Medicinal and edible solid beverage and preparation method thereof

Abstract

The invention belongs to the field of food preparation of non-alcoholic beverages, and particularly relates to a medicinal and edible solid beverage and a preparation method thereof. The medicinal and edible solid beverage comprises slow-release particles and functional drinks, the slow-release particles are prepared by performing enzymolysis on medicinal and edible substances by adopting immobilized bromelain and the like, performing microwave foam drying on an enzymolysis filtrate, and then encapsulating the filtrate with beta-cyclodextrin modified by starch sodium octenylsuccinate, the slow-release particles are brewed with boiling water, and the functional drinks are prepared into the medicinal and edible solid beverage. And bioactive compounds can be completely released within 15 minutes. The functional drink is an unstable foaming substance and can be used as a drinking prompt substance, and consumers are reminded to enjoy the solid drink with the best flavor in time by observing the dissipation condition of foam. The medicinal and edible solid beverage disclosed by the invention solves the problem that the optimal flavor of the existing solid beverage cannot be accurately transmitted to consumers, has relatively high sensory evaluation in the aspects of appearance, color, flavor and mouth feel, and also has a relatively good antioxidant effect.

Description

Technical Field

[0001] The invention belongs to the field of food preparation of non-alcoholic beverages, and in particular relates to a medicine-food homologous solid beverage and a preparation method thereof. Background Art

[0002] Solid beverages are solid products made from food raw materials, food additives, etc. in powder, granular or block form for mixing or brewing. They can be divided into flavored solid beverages, fruit and vegetable solid beverages, protein solid beverages, tea solid beverages, coffee solid beverages, plant solid beverages and special purpose solid beverages. Compared with traditional liquid beverages, solid beverages are portable and not easy to deteriorate because they do not contain water. They can be stored for a long time. They are not only suitable for today's fast-paced lifestyle, but also reduce transportation and packaging costs because they take up little space. At the same time, solid beverages are different from conventional forms and have higher requirements for process and quality control, which has also promoted the development of innovative technology.

[0003] The concept of medicine and food homology originates from traditional Chinese culture, which believes that there is no absolute boundary between food and Chinese medicinal materials. The theory of "four properties" and "five flavors" of Chinese medicine can also be applied to food. Many Chinese medicinal materials are widely consumed as food ingredients among the people. Common medicine and food homology substances include spices and condiments, nuts and seeds, grains and beans, such as cloves, yam, hawthorn, purslane, black plum, polygonatum, white hyacinth bean, cassia seed, cinnamon, etc. There are many advantages to using medicine and food homology substances to prepare food. While ensuring food safety, it is also beneficial to health, such as common pear paste products, hawthorn cakes, cassia seed tea, etc. Therefore, preparing medicine and food homology substances into solid beverages is also a new attempt. Summary of the invention

[0004] Based on the above problems, the present invention provides a medicine-food homologous solid beverage, comprising a slow-release granule and a functional drink. The slow-release granule is prepared by enzymolysis of medicine-food homologous substances by fixed bromelain, etc., and the enzymolysis filtrate is dried by microwave foam, and then further encapsulated by β-cyclodextrin modified by sodium octenyl succinate starch. The slow-release granule can completely release bioactive compounds within 15 minutes during boiling water brewing, while minimizing the total phenol loss. The functional drink is an unstable foaming substance that can be used as a drinking reminder. By observing the dissipation of the foam, it reminds consumers to enjoy the solid beverage that has reached the best flavor in time, which can not only avoid being scalded due to drinking too early, but also bring a novel sensory experience. The medicine-food homologous solid beverage of the present invention solves the problem that the best flavor of existing solid beverages cannot be accurately delivered to consumers, has better sensory evaluation, and performs better in appearance, color, flavor and taste.

[0005] The present invention provides a medicine-food solid beverage, comprising the following raw materials in parts by weight: 10-20 parts of sustained-release granules, 2-4 parts of functional drinkables, and 2-3 parts of steviol glycosides; The preparation method of the sustained-release granules is as follows: L1. Bromelain and β-glucosidase were mixed at a mass ratio of 1:1.2-1.5, and sodium dihydrogen phosphate-citric acid buffer solution was added to obtain a composite enzyme solution with a mass volume concentration of 10-15 mg / mL. Konjac glucomannan, lotus leaf charcoal and composite enzyme solution were weighed at a mass volume ratio of 1g:3-5g:30-40mL. The mixture was ultrasonically treated at a power of 200-250w for 10-15min under ice bath insulation. After the treatment, the mixture was centrifuged at a centrifugal force of 5000-6000g for 5-10min. The precipitate was resuspended with sodium dihydrogen phosphate-citric acid buffer solution. After repeated centrifugation 2-3 times, the precipitate was vacuum freeze-dried to obtain substance 1; L2. Wash yam, pepper, Poria, white lentil, and orange peel, dry them, crush them into powder, pass them through a 2-mesh sieve, and weigh them according to the mass ratio of 1:1-3:2-6:1-3:2-4 to obtain a mixed powder. Weigh the mixed powder, the substance 1 obtained in step L1, and water according to the mass volume ratio of 10-15g:1-3g:300-500mL, heat them to 30-50°C, stir them at a speed of 150-200rpm for 6-8h, and then inactivate the enzyme at high temperature, cool them naturally to room temperature, and collect the filtrate after filtering; L3. The filtrate obtained in step L2 is vacuum concentrated to 0.2-0.4 times the original volume to obtain a concentrate, and hydroxypropyl methylcellulose is added to the concentrate at a mass volume ratio of 1-3g:80-100mL, and stirred at a speed of 800-900rpm for 30-45min, and then microwave dried at a power of 220-250w and a temperature of 50-60°C for 3-5h to obtain substance 2; L4. Weigh β-cyclodextrin, sodium starch octenylsuccinate and ethanol solution according to the mass volume ratio of 10-20g:1-3g:30-40mL, stir until uniformly dispersed, heat to 50-60℃, and ultrasonically treat at 250-280w power for 45-60min. After the end, naturally cool to room temperature to obtain solution 1, add 1-1.5 times the volume of ethanol solution of solution 1, stir until uniformly dispersed, adjust the pH to 6.0, let stand for 10-15min, and centrifuge at 4000-5000g centrifugal force for 8-10min. After the end, rinse the precipitate with deionized water and obtain sustained-release particles after drying.

[0006] Preferably, the enzyme activities of bromelain and β-glucosidase in step L1 are preferably 400 U / g, the pH of the sodium hydrogen phosphate-citric acid buffer solution is 7.0, and the concentration is preferably 0.1 mol / L.

[0007] Preferably, the volume fraction of the ethanol solution in step L4 is preferably 30%.

[0008] The preparation method of the functional drink is as follows: S1. Wash the adzuki beans, dry them, grind them into powder, pass them through a 2-mesh sieve to obtain adzuki bean powder, add water 10-15 times the mass of the adzuki bean powder, add alkaline protease, adjust the pH to 10.0, heat to 40-50°C, and perform ultrasonic treatment at a power of 200-250w for 30-45min. After the enzyme is inactivated by high temperature, centrifuge at a centrifugal force of 6000-8000g for 5-10min, filter the supernatant with a 0.45μm filter membrane, and dialyze with a dialysis bag with a molecular weight cutoff of 400-800Da for 2-3d. After the dialyzation, vacuum freeze-dry to obtain substance 3; S2. Weigh substance 3 obtained in step S1, sea cucumber saponins and disodium hydrogen phosphate-citric acid buffer solution according to the mass-to-volume ratio of 1g:1-1.5g:10-20mL, stir until evenly dispersed, heat to 65-70°C and maintain for 20-30 minutes, and immediately place in an ice bath after heating, repeat heating and ice bathing 2-3 times, and the obtained product is freeze-dried to obtain a functional drink.

[0009] Preferably, the amount of alkaline protease added in step S1 is 2-3% by mass, and the enzyme activity of the alkaline protease is preferably 350 U / g.

[0010] Preferably, the medicine-food solid beverage may also contain edible flavors, edible coloring, vitamins, etc., which may be added according to production requirements.

[0011] The present invention provides a method for preparing a medicine-food solid beverage, the specific contents of which are as follows: The raw materials in corresponding mass parts are weighed and mixed to obtain the medicine-food solid beverage.

[0012] The beneficial effects of the present invention are as follows: The present invention uses konjac glucomannan and lotus leaf charcoal as carriers to stabilize bromelain and konjac glucomannan, and avoids the above two enzymes from being affected by the external environment in liquid fermentation as much as possible and the effect is weakened. The present invention performs enzymolysis on yam, prickly ash, tuckahoe, white lentil and orange peel, the filtrate obtained by enzymolysis is mixed with hydroxypropyl methylcellulose, and a loose and uniform pore distribution of substance 2 is obtained after microwave drying. Microwave foam drying is friendly to heat-sensitive substances, can retain higher bioactive compounds, and has higher sensory acceptability, which is suitable for preparing micro-particles used for solid beverages. The obtained substance 2 is encapsulated by β-cyclodextrin modified by sodium octenyl succinate starch to obtain a slow-release granule, which can completely release the bioactive compound within 15min during boiling water brewing, while reducing the total phenol loss as much as possible. In addition, the present invention also prepares a functional drink, which has an unstable foam performance, and its foam density decreases significantly with the extension of the brewing time, and basically dissipates after 14min.

[0013] In the production and preparation process of existing solid beverages, sensory evaluation is an extremely important quality control indicator. The final formula of solid beverages is the best product in all aspects determined after multiple experiments. However, the best flavor of solid beverages cannot be accurately conveyed to consumers. The reason is that the brewing of solid beverages has large individual differences. The amount of water used and the temperature of the water will affect the flavor of the product. At present, in order to minimize the loss of flavor caused by the above-mentioned individual operation differences, manufacturers often adopt the following methods: 1) While retaining the flavor of the product as much as possible, expand the range of water consumption and water temperature, but often the two cannot be well coordinated; 2) Provide brewing instructions, the outside of the product packaging indicates the water consumption and water temperature, but under normal circumstances, consumers do not have the conditions to accurately measure the water consumption and water temperature; 3) Provide brewing cups with scales. This method can control the water consumption, but the cups are often large in size and inconvenient to carry. In summary, the present invention provides a new way to solve the above problems. The medicine and food solid beverage of the present invention is brewed with boiling water. After brewing, the functional drink will immediately foam. When placed open at room temperature (25°C), as time goes on, after about 15 minutes, the foam will be significantly reduced and basically dissipated. At this time, the bioactive substances in the brewed solid beverage are completely released, the flavor reaches the best, and the inlet temperature is suitable, which can be accepted by most people. The present invention simplifies the above-mentioned water consumption and water temperature issues as much as possible, accurately conveys the best flavor of the product to consumers, avoids different product evaluations due to differences in consumer operations, and designs a solid beverage formula to prepare a drinking reminder. By observing the dissipation of the foam, it reminds consumers to enjoy it. The functional drink not only reminds consumers that the solid beverage has reached the best flavor and can avoid scalding when entering the mouth at this time, but also has aesthetics and can bring a novel sensory experience.

[0014] The medicine-food solid beverage prepared by the present invention has better sensory evaluation, better performance in appearance, color, flavor and taste, and better antioxidant effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1 This is a diagram showing the sustained-release effect of sustained-release particles; Figure 2 The microstructure of the material 2 obtained by microwave foam drying; Figure 3 The total phenol content loss diagram of the substance 2 and the sustained-release granules obtained in Examples 1-3; Figure 4 This is a test chart of the foaming ability of functional drinks; Figure 5 This is a test chart of the drainage rate of functional drinks; Figure 6 This is the result of the antioxidant test. DETAILED DESCRIPTION

[0016] In order to more clearly explain the overall concept of the present application, the following is described in detail in conjunction with the accompanying drawings of the specification by way of embodiment. In the following description, a large number of specific details are provided to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some technical features well known in the art are not described.

[0017] Example 1: This example provides a method for preparing a sustained-release granule, and the specific steps are as follows: L1. Bromelain and β-glucosidase were mixed at a mass ratio of 1:1.2, the enzyme activities of bromelain and β-glucosidase were both 400U / g, disodium hydrogen phosphate-citric acid buffer solution (pH 7.0, concentration 0.1mol / L) was added to obtain a composite enzyme solution with a mass volume concentration of 10mg / mL, konjac glucomannan, lotus leaf charcoal and composite enzyme solution were weighed at a mass volume ratio of 1g:3g:30mL, and the mixture was ultrasonically treated at a power of 200w for 10min under ice bath insulation, and then centrifuged at a centrifugal force of 5000g for 5min. The precipitate was resuspended with disodium hydrogen phosphate-citric acid buffer solution, and the centrifugation was repeated twice, and the precipitate was vacuum freeze-dried to obtain substance 1; L2. Wash yam, pepper, poria, white lentil, and orange peel, dry them, crush them into powder, pass them through a 2-mesh sieve, and weigh them according to the mass ratio of 1:1:2:1:2 to obtain a mixed powder. Weigh the mixed powder, the substance 1 obtained in step L1, and water according to the mass volume ratio of 10g:1g:300mL, heat them to 30°C, stir them at a speed of 150rpm for 6h, inactivate the enzyme at high temperature, cool them naturally to room temperature, and collect the filtrate after filtering; L3. The filtrate obtained in step L2 was vacuum concentrated to 0.2 times the original volume to obtain a concentrate, and hydroxypropyl methylcellulose was added to the concentrate at a mass volume ratio of 1g:80mL, stirred at 800rpm for 30min, and microwave dried at 220w power and 50°C for 3h to obtain substance 2; L4. Weigh β-cyclodextrin, sodium starch octenylsuccinate and ethanol solution in a mass-to-volume ratio of 10g:1g:30mL, stir until uniformly dispersed, heat to 50°C, and ultrasonically treat at 250w for 45min. After the end, naturally cool to room temperature to obtain solution 1, add 1 times the volume of ethanol solution (volume fraction of 30%) of solution 1, stir until uniformly dispersed, adjust the pH to 6.0, let stand for 10min, and centrifuge at 4000g for 8min. After the end, rinse the precipitate with deionized water and obtain sustained-release particles after drying.

[0018] Example 2: This example provides a method for preparing a sustained-release granule, and the specific steps are as follows: L1. Bromelain and β-glucosidase were mixed at a mass ratio of 1:1.4, the enzyme activities of bromelain and β-glucosidase were both 400U / g, disodium hydrogen phosphate-citric acid buffer solution (pH 7.0, concentration 0.1mol / L) was added to obtain a composite enzyme solution with a mass volume concentration of 12mg / mL, konjac glucomannan, lotus leaf charcoal and composite enzyme solution were weighed at a mass volume ratio of 1g:4g:35mL, and the mixture was ultrasonically treated at a power of 220w for 12min under ice bath insulation, and then centrifuged at a centrifugal force of 5500g for 8min. The precipitate was resuspended with disodium hydrogen phosphate-citric acid buffer solution, and the centrifugation was repeated 3 times, and the precipitate was vacuum freeze-dried to obtain substance 1; L2. Wash yam, pepper, poria, white lentil, and orange peel, dry them, crush them into powder, pass them through a 2-mesh sieve, and weigh them according to the mass ratio of 1:2:4:2:3 to obtain a mixed powder. Weigh the mixed powder, the substance 1 obtained in step L1, and water according to the mass volume ratio of 12g:2g:400mL, heat them to 40°C, stir them at a speed of 180rpm for 7h, inactivate the enzyme at high temperature after the end, cool them naturally to room temperature, and collect the filtrate after filtering; L3. The filtrate obtained in step L2 was vacuum concentrated to 0.3 times the original volume to obtain a concentrate, and hydroxypropyl methylcellulose was added to the concentrate at a mass volume ratio of 2g:90mL, stirred at 850rpm for 38min, and microwave dried at 240w power and 55°C for 4h to obtain substance 2; L4. Weigh β-cyclodextrin, sodium starch octenylsuccinate and ethanol solution in a mass-to-volume ratio of 15g:2g:35mL, stir until uniformly dispersed, heat to 55°C, and ultrasonically treat at 260w for 50min. After the end, naturally cool to room temperature to obtain solution 1, add 1.2 times the volume of ethanol solution of solution 1 (volume fraction of 30%), stir until uniformly dispersed, adjust the pH to 6.0, let stand for 12min, and centrifuge at 4500g for 9min. After the end, rinse the precipitate with deionized water and dry to obtain sustained-release particles.

[0019] Example 3: This example provides a method for preparing a sustained-release granule, and the specific steps are as follows: L1. Bromelain and β-glucosidase were mixed at a mass ratio of 1:1.5, the enzyme activities of bromelain and β-glucosidase were both 400U / g, disodium hydrogen phosphate-citric acid buffer solution (pH 7.0, concentration 0.1mol / L) was added to obtain a composite enzyme solution with a mass volume concentration of 15mg / mL, konjac glucomannan, lotus leaf charcoal and composite enzyme solution were weighed at a mass volume ratio of 1g:5g:40mL, and the mixture was ultrasonically treated at a power of 250w for 15min under ice bath insulation, and then centrifuged at a centrifugal force of 6000g for 10min. The precipitate was resuspended with disodium hydrogen phosphate-citric acid buffer solution, and the centrifugation was repeated 3 times, and the precipitate was vacuum freeze-dried to obtain substance 1; L2. Wash yam, pepper, poria, white lentil, and orange peel, dry them, crush them into powder, pass them through a 2-mesh sieve, and weigh them according to the mass ratio of 1:3:6:3:4 to obtain a mixed powder. Weigh the mixed powder, the substance 1 obtained in step L1, and water according to the mass volume ratio of 15g:3g:500mL, heat them to 50°C, stir them at 200rpm for 8h, inactivate the enzyme at high temperature, cool them naturally to room temperature, and collect the filtrate after filtering; L3. The filtrate obtained in step L2 was vacuum concentrated to 0.4 times the original volume to obtain a concentrate, and hydroxypropyl methylcellulose was added to the concentrate at a mass volume ratio of 3g:100mL, stirred at 900rpm for 45min, and microwave dried at 250w power and 60°C for 5h to obtain substance 2; L4. Weigh β-cyclodextrin, sodium starch octenylsuccinate and ethanol solution in a mass-to-volume ratio of 20g:3g:40mL, stir until uniformly dispersed, heat to 60°C, and ultrasonically treat at 280w for 60min. After the end, naturally cool to room temperature to obtain solution 1, add 1.5 times the volume of ethanol solution (volume fraction of 30%) of solution 1, stir until uniformly dispersed, adjust the pH to 6.0, let stand for 15min, and centrifuge at 5000g for 10min. After the end, rinse the precipitate with deionized water and obtain sustained-release particles after drying.

[0020] Embodiment 4: This embodiment provides a method for preparing a functional drink, and the specific steps are as follows: S1. Wash the adzuki beans, dry them, grind them into powder, pass them through a 2-mesh sieve to obtain adzuki bean powder, add water 10 times the mass of the adzuki bean powder, add 2% alkaline protease (enzyme activity is 350U / g) by mass, adjust the pH to 10.0, heat to 40°C, and perform ultrasonic treatment at 200W for 30min. After the enzyme is inactivated by high temperature, centrifuge at 6000g for 5min, filter the supernatant with a 0.45μm filter membrane, and dialyze with a dialysis bag with a molecular weight cutoff of 400Da for 2d. After the dialyzation, vacuum freeze-dry to obtain substance 3. S2. Weigh substance 3 obtained in step S1, sea cucumber saponins and disodium hydrogen phosphate-citric acid buffer solution according to the mass-to-volume ratio of 1g:1g:10mL, stir until evenly dispersed, heat to 65°C and maintain for 20 minutes, and immediately ice bath after heating, repeat heating and ice bath twice, and the obtained product is freeze-dried to obtain a functional drink.

[0021] Embodiment 5: This embodiment provides a method for preparing a functional drink, and the specific steps are as follows: S1. Wash adzuki beans, dry them, grind them into powder, pass them through a 2-mesh sieve to obtain adzuki bean powder, add water 12 times the mass of adzuki bean powder, add 2.5% alkaline protease (enzyme activity 350U / g) by mass, adjust the pH to 10.0, heat to 45°C, and perform ultrasonic treatment at 220w for 38min. After high temperature inactivation of enzyme, centrifuge at 7000g for 6min, filter the supernatant with a 0.45μm filter membrane, and dialyze with a dialysis bag with a molecular weight cutoff of 600Da for 2.5d. After the end, vacuum freeze-dry to obtain substance 3; S2. Weigh substance 3 obtained in step S1, sea cucumber saponins and disodium hydrogen phosphate-citric acid buffer solution according to the mass-to-volume ratio of 1g:1.2g:15mL, stir until evenly dispersed, heat to 68°C and maintain for 25 minutes, and immediately ice bath after heating. Repeat the heating and ice bath for 3 times. The obtained product is freeze-dried to obtain a functional drink.

[0022] Embodiment 6: This embodiment provides a method for preparing a functional drink, and the specific steps are as follows: S1. Wash the adzuki beans, dry them, grind them into powder, pass them through a 2-mesh sieve to obtain adzuki bean powder, add 15 times the mass of water of the adzuki bean powder, add 3% alkaline protease (enzyme activity is 350U / g) by mass, adjust the pH to 10.0, heat to 50°C, and perform ultrasonic treatment at 250W for 45min. After the enzyme is inactivated by high temperature, centrifuge at 8000g for 8min, filter the supernatant with a 0.45μm filter membrane, and dialyze with a dialysis bag with a molecular weight cutoff of 800Da for 3d. After the dialyzate is finished, vacuum freeze-drying is performed to obtain substance 3; S2. Weigh substance 3 obtained in step S1, sea cucumber saponins and disodium hydrogen phosphate-citric acid buffer solution according to the mass-to-volume ratio of 1g:1.5g:20mL, stir until evenly dispersed, heat to 70°C and maintain for 30 minutes, and immediately place in an ice bath after heating, repeat the heating and ice bath for 3 times, and the obtained product is freeze-dried to obtain a functional drink.

[0023] Embodiment 7: This embodiment provides a method for preparing a solid beverage having both medicinal and edible properties, and the specific steps are as follows: The raw materials were weighed according to the following mass proportions: 10 parts of sustained-release granules, 2 parts of functional drinks, and 2 parts of stevioside, wherein the sustained-release granules were prepared by Example 1, and the functional drinks were prepared by Example 4. The above raw materials were mixed to obtain a solid beverage that is both medicine and food.

[0024] Embodiment 8: This embodiment provides a method for preparing a solid beverage having both medicinal and edible properties, and the specific steps are as follows: The raw materials were weighed according to the following mass proportions: 15 parts of sustained-release granules, 3 parts of functional drinks, and 2.5 parts of stevioside, wherein the sustained-release granules were prepared by Example 2, and the functional drinks were prepared by Example 5. The above raw materials were mixed to obtain a solid beverage that is both medicine and food.

[0025] Embodiment 9: This embodiment provides a method for preparing a solid beverage having both medicinal and edible properties, and the specific steps are as follows: The raw materials were weighed according to the following mass proportions: 20 parts of sustained-release granules, 4 parts of functional drinks, and 3 parts of stevioside, wherein the sustained-release granules were prepared by Example 3, and the functional drinks were prepared by Example 6. The above raw materials were mixed to obtain a solid beverage that is both medicine and food.

[0026] Comparative Example 1: This comparative example provides a method for preparing a solid beverage, and the specific steps are as follows: The difference between this comparative example and Example 7 is that in this comparative example, the sustained-release granules obtained in Example 1 are replaced by filtrate dried powder, wherein the filtrate dried powder is obtained by directly vacuum freeze-drying the filtrate obtained in step L2, and other raw materials are consistent with Example 7, that is, the solid beverage of this comparative example is obtained.

[0027] Comparative Example 2: This comparative example provides a method for preparing a solid beverage, and the specific steps are as follows: The difference between this comparative example and Example 8 is that this comparative example uses water-extracted dry powder instead of sustained-release granules, wherein the water-extracted dry powder is yam, prickly ash, poria, white hyacinth bean, and tangerine peel powder weighed through a 2-mesh sieve in a mass ratio of 1:2:4:2:3, and mixed to obtain a mixed powder, and 20 times the mass of water of the mixed powder is added, and the mixture is heated to 100°C and maintained for 2 hours, then cooled to 60°C and maintained for 12 hours. After the temperature is removed, the filtrate is filtered to obtain the filtrate, and the filtrate is vacuum freeze-dried to obtain the water-extracted dry powder. The other raw materials are consistent with those in Example 8, that is, the solid beverage of this comparative example is obtained.

[0028] Experimental test: Sustained release effect test: The sustained-release granules obtained in Examples 1-3 were used for experiments. The sustained-release granules contained pachymic acid. Taking Example 1 as an example, a standard curve was prepared with a pachymic acid reagent with a purity of ≥98%. After dissolving in anhydrous ethanol, a gradient concentration was set. 0.5 mL was drawn and placed in a stoppered test tube. The solvent was removed in a water bath, cooled, 0.4 mL of 5% vanillin-glacial acetic acid solution and 1.8 mL of perchloric acid solution were added, mixed, sealed, heated in a 70°C water bath for 20 min, ice bathed for 10 min, taken out, 5 mL of glacial acetic acid was added, shaken, and the absorbance value at 540 nm was detected. The sustained-release granules obtained in Example 1 and anhydrous ethanol were weighed according to a mass volume ratio of 1 mg: 5 mL. According to the above method, the content of pachymic acid was detected in different time periods. After 10 min, the content of pachymic acid was relatively stable. At this time, it was the maximum content of pachymic acid in the sustained-release granules obtained in Example 1. The sustained-release effect of the sustained-release granules was evaluated by the pachymic acid release rate: Pachycocin release rate = X t1 / X 15min ×100%; X t1 is the content of pachymic acid at time t1, X 15min The content of Pachycolic acid at 15 minutes.

[0029] The results are as follows Figure 1 As shown by Figure 1 It can be seen that the bioactive substances contained in the sustained-release granules obtained in Examples 1-3 are gradually released to the maximum amount within 0-10 minutes, that is, completely released. In actual application, the complete release takes 1-2 minutes to be extended by boiling water.

[0030] Microwave foam drying effect test: 1) The substance 2 obtained in step L3 of Example 1-3 was inspected, and the SEM micrographs were obtained using the image analysis software ImageJ and converted into black and white images to observe the fine structure of the substance 2. The results are as follows: Figure 2 As shown by Figure 2 It can be seen that the pore distribution of material 2 obtained by microwave foam drying is loose and uniform, and the overall drying effect is better.

[0031] 2) Loss of total phenolic content: The substance 2 obtained in step L3 of Example 1-3 and boiling water (100°C) were weighed according to 20g:300mL, and the mixture was allowed to stand for 15min after brewing to obtain liquid 1. 25μL of liquid 1 and 5μL of Folin-Ciocalteu reagent (diluted with distilled water at a ratio of 1:3) were taken and mixed evenly in a 96-well plate, kept at room temperature for 5min, and then 2μL of sodium carbonate solution was added. The concentration of the sodium carbonate solution was 10% (w / v). The mixture was kept at room temperature for 1h. After the mixture was finished, the absorbance was measured at 765nm. The total phenol content was expressed as milligrams of gallic acid equivalents in 100g of sample dry weight, i.e. mg GAE / 100 g DW. Similarly, the sustained-release granules obtained in Example 1-3 were tested for total phenol content according to the above steps. In addition, the above experiment was repeated using 60°C water and 80°C water, and the mixture was allowed to stand for 30min and 20min respectively after brewing.

[0032] The results are as follows Figure 3 As shown by Figure 3 It can be seen that for substance 2 that has not been treated by step L4, the brewing water temperature has a greater impact on the content of its active substances. The lower the water temperature, the smaller the total phenol loss. When brewed with boiling water, the total phenol loss exceeds 20%. After encapsulation treatment in step L4, not only a sustained-release system can be obtained, but also the substance 2 after microwave foam drying can be stabilized. The total phenol loss of the obtained sustained-release particles is less than 10% when brewed at different water temperatures. Even when brewed with boiling water, its total phenol loss is lower than the total phenol loss of substance 2 when brewed with water at 60°C.

[0033] Functional Drinks Effect Test: The foaming ability and foam stability of the functional beverages obtained in Examples 4-6 were tested. Taking Example 4 as an example, the functional beverage and boiling water were weighed according to a mass volume ratio of 20 g:300 mL, and a solution was obtained after brewing. The foam generated per unit volume of the solution represented the foaming ability of the solution. The foaming ability and drainage rate were calculated according to the following formula: Foaming capacity (mL / g) = freshly prepared foam volume (mL) / solution mass (g); Drainage rate (%) = (volume of freshly prepared foam (mL) - initial volume of solution (mL)) / volume of drained solution (mL) × 100%; The foaming ability and drainage rate results of the functional beverages obtained in Examples 4-6 are as follows: Figure 4 , Figure 5 As shown by Figure 4 , Figure 5 It can be seen that functional beverages are unstable foaming substances. As time goes by, the richness of their foam decreases significantly. After 14 minutes, the density of the foam is significantly different from that during the initial brewing, and can be used as a drinking reminder.

[0034] Sensory evaluation: Referring to the national standard GB / T 29602-2013 "Solid Beverages", the sensory scoring criteria for solid beverages shown in Table 1 were formulated, and the medicine-food solid beverages obtained in Examples 7-9 and the solid beverages obtained in Comparative Examples 1-2 were used for evaluation. Taking Example 7 as an example, 20g of solid beverage was taken, 300mL of boiling water was added, and it was allowed to stand for 15 minutes before consumption. 13 food professionals were invited to score the four items of appearance, color, flavor and taste of the solid beverages according to Table 1, with a total score of 100 points.

[0035] Table 1 Sensory scoring criteria for solid beverages

[0036] Table 2 Sensory evaluation results

[0037] The sensory evaluation results are shown in Table 2. It can be seen from Table 2 that the medicinal and edible solid beverages obtained in Examples 7-9 performed well in appearance, color, flavor and taste, while the solid beverage obtained in Comparative Example 1, which was only enzymatically hydrolyzed without microwave foam drying and encapsulation, performed slightly worse in flavor and taste, and the solid beverage obtained in Comparative Example 2, which was only obtained by water extraction and drying, performed the worst in flavor.

[0038] 5. Antioxidant test: The sustained-release particles obtained in Examples 1-3, the edible and medicinal solid beverage obtained in Example 7, and the solid beverages obtained in Comparative Examples 1 and 2 were used for antioxidant tests, specifically DPPH free radical scavenging tests, DPPH was dissolved in anhydrous ethanol to obtain a mother solution with a concentration of 0.2 mM, which was stored in a dark place and used within 24 h, and the sustained-release particles / solid beverages were prepared into solutions with concentrations of 2, 4, 8, 16, and 32 mg / mL. 2 mL of the solution at each concentration was taken and placed in a centrifuge tube, 2 mL of DPPH mother solution was added to each centrifuge tube, the mixture was fully mixed, and the mixture was reacted in a dark place for 25 min. The absorbance at 517 nm was measured by an ultraviolet spectrophotometer, and the DPPH free radical scavenging rate was calculated according to the following formula: DPPH free radical scavenging rate = (OD0-(OD1-OD2)) / OD0×100%; OD0 is the absorbance value of the control group, OD1 is the absorbance value of the sample group, OD2 is the absorbance value of the blank group, the control group is mother solution + anhydrous ethanol, and the blank group is sample solution + anhydrous ethanol.

[0039] The results are as follows Figure 6 As shown by Figure 6 It can be seen that the sustained-release granules obtained in Examples 1-3, the medicine-food solid beverage obtained in Example 7, and the solid beverages obtained in Comparative Examples 1 and 2 all have good antioxidant capacity, the medicine-food solid beverage has the best antioxidant capacity, and the functional drink also plays a certain role in it.

[0040] The above are only several embodiments of the present invention and are not intended to limit the present invention in any form. Although the present invention is disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Any technician familiar with the profession, without departing from the scope of the technical solution of the present invention, using the technical content disclosed above to make slight changes or modifications are equivalent to equivalent implementation cases and fall within the protection scope of the technical solution of the present invention.

Claims

1. A solid beverage that is both a medicine and food, characterized in that: The invention comprises the following raw materials in the following proportions by weight: 10-20 parts of sustained-release granules, 2-4 parts of functional drinks, and 2-3 parts of stevioside.

2. The medicine-food solid beverage according to claim 1, characterized in that: The preparation method of the sustained-release granules is as follows: L1. Bromelain and β-glucosidase were mixed at a mass ratio of 1:1.2-1.5, and a sodium hydrogen phosphate-citric acid buffer solution was added to obtain a composite enzyme solution with a mass volume concentration of 10-15 mg / mL. Konjac glucomannan, lotus leaf charcoal and composite enzyme solution were weighed at a mass volume ratio of 1g:3-5g:30-40mL, and ultrasonically treated under ice bath insulation. After the treatment, the precipitate was centrifuged, and the precipitate was resuspended with a sodium hydrogen phosphate-citric acid buffer solution, and the centrifugation was repeated. The precipitate was vacuum freeze-dried to obtain substance 1; L2. Wash yam, pepper, Poria, white lentil, and orange peel, dry them, crush them into powder, sieve them and weigh them according to the mass ratio of 1:1-3:2-6:1-3:2-4 to obtain a mixed powder, weigh the mixed powder, the substance 1 obtained in step L1 and water according to the mass volume ratio of 10-15g:1-3g:300-500mL, heat and stir, inactivate the enzyme at high temperature after completion, cool naturally to room temperature, filter and collect the filtrate; L3. The filtrate obtained in step L2 was concentrated in vacuo to 0.2-0.4 times the original volume to obtain a concentrate, and hydroxypropyl methylcellulose was added to the concentrate in a mass volume ratio of 1-3g: 80-100mL, stirred, and then microwave dried to obtain substance 2; L4. Weigh β-cyclodextrin, sodium starch octenyl succinate and ethanol solution according to the mass volume ratio of 10-20g:1-3g:30-40mL, stir until uniformly dispersed, heat and ultrasonicate, and naturally cool to room temperature after the end to obtain solution 1, add 1-1.5 times the volume of ethanol solution of solution 1, stir until uniformly dispersed, adjust the pH to 6.0, let stand, centrifuge after the end, rinse the precipitate with deionized water, and obtain sustained-release particles after drying.

3. The medicine-food solid beverage according to claim 2, characterized in that: The preparation method of the functional drink is as follows: S1. Wash the adzuki beans, dry them, grind them into powder, sieve them to obtain adzuki bean powder, add water 10-15 times the mass of the adzuki bean powder, add alkaline protease, adjust the pH to 10.0, heat and ultrasonicate, inactivate the enzyme at high temperature, centrifuge, filter the supernatant with a 0.45 μm filter membrane, dialyze with a dialysis bag with a molecular weight cutoff of 400-800 Da, and then freeze-dry in vacuum to obtain substance 3; S2. Weigh substance 3 obtained in step S1, sea cucumber saponins and disodium hydrogen phosphate-citric acid buffer solution according to the mass-to-volume ratio of 1g:1-1.5g:10-20mL, stir until evenly dispersed, heat and maintain, and immediately ice bath after heating, repeat heating and ice bath, and the obtained product is freeze-dried to obtain a functional drink.

4. The medicine-food solid beverage according to claim 3, characterized in that: The amount of alkaline protease added in step S1 is 2-3% by mass.

5. A method for preparing the medicine-food solid beverage according to any one of claims 1 to 4, characterized in that: The raw materials in corresponding mass parts are weighed and mixed to obtain the medicine-food solid beverage.

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