Cistanche Extract, Coffee And Rose Polyphenols: A Formulation Reference For Antioxidant And Healthy-Aging Functional Foods
Nov 03, 2026
Technical Insights for Supplement Brands, Functional Food Manufacturers and Ingredient Buyers
Cistanche extract is an ingredient of interest for businesses developing botanical supplements and functional foods positioned around antioxidant support, vitality and healthy aging. The formulation described below combines Cistanche extract with black coffee, double-flowered red rose extract, vitamin E and goji polysaccharides in a powdered product.
For brands exploring skin healthy-aging and antioxidant nutrition, this document offers a formulation reference covering botanical combinations, ingredient specifications, processing conditions and proposed quality-control indicators.
However, the supplied document primarily concerns fatigue-related and general antioxidant outcomes. It does not provide direct clinical evidence of improvements in wrinkles, skin elasticity, hydration, pigmentation or other skin-aging endpoints. Its reported efficacy figures should therefore not be presented as substantiated skin benefits.
Practical Considerations for Commercial Product Development
| Development area | Practical takeaway for brands and manufacturers |
|---|---|
| Botanical identity | Specify the Cistanche species, plant part and extraction process. Do not treat Cistanche deserticola and Cistanche tubulosa as automatically interchangeable for technical or regulatory purposes. |
| Extract standardization | The document specifies echinacoside as a marker compound. Procurement specifications should also define the analytical method, dry-basis calculation, chromatographic identity and batch acceptance criteria. |
| Skin-focused positioning | General antioxidant measurements cannot establish skin anti-aging efficacy. A skin-focused product requires appropriate evidence for its intended claims, potentially including hydration, elasticity or wrinkle assessments. |
| Vitamin E incorporation | The source specifies high-purity natural tocopherol dissolved directly in water. Tocopherol is fat-soluble; an appropriate dispersion, emulsification or suitable formulated vitamin E ingredient would be needed in practice. |
| Coffee ingredient selection | Ground roasted coffee and soluble coffee are different ingredients. Conventional ground coffee does not completely dissolve in water, which matters when developing an instant powder. |
| High-pressure homogenization | A concentrated paste may not be suitable for a conventional high-pressure homogenizer. Confirm solids loading, viscosity, pumpability and equipment compatibility. |
| Powder particle size | Passing an 80-mesh sieve does not by itself establish a particle-size distribution with D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm. Verify particle size using a defined analytical method. |
| Microbial control | UV exposure and microwave treatment require process validation. Exposure time and nominal microwave power alone do not establish reliable microbial reduction throughout a powder batch. |
| Marker-content consistency | Reconcile ingredient marker concentrations with finished-product assay results using a documented mass balance. Some reported finished-product values do not readily align with the stated formulation and extract specifications. |
| Regulatory classification | "Food for special dietary uses," "dietary supplement," "health food" and "functional food" are not interchangeable regulatory categories. Confirm ingredient eligibility, dosage, labeling and claims in the target market. |
| Safety and caffeine | Adding botanicals does not establish that caffeine-related palpitations or insomnia have been eliminated. Measure caffeine per serving and assess the intended population and daily intake. |
| Supplier qualification | Request botanical identification, extraction details, certificates of analysis, validated marker assays, contaminant testing, stability data and traceability documentation. |
Evidence and translation note: The following is a translation of the supplied patent-style document, not an independent endorsement of its claims. No patent application number, publication number, complete study report or independently verified analytical record was supplied. Numerical efficacy, safety and manufacturing-performance statements are retained as claims reported in the source.
(54) Title of the Invention
An Anti-Fatigue and Anti-Aging Food for Special Dietary Uses Based on Coffee, Cistanche and Rose, and a Method for Its Preparation
(57) Abstract
The invention discloses an anti-fatigue and anti-aging food for special dietary uses based on coffee, Cistanche and rose, together with a method for its preparation, belonging to the technical field of functional foods for special dietary uses.
The invention uses low-temperature-roasted black coffee powder, Cistanche extract and double-flowered red rose extract as its principal functional ingredients, combined with maltodextrin, erythritol, vitamin E and goji polysaccharides. Through scientifically determined ingredient proportions, the formulation is intended to achieve synergistic enhancement among multiple active components and address the technical shortcomings of conventional products, including single-function performance, limited effects, strong stimulation and low absorption.
The invention adopts a complete mild processing procedure comprising raw-material pretreatment, low-temperature mixing and homogenization, vacuum drying at low temperature, and combined low-temperature microbial treatment, with the aim of preserving heat-sensitive active components to the greatest possible extent.
According to the invention, the product can rapidly alleviate mental and physical fatigue, efficiently scavenge free radicals in the body, inhibit oxidative cellular aging and repair metabolic damage, thereby combining immediate anti-fatigue effects with long-term anti-aging support.
Claims
1. Product Composition
An anti-fatigue and anti-aging food for special dietary uses comprising coffee, Cistanche and rose, characterized in that it is prepared from the following raw materials in parts by weight:
Coffee powder: 8–15 parts;
Cistanche extract: 3–8 parts;
Double-flowered red rose extract: 2–6 parts;
Maltodextrin: 5–10 parts;
Erythritol: 1–3 parts;
Vitamin E: 0.1–0.3 parts;
Goji polysaccharides: 0.2–0.5 parts;
Purified water: a sufficient quantity.
The coffee powder is low-temperature-roasted pure black coffee powder with a particle fineness of 80–100 mesh and contains no added sucrose or non-dairy creamer.
The Cistanche extract is a water-only extract of the dried fleshy stems of desert Cistanche, Cistanche deserticola, with an echinacoside content of at least 30% as its characteristic active marker and a particle fineness of 100–120 mesh.
The double-flowered red rose extract is prepared using a low-temperature cell-wall disruption process, with an active polyphenol content of at least 25% and a particle fineness of 100–120 mesh.
2. Preferred Product Composition
The food according to Claim 1 is characterized in that it is prepared from the following preferred raw materials in parts by weight:
Coffee powder: 12 parts;
Cistanche extract: 5 parts;
Double-flowered red rose extract: 4 parts;
Maltodextrin: 8 parts;
Erythritol: 2 parts;
Vitamin E: 0.2 parts;
Goji polysaccharides: 0.3 parts;
Purified water: a sufficient quantity.
The low-temperature-roasted pure black coffee powder has a fineness of 90 mesh. The Cistanche extract has an echinacoside content of 32% and a fineness of 110 mesh. The double-flowered red rose extract has an active polyphenol content of 27% and a fineness of 110 mesh.
3. Specifications for Supporting Ingredients
The food according to Claim 1 is characterized in that:
The maltodextrin is food grade, with a dextrose equivalent, or DE, of 15–20;
The erythritol is food grade, with a purity of at least 99%;
The vitamin E is natural tocopherol, with a purity of at least 96%;
The goji polysaccharides have a purity of at least 50%.
4. Preparation Method
A method for preparing the food according to any one of Claims 1–3, characterized in that it comprises the following processing steps:
Step 1: Raw-material pretreatment
Separately pass the coffee powder, Cistanche extract and double-flowered red rose extract through a 100-mesh sieve to remove impurities and obtain uniform powders.
Combine vitamin E, goji polysaccharides and purified water, and stir at low speed at room temperature until completely dissolved to obtain an active auxiliary-ingredient solution.
Step 2: Mixing and homogenization
Sequentially add the pretreated coffee powder, Cistanche extract, double-flowered red rose extract, maltodextrin and erythritol to a sterile, sealed mixing tank.
Mix at room temperature at 300–400 rpm for 15–20 minutes to obtain a uniform powder blend.
Slowly spray the prepared active auxiliary-ingredient solution into the powder blend while continuing to mix for 10 minutes.
Subsequently, process the mixture using a high-pressure homogenizer at 25–30 MPa for 5–8 minutes so that the solid and liquid materials are thoroughly integrated, producing a homogeneous paste with stable component distribution.
Step 3: Low-temperature drying
Spread the homogenized paste evenly onto trays designed for vacuum drying, with a material layer thickness of 3–5 mm.
Set the vacuum drying conditions as follows:
Vacuum gauge pressure: −0.08 to −0.10 MPa;
Drying temperature: 50–55°C;
Constant-temperature drying time: 4–6 hours.
Continue drying until the moisture content is no more than 5%, obtaining a dried solid material.
Step 4: Milling and particle sizing
Mill the dried solid material using sterile milling equipment.
Pass the milled material through an 80-mesh sieve to remove coarse particles and obtain a fine, uniformly sized finished-product powder.
Step 5: Microbial treatment and filling
Apply a combined microbial treatment comprising ultraviolet treatment followed by low-temperature microwave treatment.
First, expose the material to ultraviolet radiation for 20 minutes. Then apply low-temperature microwave treatment for 3 minutes.
Maintain the temperature throughout microbial treatment at no more than 60°C to avoid inactivation of active components.
After treatment, portion and seal the product in a Class 10,000 aseptic clean environment to obtain the powdered food for special dietary uses.
5. Auxiliary-Ingredient Solution
The method according to Claim 4 is characterized in that, during preparation of the active auxiliary-ingredient solution in Step 1, the mass ratio of vitamin E, goji polysaccharides and purified water is:
0.1–0.3 : 0.2–0.5 : 3–8.
The stirring speed is 80 rpm, and the dissolution time is 10 minutes. The resulting solution is a uniform, transparent liquid.
6. Mixing and Homogenization Parameters
The method according to Claim 4 is characterized in that, in Step 2:
The dry-mixing speed is 350 rpm;
The dry-mixing duration is 18 minutes;
Powder-blend uniformity is at least 99%;
No dry-powder agglomerates remain after wet mixing;
The high-pressure homogenization pressure is 28 MPa;
The homogenization duration is 6 minutes;
The resulting paste is smooth and exhibits no phase separation.
7. Drying Parameters
The method according to Claim 4 is characterized in that, in Step 3:
The material layer thickness is 4 mm;
The thickness deviation is no more than 0.2 mm;
The stated vacuum value is 0.09 MPa;
The drying temperature is 52°C;
The drying duration is 5 hours;
The moisture content after drying is 4.2%.
Translation note: Claim 7 gives the vacuum value without a minus sign. Paragraph [0011] and the corresponding example table specify −0.09 MPa.
8. Finished-Powder Particle Size
The method according to Claim 4 is characterized in that, after milling and particle sizing in Step 4:
The finished powder has a particle-size distribution of D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm;
Powder uniformity is at least 99%.
9. Microbial Treatment and Packaging Parameters
The method according to Claim 4 is characterized in that, in Step 5:
The ultraviolet wavelength is 254 nm;
The ultraviolet treatment distance is 30 cm;
The microwave power is 800 W;
The material temperature during microwave treatment is no more than 55°C;
The aseptic filling environment is Class 10,000;
The packaging specification is 10 g per sachet;
The seal acceptance rate is 100%.
10. Product Form and Reported Effects
The food according to Claim 1 is characterized in that it is a water-soluble powder intended for consumption after mixing with warm water and contains no added preservatives, artificial colors or hormones.
The source reports that consumption increases serum free-radical scavenging by 38.6% and physical anti-fatigue endurance by 42.3%, with no adverse reactions involving palpitations, insomnia, gastrointestinal discomfort or endocrine disturbances.
Description
An Anti-Fatigue and Anti-Aging Food for Special Dietary Uses Based on Coffee, Cistanche and Rose, and a Method for Its Preparation
Technical Field
[0001] The invention relates to the technical fields of foods for special dietary uses and functional foods, particularly an anti-fatigue and anti-aging food for special dietary uses based on coffee, Cistanche and rose, and a method for its preparation.
Background
[0002] Under contemporary high-pressure living and working conditions, common problems such as staying up late, prolonged sitting, irregular routines and mental stress contribute to widespread mental exhaustion, physical depletion, metabolic imbalance, reduced immunity and premature aging of the skin and bodily functions. Functional dietary products intended for fatigue relief and anti-aging support have therefore become products of strong consumer demand.
According to the source, related products currently available on the market have significant technical limitations and application shortcomings.
Conventional coffee products rely primarily on caffeine to produce short-term nervous-system stimulation. They temporarily improve mental weariness but do not repair physical depletion or metabolic damage. The source further states that long-term consumption can cause palpitations, insomnia, nervous-system overexcitation and endocrine disturbances, thereby accelerating bodily aging.
Conventional anti-aging health products often use a single antioxidant ingredient, have limited functional targeting and cannot simultaneously address mental fatigue and restoration of physical function.
Many functional foods for special dietary uses also suffer from poorly designed ingredient combinations, weak synergy among active components and limited combined efficacy. Additional shortcomings include low absorption of active components, poor flavor, high artificial-additive content and unsuitability for sustained long-term consumption.
[0003] The source describes Cistanche as an ingredient recognized under China's food–medicine dual-use framework, with principal functions including replenishing vitality, supporting physical endurance, regulating metabolism and delaying functional decline. It states that Cistanche can repair long-term physical depletion and improve conditions associated with weakness and suboptimal health.
Double-flowered red rose is rich in polyphenolic compounds. The source attributes to it traditional functions of soothing the liver, regulating qi, promoting circulation and supporting complexion, together with free-radical scavenging and improvement of oxidative aging.
Coffee contains active components such as caffeine and chlorogenic acid, which can rapidly alleviate mental fatigue and improve concentration and alertness.
According to the source's prior-art search, no existing technology had been identified that scientifically combines coffee, Cistanche and double-flowered red rose to achieve both immediate fatigue relief and long-term anti-aging repair through synergistic interactions among active components, together with a standardized preparation process.
The source states that the industry lacks composite functional foods for special dietary uses that offer a safe formulation, no harmful additives, suitability for long-term consumption and compatibility with industrial manufacturing. Such products are intended to address modern consumer demand for gentle fatigue support and scientifically based healthy-aging nutrition.
Summary of the Invention
[0004] In view of the above, the invention provides an anti-fatigue and anti-aging food for special dietary uses based on coffee, Cistanche and rose, together with a preparation method, to solve or alleviate at least one existing technical problem or provide a beneficial alternative.
[0005] The technical solution of the embodiments is implemented as follows.
The food is prepared from the following raw materials in parts by weight:
Coffee powder: 8–15 parts;
Cistanche extract: 3–8 parts;
Double-flowered red rose extract: 2–6 parts;
Maltodextrin: 5–10 parts;
Erythritol: 1–3 parts;
Vitamin E: 0.1–0.3 parts;
Goji polysaccharides: 0.2–0.5 parts;
Purified water: a sufficient quantity.
Cistanche tubulosa extract products
The coffee powder is low-temperature-roasted pure black coffee powder with a fineness of 80–100 mesh and no added sucrose or non-dairy creamer.
The Cistanche extract is a water-only extract of the dried fleshy stems of Cistanche deserticola, standardized to an echinacoside content of at least 30%, with a fineness of 100–120 mesh.
The double-flowered red rose extract is prepared by a low-temperature cell-wall disruption process, with an active polyphenol content of at least 25% and a fineness of 100–120 mesh.
[0006] In a preferred embodiment, the food is prepared from:
Coffee powder: 12 parts;
Cistanche extract: 5 parts;
Double-flowered red rose extract: 4 parts;
Maltodextrin: 8 parts;
Erythritol: 2 parts;
Vitamin E: 0.2 parts;
Goji polysaccharides: 0.3 parts;
Purified water: a sufficient quantity.
The low-temperature-roasted pure black coffee powder has a fineness of 90 mesh. The Cistanche extract has an echinacoside content of 32% and a fineness of 110 mesh. The double-flowered red rose extract has an active polyphenol content of 27% and a fineness of 110 mesh.
[0007] Further:
The maltodextrin is food grade, with a DE of 15–20;
The erythritol is food grade, with a purity of at least 99%;
The vitamin E is natural tocopherol, with a purity of at least 96%;
The goji polysaccharides have a purity of at least 50%.
[0008] The preparation method comprises the following steps.
Step 1: Raw-material pretreatment
Separately sieve the coffee powder, Cistanche extract and double-flowered red rose extract through a 100-mesh sieve to remove impurities and obtain uniform powders.
Combine vitamin E, goji polysaccharides and purified water, and stir at low speed at room temperature until completely dissolved to prepare an active auxiliary-ingredient solution.
Step 2: Mixing and homogenization
Sequentially introduce the pretreated coffee powder, Cistanche extract, double-flowered red rose extract, maltodextrin and erythritol into a sterile, sealed mixing tank.
Mix at room temperature at 300–400 rpm for 15–20 minutes to obtain a uniform powder blend.
Slowly spray the active auxiliary-ingredient solution into the powder blend and continue mixing for 10 minutes.
Then homogenize at 25–30 MPa for 5–8 minutes using a high-pressure homogenizer, thoroughly integrating the solid and liquid materials to obtain a homogeneous paste with stable component distribution.
Step 3: Low-temperature drying
Spread the homogenized paste evenly onto vacuum-drying trays at a layer thickness of 3–5 mm.
Set the vacuum gauge pressure to −0.08 to −0.10 MPa and the drying temperature to 50–55°C. Dry at constant temperature for 4–6 hours until the moisture content is no more than 5%, obtaining dried solid material.
Step 4: Milling and particle sizing
Mill the dried material using sterile milling equipment. Pass it through an 80-mesh sieve to remove coarse particles and obtain a fine, uniformly sized finished-product powder.
Step 5: Microbial treatment and filling
Use a combined ultraviolet and low-temperature microwave treatment.
Apply ultraviolet treatment for 20 minutes, followed by low-temperature microwave treatment for 3 minutes. Maintain the temperature throughout treatment at no more than 60°C to avoid inactivation of active components.
After treatment, portion and seal the product in a Class 10,000 aseptic clean environment to obtain the powdered food for special dietary uses.
[0009] In Step 1, the mass ratio of vitamin E, goji polysaccharides and purified water is 0.1–0.3 : 0.2–0.5 : 3–8. The stirring speed is 80 rpm, and the dissolution time is 10 minutes. The resulting solution is described as a uniform, transparent liquid.
[0010] In Step 2, the dry-mixing speed is 350 rpm, the mixing duration is 18 minutes and powder-blend uniformity is at least 99%.
No dry-powder agglomerates remain after wet mixing.
The homogenization pressure is 28 MPa, and the homogenization duration is 6 minutes. The resulting paste is smooth and exhibits no phase separation.
[0011] In Step 3, the material layer thickness is 4 mm, with a thickness deviation of no more than 0.2 mm.
The vacuum gauge pressure is −0.09 MPa, the drying temperature is 52°C and the drying duration is 5 hours. The moisture content after drying is 4.2%.
[0012] In Step 4, the finished powder has a particle-size distribution of D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm, and powder uniformity is at least 99%.
[0013] In Step 5, the ultraviolet wavelength is 254 nm, and the treatment distance is 30 cm.
The microwave power is 800 W, and the material temperature during treatment is no more than 55°C.
The filling environment is Class 10,000, the packaging specification is 10 g per sachet and the seal acceptance rate is 100%.
[0014] The food is a water-soluble powder intended to be mixed with warm water before consumption. It contains no added preservatives, artificial colors or hormones.
The source reports a 38.6% increase in serum free-radical scavenging and a 42.3% increase in physical anti-fatigue endurance, with no adverse reactions involving palpitations, insomnia, gastrointestinal discomfort or endocrine disturbances.
[0015] The embodiments are stated to provide the following advantages.
First, the invention combines three principal functional ingredients-coffee, Cistanche and double-flowered red rose-to establish a multidimensional system of immediate fatigue relief, long-term repair and targeted anti-aging support.
Coffee's active components are described as acting rapidly on the nervous system to relieve mental exhaustion and improve concentration and alertness.
Cistanche's active components are described as targeting physical depletion, regulating metabolic function and improving endurance to provide long-term recovery from physical fatigue.
Rose polyphenols, together with vitamin E and goji polysaccharides, are described as scavenging free radicals, interrupting oxidative reactions and inhibiting age-related cellular damage.
The source states that these ingredients provide complementary and synergistic effects, addressing the limitations of conventional products that offer only a single function or symptomatic relief.
[0016] Second, the invention is stated to comply strictly with national safety standards for foods for special dietary uses and to contain no added sucrose, artificial colors, preservatives, hormones or harmful additives.
Erythritol, described in the source as natural, is used to adjust flavor. The source characterizes it as gentle, non-irritating and suitable for a broad population.
The source further claims that the ingredient proportions neutralize the stimulatory effects of pure coffee and completely avoid palpitations, insomnia and nervous-system overexcitation associated with coffee consumption alone.
It attributes endocrine-supporting properties to the combination of Cistanche and rose and states that the product is suitable for long-term consumption by office workers, people who stay up late and middle-aged or older individuals experiencing suboptimal health.
[0017] Third, the invention uses low-temperature raw-material handling, low-temperature vacuum drying and combined low-temperature microbial treatment.
Core processing temperatures are stated not to exceed 60°C, thereby avoiding heat-related inactivation of coffee chlorogenic acid, Cistanche echinacoside, rose polyphenols and other heat-sensitive active components.
High-pressure homogenization is described as providing microscopic uniformity of the ingredients and substantially improving the water solubility and human absorption of active components.
The source claims that bioavailability is increased by more than 40% compared with products prepared using conventional processes.
[0018] Fourth, erythritol is used to balance the bitter and astringent taste of the ingredients, while maltodextrin is used to improve powder water solubility.
The finished product is described as having no unpleasant bitter or astringent taste, good solubility and a mildly sweet flavor. It may be consumed directly after mixing with warm water or added to other beverages.
The source states that the preparation process has stable parameters, strong controllability and standardized operating procedures, making it suitable for industrial-scale batch production and providing substantial commercial potential.
[0019] The foregoing summary is provided solely for explanatory purposes and is not intended to impose any limitation.
In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features will become apparent from the drawings and the following detailed description.
Brief Description of the Drawings
[0020] To explain the technical solutions of the embodiments or prior art more clearly, the drawings required for their description are briefly introduced below.
The drawings described are only some embodiments of the application. A person skilled in the art may obtain additional drawings based on them without inventive effort.
[0021] Figure 1 is an overall process flow diagram for preparing the food for special dietary uses.
Editorial note: Figure 1 was referenced but was not included in the supplied material.
Detailed Description of the Embodiments
[0022] Only certain exemplary embodiments are briefly described below.
As a person skilled in the art will recognize, the described embodiments may be modified in various ways without departing from the spirit or scope of the invention.
Accordingly, the drawings and descriptions are illustrative rather than limiting.
Editorial note: Paragraph [0023] was not included in the supplied material. Paragraphs [0024]–[0039], provided in the images, are translated in full in the table appendix below.
Concluding Statement
[0040] The foregoing describes only specific embodiments of the invention, and the scope of protection is not limited thereto.
Any modifications or substitutions that a person skilled in the art can readily conceive within the technical scope disclosed by the invention shall fall within its scope of protection.
Accordingly, the scope of protection shall be determined by the claims.
Appendix: English Tables Transcribed from the Supplied Images
Table-reading notes
All formulation quantities are parts by weight, not percentages.
Mesh values are retained as reported; they should not be interpreted as exact particle diameters.
"Reported value" means a value presented in the source, not an independently verified result.
"Not detected" is retained without an added detection limit because none was supplied.
"Class 10,000," "aseptic," "sterilization intensity" and acceptance-rate statements reflect the source terminology and require qualification or validation before commercial use.
[0024] Example 1 - Preferred Embodiment
[0025] Raw-Material Formulation
| Ingredient | Parts by weight | Specifications |
|---|---|---|
| Low-temperature-roasted black coffee powder | 12 | 90 mesh; no added sucrose or non-dairy creamer |
| Cistanche extract | 5 | Cistanche deserticola extract; echinacoside 32%; 110 mesh |
| Double-flowered red rose extract | 4 | Extract prepared using low-temperature cell-wall disruption; polyphenols 27%; 110 mesh |
| Maltodextrin | 8 | Food grade; DE 15–20 |
| Erythritol | 2 | Food grade; purity ≥99% |
| Vitamin E | 0.2 | Natural tocopherol; purity ≥96% |
| Goji polysaccharides | 0.3 | Purity ≥50% |
| Purified water | Sufficient quantity | Meets drinking-water standards |
[0026] Manufacturing Process Parameters
| Stage | Operation | Process parameters | Control requirements |
|---|---|---|---|
| Raw-material pretreatment | Powder sieving | 100-mesh sieve | Remove agglomerates and impurities; powder uniformity ≥98% |
| Raw-material pretreatment | Auxiliary-ingredient dissolution | 0.2 parts vitamin E + 0.3 parts goji polysaccharides + 5 parts purified water; stir at room temperature | 80 rpm for 10 min; solution described as clear and transparent |
| Mixing and homogenization | Dry mixing | 350 rpm for 18 min | Powder-blend uniformity ≥99% |
| Mixing and homogenization | Wet mixing | Spray in the auxiliary-ingredient solution; mix for 10 min | No dry-powder agglomerates |
| Mixing and homogenization | High-pressure homogenization | 28 MPa for 6 min | Smooth paste with no phase separation |
| Low-temperature drying | Material spreading | Layer thickness: 4 mm | Thickness deviation ≤0.2 mm |
| Low-temperature drying | Vacuum drying | Vacuum gauge pressure: −0.09 MPa; temperature: 52°C; duration: 5 h | Final moisture: 4.2% |
| Milling and particle sizing | Milling and sieving | 80-mesh sieve | Powder particle size: D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm |
| Microbial treatment and filling | UV treatment | Wavelength: 254 nm; distance: 30 cm; duration: 20 min | Source-stated "sterilization intensity" ≥99.9% |
| Microbial treatment and filling | Microwave treatment | Power: 800 W; duration: 3 min | Material temperature ≤55°C |
| Microbial treatment and filling | Aseptic portioning and filling | Class 10,000 clean environment; 10 g per sachet | Seal acceptance rate: 100% |
[0027] Finished-Product Test Results
| Test item | Unit | Specified requirement | Reported value |
|---|---|---|---|
| Sensory characteristics | - | Uniform color; no off-odor; good reconstitution | Meets requirements |
| Moisture | % | ≤5 | 4.2 |
| Echinacoside content | % | ≥1.5 | 1.68 |
| Rose polyphenol content | % | ≥1.0 | 1.16 |
| Chlorogenic acid content | % | ≥0.8 | 0.92 |
| Total aerobic microbial count | CFU/g | ≤1,000 | 120 |
| Coliforms | CFU/g | <3 | Not detected |
[0028] Example 2
[0029] Raw-Material Formulation
| Ingredient | Parts by weight | Specifications |
|---|---|---|
| Low-temperature-roasted black coffee powder | 8 | 85 mesh; no added sucrose or non-dairy creamer |
| Cistanche extract | 3 | Cistanche deserticola extract; echinacoside 30%; 105 mesh |
| Double-flowered red rose extract | 2 | Extract prepared using low-temperature cell-wall disruption; polyphenols 25%; 105 mesh |
| Maltodextrin | 5 | Food grade; DE 15–20 |
| Erythritol | 1 | Food grade; purity ≥99% |
| Vitamin E | 0.1 | Natural tocopherol; purity ≥96% |
| Goji polysaccharides | 0.2 | Purity ≥50% |
| Purified water | Sufficient quantity | Meets drinking-water standards |
[0030] Manufacturing Process Parameters
| Stage | Operation | Process parameters | Control requirements |
|---|---|---|---|
| Raw-material pretreatment | Powder sieving | 100-mesh sieve | Remove agglomerates and impurities; powder uniformity ≥98% |
| Raw-material pretreatment | Auxiliary-ingredient dissolution | 0.1 parts vitamin E + 0.2 parts goji polysaccharides + 3 parts purified water; stir at room temperature | 80 rpm for 10 min; solution described as clear and transparent |
| Mixing and homogenization | Dry mixing | 300 rpm for 15 min | Powder-blend uniformity ≥99% |
| Mixing and homogenization | Wet mixing | Spray in the auxiliary-ingredient solution; mix for 10 min | No dry-powder agglomerates |
| Mixing and homogenization | High-pressure homogenization | 25 MPa for 5 min | Smooth paste with no phase separation |
| Low-temperature drying | Material spreading | Layer thickness: 3 mm | Thickness deviation ≤0.2 mm |
| Low-temperature drying | Vacuum drying | Vacuum gauge pressure: −0.08 MPa; temperature: 50°C; duration: 4 h | Final moisture: 4.8% |
| Milling and particle sizing | Milling and sieving | 80-mesh sieve | Powder particle size: D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm |
| Microbial treatment and filling | UV treatment | Wavelength: 254 nm; distance: 30 cm; duration: 20 min | Source-stated "sterilization intensity" ≥99.9% |
| Microbial treatment and filling | Microwave treatment | Power: 800 W; duration: 3 min | Material temperature ≤55°C |
| Microbial treatment and filling | Aseptic portioning and filling | Class 10,000 clean environment; 10 g per sachet | Seal acceptance rate: 100% |
[0031] Finished-Product Test Results
| Test item | Unit | Specified requirement | Reported value |
|---|---|---|---|
| Sensory characteristics | - | Uniform color; no off-odor; good reconstitution | Meets requirements |
| Moisture | % | ≤5 | 4.8 |
| Echinacoside content | % | ≥0.9 | 1.02 |
| Rose polyphenol content | % | ≥0.5 | 0.62 |
| Chlorogenic acid content | % | ≥0.5 | 0.58 |
| Total aerobic microbial count | CFU/g | ≤1,000 | 180 |
| Coliforms | CFU/g | <3 | Not detected |
[0032] Example 3
[0033] Raw-Material Formulation
| Ingredient | Parts by weight | Specifications |
|---|---|---|
| Low-temperature-roasted black coffee powder | 15 | 95 mesh; no added sucrose or non-dairy creamer |
| Cistanche extract | 8 | Cistanche deserticola extract; echinacoside 35%; 115 mesh |
| Double-flowered red rose extract | 6 | Extract prepared using low-temperature cell-wall disruption; polyphenols 28%; 115 mesh |
| Maltodextrin | 10 | Food grade; DE 15–20 |
| Erythritol | 3 | Food grade; purity ≥99% |
| Vitamin E | 0.3 | Natural tocopherol; purity ≥96% |
| Goji polysaccharides | 0.5 | Purity ≥50% |
| Purified water | Sufficient quantity | Meets drinking-water standards |
[0034] Manufacturing Process Parameters
| Stage | Operation | Process parameters | Control requirements |
|---|---|---|---|
| Raw-material pretreatment | Powder sieving | 100-mesh sieve | Remove agglomerates and impurities; powder uniformity ≥98% |
| Raw-material pretreatment | Auxiliary-ingredient dissolution | 0.3 parts vitamin E + 0.5 parts goji polysaccharides + 8 parts purified water; stir at room temperature | 80 rpm for 10 min; solution described as clear and transparent |
| Mixing and homogenization | Dry mixing | 400 rpm for 20 min | Powder-blend uniformity ≥99% |
| Mixing and homogenization | Wet mixing | Spray in the auxiliary-ingredient solution; mix for 10 min | No dry-powder agglomerates |
| Mixing and homogenization | High-pressure homogenization | 30 MPa for 8 min | Smooth paste with no phase separation |
| Low-temperature drying | Material spreading | Layer thickness: 5 mm | Thickness deviation ≤0.2 mm |
| Low-temperature drying | Vacuum drying | Vacuum gauge pressure: −0.10 MPa; temperature: 55°C; duration: 6 h | Final moisture: 4.5% |
| Milling and particle sizing | Milling and sieving | 80-mesh sieve | Powder particle size: D90≤80 μmD_{90} \leq 80\,\mu\text{m}D90≤80μm |
| Microbial treatment and filling | UV treatment | Wavelength: 254 nm; distance: 30 cm; duration: 20 min | Source-stated "sterilization intensity" ≥99.9% |
| Microbial treatment and filling | Microwave treatment | Power: 800 W; duration: 3 min | Material temperature ≤55°C |
| Microbial treatment and filling | Aseptic portioning and filling | Class 10,000 clean environment; 10 g per sachet | Seal acceptance rate: 100% |
[0035] Finished-Product Test Results
| Test item | Unit | Specified requirement | Reported value |
|---|---|---|---|
| Sensory characteristics | - | Uniform color; no off-odor; good reconstitution | Meets requirements |
| Moisture | % | ≤5 | 4.5 |
| Echinacoside content | % | ≥2.4 | 2.76 |
| Rose polyphenol content | % | ≥1.5 | 1.72 |
| Chlorogenic acid content | % | ≥1.2 | 1.34 |
| Total aerobic microbial count | CFU/g | ≤1,000 | 150 |
| Coliforms | CFU/g | <3 | Not detected |
[0036] Comparative Examples and Efficacy Verification
[0037] Comparative Formulations
| Group | Formulation characteristics | Manufacturing process |
|---|---|---|
| Comparative Example 1 | Coffee-only formulation containing the same quantity of low-temperature-roasted black coffee powder as Example 1 | Conventional powder-mixing process |
| Comparative Example 2 | Cistanche-and-rose formulation with the coffee powder removed from Example 1 | Same process as Example 1 |
| Commercial control group | A conventional commercially available anti-aging food for special dietary uses | Manufacturer's standard process |
[0038] Human Consumption Study Design
| Item | Description reported in the source |
|---|---|
| Participants | 120 adults aged 25–55, all experiencing noticeable physical fatigue, mental weariness and mild skin or bodily aging symptoms |
| Group allocation | Random allocation into four equal groups, with 30 participants per group |
| Intervention | The groups consumed the Example 1 product, Comparative Example 1 product, Comparative Example 2 product or a conventional commercially available anti-aging food for special dietary uses, respectively |
| Daily intake | Once daily, 10 g per dose |
| Intervention duration | 30 consecutive days, with standardized daily routines and dietary conditions |
| Assessed outcomes | Physical-fatigue recovery rate; improvement in mental concentration; serum free-radical scavenging rate; physical anti-fatigue endurance; incidence of adverse reactions |
[0039] Reported Study Results
The source does not provide the measurement protocols, baseline values, statistical analyses, blinding procedures, trial registration, ethics documentation or a complete safety report. The figures below are reproduced as reported and should not be used alone to substantiate commercial efficacy or safety claims.
| Outcome | Example 1 group | Comparative Example 1 group | Comparative Example 2 group | Commercial control group |
|---|---|---|---|---|
| Increase in physical-fatigue recovery rate | 42.3% | 8.7% | 26.5% | 15.2% |
| Improvement in mental concentration | 38.9% | 31.2% | 12.4% | 18.7% |
| Increase in serum free-radical scavenging rate | 38.6% | 5.3% | 29.8% | 22.1% |
| Increase in physical anti-fatigue endurance | 42.3% | 9.1% | 27.6% | 16.8% |
| Reported adverse-reaction incidence | 0% | 23.3%, including palpitations and insomnia | 0% | 6.7%, including mild gastrointestinal discomfort |
Coffee, Cistanche & Rose Powder - Manufacturing Flowchart
Coffee, Cistanche & Rose Powder
Process Flowchart for a Food for Special Dietary Uses
Raw-Material Preparation
1
Raw-Material Pretreatment
- Separately pass the coffee powder, Cistanche extract and double-flowered red rose extract through a 100-mesh sieve to remove impurities.
- Combine vitamin E, goji polysaccharides and purified water. Stir at low speed at room temperature until completely dissolved to prepare the active auxiliary-ingredient solution.
2
Mixing & Homogenization
- Transfer the pretreated powder ingredients to a sterile, sealed mixing tank. Mix at room temperature at 300–400 rpm for 15–20 minutes.
- Slowly spray the active auxiliary-ingredient solution into the powder blend and continue mixing for 10 minutes.
- Apply high-pressure homogenization at 25–30 MPa for 5–8 minutes.
3
Low-Temperature Drying
- Spread the paste evenly onto vacuum-drying trays at a layer thickness of 3–5 mm.
- Vacuum-dry at a gauge pressure of −0.08 to −0.10 MPa and a temperature of 50–55°C for 4–6 hours.
- Dry until the material moisture content is ≤5%.
4
Milling & Particle Sizing
- Mill the dried solid material.
- Pass the milled powder through an 80-mesh sieve for particle sizing.
5
Microbial Treatment & Filling
- Apply UV treatment for 20 minutes at a wavelength of 254 nm and a treatment distance of 30 cm.
- Apply low-temperature microwave treatment for 3 minutes at 800 W, maintaining the material temperature at ≤55°C.
- Portion and seal the product in a Class 10,000 aseptic clean environment.
Powdered Food for Special Dietary Uses
Technical note: This flowchart translates the supplied process; it is not a validated manufacturing protocol. Natural tocopherol is fat-soluble and does not dissolve directly in water as described. Vitamin E incorporation, microbial treatment and aseptic-processing claims require technical validation.
