Health preserving cordyceps and rhizoma polygonati soup and preparation method thereof

Abstract

This invention discloses a health-preserving Cordyceps and Polygonatum Soup and its preparation method. The preparation method includes steps such as raw material pretreatment, extraction and construction of selenium-based composite molecules, preparation of selenium-based nanocomposites, preparation of gel microspheres, preparation of soup base and finished product. This invention significantly improves the extraction rate of functional substances such as cordycepin, cordycepic acid, Polygonatum polysaccharides, and Polygonatum saponins by introducing organic selenium elements; it achieves efficient intestinal delivery by constructing targeted nanocomposites using mannose and fructose, combined with chitosan derivative-modified gel microspheres; this product has significant immunomodulatory, anti-fatigue, lung-moistening, qi-tonifying, anti-inflammatory, and lung-protecting functions, as well as improving intestinal flora. The finished product has a thick, smooth texture, a soothing and sweet aftertaste, and achieves natural preservation without the addition of chemical preservatives, providing a highly efficient and safe new ready-to-eat product for the health food industry.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a health-preserving Cordyceps and Polygonatum Soup and its preparation method. Background Technology

[0002] Both cordyceps and polygonatum are traditional and precious medicinal and edible ingredients in my country, with a long history of application and well-established efficacy in the field of health preservation. Cordyceps is rich in cordycepin, cordycepic acid, cordyceps polysaccharides, steroidal compounds, fatty acids, and various minerals and trace elements. It can nourish the lungs and kidneys, relieve cough and phlegm, regulate the body's immunity, and has antioxidant and anti-aging effects. Its active ingredients can enhance the phagocytic ability of macrophages and promote the proliferation and differentiation of lymphocytes, thus protecting the respiratory tract, cardiovascular system, kidneys, and other tissues and organs. Polygonatum, with polygonatum saponins, polygonatum polysaccharides, and flavonoids as its core active ingredients, also has the effects of invigorating qi and nourishing yin, strengthening the spleen and moistening the lungs, and anti-aging.

[0003] Although the synergistic health benefits of cordyceps and polygonatum have been proven, the processing technology of cordyceps and polygonatum soup products on the market still has many shortcomings, failing to fully utilize the efficacy of both and limiting product quality and market acceptance. Specifically: the utilization rate of effective ingredients is low and the synergistic effect is poor. Traditional processing methods mostly use direct stewing or single pulverization extraction, which makes it difficult to fully destroy the cell wall structure of cordyceps and polygonatum, resulting in low dissolution rates of water-soluble components such as cordyceps polysaccharides and polygonatum saponins; cordyceps polysaccharides have a history of poor oral absorption. Cordyceps polysaccharides prepared by traditional processes have large molecular weights and simple structures, making them easily destroyed by gastric acid and difficult to cross the gastrointestinal barrier, thus greatly reducing the core efficacy of cordyceps. The products suffer from several drawbacks. Poor ingredient stability is a significant issue; active ingredients such as cordycepin, cordycepic acid, and polygonatum saponins are prone to oxidation and degradation during processing and storage. Furthermore, some active ingredients can cause mild gastrointestinal irritation, limiting the long-term edibility of the products. Unpleasant flavors are difficult to mask. Cordyceps itself has a slight fishy odor, and polygonatum contains natural bitterness and spiciness. Traditional processing methods often rely on simple sugar additions or combinations with other ingredients, resulting in poor taste and making the products unacceptable to the general public. Inadequate preservation systems are another problem. Most products rely solely on packaging for preservation or the addition of chemical preservatives, failing to meet the demand for natural and healthy foods. Additionally, many products are simply mixtures of raw materials, resulting in a monotonous taste and failing to address the multiple needs for nutrition, flavor, and efficacy. Therefore, there is an urgent need to develop a ready-to-eat cordyceps and polygonatum products and their preparation methods that can improve the utilization rate of active ingredients, enhance oral absorption, increase ingredient stability, optimize taste and flavor, and achieve natural preservation. Summary of the Invention

[0004] This invention aims to address the technical problems existing in Cordyceps and Polygonatum products, such as low utilization rate of active ingredients, poor oral absorption, poor component stability, difficulty in masking unpleasant flavors, and imperfect preservation systems. This invention introduces organic selenium into the extraction process, utilizing selenium's triple effects of extraction enhancement, structural bridging, and pharmacological activity to optimize the structure and upgrade the efficacy of the active ingredients in Cordyceps and Polygonatum. Combined with a highly efficient delivery process, this addresses the core pain points of traditional products.

[0005] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: Cordyceps and Polygonatum raw materials are cryogenically frozen and pulverized under low temperature and vacuum, and sieved to obtain Cordyceps and Polygonatum powder. Acerola cherry powder solution is added, stirred evenly and allowed to stand. The pH of the system is adjusted, cellulase and pectinase are added for enzymatic hydrolysis, and the enzymes are inactivated to obtain mixed raw materials. S2. Extraction: Add organic selenium powder to the mixed raw materials, extract by ultrasonication, filter to obtain the first extract, add almond oil-tremella fuciformis emulsion to the residue, continue extraction, filter to obtain the second extract after the extraction is completed; mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposites: The composite extract was added to mannose and fructose, stirred at a constant temperature, and homogenized by low-temperature microfluidic jet to obtain selenium-based nanocomposites. S4. Preparation of gel carrier premix: Water chestnut powder, lotus root powder, and chitosan quaternary ammonium salt are mixed with water to prepare a mixture, and stirred at a constant temperature to dissolve, to obtain carrier liquid A. Sodium octenyl succinate starch and oligofructose are mixed with water evenly, added to preheated almond oil, and ultrasonically dispersed to obtain carrier liquid B. Carrier liquid A and carrier liquid B are mixed, loquat fruit powder and tremella polysaccharide are added, and stirred at a constant temperature to form a gel carrier premix. S5. Gel microsphere preparation: Selenium-based nanocomposite was mixed with vitamin E to obtain selenium-based nanofunctional liquid, which was then mixed with gel carrier premix and sonicated. Then it was dropped into calcium chloride solution, stirred, filtered, washed and collected to obtain composite gel microspheres. S6. Soup base and finished product preparation: Boil the soaked oats in water, simmer over low heat, add the health-preserving ingredient powder and continue simmering, filter to remove residue to obtain the health-preserving soup base, mix the composite gel microspheres with the health-preserving soup base, add natural monk fruit glycosides, stir evenly, add freeze-dried loquat fruit pieces and lily bulb pieces, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup.

[0006] Furthermore, in S1, the mass ratio of Cordyceps, Polygonatum, and acerola cherry powder solution is 1:(1-2):(15-20); the concentration of acerola cherry powder solution is 0.3-1.0 wt.%; the standing time is 10-15 min, and the pH of the system is adjusted to 4.5-5.5; the amount of cellulase and pectinase added is 0.5-1.5 wt.% and 0.3-0.8 wt.% of Cordyceps and Polygonatum, respectively; the enzymatic hydrolysis temperature is 40-50℃, and the time is 40-60 min; the low-temperature vacuum freeze-drying temperature is -40℃ to -20℃; the enzyme inactivation temperature is 85-95℃, and the inactivation time is 5-10 min.

[0007] Furthermore, the organic selenium powder mentioned in S2 is selenium-enriched yeast powder, and the amount added is 0.1-0.2 wt.% of the mixed raw materials; the mass ratio of almond oil to tremella fuciformis extract in the almond oil-tremella fuciformis emulsion is 1:(3-5); the ultrasonic extraction temperature is 40-50℃, the ultrasonic power is 250-350W, and the time is 1-2h; the ultrasonic power for continued extraction is 150-250W, and the time is 40-60min; the mass ratio of almond oil-tremella fuciformis emulsion to medicinal residue is (3-5):1.

[0008] Furthermore, in S3, the amount of mannose added is 1-3 wt.% of the compound extract, and the amount of fructose added is 0.5-1.5 wt.% of the compound extract; the constant temperature stirring temperature is 30-40℃, the stirring speed is 500-800 rpm, and the time is 20-30 min; the pressure of the low temperature microfluidic homogenization is 30-45 MPa, the number of homogenization times is 2-4, and the particle size of the selenium-based nanocomposite is less than 100 nm.

[0009] Furthermore, in S4, the mass ratio of water chestnut powder, lotus root powder and chitosan quaternary ammonium salt is 20:(20-40):(1-3); the material-to-liquid ratio of the mixture is 1:(5-8); the mass ratio of sodium octenyl succinate starch, fructooligosaccharide, water and almond oil is 5:(4-6):(3-5):(9-12); and the mass ratio of carrier liquid A and carrier liquid B is 4:(3-5).

[0010] Furthermore, the temperature of the constant temperature stirring in S4 is 40-50℃; the power of the ultrasonic dispersion is 250-300W; the amount of loquat fruit powder added is 1-3 wt.% of carrier liquid A, and the amount of tremella polysaccharide added is 0.5-2 wt.% of carrier liquid B.

[0011] Furthermore, in S5, the amount of vitamin E added is 0.1-0.3 wt.% of the selenium-based nanocomposite; the mass ratio of the selenium-based nanofunctional liquid to the gel carrier premix is ​​1:(1-2); the power of the mixing ultrasound is 300-500W, and the time is 20-30 min; the concentration of the calcium chloride solution is 2-3 wt.%; the stirring time is 20-40 min; and the particle size of the composite gel microspheres is less than 800 μm.

[0012] Furthermore, the health-preserving ingredient powder mentioned in S6 includes reed root powder, Solomon's seal powder, and lily powder, with a mass ratio of 1:(1-2):(1-2); the amount of the health-preserving ingredient powder added is 10-20 wt.% of the oat mass; the simmering time is 30-60 min, and the simmering time is 8-12 min.

[0013] Furthermore, in S6, the mass ratio of the composite gel microspheres to the health-preserving soup base is 1:(2-4); the amount of natural monk fruit glycosides added is 0.1-0.5 wt.% of the health-preserving soup base; the amount of freeze-dried loquat fruit granules added is 3-8 wt.% of the health-preserving soup base; and the amount of lily bulb fragments added is 2-6 wt.% of the health-preserving soup base.

[0014] The Cordyceps and Polygonatum Soup prepared by the above method is a health-preserving tonic.

[0015] Beneficial effects: This invention introduces organic selenium into the extraction process, significantly improving the extraction rate of core functional substances such as cordycepin, cordycepic acid, Polygonatum polysaccharides, and Polygonatum saponins. Simultaneously, it allows the active ingredients of Cordyceps and Polygonatum to chemically and physically bind with selenium to form selenium-based complex molecules, constructing a novel functional molecular structure. This retains the basic effects of Cordyceps and Polygonatum in replenishing qi and blood, nourishing the kidneys and lungs, while incorporating the antioxidant and immune-enhancing pharmacological activities of selenium. The selenium-based complex molecules prevent the active ingredients such as cordycepin, cordycepic acid, and cordyceps polysaccharides from being destroyed by stomach acid, making them easier to cross the gastrointestinal barrier and be absorbed by the body. Selenization modification significantly improves the thermal stability and antioxidant properties of the components, solving the problem of poor stability in traditional products.

[0016] This invention further combines the composite molecule formed by selenium and the active ingredients of Cordyceps and Polygonatum with mannose and fructose to form a nanocomposite. Mannose enables active targeted recognition, efficient transepithelial penetration, and precise release, while fructose enhances the ability of the ingredients to penetrate tissues. This gives the selenium-based nanocomposite its own targeting function, making it easier for the nanoparticles to cross the intestinal barrier and enter the bloodstream, significantly improving the body's ability to absorb functional ingredients. Selenium acts as both a carrier to achieve efficient delivery of ingredients and as an active ingredient to enhance the efficacy of the medicine.

[0017] This invention achieves efficient intestinal delivery through chitosan derivative-modified gel microspheres. Chitosan derivatives, as typical intestinal permeability enhancers, help macromolecular active ingredients cross the intestinal barrier and enter the body. The gel microspheres focus on the core function of efficient intestinal delivery, significantly improving the intestinal absorption efficiency and bioavailability of active ingredients. Furthermore, the dense gel structure further protects the active ingredients from damage. Combined with the natural antibacterial activity of selenium-based complex molecules, the gel stability and synergistic preservation system of loquat polyphenols and oligofructose, the product is more stable.

[0018] This invention features an optimized formula, combining traditional health-promoting ingredients such as reed rhizome, Solomon's seal rhizome, and lily bulb. Loquat fruit powder is added to the gel system to fully leverage the stabilizing effect of loquat polyphenols on the gel. Natural flavorings are used to remove unpleasant odors. Chitosan quaternary ammonium salt and fructooligosaccharides not only increase the absorption efficiency of selenium-based nanocomplexes, but fructooligosaccharides also promote the proliferation of beneficial intestinal bacteria. Together with dietary fiber in oats, they regulate the intestinal flora. Tremella polysaccharides, water chestnut powder, and lotus root powder serve both health-promoting and processing carrier functions, synergistically enhancing the health-promoting effects along with the core ingredients and selenium-based complex molecules.

[0019] This invention utilizes an encapsulation process and a multi-layered flavor blend, including tremella extract to mask the fishy smell of cordyceps, monk fruit glycosides to neutralize the slight bitterness of the raw materials, oat grain aroma to enhance the flavor, freeze-dried loquat, and lily fragments to add moisture. This effectively removes the fishy smell of cordyceps, the bitterness of polygonatum, and the slight spiciness. The finished product has a thick, smooth texture, a soothing aftertaste, and a moderate sweetness. The gel nanospheres bring a unique layer of texture, breaking away from the monotonous taste of traditional soups and catering to the tastes of the general public and the demand for ready-to-eat meals.

[0020] This invention combines the natural antibacterial activity of selenium-based complex molecules with the gel stabilization and antioxidant properties of loquat polyphenols and fructooligosaccharides to delay food spoilage. Furthermore, water chestnut powder and lotus root powder are natural medicinal and edible raw materials with the effects of nourishing blood and promoting body fluid production. These ingredients work synergistically with the health benefits of cordyceps, polygonatum, and selenium. The product contains no chemical additives and meets people's demand for natural and healthy foods. Detailed Implementation

[0021] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments: Example 1

[0022] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.5g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 2.8g of mannose and 1.4g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic flow at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 2.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 250g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 150g of soaked oats in water, simmer over low heat for 45 minutes, add 30g of health-preserving ingredient powder (10g of reed rhizome powder, 10g of Solomon's seal powder, and 10g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 100g of composite gel microspheres with 200g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Example 2

[0023] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.3g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction is completed, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 2.8g of mannose and 1.4g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic flow at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 2.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 250g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 150g of soaked oats in water, simmer over low heat for 45 minutes, add 30g of health-preserving ingredient powder (10g of reed rhizome powder, 10g of Solomon's seal powder, and 10g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 100g of composite gel microspheres with 200g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Example 3

[0024] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.5g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 5.6g of mannose and 2.8g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic conditions at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 2.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 250g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 150g of soaked oats in water, simmer over low heat for 45 minutes, add 30g of health-preserving ingredient powder (10g of reed rhizome powder, 10g of Solomon's seal powder, and 10g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 100g of composite gel microspheres with 200g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Example 4

[0025] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.5g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 2.8g of mannose and 1.4g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic flow at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 1.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 250g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 150g of soaked oats in water, simmer over low heat for 45 minutes, add 30g of health-preserving ingredient powder (10g of reed rhizome powder, 10g of Solomon's seal powder, and 10g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 100g of composite gel microspheres with 200g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Example 5

[0026] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.5g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 2.8g of mannose and 1.4g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic flow at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 2.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 400g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 150g of soaked oats in water, simmer over low heat for 45 minutes, add 30g of health-preserving ingredient powder (10g of reed rhizome powder, 10g of Solomon's seal powder, and 10g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 100g of composite gel microspheres with 200g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Example 6

[0027] A method for preparing a health-preserving Cordyceps and Polygonatum Soup includes the following steps: S1. Raw material pretreatment: 50g of Cordyceps and 80g of Polygonatum were vacuum-crystallized at -30℃ and passed through an 80-mesh sieve to obtain Cordyceps and Polygonatum powder. 1000g of acerola cherry powder solution with a concentration of 0.6wt.% was added to the Cordyceps and Polygonatum powder, stirred evenly and allowed to stand for 12min. The pH of the system was adjusted to 5.0. 0.65g of cellulase and 0.33g of pectinase were added and enzymatically hydrolyzed at 45℃ for 50min. After the enzymatic hydrolysis was completed, the enzyme preparation was inactivated at 85℃ for 8min to obtain mixed raw materials. S2. Extraction: Add 0.5g of selenium-enriched yeast powder to 300g of mixed raw materials and extract for 1.5h at 45℃ and ultrasonic power of 300W. Filter to obtain the first extract. Add 100g of almond oil-tremella fuciformis emulsion (25g of almond oil and 75g of tremella fuciformis extract) to 25g of medicinal residue and continue to extract for 50min at 45℃ and ultrasonic power of 200W. After the extraction, filter to obtain the second extract. Mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposite: 280g of composite extract was added to 2.8g of mannose and 1.4g of fructose, and stirred at 35℃ and 650rpm for 25min. The mixture was then homogenized three times under low temperature microfluidic flow at 35MPa to obtain selenium-based nanocomposite. S4. Preparation of gel carrier premix: 20g of water chestnut powder, 30g of lotus root powder, and 2.5g of chitosan quaternary ammonium salt were mixed with 260g of water to prepare a mixture. The mixture was stirred and dissolved at a constant temperature of 45℃ to obtain carrier liquid A. 25g of sodium octenyl succinate starch and 25g of fructooligosaccharide were mixed with 25g of water and added to 50g of almond oil preheated to 45℃. The mixture was ultrasonically dispersed at 275W to obtain carrier liquid B. 160g of carrier liquid A and 120g of carrier liquid B were mixed, and 1.6g of loquat fruit powder and 0.72g of tremella polysaccharide were added. The mixture was stirred at a constant temperature of 45℃ to form a gel carrier premix. S5. Preparation of gel microspheres: 250g of selenium-based nanocomposite and 0.25g of vitamin E were mixed and stirred to obtain selenium-based nanofunctional liquid. This liquid was then mixed with 250g of gel carrier premix and sonicated at 400W for 25min. The mixture was then dropped into a 2.5wt.% calcium chloride solution and stirred at 35℃ for 30min. The composite gel microspheres were then collected by filtration and washing. S6. Soup base and finished product preparation: Boil 180g of soaked oats in water, simmer for 45 minutes, add 36g of health-preserving ingredient powder (12g of reed rhizome powder, 12g of Solomon's seal powder, and 12g of lily powder) and continue to simmer for 10 minutes. Filter to remove residue to obtain the health-preserving soup base. Mix 60g of composite gel microspheres with 240g of the health-preserving soup base, add 0.5g of natural monk fruit glycoside, stir well, add 10g of freeze-dried loquat fruit pieces and 6g of lily powder, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup. Comparative Example 1

[0028] The difference between this comparative example and Example 1 is that no selenium-enriched yeast powder is added; the remaining steps and parameters are the same as in Example 1. Comparative Example 2

[0029] The difference between this comparative example and Example 1 is that mannose and fructose are not added; the remaining steps and parameters are the same as in Example 1. Comparative Example 3

[0030] The difference between this comparative example and Example 1 is that the gel microsphere encapsulation is not performed; instead, the selenium-based nanocomposite is directly mixed with the soup base. The remaining steps and parameters are the same as in Example 1. Comparative Example 4

[0031] The difference between this comparative example and Example 1 is that chitosan quaternary ammonium salt is not added; the remaining steps and parameters are the same as in Example 1. Comparative Example 5

[0032] The difference between this comparative example and Example 1 is that no acerola cherry powder solution is added; the remaining steps and parameters are the same as in Example 1. Comparative Example 6

[0033] The difference between this comparative example and Example 1 is that in step S2, the residue is not added to the almond oil-tremella fuciformis emulsion for a second extraction; only the first extract is used. Indicator Testing

[0034] 1. Determination of functional substance content The contents of cordycepin, cordycepic acid, polygonatum polysaccharide, and polygonatum saponins in the products prepared in the examples and comparative examples were determined by high performance liquid chromatography (HPLC). 5.0 g of sample was accurately weighed, added to 50 mL of 80% ethanol solution, and extracted by ultrasonication for 30 minutes. The supernatant was collected by centrifugation, filtered through a membrane, and analyzed by HPLC.

[0035] The results are shown in Table 1. Comparing Example 1 and Control Example 1, it can be seen that the cordycepin content increased from 1.25 mg / g to 1.57 mg / g, an increase of 25.6%; the cordycepic acid content increased from 1.97 mg / g to 2.47 mg / g, an increase of 25.4%; the Polygonatum polysaccharide content increased from 6.89 mg / g to 8.56 mg / g, an increase of 24.2%; and the Polygonatum saponin content increased from 2.57 mg / g to 3.21 mg / g, an increase of 24.9%. This indicates that the introduction of organic selenium significantly increased the content of functional substances in Cordyceps and Polygonatum. This is mainly because selenium can interact with polysaccharides, proteins, and other components in plant cell walls, disrupting the cell wall structure. At the same time, selenium ions can form complexes with active ingredients, enhancing their solubility in the extraction solvent, thereby increasing the content of functional substances in the final product. The main difference in Comparative Example 3 lies in the protective effect during the encapsulation process, where significant loss of active ingredients occurred. The gel microsphere encapsulation process protects the active ingredients during preparation, preventing losses due to oxidation, photolysis, and other factors, thus ensuring a high content of functional substances in the final product. Comparative Example 6, which did not undergo emulsion extraction, showed degradation of functional substances, indicating that the secondary extraction of the almond oil-tremella fuciformis emulsion effectively achieves comprehensive extraction of functional substances, thereby increasing the content of functional substances in the final product.

[0036] Table 1. Content of each functional substance in the examples and comparative examples.

[0037] 2. Antioxidant capacity determination To determine the DPPH free radical scavenging capacity, take 2 mL of sample solution, add 2 mL of 0.2 mmol / L DPPH ethanol solution, mix well, and react in the dark for 30 min. Measure the absorbance at 517 nm. Calculate the DPPH free radical scavenging rate.

[0038] The ABTS radical scavenging ability of the samples was determined using the ABTS kit method.

[0039] Table 2 reflects the antioxidant capacity of the product. The DPPH and ABTS scavenging rates of Control Example 1 were lower than those of the Example, indicating that the introduction of organic selenium significantly improved the product's antioxidant capacity. Selenium is the active site of glutathione peroxidase, capable of scavenging hydrogen peroxide and lipid peroxides in the body. Simultaneously, the complex molecule formed by selenium with the active ingredients of Cordyceps and Polygonatum has a synergistic antioxidant effect. Comparing Example 1 and Control Example 6, the DPPH scavenging IC50 value decreased from 212.3 μg / mL to 185.6 μg / mL, and the ABTS scavenging rate increased from 73.5% to 78.5%; this demonstrates that the addition of the emulsion can improve antioxidant capacity and enhance stability.

[0040] Table 2 Antioxidant results of the examples and comparative examples

[0041] 3. Product stability The Cordyceps and Polygonatum sibiricum porridge prepared in Example 1 and Control Examples 1-6 were stored at room temperature (25±2℃) for 30 days, and microbial indicators were tested. The microbial determination method followed the national standard method.

[0042] As shown in Table 3, in Example 1, the total bacterial count remained within the edible range after storage at room temperature, and the sensory evaluation remained at a good level. In contrast, the comparative examples showed significant changes. Comparative Example 1 exhibited an excessive total bacterial count and developed an off-odor, indicating spoilage. This demonstrates that the introduction of organic selenium significantly improved the product's storage stability. Selenium-based complex molecules possess natural antibacterial activity, capable of inhibiting the growth and reproduction of microorganisms. Chitosan quaternary ammonium salt has broad-spectrum antibacterial activity, inhibiting the growth of bacteria, molds, and yeasts. Control Example 4 lacked chitosan quaternary ammonium salt, resulting in a significant decrease in its antibacterial ability.

[0043] Table 3. Microbiological indicators and appearance changes of Example 1 and the control under storage conditions.

[0044] 4. Determination of retention rate of functional substances after in vitro simulated digestion Using the INFOGEST in vitro digestive model, the digestive stages of the oral cavity, stomach, and small intestine were simulated. A 5g sample was sequentially digested in simulated saliva (containing α-amylase), simulated gastric juice (containing pepsin, pH 2.0), and simulated intestinal juice (containing pancreatic enzymes and bile salts, pH 7.0), with digestion times of 2 min, 2 h, and 2 h respectively. After digestion, the supernatant was collected by centrifugation, and the content of functional substances was determined, and the retention rate was calculated.

[0045] The results are shown in Table 4. Example 3 showed the highest retention rates of each functional substance, followed by Examples 1 and 6. In Control Example 1, the retention rates of cordycepin (58.3%), cordycepic acid (61.5%), Polygonatum polysaccharide (63.7%), and Polygonatum saponins (59.8%) were significantly lower than those of the examples, indicating that the introduction of organic selenium significantly improved the stability of the functional substances during digestion. The complex molecules formed by selenium and the active ingredients can resist the degradation by gastric acid, and the selenium-based complex has high structural stability and is not easily degraded by digestive enzymes. Furthermore, the retention rates of Control Example 3 were also significantly lower than those of the examples, indicating that gel microsphere encapsulation is a key process for improving digestive stability. Chitosan derivative-modified gel microspheres shrink in the gastric acid environment, protecting the internal active ingredients; after entering the intestine, they swell and release under pH 7.0 conditions, achieving targeted intestinal delivery. Simultaneously, the dense structure of the gel microspheres can resist the erosion of digestive enzymes.

[0046] Table 4. Retention rate (%) of functional substances after in vitro simulated digestion in the examples and control examples

[0047] 5. Sensory evaluation This program invites 10 university students to form a sensory evaluation group to evaluate the product in terms of color, taste, and flavor, and calculate a comprehensive score according to a certain ratio.

[0048] The results are shown in Table 5. The overall acceptability scores for Examples 1-6 were all above 8.2, indicating a "very popular" level. This demonstrates that the Cordyceps and Polygonatum Soup prepared according to this invention has good sensory quality and is acceptable to the general public. Control Example 3 had lower scores in both flavor and texture, indicating that the gel microspheres give the product a unique texture and layering, and can mask the unpleasant odor of Cordyceps and Polygonatum. Furthermore, the lack of acerola cherry powder solution and almond oil-tremella fuciformis extract both negatively impacted the flavor of the finished product.

[0049] Table 5 Sensory evaluation scores of the examples and control examples

[0050] 6. After 7 days of acclimatization, mice were randomly divided into groups of 10 each. The blank control group was administered an equal volume of distilled water by gavage, while the model control group was used to establish an acute lung injury model by gavage with an equal volume of distilled water. Acute lung injury models were established in Example 1 and the comparative example, with samples (4 g / kg) administered by gavage. The acute lung injury model was established using the lipopolysaccharide (LPS) intratracheal instillation method. The drug was administered by gavage for 7 consecutive days before modeling and continued for 5 days after modeling. Lung tissue inflammatory factors were detected 24 hours after the last administration. Lung tissue homogenate was collected, centrifuged, and the supernatant was used to determine the content of various inflammatory factors using an ELISA kit.

[0051] The results are shown in Table 6. In the model control group, pro-inflammatory factors (TNF-α, IL-1β, IL-6) were significantly increased, while anti-inflammatory factor IL-10 was slightly increased. Example 1 reduced pro-inflammatory factors and increased anti-inflammatory factor IL-10. The pro-inflammatory factors in the control group were significantly higher than those in the Example 1 group, indicating that organic selenium plays a key role in regulating the balance of inflammatory factors and in reducing pulmonary vascular permeability and inhibiting the release of inflammatory factors. The TNF-α content in the control group was higher than that in Example 1, indicating that the lack of target molecules reduced the effect of regulating inflammatory factors and the utilization rate of functional substances was reduced. The control group 3 showed that gel microsphere encapsulation plays an important role in regulating the balance of inflammatory factors. The control group 4 showed that chitosan quaternary ammonium salt helps to improve the effect of regulating inflammatory factors.

[0052] Table 6. Content of inflammatory factors in lung tissue of mice in each group

[0053] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for preparing a health-preserving Cordyceps and Polygonatum Soup, characterized in that, Includes the following steps: S1. Raw material pretreatment: Cordyceps and Polygonatum raw materials are cryogenically frozen and pulverized under low temperature and vacuum, and sieved to obtain Cordyceps and Polygonatum powder. Acerola cherry powder solution is added, stirred evenly and allowed to stand. The pH of the system is adjusted, cellulase and pectinase are added for enzymatic hydrolysis, and the enzymes are inactivated to obtain mixed raw materials. S2. Extraction: Add organic selenium powder to the mixed raw materials, extract by ultrasonication, filter to obtain the first extract, add almond oil-tremella fuciformis emulsion to the residue, continue extraction, filter to obtain the second extract after the extraction is completed; mix the first and second extracts to obtain the composite extract. S3. Preparation of selenium-based nanocomposites: The composite extract was added to mannose and fructose, stirred at a constant temperature, and homogenized by low-temperature microfluidic jet to obtain selenium-based nanocomposites. S4. Preparation of gel carrier premix: Water chestnut powder, lotus root powder, and chitosan quaternary ammonium salt are mixed with water to prepare a mixture, and stirred at a constant temperature to dissolve, to obtain carrier liquid A. Sodium octenyl succinate starch and oligofructose are mixed with water evenly, added to preheated almond oil, and ultrasonically dispersed to obtain carrier liquid B. Carrier liquid A and carrier liquid B are mixed, loquat fruit powder and tremella polysaccharide are added, and stirred at a constant temperature to form a gel carrier premix. S5. Gel microsphere preparation: Selenium-based nanocomposite was mixed with vitamin E to obtain selenium-based nanofunctional liquid, which was then mixed with gel carrier premix and sonicated. Then it was dropped into calcium chloride solution, stirred, filtered, washed and collected to obtain composite gel microspheres. S6. Soup base and finished product preparation: Boil the soaked oats in water, simmer over low heat, add the health-preserving ingredient powder and continue simmering, filter to remove residue to obtain the health-preserving soup base, mix the composite gel microspheres with the health-preserving soup base, add natural monk fruit glycosides, stir evenly, add freeze-dried loquat fruit pieces and lily bulb pieces, fill, sterilize, and cool to obtain the finished product of health-preserving cordyceps and polygonatum soup.

2. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The mass ratio of Cordyceps, Polygonatum, and acerola cherry powder solution in S1 is 1:(1-2):(15-20); the concentration of acerola cherry powder solution is 0.3-1.0 wt.%; the standing time is 10-15 min, and the pH of the system is adjusted to 4.5-5.5; the amount of cellulase and pectinase added is 0.5-1.5 wt.% and 0.3-0.8 wt.% of Cordyceps and Polygonatum, respectively; the enzymatic hydrolysis temperature is 40-50℃, and the time is 40-60 min; the low-temperature vacuum freeze-pulverization temperature is -40℃ to -20℃; the enzyme inactivation temperature is 85-95℃, and the inactivation time is 5-10 min.

3. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The organic selenium powder mentioned in S2 is selenium-enriched yeast powder, and the addition amount is 0.1-0.2 wt.% of the mixed raw materials; the mass ratio of almond oil to tremella fuciformis extract in the almond oil-tremella fuciformis emulsion is 1:(3-5); the ultrasonic extraction temperature is 40-50℃, the ultrasonic power is 250-350W, and the time is 1-2h; the ultrasonic power for further extraction is 150-250W, and the time is 40-60min; the mass ratio of almond oil-tremella fuciformis emulsion to medicinal residue is (3-5):

1.

4. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The amount of mannose added in S3 is 1-3 wt.% of the compound extract, and the amount of fructose added is 0.5-1.5 wt.% of the compound extract; the constant temperature stirring temperature is 30-40℃, the stirring speed is 500-800 rpm, and the time is 20-30 min; the pressure of the low temperature microfluidic homogenization is 30-45 MPa, the number of homogenization times is 2-4, and the particle size of the selenium-based nanocomposite is less than 100 nm.

5. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The mass ratio of water chestnut powder, lotus root powder and chitosan quaternary ammonium salt in S4 is 20:(20-40):(1-3); the material-to-liquid ratio of the mixture is 1:(5-8); the mass ratio of sodium octenyl succinate starch, fructooligosaccharide, water and almond oil is 5:(4-6):(3-5):(9-12); and the mass ratio of carrier liquid A and carrier liquid B is 4:(3-5).

6. The method for preparing a health-preserving Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The constant temperature stirring temperature in S4 is 40-50℃; the ultrasonic dispersion power is 250-300W; the amount of loquat fruit powder added is 1-3wt.% of carrier liquid A; and the amount of tremella polysaccharide added is 0.5-2wt.% of carrier liquid B.

7. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The amount of vitamin E added in S5 is 0.1-0.3 wt.% of the selenium-based nanocomposite; the mass ratio of selenium-based nanofunctional liquid to gel carrier premix is ​​1:(1-2); the power of the mixing ultrasound is 300-500W, and the time is 20-30min; the concentration of the calcium chloride solution is 2-3 wt.%; the stirring time is 20-40min; and the particle size of the composite gel microspheres is less than 800μm.

8. The method for preparing a health-preserving Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The health-preserving ingredient powder mentioned in S6 includes reed root powder, Solomon's seal powder, and lily powder, with a mass ratio of 1:(1-2):(1-2); the amount of the health-preserving ingredient powder added is 10-20 wt.% of the oat mass; the simmering time is 30-60 min, and the simmering time continues for 8-12 min.

9. The preparation method of the Cordyceps and Polygonatum Soup according to claim 1, characterized in that: The mass ratio of the composite gel microspheres to the health-preserving soup base in S6 is 1:(2-4); the amount of natural monk fruit glycoside added is 0.1-0.5 wt.% of the health-preserving soup base; the amount of freeze-dried loquat fruit granules added is 3-8 wt.% of the health-preserving soup base; and the amount of lily fragments added is 2-6 wt.% of the health-preserving soup base.

10. The Cordyceps and Polygonatum Soup prepared according to any one of claims 1-9.

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