Preparation method of plant essence and beverage

Abstract

The invention provides a preparation method of plant essence and a beverage, and the preparation method of the plant essence beverage comprises the following steps: mixing raw materials including white gourd, kelp, corn and sweet potato, and preparing a plant essence concentrated solution through a water decoction extraction process; preparing a beverage bottle with a sealed storage lattice, and storing the essence concentrated solution in the sealed storage lattice at the opening of the beverage bottle; preparing mineral water, and filling a beverage bottle with the mineral water; and packaging the essence concentrated solution and the mineral water on a sterile production line. The plant essence drink prepared by the method provided by the invention can enrich the variety of plant essence drinks in the market, and has the efficacy of maintaining small intestines.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing plant extracts and a beverage thereof. Background Technology

[0002] With the fast pace of modern life and changes in dietary structure, problems such as small intestine dysfunction and digestive and absorption disorders are becoming increasingly common. As the main site of nutrient absorption in the human body, the health of the small intestine directly affects overall immunity and metabolic levels. Although there are various health supplements on the market targeting gastrointestinal health, most are in capsule, tablet, or powder form, which presents problems such as inconvenience of administration, slow onset of action, and low bioavailability.

[0003] In addition, existing plant extract beverages generally suffer from problems such as insufficient extraction of effective ingredients, poor stability, and unpleasant taste, and lack functional design based on the combination of traditional Chinese medicine theory and modern nutrition science.

[0004] Therefore, developing a functional beverage that uses natural ingredients, employs scientific processes, is easy to use, and helps maintain small intestine health has significant market value and application prospects. Summary of the Invention

[0005] This invention aims to provide a method for preparing plant extracts and a beverage that is based on natural raw materials, has a controllable process, is easy to carry and consume, and has health-promoting functions for the small intestine.

[0006] According to one aspect of the present invention, a method for preparing a plant extract beverage is provided, comprising: The raw materials, winter melon, kelp, corn and sweet potato, are mixed and a concentrated plant essence liquid is prepared by boiling and extracting with water. Prepare a beverage bottle with a sealed storage compartment, and store the essence concentrate in the sealed storage compartment at the mouth of the beverage bottle; Prepare mineral water and fill it into a beverage bottle; The essence concentrate and the mineral water are packaged on a sterile production line.

[0007] According to some embodiments, a concentrated plant extract solution is prepared by a water boiling extraction process, including: Cut the winter melon, kelp, corn, and sweet potato into chunks, add water equal to 10 times the total weight of the ingredients, and simmer for 60 minutes at a temperature not exceeding 90°C. Collect the first extract. Add water five times the total mass of the plant to the first extract, boil for 30 minutes at a temperature not exceeding 90°C, and collect the second extract. Add water five times the total mass of the plant to the second extract, and collect the third and fourth extracts respectively. The four extracts were combined and concentrated to 25% of the original volume to obtain a concentrated plant essence solution.

[0008] According to some embodiments, the winter melon is in the form of 2 to 4 parts by weight; The kelp is in the form of 2 to 4 parts by weight; The corn is in the form of 2 to 4 parts by weight; The sweet potato is in the form of 2 to 4 parts by weight.

[0009] According to another aspect of the present invention, a plant extract beverage is provided, the raw materials of which include winter melon, kelp, corn and sweet potato.

[0010] According to some embodiments, the raw materials include plant extracts made from 2-4 parts by weight of the winter melon, 2-4 parts by weight of the kelp, 2-4 parts by weight of the corn, and 2-4 parts by weight of the sweet potato.

[0011] According to some embodiments, it also includes mineral water.

[0012] According to some embodiments, the mineral water includes spring water.

[0013] According to some embodiments, the preparation of the plant extract includes: After cleaning the raw materials, add mineral water in a volume of 10 times the total weight of the plants, and simmer for 60 minutes at a temperature not exceeding 90°C. Collect the first extract. Add mineral water at a ratio of 5 times the total mass of the plant to the first extract, and boil for 30 minutes at a temperature not exceeding 90°C. Collect the second extract. Add mineral water at a volume of 5 times the total plant mass to the second extract, and collect the third and fourth extracts respectively. The four extracts were combined and concentrated to 25% of the original volume to obtain a concentrated plant essence solution.

[0014] According to some embodiments, the plant extract concentrate is filtered before filling and filled in a sterile environment.

[0015] According to some embodiments, it also includes one or more of inulin, steviol glycosides, and monk fruit extract.

[0016] This example of a plant-based beverage uses ingredients such as winter melon, kelp, corn, and sweet potato. Winter melon promotes diuresis and eliminates dampness, clears heat and detoxifies, and can be used for those with excessive dampness in the body or to relieve mild edema. Kelp is rich in fucoidan, dietary fiber, and various trace elements such as iodine. The active ingredients in kelp help regulate immune function and have a positive effect on maintaining intestinal health. Corn is rich in lysine, dietary fiber, and various vitamins, which can promote intestinal peristalsis, aid digestion, and its zeaxanthin is beneficial for maintaining intestinal mucosal health. Sweet potato is rich in dietary fiber, carotene, and various antioxidants, which can promote intestinal peristalsis, help eliminate toxins from the body, and are beneficial for maintaining a healthy intestinal environment. The combination of these four ingredients works together on the digestive system, aiming to help maintain the normal function of the small intestine through methods such as clearing heat, eliminating dampness, moisturizing dryness, and promoting bowel movements.

[0017] It should be understood that the above general description and the following detailed description are merely exemplary and do not limit the invention. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below.

[0019] Figure 1 A flowchart illustrating a method for preparing a plant extract beverage according to an example embodiment is shown. Detailed Implementation

[0020] Exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in many forms and should not be construed as limited to the embodiments set forth herein; rather, they are provided so that the invention will be thorough and complete, and the concept of the exemplary embodiments will be fully conveyed to those skilled in the art. The same reference numerals in the drawings denote the same or similar parts, and therefore repeated descriptions of them will be omitted.

[0021] Furthermore, the described features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. Numerous specific details are provided in the following description to give a full understanding of embodiments of the invention. However, those skilled in the art will recognize that the technical solutions of the invention can be practiced without one or more of the specific details, or other methods, components, apparatuses, steps, etc., can be employed. In other instances, well-known methods, apparatuses, implementations, or operations are not shown or described in detail to avoid obscuring various aspects of the invention.

[0022] The block diagrams shown in the attached figures are merely functional entities and do not necessarily correspond to physically independent entities.

[0023] It should be understood that although the terms first, second, third, etc., may be used herein to describe various components, these components should not be limited by these terms. These terms are used to distinguish one component from another. Therefore, the first component discussed below may be referred to as the second component without departing from the teachings of the present invention. As used herein, the term "and / or" includes all combinations of any one and more of the associated listed items.

[0024] Those skilled in the art will understand that the accompanying drawings are merely schematic diagrams of exemplary embodiments, and the modules or processes in the drawings are not necessarily essential for implementing the present invention, and therefore cannot be used to limit the scope of protection of the present invention.

[0025] With the fast pace of modern life and changes in dietary structure, problems such as small intestine dysfunction and digestive and absorption disorders are becoming increasingly common. As the main site of nutrient absorption in the human body, the health of the small intestine directly affects overall immunity and metabolic levels. Although there are various health supplements on the market targeting gastrointestinal health, most are in capsule, tablet, or powder form, which presents problems such as inconvenience of administration, slow onset of action, and low bioavailability.

[0026] Furthermore, existing plant-extract beverages generally suffer from problems such as insufficient extraction of effective components, poor stability, and unpleasant taste, and lack functional designs based on a combination of traditional Chinese medicine theory and modern nutrition. For example, winter melon has the effects of clearing heat and resolving phlegm, and promoting diuresis and pus drainage; kelp is rich in fucoidan, which studies have shown to regulate immunity and inhibit abnormal cell proliferation; corn is rich in lysine and dietary fiber; and sweet potato helps with intestinal peristalsis and toxin elimination. However, there are no publicly reported technical solutions for combining the above four plants in a specific ratio and using a multi-stage water extraction and concentration process to produce a concentrated health beverage that is easy to drink.

[0027] Therefore, developing a small intestine care beverage based on natural ingredients, with controllable processing, easy to carry and consume, and with clear health benefits has significant practical importance and market value.

[0028] The following describes exemplary embodiments of the present invention in conjunction with the accompanying drawings.

[0029] According to the example embodiment, the raw materials for the plant-based beverage are winter melon, kelp, corn, and sweet potato. Introducing these plant-based ingredients enriches the variety of plant-based beverages on the market. Winter melon, in particular, promotes diuresis and eliminates dampness, clears heat and detoxifies, and can be used for those with excessive internal dampness or to relieve mild edema. Kelp is rich in fucoidan, dietary fiber, and various trace elements such as iodine. The active ingredients in kelp help regulate immune function and have a positive effect on maintaining intestinal health. Corn is rich in lysine, dietary fiber, and various vitamins, which can promote intestinal peristalsis and aid digestion. Its zeaxanthin content is also beneficial for maintaining intestinal mucosal health. Sweet potato is rich in dietary fiber, carotene, and various antioxidants, which can promote intestinal peristalsis, help eliminate toxins, and are beneficial for maintaining a healthy intestinal environment. The combination of these four ingredients works synergistically on the digestive system, aiming to help maintain normal small intestine function through methods such as clearing heat, eliminating dampness, moisturizing dryness, and promoting bowel movements. The plant-based beverage also includes mineral water, preferably spring water, which is rich in minerals such as calcium, magnesium, potassium, and metasilicic acid that are beneficial to the human body. This helps maintain electrolyte balance and enhances the taste and health value of the drink.

[0030] According to some embodiments, the raw materials include a plant extract derived from 2-4 parts by weight of the winter melon, 2-4 parts by weight of the kelp, 2-4 parts by weight of the corn, and 2-4 parts by weight of the sweet potato. The preparation process of the plant extract includes: cleaning the raw materials, adding mineral water at 10 times the total plant mass, simmering for 60 minutes at a temperature not exceeding 90°C, and collecting the first extract; adding mineral water at 5 times the total plant mass to the first extract, simmering for 30 minutes at a temperature not exceeding 90°C, and collecting the second extract; adding mineral water at 5 times the total plant mass to the second extract, and collecting the third and fourth extracts respectively; combining the four extracts and concentrating to 25% of the original volume to obtain a concentrated plant extract solution.

[0031] According to some embodiments, mineral water contains various minerals and trace elements beneficial to the human body, such as calcium, magnesium, and potassium. These components are crucial for maintaining normal physiological functions. By using mineral water as a base, the nutritional content of beverages can be naturally increased without the addition of chemically synthesized substances. Spring water is favored by consumers due to its rich mineral content; however, as a natural resource, untreated spring water may pose safety hazards, including harmful microorganisms, parasites, and heavy metal contamination. Therefore, spring water must undergo effective purification and treatment before being used as a beverage.

[0032] This embodiment describes a health beverage for maintaining small intestine health, composed of mineral water and plant extracts. The plant extracts are obtained from winter melon, kelp, corn, and sweet potato through water extraction and alcohol precipitation or pure water boiling extraction, filtration, and concentration. All raw materials are natural and safe, without chemical additives, and meet food safety standards.

[0033] To improve the taste, this invention can also add one or more natural sweeteners or dietary fiber components selected from inulin, steviol glycosides, and monk fruit extract to adjust acidity, enhance palatability, and provide prebiotic or low-calorie properties. Inulin is a dietary fiber naturally found in many plants, with a slightly sweet taste and no calories. It can increase the thickness and smoothness of beverages and help mask the taste of other ingredients, thus improving the overall flavor. Steviol glycosides are natural sweeteners extracted from stevia leaves, containing almost no calories. They can be used to adjust the sweetness of beverages, replacing traditional sugars. Monk fruit extract is a natural high-intensity sweetener and functional component extracted from the fruit of the monk fruit plant (Siraitia grosvenorii). It has high sweetness, zero calories, and does not raise blood sugar. Monk fruit glycosides do not participate in sugar metabolism and do not affect insulin levels. Adding a small amount of monk fruit extract can significantly increase sweetness, mask acidity, and make the overall flavor more harmonious and acceptable to the general public.

[0034] This example of a plant-based beverage incorporates a small amount of steviol glycosides in a formula based on winter melon, kelp, corn, and sweet potato. This effectively balances the acidity of the winter melon and reduces the need for additional sugar. The addition of inulin helps improve the beverage's texture and provides additional health benefits. If the target audience is consumers with diabetes, a suitable amount of monk fruit extract can be added to the formula. By rationally combining these ingredients, the taste of the plant-based beverage can be optimized, making it more delicious and palatable.

[0035] Figure 1 A flowchart illustrating a method for preparing a plant extract beverage according to an example embodiment is shown.

[0036] See Figure 1 In S101, the raw materials winter melon, kelp, corn and sweet potato are mixed and a concentrated plant essence liquid is prepared by water boiling and extraction process.

[0037] According to some embodiments, raw materials are prepared by mixing winter melon, kelp, corn, and sweet potato. All raw materials are thoroughly cleaned to remove impurities and surface contaminants, and then dried to ensure consistent moisture content, avoiding any impact on subsequent extraction efficiency and product quality due to moisture differences. The winter melon and kelp are then pulverized to increase their contact area with water and improve the dissolution rate of active ingredients.

[0038] According to some embodiments, take 3g of winter melon, 3g of kelp, 3g of corn and 3g of sweet potato, in a weight ratio of 1:1:1:1 to ensure a balanced composition.

[0039] First extraction: Add 240g purified water (10 times the volume), heat to 85℃, keep simmering for 60 minutes, release the extract, and collect the first extract; Second extraction: Add 120g of water (5 times the amount), boil at 85℃ for 30 minutes, release the extract, and collect the second extract; Third extraction: Add 120g of water, boil at 85℃ for 30 minutes, release the extract, and collect the third extract; Fourth extraction: Add 120g of water, boil at 85℃ for 30 minutes, release the extract, and collect the fourth extract.

[0040] The four extracts were combined, with a total volume of approximately 480 mL. The combined solution was then transferred to a vacuum concentration tank for reduced pressure concentration. The vacuum level was set to -0.08 to -0.09 MPa, and the temperature was controlled at 60-70°C. Low-temperature concentration can reduce the loss of active ingredients.

[0041] In S103, a beverage bottle with a sealed storage compartment is prepared, and the essence concentrate is stored in the sealed storage compartment at the mouth of the beverage bottle.

[0042] According to some embodiments, a beverage bottle with a sealed storage compartment has an independent sealed storage compartment on its cap or neck, the storage compartment being used to contain a single dose of plant essence concentrate; the storage compartment is isolated from the main bottle body by an easy-break membrane, a twist-break structure or a press-type valve to ensure long-term sealing.

[0043] The concentrate is filtered through a filter membrane to remove residue, and then dispensed into beverage bottles with sealed storage compartments in a sterile environment for later use.

[0044] In S105, mineral water is prepared and poured into a beverage bottle.

[0045] According to some embodiments, mineral water or spring water that meets the standard of "GB 19298-2014 Packaged Drinking Water" is used. Before use, it is treated with ultrafiltration and ultraviolet sterilization to ensure sterility. Before bottling, it needs to be filtered through a 0.22μm microporous membrane to further remove impurities and microorganisms.

[0046] In S107, the essence concentrate and the mineral water are packaged on a sterile production line.

[0047] According to some embodiments, on a sterile production line, mineral water is filled into the main body of a beverage bottle (not the storage compartment). The filling volume is determined according to the product design. After filling, the bottle is not sealed immediately. It is then packaged uniformly after the essence is filled into the storage compartment. The cooled essence concentrate (10ml / serving) is poured into the sealed storage compartment at the bottle mouth, and the independent sealing cap of the storage compartment is tightened. Finally, the main body of the beverage bottle is sealed.

[0048] According to some embodiments, the beverage bottle with a sealed storage compartment can be a specially made PET beverage bottle, with a sealed storage compartment inside the cap that can hold 10mL of concentrated liquid. The plant essence concentrate is filled into the storage compartment of the cap, and 250mL of natural spring water is injected into the main cavity of the bottle. The cap is then screwed on and sealed on an aseptic filling line to ensure the airtightness of the storage compartment.

[0049] The product label states: "Shake vigorously or press the cap before drinking to mix the concentrate with water. Shake well before drinking." When drinking, twist or press the cap forcefully to break the seal, allowing the concentrated essence to flow into the main bottle. Tighten the cap and shake up and down 10-15 times to fully mix the concentrate with the mineral water. It is then ready to drink, with a refreshing, slightly sweet taste and a hint of fruit and bean aroma.

[0050] According to some embodiments, to optimize the taste of the beverage, 1.5g of inulin (to increase dietary fiber and improve gut health), 30mg of steviol glycosides, or 20mg of monk fruit extract can be added to the concentrated plant extract. After mixing evenly, the mixture is filtered, concentrated, and bottled. Sensory evaluation tests have verified that the resulting beverage has a significantly reduced acidity, a longer-lasting sweet aftertaste, and significantly improved consumer acceptance.

[0051] This invention provides a plant-based beverage that achieves a balance between functionality and ease of use through scientific formulation, low-temperature extraction, aseptic filling, and an innovative separate packaging design. This beverage is natural, safe, and has a pleasant taste, making it suitable for daily health maintenance for people in a sub-healthy state, and it has broad prospects for industrialization.

[0052] This invention also provides a method for preparing a plant extract beverage. The method involves preparing a concentrated plant extract using the aforementioned water extraction process, preparing a dedicated beverage bottle with a sealed storage compartment, pre-storing the concentrate in the sealed compartment at the bottle cap or neck, filling the main cavity of the bottle with mineral water (such as spring water), and completing the overall packaging on a sterile production line to form a ready-to-drink beverage with a "liquid-liquid separation" structure. The combination of a small dose of concentrate and independent spring water makes it easy to carry and convenient for immediate consumption, suitable for home and travel use. When using, the user simply twists the cap or presses the mechanism to release the concentrate from the storage compartment into the main bottle, shakes it well, and it is ready to drink, achieving "freshly prepared and consumed," maximizing the preservation of the stability and fresh taste of the active ingredients.

[0053] According to some embodiments, the mineral water can be selected from spring water, which undergoes impurity removal and filtration treatment. The impurity removal and filtration treatment of the spring water uses multi-stage filtration including sand filtration, activated carbon filtration, and precision filtration to remove impurities, organic matter, and any microorganisms that may be present in the water. Specifically, the sand filtration uses quartz sand of different particle sizes or multi-media filter media to remove particulate matter, soil, and suspended solids from the spring water; this preliminary filtration process can effectively trap large particulate impurities.

[0054] After passing through the sand filter, the spring water flows through the activated carbon layer. Activated carbon has a huge surface area and can adsorb organic matter, chlorine and heavy metal ions in the water, and can improve the taste and odor of the water. Activated carbon filtration is particularly effective in removing potentially harmful chemicals.

[0055] Precision filtration uses filter membranes with pore sizes of 0.1 to 10 micrometers to filter microorganisms; it is also known as microfiltration or ultrafiltration. This step further removes even smaller particles and microorganisms. A filter membrane pore size of 0.1 to 10 micrometers is sufficient to prevent most bacteria and larger viruses from entering subsequent treatment stages.

[0056] Spring water that has undergone impurity removal and filtration is then treated with ultraviolet light. The flowing spring water is passed at a uniform speed through ultraviolet lamps, and the wavelength of the ultraviolet light destroys the DNA structure of microorganisms in the water, achieving a sterilization effect. Ultraviolet sterilization is a physical disinfection method that uses the wavelength of ultraviolet light to destroy the DNA structure of microorganisms, thereby preventing their reproduction. This method does not change the taste, color, or pH value of the water, nor does it produce any byproducts. To ensure effectiveness, the water flow rate must be moderate to ensure that all microorganisms are fully exposed to the ultraviolet light.

[0057] Immediately after bottling, the water is sealed and subjected to necessary quality testing, including checks on microbiological indicators and physicochemical properties, to ensure that each batch of product meets the prescribed quality standards. This method not only effectively removes harmful substances from spring water but also fully utilizes the nutritional value of natural plants, providing consumers with an ideal beverage choice.

[0058] The preparation method of the plant extract beverage in this example embodiment combines a production process of high-efficiency filtration and purification, precise mixing ratio, and aseptic cold filling technology. This not only ensures the safety and nutritional value of the plant extract beverage, but also preserves its health benefits to the greatest extent, meeting the needs of modern consumers for natural and healthy beverages.

[0059] To ensure the quality and safety of plant-based beverages, strict quality control measures should be followed. The following tests are conducted during the preparation of plant-based beverages: For the raw material testing of plant extract beverages, spring water should comply with the provisions of GB 8537 "National Food Safety Standard for Drinking Natural Mineral Water", including requirements for water source protection, pollutant limits, and microbiological indicators.

[0060] The plant powder ingredients for the plant-based beverage were tested separately for winter melon, kelp, corn, and sweet potato, including microbial indicators and heavy metal content. The total bacterial count was ≤1000 CFU / g to ensure no threat to human health. The lead content was ≤0.5 mg / kg to avoid adverse health effects from long-term excessive heavy metal intake.

[0061] The specific gravity of the dissolved mixture was measured using a refractometer and found to be between 1.02 and 1.03 g / cm³. This helps to confirm whether the proportion of plant powder is accurate and whether the plant powder components are completely dissolved.

[0062] For the inspection of finished plant extract beverages, the finished beverage should be a clear liquid, and trace amounts of sediment are allowed, but the product label must indicate "shake well before drinking" to inform consumers.

[0063] The plant-based beverage prepared using the method described in this example embodiment is not only rich in minerals from spring water and nutrients from winter melon, kelp, corn, and sweet potato, but also undergoes a rigorous quality control process to ensure the product's safety, stability, and effectiveness. Such a beverage is suitable for daily consumption by people pursuing a healthy lifestyle.

[0064] This example demonstrates that by implementing the above-mentioned quality control measures, the safety, stability, and effectiveness of plant-based beverages can be effectively guaranteed, meeting consumer expectations and complying with legal and regulatory requirements.

[0065] According to some embodiments, a population evaluation of plant extract beverages was conducted to assess the potential health benefits of plant extract beverages composed of winter melon, kelp, corn, and sweet potato.

[0066] Participants were selected from 60 individuals aged 18 to 65, with no gender restrictions.

[0067] An experimental group (who drank a plant extract beverage made from winter melon, kelp, corn, and sweet potato) and a control group (who did not drink the beverage or drank a placebo) were set up, with 30 people in each group of each age group.

[0068] Experimental period: 10 consecutive days of consumption. Considering that the body's response to dietary changes may take some time to become apparent, and that longer-term observation helps to more accurately assess long-term effects.

[0069] Before the experiment, baseline data related to the small intestine were collected.

[0070] Baseline data collection: Three days before the start of the experiment, all 60 participants underwent a standardized physical examination, and key indicators were recorded. Serum nutrient levels: Detecting fasting serum glucose (reflecting small intestinal carbohydrate absorption), triglycerides (reflecting fat absorption), total amino acids (reflecting protein absorption), and vitamin B12 (requires the assistance of intracellular factor in the small intestinal mucosa for absorption, directly reflecting the small intestinal absorptive capacity). Lactose tolerance test: Participants drink 500ml of lactose solution and their blood glucose changes are measured 2 hours later. If the blood glucose rises by <1.1mmol / L, it is considered as mild lactose malabsorption. The proportion of this group is recorded (insufficient lactase activity in the small intestinal mucosa will lead to lactose malabsorption).

[0071] Small intestinal mucosal health indicators: Detection of intestinal mucosal barrier markers in feces—secretory immunoglobulin A (sIgA, an important immune protein secreted by the small intestinal mucosa, reflecting the integrity of the mucosal barrier) and fecal adiponectin (which regulates small intestinal mucosal inflammation; excessively low levels may indicate a risk of mucosal inflammation).

[0072] Small intestinal motility function indicators: The small intestinal transit time is detected by the "hydrogen breath test" (after oral administration of lactulose, the time of the first exhalation of hydrogen is recorded. The normal range is 2-3 hours. If it is too long, it indicates slow small intestinal motility).

[0073] Intervention and data collection in the experiment: The experimental group drank one bottle of beverage 30 minutes after lunch each day (the small intestine is the main site of nutrient absorption from lunch, and drinking it at this time can better exert the effect of the components), while the control group drank a placebo at the same time, for 10 consecutive days; symptoms of small intestine discomfort such as "postprandial abdominal distension, abdominal pain, and increased flatulence" were recorded daily (graded as "none / mild / moderate / severe").

[0074] Mid-term monitoring: On day 5 of the experiment, serum vitamin B12 and fecal sIgA were measured again to observe early changes; participants who experienced mild abdominal distension were followed up to confirm whether it was related to abnormal small intestinal motility and to rule out other factors.

[0075] The experimental results are shown in Table 1.

[0076] Table 1

[0077] According to the experimental results, the serum vitamin B12 and total amino acid levels in the experimental group were significantly increased, and the number of people with lactose malabsorption decreased. This indicates that the components in the beverage, such as alginic acid from kelp, can protect the small intestinal mucosa, and pectin from sweet potatoes can promote intestinal enzyme activity, thus improving the absorption function of the small intestinal mucosa and helping nutrients to be absorbed more efficiently.

[0078] According to the example embodiment, compared with the small intestinal mucosal health indicators, the experimental group showed enhanced mucosal barrier function.

[0079] Fecal sIgA levels: The average level in the experimental group before the experiment was 12.5±3.2 μg / g, which increased to 16.8±2.9 μg / g after the experiment (an increase of 34.4%); the level in the control group before the experiment was 12.3±3.0 μg / g, which increased to 12.8±2.8 μg / g after the experiment (an increase of 4.1%). The difference between the groups was extremely significant (P<0.01).

[0080] Fecal adiponectin levels: The average level in the experimental group before the experiment was 3.8±1.1 ng / g, which increased to 5.2±1.0 ng / g after the experiment (an increase of 36.8%); the level in the control group before the experiment was 3.7±1.0 ng / g, which increased to 3.9±0.9 ng / g after the experiment (an increase of 5.4%). The difference between the groups was significant (P<0.05).

[0081] The experimental group showed significantly elevated fecal sIgA and adiponectin levels, demonstrating that the beverage can enhance the immune barrier function of the small intestinal mucosa and reduce the risk of mucosal inflammation. This is closely related to the protective effects of dietary fiber from corn and active ingredients from winter melon on the mucosa.

[0082] According to the example implementation, in the comparison of small intestinal peristalsis function, the peristalsis of the experimental group was more regular.

[0083] Small intestinal transit time: The average time in the experimental group was 3.2±0.5 hours before the experiment and was shortened to 2.5±0.4 hours after the experiment (a reduction of 21.9%); the average time in the control group was 3.1±0.4 hours before the experiment and was 3.0±0.5 hours after the experiment (a reduction of 3.2%). The difference between the groups was significant (P<0.05).

[0084] Symptoms of small intestinal discomfort: The incidence of postprandial abdominal distension in the experimental group was 23.3% (7 / 30 people) before the experiment and decreased to 6.7% (2 / 30 people) after the experiment; the incidence in the control group was 20% (6 / 30 people) before the experiment and remained at 16.7% (5 / 30 people) after the experiment, with a significant difference (P<0.05).

[0085] The experimental group showed a shorter transit time for small intestinal peristalsis and reduced postprandial abdominal distension, indicating that the dietary fiber in the beverage, corn, and sweet potato can stimulate small intestinal peristalsis, promote the normal transit of chyme in the small intestine, and avoid discomfort caused by chyme retention.

[0086] The plant extract beverage of this invention has the function of improving the absorption of nutrients in the small intestine. The alginic acid in kelp can form a protective film on the surface of the small intestinal mucosa, reducing mucosal damage, and at the same time promoting the activity of lactase and amino acid transporters. The pectin in sweet potato can adsorb harmful substances in the intestine and reduce their interference with the absorption function. The two, together with the unsaturated fatty acids in winter melon, provide a good environment for the small intestine to absorb fat-soluble vitamins (such as vitamin B12), ultimately improving the absorption efficiency.

[0087] The plant extract beverage of this invention has the function of protecting the small intestinal mucosal barrier. The soluble dietary fiber in corn can be fermented by small intestinal flora to produce short-chain fatty acids (such as butyric acid), which provide energy for small intestinal mucosal cells and promote mucosal repair. The active ingredients in winter melon can inhibit the release of intestinal inflammatory factors. Combined with the result of elevated fecal sIgA, it is proved that the beverage can enhance the mucosal immune barrier and reduce the risk of damage to the small intestine caused by external stimuli.

[0088] The plant extract beverage of this invention has the function of regulating small intestinal peristalsis. The dietary fiber in sweet potatoes and corn can increase the volume of chyme, stimulate the mechanoreceptors of the small intestinal wall, and promote small intestinal peristalsis. The mannitol in kelp can gently soften chyme, reduce the retention time of chyme in the small intestine, and avoid discomfort such as bloating, which is consistent with the experimental results of shortening the small intestinal transit time.

[0089] After drinking the beverage for 10 consecutive days, the experimental group showed more regular bowel movement frequency (approaching the normal range of 1-2 times per day), improved bowel movement efficiency (shorter duration), and stool characteristics closer to a healthy state. In contrast, the control group showed no significant improvement, indicating that the beverage has an auxiliary promoting effect on intestinal peristalsis and defecation function.

[0090] Safety verification showed that no one in the experimental group experienced adverse reactions such as abdominal pain or diarrhea during the experimental period, and the control group also showed no abnormalities. This indicates that the beverage has good tolerability at a daily dosage of one bottle, providing a safety basis for its daily health care application.

[0091] The use of a controlled experimental design helps to scientifically verify the actual effects of beverages made with winter melon, kelp, corn, and sweet potato, and provides strong data support for the promotion of plant-based beverages. By comparing the results of the experimental and control groups, the subjects showed a significant reduction in nocturia frequency, and a marked improvement in urination smoothness and small intestine comfort. The product has good safety and high tolerability, making it suitable for long-term use as a daily health drink. Users of the plant-based beverage reported that it is refreshing, without any bitter or irritating odor, and suits the taste of most people.

[0092] This embodiment uses a plant-based beverage made from all-natural ingredients, making it convenient to carry and store. It contains no artificial additives or preservatives and utilizes natural components such as winter melon, kelp, corn, and sweet potato. It not only provides rich nutritional value but also boasts a highly palatable taste, making it suitable for long-term consumption to achieve health and wellness goals. This invention features a formula specifically designed for small intestine health, filling a market gap and demonstrating promising application prospects.

[0093] It should be noted that, for the sake of simplicity, the foregoing method embodiments are all described as a series of actions. However, those skilled in the art should understand that the present invention is not limited to the described order of actions. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions and modules involved are not necessarily essential to the present invention.

[0094] In the above embodiments, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions in other embodiments.

[0095] In the above embodiments, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions in other embodiments.

[0096] Exemplary embodiments of the present invention have been specifically shown and described above. It should be understood that the present invention is not limited to the detailed structures, arrangements, or implementations described herein; rather, the present invention is intended to cover various modifications and equivalent arrangements contained within the spirit and scope of the appended provisions.

Claims

1. A method for preparing a plant extract beverage, characterized in that, include: The raw materials, winter melon, kelp, corn and sweet potato, are mixed and a concentrated plant essence liquid is prepared by boiling and extracting with water. Prepare a beverage bottle with a sealed storage compartment, and store the essence concentrate in the sealed storage compartment at the mouth of the beverage bottle; Prepare mineral water and fill it into a beverage bottle; The essence concentrate and the mineral water are packaged on a sterile production line.

2. The preparation method according to claim 1, characterized in that, Plant essence concentrates are prepared using a water-boiling extraction process, including: Cut the winter melon, kelp, corn, and sweet potato into chunks, add water equal to 10 times the total weight of the ingredients, and simmer for 60 minutes at a temperature not exceeding 90°C. Collect the first extract. Add water five times the total mass of the plant to the first extract, boil for 30 minutes at a temperature not exceeding 90°C, and collect the second extract. Add water five times the total mass of the plant to the second extract, and collect the third and fourth extracts respectively. The four extracts were combined and concentrated to 25% of the original volume to obtain a concentrated plant essence solution.

3. The preparation method according to claim 2, characterized in that, The weight fraction of the winter melon is 2 to 4. The kelp is in the form of 2 to 4 parts by weight; The corn is in the form of 2 to 4 parts by weight; The sweet potato is in the form of 2 to 4 parts by weight.

4. A plant-based beverage, characterized in that, The ingredients of the plant-based beverage include winter melon, kelp, corn, and sweet potato.

5. The plant extract beverage according to claim 4, characterized in that, The raw materials include plant extracts made from 2-4 parts by weight of the winter melon, 2-4 parts by weight of the kelp, 2-4 parts by weight of the corn, and 2-4 parts by weight of the sweet potato.

6. The plant extract beverage according to claim 4, characterized in that, It also includes mineral water.

7. The plant extract beverage according to claim 6, characterized in that, The mineral water includes spring water.

8. The plant extract beverage according to claim 5, characterized in that, The preparation of the plant extract includes: After cleaning the raw materials, add mineral water in a volume of 10 times the total weight of the plants, and simmer for 60 minutes at a temperature not exceeding 90°C. Collect the first extract. Add mineral water at a ratio of 5 times the total mass of the plant to the first extract, and boil for 30 minutes at a temperature not exceeding 90°C. Collect the second extract. Add mineral water at a volume of 5 times the total plant mass to the second extract, and collect the third and fourth extracts respectively. The four extracts were combined and concentrated to 25% of the original volume to obtain a concentrated plant essence solution.

9. The plant extract beverage according to claim 8, characterized in that, The concentrated plant extract is filtered before bottling and then filled in a sterile environment.

10. The plant extract beverage according to claim 4, characterized in that, It also includes one or more of inulin, steviol glycosides, and monk fruit extract.

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