Method for extracting natural plant extract based on infrared wall-breaking variable-temperature backfilling and application of extract in beverage preparation

Abstract

The invention discloses a method for extracting a natural plant extract based on infrared wall-breaking variable-temperature backfilling and application of the extract in beverage preparation, and belongs to the technical field of natural plant beverage extraction. The method comprises the following steps: S1, selecting edible flowers and carrying out pretreatment; s2, putting the pretreated flowers into an extraction tank, carrying out infrared ray and centrifugation combined wall breaking treatment, and then carrying out infrared ray low-temperature dry extraction treatment, so as to obtain fresh flower cell head balsam liquid; then adding purified water into the extraction tank, carrying out heating cyclic extraction, and filtering after the extraction is finished to obtain a tea extract; s3, mixing the fresh flower cell head perfume liquid with the tea extract liquid to obtain a natural plant extract base liquid; s4, plant essential oil is added into the natural plant extracting solution base solution and mixed, and a natural plant extracting solution backfilled with the essential oil is obtained; s5, homogenizing, sterilizing and filling the natural plant extracting solution with the backfilled essential oil to obtain the natural plant extract which has fresh flower top fragrance and tea fragrance taste and can be applied to beverage preparation.

Description

Technical Field

[0001] The invention relates to the technical field of natural plant beverage extraction, in particular to a method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling, and application of the extracts in preparing beverages. Background Art

[0002] Natural aromatic plants are a general term for cultivated plants and wild plants that have aroma and can be used to extract aromatic oils. They not only have fragrance functions, but also contain a large amount of nutrients as well as some trace elements and vitamins. Therefore, they are widely used in food processing, such as the production of plant beverages.

[0003] When natural aromatic plants are used to make beverages, they need to be extracted first, and then the extract can be directly drunk or added as a raw material to beverages (such as light milk tea, fruit tea, milk tea, coffee, etc.).

[0004] At present, distillation extraction, heat pump low-temperature extraction and freezing vacuum extraction are commonly used to extract natural aromatic plants. However, the extracts obtained by these extraction methods have the following technical defects:

[0005] For example, the extract obtained by distillation extraction has no fresh flower top notes and has a cooking taste; the extract obtained by heat pump low-temperature extraction has fresh flower top notes, but lacks middle notes, has a poor taste, and has low aroma recognition; the extract obtained by freezing vacuum extraction has a top note, but has a poor taste (bitter) and lacks flavor explosiveness.

[0006] Based on the above technical defects, the extract obtained by the above method contains technical defects such as cooking taste, poor taste, insufficient aroma, and low recognition, making it difficult to directly apply it to beverage production. Summary of the invention

[0007] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling and the use of the extracts in preparing beverages. The present invention solves the technical problems that traditional plant extracts generally have weak floral fragrance, bitter taste, no soup color, short fragrance retention time, and a cooking taste.

[0008] The objective of the present invention is achieved through the following technical solutions:

[0009] A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling, comprising the following steps:

[0010] S1. Select fresh edible flowers and pre-treat them, wherein the pre-treatment is to sort and remove impurities and ineffective parts (such as branches, leaves, etc.) from the flowers;

[0011] S2. The pretreated flowers are put into an extraction tank, firstly subjected to infrared and centrifugal combined wall breaking treatment, and then subjected to infrared low-temperature dry extraction treatment to obtain flower cell head fragrance liquid; then pure water is added to the extraction tank, and the water is heated and circulated for extraction. After the extraction is completed, the tea extract is obtained by filtration;

[0012] S3. The flower cell head fragrance liquid is mixed with the tea extract to obtain a natural plant extract base liquid;

[0013] S4. Add natural plant essential oil to the natural plant extract base liquid and mix thoroughly to obtain a natural plant extract backfilled with essential oil;

[0014] S5. The natural plant extract backfilled with essential oil is homogenized, sterilized, and filled in sequence to obtain a finished natural plant extract, i.e., a natural plant extract.

[0015] In the above S1, impurities and ineffective parts (such as branches, leaves, etc.) in flowers are first removed by pretreatment, so as to effectively avoid the adverse effects of impurities on the fragrance and components of the extract.

[0016] In S2, the flower cell walls are first broken by combining infrared and centrifugal force, so that the flower cell structure is fully broken under short-term ultra-high temperature conditions and rapid centrifugal force, so that the cell fluid is completely separated from the cells, thereby improving the collection efficiency of effective substances in the flowers and the collection rate of cell fluid; then, infrared low-temperature dry extraction is performed to extract the flower cell top fragrance liquid, which not only has intracellular components and aromatic substances, but also has fresh flower top fragrance and small molecule aromatic components; finally, heating cycle extraction is performed to obtain tea extract, which has the characteristics of rich tea soup color and taste, as well as rich floral fragrance, mellow, heavy, lasting taste, and long lasting fragrance time.

[0017] In S3, the flower cell top fragrance liquid and the tea extract liquid are mixed, and the obtained natural plant extract base liquid has both flower top fragrance and tea fragrance taste, and has the characteristics of rich flower fragrance and long lasting fragrance.

[0018] In S4, by backfilling with essential oil atomization (i.e., adding aromatic plant essential oil to the natural plant extract base liquid by atomization), the extract base liquid and rose essential oil are fully integrated, thereby increasing the aroma intensity of the base liquid, and then increasing the aroma intensity of the extract, so that the extract has a unique aroma, appearance, taste and explosiveness.

[0019] In S5, the homogeneity of the extract can be effectively improved through subsequent steps such as homogenization and sterilization.

[0020] Through the above extraction process, the obtained extract can be rich in a variety of aromatic small molecule components, as well as a large amount of crude polysaccharides, tea polyphenols, total flavonoids, proanthocyanidins and vitamin C, and has both fresh flower head fragrance and tea aroma taste, and has the characteristics of strong floral fragrance and long lasting fragrance. It effectively solves the technical problems of traditional plant extracts, such as weak floral fragrance, bitter taste, no soup color, short lasting fragrance time, and the presence of cooking taste.

[0021] Preferably, in step S2 combined with the wall-breaking treatment, the infrared heating temperature is 220-230° C., the infrared heating time is 5-10 min, the infrared heating wavelength is 2.5 μm-6 μm, and the infrared heating power is 120 KW.

[0022] Preferably, in step S2 combined with the cell wall breaking treatment, the centrifugal speed is 18000-20000 rpm / min.

[0023] Preferably, in the low-temperature dry extraction treatment in step S2, the infrared heating temperature is 35-40° C., the extraction time is 1-2 h, and the infrared heating power is 40 KW.

[0024] In step S2, infrared variable temperature extraction (i.e., the temperature of infrared wall breaking is greater than the temperature of low-temperature dry extraction) can effectively avoid the long-term high temperature from destroying the effective ingredients, aroma and nutrients in the flowers, and can make the extracted flower cell head fragrance liquid not only have the components and aromatic substances in the cell wall, but also have the head fragrance of fresh flowers and small molecule aromatic components, and the fragrance is the authentic fragrance of fresh flowers, and the fragrance is strong; infrared variable temperature extraction can also make the obtained tea extract liquid have a rich tea soup color and taste, and then make the obtained extract have both the head fragrance of fresh flowers and the taste of tea fragrance, and have the characteristics of rich flower fragrance and long lasting fragrance. Infrared variable temperature extraction can better retain the plant fragrance and components, and avoid the bitter taste of the tea extract liquid and the poor taste caused by high-temperature cooking.

[0025] Preferably, in the heating cycle extraction process of step S2, the temperature of the purified water is 65° C., the extraction time is 1-2 hours, the conductivity of the purified water is 1-10 μs / cm, and the pH value of the purified water is 6-8.

[0026] In the present application, by limiting the temperature of pure water, the extraction of anthocyanins, crude polysaccharides, tea polyphenols, total flavonoids, proanthocyanidins, vitamin C and other components in fresh flowers can be promoted (the extract extracted in the prior art is only the endogenous water of fresh flowers or the aromatic product of water distillation, and it is difficult to extract effective substances in fresh flower cells, such as crude polysaccharides, tea polyphenols, total flavonoids, proanthocyanidins and vitamin C and other components), while avoiding the bitter taste and cooking taste of the tea extract.

[0027] Preferably, in the filtering process of step S2, the liquid in the extraction tank is first filtered through a 300-mesh double filter to remove residues, and then finely filtered through a 0.45 um microporous membrane filter.

[0028] In the present application, by filtering the tea extract through a 300-mesh double filter and a 0.45um microporous membrane filter, impurities and precipitated substances in the tea extract can be effectively removed to ensure that the tea extract is clean.

[0029] Preferably, in step S3, the mass ratio of fresh flower cell top fragrance liquid to tea extract liquid is 1:1.

[0030] Preferably, in step S4, before adding the natural plant essential oil, the natural plant extract base liquid is first heated to 32-35° C.; wherein the added natural plant essential oil is 0.02 ten-thousandth of the mass of the natural plant extract base liquid.

[0031] Preferably, in step S4, an atomization backfilling method is adopted in the backfilling process. The relative density of rose essential oil is ≈0.85, and the relative density of the extract base liquid is ≈1.00. The density difference between the two is relatively large. Simply adding rose essential oil directly to the extract base liquid will present the separation state of essential oil and extract, and the essential oil cannot be well dissolved in water, which eventually leads to uneven backfilling, affecting the uniformity of the final fragrance of the product and the stability of quality. By atomizing rose essential oil in a closed device, the volume of essential oil molecules is reduced, and the atomization process, on the one hand, the extract is heated to 32-35 ° C, so that the extract base liquid reaches the conditions for fusing essential oil (rose essential oil contains alkane components such as rose wax, which needs to be more easily fused at a temperature of ≧32 ° C), on the one hand, the circulating sanitary pump of the mixed spraying device is started at the same time, so that the extract under the spraying state and the rose essential oil molecules after atomization are circulated and mixed in the mixing device, until they are fully integrated into the mixed uniformity, and finally by homogenization, the extract reaches fragrance and appearance uniformity.

[0032] Preferably, in step S5, the sterilization temperature is 80-85°C and the sterilization time is 10-15 minutes.

[0033] In the present application, water bath sterilization can effectively reduce the sterilization temperature and avoid the loss of aroma and components of the extract.

[0034] In addition, to achieve the above purpose, the present invention also provides the use of the natural plant extract prepared by the above extraction method in the preparation of beverages. The extract in this application can be directly drunk or added as a raw material to the preparation of beverages (such as light milk tea, fruit tea, milk tea, coffee, etc.).

[0035] The beneficial effects of the present invention are:

[0036] 1. In the extraction process of the present invention, infrared and centrifugal combined wall breaking is used, so that the flower cell structure is fully broken under the short ultra-high temperature condition (220-230°C) and the rapid centrifugal force (18000-20000rpm / min), so that the cell fluid is completely separated from the cell, thereby improving the collection efficiency of effective substances in the flower and the collection rate of the cell fluid; then the infrared heating temperature is reduced, and infrared low-temperature (35-40°C) dry extraction treatment is performed to extract the flower cell head fragrance liquid, which not only has intracellular components and aromatic substances, but also has the flower head fragrance and small molecule aromatic components; finally, the tea extract is obtained by medium temperature (65°C) heating cycle extraction, which has the characteristics of rich tea soup color and taste, rich flower fragrance, mellow, heavy, lasting taste, and long fragrance retention time; in addition, the medium temperature (65°C) heating cycle extraction can effectively avoid partial discoloration of the flower, retain components such as anthocyanins to the greatest extent, and effectively solve the bitter taste of the extract.

[0037] On the basis of the above, after mixing the flower cell top fragrance liquid and the tea extract liquid, the obtained natural plant extract base liquid can have both flower top fragrance and tea fragrance taste, and also has the characteristics of strong flower fragrance and long lasting fragrance. It effectively solves the technical problems of traditional plant extracts, such as weak flower fragrance, bitter taste, no soup color, short lasting fragrance time, and the presence of steaming taste.

[0038] 2. Through essential oil atomization backfilling (i.e., adding aromatic plant essential oil to the natural plant extract base liquid by atomization), the extract base liquid and rose essential oil can be fully integrated, which greatly increases the aroma intensity of the base liquid, and then increases the aroma intensity of the extract, so that the extract has a unique aroma, appearance, taste and explosiveness.

[0039] 3. This application adopts physical processing technology, and the obtained extract does not contain any chemical additives and flavor ingredients, which can effectively meet the needs of the food and tea beverage industry for natural plant extracts. At the same time, this application uses infrared and centrifugal combined with physical methods to break the flower wall, and uses infrared temperature change to extract the top fragrance of the flower. Compared with microwave and other extraction methods, there is no problem of microwave leakage or radiation, and the produced plant beverage is natural and the product is safe and reliable. DETAILED DESCRIPTION

[0040] Example 1

[0041] S1. Select fresh double-petal red roses, which are required to be complete flowers (including receptacles, stamens, petals, etc.), with complete appearance, strong fragrance, and normal appearance and color; then, select and remove impurities and non-effective parts (such as branches, leaves, etc.) in the flowers.

[0042] S2. The selected flowers are evenly fed into an extraction tank equipped with a centrifugal liner, and the weight of the flowers is fed according to the ratio of the liner capacity to the flower weight of 10:1. After the feeding is completed, the extraction tank mouth is sealed, and the centrifugal device (centrifugal speed 18000rpm / min) and the infrared device (infrared heating wavelength of 2.5μm-6μm, infrared heating temperature of 230℃, heating power of 120KW, heating time of 5min) are started to perform a combined wall-breaking treatment on the rose flowers.

[0043] After the cell wall breaking is completed, start the vacuum pump and control the vacuum pressure between -0.06-0.08MPa. At the same time, start the condensation device and set the condensation temperature to 2-5°C. At this time, the infrared heating temperature is adjusted to 35°C, the heating power is 40KW, and low-temperature dry distillation extraction is carried out for 1h to obtain the flower cell head fragrance liquid, and the preparation rate accounts for about 50% of the proportion of flowers.

[0044] After the low-temperature dry extraction is completed, 65°C pure water is added to the material tank of the extraction tank according to 3 times the weight of the fresh flowers. The conductivity of the pure water is 1-10μs / cm, and the pH value is between 6-8. The extraction tank mouth is sealed and the heating circulation extraction in water is carried out. The extraction time is 1h, and a stirring device is used for stirring during the extraction. After the extraction is completed, the liquid in the tank is filtered through a 300-mesh double filter to remove the residue, and then finely filtered through a 0.45um microporous membrane filter to obtain a clean, impurity-free, and precipitate-free rose tea extract, and the preparation yield is about 50% of the fresh flowers.

[0045] S3. Stir and mix the fresh flower cell top fragrance liquid and the tea extract liquid in a mass ratio of 1:1 to obtain a natural plant extract base liquid.

[0046] S4. Heat the natural plant extract base liquid to 33°C, add it at a mass ratio of 0.2 parts per million, backfill with food natural rose essential oil, and atomize the rose essential oil into the extraction tank by atomization. At the same time, turn on the liquid circulation device of the extraction tank to allow the atomized rose essential oil molecules to fully blend with the extract base liquid until all mixing is completed to obtain the natural plant extract with backfilled essential oil.

[0047] S5. The natural plant extract backfilled with essential oil is pumped into a homogenizer through a sanitary pump for homogenization, and then transported to a water bath interlayer sterilization tank through a pipeline. The sterilization temperature is set to 80°C and the holding time is 15 minutes. The liquid is then cooled to ≦35°C through an interlayer water bath cooling cycle, and packaged using an aseptic filling line to obtain a finished natural plant extract, i.e., natural plant extract.

[0048] Example 2

[0049] S1. Select fresh double-petal red roses, which are required to be complete flowers (including receptacles, stamens, petals, etc.), with complete appearance, strong fragrance, and normal appearance and color; then, select and remove impurities and non-effective parts (such as branches, leaves, etc.) in the flowers.

[0050] S2. The selected flowers are evenly fed into an extraction tank equipped with a centrifugal liner, and the weight of the flowers is fed according to the ratio of the liner capacity to the flower weight of 10:1. After the feeding is completed, the extraction tank mouth is closed, and the centrifugal device (centrifugal speed 20000rpm / min) and the infrared device (infrared heating wavelength of 2.5μm-6μm, infrared heating temperature of 220℃, heating power of 120KW, heating time of 10min) are started to perform a combined wall-breaking treatment on the rose flowers.

[0051] After the cell wall breaking is completed, start the vacuum pump and control the vacuum pressure between -0.06-0.08MPa. At the same time, start the condensation device and set the condensation temperature to 2-5°C. At this time, the infrared heating temperature is adjusted to 40°C, the heating power is 40KW, and low-temperature dry distillation extraction is carried out for 1h to obtain the flower cell head fragrance liquid, and the preparation rate accounts for about 50% of the proportion of flowers.

[0052] After the low-temperature dry extraction is completed, 65°C pure water is added to the material tank of the extraction tank according to 3 times the weight of the fresh flowers. The conductivity of the pure water is 1-10μs / cm, and the pH value is between 6-8. The extraction tank mouth is sealed and the heating circulation extraction in water is carried out. The extraction time is 1.2h. During the period, a stirring device is used for stirring. After the extraction is completed, the liquid in the tank is filtered through a 300-mesh double filter to remove the residue, and then finely filtered through a 0.45um microporous membrane filter to obtain a clean, impurity-free, and precipitated rose tea extract. The preparation yield is about 50% of the weight of the fresh flowers.

[0053] S3. Stir and mix the fresh flower cell top fragrance liquid and the tea extract liquid in a mass ratio of 1:1 to obtain a natural plant extract base liquid.

[0054] S4. Heat the natural plant extract base liquid to 35°C, add it at a mass ratio of 0.2 parts per million, backfill with food natural rose essential oil, and atomize the rose essential oil into the extraction tank by atomization. At the same time, turn on the liquid circulation device of the extraction tank to allow the atomized rose essential oil molecules to fully blend with the extract base liquid until all mixing is completed to obtain the natural plant extract with backfilled essential oil.

[0055] S5. The natural plant extract backfilled with essential oil is pumped into a homogenizer through a sanitary pump for homogenization, and then transported to a water bath interlayer sterilization tank through a pipeline. The sterilization temperature is set to 85°C and the holding time is 10 minutes. The liquid is then cooled to ≦35°C through an interlayer water bath cooling cycle, and packaged using an aseptic filling line to obtain a finished natural plant extract, i.e., a natural plant extract.

[0056] Comparative Example 1

[0057] Compared with Example 1, only infrared heating is used for cell wall breaking, and centrifugal cell wall breaking is not used. The remaining steps and parameters are the same as those in Example 1.

[0058] Comparative Example 2

[0059] Compared with Example 1, during the dry distillation extraction process in step S2, the temperature and power of the infrared ray are the same as the temperature and power in the wall breaking process, the dry distillation extraction time is changed from 1 hour to 30 minutes, and the other steps remain unchanged.

[0060] Comparative Example 3

[0061] Compared with Example 1, in the process of adding food natural rose essential oil in step S4, backfilling is not performed by atomization, but directly adding and backfilling, and the other steps remain unchanged.

[0062] Comparative Example 4

[0063] Compared with Example 1, steps S2-S4 are replaced by microwave extraction, and S1 and S5 are the same as Example 1.

[0064] Comparative Example 5

[0065] Compared with Example 1, steps S2-S4 are replaced by distillation extraction process, and S1 and S5 are the same as Example 1.

[0066] Comparative Example 6

[0067] Compared with Example 1, steps S2-S4 are replaced with heat pump process extraction, and S1 and S5 are the same as Example 1.

[0068] Comparative Example 7

[0069] Compared with Example 1, steps S2-S4 are replaced with freezing vacuum extraction process, and S1 and S5 are the same as Example 1.

[0070] Experimental Example 1

[0071] The appearance of the extracts in Examples 1-2 and Comparative Examples 1-7 were compared, as shown in Table 1.

[0072] Table 1

[0073]

[0074]

[0075] It can be seen from Table 1 that the extraction process in Example 1-2 can make the extraction rate of the extract reach 100% within 2 hours, and then fully extract the effective substances of roses. The obtained extract has the fragrance of fresh rose flowers, which is rich, mellow, lasting, explosive, fragrant, fresh flower fragrance, tea fragrance, and sweet taste. The content of proanthocyanidins reaches 0.2g-0.3g / 100g, and it is rich in crude polysaccharides, tea polyphenols, total flavonoids, vitamin C and other components. At the same time, the process temperature of the tea extraction link of the extraction process in Example 1-2 is 65°C. Because the temperature is not high, the tea extraction process keeps the anthocyanins in the rose tea soup from being destroyed. The extract prepared in Example 1-2 is applied to the preparation of beverages. When the pH value of the beverage is ≦2 (such as adding natural lemon, etc.), the extract prepared in Example 1-2 can present a beautiful pink appearance (the physical performance of anthocyanins under acidic conditions) without adding any pigment, achieving a good performance of color, fragrance and taste.

[0076] In Comparative Example 1, since only infrared ray was used for cell wall breaking, the cell wall breaking was not sufficient, and thus the effective substances (such as rose essential oil, anthocyanins, crude polysaccharides, tea polyphenols, total flavonoids, vitamin C, etc.) in the cell walls of the fresh rose flowers could not be fully extracted, resulting in the extraction rate, essential oil content and effective substances being lower than those in Examples 1-2.

[0077] In Comparative Example 2, since the infrared rays were not used in a variable temperature manner during the extraction process, the roses were kept in a high temperature baking at 220-230°C. Although the dry extraction time was shortened, the long-term high temperature caused a large amount of damage and loss of the aromatic components, anthocyanins and effective substances in the rose flowers, and also caused the appearance of the roses to appear burnt yellow and faded, ultimately resulting in poor quality of the extract.

[0078] In Comparative Example 3, since the atomization backfilling method was not used during the backfilling process, the rose essential oil backfilled could not be well dissolved in the extract, resulting in the extract showing an oil-water separation state, the surface of the extract was oily, and the bottom of the extract was oil-free, which ultimately led to inconsistent appearance of the extract, uneven aroma, and unstable product.

[0079] Comparative Examples 3-7 all use the existing technology for extraction, the extraction time is long and the extraction rate is low, the fragrance of the extract is not pure, the effective substance is low, and it is mixed with other peculiar smells, and it tastes bitter and astringent. It is applied to beverages and seriously affects the aroma and taste, and consumers cannot identify it well. At the same time, the extract does not contain anthocyanins, crude polysaccharides, tea polyphenols, total flavonoids, vitamin C and other components. Only the extract extracted by the freeze-vacuum drying process contains a small amount of crude polysaccharides, tea polyphenols, total flavonoids, and vitamin C.

[0080] Experimental Example 2

[0081] The aromatic component contents of the extracts in Examples 1-2 and Comparative Examples 1-7 were compared, as shown in Table 2.

[0082] Table 2

[0083]

[0084] It can be seen from Table 2 that the content of aromatic components in the extracts of Examples 1-2 is higher than that of Comparative Examples 1-7, and the aromatic substances are more concentrated.

Claims

1. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling, characterized in that: The steps include: S1. Select fresh edible flowers and pre-process them; S2. The pretreated flowers are put into an extraction tank, firstly subjected to infrared and centrifugal combined wall breaking treatment, and then subjected to infrared low-temperature dry extraction treatment to obtain flower cell head fragrance liquid; then pure water is added to the extraction tank, and the water is heated and circulated for extraction. After the extraction is completed, the tea extract is obtained by filtration; S3. The flower cell head fragrance liquid is mixed with the tea extract to obtain a natural plant extract base liquid; S4. Add natural plant essential oil to the natural plant extract base liquid and mix thoroughly to obtain a natural plant extract backfilled with essential oil; S5. The natural plant extract backfilled with essential oil is homogenized, sterilized, and filled in sequence to obtain a finished natural plant extract, i.e., a natural plant extract.

2. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 1, characterized in that: In step S2 combined with the wall-breaking treatment, the infrared heating temperature is 220-230° C., and the infrared heating time is 5-10 min.

3. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 2, characterized in that: In the combined cell wall breaking treatment in step S2, the centrifugal speed is 18000-20000 rpm / min.

4. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 2, characterized in that: In step S2, the low-temperature dry extraction treatment, the infrared heating temperature is 35-40° C., and the extraction time is 1-2 hours.

5. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 4, characterized in that: In the heating cycle extraction process of step S2, the pure water temperature is 65°C and the extraction time is 1-2h.

6. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 1, characterized in that: In the filtration process of step S2, the liquid in the extraction tank is first filtered through a 300-mesh double filter to remove residues, and then finely filtered through a 0.45 um microporous membrane filter.

7. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 1, characterized in that: In step S3, the mass ratio of the fresh flower cell top fragrance liquid to the tea extract liquid is 1:

1.

8. The method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 2, characterized in that: In step S4, before adding the natural plant essential oil, the natural plant extract base liquid is first heated to 32-35° C., wherein the added natural plant essential oil accounts for 0.02% of the mass of the natural plant extract base liquid.

9. A method for extracting natural plant extracts based on infrared wall breaking and temperature-changing backfilling according to claim 1, characterized in that: In step S5, the sterilization temperature is 80-85°C and the sterilization time is 10-15 minutes.

10. Use of the natural plant extract prepared by the extraction method according to any one of claims 1 to 9 in preparing beverages.

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