Anti-hypoxia water-swallowing-free solid beverage and preparation process thereof

Abstract

The invention discloses an anti-hypoxia water-swallowing-free solid beverage. The beverage comprises the following components: 2 parts of a plant extract, 2 parts of a compound sweetening agent, 0.15 part of DL-malic acid, 0.01 part of menthol and 6.5 parts of soluble starch. The ratio of the plant paste powder to the glucose is 3: 1. The ratio of the common turnip to the ginseng to the astragalus membranaceus to the medlar is 3: 1: 2.3: 2.5. The compound sweetening agent comprises the following components: sorbitol, maltitol and mogroside in a mass ratio of 5: 5: 3. According to the present invention, the characteristics of the powdery drug and the liquid drug are integrated, the granular instant solid beverage is prepared, the instant characteristic and the water-free infusion characteristic are combined, the instant solid beverage can be taken without water in the plateau area, and the conditions of high stroke, dust flying and the like in the plateau environment can be avoided to a certain extent due to the granules; the content of raw material components is judged through multi-index comprehensive evaluation of an analytic hierarchy process and a fuzzy mathematical evaluation method, a proportion capable of being rapidly dissolved in the oral cavity is selected through multiple groups of experiments, the remaining time in the oral cavity is shortened, and stimulation to taste buds is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of anti-hypoxia water-free solid beverage, in particular to an anti-hypoxia water-free swallowable solid beverage and a preparation process thereof. Background Art

[0002] Altitude sickness has greatly affected human activities. Currently, the most effective means to deal with altitude sickness is through drug control, such as Rhodiola rosea oral liquid, Plateau Anyou capsules, etc. These are medicines with certain side effects and cannot be taken for a long time. Secondly, they can only be prevented in advance, and cannot relieve symptoms in time for people who already have altitude sickness.

[0003] The plateau environment is characterized by low pressure, low oxygen, strong wind, water shortage, and low population density. Traditional Chinese medicine dosage forms have many disadvantages. For example, decoctions need to be boiled, but the low pressure and water shortage on the plateau make the medicinal materials incompletely boiled. Oral liquid is absorbed quickly and is easy to take, but it is inconvenient to carry, and the pungent smell of the drug persists in the mouth for a long time, and it is difficult to mask the taste. Usually, you need to drink a lot of water after taking the medicine to remove the residue in the mouth. Capsules, tablets, and pills stay in the mouth for a short time, and the bitter taste of Chinese medicine is weak, but they need to be swallowed with water, which is not easy to take on the plateau, and sometimes single-piece capsules are large in size, which is not conducive to people with difficulty swallowing, such as the elderly and children.

[0004] Existing powdered drugs may be affected by the environment when taken. For example, high winds on the plateau may cause the powder to fly around, making it difficult to take the drug completely. At the same time, due to the viscosity of saliva in the mouth, the powdered drugs may stick together after being taken, making it unable to dissolve quickly, irritating the taste buds and making it difficult to take. Summary of the invention

[0005] The purpose of the present invention is to solve the problem that powdered beverages are easily blown away by wind and cannot be quickly dissolved in the oral cavity under plateau conditions, and to provide an oxygen-resistant, water-free solid beverage and a preparation process thereof.

[0006] An anti-hypoxia solid beverage that can be swallowed without water, comprising the following ingredients, measured by weight:

[0007] 1.8-2.2 parts of plant extract, 1.5-2.3 parts of compound sweetener, 0.15-0.25 parts of DL-malic acid, 0.008-0.013 parts of menthol, and 5-6.8 parts of soluble starch.

[0008] Furthermore, 2 parts of plant extract, 2 parts of compound sweetener, 0.15 parts of DL-malic acid, 0.01 parts of menthol, and 6.5 parts of soluble starch.

[0009] Furthermore, the plant extract includes the following ingredients in a mass ratio of plant paste powder to glucose of 3:1.

[0010] The anti-hypoxia solid beverage that can be swallowed without water according to claim 2 is characterized in that the plant paste powder comprises the following ingredients in a mass ratio of genkwa: ginseng: astragalus: wolfberry of 3:1:2.3:2.5.

[0011] The anti-hypoxia solid beverage for swallowing without water according to claim 4 is characterized in that the composite sweetener comprises the following components in a mass ratio of sorbitol: maltitol: mogroside of 5:5:3.

[0012] In this scheme, the root of ylang is a variety of food, medicine and feed in Tibetan areas. It has a historical habit and has obvious anti-hypoxia effects. Tibetan ylang, also known as round root and turnip, is a unique plant for food, medicine and feed in the Qinghai-Tibet Plateau. It has been recorded in the famous Tibetan medical book "Four Medical Classics" that its appearance is like a round radish, small and sweet, with high density. It has the functions of sweet and warm, clearing heat and detoxifying, nourishing and increasing oxygen, and is mainly used to treat physical weakness and other diseases. Because it is a food, there are no side effects or the side effects are far less than those of drugs. And modern literature research shows that ylang has the effect of resisting acute hypobaric hypoxia. At the same time, ylang is also a variety used in Tibetan areas for more than 1,000 years. It is often made into a product that can be taken by boiling soup, drying, candied, etc. Therefore, it is feasible to use ylang to develop anti-hypoxia special effects products.

[0013] A process for preparing an anti-hypoxia solid beverage for swallowing without water, comprising the following steps:

[0014] S1: Inspection;

[0015] S2: pre-processing;

[0016] S21: Raw material pretreatment: cut the radix quatrain, ginseng, astragalus and wolfberry into 1-2 cm small particles, wash and drain the water;

[0017] S22: pretreatment of auxiliary materials: sorbitol, maltitol and mogroside are stirred and mixed evenly, then ground into powder, and passed through an 80-mesh sieve to form a composite sweetener;

[0018] DL-malic acid: grind into powder and pass through 80 mesh sieve;

[0019] Menthol: grind into powder and pass through 80-mesh sieve;

[0020] Soluble starch: pass through 80 mesh sieve;

[0021] S3: Preparation of plant extracts:

[0022] S31: Mix the radix quatrain, ginseng, astragalus and wolfberry weighed in S21, add deionized water in a mass ratio of 1:6-20, soak at room temperature for 1 hour, heat to boil over high heat, then turn to low heat to keep boiling, extract by reflux for 1 hour, filter, and collect the filtrate a and the residue a respectively;

[0023] S32: adding deionized water to the filter residue a in step S31 at a mass ratio of 1:6-20, heating to a high heat and boiling, then turning to a low heat and maintaining a continuous slight boiling, and filtering after reflux extraction for 1 hour to collect the filtrate b;

[0024] S33: combining the filtrate a in step S31 and the filtrate b in step S32, cooling to room temperature, centrifuging in a centrifuge at a speed of not less than 6000 rpm for 10 minutes, taking out the clear liquid, and obtaining a plant extract;

[0025] S34: concentrating the plant extract into a plant extract;

[0026] S35: adding maltodextrin in a mass ratio of 3:1 of plant extract to maltodextrin, stirring evenly, drying under reduced pressure at no more than 80° C. for about 24 h to a moisture content of ≤5%, crushing into powder, and passing through an 80-mesh sieve to obtain plant extract powder;

[0027] S36: stirring and mixing the plant extract powder and glucose in a certain proportion to obtain a plant extract;

[0028] S4: Material preparation:

[0029] S41: weigh the plant extract, soluble starch, compound sweetener, DL-malic acid and menthol according to proportion;

[0030] S42: Mix menthol and DL-malic acid evenly;

[0031] S43: adding compound sweetener and plant extract in sequence and mixing evenly;

[0032] S44: adding soluble starch twice and mixing evenly;

[0033] S45: soft material;

[0034] S5: granulation; drying; granulation;

[0035] S6: Bag, seal and pack.

[0036] Furthermore, the mass ratio of the material to the deionized water in S31 is 1:14; the mass ratio of the material to the deionized water in S32 is 1:10.

[0037] Furthermore, in said S45, the soft material comprises spraying the uniformly mixed material in S44 with 95% ethanol to soften the material, so that the material can be held in a hand and fall apart when lightly touched, and then granulated through a 16-mesh sieve.

[0038] Furthermore, in S5, drying is specifically: drying in an oven at 65° C. for ≥5 h until the moisture content is ≤7%, and cooling to room temperature.

[0039] Furthermore, in S6, the granulation is specifically: the dried material is granulated through a 16-mesh sieve, and then sieved through a 65-mesh sieve to remove fine powder.

[0040] The beneficial effects of the present invention are:

[0041] The present invention combines the properties of powdered medicines and liquid medicines, verifies the material ratio and the production process through specific experiments, and combines the specific environment of the plateau area to produce a granular instant solid beverage. In the plateau environment, the flying of powders when taken due to the influence of strong winds can be reduced, and at the same time the instant dissolution characteristics of the particles are increased, the dissolution rate of the solid beverage in the oral cavity is accelerated, the residual time of the solid beverage in the oral cavity is reduced, the stimulation to the taste buds is reduced, and the comfort and convenience of taking are improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 A process flow chart for the preparation process;

[0043] Figure 2 This is the result of investigating the amount of compound sweetener added;

[0044] Figure 3 DL-malic acid addition investigation results diagram;

[0045] Figure 4 The results of the investigation on the amount of soluble starch added;

[0046] Figure 5 Results of the investigation on the amount of menthol added. DETAILED DESCRIPTION

[0047] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0048] Example 1

[0049] An anti-hypoxia solid beverage that can be swallowed without water, comprising the following ingredients, measured by weight:

[0050] 1.8-2.2 parts of plant extract, 1.5-2.3 parts of compound sweetener, 0.15-0.25 parts of DL-malic acid, 0.008-0.013 parts of menthol, and 5-6.8 parts of soluble starch.

[0051] 2 parts of plant extract, 2 parts of compound sweetener, 0.15 parts of DL-malic acid, 0.01 parts of menthol, and 6.5 parts of soluble starch.

[0052] The plant extract comprises the following components in a mass ratio of plant paste powder to glucose in a ratio of 3:1.

[0053] The plant paste powder includes the following ingredients in a mass ratio of genkwa root: ginseng: astragalus: wolfberry in a ratio of 3:1:2.3:2.5.

[0054] The composite sweetener comprises the following components in a mass ratio of sorbitol: maltitol: mogroside in a ratio of 5:5:3.

[0055] Example 2

[0056] An anti-hypoxia solid beverage that can be swallowed without water, comprising the following ingredients, measured by weight:

[0057] 2 parts of plant extract, 2 parts of compound sweetener, 0.15 parts of DL-malic acid, 0.01 parts of menthol, and 6.5 parts of soluble starch.

[0058] The plant extract comprises the following components in a mass ratio of plant paste powder to glucose in a ratio of 3:1.

[0059] The plant paste powder includes the following ingredients in a mass ratio of genkwa root: ginseng: astragalus: wolfberry in a ratio of 3:1:2.3:2.5.

[0060] The composite sweetener comprises the following components in a mass ratio of sorbitol: maltitol: mogroside in a ratio of 5:5:3.

[0061] In Example 1 and Example 2, based on the concept of "taking without water", a water-free granule was developed for the plateau environment. The main raw material is the Tibetan medicinal and edible plant "Yangen" as the main raw material, and it is matched with plant medicinal materials such as astragalus, ginseng, and wolfberry to resist hypoxia. Glucose is added to replenish energy in a timely manner and improve the body's ability to transport oxygen. At the same time, water-soluble sugar alcohols (sorbitol, maltitol), sugar substitutes (mogroside) and soluble starch are used as auxiliary materials. Through uniform design experimental research, the ingredient ratio of plant extracts, compound sweeteners, malic acid, and menthol is determined, which is the optimal solution.

[0062] Based on the proportions in Examples 1 and 2, in order to achieve better granules that can be naturally dissolved in the mouth without the need for liquid, a specific material ratio was selected, and a multi-index comprehensive evaluation method based on hierarchical analysis method and fuzzy mathematical evaluation method was used to analyze the data on its formability, sensory evaluation, and rapid solubility.

[0063] Multi-index hierarchical analysis comprehensive evaluation method

[0064] According to the hierarchical analysis method, the comprehensive index is set as the decision-making layer, and the formability, angle of repose, bulk density, hygroscopicity, solubility, and fuzzy sensory evaluation are set as the solution layer. See the priority matrix table for the comparison and judgment of the index components of the water-free granules of Yangen. The 1-9 scale method is used to rank the priorities of the six index components of the model in accordance with the requirements of the 2020 edition of the Chinese Pharmacopoeia 0104 granules and the characteristics of the water-free granules being oral and fast-dissolving. The order is solubility> sensory evaluation> formability> hygroscopicity ≥ bulk density> angle of repose. The priority judgment matrix is ​​constructed based on the importance of pairwise comparison. SPSSpro software is used to analyze and calculate the weight coefficients of the judgment matrix and the six major indicators of formability, angle of repose, bulk density, hygroscopicity, solubility, and fuzzy sensory evaluation. At the same time, the consistency test is performed based on the maximum eigenvalue and consistency ratio value. Comprehensive score = QS×WS+QC×WC+Qα×Wα+QD×WD+QX×WX+QG×WG, where Q is the weight coefficient of each indicator and W is the normalized result of each indicator.

[0065] Comparison and priority matrix of index components of water-free lard granules

[0066]

[0067] Scoring criteria for each level

[0068]

[0069] Method for judging rapid solubility

[0070] Refer to the preparation method in ISO / TR10271 artificial saliva standard, use NaCl 0.4g·L-1, KCl 0.4g·L-1, CaCl2·H2O0.795g·L-1, Urea 1g·L-1, N2S·2H2O 0.005g·L-1, NaH2PO4·H2O 0.78g·L-1, and distilled water 1000mL to prepare oral solution, and adjust the pH to 6.8 with NaoH. Take the water-free granule filling container (2mL syringe without needle) to a volume of 0.5mL, add artificial saliva drop by drop until the water-free granules are completely dissolved, and the consumption volume of artificial saliva is the rapid solubility measurement value, recorded as S.

[0071] Sensory evaluation method

[0072] 10 sensory evaluators rated the morphology, color, oral dissolution and taste of the 10 uniformly designed samples as excellent, good, medium and poor according to the evaluation criteria. Taking the uniformly designed sample No. 1 as an example, in the morphology evaluation, 8 people chose "excellent", 2 people chose "good", 0 people chose "medium" and 0 people chose "poor", so Nmorphology = (8, 2, 0, 0); Ncolor = (8, 2, 0, 0); Normal dissolution = (6, 4, 0, 0); Ntaste = (1, 9, 0, 0); The data was normalized to obtain the evaluation matrix:, and then according to the fuzzy evaluation principle Y = X·N, the comprehensive membership of the sample to each factor was calculated: = (0.53, 0.47, 0, 0), Y1 is the fuzzy sensory evaluation result of sample No. 1, and then the results were calculated and added with the corresponding scores to obtain the final sensory score.

[0073] Formability, hygroscopicity, bulk density and angle of repose are direct measurement results.

[0074] The above data are weighted and scored, and the weight selection method is as follows

[0075] SPSSpro software was used to analyze and calculate the judgment matrix and the weight coefficients of the six indicators of formability, repose angle, bulk density, hygroscopicity, solubility, and fuzzy sensory evaluation. The results are shown in the table: the weight of formability is 19.223%, the weight of solubility is 25.274%, the weight of bulk density is 5.755%, the weight of hygroscopicity is 6.731%, the weight of repose angle is 2.861%, and the weight of sensory evaluation is 40.157%. The calculation results of the hierarchical analysis method show that the maximum characteristic root is 6.206, and the corresponding RI value is 1.25 according to the RI table. Therefore, the consistency ratio value CR=CI / RI=0.033<0.1, and the one-time test shows that the judgment matrix is ​​good at one time.

[0076]

[0077] According to the comprehensive scoring formula and the weight coefficient of each indicator in the hierarchical analysis method, the measurement results of each indicator are normalized with the best value under the indicator, and the latest comprehensive scoring formula is obtained:

[0078]

[0079] After obtaining the comprehensive scoring data, experimental verification will be carried out, namely multiple regression analysis, and the method is as follows

[0080] Multiple regression analysis table

[0081]

[0082] ANOVA table

[0083]

[0084] Correlation coefficient

[0085]

[0086]

[0087] From the above analysis, the regression equation is as follows:

[0088] Y=37.6927+3.8121X1+11.5755X2+6.8322X3+299.4875X4

[0089] Where:

[0090] X1—compound sweetener;

[0091] X2—acidifier;

[0092] X3—soluble starch;

[0093] X4—menthol;

[0094] By conducting a single-factor experiment and then a uniformly designed experiment, the experimental results are comprehensively scored.

[0095] The comprehensive scoring formula uses the hierarchical analysis method to assign scores. A total of 6 indicators were examined, and the other 5 indicators were directly measured data. In order to reduce errors, the sensory evaluation data was fuzzy sensory evaluation processed.

[0096] The specific experimental data are as follows:

[0097] Uniform design experiment

[0098] The important auxiliary ingredients of genus yantrae granules, namely compound sweetener, acidulant, soluble starch and menthol, were investigated. A uniform design experiment was conducted with 5 levels of compound sweetener (X1), acidulant (X2) and menthol (X4) and 10 levels of soluble starch (X3). The factor level table is shown in the table.

[0099] Level table for uniform design experiment

[0100]

[0101] Table U 10 * (10 8 )

[0102]

[0103]

[0104] The specific experimental data are as follows

[0105] Uniform design experimental data

[0106] According to the above scheme, the experimental data are selected by uniform design experimental method as follows

[0107]

[0108] The sensory evaluation matrix is ​​as follows

[0109]

[0110] The experimental data were not weighted and the measurement indicators were as follows

[0111]

[0112]

[0113] The measurement and investigation indicators for weight calculation of the experimental data are as follows

[0114]

[0115] Analyze the results of single factor experiment

[0116] When the added amount of compound sweetener is 1.5g, the comprehensive evaluation score is the highest. When the added amount of compound sweetener is greater than 1.5g, the comprehensive evaluation score drops rapidly, and changes little after it is greater than 2. As the added amount of DL-malic acid increases, the comprehensive evaluation score shows a trend of first rising and then falling. The highest score is when 0.2g of DL-malic acid is added. The main reason is that when the added amount of DL-malic acid is less than 0.2g, the sour taste of malic acid can promote the secretion of saliva in the mouth and improve the solubility, while enriching the taste of the product and improving the sensory evaluation score. When the added amount of DL-malic acid is greater than 0.2g, although the increase in acidity can increase the secretion of saliva in the mouth and improve the solubility, the excessive sour taste also greatly reduces the taste of the product, which reduces the sensory score. Figure 4 It can be seen that with the increase of soluble starch, the comprehensive evaluation score gradually increased, reached the maximum value when the addition amount was 5g, and then gradually decreased. Figure 5 It can be seen that the optimal amount of menthol added is 0.01g.

[0117] Analyze the results of weight calculation

[0118] The comprehensive evaluation score of Experiment 8 was the highest, reaching 93.494 points. The ingredient ratio was 2g of genistanche extract, 2g of compound sweetener, 0.15g of DL malic acid, 6.5g of soluble starch, and 0.01g of menthol. It can be used as a better process condition.

[0119] Multiple regression analysis

[0120] After testing, the equation is significant (F = 9.6694, P = 0.0142 < 0.05). The hypothesis test for each partial regression coefficient is: t1 = 1.3093, p1 = 0.2383 > 0.05; t2 = 0.3887, p2 = 0.7109 > 0.05; t3 = 5.0601, p3 = 0.0023 < 0.05; t4 = 0.9458, p4 = 0.3808 > 0.05. From the standard partial regression coefficient, it can be seen that the order of priority of the factors is: X3 > X1 > X4 > X2. The effect of factor X3 on the result Y is significant, and the coefficient of X3 is positive, indicating that the test index increases with the increase of X3; while the effects of X1, X2, and X4 on the result Y are not significant, so X1, X2, and X4 can be selected at will. Combining the results of intuitive analysis with those of univariate analysis, 2 g of compound sweetener, 0.2 g of DL malic acid, 6.5 g of soluble starch, and 0.01 g of menthol were taken and substituted into the regression analysis equation to obtain Y=95.04, which is better than the experimental result No. 8 of the normalized result table of inspection indicators, 93.494. Therefore, the optimal experimental conditions for this experiment are: X1=2.0, X2=0.2, X3=6.5, and X4=0.01.

[0121] The comprehensive evaluation scores of the six parallel tests were 95.360, 95.617, 94.937, 95.140, 94.950, and 96.398, respectively, with an average of 95.40, which was very close to the uniform design experimental regression analysis equation result of 95.04, RSD% = 0.6%, and the parallelism was good. Therefore, the formula of plateau anti-hypoxia genus genus water-free granules is: genus genus genus extract 2.0g, compound sweetener 2.0g, DL-malic acid 0.2g, menthol 0.01g, soluble starch 6.5g, that is, genus genus extract: compound sweetener: DL malic acid: menthol: soluble starch = 1:1:0.1:0.005:3.25.

[0122] Example 3

[0123] A process for preparing an anti-hypoxia solid beverage for swallowing without water, comprising the following steps:

[0124] S1: Inspection;

[0125] S2: pre-processing;

[0126] S21: Raw material pretreatment: cut the radix quatrain, ginseng, astragalus and wolfberry into 1-2 cm small particles, wash and drain the water;

[0127] S22: pretreatment of auxiliary materials: sorbitol, maltitol and mogroside are stirred and mixed evenly, then ground into powder, and passed through an 80-mesh sieve to form a composite sweetener;

[0128] DL-malic acid: grind into powder and pass through 80 mesh sieve;

[0129] Menthol: grind into powder and pass through 80-mesh sieve;

[0130] Soluble starch: pass through 80 mesh sieve;

[0131] S3: Preparation of plant extracts:

[0132] S31: Mix the radix quatrain, ginseng, astragalus and wolfberry weighed in S21, add deionized water in a mass ratio of 1:6-20, soak at room temperature for 1 hour, heat to boil over high heat, then turn to low heat to keep boiling, extract by reflux for 1 hour, filter, and collect filtrate a and residue a respectively;

[0133] S32: adding deionized water to the filter residue a in step S31 at a mass ratio of 1:6-20, heating to a high heat and boiling, then turning to a low heat and maintaining a continuous slight boiling, and filtering after reflux extraction for 1 hour to collect the filtrate b;

[0134] S33: combining the filtrate a in step S31 and the filtrate b in step S32, cooling to room temperature, centrifuging in a centrifuge at a speed of not less than 6000 rpm for 10 minutes, taking out the clear liquid, and obtaining a plant extract;

[0135] S34: concentrating the plant extract at 85° C. into a plant extract;

[0136] S35: adding maltodextrin in a mass ratio of plant extract: maltodextrin = 3:1, stirring evenly, drying under reduced pressure at 65° C. for about 24 hours until the moisture content is ≤5%, crushing into powder, and passing through an 80-mesh sieve to obtain plant extract powder;

[0137] S36: stirring and mixing the plant extract powder and glucose in a certain proportion to obtain a plant extract;

[0138] S4: Material preparation:

[0139] S41: weigh the plant extract, soluble starch, compound sweetener, DL-malic acid and menthol according to proportion;

[0140] S42: Mix menthol and DL-malic acid evenly;

[0141] S43: adding compound sweetener and plant extract in sequence and mixing evenly;

[0142] S44: adding soluble starch twice and mixing evenly;

[0143] S45: Softening; spray the uniformly mixed material in S44 with 95% ethanol to soften the material so that it can be held in the hand and fall apart when touched lightly, and then pass through a 16-mesh sieve for granulation.

[0144] S5: Drying; including drying in an oven at 65°C for ≥5h until the moisture content is ≤7%, and cooling to room temperature.

[0145] S6: Granulation: The dried material is sieved through a 16-mesh sieve and then sieved through a 65-mesh sieve to remove fine powder.

[0146] S7: Bag, seal and pack.

[0147] In step S45, 85% ethanol softening will melt due to high water content and cannot be formed. 90% ethanol has poor softening effect and partially melts. 95% ethanol is just right and can soften.

[0148] Example 4 is the same as Example 3, except that the mass ratio of the material to the deionized water in S31 is 1:14; the mass ratio of the material to the deionized water in S32 is 1:10.

[0149] A control experiment was set up, and the extract was set as the ratio of the residue dissolved in the liquid; the material-liquid ratio was the ratio of the residue to deionized water; 5 groups of control groups were set up through the experiment, and the mass ratio of the material to deionized water was tested. The results are as follows:

[0150] Material-liquid ratio dosage data

[0151]

[0152] According to the data in the table, when the solid-liquid ratio is less than 1 / 14, the smaller the solid-liquid ratio, the faster the extract ratio increases, and when it reaches 1 / 14, the growth slows down. Therefore, a 1 / 14 solid-liquid ratio is selected for the first soaking to improve the dissolution effect. At the same time, in order to avoid waste and subsequent extraction effect, a lower ratio is not used; and a 1 / 10 solid-liquid ratio is selected for the second soaking. The reason is that the residue filtered for the second time has been soaked in sequence and the content will be reduced. In order to reduce material waste, a 1 / 10 ratio, which is not much different from 1 / 14, is used for soaking to improve economic benefits.

[0153] Six control groups were set up in the experiment to test the material reflux filtration time. The results are as follows:

[0154] Reflow time test data

[0155]

[0156] According to the data in the table, when the reflux time / h is less than 1 hour, the longer the reflux time, the faster the extract ratio increases, and when it reaches 1 hour, the growth slows down. Therefore, choosing a reflux time of 1 hour can achieve the desired effect and save time at the same time.

[0157] Four control groups were set up in the experiment to test the number of times the materials were boiled. The results are as follows:

[0158] Decoction times test data

[0159]

[0160] According to the data in the table, when the number of decoctions is 2, the proportion of subsequent decoction extracts increases slowly. Therefore, choosing 2 decoctions can not only achieve the desired effect but also save time.

[0161] In summary, in this scheme, comprehensive experimental data from each group show that using a 1 / 14 solid-liquid ratio in the first soaking and a 1 / 10 solid-liquid ratio in the second soaking, refluxing for 1 hour, and decocting twice can achieve a better overall effect and is the optimal solution for this scheme.

[0162] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A water-free solid beverage for resisting hypoxia, characterized in that: The composition comprises the following ingredients, by weight: 1.8-2.2 parts of plant extract, 1.5-2.3 parts of compound sweetener, 0.15-0.25 parts of DL-malic acid, 0.008-0.013 parts of menthol, and 5-6.8 parts of soluble starch.

2. The anti-hypoxia solid beverage for swallowing without water according to claim 1, characterized in that: 2 parts of plant extract, 2 parts of compound sweetener, 0.15 parts of DL-malic acid, 0.01 parts of menthol, and 6.5 parts of soluble starch.

3. The anti-hypoxia solid beverage for swallowing without water according to claim 1 or 2, characterized in that: The plant extract comprises the following components in a mass ratio of plant paste powder to glucose in a ratio of 3:

1.

4. The anti-hypoxia solid beverage for swallowing without water according to claim 3, characterized in that: The plant paste powder includes the following ingredients in a mass ratio of genkwa root: ginseng: astragalus: wolfberry in a ratio of 3:1:2.3:2.

5.

5. The anti-hypoxia solid beverage for swallowing without water according to claim 1 or 2, characterized in that: The composite sweetener comprises the following components in a mass ratio of sorbitol: maltitol: mogroside in a ratio of 5:5:

3.

6. A process for preparing an anti-hypoxia solid beverage that can be swallowed without water, characterized in that: The following steps are involved: S1: Inspection; S2: pre-processing; S21: Raw material pretreatment: cut the radix genseng, ginseng, astragalus and wolfberry into 1-2 cm small particles, wash and drain the water; S22: pretreatment of auxiliary materials: sorbitol, maltitol and mogroside are stirred and mixed evenly, then ground into powder, and passed through an 80-mesh sieve to form a composite sweetener; DL-malic acid: grind into powder and pass through 80 mesh sieve; Menthol: grind into powder and pass through 80-mesh sieve; Soluble starch: pass through 80 mesh sieve; S3: Preparation of plant extracts: S31: Mix the radix quatrain, ginseng, astragalus and wolfberry weighed in S21, add deionized water in a mass ratio of 1:6-20, soak at room temperature for 1 hour, heat to boil over high heat, then turn to low heat to keep boiling, extract by reflux for 1 hour, filter, and collect the filtrate a and the residue a respectively; S32: adding deionized water to the filter residue a in step S31 at a mass ratio of 1:6-20, heating to a high heat and boiling, then turning to a low heat and maintaining a continuous slight boiling, and filtering after reflux extraction for 1 hour to collect the filtrate b; S33: combining the filtrate a in step S31 and the filtrate b in step S32, cooling to room temperature, centrifuging for 10 minutes, and taking out the clear liquid to obtain a plant extract; S34: concentrating the plant extract into a plant extract; S35: adding maltodextrin in a mass ratio of 3:1 of plant extract to maltodextrin, stirring evenly, drying under reduced pressure at no more than 80° C. for about 24 h to a moisture content of ≤5%, crushing into powder, and passing through an 80-mesh sieve to obtain plant extract powder; S36: stirring and mixing the plant extract powder and glucose in a certain proportion to obtain a plant extract; S4: Material preparation: S41: weigh plant extract, soluble starch, compound sweetener, DL-malic acid and menthol according to proportion; S42: Mix menthol and DL-malic acid evenly; S43: adding compound sweetener and plant extract in sequence and mixing evenly; S44: adding soluble starch twice and mixing evenly; S45: soft material; S5: granulation; drying; granulation; S6: Bag, seal and pack.

7. The anti-hypoxia solid beverage for swallowing without water and its preparation process according to claim 6, characterized in that: The mass ratio of the material to the deionized water in S31 is 1:14; the mass ratio of the material to the deionized water in S32 is 1:

10.

8. The anti-hypoxia solid beverage for swallowing without water and its preparation process according to claim 6, characterized in that: In S45, the soft material comprises spraying the uniformly mixed material in S44 with 95% ethanol to soften the material, so that the material can be held in a hand and fall apart when lightly touched, and then granulating through a 16-mesh sieve.

9. The anti-hypoxia solid beverage for swallowing without water and its preparation process according to claim 6, characterized in that: The drying in S5 is specifically: drying in an oven at 65° C. for ≥5 h until the moisture content is ≤7%, and cooling to room temperature.

10. The anti-hypoxia solid beverage for swallowing without water and its preparation process according to claim 6, characterized in that: In S6, the granulation is specifically as follows: the dried material is granulated through a 16-mesh sieve, and then sieved through a 65-mesh sieve to remove fine powder.

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