Sophora flower and kudzuvine root composite solid beverage and preparation method thereof

Abstract

The invention belongs to the field of solid beverages, and provides a sophora flower and kudzuvine root composite solid beverage and a preparation method thereof.The solid beverage is prepared from 15-45 parts of sophora flower extract, 25-65 parts of kudzuvine root extract, 5-15 parts of prebiotics mixture, 1-10 parts of natural flavoring agent, 0.5-5 parts of auxiliary materials and 1-8 parts of antioxidant ingredients; according to the sophora flower and kudzuvine root composite solid beverage provided by the invention, various raw material components are scientifically proportioned, so that the traditional pharmacological effects of sophora flowers and kudzuvine roots are reserved, various health elements are also blended, the intestinal health and immunity are remarkably enhanced, and meanwhile, natural plant extracts are added as auxiliary components, so that the health-care effect is good. The flos sophorae, the radix puerariae and the prebiotic composition form a synergistic effect, so that the effects of the beverage in the aspects of cardiovascular protection, oxidation resistance and inflammation resistance are further improved, and more comprehensive health support is provided for consumers.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of solid beverages, specifically a Sophora japonica and Pueraria lobata composite solid beverage and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's living standards and the change of consumption concept, solid beverages, as a convenient, easy to carry and store beverage form, have been widely welcomed in the market. Solid beverages not only have diverse taste, but also can be personalized according to the needs of consumers, meeting the multiple pursuit of modern people for health, deliciousness and convenience.

[0003] However, although the solid beverage market is booming, there are still some deficiencies in existing products. On the one hand, some solid beverages on the market are relatively single in taste and flavor, lack of innovation and characteristics, and are difficult to meet the needs of consumers for diversified taste, on the other hand, some solid beverages excessively pursue taste and flavor in formula, and ignore the nutritional value and health benefits of the product, resulting in lack of targeted health function of the product.

[0004] Therefore, the skilled in the art proposes a Sophora japonica and Pueraria lobata composite solid beverage and a preparation method thereof to solve the problems raised in the background art. SUMMARY

[0005] In order to solve the above technical problems, the present application provides a Sophora japonica and Pueraria lobata composite solid beverage and a preparation method thereof to solve the problems in the prior art.

[0006] A Sophora japonica and Pueraria lobata composite solid beverage, comprising the following raw material components by weight: Sophora japonica extract 15-45 parts, Pueraria lobata extract 25-65 parts, prebiotic mixture 5-15 parts, natural flavoring agent 1-10 parts, auxiliary material 0.5-5 parts, and antioxidant component 1-8 parts.

[0007] Preferably, the Sophora japonica and Pueraria lobata composite solid beverage comprises the following raw material components by weight: Sophora japonica extract 20 parts, Pueraria lobata extract 55 parts, prebiotic mixture 8 parts, natural flavoring agent 5 parts, auxiliary material 3 parts, and antioxidant component 6 parts.

[0008] Preferably, the prebiotic mixture comprises one or more of fructooligosaccharide, inulin and lactitol.

[0009] Preferably, the natural flavoring agent comprises one of monk fruit extract, stevia extract and sodium citrate.

[0010] Preferably, the auxiliary material comprises one of green tea extract and fish oil powder.

[0011] Preferably, the antioxidant component comprises one or more of grape seed extract, vitamin E and vitamin C.

[0012] A preparation method of a sophora japonica and puerariae radix composite solid beverage, comprising the following steps:

[0013] S1, washing and drying sophora japonica and puerariae radix;

[0014] S2, crushing the dried sophora japonica and puerariae radix to obtain sophora japonica powder and puerariae radix powder;

[0015] S3, dissolving the sophora japonica powder and the puerariae radix powder in deionized water respectively to obtain a sophora japonica powder mixture and a puerariae radix powder mixture;

[0016] S4, adding an enzyme preparation to the sophora japonica powder mixture and the puerariae radix powder mixture respectively, stirring, and adjusting the pH value of the sophora japonica powder mixture and the puerariae radix powder mixture to 4.5-5.5;

[0017] S5, moving the sophora japonica powder mixture and the puerariae radix powder mixture after pH value adjustment to a constant temperature water bath with a temperature of 45-60 DEG C for reaction for 3-4 h;

[0018] S6, after the reaction is completed, rapidly heating the sophora japonica powder mixture and the puerariae radix powder mixture to 80-90 DEG C and maintaining for 5-10 min;

[0019] S7, removing insoluble substances by filtration or centrifugation to obtain sophora japonica powder extract and puerariae radix powder extract;

[0020] S8, mixing and stirring the sophora japonica powder extract, the puerariae radix powder extract, a prebiotic mixture, a natural flavoring agent, an auxiliary material, and an antioxidant component, and then performing spray drying to obtain a solid granular beverage;

[0021] S9, screening the dried solid granular beverage powder to remove large particles;

[0022] S10, packaging the solid granular beverage to obtain a finished product.

[0023] Preferably, in step S3, the ratio of the amount of deionized water added to the sophora japonica powder and the puerariae radix powder is 10:1.

[0024] Preferably, in step S4, the enzyme preparation comprises one of cellulase or pectinase.

[0025] Compared with the prior art, the present application has the following beneficial effects:

[0026] 1. The Sophora japonica and Puerariae radix composite solid beverage provided by the present application retains the traditional pharmacological effects of Sophora japonica and Puerariae radix by scientifically proportioning various raw material components, further incorporates various health elements, significantly enhances intestinal health and immunity, and further improves the effects of the beverage in cardiovascular protection, antioxidation and anti-inflammation by adding natural plant extracts as auxiliary components and combining with Sophora japonica, Puerariae radix and prebiotic composition, thereby providing more comprehensive health support for consumers.

[0027] 2. The preparation method of the present application not only retains the traditional medicinal value of Sophora japonica and Puerariae radix, but also improves the bioavailability and eating convenience, thereby improving the quality and effects of the product.

[0028] 3. The present application can obtain solid beverages with different tastes and different nutritional components by changing different components and proportions, thereby allowing consumers to select according to their needs. DETAILED DESCRIPTION

[0029] The embodiments of the present application are further described in detail below in conjunction with examples. The following examples are used to illustrate the present application, but cannot be used to limit the scope of the present application.

[0030] Example 1: The present application provides a Sophora japonica and Puerariae radix composite solid beverage, which comprises the following raw material components by weight: Sophora japonica extract 15-45 parts, Puerariae radix extract 25-65 parts, prebiotic mixture 5-15 parts, natural flavoring agent 1-10 parts, auxiliary material 0.5-5 parts, and antioxidant component 1-8 parts.

[0031] Further, the following raw material components by weight are included: Sophora japonica extract 20 parts, Puerariae radix extract 55 parts, prebiotic mixture 8 parts, natural flavoring agent 5 parts, auxiliary material 3 parts, and antioxidant component 6 parts.

[0032] The Sophora japonica extract is rich in flavonoids such as rutin and quercetin, and has the effects of cooling blood, stopping bleeding, clearing heat and detoxifying. Adding an appropriate amount of Sophora japonica extract to the solid beverage can help consumers relieve bleeding symptoms caused by internal heat, such as nosebleed and hematochezia, and its antioxidant effect also helps to resist free radicals and protect cells from damage.

[0033] The Puerariae radix extract mainly contains active ingredients such as puerarin and daidzin, and has the effects of dilating blood vessels, improving microcirculation, reducing blood pressure and blood sugar. Adding Puerariae radix extract to the beverage helps to promote cardiovascular health and has a positive effect on preventing cardiovascular diseases and improving symptoms such as insufficient blood supply to the brain.

[0034] Further, the prebiotic mixture includes one or more of fructooligosaccharides, inulin and lactitol.

[0035] Among them, the ingredients such as fructooligosaccharides, inulin and lactitol can promote the growth of beneficial bacteria in the intestines and inhibit the reproduction of harmful bacteria, thereby maintaining intestinal health and enhancing immunity. Adding prebiotics to beverages can help consumers improve the intestinal environment, promote digestion and absorption, and prevent intestinal problems such as constipation.

[0036] Further, the natural flavoring agent includes one of monk fruit extract, stevia extract and sodium citrate.

[0037] Among them, the ingredients such as monk fruit extract, stevia extract and sodium citrate not only can provide natural and healthy sweetness for the beverage, but also can increase the taste level of the beverage, making it more delicious and tasty. At the same time, these natural flavoring agents usually have low or zero calorie characteristics, which are suitable for consumers who pursue healthy diet.

[0038] Further, the auxiliary material includes one of green tea extract and fish oil powder.

[0039] Among them, the green tea extract and fish oil powder can provide additional health benefits for the beverage. The green tea extract is rich in tea polyphenols, which has multiple effects such as antioxidant, anti-inflammatory, lipid-lowering and weight loss; the fish oil powder is rich in unsaturated fatty acids such as EPA and DHA, which is beneficial to cardiovascular health. The addition of these auxiliary materials further enriches the nutritional value of the beverage.

[0040] Further, the antioxidant ingredient includes one or more of grape seed extract, vitamin E and vitamin C.

[0041] Among them, the ingredients such as grape seed extract, vitamin E and vitamin C can effectively resist the invasion of free radicals, protect cells from oxidative damage, thereby delaying the aging process, maintaining skin health and enhancing immunity. Adding these antioxidant ingredients to the beverage can help consumers better resist the invasion of the external environment and maintain good health.

[0042] From the above, the Sophora japonica and Puerariae radix composite solid beverage provided by the present application retains the traditional pharmacological effects of Sophora japonica and Puerariae radix by scientifically proportioning various raw material ingredients, and further incorporates various health elements, thereby significantly enhancing intestinal health and immunity. At the same time, by adding natural plant extracts as auxiliary ingredients, a synergistic effect is formed with Sophora japonica, Puerariae radix and prebiotic composition, thereby further improving the effects of the beverage in cardiovascular protection, antioxidant and anti-inflammatory aspects, and providing more comprehensive health support for consumers.

[0043] Example two: this example is basically the same as the previous example, the difference is that a Sophora japonica and Puerariae radix composite solid beverage includes the following raw material components by weight: Sophora japonica extract 35 parts, Puerariae radix extract 35 parts, prebiotic mixture 10 parts, natural flavoring agent 8 parts, auxiliary material 4 parts, antioxidant ingredient 8 parts.

[0044] Further, the prebiotic mixture includes inulin.

[0045] Further, the natural flavoring agent includes stevia extract.

[0046] Further, the adjuvant includes green tea extract.

[0047] Further, the antioxidant component includes vitamin E and vitamin C.

[0048] As can be seen from the above, by changing different components and proportions, solid beverages with different flavors and different nutritional components can be obtained, so that consumers can choose according to their needs.

[0049] Embodiment three: this embodiment is basically the same as the previous embodiment, the difference is that a preparation method of a sophora and pueraria compound solid beverage includes the following steps:

[0050] S1, preparing sophora and pueraria after washing and drying;

[0051] Among them, by washing, the impurities and microorganisms on the surface of sophora and pueraria can be removed to ensure the purity of the raw materials. The drying step can remove the water in the raw materials to prevent quality problems caused by excessive water in the subsequent processing process, and is also conducive to the preservation and transportation of the raw materials.

[0052] S2, grinding the dried sophora and pueraria to obtain sophora powder and pueraria powder;

[0053] Among them, the grinding step can increase the surface area of the raw materials, so that they are more easily dissolved and effective components are extracted. The preparation of sophora powder and pueraria powder provides convenience for extraction and mixing in the subsequent steps.

[0054] S3, dissolving the sophora powder and the pueraria powder in deionized water respectively to obtain a sophora powder mixture and a pueraria powder mixture;

[0055] Among them, the use of deionized water can avoid the influence of impurities in the water on the extraction process and ensure the purity of the extract.

[0056] S4, adding enzyme preparation to the sophora powder mixture and the pueraria powder mixture respectively, stirring and adjusting the pH value of the sophora powder mixture and the pueraria powder mixture to 4.5-5.5;

[0057] Among them, the enzyme preparation can effectively decompose the components in the raw materials, release more effective components, and adjust the pH value to the appropriate range, which is conducive to the activity of the enzyme preparation, thereby improving the extraction efficiency.

[0058] S5, moving the sophora powder mixture and the pueraria powder mixture after adjusting the pH value to a constant temperature water bath with a temperature of 45-60℃ for 3-4h;

[0059] Wherein, the constant temperature water bath can provide a stable temperature environment, which is conducive to the enzyme reaction. The appropriate reaction time and temperature can ensure the full enzyme reaction, thereby improving the extraction rate of effective ingredients.

[0060] S6, after the reaction, the sophora japonica pollen mixed liquid and the puerariae radix powder mixed liquid are rapidly heated to 80-90℃ and kept for 5-10min;

[0061] Wherein, the purpose of this step is to inactivate the enzyme preparation and prevent it from causing adverse effects on the product in the subsequent processing. At the same time, high temperature treatment can also help sterilization and disinfection, improving the sanitary quality of the product.

[0062] S7, using filtration or centrifugation method to remove insoluble substances, obtaining sophora japonica pollen extract and puerariae radix powder extract;

[0063] Wherein, by filtration or centrifugation, insoluble impurities and precipitates in the extract can be removed to obtain pure extract, thereby improving the quality and taste of the product.

[0064] S8, after mixing and stirring the sophora japonica pollen extract, puerariae radix powder extract, prebiotic mixture, natural flavoring agent, auxiliary material and antioxidant ingredient, spray drying is carried out to obtain solid granular beverage;

[0065] Wherein, mixing and stirring can ensure the uniform distribution of each raw material ingredient, and spray drying can quickly remove water to obtain solid granular beverage, which not only retains the effective ingredients and nutritional value of the raw materials, but also makes the product easy to store and carry.

[0066] S9, screening the dried solid granular beverage powder to remove large particles;

[0067] Wherein, the screening step can ensure the uniformity of the particle size of the product, improve the taste and solubility of the product. Removing large particles can also prevent the product from clumping and delaminating during packaging and transportation.

[0068] S10, packaging the solid granular beverage to obtain the finished product.

[0069] Further, in step S3, the amount of deionized water added is 10 times the amount of sophora japonica pollen and puerariae radix powder.

[0070] Wherein, the amount of deionized water added is 10 times the amount of sophora japonica pollen and puerariae radix powder, which helps to fully dissolve the raw materials and extract effective ingredients.

[0071] Further, in step S4, the enzyme preparation includes one of cellulase or pectinase.

[0072] The cellulase or pectinase can effectively decompose cellulose and pectin in the raw material.

[0073] It can be seen that the preparation method of the application not only retains the traditional medicinal value of the sophora flower and the kudzu root, but also improves the bioavailability and the eating convenience, thereby improving the quality and the effect of the product.

[0074] The embodiments of the application are given for illustration and description only, although embodiments of the application have been shown and described above, it is to be understood that the above-mentioned embodiments are exemplary, and should not be construed as limiting the application, and those skilled in the art can make changes, modifications, replacements and variations to the above-mentioned embodiments within the scope of the application.

Claims

1. A Sophora japonica flower and Pueraria root composite solid beverage, characterized by: The invention comprises the following raw materials in parts by weight: 15-45 parts of Sophora japonica flower extract, 25-65 parts of Pueraria root extract, 5-15 parts of prebiotic mixture, 1-10 parts of natural flavoring, 0.5-5 parts of auxiliary materials and 1-8 parts of antioxidant components.

2. The Sophora japonica flower and Pueraria root composite solid beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 20 parts of Sophora japonica flower extract, 55 parts of Pueraria root extract, 8 parts of prebiotic mixture, 5 parts of natural flavoring, 3 parts of auxiliary materials and 6 parts of antioxidant components.

3. The Sophora japonica flower and Pueraria root composite solid beverage according to claim 2, characterized in that: The prebiotic mixture includes one or more of fructooligosaccharides, inulin and lactitol.

4. The Sophora japonica flower and Pueraria root composite solid beverage according to claim 2, characterized in that: The natural flavoring agent includes one of monk fruit extract, stevia extract and sodium citrate.

5. The Sophora japonica flower and Pueraria root composite solid beverage according to claim 2, characterized in that: The auxiliary material includes one of green tea extract and fish oil powder.

6. The Sophora japonica flower and Pueraria root composite solid beverage according to claim 2, characterized in that: The antioxidant component includes one or more of grape seed extract, vitamin E and vitamin C.

7. A method for preparing a sophora flower and kudzu root composite solid beverage, the sophora flower and kudzu root composite solid beverage according to any one of claims 1 to 6, characterized in that: The steps include: S1. Prepare the flowers of Sophora japonica and the roots of Puerariae, wash them and dry them; S2. Grinding the dried Sophora japonica flower and Pueraria lobata root to obtain Sophora japonica flower powder and Pueraria lobata root powder; S3, dissolving the sophora flower powder and kudzu root powder in deionized water to obtain a sophora flower powder mixture and a kudzu root powder mixture; S4, adding enzyme preparation to the sophora japonica powder mixture and the kudzu root powder mixture respectively, stirring and adjusting the pH value of the sophora japonica powder mixture and the kudzu root powder mixture to between 4.5 and 5.5; S5, moving the pH-adjusted Sophora japonica powder mixture and Pueraria root powder mixture into a constant temperature water bath at 45-60° C. to react for 3-4 hours; S6. After the reaction is completed, the mixture of Sophora japonica powder and Pueraria root powder is quickly heated to 80-90° C. and maintained for 5-10 minutes; S7. removing insoluble matter by filtration or centrifugation to obtain a Sophora japonica flower powder extract and a Pueraria root powder extract; S8, mixing the Sophora japonica flower powder extract, the Pueraria root powder extract, the prebiotic mixture, the natural flavoring, the auxiliary materials and the antioxidant component, and then spray-drying to obtain a solid particle beverage; S9, sieving the dried solid particle beverage powder to remove large particles; S10, packaging the solid particle beverage to obtain a finished product.

8. The method for preparing a Sophora japonica flower and Pueraria root composite solid beverage according to claim 7, characterized in that: In step S3, the ratio of the added amount of the deionized water to the sophora japonica flower powder and kudzu root powder is 10:

1.

9. The method for preparing a Sophora japonica flower and Pueraria root composite solid beverage according to claim 7, characterized in that: In step S4, the enzyme preparation includes one of cellulase or pectinase.