A wet paste of pears juice mixed type of spleen-invigorating and dampness-removing poria cocos and trapa bispinosa and a preparation method thereof

Abstract

The present application relates to the technical field of traditional Chinese medicine and health food processing, and discloses a pear juice mixed type spleen-invigorating and dampness-dispelling wet gancao and a preparation method thereof, the wet gancao is prepared from a herbal matrix composed of poria cocos, dioscorea, coix seed, fig, dried tangerine or orange peel, agastache, jujube, gordon euryale seed, dandelion, licorice and gardenia, and is prepared by adding coconut powder, pear juice and purified water, without adding alpha-amylase, thickening agent, stabilizer and emulsifier; during preparation, the herbal matrix is crushed, broken or cut into segments, then purified water is added into an extraction device with a condensation reflux structure, and stirring extraction is carried out at 98-100 DEG C for 5.5-6.5 h, so that the natural starch in dioscorea, coix seed and gordon euryale seed is absorbed, swells and gelatinized, then concentration, 70-80 DEG C decoction, coconut powder pre-dispersion mixing, filling and sealing and terminal sterilization are carried out, so that the wet gancao with uniform paste body, certain thickness and coordinated flavor is obtained.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine and health food processing technology, specifically to a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method. Background Technology

[0002] Poria cocos, Euryale ferox, Dioscorea opposita, and Coix lacryma-jobi are commonly used in the preparation of herbal pastes for strengthening the spleen and removing dampness. These raw materials are typically rich in natural starch. During the conventional preparation and storage of the paste, the gelatinized starch molecules are prone to rearrangement and aggregation, resulting in retrogradation and causing dehydration, shrinkage, or gelation of the paste. To maintain product stability, industrial production usually requires the addition of modified starch or colloids as exogenous thickeners. To improve the taste of herbal pastes, some formulas introduce components rich in plant lipids, such as coconut powder. However, these lipids are prone to floating in aqueous concentrated pastes due to interfacial tension and density differences, causing oil-water separation. This leads to a reliance on chemically synthesized emulsifiers to maintain the dispersion of the system during production.

[0003] The introduction of exogenous thickeners and synthetic emulsifiers interferes with the original rheological properties of the herbal paste and weakens its natural attributes to some extent. Furthermore, conventional open-air high-temperature simmering and concentration processes cause a large amount of volatile aromatic components from ingredients such as dried tangerine peel and patchouli to escape with the steam, resulting in a weakening of the herbal flavor and loss of active ingredients. Currently, how to overcome the problems of starch retrogradation and lipid stratification by utilizing the physicochemical properties of the raw materials themselves, without relying on non-natural additives, and effectively retain volatile components, is a technical problem that needs to be solved in the processing of this type of herbal paste. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method. This solves the problem that existing herbal pastes rely on external thickeners, stabilizers, and emulsifiers during processing to maintain the paste's consistency and prevent uneven dispersion of lipid-containing raw materials. This results in the product's natural properties being weakened by the introduction of external additives, and the original rheological properties and taste of the system being interfered with.

[0005] To address the above problems, the present invention provides the following technical solution:

[0006] In a first aspect, the present invention provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox paste, which adopts the following technical solution:

[0007] A pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste, wherein the moistening paste does not contain added α-amylase, thickeners, stabilizers, or emulsifiers, and the moistening paste is composed of a continuous phase of naturally occurring starch in the raw materials in a gelatinized state, and is made from purified water used in the extraction and preparation process and the following raw materials in parts by weight:

[0008] Herbal substrate, wherein the herbal substrate is composed of the following components in parts by weight:

[0009] Poria cocos 14-20 parts by weight, Dioscorea opposita 14-20 parts by weight, Coix lacryma-jobi 12-18 parts by weight, Ficus hirta 8-14 parts by weight, Citrus reticulata 5-9 parts by weight, Pogostemon cablin 4-8 parts by weight, Ziziphus jujuba 4-8 parts by weight, Euryale ferox 3-7 parts by weight, Taraxacum mongolicum 3-6 parts by weight, Glycyrrhiza uralensis 3-6 parts by weight, Gardenia jasminoides 1-3 parts by weight;

[0010] The raw materials for the wet licorice paste also include:

[0011] 4-8 parts by weight of coconut powder, 10-15 parts by weight of pear juice.

[0012] By adopting the above technical solution, the wet syrup does not contain added α-amylase, thickeners, stabilizers, or emulsifiers. Instead, it utilizes the natural starches naturally present in yam, coix seed, and fox nut, which absorb water, swell, and gelatinize under hydrothermal action during processing, thereby participating in the construction of the continuous phase of the syrup. This continuous phase can impart a certain thickness and texture to the syrup, helping to reduce dependence on added thickeners, stabilizers, and emulsifiers.

[0013] Meanwhile, Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Ficus hirta, Citrus reticulata peel, Pogostemon cablin, Jujube, Euryale ferox, Taraxacum mongolicum, Glycyrrhiza uralensis, and Gardenia jasminoides together constitute the herbal matrix, which can provide the herbal flavor and water-soluble solids base; coconut powder participates in the formation of the paste's flavor and texture; pear juice is used to balance the sweet and sour flavor and participates in the formation of the paste's soluble solids system.

[0014] Preferably, the natural starch is found in yam, coix seed, and fox nut.

[0015] By adopting the above technical solution, the natural starch in yam, coix seed and gorgon fruit absorbs water, swells and gelatinizes during the extraction process, which helps to increase the thickness of the system and form a paste system with a certain viscosity together with the water-soluble solids in the herbal matrix.

[0016] Secondly, the present invention provides a method for preparing a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste, which adopts the following technical solution:

[0017] A method for preparing a pear juice-based spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste includes the following steps:

[0018] Herbal base, coconut powder, and pear juice are provided in parts by weight, along with purified water.

[0019] After selecting and removing impurities from the herbal substrate raw materials, they are crushed, broken, or cut into sections and then temporarily stored for later use.

[0020] The herbal matrix after being crushed, broken, or cut into segments is put into an extraction device with a reflux condenser, and the purified water is added. The mixture is stirred and extracted at 98℃~100℃ for 5.5h~6.5h, so that the starch granules in yam, coix seed, and gorgon fruit absorb water, swell, and gelatinize, resulting in a solid-liquid mixture.

[0021] The solid-liquid mixture is filtered to remove insoluble residues, yielding an extract.

[0022] After retaining a portion of the extract as a dispersion medium, the remaining extract is concentrated to obtain a concentrated paste, or all of the extract is concentrated to obtain a concentrated paste.

[0023] When a portion of the concentrated paste is used as the dispersion medium, a portion of the paste is taken out from the concentrated paste and used as the dispersion medium. The portion of the paste is used to prepare a coconut powder predispersed slurry.

[0024] The concentrated paste is transferred to a cooking pot and cooked at 70℃~80℃ for 3h~4h. During the cooking process, all or part of the pear juice is added to the concentrated paste. If not all of the pear juice is added, the remaining pear juice is retained as a dispersion medium.

[0025] A dispersion medium is provided, the dispersion medium being selected from one of the retained extract, the retained remaining pear juice, and the partial paste; the coconut powder is mechanically dispersed with the dispersion medium to prepare a coconut powder pre-dispersion slurry in a homogeneous slurry form;

[0026] The prepared paste is cooled down, and then the coconut powder pre-dispersed slurry is added to the cooled paste and mixed evenly.

[0027] The mixed paste is quantitatively filled and sealed, then terminally sterilized and cooled to obtain the spleen-strengthening and dampness-removing Poria and Euryale ferox paste.

[0028] By employing the above-mentioned technical solution, the extraction temperature is controlled at 98℃~100℃ and the extraction time at 5.5h~6.5h during the extraction process. This allows water to penetrate the herbal tissues and starch granules, promoting the starch granules in yam, coix seed, and fox nut to absorb water, swell, and gelatinize. The gelatinized natural starch, together with the soluble solids in the herbal matrix, participates in the formation of the paste's texture, thus obtaining a paste with a certain thickness and uniformity without the addition of α-amylase, thickeners, stabilizers, or emulsifiers.

[0029] Meanwhile, the extraction step uses an extraction device with a reflux condensation structure for reflux extraction, which helps to improve the process stability during long-term extraction.

[0030] Furthermore, addressing the issue of coconut powder easily forming clumps when directly added to high-viscosity pastes, this invention first mechanically disperses the coconut powder with a dispersion medium to prepare a homogeneous pre-dispersion slurry. This pre-dispersion slurry is then added to the cooled paste and mixed. This method allows the coconut powder to be wetted and dispersed before entering the paste system, helping to reduce clumping when the coconut powder is directly added to the high-viscosity paste and improving the uniformity of the paste.

[0031] Preferably, the specific method of the crushing, breaking, or cutting process is as follows:

[0032] Powder the following ingredients separately to 10-40 mesh: Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Euryale ferox, Citrus reticulata peel, and Pogostemon cablin.

[0033] Five-finger peach and licorice are processed separately, and the processing method is selected from one of grinding to 15-30 mesh and cutting into segments to a length of 10mm;

[0034] Powder the dandelion and gardenia into 5-30 mesh respectively;

[0035] Remove the pits from the red dates and crush them to 2-15mm.

[0036] By adopting the above technical solutions, different pulverizing, crushing, or cutting methods can be used for different herbal raw materials with different morphologies and tissue structures, which can improve the contact between the herbal matrix and purified water and facilitate the extraction of water-soluble components; at the same time, it can avoid the difficulty of subsequent filtration caused by excessive pulverization of some raw materials.

[0037] Preferably, during the stirring extraction, the amount of purified water added is 6 to 12 times the total weight of the herbal matrix, and the stirring speed is 20 to 80 rpm;

[0038] During extraction, reflux extraction is performed using an extraction device equipped with the aforementioned condensation reflux structure.

[0039] By adopting the above technical solutions and controlling the amount of purified water added and the stirring speed, it is helpful for the herbal matrix to be fully dispersed in the extraction equipment, and for the starch granules in yam, coix seed, and gorgon fruit to absorb water, swell, and gelatinize under hydrothermal conditions. Using an extraction device with a reflux condenser structure for reflux extraction helps maintain the continuity and stability of the extraction process.

[0040] Preferably, when the concentrated paste is prepared, it is concentrated under normal pressure or vacuum to control the concentration to a soluble solids content of 20% to 45% as measured at 20°C, and a relative density of 1.05 to 1.25 relative to purified water at 60°C.

[0041] By adopting the above technical solution, the extract is concentrated to the range of soluble solids content and relative density, which enables the concentrated paste to obtain a basic concentration and flow state suitable for subsequent boiling and mixing, which is conducive to the smooth progress of subsequent pear juice addition, boiling and coconut powder pre-dispersed slurry mixing processes.

[0042] Preferably, the specific preparation method of the coconut powder pre-dispersed slurry is as follows:

[0043] Without adding emulsifiers and stabilizers, the coconut powder and the dispersion medium are premixed at a weight ratio of 1:2 to 1:8, the dispersion temperature is controlled at 35℃ to 55℃, and the mixture is mechanically dispersed at a shear speed of 2000 to 3000 rpm for 10 to 15 minutes to obtain the coconut powder predispersed slurry.

[0044] By adopting the above technical solution, the coconut powder, after being premixed with the dispersion medium, is mechanically dispersed at a temperature of 35℃ to 55℃. This promotes the wetting of the coconut powder particles by the dispersion medium and reduces the formation of clumps when dry coconut powder is directly introduced into a high-viscosity paste. A shear speed of 2000 to 3000 rpm and a mechanical dispersion time of 10 to 15 minutes help improve the uniformity of the pre-dispersed coconut powder slurry.

[0045] Preferably, at the end of the cooking process, the soluble solids content of the paste, measured at 20°C, is 45%–70%, and the pH value, measured at 25°C, is 4.0–6.8.

[0046] By adopting the above technical solution, the soluble solids content and pH value at the end of the boiling process can be controlled within the above range, so that the paste has a suitable consistency, flavor, and subsequent filling adaptability.

[0047] Preferably, after cooling the paste to 45℃~65℃, the coconut powder pre-dispersed slurry is added, and the mixture is stirred at 45℃~65℃ for 10~30 minutes, with vacuum degassing performed during the mixing process.

[0048] By adopting the above technical solution, adding and mixing the coconut powder pre-dispersed slurry within a temperature range of 45℃ to 65℃ helps to reduce the adverse effects of high temperature on the flavor and texture of coconut powder, while maintaining the fluidity of the paste suitable for mixing. Vacuum degassing during mixing can reduce air bubbles introduced during stirring, improving the uniformity of the appearance and packaging stability of the paste after filling.

[0049] Preferably, during the quantitative filling and sealing process, the temperature of the paste is maintained at 35°C to 55°C during quantitative filling.

[0050] The conditions for terminal sterilization are as follows:

[0051] Start timing once the product's center temperature reaches 121℃, and maintain this temperature for 28–32 minutes.

[0052] By adopting the above technical solution, quantitative filling can be carried out within a temperature range of 35℃ to 55℃, which can take into account both the fluidity of the paste and the stability of filling; terminal sterilization can be carried out by maintaining the product's core temperature at 121℃ for 28 to 32 minutes, which can improve the storage safety of the product.

[0053] This invention provides a pear juice-based spleen-strengthening and dampness-removing paste made from Poria cocos and Euryale ferox, and its preparation method. It possesses the following beneficial effects:

[0054] 1. This invention does not add α-amylase, thickener, stabilizer and emulsifier. It utilizes the starch naturally present in yam, coix seed and gorgon fruit to absorb water and swell and gelatinize during hydrothermal extraction at 98℃~100℃, so that it participates in the formation of the continuous phase of the paste, thereby obtaining a wet licorice paste with a certain thickness and uniformity while reducing the use of external additives.

[0055] 2. This invention uses an extraction device with a reflux condensation structure. Reflux extraction is carried out under the conditions of adding purified water at 6 to 12 times the total weight of the herbal matrix, stirring speed at 20 to 80 rpm, and extraction time at 5.5 to 6.5 hours. This facilitates full contact between the herbal matrix and the purified water, and allows the starch in yam, coix seed, and gorgon fruit to absorb water, swell, and gelatinize during the extraction process.

[0056] 3. In this invention, coconut powder is first mechanically dispersed with the retained extract, the retained pear juice, or a portion of the concentrated paste to form a pre-dispersed coconut powder slurry, which is then added to the cooled paste for mixing. This reduces the clumping problem that occurs when dry coconut powder is directly added to a high-viscosity paste, and improves the uniformity of paste mixing and filling stability. Attached Figure Description

[0057] Figure 1 These are X-ray diffraction and heat flow curves for verifying the gelatinized phase of herbal starch in this invention; where (a) is the X-ray diffraction pattern and (b) is the differential scanning calorimetry curve.

[0058] Figure 2 This is a laser particle size distribution diagram of the coconut powder dispersion system of the present invention; wherein, the horizontal axis is the logarithmically processed particle size, and the vertical axis is the volume distribution percentage;

[0059] Figure 3 These are gas chromatography-mass spectrometry (GC-MS) total ion current chromatograms of the products extracted using the extraction process of this invention; wherein, (a) is the total ion current chromatogram of the product of Comparative Example 1, and (b) is the total ion current chromatogram of the product of Example 1.

[0060] Figure 4These are test diagrams of the rheological properties of the paste products under different process treatments of the present invention; wherein, (a) is the steady-state shear rheological curve of apparent viscosity as a function of shear rate; and (b) is the dynamic frequency scanning curve of storage modulus G' and loss modulus G'' as a function of angular frequency. Detailed Implementation

[0061] The technical solutions in 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.

[0062] 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.

[0063] This invention relates to a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox herbal paste. Its herbal matrix consists of the following components by weight: Poria cocos 14-20 parts, Dioscorea opposita 14-20 parts, Coix lacryma-jobi 12-18 parts, Ficus hirta 8-14 parts, Citrus reticulata 5-9 parts, Pogostemon cablin 4-8 parts, Jujube 4-8 parts, Euryale ferox 3-7 parts, Taraxacum mongolicum 3-6 parts, Glycyrrhiza uralensis 3-6 parts, and Gardenia jasminoides 1-3 parts. Additionally, 4-8 parts by weight of coconut powder and 10-15 parts by weight of pear juice are added. Purified water (CAS No.: 7732-18-5) is used as process water during extraction, dispersion, and decoction, but is not included in the above herbal matrix proportions as an effective ingredient in the final product. This invention does not contain α-amylase, thickeners, stabilizers, emulsifiers, preservatives, or synthetic polymers.

[0064] The polymers or oligomers involved in this invention are all derived from the raw materials themselves, belonging to natural sources, and are not added after separate synthesis or preparation. Natural starch is a high-molecular-weight carbohydrate found in yam, coix seed, and gorgon fruit. Its basic building block is the dehydrated glucose unit, expressed by the empirical formula (C6H10O5)n, where n represents the degree of polymerization of glucose residues. It includes linear starch formed by α-D-glucopyranosyl groups linked by α-1,4-glycosidic bonds, and amylopectin composed of α-1,4-glycosidic bonds as the main chain and branch points formed by α-1,6-glycosidic bonds.

[0065] This invention does not involve chemical modification or enzymatic hydrolysis of starch; the starch changes primarily involve water absorption, swelling, and gelatinization under hydrothermal conditions. Natural polysaccharides are found in Poria cocos, yam, jujube, and licorice, and are composed of monosaccharide residues linked by glycosidic bonds. After water extraction, some soluble polysaccharides enter the paste system along with the extract.

[0066] Pectin-like substances are found in jujube and pear juice, with galacturonic acid residues as the main structural units. They contain methyl esterification groups and branched structures, and their D-galacturonic acid residues are linked by α-1,4-glycosidic bonds. These substances are naturally incorporated into the paste system during processing. Cellulose and hemicellulose, natural dietary fiber components, are naturally present in various herbal ingredients. Natural proteins and lipids are found in coconut powder. Proteins are formed by amino acid residues linked by peptide bonds, and lipids are coconut-derived fatty acid glycerides; neither has undergone chemical synthesis or modification.

[0067] The ingredients involved in this invention—Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Ficus hirta, Citrus reticulata peel, Pogostemon cablin, Jujube, Euryale ferox, Taraxacum mongolicum, Glycyrrhiza uralensis, and Gardenia jasminoides—are all commercially available medicinal and edible raw materials or food ingredients in the field. Whether or not they are disclosed will not result in insufficient disclosure of this invention. The above-mentioned herbal matrix contains inherent components such as natural starch, polysaccharides, volatile aromatic components, organic acids, and water-soluble extracts. During the process, the starchy components in Dioscorea opposita, Coix lacryma-jobi, and Euryale ferox absorb water and swell under 100°C water extraction conditions, undergoing gelatinization and jointly participating in the construction of the thick paste structure and continuous phase; Citrus reticulata peel and Pogostemon cablin provide volatile aromatic components; Jujube, Ficus hirta, Taraxacum mongolicum, Glycyrrhiza uralensis, Gardenia jasminoides, and Poria cocos provide water-soluble solids, color base, and complex herbal flavor.

[0068] The coconut powder and pear juice involved in this invention are both conventional commercially available food additives. Coconut powder contains natural lipids, proteins, and dietary fiber, and is used only as a pre-dispersed solid to participate in the formation of the paste's flavor and texture; it is not used as an added emulsifier. Pear juice mainly contains fructose, glucose, organic acids, and soluble solids, and is used to balance the sweet and sour flavor and participate in the formation of the paste's soluble solids system.

[0069] All herbal substrates and auxiliary materials are sourced from qualified suppliers and undergo rigorous inspection before use. Acceptance criteria include: appearance: free from mold, insect infestation, obvious foreign matter, and abnormal color; odor: possessing the inherent odor of the corresponding raw material without any rancid, musty, or other abnormal smells; impurities: strictly removing mud, twigs, metal, plastic, stones, and other foreign matter; moisture content: meeting the storage and processing requirements for the corresponding food or medicinal / edible raw materials; packaging: intact, clearly labeled, and with traceable batch numbers; hygiene indicators: meeting the usage requirements for the corresponding food or medicinal / edible raw materials. Only raw materials that pass inspection can proceed to the pre-processing stage.

[0070] Preparation Examples 1-6:

[0071] Preparation Example 1:

[0072] This preparation example provides a method for preparing a pre-dispersed coconut powder slurry, including the following steps:

[0073] Four parts by weight of coconut powder were premixed with pear juice at a weight ratio of 1:2. The dispersion temperature was controlled at 35℃, and the mixture was dispersed at a high shear speed of 2000 rpm for 10 minutes. No emulsifiers or stabilizers were added during this preparation process. Mechanical dispersion was used to fully wet the surface of the coconut powder particles, breaking up the powder agglomerates and obtaining a homogeneous slurry without any dry powder lumps. This dispersion process involved physical powder wetting, mechanical dispersion, and solid-liquid mixing, without any emulsification or polymerization reactions.

[0074] Preparation Example 2:

[0075] This preparation example provides a method for preparing a pre-dispersed coconut powder slurry, including the following steps:

[0076] Six parts by weight of coconut powder were premixed with a portion of the extract at a weight ratio of 1:5. The dispersion temperature was controlled at 45℃, and the mixture was dispersed at a high shear speed of 2500 rpm for 12 minutes. No emulsifiers or stabilizers were added during this preparation process. Mechanical dispersion ensured that the surface of the coconut powder particles was fully wetted, breaking up any powder agglomerates and resulting in a homogeneous slurry free of dry powder lumps. This dispersion process involved physical powder wetting, mechanical dispersion, and solid-liquid mixing; no emulsification or polymerization reactions occurred.

[0077] Preparation Example 3:

[0078] This preparation example provides a method for preparing a pre-dispersed coconut powder slurry, including the following steps:

[0079] Eight parts by weight of coconut powder were premixed with a portion of the paste at a weight ratio of 1:8. The dispersion temperature was controlled at 55℃, and the mixture was dispersed at a high shear speed of 3000 rpm for 15 minutes. No emulsifiers or stabilizers were added during this preparation process. Mechanical dispersion ensured that the surface of the coconut powder particles was fully wetted, breaking up any powder agglomerates, resulting in a homogeneous slurry free of dry powder lumps. This dispersion process involved physical powder wetting, mechanical dispersion, and solid-liquid mixing; no emulsification or polymerization reactions occurred.

[0080] Preparation Example 4:

[0081] This preparation example provides a method for preparing herbal substrate pretreatment, including the following steps:

[0082] The following ingredients were selected separately: Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Ficus hirta, Citrus reticulata peel, Pogostemon cablin, Jujube, Euryale ferox, Taraxacum mongolicum, Glycyrrhiza uralensis, and Gardenia jasminoides, removing foreign matter, mud, moldy parts, and insect-infested parts. Then, Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Euryale ferox, Citrus reticulata peel, and Pogostemon cablin were pulverized to 40 mesh; Ficus hirta, Glycyrrhiza uralensis, Taraxacum mongolicum, and Gardenia jasminoides were pulverized to 30 mesh; and Jujube was pitted and crushed to 2 mm. The above treatment was carried out under the conditions of an ambient temperature of 10℃ and a relative humidity of 30%. The treated materials were placed in clean, dry, and sealed containers and directly used in subsequent processes after a storage period of 0 hours.

[0083] Preparation Example 5:

[0084] This preparation example provides a method for preparing herbal substrate pretreatment, including the following steps:

[0085] The following ingredients were selected separately: Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Ficus hirta, Citrus reticulata peel, Pogostemon cablin, Jujube, Euryale ferox, Taraxacum mongolicum, Glycyrrhiza uralensis, and Gardenia jasminoides, removing foreign matter, mud, moldy parts, and insect-infested parts. Then, Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Euryale ferox, Citrus reticulata peel, and Pogostemon cablin were pulverized to 25 mesh; Ficus hirta, Glycyrrhiza uralensis, Taraxacum mongolicum, and Gardenia jasminoides were pulverized to 15 mesh; and Jujube was pitted and crushed to 8 mm. The above treatment was carried out under the conditions of an ambient temperature of 20℃ and a relative humidity of 50%. The treated materials were placed in clean, dry, and sealed containers and stored for 12 hours for later use.

[0086] Preparation Example 6:

[0087] This preparation example provides a method for preparing herbal substrate pretreatment, including the following steps:

[0088] The following ingredients were selected separately: Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Ficus hirta, Citrus reticulata peel, Pogostemon cablin, Jujube, Euryale ferox, Taraxacum mongolicum, Glycyrrhiza uralensis, and Gardenia jasminoides, removing foreign matter, mud, moldy parts, and insect-infested parts. Then, the Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Euryale ferox, Citrus reticulata peel, and Pogostemon cablin were pulverized to 10 mesh; the Ficus hirta and Glycyrrhiza uralensis were cut into 10mm segments; the Taraxacum mongolicum and Gardenia jasminoides were pulverized to 5 mesh; and the jujubes were pitted and crushed to 15mm. The above treatment was carried out under the conditions of an ambient temperature of 30℃ and a relative humidity of 70%. The treated materials were placed in clean, dry, and sealed containers and stored for 24 hours for later use.

[0089] Examples 1-4:

[0090] Example 1:

[0091] This embodiment provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method, including the following steps:

[0092] Ingredients: Under an ambient temperature of 20℃, the following herbal matrix was weighed: 17.47 parts by weight of Poria cocos, 17.47 parts by weight of Dioscorea opposita, 16.87 parts by weight of Coix lacryma-jobi, 12.05 parts by weight of Ficus hirta, 7.23 parts by weight of Citrus reticulata peel, 6.02 parts by weight of Pogostemon cablin, 6.02 parts by weight of Jujube, 5.42 parts by weight of Euryale ferox, 4.82 parts by weight of Taraxacum mongolicum, 4.82 parts by weight of Glycyrrhiza uralensis, and 1.81 parts by weight of Gardenia jasminoides (totaling 100 parts by weight). The herbal matrix pretreated in Preparation Example 5 was used for later use. Separately, 6 parts by weight of coconut powder and 12 parts by weight of pear juice were weighed.

[0093] Extraction: The above-mentioned herbal matrix was placed in a multi-functional extraction device with a reflux condenser, and purified water was added in an amount equal to 9 times the total weight of the herbal matrix. The extraction temperature was controlled at 100℃, the stirring speed at 50 rpm, and the extraction time at 6 hours. During this extraction process, the starch granules in yam, coix seed, and gorgon fruit fully absorb water, swell, and gelatinize. The physical extraction process completes the diffusion and dissolution of soluble components. During this extraction process, the reflux condenser allows the vaporized water vapor and aromatic volatile components to flow back into the extraction system.

[0094] Filtration and Concentration:

[0095] The extract was filtered through a 140-mesh filter at 80°C, and the entrained liquid was recovered by pressing the filter residue and added back to the extract to remove large fiber particles and insoluble residues. Approximately 30 parts by weight of the combined extract were reserved for later use. The remaining extract was then concentrated at atmospheric pressure at 90°C until the soluble solids content reached 30% and the relative density at 60°C was 1.15, yielding a concentrated paste.

[0096] Cooking and mixing:

[0097] The concentrated extract was transferred to a cooking pot and cooked at 75°C for 3.5 hours. During cooking, 12 parts by weight of pear juice were added to the extract in two equal portions. The soluble solids content at the end of cooking was 60%, and the natural pH was 5.5. No α-amylase was added during this process. The pear juice was used to balance the sweet and sour flavor, and the gelatinized starch and sugars together formed a continuous phase. Subsequently, 6 parts by weight of coconut powder and the reserved extract were mixed to prepare a coconut powder pre-dispersion slurry according to the method of Preparation Example 2. This slurry was added to the cooked extract and mixed and stirred at 55°C for 20 minutes.

[0098] Filling and Sterilization: In a Class 100,000 clean area, the paste temperature is maintained at 45℃. The paste is filled in 300g / bottle quantities and sealed quickly. The product is then placed in an autoclave, and timing begins once the core temperature reaches 121℃, maintaining this temperature for 30 minutes for terminal sterilization. After sterilization, the product is cooled to 35℃. Finally, the outer packaging is inspected, and the product is stored at an ambient temperature of 20℃.

[0099] Example 2:

[0100] This embodiment provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method, including the following steps:

[0101] Ingredients: Under an ambient temperature of 10℃, weigh the following herbal matrix: 14 parts by weight of Poria cocos, 14 parts by weight of Dioscorea opposita, 12 parts by weight of Coix lacryma-jobi, 8 parts by weight of Ficus hirta, 5 parts by weight of Citrus reticulata peel, 4 parts by weight of Pogostemon cablin, 4 parts by weight of Jujube, 3 parts by weight of Euryale ferox, 3 parts by weight of Taraxacum mongolicum, 3 parts by weight of Glycyrrhiza uralensis, and 1 part by weight of Gardenia jasminoides (the total weight of the above herbal matrix is ​​71 parts by weight). Use the herbal matrix pretreated in Preparation Example 4 for later use; separately weigh 4 parts by weight of coconut powder and 10 parts by weight of pear juice.

[0102] Extraction: The above-mentioned herbal matrix was placed in a multi-functional extraction device equipped with a reflux condenser, and purified water was added in an amount equal to 6 times the total weight of the herbal matrix. The extraction temperature was controlled at 98℃, the stirring speed at 20 rpm, and the extraction time at 5.5 h. During this extraction process, the starch granules in yam, coix seed, and gorgon fruit fully absorb water, swell, and gelatinize, and the physical extraction process completes the diffusion and dissolution of soluble components.

[0103] Filtration and Concentration: The extract was filtered through an 80-mesh filter at 60°C, and the filter residue was centrifuged to recover the entrained liquid and add it back to the extract, removing large fiber particles and insoluble residues. Subsequently, vacuum concentration was performed, controlling the concentration pressure at -0.09 MPa and the concentration temperature at 60°C, until the soluble solids content reached 20% and the relative density at 60°C was 1.05, yielding a concentrated paste.

[0104] Cooking and mixing:

[0105] The concentrated extract was transferred to a cooking pot and cooked at 70°C for 3 hours. During cooking, 2 parts by weight of pear juice were added to the extract in two equal portions. The soluble solids content at the end of cooking was 45%, and the natural pH was 4.0. No α-amylase was added during this process. Subsequently, 4 parts by weight of coconut powder and the remaining 8 parts by weight of pear juice were mixed according to the method in Preparation Example 1 to prepare a coconut powder pre-dispersion slurry. This slurry was added to the cooked extract and mixed at 45°C for 10 minutes, with gentle vacuum degassing performed during the mixing process.

[0106] Filling and Sterilization: In a Class 100,000 clean area, the paste temperature is maintained at 35℃. The paste is filled in 300g / bottle quantities and sealed quickly. The product is then placed in an autoclave, and timing begins once the core temperature reaches 121℃, maintaining this temperature for 28 minutes for terminal sterilization. After sterilization, the product is cooled to 25℃. Finally, the outer packaging is inspected, and the product is stored at an ambient temperature of 5℃.

[0107] Example 3:

[0108] This embodiment provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method, including the following steps:

[0109] Ingredients: Under an ambient temperature of 30℃, weigh the following herbal matrix: 20 parts by weight of Poria cocos, 20 parts by weight of Dioscorea opposita, 18 parts by weight of Coix lacryma-jobi, 14 parts by weight of Ficus hirta, 9 parts by weight of Citrus reticulata peel, 8 parts by weight of Pogostemon cablin, 8 parts by weight of Jujube, 7 parts by weight of Euryale ferox, 6 parts by weight of Taraxacum mongolicum, 6 parts by weight of Glycyrrhiza uralensis, and 3 parts by weight of Gardenia jasminoides (the total weight of the above herbal matrix is ​​119 parts by weight). Use the herbal matrix pretreated in Preparation Example 6 for later use; separately weigh 8 parts by weight of coconut powder and 15 parts by weight of pear juice.

[0110] Extraction: The above-mentioned herbal matrix was placed in a multi-functional extraction device equipped with a reflux condenser, and purified water was added in an amount equal to 12 times the total weight of the herbal matrix. The extraction temperature was controlled at 100℃, the stirring speed at 80 rpm, and the extraction time at 6.5 h. During this extraction process, the starch granules in yam, coix seed, and gorgon fruit fully absorb water, swell, and gelatinize, and the physical extraction process completes the diffusion and dissolution of soluble components.

[0111] Filtration and Concentration: The extract was filtered through a 200-mesh filter at 95°C, and the entrained liquid was recovered by pressing the filter residue and added back to the extract to remove large fiber particles and insoluble residues. Subsequently, it was concentrated at atmospheric pressure at a controlled temperature of 100°C until the soluble solids content was 45% and the relative density at 60°C was 1.25, yielding a concentrated paste.

[0112] Cooking and Mixing: The concentrated paste was transferred to a cooking pot, and the cooking temperature was controlled at 80°C for 4 hours. During cooking, 15 parts by weight of pear juice were added to the paste in four equal portions. The soluble solids content at the end of cooking was 70%, and the natural pH was 6.8. No α-amylase was added during this process. Subsequently, 8 parts by weight of coconut powder were used to prepare a coconut powder pre-dispersion slurry according to the method in Preparation Example 3. This slurry was added to the cooked paste and mixed at 65°C for 30 minutes.

[0113] Filling and Sterilization: In a Class 100,000 clean area, the paste temperature is maintained at 55℃. The paste is filled in 300g / bottle quantities and sealed quickly. The product is then placed in an autoclave, and timing begins once the core temperature reaches 121℃, maintaining this temperature for 32 minutes for terminal sterilization. After sterilization, the product is cooled to 45℃. Finally, the outer packaging is inspected, and the product is stored at an ambient temperature of 30℃.

[0114] Example 4:

[0115] This embodiment provides a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste and its preparation method, including the following steps:

[0116] Ingredients: Under an ambient temperature of 20℃, the following herbal matrix was weighed: 17.47 parts by weight of Poria cocos, 17.47 parts by weight of Dioscorea opposita, 16.87 parts by weight of Coix lacryma-jobi, 12.05 parts by weight of Ficus hirta, 7.23 parts by weight of Citrus reticulata peel, 6.02 parts by weight of Pogostemon cablin, 6.02 parts by weight of Jujube, 5.42 parts by weight of Euryale ferox, 4.82 parts by weight of Taraxacum mongolicum, 4.82 parts by weight of Glycyrrhiza uralensis, and 1.81 parts by weight of Gardenia jasminoides (totaling 100 parts by weight). The herbal matrix pretreated in Preparation Example 5 was used for later use. Separately, 6 parts by weight of coconut powder and 12 parts by weight of pear juice were weighed.

[0117] Extraction: The above-mentioned herbal matrix was placed in a multi-functional extraction device equipped with a reflux condenser, and purified water was added in an amount equal to 9 times the total weight of the herbal matrix. The extraction temperature was controlled at 100℃, the stirring speed at 50 rpm, and the extraction time at 6 hours. During this extraction process, the starch granules in yam, coix seed, and gorgon fruit fully absorb water, swell, and gelatinize, and the physical extraction process completes the diffusion and dissolution of soluble components.

[0118] Filtration and Concentration:

[0119] The extract was filtered through a 140-mesh filter at 80°C, and the entrained liquid was recovered by pressing the filter residue and added back to the extract to remove large fiber particles and insoluble residues. Approximately 30 parts by weight of the combined extract were reserved for later use. The remaining extract was then concentrated under vacuum at a pressure of -0.07 MPa and a temperature of 70°C until the soluble solids content was 30% and the relative density at 60°C was 1.15, yielding a concentrated paste.

[0120] Cooking and mixing:

[0121] The concentrated extract was transferred to a cooking pot and cooked at 75°C for 3.5 hours. At the beginning of the cooking process, 12 parts by weight of pear juice were added to the extract all at once. The soluble solids content at the end of cooking was 60%, and the natural pH was 5.5. No α-amylase was added during this process. Subsequently, 6 parts by weight of coconut powder and the reserved extract were mixed to prepare a coconut powder pre-dispersion slurry according to the method in Preparation Example 2. This slurry was added to the cooked extract and mixed at 55°C for 20 minutes, with vacuum degassing performed during mixing.

[0122] Filling and Sterilization: In a Class 100,000 clean area, the paste temperature is maintained at 45℃. The paste is filled in 300g / bottle quantities and sealed quickly. The product is then placed in an autoclave, and timing begins once the core temperature reaches 121℃, maintaining this temperature for 30 minutes for terminal sterilization. After sterilization, the product is cooled to 35℃. Finally, the outer packaging is inspected, and the product is stored at an ambient temperature of 20℃.

[0123] Comparative Examples 1-4:

[0124] Comparative Example 1:

[0125] Compared with Example 1, the difference is that in the extraction step, the extraction equipment uses a completely open pot or a common pot without a condenser reflux device for open extraction at 100°C for 6 hours, while the rest are the same.

[0126] Comparative Example 2:

[0127] Compared with Example 1, the difference is that the preparation step of the coconut powder pre-dispersion slurry in Example 2 is omitted. In the later stage of the cooking step, 6 parts by weight of dry coconut powder are directly poured into the high-viscosity cooking paste. All other steps are the same.

[0128] Comparative Example 3:

[0129] Compared with Example 1, the difference is that the extraction parameters were changed to low temperature extraction at 60℃ for 1 hour, and then directly entered the concentration and boiling stage, while the rest were the same.

[0130] Comparative Example 4:

[0131] Compared with Example 1, the difference is that the gentle simmering step of 75°C for 3.5 hours is omitted, and the concentrated paste is directly boiled at 100°C for 0.5 hours. All other aspects are the same.

[0132] Test Examples 1-5:

[0133] Test Example 1:

[0134] Test objective: To verify the effect of the extracted parameters (100℃ / 6 hours) in the examples on the phase state of the herbal matrix, that is, to examine whether the starch granules in yam, coix seed and gorgon fruit undergo physical phase transformation (such as water absorption and swelling and gelatinization process), and to confirm that it is mainly a physical change.

[0135] Solid-liquid mixtures from Example 1 and Comparative Example 3 at the end of the extraction step were taken respectively, and an untreated herbal matrix mixture powder weighed according to the proportions of Example 1 was set as a raw material control group. The above three groups of samples were pre-frozen at -80℃ for 12 hours, and then dried in a vacuum freeze dryer for 48 hours. After drying, the samples were ground and passed through a 100-mesh standard sieve to obtain the corresponding freeze-dried powder samples.

[0136] Weigh appropriate amounts of each group of lyophilized powder samples, compress them into tablets, and place them in an X-ray diffractometer. The test parameters were set as follows: copper target Kα radiation, tube voltage 40 kV, tube current 40 mA, scanning range 2θ from 5° to 40°, scanning step size 0.02°, and scanning speed 4° / min. Record the diffraction patterns and calculate the relative crystallinity of each sample.

[0137] Each group of lyophilized powder samples, ranging from 3.0 mg to 5.0 mg, was weighed and placed in an aluminum crucible. Purified water was added at a powder-to-water ratio of 1:3. After compression and sealing, the samples were equilibrated at room temperature for 24 hours. The sealed crucibles were then placed in a differential scanning calorimeter (DSC) under a nitrogen atmosphere, using an empty aluminum crucible as a reference. The heating program was set to increase the temperature from 20 °C to 120 °C at a rate of 10 °C / min. The heat flow curves were recorded, and the gelatinization initiation temperature was calculated. Peak temperature Termination temperature and gelatinization enthalpy .

[0138] Table 1. Test results of crystallinity and thermodynamic parameters of herbal substrates under different treatment processes

[0139] Processing group Relative crystallinity (%) （℃） （℃） （℃） (J / g) Raw material control group 29.14 63.85 72.27 78.41 13.62 Comparative Example 3 Extract Material 21.05 66.41 74.03 81.16 9.28 Example 1 Extraction Material 1.83 No obvious peak No obvious peak No obvious peak 0.51

[0140] Figure 1 The blue curve represents the untreated raw material control group, the orange curve represents the material after the extraction step of Comparative Example 3, and the green curve represents the material after the extraction step of Example 1.

[0141] Based on the data in Table 1 and Figure 1 The test results show that the relative crystallinity of the raw material control group is 29.14%, with obvious characteristic diffraction peaks in the XRD pattern and corresponding gelatinization endothermic peaks in the DSC curve near 72.27℃, exhibiting the conventional semi-crystalline structure characteristics of the natural starch system.

[0142] Comparative Example 3, using an extraction parameter of 60℃, showed a decrease in the relative crystallinity of its material to 21.05%, with the DSC endothermic peak shifting towards higher temperatures while retaining a gelatinization enthalpy of 9.28 J / g. This result indicates that at this temperature, the starch crystal structure undergoes only partial changes, and the degree of physical phase transformation is relatively limited. This corresponds to the phenomenon observed in Comparative Example 3 during subsequent processes, where uneven local water absorption and decreased tissue uniformity of the powder are easily observed.

[0143] Example 1 used an extraction parameter of 100℃ / 6h, which reduced the relative crystallinity of the material to 1.83%. The characteristic crystal diffraction peaks in the XRD pattern were significantly weakened, mainly appearing as diffuse peaks. Simultaneously, no obvious gelatinization endothermic peak was detected in the DSC curve, and the gelatinization enthalpy was 0.51 J / g. These data indicate that after the parameter treatment in Example 1, the original ordered structure of starch components in matrices such as yam, coix seed, and gorgon fruit was significantly reduced, and this process corresponds to the conventional physical phase change law. This result verifies that the specific extraction parameters in this invention can promote the gelatinization transformation of herbal matrices, thus providing data support for constructing continuous phase structures.

[0144] Test Example 2:

[0145] Test objective: To investigate the effects of temperature and shear force conditions on the particle size distribution of the coconut powder system in the preparation example, and to evaluate the physical dispersion of the powder agglomeration state by this treatment process.

[0146] The coconut powder pre-dispersed slurry obtained in Preparation Example 2 was used as the experimental group. An equal amount of purified water and an equal amount of dry coconut powder were taken and mixed at 200 rpm for 20 min using a regular stirrer at 20°C. The resulting mixture was used as the control group.

[0147] Turn on the laser particle size analyzer, preheat and calibrate the optical path according to the operating procedures. Set purified water as the dispersion medium and its corresponding refractive index, and input the particle refractive index and absorptivity parameters of the coconut powder sample.

[0148] Activate the instrument's built-in ultrasonic function and circulating stirrer, and add the above experimental group and control group samples dropwise into the sample injection cell. Stop adding the samples when the shading rate is in the range of 8% to 12%.

[0149] Start the measurement program and measure each sample three times consecutively, taking the average value. Record and output the particle size distribution curve, median diameter D50, volume average particle size D[4,3], and particle size distribution span parameter of the sample.

[0150] Table 2. Test results of particle size parameters of coconut powder dispersion system

[0151] Processing group D10 (μm) D50 (μm) D90 (μm) D4,3 Distribution span control group 15.82 62.17 194.51 87.36 2.87 experimental group 8.43 20.65 45.18 23.51 1.78

[0152] Figure 2The dashed lines represent the control group data, and the solid lines represent the experimental group data prepared using the process in Preparation Example 2.

[0153] According to Table 2 and Figure 2 The data showed that the median diameter D50 of the control group was 62.17 μm, the volume average particle size D[4,3] was 87.36 μm, and the distribution span was 2.87. Its particle size distribution curve was relatively wide, and secondary peaks were observed in the larger particle size region above 100 μm, reflecting the presence of dry powder aggregation or incompletely dispersed particles in the system under stirring conditions of 20℃ and 200 rpm.

[0154] After treatment with the same temperature and shear conditions as in Preparation Example 2, the experimental group had a median diameter D50 of 20.65 μm, a volume average particle size D[4,3] of 23.51 μm, and a distribution span of 1.78. The corresponding particle size distribution curve showed a single-peak distribution, with the peak value in the large particle size range disappearing.

[0155] Data comparison shows that the process parameters set in Preparation Example 2 help reduce the overall particle size of coconut powder in the aqueous dispersion system and make the particle size distribution more concentrated, thus reducing the proportion of larger agglomerated particles. These test results provide physical parameter-level data support for the pre-dispersion step in this invention to improve material uniformity and reduce the problem of dry powder agglomeration in subsequent high-viscosity environments.

[0156] Test Example 3:

[0157] Test objective: To investigate the effect of reflux condensation structure in the extraction process on the retention of volatile components in tangerine peel and patchouli, and to compare the relative content differences of target volatile components in products under different extraction methods.

[0158] Weigh 5.0 g of the ointment products prepared in Example 1 and Comparative Example 1, and place them in 20 mL headspace extraction flasks respectively. Add 2.0 mL of saturated sodium chloride solution and seal. Place the headspace flasks in a 60 °C constant temperature water bath for equilibration for 15 min, insert an aged 50 / 30 μm DVB / CAR / PDMS solid phase microextraction fiber head, and perform headspace extraction for 30 min.

[0159] After extraction, the fiber head was pulled out and inserted into the gas chromatograph injection port. Thermal desorption was performed at 250℃ for 3 minutes, and then the gas chromatograph-mass spectrometer was started for data acquisition.

[0160] The chromatographic analysis parameters were set as follows: an HP-5MS capillary column (30m×0.25mm×0.25μm) was used; the temperature program was as follows: initial temperature 40℃ held for 2 min, temperature increased to 150℃ at a rate of 5℃ / min, then increased to 230℃ at a rate of 10℃ / min and held for 5 min; high-purity helium was used as the carrier gas, constant flow mode, flow rate 1.0 mL / min, splitless injection.

[0161] The mass spectrometry parameters were set as follows: electron impact ion source, electron energy 70 eV, ion source temperature 230℃, quadrupole temperature 150℃, transfer line temperature 250℃, and mass scan range m / z 35 to 400. Total ion current chromatograms were recorded, and compounds at specific retention times were identified by comparison with the NIST standard mass spectrometry database. Quantitative ion peaks of D-limonene, linalool, α-patchoene, and patchouli alcohol were extracted, and the peak area values ​​of each target compound were recorded and statistically analyzed.

[0162] Table 3. Peak area test results of specific volatile components of the product under different processing techniques

[0163] target compound Retention time (min) <![CDATA[Comparative Example 1 Peak Area (×10 5 )]]> <![CDATA[Example 1 Peak Area (×10 5 )]]> D-Limonene 12.34 14.82 87.53 Linalool 16.71 3.15 29.46 α-Patchoule 28.45 5.61 42.18 Patchouli 32.18 9.04 68.79

[0164] Figure 3 The horizontal axis represents chromatographic retention time, and the vertical axis represents the abundance of the mass spectrometry detector response.

[0165] According to Table 3 and Figure 3 According to the data, the peak areas of D-limonene and patchouli alcohol in the product of Comparative Example 1 were 14.82 × 10⁻⁶. 5 and 9.04×10 5 The peak areas of the corresponding compounds in the product of Example 1 were 87.53 × 10⁻⁶. 5 and 68.79×10 5 Comparative chromatogram data showed that under the open extraction conditions of Comparative Example 1, monoterpenoids and sesquiterpenoids were lost due to outward escape; while in Example 1, using an extraction process with a reflux condensation structure, vaporized water vapor and some aromatic compounds were refluxed into the extraction system. Test results indicate that using an extraction device with a reflux condensation structure can increase the retention of the aforementioned target volatile components in the final product.

[0166] Test Example 4:

[0167] Test objective: To investigate the effects of extraction temperature and cooking parameters on the rheological properties of the final product, and to compare the differences in rheological parameters of the continuous phase structure of the paste under different process conditions.

[0168] The ointments prepared in Example 1, Comparative Example 3, and Comparative Example 4 were used as test samples. Before testing, each group of samples was placed in a constant temperature environment of 25°C for 24 hours.

[0169] The measurements were performed using a rotational rheometer with a 40mm diameter parallel plate fixture. The test temperature was set to 25℃. The sample was placed in the center of the lower test plate, and the upper plate was adjusted to set the test gap to 1.0mm. Excess sample at the edges was removed. The sample was allowed to stand in the fixture for 5 minutes before testing.

[0170] Set the shear rate scan range to 0.1s. -1 up to 100s -1 Steady-state shear tests were conducted using a logarithmic scan mode, and the apparent viscosity data of the samples at each shear rate were recorded.

[0171] The linear viscoelastic region of the sample was determined by strain scanning. Within this region, a constant strain of 0.5% was set, and dynamic oscillation frequency scanning tests were conducted with an angular frequency scanning range of 0.1 rad / s to 100 rad / s. The data on the changes of storage modulus G' and loss modulus G'' with angular frequency were recorded.

[0172] Table 4. Test results of rheological characteristic parameters of paste samples under different processing techniques

[0173] Processing group <![CDATA[Apparent viscosity (Pa·s, 1s -1 )]]> <![CDATA[Apparent viscosity (Pa·s, 10s -1 )]]> G' (Pa, 1 rad / s) G' (Pa, 10 rad / s) G'' (Pa, 1 rad / s) Comparative Example 3 5.62 2.14 12.43 21.87 10.15 Comparative Example 4 18.37 4.58 64.21 112.55 24.82 Example 1 45.26 8.71 185.34 294.61 41.38

[0174] Figure 4 The solid line represents Example 1, the dashed line represents Comparative Example 4, and the dotted line represents Comparative Example 3.

[0175] According to Table 4 and Figure 4 The data showed that the apparent viscosity of all three groups of samples decreased with increasing shear rate. The sample in Example 1 showed a decrease in viscosity at 1 second. -1 The apparent viscosity at the shear rate is 45.26 Pa·s; within the set frequency scanning range, its storage modulus G' is greater than its loss modulus G'', and G' is 185.34 Pa at 1 rad / s, showing the rheological characteristics of the cross-linked network system.

[0176] Comparative Example 3 used a short-time extraction parameter of 60℃, and its paste was extracted in 1 second. -1 The apparent viscosity at 1 rad / s was 5.62 Pa·s, and the G' at 1 rad / s was 12.43 Pa. Compared to Example 1, its rheological modulus was generally in the lower range. This data reflects that at relatively low temperatures, the physical phase transition of the starch component in the herbal material was insufficient, which had a certain impact on the construction of the internal network structure of the system, corresponding to the loose state exhibited by the paste.

[0177] Comparative Example 4, after concentration, was collected at 100℃, and its sample was collected in 1 second. -1 The apparent viscosity at 1 rad / s was 18.37 Pa·s, and the G' at 1 rad / s was 64.21 Pa. Compared with Example 1, its viscosity and dynamic modulus values ​​decreased. The difference in the above rheological data indicates that vigorous boiling may have a destructive effect on the cross-linked structure of the continuous phase formed by starch and sugars; while the parameters used in Example 1 help maintain the rheological stability of the continuous phase structure of the paste without adding additional thickeners.

[0178] Test Example 5:

[0179] Test objective: To investigate the effect of different powder addition methods on the dispersion of materials in the finished paste, and to compare and evaluate the improvement of pre-dispersion process on dry powder agglomeration and system uniformity.

[0180] Weigh 100.0g of the finished paste prepared in Example 1 and Comparative Example 2 as test samples, with 5 parallel batches set up for each group. Place each group of samples in a 1000mL beaker and add 500mL of purified water at 60℃.

[0181] Place the beaker on a thermostatic magnetic stirrer, set the speed to 400 rpm, and stir for 30 minutes to dissolve the paste matrix and obtain the suspension to be tested.

[0182] Take a stainless steel standard analytical sieve with an aperture of 150 μm (100 mesh), dry it in a drying oven at 105℃ until constant weight, and record the initial mass of the sieve. Pour the suspension to be tested into the analytical sieve at a uniform speed for filtration.

[0183] Use 60°C warm water to rinse the screen to remove the trapped material, soluble components and gelatinized slurry, until the outflowing filtrate is clear.

[0184] The analytical sieve containing the retained material was placed in a 105℃ drying oven for 4 hours, then removed, cooled to room temperature, and weighed. The mass of the agglomerates remaining on the sieve was calculated, and the percentage of insoluble agglomerates was calculated (mass of agglomerates / initial sample mass of paste × 100%).

[0185] Table 5. Test results of insoluble agglomerates in finished pastes under different processes (sample size: 100.0g)

[0186] Test batch Comparative Example 2: Mass of insoluble matter (g) Comparative Example 2: Percentage of Agglomerates (%) Example 1: Mass of insoluble matter (g) Example 1: Percentage of agglomerates (%) 1 1.83 1.83 0.12 0.12 2 2.15 2.15 0.08 0.08 3 1.94 1.94 0.15 0.15 4 2.31 2.31 0.09 0.09 5 1.76 1.76 0.11 0.11

[0187] According to the test data in Table 5, in the five test batches of Comparative Example 2, the mass percentage of insoluble agglomerates ranged from 1.76% to 2.31%, with an average percentage of 1.998%. This data reflects that when dry powder materials are directly added to a gelatinized system with high viscosity, the powder particles easily form a gel-like coating after absorbing moisture, which to some extent hinders the penetration of moisture into the interior. At the same time, in a high-viscosity medium, the mechanical stirring shear force is limited in its transmission into the agglomerates, resulting in a large amount of undispersed agglomerates being retained on the sieve.

[0188] In the five test batches of Example 1, the mass percentage of residue retained on the sieve was relatively low, ranging from 0.08% to 0.15%, with an average percentage of 0.11%. Data comparison indicates that preliminary hydration and physical dispersion treatment in a low-viscosity aqueous medium before entering the high-viscosity cooking stage helps reduce the original agglomeration state of the powder. These test results provide data support for the fact that the pre-dispersion process in Example 1 can reduce the encapsulation and agglomeration of powder when it comes into contact with a high-viscosity continuous phase, and improve the final product uniformity.

Claims

1. A pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox herbal paste, characterized in that, The wet starch extract contains no added α-amylase, thickener, stabilizer, or emulsifier. The wet starch extract is a continuous phase composed of naturally occurring starch in the raw materials in a gelatinized state. The wet starch extract is made from purified water used in the extraction and preparation processes, and the following raw materials in parts by weight: Herbal substrate, wherein the herbal substrate is composed of the following components in parts by weight: Poria cocos 14-20 parts by weight, Dioscorea opposita 14-20 parts by weight, Coix lacryma-jobi 12-18 parts by weight, Ficus hirta 8-14 parts by weight, Citrus reticulata 5-9 parts by weight, Pogostemon cablin 4-8 parts by weight, Ziziphus jujuba 4-8 parts by weight, Euryale ferox 3-7 parts by weight, Taraxacum mongolicum 3-6 parts by weight, Glycyrrhiza uralensis 3-6 parts by weight, Gardenia jasminoides 1-3 parts by weight; 4-8 parts by weight of coconut powder; 10-15 parts by weight of pear juice.

2. The pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox herbal paste according to claim 1, characterized in that, The natural starch is found in yam, Job's tears, and fox nuts.

3. A method for preparing a pear juice-blended spleen-strengthening and dampness-removing Poria and Euryale ferox moistening paste according to any one of claims 1-2, characterized in that, Includes the following steps: Provide herbal matrix, coconut powder, and pear juice in parts by weight, and provide purified water; after selecting and removing impurities from the herbal matrix raw materials, crush, break, or cut them into pieces, and store them for later use. The herbal matrix after being crushed, broken, or cut into segments is put into an extraction device with a reflux condenser, and the purified water is added. The mixture is stirred and extracted at 98℃~100℃ for 5.5h~6.5h, so that the starch granules in yam, coix seed, and gorgon fruit absorb water, swell, and gelatinize, resulting in a solid-liquid mixture. The solid-liquid mixture is filtered to remove insoluble residues, yielding an extract. After retaining a portion of the extract as a dispersion medium, the remaining extract is concentrated to obtain a concentrated paste, or all of the extract is concentrated to obtain a concentrated paste. When a portion of the concentrated paste is used as the dispersion medium, a portion of the paste is taken out from the concentrated paste and used as the dispersion medium. The portion of the paste is used to prepare a coconut powder predispersed slurry. The concentrated paste is transferred to a cooking pot and cooked at 70℃~80℃ for 3h~4h. During the cooking process, all or part of the pear juice is added to the concentrated paste. If not all of the pear juice is added, the remaining pear juice is retained as a dispersion medium. A dispersion medium is provided, the dispersion medium being selected from one of the retained extract, the retained remaining pear juice, and the partial paste; the coconut powder is mechanically dispersed with the dispersion medium to prepare a coconut powder pre-dispersion slurry in a homogeneous slurry form; The prepared paste is cooled down, and then the coconut powder pre-dispersed slurry is added to the cooled paste and mixed evenly. The mixed paste is quantitatively filled and sealed, then terminally sterilized and cooled to obtain the spleen-strengthening and dampness-removing Poria and Euryale ferox paste.

4. The preparation method according to claim 3, characterized in that, The specific methods for the crushing, breaking, or segmenting process are as follows: Powder the following ingredients separately to 10-40 mesh: Poria cocos, Dioscorea opposita, Coix lacryma-jobi, Euryale ferox, Citrus reticulata peel, and Pogostemon cablin. Five-finger peach and licorice are processed separately, and the processing method is selected from one of grinding to 15-30 mesh and cutting into segments to a length of 10mm; Powder the dandelion and gardenia into 5-30 mesh respectively; Remove the pits from the red dates and crush them to 2-15mm.

5. The preparation method according to claim 3, characterized in that, During the stirring extraction, the amount of purified water added is 6 to 12 times the total weight of the herbal matrix, and the stirring speed is 20 to 80 rpm. During extraction, reflux extraction is performed using an extraction device equipped with the aforementioned condensation reflux structure.

6. The preparation method according to claim 3, characterized in that, When the concentrated paste is prepared, it is concentrated under normal pressure or vacuum to control the concentration to a soluble solids content of 20% to 45% as measured at 20°C, and a relative density of 1.05 to 1.25 relative to purified water at 60°C.

7. The preparation method according to claim 3, characterized in that, The specific preparation method of the coconut powder predispersed slurry is as follows: Without adding emulsifiers and stabilizers, the coconut powder and the dispersion medium are premixed at a weight ratio of 1:2 to 1:8, the dispersion temperature is controlled at 35℃ to 55℃, and the mixture is mechanically dispersed at a shear speed of 2000 to 3000 rpm for 10 to 15 minutes to obtain the coconut powder predispersed slurry.

8. The preparation method according to claim 3, characterized in that, At the end of the cooking process, the soluble solids content of the paste, measured at 20°C, is 45%–70%, and the pH value, measured at 25°C, is 4.0–6.

8.

9. The preparation method according to claim 3, characterized in that, After cooling the paste to 45℃~65℃, add the coconut powder pre-dispersed slurry and mix and stir at 45℃~65℃ for 10~30 minutes, and perform vacuum degassing during the mixing process.

10. The preparation method according to claim 3, characterized in that, During the quantitative filling and sealing process, the temperature of the paste is maintained at 35℃~55℃ during quantitative filling. The conditions for terminal sterilization are as follows: Start timing once the product's center temperature reaches 121℃, and maintain this temperature for 28–32 minutes.

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