A food for brewing with schisandra chinensis as the main ingredient and a method for making the same

Abstract

The application discloses a kind of with Schisandra as main brewing food and its making method, belong to brewing food technical field, according to the weight part raw materials include Schisandra 90-120 parts, auxiliary powder 50-80 parts, malt dextrin 10-30 parts, dandelion powder 6-15 parts, Mai Men Dong powder 2-6 parts, ginseng powder 2-6 parts, Huangqi powder 4-8 parts, Huangbai powder 1-3 parts, sugar 2-5 parts, lecithin 0.2-1 part, vitamin A is 0.2-0.5 part, vitamin C is 0.5-1.5 part and vitamin E is 0.1-0.4 part, when making, raw materials are handled first, then washed and dried, and are pulverized powder, after concentration and purification, brewing food is made, this brewing food has production feasibility, convenient, time-saving, sanitary and other characteristics when drinking, and easily absorbed by human body, can quickly take effect, Schisandra whole fruit is used in medicine, and cooperate auxiliary powder and the rest medicinal materials can improve taste while having strong health value, and help the development of Schisandra food, open new edible way for the utilization of edible plant resources.

Description

Technical Field

[0001] This invention specifically relates to a schisandra-based instant food product and its preparation method, belonging to the technical field of instant food products. Background Technology

[0002] Schisandra chinensis is a deciduous woody vine belonging to the Magnoliaceae family, or Schisandra chinensis of Central China. Since ancient times, its mature seeds have been described as having "sweet and sour flesh, pungent and bitter kernel, and all with a salty taste," and are believed to have the effects of tonifying the five internal organs and treating asthma and cough. During the Tang Dynasty, the "Newly Revised Materia Medica" recorded the origin of the five flavors of Schisandra chinensis. Later, the "Baopuzi" described Schisandra chinensis as "the essence of the five elements, and its seeds have five flavors." At the same time, the medical scholar Sun Simiao wrote "Essential Prescriptions Worth a Thousand Gold Pieces," which described Schisandra chinensis as being used to tonify the five internal organs. When combined with Astragalus membranaceus, Ginseng, and Ophiopogon japonicus, and supplemented with a small amount of Phellodendron chinense, it is said to increase one's energy and strengthen the muscles and tendons of the legs.

[0003] Traditional methods of consuming Schisandra chinensis often involve crushing the mature seeds and then boiling them with other ingredients. This method is time-consuming and laborious, and the active ingredients of Schisandra chinensis cannot quickly enter the bloodstream to exert their effects.

[0004] For example, Chinese invention patent application CN201310360480.8 describes a method for producing Schisandra chinensis tablets to address existing problems in the utilization of Schisandra chinensis: chewing Schisandra chinensis, with its five flavors (spicy, sweet, sour, bitter, and salty), is difficult for most people to accept; furthermore, methods such as soaking in alcohol, water, or physical extraction and concentration for medicinal use do not fully utilize the effective medicinal and health-promoting components of Schisandra chinensis; and much of the waste from the utilization of Schisandra chinensis is discarded, polluting the environment. The method described in this invention uses a unique process to pulverize Schisandra chinensis into ultrafine powder, making the essential components contained within the fruit kernel easier to release and absorb. This allows the entire Schisandra chinensis fruit to be used medicinally, improving utilization and avoiding the environmental pollution caused by discarded waste.

[0005] In the aforementioned documents, although Schisandra chinensis is directly dried, pulverized, and then compressed into tablets and coated, allowing the entire fruit to be used medicinally, it still requires swallowing, and the active ingredients need to be gradually dissolved and released. Moreover, it is difficult to increase the enthusiasm of users to take it. With the advancement of formulation technology (powder, granules, tablets, and pastes) and the development of extraction processes, traditional medicinal ingredients can be made into pre-packaged powders, granules, tablets, and pastes after the main active ingredients are extracted. This achieves time-saving, labor-saving, and hygienic consumption, while ensuring the consistency and stability of product production standards and meeting the consumption needs of most young people and office workers. Therefore, this invention is proposed. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing technologies by providing a schisandra-based instant food product and its preparation method. This instant food product is feasible to produce, convenient, time-saving, and hygienic to drink, and is easily absorbed by the human body, with rapid effects. Moreover, it contributes to the development of schisandra-based foods and opens up new avenues for the utilization of medicinal and edible plant resources.

[0007] A type of instant food product with Schisandra chinensis as the main ingredient, comprising, by weight, 90-120 parts Schisandra chinensis, 50-80 parts excipient powder, 10-30 parts maltodextrin, 6-15 parts inulin, 2-6 parts Ophiopogon japonicus powder, 2-6 parts ginseng powder, 4-8 parts Astragalus membranaceus powder, 1-3 parts Phellodendron amurense powder, 2-5 parts rock sugar, 0.2-1 part lecithin, 0.2-0.5 parts vitamin A, 0.5-1.5 parts vitamin C, and 0.1-0.4 parts vitamin E. Maltodextrin can be added as a filler to improve the flowability and solubility of the ingredients, resulting in a smoother and more refined appearance, and increasing the product's viscosity and fullness. Inulin and rock sugar can appropriately increase the product's sweetness. Inulin can also be used as a filler and binder. Lecithin can be used as a... In addition to being a nutrient, vitamins also act as emulsifiers and antioxidants in products, improving their stability and taste. Vitamin A, as an antioxidant, not only serves as a nutritional fortifier but also improves the product's appearance and increases appetite. Vitamin C, a commonly used nutrient, helps boost the body's immunity and acts as an antioxidant, preventing the destruction of other nutrients in food. It also adds a unique flavor to the product and enhances its quality after preparation. Vitamin E, as a fat-soluble antioxidant, effectively prevents the oxidative rancidity of oils and other components in products, protecting unsaturated fatty acids and other nutrients from oxidative damage, extending shelf life, and maintaining the flavor and quality of food. Vitamin E can also work synergistically with vitamin C to enhance antioxidant effects.

[0008] The excipient powder includes 20-35 parts of yam, 15-25 parts of wolfberry powder, 10-15 parts of rice powder, 5-12 parts of walnut powder, and 5-10 parts of cornus officinalis powder. The excipient powder is used to increase the nutritional value of the product and to enhance its functionality and nutritional value by using the principle of food and medicine being of the same origin.

[0009] When making pastes, an additional 15-25 parts water need to be added, as paste products require a certain amount of moisture.

[0010] It also includes 8-12 parts honey. As a natural sweetener, honey can improve the taste of the product. In addition, honey is rich in nutrients, which can further improve the product quality and increase the acceptance of people. For Schisandra chinensis, it can neutralize the sour taste.

[0011] When making granules, 2-5 parts of calcium silicate need to be added. Granulation and drying equipment are also required. During the granulation process, calcium silicate can improve the surface properties of the granules, making them more fluid and enhancing their stability, preventing them from breaking after granulation. It can also better disperse and dissolve the granules during reconstitution.

[0012] When making powders, it is also necessary to add 0.3-1.2 parts of tricalcium phosphate, 0.1-0.3 parts of sodium citrate, and 0.1-0.3 parts of sodium bicarbonate. It is also necessary to use a vacuum spray drying device for drying and powdering. Tricalcium phosphate can absorb the moisture in the powder and increase the friction between powder particles, prevent powder particles from agglomerating, and keep the powder with good flowability and dispersibility.

[0013] When making effervescent tablets, an additional 12-25 parts of sodium carbonate need to be added, and tableting equipment needs to be used. Sodium carbonate is an important component of effervescent tablets. It can release a large amount of carbon dioxide gas when it comes into contact with water. In tablet-type instant food, it can help the effervescent tablets dissolve quickly, increasing the convenience and fun of the product.

[0014] This product is first made into a paste, then the paste is used to make powder, then the paste is used to make granules, and finally the powder is used to make tablets.

[0015] There are very few pre-packaged foods that use Schisandra chinensis as the main ingredient, mainly due to the following reasons: a. Due to the limitations of traditional methods of using Schisandra chinensis, Schisandra chinensis beverages are currently mainly made by directly soaking or boiling mature seeds;

[0016] b. What type of food should Schisandra chinensis be processed into so that it can be conveniently and quickly accepted by most people and consumed long-term as a granular food to replenish the qi of the five internal organs and treat asthma and cough?

[0017] c. The development and research of Schisandra chinensis powder, granules, effervescent tablets and pastes in food and health food are far behind other edible plant varieties, which limits the emergence of Schisandra chinensis powder, granules, effervescent tablets and pastes.

[0018] d. To date, the problems related to concentration and slag removal have not been effectively resolved.

[0019] Therefore, it is urgent to propose and develop Schisandra chinensis powder, granules, effervescent tablets and paste-type instant food products, as it is a traditional Chinese medicine plant that is used to invigorate qi and promote body fluid production and has astringent and consolidating properties. The development of such food and health food products will significantly increase the content of effective components of Schisandra chinensis in the finished product, and will not cause problems such as low concentration of Schisandra chinensis or residue during the preparation process.

[0020] Meanwhile, the invention of instant food products based on Schisandra chinensis will increase the planting area of ​​Schisandra chinensis, a traditional Chinese medicinal herb, and provide new growth momentum for the cultivation of traditional Chinese medicine.

[0021] A method for preparing a spicy food product with Schisandra chinensis as the main ingredient, S1: Raw material selection: Harvest and collect mature fruits in autumn, and remove the fruit stalks and impurities from the Schisandra chinensis fruits;

[0022] Clean Schisandra chinensis fruit raw materials need to undergo a series of processing steps before the effective components are extracted;

[0023] S2: Washing: Wash the fruit with water and remove impurities;

[0024] S3: Drying: Steam for 20-30 minutes, then air dry until completely dry;

[0025] S4: Removing impurities and drying: Rinse the dried Schisandra chinensis pulp with clean water to remove impurities, and then dry it.

[0026] S5: Raw material crushing: Place the cleaned Schisandra chinensis fruit in a crusher and crush it to make Schisandra chinensis powder;

[0027] The main active ingredient in Schisandra chinensis is schisandrol A (C 24 H 32 O7 requires processing to extract and purify its active ingredients, which improves the body's absorption rate and avoids excessive residue affecting the taste.

[0028] S6: Cooking and Concentration: Place Schisandra chinensis powder in a cooking pot, add 10 times the amount of water, heat it to boiling using the cooking method, repeat 3 times, 2 hours each time, and then combine the three extracts for concentration.

[0029] S7: Crude extraction: After standing at room temperature, add ethanol of a specific concentration, stir and precipitate, then centrifuge the precipitate and add 95% ethanol solution, stir, and centrifuge again to obtain the crude extract of Schisandra chinensis active ingredients.

[0030] S8: Raw material purification: Add mixed solvent again to remove fat-soluble impurities and mucilage components to obtain the original solution of pure Schisandra chinensis active ingredients;

[0031] S9: Paste making: The original liquid is dehydrated and concentrated. During the concentration process, excipient powder, maltodextrin, inulin, ophiopogon japonicus powder, ginseng powder, astragalus powder and phellodendron powder are added. The density of the concentrated original liquid is increased to the upper limit of 1.2g / ml and the lower limit of 1.1g / ml. Then, rock sugar, lecithin, vitamin A, vitamin C and vitamin E are added. The density of the concentrated original liquid is increased to 1.4g / ml and the lower limit of 1.1g / ml. Paste products often have a richer texture, more concentrated ingredients, a more intense taste, and are easy to carry. After production, they often need to be stored in containers.

[0032] S9: Powdering: Tricalcium phosphate, sodium citrate and sodium bicarbonate are added to the paste raw materials. The mixture is dried into powder using a vacuum spray drying equipment. The powdered products have good solubility and can be quickly prepared by personnel, saving time.

[0033] S9: Granulation: Calcium silicate is added to the paste raw material, then granulated using granulation equipment, and then dried using drying equipment to produce granules. Granulated products dissolve more slowly than powders, while the time for flavor changes is extended, providing people with a varied taste experience. Moreover, granulated products are not easily damaged, can be transported better, and are not easily scattered.

[0034] S9: Tableting: Add sodium carbonate to the granular raw material, stir evenly, and then compress it into tablets using a tableting device to make effervescent tablets. After compression, the tablets are dried and then sealed and packaged. Effervescent tablets are solid tablets, which can be moved and handled more easily. They also release gas when mixed with water, which greatly increases the fun and makes them more appealing to children and young people.

[0035] The method for preparing the auxiliary powder is as follows: wolfberry, rice, cornelian cherry and walnut are dried and then crushed to form auxiliary powder. Yam is sliced, steamed and then dried and powdered. The yam powder and auxiliary powder are then mixed. The auxiliary powder is used in combination with schisandra chinensis to improve the taste and provide better nutritional supply.

[0036] The technical effects and advantages of this invention are as follows: This instant food product is feasible to produce, convenient, time-saving and hygienic to drink, and is easily absorbed by the human body and can take effect quickly. Moreover, it helps the development of Schisandra chinensis-based foods and opens up new ways of consuming medicinal and edible plant resources.

[0037] During the extraction of Schisandra chinensis components, repeated steaming and boiling are used for concentration, followed by multiple purification processes to extract the effective substances and dissolve them in the original liquid. This effectively improves the absorption rate by the human body, and the product leaves no residue. In the final product manufacturing process, Schisandra chinensis is used as the main raw material to make powder, granules, effervescent tablets, and paste-type instant foods. These products have the effects of replenishing the five internal organs, treating asthma and cough, invigorating qi and promoting body fluid production, astringing and consolidating, and enhancing human immunity. After consumption, there is no disintegration phenomenon, and it can quickly cross biological membranes and be absorbed by cells and tissues, with the characteristic of rapid onset of action. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of the components of Embodiment 1 of the present invention;

[0039] Figure 2 This is a schematic diagram of the components of Embodiment 2 of the present invention;

[0040] Figure 3 This is a schematic diagram of the components of Example 3 of the present invention;

[0041] Figure 4 This is a schematic diagram of the components of the excipient powder of the present invention;

[0042] Figure 5 This is a flowchart of the method of the present invention;

[0043] Figure 6 This is a schematic diagram of the raw material processing flow of the present invention;

[0044] Figure 7 This is a schematic diagram of the component extraction process of the present invention. Detailed Implementation

[0045] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0046] Example 1

[0047] Please see Figure 1 and Figure 4As shown, a type of instant food product with Schisandra chinensis as the main ingredient includes, by weight, 90 parts Schisandra chinensis, 80 parts excipient powder, 10 parts maltodextrin, 6 parts inulin, 2 parts Ophiopogon japonicus powder, 2 parts ginseng powder, 4 parts Astragalus membranaceus powder, 1 part Phellodendron amurense powder, 2 parts rock sugar, 0.2 parts lecithin, 0.2 parts vitamin A, 0.5 parts vitamin C, and 0.1 parts vitamin E. Maltodextrin can be added as a filler to improve the fluidity and solubility of the ingredients, making the product more delicate and improving its appearance, and increasing its viscosity and fullness. Inulin and rock sugar can appropriately increase the sweetness of the product. Inulin can also be used as a filler and binder. Lecithin can act as a nutrient, as well as an emulsifier and antioxidant in the product, improving its stability and taste. Vitamin A can also act as an antioxidant. In addition to providing nutritional fortification, this product also improves its appearance and increases appetite. Vitamin C, a commonly used nutrient, helps boost the body's immunity and acts as an antioxidant, preventing the destruction of other nutrients in food. It also adds a unique flavor to the product and enhances its quality after preparation. Vitamin E, a fat-soluble antioxidant, effectively prevents the oxidation and rancidity of oils and other components in the product, protecting unsaturated fatty acids and other nutrients from oxidative damage, extending shelf life, and maintaining flavor and quality. Vitamin E can also work synergistically with vitamin C to enhance antioxidant effects. The excipient powder includes 20 parts yam, 15 parts goji berry powder, 15 parts rice powder, 5 parts walnut powder, and 5 parts cornus officinalis powder. The excipient powder is used to increase the product's nutritional value, utilizing the principle of food and medicine homology to enhance the product's function and nutritional value.

[0048] When making pastes, an additional 15 parts water need to be added, as paste products require a certain amount of moisture.

[0049] It also includes 8 parts honey. As a natural sweetener, honey can better improve the taste of the product. In addition, honey is rich in nutrients, which can further improve the product quality and increase people's acceptance. For Schisandra chinensis, it can neutralize the sour taste.

[0050] When making granules, two parts of calcium silicate need to be added to the paste. Granulation and drying equipment are also required. During the granulation process, calcium silicate can improve the surface properties of the granules, making them more fluid and enhancing their stability, preventing them from breaking after granulation. It can also better disperse and dissolve the granules when mixing.

[0051] When making powders, it is necessary to add 0.3 parts tricalcium phosphate, 0.1 parts sodium citrate, and 0.1 parts sodium bicarbonate to the paste. It is also necessary to use a vacuum spray drying device for drying and powdering. Tricalcium phosphate can absorb the moisture in the powder and increase the friction between powder particles, prevent the powder particles from agglomerating, and keep the powder with good flowability and dispersibility.

[0052] When making effervescent tablets, an additional 12 parts of sodium carbonate need to be added to the granules, and tablets need to be compressed using a tableting device. Sodium carbonate is an important component of effervescent tablets. It can release a large amount of carbon dioxide gas when it comes into contact with water. In tablet-type instant food, it can help the effervescent tablets dissolve quickly, increasing the convenience and fun of the product.

[0053] In this embodiment, the higher proportion of excipient powder can effectively improve the taste and enhance the nutritional value, while reducing the product cost. The excipient powder uses yam and rice to balance the taste, and also allows the flavor and texture of Schisandra chinensis to be better appreciated.

[0054] Example 2

[0055] Please see Figure 2 and Figure 4As shown, a type of instant food product with Schisandra chinensis as the main ingredient includes, by weight, 105 parts Schisandra chinensis, 65 parts excipient powder, 20 parts maltodextrin, 10 parts inulin, 4 parts Ophiopogon japonicus powder, 4 parts ginseng powder, 6 parts Astragalus membranaceus powder, 2 parts Phellodendron amurense powder, 3 parts rock sugar, 0.5 parts lecithin, 0.3 parts vitamin A, 0.3 parts vitamin C, and 0.2 parts vitamin E. Maltodextrin is added as a filler to improve the flowability and solubility of the ingredients, resulting in a smoother and more refined appearance, and increasing the product's viscosity and fullness. Inulin and rock sugar appropriately increase the product's sweetness. Inulin also functions as a filler and binder. Lecithin acts as a nutrient, emulsifier, and antioxidant, improving the product's stability and taste. Vitamin A acts as an antioxidant... This product is a nutritional fortifier that also improves the product's appearance and increases appetite. Vitamin C is a commonly used nutrient that helps boost the body's immunity and acts as an antioxidant, preventing the destruction of other nutrients in food. It also adds a unique flavor to the product and enhances its quality after preparation. Vitamin E, as a fat-soluble antioxidant, effectively prevents the oxidation and rancidity of oils and other components in the product, protects unsaturated fatty acids and other nutrients from oxidative damage, extends the shelf life of the food, and maintains its flavor and quality. Vitamin E can also work synergistically with vitamin C to enhance the antioxidant effect. The excipient powder includes 27 parts yam, 20 parts goji berry powder, 12 parts rice powder, 8 parts walnut powder, and 7 parts cornus officinalis powder. The excipient powder is used to increase the product's nutritional value, utilizing the principle of food and medicine homology to enhance the product's function and nutritional value.

[0056] When making pastes, an additional 20 parts water need to be added, as paste products require a certain amount of moisture.

[0057] It also includes 10 parts honey. As a natural sweetener, honey can improve the taste of the product. In addition, honey is rich in nutrients, which can further improve the product quality and increase consumer acceptance. For Schisandra chinensis, it can neutralize the sour taste.

[0058] When making granules, an additional 4 parts of calcium silicate need to be added to the paste. Granulation and drying equipment are also required. During the granulation process, calcium silicate can improve the surface properties of the granules, making them more fluid and enhancing their stability, preventing them from breaking after granulation. It can also better disperse and dissolve the granules when mixing.

[0059] When making powders, it is necessary to add 0.7 parts tricalcium phosphate, 0.2 parts sodium citrate, and 0.2 parts sodium bicarbonate to the paste. It is also necessary to use a vacuum spray drying device for drying and powdering. Tricalcium phosphate can absorb the moisture in the powder and increase the friction between powder particles, prevent powder particles from agglomerating, and keep the powder with good flowability and dispersibility.

[0060] When making effervescent tablets, an additional 18 parts of sodium carbonate are added to the granules, and tablets are compressed using a tableting device. Sodium carbonate is an important component of effervescent tablets and can release a large amount of carbon dioxide gas when it comes into contact with water. In tablet-based instant foods, it helps the effervescent tablets dissolve quickly, increasing the convenience and fun of the product.

[0061] In this embodiment, the higher proportion of excipient powder can effectively improve the taste and enhance the nutritional value, while reducing the product cost. The excipient powder uses yam and rice to balance the taste, and also allows the flavor and texture of Schisandra chinensis to be better appreciated.

[0062] In this embodiment, the ingredients are well-balanced in terms of texture, taste, and appearance, resulting in a sweet and delicious taste. The product quality and stability are also quite good.

[0063] Example 3

[0064] Please see Figure 3 and Figure 4As shown, a type of instant food product with Schisandra chinensis as the main ingredient includes, by weight, 120 parts Schisandra chinensis, 50 parts excipient powder, 30 parts maltodextrin, 15 parts inulin, 6 parts Ophiopogon japonicus powder, 6 parts ginseng powder, 8 parts Astragalus membranaceus powder, 3 parts Phellodendron amurense powder, 5 parts rock sugar, 1 part lecithin, 0.5 parts vitamin A, 1.5 parts vitamin C, and 0.4 parts vitamin E. Maltodextrin is added as a filler to improve the flowability and solubility of the ingredients, resulting in a smoother and more refined appearance, and increasing the product's viscosity and fullness. Inulin and rock sugar appropriately increase the product's sweetness. Inulin also functions as a filler and binder. Lecithin acts as a nutrient, emulsifier, and antioxidant, improving the product's stability and taste. Vitamin A acts as an antioxidant... In addition to nutritional fortification, it can also improve the product's appearance and increase appetite. Vitamin C is a commonly used nutrient that helps enhance the body's immunity and acts as an antioxidant to prevent the destruction of other nutrients in food. It also adds a special flavor to the product and improves its quality after preparation. Vitamin E, as a fat-soluble antioxidant, can effectively prevent the oxidation and rancidity of oils and other components in the product, protect the unsaturated fatty acids and other nutrients in food from oxidative damage, extend the shelf life of the food, and maintain its flavor and quality. Vitamin E can also work synergistically with vitamin C to enhance the antioxidant effect. The excipient powder includes 35 parts yam, 25 parts goji berry powder, 10 parts rice powder, 12 parts walnut powder, and 10 parts cornus officinalis powder. The excipient powder is used to increase the nutritional value of the product, using the principle of food and medicine homology to enhance the product's function and nutritional value.

[0065] An additional 25 parts water need to be added when making pastes, as a certain amount of moisture is required inside the paste product.

[0066] It also includes 12 parts honey. As a natural sweetener, honey can improve the taste of the product. In addition, honey is rich in nutrients, which can further improve the product quality and increase the acceptance of the product. For Schisandra chinensis, it can neutralize the sour taste.

[0067] When making granules, an additional 5 parts of calcium silicate need to be added to the paste. Granulation and drying equipment are also required. During the granulation process, calcium silicate can improve the surface properties of the granules, making them more fluid and enhancing their stability, preventing them from breaking after granulation. It can also better disperse and dissolve the granules when mixing.

[0068] When making powders, it is necessary to add 1.2 parts tricalcium phosphate, 0.3 parts sodium citrate, and 0.3 parts sodium bicarbonate to the paste. It is also necessary to use a vacuum spray drying device for drying and powdering. Tricalcium phosphate can absorb the moisture in the powder and increase the friction between powder particles, prevent the powder particles from agglomerating, and keep the powder with good fluidity and dispersibility.

[0069] When making effervescent tablets, an additional 25 parts of sodium carbonate need to be added to the granules, and tablets need to be compressed using a tableting device. Sodium carbonate is an important component of effervescent tablets. It can release a large amount of carbon dioxide gas when it comes into contact with water. In tablet-type instant food, it can help the effervescent tablets dissolve quickly, increasing the convenience and fun of the product.

[0070] In this embodiment, the higher proportion of excipient powder can effectively improve the taste and enhance the nutritional value, while reducing the product cost. The excipient powder uses yam and rice to balance the taste, and also allows the flavor and texture of Schisandra chinensis to be better appreciated.

[0071] In this embodiment, the characteristics of Schisandra chinensis are highlighted, which can better bring out the taste and efficacy of Schisandra chinensis, while also highlighting its comprehensive and rich nutritional value.

[0072] This product is first made into a paste, then the paste is used to make powder, then the paste is used to make granules, and finally the powder is used to make tablets.

[0073] Please see Figures 5-7 As shown, a method for making a spicy food product with Schisandra chinensis as the main ingredient: S1: Raw material selection: Harvest and collect mature fruits in autumn, and remove the fruit stalks and impurities from the Schisandra chinensis fruits.

[0074] Clean Schisandra chinensis fruit raw materials need to undergo a series of processing steps before the effective components are extracted;

[0075] S2: Washing: Wash the fruit with water and remove impurities;

[0076] S3: Drying: Steam for 20-30 minutes, then air dry until completely dry;

[0077] S4: Removing impurities and drying: Rinse the dried Schisandra chinensis pulp with clean water to remove impurities, and then dry it.

[0078] S5: Raw material crushing: Place the cleaned Schisandra chinensis fruit in a crusher and crush it to make Schisandra chinensis powder;

[0079] The main active ingredient in Schisandra chinensis is schisandrol A (C 24 H 32 O7 requires processing to extract and purify its active ingredients, which improves the body's absorption rate and avoids excessive residue affecting the taste.

[0080] S6: Cooking and Concentration: Place Schisandra chinensis powder in a cooking pot, add 10 times the amount of water, heat it to boiling using the cooking method, repeat 3 times, 2 hours each time, and then combine the three extracts for concentration.

[0081] S7: Crude extraction: After standing at room temperature, add ethanol of a specific concentration, stir and precipitate, then centrifuge the precipitate and add 95% ethanol solution, stir, and centrifuge again to obtain the crude extract of Schisandra chinensis active ingredients.

[0082] S8: Raw material purification: Add mixed solvent again to remove fat-soluble impurities and mucilage components to obtain the original solution of pure Schisandra chinensis active ingredients;

[0083] S9: Paste making: The original liquid is dehydrated and concentrated. During the concentration process, excipient powder, maltodextrin, inulin, ophiopogon japonicus powder, ginseng powder, astragalus powder and phellodendron powder are added. The density of the concentrated original liquid is increased to the upper limit of 1.2g / ml and the lower limit of 1.1g / ml. Then, rock sugar, lecithin, vitamin A, vitamin C and vitamin E are added. The density of the concentrated original liquid is increased to 1.4g / ml and the lower limit of 1.1g / ml. Paste products often have a richer texture, more concentrated ingredients, a more intense taste, and are easy to carry. After production, they often need to be stored in containers.

[0084] S9: Powdering: Tricalcium phosphate, sodium citrate and sodium bicarbonate are added to the paste raw materials. The mixture is dried into powder using a vacuum spray drying equipment. The powdered products have good solubility and can be quickly prepared by personnel, saving time.

[0085] S9: Granulation: Calcium silicate is added to the paste raw material, then granulated using granulation equipment, and then dried using drying equipment to produce granules. Granulated products dissolve more slowly than powders, while the time for flavor changes is extended, providing people with a varied taste experience. Moreover, granulated products are not easily damaged, can be transported better, and are not easily scattered.

[0086] S9: Tableting: Add sodium carbonate to the granular raw material, stir evenly, and then compress it into tablets using a tableting device to make effervescent tablets. After compression, the tablets are dried and then sealed and packaged. Effervescent tablets are solid tablets, which can be moved and handled more easily. They also release gas when mixed with water, which greatly increases the fun and makes them more appealing to children and young people.

[0087] The preparation method of the auxiliary powder is as follows: goji berries, rice, cornelian cherry and walnuts are dried and then crushed to form auxiliary powder. Yam is sliced, steamed and then dried and powdered. The yam powder and auxiliary powder are then mixed. The auxiliary powder is used in combination with schisandra chinensis to improve the taste and provide better nutrition.

[0088] This instant food product is feasible to produce, convenient, time-saving, and hygienic to drink, and is easily absorbed by the human body, with a rapid effect. It also contributes to the development of Schisandra chinensis-based foods and opens up new ways to utilize medicinal and edible plant resources.

[0089] During the extraction of Schisandra chinensis components, repeated steaming and boiling are used for concentration, followed by multiple purification processes to extract the effective substances and dissolve them in the original liquid. This effectively improves the absorption rate by the human body, and the product leaves no residue. In the final product manufacturing process, Schisandra chinensis is used as the main raw material to make powder, granules, effervescent tablets, and paste-type instant foods. These products have the effects of replenishing the five internal organs, treating asthma and cough, invigorating qi and promoting body fluid production, astringing and consolidating, and enhancing human immunity. After consumption, there is no disintegration phenomenon, and it can quickly cross biological membranes and be absorbed by cells and tissues, with the characteristic of rapid onset of action.

[0090] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0091] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A type of instant food product with Schisandra chinensis as the main ingredient, characterized in that: The ingredients, by weight, include 90-120 parts Schisandra chinensis, 50-80 parts excipient powder, 10-30 parts maltodextrin, 6-15 parts inulin, 2-6 parts Ophiopogon japonicus powder, 2-6 parts ginseng powder, 4-8 parts Astragalus membranaceus powder, 1-3 parts Phellodendron chinense powder, 2-5 parts rock sugar, 0.2-1 part lecithin, 0.2-0.5 parts vitamin A, 0.5-1.5 parts vitamin C, and 0.1-0.4 parts vitamin E.

2. The instant food product based on Schisandra chinensis as described in claim 1, characterized in that: The excipient powder includes 20-35 parts of yam, 15-25 parts of wolfberry powder, 10-15 parts of rice powder, 5-12 parts of walnut powder, and 5-10 parts of cornus officinalis powder.

3. The instant food product based on Schisandra chinensis as described in claim 1, characterized in that: When making pastes, an additional 15-25 parts water need to be added.

4. The instant food product based on Schisandra chinensis as described in claim 3, characterized in that: It also includes 8-12 parts honey.

5. The instant food product based on Schisandra chinensis as described in claim 4, characterized in that: When making granules, an additional 2-5 parts of calcium silicate need to be added, and granulation and drying equipment are also required.

6. The instant food product based on Schisandra chinensis as described in claim 3, characterized in that: When making powders, it is necessary to add 0.3-1.2 parts of tricalcium phosphate, 0.1-0.3 parts of sodium citrate, and 0.1-0.3 parts of sodium bicarbonate, and also to use a vacuum spray drying device for drying and powdering.

7. The instant food product based on Schisandra chinensis as described in claim 6, characterized in that: When making effervescent tablets, an additional 12-25 parts of sodium carbonate need to be added, and tablets need to be compressed using a tableting device.

8. A method for preparing an instant food product mainly composed of Schisandra chinensis, based on the method for preparing an instant food product according to any one of claims 1-7, characterized in that: S1: Raw material selection: Harvest and collect mature fruits in autumn, and remove the fruit stalks and impurities from the Schisandra chinensis fruits; S2: Washing: Wash the fruit with water and remove impurities; S3: Drying: Steam for 20-30 minutes, then air dry until completely dry; S4: Removing impurities and drying: Rinse the dried Schisandra chinensis pulp with clean water to remove impurities, and then dry it. S5: Raw material crushing: Place the cleaned Schisandra chinensis fruit in a crusher and crush it to make Schisandra chinensis powder; S6: Cooking and Concentration: Place Schisandra chinensis powder in a cooking pot, add 10 times the amount of water, heat it to boiling using the cooking method, repeat 3 times, 2 hours each time, and then combine the three extracts for concentration. S7: Crude extraction: After standing at room temperature, add ethanol of a specific concentration, stir and precipitate, then centrifuge the precipitate and add 95% ethanol solution, stir, and centrifuge again to obtain the crude extract of Schisandra chinensis active ingredients. S8: Raw material purification: Add mixed solvent again to remove fat-soluble impurities and mucilage components to obtain the original solution of pure Schisandra chinensis active ingredients; S9: Ointment preparation: The stock solution is dehydrated and concentrated. During the concentration process, excipient powder, maltodextrin, inulin, ophiopogon japonicus powder, ginseng powder, astragalus powder and phellodendron powder are added. The stock solution density is concentrated to the upper limit of 1.2g / ml and the lower limit of 1.1g / ml. Then, rock sugar, lecithin, vitamin A, vitamin C and vitamin E are added. The stock solution density is concentrated to 1.4g / ml and the lower limit of 1.1g / ml. S9: Powdering: Add tricalcium phosphate, sodium citrate and sodium bicarbonate to the paste raw materials, and dry the mixture into powder using a vacuum spray drying equipment; S9: Granulation: Add calcium silicate to the paste-like raw material, then granulate it using granulation equipment, and then dry it using drying equipment to make granules; S9: Tableting: Sodium carbonate is added to granular raw materials, and then tablets are made by compression using a tableting device.

9. The method for preparing a sachet-based instant food product as described in claim 8, characterized in that: The method for preparing the excipient powder is as follows: wolfberry, rice, cornelian cherry and walnut are dried and then crushed to form excipient powder; yam is sliced, steamed and then dried and powdered; and then the yam powder and excipient powder are mixed.

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