A l-arabinose-containing triticum aestivum composite composition and food preparation thereof

Abstract

The present application relates to a kind of L-arabinose-containing composite composition of triticum repen and food preparation thereof, belong to the field of food processing and plant extraction.The composition is made of the powder obtained by water extraction, spray drying of the following weight parts of raw materials: triticum repen 25-40 parts, fried jujube kernel 5-8 parts, ophiopogon japonicus 10-15 parts, medlar 12-18 parts, polygonatum 10-15 parts, yizhi 5-8 parts, L-arabinose 35-50 parts.Using the step-by-step extraction process of triticum repen warm soaking alone and the rest of the raw materials mixed decoction, combined with spray drying to prepare powder.The obtained composition powder angle of repose is 32-38 °, and the precipitation rate is ≤2% after 1g:10mL purified water is infused and stands for 30 minutes, sensory score is ≥8.5 points (10 points).The composition of the present application solves the precipitation problem caused by starch retrogradation through the synergistic effect of triticum repen and L-arabinose, and solves the problem of bitter taste and flavor incoordination through specific ratio, and the preparation has good solubility, excellent fluidity, coordinated flavor, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the fields of food processing and plant extraction technology, specifically to a composite composition of floating wheat containing L-arabinose and its food preparation. Background Technology

[0002] Plant-extracted solid beverages made from substances that are both food and medicine have attracted widespread attention. Floating wheat, roasted jujube seeds, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla are all substances listed in the "List of Items That Are Both Food and Medicine," and have promising applications in the food processing field. However, existing compound solid beverages containing these ingredients still have the following shortcomings: (1) Extraction of starch-containing raw materials is difficult. The large amount of starch in floating wheat is prone to gelatinization when boiled at high temperature, which leads to an increase in the viscosity of the extract, affecting the efficiency of subsequent filtration and centrifugation. After concentration, the extract is prone to coagulation and forming a gel, which makes it difficult for the subsequent formulation to form and dissolve.

[0003] (2) Spray-dried powder has poor flowability. Existing extract powders have a large angle of repose (usually >40°) after spray drying, which is not conducive to dispensing, tableting and filling operations.

[0004] (3) Excessive sediment after reconstitution. Existing compound compositions containing raw materials such as floating wheat often have problems such as excessive sediment and poor solubility when made into solid beverages.

[0005] (4) Bitter taste and uncoordinated flavor. Existing solid beverages containing ingredients such as roasted jujube seeds often have problems such as strong bitterness and lingering aftertaste due to improper composition, which affects consumer acceptance.

[0006] To address the aforementioned issues, this invention provides a floating wheat composite composition containing L-arabinose and its preparation method. By combining the synergistic effect of floating wheat and L-arabinose with a specific raw material ratio and stepwise extraction process, it aims to improve extraction efficiency, powder flowability, formulation solubility, and flavor harmony. Summary of the Invention

[0007] In order to solve the problems of the prior art, the present invention provides a floating wheat composite composition containing L-arabinose and its food preparation.

[0008] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution: Firstly, a floating wheat composite composition containing L-arabinose, composed of the following raw materials in parts by weight, which are obtained by water extraction and spray drying to produce powder: 25-40 parts floating wheat, 5-8 parts roasted jujube seeds, 10-15 parts Ophiopogon japonicus, 12-18 parts wolfberry, 10-15 parts Polygonatum sibiricum, 5-8 parts Alpinia oxyphylla, and 35-50 parts L-arabinose; the angle of repose of the composition is 32-38°, the sedimentation rate after being mixed with 1g: 10mL purified water and allowed to stand for 30 minutes is ≤2%, and the sensory score is ≥8.5 points (out of 10).

[0009] In one specific embodiment of the first aspect, the powder is composed of the following parts by weight of raw materials obtained by water extraction and spray drying: 30 parts of floating wheat, 6 parts of roasted jujube seeds, 12 parts of Ophiopogon japonicus, 15 parts of wolfberry, 12 parts of Polygonatum sibiricum, 6 parts of Alpinia oxyphylla, and 40 parts of L-arabinose.

[0010] In one specific embodiment of the first aspect, the floating wheat is 30-35 parts; the L-arabinose is 40-45 parts.

[0011] In one specific embodiment of the first aspect, the precipitation rate of the composition after being mixed with 1g:10mL of purified water and allowed to stand for 30 minutes is ≤1%.

[0012] Secondly, a method for preparing a composite composition includes the following steps: (1) Soak floating wheat separately in warm water at 80-90℃ for 1.5-2.5 hours, filter, and obtain floating wheat warm soaking solution; (2) Mix the remaining raw materials, add water and decoct to extract. The decoction temperature is 98-100℃ and the decoction time is 1.5-2.5 hours. Filter to obtain the decoction. (3) Combine the warm soaking liquid of floating wheat with the decoction liquid, separate the solid and liquid, and take the clear liquid; (4) Concentrate the clarified liquid to a relative density of 1.10 to 1.15 (measured at 60°C), and spray dry it with an inlet air temperature of 160 to 190°C and an outlet air temperature of 80 to 100°C to obtain extract powder; (5) Mix the extract powder with L-arabinose evenly.

[0013] In a specific embodiment of the second aspect, the solid-liquid separation in step (3) is as follows: first, coarse filtration through a 200-mesh sieve, and then centrifugation at 10,000 to 15,000 r / min for 10 to 20 minutes.

[0014] In one specific embodiment of the second aspect, the inlet air temperature of the spray drying in step (4) is 170-180°C and the outlet air temperature is 85-95°C.

[0015] In one specific embodiment of the second aspect, the concentration in step (4) is vacuum concentration, with a vacuum degree of -0.06 to -0.09 MPa and a temperature of 50 to 70°C.

[0016] Thirdly, a food preparation comprising a compound composition and food-acceptable excipients; the dosage form of the food preparation is a solid beverage, tablet, or capsule.

[0017] The beneficial effects of this invention are as follows: (1) L-arabinose performs functions beyond that of a sweetener. Comparative experiments showed that the precipitation rate of the experimental group containing L-arabinose was significantly lower than that of the control group without L-arabinose (P<0.05), and the angle of repose was significantly better than that of the control group (P<0.05). This proves that L-arabinose is not merely a sweetener, but directly improves the solubility and flowability of powders through mechanisms such as inhibiting starch retrogradation and reducing water activity. This effect was unexpected by those skilled in the art.

[0018] (2) There is a synergistic sedimentation effect between floating wheat and L-arabinose. The synergistic effect experiment showed that the sedimentation rate of the complete formula of the present invention was significantly lower than the sum of the effects of floating wheat and L-arabinose alone (P<0.05), proving that there is a synergistic sedimentation effect between the two, which is unpredictable.

[0019] (3) Significant flavor synergy effect. Flavor synergy experiments showed that the sensory score of the complete 7-flavor formula was significantly better than any sub-combination (P<0.05), and the bitterness score was significantly lower than any sub-combination (P<0.05). This proves that there is a flavor synergy effect among roasted jujube seed, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla, and the overall effect is better than the simple sum of the components.

[0020] (4) Excellent powder flowability. The composite powder prepared by spray drying in this invention has an angle of repose of 32-38°, exhibiting excellent flowability, which is beneficial for subsequent packaging, tableting, and filling operations in the formulation process. Endpoint examples demonstrate that the angle of repose can be maintained within the range of 32-38° throughout the entire ratio of 25-40 parts of floating wheat and 35-50 parts of L-arabinose.

[0021] (5) Excellent solubility. After the composition of the present invention is mixed with 1g: 10mL of purified water, the precipitation rate after standing for 30 minutes is ≤2%. Endpoint examples have shown that the precipitation rate can be maintained at ≤2% throughout the entire ratio range of 25-40 parts of floating wheat and 35-50 parts of L-arabinose.

[0022] (6) The proportions are scientific and reasonable. The proportion verification experiment showed that when the amount of fried jujube seeds was less than 5 parts, the flavor was insufficient, and when it exceeded 8 parts, the bitterness was significantly enhanced (P<0.05), proving that 5 to 8 parts is the optimal range.

[0023] (7) The process is safe and environmentally friendly. All raw materials used in this invention are substances that are both food and medicine. The entire preparation process uses only water as the extraction solvent and does not involve organic reagents. The process is safe and environmentally friendly and suitable for industrial-scale production. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the overall preparation process of the present invention.

[0025] Figure 2 This is a schematic diagram of the preparation process of the health food formulation of the present invention. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] like Figures 1 to 2 The invention relates to a wheat composite composition containing L-arabinose and its food preparation.

[0028] I. Measurement Method Method for determining the angle of repose: The fixed cone base method (injection method) was used. The powder of the composition was dropped from above the funnel at a constant speed onto a horizontal platform, forming a cone. The height H and the radius R of the base of the cone were measured, and the angle of repose was calculated using the formula θ=arctan(H / R). Measurement conditions: temperature 25±2℃, relative humidity 45±5%. Each sample was measured three times, and the average value was taken.

[0029] Precipitation rate determination method: Take 1.0 g of the powdered composition, add 10 mL of purified water at 60–70 °C (i.e., mix at a ratio of 1 g: 10 mL), stir to dissolve for 2 minutes, and let stand for 30 minutes. Transfer the solution to a centrifuge tube, centrifuge at 3000 r / min for 5 minutes, discard the clear liquid, and weigh the precipitate after drying to constant weight at 105 °C. Precipitation rate (%) = (dry weight of precipitate / total weight of sample) × 100%. Each sample should be measured 3 times, and the average value should be taken.

[0030] Sensory evaluation method: Ten trained sensory evaluators scored the sample's color, aroma, and taste separately, with each item having a maximum score of 10 points. The average of the three items was taken as the final sensory score. Bitterness was scored separately, with higher scores indicating a stronger bitterness.

[0031] II. General Preparation Method The preferred preparation method of the composition of the present invention is as follows. Unless otherwise specified, the following examples and comparative examples are prepared according to this method: (I) Raw material pretreatment: Take floating wheat, roasted jujube seeds, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla, and remove impurities separately. After cleaning, rinse each raw material 2-3 times with running drinking water and drain. Dry in hot air circulation at 50-60℃ for 4-6 hours until the moisture content is ≤8%. The floating wheat is a conventional commercially available floating wheat that meets the source of varieties listed in the "List of Items That Are Both Food and Medicine". Coarsely grind each raw material and pass it through a 10-20 mesh sieve for later use.

[0032] (II) Stepwise extraction: (1) Take the coarse powder of floating wheat, add 8-10 times the amount of purified water, and extract at 80-90℃ for 1.5-2.5 hours, then filter; add 6-8 times the amount of purified water to the residue, and extract at 80-90℃ for 1.5-2.5 hours, then filter, and combine the two extracts to obtain the floating wheat extract. (2) Take the coarse powder of the remaining raw materials (fried jujube seed, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla), mix them, add 8-10 times the amount of purified water, soak for 0.5-1 hour, heat to a gentle boil (98-100℃), and decoct for 1.5-2.5 hours, then filter; add 6-8 times the amount of purified water to the residue, decoct at a gentle boil for 1.5-2.5 hours, then filter, and combine the two decoctions.

[0033] (III) Solid-liquid separation and concentration: Combine the warm soaking liquid of floating wheat with the decoction liquid of the remaining raw materials, first coarsely filter through a 200-mesh sieve, then centrifuge at 10,000-15,000 r / min for 10-20 minutes, and collect the clear liquid. Transfer the clear liquid to a vacuum concentration tank and concentrate it to an extract with a relative density of 1.10-1.15 (measured at 60℃) under vacuum conditions of -0.06 to -0.09 MPa and temperature of 50-70℃.

[0034] (iv) Spray drying: The extract is spray dried at an inlet air temperature of 160-190℃ and an outlet air temperature of 80-100℃. The dried powder is collected and the moisture content is controlled below 5%.

[0035] (v) Mixing: Take the above-mentioned dried powder, add the prescribed amount of L-arabinose, put it into a three-dimensional motion mixer, mix at 10-20 r / min for 20-40 minutes until the color is uniform, and the composite composition is obtained.

[0036] III. Examples Example 1

[0037] Weigh the following raw materials according to the indicated weight proportions: 30 parts floating wheat, 6 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 40 parts L-arabinose. Prepare according to the "General Preparation Method".

[0038] The angle of repose of the spray-dried powder in this embodiment was measured to be 35.2°, the sedimentation rate was 0.6% after standing for 30 minutes, and the sensory score was 9.0 points. The dry extract yield of the spray-dried powder in this embodiment was calculated to be 18.5% (based on total solids of raw materials).

[0039] Example 2

[0040] Weigh the following ingredients by weight: 35 parts floating wheat, 7 parts roasted jujube seeds, 10 parts Ophiopogon japonicus, 14 parts wolfberry, 10 parts Polygonatum sibiricum, 8 parts Alpinia oxyphylla, and 45 parts L-arabinose. The preparation method is the same as in Example 1.

[0041] The angle of repose of the spray-dried powder in this embodiment was measured to be 36.1°, the sedimentation rate was 0.8% after standing for 30 minutes, and the sensory score was 8.8 points. The dry extract yield of the spray-dried powder in this embodiment was calculated to be 18.6% (based on total solids of the raw materials).

[0042] Example 3

[0043] Weigh the following ingredients by weight: 25 parts floating wheat, 5 parts roasted jujube seeds, 15 parts Ophiopogon japonicus, 18 parts wolfberry, 15 parts Polygonatum sibiricum, 5 parts Alpinia oxyphylla, and 35 parts L-arabinose. The preparation method is the same as in Example 1.

[0044] The angle of repose of the spray-dried powder in this embodiment was measured to be 37.5°, the sedimentation rate was 1.8% after standing for 30 minutes, and the sensory score was 8.5 points. The dry extract yield of the spray-dried powder in this embodiment was calculated to be 18.6% (based on total solids of the raw materials).

[0045] Example 4

[0046] Weigh the following ingredients by weight: 40 parts floating wheat, 8 parts roasted jujube seeds, 10 parts Ophiopogon japonicus, 12 parts wolfberry, 10 parts Polygonatum sibiricum, 8 parts Alpinia oxyphylla, and 50 parts L-arabinose. The preparation method is the same as in Example 1.

[0047] The angle of repose of the spray-dried powder in this embodiment was measured to be 32.8°, the sedimentation rate was 0.5% after standing for 30 minutes, and the sensory score was 9.2 points. The dry extract yield of the spray-dried powder in this embodiment was calculated to be 18.4% (based on total solids of the raw materials).

[0048] Example 5 (Food Preparation - Solid Beverage) 100 parts of the composition obtained in Example 1 were mixed with 20 parts of maltodextrin and 0.1 parts of sucralose. After thorough mixing, the mixture was granulated by dry granulation, passed through a 16-mesh sieve, and packaged into 5g packets. The solid beverage showed a sedimentation rate of 0.6% and a sensory score of 9.0 points after reconstitution.

[0049] Example 6 (Food Formulation - Tablets) 100 parts of the composition obtained in Example 1 were mixed with 15 parts of microcrystalline cellulose, 5 parts of sodium carboxymethyl starch, and 1 part of magnesium stearate. After thorough mixing, the mixture was directly compressed into tablets using a dry method, with a tablet weight of 0.6 g / tablet. Disintegration testing showed that the tablet completely disintegrated within 30 minutes. Reconstitution testing showed that after reconstitution with 1 g of the tablet disintegrating solution at a ratio of 1 g to 10 mL of purified water, the precipitation rate after standing for 30 minutes was 0.7% (actual measurement ≤1.0%).

[0050] IV. Comparative Examples Comparative Example 1 (floating wheat content below the lower limit): The following raw materials were weighed in parts by weight: 20 parts floating wheat, 6 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 40 parts L-arabinose. The preparation method was the same as in Example 1. The sedimentation rate was determined to be 2.8%, the angle of repose was 39.5°, and the sensory score was 6.5 points.

[0051] Comparative Example 2 (using more roasted jujube seeds than the upper limit): The following ingredients were weighed in parts by weight: 30 parts floating wheat, 10 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 40 parts L-arabinose. The preparation method was the same as in Example 1. The bitterness score was 7.2 out of 10, and the flavor harmony score was 5.8 out of 10.

[0052] Comparative Example 3 (L-arabinose content below the lower limit): The following raw materials were weighed in parts by weight: 30 parts floating wheat, 6 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 30 parts L-arabinose. The preparation method was the same as in Example 1. The sedimentation rate was determined to be 2.2%, the angle of repose was 38.5°, and the sensory score was 6.0 points.

[0053] Comparative Example 4 (excluding L-arabinose): The following ingredients were weighed in parts by weight: 30 parts floating wheat, 6 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, and 6 parts Alpinia oxyphylla (excluding L-arabinose, replaced with an equal amount of maltodextrin). The preparation method was the same as in Example 1. The sedimentation rate was determined to be 2.8%, the angle of repose was 42.5°, and the sensory score was 5.5 points.

[0054] Comparative Example 5 (with the amount of roasted jujube seeds below the lower limit): The following ingredients were weighed in parts by weight: 30 parts floating wheat, 4 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 40 parts L-arabinose. The preparation method was the same as in Example 1. The flavor harmony score was determined to be 6.0 points.

[0055] V. Comparative Experiment Comparative Experiment 1: Demonstration of the non-sweetener function of L-arabinose Experimental objective: To demonstrate that L-arabinose is not merely a sweetener, but also has the function of improving the solubility and flowability of powders.

[0056] Experimental design: The experimental group was Example 1 (complete formula, containing 40 parts of L-arabinose), and the control group was Comparative Example 4 (exactly the same except that L-arabinose was replaced with an equal amount of maltodextrin). Each group was tested in triplicate.

[0057] Experimental results:

[0058] Experimental conclusion: The sedimentation rate and angle of repose of the experimental group were significantly better than those of the control group (P<0.05). This demonstrates that L-arabinose is not merely a sweetener, but directly improves the solubility and flowability of powders through mechanisms such as inhibiting starch retrogradation and reducing water activity. This effect was unexpected by those skilled in the art.

[0059] Comparative Experiment 2: Synergistic Sinking Effect of Floating Wheat and L-Arabinose Experimental objective: To demonstrate a synergistic settling effect between floating wheat and L-arabinose.

[0060] Experimental Design: Group 1: 30 parts of floating wheat + 40 parts of L-arabinose (excluding roasted jujube seed, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla), sedimentation rate 1.8%; Group 2: 30 parts of floating wheat (excluding L-arabinose, replaced with an equal amount of maltodextrin), with the remaining proportions the same as in Example 1, and a sedimentation rate of 2.8%; Group 3: Complete formula of the present invention (Example 1, 7 ingredients), precipitation rate 0.6%.

[0061] Experimental results: The precipitation rate of group 3 (0.6%) was significantly lower than that of group 1 (1.8%) and group 2 (2.8%) (P<0.05).

[0062] Experimental conclusion: There is a synergistic settling effect between floating wheat and L-arabinose, and this synergistic effect is unpredictable.

[0063] Comparative Experiment 3: Proof of Flavor Synergy Experimental objective: To demonstrate the synergistic flavor effect among stir-fried jujube seed, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla.

[0064] Experimental design: Starting with the basic group (floating wheat + L-arabinose), each raw material was gradually added, and sensory scores and bitterness scores were measured.

[0065] Experimental results:

[0066] Experimental conclusions: The sensory score of the complete 7-ingredient formula (9.0) was significantly higher than any sub-combination (highest 8.2) (P<0.05), while the bitterness score (1.5) was significantly lower than any sub-combination (lowest 2.0) (P<0.05). This demonstrates a synergistic flavor effect among roasted jujube seed, ophiopogon japonicus, wolfberry, polygonatum sibiricum, and alpinia oxyphylla, with the overall effect being superior to the simple sum of the components.

[0067] Comparative Experiment 4: Criticality Verification of the Ratio of Fried Jujube Seeds Experimental objective: To verify that 5-8 parts of stir-fried jujube seeds is the optimal ratio range.

[0068] Experimental design: With other raw materials fixed at the ratio of Example 1, the amount of roasted jujube seeds was set to 4 parts, 5 parts, 8 parts, and 10 parts, respectively. Samples were prepared in the same way, and the bitterness and flavor harmony were scored.

[0069] Experimental results:

[0070] Experimental conclusion: When the amount of stir-fried jujube seeds was less than 5 parts, the flavor was insufficient (flavor harmony score ≤ 6.0), and when it exceeded 8 parts, the bitterness was significantly enhanced (bitterness score increased from 2.5 to 7.2, P<0.05), and the flavor harmony was significantly reduced. This proves that 5-8 parts of stir-fried jujube seeds is the optimal ratio range.

[0071] 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 composite composition of floating wheat containing L-arabinose, characterized in that, The powder is composed of the following raw materials in parts by weight, obtained by water extraction and spray drying: 25-40 parts of floating wheat, 5-8 parts of roasted jujube seed, 10-15 parts of Ophiopogon japonicus, 12-18 parts of wolfberry, 10-15 parts of Polygonatum sibiricum, 5-8 parts of Alpinia oxyphylla, and 35-50 parts of L-arabinose; the angle of repose of the composition is 32-38°, the precipitation rate after being mixed with 1g: 10mL of purified water and allowed to stand for 30 minutes is ≤2%, and the sensory score is ≥8.5 points (out of 10).

2. The composite composition according to claim 1, characterized in that, The powder is composed of the following raw materials in parts by weight, obtained by water extraction and spray drying: 30 parts floating wheat, 6 parts roasted jujube seeds, 12 parts Ophiopogon japonicus, 15 parts wolfberry, 12 parts Polygonatum sibiricum, 6 parts Alpinia oxyphylla, and 40 parts L-arabinose.

3. The composite composition according to claim 1, characterized in that, The floating wheat is 30-35 parts; the L-arabinose is 40-45 parts.

4. The composite composition according to claim 1, characterized in that, The precipitation rate of the composition after being mixed with 1g of purified water and allowed to stand for 30 minutes is ≤1%.

5. A method for preparing the composite composition according to any one of claims 1 to 4, characterized in that, Includes the following steps: (1) Soak floating wheat separately in warm water at 80-90℃ for 1.5-2.5 hours, filter, and obtain floating wheat warm soaking solution; (2) Mix the remaining raw materials, add water and decoct to extract. The decoction temperature is 98-100℃ and the decoction time is 1.5-2.5 hours. Filter to obtain the decoction. (3) Combine the warm soaking liquid of floating wheat with the decoction liquid, separate the solid and liquid, and take the clear liquid; (4) Concentrate the clarified liquid to a relative density of 1.10 to 1.15 (measured at 60°C), and spray dry it with an inlet air temperature of 160 to 190°C and an outlet air temperature of 80 to 100°C to obtain extract powder; (5) Mix the extract powder with L-arabinose evenly.

6. The preparation method according to claim 5, characterized in that, The solid-liquid separation in step (3) is as follows: first, coarsely filter through a 200-mesh sieve, and then centrifuge at 10,000 to 15,000 r / min for 10 to 20 minutes.

7. The preparation method according to claim 5, characterized in that, The inlet air temperature of the spray drying in step (4) is 170-180℃ and the outlet air temperature is 85-95℃.

8. The preparation method according to claim 5, characterized in that, The concentration described in step (4) is vacuum concentration, with a vacuum degree of -0.06 to -0.09 MPa and a temperature of 50 to 70°C.

9. A food preparation, characterized in that, The food preparation comprises the composite composition according to any one of claims 1 to 4 and food-acceptable excipients; the dosage form of the food preparation is a solid beverage, tablet or capsule.

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