Spleen-invigorating and food-digesting composition containing dendrobium officinale and scophulariaceae and preparation process thereof

Abstract

The present application relates to the technical field of food processing, and discloses a spleen-invigorating and food-digesting composition containing dendrobium officinale and coicis and a preparation process thereof, which is prepared from dendrobium officinale superfine powder, sodium citrate-cyclodextrin-protein composite micro powder, fructooligosaccharide, xanthan gum and water. The composite micro powder is prepared by solid-phase mechanochemical grinding of coicis enzymatic freeze-dried powder, beta-cyclodextrin and anhydrous sodium citrate. The preparation process comprises dendrobium officinale low-temperature swelling, auxiliary material dissolution to build a matrix, composite micro powder assembly and flexible homogenization treatment. The present application realizes efficient inclusion deodorization and charge stabilization of coicis by anhydrous sodium citrate assisted grinding, and effectively solves the problems of heavy fishy smell and easy sedimentation of coicis preparation in combination with polysaccharide-gel thixotropic network, so that the obtained product has smooth taste and excellent long-term storage stability.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, and its preparation process. Background Technology

[0002] Dendrobium officinale and chicken gizzard lining are a classic combination in traditional spleen-strengthening and digestion-aiding formulas. The former benefits the stomach and promotes the production of body fluids, while the latter aids digestion and eliminates food stagnation. The combination of the two has a good synergistic effect in improving spleen and stomach function. With the fast pace of modern life, traditional decoction methods are no longer sufficient to meet consumer demand due to their time-consuming and laborious nature. Convenient and easy-to-carry ready-to-eat liquid preparations have become a current hot topic in product development.

[0003] However, developing high-quality Dendrobium officinale-chicken gizzard lining liquid formulations faces significant challenges related to raw material characteristics. Chicken gizzard lining, as an animal-derived medicinal material, contains abundant keratin and various amino acids, possessing a distinctive fishy and pungent odor. This odor has complex origins and is highly volatile; simply adding flavoring agents such as sucrose and honey for physical masking often fails to completely eliminate the odor and can easily lead to a mixed flavor and uncoordinated taste in the final product. While existing technologies have attempted inclusion processing using β-cyclodextrin, traditional wet liquid-phase inclusion processes are primarily designed for small molecule drugs. For complex biomolecules like chicken gizzard lining, it is difficult to achieve efficient inclusion under mild conditions, and excessively long liquid-phase processing times can easily lead to the hydrolysis or denaturation of active proteins.

[0004] On the other hand, suspension stability is another major challenge for liquid formulations containing insoluble particles. Chicken gizzard lining powder has a high density and a hydrophobic surface, making it highly prone to aggregation and sedimentation in aqueous systems. To maintain system homogeneity, the conventional approach is to significantly increase the amount of thickener to raise the viscosity, but this leads to poor product flowability, an overly sticky texture, and negatively impacts the eating experience. More importantly, Stokes retardation relying solely on high viscosity often fails to resist the effects of gravity during long-term storage. After prolonged standing, the product may still exhibit irreversible stratification or bottom hardening, severely affecting its sensory quality and shelf-life stability. Therefore, how to construct a low-viscosity, highly stable liquid suspension system while ensuring acceptable protein activity and flavor is a pressing technical challenge in this field. Summary of the Invention

[0005] The technical problem solved by this invention is the technical difficulty of poor dispersibility and easy sedimentation of chicken gizzard protein in existing compound preparations of Dendrobium officinale and chicken gizzard, the difficulty in effectively masking the special fishy smell, and the insufficient stability of the liquid system after long-term standing.

[0006] To address the above problems, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, which is made from the following raw materials in parts by weight: 12-25 parts of Dendrobium officinale ultrafine powder; 5-15 parts of sodium citrate-cyclodextrin-protein composite micro powder; 15-30 parts of fructooligosaccharides; 0.8-1.5 parts of xanthan gum; and the balance being water; the composition is a thixotropic suspension system; wherein the sodium citrate-cyclodextrin-protein composite micro powder is obtained by solid-phase mechanochemical grinding of chicken gizzard lining enzymatically hydrolyzed freeze-dried powder, β-cyclodextrin and anhydrous sodium citrate.

[0008] By employing the above technical solution, anhydrous sodium citrate, acting as a hard crystalline medium in the solid-phase system, enhances effective collisions and energy transfer between particles in the high-energy shear field of vibratory ball milling. This forces a change in the spatial conformation of the chicken gizzard polypeptide chains, stretching the originally coiled and folded structure and exposing the internal hydrophobic amino acid residues. These exposed hydrophobic groups then embed into the hydrophobic cavities of β-cyclodextrin, forming a host-guest inclusion structure that blocks the volatilization pathway of fishy-smelling substances at the molecular level. Simultaneously, the dissociated citrate ions adsorb onto the surface of the modified microparticles, imparting a high Zeta potential and inhibiting particle aggregation through electrostatic repulsion. Based on this modified microparticle, the active polysaccharides in the Dendrobium officinale ultrafine powder fully swell and extend in the aqueous phase, synergistically crosslinking with the double helix structure of xanthan gum to form a weak gel network with yield stress. This thixotropic network effectively suspends the composite microparticles to prevent sedimentation when stationary, while rapidly reducing viscosity upon swallowing shear, thus balancing the physical stability of the system with a good edible taste.

[0009] Preferably, the raw materials are in the following proportions by weight: 15 parts of Dendrobium officinale ultrafine powder; 10 parts of sodium citrate-cyclodextrin-protein composite micro powder; 20 parts of fructooligosaccharides; 1.0 part of xanthan gum; and water to make up to 1000 parts by weight.

[0010] By adopting the above technical solution, the solid-liquid ratio and colloid concentration under this ratio are at the critical gelation equilibrium point. The rheological characteristics of the system are characterized by the largest thixotropic ring area, which can maintain a stable state without stratification after long-term standing, and avoid the pasty feeling caused by excessive viscosity.

[0011] Preferably, the sodium citrate-cyclodextrin-protein composite micro powder is made from raw materials comprising the following parts by weight: 100-150 parts of enzymatically hydrolyzed chicken gizzard lining lyophilized powder, 110-140 parts of β-cyclodextrin, and 5-8 parts of anhydrous sodium citrate.

[0012] By adopting the above technical solution, the specific ratio of anhydrous sodium citrate to ββ-cyclodextrin can ensure that the energy transfer efficiency and inclusion efficiency are balanced during the grinding process. An appropriate amount of sodium citrate provides the necessary grinding assistance and ensures that the molar ratio of chicken gizzard peptide to cyclodextrin is close to the optimal inclusion stoichiometry, thereby maximizing the inclusion rate and maintaining a suitable pH environment.

[0013] Preferably, the preparation method of the sodium citrate-cyclodextrin-protein composite micro powder includes: mixing chicken gizzard lyophilized powder, β-cyclodextrin and anhydrous sodium citrate, and performing vibratory ball milling in an environment with relative humidity of 30% to 40% with cooling and temperature control, and sieving after grinding to obtain the final product.

[0014] By adopting the above technical solution, controlling the relative humidity of the environment at 30% to 40% can introduce trace amounts of water molecules as a proton transfer medium and lubricant for mechanochemical reactions, promoting ion exchange and hydrogen bond recombination between solid-phase interfaces, while avoiding the risk of material absorbing moisture and sticking to the wall or electrostatic agglomeration caused by excessive drying; combined with cooling and temperature control measures, it effectively inhibits the excessive conversion of mechanical energy into thermal energy, prevents the denaturation and inactivation of heat-sensitive active peptides, and maintains the thermodynamic stability of cyclodextrin inclusion complexes.

[0015] Preferably, the particle size distribution D90 of the Dendrobium officinale ultrafine powder is 30μm to 45μm, and the crude polysaccharide content (calculated as glucose) is not less than 35.0%; the polypeptide content of the chicken gizzard lining enzyme-hydrolyzed freeze-dried powder is not less than 60.0%.

[0016] By adopting the above technical solution, the Dendrobium officinale powder with D90 controlled in the range of 30μm to 45μm has a moderate degree of cell wall fragmentation, and the polysaccharide dissolution rate is balanced with the swelling volume of the particles themselves. It can serve as a skeleton to support the suspension network without obvious gritty feeling. The high content of polypeptides not only ensures the efficacy material basis, but also provides sufficient reaction sites for the above mechanochemical modification process.

[0017] Secondly, the present invention provides a preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, comprising the following steps:

[0018] (1) Low-temperature swelling: Dendrobium officinale ultrafine powder is added to water, heated and stirred to swell, and Dendrobium officinale swelling solution is obtained;

[0019] (2) Dissolving the excipients: Add fructooligosaccharides and xanthan gum to the Dendrobium officinale swelling solution and stir until completely dissolved to form a matrix solution;

[0020] (3) Composite assembly: Add sodium citrate-cyclodextrin-protein composite micro powder to the matrix liquid, stir and mix evenly, and adjust the volume to obtain a premixed solution;

[0021] (4) Flexible homogenization: The premixed liquid is subjected to high-pressure homogenization, and the material outlet temperature is controlled below 40°C;

[0022] (5) Filling and sterilization: The homogenized liquid is filled, sterilized and cooled to obtain the product.

[0023] By adopting the above technical solution, the core of this process route design lies in the stepwise construction of the rheological network and the protection of sensitive components. Firstly, the ultrafine powder of *Dendrobium officinale* is subjected to low-temperature swelling, allowing the polysaccharide chains to fully hydrate and extend, constructing the initial suspended framework. Subsequently, xanthan gum is introduced to enhance the pseudoplasticity of the matrix. This feeding sequence avoids the high-viscosity colloid hindering the dissolution of polysaccharides. More importantly, the sodium citrate-cyclodextrin-protein composite micropowder, modified by solid-phase mechanochemistry, is introduced into the system in the final stage. This minimizes the risk of damage to the inclusion structure caused by high-energy shear and thermal effects. Combined with the subsequent flexible homogenization process, this ensures that the micropowder particles are uniformly dispersed in the thixotropic network without structural disintegration, thereby achieving uniform stability of the final product during long-term storage.

[0024] Preferably, in step (1), the heating temperature is 45℃~55℃, and the stirring and swelling time is 20~40 minutes.

[0025] By adopting the above technical solution, the setting of the temperature zone and time parameters aims to balance the dissolution efficiency and activity retention of polysaccharides. The mild heat treatment accelerates the rate at which water penetrates into the plant cell wall and promotes the movement and untangling of polysaccharide molecular chains. The moderate temperature avoids the excessive gelatinization of starch impurities, which would lead to uncontrolled viscosity of the system and provide a matrix liquid with suitable rheological properties for subsequent processes.

[0026] Preferably, in step (3), the preparation process of the sodium citrate-cyclodextrin-protein composite micro powder is as follows: the chicken gizzard enzyme-hydrolyzed freeze-dried powder, β-cyclodextrin and anhydrous sodium citrate are mixed in proportion and put into a vibrating ball mill. Grinding media are added, the ball-to-material mass ratio is controlled at (3-5):1, the cooling water circulation is turned on and the inlet water temperature is controlled at 5℃-10℃, and the grinding is carried out at a vibration frequency of 20-25Hz for 20-30 minutes.

[0027] By adopting the above technical solution, the specific vibration frequency and the ball-to-material ratio work together to provide sufficient mechanical energy to induce solid-phase chemical reactions. At the same time, strict low-temperature control effectively removes the accumulated heat generated by grinding, ensuring the bioactivity of heat-sensitive proteins during the modification process.

[0028] Preferably, in step (4), the pressure of the high-pressure homogenization process is 15MPa to 25MPa.

[0029] The selection of 15MPa–25MPa as the pressure window for flexible homogenization, based on considerations of microstructural integrity, is achieved through the above-mentioned technical solution. This pressure generates sufficient shear force to break up soft aggregates in the premix, allowing the composite powder to be uniformly embedded in the polysaccharide-colloidal network. However, it is below the critical shear threshold that would destroy the inclusion structure of β-cyclodextrin and chicken gizzard peptides, thus avoiding the disintegration of the inclusion structure and the resulting release of fishy odor and protein sedimentation caused by excessive homogenization.

[0030] Preferably, in step (5), the sterilization method is pasteurization, the temperature is 85°C, and the time is 15 minutes.

[0031] By adopting the above technical solution, pasteurization can minimize the adverse effects of high temperature on the rheological properties of heat-sensitive peptides and polysaccharides while ensuring that the microbiological indicators meet the requirements, thus maintaining the sensory quality and functional activity of the product.

[0032] Thirdly, this invention provides the use of a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining in the preparation of food or health food. In addition to being consumed directly as a suspension, it can also be widely used as a core ingredient in the preparation of food or health food.

[0033] In practical applications, this composition can be dehydrated, dried, concentrated, or have suitable excipients added according to conventional processes in the art to produce various product forms as required. The dosage forms of the food or health food include, but are not limited to, pastes, pills, powders, granules, tablets, capsules, oral liquids, beverages, emulsions, or gels.

[0034] In summary, the present invention has at least one of the following beneficial technical effects:

[0035] 1. This invention utilizes solid-phase mechanochemical modification technology assisted by anhydrous sodium citrate to achieve efficient molecular inclusion of chicken gizzard lining peptides with β-cyclodextrin. Anhydrous sodium citrate, acting as a hard crystalline medium in the grinding system, enhances the efficiency of mechanical force transmission, forcing the peptide chains to extend and expose hydrophobic groups to complete inclusion, thus blocking the volatilization pathway of odorous substances at the molecular level. Simultaneously, the adsorption of citrate ions increases the absolute value of the zeta potential on the particle surface, significantly inhibiting protein particle aggregation through electrostatic repulsion, effectively solving the problems of strong odor and poor dispersibility in chicken gizzard lining preparations.

[0036] 2. This invention constructs a thixotropic rheological network based on the synergistic crosslinking of Dendrobium officinale polysaccharide and xanthan gum. This network structure endows the system with high yield stress under static conditions, effectively overcoming gravity to lock high-density modified micropowders in a suspended matrix, preventing sedimentation and caking during long-term storage. Simultaneously, the system exhibits significant shear-thinning properties, rapidly reducing viscosity under swallowing shear force, avoiding the sticky texture of traditional thickening systems and improving the swallowability of the formulation.

[0037] 3. This invention employs a specific process route, effectively balancing the contradiction between the uniformity of system dispersion and the integrity of its microstructure. In particular, by controlling the homogenization pressure within a flexible range of 15MPa to 25MPa, it achieves fine dispersion of the material while avoiding damage to the β-cyclodextrin inclusion structure caused by excessive shear force, thus ensuring that the product maintains stable physical properties and a high retention rate of active ingredients during its shelf life. Attached Figure Description

[0038] Figure 1 The following are physical property characterization diagrams of composite micro powders under different process treatments in Test Example 1 of the present invention; wherein, (a) is a comparison diagram of the wetting time of each group of powders on the water surface; (b) is a comparison diagram of the moisture absorption weight gain rate of each group of powders under high humidity environment; and (c) is a comparison diagram of the angle of repose of each group of powders.

[0039] Figure 2 The following are the rheological properties analysis results of the system under different process conditions in Test Example 2 of the present invention; wherein, (a) is a comparison diagram of the viscosity difference of each group of samples in the static state and the simulated swallowing state; (b) is a comparison diagram of the thixotropic ring area; and (c) is a comparison diagram of the yield stress of each group of samples.

[0040] Figure 3 This is a characterization of the stability and microstructure of the dispersion system under different process conditions in Test Example 3 of the present invention; wherein, (a) is a comparison diagram of centrifugal sedimentation rate and Zeta potential; (b) is a comparison diagram of particle size distribution of each group of samples;

[0041] Figure 4 This is a comparison graph of the turbidity change rate curves of Example 1 and Comparative Example 2 in Test Example 4 of the present invention. Detailed Implementation

[0042] To enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are merely some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0043] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0044] Dendrobium officinale ultrafine powder is made from the dried stems of Dendrobium officinale, an orchid, through ultrafine grinding. The particle size distribution D90 is 30μm to 45μm, and the crude polysaccharide content, calculated as glucose, is not less than 35.0%.

[0045] Chicken gizzard lining enzymatically hydrolyzed freeze-dried powder is obtained by enzymatic hydrolysis of the dried gizzard inner wall of domestic chickens with pepsin and freeze-drying. The polypeptide content is not less than 60.0%, and the pepsin activity titer is not less than 2000U / g.

[0046] β-Cyclodextrin (CAS No.: 7585-39-9), anhydrous sodium citrate (CAS No.: 68-04-2), fructooligosaccharides (CAS No.: 308066-66-2), and xanthan gum (CAS No.: 11138-66-2) are all commercially available food-grade products.

[0047] Preparation Example 1:

[0048] This preparation example provides a method for preparing sodium citrate-cyclodextrin-protein composite micropowder, including the following steps:

[0049] The relative humidity of the grinding workshop was controlled at 35%. 120g of chicken gizzard lining enzyme-dehydrated freeze-dried powder, 120g of β-cyclodextrin, and 7g of anhydrous sodium citrate were weighed, mixed evenly, and then put into a vibrating ball mill with jacketed cooling water. Zirconia balls were added as grinding media, with a ball-to-material mass ratio of 4:1. The jacketed cooling water circulation was turned on, and the inlet water temperature was controlled at 8℃. The vibration frequency was set to 22Hz, and the grinding was carried out for 25 minutes. During the grinding process, the material temperature was monitored and kept below 35℃. After grinding, the grinding balls were separated by passing them through an 80-mesh sieve, and the powder was collected and sealed for storage.

[0050] Preparation Example 2:

[0051] This preparation example provides a method for preparing sodium citrate-cyclodextrin-protein composite micropowder, including the following steps:

[0052] The relative humidity of the grinding workshop was controlled at 30%. 100g of chicken gizzard lining enzyme-dehydrated freeze-dried powder, 110g of β-cyclodextrin, and 5g of anhydrous sodium citrate were weighed, mixed evenly, and then put into a vibrating ball mill with jacketed cooling water. Zirconia balls were added as grinding media, with a ball-to-material mass ratio of 3:1. The jacketed cooling water circulation was turned on, and the inlet water temperature was controlled at 5℃. The vibration frequency was set to 20Hz, and the grinding was carried out for 20 minutes. During the grinding process, the material temperature was monitored and kept below 35℃. After grinding, the grinding balls were separated by passing them through an 80-mesh sieve, and the powder was collected and sealed for storage.

[0053] Preparation Example 3:

[0054] This preparation example provides a method for preparing sodium citrate-cyclodextrin-protein composite micropowder, including the following steps:

[0055] The relative humidity of the grinding workshop was controlled at 40%. 150g of chicken gizzard lining enzyme-dehydrated freeze-dried powder, 140g of β-cyclodextrin, and 8g of anhydrous sodium citrate were weighed, mixed evenly, and then put into a vibrating ball mill with jacketed cooling water. Zirconia balls were added as grinding media, with a ball-to-material mass ratio of 5:1. The jacketed cooling water circulation was turned on, and the inlet water temperature was controlled at 10℃. The vibration frequency was set to 25Hz, and the grinding was carried out for 30 minutes. During the grinding process, the material temperature was monitored and kept below 35℃. After grinding, the grinding balls were separated by passing them through an 80-mesh sieve, and the powder was collected and sealed for storage.

[0056] Example 1:

[0057] This embodiment provides a preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0058] (1) Low temperature swelling: Weigh 15g of Dendrobium officinale ultrafine powder, add 800mL of purified water, heat to 50℃, stir at 300rpm for 30 minutes to allow the polysaccharide to fully hydrate and expand, and obtain Dendrobium officinale swelling solution;

[0059] (2) Dissolution of excipients: Add 20g of fructooligosaccharide and 1.0g of xanthan gum to the above swelling solution, and continue stirring for 15 minutes until completely dissolved to form a matrix solution with certain pseudoplasticity;

[0060] (3) Composite assembly: 10g of sodium citrate-cyclodextrin-protein composite micro powder prepared in Example 1 was slowly added to the mixture in step (2), the stirring speed was adjusted to 800rpm, and the mixture was stirred for 20 minutes. Purified water was added to make up to 1000mL to obtain the premixed solution.

[0061] (4) Flexible homogenization: The premixed liquid is subjected to primary homogenization by a high-pressure homogenizer. The homogenization pressure is set to 18MPa and the material outlet temperature is controlled below 40℃ to ensure that the composite micro powder is uniformly dispersed in the system without damaging the inclusion structure.

[0062] (5) Filling and sterilization: Fill the homogenized liquid into glass bottles and pasteurize (85°C, 15 minutes). Cool to obtain the finished product.

[0063] Example 2:

[0064] This embodiment provides a preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0065] (1) Low temperature swelling: Weigh 25g of Dendrobium officinale ultrafine powder, add 800mL of purified water, heat to 55℃, stir at 400rpm for 40 minutes to swell, and obtain Dendrobium officinale swelling solution;

[0066] (2) Dissolving excipients: Add 30g of fructooligosaccharide and 1.5g of xanthan gum to the above swelling solution and continue stirring for 20 minutes until completely dissolved;

[0067] (3) Composite assembly: 15g of sodium citrate-cyclodextrin-protein composite micro powder prepared in Example 2 was slowly added to the mixture in step (2), the stirring speed was adjusted to 1000rpm, and the mixture was stirred for 25 minutes. Purified water was added to make up to 1000mL to obtain the premixed solution.

[0068] (4) Flexible homogenization: The premixed liquid is subjected to primary homogenization through a high-pressure homogenizer. The homogenization pressure is set to 20MPa and the material outlet temperature is controlled below 40℃.

[0069] (5) Filling and sterilization: Fill the homogenized liquid into glass bottles and pasteurize (85°C, 15 minutes). Cool to obtain the finished product.

[0070] Example 3:

[0071] This embodiment provides a preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0072] (1) Low temperature swelling: Weigh 12g of Dendrobium officinale ultrafine powder, add 800mL of purified water, heat to 45℃, stir at 200rpm for 20 minutes to swell, and obtain Dendrobium officinale swelling solution;

[0073] (2) Dissolving excipients: Add 15g of fructooligosaccharide and 0.8g of xanthan gum to the above swelling solution and continue stirring for 10 minutes until completely dissolved;

[0074] (3) Composite assembly: 5g of sodium citrate-cyclodextrin-protein composite micro powder prepared in Example 3 was slowly added to the mixture in step (2), the stirring speed was adjusted to 600 rpm, and the mixture was stirred for 15 minutes. Purified water was added to make up to 1000 mL to obtain the premixed solution.

[0075] (4) Flexible homogenization: The premixed liquid is subjected to primary homogenization by a high-pressure homogenizer. The homogenization pressure is set to 15MPa and the material outlet temperature is controlled below 40℃.

[0076] (5) Filling and sterilization: Fill the homogenized liquid into glass bottles and pasteurize (85°C, 15 minutes). Cool to obtain the finished product.

[0077] Example 4:

[0078] This embodiment provides a preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0079] (1) Low temperature swelling: Weigh 15g of Dendrobium officinale ultrafine powder, add 800mL of purified water, heat to 50℃, stir at 300rpm for 30 minutes to swell, and obtain Dendrobium officinale swelling solution;

[0080] (2) Dissolving excipients: Add 20g of fructooligosaccharide and 1.0g of xanthan gum to the above swelling solution and continue stirring for 15 minutes until completely dissolved;

[0081] (3) Composite assembly: 10g of sodium citrate-cyclodextrin-protein composite micro powder prepared in Example 1 was slowly added to the mixture in step (2), the stirring speed was adjusted to 800rpm, and the mixture was stirred for 20 minutes. Purified water was added to make up to 1000mL to obtain the premixed solution.

[0082] (4) Flexible homogenization: The premixed liquid is subjected to primary homogenization by a high-pressure homogenizer. The homogenization pressure is set to 25MPa and the material outlet temperature is controlled below 40℃.

[0083] (5) Filling and sterilization: Fill the homogenized liquid into glass bottles and pasteurize (85°C, 15 minutes). Cool to obtain the finished product.

[0084] Example 5:

[0085] This embodiment provides a preparation process for a solid dosage form of a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0086] (1) Preparation of compound dry powder: Take the homogenized liquid from step (4) of Example 1 above, place it in a freeze dryer for vacuum freeze drying (or low temperature spray drying), collect the dried powder after removing the water, and obtain the compound dry powder with spleen-strengthening and digestion-promoting activity.

[0087] (2) Preparation of powder and granules: The composite dry powder obtained in step (1) is directly packaged in aluminum foil bags to obtain powder; if an appropriate amount of maltodextrin is added and mixed evenly, purified water is added to make soft material and sieve and granulate, and then dried and granulated, granules are obtained.

[0088] (3) Preparation of capsules: The dry powder of the complex obtained in step (1) is fed into a fully automatic capsule filling machine, and No. 0 empty capsules are filled in. The filling difference is controlled, and the capsules are polished and sealed to obtain the capsules.

[0089] (4) Preparation of tablets: Take the dry powder of the complex obtained in step (1), add an appropriate amount of microcrystalline cellulose, cross-linked sodium carboxymethyl cellulose and magnesium stearate, mix evenly and then compress into tablets using a tablet press to obtain tablets.

[0090] Example 6:

[0091] This embodiment provides a preparation process for a liquid and semi-solid dosage form of a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0092] (1) Preparation of oral liquids and beverages: The final sterilized liquid product prepared in step (5) of Example 1 above is itself a stable oral liquid or beverage dosage form;

[0093] (2) Preparation of paste and gel: Take the homogenized liquid from step (4) of Example 1 above, add 10% honey according to the total weight of the liquid, heat and stir and concentrate at 60°C and vacuum pressure, and stop heating when the system loses some water and becomes a viscous paste or a uniform gel. Dispense and sterilize while hot to make paste or gel.

[0094] Example 7:

[0095] This embodiment provides a preparation process for other dosage forms of a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, including the following steps:

[0096] (1) Preparation of pills: The compound powder obtained by freeze drying in step (1) of Example 5 is mixed with honey that has been heated and refined at a weight ratio of 1:1 to 1:1.2. The mixture is placed in a pharmaceutical machine and mixed evenly to form a soft and hard block. Then it is placed in a pill-making machine and rolled into a water-honey pill. After drying, the pills are obtained.

[0097] (2) Preparation of emulsion: Take the homogenized liquid from step (4) of Example 1 above as the aqueous phase, add 3% of medium chain triglycerides (MCT) or soybean oil by weight of the total system, and an appropriate amount of food-grade emulsifier (such as mono- and diglyceride fatty acid esters) as the oil phase; slowly add the oil phase to the aqueous phase, and homogenize it again at 20 MPa using a high-pressure homogenizer to form a stable and uniform emulsion.

[0098] Comparative Example 1:

[0099] Compared with Example 1, the difference is that the composite micro powder prepared in Example 1 was not used in step (3). Instead, equal amounts of chicken gizzard lyophilized powder, β-cyclodextrin and anhydrous sodium citrate were directly added after physical mixing without vibration ball milling. All other steps were the same.

[0100] Comparative Example 2:

[0101] Compared with Example 1, the difference is that: in Preparation Example 1, no anhydrous sodium citrate was added, and only the chicken gizzard enzyme-hydrolyzed lyophilized powder and β-cyclodextrin were ball-milled; the same amount of anhydrous sodium citrate was directly dissolved in water in step (2) of Example 1, and the rest were the same.

[0102] Comparative Example 3:

[0103] Compared with Example 1, the difference is that the feeding process is changed. Dendrobium officinale ultrafine powder, the composite micro powder prepared in Example 1, fructooligosaccharides and xanthan gum are added to purified water at 50°C and mixed and stirred at the same time. The separate low-temperature swelling step of Dendrobium officinale is omitted. All other steps are the same.

[0104] Comparative Example 4:

[0105] The difference from Example 1 is that the homogenization pressure in step (4) is adjusted to 60 MPa, while the rest are the same.

[0106] Comparative Example 5:

[0107] The difference from Example 1 is that xanthan gum is not added in step (2), but the rest are the same.

[0108] Test Example 1:

[0109] The experimental steps are as follows:

[0110] (1) The sodium citrate-cyclodextrin-protein composite micro powders prepared in Preparation Example 1, Preparation Example 2 and Preparation Example 3, as well as Comparative Example 1 (physically mixed powder) and Comparative Example 2 (ball milled powder without sodium citrate) were selected as the test samples and placed in a desiccator for equilibration for 24 hours before use.

[0111] (2) Conduct wettability test: Under constant temperature of 25℃, take a 100mL beaker and pour in 80mL of purified water. Weigh 1.0g of the powder to be tested and let it fall freely from 5cm above the liquid surface to spread on the water surface. Record the time required for the powder to be completely wetted and sink below the water surface. Repeat the test 3 times for each group of samples and take the average value.

[0112] (3) Conduct moisture absorption weight gain test: Take a clean weighing bottle, dry it to constant weight, accurately weigh about 2.0g of each group of samples (recorded as m0), place the weighing bottle open in a closed desiccator with sodium chloride saturated solution (relative humidity about 75%) at the bottom, place it at 25℃ for 24 hours, take it out and weigh it (recorded as m1), and calculate the moisture absorption weight gain rate according to the formula (m1−m0) / m0×100%.

[0113] (4) Perform the angle of repose test: Using the fixed funnel method, fix the bottom of the funnel at a certain height HH from the horizontal coordinate paper, carefully add the powder to be tested until the top of the formed cone touches the bottom of the funnel, measure the radius R of the bottom surface of the cone, and calculate the angle of repose θ by the formula tan(θ)=H / R, so as to characterize the flowability of the powder.

[0114] The experimental results are shown in Table 1.

[0115] Table 1. Physical property test data of each group of composite micro powders:

[0116]

[0117] According to Table 1 and Figure 1 Data analysis showed that the composite micropowders prepared in Examples 1-3 exhibited significant advantages in terms of wettability, moisture resistance, and flowability, confirming the effectiveness of the crystal-assisted solid-phase mechanochemical modification mechanism.

[0118] Specifically, the wetting time of the prepared example group was controlled within 15 seconds, while the wetting time of Comparative Example 1, which involved simple physical mixing, was as long as 148.5 seconds. This order-of-magnitude difference indicates that the mechanical force applied by vibratory ball milling drives the β-cyclodextrin molecules to coat the hydrophobic groups on the surface of the chicken gizzard peptide, achieving a reshaping of the surface energy from hydrophobic to hydrophilic. In contrast, simple physical mixing cannot overcome the aggregation forces between peptide molecules, leaving the hydrophobic groups exposed.

[0119] Regarding hygroscopic stability, Comparative Example 2 (without sodium citrate) showed a hygroscopic weight gain of up to 11.25%, significantly higher than the preparation group (approximately 4%). This result reveals the crucial role of anhydrous sodium citrate in the system. As a highly crystalline anhydrous salt, it embeds itself on the particle surface during ball milling, forming a dense crystalline shell that reduces the specific surface area of ​​the powder and creates a physical barrier. This effectively prevents environmental moisture from penetrating into the internal amorphous peptides, inhibiting their glass transition or adhesion caused by moisture absorption.

[0120] Furthermore, the angle of repose of the prepared group remained between 30° and 32°, which is within the range of excellent flowability, superior to the 48.6° of Comparative Example 1. This indicates that solid-phase mechanochemistry not only alters the surface chemical properties but also improves the physical packing state of the particles through micronization and spheroidization effects, reducing the frictional resistance between particles. In summary, this invention, through specific formulation and ball milling process, constructs a composite micropowder with high hydrophilicity, low hygroscopicity, and good flowability, laying a solid material foundation for subsequent uniform dispersion and supramolecular assembly in the aqueous phase.

[0121] Test Example 2:

[0122] The experimental steps are as follows:

[0123] (1) Prepare samples of Examples 1 to 4 and Comparative Examples 3 (with changed feeding order), Comparative Example 4 (with excessively high homogenization pressure), and Comparative Example 5 (without xanthan gum). Place all samples in a constant temperature water bath at 25°C for 2 hours to eliminate thermal history and balance the system temperature.

[0124] (2) Use a rotational rheometer equipped with a coaxial cylinder or parallel plate geometry system, set the measurement gap to 1 mm, take an appropriate amount of sample and carefully load it onto the measurement platform, and add silicone oil to the edge of the sample to prevent moisture evaporation during the test. Let it stand for 5 minutes to allow the stress to relax.

[0125] (3) Execute steady-state flow scanning mode, with the shear rate reduced from 0.1 s⁻¹. -1 Logarithmic linear increase to 100s -1 Record the apparent viscosity at different shear rates, focusing on low shear rates (0.1 s⁻¹). -1 ) represents the viscosity at rest and the high shear rate (100s). -1 () represents the viscosity data during swallowing.

[0126] (4) Perform a thixotropic ring test, and set the shear rate program to 0.1s. -1 Rise to 100s -1 (Upward line), hold for 30 seconds, then for 100 seconds. -1 Decrease to 0.1s -1 (Downward line), calculate the area of ​​the hysteresis loop enclosed by the upward and downward lines by integration.

[0127] (5) The yield stress was determined by stress control mode. The shear stress was linearly scanned from 0.01 Pa to 10 Pa. The flow curve was fitted by Herschel-Bulkley model and the yield stress value of each sample was calculated.

[0128] The experimental results are shown in Table 2.

[0129] Table 2. Rheological parameters and thixotropic test results of each group of samples:

[0130]

[0131] Note: N / D was not detected or was below the instrument's detection limit.

[0132] According to Table 2 and Figure 2 Rheological data analysis showed that Examples 1-4 exhibited ideal weak gel rheological behavior, and their rheological characteristics were highly consistent with the thixotropic rheological network construction mechanism proposed in this invention.

[0133] Data show that the example group maintained a high apparent viscosity (4.23–5.12 Pa·s) and significant yield stress (1.78–2.15 Pa) at low shear rates (0.1 s⁻¹). This high viscoelasticity is mainly attributed to the synergistic network formed between Dendrobium officinale polysaccharide and xanthan gum, and the reinforcing effect of modified protein particles as physical crosslinking points. This structure provides sufficient support to overcome the gravitational effect of solid particles and prevent sedimentation. At high shear rates (100 s⁻¹), the viscosity of the example group rapidly decreased to 0.11–0.14 Pa·s, exhibiting excellent shear-thinning properties. This ensures a smooth mouthfeel when swallowing the product and avoids the sticky or greasy feeling caused by traditional thickeners.

[0134] In contrast, Comparative Example 3 (with a changed order of feed addition) showed significantly reduced low-shear viscosity and yield stress (1.87 Pa·s and 0.45 Pa, respectively). This result reveals the importance of competitive hydration and ternary supramolecular assembly. If the Dendrobium officinale polysaccharides are not allowed to swell and expand at low temperatures beforehand, and all raw materials are mixed together, the polysaccharide molecular chains cannot fully unfold and adsorb orderly onto the protein surface, resulting in a disordered ternary assembly structure. This prevents the formation of an effective steric hindrance and hydrogen bond network, thereby weakening the structural strength of the system.

[0135] Comparative Example 4 (high-pressure homogenization) data further confirms the necessity of the flexible homogenization process. Excessive homogenization pressure (60 MPa) caused a significant collapse in the system viscosity (low shear viscosity of only 0.65 Pa·s), and a sharp reduction in the thixotropic ring area. This indicates that high-intensity mechanical shearing severed the long-chain structure of *Dendrobium officinale* polysaccharides and completely destroyed the weak gel framework formed by xanthan gum, causing the system to lose its thixotropic recovery ability and degenerate into a simple Newtonian fluid or a low-viscosity plastic fluid, unable to maintain suspension stability.

[0136] As for Comparative Example 5 (without xanthan gum), its yield stress was not detected, indicating that Dendrobium officinale polysaccharide alone cannot construct a three-dimensional network with sufficient strength. It is necessary to rely on the interpenetration and synergistic effect of xanthan gum rod-shaped molecules in the gaps between ternary assemblies to achieve long-term stability of the solid-liquid suspension system.

[0137] Test Example 3:

[0138] The experimental steps are as follows:

[0139] (1) Take the finished product samples prepared in Examples 1-4 and Comparative Examples 1-5, place them in an environment of 25°C and let them stand for 24 hours to ensure that the system is in thermodynamic equilibrium.

[0140] (2) Determine the centrifugal sedimentation rate: Accurately weigh approximately 30g of each group of samples (denoted as W). totalPlace the sample in a 50mL centrifuge tube, set the centrifuge speed to 3000rpm, and centrifuge for 20 minutes. After centrifugation, carefully discard the supernatant, blot dry the tube wall with filter paper, and weigh the precipitate at the bottom (recorded as W). sed ), through the formula R=(W sed / W total The centrifugal sedimentation rate is calculated by multiplying the product's weight by 100% to simulate the physical stability of the product during long-term shelf storage.

[0141] (3) Zeta potential measurement: Dilute each group of samples with deionized water by 100 times to avoid multiple light scattering effect. Use a Zeta potential analyzer to measure the electrophoretic mobility of the particle surface at 25℃ and convert it into Zeta potential value. Each group of samples was measured in parallel 3 times and the average value was taken to evaluate the strength of electrostatic repulsion between particles in the dispersion system.

[0142] (4) Particle size distribution determination: A laser diffraction particle size analyzer was used with purified water as the dispersion medium. The pump speed was set to 2000 rpm. The sample was added to the sample cell until the shading reached 10% to 15%. The particle size distribution was calculated according to the Mie scattering theory. The median diameter (D50) and the volume average particle size (D90) were recorded. The focus was on whether there was large particle agglomeration or over-grinding.

[0143] The experimental results are shown in Table 3.

[0144] Table 3. Test results of physical stability and particle size distribution of each group of samples:

[0145]

[0146] According to Table 3 and Figure 3 Data analysis showed that Examples 1-4 exhibited high consistency and superiority in physical stability, charge characteristics, and particle size distribution, verifying the core role of the ternary supramolecular assembly mechanism in constructing a stable suspension system.

[0147] Data shows that the centrifugal sedimentation rate of the example group was extremely low (0.98%–1.25%), and the absolute value of the Zeta potential remained above 33 mV. This indicates that a strong electrostatic-steric stabilization mechanism was formed within the system. In contrast, the sedimentation rate of Comparative Example 1 (unmodified) was as high as 14.82%, and the D90 increased abnormally to 88.74 μm. Although Comparative Example 1 also underwent high-pressure homogenization, due to the lack of solid-phase mechanochemical modification, the exposed hydrophobic chicken gizzard peptides underwent severe flocculation and re-agglomeration in the aqueous phase. The size of the aggregates even exceeded the particle size of the raw materials, making it impossible to form a stable dispersed phase.

[0148] Comparative Example 3 (randomized feeding) provides strong counter-evidence from a microscopic assembly perspective. Its sedimentation rate (5.33%) was significantly higher than that of the Example, and its Zeta potential (-25.1 mV) decreased. This indicates that without pre-swelling of the polysaccharide, Dendrobium officinale polysaccharide cannot form a dense coating layer on the surface of protein particles in an orderly manner, resulting in the exposure of some hydrophobic regions and weakening the stability of the supramolecular assembly.

[0149] It is noteworthy to compare the results of Comparative Example 4 (high-pressure homogenization) and Comparative Example 5 (without xanthan gum). Although Comparative Example 4 has an extremely small particle size (D50 of only 2.15 μm), its sedimentation rate is as high as 9.12%. This anomaly reveals that simply reducing the particle size cannot guarantee suspension stability. Excessive mechanical shearing destroys the weak gel network that maintains the thixotropic properties of the system, causing the fine particles to still settle after losing network support. The high sedimentation rate of 18.45% in Comparative Example 5 confirms the indispensable skeletal role of xanthan gum in the system. Even though the particles themselves have a high Zeta potential (-31.5 mV), without the support of a continuous rheological network, the particles will still settle under the influence of gravity.

[0150] Test Example 4:

[0151] The experimental steps are as follows:

[0152] (1) Take 50 mL of each of the finished suspensions prepared in Example 1 (solid phase mechanochemical modification, co-ball milling with sodium citrate) and Comparative Example 2 (addition of sodium citrate in aqueous phase), place them on a magnetic stirrer, and keep stirring at a low speed (100 rpm) to maintain the uniformity of the system.

[0153] (2) Using a UV-Vis spectrophotometer, with the wavelength set to 600 nm, and using purified water as a blank control, the initial absorbance of the two groups of samples was measured (as the initial turbidity value A0).

[0154] (3) Prepare a calcium chloride (CaCl2) solution with a concentration of 1.0 mol / L as a titrant to simulate a hard water environment or a high calcium environment in the digestive tract.

[0155] (4) Add CaCl2 solution dropwise to the two groups of samples above. Each addition corresponds to an increase of 2 mmol / L in the calcium ion concentration in the system. Stir for 30 seconds after adding the solution to allow the reaction to reach equilibrium, and then measure the absorbance (At).

[0156] (5) Repeat the titration steps until the calcium ion concentration in the system reaches 20 mmol / L. Record the absorbance data at each concentration point and calculate the turbidity change rate ΔT=(At-A0) / A0×100% to characterize the system’s ability to resist flocculation induced by divalent metal ions.

[0157] The experimental results are shown in Table 4.

[0158] Table 4. Test data on the rate of change of turbidity of the system under different calcium ion concentrations:

[0159]

[0160] According to the data analysis in Table 4, in Example 1, the turbidity change rate was only 8.95% at a calcium ion concentration as high as 20 mmol / L, and the turbidity remained clear and stable throughout. In contrast, in Comparative Example 2, the turbidity change rate exceeded 20% when the calcium ion concentration was only 4 mmol / L. As the concentration continued to increase, the turbidity increased exponentially, eventually reaching 368.12%, accompanied by obvious flocculation and precipitation.

[0161] This significant difference confirms the in-situ chelation and microenvironment regulation mechanism proposed in this invention. In Example 1, anhydrous sodium citrate, after co-ball milling with chicken gizzard peptides and cyclodextrin, was uniformly embedded in the surface and pores of the composite micropowder in microcrystalline form. When external calcium ions invade the system, the high concentration of citrate ions on the particle surface can immediately form a high-ionic-strength chelating barrier, preferentially capturing and fixing calcium ions, blocking their contact with the carboxyl groups in the outer Dendrobium officinale polysaccharide. This in-situ microenvironment construction effectively prevents egg-box model crosslinking between polysaccharide molecular chains due to calcium ion bridging, thereby maintaining the spatial structural integrity of the ternary assembly.

[0162] Conversely, in Comparative Example 2, although an equal amount of sodium citrate was added, it was dissolved in the continuous phase (aqueous phase) and was in a diluted state. When calcium ions were added, the citrate ions in the solution could not form a high concentration competitive advantage at the particle interface. Calcium ions could more easily penetrate the hydration layer and directly bind to the polysaccharide chains adsorbed on the particle surface, inducing polysaccharide chain contraction, cross-linking, and ultimately leading to macroscopic flocculation and precipitation. This indicates that the spatial distribution of sodium citrate is more critical than its absolute content. The solid-phase mechanochemical process of this invention transforms ordinary chemical additives into functional microenvironment modifiers, significantly improving the product's adaptability in hard water or complex physiological environments.

[0163] Test Example 5:

[0164] The experimental steps are as follows:

[0165] (1) Form a sensory evaluation team and select 10 evaluators (half male and half female, aged 25-40) who have undergone basic taste recognition training. They should refrain from eating or smoking within 1 hour before the test and rinse their mouths with pure water to clean their oral cavity.

[0166] (2) The samples of Example 1, Comparative Example 1 (physical mixing, no ball milling) and Comparative Example 4 (high pressure homogenization, network destruction) were prepared into suspensions with a mass fraction of 10%, placed in a constant temperature environment of 25°C for equilibration, and placed in colorless transparent tasting cups and marked with a randomly generated 3-digit code to achieve double-blind testing.

[0167] (3) Set scoring criteria:

[0168] Bitterness rating (0-10 points): 0 points indicates no odor, and 10 points indicates an extremely unbearable fishy and bitter taste.

[0169] Texture rating (0-10): 0 indicates extremely poor texture (coarse, grainy or too thin like water), 10 indicates excellent texture (smooth, delicate and with a suitable thickness).

[0170] (4) The evaluators tasted each group of samples in turn. The amount of each sample was about 5 mL. The sample was kept in the mouth for 10 to 15 seconds to fully appreciate its flavor and texture. Then the sample was spat out and rinsed with purified water. The next sample was tested after a 3-minute interval.

[0171] (5) Collect all the original scores from all evaluators, remove outliers (such as data that deviate from the mean by 2 times the standard deviation), and calculate the mean score and standard deviation of each group of samples.

[0172] The experimental results are shown in Table 5.

[0173] Table 5. Statistics of raw sensory evaluation scores (n=10):

[0174]

[0175] According to the sensory evaluation data in Table 5, Example 1 achieved a qualitative leap in both taste masking and texture, and its sensory performance is related to the microstructure mechanism described in this invention.

[0176] Regarding bitterness masking, Example 1 achieved an average bitterness score of only 1.75, approaching the level of odorlessness, while Comparative Example 1 (physical mixing) scored as high as 8.26. This sensory difference confirms the effectiveness of solid-phase mechanochemical modification. During ball milling, mechanical energy drives hydrophobic chicken gizzard peptide molecules into the hydrophobic cavity of β-cyclodextrin, forming a stable inclusion complex. This molecular-level encapsulation effectively shields the bitter peptides from direct contact with the bitter taste receptors on the tongue. In contrast, Comparative Example 1 only underwent simple physical mixing, leaving the bitter molecules in a free state, thus exhibiting a strong fishy bitterness. Notably, while Comparative Example 4 (high-pressure homogenization) also had a low bitterness score (2.23), indicating that the homogenization process can promote inclusion to some extent, it was slightly higher than Example 1, suggesting that solid-phase ball milling may be superior to liquid-phase homogenization in terms of close intermolecular contact and inclusion efficiency.

[0177] In terms of texture, Example 1 received a high score of 9.00, being rated as smooth and textured. This is attributed to the thixotropic rheological network constructed in the system. The weak gel structure formed by Dendrobium officinale polysaccharide and xanthan gum moderately thins under oral shearing, providing a good lubrication. At the same time, the modified micro-powder particles have a uniform particle size distribution, eliminating roughness. In contrast, Comparative Example 1, due to its large particles and lack of network formation, has a rough texture (2.77 points); while Comparative Example 4, although with extremely fine particle size, only scored 4.08 points, with reviewers generally reporting that the texture was too thin and lacked richness. This further confirms that excessive homogenization destroys the rheological structure necessary to maintain texture, causing the product to lose its proper form as a semi-solid suspension beverage.

[0178] In summary, this invention, by regulating solid-phase mechanochemical modification and flexible homogenization processes, eliminates undesirable flavors while preserving and optimizing the rheological texture of the product, thus achieving a comprehensive improvement in the sensory experience.

[0179] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining, characterized in that, Made from the following ingredients in parts by weight: 12-25 parts of Dendrobium officinale ultrafine powder; 5-15 parts of sodium citrate-cyclodextrin-protein composite micro powder; 15-30 parts of fructooligosaccharides; Xanthan gum 0.8–1.5 parts; And the remaining water; The composition is a thixotropic suspension system; The sodium citrate-cyclodextrin-protein composite micro powder is prepared by solid-phase chemical grinding of chicken gizzard lining enzyme-hydrolyzed freeze-dried powder, β-cyclodextrin and anhydrous sodium citrate.

2. The spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining according to claim 1, characterized in that, The sodium citrate-cyclodextrin-protein composite micro powder is made from the following raw materials in parts by weight: 100-150 parts of enzymatically hydrolyzed freeze-dried chicken gizzard powder, 110-140 parts of β-cyclodextrin, and 5-8 parts of anhydrous sodium citrate.

3. The spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining according to claim 2, characterized in that, The preparation method of the sodium citrate-cyclodextrin-protein composite micro powder includes: mixing chicken gizzard lining enzyme-hydrolyzed freeze-dried powder, β-cyclodextrin and anhydrous sodium citrate, and performing vibratory ball milling in an environment with relative humidity of 30% to 40% with cooling and temperature control, and then sieving after grinding to obtain the final product.

4. The spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining according to claim 1, characterized in that, The particle size distribution D90 of the Dendrobium officinale ultrafine powder is 30μm to 45μm, and the crude polysaccharide content, calculated as glucose, is not less than 35.0%; the polypeptide content of the chicken gizzard lining enzyme-hydrolyzed freeze-dried powder is not less than 60.0%.

5. A preparation process for a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining as described in any one of claims 1-4, characterized in that, Includes the following steps: (1) Low-temperature swelling: Dendrobium officinale ultrafine powder is added to water, heated and stirred to swell, and Dendrobium officinale swelling solution is obtained; (2) Dissolving the excipients: Add fructooligosaccharides and xanthan gum to the Dendrobium officinale swelling solution and stir until completely dissolved to form a matrix solution; (3) Composite assembly: Sodium citrate-cyclodextrin-protein composite micro powder is added to the matrix liquid, stirred and mixed evenly, and the volume is adjusted to obtain a premixed solution; (4) Flexible homogenization: The premixed liquid is subjected to high-pressure homogenization, and the material outlet temperature is controlled below 40°C; (5) Filling and sterilization: The homogenized liquid is filled, sterilized and cooled to obtain the product.

6. The preparation process according to claim 5, characterized in that, In step (1), the heating temperature is 45℃~55℃, and the stirring and swelling time is 20~40 minutes.

7. The preparation process according to claim 5, characterized in that, In step (3), the preparation process of the sodium citrate-cyclodextrin-protein composite micro powder is as follows: the chicken gizzard enzyme-hydrolyzed freeze-dried powder, β-cyclodextrin and anhydrous sodium citrate are mixed in proportion and put into a vibrating ball mill. Grinding media are added and the ball-to-material mass ratio is controlled at (3-5):

1. The cooling water circulation is turned on and the inlet water temperature is controlled at 5℃-10℃. Grinding is carried out at a vibration frequency of 20-25Hz for 20-30 minutes.

8. The preparation process according to claim 5, characterized in that, In step (4), the pressure of the high-pressure homogenization process is 15MPa to 25MPa.

9. The preparation process according to claim 5, characterized in that, In step (5), the sterilization method is pasteurization, the temperature is 85°C, and the time is 15 minutes.

10. The use of a spleen-strengthening and digestion-aiding composition containing Dendrobium officinale and chicken gizzard lining as described in any one of claims 1-4 in the preparation of food or health food, characterized in that, The dosage forms of the food or health food include pastes, pills, powders, granules, tablets, capsules, oral liquids, beverages, emulsions, or gels.

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