Qi-regulating and spleen-strengthening botanical beverage and preparation method thereof

Abstract

The invention discloses a qi-regulating and spleen-strengthening botanical beverage and a preparation method thereof, relating to the technical field of traditional Chinese medicine food and beverage; per 100 parts by weight of the botanical beverage comprises the following components by weight: 10-30 parts of tangerine peel soup raw material liquid, 0.025-0.045 parts of beta-cyclodextrin, 3-5 parts of sucrose, 0.05-0.15 parts of salt, 0.015-0.035 parts of preservatives, 0.07-0.21 parts of a composite stabilizer, and the balance being water; wherein the composite stabilizer comprises 2-8 parts by weight of: The invention relates to a plant-based beverage comprising sodium carboxymethyl cellulose, xanthan gum, and pectin in a ratio of 4-8:1-5; the tangerine peel soup raw material liquid is prepared by soaking tangerine peel and ginger in a mass ratio of 1:2 in water for not less than 1.5 hours, and then decocting the tangerine peel and ginger into a water decoction 3-5 times the weight of the medicinal materials; during the decocting process, the tangerine peel is first boiled over high heat and then simmered over low heat for 3-4 hours; the plant-based beverage has the functions of regulating gastrointestinal motility and intestinal flora abundance, has good taste, long storage time, low cost, and is suitable for long-term drinking. The plant-based beverage is a regulatory functional plant-based beverage with great market potential and broad development prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of Chinese medicinal materials, food and beverages, and in particular to a qi-regulating and spleen-strengthening botanical beverage and a preparation method thereof. The botanical beverage has the functions of regulating intestinal flora, enhancing gastrointestinal motility, and protecting and warming the stomach. Background Art

[0002] As the pace of life in modern society accelerates and the pressure of life continues to increase, factors such as mental stress, irregular eating habits, and bad living habits have led to an increasing incidence of gastrointestinal diseases. Most gastrointestinal diseases are characterized by high incidence, long course, and repeated attacks. They often manifest as indigestion, nausea, vomiting, stomach pain, abdominal distension, etc., which seriously affect people's daily lives. Long-term treatment and daily prevention are important and effective means of prevention and treatment.

[0003] Traditional Chinese Medicine (TCM) has long held the philosophy of "treating illness before it occurs" and the doctrine of "medicine and food share the same origin." "Preventing illness before it occurs" refers to preventing illness before it occurs or preventing complications after it has already occurred. The Yellow Emperor's Classic of Internal Medicine states that "food eaten on an empty stomach is food, while food taken by a patient is medicine." This interplay of medicine and food promotes health and wellness. Traditional Chinese medicine, which shares the same origin of medicine and food, possesses both edible and medicinal value, providing nutritional benefits while simultaneously exerting its medicinal properties. These herbs, when incorporated into daily life, can effectively prevent and treat illness, strengthen the body, and maintain health.

[0004] Tangerine Peel Soup is a famous recipe created by Zhang Zhongjing, a renowned medical sage during the Han Dynasty. First recorded in the Golden Chamber, it consists of two traditional Chinese medicine herbs, tangerine peel (Citri Reticulatae Pericarpium) and ginger (Zingiberis Recens Rhizoma), in a 1:2 ratio. The two herbs, taken together, synergize to warm the middle and soothe the stomach, relieve nausea and vomiting. Modern research has also shown that this recipe is effective in preventing and treating digestive disorders. The tangerine peel in this recipe is the same as modern-day dried tangerine peel, which is warm in nature and enters the spleen and lung meridians, boasting the benefits of regulating qi, strengthening the spleen, and clearing dampness and resolving phlegm. Modern research has shown that dried tangerine peel primarily contains compounds such as D-limonene, hesperidin, and nobiletin, as well as smaller amounts of alkaloids, carotenoids, vitamin C, and trace elements. These compounds can regulate digestive function and have a preventive and therapeutic effect on gastrointestinal disorders such as indigestion, intestinal disorders, acute and chronic gastritis, and peptic ulcers. Ginger is pungent in nature and enters the lung, spleen, and stomach meridians, warming the middle and dispelling cold, restoring yang, and unblocking the meridians. It is commonly used to treat cold pain in the abdomen, vomiting, and diarrhea. The main active ingredients in ginger, such as gingerol and shogaol, are volatile oils that are effective in treating ailments such as diarrhea and gastric ulcers.

[0005] Herbal beverages are a type of beverage product with certain health benefits that is made based on the theory of "medicine and food have the same origin" and is processed and researched from natural medicinal and edible plants in scientific proportions. They are low in calories, sugar, and fat, as well as being natural, green, healthy, thirst-quenching, and refreshing. They are very suitable for long-term drinking and are beneficial for the treatment and prevention of diseases that require long-term treatment and daily prevention, such as gastrointestinal diseases.

[0006] Currently, herbal beverages occupy a relatively small market share. While brands like Wanglaoji and Heqizheng have achieved considerable influence, these products primarily focus on dispelling internal heat or promoting hydration. The limited variety of herbal beverages with other benefits fails to meet consumer demand. Therefore, developing the famous Tangerine Peel Soup into a herbal (or herbal) beverage could not only aid in the treatment of gastrointestinal diseases and provide health and preventative benefits, but also enrich the current herbal beverage market.

[0007] However, in the development of the tangerine peel soup plant beverage product, it was found that the ginger contained in the tangerine peel soup has a strong spicy and pungent taste, and the tangerine peel has a spicy and bitter taste. The tangerine peel soup plant beverage prepared using conventional formulas and methods not only has a very poor taste and is difficult to be accepted by the public, but also has a low dissolution rate of beneficial ingredients, which is not conducive to large-scale production; at the same time, the tangerine peel soup also contains a variety of particulate matter and protein and other ingredients, which are very likely to precipitate after being stored and left to stand for a certain period of time, seriously affecting the appearance quality of the plant beverage and being not conducive to its large-scale promotion and sales in the market. Therefore, whether the taste, dissolution rate and stability of the tangerine peel soup plant beverage can be improved are the key and difficulty in whether it can be accepted by the public and whether it is suitable for large-scale promotion and sales. Summary of the Invention

[0008] The purpose of the present invention is to overcome the defects of poor taste, low dissolution rate of beneficial ingredients and poor stability of the orange peel soup plant beverage prepared by using conventional formula and method, and propose a qi-regulating and spleen-strengthening plant beverage and a preparation method thereof.

[0009] In order to achieve the above-mentioned object of the invention, the present invention provides a botanical beverage for regulating qi and strengthening the spleen, wherein every 100 parts by weight of the botanical beverage comprises the following components by weight: 10-30 parts of tangerine peel soup raw material liquid, 0.025-0.045 parts of β-cyclodextrin, 3-5 parts of sucrose, 0.05-0.15 parts of salt, 0.015-0.035 parts of preservatives, 0.07-0.21 parts of composite stabilizers, and the balance is water;

[0010] Wherein, the composite stabilizer comprises sodium carboxymethyl cellulose, xanthan gum and pectin in a mass ratio of 2-8:4-8:1-5;

[0011] The tangerine peel soup raw material liquid is: tangerine peel and ginger in a mass ratio of 1:2 are soaked in water for not less than 1.5 hours, and then decocted into a water decoction 3-5 times the weight of the medicinal materials; when decocting, first boil over high heat, and then simmer over low heat for 3-4 hours.

[0012] The plant beverage for regulating qi and strengthening the spleen of the present invention not only significantly improves the dissolution rate of beneficial ingredients in the tangerine peel soup by optimizing and adjusting the decocting method of the tangerine peel soup, thereby being beneficial to improving the health care effect of the plant beverage and reducing the cost of raw materials; it also significantly improves the taste of the plant beverage by adding a variety of ingredients with flavor correction and stabilizing effects, while also improving the stability of the plant beverage and reducing the generation of precipitation during storage, thereby being beneficial to the large-scale promotion and sales of the plant beverage; the plant beverage has the effect of regulating gastrointestinal motility and the abundance of intestinal flora, and has good taste, long storage time, low cost, and is suitable for long-term drinking. It is a regulatory functional plant beverage with large market potential and broad development prospects.

[0013] Among them, by targeted adjustment of the boiling method of the tangerine peel soup raw material liquid, the comprehensive dissolution amount of beneficial ingredients can be significantly improved, thereby improving the health care effect of the plant beverage, which is conducive to the large-scale production of the plant beverage; preferably, the tangerine peel soup raw material liquid is: soaking tangerine peel and ginger in a mass ratio of 1:2 in water for 1.5 hours, and then decocting into a water decoction that is 3.6 times the weight of the medicinal materials; when decocting, first boil it over high heat, and then simmer it over low heat for 3.5 hours.

[0014] Among them, the tangerine peel soup raw material liquid is based on the classic recipe tangerine peel soup and is boiled using a specific method. Although it has the effects of "regulating qi and strengthening the spleen, drying dampness and resolving phlegm", it contains ginger and tangerine peel, so it has the defects of heavy taste, uncomfortable mouthfeel, and unacceptable spicy taste. If the added amount is too small, its medicinal effect is poor, but if the added amount is too large, the taste is bad, it is difficult to be accepted by the public, and it is not conducive to long-term drinking; preferably, every 100 parts by weight of the plant beverage includes 20-30 parts of tangerine peel soup raw material liquid; most preferably, it includes 20 parts of tangerine peel soup raw material liquid.

[0015] Among them, β-cyclodextrin is a type of cyclic oligosaccharide with inclusion complexation and can form stable hydrates with water, thereby improving the stability of plant beverages, having a flavor correction effect on the spicy taste, and improving the sensory score. However, excessive β-cyclodextrin will increase the viscosity of the beverage, reduce fluidity, and lead to a decrease in the taste of the beverage. Preferably, 0.035-0.045 parts of β-cyclodextrin are included in every 100 parts by weight of the plant beverage; most preferably, 0.035 parts of β-cyclodextrin are included.

[0016] Among them, sucrose is a flavoring agent that can adjust the taste of plant beverages and has a flavor-correcting effect on spicy taste. Excessive addition will cause the taste of the plant beverage to deteriorate; preferably, 4 parts of sucrose are included in every 100 parts by weight of the plant beverage.

[0017] Among them, salt has the functions of preservation and seasoning, and has a flavor-correcting effect on spicy taste. If too much is added, the taste of the beverage will deteriorate. Preferably, 0.05-0.10 parts of salt are included in every 100 parts by weight of the plant beverage; most preferably, 0.1 parts of salt are included.

[0018] Among them, the coordinated effect of each component in the composite stabilizer can not only effectively correct the spicy taste of the plant beverage, but also significantly improve the stability and reduce the generation of precipitated substances during storage. However, excessive addition not only affects the taste, but also leads to reduced stability and increased precipitation. Preferably, 0.07 parts of the composite stabilizer are included in every 100 parts by weight of the plant beverage, and the mass ratio of sodium carboxymethyl cellulose, xanthan gum and pectin is 2:4:1.

[0019] Among them, the preservative can effectively inhibit the activity of mold, yeast and aerobic bacteria, and extend the shelf life of the plant beverage, but excessive addition will affect the taste of the plant beverage; preferably, it includes 0.025-0.035 parts of preservatives; most preferably, the preservative is 0.025 parts.

[0020] Preferably, the preservative is potassium sorbate.

[0021] In order to achieve the above-mentioned object of the invention, the present invention further provides a method for preparing a qi-regulating and spleen-strengthening botanical beverage, comprising the following steps:

[0022] (1) Mix the raw materials uniformly according to the proportions to obtain a mixed solution;

[0023] (2) The mixed liquid is homogenized and sterilized to obtain a herbal beverage for regulating qi and strengthening the spleen.

[0024] Preferably, in step (2), the homogenization pressure is 16-25 MPa, the temperature is 70-80°C, and the time is 10-20 min; more preferably, the homogenization pressure is 20 MPa, the temperature is 75°C, and the time is 15 min.

[0025] Preferably, in step (2), the sterilization treatment is pasteurization.

[0026] Preferably, the pasteurization temperature is 80-90°C and the time is 30-50 minutes; more preferably, the pasteurization temperature is 85°C and the time is 40 minutes.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The Qi-regulating and spleen-strengthening botanical beverage of the present invention significantly improves the dissolution rate of beneficial ingredients in the tangerine peel soup by optimizing and adjusting the decocting method of the tangerine peel soup, thereby being beneficial to improving the health care effect of the botanical beverage and reducing the cost of raw materials.

[0029] 2. The Qi-regulating and spleen-strengthening botanical beverage of the present invention is formulated by adding a variety of ingredients with flavor-correcting and stabilizing effects, which significantly improves the taste of the botanical beverage while also improving the stability of the botanical beverage and reducing the generation of precipitation during storage, thereby facilitating the large-scale promotion and sales of the botanical beverage.

[0030] 3. The Qi-regulating and spleen-strengthening botanical beverage of the present invention is a regulatory functional botanical beverage that has the function of regulating gastrointestinal motility and the abundance of intestinal flora. It has a good taste, a long storage time, and a low cost, and is suitable for long-term drinking. It has great market potential and broad development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 HPLC charts of the plant beverage of the present invention and a reference substance (a in the figure is the plant beverage; b is the reference substance);

[0032] Figure 2 This is a graph showing the sensory scoring results of Example 1 of the present invention (a is for groups 1-5; b is for groups 6-10; c is for groups 11-15; d is for groups 16-20; and e is for groups 21-25);

[0033] Figure 3 This is a curve diagram of the centrifugal sedimentation results of Example 3 of the present invention (a is groups 1-5; b is groups 6-10; c is groups 11-15);

[0034] Reference symbols: 1-hesperidin; 2-nobiletin; 3-6-shogaol; 4-6-gingerol. DETAILED DESCRIPTION

[0035] The present invention will be further described in detail below in conjunction with test examples and specific embodiments. However, this should not be understood as limiting the scope of the present invention to the following embodiments, and all technologies implemented based on the present invention fall within the scope of the present invention.

[0036] The plant beverages in the specific embodiments of the present invention are prepared by the following preparation method, which comprises the following steps:

[0037] (1) Mix the raw materials uniformly according to the proportions to obtain a mixed solution;

[0038] (2) The mixed liquid was homogenized (homogenization pressure of 20 MPa, temperature of 75°C, time of 15 min) and sterilized (pasteurization temperature of 85°C, time of 40 min) to obtain a plant beverage.

[0039] Detection experiments and methods of plant beverages in specific embodiments of the present invention:

[0040] 1. Index component content detection experiment (HPLC method)

[0041] (1) Indicator ingredients: 6-gingerol, 6-shogaol, nobiletin, hesperidin;

[0042] (2) Reference solution: Take appropriate amount of 6-gingerol, 6-shogaol, nobiletin, and hesperidin reference substances, weigh accurately, add 0.01% sodium hydroxide methanol solution to prepare the corresponding reference solution, take appropriate amount of each reference solution to prepare a mixed reference solution, and place it in a 4℃ refrigerator in the laboratory for use;

[0043] (3) Sample processing: Accurately pipette 8 mL of the sample to be tested into an evaporating dish, evaporate to dryness in a water bath at 60°C, dissolve with a small amount of methanol, transfer to an 8 mL volumetric flask, and dilute to the mark with methanol, shake well, and filter through a microporous filter to obtain the test solution of the sample to be tested;

[0044] (4) HPLC conditions: C18 column, mobile phase: acetonitrile (A): water (B); gradient elution (0-9 min, 5%-20% A; 9-24 min, 20%-40% A; 24-44 min, 40% A; 44-60 min, 40%-85% 6A; 60-61 min, 85%-100% A; 61-63 min, 100%-5% A; hold time 13 min to 76 min); flow rate 1 ml / min; detection wavelength 280 nm, 283 nm, 330 nm; column temperature 30°C; injection volume 10 μL;

[0045] (5) Establishment of standard curve

[0046] Take the reference solution and dilute it into a series of mixed reference solutions with 0.01% sodium hydroxide methanol solution by 2-fold dilution method, and measure the peak area according to the above chromatographic conditions (see Figure 1 ), linear regression was performed with the reference substance concentration as the horizontal coordinate X and the peak area as the vertical coordinate Y. The results are shown in Table 1:

[0047] Table 1 Regression equations of the four indicator components

[0048]

[0049] 2. Product sensory scoring experiment

[0050] A 10-person evaluation panel evaluated the Tangerine Peel Soup beverage using a sensory scoring method. The full score is 100 points, and the final score is the average of the scores of each assessor. The sensory scoring criteria are shown in Table 2:

[0051] Table 2 Sensory scoring criteria

[0052]

[0053] 3. Product stability test (centrifugal sedimentation method)

[0054] Specific method: Stir the orange peel soup herbal beverage evenly, weigh a certain mass m1 (g), centrifuge at 4000 r / min for 15 minutes, and weigh the precipitate mass m2 (g). Calculate the centrifugal sedimentation rate according to the following formula:

[0055] Centrifugal sedimentation rate / %=m2 / m1×100

[0056] Example 1:

[0057] A botanical beverage for regulating qi and strengthening the spleen: the components of each 100 parts by weight of the botanical beverage are shown in Table 3 (divided into 25 groups): wherein the tangerine peel soup raw material liquid is prepared by the following method: soaking tangerine peel and ginger in a mass ratio of 1:2 in water for 1.5 hours, and then decocting into a water decoction 3.6 times the weight of the medicinal materials; during the decocting, first boiling over high heat and then simmering over low heat for 3.5 hours; the composite stabilizer comprises sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:4:1;

[0058] Table 3 Composition of raw materials in each group in Example 1 (the balance is water)

[0059] Group number Tangerine peel soup raw material liquid β-cyclodextrin Potassium sorbate sucrose salt Composite stabilizer 1 10 0.035 0.025 3 0.100 0.07 2 20 0.035 0.025 3 0.100 0.07 3 30 0.035 0.025 3 0.100 0.07 4 40 0.035 0.025 3 0.100 0.07 5 50 0.035 0.025 3 0.100 0.07 6 20 0.035 0.025 3 0.050 0.07 7 20 0.035 0.025 3 0.100 0.07 8 20 0.035 0.025 3 0.150 0.07 9 20 0.035 0.025 3 0.200 0.07 10 20 0.035 0.025 3 0.250 0.07 11 20 0.005 0.025 3 0.100 0.07 12 20 0.015 0.025 3 0.100 0.07 13 20 0.025 0.025 3 0.100 0.07 14 20 0.035 0.025 3 0.100 0.07 15 20 0.045 0.025 3 0.100 0.07 16 20 0.035 0.025 1 0.100 0.07 17 20 0.035 0.025 2 0.100 0.07 18 20 0.035 0.025 3 0.100 0.07 19 20 0.035 0.025 4 0.100 0.07 20 20 0.035 0.025 5 0.100 0.07 21 20 0.035 0.005 3 0.100 0.07 22 20 0.035 0.015 3 0.100 0.07 23 20 0.035 0.025 3 0.100 0.07 24 20 0.035 0.035 3 0.100 0.07 25 20 0.035 0.045 3 0.100 0.07

[0060] The plant beverage prepared in Example 1 was subjected to a sensory evaluation test. The evaluation results are shown in Figure 2 .

[0061] Example 2:

[0062] A herbal beverage for regulating qi and strengthening the spleen: A five-factor, three-level (Table 4) orthogonal experiment (divided into 46 groups) was conducted, with the amount of raw material liquid added (A), the amount of salt added (B), the amount of β-cyclodextrin added (C), the amount of sucrose added (D), and the amount of potassium sorbate added (E) as independent variables and the sensory score as the response value (Y). The composite stabilizer was 0.07 parts. The raw material liquid of tangerine peel soup was prepared by the following method: tangerine peel and ginger in a mass ratio of 1:2 were soaked in water for 1.5 hours, and then decocted into a water decoction 3.6 times the weight of the medicinal materials; during the decoction, the mixture was first boiled over high heat and then simmered over low heat for 3.5 hours. The composite stabilizer was sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:4:1.

[0063] Table 4: Factor Levels

[0064]

[0065] The results of the orthogonal test of Example 2 are shown in Table 5;

[0066] Table 5 Orthogonal test results in Example 2

[0067] Serial number A B C D E Sensory score 1 1 -1 0 0 0 84.2 2 0 0 0 0 0 89.3 3 0 0 1 -1 0 86.3 4 0 0 0 0 0 91.6 5 -1 0 1 0 0 88.6 6 0 0 -1 1 0 83.8 7 0 -1 0 0 1 88 8 0 0 1 0 -1 89.4 9 1 0 1 0 0 83.4 10 0 1 0 -1 0 82.6 11 0 0 -1 -1 0 84.5 12 0 1 -1 0 0 85.4 13 0 0 0 1 1 84.2 14 1 0 0 1 0 78.7 15 -1 0 -1 0 0 87.5 16 0 1 1 0 0 85.8 17 1 0 0 0 -1 82.3 18 0 -1 0 0 -1 87.6 19 -1 1 0 0 0 86 20 0 -1 0 -1 0 84 21 -1 0 0 1 0 83.4 22 0 0 0 -1 -1 85.8 23 0 -1 -1 0 0 86.5 24 0 0 0 1 -1 83.9 25 0 0 0 0 0 90.8 26 0 0 1 1 0 84.7 27 0 0 0 0 0 90.2 28 0 1 0 1 0 82.4 29 -1 -1 0 0 0 90.9 30 -1 0 0 0 1 91.3 31 0 1 0 0 -1 85.2 32 1 0 0 0 1 82.7 33 0 -1 0 1 0 83.6 34 0 0 0 0 0 91 35 1 0 0 -1 0 80.6 36 0 1 0 0 1 86.2 37 0 -1 1 0 0 87.8 38 0 0 -1 0 1 87.4 39 0 0 0 -1 1 85.4 40 0 0 1 0 1 92.4 41 0 0 0 0 0 92.1 42 -1 0 0 0 -1 89.4 43 -1 0 0 -1 0 84.8 44 1 0 -1 0 0 82.5 45 1 1 0 0 0 80.7 46 0 0 -1 0 -1 90.3

[0068] analyze Figure 2 As shown in the experimental results in Table 5, in the plant beverage of the present invention, 4 The influence of the factors on the sensory score of the plant beverage varies; they are arranged from large to small according to their influence, in the following order: raw material liquid addition amount (A) > salt addition amount (B) > β-cyclodextrin addition amount (C) > sucrose addition amount (D) > potassium sorbate addition amount (E); at the same time, when the ratio of the components in the plant beverage of the present invention (per 100 parts by weight) is: 20-30 parts of tangerine peel soup raw material liquid, 0.035-0.045 parts of β-cyclodextrin, 3-4 parts of sucrose, 0.025-0.035 parts of potassium sorbate, 0.05-0.10 parts of salt, and 0.07 parts of composite stabilizer, the sensory score of the plant beverage of the present invention is significantly higher than that of other ratios, especially when 20 parts of tangerine peel soup raw material liquid, 0.035 parts of β-cyclodextrin, 4 parts of sucrose, 0.025 parts of potassium sorbate, 0.1 parts of salt, and 0.07 parts of composite stabilizer, the plant beverage has the highest sensory score.

[0069] Example 3:

[0070] A botanical beverage for regulating qi and strengthening the spleen: 100 parts by weight of the botanical beverage comprises the following components in parts by weight: 20 parts of a tangerine peel soup stock solution, 0.035 parts of beta-cyclodextrin, 4 parts of sucrose, and 0.1 parts of salt; wherein the composition and amount of the composite stabilizer are shown in Table 6 (divided into 15 groups); and the balance is water: wherein the tangerine peel soup stock solution is prepared by the following method: soaking tangerine peel and ginger in a mass ratio of 1:2 in water for 1.5 hours, and decocting the mixture into a water decoction 3.6 times the weight of the medicinal materials; during the decocting process, first boiling over high heat, and then simmering over low heat for 3.5 hours;

[0071] Table 6 Amount and composition of composite stabilizer in Example 3

[0072]

[0073] The plant beverage prepared in Example 3 was subjected to a centrifugal sedimentation experiment, and the scoring results are shown in Figure 3 .

[0074] Example 4:

[0075] A herbal beverage for regulating qi and strengthening the spleen: a 3-factor 3-level orthogonal experiment (divided into 9 groups) was conducted using centrifugal sedimentation rate as an evaluation indicator and sodium carboxymethyl cellulose addition amount (A), xanthan gum addition amount (B), and pectin addition amount (C)) as factors. The experimental factors and levels are shown in Table 7, and the results are shown in Table 8. The herbal beverage comprises 20 parts of tangerine peel soup raw material liquid, 0.035 parts of β-cyclodextrin, 4 parts of sucrose, and 0.1 parts of salt. The tangerine peel soup raw material liquid is prepared by the following method: tangerine peel and ginger in a mass ratio of 1:2 are soaked in water for 1.5 hours, and then decocted into a water decoction 3.6 times the weight of the medicinal materials; during the decocting process, the mixture is first boiled over high heat and then simmered over low heat for 3.5 hours.

[0076] Table 7: Factor Levels

[0077]

[0078] The results of the orthogonal test of Example 4 are shown in Table 8;

[0079] Table 8 Orthogonal test results in Example 4

[0080]

[0081] Analysis Example 3 Figure 3As can be seen from the experimental results in Table 7 in Example 4, in the plant beverage of the present invention, the influence of the three components in the composite stabilizer on the centrifugal sedimentation rate is C>A>B, that is, the amount of pectin added has the greatest influence on the centrifugal sedimentation rate of the beverage, followed by sodium carboxymethyl cellulose, and xanthan gum has the least influence; the amount of the composite stabilizer is 0.07-0.21 parts, wherein the weight ratio of sodium carboxymethyl cellulose, xanthan gum and pectin is 2-8:4-8:1-5; optimally, the amounts of sodium carboxymethyl cellulose, xanthan gum and pectin are 0.02 parts, 0.04 parts and 0.01 parts, respectively.

[0082] Example 5:

[0083] A botanical beverage for regulating qi and strengthening the spleen: every 100 parts by weight of the botanical beverage comprises the following components in parts by weight: 20 parts of tangerine peel soup raw material liquid, 0.035 parts of beta-cyclodextrin, 4 parts of sucrose, 0.10 parts of table salt, 0.07 parts of a composite stabilizer (sodium carboxymethyl cellulose, xanthan gum and pectin in a mass ratio of 2:4:1), and the balance is water.

[0084] The specific preparation process parameters for the tangerine peel soup raw material were different (divided into 21 groups). These process parameters were divided into seven soaking times: 0 min, 15 min, 30 min, 45 min, 60 min, 75 min, and 90 min, denoted by A1, A2, A3, A4, A5, A6, and A7, respectively. Three decoction temperatures were set: simmering throughout, boiling over high heat followed by simmering, and boiling over high heat throughout. The decoction times for each temperature were determined according to the traditional recipe of "decoction 1400 ml of water to 600 ml," denoted by B1, B2, and B3, respectively. The comprehensive dissolution rate of hesperidin (Y1), nobiletin (Y2), 6-gingerol (Y3), and 6-shogaol (Y4) was used as the evaluation metric [= (Y1 / Y1max + Y2 / Y2max + Y3 / Y3max + Y4 / Y4max) / 4 x 100%]. The results are shown in Table 9.

[0085] Table 9 Component contents and scores of the raw material liquid of tangerine peel soup prepared with different preparation process parameters

[0086]

[0087] Analysis of the experimental data in Table 9 shows that the specific preparation process parameters of the tangerine peel soup raw material liquid have a significant effect on the content of each active ingredient in the tangerine peel soup raw material liquid, and significantly improve the dissolution rate of the active ingredients. When "soaking for 90 minutes, boiling over high heat and then turning to low heat", the tangerine peel soup raw material liquid has the optimal content of active ingredients and the dissolution rate of the active ingredients is the largest, which is beneficial to improving the health care effect of plant beverages and reducing raw material costs.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A botanical beverage for regulating qi and strengthening the spleen, characterized in that: The plant beverage comprises the following components in parts by weight per 100 parts by weight: 10-30 parts of tangerine peel soup raw material liquid, 0.025-0.045 parts of beta-cyclodextrin, 3-5 parts of sucrose, 0.05-0.15 parts of salt, 0.015-0.035 parts of preservatives, 0.07-0.21 parts of a composite stabilizer, and the balance being water; wherein the composite stabilizer comprises sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2-8:4-8:1-5; The tangerine peel soup raw material liquid is: tangerine peel and ginger in a mass ratio of 1:2 are soaked in water for not less than 1.5 hours, and then decocted into a water decoction 3-5 times the weight of the medicinal materials; when decocting, first boil over high heat, and then simmer over low heat for 3-4 hours.

2. The plant beverage according to claim 1, characterized in that The raw material liquid of the tangerine peel soup is: tangerine peel and ginger in a mass ratio of 1:2 are soaked in water for 1.5 hours, and then decocted into a water decoction 3.6 times the weight of the medicinal materials; when decocting, first boil over high heat, and then simmer over low heat for 3.5 hours.

3. The plant beverage according to claim 1, characterized in that Every 100 parts by weight of the plant beverage comprises 20-30 parts of orange peel soup raw material liquid.

4. The plant beverage according to claim 1, characterized in that Every 100 parts by weight of the plant beverage comprises 0.035-0.045 parts of beta-cyclodextrin.

5. The plant beverage according to claim 1, characterized in that The plant beverage contains 0.025-0.035 parts of preservatives per 100 parts by weight.

6. The plant beverage according to claim 1, characterized in that Every 100 parts by weight of the plant beverage includes 0.05-0.10 parts of table salt.

7. The plant beverage according to claim 1, characterized in that Every 100 parts by weight of the plant beverage includes 0.07 parts of a composite stabilizer, and the mass ratio of sodium carboxymethyl cellulose, xanthan gum and pectin is 2:4:

1.

8. The plant beverage according to claim 1, characterized in that The preservative is potassium sorbate.

9. A method for preparing the plant beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: (1) Mix the raw materials uniformly according to the proportions to obtain a mixed solution; (2) The mixed liquid is homogenized and sterilized to obtain a herbal beverage for regulating qi and strengthening the spleen.

10. The method for preparing the plant beverage according to claim 9, characterized in that: In step (2), the homogenization pressure is 16-25 MPa, the temperature is 70-80°C, and the time is 10-20 min; the sterilization treatment is pasteurization; the pasteurization temperature is 80-90°C, and the time is 30-50 min.

Images