Ficus beverage with gastrointestinal care function and preparation method thereof

Abstract

The application relates to the technical field of health foods, and particularly discloses a fig beverage with a stomach and intestine maintenance function and a preparation method thereof. The fig beverage can fully overcome the negative influence of sour and astringent components in fig green fruits on taste, has the characteristics of being sour and sweet and refreshing, and greatly improves the drinking experience under the condition that the maturity of fig fruits is limited. In addition, components such as pachyman powder, liquorice powder, ginseng powder and yam powder can strengthen the health care effect of the fig beverage, and help to fully meet the needs of consumers.

Description

Technical Field

[0001] This application relates to the field of health food technology, and more specifically, it relates to a fig beverage with gastrointestinal care function and its preparation method. Background Technology

[0002] Figs belong to the genus *Ficus* in the family Moraceae. They are perennial deciduous shrubs or small trees, and their fruits are mostly oval or flattened-round. The fig flower is hidden within a sac-like receptacle; only the false fruit formed inside the receptacle is visible from the outside, hence the name "fig" (meaning "false fruit"). In the past decade or so, the cultivation area of ​​figs in my country has been increasing, and fig-related industries have also flourished.

[0003] Figs are highly nutritious and have medicinal value. Ripe figs contain over 20% sugar, as well as abundant vitamins, proteins, minerals, and other essential nutrients. The enzymes in figs, such as monocyte-degrading enzymes, lipases, and oxidases, promote the growth of beneficial bacteria in the digestive tract. The dietary fiber in figs also accelerates intestinal peristalsis, thus providing some gastrointestinal protection. Figs can be eaten directly or processed into dried fruit, beverages, jams, and other food products, offering a broad market prospect. Among various processed fig products, fig beverages undoubtedly hold a significant position.

[0004] Regarding the aforementioned technologies, the inventors believe that fig trees produce fruit through a mixed bud-shoot growth process. As the new shoots elongate, receptacles form sequentially from bottom to top at each node, ripening gradually. This leads to a situation where some figs are ripe while others remain unripe. Ripe figs are prone to rotting and require prompt harvesting. However, this often results in a mixture of unripe, sour-tasting fruit, leading to a poor drinking experience in fig beverages. Summary of the Invention

[0005] In related technologies, fig trees often produce figs where some fruits are ripe while others are still unripe. In such cases, the harvested fruit often contains some sour, unripe fruit, leading to a poor drinking experience for fig beverages. To address this deficiency, this application provides a fig beverage with gastrointestinal health benefits and its preparation method.

[0006] In the first aspect, this application provides a fig beverage with gastrointestinal care function, adopting the following technical solution: A fig beverage with gastrointestinal health benefits comprises the following components by weight: 1000 parts fig pulp, 45-60 parts Dendrobium officinale juice, 30-35 parts fig leaf tea powder, 0.5-1 part ginseng powder, 6-15 parts licorice powder, 15-30 parts Poria cocos powder, 20-45 parts yam powder, and 15-25 parts honey; the fig pulp comprises freshly squeezed fig juice and fig vinegar, wherein the fig vinegar is made from green figs, and the freshly squeezed fig juice is made from ripe figs, and the weight ratio of the freshly squeezed fig juice to fig vinegar is (8-10):1.

[0007] By adopting the above technical solutions, this application prepares fig vinegar using unripe figs, freshly squeezed fig juice using fresh figs, and fig slurry using both fig vinegar and freshly squeezed fig juice. During the preparation of fig vinegar, microorganisms can consume the astringent components in unripe figs through fermentation, producing organic acids, primarily acetic acid, thus obtaining a fruit vinegar with a relatively mild astringency and a relatively strong sourness. Based on this, sweet components such as freshly squeezed fig juice, honey, and licorice powder can mask the remaining astringency to some extent and harmonize with the sourness, giving the fig beverage a more balanced sweet and sour taste. The combination of fig leaf tea powder and Dendrobium officinale juice provides a unique cooling sensation, further enriching the flavor profile of the fig beverage on top of the sweet and sour taste, and significantly reducing the astringency. Through the synergistic effect of the above-mentioned components, the fig beverage of this application can effectively overcome the negative impact of the sour and astringent components in unripe figs on the taste, and has the characteristics of being sweet and sour, refreshing and pleasant, greatly improving the drinking experience even when the fig fruit is not fully ripe. In addition, the components such as Poria cocos powder, licorice powder, ginseng powder, and yam powder can also enhance the health benefits of the fig beverage, helping to fully meet consumer needs.

[0008] Preferably, the fig vinegar is prepared according to the following method: (1) Wash and crush the green figs and add them to water. After blanching and pulping, a pulp is obtained. Pectinase is added to the pulp for enzymatic hydrolysis to obtain the hydrolysate for later use. (2) Mix the enzymatic hydrolysate with the activated yeast and ferment it under heat to obtain an alcoholic fermentation liquid; add acetic acid bacteria to the alcoholic fermentation liquid and ferment it under heat to obtain an acetic acid fermentation liquid; filter the acetic acid fermentation liquid and obtain a clear filtrate, which is fig vinegar.

[0009] By adopting the above technical solution, this application first uses pectinase to enzymatically hydrolyze the pulp of green figs, thereby fully degrading the pectin in the pulp and releasing all the various components in the green figs, resulting in an enzymatic hydrolysate. Fermentation using this enzymatic hydrolysate helps to thoroughly remove components with a sour and astringent taste, yielding a fig vinegar with a relatively pure and rich sour flavor.

[0010] Preferably, in the method for preparing the fig vinegar, the amount of pectinase used is 0.4-0.6% of the weight of the fresh figs.

[0011] By adopting the above technical solution, this application optimizes the amount of pectinase used, promotes the degradation of pectin, helps to fully remove the components with a sour and astringent taste, and improves the drinking experience of fig beverages.

[0012] Preferably, in the method for preparing the fig vinegar, the amount of yeast inoculated is 0.03-0.05% of the total weight of the enzymatic hydrolysate.

[0013] By adopting the above technical solution, this application has optimized the amount of yeast used. Within the above-mentioned amount range, the yeast can ferment more fully, thereby fully consuming the components with sour and astringent taste, and providing favorable conditions for the next stage of acetic acid bacteria fermentation.

[0014] Preferably, in the method for preparing the fig vinegar, the inoculation amount of acetic acid bacteria is 0.5-0.7% of the total weight of the acetic acid fermentation broth.

[0015] By adopting the above technical solution, this application optimizes the inoculation amount of acetic acid bacteria, which helps to fully consume the alcohol produced by yeast fermentation and obtain fruit vinegar with a purer and richer sour taste.

[0016] Preferably, the Dendrobium officinale juice is prepared according to the following method: The tubers of Dendrobium officinale are cleaned, then blanched and bleached to protect their color. After juicing, Dendrobium officinale juice is obtained. Fig extract polysaccharide is added to the Dendrobium officinale juice for flavoring. After stirring and homogenizing, Dendrobium officinale juice is obtained.

[0017] By adopting the above technical solution, this application adds fig polysaccharide to the original Dendrobium officinale juice, which can obtain Dendrobium officinale juice that has both the flavor of fig and the refreshing taste of Dendrobium officinale, and can more effectively improve the drinking experience of fig beverages.

[0018] Preferably, the fig polysaccharide is prepared according to the following method: (1) Wash and slice the ripe figs, dry them, crush and sieve them to obtain fig powder, defatt the fig powder to obtain defatted fig powder; mix the defatted fig powder with water, heat and extract under microwave assistance to obtain extract, concentrate the extract and mix it with anhydrous ethanol and let it stand overnight, collect the precipitate by centrifugation and redissolve it with water, after deproteinization and decolorization treatment, dialyze and freeze dry to obtain crude fig polysaccharide; (2) Add the crude fig polysaccharide to deionized water, centrifuge it, and then add it to an ion exchange chromatography column for elution. Add the collected elution peak to a gel filtration chromatography column for purification to obtain the refined fig polysaccharide.

[0019] By adopting the above technical solution, this application first extracts crude fig polysaccharide from mature fig fruit, and then uses a chromatography column to further refine the crude fig polysaccharide, reducing the interference of impurities and obtaining fig refined polysaccharide with a relatively pure fig flavor, which helps to improve the drinking experience of fig beverages.

[0020] Preferably, the fig leaf tea powder is prepared according to the following method: The fig leaves are washed, drained, and cut into pieces. They are then spread out to dry, resulting in withered leaf fragments. The withered leaf fragments are then subjected to a fixation process, followed by kneading and drying to obtain dehydrated leaf fragments. The dehydrated leaf fragments are then ground and sieved to obtain fig leaf tea powder.

[0021] By adopting the above technical solution, this application processes fig leaves according to tea-making techniques to obtain dehydrated broken leaves, which are then ground and sieved to obtain fig leaf tea powder. This tea-making process fully enhances the refreshing taste of fig leaves, contributing to an improved drinking experience for fig beverages. Preferably, the fig leaf tea powder has an average particle size of 15-25 μm.

[0022] By adopting the above technical solution, this application has optimized the particle size range of fig leaf tea powder, which is conducive to the uniform dispersion of fig leaf tea powder and improves the drinking experience of fig beverages.

[0023] Secondly, this application provides a method for preparing a fig beverage with gastrointestinal care function, using the following technical solution.

[0024] A method for preparing a fig beverage with gastrointestinal health benefits includes the following steps: (1) Mix fig leaf tea powder, ginseng powder, licorice powder, poria powder and yam powder to obtain a premixed dry material; mix fig pulp, dendrobium officinale juice and honey to obtain a premixed slurry; (2) After mixing the premixed dry material and the premixed slurry, stir and homogenize them, and then sterilize them to obtain a fig beverage with gastrointestinal care function.

[0025] By adopting the above technical solution, this application first prepared premixed dry materials and premixed slurry separately, and then used the premixed dry materials and premixed slurry to compound them to obtain a fig beverage with gastrointestinal care function.

[0026] In summary, this application has the following beneficial effects: 1. The fig beverage of this application can effectively overcome the negative impact of the sour and astringent components in unripe figs on the taste, and has the characteristics of being sweet and sour, refreshing and pleasant, greatly improving the drinking experience when the fig fruit is not fully ripe. In addition, the components such as Poria cocos powder, licorice powder, ginseng powder, and yam powder can enhance the health benefits of the fig beverage, helping to fully meet consumer needs.

[0027] 2. This application uses pectinase to enzymatically hydrolyze the pulp of unripe figs, fully degrading the pectin in the pulp and releasing all the components of the unripe figs, resulting in an enzymatic hydrolysate. Fermentation using this hydrolysate helps to effectively remove components with a sour or astringent taste, yielding a fig vinegar with a pure and rich sour flavor.

[0028] 3. This application adds fig polysaccharide to the original Dendrobium officinale juice, which can obtain Dendrobium officinale juice that has both the flavor of fig and the refreshing taste of Dendrobium officinale, and can more effectively improve the drinking experience of fig beverages. Detailed Implementation

[0029] The present application will be further described in detail below with reference to the embodiments, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.

[0030] Example of fig vinegar preparation The following explanation uses Preparation Example 1 as an example.

[0031] Preparation Example 1 In this preparation example, the pectinase activity was 50,000 U / g, and the amount of pectinase used was 0.3% of the weight of green figs; the yeast was Angel Yeast, and the amount of yeast added was 0.02% of the weight of the enzyme hydrolysate. The yeast was activated by mixing Angel Yeast and 6wt% sucrose solution at a ratio of 1g:20mL and then incubating for 2 hours to complete the activation; the acetic acid bacteria used was Zhongke 1.41 acetic acid bacteria, and the amount of acetic acid bacteria added was 0.4% of the weight of the alcoholic fermentation broth.

[0032] In this preparation example, fig vinegar is prepared according to the following method: (1) Wash the green figs and add them to 3.5 times their weight of water. Blanch them for 3 minutes in a 90°C water bath and then pulp them to obtain fresh fruit pulp. After cooling, add pectinase to the fresh fruit pulp at 60°C and stir. After enzymatic hydrolysis for 2.5 hours in a 60°C water bath, obtain the enzymatic hydrolysate for later use. (2) Mix the enzymatic hydrolysate with the activated yeast and ferment at 30°C for 5 days to obtain alcoholic fermentation liquid; add acetic acid bacteria to the alcoholic fermentation liquid and ferment at 32°C for 6 days to obtain acetic acid fermentation liquid; filter the acetic acid fermentation liquid and obtain the clear filtrate, which is fig vinegar.

[0033] As shown in Table 1, the difference between preparation examples 1-4 lies in the percentage of pectinase used relative to the weight of green figs (referred to as pectinase percentage).

[0034] Table 1. Percentage of pectinase Preparation Example 1 0.3 Preparation Example 2 0.4 Preparation Example 3 0.5 Preparation Example 4 0.6 As shown in Table 2, the difference between preparation examples 4-7 lies in the percentage of yeast used in the weight of the enzyme hydrolysate (referred to as the yeast percentage).

[0035] Table 2. Percentage of yeast cells Preparation Example 4 0.02 Preparation Example 5 0.03 Preparation Example 6 0.04 Preparation Example 7 0.05 As shown in Table 3, the difference between preparation examples 7-10 lies in the percentage of acetic acid bacteria used in the weight of the acetic acid fermentation broth (referred to as the acetic acid bacteria percentage).

[0036] Table 3 Percentage of Acetic Acid Bacteria Preparation Example 7 0.4 Preparation Example 8 0.5 Preparation Example 9 0.6 Preparation Example 10 0.7 Example of preparation of Dendrobium officinale juice The following explanation uses Preparation Example 11 as an example.

[0037] Preparation Example 11 This preparation example provides a Dendrobium officinale juice, prepared according to the following method: The tubers of Dendrobium officinale were washed and then blanched for 90 seconds in a zinc acetate color-protecting solution (zinc acetate concentration of 300 mg / kg, pH adjusted to 7.5) at 95℃. After juicing, Dendrobium officinale juice was obtained. Starch equivalent to 8% of the weight of Dendrobium officinale juice was added to the Dendrobium officinale juice and stirred and homogenized to obtain Dendrobium officinale juice.

[0038] Preparation Example 12 In this preparation example, fig extract polysaccharide was used instead of starch in Preparation Example 11. The fig extract polysaccharide was prepared according to the following method: (1) Wash the ripe figs and cut them into 0.5cm slices. After drying, crush them and pass them through a 60-mesh sieve to obtain fig powder. Defatt the fig powder with petroleum ether to obtain defatted fig powder. Mix the defatted fig powder and water at a weight ratio of 1:30. Heat and extract at 60°C for 60 minutes under microwave assistance at 600W power to obtain an extract. Concentrate the extract to 1 / 4 volume. Mix the concentrate with 4 volumes of anhydrous ethanol and let it stand overnight. Centrifuge to collect the precipitate and redissolve it with water. Deproteinize using the Sevag method and decolorize using the hydrogen peroxide method. Then dialyze and freeze dry to obtain crude fig polysaccharide. (2) Add the crude fig polysaccharide to deionized water at a ratio of 0.3g:10mL. After centrifugation, add it to an ion exchange chromatography column (DEAE-Sepharose Fast Flow column) for elution. Add the collected elution peak to a gel filtration chromatography column (Sephacryl S-300 column) for purification to obtain the refined fig polysaccharide.

[0039] Example of fig leaf tea powder preparation The following explanation uses Preparation Example 13 as an example.

[0040] Preparation Example 13 In this preparation example, fig leaf tea powder is prepared according to the following method: The fig leaves were washed, drained, and cut into pieces. They were then spread out to dry for 9 hours to obtain withered broken leaves. The withered broken leaves were then steamed for 2.5 minutes to kill the green, and then kneaded and dried to obtain dehydrated broken leaves. The dehydrated broken leaves were then ground and sieved to obtain fig leaf tea powder with an average particle size of 40μm.

[0041] As shown in Table 4, the difference between Examples 13-16 is that the average particle size of the fig leaf tea powder is different.

[0042] Table 4. Particle size of fig leaf tea powder Preparation Example 13 40 Preparation Example 14 25 Preparation Example 15 20 Preparation Example 16 15 Example

[0043] Examples 1-5 The following description uses Example 1 as an example.

[0044] Example 1 In this embodiment, the licorice powder, poria cocos powder, and yam powder are all 200 mesh. Dendrobium officinale juice is prepared according to the method of Preparation Example 11, and fig leaf tea powder is prepared according to the method of Preparation Example 13. The fig pulp is composed of freshly squeezed fig juice and fig vinegar in a weight ratio of 8:1 (referred to as the ingredient ratio in Table 5). The fig vinegar is prepared according to the method of Preparation Example 1, and the freshly squeezed fig juice is made from ripe figs. The specific preparation method is as follows: After washing ripe figs, add them to three times their weight of water, blanch them in a 90℃ water bath for 3 minutes, and then blend them to obtain fresh fruit pulp. After cooling, add pectinase with an enzyme activity of 50,000 U / g (the amount of pectinase is 0.35% of the weight of ripe figs) to the fresh fruit pulp at 60℃ and stir. After enzymatic hydrolysis in a 60℃ water bath for 3 hours, freshly squeezed fig juice is obtained.

[0045] This embodiment provides a fig beverage with gastrointestinal care function, comprising the following components: 1000g fig pulp, 45g Dendrobium officinale juice, 30g fig leaf tea powder, 0.5g ginseng powder, 6g licorice powder, 15g Poria cocos powder, 20g yam powder, and 15g honey.

[0046] This embodiment provides a method for preparing a fig beverage with gastrointestinal health benefits, including the following steps: (1) Mix fig leaf tea powder, ginseng powder, licorice powder, poria powder and yam powder to obtain a premixed dry material; mix fig pulp, dendrobium officinale juice and honey to obtain a premixed slurry; (2) After mixing the premixed dry material and the premixed slurry, stir and homogenize them, and then sterilize them to obtain a fig beverage with gastrointestinal care function.

[0047] As shown in Table 5, the main difference between Examples 1-5 lies in the different proportions of the raw materials for the fig beverage.

[0048] Table 5. Ingredient ratio of fig beverage Examples 5-14 As shown in Table 6, the difference between Examples 5-14 lies in the different preparation methods of fig vinegar.

[0049] Table 6 Examples of fig vinegar preparation Example 5 Preparation Example 1 Example 6 Preparation Example 2 Example 7 Preparation Example 3 Example 8 Preparation Example 4 Example 9 Preparation Example 5 Example 10 Preparation Example 6 Example 11 Preparation Example 7 Example 12 Preparation Example 8 Example 13 Preparation Example 9 Example 14 Preparation Example 10 Example 15 The difference between this embodiment and Example 14 is that the Dendrobium officinale juice is prepared according to the method of Preparation Example 12.

[0050] Example 16 The difference between this embodiment and Example 15 is that the fig leaf tea powder is prepared according to the method of Preparation Example 14.

[0051] Example 17 The difference between this embodiment and Example 15 is that the fig leaf tea powder is prepared according to the method of Preparation Example 15.

[0052] Example 18 The difference between this embodiment and Example 15 is that the fig leaf tea powder is prepared according to the method of Preparation Example 16.

[0053] Comparative Example Comparative Example 1 The difference between this comparative example and Example 1 is that fig vinegar is replaced with the enzymatic hydrolysate of Preparation Example 1.

[0054] Comparative Example 2 The difference between this comparative example and Example 1 is that the fig beverage does not include Dendrobium officinale juice.

[0055] Comparative Example 3 The difference between this comparative example and Example 1 is that the fig beverage does not include fig leaf tea powder.

[0056] Comparative Example 4 The difference between this comparative example and Example 1 is that the fig beverage does not include licorice powder and honey.

[0057] Performance testing methods The drinking experience of fig beverages was evaluated according to the scoring criteria in Table 7. Ten judges were set up for each group, and the average score of the ten judges was taken as the final score of the group. The results are shown in Table 8.

[0058] Table 7 Scoring Criteria 70 points It has a mild astringency and a sweet and sour flavor, making for a reasonably pleasant drinking experience. 50 points It has a distinctly sour and astringent taste, resulting in a poor drinking experience. 30 points The taste is extremely sour and astringent, making for a very poor drinking experience. Table 8 Scoring Results Combining Examples 1-5 and Comparative Example 1 with Table 8, it can be seen that the sensory scores measured in Examples 1-5 are higher than those in Comparative Example 1. This is because the enzymatic hydrolysate in Comparative Example 1 was not fermented, and the enzymatic hydrolysis process fully released the astringent substances in the green figs, significantly affecting the drinking experience of the fig beverage. Examples 1-5, through microbial fermentation, consumed the astringent components in the green figs, resulting in a fruit vinegar with a relatively mild astringency and a relatively strong sourness. Furthermore, the sweet components such as freshly squeezed fig juice, honey, and licorice powder masked the remaining astringency and harmonized with the sourness. The combination of fig leaf tea powder and Dendrobium officinale provides a unique cooling sensation, further enriching the flavor profile of the fig beverage on top of the sweet and sour taste, and significantly reducing the astringency. Through the synergistic effect of the above components, the fig beverage of this application can fully overcome the negative impact of the sour and astringent components in green figs on the taste, and has the characteristics of being sweet and sour, refreshing and pleasant, which greatly improves the drinking experience when the fig fruit is not fully ripe.

[0059] Combining Example 1 and Comparative Examples 2-3 with Table 8, it can be seen that the sensory scores measured in Comparative Examples 2-3 were lower. This is because, in the absence of either Dendrobium officinale juice or fig leaf tea powder, the cooling sensation provided by a single component is limited, resulting in an indistinct flavor profile in the fig beverage and an inability to adequately alleviate the sour and astringent taste, thus leading to a poorer drinking experience for the fig beverage.

[0060] As can be seen from Example 1 and Comparative Example 4 and Table 8, the sensory score measured in Comparative Example 4 was lower. This is because the residual astringency could not be fully masked when there was no sweet component, and the sourness and sweetness were difficult to be fully balanced, resulting in a poor drinking experience of the fig beverage.

[0061] As can be seen from Examples 5-14 and Table 8, in the method for preparing fig vinegar, when the following three conditions are met: the amount of pectinase is 0.4-0.6% of the weight of fresh figs, the amount of yeast inoculated is 0.03-0.05% of the total weight of the enzymatic hydrolysate, and the amount of acetic acid bacteria inoculated is 0.5-0.7% of the total weight of the acetic acid fermentation broth, it helps to fully improve the drinking experience of fig beverages.

[0062] As can be seen from Examples 14 and 15 and Table 8, Example 15 has a higher taste score. This is because Example 15 adds fig polysaccharide to the original Dendrobium officinale juice, thus obtaining Dendrobium officinale juice that has both fig flavor and refreshing taste, which can more effectively improve the drinking experience of fig beverages.

[0063] As can be seen from Examples 15, 16-18 and Table 8, the sensory scores measured in Examples 16-18 are higher. This is because when the average particle size of fig leaf tea powder is 15-25 μm, it is conducive to the uniform dispersion of fig leaf tea powder, thereby improving the drinking experience of fig beverage.

[0064] The above embodiments are merely explanations of this application and are not intended to limit it. After reading this specification, those skilled in the art can make modifications to the embodiments of this application without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of this application.

Claims

1. A fig beverage, characterized in that, It is composed of the following components in parts by weight: 1000 parts fig pulp, 45-60 parts Dendrobium officinale juice, 30-35 parts fig leaf tea powder, 0.5-1 part ginseng powder, 6-15 parts licorice powder, 15-30 parts Poria cocos powder, 20-45 parts yam powder, and 15-25 parts honey; the fig pulp includes freshly squeezed fig juice and fig vinegar, the fig vinegar is made from green figs, the freshly squeezed fig juice is made from ripe figs, and the weight ratio of the freshly squeezed fig juice to fig vinegar is (8-10):1; The fig vinegar is prepared according to the following method: (1) After washing and crushing the green figs, add them to water, blanch and pulp them to obtain a pulp. Add pectinase to the pulp for enzymatic hydrolysis to obtain an enzymatic hydrolysate for later use; the amount of pectinase used is 0.4-0.6% of the weight of the fresh figs. (2) The enzymatic hydrolysate is mixed with activated yeast and fermented under heat to obtain an alcoholic fermentation broth; acetic acid bacteria are added to the alcoholic fermentation broth and fermented under heat to obtain an acetic acid fermentation broth; the acetic acid fermentation broth is filtered, and the clear filtrate obtained is fig vinegar; the inoculum amount of yeast is 0.03-0.05% of the total weight of the enzymatic hydrolysate; the inoculum amount of acetic acid bacteria is 0.5-0.7% of the total weight of the acetic acid fermentation broth; The Dendrobium officinale juice is prepared as follows: the Dendrobium officinale bulbs are washed, then blanched and bleached for color protection, and then juiced to obtain Dendrobium officinale raw juice. Fig extract polysaccharide is added to the Dendrobium officinale raw juice for flavoring, and after stirring and homogenizing, Dendrobium officinale juice is obtained. The fig leaf tea powder is prepared as follows: fig leaves are washed, drained, cut into pieces, and then spread out to dry to obtain withered broken leaves. The withered broken leaves are then subjected to blanching treatment, followed by kneading and drying to obtain dehydrated broken leaves. The dehydrated broken leaves are then ground and sieved to obtain fig leaf tea powder. The average particle size of the fig leaf tea powder is 15-25 μm.

2. The fig beverage according to claim 1, characterized in that, The fig polysaccharide was prepared according to the following method: (1) Wash and slice the ripe figs, dry them, crush and sieve them to obtain fig powder, defatt the fig powder to obtain defatted fig powder; mix the defatted fig powder with water, heat and extract under microwave assistance to obtain extract, concentrate the extract and mix it with anhydrous ethanol and let it stand overnight, collect the precipitate by centrifugation and redissolve it with water, after deproteinization and decolorization treatment, dialyze and freeze dry to obtain crude fig polysaccharide; (2) Add the crude fig polysaccharide to deionized water, centrifuge it, and then add it to an ion exchange chromatography column for elution. Add the collected elution peak to a gel filtration chromatography column for purification to obtain the refined fig polysaccharide.

3. The method for preparing fig beverage according to any one of claims 1-2, characterized in that, Includes the following steps: (1) Mix fig leaf tea powder, ginseng powder, licorice powder, poria powder and yam powder to obtain a premixed dry material; mix fig pulp, dendrobium officinale juice and honey to obtain a premixed slurry; (2) Mix the premixed dry material and the premixed slurry, stir and homogenize them, and then sterilize them to obtain fig beverage.

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