Metabolic regulation-based ancient tree pu'er Chinese medicine compound beverage and preparation method thereof

Abstract

The present application relates to the field of health drinks, and specifically discloses a kind of ancient tree Pu'er Chinese medicine compound drink based on metabolism regulation and a preparation method thereof.The drink is composed of ancient tree Pu'er tea, chrysanthemum, honeysuckle, spica prunellae, buzhaye, pueraria, cassia seed, medlar, tuckahoe and ginseng in specific weight ratio, and is prepared by multi-step sequential extraction, fine filtration and sterile cold filling process.The drink prepared by the present application not only has excellent in-vitro uric acid solubility, but also can effectively reduce serum uric acid level in vivo, and significantly promote uric acid excretion through kidney, achieving multi-pathway benign regulation of uric acid metabolism.Compared with commercially available ordinary tea drinks or traditional herbal tea, the product has strong targeted formula, significant efficacy and mild nature, can play a clear metabolic regulation role while avoiding side effects such as cold stimulation, and provides a safe and effective daily drinking option for people with high uric acid and people concerned about metabolic health.

Description

Technical Field

[0001] This invention belongs to the field of health drinks, specifically a compound beverage made from ancient tree Pu'er tea and traditional Chinese medicine based on metabolic regulation and its preparation method. Background Technology

[0002] Hyperuricemia has become a common metabolic problem in modern society, closely related to poor diet and lifestyle habits. Long-term high uric acid levels can not only trigger gouty arthritis but are also a significant risk factor for cardiovascular and kidney diseases. Maintaining uric acid balance depends on the dynamic stability of its production and excretion, with increasing uric acid excretion through the kidneys being a key physiological regulatory pathway. In traditional health preservation concepts, plant-based ingredients that are both food and medicine are often used to assist in regulating the body's condition. For example, Pu-erh tea is believed to aid digestion and metabolism, while chrysanthemum, kudzu root, and prunella vulgaris are commonly used in folk medicine for clearing heat, promoting diuresis, or as an adjunct to other treatments.

[0003] Currently, some tea beverages on the market market market marketed under the concepts of "clearing heat and reducing internal fire" or "herbal health." However, these products often have relatively simple formulas or focus heavily on sensory flavors, and their design is not intended to systematically regulate the specific physiological process of uric acid metabolism. Therefore, their effects on promoting uric acid excretion and increasing the solubility of uric acid in the body are very limited, making it difficult to meet the health needs of specific groups for regulating uric acid levels. At the same time, some traditional herbal tea formulas are cold in nature, and long-term or excessive consumption may cause gastrointestinal discomfort in some people, thus limiting their application scenarios and safety. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a compound beverage of ancient tree Pu'er tea and traditional Chinese medicine based on metabolic regulation, and its preparation method, in order to solve the problems that common herbal beverages in the prior art have unclear regulatory effects on uric acid metabolism, limited efficacy, and may cause discomfort due to the cold nature of the formula.

[0005] This invention provides a compound beverage of traditional Chinese medicine from ancient trees and Pu'er tea, the effective components of which are extracted from raw materials in the following weight ratio, wherein the weight ratio is based on the total weight of the raw materials: Pu-erh tea 6.8 - 7.3, chrysanthemum 0.22 - 0.26, honeysuckle 0.09 - 0.11, prunella vulgaris 0.13 - 0.16, buza leaf 0.11 - 0.13, kudzu root 0.70 - 0.76, cassia seed 0.13 - 0.16, goji berry 0.51 - 0.56, poria cocos 0.11 - 0.13, ginseng 0.25 - 0.28; The Pu-erh tea mentioned is selected from ancient tree Pu-erh tea trees with an age of over 100 years.

[0006] Preferably, the weight ratio is based on the total weight parts of the raw materials: Pu-erh tea 7.043, chrysanthemum 0.243, honeysuckle 0.097, prunella vulgaris 0.146, buza leaf 0.121, kudzu root 0.729, cassia seed 0.146, goji berry 0.534, poria cocos 0.121, ginseng 0.267.

[0007] This invention also provides a method for preparing the above-mentioned ancient tree Pu'er herbal compound beverage, comprising the following steps: S1. Material preparation and pretreatment: Raw materials are selected according to the formula ratio. All Pu'er tea and Chinese medicine raw materials have passed the inspection. S2. Multi-step sequential extraction: The raw material from step S1 is added to the extraction solvent for extraction to obtain a composite extract. S3. Filtration and intermediate testing: The composite extract is filtered, and at least one quality indicator is tested on the filtered extract. S4. Volume Adjustment and Fine Filtration: Adjust the qualified extract to the target volume and perform fine filtration; S5. Aseptic cold filling: The filtered liquid is cold-filled in an aseptic environment to obtain the finished product.

[0008] Preferably, in step S2, the extraction solvent is drinking water that conforms to GB 5749-2022 "Standards for Drinking Water Quality", or water that has been treated by reverse osmosis or nanofiltration.

[0009] Preferably, in step S2, the extraction temperature is controlled between 85°C and 100°C, and the total extraction time is between 30 minutes and 90 minutes.

[0010] Preferably, in step S3, the quality indicator detection includes at least one of sensory indicators, pH value, and soluble solids content.

[0011] Preferably, in step S5, the aseptic cold filling refers to cooling the liquid to below 25°C before filling and capping.

[0012] The present invention also provides a raw material composition for preparing the beverage described above, comprising the following raw materials in the indicated weight ratios, wherein the weight ratios are based on the total weight parts of the raw materials: Pu-erh tea 121.895, chrysanthemum 4.204, honeysuckle 1.681, prunella vulgaris 2.523, buza leaf 2.103, kudzu root 12.611, cassia seed 2.523, goji berry 12.611, poria cocos 2.103, ginseng 4.743.

[0013] Compared with the prior art, the present invention has the following beneficial effects: Through a scientific formula combining ancient tree Pu-erh tea and multiple Chinese medicinal herbs in a specific ratio, along with optimized extraction and post-processing techniques, this beverage achieves significant combined health benefits. It exhibits excellent uric acid-lowering and metabolic regulation effects, effectively promoting uric acid excretion and increasing urine output, thereby helping to maintain the body's uric acid balance. The components in its formula complement each other, producing a good synergistic effect, and it performs better in regulating uric acid metabolism compared to commercially available herbal teas or single-origin tea drinks. In addition, this compound beverage has unique physicochemical properties that significantly improve the solubility of uric acid, which provides intrinsic support for alleviating uric acid deposition and regulating metabolism. During application, the beverage exhibits good mildness, is not prone to causing cold discomfort, helps improve the overall condition of the body, and shows a positive trend towards normal rest rhythm. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the overall structure of the present invention. Detailed Implementation

[0015] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] All raw materials used in this invention are selected from those that meet the company's internal quality control standards and have passed inspection. Among them, the Pu'er tea is selected from ancient tree raw Pu'er tea with an age of over 100 years from specific production areas in Yunnan (including Xishuangbanna, Lincang and Pu'er (formerly Simao) production areas).

[0017] Example 1: A method for a compound beverage made from ancient tree Pu'er tea and traditional Chinese medicine.

[0018] 1. Raw material preparation and proportioning (based on the total weight of raw materials): Pu-erh tea: 6.8 parts by weight, chrysanthemum: 0.22 parts by weight, honeysuckle: 0.09 parts by weight, prunella vulgaris: 0.13 parts by weight, buza leaf: 0.11 parts by weight, kudzu root: 0.70 parts by weight, cassia seed: 0.13 parts by weight, wolfberry: 0.51 parts by weight, poria cocos: 0.11 parts by weight, ginseng: 0.25 parts by weight.

[0019] 2. Extraction process S1. Material preparation and pretreatment: Weigh each raw material accurately according to the above proportions, and set them aside after they pass the inspection.

[0020] S2. Multi-step sequential extraction: Add all the raw materials from step S1 into the extraction tank, add drinking water that meets the GB5749-2022 "Standards for Drinking Water Quality" as the extraction solvent, and the material-to-liquid ratio (total weight of raw materials: volume of water) is 1:20; turn on stirring and heating, control the extraction temperature at 85℃, and maintain the extraction at this temperature for 30 minutes; after the extraction is completed, separate the residue through a sieve to obtain the composite extract.

[0021] 3. Post-processing and filling S3. Filtration and intermediate testing: The obtained compound extract is coarsely filtered through a 200-mesh filter cloth and then finely filtered through a plate and frame filter press. Samples of the finely filtered extract are taken to test its pH value and soluble solids content to ensure that the indicators meet the requirements.

[0022] S4. Volume Adjustment and Fine Filtration: Based on the test results, the extract is adjusted to the preset target total volume with purified water; the adjusted liquid is then subjected to terminal fine filtration through a membrane filter with a pore size of 0.45μm to ensure the clarity of the solution.

[0023] S5. Aseptic cold filling: The clarified liquid after fine filtration is cooled to 25°C through a heat exchanger; in an aseptic filling environment that meets the dynamic Class 100 cleanliness standard, the cooled liquid is filled into pre-sterilized 500ml PET bottles and immediately sealed to obtain the finished ancient tree Pu'er herbal compound beverage.

[0024] Example 2: A method for a compound beverage made from ancient tree Pu'er tea and traditional Chinese medicine.

[0025] 1. Raw material preparation and proportioning (based on the total weight of raw materials): Pu-erh tea: 7.05 parts by weight, chrysanthemum: 0.24 parts by weight, honeysuckle: 0.10 parts by weight, prunella vulgaris: 0.145 parts by weight, buza leaf: 0.12 parts by weight, kudzu root: 0.73 parts by weight, cassia seed: 0.145 parts by weight, wolfberry: 0.535 parts by weight, poria cocos: 0.12 parts by weight, ginseng: 0.265 parts by weight.

[0026] 2. Extraction process S1. Material preparation and pretreatment: Weigh each raw material accurately according to the above proportions, and set them aside after they pass the inspection.

[0027] S2. Multi-step sequential extraction: Add all the raw materials from step S1 into the extraction tank, add purified water treated by reverse osmosis as the extraction solvent, and the material-to-liquid ratio is 1:25; turn on stirring and heating, raise the extraction temperature to 92℃, and reflux extraction at this temperature for 60 minutes; after extraction, separate the residue by centrifugation to obtain the composite extract.

[0028] 3. Post-processing and filling S3. Filtration and intermediate testing: The obtained compound extract is first filtered through a diatomaceous earth filter, and then ultrafiltered through a ceramic membrane filtration system with a pore size of 0.1μm. Samples of the ultrafiltered extract are taken for comprehensive testing of sensory indicators (color, aroma), pH value and soluble solids content to ensure that all indicators meet the standards.

[0029] S4. Volume Adjustment and Fine Filtration: Based on the test results, the extract is adjusted to the preset target total volume using RO water; the adjusted liquid is then subjected to terminal sterilization filtration through two-stage series fine filters (1μm and 0.22μm).

[0030] S5. Aseptic Cold Filling: The filtered liquid is rapidly cooled to 20°C using a plate cooler. In an aseptic filling production line with a cleanliness level of 5 according to ISO 14644-1 standards, the cooled liquid is filled into pre-sterilized 500ml glass bottles and immediately capped to obtain the finished ancient tree Pu'er herbal compound beverage.

[0031] Example 3: A method for a compound beverage of traditional Chinese medicine from ancient tree Pu'er tea.

[0032] 1. Raw material preparation and proportioning (based on the total weight of raw materials): Pu-erh tea: 7.3 parts by weight, chrysanthemum: 0.26 parts by weight, honeysuckle: 0.11 parts by weight, prunella vulgaris: 0.16 parts by weight, buza leaf: 0.13 parts by weight, kudzu root: 0.76 parts by weight, cassia seed: 0.16 parts by weight, wolfberry: 0.56 parts by weight, poria cocos: 0.13 parts by weight, ginseng: 0.28 parts by weight.

[0033] 2. Extraction process S1. Material preparation and pretreatment: Weigh each raw material accurately according to the above proportions, and set them aside after they pass the inspection.

[0034] S2. Multi-step sequential extraction: Add all the raw materials from step S1 into the extraction tank, add nanofiltration treated drinking water as the extraction solvent, and the material-to-liquid ratio is 1:30; turn on stirring and heating, control the extraction temperature at 100℃, and maintain the extraction at this temperature for 90 minutes; after the extraction is completed, perform solid-liquid separation through a filter press to obtain a composite extract.

[0035] 3. Post-processing and filling S3. Filtration and intermediate testing: The obtained compound extract is first coarsely filtered through a bag filter, and then refined through a disc centrifuge. Samples of the refined extract are taken to test its sensory indicators, pH value and soluble solids content to ensure quality stability.

[0036] S4. Volume Adjustment and Fine Filtration: Based on the test results, the extract is adjusted to the preset target total volume with treated water; the adjusted liquid is then filtered for final filtration using a sterilization-grade filter cartridge with an absolute accuracy of 0.22μm.

[0037] S5. Aseptic cold filling: The filtered liquid is cooled to 18°C ​​using a tubular cooler; in an aseptic filling isolator that meets the Class A cleanliness requirements, the cooled liquid is filled into pre-sterilized 500ml aseptic Tetra Pak cartons and sealed immediately to obtain the finished ancient tree Pu'er herbal compound beverage.

[0038] Experimental Example: Study on the uric acid-lowering efficacy and metabolic regulation of ancient tree Pu-erh herbal compound beverage I. Experimental Design 1. Experimental Objective The effects of the beverage of the present invention (Example 2) on lowering uric acid, serum uric acid solubility, diuresis, and sleep (preliminary observation) were evaluated and compared with common herbal teas, commercially available ordinary tea drinks, and formulas with incomplete raw material components.

[0039] 2. Experimental Design The experiment combines animal experiments (in vivo) with in vitro experiments.

[0040] In vivo experiments: A mouse model of hyperuricemia was established, and changes in serum uric acid (SUA) levels, urinary uric acid excretion, and water intake / urine volume under different interventions were observed. Preliminary behavioral observations were also conducted.

[0041] In vitro experiment: The solubility of uric acid in the beverage of this invention was determined.

[0042] 3. Experimental Grouping and Sample Preparation Reference group (RG): Gavage administration of the beverage of the present invention (prepared in Example 2); Preparation: prepared according to the method of Example 2, concentrated to a concentration equivalent to 5 times the original solution, and stored at 4°C for later use; diluted with purified water to the working concentration before gavage administration.

[0043] Comparative Example 1 (C1): Commercially available classic herbal tea (Wanglaoji / Jiaduobao) was administered by gavage; the sugar-free version was selected, and the concentration process was the same as RG.

[0044] Comparative Example 2 (C2): A commercially available brand of ordinary green tea beverage (sugar-free) was administered by gavage; the treatment method was the same as that for RG.

[0045] Comparative Example 3 (C3): A simulated beverage without the core ingredients, administered by gavage; the formula was: using only Pu-erh tea (7.05 parts), chrysanthemum (0.24 parts), wolfberry (0.535 parts), kudzu root (0.73 parts), and poria cocos (0.12 parts), without honeysuckle, prunella vulgaris, buza leaves, cassia seed, or ginseng; the preparation process was the same as in Example 2.

[0046] Model control group (MC): administered an equal volume of purified water by gavage.

[0047] Blank control group (NC): Normal diet and water intake, no modeling, and gavage administration of the same volume of purified water.

[0048] 4. Animal model establishment and drug administration Healthy male KM mice were selected and acclimatized for one week. Except for the NC group, the other groups were injected intraperitoneally with potassium oxonate (250 mg / kg) to inhibit uricase activity and fed a high-purine diet containing 10% yeast extract for 7 consecutive days to establish a hyperuricemia model. After successful modeling, the RG, C1, C2, and C3 groups were administered the corresponding test samples by gavage at a dose of 10 mL / kg body weight, while the MC and NC groups were administered an equal volume of purified water by gavage once a day for 14 consecutive days.

[0049] 5. Observation Indicators and Methods Serum uric acid (SUA): Blood was collected from the tail vein of mice before intervention (day 0), on day 7 and day 14 of intervention, and measured using a uric acid detection kit (enzyme colorimetric method).

[0050] 24-hour urine volume and uric acid excretion: On day 13 of intervention, mice were placed in metabolic cages, and 24-hour urine was collected. The urine volume was recorded, and the uric acid concentration in the urine was measured to calculate the total excretion.

[0051] Water / food intake: recorded daily.

[0052] Behavioral observation (preliminary): Daily observation of mouse activity, coat color, and sleep (the period of reduced nighttime activity frequency was recorded by infrared monitoring as a reference indicator for sleep latency and duration).

[0053] In vitro uric acid solubility determination: Prepare a saturated uric acid solution (in physiological saline at 37℃), add equal volumes of RG sample stock solution, C1 stock solution, C2 stock solution and purified water respectively, and shake at 37℃ for 2 hours. Centrifuge and collect the supernatant, measure the uric acid concentration and calculate the increase in solubility.

[0054] II. Experimental Results Table 1: Changes in serum uric acid (SUA) levels before and after intervention in each group of mice (unit: μmol / L) Table 2: Uric acid metabolism and water intake in mice 24 hours on day 13 of intervention Table 3: Results of in vitro uric acid solubility determination Summary of behavioral observations: In the later stages of intervention (days 10-14), the RG group mice showed significantly lower nighttime activity frequency than other model groups, prolonged periods of quiet activity, and their coat gloss recovered to near that of the NC group.

[0055] In group C1 (herbal tea), some mice showed loose stools.

[0056] Mice in groups C2, C3, and MC generally exhibited restlessness and dull, sallow fur.

[0057] III. Analysis of Experimental Results Significant uric acid-lowering effect: As shown in Table 1, after 14 days of intervention, the serum uric acid (SUA) level in the control group (RG, the beverage of this invention) dropped to 162.7 μmol / L, with a reduction rate of 72.0%, which was significantly better than commercially available herbal tea (C1, 44.8%), ordinary green tea (C2, 21.6%), and formulas lacking certain traditional Chinese medicine ingredients (C3, 31.4%).

[0058] Promoting uric acid excretion and diuretic effect: Table 2 data shows that the 24-hour urine volume and total uric acid excretion of the RG group were significantly higher than those of all other groups; this indicates that the beverage of the present invention may strongly promote the excretion of uric acid with urine by inhibiting the reabsorption of uric acid in the renal tubules or increasing the glomerular filtration rate, thereby achieving "smooth diuresis" and explaining one of its mechanisms of action in lowering uric acid.

[0059] Unique synergistic value of the formula: The C3 group (lacking five Chinese herbs) had significantly worse uric acid-lowering and diuretic effects than the RG group, but better than the ordinary tea drink C2.

[0060] In vitro uric acid solubility: The uric acid solubility of the original beverage of this invention reaches 42.5 mg / 100mL, which is nearly 6 times that of ordinary water, and far exceeds that of herbal tea (C1) and ordinary tea (C2); it provides direct physicochemical property support for "purine removal" and "dissolving uric acid crystals", which is one of the core features that distinguish this product from other beverages.

[0061] Safety and additional benefits observation: In behavioral observation, the RG group did not show the "cold" side effects such as diarrhea that may be caused by the C1 group (herbal tea), the mice's overall condition improved, and their nighttime rest time increased; while commercially available herbal tea and ordinary tea (C1, C2) did not show similar effects.

[0062] IV. Conclusion This experimental example demonstrates, through systematic animal models and in vitro tests, that: The ancient tree Pu'er herbal compound beverage of the present invention (Example 2) has significant and superior effects on lowering serum uric acid, promoting uric acid excretion and diuresis compared with similar products on the market.

[0063] Its full-ingredient formula has a synergistic effect, and the absence of some key Chinese herbs will lead to a significant decrease in efficacy.

[0064] This beverage has a unique and extremely high uric acid solubility, which provides a scientific basis for its "dissolving metabolic crystals" effect.

[0065] During the observation period, the product demonstrated good safety, with no cold-related side effects observed, and initially showed a trend of helping to improve the overall condition and resting behavior of the model animals.

[0066] The embodiments of the present invention are given for the purposes of illustration and description. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Any changes, modifications, substitutions and variations made by those skilled in the art to the above embodiments within the scope of the present invention should be included within the protection scope of the present invention.

Claims

1. A compound beverage made from ancient tree Pu'er tea and traditional Chinese medicine, characterized in that, Its active ingredients are extracted from raw materials in the following weight ratio, wherein the weight ratio is based on the total weight of the raw materials: Pu-erh tea 6.8 - 7.3, chrysanthemum 0.22 - 0.26, honeysuckle 0.09 - 0.11, prunella vulgaris 0.13 - 0.16, buza leaf 0.11 - 0.13, kudzu root 0.70 - 0.76, cassia seed 0.13 - 0.16, goji berry 0.51 - 0.56, poria cocos 0.11 - 0.13, ginseng 0.25 - 0.28; The Pu-erh tea mentioned is selected from ancient tree Pu-erh tea trees with an age of over 100 years.

2. The ancient tree Pu'er herbal compound beverage according to claim 1, characterized in that, The weight ratio is based on the total weight parts of the raw materials: Pu-erh tea 7.043, chrysanthemum 0.243, honeysuckle 0.097, prunella vulgaris 0.146, buza leaf 0.121, kudzu root 0.729, cassia seed 0.146, goji berry 0.534, poria cocos 0.121, ginseng 0.

267.

3. A method for preparing the ancient tree Pu'er herbal compound beverage as described in claim 1 or 2, characterized in that, Includes the following steps: S1. Material preparation and pretreatment: Raw materials are selected according to the formula ratio. All Pu'er tea and Chinese medicine raw materials have passed the inspection. S2. Multi-step sequential extraction: The raw material from step S1 is added to the extraction solvent for extraction to obtain a composite extract. S3. Filtration and intermediate testing: The composite extract is filtered, and at least one quality indicator is tested on the filtered extract. S4. Volume Adjustment and Fine Filtration: Adjust the qualified extract to the target volume and perform fine filtration; S5. Aseptic cold filling: The filtered liquid is cold-filled in an aseptic environment to obtain the finished product.

4. The method according to claim 3, characterized in that, In step S2, the extraction solvent is drinking water that meets the GB 5749-2022 "Standards for Drinking Water Quality" or water that has been treated by reverse osmosis or nanofiltration.

5. The method according to claim 3, characterized in that, In step S2, the extraction temperature is controlled between 85°C and 100°C, and the total extraction time is between 30 minutes and 90 minutes.

6. The method according to claim 3, characterized in that, In step S3, the quality index detection includes at least one of sensory indicators, pH value, and soluble solids content.

7. The method according to claim 3, characterized in that, In step S5, the aseptic cold filling refers to cooling the liquid to below 25°C before filling and capping.

8. A raw material composition for preparing the beverage as described in claim 1, characterized in that, It is composed of raw materials in the following weight ratios, where the weight ratios are based on the total weight parts of the raw materials: Pu-erh tea 121.895, chrysanthemum 4.204, honeysuckle 1.681, prunella vulgaris 2.523, buza leaf 2.103, kudzu root 12.611, cassia seed 2.523, goji berry 12.611, poria cocos 2.103, ginseng 4.743.

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