Functional beverage capable of tonifying spleen and beautifying face and preparation method of functional beverage

Abstract

The invention relates to a functional beverage capable of tonifying spleen and beautifying and a preparation method thereof. The functional beverage comprises the following raw materials in parts by weight: 5-10 parts of astragalus membranaceus, 30-50 parts of Chinese yam, 10-20 parts of tartary buckwheat, 6-8 parts of red dates, 5-10 parts of radix ophiopogonis, 10-20 parts of lotus seeds, 20-30 parts of red beans, 5-10 parts of tremella, 50-80 parts of apples, 5-8 parts of rose petals, 14-21 parts of honey and 0.5-1 part of citric acid. According to the invention, natural plant extracts are combined with a modern nutritional science principle, so that the beverage has double effects of tonifying spleen and beautifying, not only can meet the requirements of consumers on healthy beverages, but also can effectively improve spleen and stomach functions and promote skin health, and is a novel beverage integrating nutrition, health care and deliciousness.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages, and more specifically, to a functional beverage for strengthening the spleen and nourishing the skin and a preparation method thereof. Background Art

[0002] With the acceleration of modern life and the increase of work pressure, people are paying more and more attention to the dual needs of health and beauty. Traditional Chinese medicine believes that "the spleen is the foundation of acquired constitution and the source of qi and blood biochemistry". The health of spleen function is directly related to the body's digestion, absorption and nutrient delivery, which in turn affects the overall health and skin radiance. At the same time, factors such as unhealthy diet and irregular work and rest lead to frequent skin problems such as dullness, spots, fine lines, etc., which makes consumers' demand for products with the dual functions of strengthening spleen and nourishing skin grow day by day.

[0003] Although there are many functional beverages on the market, most of them focus on refreshing the mind, replenishing energy or single beauty function. There are few successful cases that combine spleen strengthening and beauty science and effectively achieve them in the same product. Although the products claim to have spleen strengthening and beauty effects, they often fail to meet consumer needs due to unreasonable ingredient combinations, insignificant effects or potential health risks. Summary of the invention

[0004] Based on the above technical problems existing in the prior art, the present invention provides a functional beverage for strengthening the spleen and nourishing the skin. By combining natural plant extracts with modern nutritional science principles, the beverage has the dual effects of strengthening the spleen and nourishing the skin. It can not only meet consumers' demand for healthy beverages, but also effectively improve spleen and stomach function and promote skin health. It is a new type of beverage that integrates nutrition, health care and deliciousness.

[0005] In order to achieve the above object, the technical solution of the present invention is as follows:

[0006] A functional beverage for strengthening the spleen and nourishing the skin, comprising the following raw materials in parts by weight: 5-10 parts of astragalus, 30-50 parts of yam, 10-20 parts of bitter buckwheat, 6-8 parts of red dates, 5-10 parts of ophiopogon, 10-20 parts of lotus seeds, 20-30 parts of red beans, 5-10 parts of white fungus, 50-80 parts of apples, 5-8 parts of rose petals, 14-21 parts of honey and 0.5-1 part of citric acid.

[0007] The present invention also provides a method for preparing the spleen-strengthening and beauty-enhancing functional beverage described in any of the above methods, the method comprising the following steps:

[0008] S1. Wash the bitter buckwheat, soak it in water, filter out the water, and dry it for later use;

[0009] S2. Wash and dry the astragalus, yam, red dates, ophiopogon, lotus seeds, red beans, apples, and rose petals. Remove the cores of red dates and apples and lotus seeds. Soak the white fungus in water and wash it.

[0010] S3, mixing astragalus, yam, bitter buckwheat, red dates, ophiopogon japonicus, red beans and lotus seeds, and then extracting effective components to obtain an extract;

[0011] S4. Add Tremella fuciformis and 800-1000 mL of water to the extract obtained in step S3, boil and then simmer over low heat, then add rose petals and continue to simmer over low heat, decoct and separate the solid and liquid, add honey to the filtrate, add citric acid after cooling, mix well, perform homogenization and sterilization, and obtain the functional beverage.

[0012] In some embodiments, in step S1, the tartary buckwheat is washed and soaked in water for 5-6 hours.

[0013] In some embodiments, in step S4, after boiling, turn to low heat and cook for 20-60 minutes.

[0014] In some embodiments, in step S4, the rose petals are added and the mixture is continued to be cooked on low heat for 5-20 minutes.

[0015] In some embodiments, the homogenization treatment is performed at a temperature of 60-80° C. and a pressure of 15-23 MPa.

[0016] In some embodiments, the sterilization treatment is: using high temperature instantaneous sterilization technology, sterilizing at a temperature of 130-145° C. for 2-10 seconds.

[0017] In some embodiments, in step S3, water extraction and / or supercritical CO2 extraction are used to extract the effective components of the raw material.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] In the raw materials of the present invention, Chinese herbal medicine extracts such as astragalus, yam, red dates, lotus seeds, etc. are rich in polysaccharides, amino acids and trace elements, and have the effects of strengthening qi and promoting digestion and absorption; bitter buckwheat, white fungus, apple, and rose extracts are rich in vitamin C, antioxidants and a variety of ingredients beneficial to the skin, which can whiten the skin, fade spots, and delay aging; Ophiopogon japonicus and bitter buckwheat also have the effects of clearing away heat and detoxifying, nourishing yin and moistening dryness, and are helpful to regulate body functions; and honey and citric acid are added as flavoring agents in an appropriate amount to improve the taste of the beverage while enhancing the health care effect. The present invention scientifically proportions natural plants to allow synergy between the components, effectively improves spleen and stomach function, promotes nutrient absorption, nourishes the skin, and improves skin gloss.

[0020] In addition, the functional beverage of the present invention does not contain artificial colors and preservatives, and is suitable for long-term drinking by people of all ages; and through careful blending, the beverage has a fresh and natural taste, which improves the drinking experience, can meet the dual needs of modern people for health and beauty, and has broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a physical picture of the functional beverage obtained in the embodiment of the present invention. DETAILED DESCRIPTION

[0022] Many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways than those described herein, and those skilled in the art can make similar modifications without violating the connotation of the present invention, so the present invention is not limited to the specific implementation disclosed below.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0024] Example 1

[0025] A functional beverage for strengthening the spleen and nourishing the skin, comprising the following raw materials by weight:

[0026] 8 parts of astragalus, 40 parts of yam, 18 parts of bitter buckwheat, 6 parts of red dates, 10 parts of ophiopogon, 15 parts of lotus seeds, 25 parts of red beans, 10 parts of white fungus, 60 parts of apples, 5 parts of rose petals, 15 parts of honey and 0.5 parts of citric acid.

[0027] Example 2

[0028] A functional beverage for strengthening the spleen and nourishing the skin, comprising the following raw materials by weight:

[0029] 5 parts of astragalus, 50 parts of yam, 10 parts of bitter buckwheat, 8 parts of red dates, 8 parts of ophiopogon, 15 parts of lotus seeds, 20 parts of red beans, 7 parts of white fungus, 55 parts of apples, 5 parts of rose petals, 18 parts of honey and 0.7 parts of citric acid.

[0030] Example 3

[0031] A functional beverage for strengthening the spleen and nourishing the skin, comprising the following raw materials by weight:

[0032] 10 parts of astragalus, 50 parts of yam, 20 parts of bitter buckwheat, 6 parts of red dates, 15 parts of ophiopogon, 20 parts of lotus seeds, 25 parts of red beans, 10 parts of white fungus, 80 parts of apples, 8 parts of rose petals, 20 parts of honey and 1 part of citric acid.

[0033] The method for preparing the functional beverage of the above embodiments 1-3 comprises the following steps:

[0034] (1) Select fresh bitter buckwheat without impurities, wash it, soak it in water for 5-6 hours, filter out the water, and dry it for later use;

[0035] (2) Soak Tremella fuciformis in clean water for 1 hour in advance, tear it into small pieces and set aside; remove the cores of red dates and lotus seeds; wash the apples, remove the cores and cut them into pieces and set aside;

[0036] (3) Select astragalus, yam, red dates, ophiopogon japonicus, and red beans of good quality, remove surface impurities through bubble cleaning technology, and then dry them;

[0037] (4) uniformly mixing the raw materials in (1) and (3) with lotus seeds in a certain proportion, extracting the active ingredients from the mixed raw materials by water extraction to ensure the integrity and efficient utilization of the active ingredients, and obtaining an extract;

[0038] (5) Add Tremella fuciformis and 800-1000 ml of purified water to the extract, bring to a boil and then simmer for about 30 minutes. Then add rose petals and continue to cook for 10 minutes. Stir appropriately during the cooking process. After boiling, filter and add honey. After cooling, add citric acid and stir at high speed and homogenize.

[0039] High-speed stirring rate: During the citric acid addition stage, in order to prevent local over-acidity, the stirring rate can be set to 500-800 rpm and the stirring time is about 5-10 minutes to ensure that the citric acid is evenly dispersed in the mixture.

[0040] Homogenization conditions:

[0041] Pressure: Since there are multiple solid ingredients in the formula, the homogenization pressure is 30-40MPa, which allows the solid particles to be dispersed more finely.

[0042] Temperature: It is more appropriate to keep the temperature at 50-60℃. This temperature range is conducive to maintaining the stability of the ingredients while ensuring the homogenization effect.

[0043] Times: 1-2 times is enough, which can achieve a good homogenization effect without affecting the taste and nutritional content of the beverage too much. Ensure a delicate taste without precipitation;

[0044] (6) High-temperature instant sterilization technology is used. The instant high-temperature sterilization conditions are set at a temperature of about 120-140°C and a time of 3-10 seconds. Such high-temperature short-time sterilization can effectively kill microorganisms, including harmful microorganisms such as bacteria and spores, while minimizing the damage to the nutritional components and flavor of the beverage. Killing microorganisms in the beverage ensures the safety and shelf life of the product, followed by aseptic filling and sealed storage.

[0045] 1. The ingredients and taste of the functional beverages obtained in Examples 1-3 were tested as follows:

[0046] (I) Determination of nutritional components by high performance liquid chromatography

[0047] (1) Measurement process:

[0048] Sample preparation: Accurately measure 10 ml of the prepared beverage and filter it with a 0.45 μm microporous filter membrane to remove macromolecular impurities and insoluble matter to obtain a clear sample solution.

[0049] Place the sample solution in the injection bottle of the HPLC for later use.

[0050] (2) Chromatographic condition setting:

[0051] Chromatographic column: Use C18 reverse phase chromatographic column (4.6mm×250mm, 5μm), which has good separation effect on various nutrients;

[0052] Mobile phase: Gradient elution is used according to the properties of different nutrients. For example, for sugars, mobile phase A is ultrapure water and mobile phase B is acetonitrile; for organic acids, mobile phase A is 0.1% phosphoric acid aqueous solution and mobile phase B is methanol, etc.

[0053] Flow rate: Set to 1.0 ml / min to ensure that each component has a suitable residence time in the chromatographic column, so that good separation can be achieved and the analysis can be completed within a reasonable time.

[0054] Column temperature: controlled at 30°C to stabilize the performance of the chromatographic column and reduce the impact of temperature fluctuations on the separation effect.

[0055] Detection wavelength: set according to the characteristic absorption wavelength of the target nutrient. For example, when measuring vitamin C, the detection wavelength is 245nm; when measuring flavonoids, the detection wavelength is 360nm, etc.

[0056] (3) Sampling and data acquisition: Take 20 μl of sample solution and inject it into the HPLC, then start the instrument for analysis.

[0057] The chromatograph automatically records the retention time, peak area and other data of each nutrient, and determines the type and content of each nutrient in the sample by comparing it with the retention time and peak area of ​​the standard.

[0058] The test results are shown in Table 1 below.

[0059] Table 1 Nutritional composition and content of functional beverages

[0060]

[0061] (II) Sensory evaluation experiment

[0062] (1) Experimental preparation:

[0063] Fifty volunteers aged 18-60 years old with normal olfactory, taste and visual perception and no obvious dietary preferences were recruited as assessors.

[0064] Conduct the experiment in a quiet, well-lit, well-ventilated and odor-free sensory evaluation room. Prepare unmarked transparent glass containers of the same specifications to hold the beverages to be tested.

[0065] After fully stirring the prepared health drink, divide it into glass containers in equal amounts, ensuring that the temperature of each drink is between 20-25°C.

[0066] (2) Evaluation indicators and methods:

[0067] Color (20 points): The assessor observes the color and color uniformity of the drink. If the color is bright and uniform, with the color of the ingredients naturally mixed and no obvious discoloration or dullness, 16-20 points will be awarded; if the color is relatively normal but slightly deviated, such as slightly lighter or darker, and the uniformity is slightly worse, 11-15 points will be awarded; if the color is obviously abnormal or uneven, 6-10 points will be awarded;

[0068] Aroma (30 points): The assessor first smells the aroma of the drink to judge the intensity, harmony and presence of peculiar smell. If the aroma is strong, the rose scent blends harmoniously with the aroma of other ingredients, and there is no unpleasant smell, it can get 25-30 points; if the aroma is obvious, but the harmony is average or there is a slight peculiar smell, it can get 16-24 points; if the aroma is weak or the peculiar smell is strong, it can get 7-15 points;

[0069] Taste (30 points): The assessor takes a small amount of the drink into his mouth to feel its delicateness, smoothness, thickness and whether it has a grainy feeling. A delicate and smooth taste without obvious graininess and moderate thickness can be scored 25-30 points; a relatively delicate taste but with a slight grainy feeling or a little lack of thickness can be scored 16-24 points; a rough taste with obvious graininess or too thick / thin can be scored 7-15 points;

[0070] Taste (20 points): The assessors taste the taste of the drink, including sweetness, sourness, bitterness, and the balance of the taste of various ingredients. If the taste is harmonious, the sweetness and sourness are moderate, the bitterness is weak and does not affect the overall taste, and the taste of various ingredients is well integrated, 16-20 points can be obtained; if the taste is relatively harmonious, but one flavor is slightly prominent or the balance is slightly poor, 11-15 points can be obtained; if the taste is not harmonious, one flavor is too strong or has an unpleasant taste, 6-10 points can be obtained.

[0071] The results are shown in Table 2 below.

[0072] Table 2 Sensory evaluation results

[0073]

[0074] 2. Beverage Functionality Verification Process and Data

[0075] (1) Verification of immune regulation function:

[0076] Experimental process: 60 healthy mice were selected and randomly divided into three groups, each with 20 mice. The experimental group 1-20 mice were given 0.2 ml / mouse of the concentrate of the beverage of Example 1 by gavage every day, the control group 31-40 mice were given 0.2 ml / mouse of the same amount of physiological saline by gavage, and the blank group 41-60 mice were fed normally for 30 consecutive days. Blood was collected from the three groups of mice before and after the experiment, and the content of immunoglobulin G (IgG), immunoglobulin M (IgM) and interleukin-2 (IL-2) in the serum was detected by enzyme-linked immunosorbent assay (ELISA), as shown in Table 3.

[0077] Table 3 Contents of IgG, IgM and IL-2 in serum

[0078]

[0079]

[0080] Experimental data: Before the experiment, there was no significant difference in the levels of IgG, IgM and IL-2 in the serum of the three groups of mice.

[0081] After the experiment, the IgG content in the serum of mice in the experimental group increased by about 28.86% compared with before the experiment, the IgM content increased by 50%, and the IL-2 content increased by 32.66%. The IgG content in the control group increased by 6.55%, the IgM content increased by 11.25%, and the IL-2 content increased by 4.64% compared with before the experiment. There was basically no change in the blank group. In summary, there was no significant change in the content of the control group and the blank group. After statistical analysis, the differences in various indicators were significant compared with the experimental group, indicating that the health drink has a certain immune regulatory function.

[0082] (2) Verification of the spleen-strengthening and beauty-enhancing functions:

[0083] Experimental process: 60 mice were randomly divided into three groups, 20 in each group. The experimental group 1-20 was gavaged with 0.2 ml of Jianpi Yangyan beverage concentrate per mouse every day, the control group 21-40 was gavaged with an equal amount of normal saline 0.2 ml per mouse, and the blank group 41-60 was fed normally. Ensure that all mice are raised under the same environmental conditions and provide the same basic feed for 30 consecutive days. Measure and record the weight of the mice before the start of the experiment, every other week during the experiment, and at the end of the experiment. Before the start of the experiment and at the end of the experiment, the skin of the mice was visually inspected, and changes in the glossiness and elasticity of the skin were recorded. During the experiment, the changes in the fecal morphology of the mice were observed and recorded every other week.

[0084] The experimental results are shown in Tables 4 to 6 below.

[0085] Table 4 Changes in body weight of mice during each period (g / mouse)

[0086]

[0087] Results analysis: From the weight data, the weight of the experimental group mice showed a relatively stable and continuous growth trend during the continuous gavage of the beverage concentrate. Before the experiment, the weight of the three groups of mice was about 20g, and after the first week, the average weight of the experimental group increased to about 21.5g, the control group was about 20.8g, and the blank group was about 20.2g. The weight growth of the experimental group was slightly higher than that of the control group and the blank group, which shows that the ingredients in the beverage began to play a role, promoting the absorption and utilization of nutrients by mice, and providing a better foundation for weight growth. As the experiment progressed to the second week, the average weight of the experimental group reached about 23.2g, the control group was about 21.5g, and the blank group was about 20.8g. The gap was further widened, indicating that the beverage continued to help the mice's physical development and nutrient accumulation. By the third week, the experimental group was about 25.0g, the control group was about 22.5g, and the blank group was about 21.2g, and in the fourth week, the experimental group was about 27.5g, the control group was about 23.8g, and the blank group was about 22.7g. The weight of the experimental group always maintained a better growth trend.

[0088] Comprehensive analysis shows that the beverage has the effect of promoting digestion and absorption in mice. The spleen-strengthening ingredients such as astragalus and yam in its formula help to enhance the spleen and stomach function, allowing mice to more efficiently absorb nutrients from food, thereby supporting the stable growth of body weight. At the same time, compared with the control group, whose weight gain was relatively slow and fluctuated greatly because the normal saline was only affected by food and the natural gastrointestinal function of the mice, the weight change curve of the experimental group was smoother and more stable, further indicating that the beverage has a positive regulatory effect on the body functions of mice, not only promoting nutrient absorption, but also may have a positive impact on the overall metabolism and growth and development of mice.

[0089] Table 5 Mouse skin status

[0090]

[0091] Analysis of results: By observing the changes in the skin conditions of mice in the experimental group, control group, and blank group within four weeks, the functionality of the spleen-strengthening and beauty-enhancing beverage can be verified to a certain extent.

[0092] In the experimental group, as the time of drinking the beverage went by, the mouse skin showed many positive changes. From the first week, the glossiness of the fur showed an increasing trend, and continued to improve in the following weeks. The hair became smoother and the hair loss decreased. The skin color gradually became rosy, and the elasticity continued to improve and remained good. This shows that the various ingredients in the beverage, such as red dates, apples, white fungus, astragalus, rose petals, etc., played a role. It may have improved the skin condition of the mice in a comprehensive way by providing nutrition, promoting blood circulation, enhancing skin elasticity, moisturizing and anti-oxidation, and promoting collagen production, reflecting the function of the beverage in maintaining beauty.

[0093] The skin of mice in the blank group was generally healthy during the observation period. Although the color returned to normal in the later stage, there were slight dryness and slight hair loss problems. Compared with the experimental group and the control group, the blank group was not affected by additional intervention factors and maintained a relatively stable and healthy skin condition overall.

[0094] In contrast, the skin condition of mice in the control group remained basically the same or showed slight negative changes due to environmental factors, such as dryness, decreased luster, coarse hair, increased hair loss, loose elasticity, etc. This was in sharp contrast to the experimental group, further indicating that without the intervention of the beverage, the mice's skin lacked positive improvement factors, which indirectly confirmed that the improvement in the skin condition of mice in the experimental group was due to drinking the spleen-strengthening and beauty-enhancing beverage, and to a certain extent verified the effectiveness of the beverage in beauty-enhancing function.

[0095] Table 6 Changes in stool morphology

[0096]

[0097] Result analysis: The comparison of the fecal status of mice in the experimental group, control group, and blank group can effectively verify the functionality of the beverage:

[0098] In the experimental group, as the time of drinking the beverage increased, the state of the stool showed a series of positive changes. From the first week, the color of the stool transitioned to normal brown and the degree of formation increased, which shows that the spleen-strengthening ingredients such as astragalus and yam in the beverage have initially played a role, enhanced the spleen and stomach transportation, optimized the digestion and absorption process, and reduced excess water in the intestines. By the second week, the odor became lighter, the shape was good, and the surface was smooth, which means that the beverage continued to help digestion, reduced the odor caused by indigestion of food, and the digestive function operated stably. In the third week, the texture was firm and the nutritional residue was reduced, indicating that ingredients such as red beans and lotus seeds have a significant effect on regulating intestinal function, making the stool discharge more regular and fully absorbing food nutrients. Until the fourth week, the stool always maintained good formation, normal color and smell, and regular shape, which strongly proved that long-term drinking of beverages has a positive and stabilizing effect on intestinal digestion and excretion function, can effectively maintain a good gastrointestinal environment, and fully verified the spleen-strengthening effect of the beverage.

[0099] In contrast, in the control group, since there was no special functional component to regulate the intragastric administration of normal saline, the state of stool was mainly affected by food and the natural gastrointestinal tract. Although it was generally within the normal range, the fluctuations were large, from soft or hard stools due to individual differences in the first week, to the digestive fluctuations of some mice in the third week, which resulted in unformed and lighter-colored stools, to soft stools, abnormal colors and odors in some mice in the fourth week, all of which showed the instability of gastrointestinal function in the absence of beverage intervention. The stool of the mice in the blank group showed basically no obvious changes, which further illustrates the stable and good stool state of the experimental group, and highlights the positive significance of the beverage in improving the stool state of mice and promoting gastrointestinal health, which to a certain extent verifies the effectiveness of the beverage in strengthening the spleen.

[0100] 3. Health care effect description:

[0101] Strengthen the spleen and stomach: Chinese yam, lotus seeds, red beans and other ingredients have the effect of strengthening the spleen and stomach. After drinking it for 1-2 months, about 60% of people with indigestion and loss of appetite said that their symptoms have improved. For example, the amount of food eaten at each meal was small, but after drinking it, the amount of food eaten increased, and the discomfort symptoms such as abdominal distension and abdominal pain were alleviated.

[0102] Moisturizing the lungs and relieving coughs: Ophiopogon japonicus has the effect of moistening the lungs and relieving coughs. After drinking it for 2-3 weeks in the dry season or for those with mild cough symptoms, about 40% of people reported that the frequency of coughing decreased, and the dryness and itching of the throat were relieved.

[0103] Beauty and skin care: Red dates and rose petals are rich in antioxidants. After drinking for 3-6 months, about 50% of female volunteers said that their skin became more delicate and shiny, their complexion became rosy, and some people's spots showed signs of slight fading. This is because the antioxidant ingredients help resist free radical damage to the skin and promote the metabolism of skin cells.

[0104] Regulating blood sugar and blood lipids (auxiliary): Bitter buckwheat contains ingredients such as rutin, which are helpful in regulating blood sugar and blood lipids. For those with mildly high blood sugar and blood lipids, drinking it for three consecutive months and combining it with a reasonable diet and exercise, about 30% of people have a certain degree of improvement in blood sugar and blood lipid indicators, such as fasting blood sugar reduced by 0.5-1.0mmol / L, and triglyceride content in blood lipids reduced by 0.2-0.5mmol / L. However, this drink cannot replace drug treatment and is only used as an auxiliary health care.

[0105] In addition, you can also add appropriate amounts of nutritional enhancers such as vitamin C and vitamin E to further improve the taste and enhance the health benefits of the beverage.

[0106] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0107] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A functional beverage for strengthening the spleen and nourishing the skin, characterized in that: The invention comprises the following raw materials in parts by weight: 5-10 parts of astragalus, 30-50 parts of yam, 10-20 parts of bitter buckwheat, 6-8 parts of red dates, 5-10 parts of ophiopogon, 10-20 parts of lotus seeds, 20-30 parts of red beans, 5-10 parts of white fungus, 50-80 parts of apples, 5-8 parts of rose petals, 14-21 parts of honey and 0.5-1 part of citric acid.

2. The functional beverage for strengthening the spleen and nourishing the skin according to claim 1, characterized in that: Also includes vitamin C and vitamin E.

3. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 1 or 2, characterized in that: The following steps are involved: S1. Wash the bitter buckwheat, soak it in water, filter out the water, and dry it for later use; S2. Wash and dry the astragalus, yam, red dates, ophiopogon, lotus seeds, red beans, apples, and rose petals. Remove the cores of red dates and apples and lotus seeds. Soak the white fungus in water and wash it. S3, mixing astragalus, yam, bitter buckwheat, red dates, ophiopogon japonicus, red beans and lotus seeds, and then extracting effective components to obtain an extract; S4. Add Tremella fuciformis and 800-1000 mL of water to the extract obtained in step S3, boil and then simmer over low heat, then add rose petals and continue to simmer over low heat, decoct and separate the solid and liquid, add honey to the filtrate, add citric acid after cooling, mix well, perform homogenization and sterilization, and obtain the functional beverage.

4. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: In step S1, the tartary buckwheat is washed and soaked in water for 5-6 hours.

5. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: In step S4, after boiling, turn to low heat and cook for 20-60 minutes.

6. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: In step S4, after adding rose petals, continue to cook on low heat for 5-20 minutes.

7. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: The homogenization process is as follows: at a pressure of 30-40 MPa, the temperature is maintained at 50-60°C, and the number of times is 1-2 times.

8. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: The sterilization treatment is: using high temperature instantaneous sterilization technology, the instantaneous high temperature sterilization conditions set the temperature to about 120-140°C, and the time is 3-10 seconds.

9. The method for preparing the spleen-strengthening and beauty-enhancing functional beverage according to claim 3, characterized in that: In step S3, water extraction and / or supercritical CO2 extraction are used to extract the effective components of the raw materials.

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