Shanyang Medical School Medicinal Food Milk Tea Composition and Preparation Method

Abstract

This invention provides a medicinal milk tea composition and preparation method from the Shanyang Medical School, relating to the field of medicinal beverage technology. The composition comprises seven formulas targeting different health needs, used for beautifying the skin, removing dampness, replenishing qi and blood, clearing the liver and improving eyesight, nourishing yin and kidneys, moisturizing dryness, and calming the mind. The raw materials are food-grade medicinal ingredients, with optional addition of mogrosides, and no artificial flavorings, sucrose, or non-dairy creamer. The preparation method includes: raw material classification and pretreatment (soaking hard root vegetables, crushing and grinding kernels and grains, spraying flowers and leaves, and cutting calming and nourishing ingredients into pieces); low-temperature segmented extraction; multi-stage filtration; addition of mogrosides; milk-containing / milk-free dual-system adaptation; low-temperature homogenization and pasteurization. This invention, through differentiated pretreatment and low-temperature extraction, improves the dissolution rate of effective components, enhances the taste, and provides a milk-free formula to suit lactose-intolerant individuals, achieving a balance between efficacy and flavor.

Description

Technical Field

[0001] This invention relates to the field of medicinal food and beverage technology, specifically to the Shanyang Medical School medicinal milk tea composition and its preparation method. Background Technology

[0002] Medicinal milk tea is a functional beverage that combines food and medicinal ingredients with milk tea, offering both health benefits and delicious flavor, and has gained widespread attention in recent years. In the existing technology, products related to this invention are mainly divided into two categories.

[0003] One type is traditional herbal teas, such as goji berry tea, jujube tea, and cassia seed tea. These are made from a single or a few medicinal and edible ingredients, simply brewed. While these products offer basic health benefits, their taste is monotonous and lacks the smooth texture of milk tea, failing to meet consumers' demand for diverse beverage flavors.

[0004] Another type is functional milk tea, which is made by adding a small amount of medicinal and edible ingredients (such as goji berries and longan) to a traditional milk tea base. However, in these products, the addition of ingredients is often only for flavor enhancement or conceptual promotion, failing to follow the principles of traditional Chinese medicine's "principal, assistant, adjuvant, and guide" formulas. The ingredient combinations lack scientific basis and are not precisely designed to meet the physiological needs of different groups, making it difficult to achieve clear and effective health benefits. In terms of preparation technology, existing technologies mostly use methods such as directly mixing and brewing the ingredients with the milk tea base or high-temperature simmering, without targeted pretreatment of the ingredients such as cell wall breaking or low-temperature extraction. This results in low dissolution rates of effective ingredients, and high-temperature processes can easily destroy heat-sensitive active ingredients. In addition, to mask the bitterness of some ingredients, many products add large amounts of sucrose, artificial flavors, and non-dairy creamer, which not only increases the health burden but may also negate the original efficacy of the ingredients.

[0005] In summary, existing medicinal milk tea products suffer from problems such as a lack of targeted formulas, low utilization rate of effective ingredients, difficulty in balancing taste and efficacy, limited product variety, and lack of standardized preparation processes. These issues fail to meet consumers' demand for precise, scientific, and delicious medicinal and edible milk tea. Summary of the Invention

[0006] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a Shanyang Medical School medicinal milk tea composition and its preparation method.

[0007] (II) Technical Solution To achieve the above objectives, the present invention is implemented through the following technical solution: a composition for Shanyang Medical School medicinal diet milk tea, wherein the raw materials of the composition are composed of any one of the following groups, and the parts are parts by weight; Group 1: 4-6 parts longan, 2-4 parts angelica dahurica, 2-4 parts goji berries, 12-18 parts red dates, 0.5-2 parts double-petaled red roses, 200-300 parts pure milk; Group 2: 8-12 parts red adzuki beans, 8-12 parts coix seed, 4-6 parts poria cocos, 4-6 parts dried tangerine peel, 1-3 parts lotus leaf, 4-6 parts licorice root, 200-300 parts pure milk; Group 3: Codonopsis pilosula 4-6 parts, Astragalus membranaceus 4-6 parts, Longan 4-6 parts, Jujube 12-18 parts, Goji berries 2-4 parts, Pure milk 200-300 parts; Group 4: 4-6 parts cassia seed, 4-6 parts monk fruit, 2-4 parts goji berries, 1-3 parts chrysanthemum, 1-3 parts honeysuckle, 200-300 parts pure milk; Group 5: 4-6 parts mulberry, 2-4 parts black goji berries, 4-6 parts polygonatum, 1-3 parts black sesame, 12-18 parts red dates, 200-300 parts pure milk; Group 6: Dendrobium 1-3 parts, Polygonatum odoratum 4-6 parts, Lilium brownii 4-6 parts, Ophiopogon japonicus 1-3 parts, Lycium barbarum 2-4 parts, pure milk 200-300 parts; Group 7: 4-6 parts lily bulbs, 4-6 parts lotus seeds, 4-6 parts longan, 4-6 parts jujube seeds, 12-18 parts red dates, and 200-300 parts purified water.

[0008] Specifically, the beverage contains no artificial flavorings, sucrose, or non-dairy creamer.

[0009] Specifically, in Group 1, the weight ratio of longan to jujube is 1:2 to 1:4; in Group 2, the weight ratio of red adzuki bean to coix seed is 1:0.8 to 1:1.2; in Group 3, the weight ratio of codonopsis to astragalus is 1:0.8 to 1:1.2; in Group 4, the total weight ratio of cassia seed to chrysanthemum and honeysuckle is 1:0.5 to 1:1.5; in Group 5, the weight ratio of mulberry to polygonatum is 1:0.8 to 1:1.2; in Group 6, the weight ratio of dendrobium to ophiopogon is 1:1.5 to 1:3; and in Group 7, the weight ratio of jujube seed to lily bulb is 1:0.8 to 1:1.2.

[0010] Specifically, the beverage is a ready-to-drink liquid beverage that has been pasteurized and packaged, and the pure milk is sterilized pure milk.

[0011] The composition and preparation method of the Shanyang School of Medicine-based medicinal milk tea include the following steps: (1) Raw material selection and weighing: Select medicinal and edible raw materials that are free from mold, insects, and sulfur residues, weigh them according to the weight parts, and the weighing error of solid ingredients is ≤0.5g. They are also classified and grouped into hard root and stem, seed and grain, flower and leaf, and calming and nourishing categories. (2) Differentiated grading preprocessing: Soak hard root vegetables in room temperature purified water for 15-20 minutes; Rinse the kernels and grains 2-3 times with clean water, air dry at low temperature, and then lightly crush and break down the cell walls. Quickly spray and clean leafy and flower-shaped ingredients; Remove pits and impurities from calming and nourishing ingredients and cut them into neat pieces. (3) Low-temperature segmented constant-temperature extraction: Add 200-300 parts by weight of purified water, first soak at a constant temperature of 55-60℃ for 8 minutes, then: For groups 2 and 4, extraction was performed at a constant temperature of 65–70℃ for 12 min. For groups 1, 3, 5, 6, and 7, extraction was performed at a constant temperature of 70–75℃ for 15 minutes to obtain the extract. (4) Multi-stage filtration: The extract is sequentially filtered through an 80-mesh coarse filter and a 200-mesh fine filter; (5) Preparation of milk-containing / milk-free dual-system adaptation: The solution obtained in step (5) is naturally cooled to below 40°C. For groups 1-6, add the amount of pure milk according to the recipe and stir at a low speed for 30 seconds. For group 7, add purified water to a total of 200-300 parts by weight; (6) Low-temperature homogenization and sterilization: The mixture obtained in step (6) is homogenized at low temperature at 18-22 MPa and 35-40℃, and then pasteurized at 75℃ for 15s; (7) Packaging and Inspection Specifically, in step (2): hard root and rhizome ingredients include Codonopsis pilosula, Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, Polygonatum odoratum, and Dendrobium nobile; seed and grain ingredients include red adzuki bean, Coix lacryma-jobi, Euryale ferox, and black sesame; flower and leaf ingredients include chrysanthemum, honeysuckle, double-petaled red rose, and lotus leaf; calming and nourishing ingredients include jujube seed, lily bulb, lotus seed, longan, and red date.

[0012] Specifically, in step (2), the slight crushing of seed kernels and grains is done by crushing to break the seed coat; the rapid spraying and washing of flower and leaf ingredients is done by instant rinsing; and the calming and nourishing ingredients are cut into uniform small pieces.

[0013] Specifically, in step (3), the material-to-liquid ratio during extraction is 1:7 to 1:20, where the material-to-liquid ratio is the ratio of the total weight of the solid ingredients to the weight of the purified water. (III) Beneficial Effects 1. This invention is the first to systematically integrate the core ideas of the Shanyang School of Medicine, namely "adapting to local conditions, differentiating syndromes and nourishing the body, medicine and food sharing the same origin, and preventing disease," into the design of beverage formulas. It has developed 7 exclusive formulas that are precisely adapted to the physiological needs of different groups of people and regional climate characteristics. It strictly follows the principle of "principal, assistant, adjuvant, and guide" in the formulation, and achieves the effect of "differentiated formulas and precise health care" that are suitable for local constitutions and different groups of people.

[0014] 2. This invention features a unique “differentiated grading pretreatment + low-temperature segmented constant temperature extraction” process, which classifies and processes ingredients according to their different characteristics. The dissolution rate of effective ingredients is increased by more than 30% compared with traditional processes, and the entire process is carried out at low temperatures to avoid damage to heat-sensitive ingredients.

[0015] 3. This invention does not add any artificial flavors, sucrose, or vegetable fat powder. Relying on the natural sweet and fragrant flavor of the ingredients themselves and the complementary relationship between their properties, it achieves "removing bitterness and retaining sweetness, preserving efficacy and enhancing aroma", completely solving the industry problem of difficulty in balancing efficacy and taste.

[0016] 4. This invention constructs a product matrix covering all scenarios, including anti-aging and beauty enhancement, dampness removal and fat reduction, qi and blood replenishment, liver clearing and vision improvement, yin and kidney tonification, fluid production and dryness relief, and heart and mind calming. It also innovatively sets up two formula categories: milk-containing and milk-free, suitable for lactose intolerant individuals, those trying to lose weight and control calories, vegetarians, and those suffering from insomnia, significantly broadening the applicable population. 5. This invention establishes a complete standardized preparation process, clearly defining the precise proportions, pretreatment methods, extraction parameters, and other core indicators for each formula, ensuring a high degree of consistency in batch quality, eliminating incompatibilities, and providing clear labeling, thereby improving the safety of the product for drinking. Attached Figure Description

[0017] Figure 1 This is a process flow diagram of the preparation method of Shanyang Medical School medicinal milk tea according to the present invention. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, 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.

[0019] Example 1: Preparation of Zhu Yan Xue Yu Drink (for anti-aging and beauty) This embodiment provides a Shanyang Medical School medicinal milk tea composition (Zhu Yan Xue Yu Yin) and its preparation method.

[0020] 1. Composition Formulation (Group 1): 5g longan, 3g angelica dahurica, 3g goji berries, 15g red dates (about 3), 1g double-petaled red rose, 250ml pure milk. 2. Preparation method: (1) Raw material selection and weighing: Select high-quality raw materials that are free from mold, insect infestation, and sulfur residue. Weigh according to the above formula, with a total weight of 27g for solid ingredients and a weighing error of ≤0.5g. Group Angelica dahurica (hard root and stem type) into one category; double-petaled red rose (flower and leaf type) into another category; and longan and red dates (soothing and nourishing type) into another category.

[0021] (2) Differentiated grading preprocessing: Soak Angelica dahurica in purified water at room temperature for 18 minutes.

[0022] Quickly spray and rinse the double-petaled red roses (instant rinse).

[0023] Remove the pits and impurities from the longan and red dates, and cut them into even small pieces.

[0024] (3) Low-temperature segmented constant-temperature extraction: Add 250ml of purified water to the processed ingredients and soak at 58℃ for 8 minutes. Since this formula is a tonic, extract at 72℃ for 15 minutes to obtain the extract.

[0025] (4) Multi-stage filtration: The extract is filtered through an 80-mesh coarse filter and a 200-mesh fine filter in sequence.

[0026] (5) Preparation of milk-containing system: Cool the solution obtained in step (5) naturally to below 40°C, add 250ml of sterilized pure milk, and stir at low speed for 30s.

[0027] (6) Low-temperature homogenization and sterilization: The mixture was homogenized at 20 MPa and 38°C, and then pasteurized at 75°C for 15 seconds.

[0028] (7) Packaging and inspection: Aseptic filling, and the finished product is obtained after passing the inspection.

[0029] Example 2: Preparation of Bishui Qiongjiang Lu (for removing dampness and reducing fat) This embodiment provides a Shanyang Medical School medicinal milk tea composition (Bishui Qiongjianglu) and its preparation method.

[0030] 1. Composition Formulation (Group 2): 10g red adzuki beans, 10g coix seed, 5g poria cocos, 5g fox nut, 5g dried tangerine peel, 2g lotus leaf, 5g licorice root, 250ml pure milk.

[0031] 2. Preparation method: (1) Raw material selection and weighing: Same as in Example 1. Poria cocos and dried tangerine peel (hard root and stem type) were grouped into one category; red adzuki bean, coix seed, and euryale seed (seed and grain type) were grouped into one category; lotus leaf and licorice (flower and leaf type) were grouped into one category.

[0032] (2) Differentiated grading preprocessing: Soak Poria cocos and dried tangerine peel in room temperature purified water for 15 minutes.

[0033] The red beans, Job's tears, and fox nuts were rinsed three times with clean water, air-dried at low temperature, and then slightly crushed to break the seed coat.

[0034] Quickly spray and clean the lotus leaves and licorice.

[0035] (3) Low-temperature segmented constant-temperature extraction: Add 250ml of purified water to the processed ingredients and soak at 55℃ for 8 minutes. Since this formula is for removing dampness and clearing heat, extract at 68℃ for 12 minutes to obtain the extract.

[0036] (4) Multi-stage filtration: Same as Example 1.

[0037] (5) Preparation of milk-containing system: Same as in Example 1.

[0038] (6) Low-temperature homogenization and sterilization: Same as in Example 1.

[0039] (7) Packaging and inspection: Same as in Example 1.

[0040] Example 3: Preparation of Ginseng and Astragalus Yang-Nourishing Drink (for replenishing Qi and nourishing blood) This embodiment provides a Shanyang Medical School medicinal diet milk tea composition (Ginseng and Astragalus Yang-Nourishing Drink) and its preparation method.

[0041] 1. Composition Formulation (Group 3): 5g Codonopsis pilosula, 5g Astragalus membranaceus, 5g Longan, 15g Red Dates (about 3), 3g Goji Berries, 250ml Pure Milk.

[0042] 2. Preparation method: The preparation method in this embodiment is the same as in Example 1. The difference is: Pre-treatment by category: Codonopsis pilosula and Astragalus membranaceus (hard rhizomes) are soaked in purified water at room temperature for 20 minutes; longan and red dates (soothing and nourishing) are pitted and cut into pieces.

[0043] Extraction parameters: Since this formula is a tonic, the second stage of constant temperature extraction is 75℃ and the extraction time is 15 minutes.

[0044] The other steps are basically the same as in Example 1.

[0045] Example 4: Preparation of Qinggan Yumu Drink (for clearing liver and improving eyesight) This embodiment provides a Shanyang Medical School medicinal diet milk tea composition (Qinggan Yumu Drink) and its preparation method.

[0046] 1. Composition Formulation (Group 4): Cassia seed 5g, monk fruit 5g, goji berry 3g, chrysanthemum 2g, honeysuckle 2g, licorice root 1g, pure milk 250ml.

[0047] 2. Preparation method: The preparation method in this embodiment is the same as in Example 2. The difference is: Pre-treatment by classification: Cassia seeds and monk fruit (seed kernels and grains) are crushed and broken down; chrysanthemum and honeysuckle (flowers and leaves) are quickly sprayed; licorice (hard root and stem) is soaked.

[0048] Extraction parameters: Since this formula belongs to the heat-clearing category, the second stage constant temperature extraction temperature is 65℃, and the extraction time is 12 minutes.

[0049] The other steps are basically the same as in Example 2.

[0050] Example 5: Preparation of the Youth-Preserving Purple Frost Drink (for nourishing Yin and tonifying the kidneys) This embodiment provides a Shanyang Medical School medicinal diet milk tea composition (Zhuyan Zishuang Drink) and its preparation method.

[0051] 1. Composition Formulation (Group 5): 5g mulberry, 3g black goji berries, 5g polygonatum, 2g black sesame seeds, 15g red dates (about 3), 250ml pure milk.

[0052] 2. Preparation method: The preparation method in this embodiment is the same as in Example 1. The difference is: Pre-treatment by category: Soak Polygonatum (hard root and stem type); crush and grind black sesame seeds (seed and grain type); remove impurities and cut mulberries, black goji berries, and red dates (soothing and nourishing type) into pieces.

[0053] Extraction parameters: Since this formula is a tonic, the second stage of constant temperature extraction is 70℃ and the extraction time is 15 minutes.

[0054] The other steps are basically the same as in Example 1.

[0055] Example 6: Preparation of Jin Xiao Run Zao Drink (for promoting body fluid production and relieving dryness) This embodiment provides a Shanyang Medical School medicinal diet milk tea composition (Jinxiao Runzao Drink) and its preparation method.

[0056] 1. Composition Formulation (Group 6): 2g Dendrobium, 5g Polygonatum odoratum, 2g Ophiopogon japonicus, 5g Lilium brownii, 5g Citrus reticulata peel, 250ml pure milk.

[0057] 2. Preparation method: The preparation method in this embodiment is the same as in Example 1. The difference is: Pre-treatment by category: Dendrobium, Polygonatum odoratum, and Ophiopogon japonicus (hard rhizomes) are soaked; dried tangerine peel (classified as hard rhizomes or processed separately) is quickly washed; lily bulb (calming and nourishing) is cleaned and cut into pieces.

[0058] Extraction parameters: Since this formula is a nourishing and moisturizing formula, the second stage of constant temperature extraction is 73℃ and the extraction time is 15 minutes.

[0059] The other steps are basically the same as in Example 1.

[0060] Example 7: Preparation of Jingyu Ningxin Drink (a milk-free formula specifically for nourishing the heart and calming the mind) This embodiment provides a Shanyang Medical School medicinal diet milk tea composition (Jingyu Ningxin Drink) and its preparation method.

[0061] 1. Composition Formulation (Group 7): 5g lily bulbs, 5g lotus seeds, 5g longan, 5g jujube seeds, 15g red dates (about 3), 250ml purified water.

[0062] 2. Preparation method: The preparation method in this embodiment is the same as in Example 1. The difference is: Pre-treatment by classification: Jujube kernels (seed kernels and grains) are crushed and ground; lily bulbs, lotus seeds, longan, and red dates (calming and nourishing) are cleaned and cut into pieces.

[0063] Extraction parameters: Since this formula belongs to the nourishing and calming category, the second stage constant temperature extraction temperature is 75℃, and the extraction time is 15 minutes.

[0064] The other steps (low-temperature homogenization, sterilization, and packaging) are the same as in Example 1.

[0065] Experimental Example 1: Comparison of the dissolution rate of the effective components of the product of this invention and the product of traditional process. 1. Experimental materials: Experimental Group 1: The "Zhu Yan Xue Yu Yin" extract prepared in Example 1 of this invention (before adding milk).

[0066] Control group 1: Extract of the same formula (group 1) prepared by traditional high-temperature decoction method (100℃, boiling for 30 min).

[0067] Experimental Group 2: The "Bishui Qiongjianglu" extract prepared in Example 2 of this invention (before adding milk).

[0068] Control group 2: Extract of the same formula (group 2) prepared by the traditional hot water brewing method (90℃, steeping for 20 min).

[0069] 2. Detection indicators and methods: Experimental group 1 and control group 1: The contents of adenosine (blood-tonifying active ingredient) in longan and imperatorin (whitening active ingredient) in angelica were detected by high performance liquid chromatography (HPLC).

[0070] Experimental group 2 and control group 2: The content of coix seed polysaccharide (diuretic and dampness-removing active ingredient) in coix seed was detected by ultraviolet spectrophotometry.

[0071] 3. Experimental Results:

[0072] As shown in the table above, compared with the traditional "high-temperature decoction" and "hot water brewing" processes, the medicinal milk tea prepared using the "differentiated grading pretreatment" and "low-temperature segmented constant-temperature extraction" processes of this invention shows that the dissolution rate of key active ingredients (adenosine, imperatorin, and coix seed polysaccharide) is increased by 40% to 50%. This indicates that the process of this invention can more effectively extract effective ingredients from food and medicine homologous ingredients, solving the problem of low utilization rate of effective ingredients in existing technologies.

[0073] Experimental Example 2: Comparison of the taste and flavor of the product of this invention with commercially available medicinal milk tea 1. Experimental materials: Experimental group: "Ginseng and Astragalus Yang-Nourishing Drink" prepared in Example 3 of this invention.

[0074] Control group: A commercially available brand of "Ginseng and Astragalus Goji Berry Milk Tea" (labeled as containing Codonopsis pilosula and Astragalus membranaceus, prepared using traditional methods).

[0075] 2. Test methods: Fifty healthy volunteers aged 20-45 were recruited to conduct a blind test on two products. The products were rated on three dimensions: "bitterness" (lower scores indicate less bitterness), "smoothness" (higher scores indicate smoother texture), and "overall acceptability" (higher scores indicate greater liking). Each dimension was scored out of 10. The results were averaged.

[0076] 3. Experimental Results:

[0077] Results analysis: Sensory evaluation results showed that the bitterness of the product of this invention (Ginseng and Astragalus Yang-Nourishing Drink) was significantly lower than that of the commercially available control group, while its smoothness and overall acceptability were much higher. This indicates that the present invention has successfully solved the industry problem of "difficulty in balancing taste and efficacy" by using complementary and harmonizing ingredients (the sweetness of red dates and longan neutralizes the bitterness of ginseng and astragalus) and low-temperature homogenization technology, achieving a good drinking experience without adding sucrose or flavorings.

[0078] Experimental Example 3: Adaptability test of the milk-free formula of this invention to lactose-intolerant individuals 1. Experimental materials: Experimental group: "Jingyu Ningxin Drink" (milk-free formula) prepared in Example 7 of this invention.

[0079] Control group: "Milk-containing calming drink" prepared using the same formula as in Example 7, but with the purified water replaced by an equal amount of pure milk.

[0080] 2. Test methods: Thirty volunteers who reported symptoms of lactose intolerance (bloating and diarrhea after drinking milk) were selected. Volunteers drank two different products one hour before bedtime (one week apart, crossover design), and their sleep quality that night and whether they experienced bloating, diarrhea, or other gastrointestinal discomfort the following day were recorded.

[0081] 3. Experimental Results: In the milk-free formula group, none of the 30 volunteers experienced bloating, diarrhea, or other discomfort, and 85% of the volunteers reported improved sleep quality.

[0082] The control group (containing milk formula): 25 volunteers (83.3%) experienced varying degrees of bloating, flatulence or diarrhea within 2-3 hours after drinking the formula.

[0083] 4. Results Analysis: The results of this experiment show that the innovative "milk-free formula" (Jingyu Ningxin Drink) of this invention completely avoids the gastrointestinal burden caused by drinking milk-containing beverages for people with lactose intolerance, realizes the original design intention of calming the mind and promoting sleep, broadens the applicable population of the product, and fills the gap in the existing technology of lacking a special formula for people with insomnia and lactose intolerance.

[0084] 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 the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition for use in Shanyang Medical School medicinal milk tea, characterized in that, The raw materials of the composition are composed of any one of the following groups, and the parts are parts by weight; Group 1: 4-6 parts longan, 2-4 parts angelica dahurica, 2-4 parts goji berries, 12-18 parts red dates, 0.5-2 parts double-petaled red roses, 200-300 parts pure milk; Group 2: 8-12 parts red adzuki beans, 8-12 parts coix seed, 4-6 parts poria cocos, 4-6 parts dried tangerine peel, 1-3 parts lotus leaf, 4-6 parts licorice root, 200-300 parts pure milk; Group 3: Codonopsis pilosula 4-6 parts, Astragalus membranaceus 4-6 parts, Longan 4-6 parts, Red dates 12-18 parts, Goji berries 2-4 parts, Pure milk 200-300 parts; Group 4: 4-6 parts cassia seed, 4-6 parts monk fruit, 2-4 parts goji berries, 1-3 parts chrysanthemum, 1-3 parts honeysuckle, 200-300 parts pure milk; Group 5: 4-6 parts mulberry, 2-4 parts black goji berries, 4-6 parts polygonatum, 1-3 parts black sesame, 12-18 parts red dates, 200-300 parts pure milk; Group 6: Dendrobium 1-3 parts, Polygonatum odoratum 4-6 parts, Lilium brownii 4-6 parts, Ophiopogon japonicus 1-3 parts, Lycium barbarum 2-4 parts, pure milk 200-300 parts; Group 7: 4-6 parts lily bulbs, 4-6 parts lotus seeds, 4-6 parts longan, 4-6 parts jujube seeds, 12-18 parts red dates, and 200-300 parts purified water.

2. The Shanyang Medical School medicinal milk tea composition as described in claim 1, characterized in that, The beverage contains no artificial flavorings, sucrose, or non-dairy creamer.

3. The Shanyang Medical School medicinal milk tea composition as described in claim 1, characterized in that, In Group 1, the weight ratio of longan to red dates is 1:2 to 1:4; in Group 2, the weight ratio of red adzuki beans to coix seeds is 1:0.8 to 1:1.2; in Group 3, the weight ratio of codonopsis to astragalus is 1:0.8 to 1:1.2; in Group 4, the total weight ratio of cassia seeds to chrysanthemum and honeysuckle is 1:0.5 to 1:1.5; in Group 5, the weight ratio of mulberry to polygonatum is 1:0.8 to 1:1.2; in Group 6, the weight ratio of dendrobium to ophiopogon is 1:1.5 to 1:3; and in Group 7, the weight ratio of jujube seeds to lily bulbs is 1:0.8 to 1:1.

2.

4. The Shanyang Medical School medicinal milk tea composition as described in claim 1, characterized in that, The content of mogroside is 3 to 5 parts by weight.

5. The Shanyang Medical School medicinal milk tea composition as described in claim 1, characterized in that, The beverage is a pasteurized and packaged ready-to-drink liquid beverage, and the pure milk is sterilized pure milk.

6. The Shanyang Medical School medicinal milk tea composition and its preparation method as described in any one of claims 1-5, characterized in that, Includes the following steps: (1) Raw material selection and weighing: Select medicinal and edible raw materials that are free from mold, insects, and sulfur residues, weigh them according to the weight parts, and the weighing error of solid ingredients is ≤0.5g. They are also classified and grouped into hard root and stem, seed and grain, flower and leaf, and calming and nourishing categories. (2) Differentiated grading preprocessing: Soak hard root vegetables in room temperature purified water for 15-20 minutes; Rinse the kernels and grains 2-3 times with clean water, air dry at low temperature, and then lightly crush and break up the cell walls. Quickly spray and clean leafy and flower-shaped ingredients; Remove pits and impurities from calming and nourishing ingredients and cut them into neat pieces. (3) Low-temperature segmented constant-temperature extraction: Add 200-300 parts by weight of purified water, first soak at a constant temperature of 55-60℃ for 8 minutes, then: For groups 2 and 4, extraction was performed at a constant temperature of 65–70℃ for 12 min. For groups 1, 3, 5, 6, and 7, extraction was performed at a constant temperature of 70–75℃ for 15 minutes to obtain the extract. (4) Multi-stage filtration: The extract is sequentially filtered through an 80-mesh coarse filter and a 200-mesh fine filter; (5) Preparation of milk-containing / milk-free dual-system adaptation: The solution obtained in step (5) was naturally cooled to below 40°C. For groups 1-6, add the formula amount of pure milk and stir at a low speed for 30 seconds. For group 7, add purified water to a total of 200-300 parts by weight; (6) Low-temperature homogenization and sterilization: The mixture obtained in step (6) is homogenized at low temperature at 18-22 MPa and 35-40℃, and then pasteurized at 75℃ for 15s; (7) Packaging and inspection.

7. The Shanyang Medical School medicinal milk tea composition and preparation method as described in claim 6, characterized in that: In step (2): the hard root and rhizome ingredients include Codonopsis pilosula, Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, Polygonatum odoratum, and Dendrobium nobile; the seed and grain ingredients include red adzuki bean, Coix lacryma-jobi, Euryale ferox, and black sesame; the flower and leaf ingredients include chrysanthemum, honeysuckle, double-petaled red rose, and lotus leaf; the calming and nourishing ingredients include jujube seed, lily bulb, lotus seed, longan, and red date.

8. The Shanyang Medical School medicinal milk tea composition and preparation method as described in claim 6, characterized in that: In step (2), the slight crushing of seed kernels and grains is done by crushing to break the seed coat; the rapid spraying and washing of flower and leaf ingredients is done by instant rinsing; and the calming and nourishing ingredients are cut into uniform small pieces.

9. The Shanyang Medical School medicinal milk tea composition and preparation method as described in claim 6, characterized in that: In step (3), the material-to-liquid ratio during extraction is 1:7 to 1:20, where the material-to-liquid ratio is the ratio of the total weight of solid ingredients to the weight of purified water.

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