Dendrobium huoshanense soda water beverage and preparation method thereof

Abstract

The invention relates to the technical field of food beverages, and discloses a dendrobium huoshanense soda water beverage and a preparation method thereof.The dendrobium huoshanense soda water beverage is prepared from, by weight, 40-70 parts of a dendrobium huoshanense extracting solution, 1.5-3.5 parts of beta-cyclodextrin potassium, 15-35 parts of citric acid, 0.3-1.2 parts of zinc bicarbonate, 0.1-0.6 part of mogroside and 850-950 parts of purified water; the preparation method of the dendrobium huoshanense soda water beverage comprises the following steps: S1, performing enzymolysis extraction on dendrobium huoshanense; s2, carrying out beta-cyclodextrin embedding treatment on the dendrobium huoshanense extracting solution; s3, preparing a buffer solution; s4, compounding and mixing all the components; and S5, filling and sterilizing the beverage. The dendrobium huoshanense extract and beta-cyclodextrin embedding technology is adopted, the stability of active ingredients in the beverage is successfully improved, and the damage of the external environment to the ingredients is reduced by accurately controlling the embedding mode of the extract.

Description

Technical Field

[0001] The invention relates to the technical field of food and beverages, in particular to a Huoshan dendrobium soda water beverage and a preparation method thereof. Background Art

[0002] With the increasing demand for healthy diet and functional drinks, plant extract beverages have gradually become the mainstream of the market. However, how to maintain the activity of plant extracts in beverages and how to ensure the stability and healthiness of beverages have become major challenges in beverage research and development.

[0003] In existing technologies, plant extract beverages typically utilize traditional dissolution and emulsification techniques, which can maintain the extract's initial activity to a certain extent. Traditionally, mineral content has been increased by dissolving inorganic salts, meeting consumers' nutritional needs. The application of these techniques has led to a certain degree of market success for these beverages.

[0004] However, existing technologies have many shortcomings, especially in maintaining the activity of plant extracts. Traditional technologies often cannot effectively prevent the degradation of active ingredients, resulting in actual product effects falling short of design expectations. While the addition of minerals can increase the content, high-temperature treatment and the use of inorganic salts can lead to mineral precipitation and precipitation, affecting the stability and taste of the beverage. Therefore, those skilled in the art have proposed a Huoshan Dendrobium soda beverage and its preparation method to address these issues. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the present invention provides a Huoshan Dendrobium soda water beverage and a preparation method thereof, which solves the problems in the existing technology such as the easy degradation of active ingredients in plant extracts and the easy precipitation or precipitation of minerals after addition.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: Huoshan Dendrobium soda water beverage comprises the following components in parts by weight: Huoshan Dendrobium extract: 40-70 parts; Huoshan Dendrobium extract, one of the main ingredients, is derived from the polysaccharide content of the herb. Huoshan Dendrobium is renowned as a traditional Chinese herbal medicine, rich in active ingredients such as polysaccharides, amino acids, and trace elements. Enzymatic extraction efficiently releases the polysaccharides, and ultrafiltration optimizes their molecular weight to retain the active polysaccharides. These polysaccharides exhibit excellent stability in aqueous solution, providing the nourishing properties required for the beverage. Within the overall beverage formulation, Huoshan Dendrobium extract plays a role in enhancing health benefits, and its composition directly impacts the nutritional value and functionality of the beverage.

[0007] β-cyclodextrin: 15-35 parts; β-cyclodextrin is a key ingredient used to encapsulate Dendrobium polysaccharides and other active ingredients through encapsulation technology. As a natural encapsulating agent, β-cyclodextrin not only enhances the stability of Dendrobium polysaccharides but also improves their solubility and bioavailability. β-cyclodextrin's molecular structure effectively encapsulates the active ingredients, preventing them from oxidation or degradation in beverages. This process is crucial for ensuring that beverages maintain stability and functionality even during prolonged storage or high-temperature conditions. β-cyclodextrin also modifies the beverage's taste, making it smoother and more refreshing.

[0008] Potassium bicarbonate: 1.5-3.5 parts; Zinc citrate: 0.3-1.2 parts; Potassium bicarbonate, as a buffering agent in beverages, regulates the pH of the beverage. Together with zinc citrate, it forms the beverage's buffering system, ensuring the pH value remains within the appropriate range. Potassium bicarbonate not only provides a buffering effect but also provides minerals, enhancing the beverage's health benefits. Zinc citrate further strengthens this effect, helping to stabilize the beverage's acid-base balance and providing trace elements, enhancing the beverage's nutritional value.

[0009] Mogroside: 0.1-0.6 parts; As a natural sweetener, mogrosides enhance the taste of beverages. With their high sweetness and low calories, they can replace traditional sugars to suit the needs of diverse consumers. The addition of mogrosides not only sweetens beverages but also eliminates the burden of traditional sugar, making them healthier.

[0010] Purified water: 850-950 parts.

[0011] Purified water, as a solvent for beverages, dissolves other ingredients and adjusts the overall ratio. The use of purified water ensures the purity of the beverage and avoids the impact of unnecessary impurities on the beverage quality.

[0012] Preferably, the Huoshan Dendrobium extract comprises: extracting the Huoshan Dendrobium stems and flowers by a composite enzymatic hydrolysis method at a weight ratio of 3:1-4:1, with a molecular weight cut-off range of 8-60 kDa.

[0013] The enzymatic hydrolysis method for Huoshan Dendrobium extract efficiently extracts polysaccharides from the herb, further optimizing the extract's quality through molecular weight cutoff technology. The stems of the herb are the source of core polysaccharides (molecular weight 8-60 kDa). Enzymatic hydrolysis releases linear β-glucans, which directly act on the immune system. The dense cell wall structure requires cellulase to break down and release intracellular active substances. The flowers contain low-molecular-weight polysaccharides (5-20 kDa) and flavonoids, which enhance antioxidant properties (scavenging free radicals). Volatile terpenes enhance flavor and reduce the need for artificial flavoring. The quality of the Huoshan Dendrobium extract depends on the molecular weight range of the polysaccharides. By controlling the extraction and separation processes, the final extract retains more bioactive components, ensuring the functionality of the beverage. The extract is rich in natural polysaccharides, which contribute to health benefits such as boosting immunity, combating fatigue, and promoting cell regeneration.

[0014] Preferably, the β-cyclodextrin comprises: a food-grade embedding agent with a mass purity of ≥95%, and the mass ratio of the β-cyclodextrin to the dendrobium extract is 1:0.3-1:0.7.

[0015] β-cyclodextrin, a natural encapsulating agent, forms a ring-shaped molecular structure that encapsulates the active ingredients in the dendrobium extract, preventing degradation or loss of efficacy during beverage production. Ultrasound-assisted encapsulation allows β-cyclodextrin to form a stable complex with the dendrobium extract. This complex exhibits strong antioxidant properties and high bioavailability, thereby enhancing the nutritional value of the beverage.

[0016] Preferably, the potassium bicarbonate and zinc citrate are used to construct a buffer system, and the molar ratio of potassium bicarbonate to zinc citrate is 2:1-4:1; Potassium bicarbonate and zinc citrate together form the beverage's buffering system, regulating the beverage's pH to an optimal range. Potassium bicarbonate creates a slightly alkaline environment in water, helping to buffer the effects of acidic components while providing the body with essential minerals. Zinc citrate, as a mineral supplement, not only stabilizes the pH of the beverage but also provides additional trace elements, promoting a healthy metabolism and immune system.

[0017] The mogroside is a natural sweetener and is added at 0.01-0.06% of the total weight of the beverage; As a natural sweetener, mogrosides can effectively replace traditional sugar, providing a low-calorie sweet experience in beverages. Derived from the natural chemical components of monk fruit, their sweetness is intense and has no side effects, satisfying consumers' demand for healthy beverages without causing blood sugar fluctuations. The addition of mogrosides ensures the healthiness of beverages, meeting modern consumers' preference for low-sugar, high-nutrition beverages.

[0018] The purified water is used to dissolve the components and to make up the volume of the beverage.

[0019] The preparation method of Huoshan dendrobium soda water beverage comprises the following steps: S1. Enzymatic extraction of Dendrobium huoshanense; S2, β-cyclodextrin embedding treatment of Huoshan Dendrobium officinale extract; S3, buffer solution preparation; S4, compounding and mixing the components; S5. Filling and sterilization of beverages.

[0020] First, enzymatic extraction utilizes a complex enzyme system (such as cellulase and pectinase) to efficiently extract polysaccharides from Huoshan Dendrobium under relatively mild conditions. The enzymatic hydrolysis process ensures maximum release of polysaccharides, while ultrafiltration molecular weight optimization further preserves bioactive components. The innovation of this process lies in the meticulous control of enzymatic hydrolysis conditions and ultrafiltration, ensuring that the molecular weight distribution of polysaccharides is highly consistent with the technical requirements for subsequent encapsulation and microsphere preparation.

[0021] After enzymatic hydrolysis and ultrafiltration, the extract undergoes β-cyclodextrin encapsulation, using ultrasound to form a stable complex between the polysaccharides in the Dendrobium extract and β-cyclodextrin. This β-cyclodextrin encapsulation enhances the stability of the active ingredients in the extract, preventing oxidation and degradation, thereby maintaining their biological activity and nutritional value.

[0022] Next, the buffer solution is prepared by adjusting the ratio of potassium bicarbonate and zinc citrate to ensure that the pH of the beverage is controlled within the ideal range. This step not only maintains the taste and pH balance of the beverage, but also enhances the replenishment of minerals and further improves the nutritional value of the beverage.

[0023] The compounding and mixing step combines the ingredients in a specific ratio and sequence to ensure complete integration and prevent adverse reactions. Finally, the beverage undergoes aseptic filling and sterilization, ensuring long-term stability and food safety. Ultra-high pressure sterilization not only ensures the sterility of the beverage but also effectively protects temperature-sensitive ingredients.

[0024] Preferably, the enzymatic extraction of the Huoshan Dendrobium includes: The peeled fresh stems of Huoshan Dendrobium were crushed to a particle size of 0.2-0.8 mm, and the dried flowers of Dendrobium were crushed to a particle size of 0.1-0.5 mm; Add purified water at a material-liquid ratio of 1:10-1:20, and add a complex enzyme system of cellulase and pectinase, with an enzyme addition amount of 0.5-1.5%; The enzymatic hydrolysis temperature is 35-45°C, the pH is 4.8-5.5, and the time is 1.5-2.5 hours; The polysaccharide solution with a molecular weight of 8-60 kDa is retained by ultrafiltration.

[0025] By selecting an appropriate complex enzyme system (such as cellulase and pectinase), the polysaccharides in Huoshan Dendrobium can be efficiently released at lower temperatures. These polysaccharides are the core nutrients of this beverage, with potential benefits such as nourishing the body and boosting immunity.

[0026] The enzymatic hydrolysis process primarily relies on the enzymes' ability to break down components like cellulose and pectin within the cell walls of Dendrobium huoshanense. Cellulase and pectinase cleave the polysaccharide chains within the plant cell walls, allowing the active ingredients to be released into the aqueous solution. Temperature, pH, and enzyme concentration are key factors influencing the extraction process, so optimizing these conditions is crucial to improving enzymatic hydrolysis efficiency.

[0027] After enzymatic hydrolysis, the use of an ultrafiltration membrane for molecular weight retention effectively screens out bioactive polysaccharide molecules and removes small molecule impurities. By controlling the molecular weight range of the retention membrane, it is possible to ensure that only components with an appropriate molecular weight are retained, which is crucial for subsequent embedding and bubble formation. The innovation of this process lies in the application of ultrafiltration technology, which allows the polysaccharide components in Dendrobium to be obtained without destroying their structure, while retaining their biological activity to the greatest extent possible.

[0028] Preferably, the β-cyclodextrin embedding treatment of the Huoshan Dendrobium extract comprises: Mixing the Huoshan Dendrobium extract and β-cyclodextrin at a mass ratio of 1:0.3-1:0.7; Ultrasonic treatment at 35-45 kHz and 250-350 W for 20-40 minutes at 35-45 °C. After standing for 4-12 hours, centrifuge at a speed of 4500-6000 rpm for 10-20 minutes.

[0029] β-cyclodextrin is a cyclic molecule with a hollow structure that can encapsulate water-soluble substances. By binding to the polysaccharides in the Dendrobium extract, β-cyclodextrin not only increases the solubility of the polysaccharides but also effectively prevents their degradation in beverages. With the assistance of ultrasound, β-cyclodextrin and the polysaccharides in the Dendrobium extract form a stable complex, ensuring the long-term stability of these active ingredients.

[0030] The encapsulation mechanism relies on the physical containment between the cyclic structure of β-cyclodextrin and the polysaccharide molecules in the Dendrobium extract. When the Dendrobium extract and β-cyclodextrin are mixed under certain conditions, the β-cyclodextrin forms an encapsulation structure around the polysaccharide molecules. Ultrasonic treatment further promotes this process, ensuring a more uniform and thorough encapsulation effect. The innovation of this technology lies in the fact that β-cyclodextrin encapsulation effectively protects the Dendrobium polysaccharides from external environmental factors (such as oxidation and high temperature), while also improving their bioavailability and enabling better absorption by the human body.

[0031] Preferably, the configuration of the buffer solution includes: Dissolve potassium bicarbonate and zinc citrate in purified water at a molar ratio of 2:1-4:1 and stir for 10-20 minutes; Control the pH to 7.6-8.2 and the temperature to 20-30℃.

[0032] Potassium bicarbonate and zinc citrate form a buffer system that can adjust the pH value of the beverage, ensuring that the beverage does not taste too acidic or too alkaline during consumption, and helps stabilize other ingredients in the beverage.

[0033] The buffering mechanism is that potassium bicarbonate creates a weakly alkaline environment in water, while zinc citrate helps stabilize the pH of the beverage. The combination of these two creates a stable pH environment within the beverage, preventing pH fluctuations caused by external environmental changes (such as temperature or storage time). This buffering effect not only enhances the beverage's taste but also strengthens its stability, maintaining excellent quality during storage and transportation.

[0034] Preferably, the compounding and mixing of the components includes: At 20-30°C, slowly add the inclusion solution obtained in step S2 to the buffer solution obtained in step S3 with a stirring rate of 100-250 rpm; Add mogroside and stir well, stirring for 10-20 minutes.

[0035] By precisely controlling the mixing ratio and order of the components, it is possible to ensure that each ingredient is fully incorporated without adverse reactions or precipitation.

[0036] The mechanism of compounding relies on the interactions between the ingredients during the mixing process. In particular, the physical and chemical interactions between the β-cyclodextrin-encapsulated polysaccharide and other auxiliary ingredients (such as potassium bicarbonate and zinc citrate) ensure beverage stability and consistent taste. Precise mixing not only ensures the full integration of the ingredients but also prevents precipitation and stratification.

[0037] Preferably, the filling and sterilization of the beverage includes: Aseptic cold filling at an environment below 15°C; Ultra-high pressure treatment is used for sterilization, with a pressure of 400-600 MPa, a temperature of 10-20°C, and a treatment time of 8-15 minutes.

[0038] Ultra-high pressure sterilization technology can effectively kill microorganisms in beverages without using chemical additives, ensuring the quality of beverages.

[0039] The sterilization mechanism is to damage the cell membrane through a high-pressure environment, thereby achieving a sterilization effect. During this process, the active ingredients and nutrients of the beverage are retained to the greatest extent possible, avoiding the nutrient destruction that may be caused by traditional high-temperature sterilization methods.

[0040] The present invention provides a Huoshan Dendrobium soda beverage and a preparation method thereof. The beverage has the following beneficial effects: 1. The present invention uses Huoshan Dendrobium extract and β-cyclodextrin encapsulation technology to successfully improve the stability of the active ingredients in the beverage. By precisely controlling the embedding method of the extract, the damage to the ingredients by the external environment (such as oxygen and heat) is reduced. Compared with ordinary extracts in the prior art, this technology avoids the loss of active ingredients, significantly improves the shelf life and nutritional value of the beverage, and solves the problem of traditional extracts being easily inactivated when stored at high temperatures.

[0041] 2. The present invention improves the mineral content and safety of beverages by combining zinc citrate with ultra-high pressure sterilization technology. This technical solution can not only effectively increase the bioavailability of important minerals such as zinc and calcium, but also ensure the flavor and color stability of beverages in high-temperature environments. Unlike traditional heat treatment methods, ultra-high pressure sterilization effectively avoids the destruction of minerals and flavor components by temperature, solving the problems of mineral loss and unstable taste under traditional methods.

[0042] 3. The present invention introduces the natural sweetener mogroside to improve the taste. Unlike the traditional solution of using high-sugar syrup or artificial sweeteners, the natural and low-sugar properties of mogroside greatly reduce calories, making the beverage healthier and avoiding the unpleasant taste brought by artificial sweeteners. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0044] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0045] Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods.

[0046] Please see the attached Figure 1 : Example 1: Component ratio: Huoshan Dendrobium extract: 55 parts; β-cyclodextrin: 25 parts; potassium bicarbonate: 2 parts; zinc citrate: 0.8 parts; mogroside: 0.4 parts; purified water: 900 parts.

[0047] Preparation steps: 1. Enzymatic extraction of Huoshan Dendrobium: Select fresh Huoshan Dendrobium stems, peel them and crush them into particles of 0.5 mm. Dried Dendrobium flowers are crushed into particles of 0.3 mm. Pure water is added at a material-liquid ratio of 1:15.

[0048] A cellulase and pectinase complex enzyme system was added at an enzyme addition amount of 1%, and the enzymatic hydrolysis reaction was carried out at 40°C and a pH value of 5.0 for 2 hours.

[0049] The molecular weight is cut off by ultrafiltration membrane to filter out the polysaccharide solution with a molecular weight of 8-60 kDa.

[0050] 2. β-cyclodextrin embedding treatment of Huoshan Dendrobium extract: The Huoshan Dendrobium extract and β-cyclodextrin were mixed at a mass ratio of 1:0.5 and treated with ultrasound at a frequency of 40 kHz and a power of 300 W for 30 minutes.

[0051] After standing for 4 hours, centrifugation was performed at a speed of 5000 rpm for 10 minutes.

[0052] 3. Buffer configuration: Add potassium bicarbonate and zinc citrate in a molar ratio of 3:1 to 900 parts of purified water, stir for 15 minutes until completely dissolved, and control the pH value at 7.8.

[0053] 4. Compound mixing of components: The embedding solution was slowly added to the buffer at 20 °C with a stirring rate of 150 rpm to ensure uniform mixing.

[0054] Add mogroside and continue stirring for 15 minutes.

[0055] 5. Filling and sterilization of beverages: Perform aseptic filling and ensure that the operating environment temperature is below 15°C.

[0056] Ultra-high pressure sterilization was adopted with a treatment pressure of 500 MPa, a temperature of 15°C and a treatment time of 10 minutes.

[0057] Example 2: Component ratio: Huoshan Dendrobium extract: 70 parts; β-cyclodextrin: 35 parts; potassium bicarbonate: 3.5 parts; zinc citrate: 1.2 parts; mogroside: 0.6 parts; purified water: 950 parts.

[0058] Preparation steps: 1. Enzymatic extraction of Huoshan Dendrobium: The stems of Dendrobium huoshanense were selected, peeled and crushed to a particle size of 0.3 mm. The flowers of Dendrobium huoshanense were dried and crushed to a particle size of 0.1 mm. Purified water was added at a material-liquid ratio of 1:10.

[0059] A cellulase and pectinase complex enzyme system was added at an enzyme addition amount of 1.5%, and the enzymatic hydrolysis reaction was carried out at 45°C and pH 5.2 for 2.5 hours.

[0060] Ultrafiltration membrane was used for separation, and the polysaccharide solution with a molecular weight of 8-60 kDa was retained.

[0061] 2. β-cyclodextrin embedding treatment of Huoshan Dendrobium extract: The Huoshan Dendrobium extract and β-cyclodextrin were mixed at a mass ratio of 1:0.7 and treated with ultrasound at a frequency of 45 kHz and a power of 350 W for 40 minutes.

[0062] After standing for 12 hours, centrifugation was performed at a speed of 6000 rpm for 20 minutes.

[0063] 3. Buffer configuration: Add potassium bicarbonate and zinc citrate in a molar ratio of 4:1 to 950 parts of purified water, stir for 20 minutes until completely dissolved, and control the pH value at 8.2.

[0064] 4. Compound mixing of components: The embedding solution was slowly added to the buffer at 25 °C with a stirring rate of 200 rpm to ensure uniform mixing.

[0065] Add mogroside and continue stirring for 20 minutes.

[0066] 5. Filling and sterilization of beverages: Perform aseptic filling and keep the operating environment temperature below 10℃.

[0067] Ultra-high pressure sterilization was adopted with a treatment pressure of 600 MPa, a temperature of 10°C and a treatment time of 12 minutes.

[0068] Example 3: Component ratio: Huoshan Dendrobium extract: 40 parts; β-cyclodextrin: 15 parts; potassium bicarbonate: 1.5 parts; zinc citrate: 0.3 parts; mogroside: 0.1 parts; purified water: 850 parts.

[0069] Preparation steps: 1. Enzymatic extraction of Huoshan Dendrobium: The stems of Dendrobium huoshanense were selected, peeled and crushed to a particle size of 0.8 mm. The flowers of Dendrobium huoshanense were dried and crushed to a particle size of 0.5 mm. Purified water was added at a material-liquid ratio of 1:20.

[0070] A cellulase and pectinase complex enzyme system was added at an enzyme addition amount of 0.5%, and the enzymatic hydrolysis reaction was carried out at 35°C and pH 4.8 for 1.5 hours.

[0071] The polysaccharide solution with a molecular weight of 8-60 kDa was retained by ultrafiltration membrane separation.

[0072] 2. β-cyclodextrin embedding treatment of Huoshan Dendrobium extract: The extract of Dendrobium huoshanense was mixed with β-cyclodextrin in a mass ratio of 1:0.3, and ultrasonic treatment was performed with a frequency of 35 kHz and a power of 250 W for 20 minutes.

[0073] After standing for 4 hours, centrifugation was performed at a speed of 4500 rpm for 10 minutes.

[0074] 3. Buffer configuration: Potassium bicarbonate and zinc citrate were added to 850 parts of purified water in a molar ratio of 2:1, stirred for 10 minutes, and the pH value was controlled at 7.6.

[0075] 4. Compound mixing of components: The embedding solution was slowly added to the buffer at 25 °C with a stirring rate of 100 rpm to ensure uniform mixing.

[0076] Add mogroside and continue stirring for 10 minutes.

[0077] 5. Filling and sterilization of beverages: Perform aseptic filling and ensure that the operating environment temperature does not exceed 15°C.

[0078] Ultra-high pressure sterilization was adopted with a treatment pressure of 400 MPa, a temperature of 15°C and a treatment time of 8 minutes.

[0079] Comparative Example 1: Compared with Example 1, the difference is that the Huoshan Dendrobium extract is completely removed and replaced with a common herbal extract, and the rest are the same.

[0080] Comparative Example 2: Compared with Example 1, the difference is that the β-cyclodextrin embedding process is removed, and the Huoshan Dendrobium extract is directly mixed with other ingredients, and the rest are the same.

[0081] Comparative Example 3: Compared with Example 1, the difference is that the natural sweetener mogroside is not used, but conventional high-sugar syrup or artificial sweetener is added, and the rest are the same.

[0082] Comparative Example 4: Compared with Example 1, the difference is that zinc citrate is removed and only potassium bicarbonate is used to adjust the pH, and the rest are the same.

[0083] Comparative Example 5: Compared with Example 1, the difference is that the ultra-high pressure sterilization step is removed and conventional heat treatment method is used for sterilization, and the rest are the same.

[0084] Experiment 1: Purpose of the experiment: To evaluate the effects of using or not using Huoshan Dendrobium officinale extract and β-cyclodextrin encapsulation technology on the stability, sensory attributes and functional activity of beverage products.

[0085] Experimental groups: Example 1: Contains the extract of Dendrobium huoshanense and is embedded in β-cyclodextrin.

[0086] Comparative Example 1: removing the Huoshan Dendrobium extract.

[0087] Comparative Example 2: The β-cyclodextrin embedding process was not adopted, and the Huoshan Dendrobium extract was directly added.

[0088] Experimental steps: 1. Ingredient stability test: Store at 25°C in the dark for 30 days, and measure the polysaccharide content of Huoshan Dendrobium every 10 days (using the phenol-sulfuric acid method) to reflect the storage stability of the functional ingredients.

[0089] 2. Sensory evaluation test: A 10-person blind test panel was organized to score the three groups of samples based on taste uniformity, flavor coordination, and aftertaste (out of 10 points). The average value was calculated after removing the highest and lowest scores.

[0090] 3. Preliminary functional determination: The DPPH free radical scavenging ability test was used to reflect the antioxidant activity. The scavenging rate (%) of the beverage samples was measured to evaluate the activity retention of its functional components (experimental data are shown in Table 1).

[0091] Table 1: Comparative data on stability, sensory and activity of functional beverages From Table 1, we can get: Example 1 maintained a high polysaccharide content after 30 days, demonstrating that β-cyclodextrin encapsulation effectively slowed the degradation of functional components. This encapsulation, through the structure of a hydrophobic cavity and a polar shell, encapsulates the polysaccharide within the cyclodextrin, forming an inclusion complex that protects against inactivation caused by oxidation and temperature fluctuations. In contrast, in Comparative Example 2, without encapsulation, the polysaccharide content decreased significantly, as did the DPPH clearance rate, reflecting a simultaneous decrease in functional activity.

[0092] At the same time, the sensory evaluation showed that Example 1 scored significantly higher than the two comparative examples. This is due to the fact that β-cyclodextrin improves the uniformity of polysaccharide distribution in the aqueous phase, reducing off-flavors and astringency, and enhancing the mouthfeel. Secondly, the inherent sweetness of Huoshan Dendrobium also enhances the drinking experience. Comparative Example 1, lacking the Huoshan Dendrobium base extract, had a bland flavor and the lowest sensory score, failing to demonstrate the nourishing function envisioned by the present invention.

[0093] Furthermore, antioxidant activity (DPPH clearance) further supports the aforementioned mechanism. Example 1 retained a substantial portion of its biological activity, while Comparative Example 1, lacking the Dendrobium base, exhibited very low activity. Comparative Example 2, despite containing Dendrobium, exhibited significant loss of activity during storage due to the lack of encapsulation, demonstrating the crucial importance of encapsulation technology for the stable retention of active ingredients.

[0094] Experiment 2: Purpose of the experiment: Verify the synergistic effect of the natural sweetener mogroside on the natural sweetness and health attributes of beverages.

[0095] Experimental groups: Example 1: Containing mogroside.

[0096] Comparative Example 3: The natural sweetener mogroside was replaced with an artificial sweetener or high sugar syrup.

[0097] Experimental steps: 1. Sweetness sensory test: Organize a 10-person blind test panel to score the three items of "natural sweetness", "refreshing degree" and "sweet aftertaste" (10 points each), and calculate the average score after removing the extreme values.

[0098] 3. Health attribute determination: The total sugar content (g / 100mL) in the sample was tested and the corresponding calorie value (kcal) per 100mL was calculated to reflect the low-sugar and low-calorie characteristics of the beverage (experimental data are shown in Table 2).

[0099] Table 2: Comparative data of sweetness experience and health parameters From Table 2, we can get: Experimental data showed that in terms of sweetness experience, Example 1 achieved a natural and refreshing sweetness through the use of mogroside. This natural sweetener does not participate in sugar metabolism, does not cause stickiness or bitterness in the mouth, and the sweetness quickly subsides, resulting in a high overall score. Comparative Example 3, which used high-sugar syrup, although the initial sweetness was high, had a strong aftertaste and a long lingering sweetness. The high sugar content also brought a strong sense of burden, resulting in generally low consumer evaluations.

[0100] From a health perspective, Example 1 maintains extremely low total sugar and caloric values due to its use of naturally sweet, low-calorie ingredients. In contrast, the high-sugar group in Comparative Example 3 saw a nearly eightfold increase in calories, completely contradicting the modern trend of "low sugar, low-fat" beverages. This data demonstrates that the introduction of mogrosides not only enhances taste but also meets healthy consumer needs.

[0101] Experiment 3: Purpose of the experiment: To validate the role of zinc citrate and ultra-high pressure sterilization technology in maintaining beverage quality, mineral balance and product safety.

[0102] Experimental groups: Example 1: Contains zinc citrate and is sterilized by ultra-high pressure.

[0103] Comparative Example 4: No zinc citrate was contained and the traditional acid adjustment method was used.

[0104] Comparative Example 5: Conventional heat treatment was adopted instead of ultrahigh pressure sterilization.

[0105] Experimental steps: 1. Mineral content test: Inductively coupled plasma spectroscopy (ICP-OES) was used to determine the content of minerals such as zinc, calcium, and magnesium in the beverages to ensure the comparison of the mineral composition of each group of beverages.

[0106] 2. Beverage stability test: Each group of beverages was stored at room temperature for 4 weeks, and their pH value and microbial content were measured weekly to evaluate the stability and safety of the products.

[0107] 3. Sensory evaluation: A 15-person blind taste test panel was organized to evaluate the taste, flavor, and color stability of the beverages and compare them using a scoring system (the experimental data are shown in Table 3).

[0108] Table 3: Comparative data on mineral content, stability and sensory properties of beverages From Table 3 we can get: Experimental data showed that the zinc citrate in Example 1 effectively increased the content of zinc and other minerals, demonstrating the additive's advantage in maintaining mineral balance. Zinc citrate not only serves as a good mineral compatibility agent in beverages but also enhances the nutritional value of the beverages by increasing the solubility and bioavailability of minerals. Furthermore, ultra-high pressure sterilization maintained the pH of the beverages within the ideal range, and their microbial content was significantly lower than that of Comparative Examples 4 and 5, demonstrating the effectiveness of ultra-high pressure sterilization in improving beverage safety.

[0109] Sensory evaluation revealed that Example 1 scored significantly higher in taste than the two comparative examples, due to the ultrahigh pressure treatment's ability to preserve the beverage's original flavor without destroying the flavor components. This technology effectively extends the beverage's shelf life by destroying microbial cell walls through high pressure, while ensuring a fresh and stable flavor. Comparative Example 4 lacks zinc citrate and mineral compatibility, resulting in a poor taste and excessive acidity, affecting the overall taste balance. The heat treatment in Comparative Example 5 may have resulted in the loss of certain active ingredients, and due to uneven heating, the flavor and color stability were poor.

[0110] Analysis of mineral content and stability reveals that Example 1 successfully enhances the functionality and taste stability of the beverage through precise mineral composition and ultra-high pressure sterilization. This treatment effectively prevents mineral loss and maximizes the preservation of the beverage's natural flavor. In contrast, traditional heat treatment and a lack of mineral balance in the formulation resulted in significant deficiencies in taste and stability in the beverages of Comparative Examples 5 and 4.

[0111] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. Huoshan Dendrobium soda water beverage, characterized in that: The composition comprises the following components in parts by weight: Huoshan Dendrobium extract: 40-70 parts; β-cyclodextrin: 15-35 parts; Potassium bicarbonate: 1.5-3.5 parts; Zinc citrate: 0.3-1.2 parts; Mogroside: 0.1-0.6 parts; Purified water: 850-950 parts.

2. The Huoshan Dendrobium soda water beverage according to claim 1, characterized in that The Huoshan Dendrobium extract comprises: extracting Huoshan Dendrobium stems and flowers by a composite enzymatic hydrolysis method at a weight ratio of 3:1-4:1, and the molecular weight cut-off range is 8-60kDa.

3. The Huoshan Dendrobium soda water beverage according to claim 1, characterized in that The beta-cyclodextrin comprises: a food-grade embedding agent with a mass purity of ≥95%, and a mass ratio of the beta-cyclodextrin to the dendrobium extract of 1:0.3-1:0.

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4. The Huoshan Dendrobium soda water beverage according to claim 1, characterized in that The potassium bicarbonate and zinc citrate are used to construct a buffer system, and the molar ratio of potassium bicarbonate to zinc citrate is 2:1-4:1; The mogroside is a natural sweetener and is added at 0.01-0.06% of the total weight of the beverage; The purified water is used to dissolve the components and to make up the volume of the beverage.

5. A method for preparing a Huoshan Dendrobium soda beverage, which is applied to the Huoshan Dendrobium soda beverage according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Enzymatic extraction of Dendrobium huoshanense; S2, β-cyclodextrin embedding treatment of Huoshan Dendrobium officinale extract; S3, buffer solution preparation; S4, compounding and mixing the components; S5. Filling and sterilization of beverages.

6. The method for preparing the Huoshan Dendrobium soda beverage according to claim 5, characterized in that: The enzymatic extraction of the Huoshan Dendrobium comprises: The peeled fresh stems of Huoshan Dendrobium were crushed to a particle size of 0.2-0.8 mm, and the dried flowers of Dendrobium were crushed to a particle size of 0.1-0.5 mm; Add purified water at a material-liquid ratio of 1:10-1:20, and add a complex enzyme system of cellulase and pectinase, with an enzyme addition amount of 0.5-1.5%; The enzymatic hydrolysis temperature is 35-45°C, the pH is 4.8-5.5, and the time is 1.5-2.5 hours; The polysaccharide solution with a molecular weight of 8-60 kDa is retained by ultrafiltration.

7. The method for preparing the Huoshan Dendrobium soda beverage according to claim 5, characterized in that: The β-cyclodextrin embedding treatment of the Huoshan Dendrobium extract comprises: Mixing the Huoshan Dendrobium extract and β-cyclodextrin at a mass ratio of 1:0.3-1:0.7; Ultrasonic treatment at 35-45 kHz and 250-350 W for 20-40 minutes at 35-45 °C. After standing for 4-12 hours, centrifuge at a speed of 4500-6000 rpm for 10-20 minutes.

8. The method for preparing the Huoshan Dendrobium soda beverage according to claim 5, characterized in that: The configuration of the buffer solution includes: Dissolve potassium bicarbonate and zinc citrate in purified water at a molar ratio of 2:1-4:1 and stir for 10-20 minutes; Control the pH to 7.6-8.2 and the temperature to 20-30℃.

9. The method for preparing the Huoshan Dendrobium soda water beverage according to claim 5, characterized in that: The compounding and mixing of the components comprises: At 20-30° C., slowly add the inclusion solution obtained in step S2 to the buffer solution obtained in step S3 at a stirring rate of 100-250 rpm; Add mogroside and stir well, stirring for 10-20 minutes.

10. The method for preparing the Huoshan Dendrobium soda water beverage according to claim 5, characterized in that: The filling and sterilization of the beverage includes: Aseptic cold filling at an environment below 15°C; Ultra-high pressure treatment is used for sterilization, with a pressure of 400-600 MPa, a temperature of 10-20°C, and a treatment time of 8-15 minutes.

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