A ampelopsis grossedentata solid beverage and a preparation method thereof

Abstract

The present application relates to the technical field of solid beverage, and discloses a solid beverage of Ampelopsis megalophylla, which comprises Ampelopsis megalophylla leaf extract, roselle extract and wormwood extract. The solid beverage of the novel combination has a new flavor. Meanwhile, through the combination of Ampelopsis megalophylla, roselle and wormwood, the solid beverage of Ampelopsis megalophylla has a long-term preservation rate of dihydromyricetin (DMY) and has a longer antioxidant performance compared with the extract, and has both taste and health care function.

Description

Technical Field

[0001] This invention relates to the technical field of solid beverages, and in particular to a solid beverage made from Ampelopsis thunbergii and its preparation method. Background Technology

[0002] Amaryllis, a plant belonging to the genus Amaryllis in the family Vitaceae, is also known as the small-leaved vine tea. It contains 10% water-soluble polysaccharides, 20% polyphenols, and 30% flavonoids (China Food Journal, 2004, Vol. 4, No. 3, pp. 68-71). The leaves of Amaryllis are rich in dihydromyricetin, which possesses various pharmacological activities, including antibacterial, anti-inflammatory, anti-Alzheimer's, antitumor, antiviral, hypoglycemic, hypouricemic, antithrombotic, hypolipidemic, hypotensive, and antioxidant effects.

[0003] Roselle is an annual plant belonging to the Malvaceae family and the Hibiscus genus, used both as food and medicine. The calyx of roselle is rich in bioactive substances such as anthocyanins, hibiscus acid, polyphenols, and polysaccharides. It has health benefits such as anti-oxidation, antibacterial, diuretic, anti-cancer, and lowering blood pressure, blood lipids, and blood sugar. It can be widely used as a food additive in the food industry.

[0004] Artemisia is a perennial herb belonging to the Artemisia genus of the Asteraceae family. The whole plant can be used medicinally, and it has the effects of stopping bleeding, reducing inflammation, relieving cough, and resolving phlegm. It is used in folk medicine as a substitute for Artemisia argyi.

[0005] There have been some reports on the development of beverages using Ampelopsis thaliana as a raw material. Li Jilie et al. (Research and Development of Ampelopsis thaliana Tea Beverage. Food and Machinery, 2005(11):76-78.) developed a tea beverage with Ampelopsis thaliana extract, sucrose, citric acid and glucose as the formula. Hu Juwu et al. (Optimization of Ampelopsis thaliana and honeysuckle composite solid beverage process by response surface methodology. Biochemical Engineering, 2016, 2(3):1-6.) developed a composite solid beverage with heat-clearing and anti-inflammatory effects using Ampelopsis thaliana and honeysuckle as the main raw materials and maltodextrin, mint and glucose as auxiliary materials. Song Pingying (Chinese Patent 201910974752.0) developed a beverage combination that can lower blood pressure and reduce blood lipids using Ampelopsis thaliana leaves, Panax notoginseng flowers and Poria cocos as beverage combination. Qiu Yu et al. (Chinese Patent 202010844771.4) developed an anti-fatigue beverage using extracts of Ampelopsis japonica leaves, sodium citrate, water, sodium carboxymethyl cellulose, xanthan gum, γ-aminobutyric acid and sweeteners as raw materials.

[0006] There are many types of solid beverages on the market, but there are currently no research reports on using Ampelopsis japonica leaves, hibiscus, and Artemisia capillaris simultaneously as a solid beverage. Furthermore, existing technologies do not address the stability of dihydromyricetin (DMY), the effective antioxidant component in Ampelopsis japonica, during storage.

[0007] Therefore, it is necessary to provide a novel compound solid beverage based on Ampelopsis thunbergii to obtain a beverage with more lasting antioxidant properties. Summary of the Invention

[0008] To address the aforementioned problems, the objective of the first aspect of this application is to provide a novel solid beverage related to Ampelopsis japonica.

[0009] The second aspect of this application aims to provide a solid beverage of Ampelopsis japonica with long-lasting antioxidant properties.

[0010] To achieve the above objectives, the present invention provides the following technical solution:

[0011] A solid beverage made from the following raw materials in parts by weight: 20-80 parts of Agrospalum discolor leaf extract, 10-40 parts of roselle extract, and 10-40 parts of Artemisia argyi extract.

[0012] The tooth extract was obtained from *Vitis dentata* leaves, the hibiscus extract was obtained from hibiscus, and the artemisia extract was obtained from artemisia.

[0013] Optionally, it may be made from the following raw materials in parts by weight:

[0014] 60 parts of *Vitis pachycephala* leaf extract, 20 parts of *Hibiscus rosa-sinensis* extract, and 20 parts of *Artemisia capillaris* extract.

[0015] Optionally, the particle diameter of the Viola yedoensis solid beverage is 20-60 mesh.

[0016] Furthermore, the present invention also provides a method for preparing a solid beverage of Ampelopsis thunbergii, comprising the following steps:

[0017] S1. Pretreatment: Extraction of *Ampelopsis lanceolata* leaves was obtained by extracting *Ampelopsis lanceolata* leaf extract;

[0018] Roselle extract was obtained by extracting the calyx of roselle flowers;

[0019] Artemisia argyi extract was obtained by extracting the stems and leaves of Artemisia argyi.

[0020] S2. Mixing: The extracts of Amaryllis leaf, Hibiscus rosa-sinensis and Artemisia capillaris were pulverized and sieved separately, and each extract was weighed according to the ratio and mixed evenly to obtain a fine powder.

[0021] S3. Granulation: Add binder to the mixed fine powder, feed it into the granulator, and make granules of 20-60 mesh. Dry the granules at 40℃-80℃ for 40-100 minutes to obtain the solid beverage product of Amaryllis 'Variegata'.

[0022] Optionally, the amount of the binder is 1%-5% of the total weight of the mixed fine powder.

[0023] Optionally, the adhesive is an aqueous solution of water or ethanol.

[0024] Optionally, when the adhesive is an aqueous ethanol solution, the volume percentage concentration is 40%-95%.

[0025] Optionally, the adhesive is a 3% wt ethanol solution, wherein the volume percentage concentration of the ethanol solution is 60%.

[0026] Optionally, the extraction solvent used is water or an aqueous ethanol solution.

[0027] Optionally, the drying process may employ vacuum drying or spray drying.

[0028] Based on the above technical solution, the present invention has the following technical effects:

[0029] This invention utilizes Ampelopsis thunbergii, hibiscus, and Artemisia capillaris as raw materials to develop a novel flavored Ampelopsis thunbergii solid beverage. The product features a pleasant taste, uniform color, and refreshing aroma, satisfying the palate needs of a wide range of consumers. Furthermore, all raw materials are considered both food and medicine, possessing health benefits. Simultaneously, this product fully utilizes Ampelopsis thunbergii, hibiscus, and Artemisia capillaris, reducing resource waste and expanding the variety of Ampelopsis thunbergii food products.

[0030] Furthermore, the product achieves a synergistic effect through the combination of Ampelopsis maculata, Hibiscus rosa-sinensis, and Artemisia capillaris, resulting in a long-lasting preservation rate of dihydromyricetin (DMY) in the Ampelopsis maculata solid beverage. Compared to the extract, it has a longer-lasting antioxidant effect, balancing taste and health benefits. Detailed Implementation

[0031] To facilitate understanding of the present invention, a more comprehensive description will be provided below with reference to specific embodiments. Preferred embodiments are given herein. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0032] Before further describing in more detail the various embodiments of the compounds / compositions and methods of this disclosure through exemplary descriptions, examples, and results, it should be understood that the embodiments of this disclosure are not limited in application to the details of the methods and compositions described below. The descriptions provided herein are for illustrative purposes only and are not intended to be interpreted in a limiting sense. The inventive concept of this disclosure can have other embodiments or can be practiced or implemented in various ways. Therefore, the language used herein is intended to give the broadest scope and meaning; and the embodiments are intended to be exemplary, not exhaustive, and are not intended to limit this disclosure to these particular embodiments. Moreover, it should be understood that the wording and terminology used herein are for descriptive purposes and should not be considered limiting unless otherwise stated. Furthermore, numerous specific details are set forth in the following detailed description to provide a more thorough understanding of this disclosure.

[0033] However, it will be apparent to those skilled in the art that embodiments of this disclosure can be practiced without these specific details. In other instances, features well-known to those skilled in the art have not been described in detail to avoid unnecessary complexity. It is intended that all substitutions, replacements, modifications, and equivalents that are apparent to those skilled in the art are included within the scope of this disclosure. Based on this disclosure, all compounds / compositions disclosed herein, their preparation methods, applications, and uses can be prepared and implemented without excessive experimentation.

[0034] Therefore, although the compounds / compositions and methods of this disclosure have been described with reference to specific embodiments, it will be apparent to those skilled in the art that variations may be made to the formulations, compounds or compositions and / or methods, as well as the steps or sequence of steps of the methods described herein, without departing from the spirit and scope of the inventive concept of this disclosure.

[0035] As used herein, any reference to "an embodiment" or "an embodiment" means that a particular element, feature, structure, or characteristic described in connection with that embodiment is included in at least one embodiment. The phrase "in an embodiment" appearing in multiple places throughout the specification does not necessarily refer to the same embodiment.

[0036] In addition, unless otherwise specified, all reagents used in the examples are commercially available.

[0037] Unless otherwise defined herein, scientific and technical terms used in connection with this disclosure shall have the meanings commonly understood by one of ordinary skill in the art. Furthermore, unless the context requires otherwise, singular terms shall include plural forms, and plural terms shall include singular forms.

[0038] Example 1

[0039] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 60 parts Amaryllis leaf extract, 20 parts roselle extract, and 20 parts Artemisia annua extract.

[0040] Its preparation method includes the following steps:

[0041] (1) Preprocessing:

[0042] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0043] Roselle powder was obtained by pulverizing roselle. After extraction with an ethanol-water solution, the extract was concentrated by centrifugation and then spray-dried to obtain roselle extract.

[0044] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. After water extraction, the extract is concentrated by centrifugation and then vacuum dried to obtain Artemisia annua extract.

[0045] (2) Mixing:

[0046] The extracts of Amaryllis leaf, roselle, and Artemisia were pulverized and passed through a 50-mesh sieve to obtain fine powders of each extract. By mass, 60 parts of Amaryllis leaf extract fine powder, 20 parts of roselle extract fine powder, and 20 parts of Artemisia extract fine powder were weighed and mixed evenly to obtain mixed fine powder.

[0047] (3) Add 2% wt water as a binder according to the total mass of the mixed fine powder, and granulate by shaking granulator to initially obtain particles with a diameter of about 20 mesh. The particles are dried at a temperature of 50°C for 60 minutes to obtain the solid beverage of Ampelopsis lanceolata.

[0048] The nutritional components of the solid beverage made from Ampelopsis thunbergii in this embodiment were tested, and the data are shown in Table 1.

[0049] Table 1. Nutritional composition of Ampelopsis japonica solid beverage

[0050] energy 1396KJ 17％ protein 7.4g 12％ Fat 0g 0 carbohydrate 74.7g 25％ sodium 17mg 1％

[0051] Example 2

[0052] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 80 parts Amaryllis leaf extract, 10 parts roselle extract, and 10 parts Artemisia argyi extract.

[0053] Its preparation method includes the following steps:

[0054] (1) Preprocessing:

[0055] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0056] Roselle powder was obtained by pulverizing roselle. After extraction with an ethanol-water solution, the extract was concentrated by centrifugation and then spray-dried to obtain roselle extract.

[0057] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. After water extraction, the extract is concentrated by centrifugation and then vacuum dried to obtain Artemisia annua extract.

[0058] (2) Mixing:

[0059] The extracts of Amaryllis leaf, hibiscus, and Artemisia were pulverized and passed through a 40-mesh sieve to obtain fine powders of each extract. By mass, 80 parts of Amaryllis leaf extract fine powder, 10 parts of hibiscus extract fine powder, and 10 parts of Artemisia extract fine powder were weighed and mixed evenly to obtain mixed fine powder.

[0060] (3) Add 3% wt of ethanol solution as binder according to the total mass of the mixed fine powder, granulate by shaking granulator, and initially obtain particles with a diameter of about 30 mesh. The particles are dried at a temperature of 50℃ for 50 minutes to obtain the solid beverage of Ampelopsis japonica.

[0061] The volume percentage concentration of the ethanol solution is 60%.

[0062] Example 3

[0063] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 50 parts Amaryllis leaf extract, 30 parts roselle extract, and 20 parts Artemisia extract.

[0064] Its preparation method includes the following steps:

[0065] (1) Preprocessing:

[0066] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0067] Roselle powder was obtained by pulverizing roselle. After extraction with an ethanol-water solution, the extract was concentrated by centrifugation and then spray-dried to obtain roselle extract.

[0068] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. After water extraction, the extract is concentrated by centrifugation and then vacuum dried to obtain Artemisia annua extract.

[0069] (2) Mixing:

[0070] The extracts of Amaryllis leaf, hibiscus, and Artemisia were pulverized and passed through an 80-mesh sieve to obtain fine powders of each extract. By mass, 50 parts of Amaryllis leaf extract fine powder, 30 parts of hibiscus extract fine powder, and 20 parts of Artemisia extract fine powder were weighed and mixed evenly to obtain a mixed fine powder.

[0071] (3) Add 5% wt water as a binder according to the total mass of the mixed fine powder, and granulate by shaking granulator to initially obtain particles with a diameter equivalent to 60 mesh. The particles are dried at a temperature of 80℃ for 40 minutes to obtain the solid beverage of Ampelopsis japonica.

[0072] Example 4

[0073] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 40 parts Amaryllis leaf extract, 30 parts roselle extract, and 30 parts Artemisia argyi extract.

[0074] Its preparation method includes the following steps:

[0075] (1) Preprocessing:

[0076] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0077] Roselle powder was obtained by pulverizing roselle, and the roselle powder was extracted with aqueous solution. The extract was then concentrated by centrifugation and spray-dried to obtain roselle extract.

[0078] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. The Artemisia annua powder is then extracted with ethanol and water. The extract is concentrated by centrifugation and then spray-dried to obtain Artemisia annua extract.

[0079] (2) Mixing:

[0080] The leaves of *Ampelopsis grossedentata*, the extract of *Hibiscus rosa-sinensis*, and the extract of *Artemisia capillaris* were pulverized and passed through an 80-mesh sieve to obtain fine powders of each extract. By mass, 40 parts of the fine powder of *Ampelopsis grossedentata* leaves, 30 parts of the fine powder of *Hibiscus rosa-sinensis* extract, and 30 parts of the fine powder of *Artemisia capillaris* extract were weighed out and mixed evenly to obtain a mixed fine powder.

[0081] (3) Add 1% wt of ethanol aqueous solution as a binder according to the total mass of the mixed fine powder, and granulate by shaking granulator to initially obtain particles with a diameter equivalent to 60 mesh. The particles are dried at a temperature of 40℃ for 100 minutes to obtain the solid beverage of Ampelopsis lanceolata.

[0082] The volume percentage concentration of the ethanol-water solution was 95%.

[0083] Example 5

[0084] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 20 parts Amaryllis leaf extract, 40 parts roselle extract, and 40 parts Artemisia argyi extract.

[0085] Its preparation method includes the following steps:

[0086] (1) Preprocessing:

[0087] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0088] Roselle powder was obtained by pulverizing roselle, and the roselle powder was extracted with aqueous solution. The extract was then concentrated by centrifugation and spray-dried to obtain roselle extract.

[0089] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. The Artemisia annua powder is then extracted with ethanol and water. The extract is concentrated by centrifugation and then spray-dried to obtain Artemisia annua extract.

[0090] (2) Mixing:

[0091] The extracts of Amaryllis leaf, hibiscus, and Artemisia were pulverized and passed through an 80-mesh sieve to obtain fine powders of each extract. By mass, 20 parts of Amaryllis leaf extract fine powder, 40 parts of hibiscus extract fine powder, and 40 parts of Artemisia extract fine powder were weighed and mixed evenly to obtain a mixed fine powder.

[0092] (3) Add 5% wt of ethanol aqueous solution as binder according to the total mass of the mixed fine powder, granulate by shaking granulator, and initially obtain particles with a diameter of about 40 mesh. The particles are dried at a temperature of 70℃ for 45 minutes to obtain the solid beverage of Ampelopsis japonica.

[0093] The volume percentage concentration of the ethanol aqueous solution is 80%.

[0094] Example 6

[0095] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 70 parts Amaryllis leaf extract, 20 parts roselle extract, and 10 parts Artemisia annua extract.

[0096] Its preparation method includes the following steps:

[0097] (1) Preprocessing:

[0098] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0099] Roselle powder was obtained by pulverizing roselle, and the roselle powder was extracted with aqueous solution. The extract was then concentrated by centrifugation and spray-dried to obtain roselle extract.

[0100] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. The Artemisia annua powder is then extracted with ethanol and water. The extract is concentrated by centrifugation and then spray-dried to obtain Artemisia annua extract.

[0101] (2) Mixing:

[0102] The leaves of *Ampelopsis grossedentata*, the extract of *Hibiscus rosa-sinensis*, and the extract of *Artemisia capillaris* were pulverized and passed through an 80-mesh sieve to obtain fine powders of each extract. By mass, 70 parts of fine powder of leaves of *Ampelopsis grossedentata*, 20 parts of fine powder of *Hibiscus rosa-sinensis*, and 10 parts of fine powder of *Artemisia capillaris* were weighed and mixed evenly to obtain a mixed fine powder.

[0103] (3) Add 1% wt of water as a binder according to the total mass of the mixed fine powder, and granulate by shaking granulator to initially obtain particles with a diameter of about 20 mesh. The particles are dried at a temperature of 60°C for 60 minutes to obtain the solid beverage of Ampelopsis japonica.

[0104] Example 7

[0105] The solid beverage of Amaryllis in this embodiment includes the following components in parts by weight: 65 parts Amaryllis leaf extract, 20 parts roselle extract, and 15 parts Artemisia extract.

[0106] Its preparation method includes the following steps:

[0107] (1) Preprocessing:

[0108] The leaves of *Ampelopsis thaliana* were dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder was then extracted with water, and the extract was concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract.

[0109] Roselle powder was obtained by pulverizing roselle, and the roselle powder was extracted with aqueous solution. The extract was then concentrated by centrifugation and spray-dried to obtain roselle extract.

[0110] Artemisia annua is dried and pulverized to obtain Artemisia annua powder. The Artemisia annua powder is then extracted with ethanol and water. The extract is concentrated by centrifugation and then spray-dried to obtain Artemisia annua extract.

[0111] (2) Mixing:

[0112] The extracts of Amaryllis leaf, hibiscus, and Artemisia were pulverized and passed through an 80-mesh sieve to obtain fine powders of each extract. By mass, 65 parts of Amaryllis leaf extract fine powder, 20 parts of hibiscus extract fine powder, and 15 parts of Artemisia extract fine powder were weighed and mixed evenly to obtain a mixed fine powder.

[0113] (3) Add 5% wt of ethanol aqueous solution as binder according to the total mass of the mixed fine powder, granulate by shaking granulator, and initially obtain particles with a diameter of about 20 mesh. The particles are dried at a temperature of 50℃ for 60 minutes to obtain the solid beverage of Ampelopsis lanceolata.

[0114] The volume percentage concentration of the ethanol-water solution is 40%.

[0115] Comparison Group 1

[0116] The extract consists of 60 parts by weight of *Ampelopsis grossedentata* leaf extract. The *Ampelopsis grossedentata* leaf extract is obtained through the following steps: *Ampelopsis grossedentata* leaves are dried and pulverized to obtain *Ampelopsis grossedentata* leaf powder; the *Ampelopsis grossedentata* leaf powder is extracted with water; the extract is concentrated by centrifugation and then spray-dried to obtain the *Ampelopsis grossedentata* leaf extract.

[0117] Comparison Group 2

[0118] The sample consisted of 60 parts by weight of *Ampelopsis grossedentata* leaf extract and 20 parts by weight of *Hibiscus rosa-sinensis* extract. The steps for obtaining the *Ampelopsis grossedentata* leaf extract were the same as those for control group 1. The *Hibiscus rosa-sinensis* extract was obtained by the following steps: hibiscus rosa-sinensis powder was obtained by pulverizing the hibiscus rosa-sinensis powder, which was then extracted with an ethanol-water solution. The extract was then concentrated by centrifugation and spray-dried to obtain the *Hibiscus rosa-sinensis* extract.

[0119] Comparison Group 3

[0120] The extract, by weight, consisted of 60 parts of *Ampelopsis grossedentata* leaf extract and 20 parts of *Artemisia capillaris* extract. The steps for obtaining the *Ampelopsis grossedentata* leaf extract were the same as those for control group 1. The *Artemisia capillaris* extract was obtained through the following steps: *Artemisia capillaris* was dried and pulverized to obtain *Artemisia capillaris* powder; the *Artemisia capillaris* powder was extracted with water; the extract was concentrated by centrifugation and then vacuum dried to obtain the *Artemisia capillaris* extract.

[0121] Comparison Group 4

[0122] The sample consisted of 20 parts by weight of roselle extract and 20 parts by weight of artemisia extract, which were the same as those in control group 2 and control group 3, respectively.

[0123] Comparison Group 5

[0124] The sample consisted of 20 parts by weight of hibiscus extract, which was the same as that in control group 2.

[0125] Comparison Group 6

[0126] The sample consisted of 20 parts by weight of Artemisia argyi extract, which were identical to those in control group 3.

[0127] 1. Test Plan

[0128] The solid beverages of Ampelopsis japonica prepared in Examples 1 to 7 and the comparative samples prepared in Comparative Groups 1 to 6 were placed in the same room and stored for 2 months. Then, equal amounts of boiling water were added to each sample for brewing.

[0129] 2. Test Results

[0130] (1) The scavenging capacity of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and dihydromyricetin (DMY) of the samples obtained after brewing according to the above experimental scheme were tested, and the results are as follows:

[0131] Table 2. DPPH scavenging ability and DMY retention rate of different samples

[0132] Example 1 0.057 92.3 Example 2 0.049 88.3 Example 3 0.047 87.2 Example 4 0.045 85.3 Example 5 0.044 84.2 Example 6 0.033 79.3 Example 7 0.046 83.9 Comparison Group 1 0.023 69.5 Comparison Group 2 0.026 73.7 Comparison Group 3 0.027 78.2 Comparison Group 4 0.020 - Comparison Group 5 0.017 - Comparison Group 6 0.014 -

[0133] Table 3 shows that the combination of Ampelopsis thunbergii leaf extract, hibiscus extract, and Artemisia capillaris extract has a significant synergistic promoting effect on DMY stability and retention rate. Among them, the Ampelopsis thunbergii solid beverage prepared in Example 1 has the highest DMY retention rate, reaching 92.3%. The remaining examples 2 to 7 all have different synergistic promoting effects compared to the control group, and overall extend the DMY retention time, giving this novel Ampelopsis thunbergii composite solid beverage a more lasting antioxidant performance.

[0134] (2) Sensory evaluation was conducted on the solid beverages of Ampelopsis thunbergii prepared in Examples 1 to 7. The corresponding scoring criteria are shown in Table 3 below. 30 people were tested. Part-time sensory evaluators of different ages and genders in the industry (through sensory training) were selected to conduct the sensory evaluation. Evaluation method: The scores of 30 people were taken and then the average value was taken. The test results are shown in Table 4 below.

[0135] Table 3. Sensory Evaluation Criteria

[0136]

[0137] Table 4. Sensory evaluation results

[0138]

[0139] As can be seen from the data in Tables 3 and 4, the Amaryllis solid beverage prepared by this invention has a uniform color and a crystal-clear appearance after brewing. It has a harmonious and pleasant aroma, a smooth and sweet-sour taste, and a well-balanced overall flavor. Furthermore, this Amaryllis solid beverage is easy to brew, dissolves quickly, and is not prone to significant sedimentation.

[0140] In summary, this invention provides a novel compound solid beverage containing Ampelopsis thaliana, featuring a novel flavor. Furthermore, the combination of Ampelopsis thaliana, hibiscus, and Artemisia capillaris creates a synergistic effect, resulting in a long-lasting retention of dihydromyricetin (DMY) and a significantly improved DPPH scavenging ability. Compared to single extracts, it exhibits longer-lasting antioxidant properties, balancing taste and health benefits. Specifically, the Ampelopsis thaliana solid beverage provided by this invention is recommended to be brewed with boiling water and consumed 1-2 times daily, with a suggested intake of 2g per serving, to obtain superior health benefits.

[0141] Of course, it is understandable that the above does not impose specific limitations on the production process of Ampelopsis japonica solid beverage. For example, in addition to vacuum drying and spray drying, those skilled in the art can use conventional drying processes in the field as needed.

[0142] The above description is merely an example and illustration of the structure of this invention, and while the description is specific and detailed, it should not be construed as limiting the scope of this invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this invention, and these obvious substitutions all fall within the protection scope of this invention.

Claims

1. A solid beverage of Ampelopsis aconitifolia containing, It is made from the following raw materials in parts by weight: 60-80 parts of Ampelopsis japonica leaf extract, 10-20 parts of Hibiscus syriacus extract, and 10-20 parts of Artemisia capillaris extract; Among them, the leaves of *Ampelopsis thaliana* are dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. After water extraction, the extract is concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract. Roselle powder was obtained by pulverizing roselle. After extraction with an ethanol-water solution, the extract was concentrated by centrifugation and then spray-dried to obtain roselle extract. Artemisia annua is dried and pulverized to obtain Artemisia annua powder. After water extraction, the extract is concentrated by centrifugation and then vacuum dried to obtain Artemisia annua extract.

2. The Actinidia solid beverage according to claim 1, characterized in that, Made from the following raw materials in parts by weight: 60 parts of *Vitis pachycephala* leaf extract, 20 parts of *Hibiscus rosa-sinensis* extract, and 20 parts of *Artemisia capillaris* extract.

3. The solid beverage made from Ampelopsis japonica according to claim 1, characterized in that, The particle diameter of the Viola yedoensis solid beverage is 20-60 mesh.

4. A method for preparing a solid beverage made from Ampelopsis thunbergii according to any one of claims 1-3, characterized in that, Includes the following steps: S1. Pretreatment: The leaves of *Ampelopsis thaliana* are dried and pulverized to obtain *Ampelopsis thaliana* leaf powder. The *Ampelopsis thaliana* leaf powder is then extracted with water, and the extract is concentrated by centrifugation and then spray-dried to obtain *Ampelopsis thaliana* leaf extract. Roselle powder was obtained by pulverizing roselle. After extraction with an ethanol-water solution, the extract was concentrated by centrifugation and then spray-dried to obtain roselle extract. Artemisia annua is dried and pulverized to obtain Artemisia annua powder. After water extraction, the extract is concentrated by centrifugation and then vacuum dried to obtain Artemisia annua extract. S2. Mixing: The extracts of Amaryllis leaf, Hibiscus rosa-sinensis and Artemisia capillaris were pulverized and sieved separately, and each extract was weighed according to the ratio and mixed evenly to obtain a fine powder. S3. Granulation: Add binder to the mixed fine powder, feed it into the granulator, and make granules of 20-60 mesh. Dry the granules at 40℃-80℃ for 40-100 minutes to obtain the solid beverage product of Amaryllis 'Variegata'.

5. The method for preparing a solid beverage of Ampelopsis thunbergii according to claim 4, characterized in that, The amount of the binder is 1% to 5% of the total weight of the mixed fine powder.

6. The method for preparing a solid beverage of Ampelopsis thunbergii according to claim 4, characterized in that, The adhesive is an aqueous solution of water or ethanol.

7. The method for preparing a solid beverage of Ampelopsis thunbergii according to claim 6, characterized in that, When the adhesive is an aqueous ethanol solution, its volume percentage concentration is 40%-95%.

8. The method for preparing a solid beverage of Ampelopsis thunbergii according to claim 7, characterized in that, The adhesive is a 3% wt ethanol solution, and the volume percentage concentration of the ethanol solution is 60%.

9. The method for preparing a solid beverage of Ampelopsis thunbergii according to claim 4, characterized in that, The drying process employs either vacuum drying or spray drying.

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