Production process of functional health-care beverage containing herbaceous plants

Abstract

The present invention discloses a herbaceous plant functional health-care beverage production process, and relates to the technical field of herbaceous plant health-care beverage production, and the herbaceous plant functional health-care beverage production process comprises the following steps: herbaceous plants are crushed, dried, sieved and mixed; eM bacteria and brown sugar water are used for activating and propagating the EM bacteria according to the proportion of 1: 500, and bacteria liquid is prepared; the method has the advantages that effective substances in herbaceous plants are extracted through supercritical carbon dioxide, no chemical reaction occurs in the extraction process, the safety is higher, no harmful substances are generated, and the herbaceous plant micro-nano particles are healthier to drink; the characteristics of the active macromolecules are greatly changed after micro-nano magnitude, the surface area of the particles is increased along with the decrease of the particle size, the effect of the active components can be better exerted along with the increase of the surface area exposed in the medium, and the active macromolecules can be more effectively dissolved in various media in subsequent application.

Description

Technical Field

[0001] The invention relates to a production process of a health drink, in particular to a production process of a functional health drink from herbal plants, and belongs to the technical field of herbal health drink production. Background Art

[0002] Herbal functional beverages refer to beverage products made from plants or plant extracts (excluding tea and coffee) as raw materials (roots, stems, leaves, flowers, seeds of non-fruit and vegetable plants and juices secreted by bamboo or trees, such as grains, edible fungi, edible algae and ferns, cocoa, chrysanthemum, etc.) through processing or fermentation; After searching, a plant health beverage and its preparation method disclosed in application number CN202310823040.5 include emblica extract, raspberry, bergamot, sea buckthorn, citron, sword bean, blueberry, Alpinia oxyphylla, thyme, Euryale ferox, black plum, black bean, mung bean, red bean, sucrose and water. The health drink obtained by the scientific and reasonable proportion and advanced processing technology of the present invention can help sleep, quench thirst, relieve heat, cool down, reduce internal heat, promote salivation, tastes sweet and sour, is fragrant and delicious, and has beautiful color. It is a pure plant drink. For people who suffer from insomnia, dreaminess, difficulty falling asleep, waking up at night, and fatigue after waking up, and who have anxiety, depression, headache, lack of concentration, and dull skin caused by poor sleep quality, the health drink of the present invention can be significantly improved; after further searching, a production process of a health drink disclosed in application number CN201610433540.8 was found, and the formula of the health drink is as follows: 10-30 parts of black plum, 10-30 parts of licorice, 10-30 parts of hawthorn, pure The present invention comprises 20-40 parts of purified water, 5-15 parts of white sugar, 1-3 parts of acidity regulator, 1-3 parts of sweetener, 0.5-1.5 parts of salt, 1-5 parts of maltose extract, 1-3 parts of caramel, 0.3-0.9 parts of preservative and 1-2 parts of edible flavor. The present invention comprises: fully mixing and evenly stirring three Chinese herbal medicines, namely, black plum, liquorice and hawthorn, which are very helpful for the spleen and stomach of the human body; adding the various ingredients in proportion through the steps of heating and mixing; and fully extracting the various nutrients in the health drink. The white sugar, maltose extract, caramel, sweetener, salt, acidity regulator and edible flavor can be used to improve the taste of the drink. The health drink not only has the effects of invigorating the stomach and spleen, but also has a good taste. However, the above method still has the following defects in actual use: hot-melt process and cold-melt process are generally adopted for production. The hot-melt process has high production efficiency and uniform product texture, but the product taste may be slightly worse, while the product produced by the cold-melt process has a better taste, but low production efficiency and uneven product texture. In addition, various additives, preservatives and thickeners are added to the beverages to extend the shelf life, which is harmful to health. Summary of the Invention

[0003] The purpose of the present invention is to provide a production process for a functional health drink from herbal plants, which has high safety and is healthier to drink, and solves the problems raised by the above-mentioned background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a process for producing a functional health beverage from herbal plants, comprising the following steps: Step 1: crushing, drying, sieving and mixing the herbs; Step 2: Activate and propagate the EM bacteria by mixing EM bacteria and brown sugar water at a ratio of 1:500 to prepare a bacterial solution; Step 3: Mixing the prepared bacterial liquid with the treated herb and adding them to a fermentation tank, while adding distilled water to the fermentation tank, and performing anaerobic culture to obtain a plant fermentation product; Step 4: using micro-nano spray technology to prepare herbal plant micro-nano particles with an average diameter of 400 nm to 950 nm; Step 5: adding the above-mentioned herbal plant micro-nano particles into an extraction tower, and subjecting the herbal plant micro-nano particles to supercritical carbon dioxide extraction to obtain an extract; Step 6: Add the extract and the fermentation agent into the fermentation tank for fermentation. After the fermentation is completed, add the diluent for secondary fermentation. Step 7: Pour the fermented solution into a forming container and obtain a solid beverage after drying; Step 8: seasoning the solid beverage to obtain a functional health beverage, and packaging and sterilizing the solid beverage.

[0005] As a preferred technical solution of the present invention, the plants are coarsely crushed, covered with a film moistened with water and sealed, the moisture on the surface is drained, the plants are placed in a freezer for freezing, and the frozen plants are finely crushed. This can increase the water content in the cells. Under freezing, the water expands and squeezes the cell walls, which are then crushed to rupture the cell walls and release the effective components of the cells.

[0006] As a preferred technical solution of the present invention, the sieved and crushed herb is sieved using a 40-60 mesh sieve.

[0007] As a preferred technical solution of the present invention, liquid carbon dioxide is pressurized and then heated to convert it into supercritical carbon dioxide, which is then added to the extraction kettle.

[0008] As a preferred technical solution of the present invention, the fluid extraction pressure is 20-40 MPa, the extraction temperature is 35-40° C., the CO 2 fluid flow rate is 700-800 L / h, and the extraction time is 1-5 h.

[0009] Compared with related technologies, the production process of a functional health beverage from herbal plants provided by the present invention has the following beneficial effects: The effective substances in the herbal plants are extracted through supercritical carbon dioxide. The extraction process does not cause chemical reactions, is safer, does not produce harmful substances, and is healthier to drink. In addition, the herbal micro-nano particles are produced through micro-nano spray technology. The characteristics of active macromolecules undergo great changes after the micro-nano scale. The surface area of ​​the particles will increase as the particle size becomes smaller. As the surface area exposed to the medium increases, the efficacy of its active components can be better exerted and it can be more effectively dissolved in various media for subsequent applications. Various additives, preservatives and thickeners are not added to the beverage, making subsequent drinking healthier. DETAILED DESCRIPTION

[0010] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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.

[0011] Example 1 The present invention provides a production process for a functional health beverage from herbal plants, comprising the following steps: Step 1: crushing, drying, sieving and mixing the herbs; Step 2: Activate and propagate the EM bacteria by mixing EM bacteria and brown sugar water at a ratio of 1:500 to prepare a bacterial solution; Step 3: Mixing the prepared bacterial liquid with the treated herb and adding them to a fermentation tank, while adding distilled water to the fermentation tank, and performing anaerobic culture to obtain a plant fermentation product; Step 4: using micro-nano spray technology to prepare herbal plant micro-nano particles with an average diameter of 400 nm; Step 5: adding the above-mentioned herbal plant micro-nano particles into an extraction tower, and subjecting the herbal plant micro-nano particles to supercritical carbon dioxide extraction to obtain an extract; Step 6: Add the extract and the fermentation agent into the fermentation tank for fermentation. After the fermentation is completed, add the diluent for secondary fermentation. Step 7: Pour the fermented solution into a forming container and obtain a solid beverage after drying; Step 8: seasoning the solid beverage to obtain a functional health beverage, and packaging and sterilizing the solid beverage.

[0012] Specifically, the plants are coarsely crushed, covered with a film moistened with water and sealed, the moisture on the surface is drained, the plants are placed in a freezer for freezing, and the frozen plants are finely crushed again, which can increase the water content in the cells. Under freezing, the water expands and squeezes the cell walls, and then the cell walls are broken and the effective components of the cells are released.

[0013] Specifically, the sieved and crushed herb is sieved using a 40-mesh sieve.

[0014] Specifically, liquid carbon dioxide is pressurized and then heated to convert it into supercritical carbon dioxide, which is then added to an extraction kettle.

[0015] Specifically, the fluid extraction pressure is 20 MPa, the extraction temperature is 35° C., the CO 2 fluid flow rate is 700 L / h, and the extraction time is 1 h.

[0016] Example 2 A process for producing a functional health beverage from herbal plants comprises the following steps: Step 1: crushing, drying, sieving and mixing the herbs; Step 2: Activate and propagate the EM bacteria by mixing EM bacteria and brown sugar water at a ratio of 1:500 to prepare a bacterial solution; Step 3: Mixing the prepared bacterial liquid with the treated herb and adding them to a fermentation tank, while adding distilled water to the fermentation tank, and performing anaerobic culture to obtain a plant fermentation product; Step 4: using the plant fermentation product to prepare herbal plant micro-nano particles with an average diameter of 950 nm using micro-nano spray technology; Step 5: adding the above-mentioned herbal plant micro-nano particles into an extraction tower, and subjecting the herbal plant micro-nano particles to supercritical carbon dioxide extraction to obtain an extract; Step 6: Add the extract and the fermentation agent into the fermentation tank for fermentation. After the fermentation is completed, add the diluent for secondary fermentation. Step 7: Pour the fermented solution into a forming container and obtain a solid beverage after drying; Step 8: seasoning the solid beverage to obtain a functional health beverage, and packaging and sterilizing the solid beverage.

[0017] Specifically, the plants are coarsely crushed, covered with a film moistened with water and sealed, the moisture on the surface is drained, the plants are placed in a freezer for freezing, and the frozen plants are finely crushed again, which can increase the water content in the cells. Under freezing, the water expands and squeezes the cell walls, and then the cell walls are broken and the effective components of the cells are released.

[0018] Specifically, the sieved and crushed herbal plants are sieved using a 60-mesh sieve to make the raw materials more evenly mixed.

[0019] Specifically, liquid carbon dioxide is pressurized and then heated to convert it into supercritical carbon dioxide, which is then added to an extraction kettle.

[0020] Specifically, the fluid extraction pressure is 40 MPa, the extraction temperature is 40° C., the CO 2 fluid flow rate is 800 L / h, and the extraction time is 5 h.

[0021] 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. A process for producing a functional health drink from herbal plants, characterized in that: The following steps are involved: Step 1: crushing, drying, sieving and mixing the herbs; Step 2: Activate and propagate the EM bacteria by mixing EM bacteria and brown sugar water at a ratio of 1:500 to prepare a bacterial solution; Step 3: Mixing the prepared bacterial liquid with the treated herb and adding them to a fermentation tank, while adding distilled water to the fermentation tank, and performing anaerobic culture to obtain a plant fermentation product; Step 4: using micro-nano spray technology to prepare herbal plant micro-nano particles with an average diameter of 400 nm to 950 nm; Step 5: adding the above-mentioned herbal plant micro-nano particles into an extraction tower, and subjecting the herbal plant micro-nano particles to supercritical carbon dioxide extraction to obtain an extract; Step 6: Add the extract and the fermentation agent into the fermentation tank for fermentation. After the fermentation is completed, add the diluent for secondary fermentation. Step 7: Pour the fermented solution into a forming container and obtain a solid beverage after drying; Step 8: seasoning the solid beverage to obtain a functional health beverage, and packaging and sterilizing the solid beverage.

2. The process for producing a functional health drink from herbal plants according to claim 1, characterized in that: The plants are coarsely crushed, covered and sealed with a film moistened with water, the moisture on the surface is drained, the plants are placed in a freezer for freezing, and the frozen plants are finely crushed.

3. The process for producing a functional health drink from herbal plants according to claim 1, characterized in that: Sieving The crushed herb was sieved using a 40-60 mesh sieve.

4. The process for producing a functional health drink from herbal plants according to claim 1, characterized in that: Liquid carbon dioxide is pressurized and then heated to convert it into supercritical carbon dioxide, which is then added to the extraction kettle.

5. The process for producing a functional health drink from herbal plants according to claim 4, characterized in that: The fluid extraction pressure is 20-40 MPa, the extraction temperature is 35-40°C, the CO2 fluid flow rate is 700-800 L / h, and the extraction time is 1-5 hours.