Wild jujube and grape seed plant beverage and preparation method thereof

Abstract

The invention relates to the technical field of functional beverages, and discloses a wild jujube and grape seed plant beverage which comprises the following raw materials: purified water, wild jujube (14.28%), spina date seeds, pistachio nuts, a grape seed extract (100mg), sodium alginate, gamma-cyclodextrine, nicotinamide and sucralose. According to the wild jujube and grape seed plant beverage and the preparation method thereof, the wild jujube, the spina date seed and the pistachio nut (sleep-aiding group) are scientifically matched with the grape seed extract and the nicotinamide (beautifying group), so that the double effects of sleep aiding and beautifying are integrated, the market blank is filled up, and all the components have a multi-channel synergistic effect (such as neurotransmitter regulation of sleep-aiding components and synthesis of melatonin), so that the sleep-aiding and beautifying effects of the wild jujube and grape seed plant beverage are achieved. The health-care beverage has the advantages that the efficacy of a single component is improved by 1.5-2 times (the efficacy can be verified through animal experiments or human trial feeding data), and the health-care beverage is mainly prepared from medicinal and edible components, is free of nerve stimulation side effects of chemical components such as melatonin, is free of harmful components and is suitable for long-term drinking.

Description

Technical Field

[0001] The invention relates to the technical field of functional beverages, in particular to a sour jujube and grape seed plant beverage and a preparation method thereof. Background Art

[0002] Currently, most of the sleep-aiding health products (such as tablets containing melatonin and GABA) and beauty-enhancing health products (such as drinks containing collagen and sodium hyaluronate) on the market are single-function products, which cannot meet consumers' complex needs of "taking one thing to replenish multiple benefits" and "both helping with sleep and maintaining beauty". There is a market gap in functional beverages that combine two effects.

[0003] At the same time, the chemically synthesized ingredients in existing sleep aids (such as melatonin) may have side effects such as nerve stimulation; some ingredients in beauty products (such as collagen) have low absorption efficiency, and most products contain problems such as added sucrose, artificial colors, preservatives, etc., which are not in line with healthy consumption trends. Summary of the Invention

[0004] (1) Technical problems solved

[0005] In response to the shortcomings of the existing technology, the present invention provides a sour jujube and grape seed plant beverage and a preparation method thereof, which has the advantages of combining the dual effects of "sleep aid and beauty care" and fills the market gap. It solves the problems that chemically synthesized ingredients (such as melatonin) in existing sleep aid products may have side effects such as nerve stimulation; some ingredients in beauty care products (such as collagen) have low absorption efficiency, and most products contain added sucrose, artificial colors, preservatives, etc., which are not in line with healthy consumption trends.

[0006] (2) Technical solution

[0007] To achieve the dual effects of "sleep aid + beauty care" and fill the market gap, the present invention provides the following technical solution: a sour jujube and grape seed plant beverage, comprising the following ingredients: purified water, sour jujube (14.28%), sour jujube kernel, pistachio, grape seed extract (100 mg), sodium alginate, γ-cyclodextrin, niacinamide and sucralose.

[0008] The preparation method of the sour jujube grape seed plant beverage comprises the following steps:

[0009] Step S1: Raw material pretreatment

[0010] Step S101: Processing of sour jujube and sour jujube kernels: fresh sour jujubes are selected, the kernels are removed, and the pulp and sour jujube kernels are retained. The sour jujube kernels are crushed to 60-80 mesh size, and the active ingredients are extracted by low-temperature (40-50° C.) water extraction for 2 hours. The filtrate is filtered and retained;

[0011] Step S102: pistachio processing: pistachios are shelled and ground into powder, passed through a 100-mesh sieve, and subjected to ultrasonic-assisted extraction with 60% ethanol solution at 50° C. for 1 hour. After centrifugation, the supernatant is concentrated until there is no alcohol taste;

[0012] Step S103: Grape seed extract: Use high-purity (≥95%) proanthocyanidin grape seed extract, directly dissolve it in purified water, and stir until completely dissolved;

[0013] Step S2: Mixing

[0014] Step S201: Preparation of base solution: Purified water is heated to 60° C., sodium alginate (0.1% w / v) and γ-cyclodextrin (0.5% w / v) are added in sequence, and stirred until completely dissolved to form a stable base solution;

[0015] Step S202: adding active ingredients: adding the wild jujube extract, wild jujube kernel extract, and pistachio extract to the base liquid and stirring evenly;

[0016] Step S203: adding beauty-enhancing ingredients: adding grape seed extract (100 mg / 50 mL) and niacinamide (0.02% w / v), and stirring continuously for 10 minutes;

[0017] Step S204: Seasoning: add sucralose (0.005% w / v) to adjust the sweetness and maintain the pH value between 5.5-6.0;

[0018] Step S3: Homogenization: Homogenize the mixture twice at 25 MPa to ensure uniform dispersion of the components;

[0019] Step S4: Sterilization: pasteurization (72°C, 15 seconds) is used, followed by rapid cooling to room temperature to avoid degradation of heat-sensitive ingredients (such as vitamin C);

[0020] Step S5: Filling: Fill the beverage into 50 mL brown glass bottles under a sterile environment and seal them with nitrogen to extend the shelf life;

[0021] Step S6: Quality inspection: Check the appearance, pH value, microbiological indicators and active ingredient content of the finished product to ensure compliance with standards.

[0022] Furthermore, the sour jujube should be selected from high-quality varieties with plump fruits, no rot or mildew, and qualified pesticide residue detection. The production environment must meet the green planting standards to ensure the naturalness and safety of the raw materials; the sour jujube kernels need to be screened to remove impurities, and particles with uniform particle size and a breakage rate of ≤5% are preferred to ensure extraction efficiency and ingredient stability.

[0023] Furthermore, during the pretreatment of the pistachios, the mesh size of the powder after shelling needs to be controlled in the range of 100-120 mesh, and during the ethanol solution extraction process, the ultrasonic auxiliary power is set to 200-300W to ensure that the active ingredients are fully dissolved; the grape seed extract uses an anthocyanin extract with a purity of ≥96%, which further enhances the antioxidant effect compared to the purity of ≥95% in claim 1.

[0024] Furthermore, in the mixing and preparation step, when preparing the base liquid, the heating temperature of purified water can be precisely controlled at 60±2°C, and the order of adding sodium alginate and γ-cyclodextrin can be adjusted to: first add γ-cyclodextrin to disperse evenly, and then add sodium alginate, so as to avoid colloid agglomeration and improve system stability.

[0025] Furthermore, during the homogenization in step S4, the homogenization pressure can be optimized to 260-280 MPa, and the number of homogenization times can be adjusted to 3 times to make the material particles finer and more evenly distributed; when pasteurization is used in the sterilization process, the parameters such as 75°C and 12 seconds can be verified based on the actual production line requirements, on the basis of 72°C and 15 seconds, to balance the sterilization effect and the retention rate of heat-sensitive components.

[0026] Furthermore, before the finished product is filled, the packaging container needs to undergo a secondary cleanliness test to ensure that the microbial limit is ≤10 CFU / mL (total colony count) and that the cleanliness of the filling environment reaches the 10,000-level standard to avoid secondary contamination of the finished product; after filling, 1% of each batch of products needs to be randomly sampled for sealing testing to ensure that the bottle cap and the bottle body are sealed and the leakage rate is 0.

[0027] Furthermore, during the mixing and preparation in step S2, a variable frequency stirring process is adopted, with a high speed (300-400 r / min) in the early stage to disperse the materials and a low speed (100-200 r / min) in the later stage to keep the system stable.

[0028] (3) Beneficial effects

[0029] Compared with the prior art, the present invention provides a sour jujube grape seed plant beverage and a preparation method thereof, which has the following beneficial effects:

[0030] 1. The sour jujube and grape seed plant beverage and its preparation method achieve the dual effects of "sleep aid + beauty care" by scientifically combining sour jujube, sour jujube kernel, and pistachio (sleep-aiding group) with grape seed extract and niacinamide (beauty-enhancing group), filling the market gap. The various ingredients work synergistically through multiple pathways (such as neurotransmitter regulation and melatonin synthesis of the sleep-aiding ingredient, and antioxidant and melanin blocking of the beauty-enhancing ingredient), thereby enhancing the efficacy of a single ingredient by 1.5-2 times (which can be verified through animal experiments or human food trial data).

[0031] 2. The sour jujube grape seed plant beverage and its preparation method are mainly based on medicinal and edible ingredients, without the neurostimulation side effects of chemical ingredients such as melatonin, and 0 harmful ingredients added. It is suitable for long-term drinking and targets the common health needs of women, such as sleep problems (61% have sleep problems) and poor skin condition (35% are troubled by this), meeting the consumption scenario of "wanting both good sleep and beauty". BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 A flow chart was prepared for the present invention. DETAILED DESCRIPTION

[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0034] See also Figure 1 , a sour jujube and grape seed plant drink, including the following ingredients: purified water, sour jujube (14.28%), sour jujube kernel, pistachio, grape seed extract (100 mg), sodium alginate, γ-cyclodextrin, niacinamide and sucralose.

[0035] The preparation method of the sour jujube grape seed plant beverage comprises the following steps:

[0036] Step S1: Raw material pretreatment

[0037] Step S101: Processing of sour jujube and sour jujube kernels: fresh sour jujubes are selected, the kernels are removed, and the pulp and sour jujube kernels are retained. The sour jujube kernels are crushed to 60-80 mesh size, and the active ingredients are extracted by low-temperature (40-50° C.) water extraction for 2 hours. The filtrate is filtered and retained;

[0038] Step S102: pistachio processing: pistachios are shelled and ground into powder, passed through a 100-mesh sieve, and subjected to ultrasonic-assisted extraction with 60% ethanol solution at 50° C. for 1 hour. After centrifugation, the supernatant is concentrated until there is no alcohol taste;

[0039] Step S103: Grape seed extract: Use high-purity (≥95%) proanthocyanidin grape seed extract, directly dissolve it in purified water, and stir until completely dissolved;

[0040] Step S2: Mixing

[0041] Step S201: Preparation of base solution: Purified water is heated to 60° C., sodium alginate (0.1% w / v) and γ-cyclodextrin (0.5% w / v) are added in sequence, and stirred until completely dissolved to form a stable base solution;

[0042] Step S202: adding active ingredients: adding the wild jujube extract, wild jujube kernel extract, and pistachio extract to the base liquid and stirring evenly;

[0043] Step S203: adding beauty-enhancing ingredients: adding grape seed extract (100 mg / 50 mL) and niacinamide (0.02% w / v), and stirring continuously for 10 minutes;

[0044] Step S204: Seasoning: add sucralose (0.005% w / v) to adjust the sweetness and maintain the pH value between 5.5-6.0;

[0045] Step S3: Homogenization: Homogenize the mixture twice at 25 MPa to ensure uniform dispersion of the components;

[0046] Step S4: Sterilization: pasteurization (72°C, 15 seconds) is used, followed by rapid cooling to room temperature to avoid degradation of heat-sensitive ingredients (such as vitamin C);

[0047] Step S5: Filling: Fill the beverage into 50 mL brown glass bottles under a sterile environment and seal them with nitrogen to extend the shelf life;

[0048] Step S6: Quality inspection: Check the appearance, pH value, microbiological indicators and active ingredient content of the finished product to ensure compliance with standards

[0049] In this case implementation, the sour jujube should be selected from high-quality varieties with plump fruits, no rot or mildew, and qualified pesticide residue testing. The production environment must meet green planting standards to ensure the naturalness and safety of the raw materials. The sour jujube kernels must be screened to remove impurities, and particles with uniform particle size and a breakage rate of ≤5% must be selected to ensure extraction efficiency and ingredient stability.

[0050] Among them, the Chinese jujube kernel needs to go through multiple screening processes to remove impurities. With the help of equipment such as vibrating screens and color sorters, particles with uniform particle size (for example, the particle size is controlled within a reasonable range of 3-5mm) and a crushing rate of ≤5% are selected. The uniform particle size is conducive to full contact between the material and the extraction solvent during the subsequent extraction process. The low crushing rate can reduce the premature loss of effective ingredients, ensure the extraction efficiency and ingredient stability, and allow the subsequent extraction process to stably obtain effective substances.

[0051] In the case implementation, during the pre-processing of pistachios, the shelling operation needs to use precise mechanical shelling equipment to avoid excessive damage to the kernels due to violent shelling. After shelling, professional ultrafine grinding equipment is used to grind them into powder, and the grinding process parameters are strictly controlled to ensure that the mesh size of the powder is stably controlled in the range of 100-120 meshes. This mesh size range has been verified by many tests. It can not only ensure that the pistachio powder has a suitable specific surface area, so that the solvent can fully penetrate and contact the inside of the powder during the subsequent ethanol solution extraction, but also prevent the powder from agglomerating due to the mesh size being too fine, thereby affecting the extraction efficiency. During the ethanol solution extraction process, the ultrasonic auxiliary power is precisely set to 200-300W. This power range is compatible with the characteristics of pistachio powder and the ethanol solution system. Acoustic action can produce perturbations, cavitation and other effects, accelerating the dissolution of effective ingredients in pistachios (such as flavonoids, phenols, etc.) into ethanol solutions, ensuring that the effective ingredients are fully dissolved, and laying a solid material foundation for the subsequent product efficacy. Grape seed extract uses an anthocyanidin extract with a purity of ≥96%. Compared with the purity of ≥95% in claim 1, it is upgraded from the raw material end. As a key antioxidant ingredient, anthocyanidins have a higher proportion of effective antioxidant substances per unit mass of extract after the purity is improved. When participating in product formulation applications, compared with low-purity raw materials, it can more efficiently scavenge free radicals, further improve antioxidant efficacy, enhance the product's performance advantages in antioxidants, and meet the needs of application scenarios with higher demands for product efficacy.

[0052] Among them, by improving the purity of proanthocyanidins in grape seed extract, the antioxidant effect of the product is enhanced from the raw material level. On the one hand, it meets the market demand for high-efficacy antioxidant products. On the other hand, it differentiates from the original lower purity requirements, creates a competitive advantage in product efficacy, and helps the product stand out in the same market, adapting to application scenarios that pursue high-quality antioxidant effects, such as high-end health foods, skin care formulas, etc.

[0053] In the case implementation, during the mixing and preparation phase, when preparing the base solution, the purified water heating temperature can be precisely controlled at 60±2°C. The order of adding sodium alginate and γ-cyclodextrin can be adjusted to: first add γ-cyclodextrin to disperse evenly, then add sodium alginate, to avoid colloid agglomeration and improve system stability.

[0054] Specifically, strictly controlling the purified water heating temperature within the range of 58-62°C can not only promote the full dissolution of sodium alginate and γ-cyclodextrin, but also prevent high temperature from damaging heat-sensitive ingredients (such as vitamin C in sour jujube). Adding γ-cyclodextrin first can preferentially disperse fat-soluble ingredients (such as proanthocyanidins) to form inclusion complexes, and then adding sodium alginate to avoid direct contact with high-concentration colloids and causing agglomeration, significantly improving the uniformity and stability of the system.

[0055] During mixing and blending in step S2, a variable frequency stirring process is used, with a high speed (300-400 r / min) in the early stage to disperse the materials, and a low speed (100-200 r / min) in the later stage to maintain system stability. The high speed stirring in the early stage can quickly disperse the solid materials (such as niacinamide and grape seed extract), avoid agglomeration, and ensure uniform distribution of the ingredients. The low speed stirring in the later stage can maintain system stability, prevent excessive shearing from destroying the formed colloidal network structure, and reduce bubble generation.

[0056] Among them, through the coordinated optimization of temperature, addition order and stirring process, the technical problem of easy oxidation and precipitation of functional ingredients (such as proanthocyanidins and jujube saponins) is solved, the shelf life of the product is extended, the loss or denaturation of active ingredients during the process is avoided, and the sleep-aiding and beauty-enhancing effects of the final product are ensured to meet the design expectations.

[0057] In the case implementation, during homogenization in step S4, suitable high-pressure homogenization equipment is required to be selected, and the homogenization pressure is precisely optimized to 260-280 MPa. This pressure range is based on the material properties (such as the initial particle size, hardness, and viscosity of the material), and has been verified through multiple rounds of small and medium-scale tests. It can achieve material microstructure reshaping while ensuring stable operation of the equipment. At the same time, the number of homogenization cycles is adjusted to 3. Through multiple homogenization cycles, with the help of high-pressure shearing and collision, the material particles are made finer (controllable within a specific range of micrometers) and more evenly distributed, forming a stable dispersion system, which provides guarantee for the uniformity of the material in subsequent processing links (such as filling and storage);

[0058] Among them, when pasteurization is used in the sterilization process, 72°C and 15 seconds are used as the basic parameters, and parameters such as 75°C and 12 seconds are verified at the same time. In the actual production line, flexible selection can be made based on factors such as the initial microbial load of the material, the shelf life requirements of the product, and the stability of heat-sensitive ingredients (such as certain active proteins and polyphenols). When the material initially has more microorganisms and a longer shelf life is sought, high-temperature and short-time treatment at 75°C and 12 seconds can enhance the sterilization effect to a certain extent. Due to the short processing time, the impact on the retention of heat-sensitive ingredients is relatively controllable. If the heat-sensitive ingredients of the material are extremely sensitive to temperature, 72°C and 15 seconds are more conducive to retaining the activity of the ingredients. Through multi-parameter verification and flexible adaptation, the sterilization effect and the retention rate of heat-sensitive ingredients can be balanced to ensure product quality and safety.

[0059] In the case implementation, before the finished product is canned, the packaging container needs to undergo a secondary cleanliness test. During the specific operation, professional microbial sampling equipment is used, such as sterile cotton swabs to wipe or sterile eluent to soak the key parts of the inner wall of the container (including the can body, can mouth and other areas in contact with the product). Then, microbial culture and counting are carried out to ensure that the microbial limit is ≤10CFU / mL (total colony count). At the same time, the filling environment needs to be strictly controlled. With the help of the environmental monitoring system, the cleanliness is guaranteed to reach the 10,000-level standard, that is, the number of particles ≥0.5μm per cubic meter of air does not exceed 352,000, and the number of particles ≥5μm does not exceed 2930. Continuous ventilation and purification are carried out through air purification equipment (such as high-efficiency air filters) to avoid secondary contamination of the finished product and build a solid line of defense for the quality of the finished product.

[0060] Among them, 1% of each batch of products needs to be randomly sampled for sealing testing after filling. Professional testing methods such as negative pressure method and pressure decay method can be used. The products to be tested are placed in a specific testing device to simulate environmental pressure changes such as storage and transportation. The sealing fit between the bottle cap and the bottle body is detected to ensure that the leakage rate is 0. Once a sealing problem is found, the parameters of the filling equipment of this batch, the adaptability of the bottle cap and the bottle body, etc. are traced in time, and adjustments and optimizations are made to ensure that the product does not leak, deteriorate, etc. due to sealing defects during storage and circulation.

[0061] In summary, the sour jujube and grape seed plant beverage and its preparation method achieve the dual effects of "sleep aid + beauty care" by scientifically combining sour jujube, sour jujube kernel, and pistachio (sleep aid group) with grape seed extract and niacinamide (beauty care group), filling the market gap. The various ingredients work synergistically through multiple pathways (such as neurotransmitter regulation + melatonin synthesis of sleep-aiding ingredients, and antioxidant + melanin blocking of beauty care ingredients), thereby enhancing the efficacy of a single ingredient by 1.5-2 times (which can be verified through animal experiments or human food tasting data).

[0062] Moreover, by mainly using ingredients of medicinal and edible origin, without the neurostimulation side effects of chemical ingredients such as melatonin, and without adding any harmful ingredients, it is suitable for long-term drinking. It targets the common health needs of women, such as sleep problems (61% have sleep problems) and poor skin condition (35% suffer from this), and meets the consumption scenario of "wanting both good sleep and beauty".

[0063] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0064] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. Suanjujube grape seed plant beverage, characterized by: Including the following ingredients: Purified water, jujube (14.28%), jujube kernel, pistachio, grape seed extract (100 mg), sodium alginate, gamma-cyclodextrin, niacinamide and sucralose.

2. A method for preparing a sour jujube and grape seed plant beverage, comprising the sour jujube and grape seed plant beverage according to claim 1, characterized in that: The following steps are included: Step S1: Raw material pretreatment Step S101: Processing of sour jujube and sour jujube kernels: fresh sour jujubes are selected, the kernels are removed, and the pulp and sour jujube kernels are retained. The sour jujube kernels are crushed to 60-80 mesh size, and the active ingredients are extracted by low-temperature (40-50° C.) water extraction for 2 hours. The filtrate is filtered and retained; Step S102: pistachio processing: pistachios are shelled and ground into powder, passed through a 100-mesh sieve, and subjected to ultrasonic-assisted extraction with 60% ethanol solution at 50° C. for 1 hour. After centrifugation, the supernatant is concentrated until there is no alcohol taste; Step S103: Grape seed extract: Use high-purity (≥95%) proanthocyanidin grape seed extract, directly dissolve it in purified water, and stir until completely dissolved; Step S2: Mixing Step S201: Preparation of base solution: Purified water is heated to 60° C., sodium alginate (0.1% w / v) and γ-cyclodextrin (0.5% w / v) are added in sequence, and stirred until completely dissolved to form a stable base solution; Step S202: adding active ingredients: adding the wild jujube extract, wild jujube kernel extract, and pistachio extract to the base liquid and stirring evenly; Step S203: adding beauty-enhancing ingredients: adding grape seed extract (100 mg / 50 mL) and niacinamide (0.02% w / v), and stirring continuously for 10 minutes; Step S204: Seasoning: add sucralose (0.005% w / v) to adjust the sweetness and maintain the pH value between 5.5-6.0; Step S3: Homogenization: Homogenize the mixture twice at 25 MPa to ensure uniform dispersion of the components; Step S4: Sterilization: pasteurization (72°C, 15 seconds) is used, followed by rapid cooling to room temperature to avoid degradation of heat-sensitive ingredients (such as vitamin C); Step S5: Filling: Fill the beverage into 50 mL brown glass bottles under a sterile environment and seal them with nitrogen to extend the shelf life; Step S6: Quality inspection: Check the appearance, pH value, microbiological indicators and active ingredient content of the finished product to ensure compliance with standards.

3. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: The sour jujube should be selected from high-quality varieties with plump fruits, no rot or mildew, and qualified pesticide residue detection. The production environment must meet the green planting standards to ensure the naturalness and safety of the raw materials; the sour jujube kernels must be screened to remove impurities, and particles with uniform particle size and a breakage rate of ≤5% are preferred to ensure extraction efficiency and ingredient stability.

4. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: During the pretreatment of the pistachios, the mesh size of the powder after shelling needs to be controlled in the range of 100-120 mesh, and during the ethanol solution extraction process, the ultrasonic auxiliary power is set to 200-300W to ensure that the active ingredients are fully dissolved; the grape seed extract uses an anthocyanin extract with a purity of ≥96%, which further enhances the antioxidant effect compared to the purity of ≥95% in claim 1.

5. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: In the mixing and preparation step, when preparing the base liquid, the heating temperature of purified water can be accurately controlled at 60±2°C, and the order of adding sodium alginate and γ-cyclodextrin can be adjusted to: first add γ-cyclodextrin to disperse evenly, and then add sodium alginate, so as to avoid colloid agglomeration and improve system stability.

6. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: During the homogenization in step S4, the homogenization pressure can be optimized to 260-280 MPa, and the number of homogenization times can be adjusted to 3 times to make the material particles finer and more evenly distributed; when pasteurization is used in the sterilization step, the parameters such as 75°C and 12 seconds can be verified based on the actual production line requirements, on the basis of 72°C and 15 seconds, to balance the sterilization effect and the retention rate of heat-sensitive components.

7. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: Before filling the finished product, the packaging container needs to undergo a secondary cleanliness test to ensure that the microbial limit is ≤10CFU / mL (total colony count) and that the cleanliness of the filling environment meets the 10,000-level standard to avoid secondary contamination of the finished product; after filling, 1% of each batch of products needs to be randomly sampled for a sealing test to ensure that the bottle cap and the bottle body are sealed and the leakage rate is 0.

8. The method for preparing the sour jujube and grape seed plant beverage according to claim 2, characterized in that: During the mixing and blending in step S2, a variable frequency stirring process is adopted, with a high speed (300-400 r / min) in the early stage to disperse the materials and a low speed (100-200 r / min) in the later stage to keep the system stable.

Images