Composite beverage based on jerusalem artichoke, synanthrin and momordica grosvenori and preparation method of composite beverage

Abstract

The invention relates to the technical field of food processing, and discloses a compound beverage based on jerusalem artichoke, synanthrin and fructus momordicae and a preparation method thereof, and the preparation method at least comprises the following steps: S1, preparing raw materials; s2, performing pretreatment; s3, blending; s4, performing homogenizing; and S5, filling and sterilizing. According to the invention, the synanthrin and the fructus momordicae are scientifically matched, so that the beverage is endowed with good taste, the calorie of the beverage is greatly reduced, the beverage is extremely attractive to people who pay attention to healthy lifestyles, and health risks caused by excessive calorie intake can be effectively avoided while the people enjoy the delicious beverage; the fructus momordicae is rich in various beneficial ingredients and has the effects of clearing heat, moistening the lung, relieving sore-throat, opening voice, lubricating the intestines, relaxing the bowels and the like, so that the health value of the beverage is further improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a compound beverage based on Jerusalem artichoke inulin and Momordica grosvenori and a preparation method thereof. Background Art

[0002] Jerusalem artichoke is a natural plant resource rich in inulin. As a prebiotic, inulin has functions such as regulating intestinal flora, reducing blood sugar and blood lipids. However, its extraction efficiency is greatly affected by process conditions. Momordica grosvenori contains mogroside, which is a low-calorie natural sweetener with antioxidant and blood sugar-lowering effects. At present, the inulin extraction process has problems of high energy consumption and low efficiency, and the compound application of Jerusalem artichoke and Momordica grosvenori has not seen mature products. Existing compound beverages often have insufficient stability due to poor compatibility of ingredients, and are prone to layering or browning. The present invention aims to overcome these defects and provides a compound beverage based on Jerusalem artichoke inulin and Momordica grosvenori and a preparation method thereof. Summary of the Invention

[0003] The purpose of the present invention is to provide a compound beverage based on Jerusalem artichoke inulin and Momordica grosvenori and a preparation method thereof to solve the problems raised in the above background art.

[0004] To solve the above technical problems, the present invention is solved by the following technical solutions: A compound beverage based on Jerusalem artichoke inulin and Momordica grosvenori and a preparation method thereof, including the following steps:

[0005] S1. Raw material preparation;

[0006] S2. Pretreatment;

[0007] S3. Blending;

[0008] S4. Homogenization;

[0009] S5. Filling and sterilization.

[0010] Preferably, the specific method in the step S1, raw material preparation is as follows;

[0011] The specific method in the step S1, raw material preparation is as follows;

[0012] S1-1. When selecting Jerusalem artichoke, it is usually advisable to choose 1-year-old ones. At this time, the inulin content in the Jerusalem artichoke tubers is relatively high, and the growth condition of the plants is stable, which is beneficial to ensuring the yield and quality of inulin, providing a rich source of inulin for the beverage, and the Jerusalem artichoke should be selected with plump tubers, no pests and diseases, and no mechanical damage;

[0013] S1-2. When selecting dried Momordica grosvenori fruits, products with a clean surface, no lumps, and no mildew spots should be preferred. Such dried fruits have a loose texture and are easy to crush, bringing a unique flavor and health care effects to the beverage, and are also beneficial for subsequent processing;

[0014] S1-3. Select white granulated sugar that complies with GB / T 317 as a flavoring agent to improve the taste. It is required that the sugar crystals are uniform, and the particle size within a certain range should be not less than 80%. The crystals or their aqueous solutions are sweet and odorless, with a dry, loose, white, and shiny appearance. The number of black dots with a length greater than 0.2 mm per square meter of surface area is not more than 15, making the sweetness of the beverage more rich and balanced;

[0015] S1-4. Select a composite stabilizer with raw materials of xanthan gum and CMC-Na. Among them, xanthan gum complies with the provisions of GB1886.41, while CMC-Na complies with the provisions of GB1886.232;

[0016] S1-5. Select sodium citrate that complies with GB1886.25, which should be white or colorless crystalline powder or granules, odorless, with a cool, salty and spicy taste. Its dosage follows the provisions of the "Standard for the Use of Food Additives";

[0017] S1-6. The production water should comply with the provisions of GB5749, with clear water, no odor, and no pollution, ensuring that it will not have an adverse impact on the product.

[0018] Preferably, the specific method in the S2. Pretreatment step is as follows;

[0019] S2-1. Slice, dry, and crush Jerusalem artichoke, and then pass through a 40-mesh sieve to obtain Jerusalem artichoke dry powder;

[0020] S2-2. Carry out reflux treatment on the Jerusalem artichoke dry powder with 4 times the volume of 80% ethanol for 1 hour, and then add hot water at 90°C according to the solid-liquid ratio of 1:25 (g / g) and extract for 60 minutes;

[0021] S2-3. Neutralize organic acids and then centrifuge to remove impurities. Use D301-G resin for decolorization, add 4 times the volume of 95% ethanol to precipitate inulin, and vacuum dry to obtain purified inulin;

[0022] S2-4. After crushing the dried fruit of Siraitia grosvenorii, extract it with water at 90°C for 50 minutes, and centrifuge to obtain the Siraitia grosvenorii extract.

[0023] Preferably, the specific method in the S3. Blending step is as follows;

[0024] According to requirements, put inulin, Siraitia grosvenorii extract, white granulated sugar, xanthan gum, CMC-Na, sodium citrate, and water into a stirring kettle in a certain proportion. Among them, the percentage content is Siraitia grosvenorii extract: white granulated sugar: inulin: xanthan gum: CMC-Na: sodium citrate = 5%: 2%: 4%: 0.04%: 0.04%: 0.03%.

[0025] Preferably, the specific method in the S4. Homogenization step is as follows;

[0026] Stir 2 - 3 times in a stirring kettle, set the temperature to 40 - 60 °C, stir at high speed for 5 - 10 minutes for the first time, preliminarily disperse poorly soluble components such as xanthan gum and CMC - Na by virtue of strong shear force, accelerate the dissolution of granulated sugar, and at the same time promote the mixing of inulin and monk fruit extract; then stir at medium speed 2 - 3 times, 3 - 5 minutes each time, further promote the uniform distribution of components, enhance intermolecular contact, and facilitate the dissolution of active ingredients and flavor fusion; finally, stir at low speed 1 - 2 times, 3 - 5 minutes each time, stabilize the system and reduce the mixing of air bubbles.

[0027] Preferably, the specific methods in the steps of S5, filling and sterilization are as follows;

[0028] S5 - 1: Use an automatic filling production line to fill the homogenized beverage into pre - cleaned, disinfected and dried glass bottles or plastic bottles, strictly control the filling volume to ensure that the net content complies with the regulations of the "Measures for the Supervision and Administration of the Measurement of Commodities Packaged by Quantity".

[0029] S5 - 2: Immediately after filling, perform the capping operation, and place the product in an environment of 90 °C for 30 minutes of sterilization to make the product meet the safety standards.

[0030] Preferably, in the S2, pretreatment step, the inulin extraction optimizes the solid - to - liquid ratio, temperature and time through orthogonal experiments, so that the extraction rate reaches 79.73%.

[0031] Preferably, in the S3, blending step, adding 0.03% sodium citrate realizes effective color protection of the beverage, inhibits browning and regulates the flavor of the beverage, making its taste more mellow and harmonious.

[0032] Preferably, in the S3, blending step, xanthan gum and CMC - Na are compounded in a specific ratio of 0.04% + 0.04%, which can effectively solve the problem of poor compatibility of natural components in the beverage system, improve the stability of the beverage, where the absorbance ratio R ≥ 0.99 after centrifugation, significantly improving the precipitation and stratification phenomena of the beverage.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] 1. By scientifically matching inulin and monk fruit, the present invention not only gives the beverage a good taste but also greatly reduces its calories, which is extremely attractive to people who pay attention to a healthy lifestyle, enabling them to effectively avoid the health risks caused by excessive calorie intake while enjoying delicious beverages. Among them, inulin, as a prebiotic, can effectively regulate the balance of intestinal flora and is of great benefit to human intestinal health, while monk fruit is rich in various beneficial components and has the effects of clearing heat and moistening the lungs, relieving sore throat and opening the voice, and lubricating the intestines and promoting defecation, further enhancing the health value of the beverage.

[0035] 2. The present invention has made a significant breakthrough in the inulin extraction process, with the extraction efficiency increased by more than 15% compared to the traditional process. The more efficient extraction process greatly shortens the production time, reduces the labor input, significantly reduces the time cost and labor cost. While enhancing the product competitiveness, it also provides strong support for large-scale production.

[0036] 3. The present invention details each production link and process parameters from raw material preparation to finished product packaging, making the production process have clear operation specifications and standards. The steps are closely connected, the process parameters are easy to control, which is conducive to ensuring the consistency of product quality, facilitating large-scale industrial production, improving production efficiency, and reducing production costs. At the same time, strictly following relevant food safety standards ensures the safety and reliability of the product. Detailed implementation manners

[0037] Unless otherwise clearly specified in the context, nouns without a quantifier and nouns modified by "the" include singular and plural referents.

[0038] As used in the specification and claims, the terms "comprising", "including", "having", "can", "containing" and their variants refer to open transitional phrases, terms or words that require the presence of the specified component / step and allow the presence of other components / steps. However, such description should also be interpreted as describing the composition or method as "consisting of" and "substantially consisting of" the listed components / steps, which allows only the presence of the specified components / steps and any inevitable impurities that may result therefrom, and excludes other components / steps.

[0039] The numerical values in the specification and claims of the present application should be understood to include the same numerical values when reduced to the same number of significant figures and numerical values that differ from the said values by less than the experimental error of the conventional measurement techniques used to determine the said values of the type described in the present application.

[0040] All ranges disclosed herein include the indicated endpoints and can be combined independently (for example, the range of "2 grams to 10 grams" includes the endpoints 2 grams and 10 grams, and all intermediate values).

[0041] The terms "about" and "approximate" can be used to include any numerical value that can vary without changing the basic function of the value. When used with a range, "about" and "approximate" also disclose the range defined by the absolute values of the two endpoints. For example, "about 2 to about 4" also discloses the range of "2 to 4". Generally, the terms "about" and "approximate" can refer to ±10% of the indicated number. However, for temperature, the term "about" means ±1°C.

[0042] Unless otherwise clearly specified, the percentage of an element should be considered as the weight percentage of the said alloy.

[0043] The present disclosure may relate to the temperature of certain method steps. It should be noted that these indicators generally refer to the temperature set by a heat source (such as a furnace), rather than necessarily the temperature that the heated material must reach.

[0044] An embodiment of the present invention provides a compound beverage based on Jerusalem artichoke inulin and Momordica grosvenori, and a preparation method thereof, including the following steps:

[0045] S1. Raw material preparation;

[0046] S1-1. When selecting Jerusalem artichokes, it is generally advisable to choose those that are one-year-old. At this time, the inulin content in the Jerusalem artichoke tubers is relatively high, the growth condition of the plants is stable, which is conducive to ensuring the yield and quality of inulin, providing a rich source of inulin for the beverage, and the Jerusalem artichokes should be selected with plump tubers, free from pests and diseases, and mechanical damage;

[0047] S1-2. When selecting Momordica grosvenori dried fruits, products with a clean surface, no lumps, and no mildew spots should be preferred. Such dried fruits have a loose texture and are easy to crush, bringing unique flavors and health care effects to the beverage, and are also conducive to subsequent processing;

[0048] S1-3. Select white granulated sugar that complies with the provisions of GB / T317 as a flavoring agent to improve the taste. It is required that the sugar crystals of the white granulated sugar are uniform, and the particle size should be not less than 80% within a certain range. The crystals or their aqueous solutions are sweet, odorless, and the appearance is dry, loose, white, and shiny. The number of black spots with a length greater than 0.2 mm per square meter of surface area is not more than 15, making the sweetness of the beverage more rich and balanced;

[0049] S1-4. Select a compound stabilizer, and the raw materials are xanthan gum and CMC-Na, wherein the xanthan gum complies with the provisions of GB1886.41, and the CMC-Na complies with the provisions of GB1886.232;

[0050] S1-5. Select sodium citrate that complies with the provisions of GB1886.25. It should be white or colorless crystalline powder or granules, odorless, with a cool, salty and spicy taste, and its dosage follows the provisions of the "Standard for the Use of Food Additives";

[0051] S1-6. The production water should comply with the provisions of GB5749, with clear water quality, odorless, and pollution-free, ensuring that it will not have an adverse impact on the product.

[0052] S2. Pretreatment;

[0053] S2-1. Slice, dry, and crush the Jerusalem artichokes, and then pass through a 40-mesh sieve to obtain Jerusalem artichoke dry powder;

[0054] S2-2. Carry out reflux treatment on the Jerusalem artichoke dry powder with 80% ethanol with a volume 4 times that of the dry powder for 1 hour, and then add hot water at 90°C according to the solid-liquid ratio of 1:25 (g / g), and extract for 60 minutes;

[0055] S2-3. After neutralizing organic acids, centrifugally remove impurities, decolorize using D301-G resin, add 4 times the volume of 95% ethanol to precipitate inulin, and vacuum dry to obtain purified inulin.

[0056] S2-4. After crushing the dried Momordica grosvenori fruits, extract with water at 90 °C for 50 minutes, and centrifuge to obtain the Momordica grosvenori extract.

[0057] S3. Blending;

[0058] According to requirements, put inulin, Momordica grosvenori extract, granulated sugar, xanthan gum, CMC-Na, sodium citrate, and water into a stirring kettle in a certain proportion. The content percentages are Momordica grosvenori: granulated sugar: inulin: xanthan gum: CMC-Na: sodium citrate = 5%: 2%: 4%: 0.04%: 0.04%: 0.03%.

[0059] S4. Homogenization;

[0060] Stir 2 - 3 times in the stirring kettle, set the temperature at 40 - 60 °C. Stir at high speed for 5 - 10 minutes for the first time. With strong shear force, preliminarily disperse poorly soluble components such as xanthan gum and CMC-Na, accelerate the dissolution of granulated sugar, and at the same time promote the mixing of inulin and Momordica grosvenori extract. Then stir at medium speed 2 - 3 times, 3 - 5 minutes each time, to further promote the uniform distribution of components, enhance intermolecular contact, and facilitate the dissolution of active ingredients and flavor integration. Finally, stir at low speed 1 - 2 times, 3 - 5 minutes each time, to stabilize the system and reduce the mixing of air bubbles.

[0061] S5. Filling and sterilization;

[0062] S5-1. Use an automated filling production line to fill the homogenized beverage into pre-cleaned, disinfected, and dried glass bottles or plastic bottles. Strictly control the filling volume to ensure that the net content complies with the regulations of the "Measures for the Supervision and Administration of the Measurement of Quantitatively Packaged Commodities".

[0063] S5-2. After filling, immediately perform the capping operation, and place the product in an environment at 90 °C for 30 minutes of sterilization to make the product meet the safety standards.

[0064] Specifically, in the S2 pretreatment step, the inulin extraction optimizes the material-to-water ratio, temperature, and time through orthogonal experiments, so that the extraction rate reaches 79.73%.

[0065] Specifically, in the S3 blending step, adding 0.03% sodium citrate realizes effective color protection of the beverage, inhibits browning, and regulates the flavor of the beverage, making its taste softer and more harmonious.

[0066] Specifically, in step S3, the blending step, xanthan gum and CMC-Na are compounded in a specific ratio of 0.04% + 0.04%, which can effectively solve the problem of poor compatibility of natural ingredients in the beverage system and improve the stability of the beverage. Among them, the absorbance ratio R ≥ 0.99 after centrifugation, significantly improving the precipitation and stratification phenomena of the beverage.

[0067] Specific steps: When selecting Jerusalem artichokes, it is usually advisable to choose those that are one-year-old. At this time, the inulin content in the tubers of Jerusalem artichokes is relatively high, and the growth condition of the plants is stable, which is conducive to ensuring the yield and quality of inulin, providing a rich source of inulin for the beverage, and the Jerusalem artichokes should be selected with plump tubers, free from pests and diseases, and without mechanical damage. When selecting dried Siraitia grosvenorii fruits, products with a clean surface, no lumps, and no mildew spots should be preferred. Such dried fruits are loose in texture and easy to crush, bringing unique flavors and health care effects to the beverage, and being conducive to subsequent processing. Select refined sugar meeting the provisions of GB / T 317 as a flavoring agent to improve the taste. It is required that the sugar crystals of the refined sugar are uniform, and not less than 80% should be within a certain particle size range. The sugar crystals or their aqueous solutions are sweet and odorless, with a dry, loose, white, and shiny appearance, and the number of black dots with a length greater than 0.2 mm per square meter of surface area is not more than 15, making the sweetness of the beverage more rich and balanced. Select a composite stabilizer with xanthan gum and CMC-Na as raw materials, where xanthan gum meets the provisions of GB1886.41, and CMC-Na meets the provisions of GB1886.232. Select sodium citrate meeting the provisions of GB1886.25, which should be white or colorless crystalline powder or granules, odorless, with a cool, salty, and spicy taste, and its dosage follows the provisions of the "Standard for the Use of Food Additives". The production water should meet the provisions of GB5749, with clear water, no odor, and no pollution, ensuring that it will not have an adverse impact on the product. Slice, dry, and crush the Jerusalem artichokes, and then pass through a 40-mesh sieve to obtain dried Jerusalem artichoke powder. Carry out reflux treatment on the dried Jerusalem artichoke powder with 80% ethanol at 4 times the volume for 1 hour, then add hot water at 90 °C according to the solid-liquid ratio of 1:25 (g / g), extract for 60 minutes, neutralize organic acids, and then centrifuge to remove impurities. Use D301-G resin for decolorization, and add 4 times the volume of 95% ethanol to precipitate inulin. The extraction of inulin is optimized for the solid-liquid ratio, temperature, and time through orthogonal experiments, so that the extraction rate reaches 79.73%. Vacuum dry to obtain purified inulin. After crushing the dried Siraitia grosvenorii fruits, extract with water at 90 °C for 50 minutes, and centrifuge to obtain the Siraitia grosvenorii extraction solution. According to requirements, inulin, Siraitia grosvenorii extraction solution, refined sugar, xanthan gum, CMC-Na, sodium citrate, and water are prepared and put into a stirring kettle in a certain proportion, where the content percentages are Siraitia grosvenorii: refined sugar: inulin: xanthan gum: CMC-Na: sodium citrate = 5%: 2%: 4%: 0.04%: 0.04%: 0.03%. Among them, the effective color protection of the beverage is achieved by adding 0.03% sodium citrate, inhibiting browning and adjusting the flavor of the beverage, making its taste more mellow and harmonious. The xanthan gum and CMC-Na are compounded in a specific ratio of 0.04% + 0.04%, which can effectively solve the problem of poor compatibility of natural components in the beverage system and improve the stability of the beverage. Among them, the absorbance ratio R ≥ 0. after centrifugation.99, significantly improved the precipitation and layering phenomena of the beverage. Stir it 2 - 3 times in a stirring kettle, set the temperature at 40 - 60 °C, stir at high speed for the first time for 5 - 10 minutes. Relying on the strong shearing force, initially disperse poorly soluble components such as xanthan gum and CMC-Na, accelerate the dissolution of granulated sugar, and at the same time promote the mixing of inulin and monk fruit extract; then stir at medium speed 2 - 3 times, 3 - 5 minutes each time, further promote the uniform distribution of components, enhance the intermolecular contact, and facilitate the dissolution of active ingredients and flavor fusion; finally, stir at low speed 1 - 2 times, 3 - 5 minutes each time, stabilize the system, reduce the mixing of air bubbles. Finally, use an automated filling production line to fill the homogenized beverage into pre-cleaned, disinfected and dried glass bottles or plastic bottles, strictly control the filling volume to ensure that the net content complies with the regulations of the "Measures for the Supervision and Administration of the Measurement of Commodities in Quantitative Packaging". After filling, immediately carry out the capping operation, and place the product in an environment of 90 °C for sterilization for 30 minutes to make the product meet the safety standards.

[0068] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof, characterized in that: The following steps are involved: S1. Raw material preparation; S2, pre-processing; S3, deployment; S4, homogenization; S5. Filling and sterilization.

2. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: The specific method in the step S1, raw material preparation, is as follows; S1-1. When selecting Jerusalem artichokes, it is usually appropriate to select one-year-old ones. At this time, the inulin content in the Jerusalem artichoke tubers is relatively high, and the plant growth is stable, which is conducive to ensuring the yield and quality of inulin and providing a rich source of inulin for beverages. The Jerusalem artichokes should be selected with full tubers, free of pests and diseases, and free of mechanical damage; S1-2. When choosing dried monk fruit, you should give priority to products with a clean surface without lumps or mold spots. This type of dried fruit has a loose texture and is easy to crush, which brings a unique flavor and health benefits to beverages and is conducive to subsequent processing; S1-3. Use white sugar that meets the requirements of GB / T317 as a flavoring agent to improve the taste. The white sugar crystals must be uniform, with a particle size of no less than 80% within a certain range. The crystals or their aqueous solutions must be sweet and odorless, with a dry, loose, white and shiny appearance. The number of black spots with a length greater than 0.2 mm per square meter of surface area must not exceed 15, so that the sweetness of the beverage is richer and more balanced. S1-4, select composite stabilizer, the raw materials are xanthan gum and CMC-Na, wherein xanthan gum complies with GB1886.41, and CMC-Na complies with GB1886.232; S1-5. Choose sodium citrate that complies with GB1886.

25. It should be white or colorless crystalline powder or granules, odorless, with a refreshing, salty and spicy taste. Its dosage should comply with the provisions of the "Food Additives Usage Standard"; S1-6. The water used in production must comply with the provisions of GB5749. The water must be clear, odorless and pollution-free to ensure that it will not have any adverse effects on the product.

3. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: The specific method in the S2, pre-processing step is as follows; S2-1, slicing the Jerusalem artichoke, drying, crushing and passing through a 40-mesh sieve to obtain Jerusalem artichoke dry powder; S2-2, reflux the Jerusalem artichoke powder with 4 volumes of 80% ethanol for 1 hour, then add 90°C hot water at a material-water ratio of 1:25 (g / g), and extract for 60 minutes; S2-3, neutralizing the organic acid and then centrifuging to remove impurities, using D301-G resin for decolorization, adding 4 times the volume of 95% ethanol to precipitate inulin, and vacuum drying to obtain purified inulin; S2-4. Crush the dried monk fruit, soak it in 90°C water for 50 minutes, and centrifuge it to obtain the monk fruit extract.

4. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: The specific method in the step S3, preparation is as follows; According to the requirements, inulin, monk fruit extract, white sugar, xanthan gum, CMC-Na, sodium citrate and water are prepared in a certain proportion and put into a stirring kettle, wherein the content percentage is monk fruit extract: white sugar: inulin: xanthan gum: CMC-Na: sodium citrate = 5%: 2%: 4%: 0.04%: 0.04%: 0.03%.

5. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: The specific method in the step S4, homogenization, is as follows; Stir 2-3 times in a stirring kettle, set the temperature to 40-60℃, and stir at high speed for the first time for 5-10 minutes to preliminarily disperse insoluble ingredients such as xanthan gum and CMC-Na with strong shear force, accelerate the dissolution of white sugar, and promote the mixing of inulin and monk fruit extract; then stir at medium speed 2-3 times, 3-5 minutes each time, to further promote uniform distribution of ingredients, enhance intermolecular contact, and facilitate the dissolution of effective ingredients and flavor fusion; finally stir at low speed 1-2 times, 3-5 minutes each time, to stabilize the system and reduce the mixing of bubbles.

6. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: The specific method in the step S5, filling and sterilization is as follows; S5-1. Use an automated filling production line to fill the homogenized beverage into pre-cleaned, sterilized and dried glass or plastic bottles, strictly control the filling volume, and ensure that the net content complies with the provisions of the "Measures for the Supervision and Administration of the Measurement of Quantitatively Packaged Commodities"; S5-2. After filling, seal the bottle immediately and sterilize the product at 90℃ for 30 minutes to ensure that the product meets safety standards.

7. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: In S2, the pretreatment step, the material-water ratio, temperature and time of inulin extraction were optimized by orthogonal test, so that the extraction rate reached 79.73%.

8. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: Adding 0.03% sodium citrate in the blending step S3 achieves effective color protection of the beverage, inhibits browning and adjusts the flavor of the beverage, making its taste softer and more harmonious.

9. A composite beverage based on Jerusalem artichoke inulin and monk fruit and a preparation method thereof according to claim 1, characterized in that: In S3, the preparation step, xanthan gum and CMC-Na are compounded in a specific ratio of 0.04% + 0.04%, which can effectively solve the problem of poor compatibility of natural ingredients in the beverage system and improve the stability of the beverage. The absorbance ratio R after centrifugation is ≥ 0.99, which significantly improves the precipitation and stratification of the beverage.