Dendrobium officinale primary pulp beverage and preparation method thereof

Abstract

The invention discloses a dendrobium officinale primary pulp beverage which comprises tremella pulp, dendrobium juice, dendrobium primary pulp, fructo-oligosaccharide, zero-calorie sugar and water. The mass ratio of the raw materials of the tremella pulp: water: crushed tremella is 2: 1; the dendrobium nobile juice is prepared from the following raw materials: dendrobium nobile, tremella pulp and water in a mass ratio of 1: (2-5): (15-18). The raw materials of the dendrobium nobile primary pulp comprise dendrobium nobile juice, fructo-oligosaccharide and zero-calorie sugar in a mass ratio of 100: 1: (0.3-1); the zero-calorie sugar is formed by compounding erythritol and sucralose according to the mass ratio of 9: 1, the erythritol accounts for 90% to neutralize the metal aftertaste of the sucralose and provide a cool taste, and the sucralose accounts for 10% to activate a sweet taste receptor and enhance the aftertaste level; according to the method disclosed by the invention, a low-temperature crushing technology and a high-pressure sol technology are creatively fused, and liquid chromatography-mass spectrometry (LC-MS) detection proves that the dendrobine content is increased by 12% compared with that of a conventional method.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage preparation, and specifically to a Dendrobium officinale original pulp beverage and a preparation method thereof. Background Art

[0002] Dendrobium officinale is a precious Chinese medicinal material with extremely high medicinal value and health care effects. It is rich in various nutrients such as polysaccharides, alkaloids, amino acids, and trace elements, and has significant effects in enhancing immunity, antioxidant, nourishing yin and clearing heat, etc. Tremella fuciformis is also a nutritious food ingredient, containing rich proteins, dietary fiber, vitamins, and minerals, and having effects such as moistening dryness and nourishing yin, and beautifying the skin.

[0003] In the field of functional beverages, the compound application of Dendrobium officinale and Tremella fuciformis has significant health value, but there are three key problems in the existing technology:

[0004] 1. Low component extraction efficiency: In traditional processes, the cell breakage rate of Dendrobium officinale is less than 80%, resulting in a polysaccharide extraction rate of only 75%-80%; the soaking temperature and time of Tremella fuciformis are crudely controlled, the gelatin dissolution rate is only 72%, and the yellow basal fiber tissue affecting the taste is not removed.

[0005] 2. Lack of taste coordination: The compounding of sweeteners lacks scientific basis. The improper ratio of fructooligosaccharide to high-intensity sweeteners easily leads to a sweet taste break (sweet at first and bitter at the end) or a cloying feeling. At the same time, the viscosity fluctuation of Tremella fuciformis pulp (50-200 mPa·s) destroys the texture balance of the beverage. 3. Poor quality consistency: Key process parameters (such as high-pressure treatment pressure, grinding mesh number) have not formed a quantitative standard, resulting in a polysaccharide content fluctuation of ±15% in products of different batches, and a high risk of exceeding the total colony count standard.

[0006] In the existing technology, the compounding of sweeteners usually only focuses on adjusting the sweetness value and ignores the synergistic effect between sweeteners. Summary of the Invention

[0007] The purpose of the present invention is to provide a Dendrobium officinale original pulp beverage and a preparation method thereof to solve the problems raised in the above background art.

[0008] To achieve the above purpose, the present invention provides the following technical solutions:

[0009] A Dendrobium officinale original pulp beverage, comprising tremella pulp, Dendrobium juice, Dendrobium original pulp, oligofructose, zero-calorie sugar and water; the raw material mass ratio of the tremella pulp is: water: tremella pieces is 2:1; the raw material mass ratio of the Dendrobium juice is: Dendrobium: tremella pulp: water is 1:(2 - 5):(15 - 18); the raw material mass ratio of the Dendrobium original pulp is: Dendrobium juice: oligofructose: zero-calorie sugar is 100:1:(0.3 - 1); the zero-calorie sugar is compounded by erythritol and sucralose according to a mass ratio of 9:1, and erythritol accounts for 90% to neutralize the metallic aftertaste of sucralose and provide a refreshing taste, and sucralose accounts for 10% to activate the sweet taste receptor and enhance the aftertaste level.

[0010] As a further scheme of the present invention: the tremella pieces are broken into homogeneous particles with a size of 2 - 5mm after removing the yellow base, and the Dendrobium officinale is ground to 40 - 60 meshes and the sieving rate is ≥98%. 3

[0011] A preparation method of a Dendrobium officinale original pulp beverage, comprising the following steps:

[0012] Tremella pretreatment: Take dry tremella samples, perform screening treatment with a metal detector to ensure that the impurity content does not exceed 0.1%; then, use deionized water at a temperature of 50±2°C, soak according to a solid-liquid ratio of 1:5 (g / mL), and control the soaking time within 2 hours ± 15 minutes; after soaking, remove the yellow base tissue with a proportion not exceeding 5%, rinse with running water until the turbidity is lower than 3 NTU, and then break it to make the particle size reach 2 - 5mm 3 ;

[0013] Tremella pulp preparation: Weigh the ingredients according to the mass ratio of water to tremella pieces of 2:1 ± 3%, and place the mixed materials in a high-pressure device with a pressure of 1.1 - 1.3 atm; heat to 110°C at a heating rate of 20 - 30°C / min and keep warm for 20 minutes, or heat to 115°C and keep warm for 35 minutes; then, perform two grinding treatments with a colloid mill, and the particle size is gradually refined from 0.5mm to 0.2mm, so that the D50 value of the final particle size distribution is not greater than 40μm;

[0014] Dendrobium juice extraction: Mix 40 - 60 mesh Dendrobium officinale powder, tremella pulp and deionized water according to a mass ratio of 1:(2 - 5):(15 - 18), and stir at a speed of 2000 - 3000 rpm for 5 minutes ± 2 minutes; the mixed solution is filtered through 100-mesh, 200-mesh and 300-mesh filter cloths in sequence;

[0015] Original pulp blending: In an environment where the temperature is not higher than 40°C, first add erythritol and stir for 15 minutes, then add sucralose and continue to stir for 15 minutes to ensure that the total solute dissolution rate reaches more than 99.5%, and adjust the pH value of the system to the range of 5.0 - 6.0.

[0016] As a further solution of the present invention: in the pretreatment of Tremella fuciformis, the water content of Tremella fuciformis after soaking is controlled at 420%-450%, and the weight method is used to ensure sufficient soaking.

[0017] As a further solution of the present invention: the pressure fluctuation in the heat preservation stage of the high-pressure equipment for preparing Tremella fuciformis slurry is controlled within ±0.05 atm. After determination by the phenol-sulfuric acid method, the dissolution rate of Tremella fuciformis polysaccharide can reach more than 85%.

[0018] As a further solution of the present invention: the extraction of Dendrobium officinale juice implements a low-temperature comminution process, and Dendrobium officinale is comminuted under the environmental condition of lower than 40°C; after detection, the cell breakage rate after comminution is not less than 92% determined by the microscopic counting method; after the subsequent filtration process is completed, the turbidity value of the obtained Dendrobium officinale juice is controlled below 8 NTU.

[0019] As a further solution of the present invention: in the original pulp blending, the degree of polymerization of fructooligosaccharide is 2-5, and the sweetener synergy coefficient during the compounding of zero-calorie sugar is ≥1.3. The dissolution rate and sweetener residue amount are detected by HPLC.

[0020] As a further solution of the present invention: in the finished product: determined by high performance liquid chromatography (HPLC), the content of Dendrobium officinale polysaccharide is not less than 8.5%, and the content of Tremella fuciformis polysaccharide is not less than 5.0%; detected by a Brookfield viscometer at 25°C, its viscosity range is 110-140 mPa·s; determined by a hand-held refractometer, the sweetness value is in the range of 4.2-5.0 °Brix.

[0021] As a further solution of the present invention: all equipment in contact with the materials needs to be sterilized by moist heat at 121°C for 30 minutes or disinfected with 75% ethanol, and the inner wall roughness Ra of the pipeline ≤0.8 μm to ensure microbial control.

[0022] As a further solution of the present invention: for the original Dendrobium officinale pulp, its sensory characteristics present a synergistic effect of the moist texture of Tremella fuciformis and the refreshing flavor of Dendrobium officinale, and the sweetness gradient is significant; the original Dendrobium officinale pulp beverage is determined by the sensory evaluation system. The beverage has a sweet and refreshing front note and no bitter residue in the aftertaste; the physical and chemical stability test shows that there is no layering phenomenon after standing at room temperature for 7 days, and after centrifugation at 3000 rpm for 15 min, the centrifugation stability test result meets the non-layering standard

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] Adopting a new extraction process, the dissolution rate of tremella polysaccharide reaches 86.2%, an increase of 19.7% compared to the traditional process; based on high performance liquid chromatography (HPLC) detection, the extraction rate of dendrobium officinale polysaccharide reaches 92.3%, and the retention rate of key active ingredients is significantly increased by more than 15%.

[0025] Innovatively integrating low-temperature crushing and high-pressure sol technology, confirmed by liquid chromatography-mass spectrometry (LC-MS) detection, the content of dendrobine is increased by 12% compared to the conventional method.

[0026] Construct a 9:1 erythritol / sucralose compound system. Based on the mechanism of synergistic activation of taste receptors and the theory of aftertaste modification, the duration of sweet taste is extended to 12 minutes, a 40% increase compared to single sweeteners, and it scores 8.5 in the sensory evaluation system;

[0027] Precisely control the viscosity of tremella slurry in the range of 110 - 140 mPa·s, forming an ideal texture balance with the smooth texture of dendrobium officinale juice, effectively solving the texture imbalance problem existing in traditional beverages.

[0028] Implement a three-stage filtration technology, strictly control the inner wall roughness of the pipeline (Ra ≤ 0.8 μm). Verified by the centrifugal stability test, the finished product has no layering phenomenon and no visible impurities after standing at room temperature for 7 days Detailed implementation manners

[0029] The technical solutions of the present invention will be further described in detail below in conjunction with the specific implementation manners.

[0030] Composition of raw materials of a dendrobium officinale puree beverage (mass ratio)

[0031] Components Ratio range Key parameters Preparation of Tremella fuciformis slurry Water: Tremella fuciformis pieces = 2:1 (±3%) <![CDATA[The particle size of tremella pieces is 2 - 5 mm 3 , and the base removal rate is ≥ 95%]]> Preparation of Dendrobium officinale juice Dendrobium officinale: Tremella fuciformis slurry: Water = 1:(2 - 5):(15 - 18) Dendrobium officinale is pulverized to 40 - 60 mesh, and the sieving rate ≥ 98% Blending of the original slurry Dendrobium officinale juice: Fructooligosaccharide: Zero - calorie sugar = 100:1:(0.3 - 1) In zero - calorie sugar, erythritol: sucralose = 9:1

[0032] A preparation method of a dendrobium officinale puree beverage, comprising the following steps:

[0033] Tremella slurry

[0034] Precise soaking treatment: Use a metal detector (impurity detection limit ≤ 0.1%) to screen dried tremella, add deionized water at a temperature of 50°C ± 2°C according to a solid-liquid ratio of 1:5 (g / mL), and perform soaking operation. The soaking time is controlled within 2 hours ± 15 minutes. Through gravimetric determination, ensure that the water content of tremella after soaking reaches 420% - 450%.

[0035] Purification and crushing process: Manually peel off the yellow basal tissue with a proportion not exceeding 5%, and adopt the method of running water flushing until the turbidity value detected by a turbidimeter is < 3 NTU. Cut the treated tremella into uniform fragments of 2 - 5 mm 3 in size.

[0036] High-pressure sol process: The ingredients are prepared in a ratio of 2:1 between water and Tremella fragments, and the materials are placed in a high-pressure device with a pressure of 1.1-1.3atm. The temperature is raised to 110℃ or 115℃ at a rate of 20℃ / min in a staged heating method, and kept warm in a sterilizing pot for 20 minutes, or in a rice cooker for 35 minutes. The dissolution rate of Tremella polysaccharide is determined by the phenol-sulfuric acid method to reach ≥85%.

[0037] Homogenization and refinement process: After the material is cooled to 40℃±5℃, it is ground twice in a colloid mill. The first grinding gap is set to 0.5mm, and the second grinding gap is adjusted to 0.2mm. The laser particle size analyzer is used to ensure that the final Tremella fuciformis slurry particle size D50≤40μm.

[0038] Dendrobium Juice

[0039] Low-temperature crushing treatment: Place the Dendrobium officinale in an environment with a temperature below 40°C, and use low-temperature crushing technology to process it into a particle size of 40-60 mesh. After testing by a vibration sieving instrument, the screening rate must reach 98% or above, so as to effectively avoid the degradation of dendrobium alkaloids caused by high temperature.

[0040] Wet crushing process: Precisely mix Dendrobium officinale powder, Tremella fuciformis slurry and deionized water according to a preset ratio, stir for 5±2 minutes at a speed of 2000-3000rpm, and detect by microscope counting method to ensure that the Dendrobium cell crushing rate is not less than 92%.

[0041] Three-stage precision filtration: 100-mesh, 200-mesh, and 300-mesh nylon filter cloths are used to perform filtration operations in turn to remove particulate impurities with particle sizes greater than 500μm, 200μm, and 100μm, respectively. Ultimately, the turbidity of the resulting Dendrobium juice is controlled below 8NTU, meeting the quality standard requirements for clear beverages.

[0042] Precise blending of raw pulp

[0043] The mechanism of sweetener compounding is based on the sweet taste receptor activation theory. This study uses functional sweetener compounding technology:

[0044] Oligofructose (degree of polymerization 2-5) as a flavor base, by providing a sweet top note and dietary fiber texture, contributes 30%-40% of the sweetness;

[0045] Erythritol (accounting for 90% of the zero-calorie sugar system) produces a refreshing taste by using its dissolution endothermic property (ΔH = -97.4 kJ / kg), and effectively masks the metallic aftertaste of sucralose through physical filling.

[0046] Sucralose (accounting for 10% of the zero-calorie sugar system) enhances the aftertaste sweetness level by specifically activating the TAS1R2 / TAS1R3 sweet receptor dimer. Through experimental verification, when the two are compounded at a ratio of 9:1, the sweetness synergy coefficient reaches 1.35 (significant synergy effect).

[0047] The mixing process parameters adopt the low-temperature gradient dissolution technology. Under the condition of ≤40°C, first disperse erythritol at a rotation speed of 60 - 80 rpm for 15 minutes. After complete dissolution, add sucralose and continue stirring for 15 minutes. Through high-performance liquid chromatography detection, the total dissolution rate of the sweetener in this process can reach ≥99.5%.

[0048] The system stability is regulated by the citric acid - sodium bicarbonate buffer system to precisely control the pH value in the range of 5.0 - 6.0, and at the same time maintain the absolute value of the system Zeta potential at >25 mV. Through laser particle size analyzer detection, this parameter setting can effectively inhibit colloid aggregation and ensure product stability.

[0049] Example 1

[0050] A preparation method of a Dendrobium officinale original pulp beverage includes the following steps:

[0051] Preparation of tremella pulp:

[0052] Put 100 g of dried tremella into 500 mL of warm water at 50°C and soak for 2 hours. After removing 2.3 g of the base, add 200 g of water and cook at 1.2 atm pressure and 110°C for 20 minutes. Grind twice with a colloid mill to finally obtain 405 g of tremella pulp with a viscosity of 118 mPa·s.

[0053] Extraction of Dendrobium officinale juice:

[0054] Take 20 g of 50-mesh Dendrobium officinale powder, mix it with 40 g of tremella pulp and 300 g of water, and stir at a rotation speed of 2800 rpm for 5 minutes. Then carry out three-stage filtration treatment to obtain 348 g of Dendrobium officinale juice. After detection, the content of Dendrobium officinale polysaccharide in it reaches 9.1%.

[0055] Blending of the original pulp:

[0056] Mix 100 g of Dendrobium officinale juice with 1 g of fructooligosaccharide and 0.6 g of zero-calorie sugar (composed of 0.54 g of erythritol and 0.06 g of sucralose), stir at a rotation speed of 70 rpm for 30 minutes, and adjust the pH value to 5.5.

[0057] Test results: The finished product has a sweetness of 4.5°Brix, and the sweet taste can last for 12 minutes. Microscopic observation shows no particle aggregation phenomenon.

[0058] Example 2

[0059] A preparation method of a Dendrobium officinale original pulp beverage includes the following steps:

[0060] Preparation of Tremella fuciformis Berck pulp

[0061] Put 150 g of dried Tremella fuciformis Berck into 750 mL of warm water at 50 °C. After soaking for 2.2 hours, remove 3.5 g of the base, add 300 g of water, treat at 115 °C for 35 minutes, and then grind to finally obtain 585 g of Tremella fuciformis Berck pulp with a viscosity of 135 mPa·s.

[0062] Extraction of Dendrobium officinale Kimura et Migo juice

[0063] Take 30 g of Dendrobium officinale Kimura et Migo, mix it with 150 g of Tremella fuciformis Berck pulp and 540 g of water, stir at a speed of 3000 rpm for 5 minutes, and obtain 628 g of Dendrobium officinale Kimura et Migo juice after filtration, with a turbidity detection of 6 NTU.

[0064] Blending of the original pulp

[0065] Take 100 g of the above-mentioned juice, add 1 g of fructooligosaccharide and 1 g of zero-calorie sugar, and stir at a speed of 80 rpm for 25 minutes. The viscosity of the blended original pulp is 132 mPa·s, and it obtains 8.8 points through sensory evaluation, with a significant characteristic of gumminess and moistness.

[0066] Example 3

[0067] A preparation method of Dendrobium officinale Kimura et Migo original pulp beverage, comprising the following steps:

[0068] Preparation of Tremella fuciformis Berck pulp:

[0069] Weigh 80 g of dried Tremella fuciformis Berck, put it into 400 mL of deionized water at 48 °C, and soak for 1.75 h to fully soak. After removing 1.6 g of the base of Tremella fuciformis Berck, add 160 g of deionized water, and treat at a pressure of 1.1 atm for 20 min. Subsequently, use a high-speed grinding device for comminution treatment, and finally obtain 292 g of Tremella fuciformis Berck pulp. After detection, the polysaccharide dissolution rate reaches 85.1%.

[0070] Extraction of Dendrobium officinale Kimura et Migo juice:

[0071] Mix 15 g of Dendrobium officinale Kimura et Migo, 30 g of the above-prepared Tremella fuciformis Berck pulp and 225 g of deionized water, homogenize at a speed of 2000 rpm for 5 min, and obtain 245 g of Dendrobium officinale Kimura et Migo juice after precise filtration. The cell breakage rate is measured to be 92%.

[0072] Blending of the original pulp:

[0073] Take 100 g of the mixed juice, sequentially add 1 g of fructooligosaccharide and 0.3 g of zero-calorie sugar, and stir at a speed of 60 rpm for 35 min. After detection, the polysaccharide content of the blended original pulp is 8.9%, and the total number of colonies meets the standard, which is 75 CFU / mL.

[0074] Orthogonal test on the soaking conditions of Tremella fuciformis Berck (L9(3 4))

[0075]

[0076] Comprehensive score = dissolution rate × 40% + viscosity × 30% + sensory score × 30%;

[0077] The optimal combination is 50°C, 2.0 h, 2.0:1,

[0078] Verification experiment on the compounding mechanism of sweeteners

[0079]

[0080] Synergy coefficient = measured sweetness / (erythritol sweetness + sucralose sweetness). When the synergy coefficient is greater than 1, it indicates synergistic enhancement. The best balance is achieved at 9:1, which not only retains the cool feeling of erythritol but also reduces the total dosage through the high-intensity sweetness of sucralose, and at the same time inhibits the activation of bitter receptor T2R38.

[0081] Effect of the pulverization mesh number of Dendrobium officinale on the extraction efficiency

[0082]

[0083] Data shows that when pulverized to 50 meshes, the best balance is achieved among the extraction rate (92.3%), filtration efficiency (22 L / h·m 2 ) and energy consumption (0.58 kWh / kg). Over-fine pulverization will lead to a decrease in the filtration flux due to particle agglomeration, while over-coarse pulverization will affect the cell disruption effect.

[0084] Effect of high-pressure treatment pressure on the quality of Tremella fuciformis slurry

[0085]

[0086]

[0087] At a pressure of 1.2 atm, the polysaccharide retention rate (86%) and energy consumption efficiency are the best, and the particle size of 48 μm is suitable for subsequent colloid mill grinding. Excessive pressure shortens the time but increases the energy consumption, while too low pressure results in insufficient dissolution.

[0088] The above has described the preferred embodiments of the present invention in detail, but the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those of ordinary skill in the art, various changes can be made without departing from the gist of the present invention.

Claims

1. A Dendrobium officinale original pulp beverage, characterized in that, The invention comprises tremella slurry, dendrobium juice, dendrobium pulp, oligofructose, zero-calorie sugar and water; the raw material mass ratio of the tremella slurry is: water: tremella pieces is 2:1; the raw material mass ratio of the dendrobium juice is: dendrobium: tremella slurry: water is 1:(2-5):(15-18); the raw material mass ratio of the dendrobium pulp is: dendrobium juice: oligofructose: zero-calorie sugar is 100:1:(0.3-1); the zero-calorie sugar is prepared by compounding erythritol and sucralose in a mass ratio of 9:1, erythritol accounts for 90% to neutralize the metallic aftertaste of sucralose and provide a cool taste, and sucralose accounts for 10% to activate sweet receptors and enhance the aftertaste.

2. The original pulp beverage of Dendrobium officinale according to claim 1, characterized in that The tremella pieces are broken into homogeneous particles with a size of 2 - 5 mm after removing the yellow bases, and the dendrobium officinale is ground to 40 - 60 mesh with a sieving rate of ≥ 98%. 3 ​ 3. A preparation method of a dendrobium officinale original pulp beverage as described in any one of claims 1-2, characterized in that, The steps include: Pretreatment of Tremella fuciformis: Take dry Tremella fuciformis samples, and conduct screening treatment with a metal detector to ensure that the impurity content does not exceed 0.1%; Subsequently, use deionized water at a temperature of 50±2°C to soak and expand according to the solid-liquid ratio of 1:5 (g / mL), and control the soaking and expansion time within 2 hours ± 15 minutes; After the soaking and expansion is completed, remove the yellow basal tissue with a proportion not exceeding 5%, rinse it with running water until the turbidity is lower than 3 NTU, and then crush it to make the particle size reach 2-5 mm 3 ; Preparation of Tremella fuciformis slurry: mixing the mixture according to the mass ratio of water to Tremella fuciformis pieces of 2:1±3%, placing the mixture in a high-pressure device at a pressure of 1.1-1.3atm; heating to 110°C at a heating rate of 20-30°C / min and keeping the temperature for 20 minutes, or heating to 115°C and keeping the temperature for 35 minutes; Subsequently, the particle size was gradually refined from 0.5 mm to 0.2 mm through two colloid mill grinding processes, so that the D50 value of the final particle size distribution was no more than 40 μm; Dendrobium juice extraction: 40-60 mesh Dendrobium officinale powder, Tremella fuciformis slurry and deionized water are mixed in a mass ratio of 1:(2-5):(15-18), and stirred at a speed of 2000-3000 rpm for 5 minutes±2 minutes; the mixed solution is filtered through 100 mesh, 200 mesh and 300 mesh filter cloths in sequence; Preparation of stock paste: Under the environment of temperature not higher than 40°C, first add erythritol and stir for 15 minutes, then add sucralose and continue stirring for 15 minutes to ensure that the total solute dissolution rate reaches more than 99.5%, and adjust the pH value of the system to the range of 5.0-6.

0.

4. The preparation method of a dendrobium officinale original pulp beverage according to claim 3, characterized in that, In the pretreatment of the tremella, the water content of the tremella after soaking is controlled at 420%-450%, and the soaking is ensured to be sufficient by measuring by weight method.

5. The preparation method of a dendrobium officinale original pulp beverage according to claim 3, characterized in that, The pressure fluctuation of the high-pressure equipment for preparing the tremella slurry during the heat preservation stage is controlled within ±0.05atm, and the dissolution rate of tremella polysaccharide can reach more than 85% as measured by the phenol-sulfuric acid method.

6. The preparation method of a dendrobium officinale original pulp beverage according to claim 3, characterized in that, The extraction of Dendrobium officinale juice is carried out by a low-temperature crushing process, wherein the Dendrobium officinale is placed in an environment below 40° C. for crushing; After testing, the cell breakage rate after crushing was determined by microscope counting method to be no less than 92%; after the subsequent filtration process was completed, the turbidity value of the obtained dendrobium juice was controlled below 8NTU.

7. The preparation method of a dendrobium officinale original pulp beverage according to claim 3, characterized in that, The polymerization degree of oligofructose in the raw pulp preparation is 2-5, the synergistic coefficient of the sweetener when compounded with zero-calorie sugar is ≥1.3, and the dissolution rate and the residual sweetener are detected by HPLC.

8. The beverage according to any one of claims 1 - 6, characterized in that, In the finished product: determined by high performance liquid chromatography (HPLC), the content of dendrobium polysaccharide is not less than 8.5%, and the content of tremella polysaccharide is not less than 5.0%; measured by a 25°C Brookfield viscometer, the viscosity range is 110-140mPa·s; measured by a handheld saccharimeter, the sweetness value is in the range of 4.2-5.0°Brix.

9. The preparation method of a dendrobium officinale original pulp beverage according to claim 3, characterized in that, All equipment that comes into contact with materials must be sterilized by wet heat sterilization at 121°C for 30 minutes or disinfected with 75% ethanol, and the roughness of the inner wall of the pipeline must be Ra≤0.8μm to ensure microbial control.

10. The beverage according to claim 7, characterized in that, The sensory characteristics of the original dendrobium pulp present a synergistic effect of the moist texture of tremella and the refreshing flavor of dendrobium, with a significant sweetness gradient; the original dendrobium officinale pulp beverage was measured by the sensory evaluation system, and the beverage has a sweet and refreshing front note and no bitter residue in the aftertaste. The physicochemical stability test shows that there is no stratification phenomenon after standing for 7 days under normal temperature storage conditions, and after centrifugation at 3000 rpm for 15 minutes, the results of its centrifugal stability test meet the non-stratification standard.

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