66 results about "Erythritol" patented technology

This invention discloses a multi-target synergistic anti-liver cancer medical food granule and its preparation method. The granule uses medicinal and edible homologous foods and novel resource foods as raw materials, and is composed of curcumin extract, esterified fat-soluble EGCG, Moringa leaf powder, yeast β-glucan, Astragalus extract, Schisandra extract, Salvia miltiorrhiza extract, Poria cocos powder, resistant dextrin, and erythritol in a specific ratio to construct a three-dimensional synergistic system of "direct killing-immune regulation-liver protection," which can induce ferroptosis in liver cancer cells, inhibit protective autophagy, activate the body's immunity, and protect liver cells. This invention employs directional extraction, multi-layer coating, and high-pressure fusion granulation technology. Nanoparticle liposome encapsulation, esterification modification, and pH-responsive enteric coating improve the stability and bioavailability of the components, solving the problems of poor water solubility, low absorption, and easy degradation of natural active ingredients. The granule has clear efficacy, high safety, and stable process, and can be used as a medical food for adjuvant therapy and nutritional support during the recovery period of liver cancer.

This invention discloses a semi-solid candy similar to marshmallows, comprising a matrix component, a thickening and stabilizing system, a moisturizing and softening system, a flavor complex system, a nutritional fortification system, a functional auxiliary system, and a shaping and regulating system. This invention utilizes the combined action of the matrix component and the complex thickening and stabilizing system. Low-sugar matrices such as maltitol and erythritol are combined with gelatin, gum arabic, and compound colloids to form a three-dimensional network structure. Combined with a precise aeration process, the product possesses both the fluffy, airy feel of traditional marshmallows and the soft, delicate texture of semi-solid candies. It is soft and non-sticky in the mouth, leaves no residue after chewing, does not collapse or crumble, and is stable at room temperature. It is also resistant to softening and deformation at high temperatures, thus overcoming the shortcomings of existing products such as monotonous texture, easy deformation, and stickiness.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

DEPCT64 A humectant containing oil and other components for external use on the skin. In addition, a specific characteristic of this invention is that it contains an esterification product. Component A and component B, or the esterification product containing component A and component B. And the components C and the esterification products have a pH value of 0-160. Milligrams of KOH / gram and the mass ratio of fatty acid residues obtained from component B and fatty acid residues. Fats obtained from component C in fatty acid residues which make up the esterification products. Elements A, B, and C are equal to 99.9:0.1-45:55 elements. A: Polyhydric alcohols that are dipentaerythritol, erythritol, or sorbitan; B: Components. One or more fatty acids, or equal to two, selected from straight-chain saturated fatty acids with a certain number of carbon atoms. 6-10 atoms, C composition: 1 or more fatty acids, or equal to 2 types selected from fatty acids. Containing 6-28 carbon atoms (excluding element B). -----------------------------------------------------------

Methods for improving the gut microbiota of a subject, increasing one or more bacterial communities belonging to the Helicobacterium or Euglobulaceae families in their colonic flora, for the prevention, treatment, or relief of disease, and for increasing the level of short-chain fatty acids in the colon, comprising administering to the subject a composition containing allulose, erythritol, or a combination thereof. The composition used in the above methods comprises allulose, erythritol, or a combination thereof. The composition comprises allulose, erythritol, or a combination thereof, and one or more colonic bacterial communities from the Helicobacterium or Euglobulaceae families.

Methods and systems are provided for infusing a crystalline and / or porous solid with a desired fluid, particularly an antimicrobial agent, as well as infused crystalline and / or porous solids produced thereby. Solids which may be infused with an antimicrobial agent according to the invention include erythritol, table salt, table sugar, baking soda, calcium carbonate, acetic acid, ascorbic acid, and marshmallow.

The application provides a kind of composition for relieving fatigue and its preparation method, belong to relieving fatigue composition technical field.The composition for relieving fatigue of the application includes the following raw materials by mass concentration: Brazilian ginseng-guarana composite water extract 60%-70%, taurine 1%-2%, tea polyphenol 0.2%-0.4%, inositol 0.8%-1.2%, maltitol 1%-1.5%, erythritol 0.5%-1%, stevioside 0.05%-0.1%, citric acid 0.01%-0.02%, malic acid 0.01%-0.02%, vitamin C 0.1%-0.3%, xanthan gum 0.08%-0.12%, and the balance is water.In the composition of the application, Brazilian ginseng-guarana composite water extract provides ecdysterone, caffeine and other core substances, laying the foundation for anti-fatigue;Taurine cooperates to remove lactic acid and reduce serum urea accumulation, inositol regulates energy homeostasis, tea polyphenol and vitamin C strengthen antioxidant protection, and each component plays a synergistic anti-fatigue effect through complementation, and the active ingredients are stable, low-calorie, and excellent in taste.

This application discloses a jujube seed and Ganoderma lucidum film-coated tablet and its preparation method. The film-coated tablet uses jujube seed and Ganoderma lucidum in a weight ratio of (2.9–3.1):2 as active raw materials, employs a microcrystalline cellulose and erythritol compound as fillers, and combines them with silica, magnesium stearate, and a specific composite film-coating agent. The preparation method includes raw material pretreatment, water extraction, vacuum concentration, vacuum drying, fluidized bed granulation, total mixing and tableting, and film coating, optimizing each process parameter. This application solves the technical problems of existing traditional Chinese medicine extracts, such as high hygroscopicity, poor compressibility, poor stability, and unclear synergistic effects. The prepared product has high active ingredient content, good stability, rapid disintegration, and good patient compliance, making it suitable for large-scale industrial production and possessing good market application prospects.

Various processes for preparing C4 aldoses and / or ketones thereof are described. Various processes are described for preparing C4 aldoses and / or ketones thereof from feed compositions comprising glycolaldehyde. Also, various processes for preparing useful downstream products and intermediates, such as erythritol and erythronic acid, from the C4 aldoses and / or ketones thereof are described.

The application provides a two-component polyurethane pouring sealant and a preparation method and application thereof. The two-component pouring sealant comprises an A component and a B component. The A component comprises propylene oxide modified lignin polyol and erythritol modified polyether polyol. The B component comprises cashew phenol based polyurethane prepolymer. The propylene oxide modified lignin polyol, the erythritol modified polyether polyol and the cashew phenol based polyurethane prepolymer have a synergistic effect, which can significantly improve the shear strength of the pouring sealant at high temperature, and the pouring sealant has good low-temperature bonding performance, aging resistance and impact resistance. Specifically, the shear strength at 60 DEG C is greater than 13 MPa, the shear strength remains above 12.5 MPa after aging in a double 85 environment, the attenuation rate is less than 7% compared with the shear strength at room temperature, the shear strength can remain above 13 MPa after high-low temperature impact test, the attenuation rate is less than 3%, and the pouring sealant meets the pouring requirements of power batteries in the field of new energy batteries.

The application discloses a preparation method of a cactus and orchid seed composite beverage and belongs to the technical field of health food processing. The method is designed according to a standardized industrial formula with cactus and orchid seed as core raw materials, and is matched with Dendrobium candidum, white granulated sugar, erythritol and other auxiliary materials. Pure oxygen-free water is used as a solvent throughout the process. A pH 3.5 stable buffer system is constructed by compounding sodium citrate and citric acid. The fine filtration after low-temperature centrifugation is replaced by industrial filtration with an 80-100 mesh filter screen. The finished product is prepared by combining the whole low-temperature treatment and HPP ultra-high pressure cold sterilization process. The oxygen-free pure water effectively avoids the oxidation loss of active ingredients, and the whole low-temperature and HPP process realizes the efficient retention of active ingredients such as cactus SOD, flavonoids and polysaccharides. Meanwhile, the problems of unstable pH, low industrial filtration efficiency and easy stratification and precipitation of the traditional cactus beverage are solved. The finished beverage has a refreshing taste, a sweet and sour coordination and strong stability.

This invention discloses an oral liquid for middle-aged and elderly men to cleanse blood, protect the brain, and promote hair growth, as well as its preparation method, belonging to the field of functional health food technology. Each bottle contains 50ml net content, one bottle daily, and is free of eight major allergens. The ingredients include resistant dextrin, erythritol, DHA algal oil microcapsule powder, phosphatidylserine, natto freeze-dried powder, various medicinal and edible extracts, ginseng, vitamins, folic acid, and purified water. This invention upgrades a solid beverage into an easily absorbed oral liquid dosage form, which is rapidly absorbed, does not harm the stomach and intestines, and can cleanse blood vessels, purify blood, assist in regulating blood pressure, blood sugar, and cholesterol, prevent and intervene in Alzheimer's disease, improve memory, and promote hair growth and darkening. The production process is mature and stable, suitable for industrial production, and is specially designed for middle-aged and elderly men, making it safe for long-term consumption.

Disclosed herein are aqueous oral care compositions and methods of making such compositions. One aspect of the aqueous oral care composition comprises sodium bicarbonate, glycerin, sodium gluconate, erythritol, magnesium chloride, zinc citrate, potassium citrate, water, and a plurality of extracts. Additional aspects include methods for making an aqueous oral care composition.

The application discloses a binary metal catalyst and application thereof in efficient catalytic synthesis of diols from hemicellulose, wherein the binary metal catalyst is prepared by co-precipitation, calcination and reduction of active metal precursors and carrier precursors. The catalyst can directly convert hemicellulose into diols in one step under the action of water as a solvent and hydrogen atmosphere. The catalyst is simple in preparation and synthesis, and has high selectivity, and can hydrogenolyze part of by-products such as erythritol and tetrahydrofurfuryl alcohol into diols, thereby improving the diol yield. Meanwhile, the catalyst has excellent stability, and can overcome the problem of deactivation in the recycling process of the catalyst.

This invention discloses a composite soil conditioner and its preparation method, belonging to the field of soil conditioner preparation technology. The conditioner includes the following raw materials: biochar, composite microbial inoculum, L-erythritol, D-mannitol, isoamyl acetate, humic acid, straw residue, and sawdust. The biochar is treated with L-erythritol, isoamyl acetate, and D-mannitol to load microorganisms, increasing the microbial loading rate and ensuring good growth and reproduction speed and activity of the microorganisms. This solves the problem of microorganisms being easily affected by adverse environmental factors, reducing their effectiveness. The components in the conditioner work together to have a good comprehensive improvement effect on obstacle soils, showing great application prospects in soil improvement.

This invention discloses a medicinal and edible herbal health-preserving formula, its preparation process, and a beverage, belonging to the field of medicinal and edible health-preserving food technology. It aims to solve the problems of conventional formula ratios, outdated processes, loss of active ingredients, poor beverage quality, and easy duplication with existing technologies. The formula consists of drinking water, dried plum, hawthorn, poria cocos, and other medicinal and edible components, as well as erythritol and mogrosides, without any additional additives. The proportions of each component are unique, avoiding conventional ratios in existing technologies. The preparation process includes raw material pretreatment, graded extraction, secondary extraction, merging and concentration, flavoring and homogenization, sterilization, and bottling. Each process parameter has been optimized, employing low-temperature processing and graded extraction technology to maximize the preservation of the active ingredients of the herbal raw materials. The resulting beverage is a light amber-colored clear liquid with a moderately sweet and sour taste, a herbal aroma, high active ingredient content, no sucrose or preservatives, a long shelf life, and is suitable for daily health-preserving consumption by various groups.

This invention discloses a high-yielding erythritol-producing *Yarrowia lipophila* strain (… Yarrowia lipolytica This invention relates to the field of biotechnology, specifically to *Yarrowia lipophila* CA20 as the starting strain, and its applications. A000039 A gene knockout method was used to construct a high-yield erythritol-producing *Yarrowia lipolytica* strain. The construction method provided by this invention is simple and of significant value in simplifying the construction process of high-yield strains. Furthermore, under the fermentation medium and conditions provided by this invention, the *Yarrowia lipolytica* strain producing high-yield erythritol was fed-batch fermented with glucose as a substrate, achieving a yield of 280.50 g / L and a yield of 0.71 g / g, demonstrating good economic benefits.

This invention belongs to the field of functional food processing technology and discloses an oral liquid of garlic extract for enhancing immunity and its preparation method. The raw materials, by mass parts, include 25-30 parts garlic extract, 25-30 parts American ginseng extract, 4-6 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8-10 parts β-glucan, 3-5 parts soybean oligosaccharides, 0.06-0.12 parts erythritol, and 0.01-0.05 parts sodium benzoate. This invention uses the synergistic combination of garlic extract, American ginseng extract, and curcumin as its core, supplemented by soybean oligosaccharides and β-glucan, to achieve immune enhancement through the synergistic effect of multiple components and mechanisms. This solves the problems of poor immune-enhancing effects and limited applicability in existing technologies, providing a new solution for developing functional foods with excellent taste and efficacy.

This invention relates to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. The gel-type swallowing aid product comprises a low-GI gel matrix, popping beads, and a complex additive. The low-GI gel matrix is ​​prepared from konjac flour, resistant starch, erythritol, oat fiber, a complex prebiotic, and water. The popping beads consist of an outer shell and a prebiotic filling encapsulated within the outer shell. The prebiotic filling comprises probiotic powder, chitosan oligosaccharide, chitin oligosaccharide, vitamin complex, trace elements, anthocyanins, and MCT oil. Compared with existing technologies, this invention, based on the use of low-GI ingredients and combined with popping beads containing a prebiotic filling, enhances the patient's chewing and swallowing ability, improves the product's nutritional value, and provides a novel nutritional functional gel option for swallowing aids for diabetic patients and those with swallowing difficulties.

This invention belongs to the field of functional food processing technology, specifically relating to a low-GI composite gel food prepared using konjac flour and *Auricularia auricula-judae* polysaccharide, and its preparation method. This invention provides a low-GI konjac-*Auricularia auricula-judae composite gel food, comprising, by weight: 0.8-1.5 parts konjac flour, 0.5-2.0 parts *Auricularia auricula-judae* polysaccharide micropowder, 3-8 parts erythritol, 0.1-0.3 parts compound gelling agent, 0.05-0.15 parts acid / buffer system, and 100 parts water. This invention, through specific proportions and process conditions, enables the konjac flour and *Auricularia auricula-judae* polysaccharide micropowder to work synergistically, improving the problems of easy water separation, hard texture, and poor storage stability in traditional konjac gel foods. The results of the examples show that the product prepared by this invention has a low water separation rate, good elasticity, and a low GI value.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

This invention relates to the field of sports nutrition food technology, and discloses a multivitamin formula and its preparation method, comprising the following components in parts by weight: 1.8-2.2 parts of mannose oligosaccharide, 1.8-2.2 parts of galacose oligosaccharide, 9-11 parts of xylooligosaccharide, 6.5-7.5 parts of fructooligosaccharide, 8.5-9.5 parts of maltitol, 1.8-2.2 parts of erythritol, 2.8-3.2 parts of galacose-mannan, 1.8-2.2 parts of stachyose, 13-15 parts of inulin, 38-42 parts of resistant dextrin, 0.20-0.24 parts of vitamin C, 0.45-0.55 parts of silicon dioxide, 0.010-0.014 parts of vitamin B1, and vitamin B2. 0.005-0.007 parts, folic acid 0.0009-0.0011 parts, γ-aminobutyric acid 0.45-0.55 parts, tyrosine 3.8-4.2 parts, magnesium lactate 3.8-4.2 parts; This invention forms a complex prebiotic system by simultaneously adding eight kinds of dietary fiber / oligosaccharides: resistant dextrin, inulin, xylooligosaccharide, fructooligosaccharide, galactooligosaccharide, mannose, galactomannan, and stachyose, which comprehensively regulates the intestinal flora and promotes the production of short-chain fatty acids.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

This invention provides a wrinkle-reducing and firming eye cream and its preparation method, relating to the field of eye creams. This invention relates to an eye cream comprising the following ingredients: Phase A: water, glycerin, butylene glycol, erythritol, acrylate / C10-30 alkanol acrylate crosspolymer, p-hydroxyacetophenone, allantoin, sodium hyaluronate; Phase B1: polydimethylsiloxane, stearoxypolymethoxysiloxane / polydimethylsiloxane copolymer; Phase B2: PEG / PPG-18 / 18 polydimethylsiloxane, petrolatum, diisostearyl malate, a mixture of C20-22 phosphate ester and C20-22 alcohol, tocopheryl acetate; Phase C1: polyacrylamide, a mixture of C13-14 isoparaffin and lauryl ether-7; Phase C2: arginine, water; Phase D: gentian extract, phenoxyethanol, 1,2-hexanediol; Phase E: niacinamide, water, β-glucan, complex fermentation products, tea extract, polypeptide complex; Phase F: fragrance; The resulting eye cream exhibits significant wrinkle-reducing and firming effects, and demonstrates good safety.

The present invention aims to provide an oral composition that has an astringent sensation while effectively suppressing discoloration over time. [Solution] An oral composition comprising (A) component: pyridoxine or a salt thereof, (B) component: fluorine-containing compound, and (C) component: an anionic surfactant, wherein the content of component (B) is such that when converted to a fluoride ion concentration it is 1000 to 4000 ppm, and the content of component (C) is such that it is 0.05 to 5% by mass, preferably further comprising (D) component: at least one selected from the group consisting of saccharin sodium, sucralose, xylitol, erythritol, maltitol, acesulfame potassium, trehalose, and mannitol, and more preferably further comprising (E) component: at least one selected from the group consisting of tocopherol acetate and tocopherol nicotinate.

This invention belongs to the field of vinegar fermentation technology, and provides a fermentation method for enhancing the sleep-aiding function of aged vinegar by strengthening kudzu root-poria fermentation powder in the acetic acid stage in conjunction with jujube leaf powder. Kudzu root-Poria cocos fermentation powder is produced by fermenting kudzu root with superior Poria cocos strains. Based on the traditional solid-state fermentation process of Shanxi aged vinegar, kudzu root-Poria cocos fermentation powder and jujube leaf powder are added during the acetic acid fermentation stage. The acetic acid fermentation yields raw vinegar, which is then mixed with jujube seed extract, xylitol, and erythritol. The mixture is then sterilized at ultra-high temperature to obtain aged vinegar with sleep-aiding properties. The finished vinegar is reddish-brown in color, clear and transparent, with a rich and mellow vinegar aroma, a light herbal fragrance, a long aftertaste, and no other off-flavors. It contains γ-aminobutyric acid ≥35.00 mg / 100 mL, total flavonoids ≥250.00 mg / 100 mL, total saponins ≥20.00 mg / 100 mL, polysaccharides ≥350.00 mg / 100 mL, puerarin ≥6.50 mg / 100 mL, and triterpenoids ≥5.00 mg / 100 mL, and has sleep-aiding effects.

A method and system for transforming alternative sweeteners into spun confectionery products resembling traditional cotton candy is disclosed. The system provides a process for optimizing the melting, spinning, and cooling steps necessary for producing cotton candy from various alternative sweeteners, including but not limited to allulose, erythritol, monk fruit, and synthetic substitutes. The method employs precise temperature control, specialized spinning mechanisms, and innovative cooling systems to ensure product quality. The system features automated parameter adjustment based on sweetener properties and accommodates a wide range of alternative sweeteners with varying physical and chemical characteristics. The system enables the production of sugar-free or low-calorie cotton candy with texture and taste characteristics comparable to traditional sucrose-based products, while incorporating advanced stabilization methods and processing modifications for optimal product consistency.

This invention relates to the field of food processing technology, and in particular to a dedecanoate formulation and processing method for low-caffeine coffee beans. The formulation is a compound dedecanoate solution: 10–18 parts of food-grade ethanol, 0.5–1.2 parts of food-grade acetic acid, 0.3–0.8 parts of citric acid, 0.1–0.3 parts of green tea extract, 0.2–0.5 parts of 1000-mesh activated carbon powder, 80–90 parts of deionized water, 0.05–0.2 parts of guarana polysaccharide, 0.1–0.3 parts of inulin, 0.02–0.08 parts of rosmarinic acid, 0.2–0.6 parts of γ-cyclodextrin, 0.5–1.5 parts of erythritol, 0.05–0.15 parts of phytosterol, 0.1–0.4 parts of potassium citrate, and 0.05–0.2 parts of sodium lactate. The decaffeination formula and processing method for this low-caffeine coffee bean achieves a caffeine removal rate of ≥98.5% and a finished product caffeine content of ≤0.1% through the synergistic effect of natural chelation and gentle pore opening components of the compound decaffeination liquid, combined with a gradient negative pressure-pulse extraction process, which is far superior to the industry standard.

This invention discloses a medicinal and edible herbal paste made from Sichuan pepper and perilla seeds to enhance immunity, and its preparation method. It relates to the field of functional food technology and is made from the following raw materials in parts by weight: 3-8 parts Sichuan pepper extract, 12-25 parts perilla seed oil extract, 1-3 parts dried tangerine peel extract, 1-2 parts ginger extract, 8-15 parts erythritol, 10-20 parts isomaltitol, 0.1-0.3 parts xanthan gum, 40-60 parts purified water, and 0.5-1.5 parts licorice extract. This invention features innovative formulation and significant synergistic effects: Following the principles of "yin-yang balance and complementary warming and cooling" in traditional Chinese medicine, this invention scientifically combines Sichuan pepper (which warms and dispels cold) with perilla (which moistens and nourishes yin), achieving a balance of warming and moistening, dispersing and astringing, and yin-yang complementarity. The Sichuan pepper extract and perilla seed oil extract work synergistically in a weight ratio of 5:18, which not only enhances the immune-regulating effect but also avoids the pungent and drying properties of Sichuan pepper that can damage yin and the greasy nature of perilla. Studies have shown that the combination of Sichuan pepper, perilla, and ginger can synergistically improve antioxidant activity.