Production and processing method of kudzuvine root plant beverage

Abstract

The invention discloses a production and processing method of a kudzuvine root plant beverage, and particularly relates to the field of kudzuvine root plant beverages, the kudzuvine root plant beverage comprises the following raw materials, auxiliary materials and functional ingredients in parts by weight; the preparation method comprises the following steps: crushing and homogenizing fresh kudzuvine root, filtering and precipitating to obtain liquid 1 and kudzuvine root starch; homogenizing the liquid 1 and other raw materials, and / or adding a cold drink functional component and a hot drink functional component to obtain liquid 2; mixing the radix puerariae residues with the liquid 2, heating and extracting, and / or introducing other materials in the functional ingredients to form a multi-layer micro-capsule isolation structure, so as to obtain liquid 3; the raw materials involved in the invention belong to medicinal and edible raw materials, have beautifying and young keeping effects of activating blood, nourishing yin, strengthening spleen and stomach, soothing nerves, resisting oxidation, delaying senescence and the like, and are helpful for regulating the internal physiological mechanism to achieve health and beauty after being drunk for a long time; the rose, hawthorn and the like are added, so that the product is beautiful in color and luster, fragrant in smell and fresh and sweet in taste, and the product is more attractive.

Description

Technical Field

[0001] The invention relates to the technical field of kudzu root plant beverages, and more specifically to a production and processing method of kudzu root plant beverages. Background Art

[0002] Existing kudzu root plant beverages lack the formula and process design for the key elements of antioxidant capacity, making it difficult to ensure their functional stability and overall consumer experience; In addition, in the current field of plant beverages, common formulas mostly use traditional single-component addition or functional stacking models, such as adding a certain type of plant extract to impart antioxidant, hypoglycemic, and laxative effects. However, the actual functional support is insufficient and it is easy to become a gimmick. Summary of the invention

[0003] In order to overcome the above-mentioned defects of the prior art, an embodiment of the present invention provides a production and processing method of Pueraria lobata plant beverage, which solves the problems raised in the above-mentioned background technology by applying the production and processing method of raw materials, auxiliary materials and functional ingredients.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for producing and processing a kudzu root plant beverage, comprising: S1. Select the following raw materials, auxiliary materials and functional ingredients in parts by weight; The raw materials are: 10-15 parts of fresh kudzu root, 2-4 parts of tuckahoe, 0.5-1.5 parts of hawthorn, 1-3 parts of rose; the auxiliary materials are: 0.5-1 parts of broccoli seed water extract, 0.6-1 parts of stachyose, 1-3 parts of erythritol, 0.01-0.02 parts of citric acid; The functional ingredients include: 1.2-2.4 parts of cold drink functional components, 1.2-2.4 parts of hot drink functional components, and 1-2 parts of neutralization structure stabilizing components; S2, crushing and homogenizing the fresh kudzu root, filtering and precipitating the mixture to obtain liquid 1 and kudzu root starch; S3, homogenizing liquid 1 and other raw materials, and / or adding cold drink functional components and hot drink functional components to obtain liquid 2; S4, combining the kudzu root residue and liquid 2 for heating and extraction, and / or introducing the remaining materials in the functional ingredients to form a multi-layer microcapsule isolation structure to obtain liquid 3, and / or performing pH range stability test, microcapsule structure integrity test, system precipitation and phase separation test on liquid 3, and after passing the test, proceed to the next step; S5, mixing liquid 3 with auxiliary materials to obtain liquid 4, and / or performing sweat-controlling and odor-controlling ability test on liquid 4 under cold drink use conditions, verifying that the body surface humidity change rate, odor persistence and score meet the preset cold drink effect index, and then proceeding to the next step if qualified; S6. Gelatinize liquid 4 and kudzu root starch to obtain kudzu root plant beverage, and / or perform an analgesic and soothing ability test on the kudzu root plant beverage under hot drinking conditions to verify that its subjective score, muscle relaxation reaction and analgesic time effect meet the preset performance indicators, and complete filling and packaging after passing the test.

[0005] In a preferred embodiment, according to S1, in the material selection stage, the cold drink functional component includes 0.5-1.0 parts of prickle fruit extract, 0.4-0.8 parts of β-bitter complex, and 0.3-0.6 parts of algae oligosaccharide; the hot drink functional component includes 0.5-1.0 parts of tanshinone powder, 0.4-0.8 parts of safflower flavonoids extract, and 0.3-0.6 parts of licorice microcapsules; neutralization structure stabilizing components: 0.5-1.0 parts of trehalose-inulin complex, 0.2-0.4 parts of grapefruit seed peptide, and 0.3-0.6 parts of lecithin granule powder; The mass fraction of linalool in the prickle fruit extract is ≥0.1%, and the mass fraction of pecorinoside is ≥0.05%; the mass fraction of naringin in the β-bitter compound is ≥30%, and the mass fraction of neohesperidin is ≥15%; the mass fraction of fucose in the algal oligosaccharide is ≥10%, and the molecular weight is ≤3kDa; The mass fraction of tanshinone I in the tanshinone powder is ≥80%; the mass fraction of crocetin in the safflower flavonoids extract is ≥25%, and the mass fraction of safflower C is ≥10%; the encapsulation rate of the liquiritin microcapsules is ≥85%, and the average particle size is 1-10 μm; The mass ratio of mannose to fructooligosaccharide in the trehalose-inulin complex is 1.2:1; the grapefruit seed oligopeptides with a molecular weight of less than 500 Da account for ≥90% of the grapefruit seed peptides, and the mass fraction of arginine therein is ≥8%; the mass fraction of phosphatidylcholine in the lecithin particle powder is ≥60% and the average particle size is <50 μm; The mass fraction of glucoraphanin in the broccoli seed water extract is ≥13%; the mass fraction of kudzu root isoflavone components in the fresh kudzu root is ≥0.5%.

[0006] In a preferred embodiment, the cold drink functional component is released at low temperature of 5-15°C, and has the effect of suppressing sweat and controlling odor; the hot drink functional component is released at high temperature of 45-65°C, and has the effect of relieving dysmenorrhea; the neutralized structural stabilizing component forms a microcapsule structure isolation interface of the cold / hot components under pH 5.0-5.5 conditions, which is used to reduce the probability of non-directional release or interaction between the cold drink functional component and the hot drink functional component to form an insoluble complex under non-target temperature conditions; The linalool components in the prickle fruit extract and the volatile aroma components in the rose synergistically construct an odor inhibition structure under low temperature conditions of 5-15°C; the tanshinone and kudzu root isoflavone components activate the smooth muscle relaxation reaction through a synergistic release mechanism within the high temperature range of 45-65°C, thereby enhancing the analgesic function in the hot drink stage; the grapefruit seed oligopeptide and licorice glycoside microcapsules jointly inhibit the cross-linking precipitation reaction between the naringin components in the β-bitter complex and the flavonoids contained in the safflower flavonoid extract within the control range of pH 5.0-5.5, thereby enhancing the thermal stability of the formula system and the flavor retention under cold conditions.

[0007] In a preferred embodiment, the following steps are also included: S2, precipitation: clean the raw materials, cut the kudzu root into pieces, add 80-100 parts of water to crush and homogenize, filter and collect the kudzu root residue, precipitate for 3-5 hours, pour out the supernatant, and obtain liquid 1 and kudzu root starch; the kudzu root is fresh kudzu root; S3, homogenization: add other raw materials to liquid 1 in proportion and soak for 1 hour; use a high-pressure homogenizer to crush and homogenize under the conditions of a homogenization temperature of 65°C and a pressure of 25MPa to obtain liquid 2; the other raw materials include Poria cocos, hawthorn, and rose; S4, extraction: combine the kudzu root residue and liquid 2, heat to boiling, continue to reflux and boil for 1-2 hours, filter and centrifuge the boiled liquid to remove the residue, and obtain liquid 3; S5, blending: mixing liquid 3 with broccoli seed water extract, stachyose, erythritol, and citric acid as auxiliary materials to obtain liquid 4; in practical applications, the stachyose and erythritol can form an environment that promotes the proliferation of bifidobacteria, which is used to help the human body maintain the health of intestinal probiotics; S6, gelatinization: boil liquid 4, mix kudzu root starch with water, and pour into the boiled liquid 4 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; S7. Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline, where it is packaged into containers under a sterile environment and sealed.

[0008] In a preferred embodiment, step S3-1 is added between S3 and S4: S3-1, respectively adding prickle fruit extract, tanshinone powder, safflower flavonoids extract and algae oligosaccharide to liquid 2, and controlling the prickle fruit extract and algae oligosaccharide to be stirred and released at 5-15°C for 5-10min, and the tanshinone powder and safflower flavonoids extract to be synergistically dispersed at 45-65°C for 5-10min to form a functional structural precursor liquid with a dual temperature path; the functional structural precursor liquid is the liquid 2 used in S4; Between S4 and S5, add step S4-1: S4-1: The pH of liquid 3 is adjusted to 5.0-5.5, and trehalose-inulin complex, grapefruit seed peptide, β-bitter complex, glycyrrhizin microcapsule and lecithin powder are added in sequence, and stirred at 50-60° C. for 10-15 minutes to form a multilayer microcapsule isolation system of cold drink functional components and hot drink functional components, which is used to prevent non-directional release or cross-linking precipitation under non-target temperature conditions. The final treated liquid is still the liquid 3, which is used for the preparation of step S5.

[0009] In a preferred embodiment, the pH range stability test includes obtaining the liquid 3 completed in step S4-1, adjusting the pH to a drinking range of 5.0-5.5, and setting two types of examples 1 to 4 and comparative examples 1 to 3 as control groups; judging the integrity of the microcapsule structure, the degree of system precipitation and phase separation by microscopic structure observation, visual evaluation of precipitation and liquid stratification; as shown in the test results of Table 8, only in the two types of examples in which pH regulation and introduction of neutralization structure are completed, the microcapsule structure can remain intact or extremely intact, and there is no precipitation and phase separation in the system; on the contrary, in the comparative examples lacking neutralization structure or not adjusting pH, the microcapsule structure is incomplete and the stability of the system is significantly reduced; this test is used to confirm that pH regulation combined with neutralization component is a condition for constructing a relatively high stability microcapsule beverage system; In the sweat-inhibiting and odor-controlling ability test of liquid 4, after liquid 4 is formed in step S5, the sweat-inhibiting and odor-controlling ability test under the condition of cold drink use is performed; according to Table 9, under a constant temperature drinking environment of 8°C, the standard underarm patch test is used to measure the three core indicators of body surface humidity decrease rate, aroma odor duration and user subjective sweat-inhibiting score, respectively. The results show that the samples of the second embodiment 1 to 4 all contain cold drink functional components, and show high sweat-inhibiting ability (decline rate of about 28.5%-35.1%), odor maintenance time (about 105-130min) and sweat-inhibiting score (about 8.5-9.3), among which embodiment 4 has the strongest linalool release efficiency and the highest comprehensive score; in comparison, the sweat-inhibiting score of the comparative example is significantly low (≤6.5) due to the lack of neutralization structure or temperature control imbalance, and the body surface humidity decrease rate is less than 25%; verification shows that the cold drink functional components need to be released directionally under low temperature conditions, and the next step can be entered after the test is qualified; After gelatinization is completed and the kudzu root plant beverage is obtained in step S6, an analgesic and soothing ability test under the condition of hot drink use is performed; according to Table 10, under the condition of 50°C drinking temperature, a menstrual abdominal pain reaction model is constructed, and the subjective analgesic score (0-10), smooth muscle relaxation reaction level and analgesic time are evaluated respectively; the results show that among the two types of embodiments 1 to 4, embodiments 2 and 4 perform best, with analgesic time of 150-160min, subjective score>9, and muscle relaxation response reaching "high" or "very high" levels, confirming that tanshinone powder and kudzu root isoflavones are synergistically released in the hot drink temperature range and can quickly activate the analgesic mechanism; the control group has a failure of temperature control and pH control mechanism, release dislocation or cross-linking inactivation, and the analgesic score is lower than 7; the above test is used to verify the physiological efficacy expression of the hot drink functional structure under temperature control conditions, which is the core functional indicator of the hot drink use scenario; In the microcapsule structure integrity test performed on liquid 3, the test includes observing the microcapsule particle morphology through an optical microscope at a magnification of 1000×, and evaluating the integrity and uniformity of the microcapsule boundary in combination with image recognition software; referring to Table 8, in the second type of Examples 1 to 4, after adjusting the pH to 5.0-5.5 in step S4-1 and introducing the neutralizing structure stabilizing component, the microcapsule structure exhibits clear boundaries and uniform particle sizes, and is judged to be "complete" or "very complete"; among them, Example 3 has the most balanced neutralization ratio and the best microcapsule continuity; the microcapsule structure in the comparative example is missing, deformed or broken, reflecting that failure to adjust the pH or lack of structural regulation will seriously damage the quality of microcapsule molding; After the microcapsule structure of the beverage is constructed, the liquid 3 is allowed to stand for 24 hours, and the system precipitation and phase separation detection is performed at 20±2°C; the detection methods include: (1) visual method and centrifugal clarification method to determine whether visible precipitation occurs; (2) stratification height measurement, recording the changes in the liquid phase interface; Referring to Table 8, after pH adjustment and neutralization structure introduction in Examples 1 to 4, the systems did not show precipitation or stratification, and maintained a good homogeneous state; while in Comparative Examples 1 to 3, the systems showed "a small amount of precipitation", "stratification due to unstable structure" and "obvious stratification" respectively, indicating that the failure to establish a stable structure will seriously affect the appearance and functional consistency of the product.

[0010] Technical effects and advantages of the present invention: The raw materials involved in the present invention are all medicinal and edible raw materials, which have the effects of promoting blood circulation, nourishing yin, strengthening spleen and stomach, calming nerves, anti-oxidation, delaying aging and other beauty and skin care effects. Long-term drinking helps to regulate the internal physiological mechanism and achieve healthy beauty. The addition of roses and hawthorns makes the product of the present invention beautiful in color, fragrant in smell and sweet in taste, making the product more attractive. The product of the present invention is added with broccoli seed water extract, wherein the effective ingredient glucoraphanin is beneficial to reduce the incidence of malignant tumors and promote women's health; In the processing of the present invention, the raw materials are subjected to high pressure homogenization and then boiled, which effectively improves the extraction rate of active ingredients; The present invention constructs a synergistic release structure of cold drink functional components, hot drink functional components and neutralized structural stabilizing components, and realizes the functional temperature-differentiated release of sweat control and odor control and dysmenorrhea relief at low temperature (5-15°C) and high temperature (45-65°C), respectively, effectively avoiding non-directional release or precipitation cross-linking caused by temperature fluctuations, and improving the accuracy of the physiological functions and the adaptability of the beverage. The present invention realizes dual-temperature path pretreatment of components and construction of microcapsule isolation system respectively through two newly added key steps S3-1 and S4-1, thereby ensuring that the volatile structure of the pruinosa fruit, tanshinone powder, and safflower flavonoids structure have thermal stability before entering the extraction process, thereby ensuring the active preservation and release efficiency of the functional components in the subsequent processes; The present invention uses the pH-dependent reaction characteristics of components such as grapefruit seed peptides and liquiritin microcapsules to block the insoluble complexation reaction between the β-bitter complex and the flavonoids in the safflower flavonoid extract under pH 5.0-5.5 conditions, thereby effectively improving the dispersion stability and long-term flavor retention of the beverage formula system. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The present invention is a process flow chart of a production method for a class of embodiments of the present invention.

[0012] Figure 2 In vitro antioxidant activity of Pueraria beauty-enhancing plant beverage according to an embodiment of the present invention Figure 1 .

[0013] Figure 3 In vitro antioxidant activity of Pueraria beauty-enhancing plant beverage according to an embodiment of the present invention Figure 2 .

[0014] Figure 4 The process flow of the production and processing method of the second embodiment of the present invention is as follows Figure 1 .

[0015] Figure 5 The process flow of the production and processing method of the second embodiment of the present invention is as follows Figure 2 . DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] Example 1

[0018] A method for producing and processing a kudzu root plant beverage comprises the following steps: 1) Prepare ingredients: 10 parts of fresh kudzu root, 2 parts of poria, 0.5 parts of hawthorn, 1 part of rose, 0.5 parts of broccoli seed water extract, 0.6 parts of stachyose, 1 part of erythritol, and 0.01 parts of citric acid; 2) Precipitation: clean the raw materials, cut the kudzu root into pieces, add 80 parts of water to grind and homogenize, filter and collect the kudzu root residue, precipitate for 3 hours, pour out the supernatant, and obtain liquid 1 and kudzu root starch; 3) Homogenization: Add other raw materials to liquid 1 in proportion and soak for 1 hour; use a high-pressure homogenizer to crush and homogenize the mixture under the conditions of a homogenization temperature of 65°C and a pressure of 25 MPa to obtain liquid 2; 4) Extraction: Combine the kudzu root residue with liquid 2, heat to boiling, continue to reflux and boil for 1 hour, filter and centrifuge the boiled liquid to remove the residue, and obtain liquid 3; 5) Preparation: Liquid 3 is mixed evenly with broccoli seed water extract, stachyose, erythritol and citric acid as auxiliary materials to obtain liquid 4; 6) Gelatinization: boil liquid 4, mix kudzu root starch with water, and pour into boiling liquid 4 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; 7) Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline. It is packaged into 250 mL nozzle bags under a sterile environment and sealed.

[0019] Example 2

[0020] A method for producing and processing a kudzu root plant beverage comprises the following steps: 1) Prepare ingredients: 13 parts of fresh kudzu root, 3 parts of poria, 1 part of hawthorn, 2 parts of rose, 0.7 parts of broccoli seed water extract, 0.8 parts of stachyose, 2 parts of erythritol, and 0.015 parts of citric acid; 2) Precipitation: clean the raw materials, cut the kudzu root into pieces, add 90 parts of water to crush and homogenize, filter and collect the kudzu root residue, precipitate for 4 hours, pour out the supernatant, and obtain liquid 1 and kudzu root starch; 3) Homogenization: Add other raw materials to liquid 1 in proportion and soak for 1 hour; crush and homogenize using a high-pressure homogenizer at 65°C and 25MPa to obtain liquid 2; 4) Extraction: Combine the kudzu root residue and liquid 2, heat to boiling, continue to reflux and boil for 1.5 hours, filter and centrifuge the boiled liquid to remove the residue, and obtain liquid 3; 5) Preparation: Liquid 3 is mixed evenly with broccoli seed water extract, stachyose, erythritol, and citric acid as auxiliary materials to obtain liquid 4; 6) Gelatinization: boil liquid 4, mix kudzu root starch with water, and pour into boiling liquid 4 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; 7) Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline. It is packaged into 250 mL polypropylene (PP) bottles under a sterile environment and capped. Example 3

[0021] A method for producing and processing a kudzu root plant beverage comprises the following steps: 1) Prepare ingredients: 15 parts of fresh kudzu root, 4 parts of poria, 1.5 parts of hawthorn, 3 parts of rose, 1 part of broccoli seed water extract, 1 part of stachyose, 3 parts of erythritol, and 0.02 parts of citric acid; 2) Precipitation: clean the raw materials, cut the kudzu root into pieces, add 100 parts of water to crush and homogenize, filter and collect the kudzu root residue, precipitate for 5 hours, pour out the supernatant, and obtain liquid 1 and kudzu root starch; 3) Homogenization: Add other raw materials to liquid 1 in proportion and soak for 1 hour; crush and homogenize using a high-pressure homogenizer at 65°C and 25MPa to obtain liquid 2; 4) Extraction: Combine the kudzu root residue and liquid 2, heat to boiling, continue to reflux and boil for 2 hours, filter and centrifuge the boiled liquid to remove the residue, and obtain liquid 3; 5) Preparation: Liquid 3 is mixed evenly with broccoli seed water extract, stachyose, erythritol, and citric acid as auxiliary materials to obtain liquid 4; 6) Gelatinization: boil liquid 4, mix kudzu root starch with water, and pour into boiling liquid 4 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; 7) Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline. It is packaged into 250 mL glass bottles under a sterile environment and sealed.

[0022] Comparative Example 1 A method for producing and processing a kudzu root plant beverage comprises the following steps: 1) Prepare ingredients: 15 parts of fresh kudzu root, 4 parts of poria, 1.5 parts of hawthorn, 3 parts of rose, 1 part of broccoli seed water extract, 1 part of stachyose, 3 parts of erythritol, and 0.02 parts of citric acid; 2) Precipitation: clean the raw materials, cut the kudzu root into pieces, add 100 parts of water to grind and homogenize, remove the kudzu root residue, precipitate for 1 hour, pour out the supernatant, and obtain liquid 1 and kudzu root starch; 3) Extraction: Liquid 1 and other raw materials are combined, heated to boiling, and refluxed and boiled for 1 hour. The mixture is filtered and centrifuged to remove the residue to obtain liquid 2. 4) Preparation: Liquid 2 is mixed evenly with broccoli seed water extract, stachyose, erythritol and citric acid as auxiliary materials to obtain liquid 3; 5) Gelatinization: boil liquid 3, mix kudzu root starch with water, and pour into boiling liquid 3 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; 6) Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline. It is packaged into 250 mL polypropylene (PP) bottles under a sterile environment and capped.

[0023] Construct sensory evaluation based on Examples 1-3 and Comparative Example 1; 100 passers-by aged 20-50 were randomly selected to conduct sensory evaluation on the Pueraria plant beverages of Examples 1-3 and Comparative Example 1 in terms of appearance, smell, taste, color and content form; Table 1 Reference standards for sensory evaluation of kudzu root plant beverages ; The experimenters collected the sensory evaluation forms of the judges, and calculated the average value after removing the highest and lowest scores for each item. The final results are shown in Table 2; Table 2 Sensory evaluation table of kudzu root plant beverage ; It can be seen from Table 2 that, according to the sensory evaluation of passers-by, the Pueraria lobata plant beverage packaged in spout bags and plastic bottles is more convenient to eat and carry than the product packaged in glass bottles; from the overall score, the scores of the three embodiment samples are basically the same; but the sample of Comparative Example 1 has the lowest overall score, especially the content score is only 13 points. The main reason is that during the processing, the Pueraria lobata crushing and precipitation time is short, the starch is not completely precipitated and stratified, and the starch remaining in the supernatant is agglomerated when boiled, and the gelatinization is uneven, resulting in an unstable product state; in addition, the supernatant is not homogenized by a high-pressure homogenizer before being mixed with other raw materials for extraction, resulting in insufficient extraction of ingredients and a poor taste.

[0024] Construct a hygiene evaluation based on Examples 1-3 and Comparative Example 1; Samples from three examples were sampled and evaluated, 20 bottles of each were taken, and after being placed in a 37°C constant temperature incubator for 10 days, water-tightness test and microbial detection were performed; Table 3 Pueraria plant beverage sealing and microbial test results ; Construct puerarin content analysis based on Examples 1-3 and Comparative Example 1; The puerarin content of Examples 1-3 and Comparative Example 1 was measured. The technical index of the product was: the puerarin content was not less than 50 mg / 100 g; 1) Test method: refer to GB / T22251-2008; 2) Reagent materials: refer to GB / T22251-2008; 3) Instruments and equipment: refer to GB / T22251-2008; 4) Sample treatment: According to the sample content, accurately weigh 0.50g-1.00g of the sample (accurate to 0.001g), add appropriate amount of water, ultrasonicate in an ultrasonic cleaner for 20 minutes, cool to room temperature, dilute to 10mL with water, mix, centrifuge at 4000r / min for 5min; take out 1ml of the supernatant and apply it to a macroporous adsorption resin chromatography column, elute impurities with about 40mL of water at 1mL / min, and then elute puerarin with 50ml of 70% methanol, place the eluate in a boiling water bath and evaporate it to near dryness, dissolve it with 70% methanol and dilute to 1mL, filter it through a 0.45μm filter membrane and prepare it for high performance liquid chromatography; 5) Preparation of standard curve: Take the standard working solution (3.8) separately, dilute it with 70% methanol and make up to the standard series with concentrations of 5μg / ml, 10μg / mL, 20μg / mL, 30μg / mL, 40μg / mL and 50μg / mL respectively; 6) Liquid chromatography conditions: refer to GB / T22251-2008; 7) Sample determination: refer to GB / T22251-2008; 8) Calculation of results: ; in is the content of puerarin in the sample, in grams per kilogram (g / kg); The concentration of puerarin in the injected solution was obtained from the standard curve in micrograms per milliliter (μg / mL); is the fixed volume of the sample, in milliliters (mL); is the mass of the sample, in grams (g); Table 4 Determination results of puerarin content in puerarin plant beverage (unit: mg / 100g) ; As can be seen from Table 4, the puerarin content of Examples 1-3 all exceeded the target value of 50 mg / 100 g, among which the puerarin content of the sample in Example 3 was the highest, reaching 77.07 mg / 100 g; the puerarin in fresh Pueraria root was mainly concentrated in the Pueraria peel, accounting for more than 80% of the total puerarin content; since the Pueraria peel and Pueraria residue were not extracted with other raw materials during the processing of the sample in Comparative Example 1, the puerarin extraction rate was low, and its puerarin content was 11.80 mg / 100 g, which was much lower than that of the sample in Example.

[0025] Antioxidant activity analysis was performed based on Examples 1-3 and Comparative Example 1: 1) Determination of DPPH free radical scavenging ability; Weigh 10g of Pueraria plant beverage, add 10g of water, ultrasonicate for 30min, centrifuge at 9000r / min for 5min, take 1mL of supernatant and add it to a centrifuge tube, add 3mL of 0.004% DPPH solution; after mixing, react at room temperature in a dark environment for 30min; use water as a blank control, and measure the ultraviolet absorption wavelength at 517nm; each group is tested 5 times in parallel, and the average value is used to calculate the scavenging ability of DPPH free radicals; The clearance rate was calculated as follows: ; in is the clearance rate; is the blank control; is the absorbance after adding the sample solution; 2) Determination of hydroxyl radical scavenging ability; The Fenton method was used to determine the hydroxyl radical scavenging activity of the Pueraria plant beverage. The specific operation is as follows: Weigh 10g of Pueraria plant beverage, add 10g of water, ultrasonicate for 30min, centrifuge at 9000r / min for 5min, take 1mL of supernatant and add it to a centrifuge tube; add 1mL of ferrous sulfate solution (9.97mmol / mL), salicylic acid-ethanol solution (9.97mmol / mL) and H2O2 solution (9.97mmol / mL) to each centrifuge tube in turn; mix well and keep at 37℃ for 20min; after the reaction is completed and cooled, use water as a blank control and measure the absorbance of the sample solution at 510nm; there are 5 parallel samples in each group, and the test results are averaged; The calculation formula of hydroxyl radical scavenging rate is: ; In the calculation formula of hydroxyl radical scavenging rate is the clearance rate; is the absorbance after adding the sample solution; is the absorbance of the sample solution itself; is the blank control; Table 5 DPPH free radical scavenging ability of Pueraria plant beverage ; Table 6 Hydroxyl radical scavenging ability of Pueraria plant beverage ; like Figure 2 , Figure 3As shown in Table 5 and Table 6, the DPPH radical scavenging rates and hydroxyl radical scavenging rates of Example 1, Example 2, and Example 3 are all greater than 50%, indicating that the products of this solution have good antioxidant activity; the antioxidant activity of the comparative example is significantly reduced compared with the product of the example, which may be attributed to the low extraction rate of the active ingredient; Through the above research, we found that the product of the embodiment has a high sensory evaluation score, stable properties, and a soft taste. The puerarin content and free radical scavenging rate are significantly higher than those of the comparative product, and it has beauty and skin care effects. During the product processing, we crush the whole fresh kudzu root, and put the kudzu root peel and kudzu root fiber that may be regarded as waste in other products into the extraction process, thereby increasing the content of active ingredients such as puerarin and enhancing the beauty and skin care effects of the product. The sedimentation time of kudzu root pulp has a great influence on the taste of this product. If the starch content in the supernatant is high, it is easy to gelatinize and agglomerate when extracted with other raw materials, and it is not easy to filter, which hinders production and also causes uneven product contents and unstable state, which seriously affects the taste. If the sedimentation time is too long, although the starch is thoroughly precipitated, the supernatant is over-oxidized and the color becomes black, which affects the product sensory organs.

[0026] Embodiment 1, Embodiment 2, Embodiment 3 and Comparative Example 1 are defined as a class of embodiments; based on the class of embodiments, this solution also includes a class of embodiments; The second type of embodiments includes second type of embodiment 1, second type of embodiment 2, second type of embodiment 3, second type of embodiment 4, second type of comparative example 1, second type of comparative example 2, and second type of comparative example 3; The second embodiment 1 is: cold drink function enhancement verification: This embodiment is based on the material preparation and steps of a class of embodiment 1. On the basis of its original raw materials and auxiliary materials, cold drink functional components, hot drink functional components and neutralization structure stabilizing components are added. The specific proportions are as follows: The new ingredients include: 0.5 parts of prickle fruit extract, 0.4 parts of β-bitter complex, 0.3 parts of algal oligosaccharide, 0.5 parts of trehalose-inulin complex, 0.2 parts of grapefruit seed peptide, 0.3 parts of lecithin granules powder, 0.5 parts of tanshinone powder, 0.4 parts of safflower flavonoids extract, and 0.3 parts of licorice microcapsules; Steps and processes Based on the first embodiment, the following steps are added: S3-1, respectively adding prickle fruit extract, tanshinone powder, safflower flavonoids extract and algae oligosaccharide to liquid 2, and controlling the prickle fruit extract and algae oligosaccharide to be stirred and released at 5-15°C for 5-10min, and the tanshinone powder and safflower flavonoids extract to be synergistically dispersed at 45-65°C for 5-10min to form a functional structural precursor liquid with a dual temperature path; the functional structural precursor liquid is liquid 2 used in S3; S4-1, adjusting the pH of liquid 3 to 5.0-5.5, adding trehalose-inulin complex, grapefruit seed peptide, β-bitter complex, glycyrrhizin microcapsule and lecithin powder in sequence, stirring at 50-60°C for 10-15 minutes, forming a multi-layer microcapsule isolation system of cold drink functional components and hot drink functional components, which is used to prevent non-directional release or cross-linking precipitation under non-target temperature conditions. The final treated liquid is still the liquid 3, which is used for the preparation of step S4.

[0027] The second embodiment 2 is: hot drink function enhancement verification: This embodiment is based on the preparation and steps of a type of embodiment 2, and adds cold drink functional components, hot drink functional components and neutralization structure stabilizing components. The specific proportions are as follows: The new ingredients include: 0.5 parts of pruinosa fruit extract, 0.5 parts of β-bitter complex, 0.4 parts of algal oligosaccharide, 0.5 parts of trehalose-inulin complex, 0.3 parts of grapefruit seed peptide, 0.3 parts of lecithin granules powder, 0.8 parts of tanshinone powder, 0.6 parts of safflower flavonoids extract, and 0.5 parts of licorice microcapsules; The process steps are based on the first embodiment 2, with the addition of steps S3-1 and S4-1, and the contents are the same as those of the second embodiment 1.

[0028] The second type of embodiment 3 is: Neutralization structure protection verification: This embodiment is based on the preparation and steps of a type of embodiment 3, and adds cold drink functional components, hot drink functional components and neutralization structure stabilizing components. The specific proportions are as follows: The newly added ingredients include: 0.6 parts of prickly ash extract, 0.6 parts of β-bitter complex, 0.5 parts of algal oligosaccharides, 1.0 parts of trehalose-inulin complex, 0.4 parts of grapefruit seed peptides, 0.6 parts of lecithin powder, 0.7 parts of tanshinone powder, 0.5 parts of safflower flavonoids extract, and 0.6 parts of glycyrrhizin microcapsules.

[0029] The step process is based on the first embodiment 3, and steps S3-1 and S4-1 are added, and the content is the same as that of the second embodiment 1.

[0030] The second embodiment 4 is: verification of optimal matching of functional combinations This embodiment is based on the material preparation formula ratio of the first embodiment 2, and uses the recommended upper limit of the cold drink functional component, the hot drink functional component and the neutralization structure stabilizing component to perform functional load boundary verification; The newly added ingredients include: 1.0 part of prickly ash extract, 0.8 part of β-bitter complex, 0.6 part of algal oligosaccharide, 1.0 part of trehalose-inulin complex, 0.4 part of grapefruit seed peptide, 0.6 part of lecithin powder, 1.0 part of tanshinone powder, 0.8 part of safflower flavonoids extract, and 0.6 part of glycyrrhizin microcapsules.

[0031] The process steps are based on the first embodiment 2 with the addition of steps S3-1 and S4-1, and the content is the same as that of the second embodiment 1.

[0032] Second Class Comparative Example 1: Removal of Neutralization Structure Verification: This comparative example is based on the preparation and steps in the second embodiment 4, and the neutralization structure stabilizing components, namely the trehalose-inulin complex, grapefruit seed peptide, and lecithin granule powder, are removed to compare and verify whether poor stability performance such as component precipitation, interface stratification or system disintegration occurs in the absence of an isolation protection mechanism.

[0033] Comparative Example 2: Verification of Removal of Temperature Control Release Step: This comparative example refers to the preparation formula composition of the second embodiment 2, omitting step S3-1 in the process steps, and the newly added components involved in S3-1 are directly added to liquid 1, and homogenized together with other raw materials. The subsequent processing flow remains consistent to observe whether the temperature control release process is chaotic and whether the components are released prematurely, resulting in synergistic failure or flavor loss.

[0034] Comparative Example 3: Removal of pH Control Verification: The preparation formula composition of this comparative example is completely consistent with that of the second embodiment 3, and step S4-1 is omitted in the process steps. The newly added components involved in S4-1 are directly added to the liquid 3 whose pH is not adjusted, and stirred at 50-60°C. The subsequent processes remain consistent to observe whether precipitation cross-linking reaction or phase separation occurs between the β-bitter complex and flavonoids.

[0035] Table 7 Temperature control release function verification table of the second embodiment ; Table 7 is used to verify the practical feasibility of the "temperature-controlled release path construction mechanism" proposed in this scheme; the test objects include two types of embodiments 1 to 4 and two types of comparative examples 1 to 3, which respectively represent the control groups with complete temperature control structure, defective temperature control structure, and no temperature control structure; by setting the cold drink functional component to be released at 5-15°C and the hot drink functional component to be released at 45-65°C, the synergistic release integrity and functional change trend are evaluated; the test results show that the two types of embodiments 1 to 3 can release the corresponding functional components within the target temperature, showing a good synergistic release effect; among them, embodiment 1 strengthens sweat suppression, embodiment 2 strengthens analgesia, and embodiment 3 achieves dual-pathway balanced release; and although embodiment 4 achieves dual-function enhancement, due to being at the upper limit of the recommended components, the microcapsule structure is slightly compressed and the synergistic integrity is slightly low; in the comparative examples, comparative example 1 lacks a neutralization structure and the release behavior is unstable; comparative example 2 does not have a temperature control path and the release is disordered; although comparative example 3 is set to temperature control, partial precipitation occurs due to the instability of the microcapsule structure, and the flavor is also affected; this proves that the temperature control path + structural neutralization synergy is the key to achieving functional temperature-controlled release.

[0036] Table 8 pH Control Stability Verification Table of the Second Example ; Table 8 systematically evaluates the integrity of the microcapsule structure, precipitation phenomenon and phase separation degree of Examples 1-4 and Comparative Examples 1-3 under the condition of whether the pH is adjusted to the range of 5.0-5.5; the two types of Examples 1 to 4 all set the pH control step S4-1 to form a complete or extremely complete microcapsule structure, and no precipitation and phase separation phenomenon is observed. In particular, Example 3 exhibits extremely high structural stability due to the most balanced ratio of neutralization components; in contrast, although Comparative Example 1 sets pH control, the lack of neutralization structure leads to the loss of microcapsules and partial precipitation; Comparative Example 2 has improper structural control and unstable microcapsules; Comparative Example 3 does not adjust the pH at all, and obvious precipitation and stratification occur; the data prove that temperature control alone is not enough to maintain a stable structure, and pH control and neutralization of structural components are the basis for the coordinated construction of a high stability system.

[0037] Table 9 Test on the ability of antiperspirant and odor control in the cold drink stage of the second embodiment ; In Table 9, under the condition of 8°C cold drink use, the body surface humidity decrease rate, aroma maintenance time and user sweat suppression score of each sample were measured respectively, and the core was used to evaluate the synergistic fragrance and sweat control efficiency of the green thorn fruit extract and the rose aroma structure at cold temperature; the results showed that the second type of Examples 1, 3, and 4 showed strong sweat suppression ability and odor masking effect, among which the linalool and volatile components of Example 4 were released most strongly, with a body surface humidity decrease rate of 35.1% and a sweat suppression score of 9.3; in comparison, Comparative Example 1 lacked a neutralization structure and an unbalanced release structure; Comparative Example 2 lacked temperature control and released components in advance; Comparative Example 3 had cross-linked precipitation that affected the flavor, and the sweat suppression scores of the three were all lower than 6.5; this table verifies that the functional components of cold drinks need to be released in a targeted manner under low temperature conditions in order to exert significant taste control and sweat suppression effects.

[0038] Table 10 Test on the ability of relieving dysmenorrhea in the hot drink stage of the second embodiment ; Table 10 evaluates the soothing and analgesic effects produced by the synergistic release of tanshinone powder and kudzu root isoflavone components at a drinking temperature of 50°C; indicators include subjective analgesic score, smooth muscle relaxation reaction level and analgesic time (minutes); the results show that Examples 2 and 4 performed best in analgesic score and time, with the highest analgesic time reaching 160 minutes, subjective score 9.5, and smooth muscle reaction level reaching "extremely high"; Comparative Examples 1 and 3 respectively resulted in uneven release or failure of functional components due to the lack of neutralization structure and failure of pH regulation; Comparative Example 2 did not have a temperature control mechanism and the release time was misplaced, resulting in premature attenuation of the analgesic function; This shows that the hot drink components need to be released synergistically under a specific temperature path, and structural protection and regulatory mechanisms are required to synergistically maintain the biological effect.

[0039] Table 11 Evaluation of the effect of shear structure crushing method on microcapsule particle size control ; The core of this table is used to verify the control ability of the shearing and crushing technology under the B02C classification on different microcapsule particle size parameters (D90 / D50 / D10 and average value); the second category of embodiments 1 to 4 respectively adopt double spiral shearing, radial shearing, multi-stage shearing + airflow assisting and other methods, with high-speed, high-precision crushing equipment, and the average particle size is controlled in the range of 26-30μm, which meets the requirements of functional microcapsule encapsulation; the control ratio uses inefficient or non-shearing paths, such as simple knives, high-speed agitators, etc., and the particle size distribution is small or uneven, making it difficult to construct stable microcapsules; This shows that the crushing process design (especially the crushing path selection in stages such as S2 and S3-1) directly affects the subsequent temperature control functional structure formation effect, and is one of the key links in the feasibility of the solution.

[0040] Table 12 Functional release and stability performance evaluation table after structural dispersion particle size control (based on Table 11) ; Table 12 is based on the particle size parameters in Table 11, and correlates them with temperature control response time, precipitation cross-linking score, flavor integrity, etc., to establish a closed-loop path of "shear mode→particle size control→functional release effect"; the results show that the second type of Examples 1-3 with an average particle size of 27-29 μm have precise release responses, a precipitation score of 0, and the highest flavor score; among them, the neutralization structure of Example 3 is the most stable and the regulation effect is excellent; while Example 4 has a slightly larger particle size (30.8 μm) due to high load, and there is a boundary compression phenomenon; the control example fails to control the particle size or has a structural imbalance, resulting in premature release or severe precipitation cross-linking, and the functionality and taste are significantly reduced.

[0041] Table 13 Storage stability test of the second embodiment ; Table 13 is a storage stability test table for the second type of embodiments, which mainly evaluates the shelf stability of the product from four perspectives: precipitation, stratification, color change and flavor retention rate under storage conditions (4°C, 25°C); the second type of embodiments 1-4 all maintained a color score of more than 9 points, a flavor retention rate of more than 90%, and no obvious precipitation and stratification phenomenon, which fully demonstrated the continuous stability of the microcapsule protection structure under room temperature and refrigerated conditions; in contrast, the comparative samples all had varying degrees of flocculent precipitation and stratification problems, and the lowest flavor retention rate was only 68.2%, indicating that the failure of temperature control structure and pH regulation would seriously affect the appearance and taste stability of the product.

[0042] What needs to be further explained about the second type of embodiment is that, based on the original beauty and skin care function, in order to achieve multifunctional extension under dual-temperature conditions, this solution systematically introduces three new structures, namely, cold drink functional components, hot drink functional components and neutralization structure stabilizing components; each type of component not only has its own physiological basis, but also has a highly coupled synergistic logic and reaction control basis with each other; among them, the cold drink functional components mainly rely on thermosensitive volatile factors, bitter masking factors and flavor directional conduction factors to achieve sweat inhibition and odor regulation; the hot drink functional components act on the high-temperature release pathway with muscle relaxation factors, analgesic auxiliary factors and bitter sustained-release shielding structures; the design core of the neutralization structure stabilizing component is to control the non-target conditional release and cross-linking precipitation problems of each functional component in the cold / hot dual system, so as to improve the structural integrity of the overall formula under complex processing and storage conditions; The selection of the extract of the thorn fruit has a dual logical significance: first, the linalool contained therein has a good release efficiency under low temperature conditions (5-15°C), and is synergistically released with the original aromatic volatile components in the rose through a low-temperature resonance diffusion mechanism, forming a typical "aroma superposition-odor inhibition" reaction, which enhances the sweat-inhibiting and taste-controlling structure in the cold drink stage; second, the linalool component has auxiliary antibacterial and sweat-inhibiting effects, which can enhance the surface dryness persistence when the low-temperature sweat gland opening is low; the fucose component in the algae oligosaccharide has a molecular weight controlled at ≤3kDa, has good water solubility and structural orientation, and can provide a stable solution dispersion state when constructing a cold drink functional release path, assist the uniform distribution of the volatile structure of the thorn fruit in the microencapsulation process, and provide a low-temperature diffusion platform for the subsequent formation of flavor precursor fluid; The goal of selecting the β-bitter complex is to achieve precise regulation of bitter components; naringin and neohesperidin in the complex each have the bitter expression characteristics of the flavonoid structure, and although they can participate in the aroma formation to a certain extent, they are very likely to undergo cross-linking precipitation reactions when in contact with high-temperature release components such as crocetin in safflower flavonoid extracts, forming insoluble complexes and destroying the stability of the system; therefore, regulators such as licorice glycoside microcapsules and grapefruit seed peptides embedded in the neutralization structure stable component need to compete with each other for intermolecular barriers and complexation sites to prevent this type of chemical reaction from getting out of control; during the entire temperature control path construction process, the β-bitter complex needs to be co-dispersed with the neutralization structure under pH 5.0-5.5, and at the same time, it needs to be stably present in the particle layer with a particle size of <50μm in coordination with the lecithin particle powder, so as to achieve the coexistence of flavor regulation and structural isolation; The design of functional components for hot drinks is based on the core goal of "strong release + metabolic synergy". The content of tanshinone I in tanshinone powder is ≥80%, which is the core monomer with strong analgesic and vasodilatory effects known in plant beverages. It has the best active release efficiency in the temperature range of 45-65℃, and forms a synergistic release channel with the kudzu root isoflavone components in the kudzu root raw material. The two channels jointly participate in the smooth muscle contraction factor inhibition pathway and effectively relieve dysmenorrhea. Crocetin and safflower C in safflower flavonoid extract are high-temperature sensitive flavonoid components, and their release behaviors are mutually enhanced with tanshinone, constructing a "superimposed analgesic response" under the temperature zone response system. However, since safflower flavonoid extract is also one of the main factors involved in the cross-linking precipitation of flavonoids, it must be combined with liquiritin microcapsules for sustained release treatment. The latter gradually releases the target factor under temperature control conditions with its high encapsulation rate (≥85%) and 1-10μm microstructure, while shielding free groups that may cause precipitation reactions, and constructing a high-temperature stable channel. The existence of neutralized structurally stable components is the basic premise for the establishment of this scheme; the trehalose-inulin complex is designed with a mass ratio of mannose to fructooligosaccharide of 1.2:1 to construct a composite layer structure with hydrophilic inside and hydrophobic outside, and a buffer zone of "temperature zone recognition-component constraint" is constructed at the boundary of cold / hot components; the molecular weight of the oligopeptide fragment in grapefruit seed peptide is <500Da, with high charge density and strong antagonistic complexation ability. It preferentially competes with bitter or flavonoid components for complexation in the pH range of 5.0-5.5, inhibiting undesirable cross-linking; the phosphatidylcholine in the lecithin granules is ≥60% and the average particle size is <50μm, which is the outer coating interface of the entire microcapsule system, and can completely wrap the temperature-controlled release layer to avoid structural imbalance under non-target conditions; The newly added S3-1 process step is the key node for forming a dual-temperature path; the extract of the thorn fruit and the algae oligosaccharide need to be released by stirring at low temperature at 5-15℃ to establish a cold drink precursor fluid channel; the tanshinone powder and the safflower flavonoids extract need to be synergistically released and dispersed at 45-65℃ to form a functional polymer precursor for hot drinks; the temperature-controlled dispersion of each component in S3-1 is the prerequisite for ensuring that the functional release timeliness can be maintained after entering the extraction step; if the temperature-controlled dispersion is not performed, the components will be released or inactivated prematurely due to premature mixing, resulting in weakened or even lost functions; the pH control and introduction of stable components in the S4-1 step are the core processes for forming a cold / hot multi-layer microcapsule isolation system; the stirring time and sequence are controlled at 50-60℃, and the trehalose-inulin complex, grapefruit seed peptide, β-bitter complex, glycyrrhizin microcapsules and lecithin powder are introduced in turn, and the structure is wrapped layer by layer, while ensuring flavor conduction and active release, the cross-linking reaction sites are physically blocked to form a composite microcapsule system with directional release behavior; The shear structure crushing step in this scheme can choose to use double helix shearing (such as the second embodiment 1 and 3), radial shearing (such as the second embodiment 2), multi-stage shearing + micro-jet method (such as the second embodiment 4) and other types of cutting / crushing structures in actual applications, control the microcapsule particle size D90 <40μm, the average particle size is between 26-30μm, and cooperate with the control environment of step S4-1 to form a highly sealed embedding state, ensuring that the active ingredients still have good stability under actual application conditions such as room temperature storage, alternating hot and cold, and transportation shock, see Table 11 and Table 12.

[0043] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for producing and processing a kudzu root plant beverage, characterized in that: include: S1. Select the following raw materials, auxiliary materials and functional ingredients in parts by weight; The raw materials are: 10-15 parts of fresh kudzu root, 2-4 parts of tuckahoe, 0.5-1.5 parts of hawthorn, 1-3 parts of rose; the auxiliary materials are: 0.5-1 parts of broccoli seed water extract, 0.6-1 parts of stachyose, 1-3 parts of erythritol, 0.01-0.02 parts of citric acid; The functional ingredients include: 1.2-2.4 parts of cold drink functional components, 1.2-2.4 parts of hot drink functional components, and 1-2 parts of neutralization structure stabilizing components; S2, crushing and homogenizing the fresh kudzu root, filtering and precipitating the mixture to obtain liquid 1 and kudzu root starch; S3, homogenizing liquid 1 and other raw materials, and / or adding cold drink functional components and hot drink functional components to obtain liquid 2; S4, combining the kudzu root residue and liquid 2 for heating and extraction, and / or introducing the remaining materials in the functional ingredients to form a multi-layer microcapsule isolation structure to obtain liquid 3, and / or performing pH range stability test, microcapsule structure integrity test, system precipitation and phase separation test on liquid 3, and after passing the test, proceed to the next step; S5, mixing liquid 3 with auxiliary materials to obtain liquid 4, and / or performing a sweat-inhibiting and odor-controlling ability test on liquid 4 under cold drink use conditions, and proceeding to the next step if the test is qualified; S6. Gelatinize the liquid 4 and kudzu root starch to obtain a kudzu root plant beverage, and / or perform an analgesic and soothing ability test on the kudzu root plant beverage under hot drinking conditions, and complete filling and packaging after passing the test.

2. The method for producing and processing a kudzu root plant beverage according to claim 1, characterized in that: According to S1, in the material selection stage, the cold drink functional component includes 0.5-1.0 parts of prickle fruit extract, 0.4-0.8 parts of β-bitter complex, and 0.3-0.6 parts of algae oligosaccharide; the hot drink functional component includes 0.5-1.0 parts of tanshinone powder, 0.4-0.8 parts of safflower flavonoids extract, and 0.3-0.6 parts of licorice microcapsules; neutralization structure stabilizing components: 0.5-1.0 parts of trehalose-inulin complex, 0.2-0.4 parts of grapefruit seed peptide, and 0.3-0.6 parts of lecithin granule powder; The mass fraction of linalool in the prickle fruit extract is ≥0.1%, and the mass fraction of pecorinoside is ≥0.05%; the mass fraction of naringin in the β-bitter compound is ≥30%, and the mass fraction of neohesperidin is ≥15%; the mass fraction of fucose in the algal oligosaccharide is ≥10%, and the molecular weight is ≤3kDa; The mass fraction of tanshinone I in the tanshinone powder is ≥80%; the mass fraction of crocetin in the safflower flavonoids extract is ≥25%, and the mass fraction of safflower C is ≥10%; the encapsulation rate of the liquiritin microcapsules is ≥85%, and the average particle size is 1-10 μm; The mass ratio of mannose to fructooligosaccharide in the trehalose-inulin complex is 1.2:1; the grapefruit seed oligopeptides with a molecular weight of less than 500 Da account for ≥90% of the grapefruit seed peptides, and the mass fraction of arginine therein is ≥8%; the mass fraction of phosphatidylcholine in the lecithin particle powder is ≥60% and the average particle size is <50 μm; The mass fraction of glucoraphanin in the broccoli seed water extract is ≥13%; the mass fraction of kudzu root isoflavone components in the fresh kudzu root is ≥0.5%.

3. The method for producing and processing a kudzu root plant beverage according to claim 2, characterized in that: The cold drink functional component is released at 5-15°C and has the effect of suppressing sweat and controlling odor; the hot drink functional component is released at 45-65°C and has the effect of relieving dysmenorrhea; the neutralized structure stabilizing component forms a microcapsule structure isolation interface of the cold / hot components under the condition of pH 5.0-5.5; The linalool components in the prickle fruit extract and the volatile aroma components in roses synergistically construct an odor inhibition structure at 5-15°C; the tanshinone and kudzu root isoflavone components activate smooth muscle relaxation response through a synergistic release mechanism within the range of 45-65°C; the grapefruit seed oligopeptide and licorice glycoside microcapsules jointly inhibit the cross-linking precipitation reaction between the naringin components in the β-bitter complex and the flavonoids contained in the safflower flavonoid extract within the control range of pH 5.0-5.

5.

4. The method for producing and processing a kudzu root plant beverage according to claim 3, characterized in that: The following steps are also included: S2, precipitation: clean the raw materials, cut the kudzu root into pieces, add 80-100 parts of water to crush and homogenize, filter and collect the kudzu root residue, precipitate for 3-5 hours, pour out the supernatant, and obtain liquid 1 and kudzu root starch; the kudzu root is fresh kudzu root; S3, homogenization: add other raw materials to liquid 1 in proportion and soak for 1 hour; use a high-pressure homogenizer to crush and homogenize under the conditions of a homogenization temperature of 65°C and a pressure of 25MPa to obtain liquid 2; the other raw materials include Poria cocos, hawthorn, and rose; S4, extraction: combine the kudzu root residue and liquid 2, heat to boiling, continue to reflux and cook for 1-2 hours, filter and centrifuge the cooked liquid to remove the residue, and obtain liquid 3; S5, blending: evenly mixing liquid 3 with broccoli seed water extract, stachyose, erythritol, and citric acid as auxiliary materials to obtain liquid 4; S6, gelatinization: boil liquid 4, mix kudzu root starch with water, and pour into the boiled liquid 4 while stirring until it is completely gelatinized to obtain kudzu root plant beverage; S7. Filling: The kudzu root plant beverage is transported to a tubular high-temperature instantaneous sterilizer via a pipeline for sterilization and then transported to an automatic filling machine via a pipeline, where it is packaged into containers under a sterile environment and sealed.

5. The method for producing and processing a kudzu root plant beverage according to claim 4, characterized in that: Between S3 and S4, add step S3-1: S3-1, respectively adding prickle fruit extract, tanshinone powder, safflower flavonoids extract and algae oligosaccharide to liquid 2, and controlling the prickle fruit extract and algae oligosaccharide to be stirred and released at 5-15°C for 5-10min, and the tanshinone powder and safflower flavonoids extract to be synergistically dispersed at 45-65°C for 5-10min to form a functional structural precursor liquid with a dual temperature path; the functional structural precursor liquid is the liquid 2 used in S4; Between S4 and S5, add step S4-1: S4-1: The pH of liquid 3 is adjusted to 5.0-5.5, and trehalose-inulin complex, grapefruit seed peptide, β-bitter complex, glycyrrhizin microcapsule and lecithin powder are added in sequence, and stirred at 50-60° C. for 10-15 minutes to form a multilayer microcapsule isolation system of cold drink functional components and hot drink functional components. The final treated liquid is still the liquid 3, which is used for the preparation of step S5.

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