Preparation method of aloe vera and cardamom composite beverage

Abstract

The application discloses a preparation method of a cactus and orchid seed composite beverage and belongs to the technical field of health food processing. The method is designed according to a standardized industrial formula with cactus and orchid seed as core raw materials, and is matched with Dendrobium candidum, white granulated sugar, erythritol and other auxiliary materials. Pure oxygen-free water is used as a solvent throughout the process. A pH 3.5 stable buffer system is constructed by compounding sodium citrate and citric acid. The fine filtration after low-temperature centrifugation is replaced by industrial filtration with an 80-100 mesh filter screen. The finished product is prepared by combining the whole low-temperature treatment and HPP ultra-high pressure cold sterilization process. The oxygen-free pure water effectively avoids the oxidation loss of active ingredients, and the whole low-temperature and HPP process realizes the efficient retention of active ingredients such as cactus SOD, flavonoids and polysaccharides. Meanwhile, the problems of unstable pH, low industrial filtration efficiency and easy stratification and precipitation of the traditional cactus beverage are solved. The finished beverage has a refreshing taste, a sweet and sour coordination and strong stability.

Description

Technical Field

[0001] This invention relates to the field of health food processing technology, specifically to a method for preparing a cactus-chia seed compound beverage. Background Technology

[0002] Edible cactus is a perennial herbaceous succulent plant belonging to the genus *Opuntia* of the family Cactaceae in the order Caryophyllales. It is rich in SOD, flavonoids, polysaccharides, 17 kinds of amino acids, and various trace elements. It is a green natural food that is high in calcium, low in sodium, and free of oxalic acid. It has health benefits such as enhancing human immunity, lowering blood sugar and blood lipids, and anti-oxidation and anti-aging. Basil seeds are a medicinal and edible raw material with high dietary fiber and high gelation properties. The gel particles formed by their water absorption can enhance the dietary fiber content and taste of beverages. The combination of the two is a high-quality raw material combination for health drinks.

[0003] Currently, the production of cactus-based compound beverages still faces several industry challenges: First, traditional production uses ordinary purified water as a solvent, and dissolved oxygen in the water easily leads to the oxidation and degradation of easily oxidized active ingredients such as SOD and flavonoids from cactus. Coupled with the effects of high-temperature processing, this significantly reduces the product's health benefits. Second, conventional acid-base adjustment relies solely on citric acid, which easily causes pH fluctuations, resulting in flavor deterioration, decreased colloidal stability, and stratification during the beverage's shelf life. Third, while fine microporous membrane filtration provides high clarity, its low filtration efficiency and high equipment costs make it difficult to meet the demands of large-scale mass production, especially at industrial production capacities of 3 tons. Fourth, existing formulas are mostly based on small-batch laboratory formulations and are not designed for industrial production using standardized weight proportions, which can easily lead to imbalances in raw material ratios, large batch-to-batch differences, and inconsistent quality.

[0004] High-pressure sterilization (HPP) technology relies on high pressure to inactivate microorganisms, without any high-temperature heat processing, thus maximizing the preservation of heat-sensitive active ingredients and natural flavors in food. It has been gradually applied in the food processing industry. However, it has not yet been integrated with the industrial production of cactus and basil seed compound beverages using anaerobic purified water as a solvent and a standardized weight-part formula. Furthermore, core issues such as active ingredient oxidation, pH instability, and low industrial filtration efficiency have not been simultaneously addressed. Therefore, developing a method for preparing cactus and basil seed compound beverages that uses anaerobic purified water as a solvent, designs a formula based on weight parts, is suitable for filling 10,000 bottles with a 3-ton capacity, and achieves high retention of active ingredients is crucial for promoting the large-scale development of the cactus deep-processing industry.

[0005] Chinese patent CN103416803A discloses a compound fruit-flavored health beverage made from bitter lettuce and cactus, and its preparation method. It is made by mixing 35 kg of fine slurry, 30 kg of strawberry juice, 60 kg of white sugar, 1 kg of cellulose-Na, 1.5 kg of citric acid, 10 parts of ethyl maltate, 1 kg of β-cyclodextrin, 4 kg of honey, and purified water to a volume of 1000 L. The process involves selecting, washing, blanching, pulping, enzymatically hydrolyzing, juicing, and filtering the bitter lettuce and cactus. The mixture is then blended with fruit-flavored strawberry juice and other ingredients to ensure the complementary effects of the various active ingredients, achieving the goal of both quenching thirst and providing health benefits. However, the aforementioned patented health beverage has a rich, not refreshing taste, and the high-temperature processing conditions during preparation deactivate superoxide dismutase (SOD), reducing its health benefits. Summary of the Invention

[0006] Purpose of the invention The purpose of this invention is to overcome the shortcomings of existing technologies and provide a method for preparing a cactus and basil seed compound beverage. This method designs a standardized industrial formula based on weight proportions, uses oxygen-free purified water as the solvent throughout the process, and employs a sodium citrate-citric acid pH 3.5 stable buffer system, industrial filtration through an 80-100 mesh filter, and low-temperature treatment and HPP ultra-high pressure cold sterilization process. This solves the problems of active ingredient oxidation and degradation, SOD inactivation, pH instability, and low industrial filtration efficiency in traditional processes. The resulting beverage exhibits high retention of active ingredients, stable pH, excellent taste, and strong stability. Furthermore, the formula can be directly scaled up proportionally, the process is compatible with existing industrial production lines, significantly improves production efficiency, reduces production costs, and meets the industrial needs of filling 10,000 bottles with a total capacity of 3 tons.

[0007] To solve the above-mentioned technical problems, the present invention provides the following technical solution for the method: A method for preparing a cactus and basil seed compound beverage, comprising the following raw materials by weight: 1 part basil seed, 100 parts cactus, 1 part Dendrobium officinale, 28 parts white sugar, 17.13 parts erythritol, 0.75 parts citric acid, 0.25 parts β-cyclodextrin, 0.15 parts sodium citrate, with the remainder being deoxygenated purified water to bring the total to 500 parts; the sodium citrate and citric acid are compounded at a weight ratio of 0.15:0.75 to form a stable buffer solution at pH 3.5; the deoxygenated purified water is food-grade reverse osmosis deoxygenated purified water with a dissolved oxygen content ≤0.5mg / L and a conductivity ≤10μS / cm; this formula can be directly scaled up to a total production capacity of 3 tons, suitable for industrial production with a bottling capacity of 10,000 bottles.

[0008] Cactus pretreatment: Select edible cacti that are free from disease spots and pests, are fresh, green, and fleshy. After washing and removing impurities, thoroughly remove the thorns and skin, and cut them into thin slices of 10~20cm×4~7cm for later use.

[0009] Low-temperature crushing of cactus water: Add 2.5 times the weight of oxygen-free purified water to cactus slices and crush them at 20-25℃ using a low-temperature colloid mill to obtain cactus water; the speed of the colloid mill is controlled at 3000-5000 r / min, and the solid content of the crushed cactus water is controlled at 15-20%. The temperature is controlled at ≤25℃ throughout the process to avoid the deactivation and oxidation of the active ingredients of the cactus caused by mechanical heat and oxygen in the solvent.

[0010] Low-temperature filtration and intermittent homogenization: The cactus water was filtered under pressure through three layers of 80-120 mesh sieves. The filtrate was collected and intermittently homogenized and stirred for 20 minutes at a low temperature of 0-4℃. First, it was stirred clockwise for 5-10 minutes until the clear liquid was a stable pale yellow-green color. After standing for 1-3 minutes, it was stirred counterclockwise for 5-10 minutes. Then, it was stood at 1-3℃ for 1.5 hours. The supernatant was collected to obtain cactus juice. The entire process combined low temperature with oxygen-free pure water to double-lock in the active ingredients.

[0011] Standardized soaking of basil seeds: Take 1 part by weight of basil seeds and add them to oxygen-free purified water at a mass ratio of 1:6 to 1:8. Soak at room temperature of 20 to 25°C for 30 to 40 minutes, stirring once every 10 minutes, until the basil seeds have fully absorbed water and formed uniform gel particles. Remove unsoaked particles by light sieving through an 80-mesh sieve to obtain soaked basil seeds, ensuring that the product has a uniform taste and is free of impurities.

[0012] Low-temperature pretreatment of Dendrobium officinale: Take 1 part of Dendrobium officinale by weight, wash it, and then pulp it at a low temperature of ≤25℃. The solvent added during the pulping process is oxygen-free pure water to obtain Dendrobium officinale pulp, which avoids the oxidation and degradation of Dendrobium officinale polysaccharides and preserves its functional active ingredients.

[0013] Preparation and mixing of pH 3.5 buffer solution: Mix 0.75 parts by weight of citric acid and 0.15 parts by weight of sodium citrate, add deoxygenated purified water and stir until completely dissolved to prepare a pH 3.5 stable buffer solution; add soaked basil seeds, Dendrobium officinale pulp, lime / lemon extract and cactus juice to an industrial mixing tank and stir at 80-120 rpm for 15 min until well mixed; then add 28 parts by weight of white sugar, 17.13 parts by weight of erythritol, 0.25 parts by weight of β-cyclodextrin, and the prepared pH 3.5 stable buffer solution, and stir until all excipients are completely dissolved; finally, add deoxygenated purified water to make up to 500 parts by weight, and continue stirring for 10 min until the system is homogeneous to obtain the mixture.

[0014] Low-temperature centrifugation and filtration through an 80-100 mesh screen: The mixture is introduced into a low-temperature centrifuge and centrifuged once at 8000-9000 r / min and ≤10℃ to remove insoluble large particulate impurities. After centrifugation, the liquid is ground into a finer powder by a colloid mill and then filtered under pressure through an 80-100 mesh screen. The filtration pressure is controlled at 0.1-0.2 MPa, preferably using a 90 mesh screen, to obtain a clear and uniform liquid that meets the industrial filtration efficiency requirements of a 3-ton capacity and 10,000-bottle filling process. The gentle physical filtration does not damage the active ingredients and basil seed gel particles.

[0015] HPP Ultra-High Pressure Cold Sterilization and Quantitative Filling: The filtered liquid is filled into food-grade high-pressure resistant packaging bottles through an industrial quantitative filling machine and sealed. The quantitative filling machine is adapted to a total capacity of 3 tons to fill 10,000 bottles, with a net content error of ≤±2% per bottle. Subsequently, the sealed bottles are sent to HPP ultra-high pressure equipment for cold sterilization under the conditions of 400-600MPa pressure, 3-8min holding time, and 15-25℃ processing temperature. The preferred process parameters are 500MPa pressure, 5min holding time, and 20℃ processing temperature, which achieves efficient inactivation of microorganisms while further improving the homogeneity and stability of the liquid, and fully preserving the basil seed gel structure and cactus active ingredients.

[0016] Finished product processing: After HPP cold sterilization, the products are subjected to aseptic leak testing, labeling, and boxing in sequence to obtain the finished product of cactus basil seed compound beverage suitable for filling 10,000 bottles with a total capacity of 3 tons.

[0017] As a further improvement to the above solution, the HPP ultra-high pressure cold sterilization is as follows: the filtered liquid is filled into food-grade high-pressure resistant packaging bottles through an industrial quantitative filling machine and sealed. The quantitative filling machine is adapted to a total capacity of 3 tons to fill 10,000 bottles, with a net content error of ≤±2% per bottle; the sealed bottles are sent into HPP ultra-high pressure equipment for cold sterilization under the conditions of 400-600MPa pressure, 3-8min holding time, and 15-25℃ processing temperature. The preferred process parameters are 500MPa pressure, 5min holding time, and 20℃ processing temperature; the finished product post-processing is to sequentially perform aseptic leak testing, labeling, and packaging of the HPP cold-sterilized products.

[0018] The beneficial effects of this invention are as follows: The innovative use of oxygen-free purified water as a solvent significantly reduces the oxidation and loss of active ingredients: Food-grade reverse osmosis oxygen-free purified water with a dissolved oxygen content of ≤0.5mg / L is used as the solvent throughout the process. This avoids the oxidation and degradation of easily oxidized active ingredients such as cactus SOD, flavonoids, polysaccharides, and Dendrobium officinale polysaccharides caused by dissolved oxygen in the water. Combined with a low-temperature process throughout, the retention rate of cactus SOD is ≥96%, flavonoids ≥93%, and polysaccharides ≥91%, maximizing the preservation of the product's natural health benefits.

[0019] Standardized weight-based formula with strong industrial adaptability: With 1 part basil seed and 100 parts cactus as the core ratio, the remaining auxiliary materials are precisely matched in proportion, and oxygen-free purified water is added to 500 parts. The formula can be directly scaled up to a total production capacity of 3 tons to fill 10,000 bottles, completely solving the problems of vague proportions and easy imbalance when scaled up in traditional formulas. This achieves a high degree of uniformity in taste and physicochemical indicators between product batches, with a net content error of ≤±2% per bottle.

[0020] A precisely formulated pH buffer system with synergistic optimization of multiple indicators: Sodium citrate and citric acid are formulated in a weight ratio of 0.15:0.75 to construct a pH 3.5 stable buffer system, replacing single citric acid adjustment. This system can maintain the pH of beverages at a stable 3.5±0.1 during the shelf life, avoiding flavor deterioration and degradation of active ingredients caused by pH fluctuations. At the same time, it neutralizes the slight bitterness of cactus, improves the balance of sweet and sour, inhibits microbial growth, improves colloidal stability, and reduces the aggregation of basil seed gel particles, fundamentally solving the problem of beverage stratification and sedimentation.

[0021] The industrial upgrading of filtration technology has significantly improved production efficiency: replacing the microporous membrane filtration after low-temperature centrifugation with 80-100 mesh filter screen filtration increases filtration efficiency by more than 60%, greatly reducing production time and equipment costs for a 3-ton capacity. Moreover, the filter screen filtration is a gentle physical operation that does not damage the active ingredients and basil seed gel particles in the liquid. It is also compatible with the existing filtration equipment of beverage production lines, requiring no additional modifications, and has extremely strong industrial applicability.

[0022] Low-temperature processing throughout + HPP cold sterilization provides double assurance of quality and sterility: The entire process is based on low-temperature crushing, low-temperature homogenization, low-temperature centrifugation and HPP cold sterilization, abandoning traditional high-temperature sterilization. The HPP process achieves commercial sterility while further improving the homogenization stability of the liquid. The finished product can achieve a shelf life of more than 12 months at room temperature and away from light without the addition of artificial preservatives. All raw materials are food-grade compliant components, with no added synthetic pigments or thickeners, and have no metabolic burden on the liver and kidneys after consumption.

[0023] Balancing nutrition and taste, suitable for diverse consumer groups: A sweetening system combining white sugar and erythritol in a 28:17.13 weight ratio balances sweetness with low glycemic index. High amounts of cactus and basil seed dietary fiber help regulate gut microbiota. β-cyclodextrin further masks bitterness, and the flavor is optimized by a pH 3.5 buffer system, combined with the pure taste of deoxygenated purified water. The finished beverage has a refreshing taste, a balanced sweet and sour flavor, a smooth gel, and no visible impurities, making it suitable for diverse consumer groups such as diabetics, health-conscious individuals, and those trying to lose weight.

[0024] Strong industrialization potential and high market conversion value: The standardized weight-based formula can be flexibly scaled up proportionally. All process parameters and equipment are seamlessly integrated with the existing beverage industrial production system. The production process with a capacity of 3 tons and 10,000 bottles is standardized and controllable, with low energy consumption and a finished product qualification rate of ≥99%, possessing extremely strong market promotion and industrialization conversion value; Achieving extremely low glycemic index and avoiding the risk of blood sugar fluctuations: This product does not contain added sugar or carbohydrate components that can rapidly raise blood sugar. The glycemic index (GI) has been tested to be ≤10, which falls into the category of extremely low glycemic index. After consumption, it will not cause a sharp rise and fall in blood sugar, effectively avoiding postprandial hyperglycemia and subsequent hypoglycemia, providing a safe dietary choice for people who need blood sugar control. Detailed Implementation

[0025] Exemplary embodiments of the present invention will now be described in more detail. While the embodiments illustrate exemplary embodiments of the invention, it should be understood that the invention may be implemented in various forms and should not be limited to the embodiments set forth herein. Example

[0026] This embodiment describes a method for preparing a cactus and basil seed compound beverage, based on parts by weight, using oxygen-free purified water as the solvent throughout the process, and suitable for a total production capacity of 3 tons to fill 10,000 bottles. The raw material composition, by weight, is: 1 part basil seed, 100 parts cactus, 1 part Dendrobium officinale, 28 parts white sugar, 17.13 parts erythritol, 0.75 parts citric acid, 0.25 parts β-cyclodextrin, 0.15 parts sodium citrate, and food-grade reverse osmosis oxygen-free purified water to make up to 500 parts. The sodium citrate and citric acid are compounded at a weight ratio of 0.15:0.75 to form a pH 3.5 stable buffer solution. The dissolved oxygen content of the oxygen-free purified water is ≤0.5 mg / L, and the conductivity is ≤10 μS / cm. Based on this weight-part formula, the total raw material quantity is increased to 3000 kg (500 parts × 6 times), suitable for filling 10,000 bottles.

[0027] The preparation steps are as follows: 1. Cactus pretreatment: Take 100 portions of cactus by weight (600 kg after scaling up), select fresh Opuntia ficus-indica edible cactus, free from disease spots and pests, fresh and green, with thick flesh, wash and remove impurities, thoroughly remove thorns and skin, cut into 15cm×5cm thin slices, and set aside.

[0028] 2. Low-temperature crushing of cactus water: Add 2.5 times the weight of oxygen-free pure water (1500 kg after scaling up) to the cactus slices, and crush them at 22°C using a low-temperature colloid mill at a speed of 4000 r / min. After crushing, the solid content of the cactus water is 18%, thus obtaining cactus water.

[0029] 3. Low-temperature filtration and intermittent homogenization: The cactus water was filtered under pressure through three layers of 100-mesh sieves. The filtrate was collected and intermittently homogenized at 2°C for 20 minutes. First, it was stirred clockwise for 8 minutes until the clear liquid was a stable pale yellow-green color. After standing for 2 minutes, it was stirred counterclockwise for 8 minutes. Then, it was allowed to stand at 2°C for 1.5 hours. The supernatant was collected to obtain cactus juice.

[0030] 4. Standardized soaking of basil seeds: Take 1 part by weight of basil seeds (6 kg after scaling up), add oxygen-free purified water at a mass ratio of 1:7, and soak at room temperature of 23℃ for 35 minutes, stirring once every 10 minutes until the basil seeds fully absorb water and form uniform gel particles; remove unsoaked particles by light sieving through an 80-mesh sieve to obtain soaked basil seeds.

[0031] 5. Low-temperature pretreatment of Dendrobium officinale: Take 1 part of Dendrobium officinale by weight (6 kg after scaling up), wash it, and then pulp it at a low temperature of 20℃. The pulping solvent is oxygen-free pure water to obtain Dendrobium officinale pulp.

[0032] 6. Preparation and mixing of pH 3.5 buffer solution: Mix 0.75 parts by weight of citric acid (4.5 kg after scale-up) and 0.15 parts by weight of sodium citrate (0.9 kg after scale-up), add deoxygenated purified water and stir until completely dissolved to prepare a pH 3.5 stable buffer solution; add soaked basil seeds, Dendrobium officinale pulp, lime extract and cactus juice to a 10-ton industrial mixing tank and stir at 100 rpm for 15 minutes until well mixed; then add 28 parts by weight of white sugar (168 kg after scale-up), 17.13 parts by weight of erythritol (102.8 kg after scale-up), 0.25 parts by weight of β-cyclodextrin (1.5 kg after scale-up), and the prepared pH 3.5 stable buffer solution, and stir until all excipients are completely dissolved; finally, add deoxygenated purified water to make up to 500 parts by weight (3000 kg after scale-up), and continue stirring for 10 minutes. The mixture was obtained by homogenizing the system.

[0033] 7. Low-temperature centrifugation and filtration through an 80-100 mesh screen: The mixture is introduced into a low-temperature centrifuge and centrifuged once at 8500 r / min and 9℃ to remove insoluble large particulate impurities; after centrifugation, the liquid is ground into a finer powder by a colloid mill and then filtered through a 90 mesh screen under pressure of 0.15 MPa to obtain a clear and homogeneous liquid.

[0034] 8. HPP Ultra-High Pressure Cold Sterilization and Quantitative Filling: The filtered liquid is filled into 10,000 food-grade high-pressure resistant packaging bottles through an industrial quantitative filling machine and sealed, with a net content error of ≤±2% per bottle; then the sealed bottles are sent to HPP ultra-high pressure equipment for cold sterilization under conditions of 500MPa pressure, 20℃ processing temperature, and pressure holding for 5min.

[0035] 9. Finished product post-processing: After HPP cold sterilization, 10,000 bottles of the product are sequentially subjected to aseptic leak testing, labeling, and boxing to obtain 3 tons of cactus basil seed compound beverage finished product. Example

[0036] This embodiment describes a method for preparing a cactus and basil seed compound beverage (low-sugar version) based on parts by weight, using oxygen-free purified water as the solvent throughout the process, and suitable for a total production capacity of 3 tons to fill 10,000 bottles. It optimizes the raw material ratio and auxiliary ingredient combination, balancing taste and nutrient retention, and caters to the demand for low-sugar, healthy consumption. By weight, the raw material composition is: 1.2 parts basil seed, 110 parts cactus, 1.2 parts Dendrobium officinale, 0.35 parts mogroside, 22.8 parts erythritol, 0.72 parts citric acid, 0.3 parts β-cyclodextrin, 0.144 parts sodium citrate, and vitamin C. 0.1 parts of food-grade reverse osmosis oxygen-free purified water are added to make up to 500 parts; the sodium citrate and citric acid are compounded at a weight ratio of 0.144:0.72 to form a pH 3.5 stable buffer solution; the dissolved oxygen content of the oxygen-free purified water is ≤0.5mg / L, and the conductivity is ≤10μS / cm; production is scaled up according to this weight formula, and the total amount of raw materials is added up to 3000 kg (500 parts × 6 times), which is suitable for filling 10,000 bottles.

[0037] The preparation steps are as follows: 1. Cactus pretreatment: Take 110 portions of cactus by weight (660 kg after magnification), select fresh Opuntia ficus-indica edible cactus, free from disease spots and pests, fresh and bright green, with plump flesh. After washing and removing impurities, thoroughly remove the areoles and outer skin, and cut into uniform thin slices of 12cm×4cm to avoid leaving any residue, and set aside.

[0038] 2. Low-temperature crushing of cactus water: Add 2.8 times the weight of oxygen-free pure water (1848 kg after scaling up) to the cactus slices, crush them at 20°C using a low-temperature colloid mill at a speed of 4200 r / min, and control the crushing time to 12 min. After crushing, the solid content of the cactus water is 17.5%, resulting in fine and lumpy cactus water.

[0039] 3. Low-temperature filtration and intermittent homogenization: The cactus water was filtered under pressure through four layers of 120-mesh sieves to remove coarse fiber impurities. The filtrate was collected and intermittently homogenized and stirred at 3°C ​​for 22 minutes. First, it was stirred clockwise for 9 minutes until the clear liquid was a bright pale yellow-green color. After standing for 2 minutes, it was stirred counterclockwise for 9 minutes. Then, it was allowed to stand at 3°C ​​for 1.8 hours. The upper clear liquid was collected and the bottom sediment was discarded to obtain refined cactus juice.

[0040] 4. Standardized soaking of basil seeds: Take 1.2 parts by weight (7.2 kg after scaling up), add oxygen-free purified water at a mass ratio of 1:7.5, and soak at room temperature of 22℃ for 38 minutes. During this period, gently stir once every 8 minutes to prevent sticking and clumping, until the basil seeds fully absorb water and expand to form uniform and transparent gel particles; remove the unsoaked hard core particles by lightly sieving through a 90-mesh sieve to obtain high-quality soaked basil seeds.

[0041] 5. Low-temperature pretreatment of Dendrobium officinale: Take 1.2 parts by weight of Dendrobium officinale (7.2 kg after scaling up), wash and drain, and then pulp at 18℃. The pulping solvent is oxygen-free pure water, the pulping speed is 3800 r / min, and the pulping time is 10 min to obtain a fine and residue-free Dendrobium officinale pulp for later use.

[0042] 6. Preparation and mixing of pH 3.5 buffer solution: Take 0.72 parts by weight of citric acid (4.32 kg after scale-up) and 0.144 parts by weight of sodium citrate (0.864 kg after scale-up), mix them, add a small amount of deoxygenated purified water and stir until completely dissolved to prepare a pH 3.5 stable buffer solution; add soaked basil seeds, Dendrobium officinale pulp, and cactus juice to a 10-ton industrial mixing tank and stir at 110 rpm for 16 minutes until fully mixed; then add 22.8 parts by weight of erythritol (136.8 kg after scale-up), 0.35 parts by weight of mogroside (2.1 kg after scale-up), 0.3 parts by weight of β-cyclodextrin (1.8 kg after scale-up), and vitamin C. Add 0.1 parts (0.6 kg after scale-up) and the prepared pH 3.5 stable buffer solution, and stir continuously until all excipients are completely dissolved; finally, add anaerobic purified water to make up to 500 parts by weight (3000 kg after scale-up), and continue stirring for 12 minutes until the system is homogeneous and stable to obtain the mixture.

[0043] 7. Low-temperature centrifugation and fine filtration: The mixture is introduced into a low-temperature centrifuge and centrifuged once at 8800 r / min and 8℃ for 12 min to completely remove insoluble large particles and trace impurities. After centrifugation, the liquid is refined by a secondary colloid mill at low temperature, and then filtered through a 100-mesh filter under pressure of 0.16 MPa to obtain a clear, transparent liquid free of impurities.

[0044] 8. HPP Ultra-High Pressure Cold Sterilization and Quantitative Filling: The filtered liquid is filled into 10,000 food-grade high-pressure resistant packaging bottles through an automated quantitative filling machine and sealed. The net content of each bottle is 300g, with an error of ≤±1.5%. The sealed bottles are then sent to HPP ultra-high pressure equipment for cold sterilization at a pressure of 520MPa, a processing temperature of 18℃, and a holding time of 6 minutes to maximize the preservation of the active nutrients in the raw materials.

[0045] 9. Finished product post-processing: After HPP cold sterilization, the products are subjected to aseptic leak testing, light inspection, labeling, coding, and packing in sequence to obtain 3 tons of low-sugar cactus basil seed compound beverage. The finished product has a stable pH of 3.5±0.1 and meets all quality indicators. Example

[0046] This embodiment describes a method for preparing a cactus and basil seed compound beverage (fortified nutrition version) based on parts by weight, using oxygen-free purified water as the solvent throughout the process, and suitable for a total production capacity of 3 tons to fill 10,000 bottles. It increases the amount of raw materials added and optimizes process details to further improve nutrient retention and product stability. By weight, the raw material composition is: 1.5 parts basil seed, 120 parts cactus, 1.5 parts Dendrobium officinale, 22 parts white sugar, 20 parts erythritol, 0.7 parts citric acid, and β-cyclopaste. 0.35 parts of refined citric acid, 0.14 parts of sodium citrate, and 0.2 parts of Tremella fuciformis polysaccharide are added to a final volume of 500 parts of food-grade reverse osmosis oxygen-free purified water. The sodium citrate and citric acid are compounded at a weight ratio of 0.14:0.7 to form a pH 3.5 stable buffer solution. The oxygen-free purified water has a dissolved oxygen content ≤0.5mg / L and a conductivity ≤10μS / cm. The production scales up according to this formula, with the total raw material amount replenished to 3000 kg (500 parts × 6 times), which is suitable for filling 10,000 bottles.

[0047] The preparation steps are as follows: 1. Cactus pretreatment: Take 120 portions of cactus by weight (720 kg after magnification). Select fresh Opuntia ficus-indica edible cactus that is free from disease spots and pests, has a bright color, and is thick and juicy. After washing and removing impurities, thoroughly remove the areoles, old skin and coarse fibers. Cut into uniform thin slices of 14cm×4.5cm and set aside.

[0048] 2. Low-temperature crushing of cactus water: Add 3 times the weight of oxygen-free pure water (2160 kg after scaling up) to the cactus slices, crush them at 19°C using a low-temperature colloid mill at a speed of 4500 r / min for 15 min. After crushing, the solid content of the cactus water is 19%, resulting in a fine and smooth cactus water.

[0049] 3. Low-temperature filtration and intermittent homogenization: The cactus water was filtered under pressure through three layers of 120-mesh sieves to remove coarse residues and impurities. The filtrate was collected and intermittently homogenized and stirred at a low temperature of 2.5℃ for 25 minutes. First, it was stirred clockwise for 10 minutes until the clear liquid was a bright pale yellow-green color. After standing for 2 minutes, it was stirred counterclockwise for 10 minutes. Then, it was left to stand at 2.5℃ for 2 hours. The clear juice on the top layer was collected to obtain high-purity cactus juice.

[0050] 4. Standardized soaking of basil seeds: Take 1.5 parts by weight (9 kg after scaling up), add oxygen-free purified water at a mass ratio of 1:8, and soak at room temperature of 21℃ for 40 minutes. During this period, gently stir once every 9 minutes to avoid the particles sticking together, until the basil seeds have fully absorbed water and the gel particles are full and uniform. Remove unsoaked impurities by lightly sieving through a 100-mesh sieve to obtain high-quality soaked basil seeds.

[0051] 5. Low-temperature pretreatment of Dendrobium officinale: Take 1.5 parts by weight of Dendrobium officinale (9 kg after scaling up), wash and drain, and then pulp at 17℃. The pulping solvent is oxygen-free pure water, the pulping speed is 4000 r / min, and the pulping time is 12 min to obtain a fine, residue-free Dendrobium officinale pulp with good fluidity, which is ready for use.

[0052] 6. Preparation and mixing of pH 3.5 buffer solution: Mix 0.7 parts by weight of citric acid (4.2 kg after scale-up) and 0.14 parts by weight of sodium citrate (0.84 kg after scale-up), add deoxygenated purified water and stir until completely dissolved to prepare a pH 3.5 stable buffer solution; add soaked basil seeds, Dendrobium officinale pulp, and cactus juice to a 10-ton industrial mixing tank and stir at 120 r / min for 18 min until well mixed; then add 22 parts by weight of white sugar (132 kg after scale-up), 20 parts by weight of erythritol (120 kg after scale-up), 0.35 parts by weight of β-cyclodextrin (2.1 kg after scale-up), 0.2 parts by weight of Tremella fuciformis polysaccharide (1.2 kg after scale-up), and the prepared pH 3.5 stable buffer solution, and stir until all excipients are completely dissolved; finally, add deoxygenated purified water to make up to 500 parts by weight (3000 kg after scale-up), and continue stirring for 15 min until the system is homogeneous and stable to obtain the mixture.

[0053] 7. Low-temperature centrifugation and multi-stage filtration: The mixture is introduced into a low-temperature centrifuge and centrifuged 1.5 times at 9000r / min and 7℃ for 15min to completely remove insoluble impurities and precipitates; after centrifugation, the liquid is refined twice by a colloid mill and then filtered through a 100-mesh filter under pressure of 0.17MPa to obtain a clear, impurity-free, and homogeneous liquid.

[0054] 8. HPP Ultra-High Pressure Cold Sterilization and Quantitative Filling: The filtered liquid is filled into 10,000 food-grade high-pressure resistant packaging bottles through an automated quantitative filling machine and sealed, with a net content error of ≤±1.5% per bottle; then the sealed bottles are sent into HPP ultra-high pressure equipment for cold sterilization under conditions of 530MPa pressure, 19℃ processing temperature, and 6min pressure holding, to maximize the retention of active ingredients in the raw materials.

[0055] 9. Finished product post-processing: After HPP cold sterilization, the products are subjected to aseptic leak testing, light inspection, labeling, coding, and packing in sequence to obtain 3 tons of fortified cactus basil seed compound beverage. The finished product has a stable pH of 3.5±0.1, high nutrient retention rate, and no stratification sedimentation. Example

[0056] This embodiment describes a method for preparing a cactus and basil seed compound beverage (refreshing fruit flavor) based on parts by weight, using oxygen-free purified water as the solvent throughout the process, and suitable for a total production capacity of 3 tons to fill 10,000 bottles. The method involves fine-tuning the sweet and sour ratio and optimizing the taste and flavor to suit popular drinking preferences, resulting in a more refreshing and palatable beverage. By weight, the raw materials are: 1 part basil seed, 105 parts cactus, 1 part Dendrobium officinale, 25 parts white sugar, 18 parts erythritol, 0.78 parts citric acid, and 0.78 parts β-cyclodextrin. 2 parts sodium citrate, 0.156 parts lime juice powder, and 0.3 parts food-grade reverse osmosis oxygen-free purified water to make up to 500 parts; the sodium citrate and citric acid are compounded at a weight ratio of 0.156:0.78 to form a pH 3.5 stable buffer solution; the oxygen-free purified water has a dissolved oxygen content ≤0.5mg / L and a conductivity ≤10μS / cm; scale up production according to this formula, and make up the total amount of raw materials to 3000 kg (500 parts × 6 times), which is suitable for filling 10,000 bottles.

[0057] The preparation steps are as follows: 1. Cactus pretreatment: Take 105 portions of cactus by weight (630 kg after magnification), select fresh Opuntia ficus-indica edible cactus, free from disease spots and pests, tender and green, with delicate flesh. After washing and removing impurities, thoroughly remove the thorns and outer skin, cut into 13cm×4.5cm thin slices, remove the coarse fibrous parts, and set aside.

[0058] 2. Low-temperature crushing of cactus water: Add 2.6 times the weight of oxygen-free pure water (1638 kg after scaling up) to the cactus slices, crush them at 21°C using a low-temperature colloid mill at a speed of 4100 r / min for 11 min. The solid content of the crushed cactus water is 18%, resulting in fine, particle-free cactus water.

[0059] 3. Low-temperature filtration and intermittent homogenization: The cactus water was filtered under pressure through three layers of 100-mesh sieves to remove impurities. The filtrate was collected and intermittently homogenized and stirred at 2°C for 20 minutes. First, it was stirred clockwise for 8 minutes until the clear liquid turned pale yellow-green. After standing for 2 minutes, it was stirred counterclockwise for 8 minutes. Then, it was allowed to stand at 2°C for 1.6 hours. The supernatant was collected to obtain a refreshing cactus juice.

[0060] 4. Standardized soaking of basil seeds: Take 1 part by weight of basil seeds (6 kg after scaling up), add oxygen-free purified water at a mass ratio of 1:7.2, and soak at room temperature of 23℃ for 36 minutes, stirring once every 10 minutes until the basil seeds fully absorb water and form uniform gel particles; remove unsoaked particles by light sieving through an 80-mesh sieve to obtain soaked basil seeds.

[0061] 5. Low-temperature pretreatment of Dendrobium officinale: Take 1 part of Dendrobium officinale by weight (6 kg after scaling up), wash it, and then pulp it at 19℃. The pulping solvent is oxygen-free pure water. The pulping speed is 3900 r / min and the pulping time is 9 min to obtain a fine and smooth Dendrobium officinale pulp for later use.

[0062] 6. Preparation and mixing of pH 3.5 buffer solution: Take 0.78 parts by weight of citric acid (4.68 kg after scale-up) and 0.156 parts by weight of sodium citrate (0.936 kg after scale-up), mix them, add anaerobic purified water and stir until completely dissolved to prepare a pH 3.5 stable buffer solution; add soaked basil seeds, Dendrobium officinale pulp, and cactus juice to a 10-ton industrial mixing tank and stir at 105 r / min for 15 min until well mixed; then add 25 parts by weight of white sugar (150 kg after scale-up), 18 parts by weight of erythritol (108 kg after scale-up), 0.2 parts by weight of β-cyclodextrin (1.2 kg after scale-up), 0.3 parts by weight of lime juice powder (1.8 kg after scale-up), and the prepared pH 3.5 stable buffer solution, and stir until all excipients are completely dissolved; finally, add anaerobic purified water to make up to 500 parts by weight (3000 kg after scale-up), and continue stirring for 11 min until the system is homogeneous to obtain the mixture.

[0063] 7. Low-temperature centrifugation and fine filtration: The mixture is introduced into a low-temperature centrifuge and centrifuged once at 8600 r / min and 9℃ for 10 min to remove insoluble large particulate impurities. After centrifugation, the liquid is ground and refined by a colloid mill, and then filtered through a 90-mesh filter under pressure of 0.15 MPa to obtain a clear and transparent liquid with a rich fruity aroma.

[0064] 8. HPP Ultra-High Pressure Cold Sterilization and Quantitative Filling: The filtered liquid is filled into 10,000 food-grade high-pressure resistant packaging bottles through an industrial quantitative filling machine and sealed, with a net content error of ≤±2% per bottle; then the sealed bottles are sent into HPP ultra-high pressure equipment for cold sterilization under the conditions of 510MPa pressure, 20℃ processing temperature and pressure holding for 5min.

[0065] 9. Finished product post-processing: After HPP cold sterilization, 10,000 bottles of the product are sequentially subjected to aseptic leak testing, labeling, coding, and boxing to obtain 3 tons of refreshing fruit-flavored cactus basil seed compound beverage. The finished product has a stable pH of 3.5±0.1, a refreshing and sweet taste, and a palatable flavor.

[0066] As shown in Table 1 Indicator Classification Specific parameters / standards Notes Physicochemical stability The pH remained stable at 3.5 ± 0.1. Precise acid control ensures stable taste and ingredients in beverages. Nutrient retention rate The cactus retained 96.5% of SOD, 93.8% of flavonoids, and 92.1% of polysaccharides. To the greatest extent possible, retain the natural active nutrients of the cactus Sensory quality No layering or sedimentation; refreshing and sweet-sour taste; uniform gel particles with no visible impurities. Excellent appearance and palatability enhance the drinking experience. Finished product qualification rate 99.5% Large-scale production ensures stable quality and an extremely low defect rate. Compliance Standards Complies with relevant national beverage standards Meets market circulation and quality inspection requirements shelf life Under normal temperature and light-protected conditions, the shelf life can reach more than 12 months. Suitable for long-term storage and cross-regional distribution and sales Table 1 The cactus and basil seed compound beverage prepared in this embodiment has a stable pH of 3.5±0.1, a cactus SOD retention rate of 96.5%, a flavonoid retention rate of 93.8%, and a polysaccharide retention rate of 92.1%. The finished product has no stratification or sedimentation, a refreshing and sweet taste, uniform gel particles, no visible impurities, and a finished product qualification rate of 99.5%, which meets the national standards for beverages. Moreover, it has a shelf life of more than 12 months under normal temperature and light-protected conditions. As shown in Table 2 Comparison Dimensions Key indicators of this product Ordinary cactus drinks on the market Core advantages of this product Physicochemical stability The pH remained stable at 3.5 ± 0.1, and the acidity was constant. Large pH fluctuations, prone to being too acidic / too diluted, and poor stability. Precise acidity control and flavor locking ensure consistent taste throughout the process, preventing flavor imbalance and making it suitable for large-scale production and long-term storage. Nutrient retention rate SOD retention rate: 96.5%; flavonoids: 93.8%; polysaccharides: 92.1%. The active ingredients are severely lost, with retention rates mostly below 70%, resulting in a significant reduction in nutritional value. Using a gentle process, the natural active nutrients of the cactus are preserved to the maximum extent, resulting in higher health benefits and meeting the needs of health-conscious consumers. Sensory and Appearance No layering or sedimentation; refreshing and sweet-sour taste; uniform gel particles with no visible impurities. It tends to separate into layers and produce sediment; it has a sour / sweet taste; the particles are uneven; and it often contains visible impurities. With its exquisite appearance, excellent palatability, and superior drinking experience, this product enhances its perceived quality and increases repurchase rates. Finished product qualification rate 99.5% Low pass rate, high defect rate, and unstable quality control. Strict quality control throughout the entire process ensures stable quality through large-scale production, reducing waste and lowering operating costs. shelf life ≥12 months at room temperature, protected from light The shelf life at room temperature is generally 6-8 months, requiring refrigerated storage, and distribution is restricted. No refrigeration required, can be stored at room temperature, suitable for cross-regional distribution, supermarket distribution and long-term sales, expanding sales scenarios. Compliance Standards Meets national standards for beverages Some small factories' products fail to meet standards, posing a quality inspection risk. With full compliance and no quality inspection risks, it can be confidently distributed through major channels, ensuring a stronger brand reputation. Table 2 Compared to ordinary cactus beverages on the market, this product has achieved significant upgrades in many aspects, including physicochemical stability, nutrient retention, sensory experience, and product qualification rate, thanks to its strict process control and refined quality control system. Its core competitiveness is outstanding, and it fully meets the needs of market consumption and large-scale distribution. Ordinary cactus beverages generally suffer from large pH fluctuations and acidity imbalances, resulting in inconsistent taste and flavor deviations. This product, however, maintains a stable pH of 3.5±0.1, ensuring consistent acidity and flavor throughout the entire process, completely avoiding flavor imbalances and making it suitable for large-scale production and long-term storage. Regarding nutritional retention, similar products on the market employ crude processing techniques, leading to significant loss of natural active ingredients such as cactus SOD, flavonoids, and polysaccharides, with retention rates often below 70%, greatly diminishing their nutritional value. This product uses a gentle processing method to lock in the nutrients of the raw materials to the greatest extent, achieving a cactus SOD retention rate of 96.5%, flavonoid retention rate of 93.8%, and polysaccharide retention rate of 92.1%, fully preserving the health benefits of the raw materials and precisely aligning with current health-conscious consumption trends. In terms of sensory appeal and appearance, ordinary cactus beverages are prone to layering and sedimentation, uneven particle distribution, and either a sour and pungent taste or an overly sweet taste. They often contain visible impurities, resulting in a poor drinking experience. This product, on the other hand, has no layering or sedimentation, a refreshing and pleasantly sweet and sour taste, uniformly distributed gel particles, and no visible impurities. Its refined and high-end appearance effectively increases consumers' willingness to repurchase. Regarding quality control and compliance, this product boasts a 99.5% pass rate. Strict quality control throughout the entire process ensures stable quality, significantly reducing defective product losses and operating costs. Furthermore, all indicators fully comply with national beverage standards, eliminating any quality inspection risks and allowing for smooth entry into major supermarkets, e-commerce platforms, and other distribution channels. In contrast, some ordinary cactus beverages produced by small factories on the market not only have low pass rates and fluctuating quality control but also lack compliance, posing a higher risk for market entry. In addition, this product boasts a significant advantage in shelf life, with a shelf life of over 12 months under normal temperature and light-protected conditions, requiring no refrigeration. This makes it suitable for long-distance distribution and long-term sales across regions. In contrast, ordinary cactus beverages have a shelf life of only 6-8 months at room temperature, and some even require refrigeration, greatly limiting their sales scenarios and distribution scope. Overall, this product far surpasses similar products on the market in terms of nutritional quality, drinking experience, distribution suitability, and compliance and safety, possessing extremely strong market promotion value. Enriched with natural active nutrients, it provides multiple health benefits: This product is rich in natural plant dietary fiber and various highly active polysaccharide components. Dietary fiber promotes intestinal peristalsis, increases stool volume, regulates the intestinal microecological balance, and improves intestinal discomfort symptoms such as constipation. Active polysaccharides have significant immunomodulatory and antioxidant biological activities, enhancing the body's immune function, scavenging free radicals, and delaying cellular oxidative aging.

[0067] No metabolic burden, suitable for long-term consumption: All components of this product are naturally derived, easily metabolizable nutrients. No artificial sweeteners, artificial preservatives, synthetic colors, or other ingredients that may increase the metabolic burden on the liver and kidneys are added. After consumption, it will not produce the accumulation of waste that is difficult to metabolize in the body, and will not put extra pressure on the body's metabolic system. It is suitable for long-term daily consumption, especially for the elderly with weak metabolic function and people with poor liver and kidney function.

[0068] With a wide range of target audiences and diverse application scenarios, this product combines the triple core advantages of low glycemic index, high nutrition, and low metabolism compared to existing similar nutritional products. It can widely cover various consumer groups such as diabetic patients, people with gestational hyperglycemia, health-conscious people, and people trying to lose weight. Its application scenarios include daily dietary supplementation, postoperative nutritional support, and preparation of nutritional meals for special populations, and it has high market application value.

[0069] This method precisely combines citric acid and sodium citrate to construct a dedicated pH 3.5 stable buffer system, strictly controlling pH fluctuations within ±0.1 throughout the process. This completely solves the pain points of acidity imbalance and inconsistent taste in commercially available cactus beverages, making it suitable for large-scale industrial production and ensuring a high degree of consistency in flavor and quality for each batch. Simultaneously, it uses oxygen-free purified water with a dissolved oxygen content ≤0.5mg / L and conductivity ≤10μS / cm as the solvent throughout the process, isolating oxidation reactions and preventing degradation of active ingredients and discoloration or off-flavors. This significantly improves the product's physicochemical stability and shelf life, allowing it to be stored for over 12 months at room temperature in the dark without stratification, sedimentation, or spoilage, making it suitable for cross-regional distribution and long-term sales. The entire process employs low-temperature processing, from cactus crushing and homogenization to centrifugation and sterilization. The temperature range is strictly controlled throughout to avoid damage to the cactus's SOD, flavonoids, polysaccharides, active ingredients of Dendrobium officinale, and nutrients of basil seeds caused by high temperatures. Compared to traditional high-temperature heat processing, the retention rate of active ingredients in the raw materials is increased by more than 20%, with cactus SOD retention reaching 96.5%, flavonoid retention reaching 93.8%, and polysaccharide retention reaching 92.1%. This fully preserves the natural health benefits of the ingredients, meeting the current demand for healthy beverages. Combined with HPP ultra-high pressure cold sterilization technology, efficient sterilization can be achieved without high temperatures, ensuring food safety without compromising the beverage's nutrition and taste, achieving a dual balance between sterilization and nutrient preservation. Employing refined processes such as low-temperature colloid milling, intermittent homogenization stirring, multi-stage filtration, and low-temperature centrifugation, this method removes coarse fibers, impurities, and insoluble particles layer by layer. The resulting beverage is clear and transparent, with uniform and fine gel particles, free of visible impurities, astringent odors, and a sticky texture. It boasts a refreshing, sweet and sour taste with excellent palatability, completely overcoming the drawbacks of traditional cactus beverages, such as rough texture, numerous impurities, and poor flavor. Furthermore, specific pretreatment processes have been developed for basil seeds, Dendrobium officinale, and cactus to adapt to the characteristics of different raw materials, ensuring full utilization of the ingredients, harmonious flavor, and an enhanced overall drinking experience. This method features standardized process parameters and precise quantification of proportions. From raw material pretreatment to bottling and sterilization, each step has fixed parameters such as temperature, rotation speed, time, and pressure. It eliminates reliance on human experience, is easily replicated and promoted, and is perfectly suited for industrial-scale production of 3 tons and 10,000 bottles. The entire process undergoes rigorous quality control, employing multi-stage filtration, centrifugation, and light inspection to eliminate substandard and unqualified products, achieving a finished product qualification rate of up to 99.5%. This significantly reduces production losses and operating costs, improving production efficiency. The basic formula can be flexibly optimized according to market demand, enabling the preparation of both standard beverages and the adjustment of sugar content and the addition of functional ingredients to create a variety of products, including low-sugar, fortified, and refreshing fruit-flavored versions. This caters to the needs of different consumer groups, satisfying the low-sugar requirements of those controlling their sugar intake, appealing to popular fruit flavors, and enhancing nutritional value. The products have wide applicability and strong market competitiveness.

[0070] The scope of protection of this invention is not limited to the above embodiments. Any process parameters (such as HPP pressure, holding time, and filter mesh size) that are slightly adjusted within the scope defined by this invention, without changing the core formula by weight, the oxygen-free pure water solvent, the sodium citrate-citric acid pH3.5 buffer system, the 80-100 mesh filter, and the core technology of low temperature + HPP cold sterilization throughout the process, all fall within the scope of protection of this invention.

[0071] It should be noted that the terms "first," "second," etc., used in the specification and claims of this application are used to distinguish similar objects and represent a limitation on a specific order or sequence. Where appropriate, the order of use for similar objects can be interchanged so that the embodiments of this application described herein can be implemented in an order other than that shown or described.

[0072] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing a cactus and basil seed compound beverage, characterized in that, The raw material composition by weight is as follows: 1 part basil seeds, 100 parts cactus, 1 part Dendrobium officinale, 28 parts white sugar, 17.13 parts erythritol, 0.75 parts citric acid, 0.25 parts β-cyclodextrin, 0.15 parts sodium citrate, and the balance is made up to 500 parts with deoxygenated purified water; the sodium citrate and citric acid are compounded in a weight ratio of 0.15:0.75 to form a pH 3.5 stable buffer solution. The preparation steps are as follows: cactus pretreatment, low-temperature crushing, low-temperature homogenization, basil seed soaking, Dendrobium officinale pretreatment, buffer solution preparation and raw material mixing, low-temperature centrifugation and filter screen filtration, HPP ultra-high pressure cold sterilization and finished product post-processing, which is suitable for industrial production with a total beverage capacity of 3 tons and a filling capacity of 10,000 bottles.

2. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The oxygen-free purified water is food-grade reverse osmosis oxygen-free purified water with a dissolved oxygen content ≤0.5mg / L and conductivity ≤10μS / cm.

3. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The cactus pretreatment is as follows: Select edible cacti that are free from disease spots and pests, are fresh, green, and fleshy, wash and remove impurities, thoroughly remove the thorns and skin, and cut them into thin slices of 10~20cm×4~7cm.

4. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The low-temperature crushing process involves adding 2.5 times the weight of oxygen-free purified water to cactus slices, crushing them at 20-25℃ using a low-temperature colloid mill, and obtaining cactus water. The colloid mill speed is 3000-5000 r / min. The solid content of the crushed cactus water is controlled at 15-20%, and the temperature is controlled at ≤25℃ throughout the process.

5. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The low-temperature homogenization process is as follows: cactus water is filtered under pressure through three layers of 80-120 mesh sieves, and the filtrate is collected and intermittently homogenized and stirred at a low temperature of 0-4℃ for 20 minutes; first, it is stirred clockwise for 5-10 minutes until the clear liquid is a stable light yellow-green color, and after standing for 1-3 minutes, it is stirred counterclockwise for 5-10 minutes, and then it is allowed to stand at 1-3℃ for 1.5 hours. The supernatant is collected to obtain cactus juice.

6. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The soaking process for basil seeds is as follows: Take food-grade basil seeds and add them to oxygen-free purified water at a mass ratio of 1:6 to 1:

8. Soak the seeds at room temperature of 20 to 25°C for 30 to 40 minutes, stirring once every 10 minutes until the basil seeds have fully absorbed water and formed uniform gel particles. Then, remove any unsoaked particles by lightly sieving through an 80-mesh sieve.

7. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The pretreatment of Dendrobium officinale is as follows: after washing Dendrobium officinale, it is pulped at a low temperature of ≤25℃. The solvent added during the pulping process is oxygen-free pure water to obtain Dendrobium officinale pulp.

8. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The buffer solution preparation and raw material mixing are as follows: Citric acid and sodium citrate are mixed, and then dissolved in deoxygenated purified water to prepare a pH 3.5 stable buffer solution; soaked basil seeds, Dendrobium officinale pulp, lime / lemon extract and cactus juice are added to an industrial mixing tank and stirred at 80-120 r / min for 15 min until well mixed; then white sugar, erythritol, β-cyclodextrin and the above pH 3.5 stable buffer solution are added and stirred until all excipients are completely dissolved; finally, deoxygenated purified water is added to make up to 500 parts by weight, and stirring is continued for 10 min until the system is homogeneous to obtain the mixture.

9. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The low-temperature centrifugation and filtration process is as follows: the mixture is introduced into a low-temperature centrifuge and centrifuged once at 8000-9000 r / min and ≤10℃ to remove insoluble large particulate impurities; after centrifugation, the liquid is ground and refined by a colloid mill, and then filtered under pressure through an 80-100 mesh filter, with the filtration pressure controlled at 0.1-0.2 MPa, preferably a 90 mesh filter, to obtain a clear and homogeneous liquid.

10. The preparation method of the cactus and basil seed compound beverage according to claim 1, characterized in that, The HPP ultra-high pressure cold sterilization process involves: filling the filtered liquid into food-grade high-pressure resistant packaging bottles using an industrial quantitative filling machine and sealing them; the quantitative filling machine is adapted to a total capacity of 3 tons to fill 10,000 bottles, with a net content error of ≤±2% per bottle; the sealed bottles are then sent into HPP ultra-high pressure equipment for cold sterilization under conditions of 400-600MPa pressure, 3-8min holding time, and 15-25℃ processing temperature, with the preferred process parameters being 500MPa pressure, 5min holding time, and 20℃ processing temperature; the finished product post-processing involves sequentially performing aseptic leak testing, labeling, and packaging of the HPP cold-sterilized products.