Medicinal and edible plant beverage and preparation method thereof

Abstract

The invention discloses a medicinal and edible plant beverage and a preparation method thereof, and relates to the technical field of beverage processing, the formula of the medicinal and edible plant beverage comprises the following components in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of scaphium scaphigerum, 4-6 parts of chrysanthemum, 4-6 parts of pericarpium citri reticulatae, 1-3 parts of cape jasmine, 1-3 parts of lophatherum gracile, 1-3 parts of liquorice, 2-4 parts of platycodon grandiflorum, 0.05-0.15 part of sucralose, 0.05-0.15 part of aspartame and 0.01-0.03 part of menthol. And 1000 parts of deionized water. According to the medicinal and edible plant beverage and the preparation method thereof provided by the invention, green natural herbaceous plants are completely adopted in the formula, the chrysanthemum is chrysanthemum soaked in saline water and dried at low temperature, impurities are removed by using a centrifugal separation technology and a membrane separation technology after water extraction, and the product is high in clarity and good in stability. The product has the effects of clearing heat, relieving sore throat and moistening throat, is cool and refreshing in mouth feel, refreshing and restoring consciousness, has unique herbal flavor, is suitable for being drunk by vast consumers, especially patients suffering from swollen sore throat, and is feasible in overall process and easy to popularize.

Description

Technical Field

[0001] The invention relates to the technical field of beverage processing, and in particular to a plant beverage with medicinal and edible properties and a preparation method thereof. Background Art

[0002] The throat is the junction of the digestive tract and the respiratory system. Diseases are often caused by bacteria, viruses, and environmental factors, showing symptoms such as pain, phlegm-heat cough, dry cough and itching, burning pain, inflammation and redness, dry mouth and tongue, and vomiting. Inflammation of the throat not only causes throat pain and difficulty swallowing, but also causes difficulty eating in severe cases. Severe pharyngitis can cause swelling of the throat mucosa and increased secretions, leading to difficulty breathing. At present, pharyngitis is relatively difficult to cure. If it is not taken seriously and correct prevention and treatment measures are not taken in time, the condition will become more and more serious, leading to diseases such as tonsillitis, rhinitis, otitis media, bronchitis, pneumonia, etc. Long-term pharyngitis without effective treatment can cause complications such as heart disease, kidney disease, rheumatism, etc., threatening the life and safety of patients.

[0003] With economic development, throat discomfort has become a common problem that affects health. The number of people who use their voice for a long time and frequently is increasing. All industries have more or less excessive use of the voice. Chronic pharyngitis is particularly common in anchors, teachers, sales and other industries. Environmental factors are also factors in the development of chronic pharyngitis. Air pollution sources such as industrial pollution, interior decoration, and tiny particles in automobile exhaust can pass through the throat and invade the human respiratory tract and lung lobes when people are unprepared, causing pharyngitis and respiratory diseases. Bad eating habits and living habits are also important causes of pharyngitis. It is normal for people to have a hot pot meal and eat spicy food during leisure time. In addition, long-term stimulation from tobacco and alcohol, long-term irregular life, fatigue, mental stress, etc. can reduce the body's resistance and cause bacterial and viral infections, causing chronic pharyngitis. Chronic pharyngitis has a long course, stubborn symptoms, and is not easy to be cured. It is classified as a difficult and complicated disease. Most patients suffer a lot of pain from side effects after taking Western medicine for a long time, and the medical expenses are high. This disease is similar to the chronic throat paralysis of traditional Chinese medicine, mostly due to inflammation of virtual fire, deficiency of lung and spleen qi, phlegm heat, phlegm stasis and mutual obstruction, which can be improved and treated by Chinese medicine. Most of the current throat-clearing and throat-soothing products are yin-nourishing effects, in the form of lozenges or syrups, and the effects are relatively slow, such as the invention patent of announcement number CN115025175B discloses a throat-clearing and throat-soothing lozenge and its preparation method and application, the lozenge is made of pearl powder, Polygala, Lily, Ophiopogon japonicus, Radix Rehmanniae Preparata, Scrophulariae, Rhizoma Anemarrhenae, Fructus Schisandrae Chinensis, Radix Paeoniae Alba, Radix Angelicae Sinensis, Herba Leonuri, Apricot, Bulbus Fritillariae, Fructus Gardeniae, Achyranthes Bidentatae, mainly for the treatment of aphonia caused by deficiency of yin in lung and kidney. Announcement number CN114796389B discloses a composition for the treatment of chronic pharyngitis, the composition is prepared by Qing Guo, Momordica grosvenori, Sterculia lychnophora, Polystictum multiflorum, Licorice, Polygonatum odoratum, mainly for the card of warm poison invading the lung and taking into account the deficiency of yin and fluid. The invention has the effects of clearing away heat, relieving sore throat, calming the liver and improving eyesight, is suitable for treating throat discomfort caused by exogenous heat evil and heat accumulation in the lungs and stomach, and has remarkable effects of clearing heat and moistening the throat. The medicinal materials used are all medicinal and edible materials with low price, easy to take and no side effects.

[0004] Current throat moisturizing products are highly nourishing, have soothing effects, and have average taste, which cannot meet the needs of consumers. Summary of the invention

[0005] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a plant beverage having both medicinal and edible properties and a preparation method thereof.

[0006] The technical solution of the present invention is as follows:

[0007] A plant beverage that is both a medicine and an food, characterized in that it comprises the following raw materials in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of Sterculia lychnophora, 4-6 parts of chrysanthemum, 4-6 parts of dried tangerine peel, 1-3 parts of gardenia, 1-3 parts of loquat leaves, 1-3 parts of liquorice, 2-4 parts of platycodon, 0.05-0.15 parts of sucralose, 0.05-0.15 parts of aspartame, 0.01-0.03 parts of menthol, and 1000 parts of deionized water.

[0008] Preferably, the following raw materials are included in parts by weight:

[0009] 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of chrysanthemum, 5 parts of dried orange peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.1 parts of sucralose, 0.1 parts of aspartame, 0.02 parts of menthol, and 1000 parts of deionized water.

[0010] The present invention also discloses a method for preparing a plant beverage that is both a medicine and food, comprising the following steps:

[0011] S1: according to the formula, weigh Momordica grosvenori, Sterculia lychnophora, Chrysanthemum, Tangerine Peel, Gardenia, Lophatherum gracile, Licorice, Platycodon grandiflorum to obtain raw materials;

[0012] S2: adding deionized water to the raw material for water extraction to obtain a water extract, centrifuging and concentrating the water extract to obtain a clear paste;

[0013] S3: mixing the clear paste with deionized water, sucralose and aspartame, boiling, cooling and filtering to obtain a clear filtrate;

[0014] S4: Dissolve menthol in anhydrous ethanol, add to the filtrate and mix well, make up to volume, fill, and sterilize at high temperature and high pressure to obtain the product.

[0015] Preferably, in step S1, the preparation method of chrysanthemum is as follows:

[0016] Take dried chrysanthemum, soak it in salt water first, and then dry it at 40-60℃;

[0017] And / or, the monk fruit is crushed, the tangerine peel is shredded, and the liquorice and platycodon are cut.

[0018] Preferably, in step S2, the water extraction is performed twice, the amount of deionized water added each time is 10-15 times the mass of the raw material, and the water extraction time is 0.5 h.

[0019] Preferably, in step S2, the centrifugal speed is 5000-7000 r / m.

[0020] Preferably, in step S3, filtering is performed using a filter element with a pore size of 0.22-0.45 um;

[0021] Preferably, in step S3, the cooling temperature is 50-60°C.

[0022] Preferably, in step S4, the mass ratio of menthol to anhydrous ethanol is 1:5-15.

[0023] The beneficial effects of the present invention are:

[0024] (1) The plant beverage of the present invention has significant heat-clearing and throat-moistening effects, and is effective for treating throat pain caused by exogenous warm pathogens and heat accumulation in the lungs and stomach.

[0025] (2) The plant beverage of the present invention is processed and prepared from natural herbal plants that are both medicinal and edible. Momordica grosvenori has the effects of relieving cough, moistening the lungs and resolving phlegm, clearing away heat and cooling blood. Sterculia lychnophora has the effects of clearing heat and moistening the lungs, relieving sore throat and opening voice. Chrysanthemum soothes wind and calms the liver. Platycodon relieves sore throat and eliminates phlegm. Gardenia clears heat and purges fire. It is supplemented with Lophatherum gracile to clear heat and promote diuresis, and Tangerine peel with a warm nature is used for blending, so that the effect is moderate and does not affect the stomach and intestines.

[0026] (3) The plant beverage of the present invention is sugar-free and low in calories. The sweeteners (aspartame and sucralose) used are sugar substitutes, which will not cause changes in blood sugar and fat, and have a small burden on body weight. Compared with sucrose, sucralose has lower calories and is 600 times sweeter than sucrose. It will not cause obesity and is beneficial to health. In addition, a trace amount of menthol is added to make it have the taste of natural herbal tea, and it is refreshing and invigorating, making it suitable for the general public to drink.

[0027] (4) The plant beverage of the present invention comprises chrysanthemums which are soaked in salt water and then dried at low temperature. After extraction, the product is purified by centrifugal separation technology and membrane separation technology. The product has high clarity and can greatly reduce the bitterness and astringency of the beverage. Long-term tests have shown that the product has good stability and basically no precipitation. DETAILED DESCRIPTION

[0028] The present invention is described in detail below in conjunction with specific embodiments, which are only a part of the present invention and not all embodiments. For process parameters not specifically noted, conventional techniques can be used.

[0029] Example 1: Throat-relief and throat-soothing botanical beverage (I)

[0030] Formula: 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of Chrysanthemum, 5 parts of Tangerine Peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.1 parts of Sucralose, 0.1 parts of Aspartame, 0.02 parts of Menthol, 1000 parts of Deionized Water;

[0031] The chrysanthemum is soaked in 2wt% salt water for 15 minutes and then dried at 50°C for 3 hours, the monk fruit is crushed, the tangerine peel is cut into 1-2cm strips, and the liquorice and platycodon are cut into 2-5cm strips.

[0032] Preparation method:

[0033] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 15 times the amount (w / w) of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 6000r / min, and concentrate to a specific gravity of 1.20 to obtain a clear paste.

[0034] (2) The above-mentioned clear paste was mixed with deionized water, sucralose and aspartame, boiled for 15 minutes, cooled to 50°C and filtered with a 0.22 μm filter element to obtain a clear filtrate.

[0035] (3) dissolving menthol in anhydrous ethanol at a mass ratio of 1:10, adding the menthol to the filtrate, mixing, fixing the volume, filling, and sterilizing at high temperature and high pressure (0.3 MPa, temperature 121° C.) for 20 min to obtain the plant beverage.

[0036] Example 2: Throat-relief and throat-soothing botanical beverage (II)

[0037] Formula: 10 parts of Momordica grosvenori, 4 parts of Sterculia lychnophora, 4 parts of chrysanthemum, 4 parts of dried tangerine peel, 1 part of Gardenia jasminoides, 1 part of Lophatherum gracile, 1 part of Licorice root, 2 parts of Platycodon grandiflorum, 0.05 parts of sucralose, 0.05 parts of aspartame, 0.01 parts of menthol, and 1000 parts of deionized water; wherein, the chrysanthemum is soaked in 1wt% salt water for 15 minutes and then air-dried and dried at 60℃ for 2 hours, the Momordica grosvenori is crushed, the dried tangerine peel is cut into 1-2cm strips, and the licorice root and Platycodon grandiflorum are cut into 2-5cm strips.

[0038] Preparation method:

[0039] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 10 times the amount (w / w) of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 5000r / min, and concentrate to a specific gravity of 1.15 to obtain a clear paste.

[0040] (2) The above-mentioned clear paste was mixed with deionized water, sucralose and aspartame, boiled for 15 minutes, cooled to 55°C and filtered through a 0.22 μm filter element to obtain a clear filtrate.

[0041] (3) dissolving menthol in anhydrous ethanol at a mass ratio of 1:5, adding the menthol to the filtrate, mixing, fixing the volume, filling, and sterilizing at high temperature and high pressure (0.3 MPa, temperature 121° C.) for 20 min to obtain the plant beverage.

[0042] Example 3: Throat-relief and throat-soothing botanical beverage (III)

[0043] Formula: 8 parts of monk fruit, 2 parts of Sterculia lychnophora, 6 parts of chrysanthemum, 6 parts of dried tangerine peel, 3 parts of gardenia, 3 parts of lophatherum gracile, 3 parts of licorice, 4 parts of platycodon, 0.15 parts of sucralose, 0.15 parts of aspartame, 0.03 parts of menthol, and 1000 parts of deionized water; wherein, the chrysanthemum is soaked in 3wt% saline for 15 minutes and then dried at 55°C for 2.5 hours, the monk fruit is crushed, the dried tangerine peel is cut into 1-2 cm strips, and the licorice and platycodon are cut into 2-5 cm strips.

[0044] Preparation method:

[0045] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 12 times (w / w) amount of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 7000r / min, and concentrate to a specific gravity of 1.25 to obtain a clear paste.

[0046] (2) The above-mentioned clear paste was mixed with deionized water, sucralose and aspartame, boiled for 15 minutes, cooled to 60°C and filtered with a 0.45 μm filter element to obtain a clear filtrate.

[0047] (3) dissolving menthol in anhydrous ethanol at a mass ratio of 1:15, adding the menthol to the filtrate, mixing, fixing the volume, filling, and sterilizing at high temperature and high pressure (0.3 MPa, temperature 121° C.) for 20 min to obtain the plant beverage.

[0048] Example 4: Throat-relief and throat-soothing botanical beverage (IV)

[0049] The difference between this comparative example and Example 1 is that the chrysanthemum is not soaked in salt water and dried, and the remaining steps are the same as those in Example 1 of the present invention.

[0050] Comparative Example 1

[0051] The difference between this comparative example and Example 1 is that the sweeteners used are steviol glycosides and xylitol, and the specific steps are as follows:

[0052] Formula: 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of Chrysanthemum, 5 parts of Tangerine Peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.1 parts of Stevioside, 20 parts of Xylitol, 0.02 parts of Menthol, 1000 parts of Deionized Water;

[0053] Preparation method:

[0054] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 15 times the amount (w / w) of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 6000r / min, and concentrate to a specific gravity of 1.20 to obtain a clear paste.

[0055] (2) The above-mentioned clear paste was mixed with deionized water, stevioside and xylitol, boiled for 15 minutes, cooled to 50° C. and filtered with a 0.22 μm filter element to obtain a clear filtrate.

[0056] (3) Dissolve menthol in anhydrous ethanol at a mass ratio of 1:10, add the solution to the filtrate, mix well, adjust the volume, fill, and sterilize under high temperature and high pressure to obtain the product.

[0057] Comparative Example 2

[0058] The difference between this comparative example and Example 1 is that neotame and erythritol are used as sweeteners, and the specific steps are as follows:

[0059] Formula: 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of Chrysanthemum, 5 parts of Tangerine Peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.01 parts of Neotame, 20 parts of Erythritol, 0.02 parts of Menthol, 1000 parts of Deionized Water;

[0060] Preparation method:

[0061] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 15 times the amount (w / w) of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 6000r / min, and concentrate to a specific gravity of 1.20 to obtain a clear paste.

[0062] (2) The above-mentioned clear paste was mixed with deionized water, neotame and erythritol, boiled for 15 minutes, cooled to 50°C and filtered with a 0.22 um filter element to obtain a clear filtrate.

[0063] (3) Dissolve menthol in anhydrous ethanol at a mass ratio of 1:10, add the solution to the filtrate, mix well, adjust the volume, fill, and sterilize under high temperature and high pressure to obtain the product.

[0064] Comparative Example 3

[0065] The difference between this comparative example and Example 1 is that peppermint oil is used as the flavoring agent instead of menthol, and the specific steps are as follows:

[0066] Formula: 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of Chrysanthemum, 5 parts of Tangerine Peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.1 parts of Sucralose, 0.1 parts of Aspartame, 0.02 parts of Peppermint Oil, 1000 parts of Deionized Water;

[0067] Preparation method:

[0068] (1) Weigh the raw materials according to the formula ratio, add water and boil twice, adding 15 times the amount (w / w) of water each time, boil for 0.5 hours, combine the decoctions, centrifuge at 4000r / min, and concentrate to a specific gravity of 1.20 to obtain a clear paste.

[0069] (2) The above-mentioned clear paste was mixed with deionized water, sucralose and aspartame, boiled for 15 minutes, cooled to 50°C and filtered with a 0.22 μm filter element to obtain a clear filtrate.

[0070] (3) Add peppermint oil to the filtrate, mix well, adjust volume, fill, and sterilize at high temperature and high pressure to obtain the product.

[0071] Comparative Example 4

[0072] The difference between this comparative example and Example 1 is that a bag filter is used for filtering the decoction liquid. The specific steps are as follows: (1) weighing the raw materials according to the formula ratio, adding water and decocting twice, adding 15 times the amount (w / w) of water each time, decocting for 0.5 hours, combining the decoction liquids, filtering through a bag filter (equipped with a 300-mesh nylon mesh bag), and concentrating to a specific gravity of 1.20 to obtain a clear paste. The remaining steps are the same as those in Example 1 of the present invention.

[0073] Comparative Example 5

[0074] The difference between this comparative example and Example 1 is that a stainless steel plate-frame filter is used for filtration. The specific steps are as follows: (2) the above-mentioned clear paste is mixed with deionized water, sucralose and aspartame, boiled for 15 minutes, cooled to 50° C. and filtered through a stainless steel plate-frame filter (paperboard with a 0.45 μm filter membrane) to obtain a clarified filtrate. The remaining steps are the same as those of Example 1 of the present invention.

[0075] Test Example 1: Experiment on the treatment of chronic pharyngitis with a throat-relief plant beverage

[0076] 1. Drugs and trial production: The plant beverage prepared in Example 1; 15 wt % ammonia water, distilled water, and physiological saline were all homemade.

[0077] 2. Experimental process: 24 experimental rats were selected, weighing 180-220g, half male and half female, and randomly divided into 3 groups, namely model group, blank group and experimental group (10ml / 200g / d). The experimental group was given the component solution of the present invention for spraying treatment in batches, and the blank control group was given physiological saline (10ml / 200g / d). The ammonia water with a concentration of 15wt% was loaded into the laryngeal sprayer, and the 16 rats to be modeled were sprayed once in the morning and afternoon every day, 3 times each time, and sprayed continuously for 3 days. On the 4th day of modeling, each administration group began to administer the drug, and after the rats were killed on the 10th day, the pharyngeal mucosa was taken to observe the mucosal morphology, color and secretion, and the mucosal tissue was made into pathological sections to observe the ultrastructure.

[0078] 3. Observation index: The pathological scores of inflammatory cell infiltration and pharyngeal mucosal epithelial hyperplasia in rats of each group were compared. The criteria for judging the degree of inflammatory cell infiltration were as follows: normal: no inflammatory cell infiltration, 0 points; basically normal: occasional inflammatory cell infiltration, 1 point; mild: scattered inflammatory cell infiltration, 2 points; severe: a large number of inflammatory cell infiltration, 3 points. The criteria for judging the degree of mucosal epithelial hyperplasia were as follows: normal: no hyperplasia of pharyngeal mucosal epithelium, 0 points; basically normal: occasional hyperplasia of pharyngeal mucosal epithelium, 1 point; mild: partial hyperplasia of pharyngeal mucosal epithelium, 2 points; severe: obvious hyperplasia of pharyngeal mucosal epithelium, 3 points. Statistical analysis SPSS13.0 statistical software was used to process the scoring data, and the quantitative data were expressed as (x±s), and the t test was used. Compared with the model group, *P<0.05 was considered statistically significant.

[0079] 4. Experimental results: see Table 1.

[0080] Table 1 Comparison of the scores of mucosal epithelial cell proliferation and inflammatory cell infiltration in each group (score, x±s)

[0081] Group Number of rats (n) mucosal epithelial cell proliferation score Inflammatory cell infiltration score Blank Group 8 0.26±0.05 0.00±0.00 Model Group 8 2.35±0.45 1.82±0.65 Experimental Group 8 1.46±0.32* 0.84±0.41*

[0082] Note: * indicates: P < 0.05 compared with the model group data, which is statistically significant.

[0083] Experimental conclusion: The lesion site of pharyngitis is the pharyngeal mucosa, and acute inflammation often occurs in the submucosal and lymphoid tissues of the pharynx, resulting in abnormal mucosal color and increased secretions. Compared with the model group, the scores of epithelial cell hyperplasia and inflammatory cell infiltration in the pharyngeal mucosa of mice in the experimental group were significantly reduced, indicating that the product of the present invention has a certain inhibitory effect on inflammation.

[0084] Test Example 2: Throat-relief and throat-soothing plant beverage expectorant experiment

[0085] 1. Drugs and trial production: The plant beverages prepared in each embodiment; the physiological saline solution was homemade.

[0086] 2. Experimental process: 40 experimental rats weighing 180-220g, half male and half female, were randomly divided into 5 groups. Each experimental group was gavaged with the product of the present invention (10ml / 200g / d), and the blank control group was gavaged with physiological saline (10ml / 200g / d). The drug was administered once a day for 3 days. One hour after the last administration, the rats were anesthetized and fixed in the supine position. The trachea was separated, and a small hole was pierced between the two cartilages in the middle of the lower edge of the thyroid cartilage with a sharp injection needle. A capillary glass tube was inserted so that the capillary glass tube just touched the bottom surface of the trachea, and sputum was sucked with the capillary glass tube.

[0087] 3. Observation index: The length of sputum drawn up by the capillary glass tube is used to evaluate the expectorant effect of the product, and the secretion volume is observed and recorded for 2 hours.

[0088] 4. Experimental results: see Table 2.

[0089] Table 2 Expectorant effect of plant beverage products in various embodiments

[0090] Group 2-hour sputum output (mm) Blank Group 12.8±1.7 Example 1 Experimental Group 23.4±0.5 Example 2 Experimental Group 21.3±0.4 Example 3 Experimental Group 24.8±0.3 Example 4 Experimental Group 23.7±0.4

[0091] Experimental conclusion: It can be seen from the data in Table 2 that the throat clearing and soothing botanical beverages provided by the present invention all have good expectorant effects, and Example 3 has the best effect.

[0092] Test Example 3: Sensory Evaluation Index of Plant Beverages

[0093] The sensory flavor and stability of the plant beverage of the present invention were evaluated.

[0094] Sensory and flavor evaluation of beverages: taste test of the embodiments and comparative examples. 30 people aged 15 to 60 were randomly selected to conduct sensory evaluation on each sample. The sensory scoring criteria are as follows:

[0095] Table 3 Sensory quality evaluation standards for plant beverages

[0096]

[0097]

[0098] Table 4 Sensory quality evaluation of plant beverages:

[0099]

[0100] Table 5 Stability observation results of plant beverage examples

[0101]

[0102] As shown in Table 4, the medicinal and edible plant beverages prepared in Examples 1-3 scored higher in the sensory quality evaluation, with Example 1 being the best. The herbal flavor of the beverage is pure and unique, the color is uniform, there is no precipitation or precipitation, and the stability is good. The plant beverages prepared in Example 4 and Comparative Example 1 have a bitter taste, because the low-temperature drying treatment of chrysanthemum soaking can remove bitter substances to a certain extent; and stevioside is slightly bitter, has a long residual time in the mouth, and has a sweet and greasy feeling. The plant beverage prepared in Comparative Example 2 has an appropriate sweetness, but its sweetness is not natural enough compared to the sample in Example 1, which has a slight effect on the flavor. In the plant beverage prepared in Comparative Example 3, peppermint oil flavoring agent is used, and the cool feeling is lighter under the same dosage, and the smell is not harmonious enough with the herbal flavor. It shows that the raw materials and additives of the product of the present invention are scientifically proportioned, and the product can be recognized and liked by the general consumers in terms of flavor and taste; Comparative Examples 4 and 5 both have a small amount of powdery precipitation, indicating that the use of a centrifugal filter element is more suitable for this product. The reason is that the bag filter with 300 mesh can pass 50um particles, and the coarse filtration effect is not as good as the sedimentation centrifugal effect; the plate and frame filter with 0.45um fine filtration effect is worse than the 0.22um polypropylene folded filter element.

[0103] It can be seen from Table 5 that the plant beverages prepared in Examples 1-3 were stored for a certain number of days under different conditions (temperature 25°C and humidity 60%; temperature 40°C and humidity 75%; light 7000LUX). The observation results showed that there were no obvious changes in the flavor, physicochemical properties, and color of the products of the invention, and a trace amount of acceptable precipitation appeared at the bottom of the finished plant beverage sample, indicating that the product had good stability and the formula and process were feasible.

[0104] The above-mentioned embodiments only express the preferred implementation modes of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, various other corresponding changes and deformations can be made according to the technical solutions and concepts described above, and all these changes and deformations should fall within the scope of protection of the claims of the present invention.

Claims

1. A plant beverage that is both a medicine and food, characterized in that: The invention comprises the following raw materials in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of Sterculia lychnophora, 4-6 parts of chrysanthemum, 4-6 parts of dried orange peel, 1-3 parts of gardenia, 1-3 parts of loquat leaf, 1-3 parts of liquorice, 2-4 parts of platycodon, 0.05-0.15 parts of sucralose, 0.05-0.15 parts of aspartame, 0.01-0.03 parts of menthol and 1000 parts of deionized water.

2. The plant beverage with medicinal and edible properties according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 9 parts of Momordica grosvenori, 3 parts of Sterculia lychnophora, 5 parts of chrysanthemum, 5 parts of dried orange peel, 2 parts of Gardenia, 2 parts of Lophatherum gracile, 2 parts of Licorice, 3 parts of Platycodon grandiflorum, 0.1 parts of sucralose, 0.1 parts of aspartame, 0.02 parts of menthol, and 1000 parts of deionized water.

3. A method for preparing a medicinal and edible plant beverage as claimed in claim 1 or 2, characterized in that: The following steps are involved: S1: according to the formula, weigh Momordica grosvenori, Sterculia lychnophora, Chrysanthemum, Tangerine Peel, Gardenia, Lophatherum gracile, Licorice, Platycodon grandiflorum to obtain raw materials; S2: adding deionized water to the raw material for water extraction to obtain a water extract, centrifuging and concentrating the water extract to obtain a clear paste; S3: mixing the clear paste with deionized water, sucralose and aspartame, boiling, cooling and filtering to obtain a clear filtrate; S4: Dissolve menthol in anhydrous ethanol, add to the filtrate and mix well, make up to volume, fill, and sterilize to obtain the product.

4. The method for preparing a plant beverage having both medicinal and edible properties according to claim 3, characterized in that: In step S1, the preparation method of chrysanthemum is as follows: Take dried chrysanthemum, soak it in salt water first, and then dry it at 40-60℃; And / or, the monk fruit is crushed, the tangerine peel is shredded, and the liquorice and platycodon are cut.

5. The method for preparing a medicinal and edible plant beverage according to claim 3, characterized in that: In step S2, the water extraction is performed twice, and the amount of deionized water added each time is 10-15 times the mass of the raw material, and the water extraction time is 0.5-1h.

6. The method for preparing a medicinal and edible plant beverage according to claim 3, characterized in that: In step S2, the centrifugal speed is 5000-7000r / m.

7. The method for preparing a plant beverage having both medicinal and edible properties according to claim 3, characterized in that: In step S3, a filter element with a pore size of 0.22-0.45 um is used for filtration.

8. The method for preparing a medicinal and edible plant beverage according to claim 3, characterized in that: In step S3, the cooling temperature is 50-60°C.

9. The method for preparing a plant beverage having both medicinal and edible properties according to claim 3, characterized in that: In step S4, the mass ratio of menthol to anhydrous ethanol is 1:5-15.

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