Natural enzymolysis lycium barbarum polysaccharide beverage and preparation method thereof

Abstract

The present invention discloses a natural enzymolysis lycium barbarum polysaccharide beverage and a preparation method thereof, and relates to the technical field of light industry beverage processing, and the preparation method comprises the following steps: (1) mixing lycium barbarum and drinking water, adding a mixed enzyme, directly performing enzymolysis in a stirring kettle, performing filtration after enzymolysis to obtain a small molecule lycium barbarum polysaccharide stock solution, or after soaking, extracting by using novel Chinese wolfberry puree extraction equipment, filtering after extraction, and separating the Chinese wolfberry seeds from the Chinese wolfberry puree; and (2) adding the Chinese wolfberry fruit primary pulp into a concentrator for concentration, or directly adding mixed enzyme for enzymolysis of the Chinese wolfberry fruit primary pulp to obtain a small-molecule Chinese wolfberry fruit polysaccharide stock solution. According to the natural enzymolysis lycium barbarum polysaccharide beverage and the preparation method thereof, polysaccharide in lycium barbarum is subjected to enzymolysis by adopting mixed enzyme, and lycium barbarum polysaccharide with small molecular weight can be efficiently extracted. The method is an environment-friendly and sustainable method, uses enzyme as a catalyst, and does not need chemical reagents harmful to human bodies, so that the product is more natural and healthy.

Description

Technical Field

[0001] The invention relates to the technical field of light industry beverage processing, in particular to a natural enzymatically hydrolyzed wolfberry polysaccharide beverage and a preparation method thereof. Background Art

[0002] Lycium barbarum polysaccharide is a water-soluble polysaccharide compound extracted from the wolfberry plant. It is widely used in traditional Chinese medicine and modern nutrition and health research. It is mainly derived from the fruit of wolfberry and is rich in vitamins, minerals and bioactive ingredients. The polysaccharide component is usually obtained by water extraction and is mainly composed of a variety of monosaccharides (such as glucose, mannose, fructose, etc.) connected by glycosidic bonds.

[0003] Among them, Lycium barbarum polysaccharide LBP1C-2 is a bioactive ingredient composed of multiple monosaccharides (such as glucose, mannose, xylose, etc.) with a complex polysaccharide structure. This polysaccharide has significant antioxidant capacity, can effectively remove free radicals in the body, reduce oxidative stress levels, slow down cell aging and oxidative damage, and is therefore highly favored in anti-aging products and health supplements. Studies have shown that LBP1C-2 can help prevent age-related diseases such as cardiovascular disease and neurodegenerative diseases in both in vitro and animal experiments. On the other hand, LBP1C-2 is not only an antioxidant, but also an immune system regulator that can promote the proliferation and activity of immune cells (such as macrophages and T cells), improve the body's ability to resist infection and disease, and at the same time, by regulating the balance of intestinal microbiota, enhance the host immune response and promote overall health.

[0004] In addition, the inhibitory effect of LBP1C-2 on some cancer cells has also attracted widespread attention in the academic community. Studies have found that it may exert anti-tumor effects by inducing cell apoptosis and inhibiting tumor cell proliferation and metastasis. This feature provides a possible research direction for its potential application in cancer treatment. In addition, LBP1C-2 also shows potential in promoting intestinal health. It can improve intestinal microbial diversity, promote the growth of beneficial bacteria, inhibit harmful bacteria, help improve digestion and absorption efficiency, and prevent intestinal problems such as constipation and diarrhea. In the field of beauty and skin care, LBP1C-2 is widely used for its moisturizing and antioxidant properties. It can not only improve skin moisture and elasticity, but also reduce signs of aging such as wrinkles, promote skin repair, and improve overall health.

[0005] As a natural polysaccharide, LBP1C-2 is generally considered safe and moderate intake will not have negative effects on the human body. It is widely used in health products, functional foods and cosmetics, and shows good market potential due to its excellent biological activity and health benefits. In summary, Lycium barbarum polysaccharide LBP1C-2 has become an important research object in the field of modern nutrition and health care due to its multiple functions and characteristics, and there may be more discoveries about its health benefits and application potential in the future.

[0006] Scientific tests have shown that the molecular weight of Lycium barbarum polysaccharide LBP1C-2 is about 10,000Da. Traditional Lycium barbarum polysaccharide extraction methods mostly extract large molecular weight polysaccharides, while the content of polysaccharides with a molecular weight of 10,000Da is not very high. In addition, low molecular weight polysaccharides (such as polysaccharides between 1,000Da and 10,000Da) have better bioavailability and bioactivity, thereby improving their absorption efficiency in the body. Some polysaccharides (such as heparin) show good absorption capacity within this molecular weight range, and high viscosity solutions are believed to hinder the diffusion and absorption of polysaccharides. Therefore, compared with high molecular weight polysaccharides, low molecular weight polysaccharides appear to have more advantages in this regard, and the current extraction process cannot mass-produce Lycium barbarum beverages rich in small molecular weight polysaccharides represented by Lycium barbarum polysaccharide LBP1C-2.

[0007] Therefore, in view of this, the existing structure and defects are studied and improved, and a natural enzymatically hydrolyzed wolfberry polysaccharide beverage and a preparation method thereof are proposed. Summary of the invention

[0008] In view of the deficiencies in the prior art, the present invention provides a natural enzymatically hydrolyzed wolfberry polysaccharide beverage and a preparation method thereof, which solves the problem that the existing extraction process proposed in the above background technology cannot mass-produce wolfberry beverages rich in small molecule polysaccharides represented by wolfberry polysaccharide LBP1C-2.

[0009] To achieve the above objectives, the present invention is implemented by the following technical scheme: a method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage, comprising the following steps:

[0010] (1) mixing wolfberry with drinking water, adding a mixed enzyme to directly perform enzymolysis in a stirred tank, filtering after enzymolysis to obtain a small molecule wolfberry polysaccharide stock solution, or soaking and extracting through a new wolfberry puree extraction device, filtering after extraction, and separating wolfberry seeds and wolfberry puree;

[0011] (2) adding wolfberry puree to a concentrator for concentration, or directly adding a mixed enzyme to enzymatically hydrolyze the wolfberry puree to obtain a low-molecular weight wolfberry polysaccharide stock solution;

[0012] (3) hydrolyzing the concentrated product with a mixed enzyme to obtain a low-molecular weight wolfberry polysaccharide stock solution;

[0013] (4) Fill the low-molecule wolfberry polysaccharide stock solution and place it in a sterilizer to terminate the enzyme activity and sterilize it.

[0014] Furthermore, the wolfberry described in step (1) is a dry wolfberry, whose water content is only 10%-13%, and the drying method is only sun exposure; during the soaking process, the mass ratio of dry wolfberry to water is 1:4.5-8.

[0015] Furthermore, the soaking process in step (1) is carried out in a kettle of the extraction equipment at a temperature above 10° C. for a time of 30 to 100 minutes.

[0016] Furthermore, the direct enzymatic hydrolysis in step (1) is carried out in a stirred tank.

[0017] Furthermore, the temperature of the wolfberry puree during concentration in step (2) is below 80°C.

[0018] Furthermore, the added amount of each enzyme in the mixed enzyme described in steps (1)(2)(3) is: cellulase 10-30%, protease 10-40%, lipase 10-40%, pectinase 5-15%, glycosidase 1-15%, amylase 1-10%, glycosyltransferase 5-10%, gelatinase 1-15%, carboxylase 5-10%, oxidase 5-15%, glycolytic enzyme 10-15%, endo-onuclease 10-20%, and isomerase 1-10%.

[0019] Furthermore, the added amount of each enzyme in the mixed enzyme described in steps (1)(2)(3) is: cellulase 10-30%, protease 10-40%, lipase 10-40%, pectinase 5-15%, glycosidase 1-15%, amylase 1-10%, glycosyltransferase 5-10%, gelatinase 1-15%, carboxylase 5-10%, oxidase 5-15%, glycolytic enzyme 10-15%, endo-onuclease 10-20%, and isomerase 1-10%.

[0020] Furthermore, when the enzymatic hydrolysis reaction is carried out in steps (1), (2), and (3), the pH of the concentrated pulp is 3.0-9.5; the enzymatic hydrolysis temperature is controlled at 35-70° C.; the assisted enzymatic hydrolysis ultrasound time is 10 to 30 minutes; and the enzymatic hydrolysis time is 0.5-8 hours.

[0021] Furthermore, the edible acid used to adjust the pH of the concentrated stock in steps (1), (2), and (3) is at least one of citric acid, malic acid, gluconic acid, tartaric acid, fumaric acid, maleic acid, soda, baking soda, and potassium carbonate.

[0022] Furthermore, a natural enzymatically hydrolyzed wolfberry polysaccharide beverage prepared by using the method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage has the following main ingredients: wolfberry, drinking water, mixed enzyme, and pH regulator.

[0023] The present invention provides a natural enzymatically hydrolyzed wolfberry polysaccharide beverage and a preparation method thereof, which has the following beneficial effects:

[0024] 1. The natural enzymatically hydrolyzed wolfberry polysaccharide beverage and its preparation method use mixed enzymes to enzymatically hydrolyze the polysaccharides in wolfberries, which can efficiently extract small molecular weight wolfberry polysaccharides. Enzymes are used as catalysts, and no expensive chemical reagents are required, thereby reducing costs and environmental impacts, while achieving large-scale production. Traditional wolfberry polysaccharide extraction methods often require a lot of time and resources, while the enzymatic hydrolysis process significantly shortens the extraction time, improves efficiency and yield, and increases the content of small molecular weight polysaccharides.

[0025] 2. The natural enzymatically hydrolyzed wolfberry polysaccharide beverage and its preparation method adopt enzymatic hydrolysis technology, which not only greatly improves the conversion rate of small molecular weight wolfberry polysaccharides, with a yield of 75-80%, but also improves the bioavailability of wolfberry polysaccharides, making them easier to be absorbed by the human body. This method is in line with the current green economic concept and promotes the use of renewable resources.

[0026] 3. The natural enzymatically hydrolyzed wolfberry polysaccharide beverage and its preparation method have a simple and easy-to-control enzymatic hydrolysis process and easy-to-adjust parameters, which are suitable for industrial production. The selected natural raw materials do not contain chemical additives, which ensures the safety and natural flavor of the final product. An enzymatically hydrolyzed wolfberry polysaccharide beverage with a mellow aroma, moderate sweetness, and rich nutrition is produced, which has good health functions and has high health value and economic value. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a process flow chart of the preparation method of the present invention;

[0028] Figure 2 This is the molecular weight test result of the purified Lycium barbarum polysaccharide LBP1C-2;

[0029] Figure 3 This is a comparison diagram of the molecular weight distribution of Lycium barbarum polysaccharide after enzymatic hydrolysis and Lycium barbarum polysaccharide without enzymatic hydrolysis. DETAILED DESCRIPTION

[0030] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0031] If no specific conditions are specified in the examples of the present invention, the experiments were carried out according to conventional conditions or conditions recommended by the manufacturer.

[0032] All raw materials, reagents, etc. whose manufacturers are not specified are conventional products that can be purchased commercially. The wolfberry used in this application is Ningxia dried wolfberry with a water content of only 10%-13%, which is dried only in the sun.

[0033] Example 1

[0034] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0035] Weigh 1000g of Ningxia dried wolfberry and add it to an extraction device, add 5000mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; use a multi-layer screen to filter it after extraction; concentrate the filtered wolfberry pulp at 45°C, and adjust the pH to 4.8 with sodium citrate after concentration; add a mixed enzyme (25% cellulase, 30% lipase, 30% protease, 5% pectinase, 5% glycosidase, 5% amylase), and hydrolyze it at 50°C for 4 hours, and use ultrasound-assisted hydrolysis for 30 minutes when starting the hydrolysis; after the hydrolysis is completed, fill the hydrolyzate, and then put it into a sterilizer at 120°C for 15 minutes for inactivation and sterilization.

[0036] Example 2

[0037] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0038] Weigh 1000g of Ningxia dried wolfberry and add it to an extraction device, add 4500mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; use a multi-layer screen to filter it after extraction; concentrate the filtered wolfberry pulp at 45°C, and adjust the pH to 6.0 with sodium citrate after concentration; add a mixed enzyme (25% cellulase, 30% lipase, 30% protease, 5% pectinase, 5% glycosidase, 5% amylase), and hydrolyze it at 55°C for 3 hours, and use ultrasound-assisted hydrolysis for 30 minutes when starting the hydrolysis; after the hydrolysis is completed, fill the hydrolyzate, and then put it into a sterilizer at 120°C for 15 minutes for inactivation and sterilization.

[0039] Example 3

[0040] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0041] 1000g of Ningxia dried wolfberry is weighed and added into an extraction device, 6000mL of drinking water is added into the extraction device, and the mixture is soaked at 25°C for 60 minutes, and then extraction is performed; after extraction, a multi-layer screen is used for filtering; the filtered wolfberry pulp is concentrated at 45°C, and after concentration, the pH value is adjusted to 5.0 with sodium citrate; a mixed enzyme (20% cellulase, 30% lipase, 30% protease, 7.5% pectinase, 7.5% glycosidase, and 5% amylase) is added, and enzymolysis is performed at 55°C for 4 hours, and ultrasound-assisted enzymolysis is used for 30 minutes at the beginning of enzymolysis; after enzymolysis is completed, the enzymolysis solution is filled, and then placed in a sterilizing pot for inactivation and sterilization at 120°C for 15 minutes.

[0042] Example 4

[0043] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0044] Weigh 5000g of Qinghai dried wolfberry and add it to an extraction device, add 25000mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; use a multi-layer screen to filter it after extraction; concentrate the filtered wolfberry pulp at 45°C, and adjust the pH to 4.6 with sodium citrate after concentration; add a mixed enzyme (20% cellulase, 35% lipase, 35% protease, 5% pectinase, 3% glycosidase, 2% amylase), hydrolyze it at 60°C for 2.5 hours, and use ultrasound-assisted hydrolysis for 15 minutes when starting the hydrolysis; after the hydrolysis is completed, fill the hydrolyzate, and then put it into a sterilizer at 125°C for 25 minutes for inactivation and sterilization.

[0045] Example 5

[0046] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0047] Weigh 100g of Ningxia dried wolfberry and add it to an extraction device, add 450mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, use tartaric acid to adjust the pH to 4.6 after concentration, add mixed enzymes (25% cellulase, 25% lipase, 30% protease, 5% pectinase, 5% gelatinase, 5% glycosyltransferase, 5% glycolytic enzyme), hydrolyze it at 60°C for 4 hours, and use ultrasound-assisted enzymolysis for 30 minutes when starting enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizing pot for inactivation and sterilization at 120°C for 15 minutes.

[0048] Example 6

[0049] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0050] Weigh 200g of Ningxia dried wolfberry and add it to an extraction device, add 1000mL of drinking water to the extraction device, soak at 25°C for 60 minutes, use sodium citrate to adjust the pH to 4.6, add mixed enzymes (25% cellulase, 20% lipase, 20% protease, 5% pectinase, 5% gelatinase, 5% glycosyltransferase, 20% glycolytic enzyme), perform enzymolysis at 60°C for 4 hours, and use ultrasound-assisted enzymolysis for 30 minutes at the beginning of enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizer for inactivation and sterilization at 120°C for 15 minutes.

[0051] Example 7

[0052] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0053] Weigh 100g of Ningxia dried wolfberry and add it to an extraction device, add 450mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, use tartaric acid to adjust the pH to 4.6 after concentration, add mixed enzymes (25% cellulase, 25% lipase, 20% protease, 5% pectinase, 5% gelatinase, 5% carboxylase, 10% glycolytic enzyme, 5% oxidase), and hydrolyze it at 55°C for 6 hours, and use ultrasound-assisted enzymolysis for 30 minutes when starting enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizing pot at 120°C for 15 minutes for inactivation and sterilization.

[0054] Example 8

[0055] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0056] Weigh 200g of Ningxia dried wolfberry and add it to an extraction device, add 1100mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, use tartaric acid to adjust the pH to 4.6 after concentration, add mixed enzymes (20% cellulase, 20% lipase, 30% protease, 5% pectinase, 5% gelatinase, 5% glycosyltransferase, 10% glycolytic enzyme, 2% isomerase, 3% amylase), and hydrolyze it at 55°C for 6 hours, and use ultrasound-assisted hydrolysis for 30 minutes when starting the hydrolysis; after the hydrolysis is completed, fill the hydrolyzate, and then put it into a sterilizing pot at 120°C for 15 minutes for inactivation and sterilization.

[0057] Example 9

[0058] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0059] Weigh 200g of Ningxia dried wolfberry and add it to an extraction device, add 1200mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, use maleic acid to adjust the pH to 5.0 after concentration, add mixed enzymes (15% cellulase, 25% lipase, 30% protease, 15% endonuclease, 5% pectinase, 5% gelatinase, 5% glycosyltransferase), and hydrolyze it at 60°C for 4 hours, and use ultrasound-assisted enzymolysis for 30 minutes when starting enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizing pot at 120°C for 15 minutes for inactivation and sterilization.

[0060] Example 10

[0061] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0062] Weigh 100g of Ningxia dried wolfberry and add it to an extraction device, add 450mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, adjust the pH to 4.5 with gluconic acid after concentration, add mixed enzymes (25% cellulase, 25% lipase, 30% protease, 5% pectinase, 5% gelatinase, 10% glycosyltransferase), and hydrolyze it at 50°C for 8 hours, and use ultrasound-assisted enzymolysis for 30 minutes when starting enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizing pot at 120°C for 15 minutes for inactivation and sterilization.

[0063] Embodiment 11

[0064] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0065] Weigh 100g of Ningxia dried wolfberry and add it to an extraction device, add 550mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, and then extract it; after extraction, use a multi-layer screen to filter it; concentrate the filtered wolfberry pulp at 45°C, use gluconic acid to adjust the pH to 4.5 after concentration, add mixed enzymes (30% cellulase, 25% lipase, 30% protease, 10% pectinase, 5% glycosyltransferase), hydrolyze it at 55°C for 4 hours, and use ultrasound-assisted hydrolysis for 30 minutes when starting the hydrolysis; after the hydrolysis is completed, fill the hydrolyzate, and then put it into a sterilizer at 120°C for 15 minutes for inactivation and sterilization.

[0066] Example 12

[0067] A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage comprises the following steps:

[0068] Weigh 500g of Ningxia dried wolfberry and add it to an extraction device, add mL of drinking water to the extraction device, soak it at 25°C for 60 minutes, use baking soda to adjust the pH to 7.0, add mixed enzymes (20% cellulase, 20% lipase, 20% protease, 5% pectinase, 5% oxidase, 10% glycosyltransferase, 3% isomerase, 2% glycosidase, 5% carboxylase, 10% endonuclease), perform enzymolysis at 60°C for 6 hours, and use ultrasound-assisted enzymolysis for 30 minutes at the beginning of enzymolysis; after the enzymolysis is completed, fill the enzymolysis solution, and then put it into a sterilizer for inactivation and sterilization at 120°C for 15 minutes.

[0069] The beverage prepared by the present invention has the following sensory indicators: dark red, clear, uniform and consistent; harmonious taste, no peculiar smell, and a fresh aroma of wolfberry; stable and uniform, no stratification or precipitation after long-term storage, and no impurities; light natural sweetness, sweet and palatable taste, delicate and soft, smooth and refreshing.

[0070] Physical and chemical indicators: As≤0.2mg / L, Pb≤0.3mg / L, Cu≤5mg / L.

[0071] Hygiene indicators: total colony count ≤100cfu / mL, Escherichia coli ≤3MPN / 100mL, mold and yeast ≤20cfu / mL, pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) were not detected.

[0072] After a series of treatments such as extraction, filtration, concentration, enzymolysis, filling and sterilization were performed on the dry wolfberry according to Examples 1-12, the obtained wolfberry product had good sensory characteristics, such as deep red, clear and uniform, harmonious taste, wolfberry fragrance, stable and uniform without stratified precipitation impurities, and sweet and palatable taste. In terms of physical and chemical indicators, the contents of As, Pb, and Cu were all at a low level, meeting the requirements of relevant standards. In terms of sanitary indicators, the total number of colonies, Escherichia coli, and mold yeast were effectively controlled, and no pathogenic bacteria were detected, indicating that the product had high safety and sanitary quality. Different embodiments had differences in the amount of water added during extraction, enzymolysis temperature, enzymolysis time, and the proportion of mixed enzyme components, but all of them could produce wolfberry products that met the requirements of the above-mentioned sensory, physical and chemical and sanitary indicators. This provides a variety of feasible process parameter combinations for the processing of Ningxia dry wolfberry, which can be selected and optimized according to actual production needs and conditions to achieve efficient and high-quality wolfberry product production.

[0073] The preparation method is based on wolfberry, a natural food material with extremely high natural polysaccharide content and both edible and medicinal value. First, a new type of wolfberry pulp extraction equipment (ZL 2024 2 0372323.2) is used for extraction; then the wolfberry pulp is concentrated to enrich the wolfberry polysaccharides therein, and then a small molecule polysaccharide stock solution represented by the small molecule wolfberry polysaccharide LBP1C-2 is prepared through multi-step mixed enzyme hydrolysis. The method has low cost, high efficiency and is easy to industrialize; finally, after a mild sterilization process and canning the pulp, the nutrition and flavor of wolfberry are improved, and at the same time, the small molecule wolfberry polysaccharides represented by the wolfberry polysaccharide LBP1C-2 prepared from wolfberry are contained, so as to produce a pure natural wolfberry polysaccharide enzymatic hydrolysis beverage with a mellow taste and multiple health care effects.

[0074] The embodiments of the present invention are given for the purpose of illustration and description, and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments are selected and described in order to better illustrate the principles and practical applications of the present invention and to enable those of ordinary skill in the art to understand the present invention and thereby design various embodiments with various modifications suitable for specific uses.

Claims

1. A method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage, characterized in that: The steps include: (1) mixing wolfberry with drinking water, adding a mixed enzyme to directly perform enzymolysis in a stirred tank, filtering after enzymolysis to obtain a small molecule wolfberry polysaccharide stock solution, or soaking and extracting through a new wolfberry puree extraction device, filtering after extraction, and separating wolfberry seeds and wolfberry puree; (2) adding wolfberry puree to a concentrator for concentration, or directly adding a mixed enzyme to enzymatically hydrolyze the wolfberry puree to obtain a low-molecular weight wolfberry polysaccharide stock solution; (3) hydrolyzing the concentrated product with a mixed enzyme to obtain a low-molecular weight wolfberry polysaccharide stock solution; (4) Fill the low-molecule wolfberry polysaccharide stock solution and place it in a sterilizer to terminate the enzyme activity and sterilize it.

2. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 1, characterized in that: The wolfberry described in step (1) is a dry wolfberry, whose water content is only 10%-13%, and the drying method is only sun exposure; during the soaking process, the mass ratio of dry wolfberry to water is 1:4.5-8.

3. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 1, characterized in that: The soaking process in step (1) is carried out in a kettle of the extraction equipment at a temperature above 10° C. for 30 to 100 minutes.

4. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 1, characterized in that: The direct enzymatic hydrolysis described in step (1) is carried out in a stirred tank.

5. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 4, characterized in that: The temperature of the wolfberry puree during concentration in step (2) is below 80°C.

6. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 5, characterized in that: The mixed enzymes described in steps (1), (2), and (3) include cellulase, lipase, protease, pectinase, glycosidase, amylase, glycosyltransferase, gelatinase, carboxylase, oxidase, glycolytic enzyme, endo-enzyme, and isomerase.

7. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 6, characterized in that: The added amount of each enzyme in the mixed enzyme described in steps (1)(2)(3) is: cellulase 10-30%, protease 10-40%, lipase 10-40%, pectinase 5-15%, glycosidase 1-15%, amylase 1-10%, glycosyltransferase 5-10%, gelatinase 1-15%, carboxylase 5-10%, oxidase 5-15%, glycolytic enzyme 10-15%, endo-inuclease 10-20%, and isomerase 1-10%.

8. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 1, characterized in that: When the enzymatic hydrolysis reaction is carried out in steps (1), (2) and (3), the pH of the concentrated pulp is 3.0-9.5; the enzymatic hydrolysis temperature is controlled at 35-70° C.; the enzyme-assisted ultrasonic time is 10 to 30 minutes; and the enzymatic hydrolysis time is 0.5 to 8 hours.

9. The method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 8, characterized in that: The edible acid used to adjust the pH of the concentrated stock in steps (1), (2), and (3) is at least one of citric acid, malic acid, gluconic acid, tartaric acid, fumaric acid, maleic acid, soda, baking soda, potassium carbonate, and sodium carbonate.

10. A natural enzymatically hydrolyzed wolfberry polysaccharide beverage prepared by the method for preparing a natural enzymatically hydrolyzed wolfberry polysaccharide beverage according to claim 9, characterized in that: Its main ingredients are as follows: wolfberry, drinking water, mixed enzyme, and pH adjuster.

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