Anoectochilus formosanus beverage and preparation method thereof

Abstract

The invention discloses an anoectochilus formosanus beverage and a preparation method thereof, and relates to the technical field of beverage preparation, the beverage is composed of the following raw materials by weight: 5-10 parts of an anoectochilus formosanus extract, 2-5 parts of algal polysaccharides, 1-3 parts of marine collagen, 5-10 parts of honey, 2-5 parts of lemon juice, and 70-80 parts of purified water. The anoectochilus formosanus and the marine organism extract are ingeniously combined, so that the original medicinal values of the anoectochilus formosanus for removing heat to cool blood, removing toxicity for detumescence and the like are reserved, the effects of moisturizing, resisting oxidation, enhancing immunity and the like of the algal polysaccharides are integrated, and the benefits of maintaining beauty, keeping young, promoting bone health and the like of the marine collagen are also integrated; by means of the unique combination mode, the beverage has more comprehensive and remarkable health care functions, and the high-quality requirements of consumers for healthy beverages are met.

Description

Technical Field

[0001] The invention relates to the technical field of beverage preparation, in particular to a roxburghii roxburghii beverage and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life and the improvement of people's health awareness, natural, healthy beverages with specific health functions are increasingly favored by consumers. Among the many natural raw materials, golden thread vine and marine biological extracts have attracted much attention due to their unique biological activities and health benefits. As a precious Chinese medicinal material, golden thread vine has multiple medicinal values ​​such as clearing away heat and detoxifying, cooling blood and reducing swelling, while marine biological extracts, such as seaweed polysaccharides and marine collagen, have broad application prospects in the field of food and beverages due to their biological activities such as moisturizing, anti-oxidation and enhancing immunity.

[0003] Although golden thread vine has broad application prospects in the field of food and beverage, traditional technology still has some shortcomings in the preparation of golden thread vine beverages. On the one hand, traditional extraction methods often use high temperature and long time extraction, which will not only destroy the active ingredients in golden thread vine and reduce its health effects, but also increase production costs and energy consumption. On the other hand, the traditional beverage preparation process often lacks process optimization, resulting in unsatisfactory taste and flavor of golden thread vine beverages, which is difficult to meet the diverse needs of consumers. In addition, traditional technology also lacks effective combination of golden thread vine with other functional ingredients (such as marine biological extracts), which limits the further improvement of the health function of golden thread vine beverages.

[0004] In view of the above problems, it is necessary to optimize the existing golden thread vine beverage and its preparation method. By adding marine biological extracts and through scientific formula and process optimization, an effective combination of golden thread vine and marine biological extracts is achieved, giving the beverage a unique flavor and health benefits. Therefore, it is of great significance to develop a golden thread vine beverage and its preparation method that can comprehensively achieve the above characteristics. Summary of the invention

[0005] The purpose of the present invention is to make up for the shortcomings of the prior art and to provide a golden thread vine beverage and a preparation method thereof. The golden thread vine beverage can extract the effective ingredients of the golden thread vine with the assistance of biological enzymes, which not only improves the extraction efficiency, but also retains the active ingredients in the golden thread vine to the maximum extent. At the same time, the golden thread vine is combined with marine biological extracts, and the beverage is given a unique flavor and health care function through scientific proportioning and unique preparation technology. In addition, the marine biological raw materials are pretreated with supercritical carbon dioxide fluid to improve the extraction purity and efficiency of marine collagen, thereby further improving the quality and safety of the beverage.

[0006] In order to solve the above technical problems, the present invention provides the following technical solutions: on the one hand, a roxburghii beverage, which is composed of the following raw materials in parts by weight: 5-10 parts of roxburghii extract, 2-5 parts of seaweed polysaccharides, 1-3 parts of marine collagen, 5-10 parts of honey, 2-5 parts of lemon juice, and 70-80 parts of purified water.

[0007] On the other hand, a method for preparing a roxburghii beverage comprises the following specific steps:

[0008] Enzymatic pretreatment of golden thread vine: wash and dry the golden thread vine, crush it, add water, adjust the pH value to an appropriate range, add a certain proportion of biological enzymes, and perform enzymatic reaction at a certain temperature for a period of time to destroy the cell wall structure and release the effective ingredients, and heat to kill the enzyme after the enzymatic reaction is completed;

[0009] Preparation of the extract of Anoectochilus roxburghii: extracting the Anoectochilus roxburghii after enzymatic hydrolysis, adding an ethanol solution and performing reflux extraction, combining the extracts, and concentrating under reduced pressure until there is no alcohol taste, thereby obtaining the extract of Anoectochilus roxburghii;

[0010] Seaweed enzymatic pretreatment and extraction: Wash the seaweed, dry it, crush it, add water, adjust the pH value to an appropriate range, add cellulase, hemicellulase and pectinase to carry out enzymatic hydrolysis, after the enzymatic hydrolysis is completed, heat it up to carry out hot water extraction, combine the extracts, reduce the pressure and concentrate to 1 / 3-1 / 2 of the original volume, add ethanol and let it stand for precipitation, separate it by centrifugation, take the precipitate and dry it to obtain seaweed polysaccharide;

[0011] Pretreatment of marine biological materials: Wash, dry, crush and place the marine biological materials in a supercritical carbon dioxide reaction device, adjust the pressure and temperature to a supercritical state, and maintain it for a certain period of time;

[0012] Extraction of marine collagen: adding methanol solution to the marine biological raw materials pretreated with supercritical carbon dioxide fluid for extraction, combining the extracts, concentrating under reduced pressure to 1 / 3-1 / 2 of the original volume, adding sodium chloride to allow precipitation, and centrifugation, taking the precipitate and drying to obtain marine collagen;

[0013] Mixed canning: Evenly mix the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water, stir to dissolve, filter, sterilize and fill to obtain the roxburghii marine biological compound beverage.

[0014] Furthermore, in the enzymatic pretreatment step of the roxburghii roxburghii, the roxburghii roxburghii is washed, dried, crushed, added with water, and the pH value is adjusted to 5.0-6.0.

[0015] Furthermore, in the enzymatic pretreatment step of the roxburghii, 0.5%-1.0% of cellulase and 0.3%-0.8% of pectinase based on the weight of the roxburghii are added, and the enzymatic reaction is carried out at 50-60°C for 2-3 hours. After the enzymatic reaction is completed, the reaction is heated to 80-90°C for 10-20 minutes to inactivate the enzyme.

[0016] Furthermore, in the preparation step of the roxburghii extract, the roxburghii after enzymatic hydrolysis is extracted, 5-10 times the weight of ethanol solution is added, the ethanol volume fraction is 70%-80%, and reflux extraction is performed at 50-60°C for 2-3 times, each time for 1-2 hours, the extracts are combined, and concentrated under reduced pressure until there is no alcohol taste.

[0017] Furthermore, in the seaweed enzymatic pretreatment and extraction step, the seaweed is washed, dried, crushed, added with water, and the pH value is adjusted to 5.5-6.5.

[0018] Furthermore, in the seaweed enzymatic pretreatment and extraction step, 0.3%-0.5% of cellulase, 0.2%-0.4% of hemicellulase and 0.2%-0.4% of pectinase are added based on the weight of the seaweed, and the enzymatic hydrolysis reaction is carried out at 50-60°C for 2-3 hours, and then the temperature is raised to 80-90°C for hot water extraction 2-3 times, each time for 1-2 hours, the extracts are combined, concentrated under reduced pressure to 1 / 3-1 / 2 of the original volume, ethanol is added to make the final ethanol concentration 70%-80%, and the precipitation is allowed to stand, centrifuged, the precipitate is taken, and dried to obtain seaweed polysaccharides.

[0019] Furthermore, in the marine biological raw material pretreatment step, the marine biological raw material is washed, dried, crushed and placed in a supercritical carbon dioxide reaction device, the pressure is adjusted to 7.38-7.8MPa, the temperature is 32-38°C, and maintained for 30-60 minutes.

[0020] Furthermore, in the extraction step of the marine collagen, 5-10 times the weight of a methanol solution is added to the marine biological raw material pretreated with supercritical carbon dioxide fluid, the volume of methanol is 70%-80%, and extraction is carried out at 40-50°C for 2-3 times, each time for 1-2 hours, the extracts are combined, and concentrated under reduced pressure to 1 / 3-1 / 2 of the original volume, sodium chloride is added to make the final concentration of sodium chloride 1%-2%, and the precipitation is allowed to stand, centrifuged, and the precipitate is taken and dried to obtain marine collagen.

[0021] Compared with the prior art, the golden thread lotus beverage and its preparation method have the following beneficial effects:

[0022] 1. The present invention cleverly combines Anoectochilus roxburghii with marine biological extracts, thereby not only retaining the original medicinal value of Anoectochilus roxburghii such as clearing away heat and cooling blood, detoxifying and reducing swelling, but also incorporating the moisturizing, anti-oxidation, and immunity-enhancing effects of seaweed polysaccharides, as well as the beauty and skin care, bone health promotion benefits of marine collagen. This unique combination enables the beverage to have more comprehensive and significant health care functions, satisfying consumers' high-quality demands for healthy drinks.

[0023] 2. The present invention adopts advanced technologies such as enzyme-assisted extraction, hot water extraction and supercritical carbon dioxide fluid pretreatment, which not only improves the extraction rate and purity of the effective ingredients of golden thread vine, seaweed polysaccharides and marine collagen, but also significantly reduces the loss of active ingredients in the extraction process. At the same time, due to the mild conditions and low temperature of the treatment process, the biological activity of these bioactive ingredients can be better maintained, thereby ensuring the stability and effectiveness of the effective ingredients in the beverage, providing a strong guarantee for the high-quality production of the beverage.

[0024] Other advantages, objectives and features of the present invention will be set forth in part in the following description and, in part, will be apparent to those skilled in the art based on an examination of the following or may be taught from the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0026] Figure 1 The present invention is a flowchart of a golden thread lotus beverage and a preparation method thereof. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0028] Embodiment 1

[0029] The present embodiment focuses on a golden thread vine beverage and a preparation method thereof, wherein the raw materials include 8 parts of golden thread vine extract, 4 parts of seaweed polysaccharide, 2 parts of marine collagen, 8 parts of honey, 4 parts of lemon juice and 75 parts of purified water. First, the golden thread vine is pretreated by enzymatic hydrolysis. The washed, dried and crushed golden thread vine is added with an appropriate amount of purified water, and the pH value is adjusted to 5.5. Cellulase is added at 0.8% of the weight of the golden thread vine, and pectinase is added at 0.5% of the weight of the golden thread vine. The enzymatic hydrolysis reaction is carried out at 55° C. for 2.5 hours, and then the enzyme is inactivated by heating to 85° C. for 15 minutes. Then, the golden thread vine extract is prepared, and 8 times the weight of ethanol solution (ethanol volume fraction is 75%) is added to the enzymatically hydrolyzed golden thread vine, and reflux extraction is performed twice at 55° C. for 1.5 hours each time. After the extracts are combined, they are concentrated under reduced pressure until there is no alcohol taste. For the extraction of seaweed polysaccharides, the washed, dried and crushed seaweed is first added with an appropriate amount of water to adjust the pH value to 6.0. The seaweed is heated to 85° C. and the mixture is stirred for 15 minutes. 0.4% of the weight of cellulase is added, 0.3% of the weight of seaweed is added with hemicellulase and 0.3% of the weight of pectinase, and the enzymatic reaction is carried out at 55°C for 2.5 hours, and then the temperature is raised to 85°C for hot water extraction twice, each time for 1.5 hours, and the extracts are combined and concentrated under reduced pressure to 1 / 2 of the original volume, and ethanol is added to make the final ethanol concentration of 75%. The precipitation is allowed to stand and centrifuged to obtain seaweed polysaccharides. The marine biological raw materials are pretreated with supercritical carbon dioxide fluid. The washed, dried and crushed marine biological raw materials are placed in a supercritical carbon dioxide reaction device, the pressure is adjusted to 7.5MPa, the temperature is 35°C, and maintained for 45 minutes. After that, marine collagen is extracted, and 10 times the weight of methanol solution (methanol volume fraction is 70%) is added to the marine biological raw materials after supercritical carbon dioxide fluid pretreatment, and extracted twice at 40-50°C, each time for 1.5 hours. The extracts were combined, concentrated under reduced pressure to 1 / 2 of the original volume, sodium chloride was added to make the final concentration of sodium chloride 1.5%, the mixture was allowed to stand for precipitation, centrifuged, the precipitate was collected, and dried to obtain marine collagen.

[0030] Finally, the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water are mixed evenly in proportion, stirred to dissolve and then filtered, and filled in a sterile environment. The filled beverage is sterilized to obtain a roxburghii marine biological composite beverage. In this embodiment, the ratio of the roxburghii extract, seaweed polysaccharide and marine collagen is relatively balanced, and a good balance is achieved between the medicinal effect and the taste, which is suitable for consumers who pursue health and deliciousness. The unique flavor of the roxburghii is integrated with the slight smoothness brought by the seaweed polysaccharide and the slight mellowness that may be given by the marine collagen. The addition of honey adds sweetness, and the lemon juice brings a refreshing sour taste. The overall taste is moderately sweet and sour, refreshing and pleasant, and the marine collagen extracted by methanol brings a special delicate taste to the beverage.

[0031] Embodiment 2

[0032] The present embodiment further optimizes the roxburghii beverage and its preparation method, wherein the raw materials include 6 parts of roxburghii extract, 3 parts of seaweed polysaccharides, 1.5 parts of marine collagen, 8 parts of honey, 4 parts of lemon juice and 75 parts of purified water. First, the roxburghii is pretreated by enzymatic hydrolysis, and an appropriate amount of purified water is added to the washed, dried and crushed roxburghii, and the pH value is adjusted to 5.5. Cellulase is added at 0.8% of the weight of the roxburghii, and pectinase is added at 0.5% of the weight of the roxburghii. The enzymatic hydrolysis reaction is carried out at 55° C. for 2.5 hours, and then the enzyme is inactivated by heating to 85° C. for 15 minutes. Then, the roxburghii extract is prepared, and 8 times the weight of ethanol solution (ethanol volume fraction is 75%) is added to the enzymatically hydrolyzed roxburghii, and reflux extraction is performed twice at 55° C. for 1.5 hours each time. After the extracts are combined, they are concentrated under reduced pressure until there is no alcohol taste. For the extraction of seaweed polysaccharides, an appropriate amount of water is added to the washed, dried and crushed seaweed to adjust the pH value to 6.0. 0.4% of the weight of the seaweed is added with cellulase, 0.3% of the weight of the seaweed is added with hemicellulase and 0.3% of the weight of the seaweed is added with pectinase, and the enzymatic hydrolysis reaction is carried out at 55°C for 2.5 hours, and then the temperature is raised to 85°C for hot water extraction twice, each time for 1.5 hours, and the extracts are combined and concentrated under reduced pressure to 1 / 2 of the original volume, and ethanol is added to make the final ethanol concentration of 75%. The precipitation is allowed to stand and centrifuged to obtain the seaweed polysaccharide. The marine biological raw material is pretreated with supercritical carbon dioxide fluid. The washed, dried and crushed marine biological raw material is placed in a supercritical carbon dioxide reaction device, the pressure is adjusted to 7.5MPa, the temperature is 35°C, and it is kept for 45 minutes. Then, marine collagen is extracted, and 10 times the weight of methanol solution (methanol volume fraction is 70%) is added to the marine biological raw material after supercritical carbon dioxide fluid pretreatment, and extracted twice at 40-50°C, each time for 1.5 hours. The extracts were combined, concentrated under reduced pressure to 1 / 2 of the original volume, sodium chloride was added to make the final concentration of sodium chloride 1.5%, the mixture was allowed to stand for precipitation, centrifuged, the precipitate was collected, and dried to obtain marine collagen.

[0033] Finally, the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water are mixed evenly in proportion, stirred to dissolve and then filtered, and filled in a sterile environment. The filled beverage is sterilized to obtain the roxburghii marine biological composite beverage. In this embodiment, by adjusting the ratio of the roxburghii extract, seaweed polysaccharide and marine collagen, the beverage has a more refreshing taste. The taste of the roxburghii is relatively light, and it has a light taste when paired with seaweed polysaccharide and marine collagen. The seasoning of honey and lemon juice makes the overall taste of the beverage fresh and refreshing. The marine collagen extracted by methanol adds a soft taste to the beverage. At the same time, the medicinal effect of the roxburghii and the health-care effects of seaweed polysaccharide and marine collagen work synergistically with each other. On the basis of clearing away heat and cooling blood, detoxifying and reducing swelling, the effects of moisturizing and enhancing immunity are enhanced, which is suitable for the taste needs of more consumers.

[0034] Embodiment 3

[0035] The present embodiment aims to describe in detail a golden thread vine beverage and a preparation method thereof, wherein the raw materials include 7 parts of golden thread vine extract, 3.5 parts of seaweed polysaccharides, 1.8 parts of marine collagen, 8 parts of honey, 4 parts of lemon juice, and 75 parts of purified water. First, the golden thread vine is pretreated by enzymatic hydrolysis, and an appropriate amount of purified water is added to the washed, dried and crushed golden thread vine, and the pH value is adjusted to 5.5. Cellulase is added at 0.8% of the weight of the golden thread vine, and pectinase is added at 0.5% of the weight of the golden thread vine. The enzymatic hydrolysis reaction is carried out at 55° C. for 2.5 hours, and then the enzyme is inactivated by heating to 85° C. for 15 minutes. Then, a golden thread vine extract is prepared, and an ethanol solution of 8 times the weight (ethanol volume fraction is 75%) is added to the enzymatically hydrolyzed golden thread vine, and reflux extraction is performed twice at 55° C. for 1.5 hours each time. After the extracts are combined, they are concentrated under reduced pressure until there is no alcohol taste. For the extraction of seaweed polysaccharides, an appropriate amount of water is added to the washed, dried and crushed seaweed to adjust the pH value to 6.0. , add 0.4% of cellulase, 0.3% of hemicellulase and 0.3% of pectinase based on the weight of the seaweed, perform enzymolysis at 55°C for 2.5 hours, then heat to 85°C for hot water extraction twice, each time for 1.5 hours, combine the extracts and concentrate under reduced pressure to 1 / 2 of the original volume, add ethanol to make the final ethanol concentration of 75%, let stand and precipitate, centrifuge to obtain the precipitate and dry to obtain seaweed polysaccharides, and perform supercritical carbon dioxide fluid pretreatment on the marine biological raw materials, place the washed, dried and crushed marine biological raw materials in a supercritical carbon dioxide reaction device, adjust the pressure to 7.5MPa, the temperature to 35°C, and keep for 45 minutes, then extract marine collagen, add 10 times the weight of methanol solution (methanol volume fraction is 70%) to the marine biological raw materials pretreated with supercritical carbon dioxide fluid, and extract twice at 40-50°C, each time for 1.5 hours. The extracts were combined, concentrated under reduced pressure to 1 / 2 of the original volume, sodium chloride was added to make the final concentration of sodium chloride 1.5%, the mixture was allowed to stand for precipitation, centrifuged, the precipitate was collected, and dried to obtain marine collagen.

[0036] Finally, the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water are uniformly mixed in proportion, stirred to dissolve and then filtered, and bottled under a sterile environment. The bottled beverage is sterilized to obtain a roxburghii marine biological composite beverage. In this embodiment, the beverage has a mellower taste. By adjusting the ratio of the roxburghii extract, seaweed polysaccharide and marine collagen, the beverage has a certain sense of hierarchy in taste. The seasoning of honey and lemon juice makes the beverage taste richer. The marine collagen extracted by methanol gives the beverage a delicate and slightly rich taste. In addition, the medicinal effect of roxburghii synergizes with the health-care effects of seaweed polysaccharide and marine collagen. On the basis of clearing away heat and cooling blood, detoxifying and reducing swelling, the effects of moisturizing and enhancing immunity are enhanced, which is suitable for the taste needs of more consumers.

[0037] Embodiment 4

[0038] The present embodiment focuses on a roxburghii beverage and a preparation method thereof, wherein the raw materials include 9 parts of roxburghii extract, 4.5 parts of seaweed polysaccharides, 2.5 parts of marine collagen, 8 parts of honey, 4 parts of lemon juice, and 75 parts of purified water. First, the roxburghii is pretreated by enzymatic hydrolysis. The washed, dried and crushed roxburghii is added with an appropriate amount of purified water, and the pH value is adjusted to 5.5. Cellulase is added at 0.8% of the weight of the roxburghii, and pectinase is added at 0.5% of the weight of the roxburghii. The enzymatic hydrolysis reaction is carried out at 55° C. for 2.5 hours, and then the enzyme is inactivated by heating to 85° C. for 15 minutes. Then, the roxburghii extract is prepared, and 8 times the weight of ethanol solution (ethanol volume fraction is 75%) is added to the enzymatically hydrolyzed roxburghii. The reflux extraction is performed at 55° C. for 2 times, each time for 1.5 hours. After the extracts are combined, they are concentrated under reduced pressure until there is no alcohol taste. For the extraction of seaweed polysaccharides, the washed, dried and crushed seaweed is first added with an appropriate amount of water to adjust the pH value to 6.0. 0.4% of the weight of the seaweed is added with cellulase, 0.3% of the weight of the seaweed is added with hemicellulase and 0.3% of the weight of the seaweed is added with pectinase, and the enzymatic hydrolysis reaction is carried out at 55°C for 2.5 hours, and then the temperature is raised to 85°C for hot water extraction twice, each time for 1.5 hours, and the extracts are combined and concentrated under reduced pressure to 1 / 2 of the original volume, and ethanol is added to make the final ethanol concentration of 75%. The precipitation is allowed to stand and centrifuged to obtain the seaweed polysaccharide. The marine biological raw material is pretreated with supercritical carbon dioxide fluid. The washed, dried and crushed marine biological raw material is placed in a supercritical carbon dioxide reaction device, the pressure is adjusted to 7.5MPa, the temperature is 35°C, and it is kept for 45 minutes. Then, marine collagen is extracted, and 10 times the weight of methanol solution (methanol volume fraction is 70%) is added to the marine biological raw material after supercritical carbon dioxide fluid pretreatment, and extracted twice at 40-50°C, each time for 1.5 hours. The extracts were combined, concentrated under reduced pressure to 1 / 2 of the original volume, sodium chloride was added to make the final concentration of sodium chloride 1.5%, the mixture was allowed to stand for precipitation, centrifuged, the precipitate was collected, and dried to obtain marine collagen.

[0039] Finally, the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water are mixed evenly in proportion, stirred to dissolve and then filtered, and filled in a sterile environment. The filled beverage is sterilized to obtain a roxburghii marine biological composite beverage. In this embodiment, by adjusting the ratio of the roxburghii extract, seaweed polysaccharide and marine collagen, the beverage has a rich and rich taste. A higher ratio of the roxburghii extract, seaweed polysaccharide and marine collagen makes the taste of the beverage more mellow. The seasoning of honey and lemon juice adds a touch of freshness to the rich taste. The marine collagen extracted by methanol gives the beverage a unique delicate and rich interwoven taste. At the same time, the medicinal effects of the roxburghii and the health-care effects of seaweed polysaccharides and marine collagen work synergistically with each other. On the basis of clearing away heat and cooling blood, detoxifying and reducing swelling, the effects of moisturizing and enhancing immunity are enhanced, which is suitable for the taste needs of more consumers.

[0040] Embodiment 5

[0041] This embodiment optimizes a roxburghii beverage and a preparation method thereof, wherein the raw materials include 9 parts of roxburghii extract, 4.5 parts of seaweed polysaccharides, 2.5 parts of marine collagen, 8 parts of honey, 4 parts of lemon juice, and 75 parts of purified water. First, the roxburghii is pretreated by enzymatic hydrolysis. The washed, dried and crushed roxburghii is added with an appropriate amount of purified water, and the pH value is adjusted to 5.5. Cellulase is added at 0.8% of the weight of the roxburghii, and pectinase is added at 0.5% of the weight of the roxburghii. The enzymatic hydrolysis reaction is carried out at 55° C. for 2.5 hours, and then the enzyme is inactivated by heating to 85° C. for 15 minutes. Then, the roxburghii extract is prepared, and an ethanol solution of 8 times the weight (ethanol volume fraction is 75%) is added to the enzymatically hydrolyzed roxburghii. The reflux extraction is performed at 55° C. for 2 times, each time for 1.5 hours. After the extracts are combined, they are concentrated under reduced pressure until there is no alcohol taste. For the extraction of seaweed polysaccharides, the washed, dried and crushed seaweed is first added with an appropriate amount of water to adjust the pH value to 6.0. 0.4% of the weight of the seaweed is added with cellulase, 0.3% of the weight of the seaweed is added with hemicellulase and 0.3% of the weight of the seaweed is added with pectinase, and the enzymatic hydrolysis reaction is carried out at 55°C for 2.5 hours, and then the temperature is raised to 85°C for hot water extraction twice, each time for 1.5 hours, and the extracts are combined and concentrated under reduced pressure to 1 / 2 of the original volume, and ethanol is added to make the final ethanol concentration of 75%. The mixture is allowed to stand and precipitate, and the precipitate is separated by centrifugation and dried to obtain seaweed polysaccharides. The marine biological raw material is pretreated with supercritical carbon dioxide fluid. The washed, dried and crushed marine biological raw material is placed in a supercritical carbon dioxide reaction device, and the pressure is adjusted to 7.5MPa and the temperature is 35°C. The mixture is kept for 45 minutes, and then marine collagen is extracted. A 10-fold weight of methanol solution (methanol volume fraction is 70%) is added to the marine biological raw material pretreated with supercritical carbon dioxide fluid, and the extraction is carried out twice at 40-50°C, each time for 1.5 hours. The extracts were combined, concentrated under reduced pressure to 1 / 2 of the original volume, sodium chloride was added to make the final concentration of sodium chloride 1.5%, the mixture was allowed to stand for precipitation, centrifuged, the precipitate was collected, and dried to obtain marine collagen.

[0042] Finally, the golden thread vine extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water are uniformly mixed in proportion, stirred to dissolve and then filtered, and filled in a sterile environment. The filled beverage is sterilized to obtain a golden thread vine marine biological composite beverage. In this embodiment, a high proportion of each ingredient gives the beverage a rich flavor. The unique taste of golden thread vine, the smoothness of seaweed polysaccharide and the mellowness of marine collagen are perfectly integrated. The seasoning of honey and lemon juice makes the taste richer. The marine collagen extracted by methanol brings a rich and delicate taste experience to the beverage. At the same time, since the proportion of each ingredient reaches a high value, the comprehensive efficacy of the beverage is further enhanced. The medicinal value of golden thread vine and the biological activity of marine biological extracts are fully integrated, which can provide consumers with comprehensive health care and meet consumers' demand for high-quality beverages.

[0043] In summary, the above embodiments use different proportions of roxburghii extract, seaweed polysaccharides, marine collagen, honey, lemon juice and purified water as raw materials, and go through the steps of roxburghii enzymatic pretreatment, roxburghii extract preparation, seaweed enzymatic pretreatment combined with hot water extraction, supercritical carbon dioxide fluid pretreatment of marine biological raw materials and marine collagen extraction, and finally mixing, filtering, filling and sterilizing to obtain the finished product. By gradually increasing the proportions of roxburghii extract, seaweed polysaccharides and marine collagen, different tastes and functions are presented on the basis of consistent preparation methods, providing consumers with abundant choices.

[0044] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A golden thread lotus beverage, characterized in that: The beverage is composed of the following raw materials in parts by weight: 5-10 parts of roxburghii extract, 2-5 parts of seaweed polysaccharide, 1-3 parts of marine collagen, 5-10 parts of honey, 2-5 parts of lemon juice and 70-80 parts of purified water.

2. The method for preparing a roxburghii beverage according to claim 1, characterized in that: The method comprises the following specific steps: Enzymatic pretreatment of golden thread vine: wash and dry the golden thread vine, crush it, add water, adjust the pH value to an appropriate range, add a certain proportion of biological enzymes, and perform enzymatic reaction at a certain temperature for a period of time to destroy the cell wall structure and release the effective ingredients, and heat to kill the enzyme after the enzymatic reaction is completed; Preparation of the extract of Anoectochilus roxburghii: extracting the Anoectochilus roxburghii after enzymatic hydrolysis, adding an ethanol solution and performing reflux extraction, combining the extracts, and concentrating under reduced pressure until there is no alcohol taste, thereby obtaining the extract of Anoectochilus roxburghii; Seaweed enzymatic pretreatment and extraction: Wash the seaweed, dry it, crush it, add water, adjust the pH value to an appropriate range, add cellulase, hemicellulase and pectinase to carry out enzymatic hydrolysis, after the enzymatic hydrolysis is completed, heat it up to carry out hot water extraction, combine the extracts, reduce the pressure and concentrate to 1 / 3-1 / 2 of the original volume, add ethanol and let it stand for precipitation, separate it by centrifugation, take the precipitate and dry it to obtain seaweed polysaccharide; Pretreatment of marine biological materials: Wash, dry, crush and place the marine biological materials in a supercritical carbon dioxide reaction device, adjust the pressure and temperature to a supercritical state, and maintain it for a certain period of time; Extraction of marine collagen: adding methanol solution to the marine biological raw materials pretreated with supercritical carbon dioxide fluid for extraction, combining the extracts, concentrating under reduced pressure to 1 / 3-1 / 2 of the original volume, adding sodium chloride to allow precipitation, and centrifugation, taking the precipitate and drying to obtain marine collagen; Mixed canning: Evenly mix the roxburghii extract, seaweed polysaccharide, marine collagen, honey, lemon juice and purified water, stir to dissolve, filter, sterilize and fill to obtain the roxburghii marine biological compound beverage.

3. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the enzymatic pretreatment step of the roxburghii roxburghii, the roxburghii roxburghii is washed, dried, crushed, added with water, and the pH value is adjusted to 5.0-6.

0.

4. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the enzymatic pretreatment step of the roxburghii roxburghii, 0.5%-1.0% of cellulase and 0.3%-0.8% of pectinase are added to the roxburghii roxburghii weight, and the enzymatic reaction is carried out at 50-60° C. for 2-3 hours. After the enzymatic reaction is completed, the roxburghii roxburghii roxburghii is heated to 80-90° C. to inactivate the enzyme for 10-20 minutes.

5. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the preparation step of the roxburghii extract, the roxburghii after enzymatic hydrolysis is extracted, 5-10 times the weight of ethanol solution is added, the volume fraction of ethanol is 70%-80%, reflux extraction is performed at 50-60°C for 2-3 times, each time for 1-2 hours, the extracts are combined, and reduced pressure concentration is performed until there is no alcohol taste.

6. A roxburghii roxburghii beverage and a preparation method thereof according to claim 2, characterized in that: In the seaweed enzymatic pretreatment and extraction step, the seaweed is washed, dried, crushed, added with water, and the pH value is adjusted to 5.5-6.

5.

7. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the seaweed enzymatic pretreatment and extraction step, 0.3%-0.5% of cellulase, 0.2%-0.4% of hemicellulase and 0.2%-0.4% of pectinase are added to the seaweed by weight, and enzymatic hydrolysis reaction is carried out at 50-60°C for 2-3 hours, and then the temperature is raised to 80-90°C for hot water extraction 2-3 times, each time for 1-2 hours, the extracts are combined, and the extracts are concentrated under reduced pressure to 1 / 3-1 / 2 of the original volume, ethanol is added to make the final ethanol concentration 70%-80%, and the precipitation is allowed to stand, centrifuged, and the precipitate is taken and dried to obtain seaweed polysaccharide.

8. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the marine biological raw material pretreatment step, the marine biological raw material is washed, dried, crushed and placed in a supercritical carbon dioxide reaction device, the pressure is adjusted to 7.38-7.8MPa, the temperature is 32-38°C, and maintained for 30-60 minutes.

9. The method for preparing a roxburghii beverage according to claim 2, characterized in that: In the marine collagen extraction step, a methanol solution of 5 to 10 times the weight is added to the marine biological raw material pretreated with supercritical carbon dioxide fluid, wherein the volume of methanol is 70% to 80%, and extraction is performed at 40 to 50° C. for 2 to 3 times, each time for 1 to 2 hours. The extracts are combined, concentrated under reduced pressure to 1 / 3 to 1 / 2 of the original volume, and sodium chloride is added to make the final concentration of sodium chloride 1% to 2%. The mixture is allowed to stand for precipitation, centrifuged, and the precipitate is taken and dried to obtain the marine collagen.

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