A health-care paste with common perilla and shatian pomelo as raw materials and a preparation method thereof

Abstract

This invention discloses a health-preserving paste made from Changshan pomelo and its preparation method, specifically relating to the field of food processing that is both food and medicine. To address the current issues of poor therapeutic effects in pomelo-based health-preserving pastes, such as their cold nature and significant loss of active ingredients due to high temperatures during production, this invention uses 35%-55% Changshan pomelo as the main ingredient, combined with pear, mulberry leaf, honeysuckle, loquat leaf, almond, platycodon, poria, coix seed, white hyacinth bean, malt, hawthorn, and pomelo juice, leveraging the synergistic effects of multiple food-medicine homologous ingredients. This invention employs low-temperature segmented boiling, secondary decoction extraction, and negative pressure low-temperature concentration technology to ensure full extraction of active ingredients while maximizing the retention of heat-sensitive substances. The formula is cooling but not cold in nature, and can clear heat and reduce fire, moisten the lungs and soothe the throat, resolve phlegm and stop cough. It can also strengthen the spleen and remove dampness, thus solving the problem of the cold nature of traditional herbal pastes, which can easily cause the side effect of spleen and stomach deficiency and cold with long-term consumption.

Description

Technical Field

[0001] This invention belongs to the field of food processing that is both food and medicine, and specifically relates to a health-preserving paste made from Changshan pomelo and its preparation method. Background Technology

[0002] Currently, there are two main types of paste products on the market that use pomelo as a raw material. One type is a single pomelo paste, which is made by boiling fresh fruit with rock sugar. Its function is more focused on soothing the throat and cannot meet the needs of regulating the stomach and intestines. The other type is a compound fruit and vegetable health paste, which is made by combining multiple ingredients. Many compound pastes only contain cold main ingredients such as pomelo and snow pear, without taking into account the cold nature of pomelo itself and the effects of auxiliary ingredients. The combination of warm and neutral ingredients can neutralize the cold nature, resulting in a weak conditioning effect. Long-term consumption can easily cause side effects such as spleen and stomach deficiency and coldness.

[0003] Changshan pomelo is a specialty of Quzhou, Zhejiang Province. It has plump flesh with a high edible rate. The flesh and peel are rich in hesperidin, limonene, flavonoids, various vitamins, and 16 kinds of amino acids needed by the human body, as well as other natural active ingredients, making it both edible and health-preserving.

[0004] Traditional preparation processes for health-preserving pastes can negatively impact the efficacy of the ingredients used. These pastes often employ a prolonged, high-temperature, atmospheric-pressure boiling process, with temperatures typically exceeding 85°C during the concentration phase. This causes the oxidative decomposition of heat-sensitive components in grapefruit, such as hesperidin and limonene, resulting in a significant decrease in the content of effective ingredients in the final product. Current processes involve boiling grapefruit juice, concentrated fruit juice, and herbal ingredients together in a high-temperature system, neglecting the temperature resistance of volatile substances. This reduces both the flavor of the product and its medicinal value.

[0005] Patent CN118615406A discloses a kidney-tonifying, spleen-strengthening, and dampness-draining herbal paste containing flavonoids and its preparation method. The paste is made from over twenty medicinal herbs, including coix seed, poria cocos, chicken gizzard lining, coix seed, poria cocos, perilla leaf, and red dates. The process involves selecting, cleaning, soaking, decocting, concentrating, filtering, forming into a paste, and collecting the paste to achieve the effects of lowering blood pressure and lipids, and fighting pathogenic microorganisms. However, the manufacturing process still relies on traditional methods and experience to determine the concentration endpoint, resulting in low standardization.

[0006] In summary, there is an urgent need for a pomelo-based health tonic to improve the therapeutic effects of current pomelo-based health tonics on the market, and to address the problems that lead to poor therapeutic effects due to the cold nature of pomelo-based health tonics and the significant loss of active ingredients at high temperatures during the production process. Summary of the Invention

[0007] The purpose of this invention is to provide a health-preserving paste made from Changshan pomelo and its preparation method, in order to solve the problems mentioned in the background art.

[0008] The above-mentioned objective of this invention is achieved through the following technical solution: a health-preserving paste made from Changshan pomelo, characterized in that: the raw materials of the paste, by mass percentage, are: Changshan pomelo 35%-55%, pear 7%-12%, malt 6%-10%, Poria cocos 5%-8%, Coix seed 5%-8%, white hyacinth bean 4%-7%, the remaining excipients are hawthorn 3%-6%, pomelo juice 2%-5%, mulberry leaf 1.5%-3%, honeysuckle 1.5%-3%, loquat leaf 1.5%-2.5%, apricot kernel 0.8%-1.5%, platycodon root 0.8%-2%, and the remainder is water.

[0009] Furthermore, the raw materials used, by weight percentage, are: Changshan pomelo 45%-55%, pear 9%-12%, malt 8%-10%, Poria cocos 6%-8%, Coix seed 6%-8%, white hyacinth bean 4%-6%, and the remaining auxiliary materials are hawthorn 3%-5%, pomelo juice 3%-5%, mulberry leaf 2%-3%, honeysuckle 2%-3%, loquat leaf 2%-2.5%, almond 0.8%-1.2%, platycodon root 1%-1.8%, and the remainder is water.

[0010] Changshan pomelo is the core ingredient. The pulp and peel of Changshan pomelo are rich in hesperidin, total flavonoids, polyphenols, vitamins, and other active substances. From a Traditional Chinese Medicine perspective, it can clear heat, soothe the liver, moisten the lungs, and relieve sore throat. Pear is a traditional health-promoting food, primarily known for clearing heat, resolving phlegm, moistening the lungs, and relieving coughs, which enhances the lung-moistening and sore throat-relieving effects of pomelo. Malt, Poria cocos, Coix seed, and white hyacinth bean all have spleen-strengthening and stomach-nourishing effects, thus stabilizing the spleen and stomach. Mulberry leaves, honeysuckle, loquat leaves, almonds, and platycodon root have heat-clearing, lung-ventilating, and soothing effects, which can enhance the heat-clearing and lung-ventilating effects of the health-preserving paste.

[0011] In terms of efficacy, Changshan pomelo and pear are the main ingredients for moisturizing the lungs, while honeysuckle and mulberry leaves are responsible for clearing heat and purging fire. Loquat leaves and apricot kernels are used to purify lung qi, resolve phlegm, and stop coughing. Platycodon grandiflorus promotes lung qi and guides the medicine upward. The components work together to combine clearing, moisturizing, purging, and purging, so that the medicinal effect is concentrated in the lungs and throat. In terms of composition, Changshan pomelo, mulberry leaves, and hawthorn are rich in flavonoids, polyphenols, organic acids, and other substances. After the multiple components are combined, the effects of anti-oxidation, scavenging free radicals, and assisting in regulating blood lipids are significantly enhanced. In terms of medicinal properties, pomelo, pear, honeysuckle, coix seed, and mulberry leaves are all cool in nature and are responsible for clearing heat and moisturizing dryness. Malt, white hyacinth bean, hawthorn, and apricot kernels are warm in nature and are responsible for neutralizing the medicinal properties, strengthening the spleen and nourishing the stomach. The overall formula is cool but not cold, and nourishing but not stagnant.

[0012] Furthermore, all raw materials used in the ointment are food-grade.

[0013] Furthermore, the Changshan pomelo is selected from mature and fresh Changshan pomelo, and after peeling, the pulp and a thin layer of peel are taken for later use; the pear is selected from fresh snow pear, and after peeling and core removal, it is cut into pieces with a piece size ≤2cm.

[0014] Furthermore, the almonds are peeled and debittered almonds.

[0015] A method for preparing a health-preserving paste using Changshan pomelo as raw material includes the following steps: S1: Wash the Changshan pomelo, peel it, and take a thin layer of the pulp and peel for later use. Peel and core the fresh snow pear and cut it into small pieces for later use. Wash the hawthorn, poria cocos, malt, white hyacinth bean, mulberry leaf, honeysuckle, loquat leaf, almond, and platycodon grandiflorus for later use. S2: Place the processed Changshan pomelo and pear into a decoction pot, add mulberry leaves, honeysuckle, loquat leaves, and platycodon, add water, and decoct over low heat at 65℃ for 20-30 minutes, stirring continuously during the process. After decoction, separate the liquid in the decoction pot into solid and liquid, and collect the decoction filtrate and solid residue separately. S3: Put the solid filter residue obtained in S2 back into the boiling pot, add water and continue to boil for 20 minutes. After boiling, filter and take the filtrate. Combine the filtrate obtained from the continued boiling with the filtrate obtained in S2 to obtain the mixed original solution. S4: Add hawthorn, poria cocos, malt, white hyacinth bean and pre-treated almonds to the mixed stock solution, maintain a constant temperature of 60℃, and simmer over low heat for 40-50 minutes. After simmering, sieve through a 200-mesh sieve to obtain the total extract. S5: The extract is sent to a concentration tank for concentration. The concentration temperature is 60-70℃ and the vacuum degree is 0.06-0.08MPa. The concentration is carried out under reduced pressure until the relative density is 1.20g / ml to obtain a concentrated paste. S6: Under normal pressure, heat the concentrated paste to 70-80℃, add grapefruit juice, stir well, and continue to cook until the paste clings to the wall and forms sheets.

[0016] This invention employs a segmented cooking process. In the first stage, the hard fruits and vegetables and coarse-fiber herbal raw materials are cooked to extract water-soluble active ingredients, avoiding the oxidation and decomposition of heat-sensitive substances such as hesperidin, limonene, flavonoids, and volatile oils caused by high temperatures. In the second stage, spleen-strengthening and digestive aids are cooked to promote the rapid infusion of amylase and plant polysaccharides into the original liquid, preventing high temperatures from damaging the components. In the later stage of the concentration phase, grapefruit juice is added to prevent volatilization.

[0017] Furthermore, in S2, the amount of water added is 4-6 times the total mass of the raw materials.

[0018] Furthermore, the concentrated ointment is aseptically filled after natural cooling, and then pasteurized at 75-80℃ for 15-20 minutes.

[0019] The beneficial effects of this invention are: 1. This invention uses fresh Changshan pomelo as the core ingredient, combined with pear, mulberry leaves, honeysuckle, loquat leaves, almonds, and platycodon root, which are used to clear heat and moisten the lungs. The combination of platycodon root and almonds promotes the downward flow of lung qi. Through the upward guiding properties of platycodon root, the effective ingredients act on the lungs and throat, effectively solving the problems of dryness and heat, dry cough due to lung dryness, and sore throat.

[0020] 2. This invention uses Poria cocos, Coix seed, and white hyacinth bean to construct a spleen-strengthening and dampness-draining base. The combination of Poria cocos, Coix seed, and white hyacinth bean nourishes the spleen and stomach and drains dampness. At the same time, it is combined with malt and hawthorn to promote digestion, clear the accumulation of dampness in the body, and improve the digestive capacity of the spleen and stomach.

[0021] 3. This invention involves grouping and feeding raw materials according to their heat resistance properties, employing a low-temperature, segmented cooking process at 60-65℃, a secondary extraction process, and a negative pressure low-temperature concentration technique. This ensures that the effective components in the raw materials are fully extracted while maximizing the retention of heat-sensitive substances such as hesperidin, limonene, flavonoids, and volatile oils, as well as volatile essential oils.

[0022] Appendix Explanation Table 1 shows the performance test data of the finished ointments in different groups. Detailed Implementation

[0023] The present invention will be further described in detail below with reference to the appendix.

[0024] This specific embodiment is merely an explanation of the present invention and is not intended to limit the present invention. After reading this specification, those skilled in the art may make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of the present invention.

[0025] This invention discloses a health-preserving paste made from Changshan pomelo and its preparation method. All raw materials used in this health-preserving paste are food-grade.

[0026] Example 1 Take 350g of Changshan pomelo, 70g of pear, 60g of malt, 50g of Poria cocos, 50g of Coix seed, 40g of white hyacinth bean, and the remaining auxiliary ingredients are 30g of hawthorn, 20g of pomelo juice, 15g of mulberry leaf, 15g of honeysuckle, 15g of loquat leaf, 8g of apricot kernel, 8g of platycodon root, and the remainder is water.

[0027] Take fresh ripe Changshan pomelo, wash it with clean water and remove the thick white skin, leaving the pulp and a thin layer of peel. Take fresh snow pear, peel and core it and cut it into small pieces ≤2cm using a dicing device. Select hawthorn, poria cocos, malt, white hyacinth bean, mulberry leaf, honeysuckle, loquat leaf and platycodon root that are free from mold, soak them in clean water, drain the surface water and set aside. Remove the seed coat of almond and remove bitterness and set aside. S2: Place the processed Changshan pomelo pulp, thin layer of peel, and diced pear into a cooking pot, add mulberry leaves, honeysuckle, loquat leaves, and platycodon, add 3kg of water, and simmer at 65℃ over low heat for 20 minutes, stirring continuously during the process. After simmering, filter the liquid in the cooking pot through a 200-mesh filter, retaining the filtrate and solid residue. S3: Add water twice the total mass of the solid filter residue obtained in S2 to the solid filter residue and continue to decoct for 20 minutes. After decoction, filter again through a 200-mesh filter to obtain the decoction filtrate. Combine the filtrate obtained from the decoction with the filtrate obtained in S2 to obtain the mixed original solution. S4 Add hawthorn, poria cocos, malt, white hyacinth bean and pre-treated almonds to the mixed stock solution. Simmer over low heat at 60℃ for 40 minutes. After simmering, sieve through a 200-mesh sieve to obtain the total extract. S5: The extract is transferred to a concentration tank for concentration. The concentration is carried out at a temperature of 60℃ and a vacuum degree of 0.08MPa under reduced pressure until the relative density is 1.15g / ml, thus obtaining a concentrated paste. S6: Under normal pressure, heat the concentrated paste to 70°C, add grapefruit juice, stir well, and continue cooking until the paste clings to the walls of the container. After the concentrated paste has cooled naturally, it is aseptically filled and pasteurized at 75°C for 20 minutes to obtain Sample 1.

[0028] Example 2 Take 450g of Changshan pomelo, 90g of pear, 80g of malt, 60g of Poria cocos, 60g of Coix seed, 40g of white hyacinth bean, 30g of hawthorn, 30g of pomelo juice, 20g of mulberry leaf, 20g of honeysuckle, 20g of loquat leaf, 8g of apricot kernel, 10g of Platycodon grandiflorus, and the remainder is water.

[0029] S1: Take fresh ripe Changshan pomelo, wash it with clean water and remove the thick white skin, leaving the pulp and a thin layer of peel. Take fresh snow pear, peel and core it and cut it into small pieces ≤2cm using a dicing device. Select hawthorn, poria cocos, malt, white hyacinth bean, mulberry leaf, honeysuckle, loquat leaf, almond and platycodon root without mold, soak them in clean water, drain the surface water and set aside. Remove the seed coat of almond and remove bitterness and set aside. S2: Place the processed Changshan pomelo pulp, thin layer of peel, and diced pear into a cooking pot, add mulberry leaves, honeysuckle, loquat leaves, and platycodon, add 3.5kg of water, and simmer at 65℃ over low heat for 20 minutes, stirring continuously during the process. After simmering, filter the liquid in the cooking pot through a 200-mesh filter, retaining the filtrate and solid residue. S3: Put the solid filter residue obtained in S2 back into the boiling pot, add water twice the total mass of the filter residue and continue boiling for 20 minutes. After boiling, filter again through a 200-mesh filter to obtain the decoction filtrate. Combine the filtrate obtained from the decoction with the filtrate obtained in S2 to obtain the mixed original solution. S4 Add hawthorn, poria cocos, malt, white hyacinth bean and pre-treated almonds to the mixed stock solution. Simmer over low heat at 60℃ for 40 minutes. After simmering, sieve through a 200-mesh sieve to obtain the total extract. S5: The extract is transferred to a concentration tank for concentration. The concentration is carried out at a temperature of 70℃ and a vacuum degree of 0.06MPa under reduced pressure until the relative density is 1.20g / ml, thus obtaining a concentrated paste. S6: Under normal pressure, heat the concentrated paste to 80°C, add grapefruit juice, stir evenly, and continue to cook until the paste clings to the wall in sheets. After the concentrated paste has cooled naturally, it is aseptically filled and pasteurized at 80°C for 15 minutes to obtain sample 2.

[0030] Example 3 Take 550g of Changshan pomelo, 120g of pear, 100g of malt, 80g of Poria cocos, 80g of Coix seed, 70g of white hyacinth bean, and the remaining auxiliary ingredients are 60g of hawthorn, 50g of pomelo juice, 30g of mulberry leaf, 30g of honeysuckle, 25g of loquat leaf, 15g of apricot kernel, 20g of platycodon root, and the remainder is water.

[0031] The remaining operations were the same as in Example 1, and sample 3 was obtained.

[0032] Comparative Example 1 Take 350g of Changshan pomelo, 70g of pear, 60g of malt, 50g of Poria cocos, 50g of Coix seed, 40g of white hyacinth bean, and the remaining auxiliary ingredients are 30g of hawthorn, 20g of pomelo juice, 15g of mulberry leaf, 15g of honeysuckle, 15g of loquat leaf, 8g of apricot kernel, and 8g of Platycodon grandiflorus.

[0033] Take fresh ripe Changshan pomelo, wash it with clean water and remove the thick white skin, leaving the pulp and a thin layer of peel. Take fresh snow pear, peel and core it and cut it into small pieces ≤2cm using a dicing device. Select hawthorn, poria cocos, malt, white hyacinth bean, mulberry leaf, honeysuckle, loquat leaf, almond and platycodon root that are free from mold, soak them in clean water, drain the surface water and set aside.

[0034] All raw materials were put into a boiling tank at once, 3 kg of water was added, and the mixture was boiled at 90°C and normal pressure for 90 minutes. The mixture was then filtered through a 200-mesh sieve, and the filtrate was concentrated to a relative density of 1.15 g / ml to obtain sample 4.

[0035] Physicochemical activity indicators and testing standards Hesperidin was detected by high performance liquid chromatography, referring to GB / T 30486-2013; total flavonoids were detected by sodium nitrite-aluminum nitrate colorimetric method, referring to GB / T 20574-2006; limonene was detected by gas chromatography, referring to GB5009.271-2016; the sensory evaluation score was 100, based on the food sensory analysis method, referring to GB / T 16861-2021, and was comprehensively scored from four dimensions: color, aroma, taste, and state of the paste, with each of the four indicators accounting for 25 points; the efficacy test referred to T / CNHFA 002-2022, and was comprehensively judged based on three typical symptoms: dry cough due to lung dryness, sore throat, and dampness accumulation in the body. Table 1 As shown in Table 1, the three samples (Samples 1, 2, and 3) processed using the segmented low-temperature cooking process of this invention exhibit significantly higher levels of the three active ingredients than Sample 4, which was processed using the traditional high-temperature simultaneous cooking method. Specifically, Sample 2 contained 8.86 mg / g of hesperidin, 12.68 mg / g of total flavonoids, and 3.35 mg / g of limonene; compared to Sample 4, the hesperidin content increased by 115.0%, the total flavonoid content by 116.0%, and the limonene content by 249.0%. This result directly demonstrates that the traditional 90℃ high-temperature long-term cooking process causes large-scale oxidative decomposition of heat-sensitive flavonoids and volatile limonene; while this invention, through low-temperature segmented extraction and negative pressure concentration, can maximize the preservation of the active substances within the raw materials. Efficacy tests showed that Samples 1-3 all had a comprehensive symptom improvement rate exceeding 90%, demonstrating excellent conditioning effects for dry cough due to lung dryness, sore throat, and internal dampness accumulation; Sample 4, however, only showed a symptom improvement rate of 68.3%, indicating limited conditioning effects. The grouped low-temperature extraction, post-feeding, negative pressure concentration, and time-based aroma replenishment process used in this invention is suitable for the pomelo health paste formula system. Compared with the traditional simultaneous high-temperature cooking process, it can significantly improve the content of active ingredients in the finished product, optimize the sensory flavor, and enhance the therapeutic and health-preserving effects.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A health-preserving paste made from Changshan pomelo, characterized in that; The ingredients of the ointment, by weight percentage, are: Changshan pomelo 35%-55%, pear 7%-12%, malt 6%-10%, Poria cocos 5%-8%, Coix seed 5%-8%, white hyacinth bean 4%-7%, and the remaining excipients are hawthorn 3%-6%, pomelo juice 2%-5%, mulberry leaf 1.5%-3%, honeysuckle 1.5%-3%, loquat leaf 1.5%-2.5%, apricot kernel 0.8%-1.5%, platycodon root 0.8%-2%, and the remainder is water.

2. The health-preserving paste made from Changshan pomelo according to claim 1, characterized in that, The ingredients used, by weight percentage, are: Changshan pomelo 40%-50%, pear 9%-12%, malt 8%-10%, coix seed 6%-8%, poria cocos 6%-8%, white hyacinth bean 4%-6%, and the remaining auxiliary ingredients are hawthorn 3%-5%, pomelo juice 3%-5%, mulberry leaf 2%-3%, honeysuckle 2%-3%, loquat leaf 2%-2.5%, apricot kernel 0.8%-1.2%, platycodon root 1%-1.8%, and the remainder is water.

3. The health-preserving paste made from Changshan pomelo according to claim 1, characterized in that, All raw materials used in the ointment are food-grade.

4. The health-preserving paste made from Changshan pomelo according to claim 1, characterized in that, The Changshan pomelo is selected from mature and fresh Changshan pomelo, and the pulp and a thin layer of peel are taken after peeling for later use; the pear is selected from fresh snow pear, and after peeling and core removal, it is cut into pieces with a size ≤2cm.

5. The health-preserving paste made from Changshan pomelo according to claim 1, characterized in that, The almonds mentioned are peeled and debittered sweet almonds.

6. A method for preparing a health-preserving paste made from Changshan pomelo according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1: Wash the Changshan pomelo, peel it, and take a thin layer of the pulp and peel for later use. Peel and core the fresh snow pear and cut it into small pieces for later use. Wash the hawthorn, poria cocos, malt, white hyacinth bean, mulberry leaf, honeysuckle, loquat leaf, almond, and platycodon grandiflorus for later use. S2: Place the processed Changshan pomelo and pear into a decoction pot, add mulberry leaves, honeysuckle, loquat leaves, and platycodon, add water, and decoct over low heat at 65℃ for 20-30 minutes, stirring continuously during the process. After decoction, separate the liquid in the decoction pot into solid and liquid, and collect the decoction filtrate and solid residue separately. S3: Put the solid filter residue obtained in S2 back into the boiling pot, add water and continue to boil for 20 minutes. After boiling, filter and take the filtrate. Combine the filtrate obtained from the continued boiling with the filtrate obtained in S2 to obtain the mixed original solution. S4: Add hawthorn, poria cocos, malt, white hyacinth bean and pre-treated almonds to the mixed stock solution, maintain a constant temperature of 60℃, and simmer over low heat for 40-50 minutes. After simmering, sieve through a 200-mesh sieve to obtain the total extract. S5: The extract is sent to a concentration tank for concentration. The concentration temperature is 60-70℃ and the vacuum degree is 0.06-0.08MPa. The concentration is carried out under reduced pressure until the relative density is 1.15-1.20g / ml to obtain a concentrated paste. S6: Under normal pressure, heat the concentrated paste to 70-80℃, add grapefruit juice, stir well, and continue to cook until the paste clings to the wall and forms sheets.

7. The method for preparing the health-preserving paste using Changshan pomelo as raw material according to claim 6, characterized in that, In S2, the amount of water added is 4-6 times the total mass of the raw materials.

8. The method for preparing the health-preserving paste using Changshan pomelo as raw material according to claim 6, characterized in that, The concentrated ointment is aseptically filled after natural cooling, and then pasteurized at 75-80℃ for 15-20 minutes.

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