Instant astragalus compound chewable tablet and preparation method thereof

Abstract

The application belongs to the technical field of functional food and leisure food processing, and particularly discloses a kind of instant astragalus compound chewable tablets and a preparation method thereof.The chewable tablet is composed of astragalus tablets and thick paste filled in the recess of the astragalus tablets and medlar.The astragalus tablets are made of the following raw materials by weight: 40-70 parts of astragalus;the thick paste is made of the following raw materials by weight: 15-25 parts of radix codonopsis, 10-20 parts of cistanche deserticola, and 5-10 parts of corn silk;the astragalus tablets are softening-treated and have a certain thickness with a recess in the middle;and 5-12 parts of medlar.The preparation method includes the following steps: astragalus slicing, softening treatment of astragalus tablets to form a recess in the middle, extraction and concentration of other raw materials to obtain thick paste, filling and forming, low-temperature drying, coating sterilization, and packaging, etc.The chewable tablet is ready-to-eat, has a soft texture, rich flavor, and a long shelf life, and provides a new choice of healthy and convenient leisure food for consumers without addictive ingredients.

Description

Technical Field

[0001] This invention belongs to the field of functional food and snack food processing technology, specifically relating to a ready-to-eat Astragalus compound chewable tablet and a method for preparing the chewable tablet. Background Technology

[0002] Currently, there is a lack of ready-to-eat chewable products on the market made from medicinal and edible plants such as astragalus and codonopsis. Consumers who wish to conveniently consume these ingredients in their daily lives still need to go through cumbersome steps such as decocting and brewing, which fails to meet the modern demand for "ready-to-eat" convenience. In contrast, ready-to-eat chewable snacks, represented by betel nut, have already achieved a large consumer base.

[0003] Areca nut is the mature fruit of an evergreen tree belonging to the Areca genus of the palm family. After processing, it becomes refined areca nut (commonly known as edible areca nut), a widely popular chewing snack. According to incomplete statistics, in 2019, the annual output value of edible areca nut enterprises in Hunan Province exceeded 30 billion yuan, driving the output value of related industries to exceed 50 billion yuan. However, areca nut products have revealed many insurmountable problems during long-term consumption:

[0004] First, there's the addictive problem caused by arecoline. Areca nuts contain 0.3%-0.6% alkaloids, with arecoline being the main component. Arecoline can stimulate the central nervous system of chewers, producing feelings of euphoria and excitement, while simultaneously increasing the nervous system's tolerance, leading to dependence on the substance. The addiction mechanism is similar to nicotine. This addictive nature causes consumers to continue consuming it involuntarily, affecting their right to make independent choices.

[0005] Secondly, there are risks to oral health. The coarse fibers of areca nuts repeatedly rub against the soft tissues of the mouth during chewing, easily causing physical damage to the oral mucosa. The World Health Organization has classified areca nuts as a Group 1 carcinogen. Epidemiological surveys show that long-term areca nut chewing is closely related to the occurrence of oral soft tissue lesions such as oral submucosal fibrosis and oral leukoplakia. Globally, nearly one-third of head and neck malignancies can be attributed to the use of areca nuts and related products. Furthermore, refined areca nuts are often processed with alkaline substances such as calcium hydroxide (lime) to adjust the brine, further increasing the irritation to the oral mucosa.

[0006] Third, the taste is unpleasant. Even after processing, the fibers of dried betel nut retain a high degree of hardness and toughness, resulting in a generally hard texture that requires considerable chewing effort. Long-term consumption can easily lead to fatigue of the chewing muscles and excessive tooth wear. Existing betel nut brine often contains lime and various sweeteners and flavorings, which, while improving the flavor to some extent, still primarily result in a coarse, fibrous texture, making it unsuitable for the elderly and those with weaker chewing abilities.

[0007] Fourth, the shelf life is relatively short. To ensure a certain level of softness, betel nut products usually have a high moisture content. In addition, the brine contains hygroscopic components such as sugar alcohols, which can easily lead to "re-brine" (i.e., the solidified brine becomes damp or fluid), moisture absorption, and mold growth during storage at room temperature. As a result, the shelf life is generally short, usually 2-6 months, which seriously affects the product's distribution efficiency and the convenience of storage for consumers.

[0008] Fifth, poor compatibility. Most existing areca nut products are made from a single areca nut. Even if some sweeteners or flavorings are added, the flavor still mainly comes from the areca nut itself. There is a lack of products that combine multiple medicinal and edible plant ingredients, making it impossible to achieve synergistic complementarity in flavor and taste between different plant ingredients.

[0009] In view of the above shortcomings, developing a ready-to-eat herbal chewable tablet that can both borrow the convenient consumption method of "ready to eat" from betel nuts, and has a soft texture, does not contain addictive ingredients, and has a long shelf life has become an urgent technical problem to be solved in the snack food processing industry. Summary of the Invention

[0010] (a) Purpose of the invention

[0011] This invention provides a ready-to-eat Astragalus compound chewable tablet and its preparation method, aiming to fill the market gap for ready-to-eat chewable products made from Astragalus and other medicinal and edible plants. By drawing on the convenient "ready-to-eat" consumption method of areca nut products, this invention overcomes the inherent defects of areca nut products, such as addictiveness, oral damage, coarse texture, and short shelf life, providing a ready-to-eat Astragalus compound chewable tablet with a soft texture, rich flavor, stable properties, safe consumption, and no addictive components.

[0012] (II) Technical Solution

[0013] To achieve the above objectives, the present invention provides the following technical solution:

[0014] A ready-to-eat Astragalus compound chewable tablet, consisting of Astragalus tablets, a thick paste filled in the grooves of the Astragalus tablets, and wolfberries;

[0015] Astragalus tablets are made from the following raw materials in parts by weight: 40-70 parts of Astragalus;

[0016] The thick paste is made from the following ingredients in parts by weight: 15-25 parts Codonopsis pilosula, 10-20 parts Cistanche deserticola, and 5-10 parts corn silk;

[0017] The Astragalus slices are sheet-like bodies of a certain thickness that have been softened and have a groove in the middle.

[0018] Goji berries are made from the following ingredients in parts by weight: 5-12 parts goji berries.

[0019] In the above formula, Astragalus membranaceus is the main ingredient (accounting for 40-70 parts of the total formula). After softening, it forms the main framework and carrier of the entire chewable tablet, providing a rich and full-bodied base flavor. Codonopsis pilosula is the auxiliary ingredient (15-25 parts). Its water-soluble components work together with Astragalus membranaceus to enhance and enrich the base flavor. Lycium barbarum (5-12 parts) and Cistanche deserticola (10-20 parts) serve as coordinating ingredients for a sweet and smooth taste. Their natural sweet components can give the product a mellow and sweet flavor. Corn silk (5-10 parts) serves as a flavor balancing ingredient. Its refreshing taste can harmonize the richness and sweetness of the aforementioned ingredients, so that the overall flavor is balanced. The combination of five plant ingredients creates a complete flavor profile within this ratio range: "rich → sweet → refreshing". Astragalus and Codonopsis together form a rich base flavor, while wolfberry and Cistanche bring a sweet taste experience, and corn silk provides a refreshing aftertaste. This combination achieves a complex flavor synergy that cannot be achieved by a single ingredient, allowing the flavor to be gradually released during chewing and enhancing the overall eating experience.

[0020] When Astragalus and Codonopsis are in a weight ratio of approximately 2:1 to 3:1, they form a harmonious base flavor – Astragalus provides the main flavor, while Codonopsis adds a sweet aftertaste. The total amount of water-soluble polysaccharides in the combination is significantly higher than that of the single ingredients. When Lycium barbarum and Cistanche deserticola are in a weight ratio of approximately 1:1 to 1:2, they synergistically provide a sweet and moist taste. Lycium barbarum polysaccharides and Cistanche deserticola phenylethanoids have good water solubility. When they dissolve together, they can enhance each other, improving the natural sweetness of the thick paste and reducing the amount of added sweeteners. Corn silk, as a refreshing flavor modifier, when its weight is controlled at 5-10 parts, can just balance the potential sweetness of the previous four ingredients, giving the final product a complete flavor profile.

[0021] Preferably, the Astragalus tablets are made from the following raw materials in parts by weight: 40-50 parts Astragalus; the thick paste is made from the following raw materials in parts by weight: 15-20 parts Codonopsis pilosula, 12-18 parts Cistanche deserticola, and 8-10 parts corn silk; and the wolfberry is made from the following raw materials in parts by weight: 8-10 parts wolfberry.

[0022] Within this preferred ratio range, the ratio of Astragalus membranaceus to Codonopsis pilosula is approximately 2.5:1, and the ratio of Codonopsis pilosula to Lycium barbarum is approximately 2:1. This ratio achieves the best balance between mellowness, sweetness, and refreshingness, resulting in a total sensory evaluation score that is about 5-8% higher than the edge value of the ratio range.

[0023] More preferably, the Astragalus tablets are made from the following raw materials in parts by weight: 60 parts Astragalus; the thick paste is made from the following raw materials in parts by weight: 20 parts Codonopsis pilosula, 10 parts Lycium barbarum, 15 parts Cistanche deserticola, and 5 parts corn silk.

[0024] Within this preferred ratio range, sensory evaluation has verified that the proportion of water-soluble extracts of the five raw materials in the total solids reaches the best balance, and the finished product has the best coordination of natural sweetness, mellowness and refreshing aftertaste, with a total sensory evaluation score of 90 points (out of 100).

[0025] Of the above raw materials:

[0026] Astragalus is a legume plant whose roots contain nutrients such as astragalus polysaccharides, astragalus saponins, flavonoids, and various amino acids.

[0027] Codonopsis pilosula is a plant of the Campanulaceae family. Its roots contain Codonopsis pilosula polysaccharides, Codonopsis pilosula saponins, alkaloids and various trace elements.

[0028] Goji berries are the dried, ripe fruit of Lycium barbarum, a plant belonging to the Solanaceae family. They are rich in goji polysaccharides, carotene, vitamins, and various amino acids.

[0029] Cistanche deserticola is a plant of the Orobanchaceae family, containing cistanche glycosides, phenylethyl glycosides, and polysaccharides.

[0030] Corn silk is the style and stigma of the maize plant (Zea mays), which contains flavonoids, polysaccharides, and sterols.

[0031] Preferably, the paste further includes food-grade excipients.

[0032] Preferably, the food-grade acceptable excipients include any one or a combination of two or more selected from sweeteners, flavoring agents, fillers, lubricants, and binders.

[0033] The technical advantages of this excipient combination are as follows: the addition of sweeteners adjusts the sweetness of the paste, making it more palatable; fillers increase the solids content and viscosity of the paste, facilitating filling and molding; lubricants prevent material from sticking to the mold during pressing, ensuring a smooth and intact product surface; and binders help to tightly bond the paste to the astragalus slices, preventing delamination or detachment during subsequent drying and storage. The synergistic use of these excipients improves the product's molding quality and ease of consumption.

[0034] Preferably, the sweetener is selected from at least one of xylitol, sorbitol, mannitol, erythritol, isomaltitol, steviol glycosides, and mogrosides; the flavoring agent is selected from at least one of honey, fruit powder, ginger, mint, cinnamon, chrysanthemum, and osmanthus; the filler is selected from at least one of microcrystalline cellulose, starch, and dextrin; and the lubricant is selected from at least one of magnesium stearate and talc.

[0035] Among the sweeteners in this specific excipient selection scheme, xylitol, sorbitol, mannitol, erythritol, and isomalt are all sugar alcohol sweeteners, characterized by low hygroscopicity and non-caries-causing properties, making them suitable for chewable foods. Isomaltol and erythritol, in particular, have extremely low hygroscopicity, effectively preventing "rebound" (i.e., the solidified paste becoming watery or runny) during storage and extending the product's shelf life. Stevia glycosides and mogrosides are natural high-intensity sweeteners with a pure sweetness and zero calories, allowing the product to achieve a suitable sweetness without increasing sugar content. Among the flavoring agents, ginger, mint, cinnamon, chrysanthemum, and osmanthus are all medicinal and edible or natural plant-based, allowing for flexible formulation to create various flavor series such as ginger, mint, and osmanthus according to different consumer preferences, enriching the product line. Microcrystalline cellulose in the filler has good compressibility, aiding in the shaping of the paste within grooves. The above-mentioned auxiliary materials are all commonly used raw materials in the food industry. They are widely available, cost-controllable, and easy to produce industrially.

[0036] Preferably, the chewable tablet has a moisture content of 7%-10% and a hardness of 2000-4000 gf.

[0037] The technical advantages of this moisture content and hardness range are as follows: when the moisture content is controlled at 7%-10%, the product maintains a soft and moderately chewy texture (hardness 2000-4000gf), while avoiding the risk of microbial growth due to excessive moisture (water activity reduced to below 0.6) and the problem of cracking due to excessive moisture. Compared with betel nut products (which typically have a moisture content of 12%-18%, are prone to "re-fermentation" and mold, and have a shelf life of only 2-6 months), the moisture content of this invention is significantly reduced. Combined with a suitable hardness range, the shelf life of the product under normal temperature conditions can be extended to more than 18 months. At the same time, when the hardness is 2000-4000gf, the product will not cause physical damage to the soft tissues of the mouth when chewed, solving the prominent problem of the coarse and hard fibers of betel nut damaging the oral cavity.

[0038] Another object of the present invention is to provide a method for preparing ready-to-eat Astragalus compound chewable tablets, the method comprising the following steps:

[0039] (1) Slicing Astragalus: Slice Astragalus into slices to form individual slices of a certain thickness for later use;

[0040] (2) Softening treatment of Astragalus slices: Soften the Astragalus slices from step (1) and select Astragalus slices with a groove in the middle;

[0041] (3) Pretreatment of other raw materials: cut Codonopsis pilosula and Cistanche deserticola into slices, use whole dried wolfberries after dehydration, and crush corn silk for later use;

[0042] (4) Extraction and concentration: Mix the Codonopsis pilosula, Cistanche deserticola and corn silk after step (3), add water and decoct to extract, filter the residue, and finally concentrate the filtrate to obtain a thick paste;

[0043] (5) Filling and shaping: Fill the groove of the Astragalus slices in step (2) with the thick paste from step (4), and then place whole dried wolfberries on the surface of the thick paste in a viscous state so that the whole dried wolfberries are embedded in the surface of the thick paste.

[0044] (6) Drying: The product formed in step (5) is subjected to low-temperature drying treatment;

[0045] (7) The Astragalus slices dried in step (6) are coated and sterilized, and finally the individual Astragalus slices are packaged.

[0046] The beneficial effects of the above preparation method are as follows: This method employs different processing paths for Astragalus membranaceus slices and other raw materials—the Astragalus membranaceus slices, after softening, serve as the carrier skeleton for the chewable tablets, while the other raw materials, after extraction and concentration, are used as a flavor paste to fill the grooves, achieving controllable molding of the "carrier + filler" composite structure. The overall process route is clear, with smooth transitions between steps, and the equipment used is all conventional in the food processing field, facilitating continuous industrial production. Furthermore, the entire processing does not involve any chemical synthesis steps, ensuring the product's raw materials are pure and natural, aligning with the modern food consumption trend of clean labels.

[0047] Preferably, the softening treatment in step (2) is high-pressure cooking at a temperature of 115-145℃ for 15-20 minutes; or it is enzymatic hydrolysis, in which 0.05%-0.1% of cellulase is added to the raw material and the mixture is treated at 45-65℃ for 1-2 hours.

[0048] The extraction and concentration in step (4) is as follows: add 5-12 times the total weight of water to the raw materials, decoct and extract 1-2 times at 90-100℃ for 1-3 hours each time, combine the filtrates and concentrate under reduced pressure to form a thick paste.

[0049] Astragalus slices, in their natural state, have a dense fibrous structure and a relatively hard texture, making them rough and difficult to chew directly. High-pressure steaming utilizes high-temperature, high-pressure steam to penetrate the plant fiber structure, causing partial hydrolysis of cellulose and hemicellulose, and softening lignin, thus significantly reducing the hardness and toughness of the astragalus slices. Enzymatic hydrolysis, on the other hand, uses the selective catalysis of cellulase to directionally decompose the cellulose components in the astragalus slices, making the fiber structure looser. Both treatment methods can reduce the hardness of astragalus slices from 8000-10000 gf in their natural state to 2000-4000 gf. The treated astragalus slices are soft and palatable when chewed in the mouth, with a significantly reduced fibrous feel, and will not cause frictional damage to the soft tissues of the mouth.

[0050] Furthermore, using water as the extraction solvent meets the green and environmentally friendly requirements of food processing. The polarity of water matches the solubility characteristics of the main flavor substances and nutrients (polysaccharides, flavonoids, and glycosides) in Codonopsis pilosula, Cistanche deserticola, and corn silk, effectively dissolving these target components. The extraction temperature is controlled at a slight boiling point of 90-100℃, which accelerates the dissolution and diffusion rate of the target components, shortens the extraction time, and avoids degradation of heat-sensitive components due to localized overheating. A water volume of 5-12 times ensures a sufficient concentration gradient driving force for complete dissolution of the target components; the 1-2 extraction process design ensures both extraction rate and production efficiency and economy. The vacuum concentration process is carried out at low temperatures, avoiding the damage to flavor substances and nutrients caused by prolonged high-temperature heating. The comprehensive optimization of the above process parameters ensures that the total solids content in the thick paste reaches a suitable range, possessing sufficient viscosity for easy filling operations (non-flowing and non-dripping), and allowing for simultaneous drying and shaping with the Astragalus membranaceus slices during subsequent drying.

[0051] Preferably, step (4) further includes adding at least one flavoring ingredient selected from honey, fruit powder, ginger, mint, cinnamon, chrysanthemum and osmanthus, and mixing it with Codonopsis pilosula, Cistanche deserticola and corn silk for extraction and concentration.

[0052] During the extraction process, the contact between honey and hot water allows the natural fructose and glucose to fully dissolve into the thick paste, giving the product a mild, natural sweetness and honey aroma. Simultaneously, the organic acids in honey promote the dissolution of flavor compounds from other ingredients, playing a synergistic role in enhancing flavor. Ginger, mint, cinnamon, chrysanthemum, and osmanthus each possess distinctive flavor characteristics—ginger provides a spicy warmth, mint imparts a refreshing coolness, cinnamon brings a sweet and spicy aroma, chrysanthemum contributes a slightly bitter aftertaste, and osmanthus emits a sweet and mellow floral fragrance—all of which can give the product differentiated flavor characteristics, facilitating the creation of various flavor series such as ginger, mint, and osmanthus to meet the personalized needs of different consumer groups. All of the above-mentioned flavoring ingredients are listed in the National Health Commission's catalogue of food and medicine homology or are natural food ingredients. Their addition does not alter the product's food properties and requires no additional artificial flavorings, aligning with the development direction of natural and clean food.

[0053] Preferably, in step (7), the Astragalus membranaceus tablets are packaged in nitrogen-filled aluminum-plastic composite bags, or vacuum-packed with nano-antibacterial high-barrier film, or packaged in aluminum-plastic blister packs.

[0054] Nitrogen-filled aluminum-plastic composite bags effectively inhibit the growth and reproduction of aerobic microorganisms and the oxidative rancidity of oily components by replacing the oxygen inside the packaging (residual oxygen content ≤2%). Simultaneously, nitrogen, as an inert gas, maintains a stable gaseous environment within the packaging, preventing the entry of external moisture and the loss of moisture from the product itself. Vacuum packaging with nano-antibacterial high-barrier film physically removes air from the packaging and combines this with the antibacterial effect of nano-level antibacterial materials (such as silver-loaded nano-titanium dioxide), further inhibiting the growth of microorganisms on the inner surface of the packaging while blocking oxygen and water vapor. Aluminum-plastic blister packaging creates an independent sealed chamber for each chewable tablet, avoiding cross-contamination caused by the spoilage of individual products when multiple tablets are packaged together. The blister structure also provides excellent physical protection, preventing crushing during transportation. All three packaging methods have excellent oxygen and moisture barrier properties (oxygen permeability < 5 cm³ / (m²·24h·0.1 MPa), moisture permeability < 2 g / (m²·24h)), which, together with the product's suitable moisture content of 7%-10%, ensure the product's stable quality within its 18-month shelf life.

[0055] (III) Beneficial Effects

[0056] The ready-to-eat Astragalus compound chewable tablets and their preparation method provided by this invention have the following advantages compared with the prior art:

[0057] (1) Filling a market gap and providing a brand-new ready-to-eat option, this invention is the first to present medicinal and edible plant raw materials such as Astragalus membranaceus and Codonopsis pilosula in the form of ready-to-eat chewable tablets. Consumers can eat them directly after opening the bag without decocting or brewing, completely solving the problem of inconvenience of traditional consumption methods. Compared with existing areca nut chewable products on the market, this invention does not contain addictive ingredients such as arecoline, and is a mild and healthy new choice of herbal snack food.

[0058] (2) The chewable tablets have a soft texture and do not harm the oral cavity. Addressing the inherent defects of areca nut fibers, which are coarse and hard and easily cause oral damage, this invention effectively reduces the roughness and hardness of the plant fibers in the astragalus tablets through high-pressure steaming or enzymatic softening processes. This results in a chewable tablet with a soft and moderate chewing texture, far lower than that of areca nut products, and will not cause physical damage to the oral soft tissues during chewing. Furthermore, this invention does not require the addition of alkaline substances such as calcium hydroxide, further reducing the risk of irritation to the oral mucosa.

[0059] (3) Long shelf life and stable quality: This invention effectively inhibits moisture absorption, oxidation and microbial growth of the product during storage by precisely controlling the moisture content and combining nitrogen-filled packaging, vacuum packaging with nano-antibacterial high-barrier film or aluminum-plastic blister packaging technology. Compared with the shelf life of betel nut products, which is usually only 2-6 months, the shelf life of this invention is significantly extended, and the quality can be stable for more than 18 months under normal temperature conditions.

[0060] (4) Convenient to consume and novel in form: The product of this invention is in the form of individually packaged chewable tablets, ready to eat upon opening the bag, requiring no pretreatment, making it convenient for consumers to carry and consume daily. The product adopts a composite structure of "Astragalus tablets + thick paste filling", and the flavor substances are gradually released during chewing, providing a unique eating experience and good market acceptance. The preparation method is mature and easy to operate, and the equipment used is all conventional equipment in the food processing field, which is easy to realize large-scale industrial production and has good industrial application prospects. Attached Figure Description

[0061] Figure 1 This is a schematic diagram showing the state of Astragalus membranaceus slices after they have been cut into pieces;

[0062] Figure 2 This is a schematic diagram showing the state of Astragalus membranaceus slices after they have been cut into pieces and have a certain thickness.

[0063] Figure 3 This is a schematic diagram of Astragalus membranaceus tablets in a thick paste state. Figure 1 ;

[0064] Figure 4 This is a schematic diagram of Astragalus membranaceus tablets in a thick paste state. Figure 2 ;

[0065] Figure 5 A schematic diagram of ready-to-eat Astragalus compound chewable tablets packaged in nitrogen-filled aluminum-plastic composite bags;

[0066] Figure 6 This is a schematic diagram of the ready-to-eat Astragalus compound chewable tablets vacuum-packed using a nano-antibacterial high-barrier film.

[0067] Figure 7 This is a schematic diagram of ready-to-eat Astragalus compound chewable tablets packaged in aluminum-plastic blister packs. Detailed Implementation

[0068] The following is in conjunction with the appendix Figure 1 - Appendix Figure 7 The present invention will be further described in detail with reference to specific embodiments.

[0069] Example 1 (near the lower limit of the mixing ratio range)

[0070] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0071] Astragalus tablets: Astragalus 40g;

[0072] Thick paste: Codonopsis pilosula 15g, Cistanche deserticola 10g, corn silk 5g;

[0073] 5g of goji berries.

[0074] 2) The preparation method includes the following steps:

[0075] (1) Astragalus slices: Slice the astragalus into slices 2-4 mm thick and 5-8 mm wide (e.g. Figure 1 and Figure 2 (As shown), for later use.

[0076] (2) Softening treatment of Astragalus membranaceus slices: Place the cut Astragalus membranaceus slices in a high-pressure steam cooker and steam for 15 minutes at 121℃ and 0.1MPa. During the high-pressure steam cooking process, the steam pressure should be kept stable and the temperature fluctuation range should be controlled within ±1℃. After steaming, allow to cool naturally to room temperature. After softening treatment, the Astragalus membranaceus slices become softer, and a groove naturally forms in the middle of the slices.

[0077] (3) Pretreatment of other raw materials: cut Codonopsis pilosula and Cistanche deserticola into slices 2-4 mm thick; use whole dried wolfberries after dehydration; crush corn silk into coarse powder (pass through a 40-mesh sieve) for later use.

[0078] (4) Extraction and Concentration: Mix the Codonopsis pilosula, Cistanche deserticola, and corn silk processed in step (3), add 8 times the weight of purified water (i.e., 8 times the total weight of the raw materials), and decoct at 95℃±2℃ for 2 hours. Stir once every 30 minutes during the extraction process, stirring for 1-2 minutes each time to ensure uniform extraction. After extraction, filter with a 200-mesh stainless steel sieve to obtain the first extract. Add 6 times the weight of purified water to the filter residue again, decoct at 95℃±2℃ for 1.5 hours, and filter to obtain the second extract. Combine the two extracts and concentrate to make a thick paste. The concentration method can be any of the following:

[0079] Method 1 (Voltage Concentration): Place the combined extracts in a rotary evaporator and concentrate under reduced pressure at a temperature of 60℃ and a vacuum degree of -0.08 to -0.095 MPa until the thick paste is a viscous, flowable paste at room temperature (it should be able to be poured out smoothly and have a certain degree of adhesion, without being a thin fluid).

[0080] Method 2 (Atmospheric Pressure Concentration): Place the combined extracts in a cooking pot and heat them under atmospheric pressure. First, heat over high heat until it just boils to accelerate water evaporation, and skim off any surface foam. When the volume of the extract has decreased significantly and a large number of dense bubbles appear on the surface, reduce the heat to low and continue concentrating while stirring constantly to prevent sticking and burning. Concentrate until the paste is a viscous, flowable paste at room temperature (it should be able to be poured out smoothly and have a certain degree of adhesion, without being a thin fluid).

[0081] The method for determining the concentration endpoint is as follows: take a small amount of the thick paste and place it on a glass plate. When tilted at 45°, the paste flows slowly but without breaking. When touched with a finger, it has a noticeable sticky feel. Alternatively, use a stirring rod to dip the concentrated liquid into a drop on dry filter paper. The endpoint is reached when no water marks are visible around the drop.

[0082] (5) Filling and shaping: Fill the grooves of the Astragalus membranaceus slices from step (2) with the thick paste from step (4) (e.g., ...). Figure 3 As shown), the total weight of each slice is controlled at about 1.0g. Then, whole dried wolfberries are placed on the surface of the viscous paste, so that the whole dried wolfberries are embedded in the surface of the paste. The paste filled here is a viscous, flowable paste at the concentration endpoint, which is convenient for filling and embedding whole dried wolfberries. In the subsequent low-temperature drying process (6), as the moisture is removed, the polysaccharides and solids in the paste gradually solidify and take shape, and finally form a firm adhesion with the Astragalus slices.

[0083] (6) Drying: Place the molded product in a hot air circulating oven and dry at 50℃±2℃ for 4 to 6 hours. Turn the product over every hour to ensure uniform drying. Dry until the moisture content is 8.5% (measured using a rapid moisture analyzer at 105℃ for 5 minutes). After drying, the thick paste is completely solidified and firmly bonded to the Astragalus membranaceus tablets. It will not flow, deform, or fall off during subsequent storage.

[0084] (7) Coating, sterilization, and packaging: The dried product is coated with a food-grade coating material (such as hydroxypropyl methylcellulose) and then sterilized at 5 kGy ( 60 After sterilization by cobalt irradiation, it is packaged in nitrogen-filled aluminum-plastic composite bags (such as...). Figure 5 As shown), the residual oxygen content after nitrogen filling is ≤2% (detected by a residual oxygen meter), and each bag contains 1 tablet.

[0085] 3) Product performance

[0086] The chewable tablets obtained in this embodiment were tested and found to be light yellowish-brown in appearance, with a smooth surface and uniform color. The moisture content was 8.5% (direct drying method, GB5009.3). The hardness was 3500 gf (TPA texture analyzer test, probe model P / 36R, pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 1 mm / s, compression ratio 50%). The total flavonoid content (calculated as rutin) was 2.10 mg / g (ultraviolet spectrophotometry, NaNO2-Al(NO3)3 colorimetric method). The total polysaccharide content (calculated as glucose) was 42.5 mg / g (phenol-sulfuric acid method).

[0087] After 6 months of accelerated stability testing (40℃±2℃, 75%±5%RH), the product hardness was 3800gf, moisture content was 8.9%, total flavonoid retention rate was 91%, and total polysaccharide retention rate was 89%. The product showed no cracking, mold, or off-odors. The thick paste filler layer was tightly bonded to the Astragalus membranaceus tablets, showing no flow deformation or delamination. Microbiological indicators were tested as follows: total bacterial count <10 CFU / g (GB4789.2), coliform bacteria <3 MPN / 100g (GB4789.3), and mold and yeast <10 CFU / g (GB4789.15), meeting the national food safety standards for microbial limits in chewable foods.

[0088] Example 2 (Mid-range / Preferred values ​​of the ratio range)

[0089] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0090] Astragalus tablets: 50g of Astragalus membranaceus;

[0091] Thick paste: Codonopsis pilosula 18g, Cistanche deserticola 15g, corn silk 8g;

[0092] 8g of goji berries.

[0093] 2) The preparation method includes the following steps:

[0094] (1) Astragalus slices: Same as in Example 1.

[0095] (2) Softening treatment of Astragalus membranaceus slices: Add 0.08% of cellulase (enzyme activity ≥10000U / g) to the cut Astragalus membranaceus slices, and add purified water at 3 times the total weight of the raw materials. Adjust the pH to 4.5-5.0 (using 0.1mol / L citric acid solution or 0.1mol / L sodium citrate solution). Perform enzymatic hydrolysis at 50℃±1℃ for 1.5 hours, stirring continuously at 30 rpm during the hydrolysis process. After the hydrolysis is completed, raise the temperature to 90℃ and maintain it for 10 minutes to inactivate the enzyme. After enzymatic hydrolysis, the Astragalus membranaceus slices soften, and a natural groove forms in the middle of the slices.

[0096] (3) Pretreatment of other raw materials: Same as in Example 1.

[0097] (4) Extraction and Concentration: The Codonopsis pilosula, Cistanche deserticola, and corn silk treated in step (3) were mixed and 10 times their weight of purified water were added. The mixture was decocted and extracted at 95℃±2℃ for 2 hours, with stirring every 30 minutes during the extraction process. After extraction, the mixture was filtered through a 200-mesh stainless steel sieve to obtain the first extract. The residue was then added to 8 times its weight of purified water and decocted and extracted at 95℃±2℃ for 1.5 hours. The residue was then filtered to obtain the second extract. The two extracts were combined and concentrated under reduced pressure using the method in Example 1 until a thick paste was obtained, which was a viscous, flowable paste at room temperature.

[0098] (5) Filling and shaping: Fill the grooves of the Astragalus membranaceus slices from step (2) with the thick paste from step (4) (e.g., ...). Figure 4 As shown), the total weight of each slice is controlled at about 1.0g. Then, whole dried wolfberries are placed on the surface of the viscous paste, so that the whole dried wolfberries are embedded in the surface of the paste. The paste filled here is a viscous, flowable paste at the concentration endpoint, which is convenient for filling and embedding whole dried wolfberries. In the subsequent low-temperature drying process (6), as the moisture is removed, the polysaccharides and solids in the paste gradually solidify and take shape, and finally form a firm adhesion with the Astragalus slices.

[0099] (6) Drying: Same as in Example 1, dry at 50℃±2℃ until the moisture content is 8.2%. After drying, the paste is completely cured and shaped.

[0100] (7) Coating, sterilization, and packaging: The dried product is coated with a food-grade coating material (such as hydroxypropyl methylcellulose) and then sterilized at 5 kGy ( 60 After sterilization by cobalt irradiation, it is vacuum-packed using a nano-antibacterial high-barrier film (e.g.) Figure 6 As shown), each bag contains 1 tablet.

[0101] 3) Product performance

[0102] Testing revealed that the chewable tablets obtained in this embodiment were light yellowish-brown in appearance, with a smooth surface and uniform color. The moisture content was 8.2%, and the hardness was 3000 gf. The total flavonoid content was 2.45 mg / g, and the total polysaccharide content was 48.7 mg / g.

[0103] After 6 months of accelerated stability testing (40℃±2℃, 75%±5%RH), the product hardness was 3300gf, moisture content was 8.6%, total flavonoid retention rate was 93%, and total polysaccharide retention rate was 91%. The product showed no cracking, mold, or off-odors, and the thick paste filler layer was firmly bonded without deformation or detachment. Microbiological indicators showed: total bacterial count <10CFU / g, coliform bacteria <3MPN / 100g, and mold and yeast <10CFU / g, meeting national food safety standards.

[0104] Example 3 (Optimal Ratio)

[0105] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0106] Astragalus tablets: Astragalus 60g;

[0107] Thick paste: Codonopsis pilosula 20g, Cistanche deserticola 15g, corn silk 5g;

[0108] 10g of goji berries.

[0109] 2) The preparation method includes the following steps:

[0110] (1) Astragalus slices: Same as in Example 1.

[0111] (2) Softening treatment of Astragalus membranaceus slices: Place the cut Astragalus membranaceus slices in a pressure cooker and cook for 18 minutes at 121℃ and 0.1MPa. After cooking, allow to cool naturally to room temperature. After softening treatment, the Astragalus membranaceus slices become softer, and a groove naturally forms in the middle of the slices.

[0112] (3) Pretreatment of other raw materials: Same as in Example 1.

[0113] (4) Extraction and Concentration: The Codonopsis pilosula, Cistanche deserticola, and corn silk treated in step (3) were mixed and 10 times their weight of purified water were added. The mixture was decocted and extracted at 95℃±2℃ for 2 hours, with stirring every 30 minutes during the extraction process. After extraction, the mixture was filtered through a 200-mesh stainless steel sieve to obtain the first extract. The residue was then added to 8 times its weight of purified water and decocted and extracted at 95℃±2℃ for 1.5 hours. The residue was then filtered to obtain the second extract. The two extracts were combined and concentrated under reduced pressure using the method in Example 1 until a thick paste was obtained, which was a viscous, flowable paste at room temperature.

[0114] (5) Filling and molding: Same as in Example 1.

[0115] (6) Drying: Same as in Example 1, dry at 50℃±2℃ until the moisture content is 8.0%. After drying, the paste is completely cured and shaped.

[0116] (7) Coating, sterilization, and packaging: The dried product is coated with a food-grade coating material (such as hydroxypropyl methylcellulose) and then sterilized at 5 kGy ( 60 After sterilization by cobalt irradiation, it is packaged in aluminum-plastic blister packs (such as...). Figure 7 As shown), each bag contains 1 tablet.

[0117] 3) Product performance

[0118] Testing revealed that the chewable tablets obtained in this embodiment were light yellowish-brown in appearance, with a smooth surface and uniform color. The moisture content was 8.0%, and the hardness was 2500 gf. The total flavonoid content was 2.68 mg / g, and the total polysaccharide content was 52.3 mg / g.

[0119] After 6 months of accelerated stability testing (40℃±2℃, 75%±5%RH), the product hardness was 2800gf, moisture content was 8.4%, total flavonoid retention rate was 94%, and total polysaccharide retention rate was 92%. The product showed no cracking, mold, or off-odors, and the thick paste filler layer was firmly bonded without deformation or detachment. Microbiological indicators showed: total bacterial count <10CFU / g, coliform bacteria <3MPN / 100g, and mold and yeast <10CFU / g, meeting national food safety standards.

[0120] Example 4 (near the upper limit of the ratio range)

[0121] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0122] Astragalus tablets: 70g of Astragalus membranaceus;

[0123] Thick paste: Codonopsis pilosula 25g, Cistanche deserticola 20g, corn silk 10g;

[0124] 12g of wolfberries.

[0125] 2) The preparation method includes the following steps:

[0126] (1) Astragalus slices: Same as in Example 1.

[0127] (2) Softening treatment of Astragalus membranaceus slices: Place the cut Astragalus membranaceus slices in a pressure cooker and cook for 20 minutes at 121℃ and 0.1MPa. After cooking, allow to cool naturally to room temperature. After softening treatment, the Astragalus membranaceus slices become softer, and a groove naturally forms in the middle of the slices.

[0128] (3) Pretreatment of other raw materials: Same as in Example 1.

[0129] (4) Extraction and Concentration: The Codonopsis pilosula, Cistanche deserticola, and corn silk treated in step (3) were mixed and 10 times their weight of purified water were added. The mixture was decocted and extracted at 95℃±2℃ for 2.5 hours, with stirring every 30 minutes during the extraction process. After extraction, the mixture was filtered through a 200-mesh stainless steel sieve to obtain the first extract. The residue was then added to 8 times its weight of purified water and decocted and extracted at 95℃±2℃ for 2 hours. The residue was then filtered to obtain the second extract. The two extracts were combined and concentrated under reduced pressure using the method in Example 1 until a thick paste was obtained, which was a viscous, flowable paste at room temperature.

[0130] (5) Filling and molding: Same as in Example 1.

[0131] (6) Drying: Same as in Example 1, dry at 50℃±2℃ until the moisture content is 9.0%. After drying, the paste is completely solidified and shaped.

[0132] (7) Coating, sterilization, and packaging: Same as in Example 1.

[0133] 3) Product performance

[0134] Testing revealed that the chewable tablets obtained in this embodiment were light yellowish-brown in appearance, with a smooth surface and uniform color. The moisture content was 9.0%, and the hardness was 3200 gf. The total flavonoid content was 2.20 mg / g, and the total polysaccharide content was 44.5 mg / g.

[0135] After 6 months of accelerated stability testing (40℃±2℃, 75%±5%RH), the product hardness was 3500gf, moisture content was 9.3%, total flavonoid retention rate was 90%, and total polysaccharide retention rate was 88%. The product showed no cracking, mold, or off-odors, and the thick paste filler layer was firmly bonded without deformation or detachment. Microbiological indicators showed: total bacterial count <10CFU / g, coliform bacteria <3MPN / 100g, and mold and yeast <10CFU / g, meeting national food safety standards.

[0136] Example 5 (Adding flavoring ingredient - ginger flavor)

[0137] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0138] Astragalus tablets: Astragalus 60g;

[0139] Thick paste: Codonopsis pilosula 20g, Cistanche deserticola 15g, corn silk 5g, ginger 5g;

[0140] 10g of goji berries.

[0141] 2) The preparation method includes the following steps:

[0142] (1) Astragalus slices: Same as in Example 1.

[0143] (2) Softening treatment of Astragalus membranaceus slices: the same high-pressure cooking method as in Example 3.

[0144] (3) Pretreatment of other raw materials: Codonopsis pilosula and Cistanche deserticola are cut into slices 2-4 mm thick; wolfberries are whole dried fruits after dehydration; corn silk is crushed into coarse powder; ginger is cut into thin slices and set aside.

[0145] (4) Extraction and concentration: Mix the Codonopsis pilosula, Cistanche deserticola, corn silk and ginger after step (3), add 10 times the weight of purified water, and decoct at 95℃±2℃ for 2 hours. The subsequent extraction, filtration and concentration steps are the same as in Example 3, and the concentrate is concentrated until it is a viscous, flowable paste at room temperature.

[0146] (5) Filling and molding: Same as in Example 1.

[0147] (6) Drying: Same as in Example 1, dry at 50℃±2℃ until the moisture content is 8.0%. After drying, the paste is completely cured and shaped.

[0148] (7) Coating, sterilization, and packaging: Same as in Example 1.

[0149] 3) Product performance

[0150] The chewable tablets obtained in this embodiment, based on the flavor of Example 3, have an added spicy ginger flavor, resulting in a richer taste profile. After 6 months of accelerated stability testing (40℃±2℃, 75%±5%RH), the product appearance remained intact, and the thick paste filler layer was firmly bonded without deformation or detachment.

[0151] Comparative Example 1 (Ordinary drying method - high temperature drying)

[0152] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0153] Same as Example 3

[0154] 2) The preparation method includes the following steps:

[0155] The only difference from Example 3 is that the drying temperature in step (6) is 70℃±2℃, and the drying is carried out until the moisture content is ≤5% (about 3 to 4 hours). The remaining steps are exactly the same as in Example 3.

[0156] 3) Product performance

[0157] Testing revealed that the chewable tablets obtained in this comparative example had a moisture content of 4.5% and a hardness of 6500 gf (crispy), failing to meet the requirements for a soft texture. The total flavonoid content was 1.85 mg / g, significantly lower than that in Example 3 (2.68 mg / g), indicating that high-temperature drying led to the degradation of total flavonoids.

[0158] The product showed cracking after 3 months of accelerated stability testing (40℃±2℃, 75%±5%RH), and was severely broken after 6 months, making normal testing impossible.

[0159] Comparative Example 2 (Non-nitrogen-filled standard packaging)

[0160] 1) The raw material formula of ready-to-eat Astragalus compound chewable tablets is as follows:

[0161] Same as Example 3

[0162] 2) The preparation method includes the following steps:

[0163] The only difference from Example 3 is that step (7) uses ordinary polyethylene plastic bags for sealing and packaging, without nitrogen filling or irradiation sterilization. The remaining steps are exactly the same as in Example 3.

[0164] 3) Product performance

[0165] Accelerated stability testing (40℃±2℃, 75%±5%RH) showed oxidative discoloration (changing from light yellowish-brown to dark brown) after 3 months, with total flavonoid retention of only 75% and total polysaccharide retention of only 72%, and significant deterioration in product flavor (appearing an oily, rancid taste). After 6 months, the total flavonoid retention dropped to 62%, the total polysaccharide retention dropped to 58%, and the total bacterial count rose to 850 CFU / g, exceeding the national food safety standard limits.

[0166] Experimental Example

[0167] To further verify the actual effect of the ready-to-eat Astragalus compound chewable tablets described in this invention, the following explanation is provided through sensory evaluation experiments and stability experiments.

[0168] I. Sensory Evaluation Experiment

[0169] 1) Experimental methods

[0170] Thirty evaluators (aged 25–55, 15 males and 15 females) with experience in food sensory evaluation were selected to conduct blind sample evaluations of samples from Examples 1–4 and Comparative Examples 1–2. All evaluators underwent standardized training prior to the evaluation to understand the scoring criteria and operating procedures for each evaluation indicator.

[0171] Evaluation indicators include:

[0172] (1) Color (20 points): Observe whether the color of the tablet surface is uniform and natural, and whether there are spots or abnormal colors.

[0173] (2) Texture (30 points): Softness, smoothness and stickiness when chewing.

[0174] (3) Flavor (30 points): Whether the aroma is pure, whether the taste is harmonious, and whether there is any unpleasant aftertaste (such as bitterness).

[0175] (4) Overall acceptance (20 points): A comprehensive evaluation of the degree of liking for the product.

[0176] Each indicator uses a scoring system, and the average score from 30 evaluators is taken as the final score. Sample codes are assigned three random numbers, and evaluators do not interfere with each other. After evaluating each sample, evaluators rinse their mouths and rest for 2 minutes before evaluating the next sample.

[0177] 2) Experimental Results

[0178] Example 1 16.5 24.5 23.5 16.0 80.5 Example 2 17.5 26.0 25.0 17.0 85.5 Example 3 18.0 27.6 26.4 18.0 90.0 Example 4 17.0 25.0 25.5 16.5 84.0 Comparative Example 1 14.0 12.0 18.0 10.0 54.0 Comparative Example 2 15.2 25.2 19.2 14.0 73.6

[0179] 3) Conclusion

[0180] The chewable tablets of Examples 1-4 of this invention all achieved a total score of over 80 points (out of 100) in terms of color, texture, flavor, and overall acceptability. Among them, Example 3 (optimal ratio: 60 parts Astragalus membranaceus, 20 parts Codonopsis pilosula, 15 parts Cistanche deserticola, 5 parts corn silk, and 10 parts Lycium barbarum) scored the highest (90 points), significantly better than Comparative Example 1 (ordinary drying, crisp texture, total score of only 54 points) and Comparative Example 2 (ordinary packaging led to flavor degradation, total score of only 73.6 points). The results show that this invention effectively improves the edible quality of the product through reasonable raw material ratios and process control.

[0181] Summary of sensory evaluations: Example 3 was evaluated as having a "soft and moderate texture that does not stick to the teeth", "a mellow and sweet flavor with no bitter aftertaste", and "a natural color and an appealing appearance"; Comparative Example 1 was evaluated as having a "too hard texture, like a biscuit", "difficult to chew", and "lacking in softness"; Comparative Example 2 was evaluated as having an "off-flavor", "a dark color", and "not as tasty as the fresh sample".

[0182] II. Stability Test

[0183] 1) Experimental methods

[0184] Samples from Examples 1-4 and Comparative Examples 1-2 were placed under accelerated stability test conditions (40℃±2℃, 75%±5%RH), and samples were taken and tested at 0 months, 1 month, 2 months, 3 months, and 6 months, respectively. Ten samples were taken from each group at each time point, and the following indicators were tested:

[0185] (1) Moisture content: The direct drying method (GB5009.3) was used to dry at 105℃ for 4 hours until constant weight.

[0186] (2) Hardness: The TPA texture analyzer was used for testing. The probe was P / 36R. The speed before testing was 1 mm / s, the testing speed was 1 mm / s, and the speed after testing was 1 mm / s. The compression ratio was 50%. Ten pieces were tested in each batch and the average value was taken.

[0187] (3) Total flavonoid content: The absorbance was measured at a wavelength of 510 nm using ultraviolet spectrophotometry (NaNO2-Al(NO3)3 colorimetric method) with rutin as reference standard. The total flavonoid content (calculated as rutin) was calculated, and the retention rate was calculated (retention rate % = content at each time point / content at 0 months × 100%).

[0188] (4) Total polysaccharide content: The absorbance was measured at a wavelength of 490 nm using the phenol-sulfuric acid method with glucose as the reference standard. The total polysaccharide content (calculated as glucose) was calculated and the retention rate was calculated.

[0189] (5) Microbiological indicators: Total bacterial count was determined according to GB4789.2, and coliform bacteria were determined according to GB4789.3.

[0190] 2) Experimental Results

[0191] October Moisture (%) 8.5 8.2 8.0 9.0 4.5 8.0 Hardness (gf) 3500 3000 2500 3200 6500 2500 Total flavonoids (mg / g) 2.10 2.45 2.68 2.20 1.85 2.68 Total polysaccharides (mg / g) 42.5 48.7 52.3 44.5 40.2 52.3 Total bacterial count (CFU / g) ＜10 ＜10 ＜10 ＜10 ＜10 ＜10 January Moisture (%) 8.6 8.3 8.1 9.1 4.6 8.3 Hardness (gf) 3550 3050 2550 3250 6600 2580 Total flavonoid retention rate (%) 98 98 98 97 92 90 Total polysaccharide retention rate (%) 97 97 98 96 90 88 Total bacterial count (CFU / g) ＜10 ＜10 ＜10 ＜10 ＜10 45 February Moisture (%) 8.7 8.4 8.2 9.2 4.7 8.5 Hardness (gf) 3600 3100 2600 3300 6700 (micro-crack) 2650 Total flavonoid retention rate (%) 96 96 97 95 88 83 Total polysaccharide retention rate (%) 95 95 96 94 85 80 Total bacterial count (CFU / g) ＜10 ＜10 ＜10 ＜10 ＜10 120 March Moisture (%) 8.8 8.5 8.3 9.2 4.8 (Cracking) 8.8 Hardness (gf) 3700 3200 2650 3400 — 2700 Total flavonoid retention rate (%) 94 95 96 93 — 75 Total polysaccharide retention rate (%) 93 93 95 92 — 72 Total bacterial count (CFU / g) ＜10 ＜10 ＜10 ＜10 — 380 June Moisture (%) 8.9 8.6 8.4 9.3 — 9.5 Hardness (gf) 3800 3300 2800 3500 — 3100 Total flavonoid retention rate (%) 91 93 94 90 — 62 Total polysaccharide retention rate (%) 89 91 92 88 — 58 Total bacterial count (CFU / g) ＜10 ＜10 ＜10 ＜10 — 85

[0192] Note: "—" indicates that the sample has severely cracked or deteriorated and was not further tested.

[0193] 3) Conclusion

[0194] After 6 months of accelerated stability testing, the chewable tablets of Examples 1-4 of this invention showed that the change in moisture content did not exceed 0.5 percentage points (the increase from the initial value to the 6-month value ≤ 0.5%), the change in hardness was ≤ 15%, the total flavonoid retention rate was ≥ 90%, the total polysaccharide retention rate was ≥ 88%, and the microbiological indicators consistently met food hygiene standards (total bacterial count < 10 CFU / g). Comparative Example 1, due to excessively low moisture content (4.5%), resulted in brittleness and cracking, with obvious cracks appearing after 3 months; Comparative Example 2, due to ordinary packaging, resulted in moisture absorption and oxidative deterioration, with a total flavonoid retention rate of only 62%, a total polysaccharide retention rate of only 58%, and a total bacterial count of 850 CFU / g after 6 months. The results indicate that this invention, through reasonable moisture control (7%–10%) and appropriate packaging methods, effectively ensures the quality stability of the product during storage.

[0195] The above description, in conjunction with specific preferred embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the inventive concept, and all such modifications and substitutions should be considered within the scope of protection of the present invention.

Claims

1. A ready-to-eat Astragalus compound chewable tablet, characterized in that, It consists of astragalus slices, a thick paste filling the grooves in the astragalus slices, and wolfberries; Astragalus tablets are made from the following raw materials in parts by weight: 40-70 parts of Astragalus; The thick paste is made from the following ingredients in parts by weight: 15-25 parts Codonopsis pilosula, 10-20 parts Cistanche deserticola, and 5-10 parts corn silk; The Astragalus slices are sheet-like bodies of a certain thickness that have been softened and have a groove in the middle. Goji berries are made from the following ingredients in parts by weight: 5-12 parts goji berries.

2. The ready-to-eat Astragalus compound chewable tablets according to claim 1, characterized in that, Astragalus tablets are made from the following raw materials in parts by weight: 40-50 parts of Astragalus; The thick paste is made from the following ingredients in parts by weight: 15-20 parts Codonopsis pilosula, 12-18 parts Cistanche deserticola, and 8-10 parts corn silk; Goji berries are made from the following ingredients in parts by weight: 8-10 parts goji berries.

3. The ready-to-eat Astragalus compound chewable tablets according to any one of claims 1-2, characterized in that, The paste also includes food-grade acceptable excipients.

4. The ready-to-eat Astragalus compound chewable tablets according to claim 3, characterized in that, The food science acceptable excipients include any one or a combination of two or more selected from sweeteners, flavoring agents, fillers, lubricants and binders.

5. The ready-to-eat Astragalus compound chewable tablets according to claim 4, characterized in that, The sweetener is selected from at least one of xylitol, sorbitol, mannitol, erythritol, isomaltitol, steviol glycosides, and mogrosides; the flavoring agent is selected from at least one of honey, fruit powder, ginger, mint, cinnamon, chrysanthemum, and osmanthus; the filler is selected from at least one of microcrystalline cellulose, starch, and dextrin; and the lubricant is selected from at least one of magnesium stearate and talc.

6. The ready-to-eat Astragalus compound chewable tablets according to claim 1, 2, 4, or 5, characterized in that, The chewable tablets have a moisture content of 7%-10% and a hardness of 2000-4000 gf.

7. A method for preparing ready-to-eat Astragalus compound chewable tablets, characterized in that, This preparation method is used to prepare the ready-to-eat Astragalus compound chewable tablets according to any one of claims 1-6, and the preparation method includes the following steps: (1) Slicing Astragalus: Slice Astragalus into slices to form individual slices of a certain thickness for later use; (2) Softening treatment of Astragalus slices: Soften the Astragalus slices from step (1) and select Astragalus slices with a groove in the middle; (3) Pretreatment of other raw materials: cut Codonopsis pilosula and Cistanche deserticola into slices, use whole dried wolfberries after dehydration, and crush corn silk for later use; (4) Extraction and concentration: Mix the Codonopsis pilosula, Cistanche deserticola and corn silk after step (3), add water and decoct to extract, filter the residue, and finally concentrate the filtrate to obtain a thick paste; (5) Filling and shaping: Fill the groove of the Astragalus slices in step (2) with the thick paste from step (4), and then place whole dried wolfberries on the surface of the thick paste in a viscous state so that the whole dried wolfberries are embedded in the surface of the thick paste. (6) Drying: The product formed in step (5) is subjected to low-temperature drying treatment; (7) The Astragalus slices dried in step (6) are coated and sterilized, and finally the individual Astragalus slices are packaged.

8. The preparation method of a ready-to-eat Astragalus compound chewable tablet according to claim 7, characterized in that, The softening treatment in step (2) is high-pressure cooking at a temperature of 115-145℃ for 15-20 minutes; or enzymatic hydrolysis, in which 0.05%-0.1% of cellulase is added to the raw material and treated at 45-65℃ for 1-2 hours. The extraction and concentration in step (4) is as follows: add 5-12 times the total weight of water to the raw materials, decoct and extract 1-2 times at 90-100℃ for 1-3 hours each time, combine the filtrates and concentrate under reduced pressure to form a thick paste.

9. The preparation method of a ready-to-eat Astragalus compound chewable tablet according to claim 7, characterized in that, Step (4) also includes adding at least one flavoring ingredient from honey, fruit powder, ginger, mint, cinnamon, chrysanthemum and osmanthus, and mixing it with Codonopsis pilosula, Cistanche deserticola, wolfberry and corn silk for extraction and concentration.

10. The preparation method of a ready-to-eat Astragalus compound chewable tablet according to claim 7, characterized in that, In step (7), Astragalus tablets are packaged in nitrogen-filled aluminum-plastic composite bags, vacuum-packed with nano-antibacterial high-barrier film, or packaged in aluminum-plastic blister packs.

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