Beverage prepared from platycodon grandiflorum extract and preparation method thereof
Through low-temperature vacuum lyophilization and ultrasonic extraction combined with vacuum concentration and high-pressure homogenization, the problem of ingredient loss in Platycodon beverages is solved, and the high nutrition, high clarity and low calorie effects of Platycodon beverages are achieved.
Patent Information
- Application Number
- CN202510806086.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-17
- Publication Date
- 2025-08-08
AI Technical Summary
In the existing platycodon beverage production process, hot water extraction and alcohol extraction lead to insufficient extraction rate of saponin and polysaccharide components in platycodon, and heat-sensitive components are prone to degradation, resulting in a large amount of nutrients loss and affecting the quality of the beverage.
Low-temperature vacuum lyophilization technology is used to extract Platycodon extract, combined with ultrasonic extraction, vacuum concentration and high-pressure homogenization processes, and use composite enzymes and compound stabilizers to retain heat-sensitive nutrients, reduce component loss, and replace traditional sugars with low-calorie sweeteners to improve the nutritional value and stability of the beverage.
Effectively retain the nutritional ingredients in Platycodon beverages, improve the clarity and taste of the beverage, expand the applicable population, reduce calorie intake, and improve the stability and nutritional value of the beverage.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food preparation, and in particular to a beverage prepared using Platycodon grandiflorum extract and a preparation method thereof. Background Art
[0002] Platycodon grandiflorum is a perennial herb with a smooth body and white latex inside. It has fleshy roots, erect stems, whorled or alternate leaves, bell-shaped corolla that is bluish-purple or white, and obovate capsules. It blooms from July to September and tastes sweet at first and bitter later. It is a traditional Chinese medicine. Platycodon grandiflorum beverage is a traditional Chinese medicine prescription or a modern improved beverage with Platycodon grandiflorum as the main ingredient. The core concept comes from traditional medicine, and after modern improvements, it has become a beverage that combines health benefits and taste.
[0003] In the existing production process of Platycodon grandiflorum beverage, Platycodon grandiflorum is directly pulped and filtered with water, and then a blending agent is added to adjust the beverage flavor, and then various additives are added and emulsified to obtain Platycodon grandiflorum beverage. In the current production process, hot water extraction or simple alcohol extraction is mostly used to process Platycodon grandiflorum extract. The extraction rate of saponins and polysaccharides in Platycodon grandiflorum by these two extraction methods is insufficient, and high temperature and long-term treatment can easily lead to degradation of heat-sensitive components, resulting in a large loss of nutrients in the Platycodon grandiflorum extract, affecting the quality of subsequent Platycodon grandiflorum beverage production. Summary of the Invention
[0004] In order to overcome the problems existing in the related art, the present application provides a beverage prepared using Platycodon grandiflorum extract and a preparation method thereof.
[0005] To achieve the above-mentioned purpose, the first aspect of the present invention provides a beverage prepared using Platycodon grandiflorum extract, which comprises, in terms of mass ratio, 30-50 parts of Platycodon grandiflorum extract, 1-2 parts of complex enzyme, 1.2-2.5 parts of compound stabilizer, 5-8 parts of sweetener, 20-35 parts of flavor additive and 300-500 parts of water.
[0006] The preparation method of the Platycodon grandiflorum extract specifically comprises the following steps: S1. Prepare a Radix Platycodonis, slice the Radix Platycodonis uniformly, then wash the Radix Platycodonis slices to obtain clean Radix Platycodonis slices, and then use a vibrating screening machine to sieve the Radix Platycodonis slices to separate the Radix Platycodonis slices into slices of uniform size; S2, this Radix Platycodonis slice is put into vacuum freeze dryer, start this vacuum freeze dryer and Radix Platycodonis slice is carried out vacuum freeze-drying process, the moisture content of Radix Platycodonis slice is dropped to 5%, obtain Radix Platycodonis freeze-dried sheet; S3, putting the Platycodon root freeze-dried sheet into a food crusher, starting the food crusher to crush the Platycodon root freeze-dried sheet into Platycodon root particles, subsequently sieving the Platycodon root particles using a 100-mesh sieve, and then completing the extraction of Platycodon to obtain the Platycodon root extract.
[0007] Preferably, the complex enzyme is prepared by compounding cellulase, pectinase and β-glucosidase; The sweetener is one or more of stevia, aspartame and acesulfame potassium.
[0008] Preferably, the flavor additive is one or more of lemon juice, concentrated pear juice, concentrated apple juice, honeysuckle extract and honey.
[0009] Preferably, the compound stabilizer is prepared by compounding xanthan gum, sodium carboxymethyl cellulose and propylene glycol alginate.
[0010] The second aspect of the present invention provides a method for preparing a beverage prepared using a Platycodon grandiflorum extract, which is applied to a beverage prepared using a Platycodon grandiflorum extract. The preparation method of the Platycodon grandiflorum extract beverage is as follows: A1. Raw material processing: Select Platycodon grandiflorum that is free of moths, mildew, and impurities, wash and slice it, and then freeze-dry and crush it to obtain Platycodon grandiflorum extract, which is then sealed for later use; A2, beating and acid adjustment: the extracted Platycodon grandiflorum extract and water are mixed in a ratio of 1:10, and the pH of the Platycodon grandiflorum extract solution is adjusted to 4.2 with 10% citric acid. The adjusted Platycodon grandiflorum extract solution is then transferred to an ultrasonic extraction tank and stirred to obtain a Platycodon grandiflorum extract slurry. The Platycodon grandiflorum extract slurry is then allowed to settle. After the end, a filter is used to obtain Platycodon grandiflorum clarified juice; A3, enzymatic hydrolysis: then add complex enzyme to the Platycodon grandiflorum clarified juice, transfer the Platycodon grandiflorum clarified juice mixed with the complex enzyme to a stainless steel stirring tank and stir to mix, to obtain Platycodon grandiflorum enzymatic hydrolyzate, and then transfer the Platycodon grandiflorum enzymatic hydrolyzate to an ultrasonic extraction tank, to complete the Platycodon grandiflorum enzymatic hydrolysis to obtain Platycodon grandiflorum juice; A4. Concentration and flavoring: Pour the Platycodon grandiflorum juice into a vacuum concentrator, operate the vacuum concentrator to separate solid matter from the Platycodon grandiflorum juice, and obtain concentrated Platycodon grandiflorum juice. Subsequently, transfer the concentrated Platycodon grandiflorum juice to a stainless steel mixing tank, add the corresponding flavor additive, sweetener, and a corresponding amount of water, and stir to obtain a Platycodon grandiflorum flavored beverage mixture. A5. Homogenization and sterilization: The platycodon flavored beverage mixture is transferred to a disperser, and a corresponding amount of the compound stabilizer is added. The disperser is started for high-speed shear dispersion to obtain a platycodon flavored beverage liquid, and then the platycodon flavored beverage liquid is subjected to high-pressure homogenization. The homogenized platycodon flavored beverage liquid is then heated to 85-95° C. and maintained for 8-10 minutes, and then cooled, bottled and sealed. The bottled platycodon flavored beverage is then sterilized in a 90-100° C. water bath for 20-30 minutes, and then cooled to obtain the finished platycodon flavored beverage.
[0011] Preferably, the specific steps of high pressure homogenization in A5 are as follows: First-stage homogenization: 30MPa, crushing particles larger than 10μm in the Platycodon flavored beverage mixture; Secondary homogenization: 50MPa, which makes the Platycodon flavored beverage mixture refined to 2-5μm.
[0012] Preferably, in A4, flavor additives are added to the concentrated Platycodon grandiflorum juice to adjust the pH value of the beverage to be finally stabilized at 5.2±0.1.
[0013] Preferably, the vacuum concentrator concentrates the Platycodon grandiflorum juice at a pressure of -0.09 MPa, an operating temperature of 50° C., and a concentration time of 60-90 min. Finally, the concentrated solid content of the Platycodon grandiflorum juice is 5% to 15%.
[0014] Preferably, the operating frequency of the ultrasonic extraction tank is 25 kHz, the stirring rate is 200 rpm spiral stirring, the enzymatic hydrolysis temperature is 48° C.±2° C., and the enzymatic hydrolysis time is 50-90 min.
[0015] Preferably, the platycodon-flavored beverage mixture and the compound stabilizer in the disperser in A5 are sheared at a rotation speed of 3000 rpm for 20-30 minutes.
[0016] The technical solution provided by this application may have the following beneficial effects: The platycodon grandiflorum extract is extracted by adopting low-temperature vacuum freeze-drying technology. When the platycodon grandiflorum is in a low-temperature freeze-dried state, it can quickly lose water, but the nutritional components of the platycodon grandiflorum itself will not be lost due to drying, especially the heat-sensitive nutritional components can be greatly retained, so that the platycodon grandiflorum extract used in the production of platycodon grandiflorum beverage can maintain the original nutritional components to the greatest extent without loss, and the subsequently processed platycodon grandiflorum beverage has higher nutritional value; the present invention clarifies the platycodon grandiflorum beverage by ultrasonic extraction, so that the finished beverage is cleaner and the turbidity of the beverage is reduced, and the vacuum concentration process is combined with the present invention to make the finished beverage cleaner and less turbid. Obtaining Platycodon juice can effectively avoid the degradation and volatilization of heat-sensitive components in Platycodon extract, such as flavonoids and volatile aroma substances, thereby reducing the problem of secondary loss of nutrients during processing; the sweeteners selected are all low-calorie and high-sweetness artificial or natural sweeteners. A single sweetener or a combination of multiple sweeteners can replace traditional sucrose and fructose, which can greatly reduce the calories and sugar content of Platycodon beverages. For people with high blood sugar, the glycemic index is low when drinking this beverage, which makes the Platycodon beverage more suitable for a wider range of people, with less drinking burden and greater safety.
[0017] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. DETAILED DESCRIPTION
[0018] Preferred embodiments of the present application will be described in more detail below.
[0019] The following describes in detail the technical solution of an embodiment of the present application, a beverage prepared using Platycodon grandiflorum extract, which includes, by mass ratio, 30-50 parts of Platycodon grandiflorum extract, 1-2 parts of complex enzyme, 1.2-2.5 parts of compound stabilizer, 5-8 parts of sweetener, 20-35 parts of flavor additive and 300-500 parts of water.
[0020] The preparation method of Platycodon grandiflorum extract specifically comprises the following steps: S1. Prepare the root of Platycodon grandiflorum, slice the root uniformly, then wash the root slices to obtain clean root slices, and then use a vibrating screening machine to sieve the root slices to separate the root slices into slices of uniform size; S2, the root slices of Platycodon grandiflorum were placed in a vacuum freeze dryer, and the vacuum freeze dryer was started and the root slices of Platycodon grandiflorum were subjected to vacuum freeze drying, so that the moisture content of the root slices of Platycodon grandiflorum was reduced to 5%, thereby obtaining freeze-dried root slices of Platycodon grandiflorum; S3. Put the freeze-dried Platycodon root slices into a food crusher, start the food crusher to crush the freeze-dried Platycodon root slices into Platycodon root particles, then use a 100-mesh sieve to sieve the Platycodon root particles, and then complete the extraction of Platycodon to obtain the Platycodon extract.
[0021] The compound enzyme is made of cellulase, pectinase and β-glucosidase; The sweetener is one or more of stevia, aspartame and acesulfame potassium.
[0022] The flavor additive is one or more of lemon juice, concentrated pear juice, concentrated apple juice, honeysuckle extract and honey.
[0023] The compound stabilizer is prepared by compounding xanthan gum, sodium carboxymethyl cellulose and propylene glycol alginate.
[0024] A method for preparing a beverage prepared using Platycodon grandiflorum extract, the preparation method of the Platycodon grandiflorum extract beverage is as follows: A1. Raw material processing: Select Platycodon grandiflorum that is free of moths, mildew, and impurities, wash and slice it, and then freeze-dry and crush it to obtain Platycodon grandiflorum extract, which is then sealed for later use; A2, beating and acid adjustment: the extracted Platycodon grandiflorum extract and water are mixed in a ratio of 1:10, and the pH of the Platycodon grandiflorum extract solution is adjusted to 4.2 with 10% citric acid. The adjusted Platycodon grandiflorum extract solution is then transferred to an ultrasonic extraction tank and stirred to obtain a Platycodon grandiflorum extract slurry. The Platycodon grandiflorum extract slurry is then allowed to settle. After the end, a filter is used to obtain Platycodon grandiflorum clarified juice; A3, enzymatic hydrolysis: then add complex enzyme to the Platycodon grandiflorum clarified juice, transfer the Platycodon grandiflorum clarified juice mixed with the complex enzyme to a stainless steel stirring tank and stir to obtain Platycodon grandiflorum enzymatic hydrolyzate, then transfer the Platycodon grandiflorum enzymatic hydrolyzate to an ultrasonic extraction tank, and after completing the Platycodon grandiflorum enzymatic hydrolysis, obtain Platycodon grandiflorum juice; A4. Concentration and flavoring: Pour the Platycodon grandiflorum juice into a vacuum concentrator, start the vacuum concentrator to separate solid matter in the Platycodon grandiflorum juice, and obtain concentrated Platycodon grandiflorum juice. Then, transfer the concentrated Platycodon grandiflorum juice to a stainless steel mixing tank, add corresponding flavor additives, sweeteners, and a corresponding amount of water, and stir to obtain a Platycodon grandiflorum flavored beverage mixture. A5. Homogenization and sterilization: transfer the Platycodon flavored beverage mixture to a disperser, add a corresponding amount of compound stabilizer, start the disperser for high-speed shear dispersion to obtain Platycodon flavored beverage liquid, then subject the Platycodon flavored beverage liquid to high-pressure homogenization, then heat the homogenized Platycodon flavored beverage liquid to 85-95°C and maintain for 8-10 minutes, then cool, bottle and seal, then sterilize the bottled Platycodon flavored beverage in a 90-100°C water bath for 20-30 minutes, then cool to obtain the finished Platycodon flavored beverage.
[0025] The specific steps of A5 medium and high pressure homogenization are as follows: First-stage homogenization: 30MPa, crushing particles >10μm in the mixed liquid of Platycodon flavored beverage; Secondary homogenization: 50MPa, which makes the Platycodon flavored beverage mixture refined to 2-5μm.
[0026] In A4, flavor additives were added to the concentrated Platycodon grandiflorum juice, and the pH value of the beverage was adjusted to be finally stabilized at 5.2±0.1.
[0027] The vacuum concentrator has a pressure of -0.09 MPa for concentrating Platycodon grandiflorum juice, an operating temperature of 50°C, a concentration time of 60-90 min, and a final concentrated solid content of Platycodon grandiflorum juice of 5% to 15%.
[0028] The operating frequency of the ultrasonic extraction tank is 25 kHz, the stirring rate is 200 rpm spiral stirring, the enzymatic hydrolysis temperature is 48°C ± 2°C, and the enzymatic hydrolysis time is 50-90 min.
[0029] The platycodon flavored beverage mixture and the compound stabilizer in the A5 disperser are sheared at a speed of 3000 rpm for 20-30 minutes.
[0030] Example 1 Raw material processing: selecting Platycodon grandiflorum that is free of borers, mildew, and impurities, selecting its root, evenly slicing the Platycodon grandiflorum root, then washing the Platycodon grandiflorum root slices to obtain clean Platycodon grandiflorum root slices, then using a vibrating screening machine to sieve the Platycodon grandiflorum root slices to sieve out slices of uniform size, placing the Platycodon grandiflorum root slices in a vacuum freeze dryer, starting the vacuum freeze dryer to perform vacuum freeze drying on the Platycodon grandiflorum root slices, reducing the moisture content of the Platycodon grandiflorum root slices to 5%, thereby obtaining Platycodon grandiflorum root freeze-dried slices, placing the Platycodon grandiflorum root freeze-dried slices in a food crusher, starting the food crusher to crush the Platycodon grandiflorum root freeze-dried slices into Platycodon grandiflorum root particles, then using a 100-mesh sieve to sieve the Platycodon grandiflorum root particles, thereby completing the extraction of Platycodon grandiflorum to obtain Platycodon grandiflorum extract; Beating and acid adjustment: 40 parts of the extracted Platycodon grandiflorum extract and 400 parts of water are mixed in a ratio of 1:10, and then the pH of the Platycodon grandiflorum extract solution is adjusted to 4.2 with 10% citric acid, and then the adjusted Platycodon grandiflorum extract solution is transferred to an ultrasonic extraction tank and stirred to obtain a Platycodon grandiflorum extract slurry, and then the Platycodon grandiflorum extract slurry is allowed to settle, and after the end, a filter is used to obtain Platycodon grandiflorum clarified juice; Enzymatic hydrolysis: 1.5 parts of complex enzyme (cellulase, pectinase and β-glucosidase) was added to the clarified Platycodon grandiflorum juice, and the clarified Platycodon grandiflorum juice mixed with the complex enzyme was transferred to a stainless steel stirring tank and stirred. The enzymatic hydrolysis temperature was 48°C and the enzymatic hydrolysis time was 70 minutes to obtain Platycodon grandiflorum enzymatic hydrolysate. The Platycodon grandiflorum enzymatic hydrolysate was then transferred to an ultrasonic extraction tank. After the enzymatic hydrolysis of Platycodon grandiflorum was completed, Platycodon grandiflorum juice was obtained. The ultrasonic extraction tank was operated at a frequency of 25 kHz and a stirring rate of 200 rpm with spiral stirring. Concentration and flavor compounding: Pour the Platycodon grandiflorum juice into a vacuum concentrator, start the vacuum concentrator to separate the solid matter in the Platycodon grandiflorum juice, concentrate at a pressure of -0.09 MPa, an operating temperature of 50°C, and a concentration time of 75 minutes to obtain concentrated Platycodon grandiflorum juice, then transfer the concentrated Platycodon grandiflorum juice to a stainless steel mixing tank, add 28 parts of the corresponding flavor additive (a mixture of lemon juice and concentrated apple juice in a ratio of 1:1), 6 parts of a sweetener (stevia) and a corresponding amount of water, and stir and mix to obtain a Platycodon grandiflorum flavored beverage mixture; Homogenization and sterilization: transfer the platycodon flavored beverage mixture to a disperser, and add 1.8 parts of compound stabilizer (compound of xanthan gum, sodium carboxymethyl cellulose and propylene glycol alginate), start the disperser for high-speed shear dispersion, and shear at a speed of 3000rpm for 25 minutes to obtain the platycodon flavored beverage liquid, and then high-pressure homogenize the platycodon flavored beverage liquid, and then heat the homogenized platycodon flavored beverage liquid to 95℃ and hold it for 8 minutes, and then cool it, bottle it and seal it, and then sterilize the bottled platycodon beverage in a 95℃ water bath for 25 minutes, and then cool it to obtain the finished platycodon beverage.
[0031] Example 2 Comparative Example 1: The raw materials are adjusted to: 35 parts of Platycodon grandiflorum extract, 1.2 parts of complex enzyme, 1.5 parts of compound stabilizer, 5.5 parts of sweetener, 25 parts of flavor additive and 380 parts of water, the sweetener is a 1:1 mixture of aspartame and acesulfame potassium; the flavor additive is a 1:1 mixture of concentrated pear juice and honey, and the other raw materials remain unchanged.
[0032] The process of comparative example 1 was adjusted as follows: the platycodon extract and water were mixed in a ratio of 1:8, the pH was adjusted to 4.0 with citric acid, the concentration time of the vacuum concentrator was adjusted to 60 min, the solid content was controlled at 8%, the disperser speed was adjusted to 2800 rpm, the shearing time was 20 min, the water bath sterilization temperature was 90 ° C, and the time was 30 min. The rest of the process remained the same as in Example 1.
[0033] Example 3 Comparative Example 1: The raw materials are adjusted to: 45 parts of Platycodon grandiflorum extract, 1.8 parts of complex enzyme, 2.2 parts of compound stabilizer, 7 parts of sweetener, 32 parts of flavor additive and 450 parts of water. The proportion of cellulase in the complex enzyme is increased by 20%, and the flavor additive is a mixture of honeysuckle extract and lemon juice in a ratio of 1:2.
[0034] The process adjustment of Comparative Example 1 is as follows: the enzymatic hydrolysis temperature is adjusted to 50°C and the enzymatic hydrolysis time is 80 min; after adding the flavor additive to the concentrated Platycodon grandiflorum juice, the pH value of the beverage is adjusted to 5.3, the high-pressure homogenization is performed once, the homogenization pressure is adjusted to 35 MPa, the water bath sterilization temperature is 92°C, and the time is 28 min.
[0035] Comparative Example Using traditional Platycodon grandiflorum beverage preparation technology, with common market processes as reference: Formula: Platycodon grandiflorum is directly boiled in water to obtain 50 parts of Platycodon grandiflorum extract, 10 parts of sucrose, 2 parts of single pectin stabilizer, 30 parts of natural fruit juice and 400 parts of water.
[0036] Preparation method: Wash the Platycodon grandiflorum and boil it in water for extraction, filter to obtain the Platycodon grandiflorum extract, mix the Platycodon grandiflorum extract with other raw materials, stir and pasteurize at 80° C. for 15 minutes. Unlike Example 1, no homogenization and fine enzymatic hydrolysis treatment is performed.
[0037] Experimental design (1) Experimental purpose Comparing the differences in sensory quality, stability, nutrient retention rate and production efficiency between Examples 1-3 and the comparative example verifies the advantages of the technical solution of the present invention.
[0038] (2) Experimental methods Sensory evaluation: A 10-member professional tasting panel will assess the beverages based on four criteria: color, aroma, taste, and clarity (out of 10 points). Stability test: Place the beverage at room temperature (25°C) and high temperature (37°C) for 30 days to observe whether precipitation or stratification occurs, and measure the change in turbidity; Nutritional component analysis: High performance liquid chromatography (HPLC) and other methods were used to determine the content of active ingredients such as platycodon saponins and flavonoids.
[0039] Table 1 shows the sensory experience of drinkers and the storage stability of Platycodon grandiflorum:
[0040] Sensory quality: Examples 1-3 are significantly superior to the existing production process of the comparative example in terms of color, aroma, taste and clarity, indicating that the present invention can effectively enhance the sensory experience of beverages and improve the taste and appearance quality of Platycodon grandiflorum beverages by optimizing the formula and process.
[0041] Stability: The turbidity of the beverage in Example 1 changed little at different temperatures, and no obvious precipitation and stratification occurred. The stability was much higher than that of the comparative example, reflecting the effectiveness of the compound stabilizer and homogenization process.
[0042] Table 2 shows the test results of the main nutritional components of Platycodon grandiflorum beverage:
[0043] Nutrient composition: The content of active ingredients such as platycodon saponins and flavonoids in the examples is higher, indicating that processes such as vacuum freeze-drying and ultrasonic extraction can better retain the nutrients. Compared with direct water boiling to extract platycodon extract, it can better retain the nutrients of platycodon itself.
[0044] Regarding the apparatus in the above embodiment, the specific manner in which each module performs operations has been described in detail in the embodiment of the method, and will not be elaborated again here.
[0045] The scheme of the present application has been described in detail above. In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments. Those skilled in the art should also be aware that the actions and modules involved in the description are not necessarily required for this application. In addition, it is understood that the steps in the method of the embodiment of the present application can be adjusted in order, combined, and deleted according to actual needs, and the modules in the device of the embodiment of the present application can be combined, divided, and deleted according to actual needs.
[0046] The embodiments of the present application have been described above. The above description is illustrative and not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or improvements to the technology in the market, or to enable other persons skilled in the art to understand the embodiments disclosed herein.
Claims
1. A beverage prepared using Platycodon grandiflorum extract, characterized in that: The platycodon grandiflorum extract beverage comprises, by weight ratio, 30-50 parts of platycodon grandiflorum extract, 1-2 parts of complex enzyme, 1.2-2.5 parts of compound stabilizer, 5-8 parts of sweetener, 20-35 parts of flavor additive and 300-500 parts of water; The preparation method of the Platycodon grandiflorum extract specifically comprises the following steps: S1. Preparing a root of Platycodon grandiflorum, uniformly slicing the root, then washing the root slices to obtain clean root slices, and then sieving the root slices using a vibrating sieving machine to separate the root slices into slices of uniform size; S2, described Radix Platycodonis slices are put into vacuum freeze dryer, start described vacuum freeze dryer and Radix Platycodonis slices are carried out vacuum freeze-drying process, the moisture content of Radix Platycodonis slices is dropped to 5%, obtain Radix Platycodonis freeze-dried sheet; S3, putting the Platycodon root freeze-dried sheet into a food crusher, starting the food crusher to crush the Platycodon root freeze-dried sheet into Platycodon root particles, then using a 100-mesh sieve to sieve the Platycodon root particles, and then completing the extraction of Platycodon to obtain the Platycodon extract.
2. The beverage prepared using the Platycodon grandiflorum extract according to claim 1, characterized in that: The complex enzyme is prepared by compounding cellulase, pectinase and β-glucosidase; The sweetener is one or more of stevia, aspartame and acesulfame potassium.
3. The beverage prepared using the Platycodon grandiflorum extract according to claim 1, characterized in that: The flavor additive is one or more of lemon juice, concentrated pear juice, concentrated apple juice, honeysuckle extract and honey.
4. The beverage prepared using the Platycodon grandiflorum extract according to claim 1, characterized in that: The compound stabilizer is prepared by compounding xanthan gum, sodium carboxymethyl cellulose and propylene glycol alginate.
5. A method for preparing a beverage prepared using a Platycodon grandiflorum extract, applied to a beverage prepared using a Platycodon grandiflorum extract as claimed in any one of claims 1 to 4, characterized in that: The preparation method of the Platycodon grandiflorum extract beverage is as follows: A1. Raw material processing: Select Platycodon grandiflorum that is free of moths, mildew, and impurities, wash and slice it, and then freeze-dry and crush it to obtain Platycodon grandiflorum extract, which is then sealed for later use; A2, beating and acid adjustment: the extracted Platycodon grandiflorum extract and water are mixed in a ratio of 1:10, and the pH of the Platycodon grandiflorum extract solution is adjusted to 4.2 with 10% citric acid, and the adjusted Platycodon grandiflorum extract solution is transferred to an ultrasonic extraction tank and stirred to obtain a Platycodon grandiflorum extract slurry, and the Platycodon grandiflorum extract slurry is then allowed to settle. After the end, a filter is used to obtain Platycodon grandiflorum clarified juice; A3, enzymatic hydrolysis: then adding a complex enzyme to the Platycodon grandiflorum clarified juice, transferring the Platycodon grandiflorum clarified juice mixed with the complex enzyme to a stainless steel stirring tank and stirring to obtain a Platycodon grandiflorum enzymatic hydrolyzate, and then transferring the Platycodon grandiflorum enzymatic hydrolyzate to an ultrasonic extraction tank to complete the Platycodon grandiflorum enzymatic hydrolysis to obtain Platycodon grandiflorum juice; A4. Concentration and flavoring: Pour the Platycodon grandiflorum juice into a vacuum concentrator, start the vacuum concentrator to separate solid matter in the Platycodon grandiflorum juice, and obtain concentrated Platycodon grandiflorum juice. Then, transfer the concentrated Platycodon grandiflorum juice to a stainless steel mixing tank, add the corresponding flavor additives, sweeteners, and a corresponding amount of water, and stir to obtain a Platycodon grandiflorum flavored beverage mixture. A5. Homogenization and sterilization: Transfer the platycodon flavored beverage mixture to a disperser, add a corresponding amount of the compound stabilizer, start the disperser for high-speed shear dispersion to obtain a platycodon flavored beverage liquid, then subject the platycodon flavored beverage liquid to high-pressure homogenization, then heat the homogenized platycodon flavored beverage liquid to 85-95° C. and hold for 8-10 minutes, then cool, bottle and seal, then sterilize the bottled platycodon flavored beverage in a 90-100° C. water bath for 20-30 minutes, and then cool to obtain the finished platycodon flavored beverage.
6. The method for preparing a beverage prepared using the Platycodon grandiflorum extract according to claim 5, characterized in that: The specific steps of high pressure homogenization in A5 are as follows: Primary homogenization: 30 MPa, crushing particles larger than 10 μm in the Platycodon grandiflorum flavored beverage mixture; Secondary homogenization: 50 MPa, so that the platycodon flavored beverage mixture is refined to 2-5 μm.
7. The method for preparing a beverage prepared using the Platycodon grandiflorum extract according to claim 5, characterized in that: In the A4, flavor additives are added to the concentrated Platycodon grandiflorum juice, and the pH value of the beverage is adjusted to be finally stabilized at 5.2±0.
1.
8. The method for preparing a beverage prepared using the Platycodon grandiflorum extract according to claim 5, wherein: The vacuum concentrator is used to concentrate the Platycodon grandiflorum juice at a pressure of -0.09 MPa, an operating temperature of 50° C., and a concentration time of 60-90 min. Finally, the concentrated solid content of the Platycodon grandiflorum juice is 5% to 15%.
9. The method for preparing a beverage prepared using the Platycodon grandiflorum extract according to claim 5, characterized in that: The operating frequency of the ultrasonic extraction tank is 25 kHz, the stirring rate is 200 rpm spiral stirring, the enzymatic hydrolysis temperature is 48° C.±2° C., and the enzymatic hydrolysis time is 50-90 min.
10. The method for preparing a beverage using the Platycodon grandiflorum extract according to claim 5, characterized in that: The platycodon flavored beverage mixture and the compound stabilizer in the disperser in A5 are sheared at a speed of 3000 rpm for 20-30 minutes.