Radix astragali and Chinese angelica herbaceous plant beverage

Abstract

The invention relates to the technical field of preparation of plant beverages, in particular to an astragalus membranaceus and angelica sinensis herbaceous plant beverage which comprises a plurality of extraction unit groups and a composite extracting solution, and active ingredients are gradually enriched through a stacked blending process. The preparation method comprises the steps of raw material pretreatment, low-temperature extraction, concentration and separation, multi-stage mixing and blending, stabilizing treatment, filling and sterilization and the like. And gradient temperature control, membrane separation and high-pressure homogenization technologies are adopted, so that the retention rate of active ingredients and the stability of the beverage are remarkably improved, the taste is optimized, and the production cost is reduced. The invention solves the problem of balance among efficacy, taste and stability, provides a brand new technical path for the industry, and has important popularization value and market prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and specifically relates to an astragalus angelica herbal beverage. Background Art As a natural and healthy beverage, herbal beverages have received extensive attention in recent years. Compared with traditional functional beverages, herbal beverages are made from Chinese medicinal materials or natural plants, with higher safety and nutritional value, and show unique advantages especially in regulating the body and enhancing physical fitness. As is well known, the combined formula of Chinese herbal medicines such as astragalus and angelica has a significant effect on tonifying qi and blood, and is widely used in the field of women's health. However, when making such herbal formulas into beverages, it is necessary to ensure their efficacy while also taking into account taste and drinking convenience, which poses relatively high requirements for formula design and production processes.

[0002] In the context of the rapid development of the market, how to further improve the efficacy and palatability of herbal beverages while reducing production costs has become an urgent problem in the industry. At present, optimizing the raw material ratio and improving the processing technology are the main technical means, but these methods often make it difficult to achieve a balance among efficacy, taste, and cost. For example, simply increasing the dosage of medicinal materials can improve efficacy, but it is likely to make the drink bitter and unpalatable; while improving the taste by adding flavoring agents may weaken the natural properties of herbal plants and even affect their health care effects.

[0003] In order to improve the overall quality of herbal beverages, some enterprises have tried to adopt the segmented extraction technology, first extracting different raw materials separately and then mixing and blending. Although this method can retain the active ingredients of raw materials to a certain extent, there are also problems such as low extraction efficiency and high energy consumption. In addition, the existing equipment and process conditions have poor compatibility with multi-component formulas, often resulting in the loss or instability of active ingredients, thus affecting the efficacy performance of the final product. Although some studies have proposed protecting active ingredients through microencapsulation technology, the application cost of this technology is high and the process is complex, making it difficult to be popularized on a large scale.

[0004] Currently, common herbal beverages on the market mostly adopt single or simple compound formulas, such as only using astragalus or angelica as the main raw material, lacking systematic formula design. Although such products can meet the basic needs of consumers to a certain extent, there are still deficiencies in the comprehensive conditioning effect. For example, some products focus on tonifying qi but neglect tonifying blood, or fail to fully consider the synergistic effect between raw materials, resulting in an unsatisfactory overall efficacy. If a scientific formula based on various herbal plants such as astragalus and angelica can be developed and prepared into a beverage through a reasonable process, it can not only improve the comprehensive conditioning effect of the product, but also better meet the needs of female consumers for tonifying qi and blood. However, the existing formula design and production processes are still difficult to achieve the goals of efficient extraction, stable preservation, and good taste at the same time.

[0005] Therefore, how to provide a herbal beverage that can fully exert the efficacy of nourishing qi and blood of raw materials such as astragalus root and angelica, while ensuring good taste and stability, and at the same time controlling the production cost, is a technical problem that urgently needs to be solved at present. Summary of the Invention The present invention belongs to the technical field of plant beverage preparation, and particularly relates to an astragalus angelica herbal beverage and its preparation method and application. The astragalus angelica herbal beverage includes multiple extraction unit groups and a composite extract connected by a layered blending process. The extraction unit group is composed of multiple independent extraction units, and each independent extraction unit contains at least herbal raw materials; the composite extract stepwise fuses the active ingredients in each extraction unit group through a multi-stage mixing and blending process to form a composite system with a synergistic effect.

[0006] The independent extraction unit includes a raw material pretreatment module, a low-temperature extraction module, and a concentration and separation module. The raw material pretreatment module is used for grading and pulverizing the herbal raw materials. The low-temperature extraction module uses gradient temperature control technology to extract active ingredients. The concentration and separation module removes impurities and retains active substances through membrane separation technology. The independent extraction units in the extraction unit group are arranged in sequence according to the raw material characteristics and are connected by pipelines to achieve material transmission.

[0007] The average value of the active ingredient concentrations of all independent extraction units in the i-th extraction unit group is greater than or equal to the average value of the active ingredient concentrations of all independent extraction units in the i-1-th extraction unit group. This design ensures the gradual enrichment of active ingredients during the extraction process, while avoiding the inactivation or degradation of ingredients caused by high-concentration extraction at one time.

[0008] The preparation method of the astragalus angelica herbal beverage includes the following steps: Raw material pretreatment: Astragalus root, codonopsis pilosula, longan pulp, angelica, red dates, malt, hawthorn, poria cocos, tangerine peel, and roasted licorice are respectively subjected to grading and pulverizing treatment, and the pulverizing particle size range is 0.5-2 mm. Different raw materials select different pulverizing methods according to their organizational structure differences. For example, astragalus root is pulverized by low-temperature freezing to reduce the loss of heat-sensitive components, while red dates are pulverized by wet method to improve the juice yield.

[0009] Low-temperature extraction: The pretreated raw materials are respectively placed in independent extraction units and extracted by gradient temperature control technology. The extraction temperature gradually rises from 40°C to 80°C, and the holding time for each stage is 30 minutes. The pH value of the extract is controlled between 5.5-6.5. This process utilizes the difference in the dissolution characteristics of active ingredients in raw materials at different temperatures to achieve efficient extraction.

[0010] Concentration and separation: The leaching solution is concentrated by membrane separation technology to retain active ingredients with a molecular weight cut-off range of 500 - 1000 Da. The cross-flow filtration method is adopted during the membrane separation process to prevent membrane fouling and improve separation efficiency. The concentrated solution is cooled and then enters the next process.

[0011] Multi-stage mixing and blending: The concentrated solutions in each extraction unit group are stepwise mixed in a specific ratio to form a compound extraction solution. The mixing sequence is to first mix the concentrated solutions of Astragalus membranaceus, Codonopsis pilosula, and Angelica sinensis, then add the concentrated solutions of longan aril, red dates, and malt, and finally add the concentrated solutions of hawthorn, Poria cocos, tangerine peel, and honey-fried licorice. During the mixing process, the stirring speed is gradually decreased. The initial stirring speed is 120 r / min and finally reduced to 40 r / min to ensure the uniform distribution of each component and avoid excessive shear damage to the active ingredients.

[0012] Stabilization treatment: The compound extraction solution is subjected to stabilization treatment by a high-pressure homogenizer with a homogenization pressure of 20 - 30 MPa. This step can reduce the particle size of the compound extraction solution to below 1 μm, thereby improving the stability of the beverage and enhancing the taste.

[0013] Filling and sterilization: The compound extraction solution after stabilization treatment is filled into sterile containers and processed by a high-temperature short-time sterilization process. The sterilization temperature is 121 °C and the time is 15 seconds. This process can not only kill microorganisms but also retain the active ingredients to the greatest extent.

[0014] The present invention solves the balance problem among the efficacy, taste, and stability of existing herbal beverages through the above technical solutions. Specifically, the design of independent extraction units realizes the targeted extraction of different raw materials, avoiding the component loss caused by traditional single extraction processes; the multi-stage mixing and blending process makes full use of the synergistic effect among the raw materials, significantly enhancing the comprehensive conditioning effect of the product; the high-pressure homogenization technology and high-temperature short-time sterilization process further optimize the taste and shelf life of the beverage.

[0015] In addition, the present invention has an innovative design in the equipment connection relationship. The raw material pretreatment module is connected to the low-temperature extraction module by a screw conveyor to ensure smooth material transmission without residue; a buffer tank is set between the low-temperature extraction module and the concentration and separation module to regulate the flow rate and prevent liquid impact; the concentration and separation module is connected to the multi-stage mixing and blending device by a pumping system. The pumping system adopts variable frequency control and can adjust the flow rate according to actual needs.

[0016] The technical effects of the present invention are mainly reflected in the following aspects: High retention rate of active ingredients: Through the gradient temperature control technology and membrane separation technology, the retention rate of active ingredients reaches over 95%, significantly superior to traditional extraction processes.

[0017] Taste optimization: The multi-stage mixing and blending process combined with high-pressure homogenization technology makes the taste of the beverage softer and smoother, avoiding the impact of bitter taste on the consumer experience.

[0018] Enhanced stability: The particle size in the composite extract is reduced to below 1 μm, and the beverage remains in a uniform state after being stored at room temperature for 12 months without stratification or precipitation.

[0019] Reduced production cost: The design of the independent extraction unit and the multi-stage mixing and blending process improves the equipment utilization rate, reduces energy consumption and labor costs, and shortens the production time per batch by more than 30%.

[0020] In summary, the present invention provides an Astragalus membranaceus and Angelica sinensis herbal beverage with efficacy, taste, and stability. Its unique preparation method and equipment connection design provide a new technical path for the industry, with important promotion value and market prospects. Brief Description of the Drawings Figure 1 It is a schematic diagram of the overall process flow of the present invention, showing the complete preparation process from raw material pretreatment to filling and sterilization.

[0021] Figure 2 It is a schematic diagram of the structure of the independent extraction unit, including the connection relationship of the raw material pretreatment module, the low-temperature extraction module, and the concentration and separation module.

[0022] Figure 3 It is a schematic diagram of the multi-stage mixing and blending process, showing the mixing order of the concentrated solutions of each extraction unit group and the change in stirring speed.

[0023] Figure 4 It is a schematic diagram of the working principle of the high-pressure homogenizer, marking the influence of the homogenization pressure on the particle size.

[0024] Figure 5 It is a schematic diagram of the equipment connection relationship, highlighting the connection method of the screw conveyor, the buffer tank, and the pumping system.

[0025] Figure 6 It is a graph of the stability test results of the composite extract, comparing the stratification of the beverage before and after homogenization under room temperature storage conditions.

[0026] The reference numerals are as follows: 1. Raw material pretreatment module; 2. Low-temperature extraction module; 3. Concentration and separation module; 4. Multi-stage mixing and blending device; 5. High-pressure homogenizer; 6. Screw conveyor; 7. Buffer tank; 8. Pumping system. Detailed Embodiments The present invention relates to the detailed embodiments of the preparation method of the Astragalus membranaceus and Angelica sinensis herbal beverage and its related equipment. The following is combined with the attached Figure 1 to the attached Figure 6A detailed description of the technical solution of the present invention is provided. First, starting from the overall process flow, combined with the specific structure and connection relationship of each module, the implementation process of each step is described in detail.

[0027] As Figure 1 shown, the entire process flow includes six main links: raw material pretreatment, low-temperature extraction, concentration and separation, multi-stage mixing and blending, stabilization treatment, and filling and sterilization. These links are connected through specific equipment and connection methods to ensure the efficient transmission of materials during processing and maintain the integrity of active ingredients. Among them, the raw material pretreatment module 1 is connected to the low-temperature extraction module 2 through a screw conveyor 6. A buffer tank 7 is provided between the low-temperature extraction module 2 and the concentration and separation module 3. The concentration and separation module 3 transports the concentrated liquid to the multi-stage mixing and blending device 4 through a pumping system 8. Finally, after stabilization treatment by a high-pressure homogenizer 5, it enters the filling and sterilization process.

[0028] The raw material pretreatment module 1 is used for grading and pulverizing various herbal raw materials. The specific operations are as follows: Astragalus membranaceus, Codonopsis pilosula, longan pulp, Angelica sinensis, red dates, malt, hawthorn, Poria cocos, tangerine peel, and roasted licorice are respectively selected with different pulverizing methods according to their tissue structure characteristics. Due to the presence of thermosensitive components in Astragalus membranaceus, low-temperature freezing pulverization technology is adopted, and the raw materials are pulverized at -20°C, with the pulverizing particle size controlled within the range of 0.5 - 1 mm; due to the relatively high water content of red dates, wet pulverization technology is adopted, and the pulverizing particle size range is 1 - 2 mm. Other raw materials adjust the pulverizing parameters according to their hardness and water content to ensure that the particle size of all raw materials meets the process requirements. A grading screen is provided inside the raw material pretreatment module 1 to screen the raw material powder with qualified particle size, and the unqualified particles will re-enter the pulverizer for secondary treatment. The pulverized raw material powder is smoothly transported to the low-temperature extraction module 2 through the screw conveyor 6, and the design of the screw conveyor 6 ensures no residue during the material transmission process and avoids powder flying.

[0029] The low-temperature extraction module 2 adopts gradient temperature control technology to extract the active ingredients from the raw materials, such as Figure 2As shown, there are multiple independent extraction units inside the module. Each unit is arranged in sequence according to different raw material characteristics and connected by pipelines. For example, rhizome raw materials such as Astragalus membranaceus and Codonopsis pilosula are arranged in the front-stage extraction unit, while fruit raw materials such as Chinese date and longan aril are located in the rear-stage extraction unit. The leaching process is divided into three stages. The temperature in the first stage is set at 40°C and maintained for 30 minutes; in the second stage, the temperature is raised to 60°C and maintained for another 30 minutes; in the third stage, the temperature is raised to 80°C and also maintained for 30 minutes. The pH value of the leaching solution is controlled between 5.5 - 6.5 by adding buffer solution to ensure the stability of active ingredients. A buffer tank 7 is set between the low-temperature leaching module 2 and the concentration and separation module 3 to regulate the flow rate and prevent liquid impact. A liquid level sensor and a flow meter are installed inside the buffer tank 7, which can adjust the output flow rate in real time according to actual needs, thus ensuring the stability of subsequent processes.

[0030] The concentration and separation module 3 removes impurities and retains active substances through membrane separation technology. Its working principle is as Figure 2 shown. In the membrane separation process, a cross-flow filtration method is adopted, and the molecular weight cut-off range of the membrane module is set at 500 - 1000 Da to ensure a high retention rate of active ingredients. During the filtration process, the concentrated solution is continuously recycled back to the inlet end of the membrane module by a circulation pump, thereby reducing membrane fouling and improving separation efficiency. A cooling device is set at the outlet of the concentration and separation module 3 to cool the concentrated solution to room temperature and then transport it to the multi-stage mixing and blending device 4. The pumping system 8, as a key component connecting the concentration and separation module 3 and the multi-stage mixing and blending device 4, adopts variable frequency control technology and can flexibly adjust the flow rate according to actual needs. A filter is installed inside the pumping system 8 to further remove possible tiny particles and ensure that the concentrated solution entering the multi-stage mixing and blending device 4 is pure and free of impurities.

[0031] The multi-stage mixing and blending device 4 mixes the concentrated solutions in each extraction unit group step by step according to a specific ratio, as Figure 3 shown. The mixing sequence is as follows: first, mix the concentrated solutions of Astragalus membranaceus, Codonopsis pilosula, and Angelica sinensis, then add the concentrated solutions of longan aril, Chinese date, and malt, and finally add the concentrated solutions of hawthorn, Poria cocos, tangerine peel, and roasted licorice root. During the mixing process, the stirring speed decreases step by step. The initial stirring speed is 120 r / min, and then it gradually decreases to 80 r / min and finally to 40 r / min. This design not only ensures the uniform distribution of each component but also avoids the damage of active ingredients caused by excessive shearing. Multiple stirring paddles are installed inside the multi-stage mixing and blending device 4, and the blade angles are optimized to maintain a good mixing effect even at low speeds. After mixing, the compound extraction solution is transported through a pipeline to the high-pressure homogenizer 5 for stabilization treatment.

[0032] The working principle of the high-pressure homogenizer 5 is as Figure 4As shown in the figure, the homogenization pressure is set at 20 - 30 MPa, and the particle size in the composite extract is reduced to less than 1 μm through high-pressure action. During the homogenization process, the material first passes through a primary homogenization valve and forms a high-speed jet under high pressure; then it enters the secondary homogenization chamber, where the particles are further refined through impact and shear actions. An on-line detection device is set at the outlet of the homogenizer to monitor the change of particle size in real time and ensure that the homogenization effect meets the requirements. The homogenized composite extract has higher stability and a softer taste, meeting the market demand for high-quality herbal beverages.

[0033] The filling and sterilization process is the last link in the entire technological process. The homogenized composite extract is transported to the filling equipment through a sterile pipeline, and sterile containers are used during the filling process to avoid secondary contamination. The filled product enters the high-temperature short-time sterilization equipment, where the sterilization temperature is set at 121 °C and the duration is 15 seconds. This process can not only kill microorganisms but also retain the active ingredients to the greatest extent. Temperature sensors and time controllers are installed inside the sterilization equipment to accurately control the sterilization conditions and ensure the stable and reliable quality of the product.

[0034] The connection relationship between the devices is as Figure 5 shown. The screw conveyor 6, the buffer tank 7, and the pumping system 8 together constitute the core part of the material transmission. The screw conveyor 6 is designed with a double-screw structure, and its pitch and rotation speed are optimized to ensure the transmission efficiency while avoiding material accumulation or residue. A stirring device is installed inside the buffer tank 7 to prevent the concentrated liquid from precipitating and maintain its fluidity. The pumping system 8 is made of corrosion-resistant materials, and its inlet and outlet ends are respectively connected to the concentration and separation module 3 and the multi-stage mixing and blending device 4, and the flow rate is accurately adjusted through frequency conversion control technology.

[0035] The stability test results of the composite extract are as Figure 6 shown. The layering situation of the beverage before and after homogenization under normal temperature storage conditions is compared. The experimental results show that the sample without homogenization treatment shows obvious layering after 3 months of storage, while the sample after homogenization treatment remains uniform after 12 months of storage without layering or precipitation. This result fully verifies the significant effect of high-pressure homogenization technology in improving the stability of beverages.

[0036] The above has described in detail the specific implementation methods of the preparation method of the astragalus and angelica herbal beverage of the present invention and its related equipment. Through the close cooperation of each module and the precise control of process parameters, the efficient extraction and retention of active ingredients in herbal raw materials are achieved, and at the same time, the problems of ingredient loss and poor taste in traditional processes are solved. To better enable relevant personnel in the technical field to fully understand and implement the present invention, the specific implementation principle of the present invention is further supplemented and explained below in combination with a specific application scenario.

[0037] In the raw material pretreatment stage, first, herbal raw materials such as Astragalus membranaceus, Codonopsis pilosula, longan pulp, and Angelica sinensis are separately fed into the raw material pretreatment module 1 for classification and pulverization. Taking Astragalus membranaceus as an example, since it contains heat-sensitive components, a low-temperature freezing pulverization device needs to be started during operation. Astragalus membranaceus is placed in an environment of -20°C, and its particle size is controlled within the range of 0.5 - 1 mm through low-temperature freezing pulverization technology. For raw materials with a relatively high water content such as red dates, wet pulverization technology is adopted to ensure that their pulverized particle size range is 1 - 2 mm. The classification sieve mesh inside the raw material pretreatment module 1 will automatically screen the powder with qualified particle size, and the unqualified particles will re-enter the pulverizer for secondary treatment. Subsequently, the raw material powder after classification and pulverization is smoothly transported to the low-temperature extraction module 2 through the screw conveyor 6. The screw conveyor 6 is designed with a double-screw structure, and the pitch and rotation speed are optimized and configured to effectively avoid powder flying or residue, thus ensuring the continuity and stability of material transportation.

[0038] After entering the low-temperature extraction module 2, different raw materials are distributed to independent extraction units according to their characteristics for gradient temperature control extraction. For example, rhizome raw materials such as Astragalus membranaceus and Codonopsis pilosula are arranged in the front-stage extraction unit, while fruit raw materials such as red dates and longan pulp are located in the rear-stage extraction unit. The extraction process is divided into three stages: the temperature in the first stage is set at 40°C and maintained for 30 minutes; the temperature is raised to 60°C in the second stage and maintained for another 30 minutes; the temperature is raised to 80°C in the third stage and also maintained for 30 minutes. This gradient heating design utilizes the difference in the dissolution characteristics of active ingredients at different temperatures to ensure the efficient extraction of active ingredients. At the same time, by adding a buffer solution to the extraction liquid, its pH value is controlled between 5.5 - 6.5 to ensure the stability of active ingredients. The buffer tank 7, as a connecting component between the low-temperature extraction module 2 and the concentration and separation module 3, is internally equipped with a liquid level sensor and a flow meter, which can adjust the output flow in real time according to actual needs, thereby providing a stable material supply for subsequent processes.

[0039] The concentration and separation module 3 further processes the extraction liquid through membrane separation technology. Specifically, the cross-flow filtration method is adopted during the filtration process of the extraction liquid, and the molecular weight cut-off range of the membrane module is set at 500 - 1000 Da to ensure a high retention rate of active ingredients. The concentrated liquid continuously flows back to the inlet end of the membrane module under the action of the circulation pump, thereby reducing membrane fouling and improving separation efficiency. A cooling device is set at the outlet of the concentration and separation module 3 to cool the concentrated liquid to room temperature and then transport it to the multi-stage mixing and blending device 4. The pumping system 8, as a key component connecting the concentration and separation module 3 and the multi-stage mixing and blending device 4, adopts variable frequency control technology and can flexibly adjust the flow rate according to actual needs. In addition, a filter is provided inside the pumping system 8 to further remove possible tiny particles and ensure that the concentrated liquid entering the multi-stage mixing and blending device 4 is pure and free of impurities.

[0040] The multi-stage mixing and blending device 4 mixes the concentrated liquids in each extraction unit group step by step according to a specific ratio. The mixing sequence is as follows: first, mix the concentrated liquids of astragalus root, codonopsis pilosula, and angelica sinensis, then add the concentrated liquids of longan aril, red dates, and malt, and finally add the concentrated liquids of hawthorn fruit, poria cocos, dried tangerine peel, and honey-fried licorice root. During the mixing process, the stirring speed decreases step by step. The initial stirring speed is 120 r / min, then gradually decreases to 80 r / min, and finally drops to 40 r / min. This design optimizes the angle of the stirring paddle blades, and can still maintain a good mixing effect under low-speed conditions, which not only ensures the uniform distribution of each component, but also avoids the damage to the active ingredients caused by excessive shearing. After mixing, the compound extract is transported through a pipeline to the high-pressure homogenizer 5 for stabilization treatment.

[0041] The working principle of the high-pressure homogenizer 5 is to reduce the particle size of the compound extract to less than 1 μm through high-pressure action. Specifically, the material first passes through a primary homogenization valve and forms a high-speed jet under high pressure; then it enters the secondary homogenization chamber, and the particles are further refined through impact and shearing effects. The homogenization pressure is set at 20 - 30 MPa, and an on-line detection device is installed at the outlet of the homogenizer to monitor the change of particle size in real time to ensure that the homogenization effect meets the requirements. The homogenized compound extract has higher stability and a softer taste, meeting the market demand for high-quality herbal beverages.

[0042] The filling and sterilization process is the last link of the entire technological process. The homogenized compound extract is transported to the filling equipment through a sterile pipeline, and sterile containers are used during the filling process to avoid secondary contamination. The filled product enters the high-temperature short-time sterilization equipment, and the sterilization temperature is set at 121 °C for a duration of 15 seconds. This process can not only kill microorganisms but also retain the active ingredients to the greatest extent. Temperature sensors and time controllers are installed inside the sterilization equipment to accurately control the sterilization conditions and ensure the stable and reliable quality of the product.

[0043] The connection relationship between the devices is as Figure 5 shown. The screw conveyor 6, buffer tank 7, and pumping system 8 together constitute the core part of the material transmission. The screw conveyor 6 is designed with a double-screw structure, and its pitch and rotation speed are optimized to ensure the transmission efficiency while avoiding material accumulation or residue. A stirring device is installed inside the buffer tank 7 to prevent the precipitation of the concentrated liquid and maintain its fluidity. The pumping system 8 is made of corrosion-resistant materials, and its inlet and outlet ends are respectively connected to the concentration and separation module 3 and the multi-stage mixing and blending device 4, and the flow rate is accurately adjusted through frequency conversion control technology.

[0044] Through the specific implementation of the above technological process, the stability of the compound extract is significantly improved. As Figure 6As shown, the sample without homogenization treatment showed obvious stratification after 3 months of storage, while the sample with homogenization treatment remained uniform after 12 months of storage without stratification or precipitation. This result verifies the significant effect of high-pressure homogenization technology in improving the stability of beverages.

[0045] The specific implementation principles of the preparation method of the Astragalus membranaceus and Angelica sinensis herbal beverage of the present invention and its related equipment are described in detail above. Through the close cooperation of each module and the precise control of process parameters, the efficient extraction and retention of active ingredients in herbal raw materials are achieved, and at the same time, the problems of ingredient loss and poor taste in traditional processes are solved.

[0046] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. An astragalus and angelica herbal beverage, comprising a plurality of extraction unit groups and a composite extract connected by a cascade blending process, characterized in that: The extraction unit group is composed of a plurality of independent extraction units, each of which contains at least herbal raw materials; the composite extract liquid integrates the active ingredients in each extraction unit group in steps through a multi-stage mixing and blending process to form a composite system with synergistic effects; the average value of the active ingredient concentrations of all independent extraction units in the i-th extraction unit group is greater than or equal to the average value of the active ingredient concentrations of all independent extraction units in the i-1-th extraction unit group.

2. The astragalus and angelica herbal beverage according to claim 1, characterized in that: The independent extraction unit comprises a raw material pretreatment module (1), a low-temperature extraction module (2) and a concentration and separation module (3), wherein the raw material pretreatment module (1) is used to perform graded crushing on the herbal raw materials, the low-temperature extraction module (2) uses a gradient temperature control technology to extract active ingredients, and the concentration and separation module (3) uses a membrane separation technology to remove impurities and retain active substances.

3. The astragalus and angelica herbal beverage according to claim 2, characterized in that: The raw material pretreatment module (1) performs graded pulverization on astragalus, codonopsis, longan pulp, angelica, red dates, malt, hawthorn, tuckahoe, tangerine peel and licorice respectively, with the pulverized particle size ranging from 0.5 to 2 mm; the astragalus is pulverized by low-temperature freezing technology, and the red dates are pulverized by wet method technology.

4. The astragalus and angelica herbal beverage according to claim 2, characterized in that: The extraction temperature of the low-temperature extraction module (2) is gradually increased from 40°C to 80°C, with each stage maintained for 30 minutes, and the pH value of the extraction solution is controlled between 5.5 and 6.

5.

5. The astragalus and angelica herbal beverage according to claim 2, characterized in that: The concentration and separation module (3) performs concentration by membrane separation technology, retaining active ingredients with a molecular weight range of 500-1000 Da, and adopts a cross-flow filtration method during the membrane separation process.

6. The astragalus and angelica herbal beverage according to claim 1, characterized in that: The multi-stage mixing and blending process mixes the concentrates in each extraction unit group in steps according to a specific ratio, and the mixing order is to first mix the concentrates of astragalus, codonopsis and angelica, then add the concentrates of longan pulp, red dates and malt, and finally add the concentrates of hawthorn, poria, tangerine peel and roasted licorice; during the mixing process, the stirring speed decreases step by step, the initial stirring speed is 120r / min, and finally it is reduced to 40r / min.

7. The astragalus and angelica herbal beverage according to claim 1, characterized in that: The composite extract is stabilized by a high-pressure homogenizer (5) at a homogenization pressure of 20-30 MPa, so that the particle size of the particles in the composite extract is reduced to less than 1 μm.

8. The astragalus and angelica herbal beverage according to claim 1, characterized in that: The composite extract is filled into a sterile container and treated by a high-temperature short-time sterilization process, with the sterilization temperature being 121° C. and the time being 15 seconds.

9. The astragalus and angelica herbal beverage according to claim 2, characterized in that: The raw material pretreatment module (1) is connected to the low-temperature extraction module (2) via a screw conveyor (6); a buffer tank (7) is provided between the low-temperature extraction module (2) and the concentration and separation module (3); the concentration and separation module (3) is connected to the multi-stage mixing and preparation device (4) via a pumping system (8); and the pumping system (8) adopts frequency conversion control technology.

10. The astragalus and angelica herbal beverage according to claim 1, characterized in that: The herbal raw materials include astragalus, codonopsis, longan pulp, angelica, red dates, malt, hawthorn, tuckahoe, tangerine peel and roasted liquorice.

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