Anoectochilus roxburghii fermented beverage and preparation method thereof
Through the combination of components such as the red koji fermentation vinegar and advanced technology, the medicinal value and taste matching of the golden koji in the beverage is solved, and the preparation of the healthy and delicious golden koji fermented beverage is realized to meet modern consumption. the demand for healthy drinks.
Patent Information
- Application Number
- CN202411429786.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-14
- Publication Date
- 2025-01-10
AI Technical Summary
The prior art is difficult to fully develop fermented beverages as fermented beverages, and traditional beverage processing methods limit their medicinal value and taste combinations, and cannot meet consumers' demand for healthy and delicious beverages.
Using components such as fermentation of vinegar, D-fructose, oligomerous fructose, L-carnitine, arabinose, edible spices and pear juice, through ultrasonic extraction, membrane separation, spray drying, long-term fermentation and high-temperature instantaneous Through sterilization and other processes, a delicious and healthy fermented beverage of fermented wispberry is prepared.
It realizes the extraction and fermentation of the active ingredient of the fermented vinegar, combined with the red citrus aged fermentation vinegar, the intestinal regulation function of fructose oligosaccharide, the blood sugar control effect of arabinose, the fat metabolism of L-carnitine, and the taste is refreshing and unique , meet the needs of healthy beverages.
Smart Images
Figure CN119279116A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fermented beverages, in particular to a roxburghii fermented beverage and a preparation method thereof. Background Art
[0002] As a precious Chinese medicinal material, Anoectochilus roxburghii has extremely high medicinal value. It is traditionally used mainly in the form of medicinal materials, but this method limits its wide application and convenience to a certain extent. With the improvement of people's living standards and the increasing demand for healthy drinks, it has become an urgent need in the market to develop a beverage that retains the medicinal effects of Anoectochilus roxburghii and has good taste and is easy to drink.
[0003] At present, although there are many types of beverages in the market, it is relatively rare to effectively develop Anoectochilus roxburghii into fermented beverages. Traditional beverage processing methods often fail to fully utilize the medicinal value of Anoectochilus roxburghii, and there are also certain limitations in the combination of taste and nutritional ingredients. Therefore, it is necessary to develop a new Anoectochilus roxburghii fermented beverage and a preparation method thereof to meet consumers' demand for healthy and delicious beverages. Summary of the invention
[0004] In order to solve the above technical problems, the present invention provides a delicious, healthy, efficient and high-quality roxburghii fermented beverage and a preparation method thereof.
[0005] A fermented roxburghii beverage of the present invention comprises the following components:
[0006] Water, D-fructose, fermented roxburghii red yeast rice vinegar, oligofructose, L-carnitine, arabinose, flavoring and pear juice concentrate.
[0007] Preferably, the components are arranged in mass percentage as follows:
[0008] D-fructose: 7%-15%;
[0009] Anoectochilus roxburghii red yeast rice vinegar: 2.5%-5%;
[0010] Fructooligosaccharides: 1%-3%;
[0011] L-Carnitine: 0.1%-0.7%;
[0012] Arabinose: 1%-3%;
[0013] Food flavoring: 0.05%-0.2%;
[0014] Pear concentrated juice: 2%-5%;
[0015] Water: Balance.
[0016] Preferably, the edible flavor is specifically set to taurine, and the raw materials of the roxburghii and red yeast fermented vinegar are set to roxburghii and red yeast aged fermented vinegar.
[0017] A method for preparing a roxburghii fermented beverage, the method is used to prepare the above-mentioned roxburghii fermented beverage, and the steps of the preparation method are specifically as follows:
[0018] S1: prepare raw materials;
[0019] S2: Preparation of Anoectochilus roxburghii extract;
[0020] S3: Preparation of aged vinegar with anoectochilus roxburghii and red yeast rice;
[0021] S4: mixed raw materials;
[0022] S5: sterilization treatment;
[0023] S6: filling;
[0024] S7: Packaging.
[0025] Preferably, in step S1, the raw materials are screened and inspected to remove impurities and unqualified parts, and a specified amount of raw materials is accurately weighed to ensure that the raw materials meet food hygiene standards.
[0026] Preferably, step S2 comprises the following steps:
[0027] (a) Raw material preparation: select the whole plant of dried golden thread vine, grind it with a grinder and sieve it to obtain dry powder.
[0028] (b) Ultrasonic extraction: The dry powder was added into an ethanol solvent and ultrasonic extraction was performed at room temperature with an ultrasonic frequency of 40 kHz and an extraction time of 40 minutes to obtain a crude extract of Anoectochilus roxburghii.
[0029] (c) Filtration: Filter the crude extract of Anoectochilus roxburghii through a microporous filter to remove residues and obtain a filtrate.
[0030] (d) Concentration: The obtained filtrate is subjected to membrane separation and vacuum concentration to remove ethanol. The pore size of the membrane separation is 0.22 μm. The pressure of the vacuum concentration is 0.08 MPa and the temperature is 50° C. The concentrated solution is obtained by constant volume.
[0031] (e) Drying: The concentrated solution was spray-dried at an inlet temperature of 180° C. and an outlet temperature of 80° C. to obtain a roxburghii roxburghii extract.
[0032] Preferably, step S3 is specifically configured as follows:
[0033] (a) Mix a certain amount of roxburghii roxburghii extract with a certain amount of red yeast vinegar aged for more than five years.
[0034] (b) placing the mixed solution in a fermentation container and fermenting it at a temperature of 30° C. for at least 120 days to obtain aroximate red yeast rice aged vinegar.
[0035] Preferably, step S4 is specifically configured as follows:
[0036] (a) Add weighed water, D-fructose, oligofructose, arabinose, and edible flavoring raw materials into a stirring tank in sequence. The stirring tank adopts a double-layer jacket structure.
[0037] (b) Start the stirring device and stir at a speed of 40 revolutions per minute for 25 minutes.
[0038] (c) Add a certain amount of aged vinegar with roxburghii red yeast rice and pear concentrated juice to the above mixture, and continue to stir evenly at a stirring speed of 35 rpm for 20 minutes.
[0039] (d) Add a certain amount of L-carnitine to the mixture and stir evenly at a stirring speed of 30 rpm for 15 minutes.
[0040] Preferably, step S5 is specifically configured as follows:
[0041] The mixed beverage is sterilized by high-temperature instantaneous sterilization at a temperature of 90°C and a sterilization time of 15 seconds.
[0042] Preferably, step S6 is specifically configured as follows:
[0043] (a) The sterilized beverage is transported to the filling machine, using an automated filling production line, and the packaging cans are sterilized at high temperature before use.
[0044] (b) The net content of each can is 240mL. During the filling process, the filling volume and sealing quality are strictly controlled.
[0045] Compared with the prior art, the present invention has the following beneficial effects:
[0046] In terms of nutrition, the bioactive ingredients of golden thread lotus bring antioxidant, anti-inflammatory, and immunity-enhancing effects. The ingredients contained in red yeast fermented vinegar can lower blood lipids, oligofructose regulates intestinal flora, arabinose is suitable for people who are concerned about blood sugar, and L-carnitine helps fat metabolism. In terms of taste, D-fructose, snow pear concentrate and red yeast fermented vinegar balance out a refreshing taste, and oligofructose and arabinose add a sense of layering. The fermented golden thread lotus red yeast vinegar gives a unique flavor. The preparation process is scientific. The preparation of golden thread lotus extract uses advanced technology to retain the active ingredients, strictly controls the fermentation process to ensure full integration, and high-temperature instant sterilization and automated filling ensure safety and quality. Adapt to market demand and meet the trend of healthy drinks. BRIEF DESCRIPTION OF THE DRAWINGS
[0047] Figure 1 It is a flow chart of the preparation method of the roxburghii fermented beverage of the present invention;
[0048] Figure 2 is a flow chart for preparing the roxburghii extract of the present invention; DETAILED DESCRIPTION
[0049] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.
[0050] like Figure 1 to Figure 2 As shown, the specific implementation of the present invention is as follows:
[0051] 1. Embodiment 1
[0052] 1) Raw material preparation:
[0053] D-fructose accounts for 7% of the total mass.
[0054] The content of fermented vinegar of golden thread lotus and red yeast rice is 2.5%.
[0055] Take 1% fructooligosaccharide.
[0056] L-Carnitine 0.1%.
[0057] Arabinose is 1%.
[0058] Flavoring (taurine) is 0.05%.
[0059] The pear juice concentrate is 2%.
[0060] The rest is water.
[0061] 2) Preparation process:
[0062] Preparation of Anoectochilus roxburghii extract:
[0063] Raw material preparation: Carefully select the whole plant of dried golden thread vine to ensure its good quality and free of pests and diseases. Use a professional grinder to crush it and sieve it to get fine dry powder. The purpose of sieving is to ensure the uniformity of the powder so that the subsequent extraction process is more complete.
[0064] Ultrasonic extraction: Slowly add the dry powder to an appropriate amount of ethanol solvent. The purity and amount of ethanol are precisely calculated to ensure the best extraction effect. Ultrasonic extraction is performed at room temperature, and the ultrasonic frequency is set to 40kHz. This frequency can effectively break up the cell structure and release the active ingredients in Anoectochilus roxburghii. The extraction time is strictly controlled within 40 minutes to avoid the destruction of the ingredients due to too long a time or insufficient extraction due to too short a time. After ultrasonic treatment, a crude extract of Anoectochilus roxburghii is obtained.
[0065] Filtration: The crude extract of Anoectochilus roxburghii is filtered with a microporous filter. The pore size of this filter is carefully selected to effectively remove the dregs while retaining the effective ingredients. During the filtration process, attention should be paid to the operating specifications to ensure the purity of the filtrate.
[0066] Concentration: The obtained filtrate is subjected to membrane separation and vacuum concentration to remove ethanol. The membrane separation pore size is 0.22 microns, which can effectively separate impurities and effective ingredients. The pressure of vacuum concentration is 0.08MPa and the temperature is 50°C. Under this condition, ethanol can be removed quickly without destroying the structure of the effective ingredients. The concentrated solution is obtained by constant volume, ready for the subsequent drying step.
[0067] Drying: The concentrate is spray dried, and the inlet temperature of the spray drying is 180°C and the outlet temperature is 80°C. Within this temperature range, the concentrate can be quickly dried into a powdered golden thread vine extract while maintaining the activity of the effective ingredients.
[0068] Preparation of aged vinegar with golden thread lotus and red yeast rice:
[0069] Take a certain amount of golden thread lotus extract and mix it with high-quality red yeast rice vinegar aged for more than five years. The selection of red yeast rice vinegar is very important, and it must be of high quality and fully fermented. The mixing process must be fully stirred to ensure that the two are evenly mixed.
[0070] The mixed liquid is placed in a special fermentation container, which is strictly disinfected to ensure that there is no contamination from bacteria. Fermentation is carried out at a temperature of 30°C, which is conducive to the growth and metabolism of microorganisms. The fermentation time is at least 120 days. After a long period of fermentation, the golden thread lotus extract and red yeast vinegar are fully integrated to produce a unique flavor and efficacy.
[0071] Mixed raw materials:
[0072] The weighed water, D-fructose, oligofructose, arabinose, and edible flavor (taurine) are added into the mixing tank in sequence. The mixing tank adopts a double-layer jacket structure, which can effectively maintain temperature stability and ensure the smooth progress of the mixing process.
[0073] Start the stirring device and stir at a speed of 40 revolutions per minute for 25 minutes. This speed and time can fully mix the various raw materials to form a uniform solution.
[0074] Add a certain amount of aged vinegar from golden thread lotus and red yeast rice and pear concentrate to the above mixture and continue stirring evenly. The stirring speed is 35 rpm and the stirring time is 20 minutes. During this process, attention should be paid to the uniformity of stirring to ensure that all ingredients are fully integrated.
[0075] Add a certain amount of L-carnitine to the mixture and stir evenly. The stirring speed is 30 rpm and the stirring time is 15 minutes. When adding L-carnitine, pay attention to controlling the amount to avoid excessive or insufficient addition.
[0076] Sterilization treatment:
[0077] The mixed beverage is sterilized by high temperature instantaneous sterilization. The sterilization temperature is 90°C, which can effectively kill bacteria and microorganisms without destroying the nutritional components and flavor of the beverage. The sterilization time is 15 seconds, and the time must be strictly controlled to avoid affecting the sterilization effect by being too long or too short.
[0078] Filling:
[0079] The sterilized beverage is transported to the filling machine, which uses an automated filling production line to ensure filling accuracy and efficiency. The packaging cans are sterilized at high temperature before use to ensure that there is no bacterial contamination.
[0080] The net content of each can is 240mL. During the filling process, the filling volume and sealing quality must be strictly controlled to ensure the appearance and sealing of the product.
[0081] 2. Embodiment 2
[0082] 1) Raw material preparation:
[0083] D-fructose accounts for 11% of the total mass.
[0084] The content of fermented vinegar of golden thread lotus and red yeast rice is 3.75%.
[0085] Oligofructose takes 2%.
[0086] L-Carnitine is 0.4%.
[0087] Arabinose is 2%.
[0088] Flavoring (taurine) is 0.125%.
[0089] The pear juice concentrate is 3.5%.
[0090] The rest is water.
[0091] 2) Preparation process:
[0092] Preparation of Anoectochilus roxburghii extract:
[0093] The steps of raw material preparation, ultrasonic extraction, filtration, concentration, drying, etc. are the same as those in Example 1, but each parameter should be more strictly controlled during the operation to ensure the stable quality of the extract.
[0094] Preparation of aged vinegar with golden thread lotus and red yeast rice:
[0095] Take a certain amount of golden thread lotus extract and mix it with red yeast vinegar aged for more than five years, and the mixing ratio must be precisely controlled. Place the mixed liquid in a fermentation container and ferment it for 125 days at a temperature of 30°C. During the fermentation process, the fermentation status must be monitored regularly to ensure that the fermentation proceeds smoothly.
[0096] Mixed raw materials:
[0097] Add water, D-fructose, oligofructose, arabinose, and edible flavor (taurine) into the mixing tank in sequence. The double-layer jacket structure of the mixing tank should maintain good thermal insulation performance. Start the stirring device and stir at a speed of 40 revolutions per minute for 25 minutes.
[0098] Add the aged vinegar of golden thread lotus and red yeast rice and the concentrated pear juice, and continue to stir evenly. The stirring speed is 35 rpm and the stirring time is 20 minutes.
[0099] Add L-carnitine and stir evenly. Stir at 30 rpm for 15 minutes. During the mixing process, pay attention to the state of the mixture to ensure that all ingredients are fully integrated.
[0100] Sterilization treatment:
[0101] The sterilization method, temperature and time are the same as those in the first embodiment, but the operation of the sterilization equipment must be stable to ensure the consistency of the sterilization effect.
[0102] Filling:
[0103] The sterilized beverage is transported to the filling machine. The automated filling production line should be regularly maintained to ensure filling accuracy and efficiency. The high-temperature sterilization of the packaging cans should be strictly implemented. The net content of each can is 240mL. The filling volume and sealing quality should be strictly controlled during the filling process.
[0104] 3. Embodiment 3
[0105] 1) Raw material preparation:
[0106] D-fructose accounts for 15% of the total mass.
[0107] The fermented vinegar of golden thread lotus and red yeast rice is 5%.
[0108] Oligofructose takes 3%.
[0109] L-Carnitine is 0.7%.
[0110] Arabinose is 3%.
[0111] Flavoring (taurine) is 0.2%.
[0112] The pear juice concentrate is 5%.
[0113] The rest is water.
[0114] 2) Preparation process:
[0115] Preparation of Anoectochilus roxburghii extract:
[0116] During the raw material preparation stage, the whole plant of Anoectochilus roxburghii should be screened more strictly to ensure that its quality meets the highest standards. The ultrasonic extraction, filtration, concentration, drying and other steps should be appropriately adjusted according to the changes in the raw materials to ensure the quality and yield of the extract.
[0117] Preparation of aged vinegar with golden thread lotus and red yeast rice:
[0118] Take a certain amount of golden thread lotus extract and mix it with red yeast vinegar aged for more than five years. The mixing ratio must be precisely controlled. Place the mixed liquid in a fermentation container and ferment it for 130 days at a temperature of 30°C. During the fermentation process, monitoring and management must be strengthened to ensure the fermentation quality.
[0119] Mixed raw materials:
[0120] Add water, D-fructose, oligofructose, arabinose, and edible flavor (taurine) into the mixing tank in sequence. The performance of the mixing tank must meet the mixing requirements of high-proportion raw materials. Start the stirring device and stir at a speed of 40 revolutions per minute for 25 minutes.
[0121] Add the aged vinegar of golden thread lotus and red yeast rice and the concentrated pear juice, and continue to stir evenly. The stirring speed is 35 rpm and the stirring time is 20 minutes.
[0122] Add L-carnitine and stir evenly. Stir at 30 rpm for 15 minutes. During the mixing process, pay close attention to the state of the mixture to ensure that the various ingredients are fully integrated.
[0123] Sterilization treatment:
[0124] The sterilization method, temperature and time are the same as those in Example 1, but should be appropriately adjusted according to the characteristics of the high-proportion raw materials to ensure the best sterilization effect.
[0125] Filling:
[0126] The sterilized beverage is transported to the filling machine, and the performance of the filling machine must meet the filling requirements of a high proportion of raw materials. The high-temperature sterilization of the packaging cans must be more stringent, and the net content of each can is 240mL. The filling volume and sealing quality must be strictly controlled during the filling process to ensure the quality and safety of the product.
[0127] 4. Summary of the characteristics of beverages in the embodiment
[0128] Taste:
[0129] The beverage of Example 1 has a relatively light taste, low sweetness and acidity, and is suitable for people with light taste. Due to the low proportion of each component, the beverage has a relatively refreshing taste and is not too sweet or sour.
[0130] The taste of the second embodiment is moderate, and the sweet-sour balance is good, which can meet the taste requirements of most people. In this embodiment, the proportions of the components are more coordinated, so that the taste of the beverage is richer, with both a certain sweetness and a moderate acidity.
[0131] The beverage of Example 3 has a strong taste, high sweetness and acidity, and is suitable for people who like strong taste. The high proportion of D-fructose, pear concentrate juice and roxburghii red yeast fermented vinegar makes the sweetness and acidity of the beverage more obvious and the taste more strong.
[0132] Nutrition:
[0133] In the three embodiments, the extracts of Anoectochilus roxburghii have the same health effects, and all contain a variety of bioactive ingredients, which have the effects of anti-oxidation, anti-inflammatory, and improving immunity. As the proportion of each component increases, the content of oligofructose, arabinose, taurine, etc. also increases accordingly, and the protective effects on intestinal health, blood sugar control, and the nervous system may be enhanced.
[0134] The increase in the content of pear concentrated juice will also increase the content of vitamins and minerals in the beverage. The high proportion of pear concentrated juice makes the vitamin and mineral content in Example 3 relatively high, and the nutritional supplement effect on the human body is more obvious.
[0135] Other features:
[0136] The three embodiments differ in color and flavor due to the different contents of the fermented vinegar of golden thread lotus red yeast rice. When the content is low, the color is lighter and the red yeast rice flavor is relatively lighter; when the content is high, the color is darker and the red yeast rice flavor is stronger. The beverage of embodiment 1 has a lighter color and a relatively lighter red yeast rice flavor, giving a refreshing feeling; the beverage of embodiment 3 has a darker color and a strong red yeast rice flavor, and has a unique flavor characteristic.
[0137] The quality control and safety of the preparation process are consistent in the three embodiments, ensuring the quality and stability of the beverage. No matter which embodiment, the steps of preparing the roxburghii extract, preparing the roxburghii red yeast vinegar, mixing the raw materials, sterilizing and filling are strictly followed to ensure the quality and safety of the beverage.
[0138] 5. The beneficial effects of the technical solution of a fermented roxburghii beverage and a preparation method thereof of the present invention are specifically as follows:
[0139] 1. Rich in nutrients
[0140] Contributions of Anoectochilus:
[0141] As a precious Chinese medicinal material, golden thread lotus contains a variety of bioactive ingredients, which bring health benefits such as anti-oxidation, anti-inflammatory, and immunity enhancement to beverages. While drinking the beverage, consumers can ingest these ingredients that are beneficial to health, which helps to enhance the body's resistance and prevent diseases.
[0142] The role of red yeast rice fermented vinegar:
[0143] The red yeast rice in red yeast rice vinegar contains ingredients such as monacolin K, which has the health-promoting effect of lowering blood lipids. Paired with golden thread lotus, the nutritional value of the beverage is further enhanced, especially for people who are concerned about cardiovascular health.
[0144] The value of functional ingredients:
[0145] As a prebiotic, oligofructose helps regulate intestinal flora and promote intestinal health. This drink can improve the intestinal problems common among modern people.
[0146] Arabinose has little effect on blood sugar and is suitable for diabetics or people who are concerned about their blood sugar, expanding the applicable population of the beverage.
[0147] L-carnitine plays an important role in fat metabolism. For consumers who focus on body management, moderate intake may help promote fat burning.
[0148] 2. Unique taste
[0149] A balance of ingredients:
[0150] D-fructose and pear concentrate provide moderate sweetness to the beverage, while red yeast fermented vinegar brings a unique sour taste. The two are balanced with each other and have a refreshing taste. The addition of oligofructose and arabinose makes the taste richer and has a certain layering.
[0151] Influence of fermentation process:
[0152] The long-fermented aged vinegar with red yeast rice gives the beverage a unique flavor. This flavor blends with other ingredients to give the beverage a taste different from traditional beverages, satisfying consumers' pursuit of novel tastes.
[0153] 3. Preparation Technology Science
[0154] Preparation of Anoectochilus roxburghii extract:
[0155] The use of advanced technologies such as ultrasonic extraction, membrane separation, vacuum concentration and spray drying can retain the active ingredients in golden thread vine to the greatest extent and improve the purity and quality of the extract.
[0156] Strict control of the fermentation process:
[0157] Anoectochilus roxburghii extract and red yeast rice vinegar aged for more than five years are fermented at a specific temperature for at least 120 days, ensuring that the fermentation is fully carried out and the two are fully integrated to produce a unique flavor and efficacy.
[0158] Sterilization and filling process:
[0159] The high-temperature instant sterilization method can effectively kill bacteria and microorganisms to ensure the safety of beverages, while retaining the nutritional components and flavor of beverages to the greatest extent. The automated filling production line ensures the accuracy and efficiency of filling, while the packaging cans are sterilized at high temperatures to ensure the quality and sealing of the products.
[0160] 4. Adapt to market demand
[0161] Healthy Drink Trends:
[0162] As people pay more attention to health, the demand for healthy drinks is also growing. This fermented golden thread vine beverage, with its rich nutrients and unique taste, meets the needs of modern consumers for healthy drinks and has broad market prospects.
[0163] Diverse Choices:
[0164] Different embodiments can meet the taste and health needs of different consumers. Whether it is people who like light taste or people who like strong taste, they can find a product suitable for them in this beverage. At the same time, there are also corresponding choices for people who are concerned about specific health problems, such as diabetics, cardiovascular disease patients, etc.
[0165] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A fermented beverage of golden thread vine, characterized in that: The beverage consists of the following components: water, D-fructose, roxburghii red yeast rice vinegar, oligofructose, L-carnitine, arabinose, edible flavoring and pear concentrated juice.
2. A fermented roxburghii beverage according to claim 1, characterized in that: The components are set in terms of mass percentage as follows: D-fructose: 7%-15%; Anoectochilus roxburghii red yeast rice vinegar: 2.5%-5%; Fructooligosaccharides: 1%-3%; L-Carnitine: 0.1%-0.7%; Arabinose: 1%-3%; Food flavoring: 0.05%-0.2%; Pear concentrated juice: 2%-5%; Water: Balance.
3. A fermented roxburghii beverage according to claim 2, characterized in that: The edible flavoring is specifically set to taurine, and the raw materials of the roxburghii and red yeast fermented vinegar are set to roxburghii and red yeast aged fermented vinegar.
4. The method for preparing a roxburghii fermented beverage according to claim 3, characterized in that: The method is used to prepare a roxburghii fermented beverage as claimed in any one of claims 1 to 3, and the steps of the preparation method are specifically as follows: S1: prepare raw materials; S2: Preparation of Anoectochilus roxburghii extract; S3: Preparation of aged vinegar with anoectochilus roxburghii and red yeast rice; S4: mixed raw materials; S5: sterilization treatment; S6: filling; S7: Packaging.
5. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: In step S1, the raw materials are screened and inspected to remove impurities and unqualified parts, and a specified amount of raw materials is accurately weighed to ensure that the raw materials meet food hygiene standards.
6. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: Step S2 includes the following steps: (a) Raw material preparation: select the whole plant of dried golden thread vine, grind it with a grinder and sieve it to obtain dry powder. (b) Ultrasonic extraction: The dry powder was added into an ethanol solvent and ultrasonic extraction was performed at room temperature with an ultrasonic frequency of 40 kHz and an extraction time of 40 minutes to obtain a crude extract of Anoectochilus roxburghii. (c) Filtration: Filter the crude extract of Anoectochilus roxburghii through a microporous filter to remove residues and obtain a filtrate. (d) Concentration: The obtained filtrate is subjected to membrane separation and vacuum concentration to remove ethanol. The pore size of the membrane separation is 0.22 μm. The pressure of the vacuum concentration is 0.08 MPa and the temperature is 50° C. The concentrated solution is obtained by constant volume. (e) Drying: The concentrated solution was spray-dried at an inlet temperature of 180° C. and an outlet temperature of 80° C. to obtain a roxburghii roxburghii extract.
7. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: Step S3 is specifically configured as follows: (a) Mix a certain amount of roxburghii roxburghii extract with a certain amount of red yeast vinegar aged for more than five years. (b) placing the mixed solution in a fermentation container and fermenting it at a temperature of 30° C. for at least 120 days to obtain aroximate red yeast rice aged vinegar.
8. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: Step S4 is specifically configured as follows: (a) Add weighed water, D-fructose, oligofructose, arabinose, and edible flavoring raw materials into a stirring tank in sequence. The stirring tank adopts a double-layer jacket structure. (b) Start the stirring device and stir at a speed of 40 revolutions per minute for 25 minutes. (c) Add a certain amount of aged vinegar with roxburghii red yeast rice and pear concentrated juice to the above mixture, and continue to stir evenly at a stirring speed of 35 rpm for 20 minutes. (d) Add a certain amount of L-carnitine to the mixture and stir evenly at a stirring speed of 30 rpm for 15 minutes.
9. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: Step S5 is specifically configured as follows: The mixed beverage is sterilized by high-temperature instantaneous sterilization at a temperature of 90°C and a sterilization time of 15 seconds.
10. The method for preparing a roxburghii fermented beverage according to claim 4, characterized in that: Step S6 is specifically configured as follows: (a) The sterilized beverage is transported to the filling machine, using an automated filling production line, and the packaging cans are sterilized at high temperature before use. (b) The net content of each can is 240mL. During the filling process, the filling volume and sealing quality are strictly controlled.