Almond stachyose plant beverage and preparation method thereof

Abstract

The invention belongs to the field of beverages, and particularly relates to an almond stachyose plant beverage and a preparation method thereof. The almond and stachyose plant beverage is prepared from the following raw materials: semen armeniacae amarae, stachyose, snow pears, perilla leaves, hawthorn fruits, fresh ginger, chrysanthemum flowers, liquorice roots and vitamin C. The invention aims to provide the plant functional beverage which is fresh and cool in mouth feel, clear and sweet in aftertaste, suitable for people of all ages, nutritional, healthy, convenient and practical through scientific compatibility of medicinal and edible material formulas such as almonds and the like. The defects of light weight, singleness and one-sidedness of functions of a single plant beverage are overcome, scientific and reasonable compatibility and synergistic effect of medicinal and edible foods including bitter apricot kernels, perilla leaves, hawthorn fruits, fresh ginger, chrysanthemum flowers, snow pears and liquorice and stachyose with unique effects are realized, and the effects of ventilating the lung, reducing dryness, conditioning the spleen and the stomach and relaxing bowel are achieved together. Therefore, the effects of synergistically reducing dryness-fire, removing stasis, regulating in-vivo micro-ecological balance and improving the whole immunity of a human body are achieved.

Description

Technical Field

[0001] The invention belongs to the field of beverages, and in particular relates to an almond stachyose plant beverage and a preparation method thereof. Background Art

[0002] With the improvement of modern living standards, the pace of life is accelerating year by year, and people are under increasing pressure. More and more people have a stagnation constitution that is prone to getting angry. Traditional Chinese medicine believes that "fire is stored in the heart and lungs", which is upper-burner fire, manifested as sore throat, mouth sores, irritability and dry mouth, etc.; fire is stored in the spleen and stomach, which is middle-burner fire, manifested as toothache, bleeding and swollen gums or constipation, etc.; fire is stored in the kidneys, bladder, small intestine, and large intestine, which is lower-burner fire, manifested as short and red urine, and hard stools, etc.

[0003] Patent No. 201811069414.4 is a method for preparing almond water, which discloses: using bitter almond debittering wastewater as raw material, finely filtering it through membrane filtration technology, recovering the permeate, adding water, white sugar and citric acid to adjust the sugar and acid, and then bottling, sealing, sterilizing, cooling, and packaging to obtain almond water. Patent No. 202011013337.8 is a refreshing platycodon tea and its preparation process, which discloses a refreshing platycodon tea with the effects of relieving cough and reducing phlegm, clearing the lungs and moistening the throat.

[0004] The existing technology also has the following disadvantages:

[0005] 1. The above two invention patent technologies only solve the fire in the upper part of the heart and lungs, and their effects are extremely limited;

[0006] 2. Amygdalin (complex) can decompose hydrocyanic acid (HCN), which is a toxin component of bitter almonds and is highly toxic. If not handled properly, it can easily cause serious poisoning. At the same time, as ordinary food and beverages, the national food safety standards (for bitter almond products) have clear safety index requirements, that is, the cyanide content is less than or equal to 0.05 mg / kg. Therefore, it is particularly important to ensure that bitter almond beverage products can stably meet this safety standard. However, the above-mentioned prior art does not solve the problem of stable detoxification of bitter almond products.

[0007] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the invention

[0008] The purpose of the present invention is to provide a plant functional beverage with a refreshing taste, refreshing and sweet aftertaste, suitable for all ages, nutritious and healthy, convenient and practical through scientific compatibility of almond and other medicinal and edible materials. The shortcomings of lightweight, single and one-sided functions of single plant beverages are improved, and the scientific and reasonable compatibility of medicinal and edible foods such as bitter almonds, perilla leaves, hawthorn, ginger, chrysanthemum, snow pear, licorice and stachyose with unique efficacy is achieved, and the synergistic effects are achieved to play the effects of promoting lung function and reducing dryness, regulating spleen and stomach, and moistening intestines and relieving constipation, thereby achieving the effects of synergistically reducing dryness and heat, removing blockage, regulating the balance of microecology in the body, and improving the overall immunity of the human body.

[0009] The invention provides an almond stachyose plant beverage, which comprises the following raw materials in parts by weight: 50-70 parts of bitter almonds, 8-12 parts of stachyose, 8-12 parts of snow pears, 4-6 parts of perilla leaves, 4-6 parts of hawthorns, 3-6 parts of ginger, 2-5 parts of chrysanthemums, 0.75-1.25 parts of liquorice and 0.1-0.3 parts of vitamin C.

[0010] Preferably, the almond stachyose plant beverage comprises the following raw materials in parts by weight: 60 parts of bitter almonds, 11 parts of stachyose, 12 parts of snow pears, 6 parts of perilla leaves, 4 parts of hawthorn, 4 parts of ginger, 2 parts of chrysanthemum, 1 part of licorice, and 0.1 part of vitamin C.

[0011] For ease of understanding of the present invention, the role of raw materials of the present invention is explained:

[0012] Bitter almonds: can relieve cough and asthma, and moisten the lungs. The amygdalin in bitter almonds can inhibit the cough center, relieve cough and asthma, and can treat respiratory diseases such as bronchitis and asthma. It also has anti-inflammatory, analgesic, and bowel-moisturizing effects (removes upper and lower burner fire).

[0013] Stachyose: Stachyose is a functional oligosaccharide naturally present in plants. It is mainly extracted from plants such as grass silkworm (or ground ring, screw vegetable), silver white stripe, etc. It is the best plant prebiotic today. It can promote the growth of beneficial intestinal bacteria (such as bifidobacteria and lactic acid bacteria), inhibit the reproduction of harmful bacteria, and improve the balance of intestinal microecology; by regulating intestinal flora, it enhances the function of the immune system, resists pathogens in the body, improves the intestinal environment, promotes nutrient absorption, and relieves indigestion and abdominal distension; it promotes intestinal peristalsis, relieves constipation and diarrhea, and has a two-way regulatory effect (mainly removing middle and lower Jiao fire).

[0014] Snow pear: moisturizes the lungs and relieves cough, clears away heat and reduces fire: Snow pear is cool in nature, can clear away heat and reduce fire, relieve symptoms such as dry mouth, dry cough, dry throat, etc., and is especially suitable for dryness in spring and autumn or cough caused by lung heat (removes upper-burner fire); promotes digestion: Snow pear is rich in dietary fiber, which helps promote intestinal peristalsis and improve constipation (removes lower-burner fire).

[0015] Perilla leaves: Relieve exterior symptoms and dispel cold: Perilla leaves can relieve fever, headache, cough and other symptoms caused by colds (upper burner fire); promote qi and harmonize the stomach: help relieve spleen and stomach qi stagnation, improve loss of appetite, abdominal distension, nausea and other symptoms (middle burner fire).

[0016] Hawthorn: Hawthorn can promote digestion, relieve symptoms such as food accumulation and indigestion; Hawthorn helps improve blood circulation, relieve chest tightness caused by blood stasis, helps lower blood lipids and cholesterol, and prevent arteriosclerosis (remove the fire in the middle burner).

[0017] Ginger: It can induce sweating and relieve symptoms such as headache, fever, and nasal congestion caused by colds. It can dispel cold and warm the stomach, and promote digestion: Ginger is warm in nature and can dispel the cold in the body and warm the stomach. It can promote the secretion of gastric juice, promote digestion, and relieve problems such as loss of appetite and abdominal distension (removes the fire in the upper and middle burners).

[0018] Chrysanthemum: Chrysanthemum is cool in nature and can clear away heat and reduce fire, relieve symptoms such as wind-heat cold, sore throat, red and swollen eyes (mainly removes upper-burner fire).

[0019] Licorice: In traditional Chinese medicine prescriptions, licorice is used to harmonize the medicinal properties and reduce the toxic side effects of other drugs; clearing away heat and detoxifying, removing phlegm and relieving cough: it can treat sore throat, relieve respiratory symptoms such as cough and sputum (removing upper-burner fire); tonifying the spleen and replenishing qi, relieving acute pain: licorice can enhance the function of the spleen and stomach, improve loss of appetite, relieve stomach pain, abdominal pain and muscle spasms, etc. (removing middle-burner fire).

[0020] Therefore, these foods with the same medicinal and edible properties are scientifically and rationally matched, and the synergistic effect significantly enhances the effect of reducing dryness and heat (upper, middle and lower Jiao fire) and removing blockages. Through the scientific selection of food with warm and cool properties, the functions of soothing and reducing dryness, warming and unobstructed are achieved. The food additive vitamin C in the formula can prevent the juice from browning, maintain the bright and rich color of the beverage, and adjust the taste of the beverage to improve sensory needs.

[0021] Based on the same technical concept, the present invention further provides a method for preparing an almond stachyose plant beverage, the preparation method comprising the following steps:

[0022] (I) Preparation of bitter almond extract:

[0023] (I-1) washing bitter almonds with water to obtain clean bitter almonds;

[0024] (I-2) mixing the clean bitter almonds with hot water and further heating and extracting, repeating twice, and collecting the bitter almond extract;

[0025] (I-3) filtering the bitter almond extract, detoxifying and concentrating it to obtain bitter almond extract;

[0026] (II) Preparation of mixed plant extracts:

[0027] (II-1) Wash and soak snow pear, perilla leaf, hawthorn, ginger, chrysanthemum and licorice, heat and extract the soaked raw materials, repeat twice, and collect the plant extract;

[0028] (II-2) filtering the plant extract and then concentrating it to obtain a plant mixed extract;

[0029] (III) Preparation of almond stachyose plant beverage:

[0030] The bitter almond extract, plant mixed extract, stachyose, vitamin C and sweetener are mixed, purified water is added for slight boiling, and then filtered, homogenized, filled, sterilized and packaged in sequence to obtain the almond stachyose plant beverage.

[0031] Preferably, in step (I-1), the weight ratio of bitter almonds to water is 1:2-3; the cleaning method is stirring cleaning, and the cleaning time is 3-5 minutes.

[0032] Preferably, in step (I-2), the heating extraction is performed twice, and the first heating extraction is performed by mixing the clean bitter almonds with 60-80° C. hot water in a weight ratio of 1:2-3, and further heating to 85-100° C. and extracting for 40-50 minutes to obtain a first bitter almond extract;

[0033] The second heating extraction method is: the bitter almonds remaining from the first heating extraction are mixed with 60-80°C hot water in a weight ratio of 1:2-3, and further heated to 85-100°C for extraction for 30-40 minutes to obtain a second bitter almond extract.

[0034] Preferably, in step (I-3), the filtering method is: filtering through a 120-180 mesh filter; the detoxification and concentration method is: placing the filtered bitter almond extract into a vacuum concentration tank for detoxification and concentration, the temperature is controlled at 50-80°C, the vacuum pressure is controlled at -0.05-0.08Mpa, until the detoxification and concentration index reaches HCN content ≤5.0mg / kg, and the Brix value of the amygdalin extract concentration is 60-70 degrees.

[0035] Preferably, in step (II-1), the soaking time is 20 to 30 minutes;

[0036] The heating extraction is performed twice. The first heating extraction is performed by heating the soaked raw material to 85-100° C. and extracting for 40-50 minutes to obtain the first plant extract.

[0037] The second heating extraction method is: the raw materials remaining from the first heating extraction are heated to 85-100° C. and extracted for 30-40 minutes to obtain a second plant extract.

[0038] Preferably, in step (II-2), the filtering method is: the extract is first filtered through a filter with a mesh size of 100 to 180, and then filtered through a plate and frame with a mesh size of more than 200;

[0039] The concentration method is: putting the filtered extract into a concentration tank for vacuum concentration, the vacuum pressure is -0.05 to -0.08 MPa, the temperature is 50 to 70° C., and the extract concentration Brix value is 45 to 60 degrees.

[0040] Preferably, in step (III), the sweetener includes white sugar; the slight boiling time is 5 to 10 minutes; the filtration aperture is 140 to 180 meshes; and the homogenization pressure is greater than 20 MPa.

[0041] It should be noted that the present invention also provides a second method for preparing an almond stachyose plant beverage, which is different from the aforementioned method in that the plant extract does not need to be concentrated in step (II), and the other operations are the same. The second preparation method is more immediate than the first preparation method, which can save energy consumption, but the production base is large, and the finished product production must be completed at one time for one-time feeding; while the first preparation method can achieve one-time feeding and batch production of finished products, which is more flexible and can better adapt to market production according to demand.

[0042] The beneficial effects of the present invention are:

[0043] 1. The present invention adopts selected relatively common raw material components of both medicinal and edible properties, and through scientific compatibility, careful research on component ratios, and optimized innovative process production methods, gives full play to the synergistic effect of the effectiveness of each component, and innovatively achieves the effects of reducing (upper, middle, and lower Jiao) dryness and heat, removing congestion, and warming and unobstructed.

[0044] 2. The present invention innovatively completes the extraction of amygdalin from bitter almond debittered water, effectively removes its highly toxic substance hydrocyanic acid (HCN), and stably and safely applies it to the industrialized mass production of "almond and stachyose beverage" food. The completion and application of this technology is a pioneering work in the industry, and its significance lies in: turning the bitter almond debittered (toxic) water that people traditionally suffer from headaches into treasure. This not only solves and alleviates the environmental problems in the bitter almond processing process, but also extends the bitter almond processing industry chain, and maximizes the medicinal value of bitter almonds.

[0045] 3. The present invention innovatively applies the plant prebiotic - stachyose, and makes full use of its effect of "promoting the growth and value-added of beneficial intestinal bacteria (such as bifidobacteria and lactic acid bacteria), inhibiting the reproduction of harmful bacteria, and improving the balance of intestinal microecology", which effectively solves the problem of killing intestinal flora in the process of reducing fire and inflammation, and easily causing indigestion and constipation. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0047] Figure 1 This is the result of the single factor experiment on bitter almonds.

[0048] Figure 2 This is the result of the single-factor experiment on stachyose.

[0049] Figure 3 This is the result of the single-factor experiment on hawthorn.

[0050] Figure 4 This is the result of the single-factor experiment on licorice. DETAILED DESCRIPTION

[0051] To make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described in detail below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention.

[0052] Example 1

[0053] This embodiment provides a method for preparing an almond stachyose plant beverage, the preparation method comprising the following steps:

[0054] (I) Preparation of bitter almond extract:

[0055] (I-1) Add 2 times the weight of water to the bitter almonds and stir and wash for 3 minutes to obtain clean bitter almonds;

[0056] (I-2) mixing the clean bitter almonds with hot water, and further heating and extracting, repeating twice, and collecting to obtain a bitter almond extract; wherein:

[0057] The first heating extraction method is: mixing the clean bitter almonds with 60° C. hot water in a weight ratio of 1:2, and further heating to 85° C. to extract for 50 minutes to obtain a first bitter almond extract;

[0058] The second heating extraction method is: the bitter almonds remaining from the first heating extraction are mixed with 60°C hot water in a weight ratio of 1:2, and further heated to 85°C for extraction for 40 minutes to obtain a second bitter almond extract;

[0059] (I-3) filtering the bitter almond extract, and then detoxifying and concentrating it to obtain bitter almond extract; wherein:

[0060] The filtering method is: filtering through a 120-mesh filter (such as a vibrating screen);

[0061] The detoxification and concentration method is: placing the filtered bitter almond extract into a vacuum concentration tank for detoxification and concentration, the temperature is controlled at 50°C, the vacuum pressure is controlled at -0.05Mpa, until the detoxification and concentration index reaches an HCN content of 5.0mg / kg and the amygdalin extract concentration Brix value is 60 degrees;

[0062] (II) Preparation of mixed plant extracts:

[0063] (II-1) Wash and soak snow pear, perilla leaf, hawthorn, ginger, chrysanthemum and licorice for 20 minutes, heat and extract the soaked raw materials, repeat twice, and collect the plant extract; wherein:

[0064] The first heating extraction method is: heating the soaked raw material to 85°C and extracting for 50 minutes to obtain the first plant extract;

[0065] The raw materials left over from the first heating extraction were heated to 85°C and extracted for 40 minutes to obtain the second plant extract;

[0066] (II-2) filtering the plant extract and then concentrating it to obtain a plant mixed extract; wherein:

[0067] The filtering method is as follows: the extract is first filtered through a 100-mesh filter and then filtered through a 210-mesh plate and frame filter;

[0068] The concentration method is: putting the filtered extract into a concentration tank for vacuum concentration, the vacuum pressure is -0.05Mpa, the temperature is 50°C, and the extract concentration Brix value is 45 degrees;

[0069] (III) Preparation of almond stachyose plant beverage:

[0070] The bitter almond extract, plant mixed extract, stachyose, vitamin C and sweetener are mixed, and then purified water is added to slightly boil for 5 minutes, followed by filtering (pore size is 140 mesh), homogenizing (homogenizing pressure is 25 MPa), filling, sterilizing and packaging to obtain the almond stachyose plant beverage.

[0071] The weight of the raw materials used in this embodiment is: 60g bitter almonds, 10g stachyose, 12g snow pear, 6g perilla leaves, 6g hawthorn, 5g ginger, 3g chrysanthemum, 1.2g licorice, 0.1g vitamin C, appropriate amount of white sugar, and appropriate amount of purified water.

[0072] The almond stachyose plant beverage of the present embodiment is a yellow-brown uniform clear liquid. 100 people were randomly selected, 480 mL / person / time, to conduct a trial drink test on the almond stachyose beverage. The results are shown in Table 1.

[0073] Table 1

[0074] Poor generally better very good Is the taste refreshing and sweet? 0 0 28 people 72 people Do you feel refreshed and relieved after drinking? 0 0 19 people 81 people Does drinking it promote bowel movements? 0 0 22 people 78 people

[0075] It can be seen from the data in Table 1 that the almond stachyose plant beverage of this embodiment has a refreshing and sweet taste, is refreshing and reduces dryness, and moisturizes the intestines and promotes bowel movements.

[0076] Example 2

[0077] This embodiment provides a method for preparing an almond stachyose plant beverage, the preparation method comprising the following steps:

[0078] (I) Preparation of bitter almond extract:

[0079] (I-1) Add 3 times the weight of water to the bitter almonds and stir and wash for 5 minutes to obtain clean bitter almonds;

[0080] (I-2) mixing the clean bitter almonds with hot water, and further heating and extracting, repeating twice, and collecting to obtain a bitter almond extract; wherein:

[0081] The first heating extraction method is: mixing the clean bitter almonds with 80°C hot water in a weight ratio of 1:3, and further heating to 100°C for extraction for 40 minutes to obtain a first bitter almond extract;

[0082] The second heating extraction method is: the bitter almonds remaining from the first heating extraction are mixed with 80°C hot water in a weight ratio of 1:3, and further heated to 100°C for extraction for 30 minutes to obtain a second bitter almond extract;

[0083] (I-3) filtering the bitter almond extract, and then detoxifying and concentrating it to obtain bitter almond extract; wherein:

[0084] The filtering method is: filtering through a 180-mesh filter (such as a vibrating screen);

[0085] The detoxification and concentration method is: placing the filtered bitter almond extract into a vacuum concentration tank for detoxification and concentration, the temperature is controlled at 80°C, the vacuum pressure is controlled at -0.08Mpa, until the detoxification and concentration index reaches an HCN content of 4.8mg / kg and the amygdalin extract concentration Brix value is 70 degrees;

[0086] (II) Preparation of mixed plant extracts:

[0087] (II-1) Wash and soak snow pear, perilla leaf, hawthorn, ginger, chrysanthemum and licorice for 30 minutes, heat and extract the soaked raw materials, repeat twice, and collect the plant extract; wherein:

[0088] The first heating extraction method is: heating the soaked raw material to 100°C and extracting for 40 minutes to obtain the first plant extract;

[0089] The raw material remaining from the first heating extraction was heated to 100°C and extracted for 30 minutes to obtain the second plant extract;

[0090] (II-2) filtering the plant extract and then concentrating it to obtain a plant mixed extract; wherein:

[0091] The filtering method is as follows: the extract is first filtered through a 180-mesh filter and then filtered through a 230-mesh plate and frame filter;

[0092] The concentration method is: putting the filtered extract into a concentration tank for vacuum concentration, the vacuum pressure is -0.08Mpa, the temperature is 70°C, and the extract concentration Brix value is 60 degrees;

[0093] (III) Preparation of almond stachyose plant beverage:

[0094] The bitter almond extract, plant mixed extract, stachyose, vitamin C and sweetener are mixed, and then purified water is added to slightly boil for 10 minutes, followed by filtering (pore size is 180 mesh), homogenizing (homogenizing pressure is 23 MPa), filling, sterilizing and packaging to obtain the almond stachyose plant beverage.

[0095] The weight of the raw materials used in this embodiment is: 50g bitter almonds, 15g stachyose, 12g snow pear, 5g perilla leaves, 5g hawthorn, 4g ginger, 4g chrysanthemum, 1.0g licorice, 0.15g vitamin C, appropriate amount of white sugar, and appropriate amount of purified water.

[0096] The almond stachyose plant beverage of this embodiment is a yellow-brown uniform clear liquid. 100 people were randomly selected, 480 mL / person / time, to test the almond stachyose beverage. The results are shown in Table 2.

[0097] Table 2

[0098] Poor generally better very good Is the taste refreshing and sweet? 0 0 25 people 75 people Do you feel refreshed and relieved after drinking? 0 0 21 people 79 people Does drinking it promote bowel movements? 0 0 15 people 85 people

[0099] It can be seen from the data in Table 2 that the almond stachyose plant beverage of this embodiment has a refreshing and sweet taste, is refreshing and reduces dryness, and moisturizes the intestines and promotes bowel movements.

[0100] Example 3

[0101] The weight of the raw materials used in this example is: 60g bitter almonds, 11g stachyose, 12g snow pear, 6g perilla leaves, 4g hawthorn, 4g ginger, 2g chrysanthemum, 1g liquorice, 0.1g vitamin C, appropriate amount of white sugar, and appropriate amount of purified water. The rest of the operation is the same as in Example 1.

[0102] Verification Example

[0103] On the basis of the above formula, the effects of the addition of bitter almonds, stachyose, hawthorn and licorice on almond water beverage were verified respectively (Table 3), and the sensory evaluation score was used as the evaluation standard.

[0104] Table 3 Single factor test

[0105]

[0106] On the basis of single factor experiment, the effects of bitter almond, stachyose, hawthorn and licorice on almond water beverage were further studied. 4 ) Orthogonal experiment, taking the sensory evaluation score of almond water beverage as the evaluation index, determine the optimal process formula of almond water beverage. The orthogonal experiment design is shown in Table 4.

[0107] Table 4L9(3 4 )Orthogonal experimental design level table

[0108]

[0109] Through sensory identification of external and internal characteristics, the almond water soup color, aroma, taste, noise reduction effect, and laxative effect were evaluated. 30 assessors scored a full score of 100, and the average score was used as the final score. The sensory evaluation criteria are shown in Table 5.

[0110] Table 5 Sensory evaluation standards

[0111]

[0112]

[0113] The results of the single factor experiment are as follows Figure 1 to Figure 4 As shown: Bitter almonds taste bitter and are slightly toxic. They have the functions of lowering qi, relieving cough and asthma, and moistening the intestines and relieving constipation. Too much bitter almonds will affect the taste of almond water; too little bitter almonds cannot fully reflect the nutritional value of bitter almonds. Figure 1 It shows that adding 50 to 70 parts of bitter almonds has better effect.

[0114] Prebiotic stachyose has the advantages of being green and natural, and has significant effects. It is very beneficial to promote the growth of probiotics and regulate the balance of microecology. Adding too much stachyose will lead to too many active beneficial bacteria in the body, which may cause excessive water in the body, resulting in frequent bowel movements. Adding too little stachyose will not work. The experimental results show that Figure 2 The results showed that the effect was better when stachyose was added in an amount of 10 to 12 parts.

[0115] Hawthorn has the functions of digestion, stomach strengthening, qi circulation and blood stasis. Excessive consumption of hawthorn will increase the burden on the gastrointestinal tract, leading to stomach pain, acid reflux and other uncomfortable symptoms. If the amount added is too small, the flavor and efficacy of hawthorn cannot be reflected. The experimental results Figure 3 It shows that adding 4 to 5 parts of hawthorn gives better results.

[0116] Licorice has the effects of tonifying the spleen and replenishing qi, removing phlegm and relieving cough. Adding too much may have side effects on the nervous system and endocrine system, and seriously affect the taste of the beverage. Adding too little will not show its efficacy. The experimental results show that Figure 4 It shows that the best amount of licorice added is 1 to 1.25 parts.

[0117] Based on this result, an orthogonal test combination optimization formula was carried out, and the results are shown in Table 6.

[0118] Table 6 Orthogonal test results

[0119]

[0120]

[0121] The results of the orthogonal test of almond water beverage are shown in Table 6. From the orthogonal results, it can be seen that the order of the influence of each factor on the sensory effect of almond water is licorice addition > bitter almond addition > stachyose addition > hawthorn addition. From the K value analysis, the best combination is A2B2C1D1, that is, 60 parts of bitter almond addition, 11 parts of stachyose addition, 4 parts of hawthorn addition, and 1 part of licorice addition.

[0122] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. An almond stachyose plant beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 50-70 parts of bitter almonds, 8-12 parts of stachyose, 8-12 parts of snow pears, 4-6 parts of perilla leaves, 4-6 parts of hawthorns, 3-6 parts of ginger, 2-5 parts of chrysanthemums, 0.75-1.25 parts of liquorice and 0.1-0.3 parts of vitamin C.

2. The almond stachyose plant beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 60 parts of bitter almonds, 11 parts of stachyose, 12 parts of snow pears, 6 parts of perilla leaves, 4 parts of hawthorns, 4 parts of ginger, 2 parts of chrysanthemums, 1 part of liquorice and 0.1 part of vitamin C.

3. The method for preparing the almond stachyose plant beverage according to claim 1 or 2, characterized in that: The preparation method comprises the following steps: (I) Preparation of bitter almond extract: (I-1) washing bitter almonds with water to obtain clean bitter almonds; (I-2) mixing the clean bitter almonds with hot water and further heating and extracting, repeating twice, and collecting the bitter almond extract; (I-3) filtering the bitter almond extract, detoxifying and concentrating it to obtain bitter almond extract; (II) Preparation of mixed plant extracts: (II-1) Wash and soak snow pear, perilla leaf, hawthorn, ginger, chrysanthemum, and licorice, heat and extract the soaked raw materials, repeat twice, and collect the plant extract; (II-2) filtering the plant extract and then concentrating it to obtain a plant mixed extract; (III) Preparation of almond stachyose plant beverage: The bitter almond extract, plant mixed extract, stachyose, vitamin C and sweetener are mixed, purified water is added for slight boiling, and then filtered, homogenized, filled, sterilized and packaged in sequence to obtain the almond stachyose plant beverage.

4. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (I-1), the weight ratio of bitter almonds to water is 1:2-3; the cleaning method is stirring cleaning, and the cleaning time is 3-5 minutes.

5. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (I-2), the heating extraction is performed twice, and the first heating extraction is performed by mixing the clean bitter almonds with 60-80° C. hot water in a weight ratio of 1:2-3, and further heating to 85-100° C. and extracting for 40-50 minutes to obtain a first bitter almond extract; The second heating extraction method is: the bitter almonds remaining from the first heating extraction are mixed with 60-80°C hot water in a weight ratio of 1:2-3, and further heated to 85-100°C for extraction for 30-40 minutes to obtain a second bitter almond extract.

6. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (I-3), the filtering method is: filtering through a 120-180 mesh filter; The detoxification and concentration method is: placing the filtered bitter almond extract into a vacuum concentration tank for detoxification and concentration, controlling the temperature at 50-80°C and the vacuum pressure at -0.05-0.08Mpa, until the detoxification and concentration index reaches HCN content ≤5.0mg / kg and the amygdalin extract concentration Brix value is 60-70 degrees.

7. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (II-1), the soaking time is 20 to 30 minutes; The heating extraction is performed twice. The first heating extraction is performed by heating the soaked raw material to 85-100° C. and extracting for 40-50 minutes to obtain the first plant extract. The second heating extraction method is: the raw materials remaining from the first heating extraction are heated to 85-100° C. and extracted for 30-40 minutes to obtain the second plant extract.

8. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (II-2), the filtering method is as follows: the extract is first filtered through a filter with a mesh size of 100 to 180, and then filtered through a plate and frame with a mesh size of more than 200; The concentration method is: putting the filtered extract into a concentration tank for vacuum concentration, the vacuum pressure is -0.05 to -0.08 MPa, the temperature is 50 to 70° C., and the extract concentration Brix value is 45 to 60 degrees.

9. The method for preparing the almond stachyose plant beverage according to claim 3, characterized in that: In step (III), the sweetener includes white sugar; the slight boiling time is 5 to 10 minutes; the filtration aperture is 140 to 180 meshes; and the homogenization pressure is greater than 20 MPa.

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