Preparation method of instant dendrobium devonianum paxt solid beverage

Abstract

The invention relates to the technical field of solid beverage preparation, and discloses a preparation method of an instant dendrobium devonianum paxt solid beverage, which comprises the following steps: S1, raw material pretreatment; s2, performing premixing; s3, mixing; s4, the mixed materials pass through a 80-mesh vibrating screen, the sieved materials are packaged in a low-temperature and low-humidity environment, and the instant dendrobium devonianum paxt solid beverage is obtained.The prepared product follows the traditional theory, qi and yin tonifying and liver and kidney simultaneous regulation are achieved, the uniformity, stability and high efficiency of the product quality are guaranteed, through the sweet and sour compounding and flavor masking technology, the instant dendrobium devonianum paxt solid beverage is obtained, and the production cost is reduced. The dendrobium devonianum palatability beverage solves the industrial problem that the palatability of the dendrobium devonianum palatability beverage is poor, and the beverage product is excellent in physical and chemical indexes, functional activity and stability, has a good development prospect and has the specific health-care effects of resisting fatigue, enhancing immunity and the like.

Description

Technical Field

[0001] This invention relates to the field of solid beverage preparation technology, specifically to a method for preparing an instant Dendrobium officinale solid beverage. Background Technology

[0002] With the accelerating pace of society and increased health awareness, the public's demand for convenient and easy-to-use health foods with traditional nourishing and health-preserving effects is growing. Solid beverages, due to their advantages such as easy preparation, portability, good stability, and ease of industrial production, have become one of the important carriers of the modernization of traditional Chinese medicine health products. A large number of solid beverage products using single or simply compounded Chinese medicinal herbs as raw materials have emerged in the market.

[0003] Currently, most solid beverages using Dendrobium as the main raw material employ Dendrobium officinale, which has been extensively studied and enjoys high market acceptance. However, its extremely high raw material cost limits the product's widespread adoption and large-scale application. Dendrobium devonianum, a superior variety within the Dendrobium genus, boasts comparable levels of core active ingredients such as polysaccharides and amino acids to Dendrobium officinale, offering high cost-effectiveness and significant development potential. However, its application in solid beverages faces significant technical bottlenecks: its hard texture results in large particle sizes and low cell wall breakage rates in conventional grinding, leading to low dissolution rates and poor bioavailability of active ingredients during reconstitution; direct addition also results in a rough taste, impacting consumer acceptance.

[0004] Classic medicinal and edible ingredients are often used in the form of extracts prepared by spray drying from concentrated water or alcohol extracts. While these extracts are rich in active ingredients, they typically have a strong inherent bitterness and earthy taste, severely impacting the product's palatability. Current technologies often mask this by adding large amounts of sugar or sweeteners, which contradicts the current consumer trend towards "low-sugar, healthy" products.

[0005] In summary, the existing technology has the following prominent defects: Insufficient utilization of raw materials: Due to limitations in processing technology, the high-quality and cost-effective Dendrobium officinale raw materials have not been utilized efficiently, resulting in low dissolution rate and bioavailability of effective components.

[0006] Imbalance in taste and flavor: The unpleasant flavors from compound Chinese herbal extracts are difficult to harmonize effectively, and the over-reliance on added sugars and sweeteners weakens the product's health attributes.

[0007] The product has a single functional positioning and lacks innovative solutions for scientifically combining traditional tonic Chinese medicinal materials with modern high-nutrition protein raw materials (such as silk protein), thus failing to achieve synergistic effects of "tonification" and "nutrition".

[0008] Product form defects: Solid beverages prepared by simple mixing are prone to moisture absorption and clumping, have poor solubility, and may separate into layers due to differences in density and particle size of various components, resulting in poor product stability and reconstitution properties.

[0009] Therefore, there is an urgent need for a new technological solution that can comprehensively utilize Dendrobium nobile, silk protein, and various Chinese medicinal herbs, and through innovative formula design and preparation process, solve the above-mentioned defects, and develop an innovative solid beverage that has significant health benefits, excellent taste, high stability, and convenience. Summary of the Invention

[0010] The present invention provides a method for preparing an instant Dendrobium officinale solid beverage.

[0011] The solution of the present invention is: A method for preparing an instant Dendrobium officinale solid beverage includes the following steps: S1. Raw material pretreatment: The purple-skinned dendrobium is washed, dried, and ultra-finely pulverized to a particle size ≤45μm to obtain purple-skinned dendrobium powder; wolfberry and Yunnan sorghum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain wolfberry extract powder and Yunnan sorghum extract powder. Ginseng is washed, dried, and pulverized through a 10-20 mesh sieve. The ginseng powder is mixed with water at a ratio of 1:8-12 (8-12 L of water per 1 kg of ginseng), and the pH is adjusted to 4.5-5.5. The mixture is stirred and preheated to 45-55°C. A compound enzyme is added, comprising 0.6-1.2% of the ginseng powder mass. The mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme is 2:2:1. The mixture is stirred at a constant temperature of 50°C for 2-4 hours. After the enzymatic hydrolysis is complete, the ginseng hydrolysate is heated to 85-90°C and kept at that temperature for 10-15 minutes. Solid-liquid separation is performed. The clarified extract is concentrated using a vacuum concentrator at 60-65°C to a concentration of 1.10-1.15 g / mL of ginseng extract. The concentrate is then spray-dried to obtain ginseng extract powder. Poria cocos extract powder was obtained by enzymatic hydrolysis, enzyme inactivation, solid-liquid separation, concentration, and spray drying. S2. Premixing: Mix 45-55 parts by weight of dietary fiber, 6-8 parts by weight of sweetener, 2-4 parts by weight of acidifier, 8-12 parts by weight of flavor enhancer and 280-350 parts by weight of filler for 10-15 minutes at 50-100 rpm / min to obtain premixed powder. S3. Mixing: Add the premixed powder, 90-120 parts by weight of ginseng extract powder, 40-60 parts by weight of poria cocos extract powder, 140-160 parts by weight of dendrobium officinale powder, 70-90 parts by weight of wolfberry extract powder, 40-60 parts by weight of polygonatum yunnanense extract powder, and 180-220 parts by weight of plant active peptides to a mixing mixer and mix at 20-25 rpm / min for 25-30 min to obtain the mixture. S4. Pass the mixture through an 80-mesh vibrating screen. Package the sieved material under low temperature and low humidity conditions to obtain an instant Dendrobium officinale solid beverage. This process breaks up any potential soft agglomerates, ensuring the product's smoothness and flowability.

[0012] As a preferred technical solution, in step S1, solid-liquid separation is performed by using a centrifuge or plate and frame filter to separate the dregs and clarified extract; spray drying involves mixing the concentrated extract with maltodextrin, followed by spray drying at an inlet temperature of 180–190°C and an outlet temperature of 85–90°C; the amount of maltodextrin added is 20%–30% of the solid content of the extract. The *Polygonatum yunnanense* is *Polygonatum yunnanense* that has undergone nine steaming and nine processing cycles.

[0013] As a preferred technical solution, in step S1, the enzymatic hydrolysis of Poria cocos involves ultra-finely pulverizing Poria cocos and passing it through a 100-200 mesh sieve. The Poria cocos powder is then mixed with water at a material-to-liquid ratio of 1:12-15, i.e., 12-15L of water is added for every 1kg of Poria cocos. The pH is adjusted to 4.5-5.5, the mixture is stirred, and the temperature is preheated to 45-55℃. A mixed enzyme is then added, comprising 1-1.6% of the mass of the Poria cocos powder. The mass ratio of β-glucanase to chitinase in the mixed enzyme is 4:1. The mixture is stirred at a constant temperature of 50℃ for 3-5 hours to complete the enzymatic hydrolysis.

[0014] As a preferred technical solution, in step S1, after the enzymatic hydrolysis of Poria cocos, the enzyme inactivation is achieved by heating the enzymatic hydrolysate of Poria cocos to 90-95°C and keeping it warm for 10-15 minutes after the enzymatic hydrolysis reaction is completed, thereby completing the enzyme inactivation.

[0015] As a preferred technical solution, in step S1, the solid-liquid separation of Poria cocos yields a clear extract of Poria cocos, which is then concentrated under vacuum at 60°C to a concentration of 1.10–1.15 g / mL of Poria cocos extract.

[0016] As a preferred technical solution, in step S2, the dietary fiber is resistant dextrin, the sweetener is steviol glycoside and sucralose, the mass ratio of steviol glycoside to sucralose is 5:2, the acidulant is citric acid, the flavor enhancer is fruit flavoring, and the filler is maltodextrin.

[0017] As a preferred technical solution, the plant active peptide is one or two of silk protein peptide and glutathione, wherein the mass ratio of the plant active peptide to silk protein peptide is 20-40:1, and the molecular weight of the silk protein peptide is <1000 Da.

[0018] As a preferred technical solution, the low temperature and low humidity in step S4 refers to a temperature ≤25℃ and a relative humidity ≤30%RH.

[0019] As a preferred technical solution, the packaging in step S4 is nitrogen-filled packaging.

[0020] Due to the adoption of the above technical solution, a method for preparing an instant Dendrobium officinale solid beverage includes the following steps: S1, raw material pretreatment: Dendrobium officinale is washed, dried, and ultra-finely pulverized to a particle size ≤45μm; Lycium barbarum and Polygonatum odoratum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain Lycium barbarum extract powder and Polygonatum odoratum extract powder; ginseng is washed, dried, and pulverized through a 10-20 mesh sieve; ginseng powder is mixed with water at a material-to-liquid ratio of 1:8-12, i.e., 8-12L of water is added per 1kg of ginseng, and the pH is adjusted to 4.5-1.2. 5.5 Stirring, preheating to 45-55℃, adding the compound enzyme, which accounts for 0.6-1.2% of the ginseng powder mass, with the mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme being 2:2:1, stirring at a constant temperature of 50℃ for 2-4 hours. After the enzymatic hydrolysis reaction is completed, heating the ginseng hydrolysate to 85-90℃ and maintaining this temperature for 10-15 minutes, performing solid-liquid separation, and concentrating the clear extract obtained after separation using a vacuum concentrator at 60-65℃ to a concentration of 1.10-1.1. Ginseng extract at a concentration of 5 g / mL was spray-dried to obtain ginseng extract powder; Poria cocos was enzymatically hydrolyzed, enzyme-inactivated, separated into solid and liquid phases, concentrated, and spray-dried to obtain Poria cocos extract powder; S2, 45-55 parts by weight of dietary fiber, 6-8 parts by weight of sweetener, 2-4 parts by weight of acidifier, 8-12 parts by weight of flavor enhancer, and 280-350 parts by weight of filler were mixed for 10-15 min at 50-100 rpm / min to obtain premixed powder; S3, the premixed powder was mixed with 90-120 parts by weight of ginseng Add the following ingredients to a mixing mixer: 40-60 parts by weight of Poria cocos extract powder, 140-160 parts by weight of Dendrobium nobile extract powder, 70-90 parts by weight of Lycium barbarum extract powder, 40-60 parts by weight of Polygonatum odoratum extract powder, and 180-220 parts by weight of plant active peptides. Mix at 20-25 rpm for 25-30 minutes to obtain a mixture. S4. Pass the mixture through an 80-mesh vibrating sieve. Package the sieved material under low temperature and low humidity conditions to obtain an instant Dendrobium nobile solid beverage.

[0021] Compared with the prior art, the present invention has the following beneficial effects: (1) Dual nourishment, synergistic effects The purple-skinned Dendrobium in this invention provides abundant Dendrobium polysaccharides, which are mainly used for its traditional effects of nourishing Yin and clearing heat, moistening the lungs and benefiting the kidneys, and enhancing immunity.

[0022] The silk protein peptides in this invention provide small molecule peptides and amino acids, and are characterized by modern nutritional functions such as repairing skin, improving elasticity, anti-oxidation, and supplementing protein.

[0023] The combination of multiple ingredients creates a synergistic effect, achieving a synergistic effect between internal yin-nourishing conditioning and external skin nutrition, with more comprehensive efficacy coverage, meeting the health needs of modern consumers.

[0024] (2) High bioavailability and rapid absorption The raw materials are processed using enzymatic hydrolysis technology, which converts large molecular proteins and polysaccharides into small molecular peptides and oligosaccharides. These can be directly absorbed by the intestines without complex digestion, resulting in faster onset and more significant effects.

[0025] (3) Stable and controllable quality The stability of the active ingredient content in the product ensures the reliability of its efficacy. Strict low-humidity environment control (≤30%RH) and nitrogen-filled packaging ensure that the product does not absorb moisture, clump, or oxidize during its shelf life, maintaining stable quality.

[0026] (4) Convenient form and rich application scenarios Solid beverage formulations are convenient to carry, quick to prepare, and easy to consume, making them ideal for fast-paced modern lifestyles. They can be used as a breakfast replacement, an afternoon snack in the office, a nutritional supplement after exercise, or a bedtime drink.

[0027] Advantages of this invention: The product prepared according to this invention follows traditional theories, achieving dual replenishment of Qi and Yin, and simultaneous regulation of the liver and kidneys. The method of this invention ensures the uniformity, stability, and high efficiency of product quality. This invention solves the industry problem of poor palatability in Dendrobium officinale beverages through sweet and sour blending and flavor masking technology. The beverage product exhibits excellent performance in physicochemical indicators, functional activity, and stability, demonstrating promising development prospects. The product possesses specific health benefits such as anti-fatigue and immune enhancement. Detailed Implementation

[0028] To overcome the above deficiencies, the present invention provides a method for preparing an instant Dendrobium officinale solid beverage to solve the problems in the background art.

[0029] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below with reference to specific embodiments.

[0030] Example 1: A method for preparing an instant Dendrobium officinale solid beverage includes the following steps: S1. Raw material pretreatment: The purple-skinned dendrobium is washed, dried, and ultra-finely pulverized to a particle size ≤45μm to obtain purple-skinned dendrobium powder; wolfberry and Yunnan sorghum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain wolfberry extract powder and Yunnan sorghum extract powder. Ginseng was washed, dried, and pulverized through a 10-mesh sieve. The ginseng powder was mixed with water at a material-to-liquid ratio of 1:8, and the pH was adjusted to 4.5. The mixture was stirred and preheated to 45°C. A compound enzyme was added, comprising 0.6% of the ginseng powder by mass. The mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme was 2:2:1. The mixture was stirred at a constant temperature of 50°C for 2 hours. After the enzymatic hydrolysis was completed, the ginseng hydrolysate was heated to 85°C and kept at that temperature for 10 minutes. Solid-liquid separation was performed. The clarified extract was concentrated using a vacuum concentrator at 60°C to a concentration of 1.10–1.15 g / mL of ginseng extract. The extract was then spray-dried to obtain ginseng extract powder. Poria cocos extract powder was obtained by enzymatic hydrolysis, enzyme inactivation, solid-liquid separation, concentration, and spray drying. S2. Mix 45 parts by weight of dietary fiber, 6 parts by weight of sweetener, 2 parts by weight of acidulant, 8 parts by weight of flavor enhancer and 280 parts by weight of filler for 10 minutes at 50 rpm / min to obtain a premixed powder. S3. Add the premixed powder, 90 parts by weight of ginseng extract powder, 40 parts by weight of poria extract powder, 140 parts by weight of dendrobium officinale powder, 70 parts by weight of wolfberry extract powder, 40 parts by weight of polygonatum yunnanense extract powder, and 180 parts by weight of plant active peptides into a mixer and mix at 20 rpm for 25 minutes to obtain the mixture. S4. Pass the mixture through an 80-mesh vibrating screen. Package the screened material under low temperature and low humidity conditions to obtain an instant Dendrobium officinale solid beverage.

[0031] In step S1, solid-liquid separation is achieved by using a plate and frame filter to separate the dregs and clarified extract; spray drying involves mixing the concentrated extract with maltodextrin, spray drying the mixture at an inlet temperature of 180°C and an outlet temperature of 85°C; the amount of maltodextrin added is 20% of the solid mass of the extract.

[0032] In step S1, the enzymatic hydrolysis of Poria cocos involves ultra-finely pulverizing Poria cocos and passing it through a 100-mesh sieve. The Poria cocos powder is then mixed with water at a material-to-liquid ratio of 1:12, the pH is adjusted to 4.5, the mixture is stirred, and the mixture is preheated to 45°C. A mixed enzyme is then added, comprising 1% of the mass of the Poria cocos powder. The mass ratio of β-glucanase to chitinase in the mixed enzyme is 4:1. The mixture is stirred at a constant temperature of 50°C for 3 hours to complete the enzyme inactivation.

[0033] In step S1, after the enzymatic hydrolysis of Poria cocos, the enzyme is inactivated by heating the enzymatic hydrolysate of Poria cocos to 90°C and keeping it warm for 10 minutes after the enzymatic hydrolysis reaction is completed, thus completing the enzymatic hydrolysis.

[0034] In step S1, the solid-liquid separation of Poria cocos yields a clear extract of Poria cocos. The clear extract of Poria cocos is then concentrated under vacuum at 60°C to a concentration of 1.10–1.15 g / mL as a Poria cocos extract.

[0035] In step S2, the dietary fiber is resistant dextrin, the sweetener is steviol glycosides and sucralose with a mass ratio of steviol glycosides to sucralose of 5:2, the acidulant is citric acid, the flavor enhancer is fruit flavoring, and the filler is maltodextrin.

[0036] The plant-active peptides are silk protein peptides and glutathione in a mass ratio of 20:1, and the molecular weight of the silk protein peptides is <1000 Da.

[0037] In step S4, low temperature and low humidity means temperature ≤25℃ and relative humidity ≤30%RH.

[0038] In step S4, the packaging is nitrogen-filled packaging.

[0039] Example 2: A method for preparing an instant Dendrobium officinale solid beverage includes the following steps: S1. Raw material pretreatment: The purple-skinned dendrobium is washed, dried, and ultra-finely pulverized to a particle size ≤45μm to obtain purple-skinned dendrobium powder; wolfberry and Yunnan sorghum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain wolfberry extract powder and Yunnan sorghum extract powder. Ginseng was washed, dried, and pulverized through a 20-mesh sieve. The ginseng powder was mixed with water at a material-to-liquid ratio of 1:12, and the pH was adjusted to 5.5. The mixture was stirred and preheated to 55°C. A compound enzyme was added, comprising 1.2% of the ginseng powder by mass. The mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme was 2:2:1. The mixture was stirred at a constant temperature of 50°C for 4 hours. After the enzymatic hydrolysis was completed, the ginseng hydrolysate was heated to 90°C and kept at that temperature for 15 minutes. Solid-liquid separation was performed. The clarified extract was concentrated using a vacuum concentrator at 65°C to a concentration of 1.10–1.15 g / mL of ginseng extract. The extract was then spray-dried to obtain ginseng extract powder. Poria cocos extract powder was obtained by enzymatic hydrolysis, enzyme inactivation, solid-liquid separation, concentration, and spray drying. S2. Mix 55 parts by weight of dietary fiber, 8 parts by weight of sweetener, 4 parts by weight of acidulant, 12 parts by weight of flavor enhancer and 350 parts by weight of filler for 15 minutes at 100 rpm / min to obtain a premixed powder. S3. Add the premixed powder, 120 parts by weight of ginseng extract powder, 60 parts by weight of poria cocos extract powder, 160 parts by weight of dendrobium officinale powder, 90 parts by weight of wolfberry extract powder, 60 parts by weight of polygonatum yunnanense extract powder, and 220 parts by weight of plant active peptides into a mixer and mix at 25 rpm for 30 minutes to obtain the mixture. S4. Pass the mixture through an 80-mesh vibrating screen. Package the screened material under low temperature and low humidity conditions to obtain an instant Dendrobium officinale solid beverage.

[0040] In step S1, solid-liquid separation is achieved by using a plate and frame filter to separate the dregs and clarified extract; spray drying involves mixing the concentrated extract with maltodextrin and spray drying the mixture at an inlet temperature of 190°C and an outlet temperature of 90°C; the amount of maltodextrin added is 30% of the solid mass of the extract.

[0041] In step S1, the enzymatic hydrolysis of Poria cocos involves ultra-finely pulverizing Poria cocos and passing it through a 200-mesh sieve. The Poria cocos powder is then mixed with water at a material-to-liquid ratio of 1:15, the pH is adjusted to 5.5, the mixture is stirred, and the mixture is preheated to 55°C. A mixed enzyme is then added, comprising 1.6% of the mass of the Poria cocos powder. The mass ratio of β-glucanase to chitinase in the mixed enzyme is 4:1. The mixture is stirred at a constant temperature of 50°C for 5 hours to complete the enzymatic hydrolysis.

[0042] In step S1, after the enzymatic hydrolysis of Poria cocos, the enzyme inactivation is achieved by heating the hydrolyzed Poria cocos material to 95°C and keeping it warm for 15 minutes after the enzymatic hydrolysis reaction is completed, thus completing the enzyme inactivation.

[0043] In step S1, the solid-liquid separation of Poria cocos yields a clear extract of Poria cocos. The clear extract of Poria cocos is then concentrated under vacuum at 60°C to a concentration of 1.10–1.15 g / mL as a Poria cocos extract.

[0044] In step S2, the dietary fiber is resistant dextrin, the sweetener is steviol glycosides and sucralose with a mass ratio of steviol glycosides to sucralose of 5:2, the acidulant is citric acid, the flavor enhancer is fruit flavoring, and the filler is maltodextrin.

[0045] The plant-active peptides are silk protein peptides and glutathione in a mass ratio of 40:1, and the molecular weight of the silk protein peptides is <1000 Da.

[0046] In step S4, low temperature and low humidity means temperature ≤25℃ and relative humidity ≤30%RH.

[0047] In step S4, the packaging is nitrogen-filled packaging.

[0048] Example 3: A method for preparing an instant Dendrobium officinale solid beverage includes the following steps: S1. Raw material pretreatment: The purple-skinned dendrobium is washed, dried, and ultra-finely pulverized to a particle size ≤45μm to obtain purple-skinned dendrobium powder; wolfberry and Yunnan sorghum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain wolfberry extract powder and Yunnan sorghum extract powder. Ginseng was washed, dried, and pulverized through a 20-mesh sieve. The ginseng powder was mixed with water at a material-to-liquid ratio of 1:10, the pH was adjusted to 5, and the mixture was stirred. The mixture was preheated to 50°C, and a compound enzyme was added. The compound enzyme accounted for 1% of the mass of the ginseng powder. The mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme was 2:2:1. The mixture was stirred at a constant temperature of 50°C for 3 hours. After the enzymatic hydrolysis was completed, the ginseng hydrolysate was heated to 90°C and kept at that temperature for 15 minutes. Solid-liquid separation was performed. The clarified extract was concentrated using a vacuum concentrator at 60°C to a concentration of 1.10–1.15 g / mL of ginseng extract. The extract was then spray-dried to obtain ginseng extract powder. Poria cocos extract powder was obtained by enzymatic hydrolysis, enzyme inactivation, solid-liquid separation, concentration, and spray drying. S2. Mix 50 parts by weight of dietary fiber, 7 parts by weight of sweetener, 3 parts by weight of acidulant, 10 parts by weight of flavor enhancer and 300 parts by weight of filler for 15 minutes at 100 rpm / min to obtain a premixed powder. S3. Add the premixed powder, 100 parts by weight of ginseng extract powder, 50 parts by weight of poria cocos extract powder, 150 parts by weight of dendrobium officinale powder, 80 parts by weight of wolfberry extract powder, 50 parts by weight of polygonatum yunnanense extract powder, and 200 parts by weight of plant active peptides into a mixer and mix at 25 rpm for 30 minutes to obtain the mixture. S4. Pass the mixture through an 80-mesh vibrating screen. Package the screened material under low temperature and low humidity conditions to obtain an instant Dendrobium officinale solid beverage.

[0049] In step S1, solid-liquid separation is achieved by using a centrifuge to separate the dregs and clarified extract; spray drying involves mixing the concentrated extract with maltodextrin, spray drying the mixture at an inlet temperature of 180°C and an outlet temperature of 90°C; the amount of maltodextrin added is 25% of the solid mass of the extract.

[0050] In step S1, the enzymatic hydrolysis of Poria cocos involves ultra-finely pulverizing Poria cocos and passing it through a 200-mesh sieve. The Poria cocos powder is then mixed with water at a material-to-liquid ratio of 1:14, the pH is adjusted to 5, the mixture is stirred, and the temperature is preheated to 50°C. A mixed enzyme is then added, comprising 1.2% of the mass of the Poria cocos powder. The mass ratio of β-glucanase to chitinase in the mixed enzyme is 4:1. The mixture is stirred at a constant temperature of 50°C for 4 hours to complete the enzymatic hydrolysis.

[0051] In step S1, after the enzymatic hydrolysis of Poria cocos, the enzyme inactivation is achieved by heating the hydrolyzed Poria cocos material to 95°C and keeping it warm for 15 minutes after the enzymatic hydrolysis reaction is completed, thus completing the enzyme inactivation.

[0052] In step S1, the solid-liquid separation of Poria cocos yields a clear extract of Poria cocos. The clear extract of Poria cocos is then concentrated under vacuum at 60°C to a concentration of 1.10–1.15 g / mL as a Poria cocos extract.

[0053] In step S2, the dietary fiber is resistant dextrin, the sweetener is steviol glycosides and sucralose with a mass ratio of steviol glycosides to sucralose of 5:2, the acidulant is citric acid, the flavor enhancer is fruit flavoring, and the filler is maltodextrin.

[0054] The plant-active peptides are silk protein peptides and glutathione in a mass ratio of 30:1, and the molecular weight of the silk protein peptides is <1000 Da.

[0055] In step S4, low temperature and low humidity means temperature ≤25℃ and relative humidity ≤30%RH.

[0056] In step S4, the packaging is nitrogen-filled packaging.

[0057] experiment The product obtained in Example 3 was subjected to experiments and quality evaluation. Sensory index testing was performed on it. Table 1 Sensory Evaluation Table Sensory items Detection Color Light brownish-yellow powder state The powder is fine and uniform, without lumps, and no impurities are visible to the naked eye. Adjustable It dissolves rapidly in water at 55-60℃, produces no precipitate upon stirring, and leaves a clear, glossy solution. Taste and smell It has a complex fruity aroma, a sweet and sour taste, no unpleasant medicinal flavor, and a slightly sweet aftertaste. Physicochemical and microbiological tests were performed on it. Table 2 Physicochemical and Microbiological Detection Tables project Standard requirements result Moisture (%) ≤5.0 3.2 Solubility (%) ≥90 97.3 Protein (g / 100g) 10 22.7 Total polysaccharides (calculated as glucose, g / 100g) 20 38.3 Ginsenosides Re+Rg1+Rb1 (mg / 100g) 200 460 Total bacterial count (CFU / g) ≤10,000 <100 Coliform bacteria (MPN / g) ≤0.92 <0.3 Mold and yeast (CFU / g) ≤50 <10 3. In vitro activity of functional ingredients DPPH free radical scavenging rate: IC 50 ≈2.5 mg / mL (concentration after reconstitution). This indicates that the solid beverage has good antioxidant capacity after reconstitution.

[0058] α-glucosidase inhibition rate: IC50 50 ≈4.8mg / mL. The product has some potential to help regulate blood sugar.

[0059] 4. Stability test The samples were stored at 40℃±2℃ and RH 75%±5% for 3 months. The results of sampling and testing at months 0, 1, 2, and 3 are shown in Table 3. Detection time Protein (g / 100g) Total polysaccharides (g / 100g) Ginsenosides Re+Rg1+Rb1 (mg / 100g) Month 0 (Initial value) 22.7 38.3 460 Month 1 ≥ 21.6 ≥ 36.4 ≥ 437 2nd month ≥ 21.6 ≥ 36.4 ≥ 437 3rd month ≥ 21.6 ≥ 36.4 ≥ 437 After the product packaged in Example 3 was stored for 6 months, microorganisms were tested and the odor and appearance of the product were observed.

[0060] Results: The content of the main active ingredients (total polysaccharides, ginsenosides, and proteins) decreased by less than 5%. After 6 months of storage, the microbial indicators remained within acceptable limits, and the product showed no obvious clumping, discoloration, or off-odors. This indicates that the product has good stability.

[0061] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an instant Dendrobium officinale solid beverage, characterized in that, Includes the following steps: S1. Raw material pretreatment: The purple-skinned dendrobium is washed, dried, and ultra-finely pulverized to a particle size ≤45μm to obtain purple-skinned dendrobium powder; wolfberry and Yunnan sorghum are spray-dried and extracted into powder at a concentration ratio of 10:1 to obtain wolfberry extract powder and Yunnan sorghum extract powder. Ginseng is washed, dried, and pulverized through a 10-20 mesh sieve. The ginseng powder is mixed with water at a ratio of 1:8-12 (8-12 L of water per 1 kg of ginseng), and the pH is adjusted to 4.5-5.

5. The mixture is stirred and preheated to 45-55°C. A compound enzyme is added, comprising 0.6-1.2% of the ginseng powder mass. The mass ratio of cellulase, pectinase, and hemicellulase in the compound enzyme is 2:2:

1. The mixture is stirred at a constant temperature of 50°C for 2-4 hours. After the enzymatic hydrolysis is complete, the ginseng hydrolysate is heated to 85-90°C and kept at that temperature for 10-15 minutes. Solid-liquid separation is performed. The clarified extract is concentrated using a vacuum concentrator at 60-65°C to a concentration of 1.10-1.15 g / mL of ginseng extract. The concentrate is then spray-dried to obtain ginseng extract powder. Poria cocos extract powder was obtained by enzymatic hydrolysis, enzyme inactivation, solid-liquid separation, concentration, and spray drying. S2. Premixing: Mix 45-55 parts by weight of dietary fiber, 6-8 parts by weight of sweetener, 2-4 parts by weight of acidifier, 8-12 parts by weight of flavor enhancer and 280-350 parts by weight of filler for 10-15 minutes at 50-100 rpm / min to obtain premixed powder. S3. Mixing: Add the premixed powder, 90-120 parts by weight of ginseng extract powder, 40-60 parts by weight of poria cocos extract powder, 140-160 parts by weight of dendrobium officinale powder, 70-90 parts by weight of wolfberry extract powder, 40-60 parts by weight of polygonatum yunnanense extract powder, and 180-220 parts by weight of plant active peptides to a mixing mixer and mix at 20-25 rpm / min for 25-30 min to obtain the mixture. S4. Pass the mixture through an 80-mesh vibrating screen. Package the screened material under low temperature and low humidity conditions to obtain an instant Dendrobium officinale solid beverage.

2. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S1, solid-liquid separation is performed by using a centrifuge or plate and frame filter to separate the dregs and clarified extract; spray drying is performed by mixing the concentrated extract with maltodextrin, spray drying the mixture, with an inlet temperature of 180-190℃ and an outlet temperature of 85-90℃; the amount of maltodextrin added is 20%-30% of the solid content of the extract.

3. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S1, the enzymatic hydrolysis of Poria cocos involves ultra-finely pulverizing Poria cocos and passing it through a 100-200 mesh sieve. The Poria cocos powder is then mixed with water at a material-to-liquid ratio of 1:12-15, i.e., 12-15L of water is added for every 1kg of Poria cocos. The pH is adjusted to 4.5-5.5, the mixture is stirred, and the mixture is preheated to 45-55℃. A mixed enzyme is then added, comprising 1-1.6% of the mass of the Poria cocos powder. The mass ratio of β-glucanase to chitinase in the mixed enzyme is 4:

1. The mixture is stirred at a constant temperature of 50℃ for 3-5 hours to complete the enzymatic hydrolysis.

4. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S1, after the enzymatic hydrolysis of Poria cocos, the enzyme inactivation is achieved by heating the hydrolyzed Poria cocos material to 90-95°C and keeping it warm for 10-15 minutes after the enzymatic hydrolysis reaction is completed, thus completing the enzyme inactivation.

5. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S1, the solid-liquid separation of Poria cocos yields a clear extract of Poria cocos. The clear extract of Poria cocos is then concentrated under vacuum at 60°C to a concentration of 1.10–1.15 g / mL as a Poria cocos extract.

6. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S2, the dietary fiber is resistant dextrin, the sweetener is steviol glycosides and sucralose with a mass ratio of steviol glycosides to sucralose of 5:2, the acidulant is citric acid, the flavor enhancer is fruit flavoring, and the filler is maltodextrin.

7. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: The plant-active peptide is one or both of silk protein peptide and glutathione, wherein the mass ratio of the plant-active peptide to glutathione is 20-40:1, and the molecular weight of the silk protein peptide is <1000 Da.

8. The method for preparing an instant Dendrobium officinale solid beverage as described in claim 1, characterized in that: In step S4, low temperature and low humidity means temperature ≤25℃ and relative humidity ≤30%RH.