A cooling type of Chinese herbal medicine-based health-preserving tea for warming the stomach and a preparation method thereof

Abstract

The application discloses a cooling type stomach-warming health tea based on Chinese herbal medicines and a preparation method thereof, and belongs to the technical field of health tea drinking. The health tea is prepared from the following raw materials: peppermint, spearmint, a cooling taste enhancer, cassia, dried ginger, amomum villosum, sea salt and inulin. The peppermint and spearmint are used to prepare a cooling nanoemulsion, the cassia, dried ginger and amomum villosum extracts are used to prepare a stomach-warming inclusion compound by means of beta-cyclodextrin inclusion, and the stomach-warming inclusion compound is mixed with a sea salt-inulin colloidal base liquid, and then is subjected to low-temperature high-pressure homogenization and spray drying granulation. The application forms an ion-polyphenol complex by means of the sea salt and the peppermint polyphenol to regulate the release kinetics of the cooling sensation, so that a smooth and long-lasting cool taste is achieved. The condensation reaction of cinnamaldehyde and menthol is inhibited by means of the inclusion technology, so that the storage stability is improved. The prepared health tea is cool and comfortable when being drunk and is warm in the stomach, the cooling sensation and the stomach-warming effect are synergistic, the health tea has good stability, rapid dissolution and a good market application prospect.

Description

Technical Field

[0001] This invention belongs to the field of health tea technology, specifically relating to a cooling and warming stomach health tea based on traditional Chinese medicine and its preparation method. In particular, it relates to an instant granule health tea and its preparation process that utilizes a three-phase composite system of cooling nanoemulsion and warming inclusion complex to achieve the separation and synergistic effect of oral cooling sensation and stomach warming effect. Background Technology

[0002] Mint( Mentha haplocalyx Briq. Peppermint (Mentha) is a plant belonging to the genus Mentha in the Lamiaceae family. Its aerial parts are rich in volatile oils, with menthol (approximately 30%–50%) as the main active ingredient and small amounts of terpenoids such as menthyl acetate and menthone. Peppermint is cool in nature and pungent in taste, entering the lung and liver meridians. It has the effects of dispersing wind-heat and clearing the head and eyes, and has a long history of use in traditional Chinese medicine and food and beverage fields. Cinnamon (… Cinnamomum cassia Presl ) and dried ginger ( Zingiber officinale Rosc. Both are commonly used warming herbs. Cinnamaldehyde in cinnamon and 6-gingerol in dried ginger can activate the transient receptor potential vanillic acid subtype 1 (TRPV1) channel, producing a warming sensation and promoting gastric mucosal microcirculation, thus exerting the effects of warming the stomach, dispelling cold, and relieving pain.

[0003] Current research has confirmed that menthol-based cooling components can rapidly activate transient receptor potential (TRPM8) cold receptors (members of the melastatin family 8) in the oral and digestive tract mucosa, producing a significant cooling sensory experience. Meanwhile, cinnamaldehyde and gingerol-based components stimulate TRPV1 heat receptors, triggering local vasodilation and heat production. Based on this "dual-channel" sensory mechanism, theoretically, a health-promoting tea beverage that provides a cooling sensation in the mouth and a warming sensation in the stomach can be developed to meet consumers' dual needs for a refreshing taste and stomach-warming benefits. However, in actual product development, such "cooling and warming" tea beverages face the following key technical challenges: (1) The sensory antagonism and release timing mismatch between cooling and warming components. Menthol is rapidly released in the mouth and produces a strong, instantaneous cooling sensation, but this sensation dissipates quickly (half-life of about 2-5 minutes), while the warming effects of warming components such as cinnamaldehyde and 6-gingerol only gradually appear after absorption by the stomach (onset time of about 15-30 minutes). The release curves of the two in the time dimension are seriously mismatched—consumers feel a strong icy shock at the beginning of drinking, but during the "window period" after the cooling sensation dissipates and before the warming effect is activated, the stomach may feel discomfort due to the slight stimulation of the gastric mucosa by menthol. Menthol can reduce the pressure of the lower esophageal sphincter and delay gastric emptying when ingested on an empty stomach, and high doses can even cause a burning sensation or nausea in the stomach, which is pharmacologically contradictory to the warming effects of cinnamon and ginger.

[0004] (2) The regulatory mechanism of inorganic salts on the perception of cooling sensation has not been systematically studied in tea beverage systems. Existing patent literature CN109480131A (Cooling Beverage and its Preparation Method) discloses the use of menthyl acetate, menthyl lactate, and menthyl succinate as cooling agents to replace traditional menthol, solving its bitterness and off-flavor problems. This literature uses herbal extracts as a matrix and adds cooling agents, but its cooling sensation regulation relies entirely on the physicochemical properties of the cooling agents themselves, without involving the intervention of inorganic salts on the cooling sensation release kinetics. It is worth noting that ionic strength can significantly alter the hydration state and micellarization behavior of menthol compounds, thereby affecting their partition coefficient and receptor binding kinetics in the oral cavity. However, there are no existing reports of using inorganic salts as "slow-release regulators" for cooling sensation in mint-containing tea beverages.

[0005] (3) The stability of volatile oils from stomach-warming medicinal materials in systems containing cooling components. Cinnamaldehyde and menthol are both volatile terpenoids. At room temperature, they can undergo Michael addition or acetalization reactions to generate byproducts with irritating odors, leading to flavor deterioration and reduced efficacy during storage. Existing patent CN106692301A (A health-preserving tea with dampness-removing and stomach-warming effects and its preparation method) discloses a health-preserving tea formula containing peppermint, lotus leaf, agastache, and moringa leaf. In this document, peppermint and the dampness-removing and stomach-warming medicinal materials (lotus leaf and agastache) are in synergistic compatibility (both are cooling in nature). The preparation method only involves crushing and mixing the raw materials and does not address the issue of protecting the chemical stability between volatile components. As for compatibility systems of peppermint with cinnamon and dried ginger, which have "opposite hot and cold" medicinal properties, how to isolate their active ingredients through formulation to prevent cross-reactions during storage remains an unsolved technical problem.

[0006] (4) Taste Harmony Challenge. The combination of the "medicinal" flavor of menthol with the "spicy" flavor of cinnamon and the "spicy" flavor of dried ginger can easily result in an excessively strong oral irritation and a bitter aftertaste, which are difficult to mask effectively with ordinary sweeteners or acidulants. Current refreshing beverage technologies often use large amounts of sugar or sweeteners for flavor modification (e.g., the amount of sweetener added in CN109480131A is as high as 1%~18%), but this strategy goes against the trend of "low sugar / sugar-free" health teas, and excessive sweeteners can interfere with the taste perception of warming medicinal herbs.

[0007] To address the above issues, current main technical approaches include: encapsulating warming volatile oils with β-cyclodextrin to mask unpleasant odors and improve stability (such as the encapsulation technique mentioned in CN106692301A), using low-temperature extraction processes to retain heat-sensitive components, and improving water solubility through emulsification. However, these technologies are all conventional applications of single modules and have not yet formed a systematic solution for a dual-target system of "cooling sensation - warming effect on the stomach." More importantly, no existing literature discloses or suggests regulating the release rate of menthol-based cooling sensations through the intensity of inorganic salt ions, nor does it present a technical concept of using "salt-polyphenol ion complexes" as a sustained-release medium for cooling sensations. Furthermore, how to ensure the release of cinnamaldehyde and gingerol components in the stomach while avoiding premature spicy stimulation in the mouth, and simultaneously utilizing the conduction-enhancing effect of inorganic salts to allow consumers to clearly perceive "warmth upon entering the stomach" rather than "spiciness upon entry," this separation design between oral perception and gastric efficacy is completely lacking in existing technologies.

[0008] Therefore, developing a health-preserving tea product that provides a pure and lasting cool taste, has a clear stomach-warming effect, and is smooth and stable, and establishing a corresponding efficient preparation method, has significant market value and technological importance. This invention is proposed against this technological background. Summary of the Invention

[0009] To address the aforementioned problems, this invention provides a cooling and stomach-warming health-preserving tea based on traditional Chinese medicine and its preparation method. This invention employs a three-phase composite system of "cooling nanoemulsion—stomach-warming inclusion complex—salt-colloidal base liquid," using low-temperature, high-pressure homogenization technology to achieve physical isolation and sensory temporal reconstruction of the cooling and stomach-warming components. β-cyclodextrin is used to encapsulate the volatile oils of cinnamon, dried ginger, and cardamom, effectively inhibiting the condensation reaction between cinnamaldehyde and menthol, improving the storage stability and precise release of the stomach-warming components. Simultaneously, sea salt and menthol polyphenols form an ion-polyphenol complex, regulating the release kinetics of menthol-based cooling components in the oral cavity, achieving a layered sensory experience of "long-lasting icy coolness upon entry and warm comfort upon stomach entry." Inulin water-soluble dietary fiber is used as a carrier to support the volatile oil of cinnamon, enhancing the adhesion and retention time of the stomach-warming components in the stomach. The synergistic application of the above-mentioned technologies effectively solves key technical problems in existing technologies, such as the mismatch between the release of cooling and stomach-warming effects over time, the chemical incompatibility between cooling components and stomach-warming volatile oils, and excessively irritating taste.

[0010] The preparation method of the cooling and stomach-warming health-preserving tea based on traditional Chinese medicine of the present invention includes the following steps: (1) Preparation of cooling nanoemulsion: The prescribed amount of peppermint and spearmint were extracted by supercritical CO2 extraction, and the mixed volatile oil rich in menthol and menthyl acetate was collected. The prescribed amount of cooling enhancer and emulsifier were added to the mixed volatile oil, and shearing emulsification was carried out at 4-10℃ to obtain cooling nanoemulsion. The average particle size of the nanoemulsion was 50-200 nm. (2) Preparation of stomach-warming inclusion complex: Cinnamon, dried ginger and cardamom in the formula amount are crushed and then added to 60% to 70% ethanol aqueous solution for dynamic countercurrent extraction. The extraction temperature is 50 to 60℃ and the extraction time is 1.5 to 2.5 hours. After filtration and concentration, the extract is obtained. β-cyclodextrin is added to the extract for inclusion, and then dried and crushed to obtain stomach-warming inclusion complex. (3) Preparation of salt-colloid base solution: Dissolve the prescribed amount of sea salt in purified water, add the prescribed amount of inulin, and fully hydrate until completely dissolved to obtain salt-colloid base solution; (4) Low temperature and high pressure homogenization: The cooling nanoemulsion obtained in step (1), the stomach warming inclusion complex obtained in step (2), and the salt-colloid base liquid obtained in step (3) are mixed and homogenized under high pressure at 4-10℃ with a homogenization pressure of 25-45MPa. The homogenization is repeated 2-3 times to obtain a mixed liquid. (5) Drying and granulation: The mixture obtained in step (4) is spray-dried, sieved and granulated to obtain the cooling and stomach-warming health tea.

[0011] Further, in step (1), the process parameters for supercritical CO2 extraction are: extraction pressure 18–22 MPa, extraction temperature 38–42 °C, entrainer is 95% ethanol by volume, and the amount of entrainer is 6%–10% of the total weight of peppermint and spearmint. Controlling the extraction pressure and temperature within the above range ensures the maximum co-extraction efficiency of menthol and menthyl acetate, while avoiding the oxidative degradation of heat-sensitive terpenoid components; controlling the amount of entrainer at 6%–10% can moderately improve the dissolution and carrying capacity of the supercritical fluid for slightly polar oxygen-containing terpenoid components, without over-extracting non-target components such as waxes. The emulsifier is sucrose fatty acid ester or polyglycerol fatty acid ester, and the amount of emulsifier is 2%–5% of the weight of the mixed volatile oil. Within this emulsifier amount range, a stable water-in-oil nanoemulsion system can be formed, ensuring that the cooling components are uniformly distributed in the final product and do not aggregate or separate.

[0012] Further, in step (2), the weight ratio of β-cyclodextrin to the solids of the extract is (2.5-4):1; the inclusion is a stirred inclusion, the inclusion temperature is 40-50℃, and the inclusion time is 1-2 hours. Controlling the ratio of β-cyclodextrin to the solids of the extract within the above range ensures that the core active ingredients such as cinnamaldehyde and 6-gingerol are fully included (inclusion rate ≥85%), while avoiding product volume expansion and decreased solubility caused by excessive cyclodextrin; the inclusion temperature of 40-50℃ balances the inclusion reaction kinetic rate and the stability of the inclusion compound. If the temperature is too low, the inclusion speed is slow and the time is long, while if the temperature is too high, the inclusion equilibrium constant decreases and the loss of volatile oil increases.

[0013] Furthermore, in step (4), before high-pressure homogenization, a prescribed amount of citric acid is added to the mixture, wherein the weight ratio of citric acid to sea salt is (0.02~0.1):1. Within this ratio range, citric acid forms a buffer pair with sea salt, adjusting the pH of the mixture to 5.5~6.5. This weakly acidic environment can, on the one hand, inhibit the oxidation and discoloration of menthol during storage (menthol darkens in color after oxidation to menthone), and on the other hand, prevent premature dissociation of cyclodextrin inclusion complexes due to excessive acidity.

[0014] Furthermore, in step (5), the inlet air temperature of the spray drying is 115–125°C, and the outlet air temperature is 62–68°C. Controlling the spray drying temperature within the above range ensures that volatile active ingredients such as menthol (boiling point 216°C, atmospheric pressure) and cinnamaldehyde (boiling point 252°C) are retained to the maximum extent while ensuring sufficient evaporation of moisture, thus avoiding volatilization loss caused by high-temperature drying. This combination of temperature parameters, combined with the low-temperature high-pressure homogenization in step (4), constitutes a complete low-temperature / medium-temperature processing chain, ensuring that the total retention rate of volatile terpenoid components in the product is ≥92%.

[0015] This invention also provides a cooling and warming stomach-nourishing tea based on traditional Chinese medicine, prepared by the above-mentioned method. By weight, the tea comprises: 6-12 parts peppermint, 2-4 parts spearmint, 0.2-1.5 parts cooling enhancer, 12-25 parts cinnamon, 6-15 parts dried ginger, 4-8 parts cardamom, 2-6 parts sea salt, and 15-30 parts inulin. The cooling enhancer is N-ethyl-p-menthyl-3-carboxamide. The weight ratio of peppermint to spearmint is (2-4):1. The weight ratio of sea salt to the total weight of peppermint and spearmint is (0.15-0.4):1. In the above formula system, the components work synergistically to achieve the product's cooling and warming stomach function.

[0016] Furthermore, the weight ratio of cinnamon, dried ginger, and cardamom is (2-3):(1-1.5):1. At this ratio, the warming and dispersing properties of cinnamon, the stomach-warming and nausea-relieving properties of dried ginger, and the dampness-resolving and qi-regulating properties of cardamom complement each other. This enhances the synergistic effect of warming the stomach and, through the "regulating the middle and regulating qi" function of cardamom, restrains the warming and drying properties of cinnamon and dried ginger, thus preventing excessive internal heat caused by long-term consumption.

[0017] Furthermore, the health-preserving tea is an instant granule, which further contains the following excipients in parts by weight: 8-20 parts maltodextrin, 5-15 parts isomaltitol, and 2-6 parts gum arabic. Maltodextrin acts as a filler to improve the granule's formability and solubility; isomaltitol provides a moderate sweetness to balance the spiciness of cinnamon and ginger, without causing tooth decay or a low glycemic response; gum arabic acts as a thickener and stabilizer to prevent the granules from breaking and pulverizing during storage.

[0018] Furthermore, the instant granules also contain 0.1 to 0.5 parts of citric acid, used to adjust the pH of the solution after brewing the health tea to 5.5 to 6.5.

[0019] The present invention also provides an application of the above-mentioned cooling and stomach-warming health tea in the preparation of health drinks with stomach-warming effects.

[0020] Compared with existing technologies, the present invention provides a cooling and warming stomach-nourishing tea based on traditional Chinese medicine and its preparation method, which has the following beneficial effects: 1. Layered reconstruction of sensory experience: This invention encapsulates cooling components (menthol, menthyl acetate, and cooling enhancer) in nanoemulsion through low-temperature and high-pressure homogenization, achieving an instantaneous burst of cooling sensation in the mouth and a sustained-release effect; while warming components (cinnamaldehyde and 6-gingerol) are gradually released in gastric juice after being encapsulated by β-cyclodextrin, avoiding the perceptual window between the fading of cooling sensation and the onset of warming effect, allowing consumers to clearly experience the sensory layering of icy coolness upon entry and warmth upon entering the stomach.

[0021] 2. Ion regulation of cooling sensation release: This invention utilizes the ion-polyphenol complex formed by sea salt and peppermint polyphenols to moderately reduce the instantaneous release rate of menthol in the oral cavity, making the cooling sensation change from sharp and short-lived to round and lasting. At the same time, the electrolyte flavor of sea salt and the sweetener work together to effectively mask the spiciness of cinnamon and ginger, achieving a mild taste without relying on high sugar additions.

[0022] 3. Improved chemical stability of active ingredients: This invention pre-encapsulates the volatile oils of cinnamon, dried ginger, and cardamom with β-cyclodextrin, which physically separates cinnamaldehyde and menthol, effectively inhibiting the condensation reaction between the two during storage. Under accelerated test conditions (40℃, RH 75%, 6 months), the total loss rate of characteristic components is less than 8%.

[0023] 4. Mild and safe processing conditions: The entire process of this invention mainly adopts supercritical CO2 extraction and water-based extraction, and the spray drying temperature is controlled below 125℃ to avoid the damage of heat-sensitive terpenoid components by high temperature throughout the process; at the same time, water is used as the basic processing medium and no organic solvents are used, so the product has high safety and is in line with the natural and healthy positioning of health tea. Attached Figure Description

[0024] Figure 1 This is a flowchart illustrating the preparation process of the cooling and stomach-warming health-preserving tea of ​​the present invention. Figure 2 The graphs show the total retention rate of characteristic components of Example 1 and Comparative Example 3 of the present invention as a function of storage time under accelerated storage conditions (40℃±2℃, RH 75%±5%). Figure 3 This is a cumulative dissolution rate curve of the health-preserving tea granules of Example 1 of the present invention after being brewed in purified water at 40℃, 60℃, and 80℃ for different times. Detailed Implementation

[0025] To make the technical solution and beneficial effects of the present invention clearer, the present invention will be described in detail below with reference to specific embodiments. The following embodiments are for illustrative purposes only and do not constitute a limitation on the scope of protection of the present invention.

[0026] Example All raw materials used in this invention are commercially available. In this embodiment, the following raw material is used as an example: peppermint ( Mentha haplocalyx Briq. The following herbs were purchased from the Bozhou Traditional Chinese Medicine Market in Anhui Province: whole leaves with a menthol content ≥1.0%; spearmint (Mentha spicata L.) was purchased from the Bozhou Traditional Chinese Medicine Market in Anhui Province: whole leaves with a menthyl acetate content ≥0.5%; the cooling flavor enhancer N-ethyl-p-menthyl-3-carboxamide (WS-3) was purchased from Shanghai Dingfen Chemical Technology Co., Ltd., with a purity ≥98%; cinnamon ( Cinnamomum cassia PreslPurchased from Yulin Traditional Chinese Medicine Market in Guangxi, with cinnamaldehyde content ≥2.5%; dried ginger ( Zingiber officinale Rosc. Purchased from Leshan Traditional Chinese Medicine Market, Sichuan Province; 6-gingerol content ≥0.8%; Amomum villosum ( Amomum villosum Lour. The following ingredients were purchased from Yangchun Traditional Chinese Medicine Market in Guangdong Province: sea salt from China Salt Group, sodium chloride content ≥99.1%; inulin from Chongqing Tianrun Biological Products Co., Ltd., degree of polymerization DP ≥23; β-cyclodextrin from Shandong Xinda Biotechnology Co., Ltd., purity ≥98%; maltodextrin (DE value 12~15), isomaltitol, gum arabic, and citric acid were all food grade and purchased from Henan Wanbang Industrial Co., Ltd.; sucrose fatty acid ester (SE-15) was purchased from Hangzhou Ruilin Chemical Co., Ltd., food grade.

[0027] Example 1 Preparation of a cooling and stomach-warming health-preserving tea.

[0028] Formula (parts by weight): 8 parts peppermint, 3 parts spearmint, 0.8 parts WS-3, 18 parts cinnamon, 10 parts dried ginger, 6 parts cardamom, 4 parts sea salt, 22 parts inulin, 14 parts maltodextrin, 10 parts isomaltitol, 4 parts gum arabic, 0.3 parts citric acid.

[0029] like Figure 1 As shown, the preparation process includes the following steps: (1) Preparation of cooling nanoemulsion: 8 parts of peppermint and 3 parts of spearmint were added to a supercritical CO2 extraction vessel. The extraction pressure was set to 20 MPa and the extraction temperature to 40 °C. The entrainer was 95% ethanol by volume, and the amount used was 8% of the total weight of peppermint and spearmint. After extraction, the mixed volatile oil was collected. 0.8 parts of WS-3 and sucrose fatty acid ester (3% of the weight of the mixed volatile oil) were added to the mixed volatile oil. The mixture was sheared and emulsified at 10000 r / min for 15 minutes at 6 °C to obtain the cooling nanoemulsion. The average particle size was measured to be 120 nm by a laser particle size analyzer.

[0030] (2) Preparation of stomach-warming inclusion complex: 18 parts of cinnamon, 10 parts of dried ginger, and 6 parts of cardamom were pulverized and passed through a 40-mesh sieve. A 65% (v / v) ethanol aqueous solution was added, with the volume of the ethanol aqueous solution being 8 times the total weight of the medicinal materials. Dynamic countercurrent extraction was performed at 55℃ for 2 hours. The extract was filtered through a 200-mesh filter cloth and concentrated under reduced pressure at 55℃ and -0.08 MPa to obtain an extract with a relative density of 1.15~1.20 (measured at 60℃). β-cyclodextrin was added to the extract at a weight ratio of 3:1 to the solid content of the extract. Purified water was added to make the solid content 25%. The mixture was stirred and incorporated at 45℃ for 1.5 hours. The inclusion solution was dried under reduced pressure at 55℃ and -0.08 MPa to constant weight, pulverized, and passed through an 80-mesh sieve to obtain the stomach-warming inclusion complex.

[0031] (3) Preparation of salt-colloid base solution: Dissolve 4 parts of sea salt in 40 parts of purified water, add 22 parts of inulin, stir in a 45℃ water bath until completely dissolved, and obtain salt-colloid base solution.

[0032] (4) Low temperature and high pressure homogenization: The cooling nanoemulsion obtained in step (1), the stomach warming inclusion complex obtained in step (2), and the salt-colloid base liquid obtained in step (3) are mixed together, and 14 parts of maltodextrin, 10 parts of isomaltitol, 4 parts of gum arabic, and 0.3 parts of citric acid are added. Purified water is added until the total solid content is 25%. High pressure homogenization is carried out at 6°C with a homogenization pressure of 35 MPa. The homogenization is repeated 3 times to obtain the mixed liquid.

[0033] (5) Drying and granulation: The mixture obtained in step (4) is spray-dried at an inlet air temperature of 120°C, an outlet air temperature of 65°C, and a spray pressure of 0.4 MPa. The dried material is granulated through a 20-mesh sieve to obtain a cooling and stomach-warming health tea instant granule.

[0034] Example 2 Preparation of a cooling and stomach-warming health-preserving tea.

[0035] Formula (parts by weight): 6 parts peppermint, 2 parts spearmint, 0.2 parts WS-3, 25 parts cinnamon, 15 parts dried ginger, 8 parts cardamom, 6 parts sea salt, 30 parts inulin, 8 parts maltodextrin, 5 parts isomaltitol, 2 parts gum arabic, 0.1 parts citric acid.

[0036] Preparation process: The finished product of Example 2 was obtained by referring to the preparation process and parameters of Example 1. In this example, the weight ratio of peppermint to spearmint is 3:1, and the weight ratio of cinnamon, dried ginger and cardamom is approximately 3.1:1.9:1.

[0037] Example 3 Preparation of a cooling and stomach-warming health-preserving tea.

[0038] Formula (parts by weight): 12 parts peppermint, 4 parts spearmint, 1.5 parts WS-3, 12 parts cinnamon, 6 parts dried ginger, 4 parts cardamom, 2 parts sea salt, 15 parts inulin, 20 parts maltodextrin, 15 parts isomaltitol, 6 parts gum arabic, 0.5 parts citric acid.

[0039] Preparation process: The finished product of Example 3 was obtained by referring to the preparation process and parameters of Example 1. In this example, the weight ratio of peppermint to spearmint is 3:1, and the weight ratio of cinnamon, dried ginger and cardamom is 3:1.5:1.

[0040] Example 4 Preparation of a cooling and stomach-warming health-preserving tea.

[0041] Formula (by weight): 10 parts peppermint, 3.5 parts spearmint, 1.0 part WS-3, 20 parts cinnamon, 12 parts dried ginger, 7 parts cardamom, 5 parts sea salt, 25 parts inulin, 15 parts maltodextrin, 12 parts isomaltitol, 5 parts gum arabic (citric acid not added).

[0042] Preparation process: The preparation process and parameters of Example 1 are the same, except that citric acid is not added in the salt-colloid base solution preparation and low temperature high pressure homogenization steps to obtain the finished product of Example 4.

[0043] Comparative Example 1 No sea salt added.

[0044] Formula (parts by weight): 8 parts peppermint, 3 parts spearmint, 0.8 parts WS-3, 18 parts cinnamon, 10 parts dried ginger, 6 parts cardamom, 22 parts inulin, 14 parts maltodextrin, 10 parts isomaltitol, 4 parts gum arabic, 0.3 parts citric acid.

[0045] Preparation process: The preparation process and parameters of Example 1 are the same, except that no sea salt is added in the salt-colloidal base solution preparation step. Instead, 22 parts of inulin are dissolved in purified water to prepare the colloidal base solution, thus obtaining the finished product of Comparative Example 1.

[0046] Comparative Example 2 The cooling ingredient is added directly from pulverized peppermint, rather than in the form of nanoemulsion.

[0047] Formula (parts by weight): 8 parts peppermint powder (passed through an 80-mesh sieve), 3 parts spearmint powder (passed through an 80-mesh sieve), 0.8 parts WS-3, 18 parts cinnamon, 10 parts dried ginger, 6 parts cardamom, 4 parts sea salt, 22 parts inulin, 14 parts maltodextrin, 10 parts isomaltitol, 4 parts gum arabic, and 0.3 parts citric acid.

[0048] Preparation process: 18 parts cinnamon, 10 parts dried ginger, and 6 parts cardamom were pulverized and passed through a 40-mesh sieve. These were then added to a mixer along with raw peppermint powder, raw spearmint powder, WS-3, sea salt, inulin, maltodextrin, isomaltitol, gum arabic, and citric acid. The mixture was stirred at 200 rpm for 30 minutes. Purified water was added to the mixture to adjust the solid content to 25%. The mixture was then homogenized under high pressure at 6°C (35 MPa, 3 cycles), spray-dried (inlet air temperature 120°C, outlet air temperature 65°C), and granulated through a 20-mesh sieve to obtain the finished product of Comparative Example 2.

[0049] Comparative Example 3 The stomach-warming herbal extract was added directly without being encapsulated with β-cyclodextrin.

[0050] Formula (parts by weight): 8 parts peppermint, 3 parts spearmint, 0.8 parts WS-3, 18 parts cinnamon, 10 parts dried ginger, 6 parts cardamom, 4 parts sea salt, 22 parts inulin, 14 parts maltodextrin, 10 parts isomaltitol, 4 parts gum arabic, 0.3 parts citric acid.

[0051] Preparation process: Preparation of cooling nanoemulsion: Same as in Example 1.

[0052] Preparation of stomach-warming extract: 18 parts cinnamon, 10 parts dried ginger, and 6 parts cardamom were pulverized and passed through a 40-mesh sieve. Eight times the volume of 65% ethanol aqueous solution was added, and the mixture was dynamically extracted countercurrently at 55℃ for 2 hours. After filtering the extract through a 200-mesh filter cloth, it was concentrated under reduced pressure at 55℃ and -0.08MPa to obtain an extract with a relative density of 1.15~1.20 (measured at 60℃). The extract was then diluted with purified water to a solid content of 15% to obtain the stomach-warming extract.

[0053] Preparation of salt-colloid base solution: Same as in Example 1.

[0054] Low-temperature high-pressure homogenization: Cooling nanoemulsion, stomach-warming extract and salt-colloid base solution are mixed, 14 parts of maltodextrin, 10 parts of isomaltitol, 4 parts of gum arabic and 0.3 parts of citric acid are added, and purified water is added to make the total solids content 25%. The mixture is homogenized under high pressure at 6℃ (35MPa, 3 cycles) to obtain the mixed liquid.

[0055] Drying and granulation: Same as in Example 1. Obtain the finished product of Comparative Example 3.

[0056] Test Example 1 Sensory evaluation test of cooling sensation.

[0057] This experiment evaluated the cooling sensation of the cooling and stomach-warming health-preserving teas prepared in Examples 1-4 and Comparative Examples 1-2. The sensory evaluation team consisted of 12 trained evaluators (6 males and 6 females, aged 25-45 years). All evaluators had not consumed spicy or irritating foods within one hour prior to the test. Approximately 2g of granules was dissolved in 150mL of purified water at 60℃, stirred thoroughly, and then served to the evaluators at 45℃. Evaluators rinsed their mouths with purified water before each tasting, with a 3-minute interval between samples. Evaluators scored the samples based on the intensity of the cooling sensation (1-10 points, higher scores indicating stronger cooling), duration of the cooling sensation (seconds), and smoothness of the cooling sensation (1-10 points, higher scores indicating a gentler, smoother cooling sensation without sharp irritation). The results were averaged. The results are shown in Table 1.

[0058] Table 1. Sensory evaluation results of the cooling sensation of different health tea samples (n=12, mean ± SD).

[0059] Table 1 shows that the cooling sensation smoothness scores of Examples 1-4 were all ≥7.1 points, significantly better than Comparative Example 1 (5.2 points) and Comparative Example 2 (4.8 points), indicating that the ion regulation effect of sea salt and the sustained-release structure of nanoemulsion effectively improved the comfort of the cooling sensation. Although Comparative Example 1 had a higher cooling intensity (7.5 points), its duration and smoothness were significantly lower than those of Examples 1, indicating that the lack of sea salt resulted in a "sharp and short" cooling sensation. Comparative Example 2, which used direct addition of peppermint powder, had the lowest cooling intensity, duration, and smoothness, indicating that the traditional pulverization method cannot achieve controlled release of the cooling components.

[0060] Test Example 2 Evaluation test of stomach-warming efficacy.

[0061] This experiment used laser Doppler flowmeter to measure changes in gastric mucosal blood flow in rats. Forty-eight SPF-grade male SD rats (200±20g, purchased from Suzhou Xishan Biotechnology Co., Ltd.) were randomly divided into six groups of eight rats each: a blank control group (physiological saline), Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, and Comparative Example 3 group. After fasting for 12 hours, rats in each group were administered the drug by gavage at a dose of 0.5g / kg body weight of the herbal tea granules (prepared as a 0.1g / mL suspension with purified water). The blank control group received an equal volume of physiological saline. Rats were sacrificed 45 minutes after drug administration, and the stomach was exposed by opening the abdominal cavity. Gastric mucosal blood flow was measured using a PeriFluxSystem 5000 laser Doppler flowmeter (Perimed, Sweden). Three different sites were measured for each rat, and the average value was taken. Results are expressed as relative perfusion units (PU), and the increase in blood flow was calculated as the ratio to the blank control group. The results are shown in Table 2.

[0062] Table 2: Effects of different health-preserving tea samples on gastric mucosal blood flow in rats (n=8, mean ± SD)

[0063] Table 2 shows that the gastric mucosal blood flow in Examples 1-3 was significantly higher than that in the blank control group (P<0.01), with an increase rate of 42.7%-70.2%, indicating that the health-preserving tea of ​​the present invention has a clear stomach-warming effect. The highest increase rate in blood flow was observed in Example 3 (70.2%), which is related to the relatively high proportion of cinnamon and dried ginger in this group. The increase rate in Comparative Example 1 (without sea salt) was 30.0%, and the increase rate in Comparative Example 3 (without encapsulation of the stomach-warming extract) was 33.3%, both significantly lower than those in the Example groups. This indicates that the ionic environment of sea salt and the encapsulation by β-cyclodextrin promote the effective delivery of the stomach-warming components in the stomach.

[0064] Test Example 3 Storage stability test.

[0065] This experiment investigated the accelerated stability of the health-preserving tea samples prepared in Example 1 and Comparative Example 3. The samples were sealed in aluminum foil composite bags and stored in a constant temperature and humidity chamber (40℃±2℃, RH 75%±5%) for 6 months. Samples were taken at 0, 3, and 6 months, and the total content of menthol and cinnamaldehyde in the samples was determined by steam distillation. The retention rate of the total content of characteristic components at each time point relative to the content at 0 months was calculated. Simultaneously, a sensory evaluation panel (same as in Example 1) evaluated the flavor of the brewed tea (1~10 points, with higher scores indicating a purer flavor and no off-flavors). The results are shown in Table 3.

[0066] Table 3: Retention rate of characteristic components and flavor evaluation results under accelerated storage conditions

[0067] From Table 3 and Figure 2 It can be seen that: Example 1 maintained a total retention rate of 92.7% of characteristic components and a flavor score of 7.4 after 6 months of accelerated storage; while Comparative Example 3 showed a retention rate of only 68.9% after 6 months, a flavor score of 4.2, and evaluators generally reported that the tea soup had a noticeable "rancid" taste and a pungent odor. Figure 2 As shown, the retention rate curve of Example 1 decreased gradually over 6 months, while that of Comparative Example 3 showed a significant sharp drop (from 100% to 82.5%) within 0-3 months, and further decreased to 68.9% within 3-6 months. The results indicate that the present invention, through the inclusion treatment of cinnamon, ginger, and cardamom volatile oils with β-cyclodextrin, effectively isolates the contact between cinnamaldehyde and menthol, inhibits their condensation reaction, and significantly improves the storage stability of the product.

[0068] Test Example 4 Dissolution test.

[0069] This experiment evaluated the dissolution behavior of the health-preserving tea granules prepared in Example 1 when brewed in water at different temperatures. 2g of the granules from Example 1 were brewed in 150mL of purified water at 40℃, 60℃, and 80℃, with a stirring rate of 50r / min. Samples were taken immediately after brewing (0.5min), 2min, 5min, 10min, and 15min), filtered, and the total polyphenol content in the tea infusion (calculated as gallic acid, Folin-Ciocalteu method) was determined using UV-Vis spectrophotometry. The cumulative dissolution rate at different time points was calculated. The results are shown in Table 4.

[0070] Table 4. Cumulative dissolution rate (%) of the sample from Example 1 under different water temperature brewing conditions.

[0071] From Table 4 and Figure 3It can be seen that the sample in Example 1 exhibited good rapid solubility under various temperature conditions. For example... Figure 3 As shown, the dissolution rate reaches 86.4% after 2 minutes of brewing at 60℃ and 93.1% after 5 minutes, meeting consumers' needs for rapid brewing. At 80℃, the dissolution rate reaches 81.2% after 0.5 minutes, demonstrating the excellent dispersibility and wetting properties of the granules. The dissolution rate decreases slightly when brewed at 40℃, but the cumulative dissolution rate still reaches 96.1% after 15 minutes, indicating that the product can be almost completely dissolved even in cold water. All three dissolution curves exhibit the typical rapid dissolution characteristic of "rapid rise in the early stage and gradual plateauing in the later stage."

[0072] Test Example 5 Taste acceptance survey.

[0073] This experiment investigated consumer taste acceptance of the health-preserving teas prepared in Examples 1-4 and Comparative Examples 1-2. A questionnaire survey was conducted, recruiting 120 healthy volunteers (aged 18-65, half male and half female). All volunteers had no serious oral or digestive tract diseases and no history of allergies to the herbal ingredients used in the experiment. Without knowing the sample information, volunteers brewed approximately 2g of granules in 150mL of purified water at 60℃. After tasting, they rated the tea on three indicators: "comfort in coolness" (1-10 points), "obviousness of warmth" (1-10 points), and "overall liking" (1-10 points). Higher scores indicated better evaluation. The results are shown in Table 5.

[0074] Table 5. Consumer taste acceptance evaluation results for different health tea samples (n=120, mean ± SD)

[0075] Table 5 shows that Examples 1-4 performed well across all evaluation indicators, with overall preference scores all ≥7.1. Example 1 showed the best overall performance (cooling comfort 7.8, warming sensation noticeability 7.2, overall preference 7.6). Comparative Example 1 (without sea salt) scored significantly lower in warming sensation noticeability (5.8) and overall preference (5.6), possibly due to a mismatch in the timing of cooling and warming sensations perceived in the mouth and stomach. Consumers failed to perceive the warming effect promptly after the cooling sensation subsided, resulting in a poor overall experience. Comparative Example 2 (mint powder) had the lowest cooling comfort (5.8), indicating that the cooling experience provided by traditional mint powder addition methods is significantly inferior to the nanoemulsion controlled-release system of this invention.

[0076] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this patent should be determined by the appended claims.

Claims

1. A cooling and stomach-warming health-preserving tea based on traditional Chinese medicine, characterized in that, The health-preserving tea is prepared from the following ingredients in parts by weight: Peppermint 6-12 parts, spearmint 2-4 parts, cooling flavor enhancer 0.2-1.5 parts, cinnamon 12-25 parts, dried ginger 6-15 parts, cardamom 4-8 parts, sea salt 2-6 parts, inulin 15-30 parts; The cooling flavor enhancer is N-ethyl-p-menthyl-3-carboxamide; The weight ratio of peppermint to spearmint is (2-4):

1.

2. The cooling and stomach-warming health-preserving tea according to claim 1, characterized in that, The weight ratio of cinnamon, dried ginger and cardamom is (2-3):(1-1.5):

1.

3. The cooling and stomach-warming health-preserving tea according to claim 1, characterized in that, The ratio of the total weight of sea salt to peppermint and spearmint is (0.15-0.4):

1. The sea salt is used to form an ion-polyphenol complex with the polyphenols in peppermint to slow down the instantaneous release rate of the cooling ingredients in the mouth.

4. The cooling and stomach-warming health-preserving tea according to claim 1, characterized in that, The weight ratio of inulin to cinnamon is (1.2-1.8):1, and the inulin serves as a water-soluble dietary fiber carrier to hold the volatile oil of cinnamon.

5. The cooling and stomach-warming health-preserving tea according to any one of claims 1 to 4, characterized in that, The health-preserving tea is an instant granule, which also contains the following excipients in parts by weight: 8-20 parts maltodextrin, 5-15 parts isomaltitol, and 2-6 parts gum arabic.

6. The cooling and stomach-warming health-preserving tea according to claim 5, characterized in that, The instant granules also contain 0.1 to 0.5 parts of citric acid, used to adjust the pH of the health tea solution to 5.5 to 6.5 after brewing.

7. A method for preparing a cooling and warming stomach-nourishing tea as described in any one of claims 1 to 6, characterized in that, Includes the following steps: (1) Preparation of cooling nanoemulsion: The prescribed amount of peppermint and spearmint were extracted by supercritical CO2 extraction, and the mixed volatile oil rich in menthol and menthyl acetate was collected. The prescribed amount of cooling enhancer and emulsifier were added to the mixed volatile oil, and shearing emulsification was carried out at 4-10℃ to obtain cooling nanoemulsion. The average particle size of the nanoemulsion was 50-200 nm. (2) Preparation of stomach-warming inclusion complex: Cinnamon, dried ginger and cardamom in the formula amount are crushed and then added to 60% to 70% ethanol aqueous solution for dynamic countercurrent extraction. The extraction temperature is 50 to 60℃ and the extraction time is 1.5 to 2.5 hours. After filtration and concentration, the extract is obtained. β-cyclodextrin is added to the extract for inclusion, and then dried and crushed to obtain stomach-warming inclusion complex. (3) Preparation of salt-colloid base solution: Dissolve the prescribed amount of sea salt in purified water, add the prescribed amount of inulin, and fully hydrate until completely dissolved to obtain salt-colloid base solution; (4) Low temperature and high pressure homogenization: The cooling nanoemulsion obtained in step (1), the stomach warming inclusion complex obtained in step (2), and the salt-colloid base liquid obtained in step (3) are mixed and homogenized under high pressure at 4-10℃ with a homogenization pressure of 25-45MPa. The homogenization is repeated 2-3 times to obtain a mixed liquid. (5) Drying and granulation: The mixture obtained in step (4) is spray-dried or freeze-dried, and then sieved and granulated to obtain the cooling and stomach-warming health tea.

8. The preparation method according to claim 7, characterized in that, The process parameters for supercritical CO2 extraction in step (1) are: extraction pressure 18-22 MPa, extraction temperature 38-42℃, entrainer is 95% ethanol by volume, and the amount of entrainer is 6%-10% of the total weight of peppermint and spearmint; the emulsifier is sucrose fatty acid ester or polyglycerol fatty acid ester, and the amount of emulsifier is 2%-5% of the weight of the mixed volatile oil.

9. The preparation method according to claim 7, characterized in that, In step (2), the weight ratio of β-cyclodextrin to the solids of the extract is (2.5-4):1; the inclusion is a stirred inclusion, the inclusion temperature is 40-50℃, and the inclusion time is 1-2 hours; the total mass percentage of 6-gingerol and cinnamaldehyde in the stomach-warming inclusion complex is not less than 7.5%.

10. The preparation method according to claim 7, characterized in that, In step (5), the inlet air temperature of the spray drying is 115-125℃ and the outlet air temperature is 62-68℃. In step (4), before high-pressure homogenization, a formula amount of citric acid is added to the mixture, and the weight ratio of citric acid to sea salt is (0.02-0.1):1, which is used to synergistically stabilize the chemical structure of menthol and prevent its oxidation and discoloration.

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