Compound notoginseng salvia miltiorrhiza bupleurum functional food additive and preparation method thereof

Abstract

The application discloses a compound notoginseng salvia miltiorrhiza bupleurum functional food additive and a preparation method thereof, and relates to the technical field of food additives, and comprises the following raw materials in parts by weight: 50 parts of total ginsenoside, 60 parts of salvia miltiorrhiza extract, 40 parts of bupleurum extract, 840 parts of malt dextrin, 2 parts of stevioside and 8 parts of micro-powder silica gel; the total ginsenoside is food grade, and the total ginsenoside content is greater than or equal to 80%. The application has remarkable synergistic effect: through scientific proportioning, the synergistic effect of the total ginsenoside, the salvia miltiorrhiza extract and the bupleurum extract is realized; the total ginsenoside promotes blood circulation and removes meridian obstruction to improve microcirculation; the salvia miltiorrhiza extract has antioxidant effect, removes free radicals and protects blood vessel endothelium; the bupleurum extract soothes liver and regulates qi and adjusts immune balance; the three components have synergistic effect, realize the three effects of 'promoting blood circulation, antioxidant and immune regulation' in one, and the comprehensive effect is remarkably better than the simple superposition of single component and any two components.

Description

Technical Field

[0001] This invention relates to the field of food additives, and in particular to a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive and its preparation method. Background Technology

[0002] With the accelerated pace of modern life, changes in dietary structure, and the aging population trend, the proportion of sub-healthy people continues to rise. The incidence of metabolic diseases and cardiovascular diseases, represented by hyperlipidemia, hypertension, and hyperglycemia, is increasing year by year and showing a trend towards affecting younger people. Against this backdrop, the market demand for functional foods and health foods that can regulate bodily functions and improve sub-health conditions is growing rapidly. As an important raw material in the food industry, the quality, efficacy, and safety of functional food additives are directly related to the quality of end products and the health of consumers.

[0003] In recent years, natural plant extracts have received much attention in the food and feed additive field due to their advantages such as natural origin, diverse biological activities, and high safety. Panax notoginseng, Salvia miltiorrhiza, and Bupleurum chinense are all traditional Chinese medicinal herbs, and modern pharmacological studies have confirmed that their extracts possess a variety of biological activities. Panax notoginseng saponins (PNS) are saponin components extracted from the roots of Panax notoginseng, a plant in the Araliaceae family. The main active ingredients include ginsenosides Rg1, Rb1, and notoginseng saponin R1. Studies have shown that Panax notoginseng saponins have the effects of promoting blood circulation, removing blood stasis, relieving pain, anti-fatigue, and improving microcirculation. They can inhibit platelet aggregation, reduce blood viscosity, and improve microcirculation disorders.

[0004] Salvia miltiorrhiza extract is an active ingredient extracted from the root and rhizome of Salvia miltiorrhiza, a plant in the Lamiaceae family. It mainly contains active substances such as salvianolic acid B and tanshinone IIA. Salvianolic acid B is the most abundant water-soluble phenolic acid in Salvia miltiorrhiza and has significant antioxidant, free radical scavenging, and vascular endothelial protection functions.

[0005] Bupleurum chinense extract is an active ingredient extracted from the root of Bupleurum chinense, a plant in the Apiaceae family. It mainly contains total saponins such as saikosaponins a and d. Bupleurum chinense extract has the effects of soothing the liver and regulating qi, relieving depression and calming the nerves, and enhancing the body's immune balance.

[0006] Currently, most food and health products on the market that use Panax notoginseng, Salvia miltiorrhiza, and Bupleurum as raw materials are based on single ingredients or adopt the form of traditional Chinese medicine compound. The synergy among the three ingredients is insufficient. Existing products are mostly single ingredients or simple combinations, lacking systematic research on the synergistic effect mechanism of the three ingredients, and have a single functional dimension. Summary of the Invention

[0007] To address the aforementioned issues in the market where food and health products made from Panax notoginseng, Salvia miltiorrhiza, and Bupleurum chinense are mostly based on single ingredients or traditional Chinese medicine compound formulas, resulting in insufficient synergy among the three ingredients, existing products are mostly single-ingredient or simple combinations, lacking systematic research on the synergistic effect mechanism of the three ingredients, and having a single functional dimension.

[0008] This invention provides a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive and its preparation method, using the following technical solution: A compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive is composed of the following raw materials in parts by weight: 50 parts of total Panax notoginseng saponins, 60 parts of Salvia miltiorrhiza extract, 40 parts of Bupleurum chinense extract, 840 parts of maltodextrin, 2 parts of steviol glycosides, and 8 parts of micronized silica gel. The total saponins of Panax notoginseng are food grade, with a total saponin content of ≥80%; The tanshinone extract is food grade, and its salvianolic acid B content is ≥5%. The Bupleurum chinense extract is food grade, and its total saponin content is ≥3%.

[0009] Optionally, in the above-mentioned compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the functional food additive is a light yellow to light brownish-yellow granule with a moisture content ≤5.0%, a total saponin content ≥4.0%, and a salvianolic acid B content ≥0.3%.

[0010] Another technical solution proposed in this invention: a method for preparing a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, comprising the following steps: Step 1, Raw material pretreatment: Pass the total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, and extract of Bupleurum chinense through an 80-mesh sieve, and pass the maltodextrin, steviol glycosides, and micronized silica gel through a 100-mesh sieve. Step 2, First total mixing: Add the sieved total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, extract of Bupleurum chinense, maltodextrin and micronized silica gel into a mixer and mix for 15 minutes. Step 3, Prepare the soft material: Spray 70% food-grade ethanol into the mixture obtained in Step 2 and stir until it can be formed into a ball by hand and easily dispersed when lightly pressed. Step 4, wet granulation: Granulate the soft material obtained in step 3 using an 18-mesh sieve; Step 5, Drying: Dry the wet granules obtained in step 4 with hot air at 55-60℃ for 120-150 minutes. Step 6, Final Mixing: After granulating the dried granules, add steviol glycosides and mix for 5 minutes; Step 7, Packaging: The final mixed granules are sealed in a light-proof package to obtain the final product.

[0011] Optionally, in the above-mentioned preparation method of compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the mixer mentioned in step 2 is a three-dimensional mixer with a mixing speed of 8-12 rpm.

[0012] Optionally, in the preparation method of the above-mentioned compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the amount of 70% food-grade ethanol used in step 3 is 15%-25% of the total weight of the materials.

[0013] Optionally, in the above-mentioned preparation method of compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the thickness of the material layer during drying in step 5 shall not exceed 2 cm, and the material shall be turned over once every 30 minutes during the drying process.

[0014] Optionally, in the above-mentioned preparation method of compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the granulation in step 6 is carried out using a 20-mesh sieve.

[0015] Optionally, in the above-mentioned preparation method of compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, the production environment of the preparation method is a Class 300,000 cleanroom standard, with a room temperature of 18-26℃ and a relative humidity of 45%-65%.

[0016] Optionally, in the above-mentioned compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, the microbial limits of the functional food additive are: total bacterial count ≤1000 CFU / g, total mold and yeast count ≤100 CFU / g, and no coliform bacteria, Salmonella, or Staphylococcus aureus detected; the heavy metal limits are: lead ≤1.0 mg / kg, arsenic ≤0.5 mg / kg, mercury ≤0.1 mg / kg, and cadmium ≤0.2 mg / kg.

[0017] Optionally, in the above-mentioned compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, the functional food additive is used in health foods, functional beverages, functional foods, or feed additives.

[0018] In summary, the present invention has at least one of the following beneficial effects: Significant synergistic effect: This invention achieves a synergistic effect of total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, and extract of Bupleurum chinense through scientific formulation. Total saponins of Panax notoginseng promote blood circulation and improve microcirculation, while extract of Salvia miltiorrhiza has antioxidant properties, scavenges free radicals, and protects vascular endothelium. Extract of Bupleurum chinense soothes the liver, regulates qi, and balances the immune system. The three work together to achieve a three-in-one effect of "blood circulation promotion + antioxidant + immune regulation", and the overall effect is significantly better than that of a single component or the simple superposition of any two components.

[0019] High food-grade safety: All raw materials in this invention are food-grade, legally sourced and compliant with the Food Safety Law and related regulations. The excipients maltodextrin, steviol glycosides, and micronized silica gel are all food additives approved for use in China, and their dosages comply with GB2760 and other relevant national food safety standards.

[0020] Good process stability: The present invention adopts a low-temperature drying process, which effectively retains heat-sensitive active ingredients such as total saponins of Panax notoginseng, salvianolic acid B and total saponins of Bupleurum chinense. The total saponin content in the finished product is ≥4.0%, the salvianolic acid B content is ≥0.3%, and the retention rate of the marker components is over 95%. The wet granulation process makes the product form uniform particles with good flowability, uniform particle size, and low moisture absorption, making it suitable for large-scale industrial production and automated packaging.

[0021] High quality controllability: This invention establishes a complete quality control standard, including testing items such as appearance, particle size, moisture, content of marker components, microbial limits, heavy metals and harmful elements. The whole-chain quality control system from raw materials to finished products ensures batch-to-batch consistency.

[0022] Wide range of applications: The product of this invention is a light yellow uniform granule with good solubility and dispersibility, and can be widely used in health food, functional beverage, functional food and high-end feed additives. Attached Figure Description

[0023] Figure 1 This is a flowchart illustrating the preparation process of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive of this invention. Detailed Implementation

[0024] The following is in conjunction with the appendix Figure 1 The present invention will be described in further detail below.

[0025] Example 1: This invention provides a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, composed of the following raw materials in parts by weight: 50 parts of total Panax notoginseng saponins, 60 parts of Salvia miltiorrhiza extract, 40 parts of Bupleurum chinense extract, 840 parts of maltodextrin, 2 parts of steviol glycosides, and 8 parts of micronized silica gel; the total Panax notoginseng saponins are food grade, with a total saponin content ≥80%; the Salvia miltiorrhiza extract is food grade, with a salvianolic acid B content ≥5%; the Bupleurum chinense extract is food grade, with a total Bupleurum chinense saponin content ≥3%.

[0026] The functional food additive is a pale yellow to light brownish-yellow granule with a moisture content ≤5.0%, a total saponin content ≥4.0%, and a salvianolic acid B content ≥0.3%.

[0027] It should be noted that the microbial limits for the functional food additives are as follows: total bacterial count ≤1000 CFU / g, total mold and yeast count ≤100 CFU / g, and no coliform bacteria, Salmonella, or Staphylococcus aureus should be detected; the heavy metal limits are as follows: lead ≤1.0 mg / kg, arsenic ≤0.5 mg / kg, mercury ≤0.1 mg / kg, and cadmium ≤0.2 mg / kg.

[0028] The functional food additives are used in health foods, functional beverages, functional foods or feed additives.

[0029] Example 2: In order to better demonstrate a compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive, this example proposes a compound Panax notoginseng, Salvia miltiorrhiza and Bupleurum functional food additive and its preparation method, including the following steps: Step 1, raw material pretreatment: Panax notoginseng total saponins, Salvia miltiorrhiza extract and Bupleurum chinense extract are passed through an 80-mesh sieve, and maltodextrin, steviol glycosides and micronized silica gel are passed through a 100-mesh sieve. Step 2, First total mixing: The sieved total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, extract of Bupleurum chinense, maltodextrin and micronized silica gel are put into a mixer and mixed for 15 minutes. The mixer is a three-dimensional mixer with a speed of 8-12 rpm during mixing. Step 3, preparing the soft material: Spray 70% food-grade ethanol into the mixture obtained in Step 2, and stir until it reaches the state of "being able to be formed into a ball by hand and easily dispersed by light pressure". The amount of 70% food-grade ethanol used is 15%-25% of the total weight of the material. Step 4, wet granulation: Granulate the soft material obtained in step 3 using an 18-mesh sieve; Step 5, Drying: Dry the wet granules obtained in Step 4 with hot air at 55-60℃ for 120-150 minutes. The thickness of the material layer during drying should not exceed 2cm, and the material should be turned over every 30 minutes during the drying process. Step 6, Final Mixing: After granulating the dried granules, add steviol glycosides and mix for 5 minutes. The granulation is performed using a 20-mesh sieve. Step 7, Packaging: The final mixed granules are sealed in a light-proof package to obtain the final product.

[0030] It should be noted that the production environment of the preparation method is a Class 300,000 cleanroom with a room temperature of 18-26℃ and a relative humidity of 45%-65%.

[0031] Example 3: This example provides a method for preparing a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, which is produced on a scale of 1000g.

[0032] Raw material preparation: Preparation process: Raw material pretreatment: In a clean area with a temperature of 22±2℃ and a relative humidity of 55%±5%, Panax notoginseng total saponins, Salvia miltiorrhiza extract, and Bupleurum chinense extract were passed through an 80-mesh sieve with a mesh size of 180μm. Maltodextrin, steviol glycosides, and micronized silica gel were passed through a 100-mesh sieve with a mesh size of 150μm. After sieving, the raw materials were placed into clean double-layer plastic bags and sealed for later use.

[0033] First total mixing: 50g of sieved Panax notoginseng total saponins, 60g of Salvia miltiorrhiza extract, 40g of Bupleurum chinense extract, 840g of maltodextrin, and 8g of micronized silica gel were added to a three-dimensional mixer. The mixer speed was set to 10 rpm and the mixing time was 15 minutes. After mixing, a sample was taken to test the mixing uniformity. The RSD of the Panax notoginseng total saponin content was 3.2%, which met the requirements.

[0034] To prepare the soft material: Spray approximately 200 mL of 70% food-grade ethanol, accounting for 20% of the total weight of the material, onto the evenly mixed material. The ethanol should be sprayed evenly using a spray bottle while the mixer is turned on to stir, ensuring that the material is fully wetted. The soft material should reach the standard of "being able to be formed into a ball by hand and easily dispersed when lightly pressed".

[0035] Wet granulation: The prepared soft material is put into a swing granulator, using an 18-mesh sieve with a sieve aperture of 1.0mm. The granulator speed is set to 70 rpm for wet granulation. Wet granules are collected, and overly coarse granules are re-granulated.

[0036] Drying: Spread the wet granules evenly in a stainless steel drying tray with a layer thickness of about 1.5 cm, place it in a hot air circulating drying oven, set the drying temperature to 58℃, and the drying time to 130 minutes. Turn the granules over every 30 minutes during the drying process. After drying, measure the moisture content. The result is 4.2%, which meets the requirement of ≤5.0%.

[0037] Granulation and final mixing: The dried granules are granulated by passing them through a 20-mesh sieve with a mesh size of 0.85mm. The sieve material is collected. The granulated granules and 2g of steviol glycosides are put into a mixer and mixed for 5 minutes.

[0038] Packaging: The final mixed material is packaged by an automatic packaging machine into 50g bags, which are sealed in light-proof aluminum foil bags.

[0039] Test results: Example 4: This example examines the effect of different drying temperatures on the quality of the finished product. Other process parameters are the same as in Example 1.

[0040] Experimental Groups: Group A: Drying temperature 50℃, drying time 180 minutes Group B: Drying temperature 55℃, drying time 150 minutes Group C: Drying temperature 60℃, drying time 120 minutes Group D: Drying temperature 65℃, drying time 90 minutes Group E: Drying temperature 70℃, drying time 60 minutes Test results: Conclusion: When the drying temperature is 55-60℃, the retention rate of the marker components is above 95%, and the product quality is optimal. When the temperature is below 55℃, the drying time is too long and the production efficiency is low. When the temperature is above 60℃, the loss of marker components is significant. Therefore, this invention strictly controls the drying temperature within the range of 55-60℃.

[0041] Example 5: This example examines the effect of different mixing times on mixing uniformity. Other process parameters are the same as in Example 1.

[0042] Experimental design: Take the same batch of materials, mix them for different times according to the method in Example 1, take samples, determine the total saponin content of Panax notoginseng, and calculate the RSD (n=10).

[0043] Experimental results: Conclusion: After mixing for 15 minutes, the RSD dropped below 5%, meeting the requirements for mixing uniformity. Continuing to extend the mixing time resulted in a slight increase in RSD, possibly due to electrostatic accumulation and stratification caused by prolonged mixing. Therefore, 15 minutes of mixing is selected as the optimal process parameter.

[0044] Example 6: This example provides the application of the product of the present invention in functional beverages.

[0045] Formula: 10g / L additive of this invention, 50g / L white sugar, 1.5g / L citric acid, 0.5g / L sodium citrate, 0.5g / L vitamin C, appropriate amount of edible flavoring, and purified water to 1000mL.

[0046] Preparation method: Add white sugar, citric acid, sodium citrate and vitamin C to an appropriate amount of purified water and stir to dissolve. Add the additive of this invention and stir evenly. Add edible flavoring, add purified water to the full volume, homogenize at 20MPa / 5MPa, sterilize at 121℃ for 15 seconds, and aseptically fill and seal.

[0047] Sensory evaluation of the finished product (n=30): The appearance is a light yellow clear liquid with no sediment; the aroma has the characteristic aroma of Panax notoginseng, which is refreshing and pleasant; the taste is sweet and sour with a slight sweetness and no bitterness; the acceptance rate is 93.3%, of which 28 people said "like" or "very much like".

[0048] Example 7: This example provides the accelerated stability test results of the product of the present invention.

[0049] Test method: The sample prepared in Example 1 was sealed in an aluminum foil bag and placed in a constant temperature and humidity chamber (temperature 40℃±2℃, relative humidity 75%±5%). Samples were taken and tested at 0, 1, 2, 3 and 6 months.

[0050] Test results: Conclusion: After 6 months of accelerated stability testing, all indicators met the quality standard requirements, indicating that the product of this invention has good storage stability. Based on the accelerated stability test, the product is expected to remain stable and reliable for 24 months at room temperature.

[0051] The above are all preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape and principle of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, characterized in that: It is composed of the following raw materials in parts by weight: 50 parts total saponins of Panax notoginseng, 60 parts extract of Salvia miltiorrhiza, 40 parts extract of Bupleurum chinense, 840 parts maltodextrin, 2 parts steviol glycosides, and 8 parts micronized silica gel. The total saponins of Panax notoginseng are food grade, with a total saponin content of ≥80%; The tanshinone extract is food grade, and its salvianolic acid B content is ≥5%. The Bupleurum chinense extract is food grade, and its total saponin content is ≥3%.

2. The compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 1, characterized in that: The functional food additive is a pale yellow to light brownish-yellow granule with a moisture content ≤5.0%, a total saponin content ≥4.0%, and a salvianolic acid B content ≥0.3%.

3. A method for preparing a compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive, comprising the immune-enhancing medicinal and edible herb paste of Zanthoxylum bungeanum and Perilla frutescens as described in any one of claims 1-2, characterized in that... It also includes the following steps: Step 1, Raw material pretreatment: Pass the total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, and extract of Bupleurum chinense through an 80-mesh sieve, and pass the maltodextrin, steviol glycosides, and micronized silica gel through a 100-mesh sieve. Step 2, First total mixing: Add the sieved total saponins of Panax notoginseng, extract of Salvia miltiorrhiza, extract of Bupleurum chinense, maltodextrin and micronized silica gel into a mixer and mix for 15 minutes. Step 3, Prepare the soft material: Spray 70% food-grade ethanol into the mixture obtained in Step 2 and stir until it can be formed into a ball by hand and easily dispersed when pressed. Step 4, wet granulation: Granulate the soft material obtained in step 3 using an 18-mesh sieve; Step 5, Drying: Dry the wet granules obtained in step 4 with hot air at 55-60℃ for 120-150 minutes. Step 6, Final Mixing: After granulating the dried granules, add steviol glycosides and mix for 5 minutes; Step 7, Packaging: The final mixed granules are sealed in a light-proof package to obtain the final product.

4. The preparation method of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 3, characterized in that: The mixer mentioned in step 2 is a three-dimensional mixer with a rotation speed of 8-12 revolutions per minute during mixing.

5. The preparation method of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 3, characterized in that: The amount of 70% food-grade ethanol used in step 3 is 15%-25% of the total weight of the materials.

6. The preparation method of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 3, characterized in that: In step 5, the material layer thickness should not exceed 2cm during drying, and the material should be turned over every 30 minutes during the drying process.

7. The preparation method of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 3, characterized in that: The granulation process described in step 6 is performed using a 20-mesh sieve.

8. The preparation method of the compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 1, characterized in that: The production environment for the preparation method is a Class 300,000 cleanroom with a room temperature of 18-26℃ and a relative humidity of 45%-65%.

9. The compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 1 or 2, characterized in that, The microbial limits for the functional food additives are as follows: total bacterial count ≤ 1000 CFU / g, total mold and yeast count ≤ 100 CFU / g, and no coliform bacteria, Salmonella, or Staphylococcus aureus detected; the heavy metal limits are as follows: lead ≤ 1.0 mg / kg, arsenic ≤ 0.5 mg / kg, mercury ≤ 0.1 mg / kg, and cadmium ≤ 0.2 mg / kg.

10. The compound Panax notoginseng, Salvia miltiorrhiza, and Bupleurum functional food additive according to claim 1 or 2, characterized in that, The functional food additives are used in health foods, functional beverages, functional foods or feed additives.

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