Peach kernel and safflower herbaceous plant beverage

Abstract

The invention relates to the technical field of functional beverages, in particular to a peach kernel and safflower herbaceous plant beverage which comprises astragalus membranaceus, poria cocos, angelica sinensis, Chinese yam, lilies, radix angelicae, roses, safflower, peach kernels, liquorice, Chinese wolfberry fruits and lotus leaves, and the problems of stubborn stool accumulation, toxin retention and deficiency of qi and blood are solved through scientific compatibility. The preparation method comprises the steps of raw material cleaning and drying, enzymolysis, fermentation, ultrasonic extraction, mixed concentration, spray drying and the like, and it is ensured that effective components are fully released and organically combined. The beverage can remove toxins in the body and improve the skin state, has the characteristics of detoxifying and beautifying, good taste and convenience in taking, is suitable for long-term drinking, and provides an ideal choice for people pursuing health and beauty.

Description

Technical Field

[0001] The present invention belongs to the technical field of food and beverages, and specifically relates to a peach kernel and safflower herbal beverage. With the acceleration of the pace of modern life, the influence of factors such as unreasonable diet structure, irregular work and rest, and environmental pollution, problems such as accumulation of stool, retention of toxins, and insufficient Qi and blood in the human body have gradually emerged, which are closely related to the skin condition. Long-term accumulation of stool may lead to increased levels of toxins in the body, which in turn affects skin health, manifested as dull skin color and lack of luster. At the same time, insufficient Qi and blood will also weaken the nutritional supply of the skin, further aggravating the occurrence of skin problems. Therefore, the demand for improving skin whiteness and bright skin from the inside out by expelling stool, removing toxins from the body, and replenishing Qi and blood is receiving increasing attention.

[0002] At present, the common products for improving skin condition on the market mainly include chemical synthetic skin care products and some functional foods. Chemical synthetic skin care products mainly improve the appearance of the skin by external application. Although the effect is significant in the short term, it is difficult to fundamentally solve the skin problems caused by the imbalance of the internal body environment. Functional foods are mostly based on a single ingredient, such as collagen, vitamin C, etc., and their mechanism of action is relatively limited. They usually only target a specific aspect and it is difficult to fully regulate the internal environment. In addition, some products may have too many additives or weakened effects after long-term use, which limits their wide application.

[0003] Traditional Chinese medicine has unique advantages in regulating the internal environment of the human body. Through the scientific combination of various herbs, it can synergistically play the role of detoxification, replenishing qi and nourishing blood. For example, a combination of various herbs such as astragalus, Poria, Angelica, Chinese yam, lily, Angelica dahurica, rose, safflower, peach kernel, licorice, wolfberry, lotus leaf, etc. can promote intestinal peristalsis, clean up toxins in the body, and replenish qi and blood, thereby achieving the effect of improving skin condition from the inside out. This combination formula based on traditional Chinese medicine theory is not only highly safe, but also suitable for long-term drinking, providing new ideas and options for improving skin health. Contents of the invention The present invention provides a peach kernel and safflower herbal beverage and a preparation method thereof, and belongs to the technical field of functional beverages. The peach kernel and safflower herbal beverage of the present invention includes: astragalus, tuckahoe, angelica, yam, lily, angelica dahurica, rose, safflower, peach kernel, licorice, wolfberry and lotus leaf. Among them, astragalus replenishes qi and raises yang, enhances the body's metabolic level, tuckahoe strengthens the spleen and eliminates dampness, and promotes the discharge of toxins in the body, and they are all monarch drugs; angelica promotes blood circulation and removes blood stasis, and yam nourishes yin and replenishes qi, and they are minister drugs; lily moistens the lungs and calms the mind, angelica dispels wind and opens the orifices, rose soothes the liver and relieves depression, and safflower promotes blood circulation and menstruation, and jointly regulates the circulation of qi and blood, and they are adjuvant drugs; licorice harmonizes various drugs, wolfberry nourishes the liver and kidneys, and lotus leaves clear away heat and eliminate dampness, and they are all messenger drugs. The above-mentioned herbal plant combination solves the problems of stool accumulation, toxin retention and insufficient qi and blood through scientific compatibility and synergistic effects, thereby improving the skin condition.

[0004] The invention provides a peach kernel and safflower herbal beverage composition, comprising the following raw materials in parts by weight: 60-80 parts of astragalus, 50-70 parts of poria, 40-60 parts of angelica, 80-120 parts of yam, 30-50 parts of lily, 20-40 parts of angelica, 10-20 parts of rose, 10-20 parts of safflower, 30-50 parts of peach kernel, 10-20 parts of licorice, 10-20 parts of wolfberry and 10-20 parts of lotus leaf.

[0005] The present invention also provides the use of the peach kernel and safflower herbal beverage composition in preparing a detoxifying and beauty-enhancing beverage.

[0006] The invention also provides a peach kernel and safflower herbal beverage, which is prepared from the composition.

[0007] The present invention also provides a preparation method of the peach kernel and safflower herbal beverage, comprising the following steps: washing and drying astragalus, poria, angelica, yam, lily, angelica dahurica, rose, safflower, peach kernel, licorice, wolfberry and lotus leaf respectively; crushing astragalus, poria and angelica and mixing them with water, enzymolyzing them with cellulase and pectinase in sequence at a temperature of 40-60°C for 1-3 hours, then adding a lactic acid bacteria and yeast composite fermentation agent for fermentation at a fermentation temperature of 30-35°C for 24-48 hours, sterilizing and filtering to obtain a fermentation liquid; steaming and beating the yam and lily, mixing them evenly with the fermentation liquid, and standing for 1-2 hours. After hours, the mixture is filtered again to obtain a mixed solution; the angelica dahurica, rose, safflower and peach kernel are ultrasonically extracted with an ethanol solution with an ethanol concentration of 40%-60%, the ultrasonic frequency is 20-40kHz, the extraction time is 30-60 minutes, and the extract is obtained after filtering; the extract is combined with the mixed solution, vacuum concentrated to a solid content of 20%-30%, and then spray dried to obtain a dry powder; licorice, wolfberry and lotus leaves are crushed and mixed evenly with the dry powder, and after sterilization, they are packed into a packaging bag or bottle to obtain the peach kernel and safflower herbal beverage; the lactic acid bacteria and yeast composite fermentation agent is composed of plant lactobacillus and saccharomyces cerevisiae in a weight ratio of 2-4:1-3.

[0008] The peach kernel and safflower herbal beverage of the present invention solves the problem that a single ingredient in the prior art is difficult to fully regulate the internal environment by scientifically selecting raw materials and their compatibility ratios. The combination of astragalus and Poria can significantly improve the body's metabolic level, while promoting intestinal peristalsis and accelerating the discharge of stool; the synergistic effect of angelica and yam enhances the effect of nourishing yin and replenishing qi, and improves the state of insufficient qi and blood; the addition of lily, angelica dahurica, rose and safflower further regulates the circulation of qi and blood, and alleviates the problem of dull skin caused by poor qi and blood; licorice, wolfberry and lotus leaf play a role in reconciliation and balance, ensuring the safety and stability of the overall formula. Through the synergistic effect of the above-mentioned multiple components, the present invention can not only remove toxins from the body, but also improve the skin condition from the inside out, making it brighter and more elastic.

[0009] The preparation method of the present invention fully releases the effective ingredients of each raw material through enzymolysis, fermentation, ultrasonic extraction and other process means, and organically combines them through scientific processing steps. For example, the use of cellulase and pectinase improves the extraction rate of active substances in astragalus, Poria cocos and Angelica sinensis, while the composite fermentation of lactic acid bacteria and yeast enhances their bioavailability. In addition, the application of ultrasonic extraction technology significantly improves the extraction efficiency of volatile components in Angelica dahurica, rose, safflower and peach kernel, ensuring the quality and efficacy of the final product. Through the optimization of the above process, the present invention realizes the maximum utilization of raw materials while ensuring the stability and safety of the product.

[0010] In summary, the present invention provides a brand-new solution for improving skin problems caused by stool accumulation, toxin retention and insufficient Qi and blood through a unique combination of herbs and a scientific preparation method. The beverage not only has the effect of detoxification and beauty, but also has the characteristics of good taste and convenience. It is suitable for long-term drinking and provides an ideal choice for people who pursue health and beauty. Figure 1 The present invention is a flowchart of the preparation process of the peach kernel and safflower herbal beverage, showing the overall process from raw material processing to finished product packaging.

[0011] Figure 2 It is a schematic diagram of the enzymatic hydrolysis and fermentation process of Astragalus, Poria and Angelica in the present invention, focusing on indicating the key parameters of enzymatic hydrolysis temperature, time and fermentation conditions.

[0012] Figure 3 The process schematic diagram of the ultrasonic extraction step in the present invention shows the extraction process and main operating conditions of Angelica dahurica, rose, safflower and peach kernel.

[0013] Figure 4 It is a flow chart of the concentration and drying process after the mixed solution and the extract are combined in the preparation process of the present invention, and the main technical links of vacuum concentration and spray drying are marked.

[0014] Figure 5 It is a schematic diagram of the packaging form of the final product of the present invention, showing two packaging methods of beverage powder in bags or bottles.

[0015] Figure 6 The figure is a ratio relationship diagram of the composite fermentation agent of lactic acid bacteria and yeast in the present invention, indicating the weight ratio range of Lactobacillus plantarum to Saccharomyces cerevisiae.

[0016] The accompanying drawings are marked as follows: 1. Raw material processing; 2. Enzymolysis; 3. Fermentation; 4. Ultrasonic extraction; 5. Mixed solution; 6. Extract; 7. Vacuum concentration; 8. Spray drying; 9. Packaging bag; 10. Packaging bottle. The present invention provides a method for preparing a peach kernel and safflower herbal beverage. Figure 1 To Attachment Figure 6 The specific implementation of the present invention is described in detail. First, the raw material processing stage is as shown in the attached Figure 1As shown in the bid number 1, astragalus, poria, angelica, yam, lily, angelica, rose, safflower, peach kernel, licorice, wolfberry and lotus leaf are washed to remove surface impurities, and then placed in a ventilated and dry environment to dry naturally or dried by drying equipment at 40-50°C to ensure that the moisture content of the raw materials is reduced to less than 8% for subsequent processing. The dried raw materials are weighed according to the weight ratio, wherein astragalus is 70 parts, poria is 60 parts, angelica is 50 parts, yam is 100 parts, lily is 40 parts, angelica is 30 parts, rose is 15 parts, safflower is 15 parts, peach kernel is 40 parts, licorice is 15 parts, wolfberry is 15 parts, and lotus leaf is 15 parts.

[0017] After the raw material processing is completed, it enters the enzymatic hydrolysis stage. This process corresponds to the attached Figure 1 Bid No. 2 and attached Figure 2 The process flow is shown. The dried Astragalus, Poria and Angelica were respectively crushed into powders with a particle size of 60-80 mesh, and then mixed with pure water at a mass ratio of 1:5 to form a slurry. Cellulase and pectinase were added in sequence for enzymatic hydrolysis at a temperature of 50°C. The amount of cellulase added was 0.3% of the total mass of the slurry, and the amount of pectinase added was 0.2% of the total mass of the slurry. The enzymatic hydrolysis time was 2 hours. After the enzymatic hydrolysis was completed, the temperature was raised to 90°C and maintained for 10 minutes to inactivate the enzymes. The mixture was then cooled to 32°C, and a composite fermentation agent of lactic acid bacteria and yeast was added for fermentation. According to the attached Figure 6 As shown, the lactic acid bacteria and yeast composite fermentation agent is composed of plant lactobacillus and saccharomyces cerevisiae in a weight ratio of 3:2, and the addition amount is 0.5% of the total mass of the slurry. The fermentation conditions are controlled at a temperature of 32°C and a time of 36 hours. After the fermentation is completed, the fermentation liquid is sterilized at high temperature and filtered to obtain the fermentation liquid.

[0018] At the same time, the yam and lily are boiled and pulped. This step is not separately marked in the attached figure but belongs to the attached figure. Figure 1 Preparation of the mixed solution in bid No. 5. Cut the dried yam and lily into pieces and steam them in a steamer for 30 minutes until cooked through. Then use a pulper to make a fine pulp and mix it with the fermentation liquid at a volume ratio of 1:2. After the mixed liquid is allowed to stand for 1.5 hours, filter it again to obtain a mixed solution for use.

[0019] Next, ultrasonic extraction is performed. Figure 1 Bid No. 4 and attached Figure 3 The process flow is shown in the figure. The dried angelica, rose, safflower and peach kernel are crushed into powders with a particle size of 40-60 mesh, and then an ethanol solution with an ethanol concentration of 50% is added, and the solid-liquid ratio is 1:8. The extraction is carried out under the condition of an ultrasonic frequency of 30kHz and the extraction time is 45 minutes. After the extraction is completed, the extract is filtered and collected, and the extract is the attached Figure 1 The content shown in the middle label number 6.

[0020] After the above extract and mixed solution are combined, they enter the concentration and drying stage. This process corresponds to the Figure 1 Bid No. 7 and attached Figure 4 The process flow is shown. The combined liquid is placed in a vacuum concentration device and concentrated to a solid content of 25% under the conditions of a vacuum degree of -0.08MPa and a temperature of 60°C. The concentrated liquid is then dried by a spray drying device with an inlet air temperature of 180°C and an outlet air temperature of 80°C, and finally a dry powder is obtained.

[0021] Finally, the dry powder is mixed evenly with the crushed licorice, wolfberry and lotus leaf powder in proportion. During the mixing process, a three-dimensional mixer is used to run at a speed of 20r / min for 30 minutes to ensure that each component is fully dispersed. After mixing, the material is sterilized at low temperature. The sterilization conditions are a temperature of 70°C and a time of 15 minutes. The sterilized material is packed into packaging bags or packaging bottles according to needs. This process corresponds to the attached Figure 1 The reference numbers 9 and 10 and the attached Figure 5 The packaging bag is made of aluminum foil composite material, and the packaging bottle is made of food-grade PET material. The packaged product is the final peach kernel safflower herbal beverage.

[0022] The various process links in the whole preparation process are closely connected. For example, the release rate of active ingredients in Astragalus, Poria and Angelica is effectively improved by the synergistic effect of cellulase and pectinase in the enzymatic hydrolysis stage, and the introduction of lactic acid bacteria and yeast composite fermentation agents further enhances the bioavailability of these ingredients. Ultrasonic extraction operation significantly improves the extraction efficiency of volatile substances in Angelica dahurica, rose, safflower and peach kernel, while avoiding the destruction of heat-sensitive components by high temperature. The combination of vacuum concentration and spray drying operation not only ensures product quality, but also realizes the maximum utilization of raw materials. Through the scientific design and optimization of the above-mentioned process steps, the peach kernel safflower herbal beverage finally obtained has stable quality and good efficacy performance. In order to better enable relevant personnel in the technical field to fully understand and realize the present invention, the specific implementation principle of the present invention is further supplemented in conjunction with a specific application scenario.

[0023] First, in the raw material processing stage, such as Figure 1 As shown in the bid number 1, the herbs such as Astragalus, Poria, and Angelica are washed separately to remove surface impurities. Then they are placed in a ventilated and dry environment to dry naturally or dried by drying equipment at 40-50°C to ensure that the moisture content of the raw materials is reduced to less than 8% for subsequent processing. The key to this step is to control the drying temperature and time to avoid high temperature causing degradation of the active ingredients, while ensuring that the raw materials reach an appropriate moisture content to facilitate the smooth progress of the crushing and enzymatic hydrolysis operations.

[0024] After the raw material processing is completed, it enters the enzymatic hydrolysis stage. This process corresponds to the attached Figure 1 Bid No. 2 and attached Figure 2 The process flow is shown. The dried Astragalus, Poria and Angelica were respectively crushed into powders with a particle size of 60-80 mesh, and then mixed with pure water at a mass ratio of 1:5 to form a slurry. Cellulase and pectinase were added in sequence for enzymatic hydrolysis at a temperature of 50°C. The amount of cellulase added was 0.3% of the total mass of the slurry, and the amount of pectinase added was 0.2% of the total mass of the slurry. The enzymatic hydrolysis time was 2 hours. During the enzymatic hydrolysis process, cellulase can decompose the cellulose structure in the plant cell wall, thereby releasing the encapsulated active ingredients; pectinase further degrades pectin substances, improves the fluidity of the slurry and promotes the dissolution of active ingredients. After the enzymatic hydrolysis is completed, the temperature is raised to 90°C and maintained for 10 minutes to inactivate the enzyme, then cooled to 32°C, and a composite fermentation agent of lactic acid bacteria and yeast is added for fermentation. According to the attached Figure 6 As shown in the figure, the lactic acid bacteria and yeast composite fermentation agent is composed of plant lactobacillus and saccharomyces cerevisiae in a weight ratio of 3:2, and the addition amount is 0.5% of the total mass of the slurry. The fermentation conditions are controlled at a temperature of 32°C and a time of 36 hours. During the fermentation process, the lactic acid bacteria produce lactic acid through metabolism, which reduces the pH value of the system and inhibits the growth of harmful microorganisms. At the same time, saccharomyces cerevisiae produces a variety of small molecule metabolites through fermentation, further enhancing the bioavailability of the active ingredients.

[0025] At the same time, the yam and lily are steamed and pulped. This step belongs to the attached Figure 1 Preparation of the mixed liquid of bid No. 5. Cut the dried yam and lily into pieces and place them in a steamer and cook for 30 minutes until cooked. Then use a pulper to make them into a fine slurry and mix them evenly with the above-mentioned fermentation liquid in a volume ratio of 1:2. After the mixed liquid is allowed to stand for 1.5 hours, it is filtered again to obtain a mixed liquid for use. In this step, the steaming operation can soften the tissue structure of the yam and lily, which is convenient for subsequent pulping processing; and the preparation of the mixed liquid ensures that the synergistic effect between the components is fully exerted through proportion control.

[0026] Next, ultrasonic extraction is performed. Figure 1 Bid No. 4 and attached Figure 3 The process flow is shown. The dried angelica, rose, safflower and peach kernel are crushed into powders with a particle size of 40-60 mesh respectively, and then an ethanol solution with an ethanol concentration of 50% is added, and the solid-liquid ratio is 1:8. The extraction is carried out under the condition of an ultrasonic frequency of 30kHz, and the extraction time is 45 minutes. The cavitation effect of ultrasound can produce a local high temperature and high pressure microenvironment in the liquid, thereby destroying the plant cell wall structure and promoting the rapid release of volatile components. After the extraction is completed, the extract is filtered and collected, and the extract is the attached Figure 1 The content shown in the middle label number 6.

[0027] After the above extract and mixed solution are combined, they enter the concentration and drying stage. This process corresponds to the Figure 1 Bid No. 7 and attached Figure 4 The process flow is shown in the figure. The combined liquid is placed in a vacuum concentration device and concentrated to a solid content of 25% under a vacuum degree of -0.08MPa and a temperature of 60°C. The vacuum concentration technology reduces the loss of heat-sensitive components by lowering the boiling point and improves the concentration efficiency. The concentrated liquid is then dried by a spray drying device with an inlet air temperature of 180°C and an outlet air temperature of 80°C, and finally a dry powder is obtained. During the spray drying process, the droplets evaporate rapidly in the high-temperature airflow to form fine and uniform powder particles, ensuring the stability and solubility of the product.

[0028] Finally, the dry powder is mixed evenly with the crushed licorice, wolfberry and lotus leaf powder in proportion. During the mixing process, a three-dimensional mixer is used to run at a speed of 20r / min for 30 minutes to ensure that each component is fully dispersed. After mixing, the material is sterilized at low temperature. The sterilization conditions are a temperature of 70°C and a time of 15 minutes. Low-temperature sterilization can effectively kill microorganisms while avoiding the destruction of active ingredients by high temperature. The sterilized materials are packed into packaging bags or bottles according to needs. This process corresponds to the attached Figure 1 The reference numbers 9 and 10 and the attached Figure 5 The packaging bag is made of aluminum foil composite material, which has good barrier properties and can effectively prevent the product from moisture and oxidation; the packaging bottle is made of food-grade PET material, which is both light and airtight to ensure the long-term storage quality of the product.

[0029] Through the close connection and scientific design of the above-mentioned process steps, the present invention realizes the optimization of the whole process from raw material processing to finished product packaging. For example, the release rate of active ingredients in Astragalus, Poria and Angelica is significantly improved by the synergistic effect of cellulase and pectinase in the enzymatic hydrolysis stage, while the introduction of lactic acid bacteria and yeast composite fermentation agents further enhances the bioavailability of these ingredients. The ultrasonic extraction operation improves the extraction efficiency of volatile substances in Angelica dahurica, rose, safflower and peach kernel through the cavitation effect, while avoiding the destruction of heat-sensitive components by high temperature. The combination of vacuum concentration and spray drying operation not only ensures product quality, but also maximizes the utilization of raw materials. The peach kernel and safflower herbal beverage finally obtained has stable quality and good efficacy performance, which can meet consumers' demand for healthy drinks.

[0030] The contents not described in detail in the specification belong to the prior art known to those skilled in the art, and the model parameters of each device are not specifically limited, and conventional devices can be used. In this technical solution, the electrical control components not mentioned are not shown in the figure because they belong to the prior art, and will not be described here.

[0031] 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 principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A peach kernel and safflower herbal beverage composition, characterized in that: The invention comprises the following raw materials in parts by weight: 60-80 parts of astragalus, 50-70 parts of poria, 40-60 parts of angelica, 80-120 parts of yam, 30-50 parts of lily, 20-40 parts of angelica, 10-20 parts of rose, 10-20 parts of safflower, 30-50 parts of peach kernel, 10-20 parts of licorice, 10-20 parts of wolfberry and 10-20 parts of lotus leaf.

2. The peach kernel and safflower herbal beverage composition according to claim 1, characterized in that: Application in the preparation of detoxifying and beauty-enhancing drinks.

3. A peach kernel and safflower herbal beverage, characterized in that: The beverage is made from the peach kernel and safflower herbal beverage composition according to claim 1.

4. The method for preparing the peach kernel and safflower herbal beverage according to claim 3, characterized in that: The following steps are involved: Astragalus, Poria, Chinese angelica, Chinese yam, lily, Angelica dahurica, rose, safflower, peach kernel, licorice, Chinese wolfberry and lotus leaf are washed and dried respectively; Astragalus, Poria and Chinese angelica are crushed and mixed with water, and enzymolyzed with cellulase and pectinase in sequence at a temperature of 40-60°C for 1-3 hours, and then a composite fermentation agent of lactic acid bacteria and yeast is added for fermentation at a temperature of 30-35°C for 24-48 hours, and then filtered after sterilization to obtain a fermentation liquid; Chinese yam and lily are steamed and pulped, mixed evenly with the fermentation liquid, and allowed to stand After 1-2 hours, the mixture is filtered again to obtain a mixed solution; Angelica dahurica, rose, safflower and peach kernel are ultrasonically extracted with an ethanol solution with an ethanol concentration of 40%-60%, the ultrasonic frequency is 20-40kHz, the extraction time is 30-60 minutes, and an extract is obtained after filtering; the extract is combined with the mixed solution, vacuum concentrated to a solid content of 20%-30%, and then spray dried to obtain a dry powder; licorice, wolfberry and lotus leaf are crushed and mixed evenly with the dry powder, and the mixture is sterilized and packed into a packaging bag or bottle to obtain the peach kernel and safflower herbal beverage.

5. The preparation method according to claim 4, characterized in that: The weight ratio of the total weight of the astragalus, poria and angelica to the weight of water is 1:

5.

6. The preparation method according to claim 4, characterized in that: The added amount of the cellulase is 0.3% of the total weight of the astragalus, Poria and Angelica, and the added amount of the pectinase is 0.2% of the total weight of the astragalus, Poria and Angelica.

7. The preparation method according to claim 4, characterized in that: The lactic acid bacteria and yeast composite fermentation agent is composed of plant lactobacillus and saccharomyces cerevisiae in a weight ratio of 2-4:1-3, and the added amount thereof is 0.5% of the total weight of astragalus, tuckahoe and angelica.

8. The preparation method according to claim 4, characterized in that: The volume percentage of the ethanol solution is 50%, and the weight ratio of the total weight of angelica dahurica, rose, safflower and peach kernel to the ethanol solution is 1:

8.

9. The preparation method according to claim 4, characterized in that: The vacuum degree of the vacuum concentration is -0.08 MPa and the temperature is 60°C.

10. The preparation method according to claim 4, characterized in that: The inlet air temperature of the spray drying is 180°C, and the outlet air temperature is 80°C.

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