A medicinal and edible compound fruit and vegetable drink

Abstract

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a compound fruit and vegetable beverage that is both food and medicine. Background Technology

[0002] Fruit and vegetable beverages constitute a fundamental category in food processing. In the food-medicine homology processing system, the broad category of "fruits and vegetables" not only includes traditional vegetables but also encompasses numerous edible parts of plants with both nutritional and health benefits. The industry often selects berries and fruits with natural health benefits (such as prickly pear, sea buckthorn, goji berries, mulberries, and common pears) from this broad category as core fruit and vegetable base materials, blending them into food-medicine homology compound fruit and vegetable beverages. These multi-material systems combine various complex components such as polyphenols, lipids, and plant fibers. Due to the significant differences in the physicochemical properties of these substances, maintaining the stability of their liquid-phase microenvironment presents a high level of technical difficulty.

[0003] For the production of such multi-component liquid feedstocks, existing conventional processing methods mainly rely on direct physical mixing. During processing, manufacturers typically inject various fruit and vegetable pulps directly into mixing tanks in proportion, followed by the addition of base colloids to increase the apparent viscosity of the system, thereby slowing down the physical sedimentation rate of the internal substances. After mixing, the feedstock is directly pumped into heat exchange pipelines for routine heat sterilization and filling operations.

[0004] This direct mixing method, lacking component isolation, easily triggers abnormal physicochemical reactions between materials. Free tannins in the raw materials, upon direct contact with proteins and polysaccharides in the liquid phase, spontaneously cross-link, gradually agglomerating into coarse flocculent precipitates during later storage. At the physical dispersion level, thickening methods alone cannot alter the interfacial tension of the lipid-containing pulp, leading to phase separation where free oils rise and fruit pulp particles settle after the finished product has settled. Furthermore, heat-sensitive anthocyanins in a free state, without structural protection, are easily reacted with residual dissolved oxygen in the liquid phase to undergo browning reactions, resulting in nutrient loss and color deterioration in the finished product.

[0005] Therefore, this invention proposes a compound fruit and vegetable beverage that is both food and medicine to address the shortcomings of existing technologies. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a compound fruit and vegetable beverage that is both food and medicine. The technical problem this invention solves is that in existing fruit and vegetable beverages, during processing, bottling, and storage, the mixing of different raw materials often leads to instability due to the interactions between multiple components. For example, abnormal cross-linking of internal components can result in coarse flocculation and precipitation, stratification of fat-soluble components, and degradation and browning of heat-sensitive nutrients. This invention aims to provide a compound fruit and vegetable beverage with relatively stable components and less prone to phase separation, thereby meeting market demand for health products that are both food and medicine.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] To address the above problems, the present invention provides the following technical solution:

[0009] In a first aspect, the present invention provides a compound fruit and vegetable beverage that is both food and medicine, employing the following technical solution:

[0010] Acacia honey: 9-11%; Prickly pear puree: 2-4%; Sea buckthorn puree: 8-10%; Goji berry puree: 6-8%; Mulberry puree: 2-4%; Blueberry puree: 4-6%; Gum arabic: 0.03-0.15%; Sodium hexametaphosphate: 0.02-0.04%; High-acyl gellan gum: 0.05-0.08%; β-cyclodextrin: 0.05-0.30%; Crown pear juice: balance;

[0011] The acacia honey and the prickly pear pulp are premixed to form a honey-fruit pre-complexed liquid; the gum arabic is pre-dispersed and used to pre-stabilize the oil-water interface of the sea buckthorn pulp; the sodium hexametaphosphate and the high-acyl gellan gum are used to construct an ion-regulated weak gel suspension matrix; and the β-cyclodextrin is used to pre-encapsulate the anthocyanins in the mulberry pulp and the blueberry pulp.

[0012] By adopting the above technical solution, and by using raw materials in a specific weight ratio and allowing them to interact, the following effects are achieved:

[0013] The raw materials of this invention maintain a uniform distribution and structural stability of the overall composition through multiple physicochemical interactions in a liquid phase environment. In actual mixing and blending processes, the aggregation problem caused by tannins is often encountered. Prickly pear pulp contains a large amount of free tannins. When these tannins come into direct contact with the pulp fibers and polysaccharides of other fruits and vegetables, they easily form hydrogen bonds and hydrophobic associations, resulting in large-particle complex aggregates. To improve this phenomenon, the sugar molecules in acacia honey can pre-bind with the free tannins in prickly pear pulp, forming microscopic hydrogen-bonded complexes. This binding occupies the reactive sites of the tannins, significantly reducing the risk of coarse aggregation and precipitation during subsequent liquid-phase blending.

[0014] Considering that sea buckthorn pulp contains a high proportion of lipid-soluble components, which are prone to oil droplet aggregation and floating under normal static conditions, gum arabic was introduced into the formulation. This component has an amphiphilic molecular structure and can spontaneously adsorb at the oil-water interface of sea buckthorn lipid components. The extension of the gum arabic molecular chains on the outer side of the interface provides steric hindrance and repulsion, which helps maintain the sea buckthorn oil phase stably dispersed in the continuous liquid phase as tiny droplets, thereby reducing the thickness of the free oil ring formed on the surface.

[0015] Meanwhile, the rheological properties of the matrix also need to be controlled. Since the fruit pulp raw material itself contains metal ions, these polyvalent metal ions can cause excessive cross-linking between the high-acyl gellan gum molecular chains, leading to a dramatic increase in the apparent viscosity of the liquid phase. Adding sodium hexametaphosphate as an ion masking agent allows it to preferentially bind to the polyvalent metal ions introduced by the raw material. Under these conditions, the high-acyl gellan gum undergoes hydration, typically forming a weak gel network with a certain yield stress but low apparent viscosity. This network structure can support the pulp particles and fiber components in raw materials such as goji berry pulp, helping to prevent rapid sedimentation.

[0016] To protect heat-sensitive components, mulberry and blueberry purees contain anthocyanins, which are easily oxidized and thermally degraded. β-Cyclodextrins possess a cavity structure with a hydrophilic exterior and a hydrophobic interior, allowing anthocyanin molecules to enter these hydrophobic cavities and form host-guest inclusion complexes. This spatial encapsulation, to some extent, prevents anthocyanins from contacting dissolved oxygen and other reactive components in the continuous liquid phase, thereby delaying browning reactions during heat treatment sterilization and storage, and helping to improve the final retention rate of active substances.

[0017] Preferably, it is made from the following raw materials in weight percentage: acacia honey: 10%; prickly pear pulp: 3%; sea buckthorn pulp: 9%; goji berry pulp: 7%; mulberry pulp: 3%; blueberry pulp: 5%; gum arabic: 0.09%; sodium hexametaphosphate: 0.03%; high-acyl gellan gum: 0.06%; β-cyclodextrin: 0.18%; and crown pear juice: 62.64%.

[0018] By adopting the above technical solution, the physicochemical interactions between the various components of the raw materials tend to reach a relatively balanced state. Under this ratio, the gel network constructed by sodium hexametaphosphate and high-acyl gellan gum has a good match with the required flowability of the beverage. It can usually maintain the normal apparent viscosity of the beverage while suspending the solid particles at the bottom and stabilizing the dispersion of oil droplets at the top, so that the macroscopic uniformity of the beverage is at a better level.

[0019] Preferably, the physicochemical parameters of the raw material meet the following conditions:

[0020] The sea buckthorn pulp, the goji berry pulp, the blueberry pulp, and the mulberry pulp are all thick pulps with a soluble solids content ranging from 18 to 24 °Brix, obtained by cold pressing and physical filtration of fresh fruits.

[0021] The prickly pear pulp is a thin, diluted pulp with a soluble solids content ranging from 12 to 16°Brix, obtained by cold pressing and physical filtration of fresh prickly pear fruit.

[0022] The Crown Pear Juice is a clear juice obtained by cold pressing and physical filtration of fresh Crown Pears, with a soluble solids content ranging from 10 to 15°Brix and a pH value of 4.0 to 4.5.

[0023] The acacia honey is a first-grade natural acacia honey with a total mass fraction of fructose and glucose ≥60% and a mass fraction of sucrose ≤5%.

[0024] By employing the aforementioned technical solutions, the extraction method of the pulp is limited through cold pressing and physical filtration. This not only helps preserve the natural active ingredients and original dietary fiber within the fruit and vegetable cells but also largely avoids the damage to heat-sensitive components that may occur during early heat processing. Clearly defining the soluble solids content of each pulp and juice helps ensure a constant ratio of water to solids introduced into each component. As for the Crown Pear juice, which serves as a continuous liquid phase substrate, its specific pH range maintains the overall beverage in a slightly acidic environment, which plays a positive role in the structural stability of anthocyanin components. The limited monosaccharide mass fraction of acacia honey provides sufficient small-molecule sugars for binding with free tannins from prickly pear.

[0025] Secondly, the present invention provides a method for preparing a compound fruit and vegetable beverage that is both food and medicine, using the following technical solution:

[0026] A method for preparing a compound fruit and vegetable beverage that is both food and medicine includes the following steps:

[0027] S1. The acacia honey is heated and dissolved and filtered to obtain pretreated honey. Then, the pretreated honey is mixed with the prickly pear pulp and stirred at 30-35°C for 15-20 minutes to obtain a honey-fruit pre-complex liquid, which is then left to stand for later use.

[0028] S2. Add the gum arabic to the first part of the crown pear juice and stir at 35-45°C until homogeneous. Then mix it with the sea buckthorn pulp and shear it for 3-6 minutes under vacuum conditions with a gauge pressure of -0.06 to -0.04 MPa to obtain the sea buckthorn oil phase pre-stabilized liquid.

[0029] S3. Add the sodium hexametaphosphate to the second part of the crown pear juice and stir to dissolve. Sprinkle in the high acyl gellan gum and heat to 80-85°C to fully hydrate the high acyl gellan gum. Then add the wolfberry pulp and cool to 55-60°C to shear. Then further cool to 40°C to obtain a weak gel suspension matrix.

[0030] S4. Add the sea buckthorn oil phase prestabilized liquid, the mulberry puree, and the blueberry puree to the weak gel suspension matrix, and shear and degas under vacuum conditions of -0.08 to -0.06 MPa to obtain a composite fruit pulp; cool the composite fruit pulp to 18 to 25°C, add the β-cyclodextrin that has been pre-dispersed in the remaining amount of crown pear juice, and stir to obtain an anthocyanin inclusion matrix;

[0031] S5. Add the honey fruit pre-complexing solution to the anthocyanin inclusion matrix and stir at 20-25°C to obtain the initial conditioning solution;

[0032] S6. The initial conditioning solution is subjected to high-pressure homogenization to obtain a homogenized solution;

[0033] S7. After sterilization and cooling of the homogenized liquid, it is aseptically filled in a sterile environment to obtain the medicinal and edible compound fruit and vegetable beverage.

[0034] By adopting the above technical solution, the following effects are achieved:

[0035] In actual material preparation operations, mixing all components at once often easily leads to uncontrollable flocculation or stratification. Therefore, this preparation process adopts a staged approach to treat each reaction phase. Considering that the prickly pear pulp itself carries free tannins, it is pre-stirred with acacia honey at a specific temperature to utilize the sugars in the honey to occupy the reaction sites of the tannins. This separate preparation of the pre-complexed solution provides a buffer to avoid other easily reactive components in the subsequent preparation.

[0036] For sea buckthorn pulp rich in fat-soluble components, if it is directly mixed into the liquid without intervention, free oil rings tend to precipitate on the surface after a period of time. In terms of specific process arrangements, gum arabic is pre-dispersed in the warm fruit juice base liquid, and then sheared with the sea buckthorn pulp under vacuum. Introducing negative pressure usually helps reduce air ingress caused by high-speed shearing, and allowing gum arabic to adsorb at the interface in advance often promotes a decrease in interfacial tension, which is beneficial for the sea buckthorn oil phase to disperse into tiny droplets in the early stages.

[0037] In the process of constructing the suspension matrix, the polyvalent metal ions naturally present in the fruit pulp often interfere with the normal hydration process of the colloid. The addition of sodium hexametaphosphate primarily aims to preferentially bind with free ions, thereby facilitating the water absorption and swelling of the high-acyl gellan gum under heating conditions. After adding the wolfberry pulp, appropriate physical shearing during cooling can, to some extent, break down the large gel clusters formed by excessive local cross-linking, promoting the overall solution to transform into a suspension state that combines support and fluidity.

[0038] For heat-sensitive anthocyanin components, minimizing oxidative contact is key to process control. By combining mulberry and blueberry pulp and oil-phase stabilizer in the early stages and implementing vacuum degassing, microbubbles dissolved within the liquid phase can be largely removed. When the system temperature drops to room temperature, β-cyclodextrin is introduced. This relatively low-temperature environment is generally more conducive to the cyclic molecular cavity capturing anthocyanin molecules, thereby moderately reducing the risk of host-guest separation caused by thermal motion.

[0039] Adding the tannin-rich pre-complexed fruit liquid only in the final mixing stage is a staggered feeding design in the process. At this point, the anthocyanins in the main liquid phase have been encapsulated and isolated, and the oil phase and suspended particles have essentially established their own stable dispersion systems, helping to reduce the probability of precipitation caused by large-area contact between tannins and fruit pulp proteins. Subsequent high-pressure homogenization further refines the droplet and particle size within the material; combined with short-time high-temperature sterilization and aseptic filling, the goal is to ensure the hygiene indicators of the finished product while preserving the established microstructure as much as possible.

[0040] Preferably, in step S1, the specific conditions for heating and dissolving are: heating to 40-50°C and stirring at 30-50 r / min until completely dissolved.

[0041] By adopting the above technical solutions, the set mild heating and low-speed stirring conditions often help high-concentration honey to dissolve smoothly, while also avoiding local overheating that could lead to sugar caramelization or premature loss of natural nutrients.

[0042] Preferably, in step S2, the amount of the first portion of crown pear juice is 10% of the total weight of the beverage; the shearing speed under vacuum conditions is 120-180 r / min.

[0043] By adopting the above technical solution, juice accounting for 10% of the total volume is extracted in batches as the base liquid, which is generally sufficient to allow the gum arabic powder to have enough space to expand. The appropriate shear speed combined with the vacuum environment is more conducive to the physical dispersion of the sea buckthorn oil phase to a reasonable particle size, and to a certain extent, unnecessary mechanical heat generation is controlled.

[0044] Preferably, in step S3, the time for fully hydrating the high-acyl gellan gum is maintained for 4 to 6 minutes; the shearing speed after cooling to 55 to 60°C is 120 to 180 r / min, and the shearing time is 8 to 12 minutes.

[0045] By employing the above technical solution, the holding time of gellan gum at high temperatures is limited, aiming to promote relatively thorough water absorption by its powder particles. Applying shear force of a specific duration and intensity after cooling primarily serves to moderately disperse the gel network in the cross-linking process, thereby making it easier to create a free suspension structure of tiny gel particles.

[0046] Preferably, in step S4, the shearing and degassing time is 6-10 minutes and the rotation speed is 120-180 r / min; the stirring speed after adding the β-cyclodextrin pre-dispersed in the remaining Crown Pear Juice is 50-80 r / min and the stirring time is 3-8 minutes.

[0047] By employing the above technical solutions and limiting the physical operating parameters of the degassing process, a good balance can usually be struck between degassing efficiency and liquid turbulence. Using relatively slow stirring during the inclusion process helps provide an orderly environment for the intermolecular bonding reaction, reducing the damage caused by strong physical shearing to the formed inclusion complex.

[0048] Preferably, in step S6, the high-pressure homogenization process sequentially includes primary homogenization and secondary homogenization; the pressure of the primary homogenization is 25–30 MPa, and the pressure of the secondary homogenization is 4–6 MPa. In step S7, the sterilization process is maintained at 125–130°C for 8–12 seconds; the cooling process is cooled to 25–30°C; and the sterile environment is a Class 100 sterile environment.

[0049] By employing the above technical solution, high-pressure homogenization is divided into two stages with different pressures. The high-pressure stage at the front end is mainly responsible for breaking down fruit and vegetable particles and free oil droplets, while the low-pressure stage at the back end plays an auxiliary role in gently dispersing aggregates and stabilizing the liquid phase. The combination of short-time high-temperature sterilization and rapid cooling aims to eliminate microorganisms while preserving the original color and flavor of the beverage as much as possible.

[0050] This invention provides a compound fruit and vegetable beverage that is both food and medicine. It has the following beneficial effects:

[0051] 1. This invention involves mixing honey with tannin-rich raw materials in the early stages, relying on the reaction sites where sugar molecules bind to tannins to prepare a pre-complexed liquid, which is then added to the main liquid at the later stage of the blending process. When processing materials with both medicinal and edible properties, this staggered addition avoids early contact between free tannins and proteins and polysaccharides. It reduces abnormal cross-linking of components within the compound fruit and vegetable formula, helping to lower the likelihood of coarse flocculation and sedimentation during storage.

[0052] 2. This invention uses gum arabic to interfacially disperse the rich-fat pulp under negative pressure, while simultaneously utilizing sodium hexametaphosphate to shield multivalent metal ions and assist gellan gum in establishing a weak gel base. When processing multi-component composite fruit and vegetable materials, the molecular chains of gum arabic restrict the aggregation of sea buckthorn oil droplets, while the base network supports the internal solid particles. This improves the tendency for particles to sink and oils to float after mixing medicinal and edible components, maintaining the uniformity of the finished beverage's macroscopic state.

[0053] 3. This invention utilizes the molecular cavity of β-cyclodextrin to pre-encapsulate anthocyanin-containing raw materials, and combines this with a vacuum degassing process to eliminate residual microbubbles within the system. For heat-sensitive components in food-medicine homology formulations, this encapsulation structure physically restricts the direct contact between anthocyanin molecules and residual dissolved oxygen. This delays the browning reaction of the compound fruit and vegetable components during subsequent high-temperature sterilization and room-temperature storage, preserving the original natural color and nutrients of the overall beverage. Attached Figure Description

[0054] Figure 1 This is a flowchart of the preparation method of the medicinal and edible compound fruit and vegetable beverage of the present invention. Detailed Implementation

[0055] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0056] Sea buckthorn puree, goji berry puree, blueberry puree, and mulberry puree are all thick purees obtained from fresh fruit through cold pressing and physical filtration. The soluble solids content ranges from 18 to 24°Brix, the total bacterial count is ≤100 CFU / mL, and the coliform count is ≤3 MPN / mL. Prickly pear puree is a thin puree obtained from fresh prickly pear fruit through cold pressing and physical filtration. The soluble solids content ranges from 12 to 16°Brix, the total bacterial count is ≤100 CFU / mL, and the coliform count is ≤3 MPN / mL. Crown pear juice is a clear juice obtained from fresh crown pears through cold pressing and physical filtration. The soluble solids content ranges from 10 to 15°Brix, the pH value is 4.0 to 4.5, and the total bacterial count is ≤100 CFU / mL. Acacia honey is a first-grade natural acacia honey with a total fructose and glucose content of ≥60%, a sucrose content of ≤5%, and a moisture content of ≤20%.

[0057] Gum arabic (CAS No. 9000-01-5), sodium hexametaphosphate (CAS No. 10124-56-8), high acyl gellan gum (CAS No. 71010-52-1), and β-cyclodextrin (CAS No. 7585-39-9) are all commercially available food-grade conventional raw material products.

[0058] In the following embodiments, the sterilization equipment used may be a tubular ultra-high temperature instantaneous sterilizer (UHT) or a tubular sterilization equipment with short-time sterilization capability of 125-130°C, and the high-pressure homogenizer may be a two-stage high-pressure fluid homogenizer.

[0059] Reference Figure 1 .

[0060] Example 1:

[0061] This embodiment provides a method for preparing a compound fruit and vegetable beverage that is both food and medicine, including the following steps:

[0062] S1. Acacia honey-tannin pre-complexed: By weight percentage, 10% acacia honey is placed in a jacketed kettle, heated to 45℃ and stirred at 40r / min until completely dissolved, and filtered through an 80-mesh filter to obtain pre-treated honey; 3% prickly pear pulp is introduced into a mixing tank, the pre-treated honey is added, and stirred at 32℃ at 40r / min for 18 minutes to obtain honey-fruit pre-complexed liquid, which is then left to stand for later use.

[0063] S2. Oil-water interface pre-stabilization: Add 0.09% gum arabic to 10% crown pear juice and stir at 40℃ until homogeneous. Mix the dispersion with 9% sea buckthorn pulp and introduce it into a reaction vessel. Shear at 150r / min for 4 minutes under vacuum conditions with a gauge pressure of -0.05MPa to obtain a sea buckthorn oil phase pre-stabilized liquid.

[0064] S3. Construction of ion-regulated gellan gum weak gel suspension matrix: 0.03% sodium hexametaphosphate was added to 42.64% crown pear juice and stirred to dissolve. 0.06% high acyl gellan gum was sprinkled in, and the temperature was raised to 82℃ and maintained for 5 minutes to allow it to fully hydrate. Then, 7% wolfberry puree was added, the temperature was lowered to 58℃ and sheared at 150 r / min for 10 minutes. The temperature was then lowered to 40℃ through a heat exchanger to obtain the weak gel suspension matrix.

[0065] S4. Vacuum degassing and pre-inclusion of the thermosensitive phase: Sea buckthorn oil phase pre-stabilized liquid, 3% mulberry puree and 5% blueberry puree were added to the weak gel suspension matrix. The composite fruit pulp was obtained by shearing and degassing at 150 r / min for 8 minutes under a vacuum condition with a gauge pressure of -0.07 MPa. The composite fruit pulp was cooled to 22℃. 0.18% β-cyclodextrin was pre-dispersed in the remaining Crown pear juice and stirred until uniform. The composite fruit pulp was then added and stirred at 65 r / min for 5 minutes to obtain the anthocyanin inclusion matrix.

[0066] S5. Acid-sensitive phase hysteresis conditioning: Add honey fruit pre-complexing solution to anthocyanin inclusion matrix and stir at 60 r / min for 5 minutes at 22℃ to obtain initial conditioning solution.

[0067] S6. Two-stage homogenization: The initial conditioning liquid is pumped into a high-pressure homogenizer for primary homogenization at 28MPa and secondary homogenization at 5MPa to obtain homogenized liquid.

[0068] S7. Sterilization and Filling: The homogenized liquid is transported to the sterilization equipment, maintained at 128°C for 10 seconds, cooled to 25°C, and then aseptically filled in a Class 100 sterile environment to produce a medicinal and edible compound fruit and vegetable beverage.

[0069] Example 2:

[0070] This embodiment provides a method for preparing a compound fruit and vegetable beverage that is both food and medicine, including the following steps:

[0071] S1. Acacia honey-tannin pre-complexed: By weight percentage, 9% acacia honey is placed in a jacketed kettle, heated to 40℃ and stirred at 30r / min until completely dissolved, and filtered through an 80-mesh filter to obtain pre-treated honey; 2% prickly pear pulp is introduced into a mixing tank, the pre-treated honey is added, and stirred at 30℃ at 40r / min for 15 minutes to obtain honey-fruit pre-complexed liquid, which is then left to stand for later use.

[0072] S2. Oil-water interface pre-stabilization: Add 0.03% gum arabic to 10% crown pear juice and stir at 35°C until homogeneous. Mix the dispersion with 8% sea buckthorn pulp and introduce it into a reaction vessel. Shear at 120 r / min for 3 minutes under a vacuum of -0.04 MPa to obtain a sea buckthorn oil phase pre-stabilized liquid.

[0073] S3. Construction of ion-regulated gellan gum weak gel suspension matrix: 0.02% sodium hexametaphosphate was added to 48.85% crown pear juice and stirred to dissolve. 0.05% high acyl gellan gum was sprinkled in, and the temperature was raised to 80℃ and maintained for 4 minutes to allow it to fully hydrate. Then, 6% wolfberry puree was added, the temperature was lowered to 55℃ and sheared at 120 r / min for 8 minutes. The temperature was then lowered to 40℃ through a heat exchanger to obtain the weak gel suspension matrix.

[0074] S4. Vacuum degassing and pre-inclusion of the thermosensitive phase: Sea buckthorn oil phase pre-stabilized liquid, 2% mulberry puree and 4% blueberry puree were added to the weak gel suspension matrix. The composite fruit pulp was obtained by shearing and degassing at 120 r / min for 6 minutes under vacuum conditions with a gauge pressure of -0.06 MPa. The composite fruit pulp was cooled to 18℃. 0.05% β-cyclodextrin was pre-dispersed in the remaining Crown pear juice and stirred until uniform. The composite fruit pulp was then added and stirred at 50 r / min for 3 minutes to obtain the anthocyanin inclusion matrix.

[0075] S5. Acid-sensitive phase hysteresis conditioning: Add honey fruit pre-complexing solution to anthocyanin inclusion matrix and stir at 60 r / min for 5 minutes at 20℃ to obtain initial conditioning solution.

[0076] S6. Two-stage homogenization: The initial conditioning liquid is pumped into a high-pressure homogenizer for primary homogenization at 25MPa and secondary homogenization at 4MPa to obtain a homogenized liquid.

[0077] S7. Sterilization and Filling: The homogenized liquid is transported to the sterilization equipment, maintained at 125°C for 8 seconds, cooled to 25°C, and then aseptically filled in a Class 100 sterile environment to produce a medicinal and edible compound fruit and vegetable beverage.

[0078] Example 3:

[0079] This embodiment provides a method for preparing a compound fruit and vegetable beverage that is both food and medicine, including the following steps:

[0080] S1. Acacia honey-tannin pre-complexed: By weight percentage, 11% acacia honey is placed in a jacketed kettle, heated to 50℃ and stirred at 50r / min until completely dissolved, and filtered through an 80-mesh filter to obtain pre-treated honey; 4% prickly pear pulp is introduced into a mixing tank, the pre-treated honey is added, and stirred at 35℃ at 40r / min for 20 minutes to obtain honey-fruit pre-complexed liquid, which is then left to stand for later use.

[0081] S2. Oil-water interface pre-stabilization: Add 0.15% gum arabic to 10% crown pear juice and stir at 45℃ until homogeneous. Mix the dispersion with 10% sea buckthorn pulp and introduce it into a reaction vessel. Shear at 180r / min for 6 minutes under a vacuum of -0.06MPa gauge pressure to obtain a sea buckthorn oil phase pre-stabilized liquid.

[0082] S3. Construction of ion-regulated gellan gum weak gel suspension matrix: 0.04% sodium hexametaphosphate was added to 36.43% crown pear juice and stirred to dissolve. 0.08% high acyl gellan gum was sprinkled in, and the temperature was raised to 85℃ and maintained for 6 minutes to allow it to fully hydrate. Then, 8% wolfberry puree was added, the temperature was lowered to 60℃ and sheared at 180 r / min for 12 minutes. The temperature was then lowered to 40℃ through a heat exchanger to obtain the weak gel suspension matrix.

[0083] S4. Vacuum degassing and pre-inclusion of the thermosensitive phase: Sea buckthorn oil phase pre-stabilized liquid, 4% mulberry puree and 6% blueberry puree were added to the weak gel suspension matrix. The composite fruit pulp was degassed at 180 r / min for 10 minutes under vacuum conditions with a gauge pressure of -0.08 MPa. The composite fruit pulp was cooled to 25℃. 0.30% β-cyclodextrin was pre-dispersed in the remaining Crown pear juice and stirred until homogeneous before being added to the composite fruit pulp. The mixture was stirred at 80 r / min for 8 minutes to obtain the anthocyanin inclusion matrix.

[0084] S5. Acid-sensitive phase hysteresis adjustment: Add honey fruit pre-complexing solution to anthocyanin inclusion matrix and stir at 60 r / min for 5 minutes at 25℃ to obtain initial conditioning solution.

[0085] S6. Two-stage homogenization: The initial conditioning liquid is pumped into a high-pressure homogenizer for primary homogenization at 30MPa and secondary homogenization at 6MPa to obtain homogenized liquid.

[0086] S7. Sterilization and Filling: The homogenized liquid is transported to the sterilization equipment, maintained at 130°C for 12 seconds, cooled to 30°C, and then aseptically filled in a Class 100 sterile environment to produce a medicinal and edible compound fruit and vegetable beverage.

[0087] Comparative Example 1:

[0088] Compared with Example 1, the difference is that step S2 is omitted, and 0.09% gum arabic, 10% crown pear juice and 9% sea buckthorn pulp are directly added to the weak gel suspension matrix in step S4. The rest is the same as in Example 1.

[0089] Comparative Example 2:

[0090] Compared with Example 1, the difference is that in step S3, 0.03% sodium hexametaphosphate is not added and is made up with an equal amount of 0.03% crown pear juice. After sprinkling 0.06% high acyl gellan gum into the crown pear juice, the operation of raising the temperature to 82°C and maintaining it for 5 minutes and lowering the temperature to 58°C is not performed. Instead, 7% wolfberry puree is added directly at 25°C and sheared at 150 r / min for 10 minutes. The rest is the same as in Example 1.

[0091] Comparative Example 3:

[0092] Compared with Example 1, the difference is that step S1 is omitted, and 10% acacia honey and 3% prickly pear pulp are directly added to the anthocyanin inclusion matrix in step S5. The mixture is stirred at 60 r / min for 5 minutes at 22°C to obtain the initial conditioning solution. The rest is the same as in Example 1.

[0093] Comparative Example 4:

[0094] Compared with Example 1, the difference is that in step S4, 0.18% β-cyclodextrin is not added, and 0.18% Crown pear juice is added to make up the difference. The composite fruit pulp cooled to 22°C is directly mixed with the remaining Crown pear juice and stirred at 65 r / min for 5 minutes. The rest is the same as in Example 1.

[0095] Comparative Example 5:

[0096] Compared with Example 1, the difference is that the shearing degassing at 150 r / min for 8 minutes under vacuum conditions with a gauge pressure of -0.07 MPa is replaced with shearing at 150 r / min for 8 minutes under atmospheric pressure conditions (approximately 0.1 MPa absolute pressure). All other aspects are the same as in Example 1.

[0097] Test Example 1:

[0098] Experimental steps:

[0099] 1. The compound fruit and vegetable beverages prepared in Example 1, Example 2, Example 3 and Comparative Example 2 were selected as the test subjects of this test example.

[0100] 2. Accurately measure 200 mL of each test object and place it in a 250 mL beaker. Incubate each test object in a 25℃ constant temperature incubator for 2 hours to equilibrate. Use a rotational viscometer with a rotor speed of 60 r / min for testing. After the instrument reading stabilizes, record the macroscopic apparent viscosity data (mPa·s) of each test object at 25℃. Perform three parallel measurements for each test object and take the arithmetic mean as the final recorded data.

[0101] 3. Accurately weigh 20.00g of each of the above test objects and place them separately into 50mL plastic centrifuge tubes that have been pre-dried and weighed. Place the centrifuge tubes containing the samples symmetrically into a benchtop low-speed centrifuge, set the centrifugation speed to 2500 rpm, and the centrifugation time to 5 minutes. After the centrifugation program is complete, slowly pour out the supernatant from the tubes, and invert the centrifuge tubes onto quantitative filter paper and let them stand for 1 minute to remove any residual free moisture from the tube walls.

[0102] Subsequently, the total mass of the centrifuge tubes containing the bottom precipitate was weighed using an analytical balance. The wet weight ratio of the centrifuged precipitate for each test subject was calculated according to the formula (Centrifuged precipitate wet weight ratio = precipitate mass / initial sample mass × 100%). Each test subject was sampled and measured in triplicate, and the arithmetic mean was taken.

[0103] The experimental results are shown in Table 1:

[0104] Table 1: Macroscopic apparent viscosity and wet weight ratio of centrifuged sediment for each test object

[0105] Test object Macroscopic apparent viscosity (mPa·s) Wet weight ratio of centrifuged sediment (%) Example 1 124.63 18.34 Example 2 118.27 17.56 Example 3 135.41 19.82 Comparative Example 2 312.85 5.12

[0106] Test conclusion:

[0107] According to the data in Table 1, the macroscopic apparent viscosity of Examples 1 to 3 remained in the range of 118.27 to 135.41 mPa·s, while the macroscopic apparent viscosity of Comparative Example 2 was 312.85 mPa·s. In the centrifugation test, the wet weight ratio of the centrifuged precipitate of Examples 1 to 3 ranged from 17.56% to 19.82%, while the wet weight ratio of the centrifuged precipitate of Comparative Example 2 was 5.12%.

[0108] The viscosity data above indicate that, compared to Comparative Example 2, the macroscopic apparent viscosity of the liquid obtained after pre-dispersion with sodium hexametaphosphate, heating and hydration of high-acyl gellan gum, and shearing treatment of wolfberry pulp at a set temperature in Examples 1 to 3 was significantly reduced. This suggests that this treatment method helps to avoid excessive thickening of high-acyl gellan gum in the continuous liquid phase, thus maintaining good fluidity of the liquid. Comparative Example 2 did not undergo sodium hexametaphosphate regulation or heating and hydration treatment of high-acyl gellan gum, and the wolfberry pulp was added directly at a lower temperature. The dispersion of colloidal components and pulp fibers in the liquid was poor, resulting in an increase in macroscopic apparent viscosity.

[0109] The wet weight ratio of the centrifuged sediment is used to reflect the water-bearing sediment mass of the sedimentary phase after centrifugation. The high wet weight ratios of the centrifuged sediments in Examples 1 to 3 indicate that their sedimentary phases have a high water-holding capacity; the low wet weight ratio of the centrifuged sediments in Comparative Example 2 indicates that its centrifuged sediments have a low water content after centrifugation and compaction. Combined with the viscosity data, it can be seen that Examples 1 to 3, while maintaining a low macroscopic apparent viscosity, improved the water-holding capacity of the pulp particles and fiber sedimentary phases, which is beneficial to reducing the risk of stratification caused by particle compaction and sedimentation.

[0110] Therefore, the sodium hexametaphosphate pretreatment, high acyl gelatin hot water treatment, and temperature-controlled shearing steps of wolfberry pulp used in Examples 1 to 3 help to form a liquid state with low viscosity and good particle water retention stability, thereby improving the suspension stability of the compound fruit and vegetable beverage.

[0111] Test Example 2:

[0112] Experimental steps:

[0113] 1. The compound fruit and vegetable beverages prepared in Example 1, Comparative Example 3, Comparative Example 4 and Comparative Example 5 were selected as the test objects of this test example.

[0114] 2. Determination of Coarse Flocculent Retention by a 50μm Sieve: Accurately weigh 100.0g of each test subject and perform vacuum filtration using a pre-weighed nylon filter with a pore size of 50μm. Collect the solid residue retained on the filter screen, and then slowly rinse the filter cake with 20mL of deionized water to remove residual soluble sugars. Place the filter screen with the residue attached in a 60℃ vacuum drying oven and dry to constant weight. Record the constant weight of the residue after drying, and calculate the milligrams of residue retained per 100g of initial sample for each test subject. This is used as the dry weight data of coarse flocculent retention by a 50μm sieve for each test subject. Perform three parallel determinations and record the arithmetic mean.

[0115] 3. Browning Index (A420) Determination: Samples of each test subject immediately after sterilization and filling were taken as initial samples, as well as samples stored in a 37℃ incubator for 7 days in the dark. The samples were transferred to centrifuge tubes and centrifuged at 8000 rpm for 15 minutes, collecting the clear supernatant. Using a UV-Vis spectrophotometer with deionized water as a reference, the absorbance (A420) of each supernatant was measured at 420 nm. The absorbance value of the initial sample was used as the initial browning index data, and the absorbance value of the sample after 7 days of storage was used as the browning index data after 7 days of storage. Triple measurements were performed, and the arithmetic mean was recorded.

[0116] The experimental results are shown in Table 2:

[0117] Table 2: Dry weight and browning index of coarse flocs trapped by 50μm sieves for each test subject

[0118] Test object Dry weight (mg / 100g) of coarse flocculent material retained by a 50μm sieve Initial browning index (A420) Browning index (A420) after 7 days of storage Example 1 14.2 0.312 0.345 Comparative Example 3 126.4 0.324 0.358 Comparative Example 4 15.6 0.318 0.687 Comparative Example 5 13.9 0.365 0.742

[0119] Test conclusion:

[0120] According to the data in Table 2, the dry weight of coarse flocculants retained by the 50μm sieve in Example 1 was 14.2 mg / 100g, while that in Comparative Example 3, which omitted the acacia honey-prickly pear pre-complexation step, was 126.4 mg / 100g. These results indicate that the amount of coarse flocculants generated in Example 1 was significantly reduced compared to Comparative Example 3.

[0121] In Comparative Example 3, acacia honey and prickly pear pulp were not pre-mixed but added directly in the subsequent blending stage. When free tannins in the prickly pear pulp come into contact with plant proteins, fruit fibers, and polysaccharide components, they easily form large, coarse aggregates through hydrogen bonding, hydrophobic association, and multi-point binding, thus increasing the dry weight of the residue retained on the sieve. In Example 1, the prickly pear pulp was pre-mixed with acacia honey at a set temperature and time before being added to the subsequent feed solution, which helped reduce the degree to which large flocs formed after direct contact between free tannins and plant proteins, fruit fibers, and polysaccharide components.

[0122] In the browning index test, the A420 values ​​of the test subjects initially ranged from 0.312 to 0.365. After 7 days of storage at 37°C in the dark, the A420 value of Example 1 increased from 0.312 to 0.345; the A420 value of Comparative Example 4 increased from 0.318 to 0.687; and the A420 value of Comparative Example 5 increased from 0.365 to 0.742. These results indicate that Example 1 showed a smaller increase in the browning index under accelerated storage conditions.

[0123] Comparative Example 4, without the addition of β-cyclodextrin, saw increased contact between anthocyanins and oxygen, acidic components, and other reactive substances in the continuous liquid phase, resulting in a significant increase in the A420 value after storage. Comparative Example 5, without vacuum degassing, contained a higher amount of residual gas in the liquid, which easily promoted ascorbic acid oxidation and browning reactions during subsequent storage, manifested as an increase in the A420 value after 7 days of storage. Example 1, employing both vacuum degassing and β-cyclodextrin pre-encapsulation treatment, reduced the contact opportunities between heat-sensitive pigments and ascorbic acid and oxygen and other reactive components, thereby slowing down browning during storage.

[0124] Test Example 3:

[0125] Experimental steps:

[0126] 1. The compound fruit and vegetable beverages prepared in Example 1, Example 2, Example 3, Comparative Example 1 and Comparative Example 2 were selected as the test objects of this test example.

[0127] 2. Accurately measure 50 mL of each test sample and inject it into a 100 mL transparent centrifuge tube with standard graduations. Place the centrifuge tube containing the sample into a benchtop high-speed centrifuge, set the centrifugation speed to 4000 r / min, and the centrifugation time to 15 minutes for accelerated phase separation.

[0128] 3. After the centrifugation process is complete, remove the centrifuge tubes and place them vertically on the lab bench for 5 minutes.

[0129] 4. Using a digital vernier caliper with an accuracy of 0.02 mm, directly measure the vertical thickness of the free oil layer formed at the top of the liquid surface inside the centrifuge tube. Record the measured vertical thickness as the top oil ring thickness data (mm) for each test object. Each test object is measured in parallel 3 times, and the arithmetic mean is recorded.

[0130] 5. Directly observe the bottom of the centrifuge tube and read the volume scale value at the top of the precipitate layer where the solid-liquid interface appears. Divide the read precipitate layer volume scale value by the initial total volume of the sample (50 mL), and use the calculated percentage value as the bottom precipitate layer volume percentage (%) for each test object. Each test object is measured in triplicate, and the arithmetic mean is recorded.

[0131] The experimental results are shown in Table 3:

[0132] Table 3: Data on the thickness of the top oil ring and the volume ratio of the bottom sediment layer for each test object

[0133] Test object Top oil ring thickness (mm) Percentage of bottom sediment layer volume (%) Example 1 0.16 1.8 Example 2 0.24 2.2 Example 3 0.19 1.6 Comparative Example 1 3.28 2.0 Comparative Example 2 0.21 15.4

[0134] Test conclusion:

[0135] According to the data in Table 3, the thickness of the top oil ring in Examples 1 to 3 ranges from 0.16 to 0.24 mm, and the volume percentage of the bottom sediment layer ranges from 1.6% to 2.2%. The thickness of the top oil ring in Comparative Example 1 is 3.28 mm, and the volume percentage of the bottom sediment layer in Comparative Example 2 is 15.4%.

[0136] Comparative Example 1 did not undergo pre-stabilization treatment of the sea buckthorn oil phase; instead, gum arabic, crown pear juice, and sea buckthorn pulp were directly added to the subsequent feed solution. After centrifugation and accelerated separation, the thickness of the top oil ring in Comparative Example 1 was significantly higher than that in Examples 1 to 3. This indicates that pre-contact between gum arabic and sea buckthorn pulp, followed by shearing under vacuum conditions, is beneficial for improving the dispersion state of the sea buckthorn oil phase and reducing the degree of oil droplet aggregation and the formation of oil rings.

[0137] In Examples 1 to 3, gum arabic was first dispersed in a portion of the crown pear juice, and then sheared with sea buckthorn pulp under vacuum conditions, so that the sea buckthorn oil phase was pre-dispersed before entering the subsequent liquid. This treatment method helps to reduce the thickness of the top oil ring under centrifugation conditions, thereby improving the oil-water dispersion stability of beverages containing sea buckthorn oil phase.

[0138] Comparative Example 2 did not contain sodium hexametaphosphate, and did not undergo the high-acyl gellan gum heating hydration and goji berry pulp temperature-controlled shearing treatment as described in Example 1. After centrifugation for accelerated separation, the volume ratio of the bottom sediment layer in Comparative Example 2 was significantly higher than that in Examples 1 to 3, indicating that the pulp particles and fiber components were more likely to settle under these treatment conditions.

[0139] Examples 1 to 3 employ pre-dispersion with sodium hexametaphosphate, heating and hydration with high-acyl gellan gum, and shearing treatment of wolfberry pulp at a set temperature to maintain a low bottom sediment volume ratio under centrifugation conditions. This demonstrates that the above treatment steps are beneficial in reducing the sedimentation and separation of fruit pulp particles and fiber components, and together with the sea buckthorn oil phase pre-stabilization step, improve the dispersion stability of the compound fruit and vegetable beverage.

[0140] Test Example 4:

[0141] Experimental steps:

[0142] 1. The preparation processes of Examples 1, 2, 3, Comparative Example 4, and Comparative Example 5 were selected as the basis for testing. In each preparation process, the homogenized liquid before being transported to the sterilization equipment was extracted as the initial sample without UHT heat shock; simultaneously, the finished product obtained after UHT high-temperature sterilization and aseptic filling in a Class 100 aseptic environment was collected as the processed sample. The samples collected in the above stages were used as the test objects of this test example.

[0143] 2. Take 50 mL of the initial sample and 50 mL of the processed sample, and place them separately in transparent cuvettes. Using a portable food colorimeter, after calibration with a standard white plate, measure the brightness (L*), red-green hue (a*), and yellow-blue hue (b*) values ​​of each sample. Calculate the color difference using the formula... The total color difference (ΔE) of each test subject before and after UHT sterilization was calculated. Each test subject was measured in triplicate, and the arithmetic mean was recorded.

[0144] 3. The relative retention rate of anthocyanins was determined using the pH differential method. 5.0 mL of the initial sample and the treated sample were accurately measured and diluted to 50 mL with potassium chloride buffer (pH 1.0) and sodium acetate buffer (pH 4.5), respectively, and allowed to equilibrate in the dark for 20 minutes. Using a UV-Vis spectrophotometer, with distilled water as a blank reference, the absorbance values ​​of each dilution were measured at wavelengths of 520 nm and 700 nm. The absorbance difference between the samples was calculated. ;in, and The absorbance values ​​of the sample measured at 520 nm and 700 nm in pH 1.0 buffer are shown below. and The absorbance values ​​of the samples were measured at 520 nm and 700 nm in pH 4.5 buffer, respectively. The A value of the treated sample was divided by the A value of the initial sample and multiplied by 100%, and the resulting percentage was used as the relative anthocyanin retention rate (%) for each test subject. Triple measurements were performed, and the arithmetic mean was recorded.

[0145] 4. The relative retention rate of vitamin C was determined using the 2,6-dichlorophenolindophenol titration method. Accurately weigh 10.00 g of the initial sample and the treated sample, add 2% oxalic acid solution, grind, and dilute to 100 mL. After filtration, measure 10.0 mL of the filtrate into an Erlenmeyer flask. Titrate with standardized 2,6-dichlorophenolindophenol solution until the solution turns slightly red and does not fade within 15 seconds, which is the titration endpoint. Record the volume of titrant consumed. Divide the volume of titrant consumed by the treated sample by the volume of titrant consumed by the initial sample and multiply by 100%. The resulting percentage is the relative retention rate (%) of vitamin C for each test subject. Perform three parallel determinations and record the arithmetic mean.

[0146] The experimental results are shown in Table 4:

[0147] Table 4: Total color difference and relative retention rate of active ingredients for each test subject

[0148] Test object Total color difference (ΔE) Anthocyanin relative retention rate (%) Relative retention rate of vitamin C (%) Example 1 2.15 88.4 91.2 Example 2 2.41 86.7 89.5 Example 3 1.98 89.1 92.4 Comparative Example 4 8.46 52.3 78.5 Comparative Example 5 7.32 71.6 63.8

[0149] Test conclusion:

[0150] According to the data in Table 4, after UHT sterilization, Examples 1 to 3 maintained a total color difference value (ΔE) between 1.98 and 2.41, a relative anthocyanin retention rate between 86.7% and 89.1%, and a relative vitamin C retention rate between 89.5% and 92.4%. Comparative Example 4 had a total color difference value of 8.46 and a relative anthocyanin retention rate of 52.3%; Comparative Example 5 had a total color difference value of 7.32 and a relative vitamin C retention rate of 63.8%.

[0151] The above data indicate that, compared with Comparative Example 4, Examples 1 to 3 exhibited higher relative anthocyanin retention rates and lower total color difference values. Comparative Example 4 did not include β-cyclodextrin, increasing the contact opportunities between anthocyanin components and oxygen, acidic components, and other reactive components in the UHT sterilization solution, resulting in lower relative anthocyanin retention rates and higher color difference values ​​after treatment. Examples 1 to 3, by adding β-cyclodextrin for pre-encapsulation treatment before UHT sterilization, effectively reduced the loss of anthocyanin components during the heat treatment stage.

[0152] Compared to Comparative Example 5, Examples 1 to 3 showed higher relative vitamin C retention and lower total color difference values. Comparative Example 5 did not undergo vacuum degassing, resulting in a higher amount of residual gas in the feed solution. During UHT sterilization and subsequent cooling, the increased contact between ascorbic acid and oxygen led to a lower relative vitamin C retention and increased browning. Examples 1 to 3 underwent vacuum degassing before UHT sterilization, which helped reduce the residual gas content in the feed solution, thereby improving vitamin C retention and reducing color changes.

[0153] As shown in Table 4, the combined use of β-cyclodextrin pre-encapsulation treatment and vacuum degassing treatment for liquid conditioning before UHT sterilization can reduce the loss of anthocyanins and vitamin C after heat treatment and reduce color changes. This indicates that the preparation method is beneficial for maintaining the color and active ingredient content of the compound fruit and vegetable beverage.

[0154] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound fruit and vegetable beverage that is both food and medicine, characterized in that, Made from the following raw materials by weight percentage: Acacia honey: 9-11%; Prickly pear puree: 2-4%; Sea buckthorn puree: 8-10%; Goji berry puree: 6-8%; Mulberry puree: 2-4%; Blueberry puree: 4-6%; Gum arabic: 0.03–0.15%; Sodium hexametaphosphate: 0.02–0.04%; High-acyl gellan gum: 0.05–0.08%; β-cyclodextrin: 0.05–0.30%; Crown pear juice: balance; The acacia honey and the prickly pear pulp are premixed to form a honey-fruit pre-complexed liquid; the gum arabic is pre-dispersed and used to pre-stabilize the oil-water interface of the sea buckthorn pulp; the sodium hexametaphosphate and the high-acyl gellan gum are used to construct an ion-regulated weak gel suspension matrix; and the β-cyclodextrin is used to pre-encapsulate the anthocyanins in the mulberry pulp and the blueberry pulp.

2. The medicinal and edible compound fruit and vegetable beverage according to claim 1, characterized in that, Made from the following ingredients by weight percentage: acacia honey: 10%; prickly pear puree: 3%; sea buckthorn puree: 9%; goji berry puree: 7%; mulberry puree: 3%; blueberry puree: 5%. Gum arabic: 0.09%; Sodium hexametaphosphate: 0.03%; High-acyl gellan gum: 0.06%; β-cyclodextrin: 0.18%; Crown pear juice: 62.64%.

3. The medicinal and edible compound fruit and vegetable beverage according to claim 1, characterized in that, The physicochemical parameters of the raw material meet the following conditions: The sea buckthorn pulp, the goji berry pulp, the blueberry pulp, and the mulberry pulp are all thick pulps with a soluble solids content ranging from 18 to 24 °Brix, obtained by cold pressing and physical filtration of fresh fruits. The prickly pear pulp is a thin, diluted pulp with a soluble solids content ranging from 12 to 16°Brix, obtained by cold pressing and physical filtration of fresh prickly pear fruit. The Crown Pear Juice is a clear juice obtained by cold pressing and physical filtration of fresh Crown Pears, with a soluble solids content ranging from 10 to 15°Brix and a pH value of 4.0 to 4.

5. The acacia honey is a first-grade natural acacia honey with a total mass fraction of fructose and glucose ≥60% and a mass fraction of sucrose ≤5%.

4. A method for preparing a medicinal and edible compound fruit and vegetable beverage according to any one of claims 1 to 3, characterized in that, Includes the following steps: S1. The acacia honey is heated and dissolved and filtered to obtain pretreated honey. Then, the pretreated honey is mixed with the prickly pear pulp and stirred at 30-35°C for 15-20 minutes to obtain a honey-fruit pre-complex liquid, which is then left to stand for later use. S2. Add the gum arabic to the first part of the crown pear juice and stir at 35-45°C until homogeneous. Then mix it with the sea buckthorn pulp and shear it for 3-6 minutes under vacuum conditions with a gauge pressure of -0.06 to -0.04 MPa to obtain the sea buckthorn oil phase pre-stabilized liquid. S3. Add the sodium hexametaphosphate to the second part of the crown pear juice and stir to dissolve. Sprinkle in the high acyl gellan gum and heat to 80-85°C to fully hydrate the high acyl gellan gum. Then add the wolfberry pulp and cool to 55-60°C to shear. Then further cool to 40°C to obtain a weak gel suspension matrix. S4. Add the sea buckthorn oil phase prestabilized liquid, the mulberry puree, and the blueberry puree to the weak gel suspension matrix, and shear and degas under vacuum conditions of -0.08 to -0.06 MPa to obtain a composite fruit pulp; cool the composite fruit pulp to 18 to 25°C, add the β-cyclodextrin that has been pre-dispersed in the remaining amount of crown pear juice, and stir to obtain an anthocyanin inclusion matrix; S5. Add the honey fruit pre-complexing solution to the anthocyanin inclusion matrix and stir at 20-25°C to obtain the initial conditioning solution; S6. The initial conditioning solution is subjected to high-pressure homogenization to obtain a homogenized solution; S7. After sterilization and cooling of the homogenized liquid, it is aseptically filled in a sterile environment to obtain the medicinal and edible compound fruit and vegetable beverage.

5. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S1, the specific conditions for heating and dissolving are: heating to 40-50°C and stirring at 30-50 r / min until completely dissolved.

6. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S2, the amount of the first portion of crown pear juice is 10% of the total weight of the beverage; the shearing speed under vacuum conditions is 120-180 r / min.

7. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S3, the time for fully hydrating the high-acyl gellan gum is maintained for 4 to 6 minutes; the shearing speed after cooling to 55 to 60°C is 120 to 180 r / min, and the shearing time is 8 to 12 minutes.

8. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S4, the shearing and degassing time is 6-10 minutes and the rotation speed is 120-180 r / min; the stirring speed after adding the β-cyclodextrin pre-dispersed in the remaining Crown Pear Juice is 50-80 r / min and the stirring time is 3-8 minutes.

9. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S6, the high-pressure homogenization process includes a primary homogenization and a secondary homogenization; the pressure of the primary homogenization is 25-30 MPa, and the pressure of the secondary homogenization is 4-6 MPa.

10. The preparation method of the medicinal and edible compound fruit and vegetable beverage according to claim 4, characterized in that, In step S7, the sterilization treatment is maintained at 125-130°C for 8-12 seconds; the cooling treatment is cooled to 25-30°C; and the sterile environment is a Class 100 sterile environment.

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