CN112075498A

CN112075498A - Anti-fatigue composition preparation containing medlar and preparation method and application thereof

Info

Publication number: CN112075498A
Application number: CN202010762915.1A
Authority: CN
Inventors: 余建强; 周雨慧; 武思晨; 刘宁; 杨佳美; 金卫洲; 马琳
Original assignee: Ningxia Medical University
Current assignee: Ningxia Medical University
Priority date: 2020-07-31
Filing date: 2020-07-31
Publication date: 2020-12-15

Abstract

The invention provides an anti-fatigue composition preparation containing medlar, a preparation method thereof and application thereof in preparing foods, health care products or medicaments for relieving physical fatigue, resisting oxidation and maintaining beauty and keeping young. The preparation provided by the invention has the characteristics of scientific proportioning, rich nutrition, no side effect, and health care effects of quickly relieving fatigue and maintaining beauty. Wherein the fructus Lycii is a homologous product of medicine and food, the sago is a food with health promotion effect, and the milk powder and tea powder have rich nutrition and good safety; can balance the nutrition of the human body while relieving the fatigue and maintaining beauty and keeping young. The milk tea beverage does not contain cane sugar, has the characteristics of low energy, no decayed tooth and the like, is particularly suitable for people who like milk tea and also advocate healthy images, and is helpful for resisting fatigue, maintaining beauty and keeping young and balancing human nutrition.

Description

Anti-fatigue composition preparation containing medlar and preparation method and application thereof

Technical field

The invention belongs to the field of health care products and beverages, and particularly provides a solid beverage containing medlar, a corresponding preparation method and application thereof in preparing health care products or medicines for relieving fatigue and maintaining beauty and keeping young.

Background

The Chinese tea culture is the culture of Chinese tea making and drinking. China is the hometown of tea, and Chinese people find and utilize tea, which is said to start in the Shennong's era and have been less than 4700 for many years. Until now, the nationality of China also has the folk custom of tea as a gift. As one of seven things (diesel oil salt sauce vinegar tea) for opening the door, the Chinese tea has long culture source and great spirit, and the drinking of the tea is very common in ancient China. The tea leaves contain rich beneficial components such as tea polyphenol, tea pigment (chlorophyll, beta-carotene), tea polysaccharide, gamma-aminobutyric acid and the like, and have the health-care effects of resisting pressure and anxiety, improving immunity, reducing cholesterol, losing weight and reducing the risk of cardiovascular and cerebrovascular diseases and death.

The milk tea integrates the advantages of milk and tea, and has hundreds of years of history up to now. Nowadays, the tea integrates the lives of modern people, can accept unique fragrance in both the east and the west, and has different types of milk tea in various countries and regions. And with the progress of the times, the milk tea also gradually forms own culture, so that the milk tea is melted in the east and west and becomes the fashion of young people, in the urban fast-paced life, some instant milk tea beverages enter the visual field of people, are widely loved by consumers, become one of the daily beverage choices when people are small in hungry and sleepy after work, and have very wide market prospects. However, in the milk tea sold in the market, the manufacturers find that the flavor of the milk tea is enhanced by using the non-dairy creamer, the hydrogenated vegetable oil and the like, and the additives are main sources of trans-fatty acid, and the trans-fatty acid not only can make people easily fatten and reduce the memory, but also can increase the viscosity and the cohesion of human blood and form thrombus. In addition, those milk tea which are declared to be "sugar-free" actually contain a large amount of sugar. The more the milky tea is drunk, the worse the skin condition, the damage to skin protein fiber, and the wrinkle or sagging. Also, antioxidant enzymes can be destroyed, making the skin more fragile in the presence of ultraviolet light.

Therefore, under the advocation of the concept of advanced iteration and health upgrade, the product develops a portable fashionable milk tea beverage which is rich in nutrition, is deeply loved by modern people and has the effects of quickly relieving fatigue and beautifying skin and face through the aspects of formulation selection, process research, quality control, efficacy evaluation and the like.

Besides milk powder, tea or extract thereof and main components of the product also comprise medlar and sago.

Fructus Lycii is mature fruit of Solanaceae plant fructus Lycii or Ningxia fructus Lycii, and has sweet taste and neutral nature; entering liver and kidney meridians, it can tonify essence, strengthen tendons and resist aging, dispel wind, tonify tendons and bones, benefit human body, and relieve consumptive disease. As a traditional Chinese medicinal material, the health-preserving tea is a health-preserving top grade used as both medicine and food. Has the health care effects of tonifying consumptive disease, beautifying skin and beautifying skin since ancient times. The natural plant polysaccharide is rich in the polysaccharide, has rich biological activity and has no toxic or side effect. Has wide application in clinical application and common diet. Modern medicine proves that the lycium barbarum polysaccharide has various effects of resisting fatigue, resisting oxidation, enhancing immunologic function and the like.

Sago is an edible sago starch prepared by processing the trunk and trunk of palm (Metroxylon sp), mechanically treating, soaking, precipitating, and oven drying, most traditionally, starch extracted from pith of coconut palm (Sasa valley) is prepared by manual processing. The sago is warm in nature and sweet in taste, and has the effects of tonifying spleen, tonifying lung and reducing phlegm. It is considered from Yao Hai Ben Cao to tonify deficiency cold and promote digestion. Recorded in the book of Tangyuan Xiaojie, it is most suitable to be cooked in porridge for patients with spleen invigorating, stomach invigorating, deficiency due to chronic diseases. Modern researches prove that the sago rice has the health-care effects of supplementing energy and relieving fatigue, people can absorb a large amount of carbohydrates when eating the sago rice at ordinary times, the carbohydrates can be converted into glucose after entering human bodies, a large amount of energy can be released, the physical recovery of the human bodies can be promoted, the physical fatigue of the human bodies can be relieved, and the sago rice is most suitable for people engaged in physical labor at ordinary times. In addition, it also contains various vitamins and other nutritive elements, and has the important functions of maintaining beauty and keeping young, increasing skin cell elasticity and delaying skin aging.

Fructus Lycii is a medicinal and edible product, and sago is a health food. However, food prepared from wolfberry fruit and sago as raw materials is not reported at home and abroad at present. The invention integrates the medlar and the sago into the milk tea, has reasonable collocation and rich nutrition, and has the effects of quickly relieving fatigue and maintaining beauty and keeping young. In addition, the milk tea does not contain cane sugar, has the characteristics of low energy, no decayed tooth and the like, and is particularly suitable for people who like milk tea and also have a health image.

Disclosure of Invention

Aiming at the problems, the invention provides an anti-fatigue composition preparation containing medlar and a preparation method and application thereof, and the anti-fatigue composition preparation containing medlar has the characteristics of scientific proportioning, rich nutrition, no side effect, and health care effects of quickly relieving fatigue, resisting oxidation and maintaining beauty and keeping young. Wherein the fructus Lycii is a homologous product of medicine and food, the sago is a food with health promotion effect, and the milk powder and tea powder have rich nutrition and good safety; can balance the nutrition of the human body while relieving the fatigue and maintaining beauty and keeping young. The milk tea beverage does not contain cane sugar, has the characteristics of low energy, no decayed tooth and the like, is particularly suitable for people who like milk tea and also advocate healthy images, and is helpful for resisting fatigue, maintaining beauty and keeping young and balancing human nutrition.

On one hand, the invention provides an anti-fatigue composition preparation which is characterized by comprising the following raw materials, by mass, 0-120 parts of milk powder, 0-40 parts of tea powder, 0-35 parts of medlar powder and 0-60 parts of sago powder.

Further, the preparation also comprises 0-25 parts of a sweetening agent.

Further, the preparation comprises the following raw materials in parts by mass: 56.25 parts of milk powder, 18.75 parts of tea powder, 25 parts of medlar powder and 50 parts of sago powder.

Further, the sweetener is selected from: one or more of aspartame, xylitol, maltitol, white granulated sugar, rock sugar, brown sugar, fructose syrup, honey, stevioside, siraitia grosvenorii cepham, sucralose, aspartame, sodium cyclamate, acesulfame, saccharin sodium, neotame, alitame, asparaginase phenylalanine methyl acetate phthalein sulfanilic acid, glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, polyfructose and polydextrose.

Further, the sweetener is aspartame.

Further, aspartame is 0.3 part by weight.

Further, the preparation method of the preparation of the Chinese and western rice noodles comprises the following steps:

(1) pulverizing raw sago, adding water, and gelatinizing in boiling water bath;

(2) cooling, adding alpha-amylase, performing water bath at a fixed temperature, and performing enzymolysis;

(3) enzyme deactivation;

(4) filtering;

further, the preparation method of the preparation of the Chinese and western rice noodles comprises the specific operation methods of the steps (1) to (4): gelatinizing raw sago of a certain mass in a boiling water bath for 5-20min according to a certain water adding multiple and a certain gelatinizing time; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 50-250U/g, enzymolysis time of 0.5-3h and enzymolysis temperature of 70-85 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate.

Further, 0-60g of medlar powder, 0-120g of milk powder, 0-40g of tea powder and 0-0.6g of aspartame are weighed and respectively added into the sago enzymatic hydrolysate prepared in the step (1) one by one to be mixed uniformly, after all the sago enzymatic hydrolysate is added, the prepared liquid is put into a stainless steel plate (the height is less than or equal to 1cm) and is pre-frozen in a refrigerator with the temperature of minus 80 ℃ for 5-12h, after the preparation of the vacuum freeze dryer is finished, the liquid is immediately put into the vacuum freeze dryer to be dried for 24-72h, and after the liquid is completely dried, the liquid is crushed by a crusher and is sieved by a 100-mesh sieve.

Further, the wolfberry fruit in the formulation is processed according to the conventional method in the art, and the process may be selected from, but not limited to, selection, washing, drying, milling, sterilization, and the like.

On the other hand, the invention provides the application of the preparation in preparing food, health-care products or medicines. In particular to a food, a health care product or a medicine for relieving fatigue, resisting oxidation and maintaining beauty and keeping young.

The preparation can be prepared into various oral forms, including but not limited to food forms such as solid beverages, biscuits and candies, and health care products/drug formulations such as tablets, granules, pills and capsules.

The raw materials of the medlar, sago, tea and milk powder in the application can adopt various products of different producing areas and specific varieties which meet the national food/medicine requirements.

The formulations of the present application may further comprise various food/pharmaceutical acceptable excipients according to the form/dosage form requirement, including but not limited to coating materials, solvents, solubilizers, binders, stabilizers, antioxidants, pH regulators, flavoring agents, and these excipients may be selected by those skilled in the art according to the common general knowledge in food/pharmaceutical science.

Drawings

FIG. 1 shows the test results of the health food for relieving physical fatigue of the present invention

Detailed Description

The present invention will be described in detail with reference to specific examples, but the scope of the present invention is not limited to the following examples.

Example 1

An anti-fatigue preparation is prepared by a method comprising the following steps:

(1) the sago is processed according to the following method: adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate.

(2) Weighing 25g of medlar powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, respectively adding the medlar powder, the milk powder, the tea powder and the aspartame into the sago enzymatic hydrolysate prepared in the step (1) one by one, uniformly mixing, after all the components are added, putting the prepared liquid into a stainless steel plate (the height is less than or equal to 1cm), pre-freezing for 5-12h in a refrigerator at the temperature of minus 80 ℃, immediately putting the liquid into a vacuum freeze dryer for drying for 24-72h after the preparation of the vacuum freeze dryer is finished, crushing the dried liquid by a crusher, and sieving the crushed liquid by a sieve of 100 meshes to prepare the powdery solid beverage.

Example 2

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Subjecting the filtrate to rotary evaporation in water bath at 75 deg.C, and concentrating to density of 1.3 + -0.2 g/cm³The sago milk is put into a stainless steel plate (the height is less than or equal to 1cm), pre-frozen in a refrigerator at minus 80 ℃ for 5-12h, immediately put into a vacuum freeze dryer for drying for 24-72h after the vacuum freeze dryer is prepared, and crushed by a crusher and sieved by a 100-mesh sieve after complete drying. Weighing 25g of medlar powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, and fully mixing the medlar powder, the milk powder, the tea powder and the aspartame with the sago powder to prepare the powdery solid beverage.

Example 3

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Placing the filtrate into a stainless steel plate (height is less than or equal to 1cm), pre-freezing in a refrigerator at minus 80 ℃ for 5-12h, immediately placing into a vacuum freeze dryer for drying for 24-72h after the vacuum freeze dryer is prepared, completely drying, pulverizing with a pulverizer, and sieving with a 100-mesh sieve. Weighing 50g of the above-mentioned sago powder, 25g of Chinese wolfberry powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, placing them into a ball mill, grinding them for 30 min, and making them into powder type solid beverage.

Example 4

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Placing the filtrate into a stainless steel plate (height is less than or equal to 1cm), pre-freezing in a refrigerator at minus 80 ℃ for 5-12h, immediately placing into a vacuum freeze dryer for drying for 24-72h after the vacuum freeze dryer is prepared, completely drying, pulverizing with a pulverizer, and sieving with a 100-mesh sieve. Weighing 50g of the sago powder, 25g of the medlar powder, 56.25g of the milk powder, 18.75g of the tea powder and 0.3g of aspartame, sieving with a 16-mesh sieve for granulation, drying in a 60-DEG C forced air drying oven for 1h, sieving with a 18-mesh sieve for granulation to obtain light brown granules which are uniform in color, sweet and delicious and have medlar fruity flavor, and preparing the granules into the granular solid beverage.

Example 5

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Weighing 25g of medlar powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, respectively and gradually adding the medlar powder, the milk powder, the tea powder and the aspartame into the sago enzymatic hydrolysate prepared in the step, and uniformly mixing to prepare the composite milk-containing liquid beverage.

Example 6

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Placing the filtrate into a stainless steel plate (height is less than or equal to 1cm), pre-freezing in a refrigerator at minus 80 ℃ for 5-12h, immediately placing into a vacuum freeze dryer for drying for 24-72h after the vacuum freeze dryer is prepared, completely drying, pulverizing with a pulverizer, and sieving with a 100-mesh sieve.

Weighing 5g of sago powder, 2.5g of medlar, 5.6g of milk powder and 1.9g of tea, uniformly mixing, crushing into 120-mesh powder, drying in an oven at 50 ℃, and preparing into a tea bag formulation.

Example 7

Weighing 3g of sago powder, 1.5g of medlar, 3.4g of milk powder and 1.1g of tea, uniformly mixing, drying in an oven at 50 ℃, and preparing into a tea bag formulation.

Example 8

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Subjecting the filtrate to rotary evaporation in water bath at 75 deg.C, and concentrating to density of 1.3 + -0.2 g/cm³Weighing 25g of medlar powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, respectively and gradually adding the medlar powder, the milk powder, the tea powder and the aspartame into the concentrated sago enzymatic pulp, uniformly mixing, preparing a soft material, sieving by a 12-mesh sieve, granulating, drying in a 60-DEG C forced air drying oven until the water content is less than 3 percent, grading by a 14-mesh sieve, adding 0.2g of magnesium stearate, uniformly mixing, and tabletting to obtain the light brown tablet with milk fragrance and tea fragrance.

Example 9

Adding water in an amount which is 8 times that of 50g of raw sago, and gelatinizing the sago in a boiling water bath for 10min by using pure water; cooling after complete gelatinization, and carrying out enzymolysis under the enzymolysis conditions of enzyme addition amount of 150U/g, enzymolysis time of 45min and enzymolysis temperature of 75 ℃; inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; filtering, removing residue, and collecting filtrate. Weighing 25g of medlar powder, 56.25g of milk powder, 18.75g of tea powder and 0.3g of aspartame, respectively adding the medlar powder, the milk powder, the tea powder and the aspartame into the sago enzymatic hydrolysate in the step one by one, uniformly mixing, after all the components are added, putting the prepared liquid into a stainless steel disc (the height is less than or equal to 1cm), pre-freezing for 5-12h in a refrigerator at the temperature of minus 80 ℃, immediately putting the liquid into a vacuum freeze dryer for drying for 24-72h after the preparation of the vacuum freeze dryer is finished, crushing the liquid by a crusher after the liquid is completely dried, and sieving the powder by a 100-mesh sieve. Adding appropriate amount of water to make soft mass, sieving with 12 mesh sieve, granulating, drying in 60 deg.C air-blast drying oven until the water content is less than 3%, sieving with 14 mesh sieve, adding 0.2g magnesium stearate, mixing, and tabletting to obtain light brown tablet with milk flavor and tea flavor.

Example 10

Acute toxicity test in mice

By adopting a maximum tolerated dose method, 20 ICR mice with the weight of 18-22g are selected, and the mice are male and female. 51.6g of the preparation prepared in example 1 of the invention is dissolved in 30mL of purified water. The mice were subjected to oral gavage for 1 time, the gavage volume was 0.4mL/10g · bw, and the cumulative dose was 40.00mL/kg · bw. Fasting is carried out for 16 hours before the first gavage, and the stomach is continuously observed for two weeks after the first gavage, and the poisoning expression and the death condition are recorded.

The experimental results are as follows:

no significant toxic symptoms were observed after gastric lavage of ICR mice of both sexes using the samples of the present invention at a dose of 68.15 g/kg-bw, and no death was observed for 14 days. At the end of the observation period, the tested animals are sacrificed and subjected to anatomical examination, and no obvious abnormal changes are seen in main organs such as liver, spleen, kidney, stomach, intestine, heart, lung and the like. The maximum tolerance of the invention to ICR male and female mice is greater than 68.15 g/kg-bw, and the invention belongs to non-toxic grade.

Example 11

And (3) efficacy test:

1. experimental animals: clean grade ICR healthy male mice, weight range 18-22g,

2. grouping experimental animals: the groups were randomly divided into 4 groups, one group of 6, and divided into a normal group, a low dose group, a medium dose group, and a high dose group.

3. Dose selection and route of administration: in addition to the normal group, three dose groups were set, respectively: low dose group (5 g/kg. BW), medium dose group (20 g/kg. BW), high dose group (35 g/kg. BW). The test article was prepared with physiological saline, weighed daily, and gavaged orally (0.2mL/10g) by body weight for 30 consecutive days. All are fed with basic feed. And (5) water is normally supplied. The control group was perfused with normal saline.

4. Analysis of Experimental results

5. The physical fatigue relieving health food test result is shown in figure 1.

The results show that, as shown in fig. 1, compared with the normal group, the swimming time of mice in the zhenqi jinzhong and high dose groups is increased, and is significantly higher than that of the normal group, and the difference has statistical significance (P is less than 0.001). Proves that the Zhenqijing has the function of prolonging the exhaustion swimming time of the loaded mice.

Claims

1. A composition preparation containing wolfberry fruit is characterized in that the preparation raw materials comprise: wolfberry, sago, tea, dairy products; the preparation raw materials comprise, by weight, 0-35 parts of medlar, 0-80 parts of sago, 0-40 parts of tea, 0-120 parts of dairy products and 0-25 parts of sweetening agents.

2. The composition preparation according to claim 1, wherein the raw materials for preparation comprise, by weight, 15-35 parts of medlar, 10-60 parts of sago, 8-30 parts of tea, 15-80 parts of dairy products, and 0-0.6 part of sweeteners.

3. The composition preparation as claimed in claim 1, wherein the raw materials for preparation comprise, in parts by weight: 25-27 parts of medlar, 48-50 parts of sago, 18-20 parts of tea, 55-58 parts of dairy products and 0-0.6 part of sweetening agents;

the sweetener is selected from: one or more of aspartame, xylitol, maltitol, white granulated sugar, rock sugar, brown sugar, fructose syrup, honey, stevioside, siraitia grosvenorii cepham, sucralose, aspartame, sodium cyclamate, acesulfame, saccharin sodium, neotame, alitame, asparaginase phenylalanine methyl acetate phthalein sulfanilic acid, glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, polyfructose and polydextrose.

4. The composition formulation of claim 1, wherein the wolfberry, sago, tea, dairy products are all in powder form.

5. The composition preparation according to claim 4, wherein the raw materials for preparing the composition preparation comprise, by weight, 56.25 parts of milk powder, 18.75 parts of tea powder, 25 parts of medlar powder, 50 parts of sago powder and 0.3 part of aspartame.

6. The composition preparation according to any one of claims 1 to 5, further comprising various food or pharmaceutically acceptable excipients including but not limited to coating materials, solvents, solubilizers, binders, stabilizers, antioxidants, pH regulators, flavors.

7. A method of preparing a formulation of a composition according to any one of claims 1 to 6, comprising the steps of:

(1) carrying out enzymolysis on sago;

(2) weighing the rest raw materials, respectively adding into the sago enzymolysis liquid, and mixing well;

(3) loading in a tray and pre-freezing;

(4) drying in a vacuum freeze dryer, pulverizing, and sieving;

the method for hydrolyzing the sago by the enzyme comprises the following steps:

(1) pulverizing raw sago, adding water, and gelatinizing in boiling water bath;

(3) enzyme deactivation;

(4) and (5) filtering.

8. The method for preparing the composition preparation according to claim 7, wherein in the method for hydrolyzing sago, in the step (1), the boiling water bath is used for gelatinization for 5-20 min; cooling after complete gelatinization; in the step (2), the addition amount of the alpha-amylase is 50-250U/g, the temperature is 70-85 ℃, and the enzymolysis time is 0.5-3 h; the step (3) is as follows: inactivating enzyme in water bath at 95-100 deg.C for 5-10min after enzymolysis; and (4) filtering, discarding residues, and taking filtrate for later use.

9. The method for preparing the composition preparation according to claim 7, wherein the step (3) is: putting the liquid uniformly mixed in the step (2) into a stainless steel plate with the height less than or equal to 1cm, pre-freezing for 5-12h in a refrigerator with the temperature of minus 60-minus 90 ℃, and immediately putting into a prepared vacuum freeze dryer; in the step (4), the drying time is 24-72h, and after complete drying, the mixture is crushed by a crusher and sieved by a 100-mesh sieve.

10. The method for preparing the composition preparation according to claim 7, wherein in the step (3), the composition is pre-frozen in a refrigerator at-80 ℃ for 12 h; the tea is black tea.

11. A method for preparing the composition preparation according to any one of claims 1 to 6, which comprises pulverizing raw sago, adding water for gelatinization, performing enzymolysis, inactivating enzyme, filtering, freeze drying, and pulverizing to obtain instant sago powder; mixing instant western rice flour with instant fructus Lycii powder, instant black tea powder and milk powder.

12. Use of a composition according to any one of claims 1 to 6 or prepared by a process according to any one of claims 5 to 9 for the preparation of a food product, a nutraceutical product or a pharmaceutical product.

13. Use of a composition according to any one of claims 1 to 6 or prepared by a method according to any one of claims 5 to 9 for the preparation of a food, health product or medicament for relieving fatigue, for oxidation resistance or for beauty and keeping young.

14. The use according to claim 13, wherein the food, health product or medicament is in various oral forms, the food comprises solid beverage, biscuit, candy, and the medicament or health product comprises tablet, granule, pill, capsule.