Polygonatum sibiricum polysaccharide and mulberry composite beverage and preparation method of special stabilizer

By combining Polygonatum polysaccharide with mulberry powder and using specific stabilizers and flavoring agents, the problems of single function and poor taste of Polygonatum polysaccharide beverages are solved, and a composite Polygonatum polysaccharide mulberry drink with excellent flavor and high stability are prepared, which enhances the health and nutritional value of the beverage.

CN120391594APending Publication Date: 2025-08-01ZHEJIANG UNIV
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Patent Information

Application Number
CN202510595851.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-09
Publication Date
2025-08-01

AI Technical Summary

Technical Problem

The existing Polygonatum drinks have a single function, and the irritating odor is difficult to accept by consumers. Some substances cannot be completely dissolved, resulting in precipitation affecting the taste. The market lacks Polygonatum compound drinks.

Method used

Polysaccharide extract is combined with mulberry powder, and stabilizers such as carboxymethylcellulose, pectin and sodium hexametaphosphate are used to prepare Polysaccharide by enzymatic decomposition, alcohol precipitation, lyophilization, etc., combined with saccharin and citric acid flavor, homogenize and filter, sterilize and fill, and prepare a compound drink with good flavor and taste.

Benefits of technology

The prepared polysaccharide mulberry compound drink has a good flavor, excellent taste, high stability, rich nutritional value, and has the functions of regulating intestinal flora and promoting health, and extending the shelf life.

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Abstract

A preparation method of rhizoma polygonati polysaccharide, a mulberry composite drink and a special stabilizer comprises the following steps: preparation of a rhizoma polygonati polysaccharide extract: drying rhizoma polygonati, crushing, extracting with water, carrying out composite enzymolysis by adopting cellulase, hemicellulase and papain, and carrying out suction filtration, alcohol precipitation, centrifugation and freeze-drying to obtain the polysaccharide extract; the stabilizer is prepared by compounding carboxymethyl cellulose, pectin, sodium hexametaphosphate and sodium tripolyphosphate; the preparation method of the compound beverage comprises the following steps: mixing the rhizoma polygonati polysaccharide extract and the mulberry powder with sodium cyclamate, citric acid and a stabilizer, homogenizing, filtering, sterilizing and the like to obtain a finished product. Polygonatum sibiricum polysaccharide is used for replacing whole polygonatum sibiricum, insoluble substance precipitation is reduced, and the physiological activity of polysaccharide is reserved; the mulberry powder neutralizes the pungent smell of the rhizoma polygonati and improves the flavor and the health-care function; and the stabilizer enhances the stability and taste of the beverage. The obtained beverage is sour, sweet and palatable, uniform in color and stable in tissue state, and has the effects of regulating immunity, improving intestinal flora and the like.
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