Processing method of cistanche deserticola drink rich in brassica rapa organic calcium
Through technical means such as freeze-drying, low temperature extraction, high pressure homogenization and addition of regulators, the problems of low nutrient loss and absorption rate in the traditional Chamagu and Cistanche processing methods were solved, and the high nutritional value and easy absorption of beverage liquid rich in organic calcium and Cistanche ingredients were achieved.
Patent Information
- Application Number
- CN202510200926.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-24
- Publication Date
- 2025-06-06
AI Technical Summary
The traditional Chamagu processing method has problems such as severe loss of nutrients, poor taste and low absorption rate, which limits its widespread application in health foods. At the same time, the extraction and processing technology of Cistanche salmonella is complex, resulting in unstable product quality.
Freeze-drying and low-temperature extraction technology are used to treat chamagu and Cistanche, and their effective nutrients are retained. The particles are then refined through high-pressure homogenization technology to improve bioavailability. Add citric acid and vitamin C to regulate pH and promote calcium absorption. Finally, pasteurization and vacuum concentration processes are used to ensure product safety and efficiency.
The nutrients such as organic calcium, polysaccharides and flavonoids in chamagu and Cistanche are retained to the greatest extent, which improves the high nutritional value and bioavailability of the drink liquid, ensures that it is easier to be absorbed and utilized by the human body, and enhances the health care effect.
Smart Images
Figure CN120092886A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and more specifically to a processing method of a Cistanche deserticola drinking liquid rich in Chamagu organic calcium. Background Art
[0002] In recent years, with the improvement of people's living standards and the enhancement of health awareness, the health food market has developed rapidly. Chamaguru and Cistanche deserticola, as two plants with rich nutrients and significant health benefits, are increasingly widely used in the fields of food and medicine.
[0003] Chamagu is rich in organic calcium, flavonoids, polysaccharides, vitamins and minerals, and has multiple health functions such as anti-oxidation, anti-inflammatory, immunity enhancement and calcium supplementation. However, the traditional processing method of Chamagu has serious nutrient loss, poor taste, low absorption rate and other problems, which limits its wide application in health foods. Cistanche deserticola is a precious Chinese medicinal material with the effects of nourishing the kidney and strengthening yang, moistening the intestines and promoting bowel movements, and enhancing immunity. Due to its complex extraction and processing technology, the product quality is unstable, which affects its market application.
[0004] At present, there are some health drinks containing Chamagu or Cistanche deserticola on the market, but most products still have deficiencies in nutrient preservation, taste, absorption rate, etc. In order to solve the above problems, it is particularly important to provide a processing method for a drink rich in organic calcium and Cistanche deserticola that is nutritious, tastes good, and is easy to absorb. Summary of the invention
[0005] The purpose of the present invention is to provide a processing method for a Cistanche deserticola drinking liquid rich in chamagu organic calcium. The method retains the effective nutrients in chamagu and Cistanche deserticola to the greatest extent through a scientific formula and advanced processing technology, ensures the high nutritional value of the product, and improves its bioavailability, so that the nutrients in the drinking liquid are easier to be absorbed and utilized by the human body.
[0006] In order to achieve the above object, the technical solution of the present invention is as follows:
[0007] A method for processing a Cistanche deserticola decoction rich in Chamagu organic calcium comprises the following process steps:
[0008] 1) Pretreatment of Chamagu: Select healthy and pest-free Chamagu and harvest them at maturity, wash them and cut them into 1-2cm pieces 3 The cut pieces of Chamagu are freeze-dried to form freeze-dried Chamagu powder;
[0009] 2) Pretreatment of Cistanche deserticola: Select healthy and pest-free Cistanche deserticola in spring or autumn, wash and cut into 2-3 mm slices, and dry the sliced Cistanche deserticola at low temperature to obtain dried Cistanche deserticola slices;
[0010] 3) Extraction: adding the chamagu freeze-dried powder to pure water at a solid-liquid ratio of 1:10 and soaking it for 2 hours, heating the soaked chamagu and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a chamagu extract, filtering the chamagu extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified chamagu extract; adding Cistanche deserticola dried slices to pure water at a solid-liquid ratio of 1:10 and soaking them for 2 hours, heating the soaked Cistanche deserticola and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a Cistanche deserticola extract, filtering the Cistanche deserticola extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified Cistanche deserticola extract;
[0011] 4) Mixing: Evenly mix the filtered Chamagu extract and Cistanche deserticola extract in a ratio of 1:1, add citric acid and vitamin C to adjust the pH value of the mixture to 4.0-4.5, and then add sweeteners, thickeners, and preservatives to the mixture;
[0012] 5) Concentration: The mixed solution is placed in a vacuum concentration device for vacuum concentration to 1 / 5 of the original volume;
[0013] 6) Homogenization: Use a high-pressure homogenizer to homogenize the concentrate. The pressure setting range of the high-pressure homogenizer is 20-25MPa, and the homogenization temperature is below 40°C. Perform homogenization 2-3 times to ensure sufficient and uniform distribution of the ingredients and refinement of the particle size.
[0014] 7) Sterilization: Use pasteurization equipment to sterilize the drinking liquid at a temperature of 85°C for 30 minutes;
[0015] 8) Canning: In a sterile environment, use an automatic filling machine to fill the sterilized liquid into sterile glass bottles or PET bottles, set the filling volume, immediately seal the bottles, test the liquid volume, sealing performance and sensory indicators, and then label, package and store them;
[0016] 9) Inspection and packaging: Conduct physical and chemical testing, microbiological testing, sensory testing and stability testing on the drinking liquid. If qualified, label the container with information, select appropriate packaging materials for packaging, and store and transport as required.
[0017] Furthermore, in step 1), when the chamagu is washed, the washing water temperature is 20-25°C and the washing time is 15 minutes.
[0018] Furthermore, in step 1), when the chamagu is freeze-dried, the freeze-drying temperature ranges from -40°C to -50°C, and the time is 24-36 hours.
[0019] Furthermore, in step 2), when washing the Cistanche deserticola, the washing water temperature is 20-25° C. and the washing time is 15 minutes.
[0020] Furthermore, in step 2), when the Cistanche deserticola is subjected to low-temperature drying, the drying temperature ranges from 40° C. to 50° C., and the drying time is 12-24 hours.
[0021] Furthermore, in step 4), the sweetener is erythritol or honey, the thickener is xanthan gum or guar gum, and the preservative is potassium sorbate or sodium benzoate.
[0022] Furthermore, in step 4), when mixing the Chamagku extract and the Cistanche extract, use a stirrer to stir at room temperature for 10 minutes to allow the extracts to be evenly blended.
[0023] Furthermore, in step 5), the vacuum degree of the vacuum concentration equipment is controlled at 0.08-0.09 MPa and the temperature does not exceed 50°C.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] The present invention retains the organic calcium, polysaccharides, flavonoid compounds and other nutrients in Chamagku and Cistanche deserticola to the greatest extent through freeze-drying and low-temperature extraction technology, thereby ensuring the high nutritional value of the drink; the high-pressure homogenization technology is used to refine the particles in the drink to the micron level, thereby improving the bioavailability of the effective ingredients and making it easier for the human body to absorb; in addition, the vitamin C and citric acid in the drink further promote the absorption of calcium, thereby enhancing the health-care effect of the drink. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION
[0027] like Figure 1 As shown, a processing method of a Cistanche deserticola decoction rich in Chamagu organic calcium comprises the following process steps:
[0028] 1) Pretreatment of Chamagu: Select healthy and pest-free Chamagu and harvest them at maturity, wash them and cut them into 1-2cm pieces 3 The cut pieces of Chamagu are freeze-dried to form freeze-dried Chamagu powder;
[0029] 2) Pretreatment of Cistanche deserticola: Select healthy and pest-free Cistanche deserticola in spring or autumn, wash and cut into 2-3 mm slices, and dry the sliced Cistanche deserticola at low temperature to obtain dried Cistanche deserticola slices;
[0030] 3) Extraction: adding the chamagu freeze-dried powder to pure water at a solid-liquid ratio of 1:10 and soaking it for 2 hours, heating the soaked chamagu and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a chamagu extract, filtering the chamagu extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified chamagu extract; adding Cistanche deserticola dried slices to pure water at a solid-liquid ratio of 1:10 and soaking them for 2 hours, heating the soaked Cistanche deserticola and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a Cistanche deserticola extract, filtering the Cistanche deserticola extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified Cistanche deserticola extract;
[0031] 4) Mixing: Evenly mix the filtered Chamagu extract and Cistanche deserticola extract in a ratio of 1:1, add citric acid and vitamin C to adjust the pH value of the mixture to 4.0-4.5, and then add sweeteners, thickeners, and preservatives to the mixture;
[0032] 5) Concentration: The mixed solution is placed in a vacuum concentration device for vacuum concentration to 1 / 5 of the original volume;
[0033] 6) Homogenization: Use a high-pressure homogenizer to homogenize the concentrate. The pressure setting range of the high-pressure homogenizer is 20-25MPa, and the homogenization temperature is below 40°C. Perform homogenization 2-3 times to ensure sufficient and uniform distribution of the ingredients and refinement of the particle size.
[0034] 7) Sterilization: Use pasteurization equipment to sterilize the drinking liquid at a temperature of 85°C for 30 minutes;
[0035] 8) Canning: In a sterile environment, use an automatic filling machine to fill the sterilized liquid into sterile glass bottles or PET bottles, set the filling volume, immediately seal the bottles, test the liquid volume, sealing performance and sensory indicators, and then label, package and store them;
[0036] 9) Inspection and packaging: Conduct physical and chemical testing, microbiological testing, sensory testing and stability testing on the drinking liquid. If qualified, label the container with information, select appropriate packaging materials for packaging, and store and transport as required.
[0037] In step 1), when the chamagu is washed, the washing water temperature is 20-25° C. and the washing time is 15 minutes.
[0038] In step 1), when the chamagu is freeze-dried, the freeze-drying temperature ranges from -40°C to -50°C and the time is 24-36 hours.
[0039] In step 2), when washing the Cistanche deserticola, the washing water temperature is 20-25° C. and the washing time is 15 minutes.
[0040] In step 2), when the Cistanche deserticola is subjected to low-temperature drying, the drying temperature ranges from 40° C. to 50° C., and the drying time is 12-24 hours.
[0041] In step 4), the sweetener is erythritol or honey, the thickener is xanthan gum or guar gum, and the preservative is potassium sorbate or sodium benzoate.
[0042] In step 4), when mixing the Chamagku extract and the Cistanche extract, use a stirrer to stir at room temperature for 10 minutes to allow the extracts to blend evenly.
[0043] In step 5), the vacuum degree of the vacuum concentration equipment is controlled at 0.08-0.09 MPa and the temperature does not exceed 50°C.
[0044] Embodiment 1:
[0045] Pretreatment of Chamagu: Wash 1kg of Chamagu with 20-25℃ water for 15 minutes to remove dirt and impurities. Cut the washed Chamagu into 1-2cm 3 The cut pieces of Chamagu are placed in a vacuum freeze dryer at -40℃ to -50℃ and dried for 24-36 hours to make freeze-dried powder. Freeze drying can maximize the retention of nutrients in Chamagu.
[0046] Pretreatment of Cistanche deserticola: Wash 500g of Cistanche deserticola with clean water at 20-25℃ for 15 minutes to remove dirt and impurities. Cut the washed Cistanche deserticola into 2-3mm slices. Dry the sliced Cistanche deserticola in a low-temperature drying oven at 40℃ to 50℃ for 12-24 hours.
[0047] Extraction: 1kg of chamagu freeze-dried powder was mixed with 10L of pure water at a ratio of 1:10, soaked for 2 hours to soften and initially release the nutrients inside, then heated and extracted at 60°C for 4 hours, and stirred during the extraction process to ensure uniform heating and full release of the ingredients, and finally filtered the extract with a 200-mesh filter to remove solid impurities to obtain a clear chamagu extract. 500g of Cistanche slices were mixed with 5L of pure water at a ratio of 1:10, soaked for 2 hours to soften and initially release the active ingredients inside, and then heated and extracted at 60°C for 4 hours, and stirred during the extraction process to ensure uniform heating and full release of the ingredients, and finally filtered the extract with a 200-mesh filter to remove solid impurities to obtain a clear Cistanche extract.
[0048] Mixing: Combine the filtered Chamagu extract and Cistanche deserticola extract in a 1:1 ratio and stir for 10 minutes. Then add 0.1g citric acid, 0.2g vitamin C, 10g sweetener, 2g xanthan gum and 0.05g potassium sorbate and continue stirring for 10 minutes to ensure even mixing.
[0049] Concentration: Place the mixed liquid in the liquid storage tank of the vacuum concentration equipment to ensure that the liquid is evenly distributed. Adjust the vacuum degree of the equipment to 0.08-0.09MPa. The concentration temperature does not exceed 50℃. Ensure that the temperature is constant to avoid high temperature damage to the nutrients. Concentrate the mixed liquid to 1 / 5 of the original volume. During the concentration process, stir moderately to prevent local overheating and adhesion to ensure the uniformity of the concentrated liquid. When the mixed liquid is concentrated to the predetermined volume, stop the concentration operation to ensure that the concentrated liquid reaches the required concentration and viscosity. After the concentration is completed, quickly cool the concentrated liquid to room temperature to prevent high temperature from affecting the quality of the concentrated liquid. Cooling can be carried out by cooling water bath or cooling coil.
[0050] Homogenization: Use a high-pressure homogenizer to homogenize the concentrate to make the particles and ingredients in the liquid more evenly distributed, improve the stability and taste of the drink, and increase its bioavailability. Set the pressure of the high-pressure homogenizer to 20-25MPa and the temperature to below 40°C to prevent high temperature from destroying the nutrients. Homogenize 2-3 times to ensure full and even distribution of ingredients and refinement of particle size.
[0051] Sterilization: The homogenized concentrate is placed in a pasteurization device and sterilized at 85°C for 30 minutes to effectively kill pathogenic bacteria and most spoilage bacteria in the drink. After the sterilization is completed, the drink is quickly cooled to room temperature. A cooling water bath or cooling coil can be used to prevent high temperature from further damaging the nutritional components of the drink.
[0052] Canning: Use an automatic filling machine to fill the sterilized liquid into 30mL sterile glass bottles or PET bottles in a sterile environment. Cap the bottle immediately after filling to ensure that the bottle cap fits tightly with the container mouth to prevent liquid leakage and external contamination. After capping, vacuum sealing or nitrogen filling can be performed to further extend the shelf life of the product.
[0053] Inspection and packaging: Conduct physical and chemical tests (pH value, concentration, viscosity), microbiological tests (total colony count, coliform group, pathogenic bacteria) and sensory tests (color, smell, taste) to ensure that the liquid meets the quality standards. Affix a product label to each bottle of liquid (indicating the product name, ingredient list, production date, shelf life, etc.) and pack it in moisture-proof and shock-proof cartons or plastic boxes. Packaged products should be stored in a cool, dry, light-proof warehouse to avoid high temperatures and direct sunlight. The storage temperature should be controlled below 4°C.
[0054] Embodiment 2:
[0055] Pretreatment of Chamagu: Wash 800g of Chamagu with 20-25℃ water for 15 minutes to remove dirt and impurities. Cut the washed Chamagu into 1-2cm 3The cut pieces of Chamagu are placed in a vacuum freeze dryer at -40℃ to -50℃ and dried for 24-36 hours to make freeze-dried powder. Freeze drying can maximize the retention of nutrients in Chamagu.
[0056] Pretreatment of Cistanche deserticola: Wash 400g of Cistanche deserticola with clean water at 20-25℃ for 15 minutes to remove dirt and impurities. Cut the washed Cistanche deserticola into 2-3mm slices. Dry the sliced Cistanche deserticola in a low-temperature drying oven at 40℃ to 50℃ for 12-24 hours.
[0057] Extraction: 800g of chamagu freeze-dried powder was mixed with 8L of pure water at a ratio of 1:10, soaked for 2 hours to soften and initially release the nutrients inside, then heated and extracted at 60°C for 4 hours, and stirred during the extraction process to ensure uniform heating and full release of the ingredients, and finally filtered the extract with a 200-mesh filter to remove solid impurities to obtain a clear chamagu extract. 400g of Cistanche slices was mixed with 41L of pure water at a ratio of 1:10, soaked for 2 hours to soften and initially release the active ingredients inside, and then heated and extracted at 60°C for 4 hours, and stirred during the extraction process to ensure uniform heating and full release of the ingredients, and finally filtered the extract with a 200-mesh filter to remove solid impurities to obtain a clear Cistanche extract.
[0058] Mixing: Combine the filtered Chamagu extract and Cistanche deserticola extract in a 1:1 ratio and stir for 10 minutes. Then add 0.08g citric acid, 0.16g vitamin C, 15g honey, 3g guar gum and 0.04g sodium benzoate and continue stirring for 10 minutes to ensure even mixing.
[0059] Concentration: Place the mixed liquid in the liquid storage tank of the vacuum concentration equipment to ensure that the liquid is evenly distributed. Adjust the vacuum degree of the equipment to 0.08-0.09MPa. The concentration temperature does not exceed 50℃. Ensure that the temperature is constant to avoid high temperature damage to the nutrients. Concentrate the mixed liquid to 1 / 5 of the original volume. During the concentration process, stir moderately to prevent local overheating and adhesion to ensure the uniformity of the concentrated liquid. When the mixed liquid is concentrated to the predetermined volume, stop the concentration operation to ensure that the concentrated liquid reaches the required concentration and viscosity. After the concentration is completed, quickly cool the concentrated liquid to room temperature to prevent high temperature from affecting the quality of the concentrated liquid. Cooling can be carried out by cooling water bath or cooling coil.
[0060] Homogenization: Use a high-pressure homogenizer to homogenize the concentrate to make the particles and ingredients in the liquid more evenly distributed, improve the stability and taste of the drink, and increase its bioavailability. Set the pressure of the high-pressure homogenizer to 20-25MPa and the temperature to below 40°C to prevent high temperature from destroying the nutrients. Homogenize 2-3 times to ensure full and even distribution of ingredients and refinement of particle size.
[0061] Sterilization: The homogenized concentrate is placed in a pasteurization device and sterilized at 85°C for 30 minutes to effectively kill pathogenic bacteria and most spoilage bacteria in the drink. After the sterilization is completed, the drink is quickly cooled to room temperature. A cooling water bath or cooling coil can be used to prevent high temperature from further damaging the nutritional components of the drink.
[0062] Canning: Use an automatic filling machine to fill the sterilized liquid into 30mL sterile glass bottles or PET bottles in a sterile environment. Cap the bottle immediately after filling to ensure that the bottle cap fits tightly with the container mouth to prevent liquid leakage and external contamination. After capping, vacuum sealing or nitrogen filling can be performed to further extend the shelf life of the product.
[0063] Inspection and packaging: Conduct physical and chemical tests (pH value, concentration, viscosity), microbiological tests (total colony count, coliform group, pathogenic bacteria) and sensory tests (color, smell, taste) to ensure that the liquid meets the quality standards. Affix a product label to each bottle of liquid (indicating the product name, ingredient list, production date, shelf life, etc.) and pack it in moisture-proof and shock-proof cartons or plastic boxes. Packaged products should be stored in a cool, dry, light-proof warehouse to avoid high temperatures and direct sunlight. The storage temperature should be controlled below 4°C.
[0064] The present invention processes Chamagu through freeze-drying technology, so that it is quickly dried at low temperature, and its natural nutrients are retained. This method can retain active ingredients such as organic calcium, polysaccharides, and flavonoid compounds in Chamagu, so that these nutrients remain in their natural state and are easier for human body to absorb. The effective ingredients in Cistanche deserticola are extracted by low-temperature water extraction method to avoid high temperature from destroying its active ingredients. Low-temperature extraction can retain more nutrients, such as flavonoids, polysaccharides, and Cistanche deserticola glycosides, so that it is easier to be absorbed and utilized by the human body. The concentrated liquid is processed by a high-pressure homogenizer to make the particles and components in the liquid more evenly distributed, the particle size is refined, and the homogenization process refines the particle size of the effective ingredient to micron level, increases the surface area of the effective ingredient, and improves its absorption speed and absorption rate in the human body. The added citric acid can adjust the pH value of the drinking liquid, make it more stable in the digestive tract, and promote the dissolution and absorption of calcium and other minerals; the added vitamin C can promote the absorption of calcium, improve the bioavailability of organic calcium in the drinking liquid, and enhance the antioxidant effect. Pasteurization is carried out at 85°C to kill pathogenic bacteria and most spoilage bacteria in the drink. While effectively killing bacteria, it minimizes the damage to nutrients, maintains the active ingredients of the drink, and ensures its absorption effect in the body. Liquid beverages are easier to be absorbed by the human body than solid or capsule forms, especially after high-pressure homogenization and concentration. The active ingredients in the drink are in a more absorbable state. Thickeners such as xanthan gum or guar gum not only increase the viscosity and taste of the drink, but also slow down the peristalsis of the gastrointestinal tract, prolong the residence time of the active ingredients in the intestine, and improve the absorption rate.
[0065] Through the above measures, the drinkable liquid of the present invention is not only rich in nutrition, but also its effective ingredients are more easily absorbed and utilized by the human body, thereby ensuring that the health care effect of the drinkable liquid is maximized and meeting consumers' demand for high-quality health drinks.
[0066] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.
Claims
1. A method for processing a Cistanche deserticola decoction rich in Chamagu organic calcium, characterized in that The process steps include: 1) Pretreatment of Chamagu: Select healthy and pest-free Chamagu and harvest them at maturity, wash them and cut them into 1-2cm pieces 3 The cut pieces of Chamagu are freeze-dried to form freeze-dried Chamagu powder; 2) Pretreatment of Cistanche deserticola: Select healthy and pest-free Cistanche deserticola in spring or autumn, wash and cut into 2-3 mm slices, and dry the sliced Cistanche deserticola at low temperature to obtain dried Cistanche deserticola slices; 3) Extraction: adding the chamagu freeze-dried powder to pure water at a solid-liquid ratio of 1:10 and soaking it for 2 hours, heating the soaked chamagu and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a chamagu extract, filtering the chamagu extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified chamagu extract; adding Cistanche deserticola dried slices to pure water at a solid-liquid ratio of 1:10 and soaking them for 2 hours, heating the soaked Cistanche deserticola and water together to 60°C, keeping the temperature constant, heating for 4 hours and stirring to obtain a Cistanche deserticola extract, filtering the Cistanche deserticola extract through a 200-mesh filter to remove solid impurities, and obtaining a clarified Cistanche deserticola extract; 4) Mixing: Evenly mix the filtered Chamagu extract and Cistanche deserticola extract in a ratio of 1:1, add citric acid and vitamin C to adjust the pH value of the mixture to 4.0-4.5, and then add sweeteners, thickeners, and preservatives to the mixture; 5) Concentration: The mixed solution is placed in a vacuum concentration device for vacuum concentration to 1 / 5 of the original volume; 6) Homogenization: Use a high-pressure homogenizer to homogenize the concentrate. The pressure setting range of the high-pressure homogenizer is 20-25MPa, and the homogenization temperature is below 40°C. Perform homogenization 2-3 times to ensure sufficient and uniform distribution of the ingredients and refinement of the particle size. 7) Sterilization: Use pasteurization equipment to sterilize the drinking liquid at a temperature of 85°C for 30 minutes; 8) Canning: In a sterile environment, use an automatic filling machine to fill the sterilized liquid into sterile glass bottles or PET bottles, set the filling volume, immediately seal the bottles, test the liquid volume, sealing performance and sensory indicators, and then label, package and store them; 9) Inspection and packaging: Conduct physical and chemical testing, microbiological testing, sensory testing and stability testing on the drinking liquid. If qualified, label the container with information, select appropriate packaging materials for packaging, and store and transport as required.
2. The processing method of the Qiamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 1), when the chamagu is washed, the washing water temperature is 20-25° C. and the washing time is 15 minutes.
3. The processing method of the Qiamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 1), when the chamagu is freeze-dried, the freeze-drying temperature ranges from -40°C to -50°C and the time is 24-36 hours.
4. The processing method of the Qiamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 2), when washing the Cistanche deserticola, the washing water temperature is 20-25° C. and the washing time is 15 minutes.
5. The processing method of the Chamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 2), when the Cistanche deserticola is subjected to low-temperature drying, the drying temperature ranges from 40° C. to 50° C., and the drying time is 12-24 hours.
6. The processing method of the Chamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 4), the sweetener is erythritol or honey, the thickener is xanthan gum or guar gum, and the preservative is potassium sorbate or sodium benzoate.
7. The processing method of the Cistanche deserticola oral liquid rich in Chamagu organic calcium as claimed in claim 1, characterized in that: In step 4), when mixing the Chamagku extract and the Cistanche extract, use a stirrer to stir at room temperature for 10 minutes to allow the extracts to blend evenly.
8. The processing method of the Chamagu organic calcium-rich Cistanche deserticola drinking liquid as claimed in claim 1, characterized in that: In step 5), the vacuum degree of the vacuum concentration equipment is controlled at 0.08-0.09 MPa and the temperature does not exceed 50°C.