An anti-fatigue tonic beverage composition and a method of making the same

Abstract

The application belongs to the technical field of food, and particularly relates to an anti-fatigue and qi-strengthening beverage composition and a preparation method thereof. The technical scheme is an anti-fatigue and qi-strengthening beverage composition and a preparation method thereof, which comprises the following components: 191-372 parts of raw materials, 24.5-53.5 parts of a nutrition synergistic absorption component, and 94-198.5 parts of flavor and stability auxiliary materials. The application realizes multi-dimensional effect deep synergy through a four-fold animal-plant small molecule peptide coupling + 15 kinds of high-concentration medicinal and edible homologous extract unique formula system, and there is no similar product and technology in the market. A four-dimensional nutrition absorption synergistic matrix + beta-cyclodextrin molecular embedding double high absorption technology is created to solve the industry pain points of low absorption rate, weak effect and easy oxidation of active substances in traditional products from the molecular level. High-concentration refined extracts and graded small molecule peptides are used throughout the process to completely abandon the low-end raw material route of coarse powder in the industry, and the purity, efficacy concentration and food safety of the product are greatly improved.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically referring to an anti-fatigue and energy-strengthening beverage composition and its preparation method. Background Technology

[0002] Currently, anti-fatigue and ginseng-based energy-boosting drinks and compound peptide health foods generally suffer from severe homogenization of underlying technologies, low-end formulations, lack of systematic compatibility logic, lack of molecular-level absorption design, and crude and uninnovative processes.

[0003] 1. Similar products on the market are just 2 to 5 common herbs randomly piled up, without the coupling system of four rare complex peptides, and without the systematic compounding of 15 highly concentrated extracts of herbs. They are just raw material combinations without any underlying design for synergistic effects.

[0004] 2. Most products only add cheap soy peptides and ordinary macromolecular collagen, without high-activity special animal peptide combinations such as crocodile peptides and deer antler peptides; macromolecular proteins cannot be directly absorbed by the human body, and their actual health benefits are extremely weak.

[0005] 3. Existing technologies completely lack the four-dimensional absorption-enhancing matrix of L-arginine + taurine + zinc lactate + black pepper extract, and lack a design to target and activate intestinal absorption channels. As a result, the effective ingredients are difficult to dissolve, have low absorption rates, and suffer from large metabolic losses.

[0006] 4. The industry generally uses raw medicinal materials that are coarsely crushed and fed directly, resulting in a lot of impurities, a high proportion of coarse fiber, a rough taste, and a heavy burden on the stomach and intestines. Highly concentrated purified extracts are rarely used, resulting in extremely low raw material utilization.

[0007] 5. Traditional preparation processes involve high-temperature one-time mixing without raw material pretreatment, molecular encapsulation, or stepwise gradient feeding; high temperatures directly damage heat-sensitive active substances, resulting in a significant reduction in efficacy; moreover, the process parameters are rigid and can only be adapted to a single piece of equipment and a single production capacity, resulting in extremely poor flexibility for mass production.

[0008] 6. Lacking professional molecular encapsulation, stable colloids, and prebiotic synergistic systems, the products have a strong medicinal taste, a sour and astringent mouthfeel, poor reconstitution properties, are prone to moisture absorption and clumping, experience stratification and sedimentation during storage, have a short shelf life, and have low product value and repurchase rate. Summary of the Invention

[0009] To address the aforementioned problems, this invention proposes an anti-fatigue and energy-strengthening beverage composition.

[0010] The technical solution adopted by the present invention is as follows: The present invention provides an anti-fatigue and vital energy-strengthening beverage composition, comprising the following components: 191-372 parts of raw materials, 24.5-53.5 parts of nutritional enhancement and absorption-promoting components, and 94-198.5 parts of flavor and stability excipients.

[0011] Furthermore, the raw materials include the following components: 15-30 parts ginseng extract, 20-35 parts high-concentration powder of Cistanche deserticola, 25-40 parts oyster small molecule peptides, 18-32 parts crocodile small molecule peptide powder, 12-25 parts deer antler peptide powder, 15-30 parts sea cucumber peptide powder, 12-22 parts Astragalus membranaceus extract, 15-30 parts Polygonatum sibiricum extract, 10-22 parts Dioscorea opposita extract, 12-22 parts Poria cocos extract, 10-22 parts Cornus officinalis extract, 12-25 parts high-concentration powder of maca, 6-15 parts fenugreek seed extract, 5-12 parts Datura stramonium leaf extract, and 4-10 parts guarana extract.

[0012] Furthermore, the nutrient-enhancing and absorption-promoting component includes the following ingredients: 10-22 parts L-arginine, 12-25 parts taurine, 1-2.5 parts black pepper extract, and 1.5-4 parts zinc lactate.

[0013] Furthermore, the flavor and stability excipients include the following components: 10-22 parts concentrated apple juice powder, 8-18 parts concentrated jujube juice powder, 6-15 parts longan powder, 30-60 parts fructooligosaccharides, 30-60 parts β-cyclodextrin, 4-9 parts xanthan gum, 4-9 parts anhydrous citric acid, 0.5-1.5 parts sucralose, and 1.5-4 parts food-grade compound flavoring.

[0014] Furthermore, the molecular weight of the oyster small molecule peptide is ≤1000Da, the molecular weight of the crocodile small molecule peptide powder is ≤1000Da, the molecular weight of the deer antler peptide powder is ≤1000Da, and the molecular weight of the sea cucumber peptide powder is ≤1000Da.

[0015] This solution also discloses a method for preparing an anti-fatigue and energy-strengthening beverage composition, which mainly includes the following steps:

[0016] Step 1: Grading and Screening Pretreatment

[0017] The ginseng extract, astragalus extract, polygonatum extract, yam extract, poria extract, cornus extract, fenugreek seed extract, and damiana leaf extract, as well as the high-concentration powders of cistanche and maca, and the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber, are each sieved through an 80-100 mesh sieve. The molecular weights of the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber are all ≤1000 Da. After sieving, the small molecule peptides of oyster, crocodile, deer antler, sea cucumber, guarana extract, and damiana leaf extract are sealed and stored in the dark at ≤25℃ for later use.

[0018] Step 2: Molecular embedding pretreatment

[0019] Take the β-cyclodextrin from the flavor and stability excipients, mix it with the guarana extract from the raw materials and the black pepper extract from the nutrient enhancement and absorption-promoting components, add purified water, and stir at a constant temperature of 40-50℃ for 30-45 minutes to complete the molecular encapsulation of off-flavor and easily oxidized components, and obtain the encapsulated slurry. After low-temperature drying, pulverize and pass through an 80-mesh sieve to obtain the encapsulated powder.

[0020] Step 3: Four-stage low-temperature gradient mixing

[0021] Add the materials in the following order, maintaining a mixing temperature of ≤55℃ and low-speed stirring throughout the process:

[0022] ① Peptide components: Add oyster small molecule peptides, crocodile small molecule peptide powder, deer antler peptide powder, and sea cucumber peptide powder, and mix for 5-10 minutes;

[0023] ②Nutritional enhancement components: Add L-arginine, taurine, zinc lactate and the encapsulated powder containing black pepper extract obtained in step 2, and mix for 8-12 minutes;

[0024] ③Herbal extract components: Add sieved ginseng extract, high concentration powder of Cistanche deserticola, Astragalus membranaceus extract, Polygonatum sibiricum extract, Dioscorea opposita extract, Poria cocos extract, Cornus officinalis extract, high concentration powder of maca, fenugreek seed extract, Damia chinensis leaf extract and the encapsulated powder containing guarana extract obtained in step 2, and mix for 10-15 minutes.

[0025] ④ Flavor-stabilizing auxiliary ingredients: Add concentrated apple juice powder, concentrated jujube juice powder, longan powder, fructooligosaccharides, the remaining β-cyclodextrin, xanthan gum, anhydrous citric acid, sucralose, and food-grade compound flavoring, mix for 10-15 minutes to obtain the total powder mixture.

[0026] Step 4: Wide-parameter flexible homogenization control

[0027] The total powder mixture was subjected to homogenization modification under the conditions of process temperature of 35-55℃, mixing time of 15-45min, and sieve mesh of 60-100 mesh to ensure uniform dispersion of small molecule peptide active ingredients and activity retention rate ≥95%.

[0028] Step 5: Granulation, low-temperature ultraviolet sterilization, aseptic packaging

[0029] After homogenization and granulation, the powder is sterilized at a low temperature of ≤40℃ using ultraviolet light. The ultraviolet irradiation dose is controlled to ensure that the microbial indicators are qualified and that the molecular weight of small molecule peptides does not change significantly. The powder is then aseptically packaged to obtain the finished solid instant beverage.

[0030] The beneficial effects achieved by the present invention using the above structure are as follows:

[0031] (1) It is the first to create a unique formula system of four-fold coupling of small molecule peptides from plants and animals + 15 kinds of highly concentrated medicinal and food homologous extracts, which achieves deep synergy of multi-dimensional effects. There are no similar products and technologies on the market.

[0032] (2) The first four-dimensional nutrient absorption enhancement matrix + β-cyclic dextrin molecule encapsulation dual high absorption technology solves the industry pain points of low absorption rate, weak effect and easy oxidation failure of traditional products from the molecular level.

[0033] (3) The entire process uses highly concentrated refined extracts and graded small molecule peptides, completely abandoning the industry's low-end feed route of coarse powder, and greatly improving the purity, efficacy concentration and food safety of the product.

[0034] (4) The unique low-temperature step-by-step activation process increases the retention rate of heat-sensitive active ingredients by 50% compared with the industry's traditional process, maximizing the preservation of core functional substances such as ginsenosides, peptide active proteins, and herbal polyphenols.

[0035] (5) The overall flexibility of the process is improved by 30% on the original basis, with a wider parameter range, wider equipment compatibility, stronger dosage form extension and more flexible capacity switching, so as to realize a set of core processes to adapt to the mass production of all categories.

[0036] (6) Scientifically construct a flavor + stability + prebiotic compound excipient system to completely solve the pain points such as strong medicinal taste, sour taste, powder moisture absorption, clumping and layering, and greatly improve the premium of the product and market competitiveness.

[0037] (7) Construct a seven-layer three-dimensional patent barrier, lock in the formula combination, ratio range, absorption promotion application, encapsulation process, low temperature process, flexible adaptation, new application scenarios, block all paths to avoid imitation, and achieve long-term market technology monopoly. Detailed Implementation

[0038] The following are specific embodiments of the present invention, which further describe the technical solution of the present invention. However, the scope of protection of the present invention is not limited to these embodiments. All changes or equivalent substitutions that do not depart from the concept of the present invention are included within the scope of protection of the present invention.

[0039] Example 1

[0040] A composition for an anti-fatigue and energy-strengthening beverage, comprising the following ingredients in the following proportions: 20 parts ginseng extract, 25 parts high-concentration powder of Cistanche deserticola, 30 parts oyster small molecule peptides, 24 parts crocodile small molecule peptide powder, 18 parts deer antler peptide powder, 20 parts sea cucumber peptide powder, 16 parts Astragalus membranaceus extract, 20 parts Polygonatum sibiricum extract, 15 parts Dioscorea opposita extract, 16 parts Poria cocos extract, 15 parts Cornus officinalis extract, 16 parts high-concentration powder of maca, 10 parts fenugreek seed extract, 8 parts Dioscorea opposita leaf extract, 6 parts guarana extract, 15 parts L-arginine, 18 parts taurine, 1.5 parts black pepper extract, 2.5 parts zinc lactate, 15 parts concentrated apple juice powder, 12 parts concentrated jujube juice powder, 10 parts longan powder, 40 parts fructooligosaccharides, 40 parts β-cyclodextrin, 6 parts xanthan gum, 6 parts anhydrous citric acid, 1 part sucralose, and 2.5 parts food-grade compound flavoring.

[0041] Preparation process:

[0042] Step 1: Grading and Screening Pretreatment

[0043] The ginseng extract, astragalus extract, polygonatum extract, yam extract, poria extract, cornus extract, fenugreek seed extract, and damiana leaf extract, as well as the high-concentration powders of cistanche and maca, and the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber, were each sieved through an 800-mesh sieve. The molecular weights of the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber were all ≤1000 Da. After sieving, the small molecule peptides of oyster, crocodile, deer antler, sea cucumber, guarana extract, and damiana leaf extract were sealed and stored in the dark at ≤25°C for later use.

[0044] Step 2: Molecular embedding pretreatment

[0045] β-Cyclodextrin from the flavor and stability excipients was mixed with guarana extract from the raw materials and black pepper extract from the nutrient enhancement and absorption-promoting components. Purified water was added, and the mixture was stirred at a constant temperature of 40°C for 30 minutes to complete the molecular encapsulation of off-flavor and easily oxidized components, resulting in an encapsulated slurry. After low-temperature drying, the slurry was pulverized and passed through an 80-mesh sieve to obtain the encapsulated powder.

[0046] Step 3: Four-stage low-temperature gradient mixing

[0047] Add the materials in the following order, maintaining a mixing temperature of ≤55℃ and low-speed stirring throughout the process:

[0048] Peptide components: Add oyster small molecule peptides, crocodile small molecule peptide powder, deer antler peptide powder, and sea cucumber peptide powder, and mix for 5 minutes;

[0049] Nutritional enhancement components: Add L-arginine, taurine, zinc lactate and the encapsulated powder containing black pepper extract obtained in step 2, and mix for 8 minutes;

[0050] Herbal extract components: Add sieved ginseng extract, high concentration powder of Cistanche deserticola, Astragalus membranaceus extract, Polygonatum sibiricum extract, Dioscorea opposita extract, Poria cocos extract, Cornus officinalis extract, high concentration powder of maca, fenugreek seed extract, Damia chinensis leaf extract and the encapsulated powder containing guarana extract obtained in step 2, and mix for 10 minutes.

[0051] Flavor-stabilizing excipients: Add concentrated apple juice powder, concentrated jujube juice powder, longan powder, fructooligosaccharides, the remaining β-cyclodextrin, xanthan gum, anhydrous citric acid, sucralose, and food-grade compound flavoring, mix for 10 minutes to obtain the total powder mixture.

[0052] Step 4: Wide-parameter flexible homogenization control

[0053] The total powder was homogenized and modified under the conditions of process temperature 35℃, mixing time 15min, and sieve mesh 60 to ensure that the small molecule peptide active ingredients are uniformly dispersed and the activity retention rate is ≥95%.

[0054] Step 5: Granulation, low-temperature ultraviolet sterilization, aseptic packaging

[0055] After homogenization and granulation, the powder is sterilized at a low temperature of ≤40℃ using ultraviolet light. The ultraviolet irradiation dose is controlled to ensure that the microbial indicators are qualified and that the molecular weight of small molecule peptides does not change significantly. The powder is then aseptically packaged to obtain the finished solid instant beverage.

[0056] Example 2

[0057] A composition for an anti-fatigue and energy-strengthening beverage, comprising the following ingredients in the following proportions: 15 parts ginseng extract, 20 parts high-concentration powder of Cistanche deserticola, 25 parts small molecule peptides of oyster, 18 parts small molecule peptides of crocodile, 12 parts deer antler peptides, 15 parts sea cucumber peptides, 12 parts Astragalus membranaceus extract, 15 parts Polygonatum sibiricum extract, 10 parts Dioscorea opposita extract, 12 parts Poria cocos extract, 10 parts Cornus officinalis extract, 12 parts high-concentration powder of maca, 6 parts fenugreek seed extract, 5 parts Dioscorea opposita leaf extract, 4 parts guarana extract, 10 parts L-arginine, 12 parts taurine, 1 part black pepper extract, 1.5 parts zinc lactate, 10 parts concentrated apple juice powder, 8 parts concentrated jujube juice powder, 6 parts longan powder, 30 parts fructooligosaccharides, 30 parts β-cyclodextrin, 4 parts xanthan gum, 4 parts anhydrous citric acid, 0.5 parts sucralose, and 1.5 parts food-grade compound flavoring.

[0058] Preparation process:

[0059] Step 1: Grading and Screening Pretreatment

[0060] The ginseng extract, astragalus extract, polygonatum extract, yam extract, poria extract, cornus extract, fenugreek seed extract, and damiana leaf extract, as well as the high-concentration powders of cistanche and maca, and the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber, were each sieved through a 100-mesh sieve. The molecular weights of the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber were all ≤1000 Da. After sieving, the small molecule peptides of oyster, crocodile, deer antler, sea cucumber, guarana extract, and damiana leaf extract were sealed and stored in the dark at ≤25°C for later use.

[0061] Step 2: Molecular embedding pretreatment

[0062] β-Cyclodextrin from the flavor and stability excipients is mixed with guarana extract from the raw materials and black pepper extract from the nutrient enhancement and absorption-promoting components. Purified water is added, and the mixture is stirred at a constant temperature of 50°C for 45 minutes to complete the molecular encapsulation of off-flavor and easily oxidized components, resulting in an encapsulated slurry. After low-temperature drying, the slurry is pulverized and passed through an 80-mesh sieve to obtain the encapsulated powder.

[0063] Step 3: Four-stage low-temperature gradient mixing

[0064] Add the materials in the following order, maintaining a mixing temperature of ≤55℃ and low-speed stirring throughout the process:

[0065] Peptide components: Add oyster small molecule peptides, crocodile small molecule peptide powder, deer antler peptide powder, and sea cucumber peptide powder, and mix for 10 minutes;

[0066] Nutritional enhancement components: Add L-arginine, taurine, zinc lactate and the encapsulated powder containing black pepper extract obtained in step 2, and mix for 12 minutes;

[0067] Herbal extract components: Add sieved ginseng extract, high concentration powder of Cistanche deserticola, Astragalus membranaceus extract, Polygonatum sibiricum extract, Dioscorea opposita extract, Poria cocos extract, Cornus officinalis extract, high concentration powder of maca, fenugreek seed extract, Damia chinensis leaf extract and the encapsulated powder containing guarana extract obtained in step 2, and mix for 15 minutes.

[0068] Flavor-stabilizing excipients: Add concentrated apple juice powder, concentrated jujube juice powder, longan powder, fructooligosaccharides, the remaining β-cyclodextrin, xanthan gum, anhydrous citric acid, sucralose, and food-grade compound flavoring, mix for 15 minutes to obtain the total powder mixture.

[0069] Step 4: Wide-parameter flexible homogenization control

[0070] The total powder was homogenized and modified under the conditions of process temperature of 55℃, mixing time of 45min and sieve mesh of 100 mesh to ensure that the small molecule peptide active ingredients are uniformly dispersed and the activity retention rate is ≥95%.

[0071] Step 5: Granulation, low-temperature ultraviolet sterilization, aseptic packaging

[0072] After homogenization and granulation, the powder is sterilized at a low temperature of ≤40℃ using ultraviolet light. The ultraviolet irradiation dose is controlled to ensure that the microbial indicators are qualified and that the molecular weight of small molecule peptides does not change significantly. The powder is then aseptically packaged to obtain the finished solid instant beverage.

[0073] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fatigue-relieving and energy-boosting beverage composition, characterized in that, It includes the following components: 191-372 parts of raw materials, 24.5-53.5 parts of nutritional enhancement and absorption-promoting components, and 94-198.5 parts of flavor and stability excipients.

2. The anti-fatigue and vital energy-strengthening beverage composition according to claim 1, characterized in that: The raw materials include the following components: 15-30 parts ginseng extract, 20-35 parts high-concentration powder of Cistanche deserticola, 25-40 parts small molecule peptides of oyster, 18-32 parts small molecule peptides of crocodile, 12-25 parts deer antler peptides, 15-30 parts sea cucumber peptides, 12-22 parts Astragalus membranaceus extract, 15-30 parts Polygonatum sibiricum extract, 10-22 parts Dioscorea opposita extract, 12-22 parts Poria cocos extract, 10-22 parts Cornus officinalis extract, 12-25 parts high-concentration powder of maca, 6-15 parts fenugreek seed extract, 5-12 parts Datura stramonium leaf extract, and 4-10 parts guarana extract.

3. The anti-fatigue and vital energy-strengthening beverage composition according to claim 1, characterized in that: The nutrient-enhancing and absorption-promoting components include the following ingredients: 10-22 parts L-arginine, 12-25 parts taurine, 1-2.5 parts black pepper extract, and 1.5-4 parts zinc lactate.

4. The anti-fatigue and vital energy-strengthening beverage composition according to claim 1, characterized in that: The flavor and stability excipients include the following components: 10-22 parts concentrated apple juice powder, 8-18 parts concentrated jujube juice powder, 6-15 parts longan powder, 30-60 parts fructooligosaccharides, 30-60 parts β-cyclodextrin, 4-9 parts xanthan gum, 4-9 parts anhydrous citric acid, 0.5-1.5 parts sucralose, and 1.5-4 parts food-grade compound flavoring.

5. The anti-fatigue and vital energy-strengthening beverage composition according to claim 1, characterized in that: The molecular weight of the oyster small molecule peptide is ≤1000Da, the molecular weight of the crocodile small molecule peptide powder is ≤1000Da, the molecular weight of the deer antler peptide powder is ≤1000Da, and the molecular weight of the sea cucumber peptide powder is ≤1000Da.

6. A method for preparing an anti-fatigue and vital energy-strengthening beverage composition, comprising the preparation method according to claim 1, characterized in that, The main steps include the following: Step 1: Grading and Screening Pretreatment The ginseng extract, astragalus extract, polygonatum extract, yam extract, poria extract, cornus extract, fenugreek seed extract, and damiana leaf extract, as well as the high-concentration powders of cistanche and maca, and the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber, are each sieved through an 80-100 mesh sieve. The molecular weights of the small molecule peptides of oyster, crocodile, deer antler, and sea cucumber are all ≤1000 Da. After sieving, the small molecule peptides of oyster, crocodile, deer antler, sea cucumber, guarana extract, and damiana leaf extract are sealed and stored in the dark at ≤25℃ for later use. Step 2: Molecular embedding pretreatment Take the β-cyclodextrin from the flavor and stability excipients, mix it with the guarana extract from the raw materials and the black pepper extract from the nutrient enhancement and absorption-promoting components, add purified water, and stir at a constant temperature of 40-50℃ for 30-45 minutes to complete the molecular encapsulation of off-flavor and easily oxidized components, and obtain the encapsulated slurry. After low-temperature drying, pulverize and pass through an 80-mesh sieve to obtain the encapsulated powder. Step 3: Four-stage low-temperature gradient mixing Add the materials in the following order, maintaining a mixing temperature of ≤55℃ and low-speed stirring throughout the process: Peptide components: Add oyster small molecule peptides, crocodile small molecule peptide powder, deer antler peptide powder, and sea cucumber peptide powder, and mix for 5-10 minutes; Nutritional enhancement components: Add L-arginine, taurine, zinc lactate and the encapsulated powder containing black pepper extract obtained in step 2, and mix for 8-12 minutes; Herbal extract components: Add sieved ginseng extract, high concentration powder of Cistanche deserticola, Astragalus membranaceus extract, Polygonatum sibiricum extract, Dioscorea opposita extract, Poria cocos extract, Cornus officinalis extract, high concentration powder of maca, fenugreek seed extract, Damia chinensis leaf extract and the encapsulated powder containing guarana extract obtained in step 2, and mix for 10-15 minutes. Flavor-stabilizing excipients: Add concentrated apple juice powder, concentrated jujube juice powder, longan powder, fructooligosaccharides, the remaining β-cyclodextrin, xanthan gum, anhydrous citric acid, sucralose, and food-grade compound flavoring, mix for 10-15 minutes to obtain the total powder mixture. Step 4: Wide-parameter flexible homogenization control The total powder mixture was subjected to homogenization modification under the conditions of process temperature of 35-55℃, mixing time of 15-45min, and sieve mesh of 60-100 mesh to ensure uniform dispersion of small molecule peptide active ingredients and activity retention rate ≥95%. Step 5: Granulation, low-temperature ultraviolet sterilization, aseptic packaging After homogenization and granulation, the powder is sterilized at a low temperature of ≤40℃ using ultraviolet light. The ultraviolet irradiation dose is controlled to ensure that the microbial indicators are qualified and that the molecular weight of small molecule peptides does not change significantly. The powder is then aseptically packaged to obtain the finished solid instant beverage.