Composite dried fruit drink and method for preparing the same

Abstract

This application relates to the field of milk tea preparation technology, and in particular to a compound dried fruit beverage and its preparation method. Using specialty dried fruits such as jujubes, hawthorn berries, large apricots, and small white apricots as core ingredients, it combines medicinal and edible auxiliary materials and natural milk base. Through low-temperature slow extraction for aroma enhancement, gradient cooking to lock in nutrients, and microencapsulation to protect activity, it solves the technical problems of traditional dried fruit milk tea, such as bland fruit flavor, easy nutrient loss, layered taste, and cloying sweetness. The milk tea of ​​this invention has a high degree of integration of fruit and milk aromas, a smooth and mellow taste, and also possesses health benefits such as strengthening the spleen and aiding digestion, replenishing qi and nourishing blood. It contains no artificial flavors or preservatives, and has a shelf life of up to 90 days at room temperature. Experimental verification shows that its total phenol content is ≥6.8mg / g, total flavonoid content is ≥3.2mg / g, antioxidant capacity is ≥75%, and sensory score is above 92 points, indicating significant industrialization potential.

Description

Technical Field

[0001] This invention belongs to the field of milk tea preparation technology, and in particular relates to a compound dried fruit beverage and its preparation method. Background Technology

[0002] As a popular beverage, milk tea has evolved from its traditional milk and tea base to a healthier, more nutritious, and more diverse range of flavors. Dried fruit milk tea, with its rich aroma and complex taste, has become the mainstream in the market. However, current dried fruit milk tea preparation methods face several technical challenges: 1) Directly brewing or boiling dried fruit raw materials can easily cause the fruit aroma to evaporate and the active ingredients such as polyphenols and flavonoids to be destroyed, thus greatly reducing their health benefits. 2) The dried fruit does not blend well with the milk base, which can easily lead to tea soup separation and fruit residue sedimentation, affecting the drinking experience; 3) It relies heavily on adding sucrose and fructose syrup for sweetness, resulting in a strong sweetness, and fails to combine the characteristics of the raw materials to achieve a synergy between flavor and health benefits; 4) The existing dried fruit milk tea ingredients are mostly common fruits (such as strawberries, mangoes and lychees), and there is insufficient development and utilization of Northwest specialty dried fruits (such as Xiangfei raisins, dried winter dates and ugly apricots), resulting in serious homogenization of flavors.

[0003] Meanwhile, the ancient Chinese medical classic "Huangdi Neijing" proposes "medicine and food share the same origin, and the five flavors should be harmonized." "Compendium of Materia Medica" records that "jujubes nourish qi and blood, hawthorns aid digestion, goji berries nourish the liver and kidneys, and mulberries nourish yin and blood." As a natural ingredient that shares the same origin as medicine and food, dried fruit's health benefits are highly compatible with the consumption scenario of milk tea. However, there is currently no milk tea preparation technology that combines the characteristic dried fruits of Northwest China with ingredients that share the same origin as medicine and food, taking into account flavor, nutrition, and health benefits.

[0004] Based on this, this invention takes dried fruits with Northwest China as its core, combines the traditional theory of food and medicine sharing the same origin, and innovates the process and raw material combination to prepare a compound dried fruit beverage with unique flavor, complete nutritional preservation and health benefits, filling a market gap. Summary of the Invention

[0005] The purpose of this invention is to provide a compound dried fruit beverage and its preparation method, which solves the technical pain points of existing dried fruit milk tea, achieves deep integration of fruit and milk aroma, efficient preservation of nutritional activity, and synergistic balance of flavor and health benefits, while developing the beverage application value of Northwest China's characteristic dried fruits and enriching the milk tea market categories.

[0006] The compound dried fruit beverage of this invention, by weight, consists of dried fruit as the core ingredient, medicinal and edible auxiliary ingredients, natural milk base, flavoring improver, and water, with the following weight ratio of each ingredient: Core ingredients for dried fruit: 8-12 parts grey dates, 5-8 parts dried hawthorn, 4-6 parts large ugly apricots, 3-5 parts small white apricots, 4-6 parts dried apples, 3-5 parts dried crabapples, 2-4 parts dried figs, 3-5 parts dried plums, 2-3 parts red fragrant raisins, 2-3 parts green fragrant raisins, 2-3 parts black rose raisins, 4-6 parts dried blueberries, 3-5 parts dried cranberries, 2-4 parts dried peaches, 3-5 parts goji berries, 2-4 parts dried mulberries, 3-5 parts small red apricots, and 5-8 parts dried winter dates. Food and medicine ingredients: 2-3 parts dried tangerine peel, 1-2 parts licorice root, 3-4 parts poria cocos, 2-3 parts dried yam; Natural milk base: 30-40 parts raw cow's milk, 5-8 parts coconut milk powder, 3-5 parts skimmed whey powder; Flavor improver: 4-6 parts crystalline fructose, 2-3 parts isomaltooligosaccharide, 0.5-1 part gum arabic, 0.3-0.5 parts glyceryl monostearate, 0.2-0.4 parts sodium citrate; Water: 80-100 parts.

[0007] The core ingredients of the dried fruit products are all dried fruits with a moisture content of ≤15%. The flavor substances and nutrients are highly concentrated. Moreover, the dried jujubes, dried hawthorns, goji berries, and dried mulberries are all medicinal and edible ingredients, which meet the needs of health preservation. The red fragrant princess, green fragrant princess, and black rose raisins are Xinjiang specialties with rich fruit aroma and moderate sweetness. The dried winter jujubes, big ugly apricots, and small white apricots from Northwest China fill the gap in the existing categories of dried fruit ingredients for milk tea. The medicinal and edible auxiliary ingredients, such as dried tangerine peel, regulate qi and strengthen the spleen; licorice root, harmonizes the flavors; poria cocos, strengthens the spleen and removes dampness; and dried yam, nourishes qi and yin, work synergistically with the core ingredient of dried fruit to enhance the health benefits without affecting the flavor of milk tea. The natural milk base is made from raw milk combined with coconut milk powder and skimmed whey powder to enhance the richness of the milk flavor and the smoothness of the texture, avoiding the cloying feeling of a single milk base. The flavor improver uses a blend of crystalline fructose and isomaltooligosaccharide to replace traditional sucrose, providing a mild sweetness that is not cloying, and isomaltooligosaccharide also has prebiotic effects; the blend of gum arabic and glyceryl monostearate enhances the emulsification stability of the dried fruit extract and the emulsion base, solving the problem of layering; sodium citrate adjusts the pH value, inhibits the oxidation of dried fruit polyphenols, and extends the shelf life.

[0008] The preparation method of the compound dried fruit beverage of the present invention includes the following steps: Step 1: Pre-treatment of core dried fruit ingredients Remove impurities from the core ingredients of dried fruit. Remove the pits from the gray dates and dried winter dates and cut them into small cubes. Soak the dried hawthorn, dried figs and dried plums in warm water at 40-45℃ for 10-15 minutes to soften them. Rinse the remaining dried fruit quickly with clean water and drain. Grind all the pre-treated core ingredients of dried fruit to 20-40 mesh to obtain dried fruit mixture powder for later use.

[0009] Step 2: Extraction of medicinal and edible excipients Pulverize dried tangerine peel, licorice root, poria cocos, and dried yam into 10-20 mesh, add 8-10 times their weight of water, and soak in a low-temperature water bath at 60-65℃ for 60-90 minutes, stirring once every 15 minutes. After the extraction is complete, filter through a 200-mesh filter to obtain a medicinal and edible extract for later use. This low-temperature extraction process avoids the destruction of active ingredients such as polysaccharides and flavonoids in the excipients by high temperature, while improving the flavor dissolution.

[0010] Step 3: Gradual cooking of dried fruit powder to enhance aroma Add the prescribed amount of water to a jacketed kettle, heat to 50-55℃, add the dried fruit powder mixture, stir well, and maintain the temperature for 30-40 minutes (first stage cooking). Then heat to 70-75℃ and cook for 20-30 minutes (second stage cooking). Stir continuously during cooking to prevent sticking. After cooking, filter through a 150-mesh sieve to remove fruit residue and obtain a concentrated dried fruit puree for later use. Gradual cooking ensures that the fruit aroma substances in the dried fruit are fully dissolved, while avoiding the loss of active ingredients due to high temperature, and at the same time makes the concentrated dried fruit puree smooth and free of grains.

[0011] Step 4: Compound base material preparation and emulsification Heat the raw milk of the specified amount to 45-50℃, add coconut milk powder and skimmed whey powder, and stir until completely dissolved to obtain an emulsion base. Add dried fruit concentrate and medicinal and edible extract to the emulsion base, stir evenly, then add crystalline fructose, isomaltooligosaccharide, gum arabic, glyceryl monostearate, and sodium citrate, and continue stirring for 20-30 minutes at a speed of 300-400 r / min to obtain a composite base. Place the composite base in a high-pressure homogenizer and homogenize twice at a pressure of 20-25 MPa for 5-8 minutes each time to obtain an emulsified composite base. Homogenization further improves the integration of dried fruit and emulsion base and prevents subsequent stratification and sedimentation.

[0012] Step 5: Microencapsulation for activity protection and sterilization filling Cool the emulsified composite base to 30-35℃, add 0.1-0.2% maltodextrin (microencapsulated wall material) by weight of the composite base, and stir until completely dissolved. The active ingredients such as polyphenols and flavonoids in the dried fruit are encapsulated using microencapsulation technology to improve their stability. Heat the encapsulated composite base to 85-90℃ and pasteurize it for 15-20 minutes. After sterilization, quickly cool it to 25-30℃ and fill it into sealed containers under aseptic conditions to obtain the composite dried fruit beverage.

[0013] In summary, this application includes the following beneficial technical effects: The innovative combination of ingredients: For the first time, dried fruits with Northwest China characteristics, such as gray dates, dried winter dates, large ugly apricots, small white apricots, and red fragrant raisins, are used as the core dried fruit ingredients for milk tea, which makes up for the problem of the single variety and serious homogenization of dried fruit ingredients in existing milk tea. At the same time, it combines the theory of "medicine and food from the same source and the harmony of five flavors" in traditional Chinese medicine, and adds auxiliary ingredients such as dried tangerine peel, poria cocos, and dried yam to achieve a synergy between the flavor of dried fruit and health benefits, which is different from existing dried fruit milk tea that only pursues taste.

[0014] Innovation in process design: Abandoning the traditional high-temperature brewing, boiling, or simple mixing process for dried fruit milk tea, we innovatively adopt a combination of low-temperature extraction (medicinal and edible excipients), gradient boiling (dried fruit), high-pressure homogenization, and microencapsulation: Low-temperature extraction and gradient boiling take into account both flavor dissolution and nutritional activity retention, solving the problems of fruit aroma volatilization and active ingredient destruction caused by high temperature; High-pressure homogenization achieves deep emulsification of dried fruit concentrate and milk base, solving the technical pain points of layering and sedimentation; Microencapsulation technology protects active ingredients such as polyphenols and flavonoids in dried fruit, improving the antioxidant stability and shelf life at room temperature of the milk tea.

[0015] The innovative flavoring improvement uses a blend of crystalline fructose and isomaltooligosaccharide to replace traditional sucrose, resulting in a mild and non-cloying sweetness. Isomaltooligosaccharide also has prebiotic benefits. Meanwhile, a blend of gum arabic and glyceryl monostearate is used as an emulsifying stabilizer to replace synthetic emulsifiers, which improves stability and ensures the product's natural health, solving the problems of excessive sweetness and too many additives in existing dried fruit milk teas.

[0016] Synergistic innovation in nutrition and flavor: This invention achieves a three-layer flavor fusion of "fruity aroma, milky aroma and herbal aroma" through dual innovation in raw materials and processes, resulting in a smooth and mellow taste without any off-flavors. At the same time, it retains the polyphenols, flavonoids, polysaccharides, vitamins and other nutrients in dried fruit and medicinal and edible auxiliary materials, and has the health benefits of strengthening the spleen and promoting digestion, replenishing qi and nourishing blood, which is different from the shortcomings of existing dried fruit milk tea that "emphasize taste and neglect nutrition". Detailed Implementation

[0017] Example 1 A compound dried fruit beverage, with the following ingredient formula by weight: Core ingredients for dried fruit: 10 parts grey dates, 6 parts dried hawthorn, 5 parts large ugly apricots, 4 parts small white apricots, 5 parts dried apples, 4 parts dried crabapples, 3 parts dried figs, 4 parts dried plums, 2.5 parts red fragrant raisins, 2.5 parts green fragrant raisins, 2.5 parts black rose raisins, 5 parts dried blueberries, 4 parts dried cranberries, 3 parts dried peaches, 4 parts goji berries, 3 parts dried mulberries, 4 parts small red apricots, and 6 parts dried winter dates. Food and medicinal ingredients: 2.5 parts dried tangerine peel, 1.5 parts licorice root, 3.5 parts poria cocos, and 2.5 parts dried yam; Natural milk base: 35 parts raw cow's milk, 6 parts coconut milk powder, 4 parts skimmed whey powder; Flavor improver: 5 parts crystalline fructose, 2.5 parts isomaltooligosaccharide, 0.8 parts gum arabic, 0.4 parts glyceryl monostearate, and 0.3 parts sodium citrate; Water: 90 portions.

[0018] Preparation method: Fruit processing: Remove impurities from dried fruits, pit and dice gray dates and dried winter dates, soak dried hawthorn, dried figs and dried plums in 42℃ warm water for 12 minutes to soften, rinse the remaining dried fruits with water and drain, then grind to 30 mesh to obtain dried fruit mixture powder. Excipient extraction: The excipients were crushed to 15 mesh, 9 times the amount of water was added, and the mixture was extracted in a low-temperature water bath at 62℃ for 75 minutes. The mixture was then filtered through a 200-mesh filter to obtain a medicinal and edible extract. Gradient cooking: Add 90 parts water to the jacketed kettle, heat to 52°C, add dried fruit powder, cook at 52°C for 35 minutes, then heat to 72°C and cook for 25 minutes. Filter through a 150-mesh sieve to obtain a concentrated dried fruit paste. Emulsification and formulation: Heat raw milk to 48°C, add coconut milk powder and skim whey powder to dissolve, add dried fruit concentrate and extract, then add flavoring improver, stir at 350 r / min for 25 min, homogenize twice at 22 MPa for 6 min each time to obtain composite base material; Microencapsulation and sterilization: The composite base material is cooled to 32°C, 0.15% maltodextrin is added, stirred and dissolved, pasteurized at 88°C for 18 minutes, rapidly cooled to 28°C, and aseptically filled to obtain the finished product.

[0019] Example 2 A compound dried fruit beverage, with the following ingredient formula by weight: Core ingredients for dried fruit: 8 parts gray dates, 5 parts dried hawthorn, 4 parts large ugly apricots, 3 parts small white apricots, 4 parts dried apples, 3 parts dried crabapples, 2 parts dried figs, 3 parts dried plums, 2 parts red fragrant raisins, 2 parts green fragrant raisins, 2 parts black rose raisins, 4 parts dried blueberries, 3 parts dried cranberries, 2 parts dried peaches, 3 parts goji berries, 2 parts dried mulberries, 3 parts small red apricots, and 5 parts dried winter dates. Food and medicine ingredients: 2 parts dried tangerine peel, 1 part licorice root, 3 parts poria cocos, and 2 parts dried yam; Natural milk base: 30 parts raw milk, 5 parts coconut milk powder, 3 parts skimmed whey powder; Flavor improver: 4 parts crystalline fructose, 2 parts isomaltooligosaccharide, 0.5 parts gum arabic, 0.3 parts glyceryl monostearate, and 0.2 parts sodium citrate; Water: 80 portions.

[0020] The preparation method is basically the same as that in Example 1, except that: in step 2, the excipient extraction temperature is 60℃ and the time is 60min; in step 3, the gradient cooking temperature is 50℃ for 30min and the second temperature is 70℃ for 20min; in step 4, the homogenization pressure is 20MPa; and in step 5, the pasteurization temperature is 85℃ and the time is 15min.

[0021] Example 3 A compound dried fruit beverage, with the following ingredient formula by weight: Core ingredients for dried fruit: 12 parts gray dates, 8 parts dried hawthorn, 6 parts large ugly apricots, 5 parts small white apricots, 6 parts dried apples, 5 parts dried crabapples, 4 parts dried figs, 5 parts dried plums, 3 parts red fragrant raisins, 3 parts green fragrant raisins, 3 parts black rose raisins, 6 parts dried blueberries, 5 parts dried cranberries, 4 parts dried peaches, 5 parts goji berries, 4 parts dried mulberries, 5 parts small red apricots, and 8 parts dried winter dates. Food and medicine ingredients: 3 parts dried tangerine peel, 2 parts licorice root, 4 parts poria cocos, and 3 parts dried yam; Natural milk base: 40 parts raw cow's milk, 8 parts coconut milk powder, 5 parts skimmed whey powder; Flavor improver: 6 parts crystalline fructose, 3 parts isomaltooligosaccharide, 1 part gum arabic, 0.5 parts glyceryl monostearate, 0.4 parts sodium citrate; Water: 100 portions.

[0022] The preparation method is basically the same as that in Example 1, except that: in step 2, the excipient extraction temperature is 65℃ and the time is 90min; in step 3, the gradient cooking temperature is 55℃ for 40min and the second temperature is 75℃ for 30min; in step 4, the homogenization pressure is 25MPa; and in step 5, the pasteurization temperature is 90℃ and the time is 20min.

[0023] Experimental data and effect verification To verify the quality, nutrition, stability, and sensory effects of the compound dried fruit beverage of this invention, a control group (a commercially available brand of dried fruit milk tea) was set up. Multiple indicators were tested on Examples 1-3 and the control group. The experimental methods and results are as follows: Experiment 1: Detection of Nutritional Active Components The test indicators were total phenol content (Folin-phenol method), total flavonoid content (sodium nitrite-aluminum nitrate colorimetric method), and DPPH free radical scavenging rate (antioxidant capacity). The test results are shown in Table 1. Table 1 Results of Detection of Nutritional Active Components

[0024] Results analysis: The total phenol and total flavonoid content and DPPH scavenging rate of Examples 1-3 were much higher than those of the control group, indicating that the process design of the present invention can effectively retain the nutritional and active ingredients in dried fruit and medicinal and edible excipients, significantly improve antioxidant capacity, and enhance health value.

[0025] Experiment 2: Physical Stability Test The samples were stored at room temperature (25℃) for 90 days, and the stratification, precipitation amount, and pH stability were tested. The precipitation amount was expressed as "precipitate volume / total sample volume". The results are shown in Table 2. Table 2 Results of Physical Stability Test

[0026] Results analysis: Examples 1-3 showed no stratification and extremely low sedimentation after 90 days of storage at room temperature, and the pH value remained basically stable. This indicates that the high-pressure homogenization, emulsifying stabilizer compounding, and microencapsulation process of the present invention can effectively improve the physical stability of milk tea, solve the technical pain points of stratification and sedimentation in existing dried fruit milk tea, and the shelf life at room temperature can reach 90 days, meeting the requirements of industrialization.

[0027] Experiment 3: Sensory rating test Fifty participants (25 men and 25 women, aged 20-50) were invited to score the food based on four dimensions: color, aroma, texture, and taste. Each dimension was worth 25 points, for a total of 100 points. The average score was taken. The scoring criteria were as follows: ① Color: Light amber color, uniform and clear is preferred; ② Aroma: A blend of fruity, milky, and herbal aromas, without any off-flavors, is preferred; ③ Texture: Smooth and mellow, without any graininess or lingering aftertaste, is preferred; ④ Taste: Mild sweetness, rich fruity aroma, pure milky aroma, without any cloying sweetness, is preferred. The test results are shown in Table 3. Table 3 Sensory evaluation results (unit: points)

[0028] Results analysis: The total sensory scores of Examples 1-3 were all above 92 points, significantly higher than the control group, indicating that the milk tea of ​​the present invention has excellent color, aroma, taste and flavor. The fruit aroma, milk aroma and herbal aroma are deeply integrated, the taste is smooth and the sweetness is mild, which meets the needs of mass consumption.

[0029] Experiment 4: Preliminary Verification of Health Benefits Thirty volunteers (aged 25-45) with mild symptoms of spleen and stomach weakness, loss of appetite, and qi and blood deficiency were selected. They drank 200mL of the milk tea of ​​Example 1 of this invention every day for 30 consecutive days, and the improvement of symptoms was recorded: ① Improvement of spleen and stomach weakness and loss of appetite: 27 people (90%); ② Improvement of qi and blood deficiency (sallow complexion and fatigue): 25 people (83.3%); ③ No discomfort: 30 people (100%).

[0030] Results analysis: The milk tea of ​​this invention has the health benefits of strengthening the spleen and promoting digestion, replenishing qi and nourishing blood, and has no side effects, which verifies the synergistic effect of combining medicinal and food homologous ingredients.

[0031] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A compound dried fruit beverage, characterized in that, By weight, it consists of dried fruit core ingredient, medicinal and edible auxiliary ingredients, natural milk base, flavor improver, and water, with the following proportions: Core ingredients for dried fruit: 8-12 parts grey dates, 5-8 parts dried hawthorn, 4-6 parts large ugly apricots, 3-5 parts small white apricots, 4-6 parts dried apples, 3-5 parts dried crabapples, 2-4 parts dried figs, 3-5 parts dried plums, 2-3 parts red fragrant raisins, 2-3 parts green fragrant raisins, 2-3 parts black rose raisins, 4-6 parts dried blueberries, 3-5 parts dried cranberries, 2-4 parts dried peaches, 3-5 parts goji berries, 2-4 parts dried mulberries, 3-5 parts small red apricots, and 5-8 parts dried winter dates. Food and medicine ingredients: 2-3 parts dried tangerine peel, 1-2 parts licorice root, 3-4 parts poria cocos, 2-3 parts dried yam; Natural milk base: 30-40 parts raw cow's milk, 5-8 parts coconut milk powder, 3-5 parts skimmed whey powder; Flavor improver: 4-6 parts crystalline fructose, 2-3 parts isomaltooligosaccharide, 0.5-1 part gum arabic, 0.3-0.5 parts glyceryl monostearate, 0.2-0.4 parts sodium citrate; Water: 80-100 parts.

2. The compound dried fruit beverage according to claim 1, characterized in that, The moisture content of the core dried fruit ingredient is ≤15%, and the blueberries are dried blueberries with a moisture content of ≤10%.

3. A method for preparing a compound dried fruit beverage as described in any one of claims 1-2, characterized in that, Includes the following steps: Step 1: Pre-treatment of core dried fruit ingredients: Remove impurities from the core dried fruit ingredients. Remove the pits from the gray dates and dried winter dates and cut them into small cubes. Soak the dried hawthorn, dried figs and dried plums in 40-45℃ warm water for 10-15 minutes to soften them. Quickly rinse the remaining dried fruits with clean water and drain them. Grind all the core dried fruit ingredients into 20-40 mesh to obtain dried fruit mixed powder. Step 2: Extraction of medicinal and edible excipients: Pulverize dried tangerine peel, licorice, poria cocos, and dried yam into 10-20 mesh, add 8-10 times their weight of water, extract in a low temperature water bath at 60-65℃ for 60-90 minutes, filter through a 200 mesh filter to obtain the medicinal and edible extract. Step 3: Gradual cooking of dried fruit powder to enhance aroma: Add the prescribed amount of water to the jacketed kettle, heat to 50-55℃, add dried fruit powder, cook for 30-40 minutes, then heat to 70-75℃ and cook for 20-30 minutes. Filter through a 150-mesh filter to obtain a concentrated dried fruit paste. Step 4: Compound base material preparation and emulsification: Heat raw milk to 45-50℃, add coconut milk powder and skim whey powder to dissolve, and obtain emulsion base liquid; add dried fruit concentrate and medicinal and edible extract to the emulsion base liquid, then add flavoring improver, stir at 300-400r / min for 20-30min, and then homogenize under high pressure at 20-25MPa twice, 5-8min each time, to obtain compound base material; Step 5: Microencapsulation and sterilization filling: Cool the composite base material to 30-35℃, add 0.1-0.2% maltodextrin by weight of the composite base material, and stir to dissolve; then heat to 85-90℃ for pasteurization for 15-20 minutes, quickly cool to 25-30℃, and aseptically fill to obtain the product.

4. The preparation method according to claim 3, characterized in that, During the gradient cooking process in step 3, continuous stirring is maintained to prevent the dried fruit powder from sticking to the pot.

5. The preparation method according to claim 3, characterized in that, Step 5 involves aseptic filling in a Class 100 sterile environment, using food-grade sealed PET bottles or Tetra Pak cartons as filling containers.

6. The application of the compound dried fruit beverage as described in any one of claims 1-2 in the preparation of a health-preserving beverage that invigorates the spleen, aids digestion, replenishes qi and nourishes blood.

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