Preparation method of anti-fatigue plant beverage containing dogwood

Abstract

The invention discloses a preparation method of an anti-fatigue plant beverage containing dogwood, the beverage comprises dogwood fruit juice, mulberry fruit juice, radix astragali extract and jujube fruit juice, the preparation method comprises the following steps: taking mature dogwood as a raw material, carrying out centrifugal treatment on the original fruit juice at 4000 rpm for 10 min to obtain the dogwood fruit juice; and blending the following components in percentage by mass: 10-20% of dogwood fruit juice, 50-60% of mulberry fruit juice, 5-10% of astragalus extract and 10-20% of jujube fruit juice. And mixing the four substances, homogenizing, degassing, sterilizing and filling to obtain the plant beverage containing dogwood. According to the plant beverage prepared by the invention, the four substances are synergistic, and a mouse swimming exhaustion experiment proves that the exhaustion swimming time of a mouse can be remarkably prolonged, the content of muscle glycogen and hepatic glycogen can be increased, and the beverage is proved to have an obvious anti-fatigue effect, has no obvious influence on the index of visceral organs of the mouse, has no obvious toxic and side effects, and can be used for preparing the anti-fatigue plant beverage. Good market prospects are realized.

Description

Technical Field

[0001] The invention belongs to a method for processing a fruit juice beverage, and in particular relates to a method for preparing an anti-fatigue plant beverage containing cornus officinalis. Background Art

[0002] Cornus officinalis (Fructus Corni) is the dried, mature flesh of the Cornus officinalis Sieb.et Zucc. plant, a member of the Cornaceae family. First recorded in Shennong's Classic of Materia Medica, it is primarily found in the Qinling Mountains of Shaanxi, Tianmu Mountain of Zhejiang, and Funiu Mountain of Henan. Relevant authorities have released the results of a selection process for "Qin Medicines," with Qinling Cornus officinalis listed among 15 major authentic Chinese medicinal materials. Traditionally, this Qin medicine boasts liver and kidney nourishment, astringency, and is used to treat vertigo, tinnitus, lower back and knee pain, impotence, spermatorrhea, enuresis, frequent urination, metrorrhagia, leukorrhea, profuse sweating, and internal heat and thirst. Modern pharmacological research has shown that Cornus officinalis possesses cardiovascular protective effects, immune system regulation, anti-inflammatory, antibacterial, anti-aging, antioxidant, lipid-lowering, and neuroprotective properties. Cornus officinalis mainly contains iridoid glycosides, tannins, organic acids, saponins, flavonoids, triterpenes, and polysaccharides. Among these, polysaccharides, pentacyclic triterpenoid acids, iridoid glycosides, and phenolic acids possess significant anti-inflammatory, antiviral, and antioxidant activities. Cornus officinalis has a long history of medicinal use. Stir-frying and steaming methods for preparing cornus officinalis have been proposed since the Song Dynasty. With the advancement of time, the number of preparation methods has increased. Steaming, steaming with wine, and preparing with vinegar are the main methods, while vinegar and honey preparation have also been proposed in modern times. Modern research has found that the efficacy of cornus officinalis polysaccharides is significantly enhanced after steaming with wine, and wine-prepared cornus officinalis is more effective than raw cornus officinalis. Processed cornus officinalis also enhances its yin-nourishing and kidney-tonifying properties. While cornus officinalis has a long history of folk consumption, it was not until the relevant authorities issued a notice that it was included in the list of foods and medicines with the same origin.

[0003] Mulberry (Morus alba L.), also known as mulberry fruit and black mulberry, is the dried, mature fruit cluster of the Morus alba plant, a member of the Moraceae family. It is primarily produced in Xinjiang, Qinghai, Jiangsu, and Zhejiang provinces of my country. Its sweet and sour flavors are cold in nature, and it enters the heart, liver, and kidney meridians. It nourishes yin and blood, promotes fluid production and moistens dryness, and tonifies the liver and kidneys. It is used to treat liver and kidney yin deficiency, dizziness, tinnitus, palpitations, insomnia, premature graying of hair, and constipation. It is known as a "folk sacred fruit" and a "blood-tonifying fruit." As early as over 2,000 years ago, mulberries were a royal tonic for emperors. Modern research confirms that they are rich in anthocyanins, resveratrol, bioactive proteins, and various vitamins.

[0004] Under the fast-paced lifestyle and high-intensity work pressure of modern society, fatigue has become a common problem that plagues public health due to irregular diet, lack of exercise, and disordered work and rest schedules. Long-term fatigue not only reduces work efficiency, but may also induce a series of health risks such as decreased immunity, anxiety, metabolic disorders, and cancer, seriously reducing the quality of life. Therefore, it is crucial to find safe and effective ways to fight fatigue. Studies have found that traditional Chinese medicine has the characteristics of multiple components, multiple targets, and multiple pathways, showing unique anti-fatigue advantages. Chinese herbal plant beverages not only have the characteristics of Chinese herbal compound formulas that can relieve body fatigue in multiple ways, but also have become a hot area for the research and development of functional beverages due to their convenience, functionality, and good taste. The combination of food and medicine homologous substances such as Cornus officinalis, Morus alba, Astragalus membranaceus, and jujube has been proven to have good anti-fatigue effects and a good taste, but has not been reported so far. Summary of the Invention

[0005] The object of the present invention is to provide a method for preparing an anti-fatigue plant beverage containing Cornus officinalis. The prepared plant beverage has good taste, rich nutrition and obvious anti-fatigue effect.

[0006] The present invention adopts the following technical solutions:

[0007] A method for preparing an anti-fatigue botanical beverage containing Cornus officinalis comprises the following steps:

[0008] Step 1: Using fresh cornus officinalis harvested after frost as raw material, washing the raw material, crushing it in a crusher, and then filtering it with 80-mesh gauze to separate the pomace and the filtrate to obtain cornus officinalis original juice;

[0009] Step 2: centrifuging the cornus officinalis juice at a speed of 4000 rpm for 10 minutes, and then filtering through 160-mesh gauze to obtain a clarified cornus officinalis juice;

[0010] Step 3: Mix 10%-20% of the clarified cornus fruit juice, 50%-60% of mulberry juice, 5%-10% of astragalus extract, and 10%-20% of jujube juice, by mass fraction, to obtain a mixed botanical beverage;

[0011] Step 4: Preheat the prepared mixed plant beverage to 55°C, homogenize it with a high-pressure homogenizer at a pressure of 19MPa-20MPa, and degas the homogenized liquid at 45°C and a vacuum degree of 0.08MPa;

[0012] Step 5: sterilize the homogenized and degassed plant beverage at 95° C. for 10-15 minutes, cool it to 85° C., pour it into a sterile container, and seal it immediately to obtain the cornus officinalis plant beverage.

[0013] Furthermore, in the step three, the clarified cornus fruit juice accounts for 20%, the mulberry juice accounts for 50%, the astragalus extract accounts for 10%, and the jujube juice accounts for 20%.

[0014] Furthermore, in step five, the plant beverage cooled to 85° C. is poured into a glass bottle that has been disinfected, cleaned, and rinsed with pure water, and the bottle is sealed. Finally, the outer wall of the glass bottle is rinsed with water at a temperature of 80° C., and then cooled by spraying with cold water.

[0015] Cornus officinalis fruit harvested after the frost's descent is best. Firstly, fruit harvested before the frost's descent has a stronger sour and astringent taste, which significantly affects the taste of the juice and makes it cloudy and difficult to clarify. Secondly, fruit harvested after the frost's descent has more stable levels of key active ingredients such as loganin and morroniside, which is crucial for maintaining the nutritional value of the product.

[0016] Cornus officinalis is rich in nutrients and has high health benefits, but its overall taste is rather sour and astringent. The key parameters of the processing technology described in the present invention are determined entirely based on the processing characteristics and flavor profile of the botanical beverage containing cornus officinalis juice. This scientific and rational processing method not only largely preserves the nutrients and activity of the raw material but also maximizes the utilization rate of the cornus officinalis. Furthermore, the resulting botanical beverage has a rich and complex taste, without the inherent sour, astringent, or bitter taste of cornus officinalis, and is refreshing and delicious, with a moderate sweetness and sourness, suggesting promising market prospects.

[0017] Compared with the prior art, the present invention also has the following advantages:

[0018] 1. The plant beverage containing Cornus officinalis disclosed in the present invention has the effect of significantly prolonging the exhaustive swimming time of mice and has obvious anti-fatigue effect.

[0019] 2. The plant beverage containing Cornus officinalis disclosed in the present invention can significantly increase liver glycogen and muscle glycogen in mice, improve the energy metabolism system of mice, and has obvious anti-fatigue effect.

[0020] 3. The plant beverage containing Cornus officinalis disclosed in the present invention can significantly reduce the accumulation of lactic acid and blood urea nitrogen in mice and has obvious anti-fatigue effect.

[0021] The present invention adopts cornus officinalis as one of the main raw materials, and adds mulberry juice with good taste and rich nutrition, astragalus extract, and jujube juice to obtain a plant beverage with high nutritional value, rich taste and anti-fatigue effect. The method retains the effective ingredients of cornus officinalis, mulberries, astragalus, and jujube, strengthens the nutritional components from the perspective of Chinese medicine compatibility, improves the taste, provides a theoretical basis and technical support for the research, development and utilization of cornus officinalis, can further promote the development and expansion of cornus officinalis and related industries, and promote the economic growth of the areas and people where cornus officinalis is planted. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a graph showing the exhaustion time of mice in a weighted swimming experiment;

[0023] Figure 2 This is a graph showing liver glycogen content in mice after a weighted swimming experiment;

[0024] Figure 3 This is a graph showing muscle glycogen content in mice after a weighted swimming experiment;

[0025] Figure 4 This is a graph of mouse serum lactate content;

[0026] Figure 5 This is a graph showing the serum urea nitrogen content in mice. DETAILED DESCRIPTION

[0027] The present invention is described in detail below with reference to specific embodiments.

[0028] The present invention uses four ingredients—cornus officinalis, mulberry, astragalus root, and jujube—that are both food and medicine. This invention provides a botanical beverage containing cornus officinalis that has an anti-fatigue effect and a pleasant taste. The anti-fatigue efficacy of this botanical beverage has also been verified. The preparation process for the cornus officinalis botanical beverage specifically includes the following steps:

[0029] Step 1: Using fresh cornus officinalis harvested after frost as raw material, washing the raw material, crushing it in a crusher, and then filtering it with 80-mesh gauze to separate the pomace and the filtrate to obtain cornus officinalis original juice;

[0030] Step 2: centrifuging the original juice at a speed of 4000 rpm for 10 minutes, and then filtering through 160-mesh gauze to obtain a clarified cornus fruit juice;

[0031] Step 3: Mix 10%-20% of the above-mentioned cornus officinalis juice, 40%-60% of mulberry juice, 5%-10% of astragalus extract, and 10%-20% of jujube juice by mass to obtain a prepared mixed plant beverage;

[0032] Step 4: Preheat the prepared plant beverage to 55°C, homogenize it with a high-pressure homogenizer at a pressure of 19MPa-20MPa, and degas the homogenized liquid at 45°C and a vacuum degree of 0.08MPa;

[0033] Step 5: sterilize the homogenized and degassed plant beverage at 95° C. for 10-15 minutes, cool it to 85° C., pour it into a sterile container, and seal it immediately to obtain the cornus officinalis plant beverage.

[0034] Example 1

[0035] A method for preparing a plant beverage containing cornus officinalis, comprising the following specific steps:

[0036] Step 1: Prepare Cornus officinalis juice

[0037] Fresh cornus officinalis fruits harvested after frost are used as raw materials. The raw materials are washed and crushed in a crusher. Then, the raw materials are filtered through 80-mesh gauze to separate the pomace and the filtrate to obtain the cornus officinalis original juice.

[0038] Step 2: Prepare Cornus officinalis clarified juice

[0039] The original juice was centrifuged at a speed of 4000 rpm for 10 min, and then filtered through 160-mesh gauze to obtain the clarified cornus fruit juice;

[0040] Step 3: Mixing and preparing a plant beverage containing Cornus officinalis

[0041] Calculated by mass fraction, 15% of the above-mentioned cornus officinalis juice, 55% of mulberry juice, 10% of astragalus extract, and 20% of jujube juice are mixed to obtain a prepared mixed plant beverage;

[0042] Step 4: Homogenize and degas the plant beverage

[0043] The prepared plant beverage was preheated to 55°C, homogenized with a high-pressure homogenizer at a pressure of 20 MPa, and the homogenized liquid was degassed at 45°C and a vacuum degree of 0.08 MPa;

[0044] Step 5: Sterilization and filling

[0045] The homogenized and degassed cornus officinalis plant beverage is sterilized at 95° C. for 15 minutes, cooled to 85° C., poured into a sterile container and immediately sealed to obtain the cornus officinalis plant beverage.

[0046] The sensory, physical and chemical indicators of the Cornus officinalis plant beverage product prepared in Example 1 are as follows:

[0047] Sensory organs: Uniform and consistent, without visible foreign impurities, dark purple-red color, with a mixed aroma of cornus officinalis, mulberry juice, jujube juice and astragalus, with a moderate sweet and sour taste, slightly astringent, and rich layers.

[0048] Physical and chemical properties: soluble solids 12.5%, pH 5.0, loganin 0.85 mg / mL; total acid (calculated as citric acid): 0.70%; VC: 90.85 mg / 100 g.

[0049] Microorganisms: Total bacteria count <30 / mL; coliform bacteria <3 / 100mL; no pathogenic bacteria detected; meets the microbiological standards for food.

[0050] Example 2

[0051] The difference from Example 1 is that the botanical beverage comprises 20% cornus officinalis juice, 50% mulberry juice, 10% astragalus extract, and 20% jujube juice, for a total of 100%. The prepared botanical beverage is homogenized and degassed, sterilized at 95°C for 10 minutes, cooled to 85°C, and poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water. The bottle is then sealed and the outer wall of the glass bottle is rinsed with water at 80°C, then sprayed with cold water to cool.

[0052] Example 2

[0053] The difference from Example 1 is that the botanical beverage comprises 20% cornus officinalis juice, 50% mulberry juice, 10% astragalus extract, and 20% jujube juice, for a total of 100%. The prepared botanical beverage is homogenized and degassed, sterilized at 95°C for 10 minutes, cooled to 85°C, and poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water. The bottle is then sealed and the outer wall of the glass bottle is rinsed with water at 80°C, then sprayed with cold water to cool.

[0054] Example 3

[0055] The difference from Example 1 is that the botanical beverage comprises 10% cornus officinalis juice, 60% mulberry juice, 10% astragalus extract, and 20% jujube juice, for a total of 100%. The prepared botanical beverage is homogenized and degassed, sterilized at 95°C for 10 minutes, cooled to 85°C, poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water, and then sealed. Finally, the outer wall of the glass bottle is rinsed with water at a temperature of 80°C, and then sprayed with cold water to cool.

[0056] Example 4

[0057] The difference from Example 1 is that the botanical beverage comprises 20% cornus officinalis juice, 60% mulberry juice, 5% astragalus extract, and 15% jujube juice, for a total of 100%. The prepared botanical beverage is homogenized and degassed, sterilized at 95°C for 10 minutes, cooled to 85°C, poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water, and then sealed. Finally, the outer wall of the glass bottle is rinsed with water at a temperature of 80°C, and then sprayed with cold water to cool.

[0058] Example 5

[0059] The difference from Example 1 is that the botanical beverage comprises 20% cornus officinalis juice, 60% mulberry juice, 10% astragalus extract, and 10% jujube juice, for a total of 100%. The prepared botanical beverage is homogenized and degassed, sterilized at 95°C for 10 minutes, cooled to 85°C, poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water, and then sealed. Finally, the outer wall of the glass bottle is rinsed with water at a temperature of 80°C, and then sprayed with cold water to cool.

[0060] The cornus officinalis plant beverage prepared in the example was tested on mice.

[0061] Experiment 1

[0062] Effect of the Cornus officinalis plant beverage experiment on the swimming exhaustion time of mice in Example 2

[0063] Forty SPF male Balb / c mice weighing 20-22 g were housed in a barrier environment with constant environmental parameters (temperature 22±2°C, humidity 55±5%). The animals were divided into four groups: a blank control group (BL group, normal saline); a low-dose group (LD group, Cornus officinalis plant beverage); a high-dose group (HD group, Cornus officinalis plant beverage); and a positive control group (HN group, Red Bull beverage). Each group consisted of 10 mice, and the mice were administered for 40 days. The BL group received normal saline at 4 mL / kg, the LD group received sample at 4 mL / kg, the HD group received sample at 20 mL / kg, and the HN group received Red Bull at 32.5 mL / kg once daily. Thirty minutes after the last gavage, a lead weight (10% of body weight) was placed at the base of the tail. The mice were then placed in a smooth-walled swimming tub at a depth of 55 cm and a temperature of (25±1)°C. The time from the start of swimming to exhaustion of the mice was recorded. Exhaustion was determined when the mice sank to the bottom of the water and could not surface to breathe within 10 seconds. This time was recorded and statistically analyzed.

[0064] Experimental results: Exhaustive swimming time is a key indicator for evaluating resistance to exercise fatigue. Figure 1 The average time for mice in the high-dose Cornus officinalis beverage group to swim to exhaustion was 241 seconds, while the average time for mice in the low-dose group to swim to exhaustion was 218 seconds. Both were significantly longer than the swimming time in the blank group and the Red Bull group. This suggests that the Cornus officinalis beverage significantly prolonged the mice's swimming to exhaustion time through the synergistic effect of the four food and medicine congeners, demonstrating its significant anti-fatigue efficacy.

[0065] Experiment 2

[0066] Effect of Example 2 Cornus officinalis plant beverage on mouse liver glycogen and muscle glycogen content

[0067] Forty SPF male Balb / c mice weighing 20-22 g were housed in a barrier environment with constant environmental parameters (temperature 22±2°C, humidity 55±5%). The animals were divided into four groups: a blank control group (BL group, normal saline); a low-dose group (LD group, Cornus officinalis plant beverage); a high-dose group (HD group, Cornus officinalis plant beverage); and a positive control group (HN group, Red Bull beverage). Each group consisted of 10 mice, and the mice were administered for 40 days. The BL group received normal saline at 4 mL / kg, the LD group received sample at 4 mL / kg, the HD group received sample at 20 mL / kg, and the HN group received Red Bull at 32.5 mL / kg once daily. Thirty minutes after the last gavage, a lead weight (10% of body weight) was placed at the base of the tail. The mice were then placed in a smooth-walled swimming tub at a depth of 55 cm and a temperature of (25±1)°C. The time from the start of swimming to exhaustion was recorded. Exhaustion was determined when the mouse sank to the bottom of the water and failed to surface for breathing within 10 seconds. The mouse was quickly fished out, allowed to rest for 30 minutes, and then anesthetized and sacrificed. The liver was removed and weighed, and liver glycogen content was measured using a kit. The hind leg muscles were removed and muscle glycogen content was measured using a kit. The data were collated and statistically analyzed.

[0068] Experimental results: The importance of liver glycogen and muscle glycogen is mainly reflected in the breakdown of glycogen into the blood in the state of hunger or exercise to maintain the stability of blood sugar. Its importance to athletic ability is mainly reflected in endurance exercise. Although the decomposition rate of liver glycogen and muscle glycogen during exercise is affected by exercise intensity, exercise duration, nutritional status and training level, the reserve of liver glycogen and muscle glycogen during exercise and their decomposition rate can directly affect exercise capacity and duration. If glycogen decomposition is not timely or glycogen reserves are insufficient, fatigue may come early. When glycogen is consumed in large quantities, fatigue will occur. Therefore, the content of glycogen is an important indicator for determining whether fatigue has occurred. For example Figure 2 As shown in the results, the liver glycogen content of mice in the high and low dose groups of Cornus officinalis plant beverage was 30% and 37% higher than that in the blank group, respectively, and higher than that in the Red Bull group. Figure 3 As shown, the muscle glycogen content of mice in the high-dose Cornus officinalis plant beverage group was 12% higher than that of the blank group and even higher than that of the Red Bull group. Both liver and muscle glycogen levels were higher in the Cornus officinalis plant beverage group than in the blank group. This suggests that the Cornus officinalis plant beverage can improve the energy metabolism system of mice, thereby increasing their tolerance to exercise and having a certain anti-fatigue effect.

[0069] Experiment 3

[0070] Effect of the Cornus officinalis plant beverage experiment on serum lactic acid and blood urea nitrogen in mice using Example 2

[0071] Forty SPF male Balb / c mice weighing 20-22 g were housed in a barrier environment with constant environmental parameters (temperature 22±2°C, humidity 55±5%). The animals were divided into four groups: a blank control group (BL group, normal saline); a low-dose group (LD group, Cornus officinalis plant beverage); a high-dose group (HD group, Cornus officinalis plant beverage); and a positive control group (HN group, Red Bull beverage). Each group consisted of 10 mice, and the mice were administered for 40 days. The BL group received normal saline at 4 mL / kg, the LD group received sample at 4 mL / kg, the HD group received sample at 20 mL / kg, and the HN group received Red Bull at 32.5 mL / kg once daily. Thirty minutes after the last gavage, a lead weight (10% of body weight) was placed at the base of the tail. The mice were then placed in a smooth-walled swimming tub at a depth of 55 cm and a temperature of (25±1)°C. The time from the start of swimming to exhaustion was recorded. Exhaustion was determined when the mouse sank to the bottom of the water and could not surface to breathe within 10 seconds. The mouse was quickly fished out and allowed to rest for 30 minutes. After anesthesia, the eyeball was removed and blood was collected. After standing at room temperature for 1 hour, the blood was centrifuged at 3000 rpm for 15 minutes. The supernatant was collected as serum and assayed for serum lactate and blood urea nitrogen using test kits. The data were collated and statistically analyzed.

[0072] Experimental results: Long-term intense exercise will lead to relative hypoxia of the body, accelerate glycolysis, and then produce a large amount of lactic acid. Lactic acid accumulation will make the body fluid acidic and the pH value drop, thereby inhibiting the activity of phosphofructokinase and causing the matrix network to bind more calcium ions, affecting muscle strength. Lactic acid accumulation in muscle fibers will also inhibit muscle contraction and reduce muscle output power. Therefore, lactic acid level is also an important indicator reflecting the body's aerobic metabolic capacity and fatigue level. Figure 4 As shown, after exhaustion, the levels of lactic acid accumulated in the blood of mice in the high- and low-dose groups of Cornus officinalis plant beverage were significantly lower by 54% and 32%, respectively, compared to the blank control group. Furthermore, the lactic acid levels in the Cornus officinalis plant beverage group were lower than those in the Red Bull group. This suggests that the four medicinal ingredients in the Cornus officinalis plant beverage synergize to delay or eliminate lactic acid accumulation in mice, thus achieving an anti-fatigue effect.

[0073] Blood urea nitrogen is the end product of protein metabolism and is an indicator of protein metabolism in the human body. The content of urea nitrogen in the body is significantly negatively correlated with the body's exercise tolerance. The stronger the body's exercise tolerance, the lower the urea nitrogen content in the body. Figure 5 As shown, the urea nitrogen content in mice in the high- and low-dose groups of Cornus officinalis plant beverage was 20% and 16% lower than that in the blank group. This indicates that the Cornus officinalis plant beverage can alleviate the accumulation of serum urea nitrogen in mice after exercise to a certain extent and has a significant anti-fatigue effect.

Claims

1. A method for preparing an anti-fatigue plant beverage containing Cornus officinalis, characterized in that The following steps are involved: Step 1: Using fresh cornus officinalis harvested after frost as raw material, washing the raw material, crushing it in a crusher, and then filtering it with 80-mesh gauze to separate the pomace and the filtrate to obtain cornus officinalis original juice; Step 2: centrifuging the cornus officinalis juice at a speed of 4000 rpm for 10 minutes, and then filtering through 160-mesh gauze to obtain a clarified cornus officinalis juice; Step 3: Mix 10%-20% of the clarified cornus fruit juice, 50%-60% of mulberry juice, 5%-10% of astragalus extract, and 10%-20% of jujube juice, by mass fraction, to obtain a mixed botanical beverage; Step 4: Preheat the prepared mixed plant beverage to 55°C, homogenize it with a high-pressure homogenizer at a pressure of 19MPa-20MPa, and degas the homogenized liquid at 45°C and a vacuum degree of 0.08MPa; Step 5: sterilize the homogenized and degassed plant beverage at 95° C. for 10-15 minutes, cool it to 85° C., pour it into a sterile container, and seal it immediately to obtain the cornus officinalis plant beverage.

2. The method for preparing the anti-fatigue botanical beverage containing Cornus officinalis according to claim 1, wherein: In the step 3, the clarified cornus fruit juice accounts for 20%, the mulberry juice accounts for 50%, the astragalus extract accounts for 10%, and the jujube juice accounts for 20%.

3. The method for preparing the anti-fatigue botanical beverage containing Cornus officinalis according to claim 1, wherein: In the step 5, the plant beverage cooled to 85° C. is poured into a glass bottle that has been disinfected, cleaned, and rinsed with purified water, and the bottle is sealed. Finally, the outer wall of the glass bottle is rinsed with water at a temperature of 80° C., and then cooled by spraying with cold water.

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