A soup base composition for spleen-strengthening and dampness-eliminating orange and chicken stew and a preparation and eating method thereof

Abstract

This invention relates to the field of food processing technology, and discloses a spleen-strengthening and dampness-removing tangerine peel and chicken soup composition, as well as its preparation and consumption method. The composition comprises five-finger peach root, Smilax glabra tuber, Poria cocos sclerotium, pitted red dates, and a solid-phase co-wetting adsorbent. The solid-phase co-wetting adsorbent is made by mixing broken soybean granules with tangerine peel shreds. After cutting the above-mentioned plant tissues, they are mixed with the solid-phase co-wetting adsorbent in a three-dimensional mixer and then airtightly sealed in a composite aluminum foil packaging bag. This invention also provides multiple consumption methods, including direct slow cooking, hot water soaking with a lid, and soaking followed by slow cooking with poultry. By limiting the solid-liquid phase ratio at different stages, the extraction requirements of different polar active ingredients are met. This invention utilizes the porous structure of broken soybeans to lock in the volatile components of tangerine peel and release them slowly during cooking, while simultaneously adsorbing free oils released from poultry, resulting in a clear and less oily soup, improving the retention rate of effective ingredients and sensory quality of the product.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix composition and its preparation and consumption method. Background Technology

[0002] With increasing emphasis on healthy eating, using plant-based ingredients such as five-finger peach and smilax glabra to cook soups with poultry has become a common dietary habit. However, existing soup ingredient combinations have several problems in processing and practical application.

[0003] During the traditional long-term high-temperature stewing process, a large number of volatile active ingredients contained in the compound materials are easily vaporized and dissipated with the water vapor, resulting in the loss of aroma and active substances; in addition, poultry meat will release a large amount of free animal fat after long-term stewing, resulting in too much oil floating on the soup surface and making the soup taste greasy.

[0004] In terms of soup base processing and storage, conventional chopping and direct physical mixing processes cannot effectively encapsulate and protect volatile components, resulting in rapid loss of volatile oils during storage or in the initial stage of contact with hot water. The industry lacks carriers and supporting processing technologies that can physically lock and stably transfer volatile components.

[0005] In addition, the traditional method of slow simmering with water alone cannot meet the dissolution requirements of different polarity components in compound materials due to the single extraction medium. In particular, for fat-soluble components that are deeply bound by plant tissues, conventional water-phase simmering is difficult to fully extract them, resulting in a low overall utilization rate of plant raw materials. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a spleen-strengthening and dampness-removing Ju Pan Ji Chicken Soup Composition and its preparation and consumption method. This solves the problems of volatile active ingredients in traditional Chinese medicine soup compositions being easily lost during high-temperature stewing, asynchronous release of compound drug effects, and excessive oil floating on the surface of meat and poultry soups, resulting in a greasy taste.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] In a first aspect, the present invention provides a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix composition, comprising the following components in parts by weight:

[0009] 8-12 parts of dried five-finger peach root;

[0010] 8-12 parts of dried Smilax glabra tuber;

[0011] 5-8 portions of dried Poria cocos sclerotia;

[0012] 3-5 portions of dried, pitted red dates;

[0013] Solid-phase co-wetting adsorbent: 12.8–19.2 parts.

[0014] By employing the above technical solution, the specific ratio of *Ficus hirta*, *Smilax glabra*, and *Poria cocos* allows for synergistic leaching of active ingredients in aqueous solution, increasing the overall concentration of water-soluble extracts. Furthermore, the introduction of a solid-phase co-wetting adsorbent, acting as a slow-release carrier for volatile components and an adsorbent for free oils, exhibits stable physical slow-release properties under heating conditions. On one hand, the micropores within the solid-phase co-wetting adsorbent lock in volatile substances through capillary forces. As water molecules penetrate the pores, causing the internal framework to gradually swell, the volatile substances are gradually released into the aqueous phase, thus reducing the volatilization loss rate under high-temperature stewing conditions. On the other hand, the exposed hydrophobic structure of the adsorbent aggregates and encapsulates free animal lipid droplets in the broth through physical adsorption, resulting in a clear and non-greasy broth. Therefore, this method achieves a high retention rate of active ingredients, a refreshing taste, and the added benefits of strengthening the spleen and removing dampness.

[0015] Preferably, the composition, measured in packaging units, includes single-serving composition packets and family-sized composition packets;

[0016] When the packaging unit is a single-serving composition packet, 1 part by weight is 1g, which consists of the following components by absolute weight:

[0017] 8-12g of dried five-finger peach root, 8-12g of dried Smilax glabra tuber, 5-8g of dried Poria cocos sclerotium, 3-5g of dried pitted red dates, and 12.8-19.2g of solid-phase co-wetting adsorbent.

[0018] When the packaging unit is a family-sized composition packet, it consists of the following components by absolute weight:

[0019] 30-40g of dried five-finger peach root, 30-40g of dried Smilax glabra tuber, 18-24g of dried Poria cocos sclerotium, 12-16g of dried pitted red dates, and 48-64g of solid-phase co-wetting adsorbent.

[0020] By adopting the above technical solution, the absolute physical dosage ratio under different consumption scenarios is clarified, ensuring the stability of the solid-liquid ratio in actual application and meeting the precise feeding needs of single person or family for single cooking.

[0021] Preferably, the dried *Ficus hirta* root is a segment of *Ficus hirta* with a length of 15-20 mm; the dried *Smilax glabra* tuber is *Smilax glabra* granules with a particle size of 2.0-4.0 mm; the dried *Poria cocos* sclerotium is *Poria cocos* granules with a particle size of 2.0-4.0 mm; the dried pitted jujube is a jujube slice with a thickness of 2.0-3.0 mm; the solid-phase co-wetting adsorbent is made by mixing broken soybean granules and dried tangerine peel shreds, and the weight ratio of the broken soybean granules to the dried tangerine peel shreds is 15:1, the equivalent particle size of the broken soybean granules is 4.0-6.0 mm, and the length of the dried tangerine peel shreds is 15-20 mm.

[0022] By employing the above-mentioned technical solutions, different plant tissues are transformed into microparticles and slices of specific sizes, thereby altering the specific surface area of ​​the materials. For the dense tuberous roots of Smilax glabra and Sclerotium sclerotium, a particle size of 2.0–4.0 mm allows water to fully wet the cell walls, shortening the internal mass transfer distance and increasing the dissolution rate of effective substances. For the fiber-rich roots of Ficus hirta, 15–20 mm segments preserve the physical support of the plant fiber skeleton, preventing excessive tissue breakage during stewing and resulting in cloudy broth. The thickness of jujubes is controlled at 2.0–3.0 mm, ensuring that the dissolution rate of internal sugars remains synchronized with the leaching rate of other components, thus maintaining stable osmotic pressure in the broth. Simultaneously, the protein and lipid matrix exposed by the ruptured soybean particles has an affinity for and adsorption effect on the volatile oils released from dried tangerine peel. Broken soybean granules of 4.0–6.0 mm can maintain a stable physical form when continuously heated, providing space for containment; when 15–20 mm dried tangerine peel shreds are mixed with soybean granules, they form an irregular interlaced structure on a macroscopic scale, increasing the porosity of the material accumulation and preventing the granular material from being excessively densely deposited at the bottom of the container, thus preventing local scorching.

[0023] Preferably, the solid-phase co-wetting adsorbent is prepared according to the following steps:

[0024] Take dried soybeans and place them in a jacketed steam conditioning vessel with pressure control. Introduce saturated steam and control the temperature inside the jacketed steam conditioning vessel to be 115-121℃ and the pressure to be 0.12-0.15MPa. Perform heat and pressure treatment for 10-15 minutes.

[0025] The jacketed steam conditioning vessel is quickly depressurized to atmospheric pressure, and the soybeans after heat preservation and pressure treatment are transferred to a negative pressure flash dehydration dryer for dehydration until the moisture content is less than 10%. When the temperature of the dehydrated soybeans is 60-90°C, the dehydrated soybeans are sent to a roller extruder for mechanical cracking to obtain the cracked soybean granules.

[0026] The ruptured soybean particles and the dried tangerine peel shreds are put into a sealed mixing vessel with a temperature-controlled jacket. The jacket water temperature is adjusted to maintain the temperature of the solid-phase co-wetting system at 45-50°C. Stirring is started in a sealed state, and the speed is controlled at 10-20 rpm. Co-wetting and mixing is carried out for 30-45 minutes. Heating is stopped and cooling water is introduced into the jacket. The solid-phase co-wetting system is cooled to 25°C in a sealed state to obtain the solid-phase co-wetting adsorbent.

[0027] By adopting the above technical solution, the transfer of volatile components from dried tangerine peel into soybeans was achieved using the principles of physical vaporization and condensation. The specific reaction mechanism is as follows:

[0028] First, saturated steam overheats the water inside the soybeans. During the rapid depressurization and negative pressure dehydration process, the overheated liquid water undergoes a violent expansion and vaporization. The outward gas pressure forces the soybean tissue to tear apart, and subsequent mechanical compression causes it to crack, forming broken soybean particles with porous channels.

[0029] Secondly, porous soybean granules and dried tangerine peel shreds are heated to 45-50°C in a sealed environment. The oil cells on the surface of the dried tangerine peel crack due to the heat, and the volatile oil molecules inside turn into a gaseous state and diffuse into the sealed space. Driven by the concentration difference, the gaseous volatile oil molecules diffuse into the porous channels of the soybean granules.

[0030] Finally, by cooling the sealed system with water through a jacket, the temperature is lowered to 25°C. The gaseous volatile oils filling the porous channels of the soybeans undergo a condensation phase change, transforming into a liquid state and physically adhering to the pore wall surface, thus completing the solid-phase transfer of components. This structure means that during subsequent cooking, external moisture must slowly seep into the pores before the volatile oils can be gradually replaced and released, achieving a long-lasting aroma.

[0031] Secondly, this invention proposes a method for preparing a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, comprising the following steps:

[0032] The dried roots of the five-finger peach are cut into five-finger peach segments. The dried tuberous roots of the Smilax glabra are mechanically chopped and sieved to obtain Smilax glabra granules. The dried sclerotia of the Poria cocos are mechanically chopped and sieved to obtain Poria cocos granules. The dried pitted red dates are sliced ​​into red date slices using a slicer.

[0033] The Smilax glabra granules, Poria cocos granules, Prunus armeniaca segments, jujube slices, and solid-phase co-wetting adsorbent are placed together in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture.

[0034] The soup mix was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain the spleen-strengthening and dampness-removing Ju Panji Chicken Soup Mix composition.

[0035] By employing the above technical solutions, mechanical chopping and sieving operations ensure consistent physical fracture surfaces of plant tissues, providing standardized capillary paths for water penetration and ensuring stable leaching rates across different batches of product. The composite spatial motion of the three-dimensional mixer enables cross-convection of components with varying densities and shapes, overcoming material stratification caused by gravity-driven precipitation and achieving uniform distribution of solid components. The composite aluminum foil packaging bag blocks external moisture and oxygen, while the metal layer cuts off light incidence, preventing photochemical degradation and oxidation of the fat-soluble components bound within the solid-phase co-wetting adsorbent, thus extending the effective shelf life of the composition.

[0036] Thirdly, the present invention provides a method of consuming the spleen-strengthening and dampness-removing Jujube and Chicken Soup Ingredient Composition, comprising any one of the following methods of consumption:

[0037] The composition, blanched poultry pieces with subcutaneous fat, ginger slices, and water are mixed and then simmered.

[0038] Alternatively, the composition can be added to hot water, covered and kept warm, and left to soak to obtain an extract for drinking;

[0039] Alternatively, the composition can be added to hot water, covered and kept warm, and allowed to stand for soaking to obtain an extract for drinking. The remaining wet residue after filtering out the extract can be collected, mixed with blanched poultry pieces with subcutaneous fat, ginger slices and water, and then simmered.

[0040] By adopting the above technical solution and utilizing different extraction media and physical conditions, the leaching requirements of different components in the composition are met.

[0041] In the direct slow-cooking mode, the oil released from the poultry meat interacts with the polysaccharides dissolved from the plant components, dispersing and emulsifying the free oil droplets. The volatile oil components released by the solid-phase co-wetting adsorbent are easily soluble in non-polar oils, preventing significant loss with water vapor.

[0042] In hot water soaking mode, high-temperature water rapidly breaks down plant tissues, extracting highly polar, water-soluble components into the aqueous phase. The sealed operation prevents heat and moisture loss through convection, thus preventing the volatilization of heat-sensitive components.

[0043] In the soaking and slow-cooking mode, small water-soluble components are washed away with hot water in the early stage, and the fat extracted from poultry meat is used as a non-polar medium in the later stage to perform a second deep extraction on the softened wet residue, thereby extracting the deeply bound fat-soluble components into the soup and improving the overall utilization rate of the raw materials.

[0044] Preferably, when the composition, the blanched poultry meat chunks with subcutaneous fat, the ginger slices, and the water are mixed and then simmered:

[0045] If the composition is a single-serving composition, based on a total dosage of 36.8-56.2g, the dosage of the blanched poultry pieces is 200g, the dosage of the ginger slices is 5-8g, the dosage of the water is 200-250mL, and the simmering time is 1.5-2.0 hours.

[0046] If the composition is a home-use composition, with a total dosage of 138-184g, the dosage of the blanched poultry pieces is 600-800g, the dosage of the ginger slices is 15-20g, the dosage of the water is 1800-2000mL, and the simmering time is 1.5-2.0 hours.

[0047] By employing the above technical solution, the solid-liquid phase ratio is limited, ensuring that the solute reaches its liquid-phase solubility limit within the specified simmering time. The active substances in the ginger slices combine with the odor molecules produced by the heated poultry meat through physicochemical bonding and are released through vaporization, improving the flavor of the broth. The set volume of water ensures a liquid phase reserve during heating, preventing bottom carbonization caused by water depletion.

[0048] Preferably, when the composition is added to the hot water for the process of covering, keeping warm, and soaking to obtain the extract for drinking:

[0049] The temperature of the hot water added is 95-100℃; the process of adding the hot water and covering and keeping it warm while soaking is repeated 2-3 times, and the extract is obtained for drinking.

[0050] If the composition is a single-serving composition, with a total dosage of 36.8 to 56.2 g, the amount of hot water added each time is 800 to 1000 mL, and the standing soaking time is 15 to 20 minutes;

[0051] If the composition is a home-use composition, with a total dosage of 138-184g, the amount of hot water added each time is 2500-3000mL, and the soaking time is 20-30 minutes.

[0052] By employing the above technical solution, a multi-stage gradient extraction mechanism is used. Repeated introduction of pure, high-temperature water maintains a consistently high concentration difference between the solid material surface and the extract, providing continuous outward diffusion momentum. Each soaking period is controlled within 15 to 30 minutes, covering the stage with the fastest dissolution rate of the active ingredients and avoiding ineffective extraction time due to solubility equilibrium.

[0053] Preferably, when the composition is added to the hot water for the covered, heat-preserving, and static soaking process to obtain the extract for drinking, and the remaining wet residue after filtering out the extract is collected, and then the blanched poultry pieces with subcutaneous fat, the ginger slices, and the water are added for the slow stewing process, the process of adding the composition to the hot water for the covered, heat-preserving, and static soaking process includes:

[0054] The temperature of the hot water added is 95-100℃, and the process of adding the hot water and covering and keeping it warm and soaking is repeated 2-3 times. The remaining wet residue is the wet residue collected after the last filtration of the extract.

[0055] If the composition is a single-serving composition, with a total dosage of 36.8 to 56.2 g, the amount of hot water added for each soak is 800 to 1000 mL, and the soaking time is 15 to 20 minutes;

[0056] If the composition is a home-use composition, with a total dosage of 138-184g, the amount of hot water added for each soak is 2500-3000mL, and the soaking time is 20-30 minutes.

[0057] By employing the above-mentioned technical solution, after multiple hot water soakings, the easily soluble components on the plant surface are removed, and the plant cellulose absorbs water and swells significantly, increasing the internal pore size. This structural change significantly reduces the resistance to the penetration of poultry fat into the tissue during subsequent slow cooking, providing a good material structure basis for secondary extraction.

[0058] Preferably, the process of adding the blanched poultry meat chunks with subcutaneous fat, the ginger slices, and the water, and then simmering them includes:

[0059] If the composition that produces the wet residue is a single-serving composition, based on its initial total amount of 36.8 to 56.2 g, the amount of blanched poultry meat pieces added to the wet residue is 200 g, the amount of ginger slices is 5 to 8 g, the amount of water is 200 to 250 mL, and the simmering time is 1.5 to 2.0 hours;

[0060] If the composition that produces the wet residue is a home-use composition, with an initial total amount of 138-184g, the amount of blanched poultry meat pieces added to the wet residue is 600-800g, the amount of ginger slices is 15-20g, the amount of water is 1500-1700mL, and the simmering time is 1.5-2.0 hours.

[0061] By adopting the above technical solution, since the wet residue already contains a large amount of water, the proportion of external water added in this step is correspondingly reduced. This formulation increases the oil phase concentration in the extraction system, enhances the extraction ability of the fat-soluble medium for residual insoluble components, and maintains the rich and full flavor of the final broth.

[0062] This invention provides a spleen-strengthening and dampness-removing tangerine peel and chicken soup ingredient composition, as well as its preparation and consumption method. It possesses the following beneficial effects:

[0063] 1. This invention incorporates a solid-phase co-wetting adsorbent made from crushed soybean granules and dried tangerine peel shreds into basic ingredients such as five-finger peach and Smilax glabra. The porous structure inside the crushed soybeans physically locks in the volatile components of the dried tangerine peel. During stewing and heating, the volatile oils are slowly released as external moisture penetrates, reducing aroma loss at high temperatures. Simultaneously, this adsorbent effectively adsorbs free animal fats released from poultry, resulting in a clear, low-oil broth that maintains a refreshing taste while delivering spleen-strengthening and dampness-removing effects.

[0064] 2. This invention uses a process of saturated steam heating combined with rapid decompression and dehydration to treat soybeans, causing the internal moisture of the soybeans to vaporize and expand, forming porous channels. Subsequently, under a closed heating state, the soybeans are co-moistened and mixed with dried tangerine peel shreds, guiding the gaseous volatile oil released by the dried tangerine peel into the porous channels of the soybeans. After cooling, the oil condenses and adheres to the surface of the pore walls, realizing the physical transfer of the effective components of dried tangerine peel into the interior of the carrier, and improving the retention rate of volatile components in the composition during storage and the early stage of use.

[0065] 3. This invention provides multiple cooking methods, including direct slow cooking, hot water soaking, and soaking followed by slow cooking of poultry, and specifically defines the dosage standards for materials, water, and poultry meat at each stage, meeting the targeted extraction needs of different polar components within the composition. In particular, the method of first using hot water to wash away the easily soluble components on the surface to soften the plant tissue by absorbing water, and then using the fat extracted from the poultry meat as a non-polar medium for secondary deep extraction of the remaining wet residue, effectively extracts deeply bound fat-soluble components and improves the overall utilization rate of raw materials. Attached Figure Description

[0066] Figure 1 The microscopic particle size distribution maps of the long-term stewing system in different embodiments of the present invention are shown.

[0067] Figure 2 These are high-performance liquid chromatography (HPLC) chromatograms of different extraction stages in Example 2 of the present invention;

[0068] Figure 3 This is a comparison graph of the total polysaccharide leaching time kinetics between the embodiments and comparative examples of the present invention;

[0069] Figure 4 These are gas chromatograms of volatiles within the closed gas phase space of each group of material packets in this invention;

[0070] Figure 5 The Fourier transform infrared spectra of the freeze-dried powders of each group of long-time stewing systems of the present invention are shown. Detailed Implementation

[0071] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings, preparation examples, embodiments, comparative examples, and test examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0072] Preparation Examples 1-3:

[0073] Preparation Example 1:

[0074] This preparation example provides a solid-phase co-wetting adsorbent, comprising the following steps:

[0075] Take 2000g of washed dried soybeans and place them in a jacketed steam conditioning vessel with pressure control. Introduce saturated steam, control the temperature inside the vessel to 115℃ and the pressure to 0.12MPa, and maintain the temperature and pressure for 10 minutes.

[0076] The jacketed steam conditioning vessel is quickly depressurized to atmospheric pressure. The soybeans, after heat preservation and pressure treatment, are transferred to a negative pressure flash dehydration dryer for dehydration until the moisture content is less than 10%. When the temperature of the dehydrated soybeans is 60℃, the dehydrated soybeans are sent to a roller extruder for mechanical cracking to obtain cracked soybean particles with an equivalent particle size of 4.0mm.

[0077] 1500g of extruded and crushed soybean granules and 100g of pre-cut 15mm length dried tangerine peel strips were weighed and added to a sealed mixing vessel equipped with a temperature-controlled jacket. The jacket water temperature was adjusted to maintain the solid-phase co-wetting system temperature at a stable 45℃. Stirring was started under sealed conditions, and the speed was controlled at 10 rpm for co-wetting and mixing for 30 minutes. Heating was stopped and cooling water was introduced into the jacket. The solid-phase co-wetting system was cooled to 25℃ under sealed conditions to obtain a solid-phase co-wetting adsorbent.

[0078] Preparation Example 2:

[0079] This preparation example provides a solid-phase co-wetting adsorbent, comprising the following steps:

[0080] Take 2000g of washed dried soybeans and place them in a jacketed steam conditioning vessel with pressure control. Introduce saturated steam, control the temperature inside the vessel to 118℃ and the pressure to 0.135MPa, and maintain the temperature and pressure for 12 minutes.

[0081] The jacketed steam conditioning vessel is quickly depressurized to atmospheric pressure. The soybeans, after heat preservation and pressure treatment, are transferred to a negative pressure flash dehydration dryer for dehydration until the moisture content is less than 10%. When the temperature of the dehydrated soybeans is 75℃, the dehydrated soybeans are sent to a roller extruder for mechanical cracking to obtain cracked soybean particles with an equivalent particle size of 5.0mm.

[0082] 1500g of extruded and crushed soybean granules and 100g of pre-cut 18mm tangerine peel strips were weighed and added to a sealed mixing vessel with a temperature-controlled jacket. The jacket water temperature was adjusted to maintain the solid-phase co-wetting system at a stable temperature of 48℃. Stirring was started under sealed conditions, and the speed was controlled at 15 rpm for co-wetting and mixing for 38 minutes. Heating was stopped and cooling water was introduced into the jacket. The solid-phase co-wetting system was cooled to 25℃ under sealed conditions to obtain a solid-phase co-wetting adsorbent.

[0083] Preparation Example 3:

[0084] This preparation example provides a solid-phase co-wetting adsorbent, comprising the following steps:

[0085] Take 2000g of washed dried soybeans and place them in a jacketed steam conditioning vessel with pressure control. Introduce saturated steam, control the temperature inside the vessel to 121℃ and the pressure to 0.15MPa, and maintain the temperature and pressure for 15 minutes.

[0086] The jacketed steam conditioning vessel is quickly depressurized to atmospheric pressure. The soybeans, after heat preservation and pressure treatment, are transferred to a negative pressure flash dehydration dryer for dehydration until the moisture content is less than 10%. When the temperature of the dehydrated soybeans is 90℃, the dehydrated soybeans are sent to a roller extruder for mechanical cracking to obtain cracked soybean particles with an equivalent particle size of 6.0mm.

[0087] 1500g of extruded and crushed soybean granules and 100g of pre-cut tangerine peel strips (20mm in length) were weighed and added to a sealed mixing vessel equipped with a temperature-controlled jacket. The jacket water temperature was adjusted to maintain the solid-phase co-wetting system at a stable temperature of 50℃. Stirring was started under sealed conditions, and the stirring speed was controlled at 20 rpm for 45 minutes. Heating was stopped and cooling water was introduced into the jacket. The solid-phase co-wetting system was cooled to 25℃ under sealed conditions to obtain a solid-phase co-wetting adsorbent.

[0088] Examples 1-6:

[0089] Example 1:

[0090] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0091] Weigh out 8g of dried five-finger peach root, 8g of dried Smilax glabra tuber, 5g of dried Poria cocos sclerotium, and 3g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 2.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 15mm and cut the pitted red dates into red date slices with a thickness of 2.0mm using a slicer.

[0092] Next, the 2.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, segments of Prunus armeniaca with a length of 15 mm, slices of jujube with a thickness of 2.0 mm, and 12.8 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 1, were placed together in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a single-serving composition packet.

[0093] The prepared single-serving combination packets can be consumed in the following three ways:

[0094] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take one packet of the prepared single-serving combination ingredients, open it and transfer it to a single-serving stew pot. Add 200g of blanched chicken pieces with subcutaneous fat, 5g of ginger slices and enough water (about 200mL) to fill the stew pot to eight-tenths full. Stew in a double boiler for 1.5 hours. After cooking, add sodium chloride to taste before serving.

[0095] Method 2 (Short-term water phase pulse-type beverage substitute): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container, add 800mL of boiling water at 95℃, cover and keep warm, let it stand and soak for 15 minutes, obtain the extract for drinking, it can be brewed repeatedly 2 to 3 times, and the remaining ingredients after brewing can be eaten directly.

[0096] Method 3 (Secondary Two-Phase Extraction of Solid Residue): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container. Add 800mL of boiling water at 95℃ and brew twice. Cover and keep warm for 15 minutes each time to obtain the extract for drinking. Collect the remaining wet residue after the two brewings and transfer it to a single-serving stewing pot. Add 200g of blanched chicken pieces with subcutaneous fat, 5g of ginger slices and enough water (about 200mL) to fill the stewing pot to eight-tenths full. Simmer in a double boiler for 1.5 hours. Add sodium chloride to taste before serving.

[0097] Example 2:

[0098] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0099] Weigh out 10g of dried five-finger peach root, 10g of dried Smilax glabra tuber, 6.5g of dried Poria cocos sclerotium, and 4g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 3.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 18mm and cut the pitted red dates into red date slices with a thickness of 2.5mm using a slicer.

[0100] Next, the 3.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, 18 mm long segments of Prunus armeniaca, and 2.5 mm thick slices of jujube, were placed together with 16 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 2 in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a single-serving composition packet.

[0101] The prepared single-serving combination packets can be consumed in the following three ways:

[0102] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take one packet of the prepared single-serving combination ingredients, open it and transfer it to a single-serving stew pot. Add 200g of blanched chicken pieces with subcutaneous fat, 6g of ginger slices and enough water (about 220mL) to fill the stew pot to eight-tenths full. Stew in a double boiler for 1.8 hours. After cooking, add sodium chloride to taste before serving.

[0103] Method 2 (Short-term water phase pulse-type beverage substitute): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container, add 900mL of boiling water at 98℃, cover and keep warm, let it stand and soak for 18 minutes, obtain the extract for drinking, it can be brewed repeatedly 2 to 3 times, and the remaining ingredients after brewing can be eaten directly.

[0104] Method 3 (Secondary Two-Phase Extraction of Solid Residue): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container. Add 900mL of boiling water at 98℃ and brew twice. Cover and keep warm for 18 minutes each time to obtain the extract for drinking. Collect the remaining wet residue after the two brewings and transfer it to a single-serving stewing pot. Add 200g of blanched chicken pieces with subcutaneous fat, 6g of ginger slices and enough water (about 220mL) to fill the stewing pot to eight-tenths full. Simmer in a double boiler for 1.8 hours. Add sodium chloride to taste before serving.

[0105] Example 3:

[0106] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0107] Weigh out 12g of dried five-finger peach root, 12g of dried Smilax glabra tuber, 8g of dried Poria cocos sclerotium, and 5g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 4.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 20mm and cut the pitted red dates into red date slices with a thickness of 3.0mm using a slicer.

[0108] Next, the 4.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, 20 mm long segments of Prunus armeniaca, and 3.0 mm thick slices of jujube, and 19.2 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 3, were placed together in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a single-serving composition packet.

[0109] The prepared single-serving combination packets can be consumed in the following three ways:

[0110] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take one packet of the prepared single-serving combination ingredients, open it and transfer it to a single-serving stew pot. Add 200g of blanched chicken pieces with subcutaneous fat, 8g of ginger slices and enough water (about 250mL) to fill the stew pot to eight-tenths full. Stew in a double boiler for 2.0 hours. After cooking, add sodium chloride to taste before serving.

[0111] Method 2 (Short-term water phase pulse-type beverage substitute): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container, add 1000mL of boiling water at 100℃, cover and keep warm, let it stand and soak for 20 minutes, obtain the extract for drinking, it can be brewed repeatedly 2 to 3 times, and the remaining ingredients after brewing can be eaten directly.

[0112] Method 3 (Secondary Two-Phase Extraction of Solid Residue): Take one packet of the prepared single-serving combination ingredients, open it and put it into a brewing container. Add 1000mL of boiling water at 100℃ and brew twice. Cover and keep warm for 20 minutes each time to obtain the extract for drinking. Collect the remaining wet residue after the two brewings and transfer it to a single-serving stewing pot. Add 200g of blanched chicken pieces with subcutaneous fat, 8g of ginger slices and enough water (about 250mL) to fill the stewing pot to eight-tenths full. Simmer for 2.0 hours. Add sodium chloride to taste before serving.

[0113] Example 4:

[0114] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0115] Weigh out 30g of dried five-finger peach root, 30g of dried Smilax glabra tuber, 18g of dried Poria cocos sclerotium, and 12g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 2.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 15mm and slice the pitted red dates into red date slices with a thickness of 2.0mm using a slicer.

[0116] Next, the 2.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, segments of Prunus armeniaca with a length of 15 mm, slices of jujube with a thickness of 2.0 mm, and 48 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 1, were placed together in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a home-use composition packet.

[0117] The prepared home-use seasoning packets can be consumed in the following two ways:

[0118] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take the whole package of the prepared home-style combination, open it, and put it into a household casserole with 600g of blanched poultry pieces with subcutaneous fat and 15g of ginger slices. Add 1800mL of water, bring to a boil over high heat, then simmer over low heat for 1.5 hours. Add sodium chloride for seasoning before serving.

[0119] Method 2 (Home-style short-term pulse beverage replacement and secondary biphasic extraction of residue): Take the whole package of the prepared home-style combination, open it and put it in a teapot, add 2500mL of boiling water at a temperature above 95℃, soak for 20 minutes to obtain the extract for drinking, which can be repeatedly brewed 2 to 3 times; collect the remaining wet residue after brewing, and put it into a household casserole with 600g of blanched poultry pieces with subcutaneous fat and 15g of ginger slices, add an appropriate amount of water (about 1500mL) to cover the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours. Add sodium chloride for seasoning before serving.

[0120] Example 5:

[0121] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0122] Weigh out 35g of dried five-finger peach root, 35g of dried Smilax glabra tuber, 21g of dried Poria cocos sclerotium, and 14g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 3.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 18mm and slice the pitted red dates into red date slices with a thickness of 2.5mm using a slicer.

[0123] Next, the 3.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, 18 mm long segments of Prunus armeniaca, and 2.5 mm thick slices of jujube, were placed together with 56 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 2 in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a home-use composition packet.

[0124] The prepared home-use seasoning packets can be consumed in the following two ways:

[0125] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take the whole package of the prepared home-style combination, open it, and put it into a household casserole with 700g of blanched poultry pieces with subcutaneous fat and 18g of ginger slices. Add 1900mL of water, bring to a boil over high heat, then simmer over low heat for 1.8 hours. Add sodium chloride for seasoning before serving.

[0126] Method 2 (Home-style short-term pulse beverage replacement and secondary biphasic extraction of residue): Take the whole package of the prepared home-style combination, open it and put it in a teapot, add 2800mL of boiling water at a temperature above 95℃, soak for 25 minutes to obtain the extract for drinking, which can be repeatedly brewed 2 to 3 times; collect the remaining wet residue after brewing, and put it into a household casserole with 700g of blanched poultry pieces with subcutaneous fat and 18g of ginger slices, add an appropriate amount of water (about 1600mL) to cover the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 1.8 hours. Add sodium chloride for seasoning before serving.

[0127] Example 6:

[0128] This embodiment provides a method for preparing and consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, including the following steps:

[0129] Weigh out 40g of dried five-finger peach root, 40g of dried Smilax glabra tuber, 24g of dried Poria cocos sclerotium, and 16g of dried pitted red dates. Chop the Smilax glabra tuber and Poria cocos sclerotium separately by mechanical means and sieve them to obtain Smilax glabra particles and Poria cocos particles with a particle size of 4.0mm. Cut the five-finger peach root into five-finger peach segments with a length of 20mm and slice the pitted red dates into red date slices with a thickness of 3.0mm using a slicer.

[0130] Next, the 4.0 mm granules of Smilax glabra obtained by cutting and sieving, along with granules of Poria cocos, 20 mm long segments of Prunus armeniaca, and 3.0 mm thick slices of jujube, were placed together with 64 g of the solid-phase co-wetting adsorbent prepared in Preparation Example 3 in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. Finally, the soup mixture was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain a home-use composition packet.

[0131] The prepared home-use seasoning packets can be consumed in the following two ways:

[0132] Method 1 (Direct Long-Term Fat-Water Two-Phase Stewing): Take the prepared home-style combination package, open it, and put it into a household casserole with 800g of blanched poultry pieces with subcutaneous fat and 20g of ginger slices. Add 2000mL of water, bring to a boil over high heat, then simmer over low heat for 2.0 hours. Add sodium chloride for seasoning before serving.

[0133] Method 2 (Home-style short-term pulse beverage replacement and secondary biphasic extraction of residue): Take the prepared home-style combination package, open it and put it in a teapot, add 3000mL of boiling water at a temperature above 95℃, steep for 30 minutes to obtain the extract for drinking, which can be repeatedly brewed 2 to 3 times; collect the remaining wet residue after brewing, and put it into a household casserole with 800g of blanched poultry pieces with subcutaneous fat and 20g of ginger slices, add an appropriate amount of water (about 1700mL) to cover the ingredients, bring to a boil over high heat, then simmer over low heat for 2.0 hours, add sodium chloride for seasoning before serving.

[0134] Comparative Examples 1-4:

[0135] Comparative Example 1:

[0136] Compared with Example 2, the difference is that the cutting process of the raw materials was changed. The Smilax glabra tuber and Smilax glabra sclerotium were cut into segments with a length of 18mm. The mechanical crushing and sieving were not performed to obtain particles with a particle size of 3.0mm. All other steps remained the same.

[0137] Comparative Example 2:

[0138] Compared with Example 2, the difference is that the solid-phase co-wetting adsorbent was not prepared in Example 2. Instead, 15g of whole dried soybeans that had not undergone high-pressure wet heat treatment and mechanical cracking were directly weighed and mixed with 1g of dried tangerine peel strips with a length of 18mm in the final step of entering the three-dimensional mixer for homogenization. All other steps remained the same.

[0139] Comparative Example 3:

[0140] Compared with Example 2, the difference is that the preparation steps of the solid-phase co-wetting adsorbent in Example 2 were changed. The crushed soybean particles obtained by extrusion were directly mixed with the 18mm long tangerine peel strips in an open environment at 25°C for 1 minute. Instead of being put into a closed mixing kettle with a temperature control jacket for closed temperature-controlled stirring and co-wetting treatment, all other steps remained the same.

[0141] Comparative Example 4:

[0142] Compared with Example 2, the difference is that a purely physical mixing method is used. The Smilax glabra tuber and Smilax glabra sclerotium are cut into segments with a length of 18mm. 15g of whole dried soybeans that have not undergone any heat treatment or mechanical treatment are directly weighed. The whole dried soybeans, 1g of dried tangerine peel strips with a length of 18mm, the cut medicinal materials, and red date slices with a thickness of 2.5mm are directly mixed evenly at room temperature and packaged. All other steps are the same.

[0143] Test Examples 1-5:

[0144] Test Example 1: Verification of food safety and colloidal stability under different drinking scenarios

[0145] Take the single-serving or family-use composition packets prepared in Examples 1 to 6 respectively, and obtain extracts according to the short-time aqueous phase pulsed beverage brewing parameters described in the examples, as samples for food safety assessment. Separately, take the single-serving or family-use composition packets prepared in Examples 1 to 6, and stew them according to the cooking parameters for direct long-term fat-water two-phase stewing. After removing surface oil and solid residue, collect the broth and allow it to cool naturally to 25°C, as test samples for colloidal stability assessment.

[0146] Pipette 2 mL of the extract into a glass test tube, add the prepared bovine trypsin standard buffer solution, and incubate in a 37°C water bath for 10 minutes. Initiate the reaction by adding N-benzoyl-L-arginine p-nitroaniline substrate solution to the test tube. Stop the reaction by adding glacial acetic acid solution after 10 minutes. Transfer the mixture to a cuvette and measure the absorbance at 410 nm on a UV-Vis spectrophotometer. Calculate the residual activity of the trypsin inhibitor using the plotted standard working curve.

[0147] Measure 15 mL of the decoction into a graduated polycarbonate centrifuge tube, place it in a benchtop refrigerated centrifuge, set the speed to 4000 rpm, and maintain for 15 minutes. Pour off the supernatant and weigh the precipitate at the bottom of the tube using a precision balance. Calculate the centrifugation sedimentation rate using the mass ratio. Pour the uncentrifuged original decoction into the optical measuring cell of a benchtop turbidimeter. After the reading stabilizes, record the turbidity value of the liquid.

[0148] The decoctions from Examples 1, 2, and 3 were taken and diluted with deionized water at a ratio of 1:100. The diluted liquid was injected into the quartz sample cell of the dynamic light scattering laser particle size analyzer, and the temperature was set at 25°C. The avalanche photodiode detector built into the device was used to capture the intensity fluctuation signal of scattered light caused by the Brownian motion of the particles, and the hydrodynamic particle size distribution of the particles inside the system was calculated by inversion.

[0149] Table 1. Safety and colloidal stability test data under different drinking scenarios in Examples 1 to 6

[0150] Grouping Residual activity of trypsin inhibitor (mg / g) Centrifugal sedimentation rate (%) Turbidity (NTU) Example 1 0.14 3.21 845.3 Example 2 0.11 2.78 912.7 Example 3 0.08 2.34 1054.1 Example 4 0.15 3.42 821.5 Example 5 0.12 2.85 895.2 Example 6 0.09 2.51 1032.8

[0151] Test conclusion:

[0152] According to the data in Table 1, the residual activity of trypsin inhibitors in the extracts of Examples 1 to 6 ranged from 0.08 mg / g to 0.15 mg / g. Under the physical intervention of high pressure and humid heat conditions, the disulfide bonds maintaining the spatial conformation of trypsin inhibitors inside soybeans were broken. The change in the three-dimensional structure of the protein led to a decrease in catalytic blocking ability. The extracts obtained according to the short-time aqueous phase pulsed drinking water replacement procedure met the drinking safety requirements.

[0153] The family-use composition packets used in Examples 4 to 6 correspond to the same solid-phase co-wetting adsorbent preparation process as the single-serving composition packets used in Examples 1 to 3. The microscopic particle size distribution of both systems is consistent. Therefore... Figure 1 Only the decoction data from representative examples 1 to 3 were extracted to create the graphs. Figure 1 The solid red line represents the light intensity distribution curve of Example 1, the solid blue line represents the light intensity distribution curve of Example 2, and the solid green line represents the light intensity distribution curve of Example 3. From the data in Table 1 under long-term thermal convection conditions, it can be seen that the turbidity of Example 1 was 845.3 NTU and the centrifugal sedimentation rate was 3.21%, while the turbidity of Example 3 was 1054.1 NTU and the centrifugal sedimentation rate was 2.34%. Similarly, the turbidity of Examples 4 to 6 increased from 821.5 NTU to 1032.8 NTU, and the centrifugal sedimentation rate decreased from 3.42% to 2.51%. The turbidity of the liquid increased with increasing treatment temperature and pressure, while the centrifugal sedimentation rate showed a decreasing trend.

[0154] Combination Figure 1 The light intensity distribution curves in the figure show that the peak values ​​of the red, blue, and green solid lines indicate that the hydrodynamic particle size distribution centers of the particles in the broths of Examples 1 to 3 are located near 350 nm, 450 nm, and 550 nm, respectively. High-pressure hydrothermal treatment causes the 11S globulin and 7S paraglobulin in soybeans to unfold, exposing the internal hydrophobic amino acid residues to the liquid phase. Under mechanical compression, free lecithin is released and binds with hydrophobic soybean protein to poultry fat droplets, assembling in the liquid phase to form an oil-in-water emulsion system. The increased particle size reflected in the graph leads to enhanced light scattering, causing an increase in turbidity values ​​in Table 1. The outer protein layer provides steric hindrance and electrostatic repulsion, preventing particle flocculation and sedimentation, resulting in larger particle sizes in the liquid phase and a lower centrifugal sedimentation rate in Table 1.

[0155] In the stable suspension state of the emulsion system, the proline-rich region of soybean globulin undergoes non-covalent complexation with polyphenol molecules dissolved from Smilax glabra to form a protein-polyphenol complex. The water-in-oil emulsion system encapsulates the formed protein-polyphenol complex, reducing the concentration of free polyphenol molecules in the liquid phase, weakening the astringent properties, and improving the palatability of the soup.

[0156] Test Example 2: Verification of the Staged Release Mechanism of Substances in a Two-Stage Extraction Scenario

[0157] Take the single-serving composition packet prepared in Example 2 and the family-use composition packet prepared in Example 5, respectively. Collect the extract obtained by brewing according to the short-time aqueous pulsed drinking method and the family-use short-time pulsed drinking method and the residue secondary two-phase extraction method described in the examples. Collect the wet residue remaining after brewing with boiling water, add blanched chicken pieces or blanched poultry pieces with subcutaneous fat, ginger slices and water according to the corresponding eating method, and stew. Collect the soup after removing the surface oil and solid residue as the test sample.

[0158] The collected extract and decoction were filtered separately through a 0.45 μm microporous membrane. 2 mL of the filtrate was placed in a centrifuge tube, and an equal volume of chromatographic grade methanol solution was added for ultrasonic demulsification extraction. After centrifugation at room temperature, the supernatant was collected as the test solution.

[0159] Quantitative analysis was performed using high-performance liquid chromatography (HPLC). A C18 reversed-phase column (250 mm × 4.6 mm, 5 μm) was used, with gradient elution of acetonitrile and 0.1% phosphoric acid aqueous solution as the mobile phase. The flow rate was set at 1.0 mL / min, and the column temperature was maintained at 30 °C. The detection wavelength was set to 290 nm for astilbin determination and 245 nm for psoralen determination. The sample solution was injected into the chromatograph, and the peak areas were recorded. These values ​​were then substituted into a linear regression equation plotted using standards to calculate the absolute concentrations of astilbin and psoralen at different extraction stages.

[0160] Table 2. Test data on the concentration distribution of the marker components in the examples.

[0161] Grouping Extraction stage Astilbene concentration (mg / L) Psoralen concentration (mg / L) Example 2 Extract 42.18 0.83 Example 2 Soup 11.34 17.56 Example 5 Extract 46.73 0.95 Example 5 soup 13.08 20.41

[0162] Test conclusion:

[0163] Figure 2 The solid black line represents the signal response distribution curve of the extract in Example 2 in liquid chromatography, and the dashed black line represents the signal response distribution curve of the soup obtained by long-term stewing of the same batch of residues.

[0164] Based on the data in Table 2 and Figure 2The chromatographic results showed that the concentrations of astilbin in the extracts obtained in Examples 2 and 5 were 42.18 mg / L and 46.73 mg / L, respectively, and the concentrations of psoralen were below 1.0 mg / L. Figure 2 The peak characteristics of the black solid line show that the extract exhibits a high signal response and large peak area for astilbin around a retention time of 8.2 minutes, while the peak area for psoralen is small around 24.5 minutes. The preparation process involves mechanical chopping and sieving to obtain Smilax glabra particles with a diameter of 3.0 mm, increasing the fracture surface area exposed to the solid phase and improving the initial leaching flux. When boiling water at a temperature above 95℃ comes into contact with the surface of the Smilax glabra particles, the thermodynamic kinetic energy drives water molecules to disrupt the solid-liquid boundary layer, allowing polysaccharides and flavonoids such as astilbin from within the Smilax glabra to enter the aqueous phase along the concentration gradient. After thermal soaking extraction, water-soluble active substances accumulate in the extract.

[0165] Compared with the stage of secondary stewing of residue, the concentration of astilbin in the obtained soup decreased to below 13.08 mg / L, while the concentration of psoralen increased to 20.41 mg / L. Figure 2 The black dashed line in the middle reflects the decrease in the chromatographic peak area of ​​astilbin and the increase in the signal response and peak area of ​​psoralen in the soup. Cutting the *Ficus hirta* into 18mm segments preserves the internal lignin fiber bundle structure, forming a physical barrier. During the boiling water brewing stage, water molecules penetrate the shallow fiber network of the *Ficus hirta* segments and cause tissue swelling, while psoralen and volatile monoterpenes remain in the original cytoskeleton structure. As the processing progresses to the stewing stage, prolonged thermal convection softens the lignin fiber barrier. The fat dissolved from blanched chicken or poultry pieces with subcutaneous fat creates a lipophilic, nonpolar microenvironment in the soup, allowing large molecules such as psoralen, which are poorly soluble in pure water, to detach from the fiber network and transfer into the nonpolar soup phase. This multi-scale structural spatial layout avoids the loss of fat-soluble flavor components during the aqueous brewing process, achieving the staged extraction and delivery of functional active substances in two differentiated consumption scenarios.

[0166] Test Example 3: Comparison of the efficiency improvement and toxicity reduction advantages of mechanical gradation and high-pressure hydrothermal treatment

[0167] The composition packets prepared in Example 2, Comparative Example 1, and Comparative Example 2 were respectively brewed with boiling water using a short-time aqueous phase pulsed drinking method. At the 5th, 10th, 15th, and 20th minute of brewing, 1 mL of liquid was taken from each brewing container. The obtained liquid samples were filtered through a microporous membrane and collected in stoppered test tubes for polysaccharide leaching kinetic analysis. After brewing for 20 minutes, the remaining extracts from each group were collected as samples for safety assessment testing.

[0168] The total polysaccharide concentration in samples at different time points was determined using the phenol-sulfuric acid colorimetric method. A 5% phenol solution was added to the filtrate in a stoppered test tube and shaken well. Concentrated sulfuric acid was added to initiate the colorimetric reaction, and the mixture was allowed to stand at room temperature for 30 minutes. The resulting mixture was transferred to a cuvette, and the absorbance was measured at 490 nm using a UV-Vis spectrophotometer. The concentration of total polysaccharides dissolved in the free aqueous phase at different time points was calculated by substituting the absorbance into a pre-plotted working curve using glucose standards.

[0169] The residual activity of soybean trypsin inhibitor in the extract was determined. A measured amount of the extract after brewing was injected into a test tube, bovine trypsin standard solution was added, and the tube was preheated in a 37°C water bath. An N-benzoyl-L-arginine-p-nitroaniline substrate solution was added to initiate the enzymatic reaction, which was terminated with glacial acetic acid after 10 minutes. The absorbance of the mixture was measured at 410 nm, and the residual activity of the trypsin inhibitor was calculated.

[0170] Table 3. Comparative test data on efficacy improvement and toxicity reduction of the examples and comparative examples

[0171] Grouping Polysaccharide concentration (mg / L) at 5 minutes Polysaccharide concentration (mg / L) at 10 min Polysaccharide concentration (mg / L) at 15 min Polysaccharide concentration (mg / L) over 20 minutes Residual activity of trypsin inhibitor (mg / g) Example 2 16.53 38.71 57.62 62.15 0.11 Comparative Example 1 5.24 9.87 13.84 18.26 0.13 Comparative Example 2 15.82 36.45 55.38 59.91 17.82

[0172] Test conclusion:

[0173] The data in Table 3 are compared with the total polysaccharide leaching time kinetics. Figure 3 It can be seen that in Example 2 Figure 3 The corresponding solid black line (with black dots) shows a higher upward slope as the brewing time increases. When brewing for 15 minutes, the total polysaccharide concentration in the liquid phase reaches 57.62 mg / L, and at 20 minutes it reaches 62.15 mg / L. The dashed black line (with black hollow squares) representing Comparative Example 1 has a lower slope, with a concentration of 13.84 mg / L at 15 minutes and 18.26 mg / L at 20 minutes.

[0174] The water extraction efficiency of plant-based medicinal materials depends on the physical state of the solid-liquid interface. According to Fick's first law, the leaching flux is positively correlated with the exposed specific surface area and is constrained by the length of the internal diffusion path. Example 2 employed mechanical chopping and sieving to obtain particles with a diameter of 3.0 mm, increasing the fracture surface area of ​​the exposed solid phase. Combined with... Figure 3 The curve trends during the 5-10 minute infusion period show that the thermodynamic kinetic energy provided by boiling water disrupts the solid-phase boundary layer, and the shortened diffusion distance allows internal polysaccharide molecules to enter the aqueous phase along the concentration gradient. Comparative Example 1 retains a complete segmental morphology with a length of 18 mm. The plant fiber skeleton elongates the physical path for water molecule penetration and solute diffusion, resulting in a slower release rate in short-term infusion scenarios. Figure 3 The concentration increase during the corresponding time period was at a relatively low level.

[0175] Based on the residual activity indicators of trypsin inhibitors in Table 3, a residual activity of 17.82 mg / g was detected in the brewing solution obtained in Comparative Example 2, while the detection value in Example 2 was 0.11 mg / g. Raw soybeans contain anti-nutritional factors cross-linked by disulfide bonds, and brewing with boiling water at normal pressure cannot provide the energy barrier to break these chemical bonds. Short-term brewing of untreated raw soybeans can release active protein molecules with catalytic blocking capabilities into the aqueous phase, posing a risk of digestive discomfort.

[0176] Example 2 employed a high-pressure hydrothermal treatment process, utilizing high-temperature, high-pressure saturated steam to break the disulfide bonds that maintain the spatial conformation of the trypsin inhibitor. The disruption of the cross-linked network causes the anti-nutritional factor to lose its biocatalytic blocking ability, improving the safety of consumption in short-term aqueous pulsed beverage replacement scenarios. The pretreatment process in Example 2, combined with improved dissolution efficiency of active substances, reduced the residual amount of anti-nutritional factors.

[0177] Test Example 4: Comparative Test of the Retention Effect of Solid-Phase Co-wetting Adsorbents on Volatile Flavor Compounds

[0178] Combined material packages from Examples 2, 3, and 4 were placed in a constant temperature and humidity test chamber at a set temperature of 35°C and a relative humidity of 75% for a 30-day accelerated storage test to simulate the heat load environment encountered by the products during distribution. After the test, the combined material packages were removed and transferred to a constant temperature chamber to equilibrate to room temperature for quantitative analysis of gas-phase characteristic flavor substances.

[0179] When extracting free volatiles from inside the packaging, a microsyringe is used to penetrate the outer packaging film of the composition package, and a microextraction fiber head coated with polydimethylsiloxane is pushed into the gas phase space inside the packaging. Headspace adsorption is maintained at 25°C for 40 minutes to allow the free volatile components to establish a distribution equilibrium between the gas phase and the solid phase extraction coating. The fiber head is then retracted and inserted into the injection port system of the gas chromatograph.

[0180] Detection was performed using gas chromatography-mass spectrometry (GC-MS). The injection port temperature was set to 250℃, and the volatiles on the fiber head were thermally desorbed for 5 minutes. High-purity helium was used as the carrier gas, maintained at a constant flow rate of 1.0 mL / min. The column temperature program was set as follows: initial temperature 60℃, maintained for 2 minutes, increased to 150℃ at a rate of 8℃ / min, and then increased to 220℃ at a rate of 15℃ / min. Fragment ion information was obtained using an electron impact ionization source. Combined with the working curve and peak area integration results of D-limonene standards, the absolute concentration of D-limonene in the gas phase within the combined feed package was calculated.

[0181] Table 4. Test data on the concentration loss of D-limonene in the gas phase space of the bag after rapid storage.

[0182] Grouping <![CDATA[D-limonene loss concentration in the gas phase (mg / m 3 )]]> Reference Indicators for Detention Evaluation Example 2 2.31 excellent Comparative Example 3 14.86 Difference Comparative Example 4 9.54 middle

[0183] Test conclusion:

[0184] Combined with Table 4 Figure 4 As can be seen in the figure, the solid red line represents the total ion current response curve obtained in Example 2, the dashed blue line represents the curve obtained in Comparative Example 4, and the dotted green line represents the curve obtained in Comparative Example 3. The relative size of the chromatographic peak area corresponds to the amount of volatile substances lost in the gas phase space. According to the data in Table 4, after the accelerated storage test, the concentration of D-limonene detected in the gas phase space inside the packaging of Comparative Example 3 was 14.86 mg / m³. 3 . Figure 4 The green dotted line in Comparative Example 3 shows a high response peak at a retention time of 12.5 minutes.

[0185] The epidermal glandular scales of dried tangerine peel contain nonpolar monoterpenoids. These compounds have low boiling points and are prone to vaporization and release under the influence of ambient temperature. Comparative Example 3 used a room-temperature open-air mixing method. The volatile oil components on the material surface lacked spatial binding force, and with the passage of time and increasing temperature, the nonpolar monoterpenoids detached from the solid matrix and escaped into the free gas phase space inside the packaging. (See Table 4 for comparison.) Figure 4 Based on the data, Comparative Example 4 underwent physical mixing, resulting in a gas-phase D-limonene concentration of 9.54 mg / m³. 3 ,correspond Figure 4 The peak area of ​​the blue dashed line decreased, but the volatility remained at a high level. Physical mixing could not change the interfacial energy between the matrices. The unmodified soybeans lacked active sites that could adsorb nonpolar molecules, and nonpolar monoterpenoids still showed a tendency to escape under sealed conditions.

[0186] In Example 2, the concentration of D-limonene in the gas phase within the packaging was 2.31 mg / m³. 3 ,correspond Figure 4 The solid red line in the middle has the smallest chromatographic peak area, indicating a shift in the form of substances. After the glandular scale structure of the tangerine peel ruptures, free monoterpenoid volatile oils seep out. The unfolded denatured proteins in soybeans expose hydrophobic regions, which, together with the microporous matrix formed within the soybean tissue, construct a nonpolar microenvironment with surface adsorption capabilities. The seeping D-limonene is captured by the capillary forces of the soybean matrix micropores and anchored to the denatured protein interface through hydrophobic interactions. The D-limonene undergoes phase transfer from a free state to a solid-phase anchored state, interrupting the gas-phase volatilization pathway and reducing the loss of D-limonene during storage. This physical adsorption-locking mechanism improves the flavor retention rate of the composition package during room temperature circulation.

[0187] Test Example 5: Comparative Test of Macromolecular Complexation and Sensory Masking under Long-Term Two-Phase Stewing

[0188] The composition packets prepared in Example 2, the composition packet of Comparative Example 5 (made by replacing the original soybeans with soybeans that have not undergone high-pressure wet-heat modification), and the composition packet of Comparative Example 6 (with soybeans removed from the formula) were taken respectively. According to the corresponding cooking parameters, Example 2 and Comparative Example 5 were stewed for a long time with a two-phase fat-water process by adding blanched poultry pieces with subcutaneous fat; Comparative Example 6 was stewed with an equal amount of lean meat in a single-phase water process. After stewing, the surface oil and solid residue were removed, and the broth that had cooled naturally to room temperature was collected as the test sample.

[0189] Take 10 mL of each group of decoction and place it into an ultrafiltration centrifuge tube with a molecular weight cutoff of 10 kDa. Centrifuge at 8000 rpm for 30 minutes at 4℃ to retain the macromolecular complexes above the filter membrane. Collect the lower layer of ultrafiltrate and perform quantitative detection using the Folin-Ciocalteu colorimetric method. Pipette 1 mL of ultrafiltrate into a graduated test tube, add Folin-Ciocalteu reagent and sodium carbonate solution sequentially, mix thoroughly, and react in the dark for 2 hours. Measure the absorbance of the system at 765 nm using a UV-Vis spectrophotometer, and calculate the concentration of free polyphenols using the gallic acid standard curve.

[0190] A portion of the unfiltered original decoction was measured and placed in a vacuum freeze dryer to prepare a loose lyophilized powder. Approximately 2 mg of the lyophilized powder and 200 mg of dry potassium bromide powder were weighed and thoroughly ground and mixed in an agate mortar, then pressed into transparent sheets. The sheets were placed in the optical path of a Fourier transform infrared spectrometer, and the scanning range was set to 4000 cm⁻¹. -1 Up to 400cm -1 The resolution is 4cm. -1 A total of 32 scans were performed. After obtaining the absorption spectrum, a key section was selected at 1800 cm⁻¹. -1 Up to 1400cm -1 Baseline calibration and peak position analysis were performed on the amide band spectrum within the range.

[0191] Twelve evaluators trained in food sensory analysis standards were recruited. They were required to taste and evaluate each group of numbered broths in independent testing cubicles. A 10-point visual scale was used for evaluation, scoring the intensity of astringency upon entry and the overall body after swallowing; stronger astringency or greater body resulted in a score closer to 10. After tasting each sample, participants were required to rinse their mouths with purified water and wait 5 minutes. The arithmetic mean of all indicators was then calculated.

[0192] Table 5. Free polyphenol concentration and sensory evaluation test data of each group in the long-term stewing system.

[0193] Grouping Free polyphenol concentration (mg / L) Astringency intensity score Overall body thickness score Example 2 18.42 1.4 8.7 Comparative Example 5 64.37 6.8 4.2 Comparative Example 6 81.15 8.3 2.5

[0194] Test conclusion:

[0195] Figure 5 1800cm was cut from the middle -1 Up to 1400cm -1 interval, combined Figure 5 As can be seen from the test data in Table 5, the black solid line representing Example 2 shows that the center of the absorption peak of its amide I band starts from 1655 cm⁻¹. -1 Nearby 1638cm -1 The low wavenumber region exhibits a redshift, and the peak shape broadens; simultaneously, the absorption peak of the amide II band, representing the bending of NH and stretching of CN, also shows a shift and broadening towards lower wavenumbers. In Example 2, the concentration of free polyphenols in the decoction was 18.42 mg / L, the astringency intensity score reported by the evaluator was 1.4 points, and the overall alcohol content score was 8.7 points.

[0196] After prolonged high-temperature stewing, the polyphenolic compounds inside Smilax glabra (Tufuling) dissolve and enter the liquid phase system. These free polyphenols, upon entering the oral cavity, bind to proline-rich proteins in saliva, triggering an astringent sensation in the oral mucosa. Figure 5 The changes in the microscopic vibrational frequencies of the infrared spectrum in Example 2 indicate a rearrangement of the secondary structure of soybean globulin, with the conversion from α-helices to β-sheets triggering a redistribution of the hydrogen bond network. Changes in the amide II band further confirm the hydrogen bond interaction between polyphenol molecules and the amino residues of the protein. Under the thermal convection of prolonged fat-water two-phase stewing, the high-pressure process exposes hydrophobic regions of the unfolded soybean protein. Free Smilax glabra polyphenol molecules in the broth, through hydrogen bonds and hydrophobic interactions, attach to the exposed sites of the soybean globulin peptide chains, forming protein-polyphenol complexes.

[0197] Comparative Example 5, which did not undergo prior high-pressure and humid heat intervention, preserved the spatial structure of soybean protein, corresponding to Figure 5 The peaks of amide I and amide II, represented by the black dashed lines in Comparative Example 5, are located at 1655 cm⁻¹. -1 With 1545cm -1 Nearby, no redshift occurred. Soy protein did not retain polyphenols; Table 5 shows that the free polyphenol concentration in Comparative Example 5 was 64.37 mg / L, with an astringency intensity score of 6.8. Comparative Example 6, having removed soybean components, had polyphenols in a free state, corresponding to... Figure 5 The absorption peaks of amide I and amide II, marked with black solid lines and circled, in Comparative Example 6 are weakened. Table 5 shows that the free polyphenol concentration of Comparative Example 6 is 81.15 mg / L, and the astringency performance score is 8.3.

[0198] In Example 2, polyphenol molecules were physically encapsulated in the liquid phase and settled with the flocculents, reducing the absolute concentration of free polyphenols in the liquid phase and decreasing the probability of free polyphenols contacting the taste buds in the mouth. The fat dissolved from blanched poultry chunks with subcutaneous fat formed an oil-in-water emulsion in the liquid phase, and the micron-sized emulsion particles spread on the inner wall of the oral cavity to form a fluid barrier. This lipid protective film physically slowed the rate of penetration of residual polyphenols into the mucosa. The slippery feel carried by the lipid protective film masked the sensory evaluation, reducing the evaluator's perception of astringency, corresponding to the data result in Example 2 in Table 5 where the overall alcohol content score increased to 8.7.

Claims

1. A Spleen-Strengthening and Damp-Expelling Juzheng Ji Soup Base Composition, characterized in that, It contains the following components in parts by weight: 8-12 parts of dried five-finger peach root; 8-12 parts of dried Smilax glabra tuber; 5-8 portions of dried Poria cocos sclerotia; 3-5 portions of dried, pitted red dates; Solid-phase co-wetting adsorbent: 12.8–19.2 parts.

2. The Spleen-Strengthening and Damp-Expelling Jizeng Chicken Soup Base Composition of claim 1, characterized in that, The composition, in terms of packaging units, includes single-serving composition packets and family-sized composition packets; When the packaging unit is a single-serving composition packet, 1 part by weight is 1g, which consists of the following components by absolute weight: 8-12g of dried five-finger peach root, 8-12g of dried Smilax glabra tuber, 5-8g of dried Poria cocos sclerotium, 3-5g of dried pitted red dates, and 12.8-19.2g of solid-phase co-wetting adsorbent. When the packaging unit is a family-sized composition packet, it consists of the following components by absolute weight: 30-40g of dried five-finger peach root, 30-40g of dried Smilax glabra tuber, 18-24g of dried Poria cocos sclerotium, 12-16g of dried pitted red dates, and 48-64g of solid-phase co-wetting adsorbent.

3. The Spleen-Strengthening and Damp-Expelling Jizeng Chicken Bouillon Cube Composition according to claim 1, characterized in that, The dried five-finger peach root is a five-finger peach segment with a length of 15-20mm; the dried Smilax glabra tuber is Smilax glabra granules with a particle size of 2.0-4.0mm; the dried Poria cocos sclerotium is Poria cocos granules with a particle size of 2.0-4.0mm; and the dried pitted red dates are red date slices with a thickness of 2.0-3.0mm. The solid-phase co-wetting adsorbent is made by mixing broken soybean particles and dried tangerine peel shreds, with the weight ratio of broken soybean particles to dried tangerine peel shreds being 15:

1. The equivalent particle size of the broken soybean particles is 4.0–6.0 mm, and the length of the dried tangerine peel shreds is 15–20 mm.

4. The Spleen-Strengthening and Damp-Expelling Jizeng Chicken Soup Base Composition according to claim 3, characterized in that, The solid-phase co-wetting adsorbent was prepared according to the following steps: Take dried soybeans and place them in a jacketed steam conditioning vessel with pressure control. Introduce saturated steam and control the temperature inside the jacketed steam conditioning vessel to be 115-121℃ and the pressure to be 0.12-0.15MPa. Perform heat and pressure treatment for 10-15 minutes. The jacketed steam conditioning vessel is quickly depressurized to atmospheric pressure, and the soybeans after heat preservation and pressure treatment are transferred to a negative pressure flash dehydration dryer for dehydration until the moisture content is less than 10%. When the temperature of the dehydrated soybeans is 60-90°C, the dehydrated soybeans are sent to a roller extruder for mechanical cracking to obtain the cracked soybean granules. The ruptured soybean particles and the dried tangerine peel shreds are put into a sealed mixing vessel with a temperature-controlled jacket. The jacket water temperature is adjusted to maintain the temperature of the solid-phase co-wetting system at 45-50°C. Stirring is started in a sealed state, and the speed is controlled at 10-20 rpm. Co-wetting and mixing is carried out for 30-45 minutes. Heating is stopped and cooling water is introduced into the jacket. The solid-phase co-wetting system is cooled to 25°C in a sealed state to obtain the solid-phase co-wetting adsorbent.

5. A method for preparing a Spleen-Strengthening and Damp-Expelling Juzhengji Chicken Soup Base Composition, characterized in that, The application of the spleen-strengthening and dampness-removing tangerine peel and chicken soup mix composition as described in any one of claims 1-4 includes the following steps: The dried roots of the five-finger peach are cut into five-finger peach segments. The dried tuberous roots of the Smilax glabra are mechanically chopped and sieved to obtain Smilax glabra granules. The dried sclerotia of the Poria cocos are mechanically chopped and sieved to obtain Poria cocos granules. The dried pitted red dates are sliced ​​into red date slices using a slicer. The Smilax glabra granules, Poria cocos granules, Prunus armeniaca segments, jujube slices, and solid-phase co-wetting adsorbent are placed together in a three-dimensional mixer and thoroughly mixed to obtain a soup mixture. The soup mix was packaged in a composite aluminum foil bag and sealed with an airtight seal to obtain the spleen-strengthening and dampness-removing Ju Panji Chicken Soup Mix composition.

6. A method of consuming a spleen-strengthening and dampness-removing tangerine peel and chicken soup mix, characterized in that, The spleen-strengthening and dampness-removing tangerine peel and chicken soup mix composition as described in any one of claims 1-4, comprising any one of the following methods of consumption: The composition, blanched poultry pieces with subcutaneous fat, ginger slices, and water are mixed and then simmered. Alternatively, the composition can be added to hot water, covered and kept warm, and left to soak to obtain an extract for drinking; Alternatively, the composition can be added to hot water, covered and kept warm, and allowed to stand for soaking to obtain an extract for drinking. The remaining wet residue after filtering out the extract can be collected, mixed with blanched poultry pieces with subcutaneous fat, ginger slices and water, and then simmered.

7. The method of consumption according to claim 6, characterized in that, When the composition, the blanched poultry pieces with subcutaneous fat, the ginger slices, and the water are mixed and then simmered: If the composition is a single-serving composition, based on a total dosage of 36.8-56.2g, the dosage of the blanched poultry pieces is 200g, the dosage of the ginger slices is 5-8g, the dosage of the water is 200-250mL, and the simmering time is 1.5-2.0 hours. If the composition is a home-use composition, with a total dosage of 138-184g, the dosage of the blanched poultry pieces is 600-800g, the dosage of the ginger slices is 15-20g, the dosage of the water is 1800-2000mL, and the simmering time is 1.5-2.0 hours.

8. The method of consumption according to claim 6, characterized in that, When the composition is added to the hot water and the mixture is covered and kept warm while standing for soaking to obtain the extract for drinking: The temperature of the hot water added is 95-100℃. The process of adding the hot water and covering and keeping it warm while soaking is repeated 2-3 times, and the extract is obtained for drinking. If the composition is a single-serving composition, with a total dosage of 36.8 to 56.2 g, the amount of hot water added each time is 800 to 1000 mL, and the standing soaking time is 15 to 20 minutes; If the composition is a home-use composition, with a total dosage of 138-184g, the amount of hot water added each time is 2500-3000mL, and the soaking time is 20-30 minutes.

9. The method of consumption according to claim 6, characterized in that, The process of adding the composition to the hot water for covered and kept warm soaking to obtain the extract for drinking, and collecting the remaining wet residue after filtering out the extract, and then adding the blanched poultry pieces with subcutaneous fat, the ginger slices, and the water for slow stewing, includes the following steps: The temperature of the hot water added is 95-100℃, and the process of adding the hot water and covering and keeping it warm and soaking is repeated 2-3 times. The remaining wet residue is the wet residue collected after the last filtration of the extract. If the composition is a single-serving composition, with a total dosage of 36.8 to 56.2 g, the amount of hot water added for each soak is 800 to 1000 mL, and the soaking time is 15 to 20 minutes; If the composition is a home-use composition, with a total dosage of 138-184g, the amount of hot water added for each soak is 2500-3000mL, and the soaking time is 20-30 minutes.

10. The method of consumption according to claim 9, characterized in that, The process of adding the blanched poultry pieces with subcutaneous fat, the ginger slices, and the water, and then simmering them includes: If the composition that produces the wet residue is a single-serving composition, based on its initial total amount of 36.8 to 56.2 g, the amount of blanched poultry meat pieces added to the wet residue is 200 g, the amount of ginger slices is 5 to 8 g, the amount of water is 200 to 250 mL, and the simmering time is 1.5 to 2.0 hours; If the composition that produces the wet residue is a home-use composition, with an initial total amount of 138-184g, the amount of blanched poultry meat pieces added to the wet residue is 600-800g, the amount of ginger slices is 15-20g, the amount of water is 1500-1700mL, and the simmering time is 1.5-2.0 hours.

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