A medicinal and edible conditioning beverage for primordial repair and its preparation process

CN122296455APending Publication Date: 2026-06-30CHANGSHA TAIYI HEKANG TRADITIONAL CHINESE MEDICINE TECHNOLOGY CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHANGSHA TAIYI HEKANG TRADITIONAL CHINESE MEDICINE TECHNOLOGY CO LTD
Filing Date
2026-05-29
Publication Date
2026-06-30

AI Technical Summary

Technical Problem

Traditional food and medicine homology beverage preparation processes suffer from low dissolution rates of active ingredients, poor bioavailability, and easy inactivation of heat-sensitive functional components, making it difficult to realize the therapeutic effects of the products. Standardization and large-scale mass production are also challenging, and there are problems with high energy consumption and wastewater and waste residue discharge.

Method used

The combined process of enzymatic hydrolysis, bidirectional microbial fermentation, and low-temperature directional extraction is employed, including ultra-fine grinding, enzymatic hydrolysis with precise temperature and pH control, fermentation using Lactobacillus plantarum and Saccharomyces cerevisiae, ultrasound-assisted extraction, and fractionated membrane purification, to achieve cell wall disruption of raw materials and biotransformation and directional enrichment of active substances.

Benefits of technology

It significantly improves the dissolution rate and bioavailability of core active ingredients, achieves efficient enrichment of small molecule active substances, reduces the human body's absorption and metabolic burden, improves product stability and palatability, is suitable for long-term consumption, and has the feasibility for large-scale production.

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Abstract

This invention discloses a medicinal and edible herbal beverage for fundamental health restoration and its preparation process, belonging to the field of traditional Chinese medicine health beverage technology. The beverage is based on medicinal and edible ingredients such as ginger, poria cocos, platycodon grandiflorus, jujube seed, rehmannia glutinosa, ganoderma lucidum, polygonatum sibiricum, lily bulb, and jujube. It precisely combines active ingredients such as gingerol, hesperidin, platycodon saponin, jujube seed glycoside, catalpol, and total polysaccharides, achieving a balanced cooling and warming effect, and providing both nourishment and cleansing benefits. It can nourish yin and strengthen essence, calm the mind and invigorate the spleen, resolve stagnation and eliminate dampness, improving sub-health issues such as yin deficiency and essence depletion, spleen and stomach stagnation, and poor sleep. This invention employs a combined process of ultra-micro pulverization, compound enzymatic hydrolysis, anaerobic-microaerobic bidirectional microbial fermentation, low-temperature ultrasound-assisted extraction, and graded membrane purification and concentration, effectively improving the dissolution rate of active ingredients and the content of small molecule active substances. This solves the problems of low dissolution rate of active ingredients, easy inactivation of heat-sensitive substances, poor bioavailability, and difficulty in achieving efficacy in traditional processes.
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