CN110771767A

CN110771767A - Chinese wolfberry leaf solid beverage for relieving visual fatigue and preparation method thereof

Info

Publication number: CN110771767A
Application number: CN201911061954.2A
Authority: CN
Inventors: 张华峰; 唐洁华; 翟盼盼; 兰雨
Original assignee: Shaanxi Normal University
Current assignee: Shaanxi Normal University
Priority date: 2019-11-01
Filing date: 2019-11-01
Publication date: 2020-02-11

Abstract

The invention discloses a Chinese wolfberry leaf solid beverage for relieving visual fatigue, which is prepared from the following components in percentage by mass: 90.00-99.80 percent of boxthorn leaf aqueous extract, 0.10-3.60 percent of stevioside, 0.01-0.55 percent of zinc gluconate and 0.03-5.00 percent of ascorbic acid. The invention also discloses a preparation method of the solid beverage, which comprises the steps of wolfberry leaf collection and inspection, grinding, stirring and extraction, freeze drying, material mixing, crushing, quality inspection, packaging and the like. The solid beverage has high edible safety, feasible production process, easy preparation and storage, contains multiple nutrients and active substances such as ascorbic acid, zinc, flavonoid compounds, betaine and the like, and has good antioxidant activity and asthenopia relieving function.

Description

Chinese wolfberry leaf solid beverage for relieving visual fatigue and preparation method thereof

Technical Field

The invention belongs to the technical field of functional foods, and relates to a wolfberry leaf solid beverage for relieving visual fatigue and a preparation method thereof.

Background

Asthenopia is eye fatigue caused by overuse of eyes due to long-term working in near-distance gazing learning or work. Common symptoms of asthenopia include dry eyes, acid and swollen eyes, eyeball redness, blurred vision or double images of visual objects, and even dizziness, nausea, vomiting, muscular soreness and the like in severe cases. Mild asthenopia is easily ignored by people, and once the asthenopia is aggravated or repeatedly attacks, myopia, computer vision syndrome, xerophthalmia and the like can be induced or aggravated, so that the work, the learning efficiency and the life quality are seriously influenced. The factors causing asthenopia include both eye adverse factors (such as myopia, astigmatism, keratitis, etc.) and other physical adverse factors (such as diabetes, malnutrition, neurosis, etc.), and environmental adverse factors (such as too strong light, dim light or flickering, etc.). In recent years, with the increase in pace of work and life and the widespread use of computers, smart phones, video devices, and the like, the incidence of asthenopia has been increasing. According to statistics, the problem of over-visual fatigue occurs in about 90% of computer users in the world. Meanwhile, reports indicate that the problem of poor eyesight of students in China is very prominent, wherein the detection rate of poor eyesight of the students in eight grades is as high as 65.3%. It can be seen that asthenopia and poor eyesight have become important health problems which need to be solved urgently at present. The research and development of the functional food for relieving the visual fatigue have important significance for national health, in particular to physical health of teenagers, students in college and secondary school, white-collar people and the like.

The solanaceae plant medlar is a famous medicinal plant in China. The fruits (medlar), leaves (medlar leaves) and the like of medlar can be used as medicines and can also be eaten. Recorded in famous medical records of the south-north dynasty, the Chinese wolfberry is 'collected in root in winter, leaves in spring and summer and stems and fruits in autumn'. Song Dynasty recorded in Taiping Shenghui Fang records that the leaves of Lycium Chinense could treat "red eyes pain, not open day and night". The recorded wolfberry leaf in Ben Cao gang mu of the Ming Dynasty has the efficacy of treating eye dryness with nebula. Modern researches show that the leaves of Chinese wolfberry contain lysine, methionine, isoleucine and vitamin B ₁Vitamin B ₂Nicotinic acid, betaine, cobalt, copper, manganese and other nutrient components and active substances. The sugar content (total sugar) of Lycii folium is about 1/10 of Lycii Frutus, and the sweetness is low. In the past, more wolfberry is developed and utilized, and less wolfberry leaves are researched and utilized, so that a great amount of wolfberry leaf resources are wasted.

In the prior art, Chinese patent CN 106038821A discloses a method for extracting total flavonoids from Chinese wolfberry leaves by adopting a 70% ethanol solution reflux extraction technology and the like; chinese patent CN 108936123 a discloses a liquid beverage containing lemon juice, sucralose, citric acid, malic acid, lycium barbarum leaf extract, sodium carboxymethylcellulose (CMC), xanthan gum and fruity flavor, and its preparation method, wherein the lycium barbarum leaf extract is prepared by enzymolysis (cellulase), acidification and high-temperature high-pressure extraction (see chinese patent CN 106723049 a); a paper "development and production process of boxthorn leaf beverage" reports a liquid beverage prepared from boxthorn leaf juice, white granulated sugar, sodium carboxymethylcellulose, gelatin, ethyl maltol and citric acid, and the preparation method comprises the steps of blanching boxthorn leaves, color protection, extraction, clarification, homogenization, degassing and the like; a paper, toxicological test and safety evaluation of medlar drink for relieving asthenopia, reports a liquid juice drink for relieving asthenopia, which is prepared from fresh medlar (medlar); chinese patent CN 1943380B discloses a process for preparing a liquid beverage of folium lycii tea, which comprises using folium lycii tea (fried) and fructus lycii (fruit of fructus lycii) as main raw materials, leaching the folium lycii tea, adding fructus lycii juice (juice of fructus lycii), sugar, honey, vitamin C and the like, sterilizing, aseptic hot canning, cooling and the like to obtain the liquid beverage of folium lycii tea; chinese patent CN 106307545A discloses a method for preparing freeze-dried powder of folium Lycii, washing folium Lycii with water, blanching, squeezing, and vacuum freeze-drying to obtain freeze-dried powder; chinese patent CN 108935853A discloses a medlar leaf bud matcha solid beverage and a preparation method thereof, wherein medlar leaf buds are subjected to steam heating, drying and crushing to prepare medlar leaf bud powder, then pulping, superfine crushing and enzymolysis (pectinase) are carried out, then a flavoring agent (one or a mixture of more of sucrose, fructose, glucose and honey) and a food additive (one or a mixture of more of lecithin, casein and sucrose ester) are added for blending, and finally homogenization and spray drying are carried out; chinese patent CN 106666319 a discloses an effervescent granule of boxthorn leaf extract and its preparation method, wherein the effervescent granule comprises sweetener (sucralose or white granulated sugar), sour agent (containing citric acid and malic acid), sodium bicarbonate and boxthorn leaf extract, the boxthorn leaf is dried, pulverized, sieved, added with cellulase and glacial acetic acid, filtered, concentrated, dried, blended, and finally added with polyethylene glycol 6000(PEG6000) for tabletting. In general, the prior art has various characteristics, and the characteristics and the defects are as follows:

(1) no report of preparing the solid beverage for relieving the visual fatigue by taking the boxthorn leaves as the main raw material is found in the prior art. In the prior art, fresh wolfberry fruits (medlar) are used as main raw materials to prepare liquid fruit juice beverages. The content of reducing sugar in the medlar is higher. Some scholars believe that excessive sugar consumption may lead to elevated blood sugar, resulting in a decrease in the osmotic pressure of the body fluid, causing massive infiltration of intra-ocular aqueous humor into the lens, thereby causing deformation of the lens. In addition, excessive sugar intake may cause thiamine and calcium nutrient deficiency in the body, the long-term deficiency of thiamine is unfavorable to the optic nerve, and the long-term calcium deficiency may cause the retina to become weak in elasticity, the pressure of the lens to increase, and myopia is easily induced or aggravated.

(2) Most of the prior art does not carry out the functional test related to the asthenopia alleviation, and lacks effective experimental data support in the aspects of formula optimization and functional evaluation.

(3) Many of the prior art add or produce more carbohydrates, and eating too much sugar may not only induce or aggravate myopia, but also aggravate diabetes and its complications. Complications of iris, conjunctiva, retina, ciliary body and other ocular tissues are easy to occur in diabetes. Some of the prior art uses sugar substances such as sucrose, fructose, glucose, honey and the like; some of the prior art relates to cellulase treatment processes, which may hydrolyze cellulose to produce glucose.

(4) Some prior art is not concerned with food safety enough. In the prior art, food additives or processing aids such as sodium carboxymethylcellulose, xanthan gum, gelatin, sucrose ester, sucralose, ethyl maltol, sodium bicarbonate, polyethylene glycol, citric acid and the like are used, and the health of a human body can be affected by excessive consumption of some additives or aids for a long time. For example, gelatin made with blue vitriol hide glue can be a serious health hazard. In addition, according to the national standard of pollutant Limit in food (GB 2762-2017), the content of heavy metal lead in the solid beverage needs to be measured, but most of the prior art does not relate to lead content data.

(5) Some prior art methods of preparation have limitations. For example, some prior art techniques involve high temperature deactivation of enzymes and stir-frying of leaves of lycium barbarum, and some prior art techniques involve spray drying processes, which may destroy heat-sensitive active ingredients in the leaves of lycium barbarum; for another example, some prior art uses pectinase or cellulase treatment process, adds the steps of enzyme inactivation and the like, can also produce saccharides such as glucose and the like, and is not suitable for people with diabetes, especially ocular tissue complications; for another example, some of the prior art prepares the medlar liquid beverage, and the medlar liquid beverage is not prepared into a solid beverage, which is not beneficial to storage and preservation; in addition, most of the prior art lacks of quality inspection process for the raw material of the boxthorn leaves and the solid beverage products thereof.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide the lycium barbarum leaf solid beverage for relieving visual fatigue and the preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme to realize the purpose:

the invention discloses a wolfberry leaf solid beverage for relieving visual fatigue, which is prepared from the following components in percentage by mass: 90.00-99.80 percent of boxthorn leaf aqueous extract, 0.10-3.60 percent of stevioside, 0.01-0.55 percent of zinc gluconate and 0.03-5.00 percent of ascorbic acid.

Preferably, the composition is prepared from the following components in percentage by mass: 99.64 percent of boxthorn leaf aqueous extract, 0.25 percent of stevioside, 0.05 percent of zinc gluconate and 0.06 percent of ascorbic acid.

Further preferably, the preparation method of the aqueous extract of lycium barbarum comprises the following steps:

step 1, collecting and inspecting boxthorn leaves: collecting fresh young leaves of fructus Lycii, and inspecting and screening suitable folium Lycii;

step 2, grinding and sieving: cleaning the screened boxthorn leaves, drying at 45 +/-3 ℃, and then crushing to obtain boxthorn leaf powder with the granularity of 100-120 meshes for later use;

step 3, stirring and extracting: weighing boxthorn leaf powder, adding water, stirring uniformly, soaking, placing in a hot water bath, stirring and extracting, centrifuging after extraction is finished, removing precipitate, and collecting supernatant;

and 4, concentrating: concentrating the supernatant to an original volume of 1/3-1/4 to obtain a concentrated solution;

step 5, freeze drying: freeze-drying the concentrated solution at-50 + -3 deg.C under vacuum degree of 20 + -3 Pa to obtain Lycii folium aqueous extract.

Further preferably, in step 1, the quality of the raw material of the lycium barbarum leaves is detected by double detection of a morphological identification method and a chemical analysis method.

Still more preferably, the morphological identification method is performed as follows:

the color and appearance of the leaves of the boxthorn leaves are inspected by a visual observation mode, the leaves are required to be light yellow green to green, and the leaves are complete and have no worm damage or mildew.

Still more preferably, the chemical analysis method is operated as follows:

and (3) measuring the content of the total flavonoids in the wolfberry leaves by adopting a spectrophotometry method, measuring the content of betaine by adopting a high performance liquid chromatography, and if the content of the total flavonoids in the wolfberry leaves is not lower than 12.0mg/g and the content of the betaine is not lower than 6.0mg/g, determining that the wolfberry leaves meet the requirements, otherwise, determining that the wolfberry leaves do not meet the requirements.

Preferably, in the step 3, according to a solid-to-liquid ratio (namely a ratio of 1kg of solid to 17 to 23L of liquid) of 1:17 to 1:23(kg/L), the boxthorn leaf powder is added into water with the temperature of 20 +/-3 ℃, uniformly stirred at the stirring speed of 100 to 140rpm, soaked for 10 +/-3 min, placed in a water bath with the temperature of 95 +/-3 ℃, and stirred and extracted for 1.5 hours at the stirring speed of 60 to 100 rpm; after extraction, centrifuging at 5000rpm for 8 + -3 min, discarding the precipitate, and collecting the supernatant.

The invention also discloses a preparation method of the lycium barbarum leaf solid beverage for relieving visual fatigue, which comprises the following steps:

1) weighing the following raw materials: weighing the raw materials of an aqueous extract of boxthorn leaves, stevioside, zinc gluconate and ascorbic acid according to the mixture ratio;

2) mixing materials: firstly, uniformly mixing the boxthorn leaf water extract, stevioside and zinc gluconate, adding the mixture into distilled water according to the solid-liquid ratio of 1: 8-1: 12(kg/L) (namely the ratio of 1kg of solid to 8-12L of liquid), uniformly stirring, then adding ascorbic acid, and continuously uniformly stirring to obtain a mixed material liquid;

3) and (3) freeze drying: freeze-drying the mixed material liquid at the temperature of minus 50 +/-3 ℃ and the vacuum degree of 20 +/-3 Pa to obtain mixed material freeze-dried powder;

4) crushing and sieving: and crushing the mixed freeze-dried powder into powder with the granularity of 150-200 meshes to obtain the wolfberry leaf solid beverage for relieving the visual fatigue.

Preferably, after the step 4), the method further comprises the operation of performing quality inspection on the prepared wolfberry leaf solid beverage for relieving the visual fatigue, which is as follows:

measuring the content of total flavonoids in the lycium barbarum leaf solid beverage for relieving the visual fatigue by adopting a spectrophotometry method, measuring the content of betaine in the lycium barbarum leaf solid beverage for relieving the visual fatigue by adopting a high performance liquid chromatography, and if the content of the total flavonoids in the lycium barbarum leaf solid beverage for relieving the visual fatigue is not less than 3.4mg/g and the content of the betaine is not less than 1.7mg/g, determining that the prepared lycium barbarum leaf solid beverage for relieving the visual fatigue meets the requirement; otherwise, the requirement is not met.

Further preferably, the quality detection operation is followed by an operation of vacuum packaging the wolfberry leaf solid beverage qualified for visual fatigue relief.

Compared with the prior art, the invention has the following beneficial effects:

(1) the effect is definite. The invention provides a lycium barbarum leaf solid beverage for relieving visual fatigue, which is developed on the basis of a large number of experimental researches by taking lycium barbarum leaves as a main raw material, applying principles and technologies such as food nutrition, food technology, food toxicology and the like and combining the traditional medicine-food homologous theory in China. The solid wolfberry leaf beverage consists of 4 kinds of wolfberry leaf water extract, stevioside, zinc gluconate and ascorbic acid. The medlar leaves are important medicinal and edible substances, and are commonly used for preventing and treating ' red eyes and pain, no opening in day and night ', nebula in eyes ' and the like in traditional Chinese medicine. According to the invention, through experimental research, the aqueous extract of the boxthorn leaves and the solid beverage thereof have certain antioxidant activity. The ascorbic acid added into the solid wolfberry leaf beverage also has strong antioxidant activity. Since the occurrence of asthenopia is closely related to the occurrence of free radicals, the intake of an antioxidant active substance is generally advantageous for improving asthenopia or visual impairment. Zinc gluconate added into the solid medlar leaf beverage is an important zinc nutrition enhancer. The zinc gluconate is a relatively good zinc supplement because the absorption rate of the zinc gluconate in animal bodies is higher than that of zinc acetate (zinc acetate), zinc chloride and the like, and the zinc acetate has certain toxicity to mice. The reduction of serum zinc level is closely related to the occurrence and development of poor eyesight conditions such as myopia and the like, and the proper zinc supplement is beneficial to relieving asthenopia and protecting eyesight. Stevioside added in the lycium barbarum leaf solid beverage is known as a third-generation healthy sugar source, has low heat and high sweetness, has a certain blood sugar reducing effect, is beneficial to people suffering from diabetes and ocular tissue complications thereof by properly eating stevioside, and can avoid adverse effects on vision caused by excessive edible sugar substances.

The invention adopts flame atomic absorption spectrometry, Kjeldahl method, 2, 6-dichloroindophenol titration method, high performance liquid chromatography and the like to determine the contents of nutrient components and active substances such as trace elements of zinc, ascorbic acid, total flavonoids, betaine and the like in the solid beverage of the boxthorn leaves, adopts a 1, 1-diphenyl-2-trinitrophenyl hydrazine (DPPH) method and a 2, 2-dinitro-bis (3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt (ABTS) method to analyze the in vitro antioxidant activity of the solid beverage of the boxthorn leaves, the asthenopia relieving effect of the solid Lycii folium beverage is evaluated according to the method listed in the Notification of 9 health promotion function evaluation methods such as the ink-jet antioxidant function evaluation method of the State food and drug administration (State administration of market supervision and administration). Experimental results prove that the lycium barbarum leaf solid beverage is rich in nutrition and has a good effect of relieving visual fatigue.

(2) The safety is high. The determination of the graphite furnace atomic absorption spectrometry shows that heavy metal lead is not detected in the solid wolfberry leaf beverage, and the solid wolfberry leaf beverage meets the national standard requirements of pollutant Limit in food (GB 2762-. The invention uses water as extraction solvent to prepare the active component of the boxthorn leaf, and does not use organic solvents such as ethanol, methanol and the like or harmful substances in the whole process. The solid wolfberry leaf beverage has wolfberry leaf water extract from natural medicine-food homologous plants, 3 components of stevioside, zinc gluconate and ascorbic acid which are food additives or nutrition enhancers approved by standard specifications such as national food nutrition enhancer use standard (GB 14880 plus 2012) and the like, and has higher edible safety. The solid wolfberry leaf beverage is sour regulated with ascorbic acid, and citric acid or malic acid is not used as sour agent. The medlar leaf solid beverage selects stevioside as a sweetening agent, does not use cane sugar, fructose, glucose, honey and the like to adjust sweet taste, does not use medlar with higher sugar content as a raw material, does not adopt a cellulase treatment process which can hydrolyze cellulose to generate glucose, and is suitable for people suffering from diabetes and eye tissue complications thereof. The solid Lycii folium beverage is free of food additives or processing aids such as sodium carboxymethylcellulose, xanthan gum, gelatin, sucrose ester, sucralose, ethyl maltol, sodium bicarbonate, and PEG 6000. In addition, since solid beverages are easier to store than liquid beverages, preservatives are not added. These ensure the edible safety of the solid wolfberry leaf beverage.

(3) The quality is excellent. The invention optimizes the color, taste, composition state and taste of the solid medlar leaf beverage by a fuzzy mathematical evaluation method and an orthogonal test method, and obtains the solid beverage with rich nutrition, exact function and better sensory properties. The wolfberry leaf solid beverage has controllable quality. In order to ensure the quality of the boxthorn leaf solid beverage, 2 quality inspection steps are set in the preparation method: firstly, the quality of the raw material of the boxthorn leaf is checked by 2 methods of a morphological identification method and a chemical analysis method, and then the quality of the boxthorn leaf solid beverage is checked by 2 methods of a spectrophotometry method and a high performance liquid chromatography method. Solid beverages are more portable and storable than liquid beverages. The results of the immersion sinking and instant solubility tests show that the solid wolfberry leaf beverage has good brewing performance. These help to ensure the quality and efficacy of the solid beverage of lycium barbarum leaves.

(4) The process is feasible. The preparation method of the boxthorn leaf solid beverage is simple, convenient and reliable and has high feasibility. The invention adopts a freeze drying method to prepare the aqueous extract of the boxthorn leaves and the solid beverage thereof, does not use a spray drying technology, does not carry out treatments such as high-temperature de-enzyming, frying and the like on the boxthorn leaves, and is beneficial to protecting the heat-sensitive active ingredients in the boxthorn leaves. The preparation method does not involve pectinase or cellulase treatment, and does not increase steps of enzyme inactivation and the like.

(5) Is economical and environment-friendly. The raw material of the medlar leaves used in the invention is a byproduct in medlar production and processing, and the cost is lower. The research and the production of the functional food of the medlar leaves are beneficial to promoting the scientific development and the comprehensive utilization of medlar resources and creating certain economic and social benefits. The medlar can be artificially cultivated in a large scale, and the ecological environment can not be damaged when the medlar leaves are used as raw materials to prepare the solid beverage. The preparation of the boxthorn leaf aqueous extract uses water as an extraction solvent, does not use organic solvents such as ethanol and the like or harmful substances, not only reduces the production cost, but also protects the ecological environment.

Drawings

FIG. 1 is a graph of the clearance rate of aqueous extract of Lycii folium and solid beverage on ABTS free radicals;

FIG. 2 is a graph showing the DPPH radical scavenging rate of aqueous extract of Lycii folium and solid beverage.

Detailed Description

In order to make the technical solutions of the present invention better understood by those skilled in the art, the technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 99.64 percent of boxthorn leaf aqueous extract, 0.25 percent of stevioside, 0.05 percent of zinc gluconate and 0.06 percent of ascorbic acid.

The preparation method of the wolfberry leaf solid beverage for relieving the visual fatigue comprises the following steps:

step 1, collecting and inspecting boxthorn leaves:

step 101, picking fresh young leaves of Chinese wolfberry;

102, using 2 methods of morphological identification and chemical analysis to test the quality of the Chinese wolfberry leaves. The shape identification method inspects the color and other appearance properties of the leaves by means of visual observation, and requires that the leaves are complete, free from worm damage and mildew, and light yellow green to green in color. The chemical analysis method adopts spectrophotometry to determine the content of total flavone in folium Lycii, and adopts high performance liquid chromatography to determine betaine content, wherein the content of total flavone in folium Lycii is not less than 12.0mg/g and the content of betaine is not less than 6.0 mg/g.

Step 2, grinding and sieving: collecting Lycii folium, rinsing with clear water for 2 times, and removing dust, branch, weed, etc. Then drying at low temperature of 45 +/-3 ℃ by using an air drying oven. And finally crushing the Chinese wolfberry leaves into Chinese wolfberry leaf powder with the granularity of 100-120 meshes by using a crusher for later use.

Step 3, stirring and extracting: weighing the boxthorn leaf powder obtained in the step 2, adding the boxthorn leaf powder into distilled water with the temperature of 20 +/-3 ℃ according to the solid-liquid ratio of 1:20(kg/L), uniformly stirring the mixture at the stirring speed of 140rpm, soaking the mixture for 10min, putting the soaked mixture into a water bath with the temperature of 95 +/-3 ℃, and stirring and extracting the mixture for 1.5h at the stirring speed of 60 rpm. After extraction, centrifugation was carried out at 5000rpm for 9min, and the precipitate was discarded to collect the supernatant.

And 4, concentrating: and (3) concentrating the supernatant obtained in the step (3) in a vacuum reduced pressure manner by using a rotary evaporator, and concentrating the supernatant to 1/3-1/4 of the original volume to obtain a concentrated solution.

Step 5, freeze drying: and (4) freeze-drying the concentrated solution obtained in the step (4) by using a vacuum freeze-drying machine under the conditions of temperature of-50 +/-3 ℃ and vacuum degree of 20 +/-3 Pa to obtain the boxthorn leaf aqueous extract.

Step 6, mixing materials: weighing the boxthorn leaf aqueous extract, stevioside, zinc gluconate and ascorbic acid according to the mass percent. The method comprises the steps of firstly, uniformly mixing the water extract of the boxthorn leaves, stevioside and zinc gluconate by using a mixer, then adding the mixture into distilled water according to the solid-liquid ratio of 1:10(kg/L), and uniformly stirring. Then adding ascorbic acid, and uniformly stirring to obtain a mixed liquid.

Step 7, freeze drying: and (3) freeze-drying the mixed liquid obtained in the step (6) by using a vacuum freeze-drying machine under the conditions of temperature of-50 +/-3 ℃ and vacuum degree of 20 +/-3 Pa to obtain the mixed freeze-dried powder.

Step 8, crushing and sieving: and (4) crushing the mixed material freeze-dried powder obtained in the step (7) into powder with the granularity of 150-200 meshes by using a crusher to obtain the boxthorn leaf solid beverage.

Step 9, quality inspection and packaging:

step 901, measuring the content of total flavonoids in the solid wolfberry leaf beverage by adopting a spectrophotometric method, and measuring the content of betaine by adopting a high performance liquid chromatography, wherein the content of the total flavonoids in the solid wolfberry leaf beverage is required to be not less than 3.4mg/g and the content of the betaine is required to be not less than 1.7 mg/g.

And step 902, performing vacuum packaging on the boxthorn leaf solid beverage qualified in the step 901.

Example 2

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 92.95 percent of boxthorn leaf aqueous extract, 2.00 percent of stevioside, 0.55 percent of zinc gluconate and 4.50 percent of ascorbic acid.

The preparation method of the lycium barbarum leaf solid beverage for relieving visual fatigue in the embodiment is the same as that in the embodiment 1.

Example 3

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 93.25 percent of boxthorn leaf aqueous extract, 1.80 percent of stevioside, 0.45 percent of zinc gluconate and 4.50 percent of ascorbic acid.

Example 4

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 95.00 percent of boxthorn leaf aqueous extract, 1.10 percent of stevioside, 0.40 percent of zinc gluconate and 3.50 percent of ascorbic acid.

Example 5

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 95.75 percent of boxthorn leaf aqueous extract, 0.90 percent of stevioside, 0.35 percent of zinc gluconate and 3.00 percent of ascorbic acid.

Example 6

A wolfberry leaf solid beverage for relieving visual fatigue is prepared from the following components in percentage by mass: 94.10% of boxthorn leaf water extract, 1.60% of stevioside, 0.30% of zinc gluconate and 4.00% of ascorbic acid.

In order to determine the optimal formula of the wolfberry leaf solid beverage for relieving the asthenopia, and evaluate the nutritional composition, the asthenopia relieving effect and the quality characteristics of the wolfberry leaf solid beverage, the inventor conducts a great deal of experimental research, and various experimental conditions are as follows:

solid beverage formula optimization

1.1 Experimental materials and instruments

The experimental materials mainly comprise fresh wolfberry leaves, stevioside, ascorbic acid (food grade) and zinc gluconate (food grade). The apparatus mainly comprises a vacuum freeze dryer, a rotary evaporator, a blast drying box, a pulverizer and a refrigerated centrifuge.

1.2 preparation method of solid beverage

1.2.1 boxthorn leaf Collection and inspection

Picking fresh young leaves of fructus Lycii. The quality of the Chinese wolfberry leaves is tested by 2 methods of morphological identification and chemical analysis. The shape identification method inspects the color and other appearance properties of the leaves by means of visual observation, and requires that the leaves are complete, free from worm damage and mildew, and light yellow green to green in color. The chemical analysis method adopts spectrophotometry to determine the content of total flavone in folium Lycii, and adopts high performance liquid chromatography to determine betaine content, wherein the content of total flavone in folium Lycii is not less than 12.0mg/g and the content of betaine is not less than 6.0 mg/g. Through inspection, the raw materials of the medlar leaves used in the research meet the requirements.

1.2.2 grinding and sieving

Collecting Lycii folium, rinsing with clear water for 2 times, and removing dust, branch, weed, etc. Then drying at low temperature of 45 +/-3 ℃ by using an air drying oven. And finally crushing the Chinese wolfberry leaves into Chinese wolfberry leaf powder with the granularity of 100-120 meshes by using a crusher for later use.

1.2.3 extraction with stirring

Taking 4kg Lycii folium powder, adding 80L distilled water, stirring, soaking for 10min, and extracting in 95 + -3 deg.C water bath under stirring for 1.5 h. After extraction, centrifugation was carried out at 5000rpm for 9min, and the precipitate was discarded to collect the supernatant.

1.2.4 concentration

And concentrating the supernatant by using a rotary evaporator under vacuum reduced pressure, and concentrating the supernatant to 1/3-1/4 of the original volume to obtain a concentrated solution.

1.2.5 Freeze drying

Freeze-drying the concentrated solution with vacuum freeze-drying machine at-50 + -3 deg.C and vacuum degree of 20 + -3 Pa to obtain Lycii folium water extract.

1.2.6 mixing of materials

Weighing the aqueous extract of the boxthorn leaves, stevioside, zinc gluconate and ascorbic acid respectively according to the experimental design. Mixing the water extract of Lycii folium, stevioside and zinc gluconate, adding into 10L distilled water, and stirring. Then adding ascorbic acid, and uniformly stirring to obtain a mixed liquid.

1.2.7 Freeze drying

And (3) freeze-drying the mixed liquid by using a vacuum freeze-drying machine under the conditions of temperature of-50 +/-3 ℃ and vacuum degree of 20 +/-3 Pa to obtain the mixed freeze-dried powder.

1.2.8 pulverizing and sieving

And (3) crushing the mixed material freeze-dried powder into powder with the granularity of 150-200 meshes by using a crusher to obtain the boxthorn leaf solid beverage.

1.2.9 quality inspection and packaging

Measuring total flavone content in the solid beverage by spectrophotometry, and measuring betaine content by high performance liquid chromatography, wherein the total flavone content in the solid beverage is not less than 3.4mg/g and the betaine content is not less than 1.7 mg/g. And (4) carrying out vacuum packaging on the lycium barbarum leaf solid beverage qualified by inspection.

1.3 sensory evaluation method

According to the general principle of sensory evaluation, the sensory evaluation standard of the solid wolfberry leaf beverage is established by combining the national standards of solid beverage (GB/T29602-2013), plant beverage (GB/T31326-2014) and the like, and the general principle is shown in Table 1. The sensory panel consisted of 20 members of different gender and different age, meeting the relevant regulations. In order to eliminate the influence of subjective factors of evaluation panelists on sensory evaluation results, no mark is made on the product in the evaluation process.

TABLE 1 sensory evaluation criteria for solid Lycii folium beverage

1.4 fuzzy mathematics evaluation method

Firstly, determining sensory evaluation index domain as U ═ color, luster, taste (smell), composition state and taste (after redissolution), and then determining the weight of the sensory evaluation index, namely the weight set A of U ═ 0.25,0.25,0.20 and 0.30. And finally, evaluating 4 indexes of color, taste (smell), composition state and mouthfeel (after redissolution) of the product according to 3 grades of the first grade, the second grade and the third grade, namely evaluating the set V as { the first grade, the second grade and the third grade }. The primary, secondary and tertiary ratings were assigned to 95.00, 75.00 and 55.00 points, respectively.

1.5 orthogonal test method

The solid beverage contains 4 kinds of water extract of Lycii folium, stevioside, zinc gluconate and ascorbic acidAnd (3) components. On the basis of a preliminary experiment, the addition amount of stevioside (A), the addition amount of zinc gluconate (B) and the addition amount of ascorbic acid (C) which have great influence on the flavor and the mouthfeel are selected as experiment factors, and a three-factor three-level orthogonal test (L) is designed ₉(3 ³) Preferably lycium barbarum leaf solid beverage (table 2). The adding amount of stevioside, zinc gluconate and ascorbic acid in the solid beverage is represented by mass percent (%), and the sum of the 3 components and the adding amount of the boxthorn leaf water extract is 100%.

TABLE 2 orthogonal experimental design and results

1.6 formulation optimization results

The demographics of the number of people who gave approval (approval) for the corresponding rating for each experimental factor are shown in table 3. The votes in Table 3 are reduced to ratios and combined into a similar matrix as follows:

in the formula: r represents a fuzzy math evaluation matrix, i is 1,2,3 … 9; different rows represent different experimental factors; different columns represent different rating levels; each data is the vote rate for each rating level.

TABLE 3 sensory evaluation results of solid Lycii folium beverage

Note: the numbers in Table 3 are the same as those in Table 2, and the data are the number of persons in the panel who agree with the corresponding rating.

According to the fuzzy mathematical evaluation principle, the evaluation result vector Bi of the sensory quality of the solid wolfberry leaf beverage is AxRi (wherein: A represents a weight set; R represents a fuzzy mathematical evaluation matrix, and i is 1,2,3 … 9). Sensory scores of samples of different formulas can be calculated according to the formula Ci ═ Bix (55.00,75.00,95.00) T (in the formula, Ci represents sensory score; Bi represents evaluation result vector; and T represents matrix transposition operation) according to the evaluation of 3 evaluation grades of the first level, the second level and the third level (Table 2).

As can be seen from the results of the range analysis in table 2, the influence of the ascorbic acid addition amount (C) on the sensory quality was the largest, the influence of the stevioside addition amount (a) was the next largest, and the influence of the zinc gluconate addition amount (B) was the smallest. From the range analysis, the theoretical optimum combination of the addition amount of stevioside, the addition amount of zinc gluconate and the addition amount of ascorbic acid is A ₃B ₃C ₃I.e. all 3 experimental factors were at level 3. This theoretical optimum combination did not appear in 9 out of the orthogonal experiments, but in 7 th experiment, the amounts of ascorbic acid and stevioside added, which had a greater effect on sensory scores, were at optimum levels (a) ₃B ₁C ₃) The sensory score at this point was highest in 9 out of the orthogonal trials (86.80), suggesting a theoretical optimization combination (a) ₃B ₃C ₃) Substantially conforming to reality. To further verify the authenticity of the theoretically optimized combination, the inventor prepared solid beverages according to the formulation, found that the sensory score of the solid beverages is higher than that of the 9 experiments of the orthogonal test, which indicates that the theoretically optimized combination is reliable, that is, the optimized formulation of the solid beverage of boxthorn leaves is as follows: the addition amount of stevioside is 0.25%, the addition amount of zinc gluconate is 0.05%, the addition amount of ascorbic acid is 0.06%, and the addition amount of the boxthorn leaf water extract is 99.64% (the sum of the addition amounts of 4 substances is 100%). The solid wolfberry leaf beverage prepared according to the optimized formula has the inherent fragrance of the wolfberry leaves, is proper in sweetness and sourness, uniform and fine in powder, free of hardening and excellent in sensory quality.

Secondly, analyzing the nutritional composition and quality characteristics of the solid beverage

2.1 Experimental materials, reagents and instrumentation

The solid lycium barbarum leaf beverage is prepared according to the method. The main reagents comprise 2, 6-dichloroindophenol, acetonitrile and copper sulfatePotassium sulfate, aluminum nitrate, metaphosphoric acid, and the like. The instrument mainly comprises a full-automatic Kjeldahl apparatus, an atomic absorption spectrometer (provided with a flame atomizer and a zinc-attached hollow cathode lamp), and a high performance liquid chromatograph (provided with a C) ₁₈Chromatography columns), spectrophotometers, etc.

2.2 Experimental methods

2.2.1 ascorbic acid quantitative analysis method

The content of the ascorbic acid is determined by referring to 2, 6-dichloroindophenol titration method in national standard of ascorbic acid determination in food (GB 5009.86-2016).

2.2.2 quantitative analysis method of heavy metal and trace elements

2.2.2.1 quantitative analysis method of zinc

The zinc content is determined by referring to flame atomic absorption spectrometry in national standard of determination of zinc in food (GB 5009.14-2017).

2.2.2.2 quantitative analysis method for lead

The content of lead is determined by referring to a graphite furnace atomic absorption spectrometry in national standard of determination of lead in food (GB 5009.12-2017).

2.2.3 method for quantitative analysis of protein

The protein content is determined by a full-automatic Kjeldahl apparatus according to the Kjeldahl method in the national standard of protein determination in food (GB 5009.5-2016).

2.2.4 quantitative analysis method of Total Flavonoids

The content of total flavonoids is determined according to local standard of spectrophotometry for determining total flavonoids in food (SZDBZ 349-2019).

2.2.5 quantitative analysis method of betaine

The betaine content is determined by adopting a high performance liquid chromatography, and the chromatographic conditions are as follows: use of C ₁₈Separating with chromatographic column, with acetonitrile and water as mobile phase, flow rate of 0.7min/min, detection wavelength of 192nm, column temperature of 30 deg.C, and sample injection amount of 10 μ L.

2.2.6 brewing performance analysis method

2.2.6.1 immersion and sinking property

Referring to the standard specification of solid beverage (GB/T29602-2013) and the like, distilled water with the temperature of 25 ℃ and the volume of 250mL is contained in a 500mL beaker, 2g of the solid beverage of the boxthorn leaves is weighed and quickly spread on the water surface, and the time required for the solid beverage to completely soak and sink under the static state and stirring is recorded.

2.2.6.2 instant solubility

Weighing 2g of the boxthorn leaf solid beverage, pouring the boxthorn leaf solid beverage into a 500mL beaker, dissolving the boxthorn leaf solid beverage with distilled water at the temperature of 80 ℃ and the volume of 250mL, and observing the dissolution effect after stirring the boxthorn leaf solid beverage uniformly.

2.3 Experimental results and analysis

2.3.1 microelements

The determination shows that the content of the zinc element in the solid medlar leaf beverage is 10.6 mu g/g. Zinc is a trace element essential to human body, and has effects of improving eye nutrition and protecting eyesight. Animal experiments find that zinc is closely related to the content of eyeball vitamin A. Human experiments show that a certain correlation exists between the zinc level in vivo and the incidence rate of myopia. Supplementing zinc and other trace elements can promote children's vision development. The solid wolfberry leaf beverage contains a proper amount of zinc element, and is beneficial to relieving asthenopia and protecting eyesight.

2.3.2 vitamins

Ascorbic acid has multiple biological functions of resisting oxidation, regulating immunity, participating in amino acid and protein metabolism, and the like. Research shows that the ascorbic acid is distributed in the lens and cornea of the eyeball more, and can reduce the oxidative damage of the eyeball induced by light. The occurrence of asthenopia is closely related to free radicals. If the eyeball is in a working state for a long time, the metabolic capacity of eye muscles is increased, and more free radicals may be generated, thereby causing damage to eye muscle tissues. In addition, ascorbic acid is also involved in the synthesis of intercellular substance and collagen, and is useful for protecting eye tissue. Supplementing ascorbic acid in appropriate amount helps to prevent and treat early stage corneal edema, cataract, and certain chemical and physical eye injuries. The solid wolfberry leaf beverage is added with the ascorbic acid, so that the eyeball health is maintained, and the solid wolfberry leaf beverage can be used as an acidulant to adjust the taste of the solid beverage, so that the solid beverage is suitable for being sour and sweet.

2.3.3 proteins

The determination shows that the protein content in the solid wolfberry leaf beverage is 155.4 mg/g. Protein is an important nutrient component, and if the body is seriously lack of protein, eyeball sclera tissue can be varicose, so that myopia is easily caused. The wolfberry leaf protein contains 8 essential amino acids. The solid wolfberry leaf beverage disclosed by the invention contains relatively abundant proteins, and is beneficial to supplementing proteins and amino acids and maintaining the health of eyeball tissues.

2.3.4 Total Flavonoids

The content of the total flavonoids in the solid wolfberry leaf beverage is 6.8mg/g through measurement. There is a greater correlation between visual fatigue and free radical oxidative damage. The wolfberry leaf flavonoid compound has a good antioxidation effect, and is favorable for reducing free radical oxidative damage and relieving visual fatigue after being eaten in a proper amount.

2.3.5 betaine

Betaine is one of the main active ingredients of wolfberry leaves and wolfberry fruits, has various pharmacological effects of resisting oxidation, protecting liver and the like, and shows a certain application prospect in preventing and treating diseases of nerves, heart, liver and the like. The content of the betaine in the solid wolfberry leaf beverage is 3.4mg/g through measurement.

2.3.6 heavy metals

The determination finds that the heavy metal lead in the solid wolfberry leaf beverage is not detected. In the national standard of pollutant limit in food (GB 2762-2017), the lead limit standard of solid beverages is 1.0 mg/kg. Therefore, the wolfberry leaf solid beverage meets the national standard requirements on food safety, and has better safety in the aspect of heavy metals.

2.3.7 reconstitution Performance analysis

Immersion-sinking test analysis shows that the total immersion-sinking time of the solid wolfberry leaf beverage under the static condition is 119s, and the immersion-sinking time under the stirring condition is 91 s. The instant test analysis shows that no lumps or particles appear after the solid beverage is brewed, and no sediment exists at the bottom of the cup. The results of the immersion sinking and instant solubility tests show that the solid wolfberry leaf beverage has good brewing performance.

In conclusion, the lycium barbarum leaf solid beverage contains various nutrients and active substances such as trace elements of zinc, ascorbic acid, proteins, flavonoid compounds, betaine and the like, and a plurality of components play important roles in maintaining the health of eyeball tissues and relieving visual fatigue. No heavy metal lead is detected in the solid wolfberry leaf beverage, which indicates that the solid wolfberry leaf beverage is good in safety. The solid Lycii folium beverage is easier to store and carry than liquid beverage. Immersion sinking property and instant solubility tests show that the solid wolfberry leaf beverage has good brewing performance.

Thirdly, evaluating the function of relieving asthenopia of the solid beverage

1.1 assay of antioxidant Activity

1.1.1 Experimental materials and methods

Aqueous extracts of Lycii folium and solid beverages were prepared as described above. Analyzing the in vitro antioxidant activity of the aqueous extract of boxthorn leaf and the solid beverage by ABTS and DPPH methods.

1.1.2 Experimental results and analysis

As can be seen from FIG. 1, the clearance rate of ABTS free radicals is gradually increased with the increase of the concentration of the aqueous extract of the leaves of the Chinese wolfberry. Similar to the aqueous extract of the boxthorn leaves, the clearance rate of the boxthorn leaves solid drink to ABTS free radicals is gradually increased along with the increase of the concentration, the clearance rate is greatly increased within the concentration range of 0-0.60 mg/mL, and the clearance rate is reduced when the concentration exceeds 0.60 mg/mL. As can be seen from Table 4, the EC of solid beverage of Lycii folium against ABTS free radicals ₅₀The value (0.450mg/mL) is slightly higher than that of the aqueous extract of the boxthorn leaves (0.360mg/mL), but is all lower than that of ascorbic acid (0.032mg/mL), which indicates that the three have ABTS free radical scavenging activity, wherein the ABTS free radical scavenging capability of the aqueous extract of the boxthorn leaves and the solid beverage is slightly weaker than that of the ascorbic acid.

TABLE 4 antioxidant Activity assay results

Note: in the fitting equation, x and y represent mass concentration (mg/mL) and radical clearance (%), respectively.

As can be seen from fig. 2, the clearance of DPPH from the solid beverage of lycium barbarum leaves also exhibits dose dependence, i.e., the clearance of free radicals gradually increases as the concentration of the solid beverage of lycium barbarum leaves increases. The Chinese wolfberry leaf solid beverage has a large clearance rate increase within the concentration range of 0-0.04 mg/mL, and the concentration exceeds 0.0The increase in clearance rate decreased at 4 mg/mL. As can be seen from Table 4, the EC against DPPH radical in solid beverage of Lycii folium ₅₀The value (0.050mg/mL) is slightly higher than that of the aqueous extract of the boxthorn leaves (0.047mg/mL), but is lower than that of ascorbic acid (0.008mg/mL), which indicates that the three have DPPH free radical scavenging activity, and the DPPH free radical scavenging capacity of the aqueous extract of the boxthorn leaves and the solid beverage is weaker than that of the ascorbic acid.

In conclusion, the solid wolfberry leaf beverage has certain antioxidant activity, which may be related to the relatively abundant aqueous wolfberry leaf extract and ascorbic acid. The occurrence and development mechanism of asthenopia is very complex, and many researches show that asthenopia and free radicals have extremely close correlation. When the eye care product is used for watching study or work for a long time, the metabolic amount of eye tissues is increased easily, more metabolic wastes such as free radicals are generated, the eye tissues are possibly damaged, and asthenopia is caused or aggravated. The lycium barbarum leaf solid beverage provided by the invention has good free radical scavenging activity and has a positive effect on relieving visual fatigue.

1.2 evaluation of asthenopia-relieving function

1.2.1 Experimental materials and methods

The solid lycium barbarum leaf beverage is prepared according to the method. The visual fatigue relieving effect of the solid wolfberry leaf beverage is evaluated according to a method listed in ' Notification about 9 health-care function evaluation methods such as a method for evaluating the printing antioxidant function ' of the State food and drug administration ' State administration of supervision and administration. The experiments were divided into 2 large groups: and a medlar leaf solid beverage test group (a test group for short) and a control group (the medlar leaf solid beverage is not taken). Each large group was divided into several small groups according to the experimental design. The efficacy of the solid lycium barbarum leaf beverage is tested by adopting a method combining questionnaire with ophthalmic examination.

1.2.2 Experimental results and analysis

1.2.2.1 effective rate for improving symptoms

Tests show that the effective rate of improving the asthenopia of the trial group is 75 percent, and the effective rate of improving the control group is 0, so that the wolfberry leaf solid beverage has a certain effect of improving the asthenopia symptoms.

1.2.2.2 mean integral of symptoms

As can be seen from table 5, in the test group, the symptom score of most panelists was reduced after drinking the solid lycium barbarum leaf beverage; in the control group, the symptom score of most panelists did not decrease significantly, but rather, the score increased. Statistical analysis shows that the symptom scores before and after investigation have significant difference (P <0.05) by comparing the test groups; the comparison of the control group with the control group revealed that the difference in the symptom score before and after the investigation was not significant (P > 0.05).

TABLE 5 mean integral of asthenopia symptoms

1.2.2.3 photopic Vision persistence

As can be seen from Table 6, the mean value of the photopic vision persistence of the solid wolfberry leaf beverage before eating the test is 66%, the mean value of the photopic vision persistence after eating the test is 81%, and the increase of the photopic vision persistence exceeds 10%. Statistical analysis shows that the photopic vision persistence before and after the test feeding is obviously different (P < 0.05).

TABLE 6 analysis of the persistence of vision before and after tasting solid Lycii folium beverage

In conclusion, the wolfberry leaf solid beverage can reduce the average integral of the asthenopia symptoms, and improve the effective rate of symptom improvement and the photopic vision persistence. The solid wolfberry leaf beverage provided by the invention has good antioxidant activity and a function of relieving visual fatigue.

The above-mentioned contents are only for illustrating the technical idea of the present invention, and the protection scope of the present invention is not limited thereby, and any modification made on the basis of the technical idea of the present invention falls within the protection scope of the claims of the present invention.

Claims

1. The wolfberry leaf solid beverage for relieving visual fatigue is characterized by being prepared from the following components in percentage by mass: 90.00-99.80 percent of boxthorn leaf aqueous extract, 0.10-3.60 percent of stevioside, 0.01-0.55 percent of zinc gluconate and 0.03-5.00 percent of ascorbic acid.

2. The wolfberry leaf solid beverage for relieving visual fatigue according to claim 1, which is prepared from the following components in percentage by mass: 99.64 percent of boxthorn leaf aqueous extract, 0.25 percent of stevioside, 0.05 percent of zinc gluconate and 0.06 percent of ascorbic acid.

3. The wolfberry leaf solid beverage for relieving visual fatigue according to claim 1 or 2, wherein the preparation method of the wolfberry aqueous extract comprises the following steps:

4. The wolfberry leaf solid beverage for relieving visual fatigue according to claim 3, wherein in the step 1, the quality of the raw material of wolfberry leaf is tested by double detection of morphological identification method and chemical analysis method.

5. The wolfberry leaf solid beverage for relieving visual fatigue according to claim 4, wherein the morphology identification method is operated as follows:

6. The wolfberry leaf solid beverage for relieving visual fatigue according to claim 4, wherein the chemical analysis method is operated as follows:

7. The lycium barbarum leaf solid beverage for relieving asthenopia according to claim 3, wherein in the step 3, lycium barbarum leaf powder is added into water at 20 +/-3 ℃ according to a solid-to-liquid ratio of 1: 17-1: 23(kg/L), uniformly stirred at a stirring speed of 100-140 rpm, soaked for 10 +/-3 min, placed in a water bath at 95 +/-3 ℃, and stirred and extracted at a stirring speed of 60-100 rpm for 1.5 h; after extraction, centrifuging at 5000rpm for 8 + -3 min, discarding the precipitate, and collecting the supernatant.

8. The preparation method of the wolfberry leaf solid beverage for relieving the visual fatigue according to any one of claims 1 to 7, which is characterized by comprising the following steps:

2) mixing materials: firstly, uniformly mixing the boxthorn leaf water extract, stevioside and zinc gluconate, adding the mixed raw materials into distilled water according to the solid-liquid ratio of 1: 8-1: 12(kg/L), uniformly stirring, then adding ascorbic acid, and continuously uniformly stirring to obtain a mixed liquid;

9. The preparation method of the lycium barbarum leaf solid beverage for relieving asthenopia according to claim 8, wherein after the step 4), the method further comprises the operation of performing quality inspection on the prepared lycium barbarum leaf solid beverage for relieving asthenopia, and the method comprises the following specific steps:

10. The method for preparing the wolfberry leaf solid beverage for relieving asthenopia according to claim 9, wherein the method further comprises a vacuum packaging operation of the wolfberry leaf solid beverage for relieving asthenopia qualified in inspection after the quality detection operation.