Electrolyte slush and method of making same

Abstract

The application discloses electrolyte slush and a preparation method thereof, and belongs to the technical field of food. The electrolyte slush is composed of natural raw materials, including citrus fiber, eucheuma powder, konjac powder, concentrated fruit juice, stevia concentrated liquid, lemon peel oil, electrolyte components and water. The product of the application can maintain a semi-liquid state suitable for sucking or squeezing out after being stored in the frozen state without adding artificial food additives, has fine ice crystals, soft and smooth taste, effectively loads electrolyte components, has good ion stability and electrolyte supplementing function, and solves the problems of traditional slush, such as hardening in the frozen state, rough taste and dependence on artificial additives.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to an electrolyte smoothie and its preparation method. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] Smoothies are a popular frozen beverage, typically made from water, sugar, and fruit juice through a freezing process. They are characterized by their refreshing and smooth texture. In recent years, with increasing consumer health awareness, functional frozen drinks have gradually become a market trend. Among them, electrolyte smoothies are favored by athletes and outdoor enthusiasts because they can replenish lost electrolytes while providing relief from the heat.

[0004] Currently, smoothie products on the market mainly have the following shortcomings: First, the texture and taste are poorly controlled. Traditional smoothies tend to form large ice crystals during freezing, resulting in a rough, icy texture. Furthermore, the ice crystals can grow larger and the texture deteriorates during storage and consumption. To achieve a smooth and creamy texture, current technologies typically require the addition of food additives such as sodium alginate, guar gum, and sodium carboxymethyl cellulose as thickeners and stabilizers. However, these additives are artificial or semi-artificial, which do not meet current consumer demands for natural foods.

[0005] Second, there is a lack of functionality. Most existing smoothie products only have the basic function of quenching thirst and cooling down, lacking nutritional functions such as electrolyte replenishment. Although there are a few patent reports involving smoothie compositions that replenish electrolytes, such as Chinese patent publication number CN115811944A which discloses a low weight molar osmotic pressure concentration oral rehydration smoothie composition containing water, carbohydrate source, electrolyte source and citrate source, such products are mainly for oral rehydration purposes, with poor flavor and taste experience, and they also rely on artificial additives to achieve product stability.

[0006] Third, the application of natural ingredients lacks a systematic approach. In recent years, although some researchers have attempted to apply natural ingredients to frozen drinks—for example, Chinese patent CN112616990A discloses an emulsifying stabilizer for frozen drinks made from daylily powder, egg yolk liquid, and konjac powder—it primarily targets emulsification and stabilization, and the ingredient combination is complex and costly. Other studies have used dietary fiber to replace additives such as sodium alginate and guar gum, but there are no reports of its systematic application in electrolyte smoothies, especially in achieving "slow-freezing" characteristics and a smooth texture.

[0007] Therefore, developing a natural electrolyte smoothie product that not only has electrolyte replenishment function but also requires no artificial food additives and has excellent slow-freezing properties and a smooth texture has significant market value and social significance. Summary of the Invention

[0008] To overcome the shortcomings of existing technologies, this invention provides an electrolyte smoothie and its preparation method. The technical solution design of this invention is mainly based on the following research and development ideas and principles: (I) Design principle of colloidal network resistant to low temperature freeze-hardening When frozen beverages are stored at -18°C or below, the free water inside crystallizes to form a continuous, rigid ice crystal framework. This is the fundamental reason why the product freezes and hardens, becoming impossible to drink or squeeze out. The core technology that this invention aims to solve lies in constructing a natural hydrophilic polysaccharide network that retains flexibility and deformability at freezing temperatures without adding synthetic thickeners, allowing the product to maintain a semi-fluid state that is drinkable or squeezeable after storage at -18°C or below.

[0009] Based on this, the present invention screened a ternary combination of citrus fiber, chard powder, and konjac powder. Its synergistic mechanism of resistance to freeze-hardening is as follows: Citrus fiber, as an insoluble dietary fiber, provides water retention and structural support through physical cross-linking of its microfibrils, preventing the macroscopic collapse of the colloidal network during freezing. Carrageenan in kiwi powder forms thermally reversible rigid gel microdomains during cooling, which act as physical cross-linking points. However, its shear-thinning properties allow the cross-linking points to dissociate reversibly under stress, giving the system thixotropic properties. Konjac glucomannan, as a flexible polymer chain, is interwoven in the framework and microdomains. Its chain segments move actively at low temperatures, effectively dissipating freezing stress and inhibiting the directional growth and penetration of ice crystals.

[0010] Within the aforementioned mass ratio range, the three components allow the product to exhibit a solid-liquid equilibrium at low temperatures—that is, it possesses a certain structural strength to maintain its shape under static conditions, flows when suction negative pressure or extrusion shear force is applied, and its structure can partially recover after the stress is removed. This "low-temperature flexibility" characteristic distinguishes it from the conventional physical behavior of ordinary slushies in existing technologies, which harden as a whole due to the formation of a continuous rigid ice phase.

[0011] (II) Compatibility Design of Electrolyte Systems and Colloidal Networks Contains polyvalent metal ions (Ca 2+ Fe 3+ / Fe 2+ Zn 3+Electrolyte systems readily undergo electrostatic cross-linking with natural anionic polysaccharides (such as the sulfate groups in carrageenan), leading to premature flocculation or precipitation of the colloid. This, in turn, undermines the colloidal network's ability to bind ice crystals at low temperatures, exacerbating freeze-hardening. This invention addresses this problem through two key principles: First, it limits the use of specific electrolyte raw materials—calcium and zinc in gluconate form, and iron in sodium EDTA form. These materials exhibit mild dissociation rates in water, resulting in sustained-release ion characteristics. Second, the electrolyte solution is prepared independently and added last before homogenization, with the homogenization temperature controlled above the gelation temperature range of the colloidal system. This utilizes the intensified molecular thermal motion at high temperatures to promote uniform ion distribution rather than localized enrichment, thereby preventing irreversible cross-linking and precipitation before the formation of the colloidal network and ensuring the integrity and flexibility of the network structure under frozen conditions.

[0012] (III) The contribution of raw material pretreatment to low-temperature performance To address the issues of high molecular weight, slow hydration, and uneven dissolution of konjac flour and kiwi powder in their natural state, this invention introduces an ultrasonic-microwave synergistic pretreatment process. This improves the product's low-temperature hardening resistance, which is the thermodynamic basis for preventing the product from freezing and hardening entirely at -18℃.

[0013] (iv) Regulation of low-temperature rheological properties by variable-temperature hydration program Conventional isothermal hydration results in a simple colloidal network structure with uneven chain segment distribution, making it prone to brittleness at low temperatures due to localized stress concentration. This invention, based on kinetic principles, designs a three-stage variable-temperature hydration process: heating and stirring (40-60℃) promotes full extension and hydration of molecular chains; cooling and stirring (5-15℃) induces some molecular chains to form ordered microcrystalline regions through hydrogen bonding, i.e., physical cross-linking points; and heating and stirring again (25-35℃) further moves and rearranges the loose chain segments that have not participated in cross-linking, eliminating localized stress concentration and ultimately obtaining a tough gel network. This allows the product to be continuously discharged after storage at -18℃ by low-load extrusion or inhalation without overall freeze-thaw hardening.

[0014] Based on the above research and development process, the present invention specifically adopts the following technical solution: The first aspect of this invention provides an electrolyte smoothie, composed of the following raw materials in weight percentages: 0.15-0.25% citrus fiber, 0.15-0.20% euryale powder, 0.10-0.20% konjac powder, 12.0-16.0% concentrated apple juice, 0.50-1.00% concentrated lemon juice, 0.01-0.05% stevia concentrate, 0.80-1.20% NFC lemon juice, 0.01-0.05% lemon peel oil, 0.15-0.22% calcium gluconate, 0.0072% ferric sodium EDTA, 0.0072-0.0075% zinc gluconate, 0.00016-0.0022% vitamin B6, 0.035-0.0575% edible salt, with water as the balance.

[0015] Furthermore, the concentrated apple juice is double-degraded apple concentrate.

[0016] Furthermore, the lemon peel oil is lemon peel oil WC0225.

[0017] As a preferred technical solution, the electrolyte smoothie is composed of the following raw materials in the indicated weight percentages: 0.20% citrus fiber, 0.18% chard powder, 0.15% konjac powder, 14.0% double-fleshed apple concentrate, 0.75% concentrated lemon juice, 0.03% stevia concentrate, 1.00% NFC lemon juice, 0.03% lemon peel oil WC0225, 0.18% calcium gluconate, 0.0072% ferric sodium EDTA, 0.0073% zinc gluconate, 0.0012% vitamin B6, 0.045% edible salt, and water as the remainder.

[0018] A second aspect of the present invention provides a method for preparing the above-mentioned electrolyte smoothie, comprising the following steps: (1) Raw material pretreatment: The powder of Euphorbia milii and the powder of konjac are mixed and dispersed in an ethanol solution with a mass percentage concentration of 45%-80%. The mass-volume ratio of the mixed powder to the ethanol solution is 1:4-1:20 (g / mL). The mixture is placed in an ultrasonic microwave chemical reactor, and the ultrasonic power is set to 100-500W for 30 minutes. The reaction temperature is controlled at 40-65℃, and the microwave action is carried out for 5-20 minutes with a microwave power of 80W. At the same time, the mixture is stirred at a speed of 50-80r / min. The mixture is filtered, and the filter cake is extracted repeatedly 3-4 times. The solvent is removed, the mixture is dried, and the mixture is passed through a 120-mesh sieve to obtain the pretreated mixture.

[0019] (2) Preparation of colloidal solution: Heat water to 40-60℃, add citrus fiber and the pretreated mixture obtained in step (1) in sequence under stirring at 200-400 rpm, stir for 20-40 minutes, cool to 5-15℃, stir for 10-20 minutes, heat to 25-35℃, stir for 5-10 minutes, let stand, and obtain colloidal solution.

[0020] (3) Juice mixing: Mix concentrated apple juice, concentrated lemon juice, NFC lemon juice, stevia concentrate and lemon peel oil at room temperature and stir at 100-200 rpm for 5-10 minutes until uniform to obtain juice mixture.

[0021] (4) Electrolyte preparation: Add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, vitamin B6 and edible salt to warm water at 40-50℃, and stir at 200-300 rpm for 10-15 minutes until completely dissolved to obtain an electrolyte solution.

[0022] (5) Homogenization: The colloidal solution obtained in step (2), the fruit juice mixture obtained in step (3), and the electrolyte solution obtained in step (4) are put into the mixing tank and mixed. The remaining water is added and stirred at 200-400 rpm for 15-20 minutes until uniform. Then, homogenization is performed at a pressure of 15-25 MPa, a temperature of 60-70℃, and 1-2 times.

[0023] (6) Sterilization, filling, freezing.

[0024] Compared with the prior art, the technical effects of the present invention are as follows: Regarding resistance to low-temperature freeze-hardening, after being frozen at -18℃ for 24 hours, the product was directly subjected to a simulated sucking test. The product of this embodiment could be continuously sucked out through an 8mm diameter straw under a negative pressure ≤20kPa, or extruded through a portable extrusion package with a pressure ≤15N. The discharge was continuous, uniform, and without interruption or blockage. The puncture force test results showed that the maximum puncture force of the product was between 0.72-0.86N, significantly lower than that of the control samples without pretreatment or temperature-dependent hydration. This indicates that after freezing, the internal ice crystals of the product are fine, the colloidal network is flexible, and a rigid ice phase permeating the entire structure is not formed; the product maintains a flowable semi-fluid state throughout.

[0025] Regarding electrolyte fortification performance, physicochemical testing confirmed that the electrolyte components, including potassium, calcium, iron, zinc, and chloride, were uniformly dispersed without precipitation or complexation reactions, demonstrating good ionic stability. These results validate that this natural colloidal ternary compound system can simultaneously achieve the functional goals of edible / extrudable properties at low temperatures and electrolyte fortification without the addition of artificial food additives. Detailed Implementation

[0026] To make the objectives and technical solutions of this invention clearer, the following embodiments are provided for further explanation. However, the scope of protection of this invention is not limited to these embodiments; the embodiments are merely for illustrative purposes. Those skilled in the art should understand that any changes or equivalent substitutions that do not depart from the concept of this invention are included within the scope of protection of this invention.

[0027] Example 1 Electrolyte Smoothie formula: Citrus fiber 0.20%, Euphorbia milii powder 0.18%, konjac powder 0.15%, double-fleshed apple concentrate 14.0%, concentrated lemon juice 0.75%, stevia concentrate 0.03%, NFC lemon juice 1.00%, lemon peel oil WC0225 0.03%, calcium gluconate 0.18%, ferric sodium EDTA 0.0072%, zinc gluconate 0.0073%, vitamin B6 0.00016%, edible salt 0.045%, water balance.

[0028] Preparation method: (1) Raw material pretreatment The powders of *Euphorbia tirucalli* and konjac were mixed and dispersed in a 70% (w / w) ethanol solution, with a powder-to-ethanol solution mass-to-volume ratio of 1:15 (g / mL). The mixture was placed in an ultrasonic-microwave chemical reactor, with the ultrasonic power set to 300W for 30 minutes; the reaction temperature was controlled at 55℃, and microwave treatment was performed for 15 minutes, while stirring at 70 rpm. The mixture was filtered, and the filter cake was extracted four times using the same steps. The solvent was removed, the mixture was dried, and passed through a 120-mesh sieve to obtain the pretreated mixture of *Euphorbia tirucalli* and konjac powder.

[0029] (2) Preparation of colloidal solutions Heat water to 45°C, and add the citrus fiber, pretreated chard powder and konjac powder mixture after step (1) in sequence under stirring at 250 rpm. Stir for 25 minutes; cool to 8°C and stir for 12 minutes; heat to 30°C again and stir for 8 minutes. Let stand for 30 minutes to obtain a colloidal solution.

[0030] (3) Fruit juice mixing Mix double-dehydrated apple concentrate, concentrated lemon juice, NFC lemon juice, stevia concentrate, and lemon peel oil WC0225 at room temperature and stir at 120 rpm for 8 minutes until homogeneous to obtain the juice mixture.

[0031] (4) Electrolyte preparation Add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, vitamin B6, and edible salt to warm water at 42°C, and stir at 220 rpm for 13 minutes until completely dissolved to obtain an electrolyte solution.

[0032] (5) Homogeneous mixing The colloidal solution obtained in step (2), the fruit juice mixture obtained in step (3), and the electrolyte solution obtained in step (4) are added to the mixing tank and mixed. The remaining water is added to the total amount of the formula, and the mixture is stirred at 250 rpm for 16 minutes until homogeneous. Then, homogenization is performed at a pressure of 22 MPa and a temperature of 68°C, and the homogenization is performed once.

[0033] (6) Sterilize, fill and freeze to obtain electrolyte smoothie product.

[0034] Example 2 Electrolyte Smoothie formula: Citrus fiber 0.15%, Euphorbia tirucalli powder 0.15%, konjac powder 0.10%, double-fleshed apple concentrate 12.0%, concentrated lemon juice 0.50%, stevia concentrate 0.01%, NFC lemon juice 0.80%, lemon peel oil WC0225 0.01%, calcium gluconate 0.15%, ferric sodium EDTA 0.0072%, zinc gluconate 0.0072%, vitamin B6 0.00016%, edible salt 0.035%, water balance.

[0035] Preparation method: (1) Raw material pretreatment Euphorbia lactea powder and konjac powder were mixed and dispersed in a 60% (w / v) ethanol solution, with a powder-to-ethanol solution mass-to-volume ratio of 1:10 (g / mL). The mixture was placed in an ultrasonic-microwave chemical reactor, with an ultrasonic power of 200W for 30 minutes; the reaction temperature was controlled at 50℃, and microwave treatment was performed for 10 minutes, while stirring at 60 rpm. The mixture was filtered, and the filter cake was extracted three times using the same steps. The solvent was removed, the mixture was dried, and passed through a 120-mesh sieve to obtain the pretreated Euphorbia lactea powder and konjac powder mixture.

[0036] (2) Preparation of colloidal solutions Heat water to 50°C, and add the citrus fiber, pretreated chard powder and konjac powder mixture from step (1) in sequence while stirring at 300 rpm. Stir for 30 minutes; cool to 10°C and stir for 15 minutes; heat to 35°C again and stir for 10 minutes. Let stand for 40 minutes to obtain a colloidal solution.

[0037] (3) Fruit juice mixing Mix double-dehydrated apple concentrate, concentrated lemon juice, NFC lemon juice, stevia concentrate, and lemon peel oil WC0225 at room temperature and stir at 150 rpm for 7 minutes until homogeneous to obtain the juice mixture.

[0038] (4) Electrolyte preparation Add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, vitamin B6, and edible salt to warm water at 45°C, and stir at 250 rpm for 12 minutes until completely dissolved to obtain an electrolyte solution.

[0039] (5) Homogeneous mixing The colloidal solution obtained in step (2), the fruit juice mixture obtained in step (3), and the electrolyte solution obtained in step (4) are put into the mixing tank and mixed. The remaining water is added to the total amount of the formula, and the mixture is stirred at 300 rpm for 18 minutes until homogeneous. Then, homogenization is performed at a pressure of 20 MPa and a temperature of 65°C, and the homogenization is performed twice.

[0040] (6) Sterilize, fill and freeze to obtain electrolyte smoothie product.

[0041] Example 3 Electrolyte Smoothie formula: Citrus fiber 0.25%, Euphorbia tirucalli powder 0.20%, konjac powder 0.20%, double-fleshed apple concentrate 16.0%, concentrated lemon juice 1.00%, stevia concentrate 0.05%, NFC lemon juice 1.20%, lemon peel oil WC0225 0.05%, calcium gluconate 0.22%, EDTA iron sodium 0.0072%, zinc gluconate 0.0075%, vitamin B6 0.0022%, edible salt 0.0575%, water balance.

[0042] Preparation method: (1) Raw material pretreatment The powders of *Euphorbia tirucalli* and konjac were mixed and dispersed in an 80% (w / w) ethanol solution, with a powder-to-ethanol solution mass-to-volume ratio of 1:20 (g / mL). The mixture was placed in an ultrasonic-microwave chemical reactor, with the ultrasonic power set to 400W for 30 minutes; the reaction temperature was controlled at 60℃, and microwave treatment was performed for 20 minutes, while stirring at 80 rpm. The mixture was filtered, and the filter cake was extracted four times using the same steps. The solvent was removed, the mixture was dried, and passed through a 120-mesh sieve to obtain the pretreated mixture of *Euphorbia tirucalli* and konjac powder.

[0043] (2) Preparation of colloidal solutions Heat water to 60°C, and add the citrus fiber, pretreated chard powder and konjac powder mixture after step (1) in sequence under stirring at 350 rpm. Stir for 35 minutes; cool to 12°C and stir for 18 minutes; heat to 25°C again and stir for 5 minutes. Let stand for 20 minutes to obtain a colloidal solution.

[0044] (3) Fruit juice mixing Mix double-dehydrated apple concentrate, concentrated lemon juice, NFC lemon juice, stevia concentrate, and lemon peel oil WC0225 at room temperature and stir at 180 rpm for 6 minutes until homogeneous to obtain the juice mixture.

[0045] (4) Electrolyte preparation Add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, vitamin B6, and edible salt to warm water at 48°C, and stir at 280 rpm for 14 minutes until completely dissolved to obtain an electrolyte solution.

[0046] (5) Homogeneous mixing The colloidal solution obtained in step (2), the fruit juice mixture obtained in step (3), and the electrolyte solution obtained in step (4) are put into the mixing tank and mixed. The remaining water is added to the total amount of the formula, and the mixture is stirred at 350 rpm for 20 minutes until homogeneous. Then, homogenization is performed at a pressure of 25 MPa and a temperature of 70°C, and the homogenization is performed twice.

[0047] (6) Sterilize, fill and freeze to obtain electrolyte smoothie product.

[0048] Comparative Example 1: Electrolyte Smoothie Formula: exactly the same as in Example 1.

[0049] Preparation method: The only difference from Example 1 is the raw material pretreatment in step (1). In this comparative example, the raw material powders of Euphorbia milii powder and konjac powder without any treatment are directly passed through a 120-mesh sieve before use, omitting the ultrasonic-microwave synergistic treatment step. The remaining steps of colloidal solution preparation, juice mixing, electrolyte preparation, homogenization and freezing are the same as in Example 1.

[0050] Comparative Example 2: Electrolyte Smoothie Formula: exactly the same as in Example 1.

[0051] Preparation method: The only difference from Example 1 is the preparation of colloidal solution in step (2). This comparative example uses a conventional constant temperature hot water mixing method: water is heated to 50°C, and citrus fiber and pretreated Eucheuma powder / konjac powder mixture are added under stirring at 300 rpm. The mixture is stirred for 60 minutes until completely dissolved. The remaining steps are the same as in Example 1.

[0052] Comparative Example 3: Electrolyte Smoothie Formula: The colloidal component was changed to 0.53% konjac powder (the total amount is equivalent to the sum of the three colloids in Example 1), and the proportions of the remaining fruit juice, electrolytes and water were the same as in Example 1 (the water balance was adjusted to make up the difference).

[0053] Preparation method: The pretreatment and temperature-variable hydration procedures are exactly the same as in Example 1 (but only ultrasonic-microwave treatment is performed on konjac flour as a single raw material).

[0054] Comparative Example 4: Electrolyte Smoothie Formula: Citrus fiber, chard powder, and konjac powder are omitted, and instead, food additives are added: sodium carboxymethyl cellulose (CMC) 0.25%, xanthan gum 0.15%, and guar gum 0.10% (total amount similar to the total amount of colloids in Example 1). The remaining proportions of fruit juice, electrolytes, and water are the same as in Example 1.

[0055] Preparation method: CMC, xanthan gum, and guar gum were directly dry-mixed and then dissolved in hot water by stirring. The mixture was then homogenized with fruit juice and electrolytes. Subsequent sterilization, filling, and freezing steps were the same as in Example 1.

[0056] Comparative Example 5: Electrolyte Smoothie Formula adjustments: Sodium alginate 0.30%, guar gum 0.23%; double-fleshed apple concentrate 14.0%, concentrated lemon juice 0.75%, stevia concentrate 0.03%, NFC lemon juice 1.00%, lemon peel oil WC0225 0.03%; calcium gluconate 0.18%, ferric sodium EDTA 0.0072%, zinc gluconate 0.0073%, vitamin B6 0.0012%, edible salt 0.045%; water balance (adjust water to 100%).

[0057] Preparation method: Sodium alginate and guar gum were mixed evenly in a certain proportion, and then slowly poured into hot water at 60°C. The mixture was stirred at 300 rpm for 40 minutes until completely dissolved to obtain a colloidal solution. Subsequent steps were the same as in Example 1.

[0058] Product puncture force (maximum shear force) test Testing instrument: Texture analyzer, equipped with a standard cylindrical probe with a diameter of 12.7 mm.

[0059] Test conditions: After the sample is frozen at -18℃ for 24 hours, it is taken out and warmed to room temperature (25℃) for 5 minutes. The probe is then used to puncture the sample to a depth of 10mm at a speed of 0.5mm / s, and the maximum puncture force (unit: N) is recorded.

[0060] Table 1 Maximum puncture force of electrolyte smoothie Table 1 shows that the puncture force of Examples 1-3 of the present invention is lower than that of the comparative examples, indicating that their smoothies have a softer texture and finer ice crystals. The puncture force of Comparative Examples 1 and 2 is significantly higher than that of Examples 1-3, indicating that the pretreatment and variable temperature hydration process have a synergistic effect on reducing product hardness and improving taste. The puncture force of Comparative Examples 3, 4, and 5 is higher than that of the examples, indicating that the natural colloid ternary compound system is superior to single colloid or artificial additive solutions in terms of texture control. The present invention, through the compounding of natural raw materials and specific physical processing technology, can achieve lower smoothie hardness and a delicate taste without adding artificial food additives.

[0061] Raw data of physicochemical testing Example 1 was sent to SGS-CSTC Standards Technical Services Co., Ltd. Wuhan Branch for physicochemical testing, and the results are as follows: Table 2 Physicochemical test data Table 2 shows the physicochemical test results, indicating that the detected amounts of electrolyte components such as potassium, calcium, iron, zinc, and chloride in the product are basically consistent with the amounts added in the formula. All minerals are uniformly dispersed and fully dissolved in the colloidal system, without precipitation or complexation reactions, demonstrating good ionic stability. These indicators verify the rationality of the electrolyte smoothie formula design. All electrolyte-fortified components are effectively retained, meeting the product's functional positioning of supplementing electrolytes. Simultaneously, the amount of added salt is controlled within the balance range between flavor adjustment and electrolyte supplementation, and the overall electrolyte composition meets the expected design goals.

[0062] Inhalation simulation test data on resistance to low-temperature freeze hardening Test method: After freezing the sample at -18℃ for 24 hours, remove it and allow it to warm to room temperature (25℃) for 5 minutes. Then, perform the following two tests: Suckling simulation test: Using a pipette with an 8mm aperture, record the minimum negative pressure (kPa) required to continuously suck out the sample.

[0063] Extrusion test: Using a portable extrusion package, record the minimum extrusion force (N) required to continuously extrude the sample.

[0064] Table 3. Data from simulated drug use tests Table 3 shows that the products of Examples 1-3 of the present invention can be smoothly dispensed through a straw or squeeze packaging after freezing, with continuous and uniform dispensing, without blockage or breakage; while the comparative products generally have difficulty dispensing, intermittent blockage, or are even impossible to suck. This indicates that the present invention, through the compounding of natural colloids, raw material pretreatment, and variable temperature hydration process, effectively avoids freeze-hardening, allowing the product to maintain a flexible and flowable texture at low temperatures, which is significantly superior to the untreated or alternative comparative samples.

Claims

1. An electrolyte smoothie, characterized in that, It is composed of the following raw materials by weight percentage: citrus fiber 0.15-0.25%, euphorbia tirucalli powder 0.15-0.20%, konjac powder 0.10-0.20%, concentrated apple juice 12.0-16.0%, concentrated lemon juice 0.50-1.00%, stevia concentrate 0.01-0.05%, NFC lemon juice 0.80-1.20%, lemon peel oil 0.01-0.05%, calcium gluconate 0.15-0.22%, ferric sodium EDTA 0.0072%, zinc gluconate 0.0072-0.0075%, vitamin B6 0.00016-0.0022%, edible salt 0.035-0.0575%, and water as the balance. The *Echinochloa crus-galli* powder and konjac powder are dispersed in an ethanol solution and subjected to ultrasonic-microwave synergistic treatment: ultrasonic power 100-500W, treatment for 30 minutes; reaction temperature controlled at 40-65℃, microwave treatment for 5-20 minutes, while stirring at 50-80 r / min; filtration; the filter cake is subjected to ultrasonic-microwave synergistic treatment 3-4 times; solvent is removed; drying and sieving are performed to obtain a pretreated mixture of *Echinochloa crus-galli* powder and konjac powder; the electrolyte smoothie is prepared by heating water to 40-60℃ and applying it at 200-400 rp. Under stirring conditions, citrus fiber, pretreated Eucheuma powder and konjac powder mixture are added sequentially, stirred for 20-40 minutes, cooled to 5-15℃, stirred for 10-20 minutes, heated to 25-35℃, stirred for 5-10 minutes, and allowed to stand to obtain a colloidal solution. The colloidal solution is then mixed and homogenized with fruit juice components apple concentrate, concentrated lemon juice, NFC lemon juice, stevia concentrate, lemon peel oil and electrolyte components calcium gluconate, sodium iron EDTA, zinc gluconate, vitamin B6 and edible salt to obtain the final product.

2. The electrolyte smoothie according to claim 1, characterized in that, The concentrated apple juice is double-degraded apple concentrate.

3. The electrolyte smoothie according to claim 1, characterized in that, The lemon peel oil is lemon peel oil WC0225.

4. The electrolyte smoothie according to claim 1, characterized in that, It is composed of the following raw materials by weight percentage: citrus fiber 0.20%, euryale powder 0.18%, konjac powder 0.15%, double-peeled apple concentrate 14.0%, concentrated lemon juice 0.75%, stevia concentrate 0.03%, NFC lemon juice 1.00%, lemon peel oil WC0225 0.03%, calcium gluconate 0.18%, ferric sodium EDTA 0.0072%, zinc gluconate 0.0073%, vitamin B6 0.0012%, edible salt 0.045%, and water as the balance.

5. A method for preparing an electrolyte smoothie as described in any one of claims 1-4, characterized in that, Includes the following steps: (1) Raw material pretreatment: Ultrasonic-microwave synergistic treatment of Kirin vegetable powder and konjac powder; (2) Mix citrus fiber, pretreated Eucheuma powder, konjac powder and water to obtain a colloidal solution; (3) Mix the fruit juice components to obtain a fruit juice mixture; (4) Dissolve the electrolyte components to obtain an electrolyte solution; (5) Homogenize and mix the colloidal solution, fruit juice mixture, and electrolyte solution; (6) Sterilization, filling, and freezing; The ultrasonic-microwave synergistic processing step is as follows: *Echinochloa crus-galli* powder and konjac powder are mixed and dispersed in an ethanol solution with a mass percentage concentration of 45%-80%, the mass-volume ratio of the mixed powder to the ethanol solution being 1:4-1:

20. The mixture is placed in an ultrasonic-microwave chemical reactor, the ultrasonic power is set to 100-500W, and the treatment lasts for 30 minutes. The reaction temperature is controlled at 40-65℃, and the microwave treatment lasts for 5-20 minutes, while stirring at a speed of 50-80 r / min. The mixture is then filtered, and the filter cake is extracted 3-4 times using the above steps. The solvent is removed, the mixture is dried, and passed through a 120-mesh sieve to obtain a pretreated mixture of *Echinochloa crus-galli* powder and konjac powder. Preparation of the colloidal solution: Heat water to 40-60℃, and under stirring at 200-400rpm, add the citrus fiber treated in step (1), the pretreated Euphorbia tirucalli powder and the konjac powder mixture in sequence, stir for 20-40 minutes, cool to 5-15℃, stir for 10-20 minutes, heat to 25-35℃, stir for 5-10 minutes, let stand, and obtain the colloidal solution; The juice mixture is prepared by mixing concentrated apple juice, concentrated lemon juice, NFC lemon juice, stevia concentrate, and lemon peel oil at room temperature and stirring at 100-200 rpm for 5-10 minutes until homogeneous. The electrolyte is prepared by adding calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, vitamin B6, and edible salt to warm water at 40-50°C and stirring at 200-300 rpm for 10-15 minutes until completely dissolved to obtain an electrolyte solution. The homogenization process involves mixing the colloidal solution obtained in step (2), the fruit juice mixture obtained in step (3), and the electrolyte solution obtained in step (4) in a mixing tank, adding the remaining water, and stirring at 200-400 rpm for 15-20 minutes until homogeneous; then homogenizing is performed at a pressure of 15-25 MPa, a temperature of 60-70°C, and 1-2 times.

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