Dendrobium devonianum paxt beverage with blood sugar reducing effect as well as preparation method and application thereof
Dendrobium officinale puree is prepared by ultrasonic treatment and vacuum concentration technology and is combined with xylitol, which solves the problems of loss of effective ingredients and applicability of Dendrobium officinale beverages in the existing technology and provides a Dendrobium officinale beverage with blood sugar lowering and antioxidant effects suitable for all people.
Patent Information
- Application Number
- CN202510873153.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-26
- Publication Date
- 2025-09-19
AI Technical Summary
Existing purple dendrobium beverages suffer serious loss of effective ingredients during the high-temperature preparation process and are not suitable for patients with high blood sugar. There is a lack of dendrobium beverages that are suitable for all groups of people and have health benefits.
Ultrasonic treatment and vacuum concentration technology are used to prepare purple dendrobium pulp, and then combined with xylitol to prepare a purple dendrobium beverage, which retains the original effective ingredients of dendrobium and is suitable for all people to drink.
It retains the original polysaccharide and mannose components of Dendrobium, has significant blood sugar lowering and antioxidant effects, is suitable for all people to drink, and has a good flavor.
Smart Images
Figure CN120661591A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of health care product preparation, and in particular to a purple dendrobium drink with blood sugar lowering effect, and a preparation method and application thereof. Background Art
[0002] Purple Dendrobium is the dried stem of the dicotyledonous plant Dendrobium devonianum (Orchidaceae). It is also known as Purple Dendrobium due to its purple-red stem skin. Purple Dendrobium boasts medicinal, ornamental, and economic value, making it a popular choice.
[0003] The main active ingredients contained in Dendrobium officinale include polysaccharides, alkaloids, amino acids and trace elements, etc. It can be used clinically to treat chronic atrophic gastritis, cataracts, diabetes, arthritis, chronic pharyngitis, tumors and other diseases.
[0004] The resulting puree from purple dendrobium has a grassy flavor and a slightly astringent texture. Existing methods can improve this by adding honey and sucrose. However, these improvements require the addition of large amounts of honey or sucrose, making them unsuitable for patients with high blood sugar levels. Furthermore, existing purees are prepared at high temperatures, significantly reducing the effective ingredients in the puree.
[0005] Therefore, there is a need for a dendrobium drink that can retain a large amount of the original effective ingredients of dendrobium, is suitable for drinking by all people, and has health benefits to meet the deficiencies of the existing technology. Summary of the Invention
[0006] In order to solve the above problems, the present invention provides a purple dendrobium drink that retains a large amount of original effective ingredients of dendrobium and has blood sugar lowering effect, and in particular relates to a purple dendrobium drink with blood sugar lowering effect, and its preparation method and application.
[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0008] The present invention provides a method for preparing purple dendrobium pulp, comprising the following steps:
[0009] (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension;
[0010] (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate;
[0011] (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution;
[0012] (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain purple dendrobium pulp. Preferably, the mass ratio of the purple dendrobium and water mixed in step (1) is 1:10 to 60; the rotation speed during pulverization is 1500 to 1800 rpm, and the pulverization time is 30 to 60 minutes.
[0013] Preferably, the power of the ultrasound in step (2) is 260-280 W, the frequency of the ultrasound is 45-50 kHz, and the time of the ultrasound is 20-30 min.
[0014] Preferably, the decoction temperature in step (3) is 80-95° C.; the filtering method in step (3) is: first filtering with 8-10 layers of gauze, then filtering with an 80-100 mesh screen, and finally filtering with a cellulose acetate membrane;
[0015] The pore size of the cellulose acetate membrane is 0.22-0.45 μm.
[0016] Preferably, the concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, and the concentration temperature is 50 to 60°C.
[0017] The present invention also provides the use of the purple dendrobium pulp prepared by the preparation method in preparing a drink with blood sugar lowering effect.
[0018] The present invention also provides a purple dendrobium drink with blood sugar lowering effect, comprising the following components in parts by weight:
[0019] 80-95 parts of Dendrobium officinale puree, 1.5-3.5 parts of xylitol;
[0020] The purple dendrobium pulp is prepared according to the preparation method.
[0021] The present invention also provides a method for preparing a purple dendrobium drink having blood sugar lowering efficacy, comprising the following steps:
[0022] Weighing the raw materials according to the mass fraction; mixing the raw materials, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium drink;
[0023] The homogenization pressure is 30-40 MPa, and the homogenization temperature is 50-60°C.
[0024] Preferably, the sterilization method is tubular sterilization, the sterilization temperature is 105-110°C, and the sterilization time is 10-15s;
[0025] The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., and the secondary sterilization time is 15-20 minutes.
[0026] The present invention also provides the use of the purple dendrobium beverage or the purple dendrobium beverage prepared according to the preparation method in preparing a health-care product with blood sugar-lowering effect.
[0027] The present invention provides a purple dendrobium drink with blood sugar lowering efficacy, and a preparation method and application thereof. The purple dendrobium drink of the present invention comprises purple dendrobium pulp, and the preparation method of the purple dendrobium pulp comprises the following steps: (1) mixing purple dendrobium with water, crushing, and obtaining a purple dendrobium particle suspension; (2) ultrasonically treating the purple dendrobium particle suspension for 20 to 30 minutes to obtain a purple dendrobium homogenate; (3) decocting the purple dendrobium homogenate for 1 to 2 hours, filtering, and collecting the filtrate to obtain an intermediate liquid; (4) concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain purple dendrobium pulp. The content of dendrobium polysaccharide in the purple dendrobium pulp is ≥2g / 100g, and the content of mannose is ≥1g / 100g. Adding xylitol to the purple dendrobium pulp can improve the flavor of the purple dendrobium beverage. The resulting purple dendrobium beverage has a good blood sugar lowering effect and also has antioxidant effect. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 This is a process flow chart for preparing purple dendrobium pulp;
[0029] Figure 2 is the fasting blood glucose level of mice;
[0030] Figure 3 is the insulin A content of mice in each group;
[0031] Figure 4 is the GSP content of mice in each group;
[0032] Figure 5 is the GLP-1 content of mice in each group;
[0033] Figure 6 is the SOD content in the liver of mice in each group;
[0034] Figure 7 is the GSH content in the liver of mice in each group;
[0035] Figure 8 is the IL-6 content in the liver of mice in each group;
[0036] Figure 9 is the TNF-ɑ content in the liver of mice in each group. DETAILED DESCRIPTION
[0037] The present invention provides a method for preparing purple dendrobium pulp, comprising the following steps:
[0038] (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension;
[0039] (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate;
[0040] (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution;
[0041] (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain the purple dendrobium pulp.
[0042] In the present invention, the mass ratio of the purple dendrobium and water in step (1) is 1:10-60. If the purple dendrobium is fresh, the mass ratio of the purple dendrobium to water is preferably 1:10-20, and more preferably 1:15. If the purple dendrobium is dry, the mass ratio of the purple dendrobium to water is preferably 1:30-60, and more preferably 1:50. The rotation speed during pulverization is 1500-1800 rpm, and preferably 1:1600 rpm. The pulverization time is 30-60 min, and preferably 45 min.
[0043] In the present invention, the power of the ultrasound in step (2) is 260-280 W, preferably 270 W; the frequency of the ultrasound is 45-50 kHz, preferably 47 kHz; and the time of the ultrasound is 20-30 min, preferably 25 min.
[0044] In the present invention, the decoction temperature in step (3) is 80-95° C., preferably 90° C.; the filtering method in step (3) is: first filtering with 8-10 layers of gauze, then filtering with an 80-100 mesh screen, and finally filtering with a cellulose acetate membrane; the number of gauze layers during gauze filtration is preferably 9 layers; the mesh aperture during mesh filtration is preferably 90 mesh; the pore size of the cellulose acetate membrane is 0.22-0.45 μm, preferably 0.45 μm.
[0045] In the present invention, the concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, preferably -0.09 MPa; the concentration temperature is 50 to 60°C, preferably 55°C.
[0046] The present invention also provides the use of the purple dendrobium pulp prepared by the preparation method in preparing a drink with blood sugar lowering effect.
[0047] The present invention also provides a purple dendrobium drink with blood sugar lowering effect, comprising the following components in parts by weight:
[0048] 80-95 parts of purple dendrobium puree, preferably 85-90 parts, more preferably 88 parts;
[0049] 1.5 to 3.5 parts of xylitol, preferably 2.5 parts.
[0050] The purple dendrobium pulp is prepared according to the preparation method.
[0051] The present invention also provides a method for preparing a purple dendrobium drink having blood sugar lowering efficacy, comprising the following steps:
[0052] Weighing the raw materials according to the mass fraction; mixing the raw materials, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium drink;
[0053] The homogenization pressure is 30-40 MPa, preferably 35 MPa, and the homogenization temperature is 50-60°C, preferably 55°C;
[0054] The sterilization method is tubular sterilization, the sterilization temperature is 105-110°C, preferably 108°C, and the sterilization time is 10-15s, preferably 12s;
[0055] The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., preferably 85° C., and the secondary sterilization time is 15-20 minutes, preferably 18 minutes.
[0056] The present invention also provides the use of the purple dendrobium beverage or the purple dendrobium beverage prepared according to the preparation method in preparing a health-care product with blood sugar-lowering effect.
[0057] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0058] Example 1
[0059] Fresh purple Dendrobium officinale from Longling was cleaned and cut into 1 cm long segments. The segments were mixed with water at a mass ratio of 1:10 and pulverized in a wet ultrafine grinder at 1700 rpm for 50 minutes to obtain a purple Dendrobium officinale particle suspension. The purple Dendrobium officinale particle suspension was ultrasonically treated at a power of 260 W and an ultrasonic frequency of 50 kHz for 25 minutes to obtain a purple Dendrobium officinale homogenate. The purple Dendrobium officinale homogenate was decocted at 80°C for 1.5 hours and filtered through 10 layers of gauze to remove residue. The filtrate was collected and sieved through a 90-mesh sieve. The filtrate was then filtered through a 0.45 μm cellulose acetate membrane to remove starch and protein colloids. The filtrate was then collected to obtain an intermediate solution. The intermediate liquid was placed in a vacuum concentrator with a vacuum degree of -0.09 MPa and a temperature of 55° C. for concentration until the volume of the intermediate liquid was reduced to 1 / 4, thereby obtaining the purple dendrobium pulp.
[0060] The preparation process flow chart of Dendrobium officinale pulp is as follows Figure 1 shown.
[0061] The polysaccharide content in the purple dendrobium puree was determined by UV-visible spectrophotometry, and the mannose content in the purple dendrobium puree was determined by high performance liquid chromatography. The results are shown in Table 1.
[0062] Weigh 850 g of purple dendrobium pulp and 20 g of xylitol, mix them evenly, homogenize them in a plunger-type high-pressure homogenizer at 30 MPa and 55°C for 1 hour, sterilize them in a tubular sterilizer at a temperature of 110°C for 10 seconds, take them out, and can them. After canning, the intermediate product is sterilized in a water bath at 85°C for 20 minutes, and packaged to obtain a purple dendrobium drink.
[0063] Example 2
[0064] Dried Longling purple Dendrobium officinale was cleaned and cut into 1 cm long segments. The segments were mixed with water at a mass ratio of 1:60 and soaked for 2 hours. The segments were then placed in a wet ultrafine grinder at 1800 rpm and pulverized for 30 minutes to obtain a purple Dendrobium officinale particle suspension. The purple Dendrobium officinale particle suspension was ultrasonically treated at a power of 280 W and an ultrasonic frequency of 50 kHz for 30 minutes to obtain a purple Dendrobium officinale homogenate. The purple Dendrobium officinale homogenate was decocted at 95°C for 2 hours and filtered through 10 layers of gauze to remove residue. The filtrate was collected and sieved through a 90-mesh sieve. The filtrate was then filtered through a 0.45 μm cellulose acetate membrane to remove starch and protein colloids. The filtrate was then collected to obtain an intermediate solution. The intermediate liquid was placed in a vacuum concentrator with a vacuum degree of -0.08 MPa and a temperature of 60° C. for concentration until the volume of the intermediate liquid was reduced to 1 / 4, thereby obtaining the purple dendrobium pulp.
[0065] The polysaccharide content in the purple dendrobium puree was determined by UV-visible spectrophotometry, and the mannose content in the purple dendrobium puree was determined by high performance liquid chromatography. The results are shown in Table 1.
[0066] Weigh 900 g of purple dendrobium pulp and 30 g of xylitol and mix them evenly. Homogenize them in a plunger-type high-pressure homogenizer at 40 MPa and 60°C for 1 hour, place them in a tubular sterilizer at a temperature of 105°C for 15 seconds, take them out, and can them. After canning, the intermediate product is sterilized in a water bath at 80°C for 20 minutes and packaged to obtain a purple dendrobium drink.
[0067] Comparative Example 1
[0068] Comparative Example 1 was prepared according to the method of Example 1, except that no ultrasonic step was performed when preparing the purple dendrobium pulp. The remaining steps were the same as those of Example 1.
[0069] The polysaccharide content in the purple dendrobium puree was determined by UV-visible spectrophotometry, and the mannose content in the purple dendrobium puree was determined by high performance liquid chromatography. The results are shown in Table 1.
[0070] Table 1 Polysaccharide content in purple dendrobium pulp prepared by different methods
[0071] Group Example 1 Example 2 Comparative Example 1 Polysaccharide content g / 100g 2.526 2.470 1.846 Mannose content g / 100g 1.390 1.516 0.987
[0072] As shown in Table 1, the polysaccharide content and mannose content in the Dendrobium officinale puree of Examples 1 to 2 are higher than those in Comparative Example 1, which indicates that ultrasound can improve the dissolution of polysaccharides and mannose.
[0073] Comparative Example 2
[0074] Comparative Example 1 was prepared according to the method of Example 1. The difference from Example 1 was that when preparing the Dendrobium officinale beverage, the amount of xylitol added was 10 g.
[0075] Comparative Example 3
[0076] Comparative Example 1 was prepared according to the method of Example 1. The difference from Example 1 was that when preparing the Dendrobium officinale beverage, the amount of xylitol added was 40 g.
[0077] Experimental Example 1
[0078] Ten qualified tasters were invited to evaluate the purple dendrobium beverages prepared in Example 1, Example 2, and Comparative Examples 1-3. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3. The final evaluation result was obtained by removing the highest and lowest scores, calculating the average of the remaining scores, and rounding the results to the nearest integer.
[0079] Table 2 Evaluation criteria
[0080]
[0081]
[0082] Table 3 Evaluation results
[0083] Group Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Evaluation results 95 92 88 70 73
[0084] Table 3 shows that the sensory scores of the purple dendrobium beverages obtained in Examples 1 to 2 were higher than those in Comparative Examples 1 to 3. The purple dendrobium beverage of Comparative Example 2 tasted bitter, and the purple dendrobium beverage of Comparative Example 3 tasted too sweet.
[0085] Experimental Example 2
[0086] Select SPF grade C57BL / 6J mice weighing 16-20g (4-5 weeks old) (purchased from the Experimental Animal Center of Yunnan University). Adaptive feeding was performed 1 week before the experiment. The mice were then randomly divided into 6 groups (normal control group, model control group, control group, embodiment 1 group, embodiment 2 group, comparative example 1 group), 10 mice in each group. Except for the normal control group mice fed with ordinary feed, the mice in the other groups were fed with high-fat feed (high-fat feed purchased from Beijing Huafukang Biotechnology Co., Ltd.). After feeding for 4 weeks, except for the normal control group mice, the other mice were fasted overnight after the last feeding and given a freshly prepared streptozotocin solution (STZ) (40 mg / kg) in 0.1M citrate buffer (pH 4.5) for 4 days, once a day. After injection of STZ, they were fed normally for 10 days, and blood samples were collected from the tip of the tail after fasting for 8 hours to measure blood glucose levels. Mice with fasting blood glucose (FBG) levels ≥11.1 mM were identified as diabetic mice, and non-diabetic mice in each group were excluded from the experiment.
[0087] Mice in the normal control group were gavage-fed 3 mL / kg of distilled water daily, mice in the model control group were gavage-fed 3 mL / kg of distilled water daily, and mice in the control group were gavage-fed 200 mg / kg of metformin hydrochloride solution daily. Mice in the Example 1 group were gavage-fed 3 mL / kg of the purple Dendrobium drink of Example 1 daily, and mice in the Example 2 group were gavage-fed 3 mL / kg of the purple Dendrobium drink of Example 2 daily. Mice in the Comparative Example 1 group were gavage-fed 3 mL / kg of the purple Dendrobium drink of Comparative Example 1 daily for 8 weeks, during which time the mice in each group were fed a normal diet.
[0088] The living conditions of the mice were observed daily, and the weight of the mice was measured weekly. The weight growth rate was calculated as follows: weight growth rate % = (final weight - initial weight) / initial weight × 100%. The results are shown in Table 4.
[0089] Table 4 Growth rate of mice in each group
[0090] Group 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks growth rate% Blank control 25.14±1.26 27.28±1.63 29.06±1.83 29.61±1.82 30.22±2.01 20.2 Model comparison 26.41±1.62 26.18±1.56 26.34±1.82 26.54±1.88 27.14±1.73 2.76 control group 25.51±1.47 26.73±1.28 28.47±1.62 29.14±1.91 29.67±1.85 16.31 Example 1 26.11±1.32 27.18±1.39 28.94±1.53 29.62±1.75 30.27±1.98 15.93 Example 2 25.83±1.64 26.85±1.61 28.98±1.84 29.71±1.85 30.19±1.97 16.88 Comparative Example 1 26.02±1.77 26.72±1.72 27.94±1.69 28.37±1.84 29.08±1.79 11.76
[0091] Table 2 shows that the growth rate of mice gavage-fed with the purple dendrobium beverages of Examples 1-2 was basically the same as that of the control group, but significantly higher than that of mice gavage-fed with other groups.
[0092] During the experiment, the fasting blood glucose levels of mice in each group were measured weekly using a blood glucose meter. Figure 2 shown.
[0093] Figure 2 It was shown that the purple dendrobium beverages of Example 1 and Example 2 groups could significantly reduce the blood sugar levels of mice.
[0094] After 9 weeks of treatment, mice in each group were fasted overnight, and then blood samples were collected by enucleation and centrifuged to prepare serum. The serum was sent to Wuhan Sewell Biotechnology Co., Ltd. (Wuhan, Hubei, China) to measure the levels of insulin, glycosylated serum protein GSP, and glucagon-like peptide-1 GLP-1. Figures 3-5 shown.
[0095] Figures 3-5 The results showed that the drinks in Examples 1 and 2 could increase the levels of insulin A and glucagon-like peptide-1 in the serum of mice and reduce the level of glycated serum protein.
[0096] After the experiment, the mice were killed by cervical dislocation, the liver was completely removed, rinsed with saline, and a part of the liver lobe was stored at −80°C, stored in dry ice and sent to Wuhan Sewell Biotechnology Co., Ltd. (Wuhan, Hubei, China) for the detection of TNF-α, IL-6, SOD, and GSH levels. Figures 6-9 shown.
[0097] Figures 6-9 The results show that the drinks of Examples 1 and 2 can increase the levels of SOD and GSH in the liver and reduce the levels of IL-6 and TNF-α, indicating that the drinks of the present invention have antioxidant effects.
[0098] As can be seen from the above embodiments, the present invention provides a purple dendrobium beverage with blood sugar lowering efficacy, and its preparation method and application. The main component of the purple dendrobium beverage of the present invention is purple dendrobium pulp. The preparation method of the purple dendrobium pulp of the present invention comprises the following steps: (1) mixing purple dendrobium with water and crushing to obtain a purple dendrobium particle suspension; (2) ultrasonically treating the purple dendrobium particle suspension for 20 to 30 minutes to obtain a purple dendrobium homogenate; (3) decocting the purple dendrobium homogenate for 1 to 2 hours, filtering, and collecting the filtrate to obtain an intermediate liquid; (4) concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain purple dendrobium pulp. The content of dendrobium polysaccharide in the purple dendrobium pulp is ≥2g / 100g, and the content of mannose is ≥1g / 100g. Adding xylitol to the purple dendrobium pulp can improve the flavor of the purple dendrobium beverage. The obtained purple dendrobium beverage has a good blood sugar lowering effect and also has antioxidant effect, providing a basis for the development of purple dendrobium flavored products.
[0099] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.
Claims
1. A method for preparing purple dendrobium pulp, characterized in that: The steps include: (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension; (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate; (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution; (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain the purple dendrobium pulp.
2. The preparation method according to claim 1, characterized in that The mass ratio of the purple dendrobium and water in step (1) is 1:10-60; the rotation speed during crushing is 1500-1800 rpm, and the crushing time is 30-60 min.
3. The preparation method according to claim 2, characterized in that The power of the ultrasound in step (2) is 260-280W, the frequency of the ultrasound is 45-50kHz, and the time of the ultrasound is 20-30min.
4. The preparation method according to claim 3, characterized in that The decoction temperature in step (3) is 80-95° C.; the filtering method in step (3) is: first filtering through 8-10 layers of gauze, then filtering through an 80-100 mesh screen, and finally filtering through a cellulose acetate membrane; The pore size of the cellulose acetate membrane is 0.22-0.45 μm.
5. The preparation method according to claim 4, characterized in that The concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, and the concentration temperature is 50 to 60°C.
6. Use of the Dendrobium officinale puree prepared by the preparation method according to any one of claims 1 to 5 in preparing a drink with blood sugar lowering effect.
7. A purple dendrobium drink with blood sugar lowering effect, characterized in that: The composition includes the following parts by mass: 80-95 parts of Dendrobium officinale puree, 1.5-3.5 parts of xylitol; The purple dendrobium pulp is prepared according to the preparation method according to any one of claims 1 to 5.
8. A method for preparing a purple dendrobium drink with blood sugar lowering effect, characterized in that: The steps include: Weighing the raw materials according to the mass fractions described in claim 7; mixing the raw materials, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium beverage; The homogenization pressure is 30-40 MPa, and the homogenization temperature is 50-60°C.
9. The preparation method according to claim 8, characterized in that The sterilization method is tubular sterilization, the sterilization temperature is 105-110°C, and the sterilization time is 10-15s; The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., and the secondary sterilization time is 15-20 minutes.
10. Use of the purple dendrobium beverage according to claim 7 or the purple dendrobium beverage prepared according to the preparation method of any one of claims 8 to 9 in preparing a health care product with blood sugar lowering effect.