WO2008101404A1

WO2008101404A1 - Tea, food additive and healthy food made from myrica rubra

Info

Publication number: WO2008101404A1
Application number: PCT/CN2008/000329
Authority: WO
Inventors: Chengcan Zhou
Original assignee: Chengcan Zhou
Priority date: 2007-02-07
Filing date: 2008-02-07
Publication date: 2008-08-28

Abstract

Tea, food additive and healthy food made from immature myrica rubra and the methods for preparing them. The method for preparing the tea includes steps of: heating, roasting, squashing and parching. The methods for preparing the food additive and the healthy food include steps of: washing, drying and pulverizing.

Description

以杨梅果制成的杨梅茶、食品添加剂及保健食品技术领域 Bayberry tea, food additive and health food made from bayberry fruit

本发明属于食品领域，具体涉及以杨梅果制成的杨梅茶、食品添加剂、保健食品，以及它们的制备方法。背景技术 The invention belongs to the field of foods, and particularly relates to bayberry tea made from bayberry fruit, food additive, health food, and preparation method thereof. Background technique

杨梅（Myrica rubra Sieb.et Zucc.) 为杨梅科植物杨梅的果，原产于我国，分布于我国东南各省。杨梅除鲜食外，还可制成杨梅干、蜜饯、果酱、果汁等。杨梅浸酒制成杨梅酒也为人们所喜爱。杨梅也有一定药用价值。 Myrica rubra Sieb.et Zucc. is a fruit of the arbutus plant, which is native to China and distributed in the southeastern provinces of China. In addition to fresh food, Yangmei can also be made into dried bayberry, candied fruit, jam, juice and so on. Yangmei wine is also popular among people. Yangmei also has certain medicinal value.

但，因采摘期短，成熟果不易保存（一般不到 2天），且在杨梅鲜果贮藏过程中不断放出乙烯，使果品趋向衰老，组织解体，营养物质分解损失，故不能满足市场需要。现，浙江的台州、温州等地普遍采用低温保鲜的方法，把优质品种的果运到北京、沈阳、大连、西安、天津、济南、深圳等大城市，很受市场欢迎，解决了产地部分果短期内上市量过多、一时销售不完的困境，避免了烂耗损失，但是，由于对运输方式有较高地要求，显著提高了成本，限制了产业的规模。 However, due to the short picking period, mature fruit is not easy to preserve (generally less than 2 days), and ethylene is continuously released during the storage of fresh plum fruit, which causes the fruit to age, disintegration, and nutrient decomposition, so it cannot meet market needs. Now, Taizhou, Wenzhou and other places in Zhejiang generally use low-temperature preservation methods to transport high-quality varieties to Beijing, Shenyang, Dalian, Xi'an, Tianjin, Jinan, Shenzhen and other big cities. They are very popular in the market and have solved some of the fruits of the production. In the short-term, there are too many listings and the insufficiency of sales, which avoids the loss of burnout. However, due to the high requirements for transportation methods, the cost is significantly increased and the scale of the industry is limited.

现代医学研究发现，杨梅叶和杨梅树皮中提取的混合物（主要是黄酮类和单宁）具有抗氧化、清除自由基、消炎止痛、保肝解酒、清除血管壁沉积物、保护血管等作用。因此，现在常从杨梅树皮和树叶中提取有效成分。 Modern medical research has found that the mixture extracted from the bark of bayberry and bayberry (mainly flavonoids and tannins) has antioxidant, free radical scavenging, anti-inflammatory and analgesic, liver and hangover, clearing of blood vessel wall deposits, and protecting blood vessels. . Therefore, active ingredients are often extracted from the bark and leaves of the bayberry.

但，采摘树叶或剥除树皮过量，会影响杨梅树的生长，甚至导致死亡，因而能获得的产品的数量非常有限。 However, picking leaves or stripping bark excessively affects the growth of the bayberry tree and even leads to death, so the number of products that can be obtained is very limited.

现，对杨梅的应用和研究主要集中在成熟果及对树皮、树叶的提取物方面，而对未成熟的杨梅果的研究和使用尚未见报道。发明内容 Nowadays, the application and research on bayberry mainly focus on mature fruit and extracts from bark and leaves, but the research and use of immature bayberry fruit have not been reported. Summary of the invention

本申请的发明人在研究中发现，在未成熟的杨梅果中，不含有成熟杨梅果中大量含有的糖份和有机酸，但含有与杨梅叶和杨梅树皮一样的黄酮类物质和单宁等活性物质，还含有维生素和矿物质等营养成分，特别是果仁中所含有的 V_B17是公认的抗癌物质。因此，本发明的目的在于解决杨梅产业中存在的成熟杨梅果贮藏期短，采摘树叶或剥除树皮过量会影响杨梅树的生长以及口味不佳等问题，从而提供一种以未成熟杨梅果为原料制成的杨梅茶。 The inventors of the present application found in the study that the immature bayberry fruit does not contain a large amount of sugar and organic acid in the mature bayberry fruit, but contains the same flavonoids and tannins as the bayberry and bayberry bark. Active substances, such as vitamins and minerals, especially V _B17 contained in nuts is a recognized anti-cancer substance. Therefore, the object of the present invention is to solve the problem that the mature storage period of the mature bayberry fruit in the bayberry industry is short, and the problem of picking leaves or stripping the bark will affect the growth of the bayberry tree and the taste is not good, thereby providing an immature bayberry fruit. Arbutus tea made from raw materials.

本发明的另一个目的在于提供所述杨梅茶的制备方法。 Another object of the present invention is to provide a method for preparing the bayberry tea.

本发明的另一个目的在于提供一种以未成熟杨梅果为原料制成的食品添加剂。本发明的另一个目的在于提供所述食品添加剂的制备方法。 Another object of the present invention is to provide a food additive made from immature bayberry fruit. Another object of the present invention is to provide a process for the preparation of the food additive.

本发明的另一个目的在于提供一种以未成熟杨梅果为原料制成的保健食品。 Another object of the present invention is to provide a health food made from immature bayberry fruit.

本发明的另一个目的在于提供所述保健食品的制备方法。 Another object of the present invention is to provide a method of preparing the health food.

本发明的杨梅茶的制备方法包括：选取未成熟杨梅果，洗净后依次进行杀青，炒，压扁，以及烘干的工艺步骤，制成杨梅茶。 The preparation method of the bayberry tea of the invention comprises: selecting the immature bayberry fruit, washing, and sequentially performing the steps of killing, frying, crushing, and drying to prepare the bayberry tea.

根据本发明的杨梅茶，所述未成熟杨梅果为内果皮未核化的杨梅果。 According to the bayberry tea of the present invention, the immature bayberry fruit is a eucalyptus fruit which is not nucleated in the endocarp.

根据本发明，所述杨梅茶还可以进一步添加其它茶制品中常用的添加剂，包括稳定剂，离子螯合剂，护色剂，转溶剂，口味添加剂中的一种或多种。 According to the present invention, the bayberry tea may further add additives commonly used in other tea products, including one or more of a stabilizer, an ion chelating agent, a color protecting agent, a transesterifying agent, and a taste additive.

根据本发明，所述杨梅茶可以粉碎后制成袋泡茶，或进一步超微粉碎后制成速溶杨梅茶。 According to the present invention, the bayberry tea can be pulverized to form a teabag, or further ultrafinely pulverized to form instant bayberry tea.

本发明的食品添加剂的制备方法包括：选取未成熟的杨梅果，洗净后干燥，然后进行粉碎，最后进行灭菌处理，即制成食品添加剂。 The preparation method of the food additive of the present invention comprises: selecting immature bayberry fruit, washing and drying, then pulverizing, and finally sterilizing, thereby preparing a food additive.

根据本发明的食品添加剂，所述未成熟杨梅果为内果皮未核化的杨梅果。 According to the food additive of the present invention, the immature bayberry fruit is a eucalyptus fruit which is not nucleated.

本发明的保健食品的制备方法包括：选取未成熟的杨梅果，洗净后干燥，然后进行粉碎，最后进行灭菌处理，即制成保健食品。 The preparation method of the health food of the present invention comprises: selecting immature bayberry fruit, washing and drying, then pulverizing, and finally sterilizing, thereby preparing a health food.

根据本发明的保健食品，所述未成熟杨梅果为内果皮未核化的杨梅果。 According to the health food of the present invention, the immature bayberry fruit is a eucalyptus fruit which is not nucleated in the endocarp.

根据本发明，所述保健食品还可以进一步添加其它食品领域中常用的添加剂，包括低聚糖、木糖醇、维生素 C中的一种或多种。 According to the present invention, the health food may further be added with additives commonly used in other food fields, including one or more of oligosaccharides, xylitol, and vitamin C.

本发明的以未成熟的杨梅果制成杨梅茶、食品添加剂及保健食品，其所含的黄酮类物质和单宁等活性物质具有很好的保健作用，包括健胃，护肝，止泻，消炎，抗氧化，清除体内自由基和保护心血管等作用，同时对清除血管壁沉积物有独特的效果，而且其口感也明显优于杨梅树叶和 /或树皮。此外，本发明以未成熟杨梅果制成杨梅茶、食品添加剂及保健食品，大大方便了贮存、运输、携带和使用，同时也解决了成熟杨梅果不易长期保存的问题。具体实施方式 The invention comprises the immature bayberry fruit, the bayberry tea, the food additive and the health food, the flavonoid substance and the active substance such as tannin contained in the invention have good health care effects, including stomach strengthening, liver protection, diarrhea prevention, Anti-inflammatory, anti-oxidant, remove free radicals and protect the cardiovascular system, and have a unique effect on the removal of blood vessel wall deposits, and its taste is also significantly better than the bayberry leaves and / or bark. In addition, the invention makes the bayberry tea, the food additive and the health food with the immature bayberry fruit, which greatly facilitates the storage, transportation, carrying and use, and also solves the problem that the mature bayberry fruit is not easy to be preserved for a long time. Detailed ways

以下结合具体实施例，对本发明作进一步说明。应理解，以下实施例仅用于说明本发明而非用于限定本发明的范围。 The invention will now be further described in conjunction with specific embodiments. It is understood that the following examples are merely illustrative of the invention and are not intended to limit the scope of the invention.

以下实施例中所使用的百分比（％)，除特别说明外，均为重量百分比。实施例 1、普通杨梅茶制备 The percentages (%) used in the following examples are percentages by weight unless otherwise specified. Example 1. Preparation of common bayberry tea

1、选取尚未成熟的、内果皮尚未核化的杨梅果（通常 3— 5月份采摘），用清水清洗干净，然后沥水、阴干。 1. Select the immature fruit that has not yet matured and the endocarp has not been nucleated (usually picked from March to May), clean it with water, then drain and dry.

2、采用传统的制茶工艺处理步骤 1获得的青杨梅果，具体步骤如下： 2. The traditional steps of using the traditional tea-making process to treat the plum fruit obtained in step 1 are as follows:

1 )杀青，于 100°C，蒸汽蒸 3— 5分钟； 1) killing, steaming at 100 ° C for 3-5 minutes;

2)炒，于 120—180°C，炒至含水量为 12— 15 %，有清香味； 2) Stir fry, at 120-180 ° C, fry until the water content is 12-15 %, with a clear fragrance;

3 )压扁； 3) flattening;

4)烘干，于 80— 120°C，将压扁后的杨梅果进一步烘干至含水量 < 6%，即制成杨梅茶。实施例 2、袋泡杨梅茶制备 4) Drying, at 80-120 ° C, further drying the crushed bayberry fruit to a water content of < 6%, that is, making Yangmei tea. Example 2, Preparation of bagged bayberry tea

1、将实施例 1获得的杨梅茶进一步粉碎，加工，筛选，制成粉末状杨梅茶。 1. The bayberry tea obtained in Example 1 was further pulverized, processed, and screened to obtain a powdery bayberry tea.

2、将步骤 1获得的粉末状杨梅茶灭菌消毒，然后包装进常规袋装茶叶袋中，封装，即制成袋泡杨梅茶。实施例 3、速溶杨梅茶制备 2. The powdery bayberry tea obtained in step 1 is sterilized and sterilized, and then packaged into a conventional bagged tea bag, and packaged to form a bagged bayberry tea. Example 3: Preparation of instant bayberry tea

将实施例 1的步骤 2中获得的杨梅茶进一步超微粉碎，加工，筛选，获得杨梅茶的超微粉末，即制成速溶杨梅茶。以上实施例中，制备获得的杨梅茶，均可直接冲泡饮用。同时，可以在上述制备过程中，或在制备好后，在杨梅茶中加入常用的食用添加剂，如稳定剂，离子螯合剂，护色剂，转溶剂，口味添加剂中的一种或多种，以制成口味和口感更佳的杨梅茶。需要注意的是，本发明提供的以上实施例只是列举了青杨梅用于制备茶的几种方式，利用本发明所提到的青杨梅通过进一步的常规加工，从而制备成的其它形式的杨梅茶，对本领域的人员而言，也是很容易的，因此也是本发明所要求保护的内容。实施例 4、食品添加剂制备 The bayberry tea obtained in the step 2 of the first embodiment was further subjected to ultrafine pulverization, processing, and screening to obtain an ultrafine powder of the bayberry tea, that is, instant limeberry tea was prepared. In the above examples, the prepared bayberry tea can be directly brewed and consumed. At the same time, in the above preparation process, or after preparation, a common edible additive such as a stabilizer, an ion chelating agent, a coloring agent, a solvent, a taste additive, or the like may be added to the bayberry tea. To make Yangmei tea with better taste and taste. It should be noted that the above examples provided by the present invention merely enumerate several ways for the preparation of tea by using arbutus, and other forms of bayberry tea prepared by further conventional processing using the arbutus mentioned in the present invention. It is also very easy for those skilled in the art, and thus is also claimed in the present invention. Example 4, Preparation of Food Additives

选取尚未成熟的、内果皮尚未核化的杨梅果（通常 3〜5月份采摘），用清水洗净，于 60°C〜10(TC烘至含水量 < 6% ,然后以粉碎机粉碎至颗粒度为 200〜1000目，制得粉末状食品添加剂。 Select immature fruit that has not yet matured, endocarp has not been nucleated (usually picked from March to May), washed with water, dried at 60 ° C ~ 10 (TC baked to a water content < 6%, and then pulverized to a granule by a pulverizer A powdery food additive is prepared at a degree of 200 to 1000 mesh.

与本实施例中传统的烘干相比，采用真空冷冻干燥技术，原料不变质，不氧化，营养损失少，能更好地保存原料的色，香，味和营养成分。实施例 5、杀菌食品添加剂制备 Compared with the conventional drying in the present embodiment, the vacuum freeze-drying technique is adopted, the raw materials are not deteriorated, the oxidation is not performed, and the nutrient loss is small, and the color, fragrance, taste and nutrients of the raw materials can be better preserved. Example 5 Preparation of bactericidal food additive

选取尚未成熟的、内果皮尚未核化的杨梅果（通常 3〜5月份采摘），用清水洗净，置于冷冻干燥机中真空冷冻干燥，然后以粉碎机粉碎至颗粒度为 200〜1000目，最后以微波对所得粉末进行杀菌处理，制得粉末状食品添加剂。 Select the immature fruit that has not yet matured and the endocarp has not been nucleated (usually picked from March to May), wash it with water, freeze-dry it in a freeze dryer, and then pulverize it to a particle size of 200~1000 mesh. Finally, the obtained powder is sterilized by microwave to obtain a powdery food additive.

虽然本实施例中采用微波的方式对粉末进行杀菌处理，但是也可以通过其它合适的方式进行灭菌，这对于本领域的技术人员来说是显而易见的。本发明所述的食品添加剂，可添加到面食、饮料、冷饮、糖果、保健食品、焙烤、酿造、休闲食品等各种食品当中，富含营养和有效活性成分，使得口感更佳。实施例 6、保健食品制备 Although the powder is sterilized by microwave in this embodiment, it can also be sterilized by other suitable means, as will be apparent to those skilled in the art. The food additive of the invention can be added to various foods such as pasta, beverage, cold drink, candy, health food, baking, brewing, snack food, etc., and is rich in nutrients and effective active ingredients, so that the taste is better. Example 6, preparation of health food

选取尚未成熟的、内果皮尚未核化的杨梅果（通常 3〜5月份采摘），用清水洗净，于 60°C〜100°C烘至含水量 < 6%，然后以粉碎机粉碎至颗粒度为 200〜1000目，最后以微波对所得粉末进行灭菌处理，制得粉末状保健食品。 Select the immature fruit that has not been matured, and the endocarp has not been nucleated (usually picked from March to May), washed with water, dried at 60 ° C ~ 100 ° C to a water content of < 6%, and then pulverized to a granule by a pulverizer The degree is 200 to 1000 mesh, and finally the powder is sterilized by microwave to obtain a powdery health food.

与本实施例中传统的烘干相比，釆用真空冷冻干燥技术，原料不变质，不氧化，营养损失少，能更好地保存原料的色，香，味和营养成分。 Compared with the conventional drying in this embodiment, the vacuum freeze-drying technology is used to prevent the raw materials from deteriorating, non-oxidizing, and less nutrient loss, and can better preserve the color, fragrance, taste and nutrients of the raw materials.

虽然本实施例中釆用微波的方式对粉末进行杀菌处理，但是也可以通过其它合适的方式进行杀菌，这对于本领域的技术人员来说是显而易见的。本发明所述的保健食品，可单独溶解服用，也可以加入食品领域中常见的一种或多种添加剂以改善口味，这些添加剂例如低聚糖、木糖醇、维生素 C等。本发明的保健食品也可制成胶囊、片剂、丸剂、酒剂等服用，这对于本领域的技术人员来说是容易理解的。综上所述，本发明的以未成熟杨梅果制成的杨梅茶、食品添加剂及保健食品，其所含的黄酮类物质和单宁等活性物质具有很好的保健作用，包括健胃，护肝，止泻，消炎，抗氧化，清除体内自由基和保护心血管等作用，同时对清除血管壁沉积物有独特的效果，而且其口感也明显优于杨梅树叶和 /或树皮。 Although the powder is sterilized by microwave in this embodiment, it can be sterilized by other suitable means, as will be apparent to those skilled in the art. The health food of the present invention may be dissolved separately or may be added to one or more additives commonly found in the food field to improve taste, such as oligosaccharides, xylitol, vitamin C and the like. The health food of the present invention can also be formulated into capsules, tablets, pills, wines, and the like, which will be readily understood by those skilled in the art. In summary, the bayberry tea, the food additive and the health food made of the immature bayberry fruit of the present invention have good health care effects, such as flavonoids and tannins, including stomach and body protection. Liver, diarrhea, anti-inflammatory, anti-oxidation, free radical scavenging and cardiovascular protection, and unique effects on the removal of blood vessel wall deposits, and its taste is also significantly better than bayberry leaves and / or bark.

此外，本发明以未成熟杨梅果制成杨梅茶、食品添加剂及保健食品，大大方便了贮存、运输、携带和使用，同时也解决了成熟杨梅果不易长期保存的问题。 In addition, the invention makes the bayberry tea, the food additive and the health food with the immature bayberry fruit, which greatly facilitates the storage, transportation, carrying and use, and also solves the problem that the mature bayberry fruit is not easy to be preserved for a long time.

Claims

权利要求书 Claim

1、一种杨梅茶，其特征在于，所述的杨梅茶采用未成熟的杨梅果制备。 1. A bayberry tea, characterized in that the bayberry tea is prepared using immature bayberry fruit.

2、如权利要求 1所述的杨梅茶，其特征在于，所述的未成熟的杨梅果为内果皮尚未核化的杨梅果。 The bayberry tea according to claim 1, wherein the immature bayberry fruit is a bayberry fruit which has not been nucleated by endocarp.

3、如权利要求 1所述的杨梅茶，其特征在于，所述的杨梅茶中还添加其它常用的添加剂。 The bayberry tea according to claim 1, wherein the other bayberry tea is further added with other conventional additives.

4、如权利要求 3所述的杨梅茶，其特征在于，所述的添加剂为稳定剂，离子螯合剂，护色剂，转溶剂，口味添加剂中的一种或多种。 4. The bayberry tea according to claim 3, wherein the additive is one or more of a stabilizer, an ion chelating agent, a color protecting agent, a transesterifying agent, and a taste additive.

5、如权利要求 1一 4中任一项所述的杨梅茶，其特征在于，所述的杨梅茶为直接冲泡的杨梅茶。 The bayberry tea according to any one of claims 1 to 4, wherein the bayberry tea is directly brewed bayberry tea.

6、如权利要求 1一 4中任一项所述的杨梅茶，其特征在于，所述的杨梅茶为袋泡杨梅茶。 The bayberry tea according to any one of claims 1 to 4, wherein the bayberry tea is bagged bayberry tea.

7、如权利要求 1一 4中任一项所述的杨梅茶，其特征在于，所述的杨梅茶为速溶杨梅茶。 The bayberry tea according to any one of claims 1 to 4, wherein the bayberry tea is instant bayberry tea.

8、如权利要求 1一 7中任一项所述的杨梅茶的制备方法，其步骤包括：杀青，炒，压扁和烘干。 The method for preparing a bayberry tea according to any one of claims 1 to 7, wherein the steps comprise: killing, frying, pressing and drying.

9、如权利要求 8所述的制备方法，其特征在于，所选的杨梅为内果皮尚未核化的杨梅果。 9. The preparation method according to claim 8, wherein the selected bayberry is a bayberry which has not been nucleated by the endocarp.

10、一种食品添加剂，其特征在于，所述食品添加剂以未成熟的杨梅果为原料制成。 10. A food additive, characterized in that the food additive is made from immature bayberry fruit.

11、如权利要求 10所述的食品添加剂，其特征在于，所述未成熟的杨梅果为内果皮尚未核化的杨梅果。 The food additive according to claim 10, wherein the immature bayberry fruit is a bayberry fruit which has not been nucleated in the endocarp.

12、如权利要求 10或 11所述的食品添加剂的制备方法，其特征在于，包括选取未成熟的杨梅果，洗净后干燥，然后进行粉碎，即制成食品添加剂。 The method for preparing a food additive according to claim 10 or 11, which comprises selecting an unripe bayberry fruit, washing it, drying it, and then pulverizing, thereby preparing a food additive.

13、如权利要求 12所述的方法，其特征在于，所述未成熟的杨梅果为内果皮尚未核化的杨梅果。 13. The method according to claim 12, wherein the immature bayberry fruit is a bayberry fruit which has not been nucleated by endocarp.

14、如权利要求 12所述的方法，其特征在于，所述干燥的方式为烘干。 14. The method of claim 12, wherein the drying is by drying.

15、如权利要求 12所述的方法，其特征在于，所述干燥的方式为真空冷冻干燥。 15. The method of claim 12, wherein the drying is by vacuum freeze drying.

16、如权利要求 12所述的方法，其特征在于，所述粉碎是将干燥后的杨梅果粉碎至颗粒度为 200〜1000目。 16. The method according to claim 12, wherein the pulverizing is to pulverize the dried bayberry to a particle size of 200 to 1000 mesh.

17、如权利要求 12〜16中任一项所述的方法，其特征在于，还包括对粉碎后的粉末进行杀菌处理的步骤。 The method according to any one of claims 12 to 16, further comprising the step of sterilizing the pulverized powder.

18、如权利要求 17所述的方法，其特征在于，所述杀菌的方式为微波灭菌。 18. The method of claim 17 wherein said sterilizing is by microwave sterilization.

19、一种保健食品，其特征在于，所述的保健食品釆用未成熟的杨梅果制备。 19. A health food product, wherein the health food product is prepared using immature bayberry fruit.

20、如权利要求 19所述的保健食品，其特征在于，所述的未成熟的杨梅果为内果皮尚未核化的杨梅果。 The health food according to claim 19, wherein the immature bayberry fruit is an endocarp that has not been nucleated.

21、如权利要求 19所述的保健食品，其特征在于，所述的保健食品中还添加其它常用的添加剂。 The health food according to claim 19, wherein the health food is further added with other commonly used additives.

22、如权利要求 21所述的保健食品，其特征在于，所述的添加剂为低聚糖、木糖醇、维生素 C中的一种或多种。 The health food according to claim 21, wherein the additive is one or more of oligosaccharides, xylitol, and vitamin C.

23、如权利要求 19一 22中任一项所述的保健食品的制备方法，其特征在于，包括选取未成熟的杨梅果，洗净后干燥，然后进行粉碎，即制成保健食品。 The method for producing a health food according to any one of claims 19 to 22, which comprises selecting an immature bayberry fruit, washing it, drying it, and then pulverizing it to form a health food.

24、如权利要求 23所述的方法，其特征在于，所述未成熟的杨梅果为内果皮尚未核化的杨梅果。 24. The method of claim 23, wherein the immature bayberry fruit is a bayberry fruit that has not been nucleated by endocarp.

25、如权利要求 23所述的方法，其特征在于，所述干燥的方式为烘干。 25. The method of claim 23, wherein the drying is by drying.

26、如权利要求 23所述的方法，其特征在于，所述干燥的方式为真空冷冻干燥。 26. The method of claim 23, wherein the drying is by vacuum freeze drying.

27、如权利要求 23所述的方法，其特征在于，所述粉碎是将干燥后的杨梅果粉碎至颗粒度为 200〜1000目。 27. The method according to claim 23, wherein the pulverizing is to pulverize the dried bayberry to a particle size of 200 to 1000 mesh.

28、如权利要求 23〜27中任一项所述的方法，其特征在于，还包括对粉碎后的粉末进行杀菌处理的步骤。 The method according to any one of claims 23 to 27, further comprising the step of sterilizing the pulverized powder.

29、如权利要求 28所述的方法，其特征在于，所述杀菌的方式为微波灭菌。 29. The method of claim 28, wherein the sterilizing is microwave sterilization.