Preparation method and equipment of mountain medicine liquid beverage

Abstract

The invention belongs to the technical field of preparation of mountain medicine liquid drink, particularly relates to a preparation method and equipment of mountain medicine liquid drink, and aims to solve the problems that according to an existing traditional mountain medicine liquid drink preparation method, simple boiling and juicing are adopted, nutritional ingredients cannot be fully extracted, products are likely to be rough in taste and insufficient in flavor, and the requirements of consumers for high-quality drinks are difficult to meet. According to the scheme, the Chinese yam and red date beverage comprises raw materials, and the raw materials comprise the following components in parts by weight: 50-100 parts of Chinese yams, 60-80 parts of Chinese yam bran fried products, 10-30 parts of red dates, 15-25 parts of red date enzymatic hydrolysate, 5-15 parts of Chinese wolfberry fruits, 5-20 parts of crystal sugar, 300-500 parts of water, 3-8 parts of sweet-scented osmanthus, 5-15 parts of honey, 2-8 parts of lemon juice and 30-100 parts of milk. And meanwhile, the product is endowed with a unique flavor level, and the product quality of the mountain medicine liquid beverage is effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of yam liquid drink preparation, in particular to a yam liquid drink preparation method and equipment. Background Art

[0002] Yam is a nutritious food that can be used as both medicine and food. It contains nutrients such as starch, protein, polysaccharides, vitamins and minerals. It has the effects of strengthening the spleen and stomach, nourishing yin and tonifying the lungs, and benefiting the kidneys and consolidating essence. Yam liquid drink is a liquid health drink made from yam (usually Huaishan yam, which has the same medicinal and edible properties) as the main raw material and processed using modern technology. It has the characteristics of traditional health-preserving effects and convenient consumption. However, there are many problems with yam liquid drinks on the market, such as insufficient extraction of nutrients, resulting in low nutritional value of the product; poor taste, which affects consumer acceptance; easy deterioration and short shelf life, which limits the market promotion of the product.

[0003] In the existing technology, traditional methods for preparing yam liquid drinks mostly use simple boiling and juicing, which cannot fully extract nutrients and easily make the product taste rough and lack flavor, making it difficult to meet consumers' demand for high-quality drinks. To this end, we proposed a preparation method and equipment for yam liquid drink to solve the above problems. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the traditional yam liquid drink preparation method in the existing technology, which mostly adopts simple boiling and juicing, cannot fully extract nutrients, and easily makes the product taste rough and lack flavor, making it difficult to meet consumers' demand for high-quality drinks. A preparation method and equipment of yam liquid drink are proposed.

[0005] The present application provides a method and equipment for preparing a yam liquid drink using the following technical solutions:

[0006] A yam liquid drink comprises raw materials, which include the following components in parts by weight: 50-100 parts of yam, 60-80 parts of fried yam bran, 10-30 parts of red dates, 15-25 parts of red date enzymatic hydrolysate, 5-15 parts of wolfberry, 5-20 parts of rock sugar, 300-500 parts of water, 3-8 parts of osmanthus, 5-15 parts of honey, 2-8 parts of lemon juice, 30-100 parts of milk, 10-30 parts of peanuts, 5-15 parts of coix seeds, 5-15 parts of lotus seeds, 2-8 parts of tangerine peel, 1-2 parts of kudzu root isoflavone microcapsules, 0.5-2 parts of vitamin C, 0.1-0.5 parts of vitamin E, 0.5-2 parts of calcium powder, 0.05-0.2 parts of iron powder, and 0.05-0.2 parts of zinc powder.

[0007] Furthermore, the raw materials include the following components in parts by weight: 70-90 parts of yam, 65-75 parts of fried yam bran, 15-25 parts of red dates, 18-22 parts of red date enzymatic hydrolyzate, 8-12 parts of wolfberry, 10-15 parts of rock sugar, 350-450 parts of water, 4-6 parts of osmanthus, 8-12 parts of honey, 4-6 parts of lemon juice, 50-80 parts of milk, 15-25 parts of peanuts, 8-12 parts of coix seeds, 8-12 parts of lotus seeds, 4-6 parts of tangerine peel, 1.2-1.8 parts of kudzu root isoflavone microcapsules, 1-1.5 parts of vitamin C, 0.2-0.4 parts of vitamin E, 1-1.5 parts of calcium powder, 0.1-0.15 parts of iron powder, and 0.1-0.15 parts of zinc powder.

[0008] Furthermore, the raw materials include the following components in parts by weight: 80 parts of yam, 70 parts of fried yam bran, 20 parts of red dates, 20 parts of red date enzymatic hydrolyzate, 10 parts of wolfberry, 12 parts of rock sugar, 400 parts of water, 5 parts of osmanthus, 10 parts of honey, 5 parts of lemon juice, 60 parts of milk, 20 parts of peanuts, 10 parts of coix seeds, 10 parts of lotus seeds, 5 parts of tangerine peel, 1.5 parts of kudzu root isoflavone microcapsules, 1.2 parts of vitamin C, 0.25 parts of vitamin E, 1.2 parts of calcium powder, 0.12 parts of iron powder, and 0.12 parts of zinc powder.

[0009] The present invention also provides a method for preparing a yam liquid drink, wherein the yam liquid drink is the above-mentioned yam liquid drink, comprising the following steps:

[0010] S1: Select raw materials and pre-treat them;

[0011] S2: boiling and extracting the pretreated raw materials to obtain a mixed solution;

[0012] S3: adding a complex enzyme preparation to the boiled mixture to perform enzymatic hydrolysis;

[0013] S4: filtering and separating the mixed solution after enzymatic hydrolysis to obtain a clarified yam solution;

[0014] S5: adding flavoring agents and nutritional enhancers to the filtered yam liquid, and dissolving and mixing them;

[0015] S6: homogenizing the prepared yam liquid;

[0016] S7: sterilizing the homogenized yam liquid drink;

[0017] S8: Aseptically packing the sterilized Chinese yam liquid drink to obtain a finished Chinese yam liquid drink.

[0018] Furthermore, in S1 and S2, the yam, fried yam bran, red dates, wolfberries, peanuts, coix seeds, lotus seeds, and tangerine peel are cleaned by a cleaning mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, the tangerine peel is shredded, and the yam, red dates, wolfberries, peanuts, coix seeds, and lotus seeds are soaked by a soaking device for 2-5 hours. The pretreated yam, red dates, wolfberries, peanuts, coix seeds, and lotus seeds are put into a boiling pot, an appropriate amount of water is added, and the boiling extraction is carried out at a boiling temperature of 85°C for 1.5 hours to obtain a mixed solution.

[0019] Furthermore, in S3 and S4, a composite enzyme preparation is added to the boiled mixture to perform an enzymatic hydrolysis reaction. The composite enzyme preparation includes amylase, protease, and cellulase, and the amounts thereof are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C, and the time is 2.5 hours. The amylase decomposes the starch into maltose and glucose, the protease decomposes the protein into polypeptides and amino acids, and the cellulase decomposes the cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. The starch is hydrolyzed into maltose under the action of the amylase: Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: H 12 O6, limonin in lemon juice is hydrolyzed into non-bitter derivatives under the action of enzymes: The mixed liquid after enzymatic hydrolysis is filtered and separated by a filtering device. First, coarse filtration is performed to remove larger residues and impurities, and then fine filtration is performed to obtain clarified yam liquid.

[0020] Furthermore, in S5, the milk and honey are emulsified by tubular ultrasonic processing, the Chinese yam and kudzu root isoflavone microcapsules are coated and granulated by fluidized bed, and rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules are added to the filtered yam liquid through a conveying mechanism for mixing and blending.

[0021] Furthermore, in S6 and S7, the prepared yam liquid is homogenized by a homogenizing device with a homogenizing pressure of 18 MPa and a temperature of 65°C, and the homogenized yam liquid drink is sterilized by a sterilizing device with a sterilization temperature of 125°C and a time of 15s.

[0022] Furthermore, in said S8, the sterilized yam liquid drink aseptic packaging material is aseptically packaged by a packaging device to obtain a finished yam liquid drink.

[0023] Juhong, a traditional Chinese medicine, first mentioned in the Song Dynasty's "Hongshi Jiyanfang," refers to the outer reddish portion of the ripe peel of the citrus fruit of the Rutaceae plant, Citrus reticulata. Harvested in late autumn and early winter after ripening, the outer peel is peeled and sun-dried or shade-dried. The ripe peel is called jupi. Because fresh citrus peel has a pungent flavor, aged citrus peel has traditionally been considered superior, hence its name, chenpi. In areas like Shanghai, citrus peel was traditionally processed by splitting it into two layers: the outer red layer, called juhong, and the inner white layer, called jubai. Medical practitioners in these regions believed that juhong, with its dry nature, could eliminate dampness and resolve phlegm, while jubai, while dehumidifying and soothing the stomach, lacked the harsh side effects of harshness. After the 1960s, due to simplified processing procedures, these regions used only jupi as a single medicinal herb, discontinuing the distinction between juhong and jubai.

[0024] The present invention also proposes a preparation device for yam liquid drink, comprising: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device comprises a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device comprises a high-temperature instantaneous sterilizer. The filtering device comprises a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0025] In summary, this application includes at least one of the following beneficial technical effects:

[0026] 1. This solution uses a composite enzyme preparation (amylase, protease, and cellulase) to break down macromolecules such as starch, protein, and cellulose in yam into more easily absorbed small molecules, such as maltose, glucose, peptides, amino acids, and cellobiose, under specific enzymatic hydrolysis temperature and time conditions. Simultaneously, CO2 supercritical extraction technology is applied to the treatment of osmanthus flowers and tangerine peel to efficiently extract the aroma components and effective substances therein, significantly improving the nutrient extraction rate of the yam liquid drink, enriching the product with more nutrients such as sugars, amino acids, vitamins, and minerals, thereby enhancing the nutritional value of the yam liquid drink.

[0027] 2. This solution not only improves the extraction rate of nutrients through enzymatic hydrolysis, but also breaks down macromolecules into small molecules, making the yam liquid drink more delicate and uniform in taste, making it easier for consumers to accept. In addition, by adding ingredients such as red date enzymatic hydrolyzate, osmanthus, honey, and lemon juice, and through scientific and rational blending, the yam liquid drink is given a unique flavor and aroma.

[0028] 3. This solution further refines the particles in the liquid beverage through homogenization, improving product stability, preventing precipitation and stratification of ingredients, and ensuring that the product maintains good appearance and quality throughout its shelf life. High-temperature instantaneous sterilization technology can effectively kill microorganisms in the liquid beverage while maximizing the retention of the product's nutrients and flavor.

[0029] The present invention makes the liquid drink taste delicate and smooth by using the enzymatic hydrolysis process, improves the nutritional richness of the yam liquid drink, and at the same time gives the product a unique flavor layer, effectively improving the product quality of the yam liquid drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a flow chart of a method for preparing a yam liquid drink proposed by the present invention;

[0031] Figure 2 This is a structural block diagram of a yam liquid drink preparation device proposed in the present invention. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0033] Example 1

[0034] Reference Figure 1 and Figure 2 A yam liquid drink includes raw materials, which include the following components in parts by weight: 50 parts of yam, 60 parts of fried yam bran, 10 parts of red dates, 15 parts of red date enzymatic hydrolyzate, 5 parts of wolfberry, 5 parts of rock sugar, 200 parts of water, 3 parts of osmanthus, 5 parts of honey, 2 parts of lemon juice, 30 parts of milk, 10 parts of peanuts, 5 parts of coix seeds, 5 parts of lotus seeds, 2 parts of tangerine peel, 1 part of kudzu root isoflavone microcapsule, 0.5 part of vitamin C, 0.1 part of vitamin E, 0.5 part of calcium powder, 0.05 part of iron powder, and 0.05 part of zinc powder.

[0035] This embodiment also provides a method for preparing a yam liquid drink, comprising the following steps:

[0036] S1: The yam, Chinese yam bran fried product, red dates, wolfberry, peanuts, coix seed, lotus seeds, and tangerine peel are washed by a washing mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is cut into shreds. The yam, red dates, wolfberry, peanuts, coix seed, and lotus seeds are soaked by a soaking device for 2-5 hours;

[0037] S2: Put the pretreated yam, red dates, wolfberry, peanuts, coix seeds, and lotus seeds into a boiling pot, add appropriate amount of water, and boil and extract at a temperature of 85°C for 1.5 hours to obtain a mixed solution;

[0038] S3: Add a composite enzyme preparation to the boiled mixture to perform enzymatic hydrolysis. The composite enzyme preparation includes amylase, protease, and cellulase. The dosages are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C and the time is 2.5 hours. Amylase decomposes starch into maltose and glucose, protease decomposes protein into polypeptides and amino acids, and cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. Starch is hydrolyzed into maltose under the action of amylase. Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes:

[0039] S4: filtering and separating the enzymatically hydrolyzed mixed solution through a filtration device, first using coarse filtration to remove larger residues and impurities, and then performing fine filtration to obtain a clarified yam liquid;

[0040] S5: emulsifying milk and honey by tubular ultrasonic processor, coating and granulating Chinese yam and kudzu root isoflavone microcapsules by fluidized bed, adding rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules to the filtered Chinese yam liquid through a conveying mechanism, and mixing and blending;

[0041] S6: homogenizing the prepared yam liquid through a homogenizer at a homogenization pressure of 18 MPa and a temperature of 65°C;

[0042] S7: sterilizing the homogenized yam liquid drink through a sterilizing device at a temperature of 125° C. for 15 seconds;

[0043] S8: Aseptically packing the sterilized yam liquid drink aseptic packaging material through a packaging device to obtain a finished yam liquid drink.

[0044] This embodiment also proposes a preparation device for yam liquid drink, including: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0045] Experimental design

[0046] 1. Experimental Purpose

[0047] Verify the effects of different preparation processes on the quality of yam liquid beverage and determine the optimal process parameters;

[0048] 2. Experimental Plan

[0049] Compare the quality differences of yam liquid drink prepared by traditional boiling process and modern enzymatic hydrolysis-extraction process;

[0050] 3. Experimental Materials and Equipment

[0051] Experimental materials: Chinese yam, Chinese yam, red dates, wolfberry, peanuts, coix seed, lotus seeds, tangerine peel and other raw materials, enzyme preparations (amylase, protease, cellulase, pectinase, etc.);

[0052] Experimental equipment: supercritical CO2 extraction equipment, tubular ultrasonic processor, fluidized bed coating granulator, homogenizer, sterilizer, aseptic packaging machine, etc.

[0053] IV. Experimental Methods

[0054] Prepare yam liquid drink according to traditional boiling process: wash and cut yam and other raw materials, boil them directly, filter, mix, homogenize, sterilize and package;

[0055] Prepare Chinese yam liquid drink by modern enzymatic hydrolysis-extraction process: follow the above steps S1-S8;

[0056] The ratings were determined by professional tasters and a consumer panel, and the data are averages;

[0057] 5. Experimental results and data comparison table

[0058] The experimental results show that the yam liquid drink prepared by the modern enzymatic hydrolysis-extraction process is superior to the traditional boiling process product in terms of nutritional content, taste, color and stability. The data comparison table is as follows:

[0059]

[0060] The above table shows that the enzymatic hydrolysis-extraction combined process has achieved significant improvements in all indicators, indicating that it can better extract the nutrients in the yam liquid drink, and the product has a more delicate taste, brighter color, better stability, and better market competitiveness.

[0061] Example 2

[0062] Reference Figure 1 and Figure 2 A yam liquid drink includes raw materials, which include the following components in parts by weight: 60 parts of yam, 65 parts of fried yam bran, 15 parts of red dates, 18 parts of red date enzymatic hydrolyzate, 7 parts of wolfberry, 8 parts of rock sugar, 350 parts of water, 5 parts of osmanthus, 7 parts of honey, 4 parts of lemon juice, 50 parts of milk, 15 parts of peanuts, 7 parts of coix seeds, 8 parts of lotus seeds, 4 parts of tangerine peel, 1.2 parts of kudzu root isoflavone microcapsules, 1 part of vitamin C, 0.2 part of vitamin E, 0.8 part of calcium powder, 0.12 part of iron powder, and 0.12 part of zinc powder.

[0063] This embodiment also provides a method for preparing a yam liquid drink, comprising the following steps:

[0064] S1: The yam, Chinese yam bran fried product, red dates, wolfberry, peanuts, coix seed, lotus seeds, and tangerine peel are washed by a washing mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is cut into shreds. The yam, red dates, wolfberry, peanuts, coix seed, and lotus seeds are soaked by a soaking device for 2-5 hours;

[0065] S2: Put the pretreated yam, red dates, wolfberry, peanuts, coix seeds, and lotus seeds into a boiling pot, add appropriate amount of water, and boil and extract at a temperature of 85°C for 1.5 hours to obtain a mixed solution;

[0066] S3: Add a composite enzyme preparation to the boiled mixture to perform enzymatic hydrolysis. The composite enzyme preparation includes amylase, protease, and cellulase. The dosages are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C and the time is 2.5 hours. Amylase decomposes starch into maltose and glucose, protease decomposes protein into polypeptides and amino acids, and cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. Starch is hydrolyzed into maltose under the action of amylase. Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes:

[0067] S4: filtering and separating the enzymatically hydrolyzed mixed solution through a filtration device, first using coarse filtration to remove larger residues and impurities, and then performing fine filtration to obtain a clarified yam liquid;

[0068] S5: emulsifying milk and honey by tubular ultrasonic processor, coating and granulating Chinese yam and kudzu root isoflavone microcapsules by fluidized bed, adding rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules to the filtered Chinese yam liquid through a conveying mechanism, and mixing and blending;

[0069] S6: homogenizing the prepared yam liquid through a homogenizer at a homogenization pressure of 18 MPa and a temperature of 65°C;

[0070] S7: sterilizing the homogenized yam liquid drink through a sterilizing device at a temperature of 125° C. for 15 seconds;

[0071] S8: Aseptically packing the sterilized yam liquid drink aseptic packaging material through a packaging device to obtain a finished yam liquid drink.

[0072] This embodiment also proposes a preparation device for yam liquid drink, including: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0073] Example 3

[0074] Reference Figure 1 and Figure 2 A yam liquid drink includes raw materials, which include the following components in parts by weight: 70 parts of yam, 70 parts of fried yam bran, 20 parts of red dates, 20 parts of red date enzymatic hydrolyzate, 10 parts of wolfberry, 12 parts of rock sugar, 400 parts of water, 6 parts of osmanthus, 10 parts of honey, 5 parts of lemon juice, 70 parts of milk, 20 parts of peanuts, 10 parts of coix seeds, 10 parts of lotus seeds, 5 parts of tangerine peel, 1.5 parts of kudzu root isoflavone microcapsules, 1.2 parts of vitamin C, 0.3 parts of vitamin E, 1 part of calcium powder, 0.15 parts of iron powder, and 0.15 parts of zinc powder.

[0075] This embodiment also provides a method for preparing a yam liquid drink, comprising the following steps:

[0076] S1: The yam, Chinese yam bran fried product, red dates, wolfberry, peanuts, coix seed, lotus seeds, and tangerine peel are washed by a washing mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is cut into shreds. The yam, red dates, wolfberry, peanuts, coix seed, and lotus seeds are soaked by a soaking device for 2-5 hours;

[0077] S2: Put the pretreated yam, red dates, wolfberry, peanuts, coix seeds, and lotus seeds into a boiling pot, add appropriate amount of water, and boil and extract at a temperature of 85°C for 1.5 hours to obtain a mixed solution;

[0078] S3: Add a composite enzyme preparation to the boiled mixture to perform enzymatic hydrolysis. The composite enzyme preparation includes amylase, protease, and cellulase. The dosages are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C and the time is 2.5 hours. Amylase decomposes starch into maltose and glucose, protease decomposes protein into polypeptides and amino acids, and cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. Starch is hydrolyzed into maltose under the action of amylase. Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes:

[0079] S4: filtering and separating the enzymatically hydrolyzed mixed solution through a filtration device, first using coarse filtration to remove larger residues and impurities, and then performing fine filtration to obtain a clarified yam liquid;

[0080] S5: emulsifying milk and honey by tubular ultrasonic processor, coating and granulating Chinese yam and kudzu root isoflavone microcapsules by fluidized bed, adding rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules to the filtered Chinese yam liquid through a conveying mechanism, and mixing and blending;

[0081] S6: homogenizing the prepared yam liquid through a homogenizer at a homogenization pressure of 18 MPa and a temperature of 65°C;

[0082] S7: sterilizing the homogenized yam liquid drink through a sterilizing device at a temperature of 125° C. for 15 seconds;

[0083] S8: Aseptically packing the sterilized yam liquid drink aseptic packaging material through a packaging device to obtain a finished yam liquid drink.

[0084] This embodiment also proposes a preparation device for yam liquid drink, including: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0085] Example 4

[0086] Reference Figure 1 and Figure 2 A yam liquid drink includes raw materials, which include the following components in parts by weight: 90 parts of yam, 75 parts of fried yam bran, 24 parts of red dates, 22 parts of red date enzymatic hydrolyzate, 12 parts of wolfberry, 18 parts of rock sugar, 450 parts of water, 7 parts of osmanthus, 12 parts of honey, 7 parts of lemon juice, 90 parts of milk, 25 parts of peanuts, 12 parts of coix seeds, 12 parts of lotus seeds, 7 parts of tangerine peel, 1.8 parts of kudzu root isoflavone microcapsules, 1.5 parts of vitamin C, 0.4 part of vitamin E, 1.5 parts of calcium powder, 0.18 parts of iron powder, and 0.18 parts of zinc powder.

[0087] This embodiment also provides a method for preparing a yam liquid drink, comprising the following steps:

[0088] S1: The yam, Chinese yam bran fried product, red dates, wolfberry, peanuts, coix seed, lotus seeds, and tangerine peel are washed by a washing mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is cut into shreds. The yam, red dates, wolfberry, peanuts, coix seed, and lotus seeds are soaked by a soaking device for 2-5 hours;

[0089] S2: Put the pretreated yam, red dates, wolfberry, peanuts, coix seeds, and lotus seeds into a boiling pot, add appropriate amount of water, and boil and extract at a temperature of 85°C for 1.5 hours to obtain a mixed solution;

[0090] S3: Add a composite enzyme preparation to the boiled mixture to perform enzymatic hydrolysis. The composite enzyme preparation includes amylase, protease, and cellulase. The dosages are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C and the time is 2.5 hours. Amylase decomposes starch into maltose and glucose, protease decomposes protein into polypeptides and amino acids, and cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. Starch is hydrolyzed into maltose under the action of amylase. Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes:

[0091] S4: filtering and separating the enzymatically hydrolyzed mixed solution through a filtration device, first using coarse filtration to remove larger residues and impurities, and then performing fine filtration to obtain a clarified yam liquid;

[0092] S5: emulsifying milk and honey by tubular ultrasonic processor, coating and granulating Chinese yam and kudzu root isoflavone microcapsules by fluidized bed, adding rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules to the filtered Chinese yam liquid through a conveying mechanism, and mixing and blending;

[0093] S6: homogenizing the prepared yam liquid through a homogenizer at a homogenization pressure of 18 MPa and a temperature of 65°C;

[0094] S7: sterilizing the homogenized yam liquid drink through a sterilizing device at a temperature of 125° C. for 15 seconds;

[0095] S8: Aseptically packing the sterilized yam liquid drink aseptic packaging material through a packaging device to obtain a finished yam liquid drink.

[0096] This embodiment also proposes a preparation device for yam liquid drink, including: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0097] Example 5

[0098] Reference Figure 1 and Figure 2 A yam liquid drink includes raw materials, which include the following components in parts by weight: 100 parts of yam, 80 parts of fried yam bran, 30 parts of red dates, 25 parts of red date enzymatic hydrolyzate, 15 parts of wolfberry, 20 parts of rock sugar, 500 parts of water, 8 parts of osmanthus, 15 parts of honey, 8 parts of lemon juice, 100 parts of milk, 30 parts of peanuts, 15 parts of coix seeds, 15 parts of lotus seeds, 8 parts of tangerine peel, 2 parts of kudzu root isoflavone microcapsules, 2 parts of vitamin C, 0.5 parts of vitamin E, 2 parts of calcium powder, 0.2 parts of iron powder, and 0.2 parts of zinc powder.

[0099] This embodiment also provides a method for preparing a yam liquid drink, comprising the following steps:

[0100] S1: The yam, Chinese yam bran fried product, red dates, wolfberry, peanuts, coix seed, lotus seeds, and tangerine peel are washed by a washing mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is cut into shreds. The yam, red dates, wolfberry, peanuts, coix seed, and lotus seeds are soaked by a soaking device for 2-5 hours;

[0101] S2: Put the pretreated yam, red dates, wolfberry, peanuts, coix seeds, and lotus seeds into a boiling pot, add appropriate amount of water, and boil and extract at a temperature of 85°C for 1.5 hours to obtain a mixed solution;

[0102] S3: Add a composite enzyme preparation to the boiled mixture to perform enzymatic hydrolysis. The composite enzyme preparation includes amylase, protease, and cellulase. The dosages are 0.2%, 0.3%, and 0.2% of the weight of the mixture, respectively. The enzymatic hydrolysis temperature is 55°C and the time is 2.5 hours. Amylase decomposes starch into maltose and glucose, protease decomposes protein into polypeptides and amino acids, and cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80°C-90°C and maintained for 10 minutes to terminate the enzymatic hydrolysis reaction. Starch is hydrolyzed into maltose under the action of amylase. Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes:

[0103] S4: filtering and separating the enzymatically hydrolyzed mixed solution through a filtration device, first using coarse filtration to remove larger residues and impurities, and then performing fine filtration to obtain a clarified yam liquid;

[0104] S5: emulsifying milk and honey by tubular ultrasonic processor, coating and granulating Chinese yam and kudzu root isoflavone microcapsules by fluidized bed, adding rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules to the filtered Chinese yam liquid through a conveying mechanism, and mixing and blending;

[0105] S6: homogenizing the prepared yam liquid through a homogenizer at a homogenization pressure of 18 MPa and a temperature of 65°C;

[0106] S7: sterilizing the homogenized yam liquid drink through a sterilizing device at a temperature of 125° C. for 15 seconds;

[0107] S8: Aseptically packing the sterilized yam liquid drink aseptic packaging material through a packaging device to obtain a finished yam liquid drink.

[0108] This embodiment also proposes a preparation device for yam liquid drink, including: a cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer, the homogenizer adopts a two-stage homogenizing structure, and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

[0109] Experimental example

[0110] The preparation schemes of the Chinese yam liquid drink proposed in Examples 1 to 5 were compared with the conventional preparation schemes of the Chinese yam liquid drink. The experimental data are shown in the following table:

[0111]

[0112] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A yam liquid drink, comprising raw materials, characterized in that: The raw materials include the following components in parts by weight: 50-100 parts of yam, 60-80 parts of fried yam bran, 10-30 parts of red dates, 15-25 parts of red date enzymatic hydrolyzate, 5-15 parts of wolfberry, 5-20 parts of rock sugar, 300-500 parts of water, 3-8 parts of osmanthus, 5-15 parts of honey, 2-8 parts of lemon juice, 30-100 parts of milk, 10-30 parts of peanuts, 5-15 parts of coix seeds, 5-15 parts of lotus seeds, 2-8 parts of tangerine peel, 1-2 parts of kudzu root isoflavone microcapsules, 0.5-2 parts of vitamin C, 0.1-0.5 parts of vitamin E, 0.5-2 parts of calcium powder, 0.05-0.2 parts of iron powder, and 0.05-0.2 parts of zinc powder.

2. The yam liquid drink according to claim 1, characterized in that: The raw materials include the following components in parts by weight: 70-90 parts of yam, 65-75 parts of fried yam bran, 15-25 parts of red dates, 18-22 parts of red date enzymatic hydrolyzate, 8-12 parts of wolfberry, 10-15 parts of rock sugar, 350-450 parts of water, 4-6 parts of osmanthus, 8-12 parts of honey, 4-6 parts of lemon juice, 50-80 parts of milk, 15-25 parts of peanuts, 8-12 parts of coix seeds, 8-12 parts of lotus seeds, 4-6 parts of tangerine peel, 1.2-1.8 parts of kudzu root isoflavone microcapsules, 1-1.5 parts of vitamin C, 0.2-0.4 parts of vitamin E, 1-1.5 parts of calcium powder, 0.1-0.15 parts of iron powder, and 0.1-0.15 parts of zinc powder.

3. The yam liquid drink according to claim 2, characterized in that: The raw materials include the following components in parts by weight: 80 parts of yam, 70 parts of fried yam bran, 20 parts of red dates, 20 parts of red date enzymatic hydrolyzate, 10 parts of wolfberry, 12 parts of rock sugar, 400 parts of water, 5 parts of osmanthus, 10 parts of honey, 5 parts of lemon juice, 60 parts of milk, 20 parts of peanuts, 10 parts of coix seeds, 10 parts of lotus seeds, 5 parts of tangerine peel, 1.5 parts of kudzu root isoflavone microcapsules, 1.2 parts of vitamin C, 0.25 parts of vitamin E, 1.2 parts of calcium powder, 0.12 parts of iron powder, and 0.12 parts of zinc powder.

4. A method for preparing a yam liquid drink, wherein the yam liquid drink is the yam liquid drink according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1: Select raw materials and pre-treat them; S2: boiling and extracting the pretreated raw materials to obtain a mixed solution; S3: adding a complex enzyme preparation to the boiled mixture to perform enzymatic hydrolysis; S4: filtering and separating the mixed solution after enzymatic hydrolysis to obtain a clarified yam solution; S5: adding flavoring agents and nutritional enhancers to the filtered yam liquid, and dissolving and mixing them; S6: homogenizing the prepared yam liquid; S7: sterilizing the homogenized yam liquid drink; S8: Aseptically packing the sterilized Chinese yam liquid drink to obtain a finished Chinese yam liquid drink.

5. The method for preparing a yam liquid drink according to claim 4, wherein: In S1 and S2, the yam, fried yam bran, red dates, wolfberries, peanuts, coix seeds, lotus seeds, and tangerine peel are cleaned by a cleaning mechanism, the yam and red dates are cut into small pieces by a cutting mechanism, and the tangerine peel is shredded. The yam, red dates, wolfberries, peanuts, coix seeds, and lotus seeds are soaked by a soaking device for 2-5 hours. The pretreated yam, red dates, wolfberries, peanuts, coix seeds, and lotus seeds are put into a boiling pot, and an appropriate amount of water is added for boiling and extraction. The boiling temperature is 85°C and the time is 1.5 hours to obtain a mixed solution.

6. The method for preparing a yam liquid drink according to claim 5, characterized in that: In S3 and S4, a composite enzyme preparation is added to the boiled mixed solution to carry out an enzymatic hydrolysis reaction. The composite enzyme preparation includes amylase, protease, and cellulase, and the amounts thereof are 0.2%, 0.3%, and 0.2% by weight of the mixed solution, respectively. The enzymatic hydrolysis temperature is 55° C., and the time is 2.5 h. The amylase decomposes starch into maltose and glucose, the protease decomposes protein into polypeptides and amino acids, and the cellulase decomposes cellulose into cellobiose and glucose. After the enzymatic hydrolysis reaction is completed, the mixed solution is heated to 80° C.-90° C. and maintained for 10 min to terminate the enzymatic hydrolysis reaction. The starch is hydrolyzed into maltose under the action of the amylase: Proteins are hydrolyzed into peptides and amino acids by proteases: Cellulase hydrolysis reaction of cellulose: The osmanthus and tangerine peel are subjected to CO2 supercritical extraction and then mixed with lemon juice for enzymatic hydrolysis. The CO2 supercritical extraction process of osmanthus and tangerine peel is as follows: fresh osmanthus is cleaned to remove impurities, and then freeze-dried. The dried osmanthus is crushed and sieved to obtain uniform osmanthus powder, and the osmanthus powder is placed in the extraction kettle of the supercritical CO2 extraction equipment, and the extraction temperature is set to 40°C, the pressure is 35MPa, the CO2 flow rate is 30L / h, and the extraction time is 2.5h. The extracted CO2 gas enters separation kettle I and separation kettle II for decompression separation, the temperature of separation kettle I is 42°C, and the pressure is 6MPa; the temperature of separation kettle II is 34°C, and the pressure is 5MPa, to obtain osmanthus extract; mature tangerine peel fruits are selected, the peels are peeled, and freeze-dried for 48h, and then crushed and sieved through a 30-mesh sieve to obtain tangerine peel. Red peel powder, placing the peel powder in a supercritical CO2 extraction device, setting the extraction temperature to 36°C, the extraction pressure to 27MPa, and the extraction time to 1.9h. After the extraction, the CO2 is separated from the tangerine peel essential oil by adjusting the pressure and temperature to obtain the tangerine peel essential oil. The osmanthus extract and tangerine peel essential oil obtained by supercritical CO2 extraction are mixed with lemon juice, and appropriate amounts of pectinase and cellulase are added to the mixture, the addition amounts of pectinase and cellulase are 0.2% and 0.15% of the weight of the mixture, respectively. Enzyme hydrolysis reaction is carried out at 45-50°C for 3-4h. After the enzymatic hydrolysis reaction is completed, the mixture is heated to 80-90°C and maintained for 10-15min to terminate the enzymatic hydrolysis reaction. The pectin in the lemon juice is hydrolyzed into galacturonic acid and galacturonic acid methyl ester under the action of pectinase: The cellulose in lemon juice is hydrolyzed into glucose by cellulase: Limonin in lemon juice is hydrolyzed into non-bitter derivatives by enzymes: The mixed liquid after enzymatic hydrolysis is filtered and separated by a filtering device. First, coarse filtration is performed to remove larger residues and impurities, and then fine filtration is performed to obtain clarified yam liquid.

7. The method for preparing a yam liquid drink according to claim 6, characterized in that: In S5, milk and honey are emulsified by tubular ultrasonic processing, Chinese yam and kudzu root isoflavone microcapsules are coated and granulated by fluidized bed, and rock sugar, honey, milk, vitamin C, vitamin E, calcium powder, iron powder, zinc powder, Chinese yam and kudzu root isoflavone microcapsules are added to the filtered yam liquid through a conveying mechanism for mixing and blending.

8. The method for preparing a yam liquid drink according to claim 7, characterized in that: In S6 and S7, the prepared yam liquid is homogenized by a homogenizing device at a homogenizing pressure of 18 MPa and a temperature of 65° C. The homogenized yam liquid drink is sterilized by a sterilizing device at a sterilizing temperature of 125° C. and a time of 15 seconds.

9. The method for preparing a yam liquid drink according to claim 8, characterized in that: In said S8, the sterilized yam liquid drink aseptic packaging material is aseptically packaged by a packaging device to obtain a finished yam liquid drink.

10. A preparation device for yam liquid drink, characterized by: include: A cleaning mechanism, a cutting mechanism, a soaking mechanism, a boiling pot, an extraction kettle, a separation kettle I and a separation kettle II, a tubular ultrasonic processor, a fluidized bed, a homogenizing device, a sterilizing device and a packaging device. The homogenizing device includes a homogenizer. The homogenizer adopts a two-stage homogenizing structure and the homogenizing pressure is adjustable. The sterilizing device includes a high-temperature instantaneous sterilizer. The filtering device includes a coarse filter and an ultrafiltration membrane filter. The coarse filter adopts a stainless steel filter mesh with a filtration pore size of 0.8 mm. The ultrafiltration membrane filter adopts a tubular ultrafiltration membrane assembly with a membrane pore size of 0.2 μm.

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