Processing technology of vegetable drink containing active organic calcium extracted from Brassica rapa

Abstract

The invention relates to the technical field of food processing, in particular to a processing technology of vegetable drink containing active organic calcium extracted from Brassica rapa, which comprises the following steps: 1) selecting and treating raw materials; 2) extraction of active organic calcium; (3) preparing a drinking liquid; 4) inspecting a finished product; the active organic calcium-containing brassica rapa drink provided by the invention has remarkable high bioavailability, excellent calcium form and high absorption efficiency, and can effectively prevent and improve osteoporosis and enhance bone health; the drinking liquid is rich in various vitamins, mineral substances and dietary fibers, provides comprehensive nutritional supplement, and is suitable for various crowds, especially old people, pregnant women and children needing additional nutritional support; according to the present invention, the natural honey, the citric acid and the natural perfume are scientifically proportioned, such that the sweetness and the acidity of the drink liquid are adjusted, the natural aroma is increased, and the drink liquid has good taste, is suitable for cold drinking and hot drinking, and is suitable for the whole year.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically to a processing technology for a vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss. Background Art

[0002] Cichorium glandulosum Boiss. (turnip) is an ancient crop, and its rhizome is rich in various nutrients, including vitamins, minerals, dietary fiber, etc. However, traditional processing of Cichorium glandulosum Boiss. mainly focuses on the food field, and its potential nutritional value has not been fully developed. In recent years, with the increasing attention of people to healthy diets, the market demand for natural and efficient nutritional supplements has also been increasing day by day.

[0003] Active organic calcium is a calcium source with relatively high bioavailability, and it has a significant effect on preventing and improving osteoporosis and enhancing bone health. Compared with traditional calcium supplements, active organic calcium is more easily absorbed by the human body and has fewer side effects. However, at present, there are relatively few high-efficiency active organic calcium supplements on the market, especially products derived from natural plants. In this context, developing and utilizing the rhizome of Cichorium glandulosum Boiss. to prepare a drink containing active organic calcium has important market value and social significance. Summary of the Invention

[0004] The purpose of the present invention is to provide a processing technology for a vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss., which can make full use of the nutrients in the rhizome of Cichorium glandulosum Boiss., especially the organic calcium with high bioavailability, to meet the market demand for high-efficiency calcium supplement products through scientific extraction and formulation processes.

[0005] To achieve the above purpose, the technical solution of the present invention is as follows:

[0006] A processing technology for a vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss. includes the following technological steps:

[0007] 1) Selection and treatment of raw materials: Select fresh Cichorium glandulosum Boiss. rhizomes without pests and diseases, remove impurities, and wash them clean with water; cut the washed Cichorium glandulosum Boiss. rhizomes into slices with a thickness of 3 - 5 mm; perform a drying treatment on the Cichorium glandulosum Boiss. slices; use an ultramicro pulverizer to pulverize the dried Cichorium glandulosum Boiss. slices into fine powder with a mesh size of over 100 meshes;

[0008] 2) Extraction of active organic calcium: Prepare an ethanol - water mixed solvent, and perform solvent extraction according to a solid - liquid ratio of 1:10; filter the extract to remove solid residues; concentrate the extract to 1 / 4 of the original volume under reduced pressure to obtain a high - concentration active organic calcium extract;

[0009] 3) Preparation of the drinking solution: Mix the active organic calcium extract, purified water, natural honey, citric acid, and natural flavoring evenly to form a mixed solution; homogenize the mixed solution using a high-pressure homogenizer, with a homogenization pressure of 20 - 25 MPa and a homogenization time of 10 minutes; sterilize the homogenized solution, and then quickly cool the homogenized solution to room temperature; under aseptic conditions, fill the sterilized drinking solution into sterilized glass bottles and seal them.

[0010] 4) Final product inspection: Check the color, smell, and taste of the final product drinking solution; detect the physical and chemical indexes of the drinking solution such as pH value, total acidity, and sugar content; detect the microbial indexes such as total bacterial count and coliform group.

[0011] Further, in step 1), soak the washed Cichorium glandulosum roots in a food-grade disinfectant for 5 - 10 minutes, then rinse the Cichorium glandulosum roots thoroughly with clean water, take out the washed and disinfected Cichorium glandulosum roots, and place them on a clean draining rack to drain excess water for subsequent slicing.

[0012] Further, in step 1), select a hot air circulation dryer to dry the Cichorium glandulosum thin slices. Spread the Cichorium glandulosum thin slices evenly on the drying tray, adjust the temperature of the hot air circulation dryer to 40 - 50 °C, and the hot air drying time is 6 - 8 hours.

[0013] Further, in step 1), select a freeze dryer to dry the Cichorium glandulosum thin slices, and the freeze drying time is 24 - 48 hours.

[0014] Further, in step 2), the ethanol volume ratio of the ethanol - water mixed solvent is 60% to 80%, the extraction time is 1 to 3 hours, and the temperature is 50 °C to 70 °C.

[0015] Further, in step 2), use a concentration device to concentrate the extract, set the pressure in the concentration device to 0.08 - 0.1 MPa, and heat the temperature to 40 - 50 °C.

[0016] Further, in step 3), the proportion of the active organic calcium extract in the mixed solution is 46 - 54%, the proportion of purified water is 36 - 44%, the proportion of natural honey is 3% to 7%, the proportion of citric acid is 1% to 3%; the proportion of natural flavoring is 2% to 4%.

[0017] Further, in step 3), when mixing the mixed solution formed by the active organic calcium extract, purified water, natural honey, citric acid, and natural flavoring, stir it, and keep the liquid temperature at 25 - 30 °C during the stirring process.

[0018] Further, in step 3), a pasteurizer is selected to sterilize the homogenized liquid, with the sterilization temperature set at 72°C and the sterilization time at 15 seconds.

[0019] Further, in step 3), a high-temperature short-time sterilization device is selected to sterilize the homogenized liquid, with the sterilization temperature set at 85 - 90°C, the sterilization time at 3 - 8 seconds, and rapid cooling after sterilization.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] The Chamaejasme Linn drink containing active organic calcium provided by the present invention has a significantly high biological utilization rate. Its calcium form is excellent, and the absorption efficiency is high, which can effectively prevent and improve osteoporosis and enhance bone health; the drink is rich in various vitamins, minerals, and dietary fiber, providing comprehensive nutritional supplements, suitable for all types of people, especially the elderly, pregnant women, and children who need additional nutritional support; through the scientific ratio of natural honey, citric acid, and natural spices, the drink regulates the sweetness and acidity, increases the natural aroma, has a good taste, and is suitable for both cold and hot drinks throughout the year. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0023] As Figure 1 shown, a processing technology for a Chamaejasme Linn extract active organic calcium vegetable drink includes the following technological steps:

[0024] 1) Selection and treatment of raw materials: Select fresh and pest-free Chamaejasme Linn rhizomes, remove impurities, and wash them clean with water; cut the washed Chamaejasme Linn rhizomes into slices with a thickness of 3 - 5 mm; perform a drying treatment on the Chamaejasme Linn slices; use an ultrafine pulverizer to pulverize the dried Chamaejasme Linn slices into fine powder with a mesh size of over 100 meshes;

[0025] 2) Prepare an ethanol-water mixed solvent, and perform solvent extraction according to a solid-liquid ratio of 1:10; filter the extract to remove solid residues; concentrate the extract to 1 / 4 of the original volume under reduced pressure to obtain a high-concentration active organic calcium extract;

[0026] 3) Preparation of the drink: Mix the active organic calcium extract, pure water, natural honey, citric acid, and natural spices evenly to form a mixed liquid; perform homogenization treatment on the mixed liquid through a high-pressure homogenizer, with the homogenization pressure of 20 - 25 MPa and the homogenization time of 10 minutes; perform sterilization treatment on the homogenized liquid, and then quickly cool the homogenized liquid to room temperature; under aseptic conditions, fill the sterilized drink into sterilized glass bottles and seal them;

[0027] 4) Final product inspection: Check the color, smell, and taste of the final product drink; Detect physical and chemical indicators such as the pH value, total acidity, and sugar content of the drink; Detect microbial indicators such as total colony count and coliform group.

[0028] In step 1), soak the cleaned Cichorium glandulosum roots in a food-grade disinfectant for 5 - 10 minutes, then rinse the Cichorium glandulosum roots clean with water, fish out the cleaned and disinfected Cichorium glandulosum roots, and place them on a clean draining rack to drain excess water for subsequent slicing.

[0029] In step 1), select a hot air circulation dryer to dry the Cichorium glandulosum slices. Spread the Cichorium glandulosum slices evenly on the drying tray, adjust the temperature of the hot air circulation dryer to 40 - 50 °C, and the hot air drying time is 6 - 8 hours.

[0030] In step 1), select a freeze dryer to dry the Cichorium glandulosum slices, and the freeze drying time is 24 - 48 hours.

[0031] In step 2), the ethanol volume ratio of the ethanol - water mixed solvent is 60% to 80%, the extraction time is 1 to 3 hours, and the temperature is 50 °C to 70 °C.

[0032] In step 2), use a concentration device to concentrate the extract. The pressure in the concentration device is set to 0.08 - 0.1 MPa, and the heating temperature is up to 40 - 50 °C.

[0033] In step 3), the proportion of the active organic calcium extract in the mixed liquid is 46 - 54%, the proportion of pure water is 36 - 44%, the proportion of natural honey is 3% to 7%, the proportion of citric acid is 1% to 3%; the proportion of natural flavor is 2% to 4%.

[0034] In step 3), when mixing the mixed liquid formed by the active organic calcium extract, pure water, natural honey, citric acid, and natural flavor, stir it, and keep the liquid temperature at 25 - 30 °C during the stirring process.

[0035] In step 3), select a pasteurizer to sterilize the homogenized liquid. The sterilization temperature is set to 72 °C, and the sterilization time is 15 seconds.

[0036] In step 3), select a high-temperature short-time sterilization device to sterilize the homogenized liquid. The sterilization temperature is set to 85 - 90 °C, the sterilization time is 3 - 8 seconds, and it is quickly cooled after sterilization.

[0037] Example 1:

[0038] Selection and Processing of Raw Materials: Use professional agricultural tools, such as cutters or shovels, to carefully remove the radix brassicae rapa roots from the soil, avoiding damage to the roots. After harvesting, the radix brassicae rapa roots are first subjected to preliminary impurity removal, removing the soil, dead leaves, and other impurities on the surface. Place the preliminarily processed radix brassicae rapa roots in a cleaning tank and wash them with clean running water to ensure that the surface dirt and residual pesticides are completely removed. Gently brush the surface of the roots with a soft brush to improve the cleaning effect. To ensure the hygiene and safety of the raw materials, an appropriate amount of food-grade disinfectant (such as diluted sodium hypochlorite solution) can be added to the washed radix brassicae rapa roots and soaked for 5 - 10 minutes, and then rinsed thoroughly with a large amount of water to ensure that the disinfectant residue is completely removed. Remove the washed and disinfected radix brassicae rapa roots and place them on a clean draining rack to drain excess water, preparing for the next step of slicing. Select a slicing machine made of stainless steel, and the slicing machine should have the function of adjusting the thickness to adjust the slicing thickness according to needs. Place the washed and drained radix brassicae rapa roots into the slicing machine and adjust the slicing thickness to 3 - 5 mm. This thickness helps to dehydrate evenly during the subsequent drying process while maintaining the nutritional components of the radix brassicae rapa. Turn on the slicing machine and evenly slice the radix brassicae rapa roots into thin slices. During the slicing process, the thickness and shape of the slices should be kept consistent to ensure the uniformity of the drying process. Transfer the sliced radix brassicae rapa to a drying equipment in a timely manner for drying, reducing the time the radix brassicae rapa roots are exposed to the air and preventing oxidation and loss of nutritional components. Select a hot air circulation dryer for drying, and the hot air circulation dryer is suitable for large-scale production. Evenly spread the sliced radix brassicae rapa on the drying tray, adjust the temperature of the hot air circulation dryer to 40 - 50 °C, and the hot air drying time is 6 - 8 hours to ensure that the radix brassicae rapa slices are completely dehydrated but not over-dried. During the drying process, regularly check and turn over the radix brassicae rapa slices on the drying tray to ensure that they are evenly heated and dehydrated. After drying, take out the radix brassicae rapa slices from the dryer and place them in a clean environment to cool to room temperature. Avoid storing them in a humid environment for a long time to prevent moisture absorption and rehumidification. Appropriately put the dried radix brassicae rapa slices into a pulverizer and pulverize the radix brassicae rapa slices into fine powder. During the pulverizing process, the equipment should operate stably, pay attention to controlling the pulverizing time and temperature to prevent loss of nutritional components due to overheating. The pulverized radix brassicae rapa powder should reach a fineness of more than 100 meshes to ensure the efficiency and uniformity of the subsequent extraction process. The powder with insufficient fineness needs to be pulverized again until the standard is reached. The pulverized radix brassicae rapa powder is screened through a screening equipment to remove the large particles that do not meet the fineness requirements and ensure the uniformity of the powder. The screened powder should have no obvious particles and a delicate feel. Collect the radix brassicae rapa powder that meets the fineness requirements into a clean stainless steel container, seal it, and prevent moisture absorption and contamination. The storage environment should be dry, cool, and ventilated, avoiding direct sunlight and high temperature and humidity.

[0039] Extraction of Active Organic Calcium: Prepare a mixed solvent of ethanol and water with an ethanol volume ratio of 70%. Put the crushed Qiemagu powder into the extraction tank and add the pre-prepared ethanol-water mixed solvent according to a solid-liquid ratio of 1:10. Heat the mixture in the extraction tank to 60°C, keep it at a constant temperature, and continuously stir for 2 hours to improve the dissolution efficiency of the active ingredients. The stirring speed should be uniform to ensure full contact between the powder and the solvent. After the extraction is completed, use filtration equipment to separate the extract from the solid residue and collect the clear extract. Use a coarse filter to pre-filter the preliminarily extracted mixture to remove large particles and coarse impurities. The pore diameter of the coarse filter is 10 microns. Pour the pre-filtered extract into a fine filter for fine filtration. The pore diameter of the fine filter should be below 0.45 microns to ensure the purity of the extract. Select a vacuum concentration equipment, such as a rotary evaporator or a vacuum concentrator. Pour the filtered extract into the evaporation flask or concentrator tank of the concentration equipment, and avoid loading too much liquid at one time to prevent overflow. Start the vacuum pump to reduce the pressure of the concentration equipment so that the pressure in the system drops to the set value (0.08 - 0.1 MPa) to lower the boiling point of the solvent. Set the heating temperature to 40 - 50°C and start heating. The lower temperature helps to protect the thermosensitive components in the extract. Through a rotating or stirring device, keep the liquid evenly heated and evaporated. Adjust the vacuum degree and heating temperature to control the evaporation speed of the solvent to ensure that the liquid does not boil over or splash out during evaporation and maintain a stable evaporation state. Continuously concentrate until the volume of the extract is reduced to about 1 / 4 of the original volume. Regularly take samples during the concentration process to check the concentration and viscosity of the extract to ensure the expected concentration effect. After concentration is completed, transfer the concentrated liquid to a sterile stainless steel container, ensure that the container is tightly sealed to prevent the concentrated liquid from being contaminated during subsequent operations.

[0040] Preparation of the drink: Prepare the active organic calcium extract, purified water, natural honey, citric acid, and natural flavor in a ratio of 50%:40%:5%:2%:3%. Pour the purified water into the mixing tank, start the stirring device, and begin stirring at a low speed. Slowly add the concentrated active organic calcium extract to ensure thorough mixing with the purified water. Gradually add natural honey during continuous stirring. Since honey is viscous, it needs to be poured slowly and ensure complete dissolution in the liquid. Slowly add citric acid, stir evenly, and adjust the acidity of the liquid. During the addition process, pay attention to controlling the addition speed to prevent excessive local acidity. Finally, add natural flavor and continue stirring to ensure uniform distribution of the flavor throughout the mixture. Keep stirring for 10 - 15 minutes to ensure complete and uniform mixing of all components and no stratification of the liquid. During stirring, maintain the liquid temperature at 25 - 30 °C to facilitate complete dissolution and uniform mixing of the components. After stirring, take a sample to check the uniformity, acidity, and taste of the liquid to ensure the desired effect is achieved. To ensure the purity of the drink, after mixing, it can be filtered through a fine filter or filtration equipment to remove any possible tiny particles and impurities. Pour the mixed drink into the feed container of the homogenizer, and set the homogenization pressure at 20 - 25 MPa. Start the homogenizer, send the drink through a high-pressure pump into the homogenization valve, and the liquid passes through the narrow slit of the homogenization valve under high pressure, causing the particles to be sheared, collided, and homogenized, finally obtaining a delicate and uniform drink. After homogenization, take a sample to check the uniformity, particle size, and taste of the liquid to ensure the desired homogenization effect is achieved. Collect the homogenized drink into a clean stainless steel container, ensure the container is tightly sealed to prevent contamination of the homogenized liquid during subsequent operations. Pour the homogenized drink into the feed container of the pasteurizer for sterilization treatment. Set the pasteurization temperature at 72 °C and the sterilization time at 15 seconds to ensure killing of harmful microorganisms and retention of nutrients as much as possible. After sterilization, immediately cool the drink rapidly through a cooling system to room temperature or below room temperature to prevent the impact of high temperature on the taste and nutrients of the drink. Take a sample for testing after sterilization to check whether the microbial indicators (such as total colony count, coliform group, etc.) of the drink meet the food safety standards to ensure the sterilization effect meets the expectations. Collect the sterilized drink into a sterile stainless steel container, ensure the container is tightly sealed to prevent contamination of the sterilized liquid during subsequent operations.

[0041] Final product inspection: The sterilized drinking liquid is evenly injected into the prepared containers through a filling machine. After filling, the containers are immediately sealed to ensure a tight seal and prevent the drinking liquid from being contaminated by contact with outside air. After filling and sealing are completed, random sampling inspections are carried out on each batch of products to ensure accurate filling volume, good sealing, and no leakage. Secondary inspections and adjustments are carried out if necessary. Products that pass the inspection are labeled with information such as production date, shelf life, and batch number. The products are packaged according to the specified requirements to ensure that they are not damaged during transportation and storage. The filled finished drinking liquid should be stored in a low-temperature, light-proof, and dry environment to ensure the quality stability of the product within the shelf life.

[0042] Example 2:

[0043] Selection and treatment of raw materials: Use professional agricultural tools, such as cutters or shovels, to carefully remove the radish roots of Cichorium glandulosum from the soil, avoiding damage to the roots. After harvesting, the radish roots of Cichorium glandulosum are first subjected to preliminary impurity removal to remove the soil, dead leaves and other impurities on the surface. Put the preliminarily treated radish roots of Cichorium glandulosum into a cleaning tank and wash them with clean running water to ensure that the surface dirt and residual pesticides are completely removed. Gently brush the surface of the roots with a soft brush to improve the cleaning effect. To ensure the hygienic safety of the raw materials, an appropriate amount of food-grade disinfectant (such as diluted sodium hypochlorite solution) can be added to the washed radish roots of Cichorium glandulosum and soaked for 5-10 minutes, and then rinsed thoroughly with a large amount of clean water to ensure that the disinfectant residue is completely removed. Take out the washed and disinfected radish roots of Cichorium glandulosum and place them on a clean draining rack to drain excess water, preparing for the next step of slicing. Select a slicing machine made of stainless steel. The slicing machine should have the function of adjusting the thickness so as to adjust the slicing thickness according to needs. Put the washed and drained radish roots of Cichorium glandulosum into the slicing machine and adjust the slicing thickness to 3-5 mm. This thickness helps to dehydrate evenly during the subsequent drying process while maintaining the nutritional components of Cichorium glandulosum. Turn on the slicing machine and evenly slice the radish roots of Cichorium glandulosum into thin slices. During the slicing process, the thickness and shape of the slices should be kept consistent to ensure the uniformity of the drying process. Transfer the sliced radish roots of Cichorium glandulosum to a drying equipment in time for drying, reducing the exposure time of the radish roots of Cichorium glandulosum in the air and preventing oxidation and loss of nutritional components. Select a freeze dryer for drying, which can better retain the nutritional components. The freeze-drying time is set to 24-48 hours to ensure maximum retention of the active ingredients in Cichorium glandulosum. After drying is completed, take out the slices of Cichorium glandulosum from the dryer and place them in a clean environment to cool to room temperature. Avoid storing in a humid environment for a long time to prevent moisture absorption and rehumidification. Put an appropriate amount of the dried slices of Cichorium glandulosum into a pulverizer and pulverize the slices of Cichorium glandulosum into fine powder. During the pulverizing process, the equipment should be kept running stably, and pay attention to controlling the pulverizing time and temperature to prevent loss of nutritional components due to overheating. The pulverized powder of Cichorium glandulosum should reach a fineness of more than 100 meshes to ensure the efficiency and uniformity of the subsequent extraction process. The powder with insufficient fineness needs to be pulverized twice until the standard is reached. The pulverized powder of Cichorium glandulosum is screened through a screening equipment to remove the large particles that do not meet the fineness requirements and ensure the uniformity of the powder. The screened powder should have no obvious particles and feel delicate. Collect the powder of Cichorium glandulosum that meets the fineness requirements into a clean stainless steel container, seal it for storage, and prevent moisture absorption and pollution. The storage environment should be dry, cool and ventilated, avoiding direct sunlight and high temperature and high humidity.

[0044] Extraction of Active Organic Calcium: Prepare a mixed solvent of ethanol and water with an ethanol volume ratio of 70%. Put the crushed Cichorium glandulosum powder into the extraction tank and add the pre-prepared ethanol-water mixed solvent according to a solid-liquid ratio of 1:10. Heat the mixture in the extraction tank to 60°C, keep it at a constant temperature, and continuously stir for 2 hours to improve the dissolution efficiency of the active ingredients. The stirring speed should be uniform to ensure full contact between the powder and the solvent. After the extraction is completed, use filtration equipment to separate the extract from the solid residue and collect the clear extract. Use a coarse filter to pre-filter the preliminarily extracted mixture to remove large particles and coarse impurities. The pore diameter of the coarse filter is 10 microns. Pour the pre-filtered extract into a centrifuge for centrifugation. The centrifuge speed is 3000 - 5000 revolutions per minute, and the centrifugation time is 10 - 15 minutes. Select a vacuum concentration device, such as a rotary evaporator or a vacuum concentrator. Pour the filtered extract into the evaporation flask or concentrator tank of the concentration device, and avoid loading too much liquid at one time to prevent overflow. Start the vacuum pump to reduce the pressure on the concentration device, so that the pressure in the system drops to the set value (0.08 - 0.1 MPa) to lower the boiling point of the solvent. Set the heating temperature to 40 - 50°C and start heating. The lower temperature helps to protect the thermosensitive components in the extract. Through a rotating or stirring device, keep the liquid evenly heated and evaporated. Adjust the vacuum degree and heating temperature to control the evaporation speed of the solvent, ensure that the liquid does not boil over or splash during evaporation, and maintain a stable evaporation state. Continuously concentrate until the volume of the extract is reduced to about 1 / 4 of the original volume. Regularly take samples during the concentration process to check the concentration and viscosity of the extract to ensure the expected concentration effect. After the concentration is completed, transfer the concentrated liquid to a sterile stainless steel container, ensure that the container is tightly sealed to prevent the concentrated liquid from being contaminated during subsequent operations.

[0045] Preparation of the drinking liquid: Prepare the active organic calcium extract, purified water, natural honey, citric acid, and natural flavor in a ratio of 50%:40%:5%:2%:3%. Pour the purified water into the mixing tank, start the stirring device, and begin stirring at a low speed. Slowly add the concentrated active organic calcium extract to ensure thorough mixing with the purified water. During continuous stirring, gradually add natural honey. Since honey is viscous, it needs to be slowly poured and ensured to be completely dissolved in the liquid. Slowly add citric acid, stir evenly, and adjust the acidity of the liquid. Pay attention to controlling the addition speed during the addition process to prevent excessive local acidity. Finally, add the natural flavor and continue stirring to ensure that the flavor is evenly distributed throughout the mixed liquid. Keep stirring for 10 - 15 minutes to ensure that all components are completely mixed evenly and there is no stratification in the liquid. During the stirring process, keep the liquid temperature at 25 - 30 °C to facilitate the full dissolution and uniform mixing of the components. After stirring, take a sample to check the uniformity, acidity, and taste of the liquid to ensure that the expected effect is achieved. To ensure the purity of the drinking liquid, after mixing, it can be filtered through a fine filter or filtration equipment to remove any possible tiny particles and impurities. Pour the mixed drinking liquid into the feed container of the homogenizer, and set the homogenization pressure at 20 - 25 MPa. Start the homogenizer, send the drinking liquid through the high-pressure pump into the homogenization valve, and the liquid passes through the narrow slit of the homogenization valve under high pressure, causing the particles to be sheared, collided, and homogenized, ultimately obtaining a delicate and uniform drinking liquid. After homogenization treatment, take a sample to check the uniformity, particle size, and taste of the liquid to ensure that the expected homogenization effect is achieved. Collect the homogenized drinking liquid into a clean stainless steel container, ensure that the container is tightly sealed to prevent the homogenized liquid from being contaminated during subsequent operations. Pour the homogenized drinking liquid into the feed container of a high-temperature short-time sterilization equipment (such as a plate or tubular sterilizer) for sterilization treatment. Set the sterilization temperature at 85 - 90 °C and the sterilization time at 3 - 8 seconds. After sterilization is completed, immediately cool the drinking liquid rapidly through a cooling system to cool it down to room temperature or below room temperature to prevent the impact of high temperature on the taste and nutritional components of the drinking liquid. Take a sample for testing after sterilization to check whether the microbial indicators (such as total colony count, coliform group, etc.) of the drinking liquid meet the food safety standards to ensure that the sterilization effect reaches the expectation. Collect the sterilized drinking liquid into a sterile stainless steel container, ensure that the container is tightly sealed to prevent the sterilized liquid from being contaminated during subsequent operations.

[0046] Final product inspection: The sterilized drinking solution is evenly injected into the prepared containers through a filling machine. Immediately after filling, the containers are sealed to ensure a tight seal and prevent the drinking solution from being contaminated by contact with external air. After filling and sealing are completed, random sampling inspections are carried out on each batch of products to ensure accurate filling volume, good sealing, and no leakage. Secondary inspections and adjustments are carried out if necessary. Products that pass the inspection are labeled with information such as production date, shelf life, and batch number. The products are packaged according to the specified requirements to ensure that they are not damaged during transportation and storage. The filled finished drinking solution should be stored in a low-temperature, light-proof, and dry environment to ensure the quality stability of the product within the shelf life.

[0047] Through scientific extraction and homogenization treatment, the present invention ensures a high biological utilization rate of active organic calcium, making calcium more easily absorbed and utilized by the human body, and effectively preventing and improving calcium deficiency-related problems such as osteoporosis. The drinking solution of the present invention is also rich in various vitamins, minerals, and dietary fiber, providing comprehensive nutritional supplementation, suitable for all types of people, especially the elderly, pregnant women, and children who need additional nutritional support. Through the scientific ratio of natural honey, citric acid, and natural flavors, the sweetness and acidity of the drinking solution are adjusted, and the natural aroma is increased, making it have a good taste and suitable for both cold and hot drinks throughout the year. The preparation method of the present invention includes steps such as the selection and treatment of raw materials, the extraction of active organic calcium, the preparation of the drinking solution, and homogenization treatment. The process flow is scientific and reasonable, suitable for large-scale industrial production, and ensures the consistency and quality stability of the product. Through the present invention, an efficient, natural, and safe calcium supplement drinking solution has been successfully developed, providing consumers with a new choice for nutritional health, meeting the market demand for natural and efficient calcium supplements, and promoting the high-value utilization of Cichorium glandulosum resources and the development of related industries.

[0048] The above has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification are only preferred examples of the present invention and are not used to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A processing technology for a vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss., characterized in that It includes the following technological steps: 1) Selection and treatment of raw materials: Select fresh and pest-free Cichorium glandulosum roots, remove impurities, and wash them clean with clear water; cut the washed Cichorium glandulosum roots into slices with a thickness of 3-5 mm; conduct drying treatment on the Cichorium glandulosum slices; use an ultramicro pulverizer to pulverize the dried Cichorium glandulosum slices into fine powder with a mesh size of over 100 meshes; 2) Extraction of active organic calcium: Prepare an ethanol-water mixed solvent, and perform solvent extraction according to a solid-liquid ratio of 1:10; filter the extract to remove solid residues; concentrate the extract to 1 / 4 of its original volume under reduced pressure to obtain a high-concentration active organic calcium extract; 3) Preparation of the drinking solution: Mix the active organic calcium extract, pure water, natural honey, citric acid, and natural flavor evenly to form a mixed solution; perform homogenization treatment on the mixed solution through a high-pressure homogenizer, with a homogenization pressure of 20-25 MPa and a homogenization time of 10 minutes; perform sterilization treatment on the homogenized solution, and then quickly cool the homogenized solution to room temperature; under aseptic conditions, fill the sterilized drinking solution into sterilized glass bottles and seal them; 4) Final product inspection: Check the color, smell, and taste of the final product drinking solution; detect physical and chemical indicators such as the pH value, total acidity, and sugar content of the drinking solution; detect microbial indicators such as the total number of colonies and coliforms.

2. The processing technology of the vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss. var. album Regel as described in claim 1, characterized in that: In step 1), soak the washed Cichorium glandulosum roots in a food-grade disinfectant for 5-10 minutes, then rinse the Cichorium glandulosum roots with clear water, fish out the washed and disinfected Cichorium glandulosum roots, and place them on a clean draining rack to drain excess water for subsequent slicing.

3. The processing technology of the vegetable drink containing the active organic calcium extracted from Cichorium glandulosum Boiss. var. album Regel as claimed in claim 1, characterized in that: In step 1), select a hot air circulation dryer to conduct drying treatment on the Cichorium glandulosum slices, evenly spread the Cichorium glandulosum slices on the drying tray, adjust the temperature of the hot air circulation dryer to 40-50 °C, and the hot air drying time is 6-8 hours.

4. The processing technology of the organic calcium-containing vegetable drink extracted from Cichorium glandulosum Boiss. et Huet as claimed in claim 1, characterized in that: In step 1), select a freeze dryer to conduct drying treatment on the Cichorium glandulosum slices, and the freeze drying time is 24-48 hours.

5. The processing technology of the vegetable drink containing the active organic calcium extracted from Cichorium glandulosum Boiss. var. album Regel as described in claim 1, characterized in that: In step 2), the ethanol volume ratio of the ethanol-water mixed solvent is 60% to 80%, the extraction time is 1 to 3 hours, and the temperature is 50 °C to 70 °C.

6. The processing technology of the organic calcium vegetable drink containing the active extract of Cichorium glandulosum Boiss. et Huet as claimed in claim 1, characterized in that: In step 2), use a concentration device to concentrate the extract, set the pressure in the concentration device to 0.08-0.1 MPa, and heat the temperature to 40-50 °C.

7. The processing technology of the vegetable drink containing active organic calcium extracted from Cichorium glandulosum Boiss. et Huet as described in claim 1, characterized in that: In step 3), the proportion of the active organic calcium extract in the mixed solution is 46-54%, the proportion of pure water is 36-44%, the proportion of natural honey is 3% to 7%, the proportion of citric acid is 1% to 3%; the proportion of natural flavor is 2% to 4%.

8. The processing technology of the vegetable drink containing the active organic calcium extracted from Cichorium glandulosum Boiss. et Huet as described in claim 1, characterized in that: In step 3, when mixing the mixed solution formed by the active organic calcium extract, pure water, natural honey, citric acid, and natural flavor, stir it, and keep the liquid temperature at 25-30 °C during the stirring process.

9. The processing technology of the organic calcium-containing vegetable drink extracted from Cichorium glandulosum Boiss. var. album Regel as described in claim 1, characterized in that: In step 3), select a pasteurizer to conduct sterilization treatment on the homogenized solution, set the sterilization temperature to 72 °C, and the sterilization time is 15 seconds.

10. The processing technology of the organic calcium vegetable drink containing the extracted active substance from Cichorium glandulosum Boiss. var. sativum Besser as claimed in claim 1, characterized in that: In step 3), a high-temperature short-time sterilization device is selected to sterilize the homogenate. The sterilization temperature is set at 85-90°C, the sterilization time is 3-8 seconds, and it is quickly cooled after sterilization.

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