powder; The alternative components that match the main components of the first group of green herbal floral fragrances are alternative component combination ten: honeysuckle powder, bamboo leaf powder, lotus leaf powder, and dandelion powder. The alternative components that match the main components of the second group of green tea aroma are alternative component combination eleven: Longjing powder, Maojian powder, Kuding tea powder, and winter melon tea powder; The alternative components that match the main components of the third group of green fruit and vegetable aromas are alternative component combination twelve: bitter melon powder, green apple powder, broccoli powder, and spinach powder; The alternative components that match the first group of green herbal floral fragrance main components are alternative component combination thirteen: chrysanthemum powder, peppermint powder, gardenia powder, and dandelion powder; The alternative components that match the main components of the second group of green tea aroma are alternative component combination fourteen: green tea powder, cassia seed tea powder, barley tea powder, and bitter tea powder. The alternative components that match the main components of the third group of green fruit and vegetable aromas are alternative component combination fifteen: kiwi powder, celery powder, lettuce powder, and green plum powder; The alternative components that match the first group of blue medicinal and edible light fragrance main components are alternative component combination sixteen: Polygonatum powder, mulberry powder, raspberry powder, and Ophiopogon japonicus powder; The alternative components that match the second group of blue herbal floral fragrance main components are alternative component combination seventeen: jasmine powder, osmanthus powder, rose powder, and mint powder; The alternative components that match the main components of the third group of blue fruit and vegetable aromas are alternative component combination eighteen: grape powder, purple grape powder, blackberry powder, and blackcurrant extract; The alternative components that match the first group of purple medicinal and edible light fragrance main components are alternative component combination nineteen: wolfberry powder, polygonatum powder, Solomon's seal powder, and perilla powder; The alternative components that match the second group of purple herbal floral main components are alternative component combination twenty: lavender powder, rose powder, chamomile powder, and osmanthus powder; The alternative components that match the main components of the third group of purple fruit and vegetable aromas are alternative component combination twenty-one: mulberry powder, blackcurrant powder, purple grape powder, and blueberry extract. The alternative components that match the first group of white milky main components are alternative component combination twenty-three: whey powder, soy milk powder, almond powder, and walnut powder; The alternative components that match the second group of white medicinal and edible light fragrance main components are alternative component combination twenty-four: Poria cocos powder, yam powder, lotus seed powder, and coix seed powder; The alternative components that match the main components of the third group of white grain aroma are alternative component combination twenty-five: rice flour, millet flour, corn flour, and oat flour.

6. The medicinal and edible compound conditioning composition according to claim 4, characterized in that, The eight-color food-medicine compound conditioning composition corresponds to the following natural food colorings: red: beet red or radish red; orange: β-carotene; yellow: gardenia yellow or curcumin; green: sodium copper chlorophyllin, or a compound of gardenia yellow and gardenia blue; cyan: a compound of sodium copper chlorophyllin and gardenia blue. Blue: Gardenia blue, phycocyanin; Purple: Purple sweet potato pigment; White: Food-grade titanium dioxide.

7. The medicinal and edible compound conditioning composition according to any one of claims 3-6, characterized in that, The medicinal and edible compound conditioning composition is prepared into solid beverage dosage forms, aqueous beverage dosage forms, oral liquids, tablets, compressed candies, hard candies, soft candies, or gel candies.

8. The method for preparing the medicinal and edible homologous compound conditioning composition according to any one of claims 3-6, characterized in that, The process includes the following steps: preparing a pigment premix; adding a ternary composite carrier component to a container, followed by adding a natural food coloring; premixing the ternary composite carrier, composed of hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose, with the natural food coloring; wherein, by weight, hydroxypropyl methylcellulose, fumed silica, and microcrystalline cellulose; the natural food coloring premix comprises 700 parts by weight of the ternary composite carrier and 0.1 to 5 parts by weight of the natural food coloring.

9. The method for preparing the medicinal and edible homologous compound conditioning composition according to claim 6, characterized in that, The steps include: sequentially adding medicinal and edible functional components and flavoring components into the container and mixing them.