Herbal beverage formula and preparation method

Abstract

The invention discloses a herbal beverage formula which comprises the following components: a natural raw material extract compound group and a bioactive factor group, the natural raw material extract compound group consists of a spina date seed extract, an astragalus extract, a red date extract, a lily extract, a longan extract, a poria cocos extract, a lotus seed extract, a liquorice extract, a mulberry extract, a rhizoma polygonati extract, a fingered citron extract, oyster powder, a Chinese yam extract, a pericarpium citri reticulatae extract and a stevia rebaudiana extract; the bioactive factor group comprises aminobutyric acid and phosphatidylserine, and the mass ratio of jujuboside A in the spina date seed extract to the aminobutyric acid is 1: (0.025-0.035). The method has the advantage that the gradient temperature control segmented extraction method is creatively designed. The retention rate of the target extract is remarkably improved, and sufficient release of macromolecular active substances such as polysaccharide is ensured. And a high-pressure homogeneous nano-emulsification technology is adopted, so that the problems of floating oil, flocculation and layering which are easy to occur in the traditional emulsion are avoided.

Description

Technical Field

[0001] This invention relates to the field of food and beverage technology, specifically to a herbal beverage formula and preparation method. Background Technology

[0002] In recent years, with the rise of the "reduced sugar, natural, and functional" consumption trend, ready-to-drink beverages made from traditional medicinal and edible herbs have seen a year-on-year increase in popularity and have become a hot topic in functional beverage development. However, currently available herbal beverages generally have several shortcomings: Traditional extraction processes typically employ a "one-pot" method, using the same extraction temperature and time for all raw materials. However, the physicochemical properties of active ingredients in different herbs vary greatly. Uniform extraction conditions lead to the destruction of a large number of heat-sensitive components, while heat-resistant components are not fully extracted, resulting in a low overall retention rate of effective ingredients.

[0003] Herbal extracts have complex compositions, containing a large number of macromolecules such as polysaccharides, proteins, and tannins. During storage, they are prone to physicochemical instability, such as precipitation, stratification, and color changes, which seriously affect the product's shelf life and sensory quality.

[0004] The information disclosed in this background section is intended only to enhance the understanding of the overall background of the invention and should not be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned defects and provide a herbal beverage formula and preparation method.

[0006] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a herbal beverage formula, which, by weight percentage, includes the following components: a natural raw material extract complex and a bioactive factor complex; The natural raw material extract complex consists of jujube seed extract, astragalus extract, red date extract, lily extract, longan extract, poria extract, lotus seed extract, licorice extract, mulberry extract, polygonatum extract, bergamot extract, oyster powder, yam extract, tangerine peel extract, and stevia extract. The bioactive factor group includes GABA and phosphatidylserine; The mass ratio of jujube seed saponin A to aminobutyric acid in the jujube seed extract is 1:0.025-0.035.

[0007] A further preferred embodiment of the present invention is as follows: the weight percentage of each component in the natural raw material extract complex is as follows: 12.0% jujube seed extract, 10.5% astragalus extract, 9.0% jujube extract, 7.0% lily extract, 6.5% longan extract, 6.0% poria cocos extract, 5.5% lotus seed extract, 3.0% licorice extract, 4.5% mulberry extract, 4.0% polygonatum extract, 3.5% bergamot extract, 5.0% oyster powder, 6.0% yam extract, 3.0% tangerine peel extract, and 0.2% stevia extract.

[0008] A further preferred embodiment of the present invention is as follows: the extraction temperature and extraction time of each component extract in the natural raw material extract complex are as follows: Ziziphus jujuba seed extract: extraction temperature 65-70℃, extraction time 90 minutes; Astragalus extract: extraction temperature 90-95℃, extraction time 120 minutes; Jujube extract: Extraction temperature is 80-85℃, extraction time is 60 minutes; Lily extract: Extraction temperature 75-80℃, extraction time 90 minutes; Longan extract: Extraction temperature is 70-75℃, extraction time is 60 minutes; Poria cocos extract: extraction temperature 95-100℃, extraction time 150 minutes; Lotus seed extract: extraction temperature 85-90℃, extraction time 90 minutes; Licorice extract: Extraction temperature 60-65℃, extraction time 45 minutes; Mulberry extract: Extraction temperature is 55-60℃, extraction time is 30 minutes; Polygonatum extract: extraction temperature 90-95℃, extraction time 120 minutes; Buddha's Hand Extract: Extraction temperature is 65-70℃, extraction time is 45 minutes; Yam extract: extraction temperature 85-90℃, extraction time 90 minutes; Tangerine peel extract: extraction temperature 70-75℃, extraction time 30 minutes; Stevia extract: Extraction temperature is 50-55℃, extraction time is 15 minutes; A further preferred embodiment of the present invention is that the weight percentage of each component in the bioactive factor group is: 0.3% aminobutyric acid and 0.15% phosphatidylserine.

[0009] The preparation method of herbal beverage includes the following steps: S1, raw material pretreatment: cleaning and sorting of all components in the natural raw material extract compound except oyster powder, sterilizing with ultraviolet light, and pulverizing Astragalus membranaceus and Poria cocos with low temperature airflow, and pulverizing jujube and mulberry with vacuum freeze-drying and then ultra-fine pulverization. S2. Segmented countercurrent extraction: Extraction of each component in the natural raw material extract complex; S3. Targeted Concentration and Stabilization: The extract is sequentially treated with a 50kDa ultrafiltration membrane and a 1kDa nanofiltration membrane to concentrate it to a solids content ≥15%; S4. Nanoemulsion: Phosphatidylserine and medium-chain triglycerides are mixed at a mass ratio of 1:2 and homogenized under high pressure of 80MPa three times to form a nanoemulsion. S5. Final product preparation: Add GABA, oyster powder, and nano-emulsion to the concentrate and adjust the pH to 5.5-6.0. The sweetness is corrected with stevia extract. S6. After mixing all components, add water to make up to 100%; S7. Sterilization and filling: Sterilize by high-pressure carbon dioxide treatment at 30MPa and 45℃ for 15 minutes, and then fill into stand-up pouches sterilized by electron beam under aseptic conditions.

[0010] A further preferred embodiment of the present invention is as follows: In step S2, the order of segmented countercurrent extraction is as follows: Phase 1: Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, and Dioscorea opposita were extracted for 120 minutes at 95℃, pH 6.5, and a material-to-water ratio of 1:12, with the addition of 0.1% cellulase. Phase 2: Extract jujube seed, lotus seed, lily bulb, and longan at 70℃ and a material-to-water ratio of 1:10 for 90 minutes to avoid saponin hydrolysis; Phase 3: Extract mulberry, dried tangerine peel, Buddha's hand, and stevia at 55℃ under nitrogen protection for 30 minutes.

[0011] A further preferred embodiment of the present invention is that the nanoemulsified phosphatidylserine emulsion has a particle size ≤200nm and a bioavailability of not less than 92%.

[0012] Compared with the prior art, the present invention has the following advantages, including but not limited to: This invention creatively designs a gradient temperature-controlled segmented extraction method. By grouping raw materials with different physicochemical properties and extracting them at their optimal dissolution temperatures, this invention not only avoids the degradation and loss of key components such as jujube seed saponin A, anthocyanins, and volatile oils at high temperatures, significantly improving their retention rates, but also ensures the full release of macromolecular active substances such as polysaccharides.

[0013] This invention employs high-pressure homogenization nanoemulsification technology to prepare a nanoemulsion with an average particle size of less than 100 nanometers by combining it with medium-chain triglycerides. This nanoemulsion exhibits excellent kinetic stability, dissolving perfectly in water-based beverage systems to form a clear, transparent, or slightly opalescent homogeneous liquid, avoiding the problems of oil floating, flocculation, and layering that are common in traditional emulsions. Combined with precise pH control of the final product, the product of this invention maintains high physical and chemical stability throughout its shelf life, with consistent appearance, taste, and efficacy. Detailed Implementation

[0014] The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this disclosure. Rather, they are merely examples of apparatuses consistent with some aspects of this disclosure as detailed in the appended claims.

[0015] First embodiment: This embodiment discloses a herbal beverage formula and preparation method. The herbal beverage formula specifically includes two parts: a natural raw material extract complex and a bioactive factor complex.

[0016] Specifically, the weight percentages of each component in the natural raw material extract complex are as follows: 12.0% jujube seed extract, 10.5% astragalus extract, 9.0% jujube extract, 7.0% lily extract, 6.5% longan extract, 6.0% poria cocos extract, 5.5% lotus seed extract, 3.0% licorice extract, 4.5% mulberry extract, 4.0% polygonatum extract, 3.5% bergamot extract, 5.0% oyster powder, 6.0% yam extract, 3.0% tangerine peel extract, and 0.2% stevia extract.

[0017] The weight percentages of each component in the bioactive factor group are: GABA 0.3% and phosphatidylserine 0.15%.

[0018] The remainder will be replenished with drinking water to make up 100%.

[0019] Second embodiment: Since the activity of each component in the natural raw material extract complex varies when extracted at different temperatures, it is necessary to limit the extraction temperature and extraction time. Therefore, a second embodiment is proposed.

[0020] Specifically, the extraction temperature and extraction time are shown in Table 1.

[0021] Table 1 Extraction temperature and extraction time of natural raw material extract complex components The target active ingredients to be obtained from the extracts obtained after extraction are shown in Table 2.

[0022] Table 2 Quality Control Indicators for Raw Material Active Ingredients Third embodiment: Combining the first and second embodiments, the preparation method of this herbal beverage is as follows: Step 1: Raw Material Pretreatment: The above-mentioned herbal raw materials (except for oyster shell powder and stevia) are washed, sorted, and sterilized with ultraviolet light (30mJ / cm²). Astragalus and Poria are pulverized at -20℃ using low-temperature airflow to a particle size ≤100μm. Jujubes and mulberries are freeze-dried under vacuum (-40℃, 4 hours) and then ultra-finely pulverized.

[0023] Step 2: Segmented countercurrent extraction: Stage 1: Mix the pretreated Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, and Dioscorea opposita, add 12 times the weight of water, adjust the pH to 6.5 with citric acid, add 0.1% cellulase, extract at 95℃ for 120 minutes, and filter to obtain extract I.

[0024] Stage 2: Mix jujube seed, lotus seed, lily bulb and longan, add 10 times the weight of water, extract at 70℃ for 90 minutes, and filter to obtain extract II.

[0025] Stage 3: Mix mulberry, dried tangerine peel, Buddha's hand, and stevia, add 8 times their weight of water, and extract for 30 minutes at 55°C under continuous nitrogen protection. Filter to obtain extract III.

[0026] Step 3, Targeted Concentration and Stabilization: Combine extracts I, II, and III, and first pass them through a 50kDa ultrafiltration membrane system to remove large molecular impurities such as proteins and starches; then concentrate them through a 1kDa nanofiltration membrane system to obtain a concentrate with a solid content of 15%.

[0027] Step 4: Nanoemulsification: Phosphatidylserine and medium-chain triglycerides (MCT) were mixed at a mass ratio of 1:2 and subjected to high-pressure homogenization cycling at 80 MPa for 3 cycles to obtain a semi-transparent phosphatidylserine nanoemulsion with a particle size of 180 nm.

[0028] Step 5: Final Product Preparation: Add GABA, oyster powder, and the nano-emulsion prepared in Step 4 to the concentrate obtained in Step 3, and stir until homogeneous. Adjust the pH to 5.8 with sodium citrate. Taste the product; if sweetness needs adjustment, a small amount of stevia extract can be added for correction.

[0029] Step 6: Make up the volume: Finally, add purified water to make up to 100% of the weight and stir well.

[0030] Step 7, Sterilization and Filling: The prepared beverage liquid is sent to a high-pressure carbon dioxide sterilizer and treated at 30 MPa and 45°C for 15 minutes. Simultaneously, 100ml stand-up pouches are sterilized using an electron beam (10 kGy). The sterilized beverage is then aseptically filled into sterilized stand-up pouches and sealed to obtain the final product.

[0031] Fourth embodiment: Comparison Case 1: Case ingredient: 12.0% Ziziphus jujuba seed extract, 10.5% Astragalus membranaceus extract, 9.0% Jujube extract, 7.0% Lilium brownii extract, 6.5% Longan aril extract, 6.0% Poria cocos extract, 5.5% Nelumbo nucifera seed extract, 3.0% Glycyrrhiza uralensis extract, 4.5% Morus alba extract, 4.0% Polygonatum sibiricum extract, 3.5% Citrus medica extract, 5.0% Oyster shell powder, 6.0% Dioscorea opposita extract, 3.0% Citrus reticulata peel extract, 0.2% Stevia reticulata extract, 0.3% GABA, 0.15% phosphatidylserine. The remainder will be added to 100% with drinking water.

[0032] Processing steps: Step 1: Raw Material Pretreatment: The above-mentioned herbal raw materials (except for oyster shell powder and stevia) are washed, sorted, and sterilized with ultraviolet light (30mJ / cm²). Astragalus and Poria are pulverized at -20℃ using low-temperature airflow to a particle size ≤100μm. Jujubes and mulberries are freeze-dried under vacuum (-40℃, 4 hours) and then ultra-finely pulverized.

[0033] Step 2: Segmented countercurrent extraction: Stage 1: Mix the pretreated Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, and Dioscorea opposita, add 12 times the weight of water, adjust the pH to 6.5 with citric acid, add 0.1% cellulase, extract at 95℃ for 120 minutes, and filter to obtain extract one.

[0034] Stage Two: Mix jujube seeds, lotus seeds, lily bulbs, and longan, add 10 times their weight of water, extract at 95℃ for 120 minutes, and filter to obtain extract two.

[0035] Stage 3: Mix mulberry, dried tangerine peel, Buddha's hand, and stevia, add 10 times their weight of water, and extract for 30 minutes at 95°C under continuous nitrogen protection. Filter to obtain extract 3.

[0036] Step 3, Targeted Concentration and Stabilization: Combine extracts 1, 2, and 3, and first pass them through a 50kDa ultrafiltration membrane system to remove large molecular impurities such as proteins and starches; then concentrate them through a 1kDa nanofiltration membrane system to obtain a concentrate with a solid content of 15%.

[0037] Step 4: Nanoemulsification: Phosphatidylserine and medium-chain triglycerides (MCT) were mixed at a mass ratio of 1:2 and subjected to high-pressure homogenization cycling at 80 MPa for 3 cycles to obtain a semi-transparent phosphatidylserine nanoemulsion with a particle size of 180 nm.

[0038] Step 5: Final Product Preparation: Add GABA, oyster powder, and the nano-emulsion prepared in Step 4 to the concentrate obtained in Step 3, and stir until homogeneous. Adjust the pH to 5.8 with sodium citrate. Taste the product; if sweetness needs adjustment, a small amount of stevia extract can be added for correction.

[0039] Step 6: Make up the volume: Finally, add purified water to make up to 100% of the weight and stir well.

[0040] Step 7, Sterilization and Filling: The prepared beverage liquid is sent to a high-pressure carbon dioxide sterilizer and treated at 30 MPa and 45°C for 15 minutes. Simultaneously, 100ml stand-up pouches are sterilized using an electron beam (10 kGy). The sterilized beverage is then aseptically filled into sterilized stand-up pouches and sealed to obtain the final product.

[0041] Compared with the product obtained in the third embodiment, the retention rate of jujube seed saponin A in the components obtained at the same extraction temperature was only 62.3%, which is far lower than the 89.7% in the embodiment of the present invention. Heat-sensitive components such as mulberry anthocyanins and bergamot volatile oil were largely destroyed due to prolonged high temperature, resulting in significant losses.

[0042] Comparative Case 2: Case ingredient: 12.0% Ziziphus jujuba seed extract, 10.5% Astragalus membranaceus extract, 9.0% Jujube extract, 7.0% Lilium brownii extract, 6.5% Longan aril extract, 6.0% Poria cocos extract, 5.5% Nelumbo nucifera seed extract, 3.0% Glycyrrhiza uralensis extract, 4.5% Morus alba extract, 4.0% Polygonatum sibiricum extract, 3.5% Citrus medica extract, 5.0% Oyster shell powder, 6.0% Dioscorea opposita extract, 3.0% Citrus reticulata peel extract, 0.2% Stevia reticulata extract, 0.3% GABA, 0.15% phosphatidylserine. The remainder will be added to 100% with drinking water.

[0043] The configuration method is as follows: Step 1: Raw Material Pretreatment: The above-mentioned herbal raw materials (except for oyster shell powder and stevia) are washed, sorted, and sterilized with ultraviolet light (30mJ / cm²). Astragalus and Poria are pulverized at -20℃ using low-temperature airflow to a particle size ≤100μm. Jujubes and mulberries are freeze-dried under vacuum (-40℃, 4 hours) and then ultra-finely pulverized.

[0044] Step 2: Segmented countercurrent extraction: Stage 1: Mix the pretreated Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, and Dioscorea opposita, add 12 times the weight of water, adjust the pH to 6.5 with citric acid, add 0.1% cellulase, extract at 95℃ for 120 minutes, and filter to obtain extract I.

[0045] Stage 2: Mix jujube seed, lotus seed, lily bulb and longan, add 10 times the weight of water, extract at 70℃ for 90 minutes, and filter to obtain extract II.

[0046] Stage 3: Mix mulberry, dried tangerine peel, Buddha's hand, and stevia, add 8 times their weight of water, and extract for 30 minutes at 55°C under continuous nitrogen protection. Filter to obtain extract III.

[0047] Step 3, Targeted Concentration and Stabilization: Combine extracts I, II, and III, and first pass them through a 50kDa ultrafiltration membrane system to remove large molecular impurities such as proteins and starches; then concentrate them through a 1kDa nanofiltration membrane system to obtain a concentrate with a solid content of 15%.

[0048] Step 4: Mix phosphatidylserine and medium-chain triglycerides (MCT) at a mass ratio of 1:2; Step 5: Final Product Preparation: Add GABA, oyster powder, and the solution prepared in Step 4 to the concentrated solution obtained in Step 3, and stir well. Adjust the pH to 5.8 with sodium citrate. Taste the product; if sweetness needs adjustment, a small amount of stevia extract can be added for correction.

[0049] Step 6: Make up the volume: Finally, add purified water to make up to 100% of the weight and stir well.

[0050] Step 7, Sterilization and Filling: The prepared beverage liquid is sent to a high-pressure carbon dioxide sterilizer and treated at 30 MPa and 45°C for 15 minutes. Simultaneously, 100ml stand-up pouches are sterilized using an electron beam (10 kGy). The sterilized beverage is then aseptically filled into sterilized stand-up pouches and sealed to obtain the final product.

[0051] Compared with the product obtained in the third embodiment, the product does not use nano-emulsification technology. The emulsion formed by simple mixing has a particle size greater than 500nm. It appears as a milky white turbid liquid to the naked eye. After standing, oil and water separation is likely to occur. The product is prone to flocculation and floating oil during its shelf life, which affects the uniformity of appearance and taste.

[0052] The present invention and its embodiments have been described above. This description is not restrictive, and what is shown is only one embodiment of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A herbal beverage formula, characterized in that, By weight percentage, it includes the following components: a complex of natural raw material extracts and a group of bioactive factors; The natural raw material extract complex consists of jujube seed extract, astragalus extract, red date extract, lily extract, longan extract, poria extract, lotus seed extract, licorice extract, mulberry extract, polygonatum extract, bergamot extract, oyster powder, yam extract, tangerine peel extract, and stevia extract. The bioactive factor group includes GABA and phosphatidylserine; The mass ratio of jujube seed saponin A to aminobutyric acid in the jujube seed extract is 1:0.025-0.

035.

2. The herbal beverage formula according to claim 1, characterized in that: The weight percentages of each component in the natural raw material extract complex are as follows: 12.0% jujube seed extract, 10.5% astragalus extract, 9.0% jujube extract, 7.0% lily extract, 6.5% longan extract, 6.0% poria cocos extract, 5.5% lotus seed extract, 3.0% licorice extract, 4.5% mulberry extract, 4.0% polygonatum extract, 3.5% bergamot extract, 5.0% oyster powder, 6.0% yam extract, 3.0% tangerine peel extract, and 0.2% stevia extract.

3. The herbal beverage formula according to claim 1, characterized in that: The extraction temperatures and times for each component extract in the natural raw material extract complex are as follows: Ziziphus jujuba seed extract: extraction temperature 65-70℃, extraction time 90 minutes; Astragalus extract: extraction temperature 90-95℃, extraction time 120 minutes; Jujube extract: Extraction temperature is 80-85℃, extraction time is 60 minutes; Lily extract: Extraction temperature is 75-80℃, extraction time is 90 minutes; Longan extract: Extraction temperature is 70-75℃, extraction time is 60 minutes; Poria cocos extract: extraction temperature 95-100℃, extraction time 150 minutes; Lotus seed extract: extraction temperature 85-90℃, extraction time 90 minutes; Licorice extract: Extraction temperature 60-65℃, extraction time 45 minutes; Mulberry extract: Extraction temperature is 55-60℃, extraction time is 30 minutes; Polygonatum extract: extraction temperature 90-95℃, extraction time 120 minutes; Buddha's Hand Extract: Extraction temperature is 65-70℃, extraction time is 45 minutes; Yam extract: extraction temperature 85-90℃, extraction time 90 minutes; Tangerine peel extract: extraction temperature 70-75℃, extraction time 30 minutes; Stevia extract: Extraction temperature is 50-55℃, extraction time is 15 minutes.

4. The herbal beverage formula according to claim 1, characterized in that: The weight percentages of each component in the bioactive factor group are: GABA 0.3% and phosphatidylserine 0.15%.

5. A herbal beverage formula according to any one of claims 1 to 4, the preparation method of which includes the following steps: S1. Raw material pretreatment: All components in the natural raw material extract compound group except oyster powder are cleaned, sorted, and sterilized with ultraviolet light. Astragalus and Poria cocos are pulverized by low-temperature airflow, and red dates and mulberries are vacuum freeze-dried and then ultra-finely pulverized. S2. Segmented countercurrent extraction: Extraction of each component in the natural raw material extract complex; S3. Targeted Concentration and Stabilization: The extract is sequentially treated with a 50kDa ultrafiltration membrane and a 1kDa nanofiltration membrane to concentrate it to a solids content ≥15%; S4. Nanoemulsion: Phosphatidylserine and medium-chain triglycerides are mixed at a mass ratio of 1:2 and homogenized under high pressure of 80MPa three times to form a nanoemulsion. S5. Final product preparation: Add GABA, oyster powder, and nano-emulsion to the concentrate and adjust the pH to 5.5-6.

0. The sweetness is corrected with stevia extract. S6. After mixing all components, add water to make up to 100%; S7. Sterilization and filling: Sterilize by high-pressure carbon dioxide treatment at 30MPa and 45℃ for 15 minutes, and then fill into stand-up pouches sterilized by electron beam under aseptic conditions.

6. The method for preparing a herbal beverage according to claim 5, characterized in that: In step S2, the order of segmented countercurrent extraction is as follows: Phase 1: Astragalus membranaceus, Poria cocos, Polygonatum sibiricum, and Dioscorea opposita were extracted for 120 minutes at 95℃, pH 6.5, and a material-to-water ratio of 1:12, with the addition of 0.1% cellulase. Phase 2: Extract jujube seed, lotus seed, lily bulb, and longan at 70℃ and a material-to-water ratio of 1:10 for 90 minutes to avoid saponin hydrolysis; Phase 3: Extract mulberry, dried tangerine peel, Buddha's hand, and stevia at 55℃ under nitrogen protection for 30 minutes.

7. The method for preparing a herbal beverage according to claim 5, characterized in that: The nanoemulsified phosphatidylserine emulsion has a particle size ≤200nm and a bioavailability of not less than 92%.

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