Edible and medicinal plant low-temperature enzymatic complex beverage and preparation method thereof

Abstract

This invention discloses a low-temperature enzymatic hydrolysis compound beverage made from edible and medicinal plants, and its preparation method. Using jujube powder as a base, at least two kinds of dried powders from medicinal and edible plants are compounded. Enzymatic hydrolysis is performed using a compound enzyme containing cellulase, pectinase, and acidic protease at 45-50℃ and pH 4.0-5.0. The product is then subjected to enzyme inactivation and solid-liquid separation (filtration / centrifugation or a combination thereof). Amylase can be added for high-starch / polysaccharide raw materials. The product contains no added flavorings, colorings, sweeteners, or preservatives. After 12 months of storage at room temperature, the sedimentation rate is ≤0.5%, and the retention rate of active ingredients is 26%-31% higher than that of traditional high-temperature processes. The process is highly versatile and can be adapted to different separation methods, enabling the industrial production of clean-label, highly stable plant-based beverages.

Description

Technical Field

[0001] This invention belongs to the field of plant-based functional beverage processing technology, specifically relating to a natural compound beverage made from authentic medicinal and edible plants from Northeast China as the main raw material, compounded with various medicinal and edible plant powders, and prepared using a low-temperature compound enzymatic hydrolysis process, as well as the preparation method of the beverage. Background Technology

[0002] The Northeast region is rich in natural resources, producing high-quality, authentic medicinal and edible plants such as Ganoderma lucidum, American ginseng, Polygonatum sibiricum, Acanthopanax senticosus, Schisandra chinensis, Hippophae rhamnoides, Platycodon grandiflorus, and Taraxacum mongolicum. These raw materials are rich in polysaccharides, saponins, flavonoids, vitamins, and other active nutrients, giving them high nutritional value when used in functional beverages.

[0003] Currently, most mainstream herbal beverages on the market use high-temperature boiling, hot water extraction, and simple pulverization and compounding processes, which have obvious drawbacks: high-temperature processing easily causes the degradation of heat-sensitive active ingredients such as polysaccharides, saponins, and vitamins, significantly reducing the nutritional efficacy of the product; at the same time, high temperatures amplify the bitter, spicy, and sour off-flavors of the herbal raw materials, resulting in poor product palatability and limiting market promotion.

[0004] Large molecules such as cellulose, pectin, and starch in plant-based raw materials are difficult to break down using conventional processes. Beverages made from these materials are prone to turbidity, layering, and sedimentation after long-term storage, resulting in poor system stability. To improve product appearance and taste, the industry commonly adds artificial flavors, synthetic colors, artificial sweeteners, chemically synthesized preservatives, and thickeners, which contradicts the current trend towards natural foods and clean labeling. Furthermore, traditional processes have poor formula adaptability, involve cumbersome processes for changing production formulas, result in significant material losses, and have low overall production efficiency. Summary of the Invention

[0005] This invention uses jujube powder as a base raw material, combined with authentic Northeast China plants and other medicinal and edible plants, and employs a low-temperature constant-temperature compound enzymatic hydrolysis process to prepare the beverage. This product contains no artificial flavors, synthetic colors, artificial sweeteners, or chemically synthesized preservatives throughout the entire process. While effectively preserving the heat-sensitive active ingredients of the plants, it improves the flavor of the beverage and enhances the stability of the system. Furthermore, the formula of this invention has strong adaptability, which can improve the versatility of production lines and facilitate large-scale industrial production.

[0006] Technical solution

[0007] All components described below are measured in parts by mass.

[0008] A low-temperature enzymatic hydrolysis compound beverage of edible and medicinal plants is made by compounding food-grade plant powder with drinking water. By weight, it includes: 3-5 parts of jujube powder, 1000 parts of drinking water, and at least two plant raw materials selected from the following: Ganoderma lucidum powder, American ginseng powder, Polygonatum sibiricum powder, Astragalus membranaceus powder, Platycodon grandiflorus powder, dandelion powder, Polygonatum odoratum powder, sea buckthorn powder, Acanthopanax senticosus powder, Schisandra chinensis powder, Poria cocos powder, Dioscorea opposita powder, Euryale ferox powder, Ziziphus jujuba seed powder, lily bulb powder, longan pulp powder, hawthorn powder, lotus leaf powder, malt powder, Coix lacryma-jobi powder, licorice powder, ginger powder, perilla powder, sweet almond powder, Dendrobium officinale powder, honeysuckle powder, Codonopsis pilosula powder, Hericium erinaceus powder, Allium macrostemon powder, hazelnut mushroom powder, kiwifruit powder, honeysuckle berry powder, and wolfberry powder; the amount of each of the plant raw materials added is independently 0.5-5 parts.

[0009] The beverage contains no added artificial flavors, synthetic colors, artificial sweeteners, or chemically synthesized preservatives. All plant powders are made from sulfur-free, food-grade raw materials; among them, Polygonatum sibiricum is processed Polygonatum sibiricum, Schisandra chinensis is Schisandra chinensis from the north, and Almonds are sweet Almonds.

[0010] The beverage is subjected to low-temperature enzymatic hydrolysis using a compound enzyme, with the hydrolysis pH controlled at 4.0–5.0. The cellulase, pectinase, acidic protease, and amylase used in this invention are all food-grade enzyme preparations, wherein: cellulase activity ≥10000 U / g, pectinase activity ≥8000 U / g, acidic protease activity ≥15000 U / g, and amylase activity ≥12000 U / g. Based on 1000 parts by weight of drinking water, the compound enzyme is divided into two adaptation systems:

[0011] Conventional herbal formula system: contains 1.0–3.0 parts cellulase, 0.5–2.0 parts pectinase, and 0.5–2.0 parts acidic protease;

[0012] Formula systems containing high starch or polysaccharide raw materials: Based on conventional herbal formula systems, add 0.5 to 1.5 parts of amylase;

[0013] The high-starch or polysaccharide raw material is selected from at least one of yam powder, fox nut powder, coix seed powder, malt powder, and poria powder; when the raw material composition contains the above-mentioned high-starch or polysaccharide raw material, an enzymatic hydrolysis system with added amylase is adopted.

[0014] After sterilization and sealing, the beverage is stored at room temperature and away from light for 12 months. After centrifugation at 3000 r / min for 10 minutes, the sedimentation rate is no higher than 0.5%.

[0015] Preparation method

[0016] A method for preparing a low-temperature enzymatic hydrolysis compound beverage of the above-mentioned edible and medicinal plants includes the following steps:

[0017] (1) Raw material mixing: Weigh each plant powder according to the formula ratio. The particle size of the plant powder is 100-150 mesh. Mix it evenly with drinking water. As a preferred embodiment, the plant powder can be mixed with 10%-30% of the drinking water in the formula to form a paste. Then, the remaining water can be added and the mixture can be stirred until it is evenly mixed. The conventional method of directly mixing dry powder can also achieve the technical effect of this invention.

[0018] (2) Low-temperature enzymatic hydrolysis: The mixed liquid is prepared into an aqueous solution using food-grade citric acid or malic acid to adjust the pH to 4.0-5.0, heated to 45℃-50℃, and a compound enzyme is added; based on 1000 parts by weight of drinking water, the compound enzyme contains 1.0-3.0 parts of cellulase, 0.5-2.0 parts of pectinase, and 0.5-2.0 parts of acidic protease; and when the plant raw material contains at least one of yam powder, foxnut powder, coix seed powder, malt powder, and poria powder, 0.5-1.5 parts of amylase are added to the compound enzyme, and the mixture is kept at a constant temperature and stirred for 3-4 hours.

[0019] (3) High temperature inactivation of enzyme: After the enzymatic hydrolysis is completed, the liquid is heated to 80℃~85℃ and kept warm for 10 minutes~15 minutes to inactivate the enzyme.

[0020] (4) Solid-liquid separation: The enzyme-inactivated liquid is subjected to solid-liquid separation to remove solid residues and obtain the liquid; the solid-liquid separation is selected from filtration, centrifugation, or a combination of filtration and centrifugation.

[0021] The solid-liquid separation can be achieved through methods such as centrifugation or filtration. Centrifugation is suitable for preparing fresh beverages or beverages where clarity requirements are not high, as it can quickly remove most solid residues and obtain a liquid with low turbidity and a refreshing taste. Multi-stage filtration (especially processes involving ultrafiltration) can further remove fine colloidal particles, resulting in a highly clear beverage that does not settle during long-term storage. Those skilled in the art can select the appropriate separation method based on the product positioning.

[0022] (5) Sterilization and filling (preferred step): The separated clarified liquid is sterilized by pasteurization (85°C, 15 seconds) or ultra-high temperature instantaneous sterilization (135°C, 5 seconds), cooled, and then filled and sealed to obtain the finished beverage. It should be noted that this sterilization and filling step is the preferred operation for producing long-term stable products. For fresh beverages, it can be selected whether to perform this step as needed, and it does not constitute a limitation on the preparation method of the present invention.

[0023] Technical Principles

[0024] At temperatures between 45℃ and 50℃, cellulase breaks down plant cell walls, pectinase degrades pectin-like substances, and acidic proteases break down plant proteins. The optimal pH for acidic proteases is 3.0–5.0, which matches the pH of the enzymatic hydrolysis system, which is 4.0–5.0. Cellulase and pectinase are also active within this pH range.

[0025] For raw materials high in starch or polysaccharides, amylase breaks down starch and degrades polysaccharide macromolecules, reducing system viscosity and improving solid-liquid separation efficiency. The high activity range of the complex enzyme is 45℃~50℃, which protects heat-sensitive active substances such as polysaccharides and saponins; the 3-4 hour enzymatic hydrolysis time ensures complete degradation of plant macromolecules.

[0026] The low-temperature processing environment preserves heat-sensitive active substances such as polysaccharides, saponins, flavonoids, and vitamins, improving the dissolution rate of effective ingredients; plant macromolecules are degraded, solving problems such as turbidity, layering, and sedimentation in the beverage. The sweetness and flavor of the beverage are provided by the raw materials such as jujube, sea buckthorn, longan pulp, and licorice. Detailed Implementation

[0027] The raw materials used in this invention are all food-grade sulfur-free plant powders with a particle size of 100-150 mesh; among them, the selected Solomon's seal is cooked Solomon's seal, the Schisandra chinensis is northern Schisandra chinensis, and the apricot kernel is sweet apricot kernel; the production water is food-grade purified water. Solid-liquid separation can be achieved by filtration, centrifugation, or a combination of both. The following examples use multi-stage filtration (preferred method) as an example, but those skilled in the art will know that centrifugation using equipment such as disc centrifuges can also achieve solid-liquid separation, and the resulting liquid can be used directly as a fresh beverage or as an intermediate product.

[0028] In this example, the enzymatic hydrolysis temperature was 48°C, the hydrolysis time was 3.5 hours, the enzyme inactivation temperature was 82°C, the enzyme inactivation time was 12 minutes, and the multi-stage filtration consisted of 80-mesh coarse filtration, 200-mesh fine filtration, and 30,000 Dalton ultrafiltration. Sterilization was performed using pasteurization (85°C, 15 seconds).

[0029] Example 1: Comprehensive Nourishing Beverage

[0030] The ingredients are: 4 parts jujube powder, 2 parts Ganoderma lucidum powder, 1 part American ginseng powder, 1 part Dendrobium officinale powder, and 1000 parts drinking water. A standard herbal enzymatic hydrolysis system was used, containing 2.0 parts cellulase, 1.0 part pectinase, and 1.0 part acidic protease. The finished product is light yellow and translucent, with a sweet taste and no bitterness. It shows no stratification or sedimentation after 12 months of storage at room temperature. Centrifugation at 3000 rpm for 10 minutes showed a sedimentation rate of 0.3%.

[0031] Example 2: Perilla-flavored warming beverage

[0032] Ingredients: 5 parts jujube powder, 1 part perilla powder, 1 part ginger powder, 1 part licorice powder, 2 parts platycodon powder, 2 parts dandelion powder, and 1000 parts drinking water. A standard herbal enzymatic hydrolysis system was used, containing 2.0 parts cellulase, 1.2 parts pectinase, and 0.8 parts acidic protease. The finished product is light brownish-red, with a combination of ginger and perilla aromas, and a mellow, sweet aftertaste.

[0033] Example 3: Four-Ingredient Spleen-Strengthening and Dampness-Removing Drink

[0034] The ingredients are: 3 parts jujube powder, 2 parts coix seed powder, 2 parts fox nut powder, 2 parts yam powder, 1 part poria cocos powder, 2 parts polygonatum odoratum powder, 2 parts astragalus membranaceus powder, and 1000 parts drinking water. The mixture contains an amylase enzymatic hydrolysis system, with 2.5 parts cellulase, 1.5 parts pectinase, 1.0 part acidic protease, and 1.2 parts amylase. The finished product is clear and transparent, with a light grain aroma, and shows no sedimentation or stratification even after long-term storage. Centrifugation at 3000 rpm for 10 minutes showed a sedimentation rate of 0.4%.

[0035] Example 4: Sea buckthorn high-antioxidant beverage

[0036] Ingredients: 4 parts jujube powder, 2 parts sea buckthorn powder, 2 parts goji berry powder, 1 part Solomon's seal powder, 2 parts polygonatum powder, and 1000 parts drinking water. A conventional herbal enzymatic hydrolysis system was used, containing 1.8 parts cellulase, 0.9 parts pectinase, and 0.9 parts acidic protease. The finished product is orange-yellow, has a pleasant sweet and sour taste, and exhibits stable physicochemical properties.

[0037] Example 5: A calming and sleep-aiding beverage

[0038] Ingredients: 4 parts jujube powder, 2 parts sour jujube seed powder, 3 parts lily bulb powder, 1 part longan pulp powder, 2 parts Acanthopanax senticosus powder, 1 part American ginseng powder, and 1000 parts drinking water. A conventional herbal enzymatic hydrolysis system was used, containing 2.2 parts cellulase, 1.1 parts pectinase, and 1.0 part acidic protease. The finished product has a warm and moist color, a delicate aroma, and a harmonious flavor.

[0039] Example 6: Northeast Mountain Delicacies Herbal Beverage

[0040] Ingredients: 4 parts jujube powder, 2 parts monkey head mushroom powder, 1 part allium macrostemon powder, 2 parts hardy kiwifruit powder, and 1000 parts drinking water. A standard herbal enzymatic hydrolysis system was used, containing 2.0 parts cellulase, 1.0 part pectinase, and 1.0 part acidic protease. The finished product is golden in color, with a mushroom and herbal aroma, a slightly sweet taste, and shows no quality abnormalities after 12 months of storage at room temperature.

[0041] Example 7: Acanthopanax senticosus calming and fatigue-relieving drink

[0042] The ingredients are: 3 parts jujube powder, 2 parts Acanthopanax senticosus powder, 1 part American ginseng powder, 2 parts wolfberry powder, and 1000 parts drinking water. A standard herbal enzymatic hydrolysis system was used, containing 2.0 parts cellulase, 1.0 part pectinase, and 1.0 part acidic protease. The finished product is pale yellow and translucent, with a fragrant Acanthopanax senticosus aroma and a mild, slightly sweet taste. It can be stored at room temperature for 12 months. After centrifugation at 3000 rpm for 10 minutes, the precipitation rate is ≤0.5%.

[0043] Example 8: Lotus Leaf and Hawthorn Drink for Relieving Greasiness and Aiding Digestion

[0044] The ingredients are: 3 parts jujube powder, 2 parts lotus leaf powder, 2 parts hawthorn powder, 2 parts malt powder, and 1000 parts drinking water. The mixture contains an amylase enzymatic hydrolysis system, with 2.2 parts cellulase, 1.2 parts pectinase, 1.0 part acidic protease, and 1.0 part amylase. The finished product is bright orange-yellow, with a pleasant sweet and sour taste and a refreshing lotus leaf aroma. It can be stored at room temperature for 12 months. After centrifugation at 3000 rpm for 10 minutes, the precipitation rate is ≤0.5%.

[0045] Comparative experiment

[0046] Test methods: Polysaccharide content was determined according to the phenol-sulfuric acid method in GB / T 15672-2009; saponin content was determined by the vanillin-perchloric acid colorimetric method; sensory evaluation was conducted by 10 evaluators using a nine-point preference scale and the average score was taken (1 point is the worst, 9 points is the best); precipitation rate was determined by centrifugation at 3000 r / min for 10 minutes and weighing the percentage of precipitate mass to total solids; filtration rate was determined using a plate and frame filter press, 200 mesh filter cloth, and constant pressure of 0.2 MPa, with the filtrate volume of the traditional high-temperature process as 100% for relative value calculation.

[0047] Comparative process: 95℃ water bath extraction for 2 hours, multi-stage filtration (80 mesh coarse filtration → 200 mesh fine filtration → 10000-50000 Dalton ultrafiltration) and pasteurization process are the same as those in this patent.

[0048] Example 1 (conventional herbal) and Example 3 (containing amylase) were selected for a control experiment, with the traditional process as the baseline of 100%.

[0049] Example 1: The relative content of polysaccharides was 131%, and the relative content of saponins was 128%; the sensory score was 8.7 (compared to 5.2 in the traditional method); the precipitation rate after 12 months at room temperature was 0.3% (compared to 4.8% in the traditional method).

[0050] Example 3: Polysaccharide relative content 129%; sensory score 8.5 (traditional 5.0); relative filtration rate 142%; precipitation rate at room temperature for 12 months 0.4% (traditional 5.1%).

[0051] Experimental conclusions

[0052] Compared with the traditional high-temperature process, the low-temperature compound enzymatic hydrolysis process increases the retention rate of polysaccharides and saponins by 26%-31%, improves the sensory score from about 5 points to more than 8.5 points, reduces the precipitation rate from about 5% to less than 0.5%, and increases the filtration rate by 42%.

[0053] Beneficial effects

[0054] Compared with the prior art, the present invention has the following outstanding technical advantages:

[0055] 1. High retention rate of active ingredients: The low-temperature enzymatic hydrolysis process of 45℃~50℃ effectively retains heat-sensitive active ingredients such as polysaccharides and saponins. Compared with the traditional high-temperature process, the retention rate of active ingredients is increased by 26%~31%.

[0056] 2. Meets clean label requirements: No artificial flavors, synthetic colors, artificial sweeteners, or chemically synthesized preservatives are added to the product throughout the entire process; pH adjusters citric acid and malic acid are common food additives with extremely low residue levels, making them safe for consumption.

[0057] 3. Reasonable enzyme system matching: The optimal pH range of acidic protease (3.0-5.0) matches the pH of this system (4.0-5.0); amylase is added for high starch and polysaccharide raw materials to adapt to different formulation systems.

[0058] 4. Excellent taste and stable system: The compound enzyme can degrade the macromolecules in plants that produce off-flavors, improving the taste of the product; after the macromolecules are fully degraded, the stability of the beverage system is significantly improved. Combined with the sterilization process, the shelf life at room temperature can reach 12 months, and the sedimentation rate is controlled below 0.5%.

[0059] 5. Flexible solid-liquid separation methods: Centrifugation can be used alone for rapid coarse separation in the production of fresh beverages; multi-stage filtration (including ultrafiltration) can also be used to obtain products with high clarity and long-term stability at room temperature. Different separation methods can meet different market demands.

[0060] 6. Strong industrial versatility: Standardized process parameters allow for rapid switching between different formulas, adapting to continuous and automated production lines, and compatible with various packaging formats such as bottling and canning.

[0061] 7. Flexible formulation: Based on jujube powder, it can be flexibly combined with a variety of medicinal and edible ingredients to prepare beverages with different functional orientations.

[0062] 8. Addressing industry production pain points: Two differentiated enzymatic hydrolysis systems specifically address the challenges of solid-liquid separation from high-starch and polysaccharide raw materials, thereby improving production efficiency.

[0063] 9. Distinctive regional characteristics: The core raw materials are selected from authentic medicinal and edible plants from Northeast China, ensuring stable raw material quality and a mature supply chain.

Claims

1. A low-temperature enzymatic hydrolysis compound beverage of edible and medicinal plants, characterized in that, This product is made from food-grade plant powder and drinking water, and by weight comprises: 3-5 parts jujube powder, 1000 parts drinking water, and at least two plant ingredients selected from the following: Ganoderma lucidum powder, American ginseng powder, Polygonatum sibiricum powder, Astragalus membranaceus powder, Platycodon grandiflorus powder, dandelion powder, Polygonatum odoratum powder, sea buckthorn powder, Acanthopanax senticosus powder, Schisandra chinensis powder, Poria cocos powder, Dioscorea opposita powder, Euryale ferox powder, Ziziphus jujuba seed powder, lily bulb powder, longan pulp powder, hawthorn powder, lotus leaf powder, malt powder, Coix lacryma-jobi powder, licorice powder, ginger powder, perilla powder, sweet almond powder, Dendrobium officinale powder, honeysuckle powder, Codonopsis pilosula powder, Hericium erinaceus powder, Allium macrostemon powder, hazelnut mushroom powder, Actinidia arguta powder, honeysuckle berry powder, and wolfberry powder; the amount of each plant ingredient added is independently 0.5-5 parts. All plant powders are made from sulfur-free food-grade raw materials; among them, Polygonatum is made from cooked Polygonatum, Schisandra is made from Schisandra chinensis, and Almond is made from sweet Almond.

2. A method for preparing a low-temperature enzymatic hydrolysis compound beverage of edible and medicinal plants as described in claim 1, characterized in that, Includes the following steps: Raw material mixing: Weigh each plant powder according to the formula ratio. The particle size of the plant powder is 100-150 mesh. Stir and mix evenly. Low-temperature enzymatic hydrolysis: The mixed plant powder is mixed with drinking water, and the pH is adjusted to 4.0-5.0 using food-grade citric acid or malic acid. The temperature is raised to 45℃-50℃, and a compound enzyme is added. Based on 1000 parts by weight of drinking water, the compound enzyme contains 1.0-3.0 parts of cellulase, 0.5-2.0 parts of pectinase, and 0.5-2.0 parts of acidic protease. The mixture is kept at a constant temperature and stirred for 3-4 hours. High-temperature enzyme inactivation: After enzymatic hydrolysis, heat the solution to 80℃~85℃ and keep it at that temperature for 10 minutes~15 minutes to inactivate the enzyme. Solid-liquid separation: The enzyme-inactivated liquid is subjected to solid-liquid separation to remove solid residues; the solid-liquid separation is selected from filtration, centrifugation, or a combination of filtration and centrifugation.

3. The preparation method according to claim 2, characterized in that, The plant materials used must include at least one of the following: Ganoderma lucidum powder, American ginseng powder, Polygonatum sibiricum powder, Astragalus membranaceus powder, Acanthopanax senticosus powder, Schisandra chinensis powder, Hippophae rhamnoides powder, and Codonopsis pilosula powder.

4. The preparation method according to claim 2 or 3, characterized in that, When the plant raw material contains at least one of yam powder, fox nut powder, coix seed powder, malt powder, and poria powder, the compound enzyme is further supplemented with 0.5 to 1.5 parts of amylase.

5. The preparation method according to claim 2 or 3, characterized in that, The solid-liquid separation employs multi-stage filtration, which sequentially includes coarse filtration (80-100 mesh), fine filtration (200-300 mesh), and ultrafiltration (molecular weight cutoff of 10,000-50,000 Daltons).

6. The preparation method according to claim 2 or 3, characterized in that, In the low-temperature enzymatic hydrolysis step, the enzymatic hydrolysis temperature is 47℃~49℃, and the enzymatic hydrolysis time is 3 hours~4 hours.