Honeysuckle and pericarpium citri reticulatae concentrated powder solid beverage and preparation method thereof

Abstract

The invention discloses a honeysuckle and pericarpium citri reticulatae concentrated powder solid beverage and a preparation method thereof, and belongs to the technical field of food processing. The honeysuckle and pericarpium citri reticulatae concentrated powder solid beverage comprises the following raw materials: honeysuckle concentrated powder, pericarpium citri reticulatae concentrated powder, platycodon grandiflorum powder, purslane powder, longan powder, beta-cyclodextrin, citric acid, stevioside and vitamin C. The raw materials are mixed, crushed and sieved to obtain the honeysuckle and pericarpium citri reticulatae concentrated powder solid beverage. According to the invention, through scientific formula design and optimized process flow, the synergistic effect of honeysuckle and dried orange peel is fully exerted, and the functionality, stability and sensory quality of the product are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a honeysuckle and tangerine peel concentrated powder solid beverage and a preparation method thereof. Background Art

[0002] With the accelerating pace of modern life and rising health awareness, solid beverages are becoming increasingly popular in our daily diets due to their portability, ease of brewing, and nutritional value. Currently, there are a wide variety of solid beverages on the market, primarily including fruit and vegetable, protein, tea, and herbal beverages. Functional solid beverages made with natural plant extracts are particularly popular among consumers.

[0003] However, existing solid beverage product development still faces numerous shortcomings. For one thing, many products focus solely on taste and flavor, neglecting their functional value. Furthermore, while some products incorporate plant extracts, poor formulation and raw material compatibility result in low utilization of their active ingredients, poor synergy, and difficulty achieving their intended health benefits. Furthermore, during processing, high-temperature drying and prolonged handling can easily damage heat-sensitive ingredients, impacting the product's color, aroma, and active ingredient retention.

[0004] In particular, in the field of solid beverages based on traditional Chinese medicines that clear heat and detoxify, strengthen the spleen and regulate qi, the key challenge remains how to effectively combine multiple medicinal and edible ingredients while maximizing their active ingredients through scientific processes. Therefore, there is an urgent need to develop new solid beverages that combine excellent sensory qualities with clear health benefits. Summary of the Invention

[0005] In view of the above technical problems, the present invention provides a honeysuckle and tangerine peel concentrated powder solid beverage and a preparation method thereof.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] One of the technical solutions of the present invention:

[0008] A honeysuckle and tangerine peel concentrated powder solid beverage comprising the following raw materials:

[0009] Honeysuckle concentrate powder, tangerine peel concentrate powder, platycodon powder, purslane powder, longan powder, β-cyclodextrin, citric acid, steviol glycosides and vitamin C.

[0010] Beneficial Effects: The present invention discloses a honeysuckle and tangerine peel concentrated powder solid beverage, the formula of which includes honeysuckle concentrated powder, tangerine peel concentrated powder, platycodon powder, purslane powder, longan powder, β-cyclodextrin, citric acid, steviol glycosides, and vitamin C. These ingredients have good synergistic effects in terms of function and physical and chemical properties, not only improving the sensory quality of the product, but also significantly enhancing its nutritional value and health benefits. Specifically:

[0011] Honeysuckle concentrate powder, one of the main ingredients, is rich in chlorogenic acid, luteolin, and other active ingredients, demonstrating its heat-clearing, detoxifying, antibacterial, and anti-inflammatory properties. Tangerine peel concentrate, rich in volatile oils and flavonoids, promotes qi and spleen function, and eliminates dampness and resolves phlegm. When used synergistically with honeysuckle, it enhances the overall heat-clearing, moistening, and qi-regulating effects. The addition of platycodon grandiflorum powder further enhances its lung-clearing, throat-clearing, cough-relieving, and phlegm-relieving properties, making the product even more effective in relieving sore throats and coughs.

[0012] Purslane powder, rich in polyphenols and unsaturated fatty acids, possesses excellent antioxidant and anti-inflammatory properties, helping to regulate intestinal flora and improve digestive health. Longan powder, known for its heart-tonifying, spleen-nourishing, blood-nourishing, and calming effects, can effectively relieve fatigue and improve sleep quality. The combination of these various medicinal and edible plant powders achieves a synergistic, multi-target, multi-pathway conditioning effect, enabling this solid beverage to demonstrate comprehensive health benefits in terms of boosting immunity, regulating metabolism, and alleviating sub-health conditions.

[0013] Furthermore, in terms of excipients, maltodextrin and β-cyclodextrin synergistically play a key stabilizing and protective role. Through molecular encapsulation technology, they effectively encapsulate heat-sensitive and volatile active ingredients in extracts such as honeysuckle and tangerine peel, preventing loss of activity due to high-temperature drying during processing. This improves the retention rate and storage stability of active ingredients in the finished product. Citric acid not only regulates the acidity of the beverage and enhances the taste, but also works with vitamin C to build an antioxidant system, delaying oxidative deterioration and extending the shelf life of the product.

[0014] As a natural sugar substitute, stevioside not only imparts a pleasant sweetness experience but also minimizes blood sugar fluctuations, making it suitable for long-term consumption by a wide range of consumers, especially those who need to control their sugar intake. The addition of vitamin C further enhances the antioxidant capacity of the entire system and, to a certain extent, promotes iron absorption, improving nutrient utilization.

[0015] In summary, the present invention scientifically and rationally selects a variety of functional plant raw materials and combines them with the synergistic coordination between auxiliary materials to give full play to the complementary advantages of each component in physiological activity, flavor regulation, stability improvement, etc., to prepare a solid beverage with good taste, excellent solubility and significant health functions, which has broad market application prospects and promotion value.

[0016] Optionally, the honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight:

[0017] 15-20 parts of honeysuckle concentrated powder, 10-14 parts of tangerine peel concentrated powder, 5-10 parts of platycodon powder, 6-8 parts of purslane powder, 3-7 parts of longan powder, 20-26 parts of maltodextrin, 2-5 parts of beta-cyclodextrin, 1-3 parts of citric acid, 1-2 parts of steviol glycosides and 0.1-1 part of vitamin C.

[0018] Furthermore, the honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight:

[0019] 15 parts of honeysuckle concentrated powder, 10 parts of tangerine peel concentrated powder, 5 parts of platycodon powder, 6 parts of purslane powder, 3 parts of longan powder, 20 parts of maltodextrin, 5 parts of beta-cyclodextrin, 3 parts of citric acid, 2 parts of steviol glycosides and 1 part of vitamin C.

[0020] Furthermore, the honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight:

[0021] 20 parts of honeysuckle concentrated powder, 14 parts of tangerine peel concentrated powder, 10 parts of platycodon powder, 8 parts of purslane powder, 7 parts of longan powder, 26 parts of maltodextrin, 2 parts of beta-cyclodextrin, 1 part of citric acid, 1 part of steviol glycoside and 0.1 part of vitamin C.

[0022] Furthermore, the honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight:

[0023] 18 parts of honeysuckle concentrated powder, 13 parts of tangerine peel concentrated powder, 7 parts of platycodon powder, 7 parts of purslane powder, 5 parts of longan powder, 24 parts of maltodextrin, 4 parts of beta-cyclodextrin, 2 parts of citric acid, 2 parts of steviol glycosides and 0.8 parts of vitamin C.

[0024] The second technical solution of the present invention:

[0025] A preparation method of a honeysuckle and tangerine peel concentrated powder solid beverage comprises the following steps:

[0026] The raw materials are mixed, crushed and sieved to obtain a honeysuckle and tangerine peel concentrated powder solid beverage.

[0027] Optionally, the sieving is through an 80-100 mesh sieve.

[0028] Optionally, the honeysuckle concentrated powder is prepared by microwave-assisted water extraction.

[0029] Furthermore, the specific operation of the microwave-assisted water extraction is:

[0030] 1. Raw material pretreatment: Select honeysuckle, clean it and cut it into small pieces to increase the specific surface area and promote the release of active ingredients;

[0031] 2. Microwave-assisted water extraction: Mix the pretreated honeysuckle with deionized water;

[0032] Then, intermittent microwave treatment is performed, with each microwave time being 1 to 3 minutes, with an interval of 1 minute, and repeated 2 to 3 times. This step utilizes the rapid heating characteristics of microwaves to accelerate cell wall rupture and increase the dissolution rate of active ingredients.

[0033] 3. Filtration: After the extraction is completed, the extract is immediately filtered to remove solid residues and obtain a clear filtrate;

[0034] 4. Concentration and drying: The filtrate is concentrated under reduced pressure and then spray-dried to form a powder to maintain the integrity of the active ingredient.

[0035] Beneficial Effects: The present invention uses microwave-assisted water extraction technology to prepare honeysuckle concentrated powder. This method aims to improve extraction efficiency while reducing the loss of active ingredients.

[0036] Furthermore, in step 1, the material-liquid ratio of the honeysuckle and deionized water is 1:10 to 1:20 (w / v).

[0037] Furthermore, in step 2, the microwave power during the microwave treatment is 300W to 600W.

[0038] Furthermore, in step 4, the conditions of the spray drying process are:

[0039] The inlet air temperature is controlled at 150℃~180℃, and the outlet air temperature is controlled at 70℃~90℃.

[0040] Optionally, the preparation process of the tangerine peel concentrated powder is:

[0041] The tangerine peel is crushed, and then subjected to enzymatic hydrolysis, water extraction, concentration and spray drying treatments in sequence to obtain the tangerine peel concentrated powder.

[0042] Furthermore, the enzymatic hydrolysis process is as follows: wherein, the crushed tangerine peel is added to the enzymatic hydrolysis solution and the enzymatic hydrolysis treatment is performed for 2-4 hours;

[0043] The enzymatic hydrolysate is a mixture of cellulase and pectinase in a mass ratio of 1:1.

[0044] The pH value of the enzymatic hydrolysate is 4.5-5.0; the temperature is 45°C-55°C

[0045] Beneficial effects: Enzymatic hydrolysis of crushed tangerine peel in an enzymatic solution helps decompose the cellulose and pectin in the cell walls, thereby releasing more active ingredients (such as flavonoids, volatile oils, etc.). These active ingredients play an important role in improving the overall sensory quality of the beverage.

[0046] Furthermore, the temperature during the water extraction process is 80° C. to 90° C., and the extraction is carried out for 0.5 to 1 hour to further dissolve the water-soluble components in the tangerine peel.

[0047] Furthermore, the concentration is carried out under reduced pressure until the volume is reduced to 1 / 5 to 1 / 10 of the original volume, thereby obtaining a relatively thick concentrated solution.

[0048] Furthermore, the spray drying comprises: drying the concentrated liquid through a spray dryer;

[0049] Among them, the inlet air temperature is 150℃~180℃, and the outlet air temperature is maintained at 70℃~90℃.

[0050] Compared with the prior art, the present invention has the following advantages and technical effects:

[0051] The present invention discloses a honeysuckle and tangerine peel concentrated powder solid beverage. Through scientific formula design and optimized process flow, it fully utilizes the synergistic effects of honeysuckle and tangerine peel, enhancing the product's functionality, stability, and sensory quality. Experimental results demonstrate that the product exhibits significant advantages in antioxidant, heat-clearing, and detoxification properties, demonstrating broad market prospects and promotional value. DETAILED DESCRIPTION

[0052] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0053] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0054] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0055] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0056] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0057] The "parts" described in the present invention, unless otherwise specified, refer to parts by mass.

[0058] The raw materials used in the present invention are all purchased from the market.

[0059] The technical solution of the present invention is further illustrated by the following examples.

[0060] Example 1

[0061] A honeysuckle and tangerine peel concentrated powder solid beverage, comprising the following raw materials in parts by weight:

[0062] 15 parts of honeysuckle concentrated powder, 10 parts of tangerine peel concentrated powder, 5 parts of platycodon powder, 6 parts of purslane powder, 3 parts of longan powder, 20 parts of maltodextrin, 5 parts of β-cyclodextrin, 3 parts of citric acid, 2 parts of steviol glycosides and 1 part of vitamin C;

[0063] The above raw materials are mixed, crushed and passed through a 100-mesh sieve to obtain a honeysuckle and tangerine peel concentrated powder solid beverage.

[0064] The honeysuckle concentrated powder was prepared by microwave-assisted water extraction, and the specific operation was as follows:

[0065] Choose fresh honeysuckle, clean it and cut it into small pieces to increase the specific surface area and promote the release of active ingredients;

[0066] The pretreated honeysuckle was mixed with deionized water, and the solid-liquid ratio was controlled at 1:15 (w / v);

[0067] The microwave treatment was carried out intermittently at a microwave power of 500 W, with each microwave time of 3 minutes and an interval of 1 minute, repeated 3 times;

[0068] After the extraction is completed, the extract is immediately filtered to remove the solid residue and obtain a clear filtrate;

[0069] The filtrate is concentrated under reduced pressure and then spray-dried to form a powder to maintain the integrity of the active ingredient; during spray drying, the inlet air temperature is controlled at 170°C and the outlet air temperature is controlled at 80°C.

[0070] The preparation process of tangerine peel concentrated powder is as follows:

[0071] The dried tangerine peel was crushed, and then a cellulase and pectinase mixture (cellulase and pectinase were in a mass ratio of 1: 1) was added according to the weight of the dried tangerine peel in a certain proportion (1% w / w), and the pH value was adjusted to 5.0 and the temperature was controlled at 55° C.; enzymolysis was performed under the above conditions for 4 hours;

[0072] After the enzymatic hydrolysis is completed, the temperature is raised to 90°C and the extraction is continued for 1 hour to further dissolve the water-soluble components in the tangerine peel; the extract is then concentrated under reduced pressure to reduce the volume to 1 / 10 of the original volume to obtain a relatively thick concentrated solution;

[0073] Finally, the concentrated liquid was dried in a spray dryer, wherein the inlet air temperature was set at 170°C and the outlet air temperature was maintained at 80°C.

[0074] Example 2

[0075] A honeysuckle and tangerine peel concentrated powder solid beverage comprising the following raw materials:

[0076] 20 parts of honeysuckle concentrated powder, 14 parts of tangerine peel concentrated powder, 10 parts of platycodon powder, 8 parts of purslane powder, 7 parts of longan powder, 26 parts of maltodextrin, 2 parts of beta-cyclodextrin, 1 part of citric acid, 1 part of steviol glycoside and 0.1 part of vitamin C.

[0077] The above raw materials are mixed, crushed and passed through a 100-mesh sieve to obtain a honeysuckle and tangerine peel concentrated powder solid beverage.

[0078] The honeysuckle concentrated powder was prepared by microwave-assisted water extraction, and the specific operation was as follows:

[0079] Choose fresh honeysuckle, clean it and cut it into small pieces to increase the specific surface area and promote the release of active ingredients;

[0080] The pretreated honeysuckle was mixed with deionized water, and the solid-liquid ratio was controlled at 1:15 (w / v);

[0081] The microwave treatment was carried out intermittently at a microwave power of 500 W, with each microwave time of 3 minutes and an interval of 1 minute, repeated 3 times;

[0082] After the extraction is completed, the extract is immediately filtered to remove the solid residue and obtain a clear filtrate;

[0083] The filtrate is concentrated under reduced pressure and then spray-dried to form a powder to maintain the integrity of the active ingredient; during spray drying, the inlet air temperature is controlled at 170°C and the outlet air temperature is controlled at 80°C.

[0084] The preparation process of tangerine peel concentrated powder is as follows:

[0085] The dried tangerine peel was crushed, and then a cellulase and pectinase mixture (cellulase and pectinase were in a mass ratio of 1: 1) was added according to the weight of the dried tangerine peel in a certain proportion (1% w / w), and the pH value was adjusted to 5.0 and the temperature was controlled at 55° C.; enzymolysis was performed under the above conditions for 4 hours;

[0086] After the enzymatic hydrolysis is completed, the temperature is raised to 90°C and the extraction is continued for 1 hour to further dissolve the water-soluble components in the tangerine peel; the extract is then concentrated under reduced pressure to reduce the volume to 1 / 10 of the original volume to obtain a relatively thick concentrated solution;

[0087] Finally, the concentrated liquid was dried in a spray dryer, wherein the inlet air temperature was set at 170°C and the outlet air temperature was maintained at 80°C.

[0088] Example 3

[0089] A honeysuckle and tangerine peel concentrated powder solid beverage, comprising the following raw materials in parts by weight:

[0090] 18 parts of honeysuckle concentrated powder, 13 parts of tangerine peel concentrated powder, 7 parts of platycodon powder, 7 parts of purslane powder, 5 parts of longan powder, 24 parts of maltodextrin, 4 parts of beta-cyclodextrin, 2 parts of citric acid, 2 parts of steviol glycosides and 0.8 parts of vitamin C.

[0091] The above raw materials are mixed, crushed and passed through a 100-mesh sieve to obtain a honeysuckle and tangerine peel concentrated powder solid beverage.

[0092] The honeysuckle concentrated powder was prepared by microwave-assisted water extraction, and the specific operation was as follows:

[0093] Choose fresh honeysuckle, clean it and cut it into small pieces to increase the specific surface area and promote the release of active ingredients;

[0094] The pretreated honeysuckle was mixed with deionized water, and the solid-liquid ratio was controlled at 1:15 (w / v);

[0095] The microwave treatment was carried out intermittently at a microwave power of 500 W, with each microwave time of 3 minutes and an interval of 1 minute, repeated 3 times;

[0096] After the extraction is completed, the extract is immediately filtered to remove the solid residue and obtain a clear filtrate;

[0097] The filtrate is concentrated under reduced pressure and then spray-dried to form a powder to maintain the integrity of the active ingredient; during spray drying, the inlet air temperature is controlled at 170°C and the outlet air temperature is controlled at 80°C.

[0098] The preparation process of tangerine peel concentrated powder is as follows:

[0099] The dried tangerine peel was crushed, and then a cellulase and pectinase mixture (cellulase and pectinase were in a mass ratio of 1: 1) was added according to the weight of the dried tangerine peel in a certain proportion (1% w / w), and the pH value was adjusted to 5.0 and the temperature was controlled at 55° C.; enzymolysis was performed under the above conditions for 4 hours;

[0100] After the enzymatic hydrolysis is completed, the temperature is raised to 90°C and the extraction is continued for 1 hour to further dissolve the water-soluble components in the tangerine peel; the extract is then concentrated under reduced pressure to reduce the volume to 1 / 10 of the original volume to obtain a relatively thick concentrated solution;

[0101] Finally, the concentrated liquid was dried in a spray dryer, wherein the inlet air temperature was set at 170°C and the outlet air temperature was maintained at 80°C.

[0102] Comparative Example 1

[0103] A solid beverage, which differs from Example 1 only in that, in the raw materials of the honeysuckle and tangerine peel concentrated powder solid beverage, the honeysuckle concentrated powder is replaced by tangerine peel concentrated powder.

[0104] Comparative Example 2

[0105] A solid beverage is different from Example 1 only in that, in the raw materials of the honeysuckle and tangerine peel concentrated powder solid beverage, the tangerine peel concentrated powder is replaced by honeysuckle concentrated powder.

[0106] Comparative Example 3

[0107] A solid beverage, which is different from Example 1 only in that no citric acid is added to the honeysuckle and tangerine peel concentrated powder solid beverage.

[0108] Comparative Example 4

[0109] A solid beverage, which is different from Example 1 only in that vitamin C is not added to the honeysuckle and tangerine peel concentrated powder solid beverage.

[0110] Comparative Example 5

[0111] A honeysuckle and tangerine peel concentrated powder solid beverage is different from Example 1 only in that the preparation method of the tangerine peel concentrated powder comprises the following steps: crushing tangerine peel to 50 mesh to prepare tangerine peel powder; mixing the tangerine peel powder with deionized water, with the material-liquid ratio controlled at 1:15 (w / v); performing intermittent microwave treatment under a microwave power of 500 W, with each microwave time of 3 minutes and an interval of 1 minute, and repeating 3 times; immediately filtering the extract after extraction to remove solid residue and obtain a clarified filtrate; decompressing and concentrating the filtrate, and then spray drying to prepare a powder to maintain the integrity of the active ingredient; wherein, during the spray drying, the inlet air temperature is controlled at 170° C. and the outlet air temperature is controlled at 80° C. to prepare the tangerine peel concentrated powder.

[0112] Effect verification

[0113] The following tests were performed on the solid beverages prepared in Examples 1-3 and Comparative Examples 1-5:

[0114] 1. Determination of total chlorogenic acid content. The specific chlorogenic acid content is shown in Table 1.

[0115] Table 1

[0116]

[0117]

[0118] Summary: From the data in Table 1, it can be seen that the synergistic use of honeysuckle and tangerine peel can significantly increase the chlorogenic acid content; the addition of citric acid and vitamin C helps to stabilize chlorogenic acid and improve its retention rate; and the chlorogenic acid content in the solid beverage prepared from tangerine peel concentrated powder prepared by microwave water extraction is lower than that prepared by enzymatic hydrolysis.

[0119] 2. DPPH free radical scavenging ability determination

[0120] Detection method: The antioxidant capacity of the samples was evaluated using the DPPH free radical scavenging method. The specific DPPH free radical scavenging rates are shown in Table 2.

[0121] Table 2

[0122] DPPH clearance rate (%) Example 1 89.5 Example 2 87.6 Example 3 88.7 Comparative Example 1 61.3 Comparative Example 2 59.2 Comparative Example 3 72.6 Comparative Example 4 78.3 Comparative Example 5 82.4

[0123] Summary: It can be seen from Table 2 that the combination of honeysuckle concentrated powder and tangerine peel concentrated powder has a good antioxidant synergistic effect, and the preparation method of tangerine peel concentrated powder also has a certain influence on the DPPH scavenging rate; citric acid and vitamin C work together to further enhance the antioxidant performance and can effectively scavenge free radicals.

[0124] 3. Sensory Evaluation Experiment

[0125] Testing method: 70 healthy volunteers were invited to conduct a blind evaluation, scoring aroma, taste, and stability, with a maximum score of 100. The specific scores are shown in Table 3.

[0126] Aroma: Is it natural, fresh, and odorless?

[0127] Taste: Is it smooth, not astringent, and moderately sweet?

[0128] Stability: Whether the tea is evenly dispersed after brewing, and whether there is any precipitation or agglomeration.

[0129] Table 3

[0130]

[0131]

[0132] Summary: As can be seen from Table 3, the solid beverage prepared in the embodiment of the present invention is superior to the comparative example in terms of aroma, taste and stability, indicating that there is a good synergistic effect between the various components in the formula, which improves the overall drinking experience.

[0133] The above are merely preferred embodiments of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A honeysuckle and tangerine peel concentrated powder solid beverage, characterized in that: Including the following ingredients: Honeysuckle concentrate powder, tangerine peel concentrate powder, platycodon powder, purslane powder, longan powder, β-cyclodextrin, citric acid, steviol glycosides and vitamin C.

2. A honeysuckle and tangerine peel concentrated powder solid beverage according to claim 1, characterized in that The honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight: 15-20 parts of honeysuckle concentrated powder, 10-14 parts of tangerine peel concentrated powder, 5-10 parts of platycodon powder, 6-8 parts of purslane powder, 3-7 parts of longan powder, 20-26 parts of maltodextrin, 2-5 parts of beta-cyclodextrin, 1-3 parts of citric acid, 1-2 parts of steviol glycosides and 0.1-1 part of vitamin C.

3. A honeysuckle and tangerine peel concentrated powder solid beverage according to claim 2, characterized in that: The honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight: 15 parts of honeysuckle concentrated powder, 10 parts of tangerine peel concentrated powder, 5 parts of platycodon powder, 6 parts of purslane powder, 3 parts of longan powder, 20 parts of maltodextrin, 5 parts of beta-cyclodextrin, 3 parts of citric acid, 2 parts of steviol glycosides and 1 part of vitamin C.

4. A honeysuckle and tangerine peel concentrated powder solid beverage according to claim 2, characterized in that: The honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight: 20 parts of honeysuckle concentrated powder, 14 parts of tangerine peel concentrated powder, 10 parts of platycodon powder, 8 parts of purslane powder, 7 parts of longan powder, 26 parts of maltodextrin, 2 parts of beta-cyclodextrin, 1 part of citric acid, 1 part of steviol glycoside and 0.1 part of vitamin C.

5. A honeysuckle and tangerine peel concentrated powder solid beverage according to claim 2, characterized in that: The honeysuckle and tangerine peel concentrated powder solid beverage comprises the following raw materials in parts by weight: 18 parts of honeysuckle concentrated powder, 13 parts of tangerine peel concentrated powder, 7 parts of platycodon powder, 7 parts of purslane powder, 5 parts of longan powder, 24 parts of maltodextrin, 4 parts of beta-cyclodextrin, 2 parts of citric acid, 2 parts of steviol glycosides and 0.8 parts of vitamin C.

6. A method for preparing a honeysuckle and tangerine peel concentrated powder solid beverage, characterized in that: The following steps are involved: The raw materials according to any one of claims 1 to 5 are mixed, crushed and sieved to obtain a honeysuckle and tangerine peel concentrated powder solid beverage.

7. The method for preparing a honeysuckle and tangerine peel concentrated powder solid beverage according to claim 6, wherein: The honeysuckle concentrated powder is prepared by microwave-assisted water extraction.

8. The method for preparing a honeysuckle and tangerine peel concentrated powder solid beverage according to claim 7, wherein: The specific operation of the microwave-assisted water extraction is: (1) Clean the honeysuckle and cut into sections; (2) Mix the cut honeysuckle with water; then perform intermittent microwave treatment, with each microwave time being 1 to 3 minutes, with an interval of 1 minute, and repeat 2 to 3 times; (3) After the extraction is completed, the extract is filtered to obtain a clarified filtrate; (4) The filtrate is concentrated under reduced pressure, and then spray-dried to prepare the honeysuckle concentrated powder.

9. The method for preparing a honeysuckle and tangerine peel concentrated powder solid beverage according to claim 6, wherein: The preparation process of described tangerine peel concentrated powder is: The tangerine peel is crushed, and then subjected to enzymatic hydrolysis, water extraction, concentration and spray drying treatments in sequence to obtain the tangerine peel concentrated powder.

10. The method for preparing a honeysuckle and tangerine peel concentrated powder solid beverage according to claim 9, characterized in that: The enzymatic hydrolysis process is as follows: adding crushed tangerine peel to an enzymatic hydrolysis solution and performing enzymatic hydrolysis for 2-4 hours; The enzymatic hydrolysate is a mixture of cellulase and pectinase in a mass ratio of 1:1; The pH value of the enzymatic hydrolysate is 4.5-5.0; the temperature is 45° C.-55° C.

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