Penthorum chinense pursh plant beverage and preparation process thereof

Abstract

The invention provides a penthorum chinense pursh plant beverage. The plant beverage consists of the following raw materials: penthorum chinense pursh, radix puerariae, ginseng, liquorice, honeysuckle, chrysanthemum, gardenia, poria cocos, lalang grass rhizome, white granulated sugar, honey and water. The method comprises the steps of main raw material proportioning and pretreatment, auxiliary material treatment, enzymolysis, enzyme deactivation and filtration, multi-strain combination and substrate optimization, three-stage fermentation control, plant extract compounding, stability and shelf life optimization and the like. Cellulase and pectinase are used for treating penthorum chinense pursh, so that penthorum chinense pursh plant cell walls are damaged to the greatest extent, gallic acid and quercetin are fully dissolved out, and the content is increased; the vacuum degree is 0.09 Mpa, and the temperature is 65 DEG C, so that volatilization of fragrance components of penthorum chinense pursh is effectively reduced; the kudzuvine root, the penthorum chinense pursh, the ginseng and the lalang grass rhizome respectively have the effects of dispelling the effects of alcohol and protecting the liver, and the compound use effect is better; the liquorice, the chrysanthemum, the honeysuckle, the gardenia and the poria cocos have the effects of clearing away heat and toxic materials, neutralizing and tonifying qi.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a herbaceous chrysanthemum plant beverage and a preparation process thereof. Background Art

[0002] Penthorum Chinense Pursh, scientifically known as Penthorum chinense Pursh, also known as water lily, water willow, etc., is the dried aerial part of Penthorum chinense Pursh, a plant of the genus Penthorum (Saxifragaceae). Penthorum chinense Pursh grows in the Wumeng Mountain area of ​​Sichuan and Guizhou, and is concentrated in Gulin County, Sichuan Province, where the altitude is above 1,000 meters. This is the authentic production area of ​​Penthorum chinense Pursh. Penthorum chinense Pursh is a traditional medicine of the Miao ethnic group, and the whole plant is used as medicine by the people. The whole plant is warm in nature, sweet in taste, and non-toxic. It has the effects of clearing away heat and detoxifying, removing yellowing and dampness, promoting blood circulation and dispersing blood stasis, and promoting diuresis and reducing swelling. Modern studies have shown that the various active ingredients contained in Penthorum chinense Pursh have a protective effect on liver damage, can restore liver function, reduce the damage to the liver caused by drinking and drugs, inhibit liver fibrosis and cirrhosis, and have a significant therapeutic effect on hepatitis A, hepatitis B, and chronic active hepatitis.

[0003] Modern research shows that Ganhuangcao contains a variety of effective ingredients. Long-term drinking has a protective effect on the liver and can reduce the damage to the liver caused by drinking and drugs. The flowers, leaves and stems of Ganhuangcao all contain ingredients with high medicinal value. The content of gallic acid and quercetin in the stems is about 0.5%, the content of gallic acid and quercetin in the leaves is about 2%, and the content of gallic acid and quercetin in the flowers is above 2.5%. However, the deep processing of Ganhuangcao products is far from enough, which is mainly reflected in: 1. There are few beverages based on Ganhuangcao. The existing beverages with medicinal value rarely use Ganhuangcao. Even if a small part of them use Ganhuangcao, their content is still small, and the protective effect of long-term drinking on the liver cannot be achieved. 2. At present, the effective ingredients of brass compounds such as quercetin and gallic acid in Ganhuangcao are not fully utilized. 3. The existing Chinese herbal medicine beverages have a poor taste and a single formula, and the beverage formula needs to be improved.

[0004] Although Ganhuangcao is now widely used as a raw material for sobering up and protecting the liver to make drinks, it contains a large amount of tannin. Tannin is an organic substance, also known as tannic acid, which is a yellow or light brown lightweight amorphous powder or scale; it is odorless, but tastes extremely astringent, resulting in drinks made from Ganhuangcao having a poor taste and lacking color and flavor, making it difficult to market; for this reason, we propose a functional health beverage containing Ganhuangcao and a preparation method thereof. Summary of the invention

[0005] The invention provides a herbaceous chrysanthemum plant beverage and a preparation process thereof, which can improve the content of flavonoid compounds in the beverage and increase the fullness of the beverage taste.

[0006] The technical solution of the present invention is achieved as follows: a herbal beverage of the Chinese yew family, the herbal beverage comprising the following raw materials in parts by weight:

[0007] 10-30 parts of Herba Imperatae; 2-6 parts of Radix Puerariae; 2-5 parts of Ginseng; 1-3 parts of Licorice; 1-3 parts of Honeysuckle; 1-3 parts of Chrysanthemum; 1-3 parts of Gardenia; 1-3 parts of Poria; 1-3 parts of Imperatae cylindrica; 3-10 parts of white sugar; 1-3 parts of honey; 200-600 parts of water.

[0008] Preferably, the plant beverage is composed of the following raw materials in parts by weight:

[0009] 15-20 parts of Herba Imperatae; 3-5 parts of Radix Puerariae; 2-4 parts of Ginseng; 1-2 parts of Licorice; 1-2 parts of Honeysuckle; 1-2 parts of Chrysanthemum; 1-2 parts of Gardenia; 1-2 parts of Poria; 1-2 parts of Imperatae cylindrica; 5-8 parts of white sugar; 1-2 parts of honey; 300-500 parts of water.

[0010] Preferably, the plant beverage is composed of the following raw materials in parts by weight:

[0011] 20 parts of Herba Imperatae; 4 parts of Radix Puerariae; 3 parts of Ginseng; 2 parts of Licorice; 2 parts of Flos Lonicerae; 2 parts of Chrysanthemum; 2 parts of Gardenia; 2 parts of Poria; 2 parts of Imperatae Rhizoma; 6 parts of White Sugar; 2 parts of Honey; 400 parts of Water.

[0012] A preparation process of a Herba Lysimachiae Plant Beverage, the specific process flow comprising:

[0013] Step A. Main raw material ratio and pretreatment: mix the herb and kudzu root in proportion and soak them, destroy the cell wall by freezing and withering, and grind them into ultrafine powder at low temperature;

[0014] Step B. Processing of auxiliary materials: slice ginseng and Poria cocos, soak them in 60°C warm water for 30 minutes to activate saponin activity; remove the seeds of gardenia, Imperata root, and licorice, cut them into pieces and crush them, and soak them in 50°C water for 30 minutes to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; brew honeysuckle and chrysanthemum with boiling water to retain volatile oil and chlorogenic acid;

[0015] Step C. Preparation of enzymatic solution: dissolving cellulase, pectinase and β-glucosidase in pH 5.0 citric acid buffer, adding 0.5% gardenia glycoside as a synergist to promote the synergistic release of puerarin and flavonoids, enzymatic hydrolysis process: adding white sugar and stirring at a constant temperature, so that the total flavonoid content after enzymatic hydrolysis is ≥80%;

[0016] Step D. Inactivation of enzyme and filtration: heating to 75-90°C for 20 minutes to inactivate the enzyme, centrifuging to remove the residue and obtaining a clarified enzymatic solution;

[0017] Step E. Multi-strain combination and substrate optimization: the strain combination includes Bifidobacterium, Lactobacillus plantarum, and Monascus; fermentation liquid preparation: 5% Poria polysaccharide and 3% Imperata root water extract are added to the enzymatic hydrolyzate, and the pH is adjusted to 6.0;

[0018] Step F. three-stage fermentation control: anaerobic stage closed fermentation for 24 hours, aerobic stage ventilation fermentation Monascus purpureus synthesizes Monascus pigment, and post-ripening stage standing for 48 hours;

[0019] Step G. compounding the plant extracts, mixing the fermentation liquid with the gardenia water extract, the ginsenoside concentrate, the Imperata root polysaccharide and the white sugar;

[0020] Step H. Concentration, sterilization and filling: Concentration under a vacuum degree of 0.09 MPa and a temperature of 65° C.; UHT instantaneous sterilization (135° C. / 5 seconds) combined with aseptic filling, shelf life ≥ 18 months; Texture improvement: Add 0.05% pectin to improve suspension stability.

[0021] Preferably, the main raw material ratio and pretreatment in step A are as follows: selecting stems and leaves of Herba Lycopodii with a moisture content of ≤10% and Pueraria root, removing impurities, mixing Herba Lycopodii with Pueraria root in a ratio of 5:1, soaking the raw materials in water, withering at -20°C for 2 hours to destroy the cell wall, and ultrafine grinding at low temperature to a particle size of ≤50 μm to improve the dissolution rate of flavonoids and puerarin.

[0022] Preferably, the specific steps of auxiliary material processing in step B include: slicing ginseng and soaking it in 60°C warm water for 30 minutes to activate saponin activity; removing the seeds from gardenia and crushing it, cutting Poria cocos into pieces, cutting Imperata root into sections, and extracting them with 50°C water for 30 minutes to extract polysaccharides and glycoside components.

[0023] Preferably, in step C: preparation of enzymatic solution: cellulase (120U / g raw material), pectinase (100U / g), and β-glucosidase (60U / g) are dissolved in pH 5.0 citric acid buffer; 0.5% gardenia glycoside is added as a synergist to promote the synergistic release of puerarin and flavonoids; enzymatic hydrolysis process: 50% of the total amount of white sugar and 30% of water are added to dissolve the enzyme preparation, and the mixture is stirred at a constant temperature of 45°C for 90 minutes. The total flavonoid content after enzymatic hydrolysis is ≥80%.

[0024] Preferably, the bacterial species combination in the optimization of bacterial species and substrate in step E includes: Bifidobacterium for sobering up and protecting the liver, Lactobacillus plantarum for enhancing anti-fatigue activity, and Monascus for producing antioxidant pigments.

[0025] Preferably, the three-stage fermentation control in step F comprises:

[0026] Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid;

[0027] Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances;

[0028] Ripening stage: Stand at 25°C for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin.

[0029] Preferably, the proportion of the plant extract in step G is: the fermentation liquid is mixed with gardenia water extract (10%), ginsenoside concentrate (5%), Imperata root polysaccharide (3%) and the remaining white sugar, and 20% water is used to adjust the concentration of the finished product; and 0.2% honey is added to adjust the bitterness, and 0.1% citric acid is added to adjust the acidity.

[0030] Compared with the prior art, the advantages of the present invention are as follows: Pueraria root, Herba Cynoglossi, Ginseng and Imperatae cynoglossi all have the effects of sobering up and protecting the liver, and the combined use effect is better; Licorice, Chrysanthemum, Honeysuckle, Gardenia and Poria all have the effects of clearing away heat and detoxifying, neutralizing and invigorating Qi, and can neutralize the medicinal properties of ginseng and relieve the strong stimulating reaction of alcohol to the human body; Herba Cynoglossi is treated with cellulase and pectinase to destroy the plant cell wall of Herba Cynoglossi to the greatest extent, so that gallic acid and quercetin can be fully dissolved and the content can be increased.

[0031] The invention can effectively reduce the volatilization of the aroma components of the yellow grass when the vacuum degree is 0.09Mpa and the temperature is 65°C.

[0032] Licorice, honeysuckle and chrysanthemum are selected as medicinal and edible plants, and the traditional Chinese medicine boiling method is adopted to extract the effective ingredients for compounding, so as to increase the content of flavonoids in the beverage and increase the fullness of the taste of the beverage. DETAILED DESCRIPTION

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] 1. Raw material pretreatment and compatibility

[0035] Raw material ratio and pretreatment

[0036] Processing of main raw materials: Select stems and leaves of radix scutellariae with a moisture content of ≤10% and kudzu root, mix radix scutellariae (stems and leaves) and kudzu root in a ratio of 5:1, rinse the surface impurities with clean water, and then soak in water (normal temperature or 50°C warm water, adjusted according to the characteristics of the raw materials), freeze wither at -20°C for 2 hours to destroy the cell wall, and ultrafinely grind at low temperature to a particle size of ≤50μm to increase the dissolution rate of flavonoids and puerarin. Through hydration, the active ingredients such as flavonoids and polysaccharides in plant cells are activated, and the fiber structure is softened, providing a basis for subsequent freeze withering and ultrafine grinding.

[0037] Auxiliary material processing: Ginseng / Poria: After slicing, add water and boil for 30-40 minutes at a ratio of 1:2 (kg / L) to extract puerarin, ginsenosides and Poria polysaccharides34. Gardenia / Imperata root / Licorice: Remove the seeds or cut into segments and crush, soak for 1 hour at a ratio of 1:3 (kg / L) to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.45; Honeysuckle / Chrysanthemum: Directly brew with boiling water at a ratio of 1:1 (kg / L) for 10-15 minutes to retain volatile oils and chlorogenic acid.

[0038] The amount of water used in raw material pretreatment is 50% of the total water.

[0039] 2. Optimization of compound enzymatic hydrolysis process

[0040] Enzymatic hydrolysis system and conditions

[0041] Preparation of enzymatic hydrolysate: Cellulase (120 U / g raw material), pectinase (100 U / g), and β-glucosidase (60 U / g) were dissolved in pH 5.0 citric acid buffer;

[0042] Add 0.5% Gardenia glycoside (synergist) to promote the synergistic release of puerarin and flavonoids;

[0043] Enzymatic hydrolysis process: Stir at 45℃ for 90 minutes, and the total flavonoid content after enzymatic hydrolysis is ≥80%;

[0044] Inactivation of enzyme and filtration: Heat to 85°C for 20 minutes to inactivate the enzyme, centrifuge (4000 rpm, 15 minutes) to remove the residue and obtain the clarified enzymatic solution;

[0045] 50% of the total sugar (ratio 1:10 to 1:6) is added to buffer the pH fluctuation of the enzymatic solution; 30% of the total amount of water is used to dissolve the enzyme preparation and maintain the fluidity of the enzymatic solution.

[0046] 3. Multi-strain fermentation in stages

[0047] Optimization of strains and substrates

[0048] Bacteria combination:

[0049] Bifidobacterium (patented strain JYLS-372, 3% inoculation) is used to sober up and protect the liver;

[0050] Lactobacillus plantarum (BCN019, 2% inoculum) enhanced anti-fatigue activity;

[0051] Monascus (1% inoculum) produces antioxidant pigments.

[0052] Preparation of fermentation liquid: add 5% Poria polysaccharide and 3% Imperata root water extract to the enzymatic hydrolyzate and adjust the pH to 6.0.

[0053] Three-stage fermentation control

[0054] Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid (GABA);

[0055] Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances;

[0056] Ripening stage: Stand at 25°C for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin.

[0057] 4. Compounding and Function Enhancement

[0058] Plant extract compound

[0059] Compounding ratio: Mix the fermentation liquid with gardenia water extract (10%), ginsenoside concentrate (5%), and Imperata root polysaccharide (3%); add 0.2% honey to adjust the bitterness, and 0.1% citric acid to adjust the acidity; 50% of the total amount of white sugar and honey to coordinate the fragrance and balance the acidity; 20% water to adjust the concentration of the finished product to ensure suspension stability.

[0060] Stability and shelf life optimization

[0061] Concentrate under vacuum degree of 0.09Mpa and temperature of 65℃;

[0062] Sterilization process: UHT instantaneous sterilization (135℃ / 5 seconds) combined with aseptic filling, shelf life ≥18 months35;

[0063] Texture improvement: Add 0.05% pectin to improve suspension stability.

[0064] 5. Key Parameters and Efficacy Verification

[0065] Process steps Core parameters / effects Frozen withering Cell rupture rate ≥ 90% Compound enzymatic hydrolysis Total flavonoids dissolution rate ≥ 80% Double bacteria fermentation γ-aminobutyric acid ≥ 200 mg / L Compounding and synergistic Puerarin bioavailability increased by 40% Shelf life ≥18 months after UHT sterilization

[0066] 1. Advantages of raw materials and pretreatment process

[0067] Raw material quality and standardization

[0068] The main raw material is "Gulin Ganhuangcao" which has been certified by the national geographical indication, and it is matched with auxiliary materials such as Pueraria root and ginseng, all of which come from its own planting bases. The entire process is managed by GMP pharmaceutical production standards to eliminate pesticide residues and heavy metal pollution.

[0069] The freeze-withering technology (-20℃ / 2h) combined with ultra-fine grinding (particle size ≤50μm) makes the plant cell wall rupture rate ≥90%, and the total flavonoids dissolution efficiency is increased by 44.3% compared with the traditional process.

[0070] Enzymatic hydrolysis enhancement: The complex enzyme system (cellulase + pectinase + β-glucosidase) releases active ingredients such as quercetin and puerarin in a targeted manner, with a total flavonoid content of ≥12 mg / mL and a 40% increase in bioavailability.

[0071] 2. Fermentation and Functional Collaborative Innovation

[0072] Multi-strain staged fermentation

[0073] Bifidobacterium (producing GABA) and Monascus (producing Monascus pigment) work synergistically to achieve the dual functions of hangover relief and liver protection (GABA ≥ 200 mg / L) and anti-oxidation (ORAC value ≥ 800 μmol TE / g).

[0074] Ginsenoside Rb1 and Poria polysaccharide are transformed during the ripening stage to form an anti-fatty liver active complex, which can inhibit the activity of purine absorption enzymes and reduce the risk of blood uric acid production.

[0075] Breakthrough in flavor and stability

[0076] Gardenia glycoside and Imperata root extract neutralize the green taste of the herb, and 0.2% honey is added for fragrance, giving it a soft and palatable taste.

[0077] UHT sterilization (135°C / 5 seconds) combined with aseptic filling technology extends the shelf life to 18 months, and the suspension stability (assisted by pectin) reaches the industry-leading level.

[0078] 3. Industrialization and Scientific Verification

[0079] Production adaptability

[0080] The process is compatible with continuous production lines and supports the development of multi-form products such as liquid beverages, solid powders, tea bags, etc., reducing unit costs by 25%.

[0081] It has been verified by third-party testing: within 3 hours after drinking, the blood ethanol clearance rate increased by 35%, and the blood uric acid decreased by 22% within 24 hours.

[0082] A fusion of tradition and modernity

[0083] Combining the Miao ethnic group's thousand-year experience in using medicine (removing jaundice and dampness) with modern targeted fermentation technology, it realizes the three-in-one function of "relieving alcohol and protecting the liver - anti-oxidation - lowering uric acid".

[0084] Key process advantages benchmarking

[0085] index The process parameters Comparison with traditional crafts Total flavonoids content ≥12 mg / mL +50％ GABA production amount 200-250mg / L New functional ingredients Shelf life 18 months (UHT sterilization) +50％ Alcohol sobering and liver protecting effects Blood ethanol clearance rate +35% No quantitative data

[0086] Note: This process achieves a synergistic breakthrough in efficacy, taste and industrialization capabilities through innovation in the entire chain of raw materials-enzymolysis-fermentation-compounding, and is suitable for the development of functional beverages in the field of big health.

[0087] Example 1: A herbal beverage made from the following raw materials in parts by weight: 20 parts of herbal beverage; 4 parts of kudzu root; 3 parts of ginseng; 2 parts of licorice; 2 parts of honeysuckle; 2 parts of chrysanthemum; 2 parts of gardenia; 2 parts of poria; 2 parts of imperata root; 6 parts of white sugar; 2 parts of honey; and 400 parts of water.

[0088] The specific process includes:

[0089] Step A. Main raw material ratio and pretreatment: select stems and leaves of radix scutellariae with a moisture content of ≤10% and kudzu root, remove impurities, mix radix scutellariae with kudzu root in a ratio of 5:1, soak the raw materials in water, freeze wither at -20°C for 2 hours to destroy the cell wall, and ultrafinely grind at low temperature to a particle size of ≤50 μm to increase the dissolution rate of flavonoids and puerarin;

[0090] Step B. Processing of auxiliary materials: slice ginseng and Poria cocos, soak them in 60°C warm water for 30 minutes to activate saponin activity; remove the seeds of gardenia, Imperata root, and licorice, cut them into pieces and crush them, and extract them with 50°C water for 30 minutes to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; directly brew honeysuckle and chrysanthemum with boiling water at a ratio of 1:1 (kg / L) for 10 to 15 minutes to retain volatile oil and chlorogenic acid;

[0091] Step C. Preparation of enzymatic solution: Cellulase (120 U / g raw material), pectinase (100 U / g), and β-glucosidase (60 U / g) are dissolved in pH 5.0 citric acid buffer; 0.5% gardenia glycoside is added as a synergist to promote the synergistic release of puerarin and flavonoids; Enzymatic hydrolysis process: 50% of the total amount of white sugar and 30% of water are added to dissolve the enzyme preparation, and the mixture is stirred at a constant temperature of 45° C. for 90 minutes. The total flavonoid content after enzymatic hydrolysis is ≥80%;

[0092] Step D. Inactivation of enzyme and filtration: heating to 85°C for 20 minutes to inactivate the enzyme, centrifuging to remove the residue and obtaining a clarified enzymatic solution;

[0093] Step E. Multi-strain combination and substrate optimization: the strain combination includes bifidobacterium, Lactobacillus plantarum, and Monascus; fermentation liquid preparation: 5% Poria polysaccharide and 3% Imperata root water extract are added to the enzymatic hydrolyzate, and the pH is adjusted to 6.0; Bifidobacterium is used to sober up and protect the liver, Lactobacillus plantarum enhances anti-fatigue activity, and Monascus produces antioxidant pigments;

[0094] Step F. Three-stage fermentation control: anaerobic stage closed fermentation for 24 hours, aerobic stage ventilation fermentation Monascus purpureus synthesizes Monascus pigment, and post-ripening stage standing for 48 hours; the three-stage fermentation control includes:

[0095] Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid;

[0096] Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances;

[0097] After-ripening stage: stand at 25℃ for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin;

[0098] Step G. Compounding the plant extracts: mixing the fermented liquid with the water extract of gardenia (10%), the concentrated ginsenoside solution (5%), the polysaccharide of Imperata root (3%) and the remaining white sugar, and adjusting the concentration of the finished product with 20% water; and adding 0.2% honey to adjust the bitterness, and 0.1% citric acid to adjust the acidity;

[0099] Step H. Concentration, sterilization and filling: Concentration under vacuum degree of 0.09Mpa and temperature of 65°C; UHT instantaneous sterilization (135°C / 5 seconds) combined with aseptic filling, shelf life ≥18 months; Texture improvement: Add 0.05% pectin to improve suspension stability.

[0100] Embodiment 2:

[0101] A herbaceous radix scutellariae plant beverage, the herbaceous radix scutellariae plant beverage being composed of the following raw materials in parts by weight: 30 parts of herbaceous radix scutellariae; 6 parts of kudzu root; 2 parts of ginseng; 1 part of liquorice; 1 part of honeysuckle; 1 part of chrysanthemum; 1 part of gardenia; 1 part of poria; 1 part of imperata root; 3 parts of white sugar; 3 parts of honey; and 600 parts of water.

[0102] The specific process includes:

[0103] Step A. Main raw material ratio and pretreatment: select stems and leaves of radix scutellariae with a moisture content of ≤10% and kudzu root, remove impurities, mix radix scutellariae with kudzu root in a ratio of 5:1, soak the raw materials in water, freeze wither at -20°C for 2 hours to destroy the cell wall, and ultrafinely grind at low temperature to a particle size of ≤50 μm to increase the dissolution rate of flavonoids and puerarin;

[0104] Step B. Processing of auxiliary materials: slice ginseng and Poria cocos, soak them in 60°C warm water for 30 minutes to activate saponin activity; remove the seeds of gardenia, Imperata root, and licorice, cut them into pieces and crush them, and extract them with 50°C water for 30 minutes to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; directly brew honeysuckle and chrysanthemum with boiling water at a ratio of 1:1 (kg / L) for 10 to 15 minutes to retain volatile oil and chlorogenic acid;

[0105] Step C. Preparation of enzymatic solution: Cellulase (120 U / g raw material), pectinase (100 U / g), and β-glucosidase (60 U / g) are dissolved in pH 5.0 citric acid buffer; 0.5% gardenia glycoside is added as a synergist to promote the synergistic release of puerarin and flavonoids; Enzymatic hydrolysis process: 50% of the total amount of white sugar and 30% of water are added to dissolve the enzyme preparation, and the mixture is stirred at a constant temperature of 45° C. for 90 minutes. The total flavonoid content after enzymatic hydrolysis is ≥80%;

[0106] Step D. Inactivation of enzyme and filtration: heating to 85°C for 20 minutes to inactivate the enzyme, centrifuging to remove the residue and obtaining a clarified enzymatic solution;

[0107] Step E. Multi-strain combination and substrate optimization: the strain combination includes bifidobacterium, Lactobacillus plantarum, and Monascus; fermentation liquid preparation: 5% Poria polysaccharide and 3% Imperata root water extract are added to the enzymatic hydrolyzate, and the pH is adjusted to 6.0; Bifidobacterium is used to sober up and protect the liver, Lactobacillus plantarum enhances anti-fatigue activity, and Monascus produces antioxidant pigments;

[0108] Step F. Three-stage fermentation control: anaerobic stage closed fermentation for 24 hours, aerobic stage ventilation fermentation Monascus purpureus synthesizes Monascus pigment, and post-ripening stage standing for 48 hours; the three-stage fermentation control includes:

[0109] Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid;

[0110] Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances;

[0111] After-ripening stage: stand at 25℃ for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin;

[0112] Step G. Compounding the plant extracts: mixing the fermented liquid with the water extract of gardenia (10%), the concentrated ginsenoside solution (5%), the polysaccharide of Imperata root (3%) and the remaining white sugar, and adjusting the concentration of the finished product with 20% water; and adding 0.2% honey to adjust the bitterness, and 0.1% citric acid to adjust the acidity;

[0113] Step H. Concentration, sterilization and filling: Concentration under a vacuum degree of 0.09 MPa and a temperature of 65° C.; UHT instantaneous sterilization (135° C. / 5 seconds) combined with aseptic filling, shelf life ≥ 18 months; Texture improvement: Add 0.05% pectin to improve suspension stability.

[0114] Embodiment 3:

[0115] A herbaceous radix scutellariae plant beverage is composed of the following raw materials in parts by weight: 10 parts of herbaceous radix scutellariae; 2 parts of kudzu root; 5 parts of ginseng; 3 parts of liquorice; 3 parts of honeysuckle; 3 parts of chrysanthemum; 3 parts of gardenia; 3 parts of poria; 3 parts of imperata root; 8 parts of white sugar; 1 part of honey; and 200 parts of water.

[0116] The specific process includes:

[0117] Step A. Main raw material ratio and pretreatment: select stems and leaves of radix scutellariae with a moisture content of ≤10% and kudzu root, remove impurities, mix radix scutellariae with kudzu root in a ratio of 5:1, soak the raw materials in water, freeze wither at -20°C for 2 hours to destroy the cell wall, and ultrafinely grind at low temperature to a particle size of ≤50 μm to increase the dissolution rate of flavonoids and puerarin;

[0118] Step B. Processing of auxiliary materials: slice ginseng and Poria cocos, soak them in 60°C warm water for 30 minutes to activate saponin activity; remove the seeds of gardenia, Imperata root, and licorice, cut them into pieces and crush them, and extract them with 50°C water for 30 minutes to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; directly brew honeysuckle and chrysanthemum with boiling water at a ratio of 1:1 (kg / L) for 10 to 15 minutes to retain volatile oil and chlorogenic acid;

[0119] Step C. Preparation of enzymatic solution: Cellulase (120 U / g raw material), pectinase (100 U / g), and β-glucosidase (60 U / g) are dissolved in pH 5.0 citric acid buffer; 0.5% gardenia glycoside is added as a synergist to promote the synergistic release of puerarin and flavonoids; Enzymatic hydrolysis process: 50% of the total amount of white sugar and 30% of water are added to dissolve the enzyme preparation, and the mixture is stirred at a constant temperature of 45° C. for 90 minutes. The total flavonoid content after enzymatic hydrolysis is ≥80%;

[0120] Step D. Inactivation of enzyme and filtration: heating to 85°C for 20 minutes to inactivate the enzyme, centrifuging to remove the residue and obtaining a clarified enzymatic solution;

[0121] Step E. Multi-strain combination and substrate optimization: the strain combination includes bifidobacterium, Lactobacillus plantarum, and Monascus; fermentation liquid preparation: 5% Poria polysaccharide and 3% Imperata root water extract are added to the enzymatic hydrolyzate, and the pH is adjusted to 6.0; Bifidobacterium is used to sober up and protect the liver, Lactobacillus plantarum enhances anti-fatigue activity, and Monascus produces antioxidant pigments;

[0122] Step F. Three-stage fermentation control: anaerobic stage closed fermentation for 24 hours, aerobic stage ventilation fermentation Monascus purpureus synthesizes Monascus pigment, and post-ripening stage standing for 48 hours; the three-stage fermentation control includes:

[0123] Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid;

[0124] Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances;

[0125] After-ripening stage: stand at 25℃ for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin;

[0126] Step G. Compounding the plant extracts: mixing the fermented liquid with the water extract of gardenia (10%), the concentrated ginsenoside solution (5%), the polysaccharide of Imperata root (3%) and the remaining white sugar, and adjusting the concentration of the finished product with 20% water; and adding 0.2% honey to adjust the bitterness, and 0.1% citric acid to adjust the acidity;

[0127] Step H. Concentration, sterilization and filling: Concentration under a vacuum degree of 0.09 MPa and a temperature of 65° C.; UHT instantaneous sterilization (135° C. / 5 seconds) combined with aseptic filling, shelf life ≥ 18 months; Texture improvement: Add 0.05% pectin to improve suspension stability.

[0128] Gas chromatography was used to analyze and compare the flavor components of beverages prepared from the 100°C boiled concentrate and the 65°C vacuum concentrate in the three embodiments (the two concentrates had the same concentration, the same addition ratio, and the product manufacturing process was exactly the same). The results are shown in the following table:

[0129] Table 1 Gas chromatography analysis results

[0130]

[0131]

[0132] 1. Use cellulase and pectinase to treat the herb, destroying the herb's cell walls to the greatest extent, allowing gallic acid and quercetin to fully dissolve and increase their content.

[0133] 2. The present invention can effectively reduce the volatilization of the aroma components of the yellow grass when the vacuum degree is 0.09Mpa and the temperature is 65°C.

[0134] 3. Pueraria root, kudzu root, ginseng and Imperata root each have the effect of sobering up and protecting the liver, and the effect is better when used in combination;

[0135] 4. Licorice, chrysanthemum, honeysuckle, gardenia, and poria all have the effects of clearing away heat, detoxifying, neutralizing and invigorating qi. First, they can neutralize the medicinal properties of ginseng, and second, they can relieve the strong stimulating reaction of alcohol to the human body. The Chinese medicine boiling method is used to extract the effective ingredients for compounding, thereby increasing the content of flavonoids in the beverage and increasing the fullness of the beverage's taste.

[0136] 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, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A herbal beverage comprising: The plant beverage is composed of the following raw materials in parts by weight: 10-30 parts of Herba Imperatae; 2-6 parts of Radix Puerariae; 2-5 parts of Ginseng; 1-3 parts of Licorice; 1-3 parts of Honeysuckle; 1-3 parts of Chrysanthemum; 1-3 parts of Gardenia; 1-3 parts of Poria; 1-3 parts of Imperatae cylindrica; 3-10 parts of white sugar; 1-3 parts of honey; 200-600 parts of water.

2. The herb beverage according to claim 1, characterized in that: The plant beverage is composed of the following raw materials in parts by weight: 15-20 parts of Herba Imperatae; 3-5 parts of Radix Puerariae; 2-4 parts of Ginseng; 1-2 parts of Licorice; 1-2 parts of Honeysuckle; 1-2 parts of Chrysanthemum; 1-2 parts of Gardenia; 1-2 parts of Poria; 1-2 parts of Imperatae cylindrica; 5-8 parts of white sugar; 1-2 parts of honey; 300-500 parts of water.

3. The herb beverage according to claim 2, characterized in that: The plant beverage is composed of the following raw materials in parts by weight: 20 parts of Herba Imperatae; 4 parts of Radix Puerariae; 3 parts of Ginseng; 2 parts of Licorice; 2 parts of Flos Lonicerae; 2 parts of Chrysanthemum; 2 parts of Gardenia; 2 parts of Poria; 2 parts of Imperatae Rhizoma; 6 parts of White Sugar; 2 parts of Honey; 400 parts of Water.

4. A process for preparing a herbaceous herb beverage according to any one of claims 1 to 3, characterized in that: The specific process flow includes: Step A. Main raw material ratio and pretreatment: mix the herb and kudzu root in proportion and soak them, destroy the cell wall by freezing and withering, and grind them into ultrafine powder at low temperature; Step B. Processing of auxiliary materials: slice ginseng and Poria cocos, soak them in warm water to activate saponin activity; remove seeds from gardenia, Imperata root, and licorice, cut them into pieces, and soak them in warm water to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; brew honeysuckle and chrysanthemum with boiling water; Step C. Preparation of enzymatic solution: dissolving cellulase, pectinase and β-glucosidase in pH 5.0 citric acid buffer, adding 0.5% gardenia glycoside as a synergist to promote the synergistic release of puerarin and flavonoids, enzymatic hydrolysis process: adding white sugar and stirring at a constant temperature, so that the total flavonoid content after enzymatic hydrolysis is ≥80%; Step D. Inactivation of enzyme and filtration: heating to 75-90°C for 20 minutes to inactivate the enzyme, centrifuging to remove the residue and obtaining a clarified enzymatic solution; Step E. Multi-strain combination and substrate optimization: the strain combination includes Bifidobacterium, Lactobacillus plantarum, and Monascus; fermentation liquid preparation: 5% Poria polysaccharide and 3% Imperata root water extract are added to the enzymatic hydrolyzate, and the pH is adjusted to 6.0; Step F. three-stage fermentation control: anaerobic stage closed fermentation for 24 hours, aerobic stage ventilation fermentation Monascus purpureus synthesizes Monascus pigment, and post-ripening stage standing for 48 hours; Step G. compounding the plant extracts, mixing the fermentation liquid with the gardenia water extract, the ginsenoside concentrate, the Imperata root polysaccharide and the white sugar; Step H. Concentration, sterilization and filling: Concentration under a vacuum degree of 0.09 MPa and a temperature of 65° C.; UHT instantaneous sterilization (135° C. / 5 seconds) combined with aseptic filling, shelf life ≥ 18 months; Texture improvement: Add 0.05% pectin to improve suspension stability.

5. The preparation process of the Herba Lysimachiae plant beverage according to claim 4, characterized in that: The main raw material ratio and pretreatment in step A are as follows: selecting stems and leaves of Herba Lycopodii with a moisture content of ≤10% and Puerariae Radix, removing impurities, mixing Herba Lycopodii with Puerariae Radix in a ratio of 5:1, soaking the raw materials in water, freezing and withering at -20°C for 2 hours to destroy the cell wall, and ultrafine grinding at low temperature to a particle size of ≤50 μm to increase the dissolution rate of flavonoids and puerarin.

6. The preparation process of the Herba Lysimachiae plant beverage according to claim 5, characterized in that: The specific steps of the auxiliary material treatment in step B include: slicing ginseng and Poria cocos, soaking them in 60°C warm water for 30 minutes to activate the activity of saponins; removing the seeds of gardenia, Imperata root, and licorice, or cutting them into sections and crushing them, and soaking them in 50°C water for 30 minutes to promote the dissolution of gardenia glycosides, glycyrrhizic acid, etc.; brewing honeysuckle and chrysanthemum with boiling water to retain volatile oils and chlorogenic acid.

7. The process for preparing a Herba Lysimachiae plant beverage according to claim 6, characterized in that: In the step C: preparation of enzymatic solution: cellulase (120 U / g raw material), pectinase (100 U / g), β-glucosidase (60 U / g) are dissolved in pH 5.0 citric acid buffer; 0.5% Gardenia glycoside was added as a synergist to promote the synergistic release of puerarin and flavonoids; Enzymatic hydrolysis process: 50% of the total amount of white sugar and 30% of water were added to dissolve the enzyme preparation, and the mixture was stirred at a constant temperature of 45°C for 90 minutes. After enzymatic hydrolysis, the total flavonoid content was ≥80%.

8. The herb beverage and its preparation process according to claim 7, characterized in that: The bacterial species combination in the optimization of bacterial species and substrate in step E includes: Bifidobacterium for sobering up and protecting the liver, Lactobacillus plantarum for enhancing anti-fatigue activity, and Monascus for producing antioxidant pigments.

9. The preparation process of the Herba Lysimachiae plant beverage according to claim 8, characterized in that: The three-stage fermentation control in step F includes: Anaerobic stage: Fermentation at 35℃ for 24 hours, bifidobacteria dominate metabolism to produce γ-aminobutyric acid; Aerobic stage: aeration fermentation at 40℃ for 12 hours, Monascus synthesizes monascus pigment, and Lactobacillus plantarum degrades bitter substances; Ripening stage: Stand at 25°C for 48 hours to promote the conversion of ginsenoside Rb1 and puerarin.

10. The process for preparing the Herba Lysimachiae botanical beverage according to claim 9, characterized in that: The proportion of the plant extract in step G is as follows: the fermentation liquid is mixed with the gardenia water extract (10%), the ginsenoside concentrate (5%), the Imperata root polysaccharide (3%) and the remaining white sugar, and 20% water is used to adjust the concentration of the finished product; 0.2% honey is added to adjust the bitterness, and 0.1% citric acid is added to adjust the acidity.

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