Preparation method of novel ginseng plant beverage

Abstract

The invention provides a preparation method of a novel ginseng plant beverage, and belongs to the technical field of beverage preparation, the preparation method of the novel ginseng plant beverage comprises the following steps: selecting a plurality of raw materials such as ginseng and pears as well as guarana essence for food, washing the ginseng, slicing or dicing, and steaming; juicing pears with sharp handles; decocting the astragalus membranaceus, the rhizoma polygonati and the liquorice; the preparation method comprises the following steps: soaking mint, chrysanthemum and honeysuckle, squeezing ginseng and wolfberry, carrying out ultrasonic-assisted extraction on residues, mixing and blending treatment liquids, adding white granulated sugar and essence, filtering, carrying out sterile filling, and carrying out high-temperature instantaneous sterilization to prepare the beverage, so that the quality of the beverage is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a preparation method of a novel ginseng plant beverage. Background Art

[0002] As people's health awareness improves, the demand for beverages with health functions is increasing. Ginseng has many health benefits, such as enhancing immunity and regulating the nervous system. Pear is rich in vitamins and minerals, and has the effects of moistening the lungs and relieving coughs. Lycium barbarum, astragalus, and polygonatum also have their own nutritional and medicinal values. Reasonable combination of these raw materials to make beverages can not only meet the taste requirements, but also provide nutritional and health functions. However, similar compound plant beverages on the market currently have some shortcomings in formula and preparation process, such as insufficient retention of nutrients, inconsistent taste, and complex production process.

[0003] Therefore, based on the above technical problems, it is necessary to design a preparation method of a novel ginseng plant beverage. Summary of the invention

[0004] The purpose of the present invention is to provide a novel method for preparing a ginseng plant drink, aiming to solve the problems of insufficient retention of nutrients, unharmonious taste and complex production process in the prior art.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing a novel ginseng plant beverage, characterized in that it comprises the following steps:

[0007] Raw material preparation: select ginseng, pear, wolfberry, astragalus, polygonatum, mint, licorice, chrysanthemum, honeysuckle, and white sugar as raw materials, and prepare guarana flavor for food;

[0008] Raw material processing: wash the ginseng, cut it into thin slices or small pieces, steam it and cool it naturally; wash the pointed pear, remove the core, cut it into small pieces, squeeze out the pear juice and filter it to get the pointed pear juice; wash the astragalus, polygonatum and licorice, cut them into appropriate slices or sections, add water to boil and filter to get the decoction; remove impurities from mint, chrysanthemum and honeysuckle, soak them in hot water and filter to get the soaking liquid;

[0009] Squeezing (or extraction): squeezing the processed ginseng and wolfberry together with an appropriate amount of water to obtain a ginseng and wolfberry mixed juice, subjecting the squeezing residue to ultrasonic-assisted extraction, and filtering the obtained extract after extraction and combining it with the ginseng and wolfberry mixed juice;

[0010] Preparation: Mix the juice of pointed pear, decoction of astragalus, polygonatum and licorice, soaking liquid of mint, chrysanthemum and honeysuckle, and ginseng and wolfberry juice, add sugar and guarana essence for food and stir evenly;

[0011] Filtration: Filter the prepared beverage through filtering equipment to remove impurities and suspended matter to obtain a clarified beverage liquid;

[0012] Filling: Aseptically fill the filtered beverage liquid, using packaging materials that meet food hygiene standards;

[0013] Sterilization: The filled beverage is treated with a high-temperature instantaneous sterilization method, and then quickly cooled to room temperature to prepare a ginseng compound plant beverage.

[0014] As a preferred solution of the present invention, the ginseng steaming treatment time is [X1] minutes, and the value range of [X1] is 10-30 minutes.

[0015] As a preferred solution of the present invention, the mass of water when decocting the astragalus, polygonatum and licorice is [X2] times the mass of the raw materials, [X2] is in the range of 3-8 times, the decocting time is [X3] hours, [X3] is in the range of 1-3 hours.

[0016] As a preferred solution of the present invention, the hot water temperature when soaking the mint, chrysanthemum and honeysuckle is [X5]°C, [X5] ranges from 70-90°C, and the soaking time is [X4] minutes, [X4] ranges from 15-30 minutes.

[0017] As a preferred solution of the present invention, the mass of water when the ginseng and wolfberry are squeezed is [X6] times the total mass of the ginseng and wolfberry, and the value range of [X6] is 3-8 times.

[0018] As a preferred scheme of the present invention, when the ultrasonic-assisted extraction of ginseng and wolfberry residues is performed, the extraction solvent is an ethanol aqueous solution, the ethanol volume fraction is [X7]%, the value range of [X7] is 40-70%, the solid-liquid ratio is 1:[X8], the value range of [X8] is 6-12, the extraction time is [X9] hours, the value range of [X9] is 1-3 hours, and the extraction temperature is [X10]°C, and the value range of [X10] is 30-50°C.

[0019] As a preferred solution of the present invention, the amount of white sugar added is [X11]% of the total mass of the mixed solution, the value range of [X11] is 5-15%, the amount of guarana essence added is [X12] mg / L, and the value range of [X12] is 30-100 mg / L.

[0020] As a preferred embodiment of the present invention, the sterilization temperature of the high temperature instantaneous sterilization method is

[0021] [X13]℃, [X13] value range is 110-140℃, sterilization time is [X14] seconds, [X14] value range is 5-15 seconds.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. In this scheme, by steaming ginseng for [X1] minutes (20 minutes in this embodiment), the ginseng tissue can be softened and part of the bitterness can be removed. At the same time, the effective ingredients of ginseng can be better retained within this time range, avoiding excessive loss of ingredients due to long steaming time;

[0024] The pear is processed by juicing, astragalus, polygonatum, and licorice are decocted by adding water (the mass of water is [X2] times the mass of the raw materials, which is 5 times in this embodiment, and the decocting time is [X3] hours, which is 2 hours in this embodiment), and mint, chrysanthemum, and honeysuckle are soaked in hot water (the hot water temperature is [X5]°C, which is 80°C in this embodiment, and the soaking time is [X4] minutes, which is 20 minutes in this embodiment). These processing methods according to the characteristics of different raw materials can fully extract the effective ingredients of each raw material and improve the nutritional value of the beverage;

[0025] The quality of water during the squeezing of ginseng and wolfberry is reasonably controlled ([X6] times the total mass of ginseng and wolfberry, 5 times in this embodiment), and the squeezing residue is extracted by ultrasonic assisted extraction (ethanol volume fraction is

[0026] [X7]%, 50% in this embodiment, the solid-liquid ratio is 1:[X8], 8 in this embodiment, the extraction time is [X9] hours, 2 hours in this embodiment, and the extraction temperature is [X10]°C, 40°C in this embodiment), which further improves the extraction rate of the effective ingredients of ginseng and wolfberry, thereby ensuring that the nutrients are fully retained.

[0027] 2. In this solution, the steaming of ginseng not only retains the nutrients, but also improves its bitterness, making it more suitable for the taste of beverages. In the preparation process, after the pointed pear juice, astragalus, polygonatum and licorice decoction, mint, chrysanthemum and honeysuckle soaking liquid, and ginseng and wolfberry juice are mixed, appropriate amounts of white sugar (the addition amount is [X11]% of the total mass of the mixed liquid, and 10% in this embodiment) and guarana flavor for food (the addition amount is [X12] mg / L, and 60 mg / L in this embodiment) are added. By accurately controlling the proportion of each ingredient, the drink has a rich and harmonious taste and a unique flavor. The white sugar provides a suitable sweetness, and the guarana flavor adds a unique aroma, which blends with the flavors of other raw materials. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example 1

[0030] The present invention provides the following technical solutions:

[0031] A method for preparing a novel ginseng plant beverage, characterized in that it comprises the following steps:

[0032] Raw material preparation: select ginseng, pear, wolfberry, astragalus, polygonatum, mint, licorice, chrysanthemum, honeysuckle, and white sugar as raw materials, and prepare guarana flavor for food;

[0033] Raw material processing: wash the ginseng, cut it into thin slices or small pieces, steam it and cool it naturally; wash the pointed pear, remove the core, cut it into small pieces, squeeze out the pear juice and filter it to get the pointed pear juice; wash the astragalus, polygonatum and licorice, cut them into appropriate slices or sections, add water to boil and filter to get the decoction; remove impurities from mint, chrysanthemum and honeysuckle, soak them in hot water and filter to get the soaking liquid;

[0034] Squeezing (or extraction): squeezing the processed ginseng and wolfberry together with an appropriate amount of water to obtain a ginseng and wolfberry mixed juice, subjecting the squeezing residue to ultrasonic-assisted extraction, and filtering the obtained extract after extraction and combining it with the ginseng and wolfberry mixed juice;

[0035] Preparation: Mix the juice of pointed pear, decoction of astragalus, polygonatum and licorice, soaking liquid of mint, chrysanthemum and honeysuckle, and ginseng and wolfberry juice, add sugar and guarana essence for food and stir evenly;

[0036] Filtration: Filter the prepared beverage through filtering equipment to remove impurities and suspended matter to obtain a clarified beverage liquid;

[0037] Filling: Aseptically fill the filtered beverage liquid, using packaging materials that meet food hygiene standards;

[0038] Sterilization: The filled beverage is treated with a high-temperature instantaneous sterilization method, and then quickly cooled to room temperature to prepare a ginseng compound plant beverage.

[0039] In a specific embodiment of the present invention, first, raw material preparation step:

[0040] Ginseng selection: We strictly select artificially grown ginseng that is 5 years old or younger. This is because ginseng that is younger than 5 years old can better meet the needs of beverage production in terms of active ingredient content and safety, and also complies with the relevant regulations on the use of ginseng. Artificially grown ginseng is more guaranteed in terms of quality stability and can ensure the sustainable supply of raw materials.

[0041] Ginseng is carefully selected, and the parts with pests, damage or deterioration are removed to ensure the quality of the raw materials.

[0042] Other raw material processing: Select the pears with full fruit and moderate maturity. The moderately mature pears have the best taste and nutritional content, which can ensure the sweetness of the pear juice and be rich in nutrients such as vitamins and minerals, adding unique flavor and nutrition to the drink.

[0043] Choose high-quality wolfberries with full grains and bright colors. High-quality wolfberries are rich in polysaccharides, vitamins and other nutrients, which can add a lot to the health function of the drink. When washing wolfberries, be gentle and avoid damaging the surface of the wolfberries to prevent the loss of nutrients.

[0044] Astragalus, Polygonatum, Licorice and other medicinal materials must be of regular origin and good quality. These medicinal materials have important medicinal value in traditional medicine, and their quality directly affects the efficacy of the beverage. Before processing, they must be strictly inspected to remove impurities and parts that do not meet the requirements.

[0045] Mint, chrysanthemum, and honeysuckle should be fresh, odorless, and free of mold. These plant raw materials not only give the drink a unique aroma and taste, but also have certain health benefits, such as clearing away heat and detoxifying, evacuating wind-heat, etc. When removing impurities, check carefully to ensure the purity of the raw materials.

[0046] The white sugar is made of high-quality food-grade white sugar, which has high purity and few impurities. It can provide appropriate sweetness for beverages without introducing too many undesirable ingredients.

[0047] Guarana essence used in food must comply with relevant food safety standards, have good aroma quality and stability, be able to add a unique flavor to beverages, and be harmless to human health within the prescribed usage range.

[0048] 2. Raw material processing steps:

[0049] Steaming of ginseng: Steaming of ginseng is a key step. Steaming can change the physical and chemical properties of ginseng. During the steaming process, the internal tissue of ginseng will soften to a certain extent, making it easier to mix evenly with other raw materials in the subsequent processing. At the same time, steaming can also remove the bitter components of ginseng and improve the taste of the drink. However, the steaming time needs to be strictly controlled. Too long may lead to excessive loss of ginseng's effective ingredients, while too short may not fully achieve the effect of improving taste and softening tissue. Generally speaking, the steaming time is adjusted according to factors such as the amount and texture of ginseng to ensure that subsequent processing is carried out in the best condition.

[0050] Juicing of the pear: Wash the pear, remove the core and cut it into small pieces before juicing. This will extract the juice from the pear to the greatest extent possible. During the juicing process, pay attention to the operating parameters of the juicer, such as speed and pressure, to ensure the quality of the squeezed pear juice. When filtering the pomace, use appropriate filtering equipment to ensure that the pomace is removed cleanly and pure pear juice is obtained. Pear juice is rich in nutrients such as vitamins, minerals and dietary fiber, which provides a rich nutritional and good taste foundation for the drink.

[0051] Processing of other plant materials: The decoction process of Astragalus, Polygonatum, and Licorice is to extract the effective ingredients. When adding water for decoction, the amount of water should be appropriate. Too much water will lead to too long decoction time, waste of energy and possible over-dilution of the effective ingredients; too little water may not fully extract the ingredients in the raw materials. The decoction time and temperature also need to be strictly controlled. Different time and temperature will affect the extraction rate and activity of the effective ingredients. Generally, decoction at an appropriate temperature for a certain period of time can fully dissolve the effective ingredients such as polysaccharides and flavonoids in these medicinal materials into the decoction liquid.

[0052] The hot water soaking process of mint, chrysanthemum and honeysuckle is equally important. The temperature of hot water and the soaking time will affect the dissolution of their aroma components and effective ingredients. The appropriate temperature and time can fully release the volatile oils, flavonoids and other ingredients in these plant raw materials, adding unique aroma and health benefits to the beverage. Filtration after soaking should be carried out quickly to prevent oxidation and loss of ingredients.

[0053] 3. Pressing (or extraction) process:

[0054] Ginseng and wolfberry pressing: The processed ginseng and wolfberry are pressed together with an appropriate amount of water. The amount of water should be reasonably determined according to the total mass of ginseng and wolfberry. The appropriate material-liquid ratio can ensure that the effective ingredients in ginseng and wolfberry are fully extracted during the pressing process, and it is also convenient for subsequent operations. The pressing process should use appropriate pressing equipment and technology to ensure uniform pressing effect, extract enough juice, and not excessively damage the cell structure of the raw materials to avoid introducing too many impurities.

[0055] Ultrasonic-assisted extraction of residues: The residues after squeezing still contain a certain amount of effective ingredients. Ultrasonic-assisted extraction can further improve the extraction rate. Ultrasonic cavitation and other effects can destroy the cell walls of plant cells, making it easier to release the effective ingredients in the cells. During the extraction process, parameters such as the concentration of ethanol-water solution, solid-liquid ratio, extraction time and temperature need to be precisely controlled. Too high ethanol concentration may cause denaturation or loss of some effective ingredients, while too low ethanol concentration may result in unsatisfactory extraction efficiency; inappropriate solid-liquid ratio will affect the extraction effect and subsequent processing; extraction time and temperature also need to be optimized according to the nature of the raw materials and the target components to maximize the activity of the effective ingredients while ensuring the extraction efficiency.

[0056] 4. Preparation steps:

[0057] Mixed juice: Mix the pear juice, astragalus, polygonatum and licorice decoction, mint, chrysanthemum and honeysuckle soaking liquid, and ginseng and wolfberry juice in a certain order. Stir slowly during the mixing process to ensure that the various juices are fully and evenly mixed to avoid stratification or unevenness. The different juices are mixed together and interact with each other to form a unique flavor and nutritional combination.

[0058] Adding sugar and flavors: The amount of sugar added should be adjusted according to the taste requirements and overall formula of the drink. An appropriate amount of sugar can provide the drink with appropriate sweetness and enhance the pleasant taste, but too much sugar will mask the flavor of the raw materials themselves, and too little sugar may make the drink taste too light. The addition of guarana flavoring for food should be precisely controlled, and its purpose is to add a unique aroma to the drink and enhance the layering of flavor. However, the amount of flavoring added should not be too much, so as not to make the aroma too strong or unnatural, affecting the quality of the drink. During the addition process, stir thoroughly to make the sugar and flavoring evenly distributed in the drink.

[0059] 5. Filtering stage:

[0060] Selection of filtering equipment: Choose appropriate filtering equipment to filter the prepared beverage. The aperture of the filtering equipment should be selected according to the size of impurities and suspended matter in the beverage, ensuring that impurities can be effectively removed without excessive filtration resulting in loss of nutrients. Common filtering equipment includes filter paper filtration, filter mesh filtration, membrane filtration, etc. The appropriate filtering method can be selected according to actual production needs and the nature of the beverage.

[0061] Key points of filtration operation: During the filtration process, attention should be paid to controlling the filtration pressure and flow rate. Excessive pressure may cause impurities to penetrate the filter medium, affecting the filtration effect; too fast a flow rate may lead to insufficient filtration. At the same time, the status of the filtration equipment should be checked regularly and the filter medium should be replaced in time to ensure the efficiency and quality of filtration. The filtered beverage liquid should be clear and transparent, without obvious impurities and suspended matter, ready for subsequent filling and sterilization.

[0062] 6. Filling process:

[0063] Selection of packaging materials: The packaging materials used for aseptic filling must meet food hygiene standards and have good sealing, corrosion resistance and stability. Glass bottles have the advantages of high transparency and good chemical stability, allowing consumers to intuitively see the state of the beverage and having little effect on the flavor of the beverage; plastic bottles are light and not easy to break, making them easy to transport and carry. When choosing packaging materials, factors such as the nature of the beverage, shelf life requirements and production costs should be considered.

[0064] Filling operation specifications: During the filling process, ensure the sterility of the filling environment to prevent the beverage from being contaminated by microorganisms. Filling equipment should be cleaned and disinfected regularly, and operators should strictly abide by the hygienic operating procedures. During filling, the filling volume should be controlled to ensure that the capacity of each bottle of beverage meets the standard requirements. At the same time, ensure that the packaging container is well sealed to prevent the beverage from leaking or deteriorating during storage and transportation.

[0065] 7. Sterilization process:

[0066] High-temperature instant sterilization principle: High-temperature instant sterilization is a commonly used beverage sterilization method. It can quickly raise the temperature in a short period of time to kill microorganisms in beverages, while retaining the nutrients and flavor of beverages to the maximum extent. The purpose of sterilization is achieved by denaturing the protein of microorganisms and inactivating enzymes through high temperature. Compared with the traditional long-term high-temperature sterilization method, high-temperature instant sterilization can reduce the impact on beverage quality, such as the destruction of nutrients, changes in color and flavor, etc.

[0067] Sterilization parameter control: Sterilization temperature and time are key parameters that need to be precisely controlled based on factors such as the nature of the beverage, the type and quantity of microorganisms, etc. Sterilization temperatures that are too high or time that is too long may result in serious loss of nutrients in the beverage and a poor taste; sterilization temperatures that are too low or time that is too short may not effectively kill microorganisms, affecting the shelf life of the product. In actual operation, rigorous experiments and tests must be conducted to determine the optimal sterilization temperature and time range to ensure that the beverage meets the sterilization requirements while maintaining good quality. Rapid cooling to room temperature after sterilization can prevent the beverage from staying at high temperatures for a long time, which may lead to quality deterioration, and is also conducive to subsequent packaging and storage.

[0068] Specifically in this solution, the ginseng steaming time is [X1] minutes, and the value range of [X1] is 10-30 minutes.

[0069] In this embodiment: the time [X1] of the ginseng steaming treatment is set to 20 minutes. After multiple tests and comparisons, it is found that when the steaming time is 20 minutes, the ginseng tissue softening degree is more appropriate, it will not be too soft and rotten to affect subsequent operations, and it can effectively remove part of the bitterness, so that its taste is significantly improved. At the same time, under this time, the effective ingredients in the ginseng can also be well retained, and will not be lost in large quantities due to the long steaming time. By analyzing the ingredients and evaluating the taste of the test samples with different steaming times (such as 10 minutes, 15 minutes, 25 minutes, 30 minutes, etc.), it is finally determined that 20 minutes is the best steaming time for this embodiment, which has achieved a good balance between ensuring the taste and retaining the effective ingredients.

[0070] Specifically in this scheme, the mass of water used in the decoction of Astragalus, Polygonatum and Licorice is [X2] times the mass of the raw materials, [X2] is in the range of 3-8 times, the decoction time is [X3] hours, [X3] is in the range of 1-3 hours.

[0071] In this embodiment: the mass of water when decocting Astragalus, Polygonatum, and Licorice is [X2]=5 times the mass of the raw materials, and the decoction time [X3] is 2 hours. When determining these parameters, multiple groups of comparative tests were carried out. When the mass of water is 3 times the mass of the raw materials, the concentration of the decoction liquid is too high, which may cause the effective ingredients to be difficult to disperse evenly in the subsequent treatment, and some components in the medicinal materials may not be fully dissolved; when the mass of water is 8 times the mass of the raw materials, the decoction liquid is too diluted, which will increase the burden of subsequent concentration processes and may also cause energy waste. When the decoction time is 1 hour, the effective ingredients in the medicinal materials are not fully dissolved; when the decoction time is 3 hours, although more effective ingredients are dissolved, too long a time may cause some ingredients to decompose or reduce their activity. Through comprehensive consideration, the mass of water is selected to be 5 times the mass of the raw materials and the decoction time is 2 hours. Under this condition, the content of effective ingredients in the decoction liquid is moderate, which can not only ensure the efficacy of the beverage, but also facilitate subsequent process operations such as preparation.

[0072] Specifically in this scheme, the hot water temperature when soaking the mint, chrysanthemum and honeysuckle is [X5]°C, the value range of [X5] is 70-90°C, and the soaking time is [X4] minutes, and the value range of [X4] is 15-30 minutes.

[0073] In this embodiment: the hot water temperature [X5] is set to 80°C when mint, chrysanthemum and honeysuckle are soaked, and the soaking time [X4] is 20 minutes. Through experiments on different combinations of temperature (such as 70°C, 75°C, 85°C, 90°C, etc.) and time (such as 15 minutes, 25 minutes, 30 minutes, etc.), it is found that when the hot water temperature is 80°C and the soaking time is 20 minutes, the aroma components and effective components in these three plant raw materials can be dissolved into the soaking liquid well. If the temperature is too low or the time is too short, the aroma and effective components are not fully dissolved, which will affect the flavor and health care effect of the beverage; if the temperature is too high or the time is too long, some aroma components may be volatilized and lost, and some heat-sensitive components may be damaged. Therefore, the hot water temperature of 80°C and the soaking time of 20 minutes can ensure the dissolution of effective components and aroma components while retaining their activity and flavor to the greatest extent, giving the beverage a unique aroma and health care function.

[0074] Specifically in this scheme, the mass of water when the ginseng and wolfberry are squeezed is [X6] times the total mass of ginseng and wolfberry, and the value range of [X6] is 3-8 times.

[0075] In this embodiment: the mass of water when squeezing ginseng and wolfberry is [X6] = 5 times the total mass of ginseng and wolfberry. During the test, when the mass of water is 3 times the total mass of ginseng and wolfberry, the squeezing process is more difficult, and the juice is difficult to fully squeeze out, resulting in a low raw material utilization rate; and when the mass of water is 8 times the total mass of ginseng and wolfberry, although squeezing is easier, the amount of liquid that needs to be processed later is too large, which increases the cost and time of processes such as concentration. After many tests, it was determined that when the mass of water is 5 times the total mass of ginseng and wolfberry, it can not only ensure a smoother squeezing process and improve the extraction rate of juice, but also will not bring too much burden to the subsequent process, so that the effective ingredients in ginseng and wolfberry can be better integrated into the mixed juice.

[0076] Specifically in this scheme, when the ultrasonic-assisted extraction of ginseng and wolfberry residues is performed, the extraction solvent is an ethanol aqueous solution, the ethanol volume fraction is [X7]%, the value range of [X7] is 40-70%, the solid-liquid ratio is 1:[X8], the value range of [X8] is 6-12, the extraction time is [X9] hours, the value range of [X9] is 1-3 hours, and the extraction temperature is [X10]°C, and the value range of [X10] is 30-50°C.

[0077] In this embodiment: ethanol volume fraction [X7] = 50%, material-liquid ratio 1: [X8] = 8, extraction time [X9] = 2 hours, extraction temperature [X10] = 40°C. A large number of comparative tests were conducted to determine these parameters. When the ethanol volume fraction is too low (such as 40%), the extraction ability of certain effective components is weak, resulting in a low extraction rate; when the ethanol volume fraction is too high (such as 70%), too many impurities may be introduced and some heat-sensitive components may be damaged. When the material-liquid ratio is 1:6, the contact between the residue and the solvent is not sufficient, affecting the extraction effect; when the material-liquid ratio is 1:12, although the extraction effect is improved, the amount of solvent used and the cost of subsequent recovery will increase. When the extraction time is 1 hour, the effective components are not completely extracted; when the extraction time is 3 hours, some components may be decomposed or oxidized. When the extraction temperature is 30°C, the extraction rate is slow; when the extraction temperature is 50°C, the activity of some components may be reduced. Taking various factors into consideration, the combination of 50% ethanol volume fraction, 1:8 solid-liquid ratio, 2 hours extraction time and 40°C extraction temperature was selected. This can ensure the extraction rate of effective ingredients while retaining their activity to the greatest extent, and has good economy and operability.

[0078] Specifically in this scheme, the amount of white sugar added is [X11]% of the total mass of the mixed solution, the value range of [X11] is 5-15%, the amount of guarana essence added is [X12] mg / L, and the value range of [X12] is 30-100 mg / L.

[0079] In this embodiment: the amount of white sugar added is [X11] = 10% of the total mass of the mixed solution, and the amount of guarana essence added is [X12] = 60 mg / L. For the amount of white sugar added, when the amount is 5%, the sweetness of the beverage is low and may not meet the needs of most consumers for the sweetness of the taste; when the amount is 15%, the beverage is too sweet and will cover the flavor of the raw material itself. After multiple taste tests and consumer feedback surveys, it is determined that the amount of 10% added can make the beverage have a moderate sweetness, which not only highlights the flavor of the raw material, but also brings a good taste experience. For the amount of guarana essence added, the aroma is lighter at 30 mg / L, and the improvement of the flavor of the beverage is not obvious enough; at 100 mg / L, the aroma is too strong, which may give people an unnatural feeling. Through repeated blending and olfactory evaluation, the addition of 60 mg / L is selected, which can add a unique and pleasant aroma to the beverage, coordinate with the flavor of other raw materials, and improve the overall quality of the beverage.

[0080] Specifically in this scheme, the sterilization temperature of the high-temperature instantaneous sterilization method is [X13]°C, the value range of [X13] is 110-140°C, and the sterilization time is [X14] seconds, and the value range of [X14] is 5-15 seconds.

[0081] In this embodiment: the sterilization temperature is [X13] = 120°C, and the sterilization time is [X14] = 10 seconds. When optimizing the sterilization process, a sterilization temperature that is too low (such as 110°C) or a sterilization time that is too short (such as 5 seconds) may not effectively kill microorganisms, affecting the shelf life and safety of the product; while a sterilization temperature that is too high (such as 140°C) or a sterilization time that is too long (such as 15 seconds) will cause great damage to the nutritional components and flavor of the beverage. Through the study of the microbial killing effect and the change in beverage quality under different sterilization temperature and time combinations, it is found that when the sterilization temperature is 120°C and the sterilization time is 10 seconds, the nutritional components and flavor of the beverage can be retained to the greatest extent while effectively killing microorganisms. After verification by microbial detection and product stability tests, the sterilization process parameters can ensure that the product has stable quality within the specified shelf life, and the taste and nutritional characteristics are not significantly affected.

[0082] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a novel ginseng plant beverage, characterized in that: The following steps are involved: Raw material preparation: select ginseng, pear, wolfberry, astragalus, polygonatum, mint, licorice, chrysanthemum, honeysuckle, and white sugar as raw materials, and prepare guarana flavor for food; Raw material processing: wash the ginseng, cut it into thin slices or small pieces, steam it and cool it naturally; wash the pointed pear, remove the core, cut it into small pieces, squeeze out the pear juice and filter it to get the pointed pear juice; wash the astragalus, polygonatum and licorice, cut them into appropriate slices or sections, add water to boil and filter to get the decoction; remove impurities from mint, chrysanthemum and honeysuckle, soak them in hot water and filter to get the soaking liquid; Squeezing (or extraction): squeezing the processed ginseng and wolfberry together with an appropriate amount of water to obtain a ginseng and wolfberry mixed juice, subjecting the squeezing residue to ultrasonic-assisted extraction, and filtering the obtained extract after extraction and combining it with the ginseng and wolfberry mixed juice; Preparation: Mix the juice of pointed pear, decoction of astragalus, polygonatum and licorice, soaking liquid of mint, chrysanthemum and honeysuckle, and ginseng and wolfberry juice, add sugar and guarana essence for food and stir evenly; Filtration: Filter the prepared beverage through filtering equipment to remove impurities and suspended matter to obtain a clarified beverage liquid; Filling: Aseptically fill the filtered beverage liquid, using packaging materials that meet food hygiene standards; Sterilization: The filled beverage is treated with a high-temperature instantaneous sterilization method, and then quickly cooled to room temperature to prepare a ginseng compound plant beverage.

2. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: The ginseng steaming treatment time is [X1] minutes, and the value range of [X1] is 10-30 minutes.

3. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: When the astragalus, polygonatum and licorice are decocted, the mass of water is [X2] times the mass of the raw materials, the value range of [X2] is 3-8 times, the decocting time is [X3] hours, and the value range of [X3] is 1-3 hours.

4. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: When the mint, chrysanthemum and honeysuckle are soaked, the hot water temperature is [X5]°C, the value range of [X5] is 70-90°C, and the soaking time is [X4] minutes, and the value range of [X4] is 15-30 minutes.

5. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: The mass of water when the ginseng and wolfberry are squeezed is [X6] times the total mass of the ginseng and wolfberry, and the value range of [X6] is 3-8 times.

6. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: When the ultrasonic-assisted extraction of ginseng and wolfberry residues is performed, the extraction solvent is an ethanol aqueous solution, the ethanol volume fraction is [X7]%, the [X7] value range is 40-70%, the solid-liquid ratio is 1:[X8], the [X8] value range is 6-12, the extraction time is [X9] hours, the [X9] value range is 1-3 hours, and the extraction temperature is [X10]°C, and the [X10] value range is 30-50°C.

7. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: The amount of white sugar added is [X11]% of the total mass of the mixed solution, and the value range of [X11] is 5-15%. The amount of guarana essence added is [X12] mg / L, and the value range of [X12] is 30-100 mg / L.

8. The method for preparing a novel ginseng plant beverage according to claim 1, characterized in that: The sterilization temperature of the high-temperature instantaneous sterilization method is [X13]°C, the value range of [X13] is 110-140°C, and the sterilization time is [X14] seconds, and the value range of [X14] is 5-15 seconds.