A non-concentrated, highly stable oral liquid containing medicinal and edible ingredients for nine different body constitutions and its preparation process.

Abstract

This invention relates to a non-concentrated, highly stable oral liquid derived from medicinal and edible ingredients for nine different body constitutions, and its preparation process, belonging to the technical field of medicinal and edible beverages. Each 30mL of this oral liquid contains 3.0–6.0g of medicinal and edible ingredients and 0.05–0.15g of Vitamin C, and contains no jujubes, honey, or sucrose. The ingredients are formulated according to the principles of traditional Chinese medicine for nine different body constitutions. The preparation process includes: ultrasonic extraction, rinsing and filtering of the medicinal residue, adjusting the pH to 5.0–7.0, ultra-high temperature instantaneous sterilization, microfiltration or ultrafiltration for sterilization and clarification, aseptic filling, pasteurization, and light inspection. No concentration steps are used throughout the entire process. This invention protects heat-sensitive components through a non-concentration process, ensures microbial safety through UHT, ultrafiltration, and pasteurization triple sterilization, and synergistically enhances stability by combining pH control and Vitamin C antioxidant properties. The resulting product is clear and transparent, without sediment or stratification, and has a shelf life of over 18 months at room temperature in a sealed container. It is precisely tailored to the nine body constitutions, is sugar-free, and significantly expands the applicable population.

Description

Technical Field

[0001] This invention relates to the field of food and medicine homology beverage technology, specifically to a non-concentrated, highly stable oral liquid for nine different body constitutions made from food and medicine homology, and its preparation process. Background Technology

[0002] With the popularization of the concept of "preventive treatment" and the deepening development of the culture of food and medicine sharing the same origin, oral liquids containing both medicinal and edible ingredients have become an important product form in the health industry due to their dual characteristics of nutritional supplementation and functional regulation. The existing preparation processes for oral liquids containing both medicinal and edible ingredients typically include steps such as water extraction or alcohol extraction, concentration, blending, filling, and sterilization. Among these, to achieve the specified concentration of active ingredients and the volume of the finished product, most processes rely on evaporation concentration or membrane concentration to control the solid content of the final product. However, the concentration process (especially high-temperature evaporation concentration) can cause irreversible degradation and loss of heat-sensitive active ingredients (such as polysaccharides, flavonoids, and vitamin C) in the liquid, reducing the product's efficacy. At the same time, traditional single-stage sterilization processes (such as pasteurization or high-temperature, high-pressure sterilization) cannot simultaneously ensure thorough sterilization and the stability of active ingredients, often resulting in microbial residues leading to product spoilage, or excessive sterilization intensity causing problems such as turbidity, precipitation, and darkening of the liquid. Furthermore, some products add sweeteners such as dates, honey, and sucrose to improve taste. This not only limits their use by people with high blood sugar or obesity who need to avoid sugar, but also introduces additional sugar impurities, affecting the long-term clarification and stability of the product. These technical deficiencies restrict the product quality and industrialization of oral liquids derived from both food and medicine.

[0003] On the other hand, Traditional Chinese Medicine (TCM) constitution theory categorizes people into nine basic types: balanced, qi-deficient, yang-deficient, yin-deficient, phlegm-dampness, damp-heat, blood stasis, qi stagnation, and special constitution. The conditioning needs of different constitutions vary significantly. However, most existing oral liquids containing both medicinal and edible ingredients are general formulas, lacking refined and differentiated formulations tailored to these nine constitutions, making it difficult to meet the clinical needs of personalized and precise conditioning. At the preparation process level, existing technologies generally neglect the washing step of medicinal residues, resulting in low extraction rates of effective raw materials and significant waste. The sequence of process steps is also unreasonable; for example, sterilization before filling can easily introduce secondary contamination during the filling process, while placing light inspection before sterilization fails to remove substandard products generated during sterilization. More importantly, existing processes often lack a precise control system for the volume of the finished product under "non-concentration" conditions, forcing production to rely on concentration processes, increasing energy consumption and equipment investment. Therefore, developing a medicinal and edible oral liquid that does not require concentration, is suitable for nine different body constitutions, is sugar-free, has a scientifically sound process sequence, and possesses high stability, as well as its preparation process, has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0004] In order to solve the problems of the prior art, the present invention provides a non-concentrated, highly stable oral liquid for nine different body constitutions that is both medicinal and edible, and its preparation process.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution: Firstly, a non-concentrated, highly stable oral liquid containing medicinal and edible ingredients for nine different constitutions, wherein each 30mL of the finished product contains 3.0-6.0g of medicinal and edible ingredients and 0.05-0.15g of vitamin C. The oral liquid does not contain jujube, honey, or sucrose, and has a shelf life of more than 18 months under normal temperature and sealed conditions. The product is clear and transparent, without sediment or stratification.

[0006] In one specific embodiment of the first aspect, the medicinal and edible raw materials are formulated according to nine different body constitutions, with the total weight of the raw materials for each constitution being 3.0 to 6.0 g / 30 mL of finished product. The formulation follows the theory of monarch, minister, assistant and guide in traditional Chinese medicine to meet the conditioning needs of different body constitutions.

[0007] In one specific embodiment of the first aspect, the medicinal and edible ingredients are formulated according to nine different body constitutions, and the dosage range (in grams) of each ingredient in every 30 mL of the finished product is as follows: (1) Balanced constitution: Dioscorea opposita 1.6-1.9, lotus seed 1.0-1.3, lily bulb 0.8-1.1, Poria cocos 0.8-1.1, wolfberry 0.7-1.0, fox nut 0.7-0.9, licorice 0.2-0.4.

[0008] (2) Qi deficiency constitution: Astragalus 2.0-2.4, Dioscorea 1.6-1.9, Poria 0.9-1.2, Atractylodes macrocephala 0.8-1.0, Jujube 1.1-1.4, Longan 0.6-0.8, Licorice 0.2-0.4.

[0009] (3) Yang deficiency constitution: dried ginger 0.6-0.8, yam 1.7-2.0, poria 0.8-1.1, wolfberry 0.7-0.9, red dates 1.0-1.3, alpinia oxyphylla 0.8-1.0, licorice 0.2-0.4.

[0010] (4) Yin deficiency constitution: Polygonatum odoratum 1.1-1.4, Ophiopogon japonicus 1.0-1.3, Lilium brownii 0.8-1.1, Tremella fuciformis 0.8-1.0, Lycium barbarum 0.7-1.0, dried pear 1.2-1.5, Glycyrrhiza uralensis 0.2-0.4.

[0011] (5) Phlegm-dampness constitution: Coix seed 1.9-2.3, Poria 1.0-1.3, Tangerine peel 0.7-0.9, Hawthorn 0.8-1.1, Lotus leaf 0.6-0.8, Licorice 0.2-0.4.

[0012] (6) Damp-heat constitution: Chrysanthemum 0.7-0.9, red adzuki bean 1.1-1.4, coix seed 1.0-1.3, honeysuckle 0.6-0.8, lotus leaf 0.5-0.7, licorice 0.2-0.4.

[0013] (7) Blood stasis constitution: Hawthorn 1.2-1.5, peach kernel 0.7-0.9, angelica 0.8-1.0, red date 1.0-1.3, rose 0.7-0.9, licorice 0.2-0.4.

[0014] (8) Qi stagnation constitution: Rose 0.9-1.2, Buddha's hand 0.7-0.9, Citron 0.6-0.8, Tangerine peel 0.6-0.8, Malt 1.1-1.4, Licorice 0.2-0.4.

[0015] (9) Special constitution: Dioscorea opposita 1.7-2.0, lotus seed 1.1-1.4, lily bulb 0.8-1.1, Poria cocos 0.8-1.1, perilla leaf 0.6-0.8, licorice 0.2-0.4.

[0016] The total weight of raw materials in each formula is 3.0-6.0g / 30mL, and none of them contain honey or sucrose.

[0017] Secondly, a process for preparing a non-concentrated, highly stable oral liquid containing medicinal and edible ingredients for nine different body constitutions includes the following steps: S1: Raw material pretreatment: Clean and pulverize the medicinal and edible raw materials, and weigh out 3.0-6.0g / 30mL of raw materials according to the formula; S2: Ultrasonic extraction: Add purified water to the pretreated raw material, with a total water volume of 5 to 10 times the weight of the raw material. Under the condition of 40 to 60°C, perform ultrasonic extraction for 30 to 80 minutes to complete one extraction. S3: Washing and filtration of medicinal residue: After extraction, the medicinal residue is collected by coarse filtration through a 200-mesh filter, and the residue is washed with purified water. The leaching liquid is collected and combined with the extract after coarse filtration, and then finely filtered through a 1000-mesh filter. S4: Preparation: Add vitamin C to the filtered solution, stir until completely dissolved, and adjust the pH of the solution to 4.0-6.0; S5: Sterilization: Ultra-high temperature instantaneous sterilization is adopted, with a sterilization temperature of 135-145℃ and a sterilization time of 2-6 seconds. After sterilization, it is rapidly cooled to room temperature. S6: Sterilization and Clarification: The cooled drug solution is sterilized and clarified by passing it through a 0.1-0.25μm microfiltration or ultrafiltration membrane; S7: Filling: Aseptically fill the sterilized and clarified drug solution into 30mL / vial containers and seal them; S8: Pasteurization: Pasteurize the sealed product at a temperature of 65-75°C for 15-25 minutes, and then cool it to room temperature. S9: Visual Inspection and Packaging: After pasteurization and cooling, the products are visually inspected to remove products that are cloudy, have sediment, are not properly sealed, or fail to meet sterilization standards, and then the packaging is completed.

[0018] In one specific embodiment of the second aspect, in S2, the power of ultrasonic extraction is 250-300W, and the temperature is kept stable during the extraction process to avoid degradation of the effective components.

[0019] In one specific implementation of the second aspect, in S3, the rinsing of the medicinal residue is carried out in small amounts and multiple times, and the total washing water volume does not exceed twice the weight of the raw materials, so as to avoid increasing the system volume and making it impossible to control the finished product specifications without the need for a concentration process.

[0020] In one specific implementation of the second aspect, in S4, food-grade citric acid or sodium citrate is used to adjust the pH value to ensure the stability of vitamin C and the taste of the product; at the same time, pH control reduces the impact of subsequent pasteurization on the degradation of active ingredients.

[0021] In one specific embodiment of the second aspect, in S6, the microfiltration or ultrafiltration membrane is made of PVDF or PES material, operates in cross-flow filtration mode, has a transmembrane pressure of 0.1 to 0.2 MPa, operates at room temperature, and is only used for sterilization and clarification, without dehydration and concentration functions.

[0022] In one specific implementation of the second aspect, the entire preparation process does not employ any concentration steps. By controlling the initial water addition and natural losses during the filtration process, the final product volume is ensured to be 30 mL / vial, and the concentration of the active ingredient meets the standard.

[0023] In one specific implementation of the second aspect, in S8, pasteurization is performed using a water bath sterilization method. During the sterilization process, the temperature is controlled to be uniform to avoid local overheating that could lead to product turbidity and degradation of active ingredients. In S9, the light inspection uses a light intensity of 3000-5000 lx to ensure that defective products can be clearly identified and the quality of finished products is guaranteed.

[0024] The beneficial effects of this invention are as follows: 1. This invention is based on the theory of nine constitutions in Traditional Chinese Medicine, and provides differentiated formulations for nine types of people: balanced constitution, qi deficiency constitution, yang deficiency constitution, yin deficiency constitution, phlegm-dampness constitution, damp-heat constitution, blood stasis constitution, qi stagnation constitution, and special constitution. Each formula follows the principle of monarch, minister, assistant, and guide, achieving precise conditioning for each individual. At the same time, the oral liquid contains no added sweeteners such as jujubes, honey, or sucrose, fundamentally solving the drinking restrictions for people who need to avoid sugar (such as diabetics, hyperglycemic individuals, and obese individuals), significantly expanding the product's applicability. Through the synergistic combination of the raw materials and the appropriate addition of vitamin C, the taste and stability are guaranteed without relying on exogenous sweeteners, balancing efficacy, safety, and acceptability. 2. By precisely controlling the initial water addition during the ultrasonic extraction stage (5-10 times the weight of the raw material) and the washing water volume during the residue rinsing stage (not exceeding 2 times the weight of the raw material), and utilizing natural losses during the filtration process (residue adsorption and pipeline residue), the final liquid volume naturally reaches the target specification of 30mL per vial, eliminating the need for evaporation or membrane concentration throughout the entire process. This technology avoids the degradation and loss of heat-sensitive active ingredients (such as polysaccharides, flavonoids, and vitamin C) during high-temperature concentration, maximizing the preservation of the original activity of the raw materials. Simultaneously, it simplifies the process, reduces equipment investment and energy consumption, shortens the production cycle, and significantly improves industrial economics. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] like Figure 1 As shown. This invention provides a non-concentrated, highly stable oral liquid derived from medicinal and edible herbs for nine different body constitutions, along with its preparation process. The invention will be described in detail below with reference to specific embodiments; however, the scope of protection of this invention is not limited to the described embodiments, and all technical solutions falling within the scope of this invention's concept are protected.

[0028] The medicinal and edible raw materials described in this invention are all food ingredients that comply with the "List of Medicinal and Edible Items" and can be purchased through regular commercial channels; Vitamin C, citric acid, and sodium citrate are all food grade and comply with GB 2760-2024 "National Food Safety Standard for the Use of Food Additives"; the purified water complies with the purified water standard of the "Pharmacopoeia of the People's Republic of China".

[0029] In the process of this invention, the parameters of all steps (such as ultrasonic power, temperature, time; ultrafiltration transmembrane pressure; pasteurization temperature and time, etc.) can be flexibly adjusted within the following protection range. As long as the technical effect of this invention can be achieved, they all fall within the protection scope of this invention.

[0030] General preparation process.

[0031] The oral liquid preparation process of the present invention includes the following steps, and the inputs, outputs and key control parameters of each step are specified as follows: S1: Raw material pretreatment.

[0032] Input: The total amount of medicinal and edible raw materials weighed according to the nine body constitution formulas is 3.0-6.0g / 30mL of finished product.

[0033] Procedure: Clean the raw materials (remove impurities and moldy parts), and grind them to 20-40 mesh using a pulverizer.

[0034] Output: The pulverized mixed raw material powder.

[0035] Key control: The particle size should not be too fine (to avoid filtration difficulties) nor too coarse (to affect extraction efficiency).

[0036] S2: Ultrasonic extraction.

[0037] Input: Raw material powder obtained from S1, purified water (the amount added is 5 to 10 times the weight of the raw material).

[0038] Procedure: Add the raw material powder to the extraction vessel, add purified water, heat to 40–60℃, turn on the ultrasonic generator at 250–300W, and extract for 30–80 minutes. Maintain a constant temperature (fluctuation ±2℃) and stir appropriately during the extraction process.

[0039] Output: A mixture of extract and residue.

[0040] Key controls: Single-stage ultrasonic extraction is used, eliminating the need for secondary extraction and simplifying the process. Temperatures exceeding 60℃ can easily lead to the degradation of heat-sensitive components; temperatures below 40℃ result in decreased extraction efficiency.

[0041] S3: Washing and filtering of medicinal residue.

[0042] Input: The extracted mixture obtained from S2.

[0043] operate: First, use a 200-mesh stainless steel sieve or filter cloth for coarse filtration to separate the dregs and crude extract.

[0044] The residue is rinsed with a small amount of purified water, and the total amount of rinsing water does not exceed twice the weight of the raw material. The process is carried out in small amounts and multiple times (e.g., in 2 to 3 times, each time in small amounts).

[0045] Collect the eluent and combine it with the crude extract.

[0046] The combined liquid is then filtered through a 1000-mesh fine filter (a plate and frame filter or a precision filter can be used) to remove suspended solids and minute impurities.

[0047] Output: The finely filtered medicine solution.

[0048] Key control: The amount of rinsing water must be strictly controlled. If it exceeds twice the weight of the raw materials, the total volume of the system will be too large, and it will be impossible to achieve the finished product specification of 30mL / vial without concentration.

[0049] S4: Mixing.

[0050] Input: The finely filtered drug solution obtained from S3, vitamin C (0.05-0.15g / 30mL finished product), food-grade citric acid or sodium citrate.

[0051] operate: Add vitamin C to the medicine solution and stir until completely dissolved.

[0052] Adjust the pH to 4.0–6.0 using citric acid and sodium citrate, and monitor the pH using a pH meter.

[0053] Output: Mixed solution.

[0054] Key controls: A pH below 4.0 results in an overly acidic taste and may affect stability; a pH above 6.0 makes Vitamin C prone to oxidation. pH adjustment can improve the stability of Vitamin C while reducing the degradation of active ingredients during subsequent pasteurization.

[0055] S5: Ultra-high temperature instantaneous sterilization (UHT).

[0056] Input: The prepared solution obtained from S4.

[0057] Operation: Pump the prepared solution into the ultra-high temperature instantaneous sterilization equipment, set the sterilization temperature to 135-145℃, the sterilization time to 2-6 seconds, and after sterilization, quickly cool it to room temperature (≤30℃) through the cooling section.

[0058] Output: Sterile drug solution.

[0059] Key controls: UHT kills all heat-resistant spores, bacteria, and mold, providing the first layer of protection for product sterility. Insufficient temperature or time will result in incomplete sterilization; excessive temperature may lead to degradation of active ingredients.

[0060] S6: Sterilization and clarification (microfiltration / ultrafiltration).

[0061] Input: The sterile drug solution obtained from S5.

[0062] Procedure: Pass the drug solution through a 0.1–0.25 μm microfiltration or ultrafiltration membrane made of PVDF or PES in a cross-flow filtration mode. The transmembrane pressure is 0.1–0.2 MPa, and the operation is at room temperature. This step is only for sterilization and clarification and does not have dehydration or concentration functions.

[0063] Output: Clear, sterile drug solution.

[0064] Key controls: Membrane pore sizes larger than 0.25 μm cannot retain bacteria; pore sizes smaller than 0.1 μm result in excessively low filtration efficiency. Cross-flow filtration can prevent membrane fouling and extend membrane life.

[0065] S7: Aseptic filling.

[0066] Input: The clear, sterile drug solution obtained from S6.

[0067] Procedure: In a Class 100,000 clean area or aseptic isolator, aseptically fill the solution into 30mL glass bottles or food-grade plastic bottles and automatically seal them.

[0068] Output: Semi-finished product after filling and sealing.

[0069] Key controls: The filling process strictly follows aseptic operation procedures to avoid secondary contamination.

[0070] S8: Pasteurization.

[0071] Input: The semi-finished product obtained from S7.

[0072] Procedure: Place the sealed product into a water bath pasteurizer, set the temperature to 65-75℃, and sterilize for 15-25 minutes, ensuring uniform temperature (circulating water can be used). After sterilization, quickly cool to room temperature.

[0073] Output: The sterilized finished product.

[0074] Key Controls: Pasteurization, as the third layer of sterilization, can inactivate small amounts of microorganisms that may be introduced during the filling process. Temperatures below 65°C or less than 15 minutes are ineffective; temperatures above 75°C or more than 25 minutes may cause product turbidity and degradation of active ingredients.

[0075] S9: Light inspection and packaging.

[0076] Input: The finished product obtained from S8.

[0077] Operation: Under light conditions of 3000-5000 lx, inspect manually or with an automatic light inspection machine, and remove products that are turbid, have sediment, are not properly sealed, contain foreign matter, or fail sterilization.

[0078] Output: Qualified finished product.

[0079] Key controls: When the light intensity of the lamp inspection is below 3000 lx, it is difficult to identify tiny impurities; above 5000 lx, it can easily cause visual fatigue.

[0080] No concentration required: The entire preparation process does not employ any concentration steps (such as evaporation concentration, membrane concentration, etc.). By controlling the initial water addition in S2 (5-10 times) and the rinsing water in S3 (≤2 times), and utilizing natural losses during the filtration process (adsorption of drug residue, pipeline residue, etc.), the final drug solution volume reaches exactly 30mL / vial, eliminating the need for additional concentration.

[0081] Example

[0082] The following examples, using balanced, qi-deficient, and qi-stagnant constitutions as examples, provide specific preparation parameters and results. The preparation methods for other constitutions are similar, differing only in the formula; process parameters can be adjusted within a protected range based on the characteristics of the raw materials.

[0083] Example 1: A mild oral liquid made from both food and medicine.

[0084] Formula (per 30mL of finished product): 2.0g yam, 1.0g lily bulb, 1.0g lotus seed, 0.8g Solomon's seal rhizome, 0.2g licorice root, total raw materials 5.0g; Vitamin C 0.08g.

[0085] Preparation steps: S1: Clean and grind the raw materials to 30 mesh, then mix them evenly.

[0086] S2: Add 40 mL of purified water (8 times the weight of the raw material), extract at 50°C with ultrasonic power of 280 W for 60 min.

[0087] S3: Filter coarsely through 200 mesh, rinse the residue twice with 5 mL of purified water (total rinsing water volume is 1.0 times the weight of the raw material), combine the filtrates, and filter finely through 1000 mesh.

[0088] S4: Add 0.08g of vitamin C, stir to dissolve, and adjust the pH to 6.0 with citric acid and sodium citrate.

[0089] S5: UHT sterilization, 139°C, 3.5 seconds, cool to 25°C.

[0090] S6: 0.22μm PVDF ultrafiltration membrane, cross-flow, transmembrane pressure 0.15MPa, room temperature.

[0091] S7: Aseptically fill into 30mL glass bottles and seal.

[0092] S8: Water bath pasteurization, 68℃, 20 minutes, then cool.

[0093] S9: 3000lx light inspection, rejecting defective products, and packaging.

[0094] Results: The resulting oral liquid was clear and transparent, without sediment or stratification. Testing revealed that each 30mL contained 5.0g of raw material (calculated as solids) and 0.08g of vitamin C. Microbiological indicators: Total bacterial count was not detected; coliform bacteria, molds, and yeasts were also not detected. After 18 months of sealed storage at room temperature, the product remained clear and transparent, the pH value changed from 6.0 to 5.9, the vitamin C retention rate was 92.5%, and no sediment or stratification occurred.

[0095] Example 2: Oral liquid containing both medicinal and food ingredients for those with Qi deficiency.

[0096] Formula (per 30mL of finished product): Astragalus membranaceus 2.0g, Dioscorea opposita 1.5g, Atractylodes macrocephala 0.5g, Glycyrrhiza uralensis 0.2g, Poria cocos 0.8g, total raw materials 5.0g; Vitamin C 0.10g.

[0097] Preparation steps: S1: Clean and grind the raw materials to 30 mesh, then mix them evenly.

[0098] S2: Add 35 mL of purified water (7 times the weight of the raw material), extract at 45°C with ultrasonic power of 250 W for 70 min.

[0099] S3: Filter coarsely through 200 mesh, rinse the residue twice with 4 mL of purified water (total rinsing water volume is 0.8 times the weight of the raw material), combine the filtrates, and filter finely through 1000 mesh.

[0100] S4: Add 0.10g of vitamin C, stir to dissolve, and adjust the pH to 5.5 with citric acid and sodium citrate.

[0101] S5: UHT sterilization, 135℃, 6 seconds, cool to 28℃.

[0102] S6: 0.20μm PES ultrafiltration membrane, cross-flow, transmembrane pressure 0.1MPa, room temperature.

[0103] S7: Aseptically fill into 30mL glass bottles and seal.

[0104] S8: Water bath pasteurization, 65℃, 25 minutes, then cool.

[0105] S9: 5000lx light inspection, rejecting defective products, and packaging.

[0106] Results: The resulting oral liquid was clear and transparent, without sediment or layering. Microbiological testing was satisfactory. After 18 months of sealed storage at room temperature, the product became clear, the pH changed from 5.5 to 5.4, the vitamin C retention rate was 91.8%, and there was no sediment or layering.

[0107] Example 3: Oral liquid containing both medicine and food for those with qi stagnation.

[0108] Formula (per 30mL of finished product): 1.0g rose petals, 0.6g bergamot, 1.2g citron, 0.8g dried tangerine peel, 0.2g licorice root, 0.2g mimosa flower, total 4.0g raw materials; 0.06g vitamin C.

[0109] Preparation steps: S1: Clean and grind the raw materials to 30 mesh, then mix them evenly.

[0110] S2: Add 40 mL of purified water (8 times the weight of the raw material), extract at 55°C with an ultrasonic power of 300 W for 50 min.

[0111] S3: Filter coarsely through a 200-mesh filter, rinse the residue three times with 5 mL of purified water (total rinsing water volume is 1.0 times the weight of the raw material), combine the filtrates, and filter finely through a 1000-mesh filter.

[0112] S4: Add 0.06g of vitamin C, stir to dissolve, and adjust the pH to 6.5 with citric acid and sodium citrate.

[0113] S5: UHT sterilization, 145℃, 2 seconds, cool to 26℃.

[0114] S6: 0.25μm PVDF ultrafiltration membrane, cross-flow, transmembrane pressure 0.2MPa, room temperature.

[0115] S7: Aseptically fill into 30mL glass bottles and seal.

[0116] S8: Water bath pasteurization, 75℃, 15 minutes, then cool.

[0117] S9: 4000lx light inspection, rejecting defective products, and packaging.

[0118] Results: The resulting oral liquid was clear and transparent, without sediment or layering. Microbiological testing was satisfactory. After 18 months of sealed storage at room temperature, the product became clear, the pH changed from 6.5 to 6.4, the vitamin C retention rate was 93.0%, and there was no sediment or layering.

[0119] Example 4: Oral liquid containing both food and medicine for those with Yang deficiency constitution.

[0120] Formula (per 30mL of finished product): 2.0g yam, 0.8g dried ginger, 1.0g lotus seed, 0.5g cinnamon, 0.5g poria cocos, 0.2g licorice root, total 5.0g raw materials; 0.08g vitamin C.

[0121] Preparation steps: S1: Clean and grind the raw materials to 30 mesh, then mix them evenly.

[0122] S2: Add 42 mL of purified water (8.4 times the weight of the raw material), extract at 55℃ with ultrasonic power of 280 W for 60 min.

[0123] S3: Filter coarsely through 200 mesh, rinse the residue twice with 5 mL of purified water (total rinsing water volume is 1.0 times the weight of the raw material), combine the filtrates, and filter finely through 1000 mesh.

[0124] S4: Add 0.08g of vitamin C, stir to dissolve, and adjust the pH to 5.8 with citric acid and sodium citrate.

[0125] S5: UHT sterilization, 140℃, 4 seconds, cool to 25℃.

[0126] S6: 0.22μm PVDF ultrafiltration membrane, cross-flow, transmembrane pressure 0.15MPa, room temperature.

[0127] S7: Aseptically fill into 30mL glass bottles and seal.

[0128] S8: Water bath pasteurization, 70℃, 20 minutes, then cool.

[0129] S9: 4000lx light inspection, rejecting defective products, and packaging.

[0130] Results: The resulting oral liquid was clear and transparent, without sediment or layering. Testing revealed that each 30mL contained 5.0g of raw material (calculated as solids) and 0.08g of vitamin C. Microbiological indicators: Total bacterial count was not detected; coliform bacteria, molds, and yeasts were also not detected. After 18 months of sealed storage at room temperature, the product remained clear and transparent, the pH changed from 5.8 to 5.7, the vitamin C retention rate was 91.5%, and there was no sediment or layering.

[0131] Example 5: Oral liquid containing both food and medicine for those with Yin deficiency constitution.

[0132] Formula (per 30mL of finished product): 1.8g of Solomon's Seal, 1.5g of Lily Bulb, 0.8g of Ophiopogon japonicus, 0.7g of Goji Berry, 0.2g of Licorice Root, total 5.0g of raw materials; 0.10g of Vitamin C.

[0133] Preparation steps: S1: Clean and grind the raw materials to 30 mesh, then mix them evenly.

[0134] S2: Add 38 mL of purified water (7.6 times the weight of the raw material), extract at 50°C with an ultrasonic power of 260 W for 65 min.

[0135] S3: Filter coarsely through a 200-mesh filter, rinse the residue twice with 4 mL of purified water (total rinsing water volume 0.8 times), combine the filtrates, and filter finely through a 1000-mesh filter.

[0136] S4: Add 0.10g of vitamin C, stir to dissolve, and adjust the pH to 6.2 with citric acid and sodium citrate.

[0137] S5: UHT sterilization, 138℃, 5 seconds, cool to 26℃.

[0138] S6: 0.20μm PES ultrafiltration membrane, cross-flow, transmembrane pressure 0.12MPa, room temperature.

[0139] S7: Aseptically fill into 30mL glass bottles and seal.

[0140] S8: Water bath pasteurization, 68℃, 22 minutes, then cool.

[0141] S9: 4500lx light inspection, rejecting defective products, and packaging.

[0142] Results: Clear and transparent, with no precipitation. After 18 months of storage, the pH changed from 6.2 to 6.1, the vitamin C retention rate was 92.8%, and there was no precipitation or stratification.

[0143] Example 6: Oral liquid containing both medicine and food for phlegm-dampness constitution.

[0144] Formula (per 30mL of finished product): Poria cocos 1.5g, Coix seed 1.5g, Tangerine peel 1.0g, Hawthorn 0.5g, Lotus leaf 0.3g, Licorice 0.2g, Total raw materials 5.0g; Vitamin C 0.09g.

[0145] Preparation steps: S1: Same as above, grind to 30 mesh.

[0146] S2: Add 40mL (8 times) of purified water, at 60℃, with ultrasonic power of 300W, extract for 50min.

[0147] S3: 200 mesh coarse filter, rinsing water volume 5mL (1.0 times), fine filter.

[0148] S4: Add 0.09g of Vitamin C, and adjust the pH to 5.5 with citric acid and sodium citrate.

[0149] S5: UHT 142℃, 3 seconds, cool.

[0150] S6: 0.25μm PVDF ultrafiltration, transmembrane pressure 0.18MPa.

[0151] S7: Aseptic filling.

[0152] S8: 72°C, 18 minutes.

[0153] S9: Light inspection.

[0154] Results: The product was clear and transparent, with a vitamin C retention rate of 90.2% after 18 months and no precipitation.

[0155] Example 7: Oral liquid containing both medicinal and edible ingredients for damp-heat constitution.

[0156] Formula (per 30mL of finished product): Coix seed 0.8g, Poria cocos 0.8g, Chrysanthemum 1.8g, Honeysuckle 0.3g, Gardenia 0.3g, Licorice 0.2g, Total raw materials 4.2g; Vitamin C 0.11g.

[0157] Preparation steps: S1: Grind the raw materials to 30 mesh.

[0158] S2: Add 40mL (8 times) of purified water, at 45℃, with ultrasonic power of 250W, extract for 70min.

[0159] S3: Rinse with 4 mL (0.8 times) of water, then filter.

[0160] S4: Add 0.11g of Vitamin C, and adjust the pH to 6.0 with citric acid and sodium citrate.

[0161] S5: UHT 135℃, 6 seconds.

[0162] S6: 0.22μm PES ultrafiltration.

[0163] S7: Filling.

[0164] S8: Pasteurize at 65°C for 25 minutes.

[0165] S9: Light inspection.

[0166] Results: The product was clear and transparent, with a vitamin C retention rate of 91.0% after 18 months and no precipitation.

[0167] Example 8: Oral liquid containing both food and medicine for blood stasis.

[0168] Formula (per 30mL of finished product): Hawthorn 1.8g, peach kernel 0.6g, safflower 1.0g, angelica 0.4g, licorice 0.2g, total raw materials 4.0g; vitamin C 0.12g.

[0169] Preparation steps: S1: Grind to 30 mesh.

[0170] S2: Add 35.2 mL of purified water (8.8 times), at 55℃, with an ultrasonic power of 290 W, extract for 55 min.

[0171] S3: Rinse with 4 mL (1.0 times) of water, then filter.

[0172] S4: Add 0.12g of Vitamin C, and adjust the pH to 5.6 with citric acid and sodium citrate.

[0173] S5: UHT 145℃, 2 seconds.

[0174] S6: 0.20μm PVDF ultrafiltration.

[0175] S7: Filling.

[0176] S8: Pasteurize at 70°C for 20 minutes.

[0177] S9: Light inspection.

[0178] Results: The product was clear and transparent, with a vitamin C retention rate of 90.8% after 18 months and no precipitation.

[0179] Example 9: Special type of oral liquid containing both medicinal and edible ingredients.

[0180] Formula (per 30mL of finished product): 2.0g of yam, 1.5g of astragalus, 1.2g of saposhnikovia, 0.8g of atractylodes macrocephala, and 0.2g of licorice, totaling 5.7g of raw materials; 0.10g of vitamin C.

[0181] Preparation steps: S1: Grind to 30 mesh.

[0182] S2: Add 42 mL of purified water (8.4 times), at 50℃, with ultrasonic power of 270 W, extract for 60 min.

[0183] S3: Rinse with 5 mL (1.0 times) of water and filter.

[0184] S4: Add 0.10g of Vitamin C, citric acid, and sodium citrate to adjust the pH to 6.3.

[0185] S5: UHT 140℃, 4 seconds.

[0186] S6: 0.22μm PES ultrafiltration.

[0187] S7: Filling.

[0188] S8: 68°C, 22 minutes.

[0189] S9: Light inspection.

[0190] Results: The product was clear and transparent, with a vitamin C retention rate of 92.1% after 18 months and no precipitation.

[0191] Comparative example.

[0192] To highlight the technical advantages of this invention, the following comparative examples are provided. All comparative examples are based on the formulation of Example 1 (neutral), with changes to process parameters or steps.

[0193] Comparative Example 1 (using the concentration process).

[0194] Preparation process: S1-S3 are the same as in Example 1, but the volume of the drug solution after fine filtration in S3 is approximately 45 mL. An additional "vacuum concentration" step is added: 60°C, vacuum degree -0.08 MPa, concentrated to 30 mL. Subsequent steps S4-S9 are the same as in Example 1.

[0195] Results: The increased temperature and prolonged heating time during the concentration process led to the loss of active ingredients. Testing revealed that the final product retained only 78.5% of Vitamin C (compared to 98.2% in Example 1, measured immediately). The product also showed a darker color and slight turbidity. A small amount of sediment appeared after 6 months of storage at room temperature.

[0196] Comparative Example 2 (containing sucrose, without vitamin C).

[0197] Preparation process: S1 to S3 are the same as in Example 1. In S4, vitamin C is not added, but 2.0 g of sucrose is added at 30 mL, and the pH is not adjusted (the original solution has a pH of approximately 4.2). Subsequent S5 to S9 are the same as in Example 1.

[0198] Results: The product has a slightly acidic taste and lacks antioxidant protection. The product color darkened slightly after UHT sterilization. After 6 months of storage at room temperature, the product color darkened significantly, and a small amount of flocculent precipitate appeared. Microbiological testing was satisfactory, but sensory testing was unsatisfactory. Not suitable for individuals who should avoid sugar.

[0199] Comparative Example 3 (single sterilization, no UHT and ultrafiltration).

[0200] Preparation process: S1 to S4 are the same as in Example 1. S5 (UHT) and S6 (ultrafiltration) are omitted. After S4, the product is directly filled (S7), then pasteurized (S8, conditions are the same as in Example 1), and packaged under light inspection.

[0201] Results: The product was not thoroughly sterilized before filling and may contain heat-resistant spores. After pasteurization, a small number of aerobic colonies (approximately 15 CFU / mL) were still detected. After 3 months of storage at room temperature, some products exhibited turbidity and gas production due to microbial proliferation.

[0202] Comparative Example 4 (pH value was out of range and not adjusted).

[0203] Preparation process: S1-S3 are the same as in Example 1. In S4, 0.08g of vitamin C is added, but the pH is not adjusted; the original solution has a pH of approximately 4.0. Subsequent steps are the same as in Example 1.

[0204] Results: After UHT and pasteurization, the product pH remained at 4.0. After 6 months of storage at room temperature, the vitamin C retention rate was only 82.3% (compared to 94.2% in Example 1), and the product had an excessively sour taste and poor palatability. A small amount of precipitation appeared after 12 months of storage.

[0205] Comparative Example 5 (washing of medicinal residue omitted).

[0206] Preparation process: S1 and S2 are the same as in Example 1. In S3, after coarse filtration at 200 mesh, it is directly finely filtered at 1000 mesh without rinsing the residue. Subsequent steps are the same as in Example 1.

[0207] Results: Due to the lack of rinsing, some active ingredients remained in the residue, reducing the extraction rate. The final product contained only 4.1g of raw material per 30mL (theoretically 5.0g), indicating insufficient concentration of active ingredients and decreased efficacy. Furthermore, the residue carried away some moisture, resulting in a final product volume of less than 30mL (approximately 26mL), failing to meet specifications.

[0208] Comparative Example 6 (Pasteurization temperature too high).

[0209] Preparation process: S1 to S7 are the same as in Example 1. In S8, the pasteurization temperature is set to 85°C and the time is 20 minutes.

[0210] Results: The product became noticeably cloudy after sterilization and had a burnt odor. Testing revealed that some heat-sensitive components (such as polysaccharides) degraded, producing precipitation. After three months of storage at room temperature, the precipitation increased, rendering the product substandard.

[0211] Comparative experiment.

[0212] To verify the technical advantages of this invention, the following comparative experiments were conducted. All experiments were represented by Example 1 (neutral consistency) and compared in parallel with each comparative example. All experimental data are the average of three replicates.

[0213] Experiment 1: Stability comparison (stored at room temperature for 18 months).

[0214]

[0215] Conclusion: After 18 months of storage at room temperature, Example 1 of the present invention remained clear and transparent, without precipitation or stratification, and the vitamin C retention rate was as high as 92.5%, which was significantly better than the other comparative examples.

[0216] Experiment 2: Comparison of microbial sterilization effects.

[0217] Unit: CFU / mL

[0218] Conclusion: This invention uses UHT + ultrafiltration + pasteurization triple sterilization, resulting in a sterile final product; Comparative Example 3 relies solely on pasteurization, which fails to kill heat-resistant bacteria, and the product fails the microbiological test.

[0219] Experiment 3: Comparison of effective component extraction rates (based on total polysaccharides in raw materials)

[0220] Conclusion: The present invention achieves a high extraction rate of 92.7% with a single ultrasonic extraction followed by rinsing of the medicinal residue, which is superior to the traditional two-stage decoction extraction (88.3%), and eliminates the need for concentration, thus avoiding the loss of heat-sensitive components. Comparative Example 5, by omitting rinsing, showed a significantly lower extraction rate.

[0221] Experiment 4: Comparison of the accuracy of the finished product volume without concentration.

[0222]

[0223] Conclusion: This invention can accurately obtain 30mL / vial finished product by controlling the initial water addition and rinsing water volume without concentration; Comparative Example 5 had insufficient volume due to lack of rinsing; conventional processes require excessive water addition and concentration.

[0224] Experiment 5: Verification of the universality of formulas for different body types (using total flavonoids as an indicator to represent effective ingredients).

[0225]

[0226] Conclusion: The process of this invention is applicable to nine different body constitutions and can achieve high extraction rates and high stability, demonstrating strong versatility.

[0227] To verify that the process of this invention is applicable to all nine body types, the following general experimental data are supplemented (based on total polysaccharide extraction rate and vitamin C retention rate over 18 months):

[0228] Conclusion: The process of this invention has excellent extraction efficiency and long-term stability for all nine body constitution formulas, and is highly versatile.

[0229] The equipment used in this invention (ultrasonic extraction tank, plate and frame filter, UHT sterilization equipment, ultrafiltration membrane system, aseptic filling machine, water bath pasteurizer, and light inspection machine) are all commonly used in the food and beverage industry. The process parameters are within a reasonable range and are easily scaled up for industrial applications. By controlling the initial water addition and rinsing water volume, concentration-free operation is achieved, significantly reducing energy consumption and equipment investment. Triple sterilization combined with light inspection ensures that the product meets national food safety standards. Therefore, this invention has excellent prospects for industrial application.

[0230] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A non-concentrated, highly stable oral liquid containing medicinal and edible ingredients suitable for nine different body constitutions, characterized in that... Each 30mL of the finished product contains 3.0-6.0g of medicinal and edible raw materials and 0.05-0.15g of vitamin C. The oral liquid does not contain jujubes, honey, or sucrose. Under normal temperature and sealed conditions, the shelf life can reach more than 18 months. The product is clear and transparent, without sediment or layering.

2. The oral liquid according to claim 1, characterized in that, The medicinal and edible ingredients are formulated according to nine different body constitutions. The total weight of the ingredients for each constitution is 3.0-6.0g / 30mL of finished product. The formulation follows the theory of monarch, minister, assistant and guide in traditional Chinese medicine to meet the conditioning needs of different body constitutions.

3. The oral liquid according to claim 1, characterized in that, The medicinal and edible ingredients are formulated according to nine different body constitutions, and the dosage range (in grams) of each ingredient in every 30mL of finished product is as follows: (1) Balanced constitution: Dioscorea opposita 1.6-1.9, lotus seed 1.0-1.3, lily bulb 0.8-1.1, Poria cocos 0.8-1.1, wolfberry 0.7-1.0, fox nut 0.7-0.9, licorice 0.2-0.

4. (2) Qi deficiency constitution: Astragalus membranaceus 2.0-2.4, Dioscorea opposita 1.6-1.9, Poria cocos 0.9-1.2, Atractylodes macrocephala 0.8-1.0, jujube 1.1-1.4, longan 0.6-0.8, licorice 0.2-0.

4. (3) Yang deficiency constitution: dried ginger 0.6-0.8, Dioscorea opposita 1.7-2.0, Poria cocos 0.8-1.1, wolfberry 0.7-0.9, jujube 1.0-1.3, Alpinia oxyphylla 0.8-1.0, licorice 0.2-0.

4. (4) Yin deficiency constitution: Polygonatum odoratum 1.1-1.4, Ophiopogon japonicus 1.0-1.3, Lilium brownii 0.8-1.1, Tremella fuciformis 0.8-1.0, Lycium barbarum 0.7-1.0, dried pear 1.2-1.5, Glycyrrhiza uralensis 0.2-0.

4. (5) Phlegm-dampness constitution: Coix lacryma-jobi 1.9-2.3, Poria cocos 1.0-1.3, Citrus reticulata 0.7-0.9, Crataegus pinnatifida 0.8-1.1, Nelumbo nucifera leaf 0.6-0.8, Glycyrrhiza uralensis 0.2-0.

4. (6) Damp-heat constitution: Chrysanthemum morifolium 0.7-0.9, Phaseolus angularis 1.1-1.4, Coix lacryma-jobi 1.0-1.3, Lonicera japonica 0.6-0.8, Nelumbo nucifera leaf 0.5-0.7, Glycyrrhiza uralensis 0.2-0.

4. (7) Blood Stasis Constitution: Hawthorn 1.2-1.5g, Peach Kernel 0.7-0.9g, Angelica Root 0.8-1.0g, Jujube 1.0-1.3g, Rose 0.7-0.9g, Licorice Root 0.2-0.4g. (8) Qi Stagnation Constitution: Rose 0.9-1.2g, Buddha's Hand 0.7-0.9g, Citron 0.6-0.8g, Tangerine Peel 0.6-0.8g, Malt 1.1-1.4g, Licorice Root 0.2-0.4g. (9) Special Constitution: Dioscorea Rhizome 1.7-2.0g, Lotus Seed 1.1-1.4g, Lily Bulb 0.8-1.1g, Poria 0.8-1.1g, Perilla Leaf 0.6-0.8g, Licorice Root 0.2-0.4g. The total weight of each ingredient in the above formulas is 3.0-6.0g / 30mL, and none of them contain honey or sucrose.

4. A process for preparing the oral liquid according to any one of claims 1-3, characterized in that, Includes the following steps: S1: Raw material pretreatment: Clean and pulverize the medicinal and edible raw materials, and weigh out 3.0-6.0g / 30mL of raw materials according to the formula; S2: Ultrasonic extraction: Add purified water to the pretreated raw material, with a total water volume of 5 to 10 times the weight of the raw material. Under the condition of 25 to 40°C, perform ultrasonic extraction for 20 to 60 minutes to complete one extraction. S3: Washing and filtration of medicinal residue: After extraction, the medicinal residue is collected by coarse filtration through a 200-mesh filter, and the residue is washed with purified water. The leaching liquid is collected and combined with the extract after coarse filtration, and then finely filtered through a 1000-mesh filter. S4: Preparation: Add vitamin C to the filtered solution, stir until completely dissolved, and adjust the pH of the solution to 4.0-6.0; S5: Sterilization: Ultra-high temperature instantaneous sterilization is adopted, with a sterilization temperature of 135-145℃ and a sterilization time of 2-6 seconds. After sterilization, it is rapidly cooled to room temperature. S6: Sterilization and Clarification: The cooled drug solution is sterilized and clarified by passing it through a 0.1-0.25μm microfiltration or ultrafiltration membrane; S7: Filling: Aseptically fill the sterilized and clarified drug solution into 30mL / vial containers and seal them; S8: Pasteurization: Pasteurize the sealed product at a temperature of 65-75°C for 15-25 minutes, and then cool it to room temperature. S9: Visual Inspection and Packaging: After pasteurization and cooling, the products are visually inspected to remove products that are cloudy, have sediment, are not properly sealed, or fail to meet sterilization standards, and then the packaging is completed.

5. The process according to claim 4, characterized in that, In S2, the ultrasonic extraction power is 250-300W, and the temperature is kept stable during the extraction process to avoid degradation of the active ingredients.

6. The process according to claim 4, characterized in that, In S3, the rinsing of the medicinal residue is carried out in small amounts and multiple times, with the total washing water volume not exceeding twice the weight of the raw materials. The washing water volume is based on the amount of product volume to avoid increasing the system volume and making it impossible to control the finished product specifications without the need for a concentration process.

7. The process according to claim 4, characterized in that, In S4, food-grade citric acid or sodium citrate is used to adjust the pH value to ensure the stability of vitamin C and the taste of the product; at the same time, pH control reduces the impact of subsequent pasteurization on the degradation of active ingredients.

8. The process according to claim 4, characterized in that, In S6, the microfiltration or ultrafiltration membrane is made of PVDF or PES material, operates in cross-flow filtration mode, has a transmembrane pressure of 0.1 to 0.2 MPa, operates at room temperature, and is only used for sterilization and clarification, without dehydration and concentration functions.

9. The process according to claim 4, characterized in that, The entire preparation process does not involve any concentration steps. By controlling the initial water addition and natural losses during filtration, the final product volume is ensured to be 30mL / vial, and the concentration of the active ingredient meets the standards.

10. The process according to claim 4, characterized in that, In S8, pasteurization uses a water bath sterilization method, which controls the temperature evenly during the sterilization process to avoid local overheating that could lead to product turbidity and degradation of active ingredients.

11. The process according to claim 4, characterized in that, In S9, the light inspection uses a light intensity of 3000-5000 lx to ensure that defective products can be clearly identified and the quality of finished products is guaranteed.

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