Functional beverage capable of clearing heat from throat and moistening lung and preparation method of functional beverage

Abstract

The invention discloses a functional beverage capable of clearing heat from throat and moistening lung and a preparation method of the functional beverage. The functional beverage is prepared from the following raw material components in parts by weight: 0.5 to 1.5 parts of Chinese olive extract, 0.3 to 0.8 part of semen sterculiae lychnophorae extract, 0.3 to 0.8 part of liquorice root extract, 0.3 to 0.8 part of lily bulb extract, 4 to 10 parts of herba menthae extract and 1.5 to 2.5 parts of fructus momordicae extract. Traditional Chinese medicinal materials including Chinese olive, Chinese olive, boat-fruited sterculia seed, licorice root, lily and mint which have the effects of clearing heat from the throat and moistening the lung are selected as main raw materials, main components of the Chinese olive, the Chinese olive, the boat-fruited sterculia seed, the licorice root, the lily and the mint are extracted, natural faint scent of the medicinal materials is better fused through specific combination and compounding, and the prepared functional beverage is fresh and cool in taste and appropriate in flavor; meanwhile, good effects of clearing heat from the throat, moistening the lung, diminishing inflammation and relieving sore-throat are achieved. Specific extraction processes are respectively adopted according to the characteristics of different medicinal materials, so that the bitter taste of the raw medicinal materials is improved, the content of beneficial components is increased, and the efficacy of the plant beverage is further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and in particular relates to a beverage with throat-clearing and lung-moistening functions and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life, high work pressure, unhealthy diet, serious air and other natural environmental pollution, many people are in a sub-healthy state, and high blood pressure, high blood lipids, diabetes, cardiovascular and other diseases seriously threaten people's health. With the improvement of people's living standards, health care is increasingly valued. Functional beverages based on the same origin of medicine and food are accepted and recognized by consumers.

[0003] Chronic pharyngitis is a common disease. The main causes include repeated acute pharyngitis, excessive smoking and drinking, lack of sleep, overwork, overuse of the voice, preference for spicy and irritating foods, or partiality for overcold or overheated foods, which cause long-term and repeated stimulation of the pharynx and destroy the defense function of the pharynx. Living in a polluted environment for a long time, the various harmful substances in the polluted air constantly stimulate and damage the pharyngeal mucosa and lungs. In addition, the high temperature and dry environment also affect the mucus secretion of the pharynx and lungs, dry the mucosa, damage the defense function of the pharynx, and induce pharyngitis and pneumonia. The symptoms of pharyngitis are redness, swelling and pain in the pharynx, difficulty swallowing, a feeling of foreign body blockage, itchy and dry throat, etc.

[0004] Plant beverages refer to beverage products made from plants or plant extracts (except tea and coffee) as raw materials (roots, stems, leaves, flowers, seeds of non-fruit and vegetable plants and juices secreted by bamboo or trees themselves, such as grains, edible fungi, edible algae and ferns, cocoa, chrysanthemum, etc.) through processing or fermentation. According to the national economic statistics classification standards, my country's beverage industry is divided into: carbonated beverage manufacturing, bottled (canned) drinking water manufacturing, tea beverages, fruit and vegetable juice beverages, functional beverages, milk-containing beverages, herbal teas and plant protein beverages, etc. Every year, new beverages emerge in an endless stream, with diverse categories and rich flavors, which dazzles consumers. Plant beverages began to appear in front of the public as a healthy beverage category. It is the continuous exploration and application of healthy plants. Generally obtained from natural plant juices, it meets consumers' demand for natural, organic, green and healthy beverages.

[0005] With the development of society and the progress of nutrition science research, people are paying more and more attention to their own health. Consumers no longer drink beverages just to quench their thirst. Promoting health, improving quality of life, and relieving physical and mental stress have become people's new expectations for beverage products. Natural, green, healthy, and environmentally friendly plant functional beverages with specific functions have become the "new darlings" in the beverage industry. Summary of the invention

[0006] The present invention mainly aims at the technical problem that the traditional plant beverage formula has a single flavor and cannot achieve the same origin of medicine and food, and proposes a throat-clearing and lung-moistening functional beverage and a preparation method thereof. The present invention uses medicinal materials that are both medicine and food to make plant beverages, screens the raw materials, takes into account the flavor and efficacy of the raw materials, optimizes the formula composition, and optimizes the extraction process according to the characteristics of different raw materials, thereby obtaining a plant functional beverage with a refreshing taste, suitable flavor, and the effect of clearing the throat and moistening the lungs.

[0007] To solve the above technical problems, the first aspect of the present invention provides a functional beverage, whose raw material components include, by weight: 0.5-1.5 parts of green fruit extract, 0.3-0.8 parts of Sterculia lychnophora extract, 0.3-0.8 parts of licorice extract, 0.3-0.8 parts of lily extract, 4-10 parts of peppermint extract, and 1.5-2.5 parts of monk fruit extract.

[0008] The present invention selects Chinese medicinal materials with the functions of clearing throat and moistening lungs, such as green fruit, green fruit, puffed sea, liquorice, lily and mint, as main raw materials, and extracts the main components thereof, and through specific combination and compounding, better integrates the natural fragrance of the medicinal materials, obtains a refreshing taste and a suitable flavor, breaks the defects of the traditional plant beverages that are monotonous and difficult to take in. At the same time, the functional beverage of the present invention has good effects of clearing throat and moistening lungs and relieving inflammation and relieving throat pain.

[0009] Specifically, green fruit, also known as olive, yellow olive, mountain olive, and Jian fruit, is the dried mature fruit of the olive plant of the olive family. It clears the lungs, relieves sore throat, promotes the production of body fluids, and detoxifies. It can treat sore throat, thirst, coughing and vomiting blood, bacillary dysentery, epilepsy, and detoxifies pufferfish poison and alcohol poisoning. Because it tastes astringent when first eaten, it becomes sweet and delicious after chewing for a long time, with an endless aftertaste. The flesh tastes astringent, and it tastes slightly sweet after chewing for a long time.

[0010] Sterculia lychnophora, also known as sea, sea seed, big hole fruit, etc., is the dried mature seeds of Sterculia lychnophora, a plant of the family Sterculia. It tastes sweet and is cold in nature. It can be used for hoarseness due to lung heat, dry cough without sputum, dry and sore throat, constipation due to heat, headache and red eyes. It has a slight odor and a slightly sweet taste. It becomes sticky after long chewing.

[0011] Licorice is the root and rhizome of the plant Licorice of the Leguminosae family. It is mainly used to treat weak spleen and stomach, poor appetite, abdominal pain and loose stools, fatigue and fever, pulmonary tuberculosis and cough, palpitations, and epilepsy; when used raw, it can treat sore throat, peptic ulcer, carbuncle, and ulcer, and detoxify poison and food poisoning. It has a slightly unique aroma and a sweet and special taste.

[0012] Lily is the dried fleshy scale leaf of Lilium, Lilium or Lilium ulmoides of the Liliaceae family. It nourishes yin and moistens the lungs, relieves cough, and calms the mind. It treats chronic cough due to lung dryness or yin deficiency, coughing up blood in sputum, clearing residual heat after fever, restlessness, palpitations, and confusion, and edema caused by beriberi. It has a faint smell and a slightly bitter taste.

[0013] Mint, also known as "silver dan grass", is a plant of the Lamiaceae family, that is, other dried whole herbs of the same genus. It is an aromatic crop with special economic value. It is a diaphoretic and antipyretic medicine, and can treat influenza, headache, red eyes, body heat, sore throat, and gum swelling and pain. Mint picked in Guangming greenhouse is also a fresh vegetable on the Spring Festival table, refreshing and delicious. Usually, mint is used instead of tea to clear the mind and improve eyesight. It has a fragrant smell and a spicy and cool taste.

[0014] Luo Han Guo is the fruit of the Cucurbitaceae plant Luo Han Guo. It has the functions of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and relieving constipation. It is used to treat lung heat, phlegm and fire cough, tonsil inflammation, acute gastritis, sore throat and loss of voice, and dry intestines and constipation. It tastes sweet.

[0015] In some embodiments of the present invention, the preparation process of the green fruit extract comprises the following steps:

[0016] (1) adding green fruit pulp powder and dipotassium hydrogen phosphate into an ethanol solution, mixing, and standing; then performing ultrasonic extraction to obtain a green fruit extract;

[0017] (2) Concentrating, extracting and drying the green fruit extract to obtain the green fruit extract.

[0018] In some embodiments of the present invention, in step (1), the volume fraction of the ethanol solution is 65-75%.

[0019] In some embodiments of the present invention, in step (1), the mass volume ratio of the green fruit pulp powder to the ethanol solution is 1 g: (20-40) mL.

[0020] In some embodiments of the present invention, in step (1), the mass ratio of the green fruit pulp powder to dipotassium hydrogen phosphate is 1:(6-8).

[0021] In some embodiments of the present invention, in step (1), the process conditions of the ultrasonic extraction are: power of 250-300W, temperature of 50-70°C, and time of 50-70 minutes.

[0022] Specifically, the present invention combines ultrasound and two-phase aqueous technology, uses dipotassium hydrogen phosphate as the phase separation salt, and adjusts the material-liquid ratio, ultrasound conditions, etc. to increase the content of green fruit flavonoids in the green fruit extract, improve the green fruit flavor, and enhance its throat-clearing and lung-moistening effects.

[0023] In some embodiments of the present invention, the preparation process of the peppermint extract comprises the following steps:

[0024] According to the material-liquid ratio of 1 g: (10-30) mL, mint leaf powder is added into the ethanol solution and mixed; then microwave extraction is performed for 30-50 seconds at a power of 600-700 W; and the mint extract is obtained through concentration, extraction and drying.

[0025] Specifically, the present invention adopts a microwave-assisted mint extraction process and adjusts the material-liquid ratio, microwave power and extraction time to increase the content of mint flavonoids in the mint extract, improve the mint flavor, and enhance its throat-clearing and lung-moistening effects.

[0026] In some embodiments of the present invention, the preparation process of the Sterculia lychnophora extract comprises the following steps:

[0027] According to the material-liquid ratio of 1g: (50-60)mL, Sterculia lychnophora powder is added into water and mixed; then, ultrasonic extraction is performed for 10-20 minutes at a power of 200-400W; after concentration, extraction and drying, the Sterculia lychnophora extract is obtained.

[0028] Specifically, the present invention adopts an ultrasound-assisted extraction process for Sterculia lychnophora and adjusts the material-liquid ratio, ultrasonic power and extraction time to increase the content of Sterculia lychnophora polysaccharide in the Sterculia lychnophora extract, improve the flavor of Sterculia lychnophora, and enhance its throat-clearing and lung-moistening effects.

[0029] In some embodiments of the present invention, the method for preparing the monk fruit extract comprises the following steps:

[0030] According to the material-liquid ratio of 1g: (30-50)mL, add the monk fruit powder into water and mix; then use a Soxhlet extractor to heat and reflux at 80-95°C for 90-120 minutes; after concentration, extraction and drying, the monk fruit extract is obtained.

[0031] In some embodiments of the present invention, the method for preparing the licorice extract comprises the following steps:

[0032] According to the material-liquid ratio of 1 g: (30-50) mL, licorice powder is added into water and mixed; then, a Soxhlet extractor is used to heat and reflux at 80-95° C. for 90-120 minutes; and the licorice extract is obtained through concentration, extraction and drying.

[0033] In some embodiments of the present invention, the method for preparing the lily extract comprises the following steps:

[0034] According to the material-liquid ratio of 1 g: (30-50) mL, lily powder is added into water and mixed; then, a Soxhlet extractor is used to heat and reflux at 80-95° C. for 90-120 minutes; and the lily extract is obtained through concentration, extraction and drying.

[0035] Specifically, the present invention adopts a Soxhlet extractor to extract monk fruit powder, licorice powder and lily powder respectively, and adjusts the material-liquid ratio, extraction temperature and reflux time to respectively increase the contents of mogroside, glycyrrhizic acid and lily polysaccharide in the monk fruit extract, licorice extract and lily extract, thereby improving the flavors of monk fruit, licorice and lily, and improving their throat-clearing and lung-moistening effects.

[0036] In some embodiments of the present invention, the monk fruit extract, licorice extract and lily extract can be extracted separately or mixed, that is, the mixture of monk fruit powder, licorice powder and lily powder is extracted using a Soxhlet extractor.

[0037] In some embodiments of the present invention, the raw material components of the functional beverage also include white sugar and water, the mass ratio of the white sugar to the green fruit extract is (100-150):1; the mass ratio of the water to the white sugar is (4-5):1.

[0038] A second aspect of the present invention provides a method for preparing the above functional beverage, comprising the following steps:

[0039] The raw materials for preparing the functional beverage are mixed, filtered and sterilized to obtain the functional beverage.

[0040] In some embodiments of the present invention, the sterilization temperature is 120-130°C.

[0041] In some embodiments of the present invention, the sterilization time is 10-30 minutes.

[0042] Compared with the prior art, the above technical solution of the present invention has at least the following technical effects or advantages:

[0043] (1) The present invention selects Chinese medicinal materials with the functions of clearing the throat and moistening the lungs, including green fruit, green fruit, puffed sea, liquorice, lily, and mint, as main raw materials, and extracts their main components. Through specific combination and compounding, the natural fragrance of the medicinal materials is better integrated, and the prepared functional beverage has a refreshing taste and a suitable flavor; at the same time, it has good effects of clearing the throat and moistening the lungs and relieving inflammation and sore throat.

[0044] (2) The present invention adopts specific extraction processes according to the characteristics of different medicinal materials, which not only improves the bitter taste of the original medicinal materials, but also increases the content of beneficial ingredients, further enhancing the efficacy of the plant beverage. DETAILED DESCRIPTION

[0045] The present invention is described in detail below in conjunction with the examples, so that the technical personnel of the relevant technical field can understand the present invention. It is necessary to point out here that the examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. The non-essential improvements and adjustments made to the present invention by the skilled person in the relevant field according to the above invention content should still belong to the scope of protection of the present invention. At the same time, the raw materials mentioned below that are not described in detail are all commercially available products; the process steps or preparation methods that are not mentioned in detail are all process steps or preparation methods known to those skilled in the art.

[0046] The extraction methods of the green fruit extract, Sterculia lychnophora extract, Licorice extract, Lilium extract, Mint extract and Monk Fruit extract used in the following examples are as follows:

[0047] The preparation process of the green fruit extract comprises the following steps: firstly, 1 g of green fruit pulp powder and 7 g of dipotassium hydrogen phosphate are added into 30 mL of 70% ethanol solution by volume, mixed, and allowed to stand for 10 minutes; then, ultrasonic extraction is performed for 60 minutes at a power of 280 W and a temperature of 60° C. to obtain a green fruit extract; then, the green fruit extract is concentrated, extracted, and dried to obtain the green fruit extract.

[0048] The preparation process of the mint extract comprises the following steps: adding 1g of mint leaf powder into 20mL of 60% ethanol solution by volume, and mixing; then performing microwave extraction for 40 seconds at a power of 650W; and obtaining the mint extract through concentration, extraction and drying.

[0049] The preparation process of the Sterculia lychnophora extract comprises the following steps: adding 1 g of Sterculia lychnophora powder into 50 mL of water and mixing; then performing ultrasonic extraction for 15 minutes at a power of 300 W; and obtaining the Sterculia lychnophora extract through concentration, extraction and drying.

[0050] The preparation method of the monk fruit extract comprises the following steps: mixing 1g monk fruit powder with 40mL water; then heating and refluxing at 95°C for 120 minutes using a Soxhlet extractor; and concentrating, extracting and drying to obtain the monk fruit extract.

[0051] The preparation method of licorice extract comprises the following steps: mixing 1g licorice powder with 40mL water; then heating and refluxing at 95°C for 120 minutes using a Soxhlet extractor; and concentrating, extracting and drying to obtain the licorice extract.

[0052] The preparation method of lily extract comprises the following steps: mixing 1g lily powder with 40mL water; then heating and refluxing at 95°C for 120 minutes using a Soxhlet extractor; and concentrating, extracting and drying to obtain the lily extract.

[0053] Example 1

[0054] A functional beverage, whose raw material components include, by weight: 0.5 parts of green fruit extract, 0.5 parts of Sterculia lychnophora extract, 1 part of liquorice extract, 0.5 parts of lily extract, 6 parts of mint extract, 2 parts of monk fruit extract, 60 parts of white sugar and 420 parts of water.

[0055] The preparation method of the functional beverage comprises the following steps: firstly dissolve the white sugar in water of ≥70°C, after the dissolution is complete, filter it through a filter with a filtration accuracy of 200 mesh or above, and then introduce it into a mixing tank; then add green fruit extract, Sterculia lychnophora extract, Lily extract, Mint extract and Monk Fruit extract according to the mass ratio, start the stirring of the mixing tank, add the remaining mixing water to make up the volume, stir it thoroughly, take samples and test the mixing liquid until all physical and chemical indicators meet the requirements (temporary storage temperature ≤25°C, temporary storage time ≤6 hours). After the physical and chemical indicators of the mixing liquid are confirmed to be qualified, it is filtered again through a filter with a filtration accuracy of ≤1μm; after filtration, the mixing liquid is heated by a heater, sterilized in a sterilizing kettle, the sterilization temperature is 125°C, the time is 20 minutes, and cooled to obtain a functional beverage.

[0056] Example 2

[0057] A functional beverage, whose raw material components include, by weight: 0.5 parts of green fruit extract, 0.5 parts of Sterculia lychnophora extract, 0.5 parts of liquorice extract, 0.5 parts of lily extract, 6 parts of mint extract, 2 parts of monk fruit extract, 60 parts of white sugar and 400 parts of water.

[0058] The preparation method of the functional beverage in Example 2 is the same as that in Example 1.

[0059] Example 3

[0060] A functional beverage, whose raw material components include, by weight: 0.5 parts of green fruit extract, 0.5 parts of Sterculia lychnophora extract, 0.5 parts of liquorice extract, 0.5 parts of lily extract, 5 parts of mint extract, 2 parts of monk fruit extract, 60 parts of white sugar, and 360 parts of water.

[0061] The preparation method of the functional beverage in Example 3 is the same as that in Example 1.

[0062] Comparative Example 1

[0063] A functional beverage, whose raw material components include, by weight: 1 part of green fruit extract, 1 part of Sterculia lychnophora extract, 1 part of liquorice extract, 1 part of lily extract, 3 parts of mint extract, 2 parts of monk fruit extract, 60 parts of white sugar and 360 parts of water.

[0064] The preparation method of the functional beverage of Comparative Example 1 is the same as that of Example 1.

[0065] Comparative Example 2

[0066] A functional beverage, whose raw material components include, by weight: 1 part of green fruit extract, 0.5 part of Sterculia lychnophora extract, 0.5 part of liquorice extract, 0.5 part of lily extract, 6 parts of mint extract, 1 part of monk fruit extract, 60 parts of white sugar and 380 parts of water.

[0067] The preparation method of the functional beverage of Comparative Example 2 is the same as that of Example 1.

[0068] Comparative Example 3

[0069] The difference between Comparative Example 3 and Example 1 is that the preparation method of the green fruit extract is different. The preparation method of the green fruit extract in Comparative Example 3 comprises the following steps:

[0070] First, add 1g of green fruit pulp powder and 7g of potassium chloride into 30mL of 70% ethanol solution, mix, and let stand for 10 minutes; then, perform ultrasonic extraction for 60 minutes at a power of 280W and a temperature of 60°C to obtain a green fruit extract; then, concentrate, extract, and dry the green fruit extract to obtain a green fruit extract.

[0071] Comparative Example 4

[0072] The difference between Comparative Example 4 and Example 1 is that the preparation methods of the green fruit extract, Sterculia lychnophora extract, Licorice extract, Lilium extract, Mint extract and Monk Fruit extract are different. The preparation method of each extract in Comparative Example 4 comprises the following steps:

[0073] According to the weight ratio of each extract, green fruit pulp powder, Sterculia lychnophora powder, liquorice powder, lily powder, mint leaf powder and monk fruit powder are weighed, added into water and boiled for 3 times, each time for 2 hours; after filtering, concentrating, extracting and drying, a mixed plant extract is obtained.

[0074] Performance Testing

[0075] 1. Taste test

[0076] A tasting panel consisting of 10 food professionals with training and experience was selected to conduct sensory evaluation on the functional beverages prepared in Examples 1-3 and Comparative Examples 1-4. The specific scoring criteria and scoring results are shown in Tables 1 and 2, respectively.

[0077] Table 1:

[0078]

[0079]

[0080] Table 2:

[0081] score Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sweetness 4.3 4.4 4.3 4.2 3.5 4.2 3.4 Cooling sensation 4 4 3.5 2.3 4.0 2.5 2.8 Viscosity 2.7 2.5 2.5 3.4 2.4 3.0 2.5 Bitter taste of medicine 2.6 2.7 2.6 3.1 2.7 2.5 3.6 Taste coordination 4.3 4.4 4.4 3.1 4.4 3.5 2.8 Overall Rating 4.2 4.5 4.3 2.5 3.1 3.0 2.9

[0082] It can be seen from Table 2 that the functional beverages prepared in Examples 1-3 of the present invention have a refreshing taste and a suitable flavor, while the taste and flavor of the functional beverages prepared in Comparative Examples 1-2 are inferior to those in Examples 1-3 due to the raw material components not being within the protection scope of the present invention and the raw material extraction processes of Comparative Examples 3-4 are different.

[0083] 2. Clearing throat and moistening lungs

[0084] Volunteers diagnosed with chronic pharyngitis (typical symptoms: sore throat, itchy throat, dry throat and foreign body sensation) were selected as subjects, and the functional beverages prepared in Example 1 and Example 2 were tested for the throat clearing and lung moistening effects. The method was as follows: randomly divided into 3 groups, 10 cases in each group. The control group took Jinsuozi lozenges according to the instructions, 1 tablet each time, 2 times a day; the experimental group took the functional beverages prepared in Example 1 and Example 2, one bottle of 200mL per day. Efficacy judgment standard: refer to the "Guidelines for Clinical Research of New Chinese Medicines" issued by the Ministry of Health.

[0085] Markedly effective: symptoms are alleviated or disappeared, pharyngeal signs are alleviated by 2 levels, and the single symptom score is reduced by ≥4 points;

[0086] Effective: Symptoms are alleviated, pharyngeal signs are alleviated by 1-2 levels, and the single symptom score is reduced by 2-3 points;

[0087] Ineffective: No changes in symptoms and signs, and the score of a single symptom item decreases by <2 points.

[0088] The overall effect evaluation and symptom improvement results are shown in Table 3 below.

[0089] Table 3:

[0090] Group Number of examples (examples) Significantly effective (example) Valid (Example) Invalid (Example) Total effective rate (%) Control group 10 2 6 1 80％ Example 1 10 2 7 1 90％ Example 2 10 3 6 1 90％

[0091] As shown in Table 3, the functional beverage prepared by the present invention can improve the symptoms of throat discomfort, and has a significant improvement effect on the symptoms of throat pain, throat itching, throat dryness and foreign body sensation, and the total effective rate can reach 90%.

[0092] For ordinary technicians in the technical field to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, without having to go through creative labor. Therefore, simple improvements made to the present invention by those skilled in the art based on the disclosure of the present invention should be within the protection scope of the present invention. The above embodiments are preferred embodiments of the present invention, and all processes similar to the present invention and equivalent changes made should belong to the protection scope of the present invention.

Claims

1. A functional beverage, characterized in that: The raw material components include, by weight: 0.5-1.5 parts of green fruit extract, 0.3-0.8 parts of Sterculia lychnophora extract, 0.3-0.8 parts of liquorice extract, 0.3-0.8 parts of lily extract, 4-10 parts of peppermint extract and 1.5-2.5 parts of monk fruit extract.

2. The functional beverage according to claim 1, characterized in that The preparation process of the green fruit extract comprises the following steps: (1) adding green fruit pulp powder and dipotassium hydrogen phosphate into an ethanol solution, mixing, and standing; then performing ultrasonic extraction to obtain a green fruit extract; (2) Concentrating, extracting and drying the green fruit extract to obtain the green fruit extract.

3. The functional beverage according to claim 2, characterized in that In step (1), the volume fraction of the ethanol solution is 65-75%; and / or the mass volume ratio of the green fruit pulp powder to the ethanol solution is 1g:(20-40)mL; and / or the mass ratio of the green fruit pulp powder to dipotassium hydrogen phosphate is 1:(6-8).

4. The functional beverage according to claim 2, characterized in that In step (1), the process conditions of ultrasonic extraction are: power of 250-300W, temperature of 50-70°C, and time of 50-70 minutes.

5. The functional beverage according to claim 1, characterized in that The preparation process of the peppermint extract comprises the following steps: According to the material-liquid ratio of 1 g: (10-30) mL, mint leaf powder is added into the ethanol solution and mixed; then microwave extraction is performed for 30-50 seconds at a power of 600-700 W; and the mint extract is obtained through concentration, extraction and drying.

6. The functional beverage according to claim 1, characterized in that The preparation process of the Sterculia lychnophora extract comprises the following steps: According to the material-liquid ratio of 1g: (50-60)mL, Sterculia lychnophora powder is added into water and mixed; then, ultrasonic extraction is performed for 10-20 minutes at a power of 200-400W; after concentration, extraction and drying, the Sterculia lychnophora extract is obtained.

7. The functional beverage according to claim 1, characterized in that The preparation method of the monk fruit extract comprises the following steps: According to the material-liquid ratio of 1g: (30-50)mL, add the monk fruit powder into water and mix; then use a Soxhlet extractor to heat and reflux at 80-95°C for 90-120 minutes; after concentration, extraction and drying, the monk fruit extract is obtained.

8. The functional beverage according to claim 1, characterized in that The raw material components also include white sugar and water, the mass ratio of the white sugar to the green fruit extract is (100-150):1; the mass ratio of the water to the white sugar is (4-5):

1.

9. A method for preparing a functional beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: The raw materials for preparing the functional beverage are mixed, filtered and sterilized to obtain the functional beverage.

10. The method for preparing a functional beverage according to claim 9, characterized in that: The sterilization temperature is 120-130° C.; and / or the sterilization time is 10-30 minutes.

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