Flavored health-care beverage and preparation method thereof

Abstract

The invention provides a flavored health-care beverage and a preparation method thereof, and belongs to the technical field of preparation of health-care beverages. The flavored health-care beverage is prepared from the following raw materials in parts by weight: 3-5 parts of coix seeds, 3-5 parts of lotus leaves, 1-3 parts of semen cassiae, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of poria cocos, 1-3 parts of haws, 1-3 parts of sea-buckthorn, 1-3 parts of chicory, 1-3 parts of rhizoma phragmitis, 1-2 parts of lophatherum gracile, 1-2 parts of chrysanthemums, 1-2 parts of mulberry leaves, 1-2 parts of honeysuckles and 1-2 parts of microcos paniculata. Through multi-target cooperation of the fifteen raw materials, integration of three functions of assisting weight loss, promoting metabolism and expelling toxin is realized, and efficacy limitation or side effects caused by too high dosage of a single raw material are effectively avoided, so that efficacy and safety are both considered.

Description

Technical Field

[0001] This invention belongs to the field of health beverage preparation technology, specifically relating to a flavored health beverage and its preparation method. Background Technology

[0002] With the increasing health awareness of people, beverages that combine flavor and health benefits have become one of the mainstream market demands. In particular, given the problems caused by unreasonable diets and insufficient exercise among modern people, consumers have an urgent need for health drinks with related auxiliary effects.

[0003] Currently, some health drinks on the market add large amounts of sucrose and artificial sweeteners to improve taste. Long-term consumption can easily increase the burden on the body. Most health drinks lack scientific formulation in their raw material selection. Either the amount of core functional raw materials is insufficient, resulting in insignificant effects, or the synergistic effect between raw materials is ignored, or even the safety and efficacy of drinking are affected by the conflicting properties of raw materials. Summary of the Invention

[0004] The technical problem to be solved by this invention is how to ensure the safety and efficacy of health beverages. In view of the shortcomings of the prior art, this invention provides a flavored health beverage and its preparation method.

[0005] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a flavored health beverage, which is composed of the following ingredients in parts by weight: 3-5 parts of coix seed, 3-5 parts of lotus leaf, 1-3 parts of cassia seed, 1-3 parts of dried tangerine peel, 1-3 parts of poria cocos, 1-3 parts of hawthorn, 1-3 parts of sea buckthorn, 1-3 parts of chicory, 1-3 parts of reed rhizome, 1-2 parts of light bamboo leaf, 1-2 parts of chrysanthemum, 1-2 parts of mulberry leaf, 1-2 parts of honeysuckle, and 1-2 parts of buzha leaf.

[0006] Compared to existing technologies, the beneficial effects of the flavored health beverage of the present invention include: The formula for this flavored health beverage comprises coix seed, lotus leaf, cassia seed, dried tangerine peel, poria cocos, hawthorn, sea buckthorn, chicory, reed rhizome, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and buzha leaf. Specifically, coix seed contains coixol, which can inhibit fat accumulation, promote intestinal peristalsis, and achieve detoxification; lotus leaf contains lotus leaf alkaloids, which can block fat absorption and regulate lipid metabolism; cassia seed contains anthraquinone components, which can stimulate intestinal detoxification and lower serum cholesterol; and dried tangerine peel contains volatile oils, which can promote the secretion of digestive juices and improve intestinal function. Yes; Poria cocos contains poria polysaccharide, which can regulate water metabolism and reduce edema-type weight; hawthorn contains hawthorn acid, which can accelerate fat decomposition and improve blood lipids; sea buckthorn contains unsaturated fatty acids, which can regulate blood lipids and accelerate antioxidant metabolism; chicory contains inulin, which can regulate intestinal flora and assist in detoxification; reed rhizome contains dietary fiber, which can promote intestinal water circulation and accelerate waste excretion; light bamboo leaves, chrysanthemum, and honeysuckle all contain flavonoids, which can promote diuresis and detoxification and assist in the elimination of free radicals; mulberry leaves contain DNJ, which can inhibit sugar absorption and assist in metabolism; and bulrush leaves contain dietary fiber, which can promote intestinal peristalsis and improve food stagnation. Building upon this foundation, coix seed, lotus leaf, hawthorn, and chicory form a core combination for fat inhibition, decomposition, and metabolism, addressing the issue of fat accumulation. Cassia seed, reed rhizome, bamboo leaf, and honeysuckle construct a system for intestinal detoxification and diuresis, accelerating waste elimination. The combination of dried tangerine peel and mulberry leaf regulates gastrointestinal function and improves digestion, providing intestinal environmental support for metabolism and detoxification. Poria cocos and mulberry leaf assist in regulating water and sugar metabolism, compensating for metabolic imbalances that may result from single-ingredient weight loss methods. This approach, through the multi-target synergy of fifteen ingredients, integrates the three functions of weight loss assistance, metabolism promotion, and detoxification, effectively avoiding the limitations or side effects caused by excessive dosage of a single ingredient, thus balancing efficacy and safety.

[0007] Optionally, the ingredients may also include 5-7 parts of monk fruit.

[0008] Optionally, the raw materials also include 1-3 parts of raspberries.

[0009] Optionally, the raw materials also include 1-3 parts of Elsholtzia ciliata.

[0010] Optionally, the raw materials also include 1-2 parts of bitter orange flowers.

[0011] Optionally, the raw materials may also include 1-2 parts of ginseng.

[0012] Optionally, the raw materials are in the following weight proportions: 6 parts monk fruit, 4 parts coix seed, 4 parts lotus leaf, 2 parts cassia seed, 2 parts dried tangerine peel, 2 parts poria cocos, 2 parts hawthorn, 2 parts sea buckthorn, 2 parts chicory, 2 parts reed rhizome, 2 parts raspberry, 2 parts elm leaf, 1 part bitter orange flower, 1 part light bamboo leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part mulberry leaf, 1 part honeysuckle, 1 part broom leaf, and 1 part ginseng.

[0013] Secondly, the present invention also provides a method for preparing a flavored health beverage, comprising: S1. Raw material pretreatment: Coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and buzha leaf are washed and dried separately, then pulverized to 80-120 mesh to obtain mixed powder. Siraitia fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng are washed and drained separately to obtain clean flower and leaf raw materials. S2. Extraction: Add the mixed powder and the cleaned flower and leaf raw materials to an extraction tank, add purified water at a ratio of 1:80-1:100 (total mass of raw materials to water), heat to 85-95℃, and extract for 1.5-2.5 hours. Filter to obtain the primary extract. Add purified water again at a ratio of 1:70-1:90 (total mass of raw materials) to the filter residue, and extract at 80-90℃ for 1-1.5 hours. Filter to obtain the secondary extract. S3. Preparation: Combine the primary extract and the secondary extract, make up to volume with purified water, and adjust the pH to 4.0-5.0 to obtain the prepared solution; S4. Sterilization: The prepared solution is sterilized at a temperature of 121-135℃ for 15-30 seconds, and then cooled to 25-35℃. S5. Filling: The cooled sterilization liquid is filled into packaging containers under aseptic conditions and sealed to obtain flavored health beverage.

[0014] Compared with existing technologies, the beneficial effects of the preparation method of the flavored health beverage of the present invention include: pulverizing block / granular raw materials such as coix seed and cassia seed to 80-120 mesh to increase the contact area with water and improve the extraction rate of effective components; washing and draining flower and leaf raw materials such as monk fruit and lotus leaf to remove impurities and surface contaminants and ensure the cleanliness of the raw materials; employing a two-stage heating extraction process: the first extraction at a high temperature of 85-95℃ for a long time of 1.5-2.5 hours to fully dissolve the fat-soluble components in the raw materials, such as coixol and lotus leaf alkaloids; the second extraction at a medium temperature of 80-90℃ for a short time of 1-1.5 hours to recover the water-soluble components remaining in the filter residue, such as polysaccharides and flavonoids, reducing raw material waste, with a ratio of 1:80- A material-to-liquid ratio of 1:100 or 1:70-1:90 ensures full dissolution of active ingredients and appropriate extract concentration. Combining extracts guarantees component integrity, adjusting the concentration to a palatable range, and setting the pH to 4.0-5.0, close to the pH of human body fluids, enhances drinking comfort and inhibits the growth of some microorganisms, laying the foundation for subsequent sterilization. Ultra-high temperature sterilization at 121-135℃ for 15-30 seconds kills harmful microorganisms while maximizing the preservation of heat-sensitive active ingredients in the raw materials, such as vitamins and active polysaccharides, avoiding component destruction caused by prolonged high temperatures. Aseptic filling avoids secondary contamination, and sealed packaging extends the product's shelf life, ensuring stable efficacy and taste during storage. This setup ensures that the pretreatment in S1 provides the prerequisite for the efficient extraction in S2, the two extractions in S2 provide a high-concentration, full-component extract for the formulation in S3, the pH adjustment in S3 optimizes the sterilization conditions for S4, and the sterilization in S4 provides a safety guarantee for the filling and storage in S5. The five steps form a complete closed loop, ensuring that the product's efficacy, safety, and taste meet the standards.

[0015] Optionally, the drying process in S1 includes: drying the coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and buzha leaf at 50-60℃ until the moisture content is ≤8%; and drying the monk fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng at 40-45℃ until the moisture content is ≤6%.

[0016] Optionally, the filtration in S2 includes: filtration with a double-layer filter cloth, wherein the first layer of filter cloth has a pore size of 80 mesh and the second layer of filter cloth has a pore size of 120 mesh. Attached Figure Description

[0017] The present invention will now be described in further detail with reference to the accompanying drawings.

[0018] Figure 1 : A schematic flowchart of the preparation method of the flavored health beverage in this embodiment of the invention; Figure 2 Microscopic images showing the effects of each experimental group on lipid metabolism in zebrafish in this invention; Figure 3 : Statistical chart of the effects of each experimental group on lipid metabolism in zebrafish in this invention; Figure 4 : Statistical chart of the effects of each experimental group on the TC content of zebrafish in this invention; Figure 5 : Statistical chart of the effects of each experimental group on the TG content of zebrafish in this invention; Figure 6 Microscopic images showing the effect of each experimental group on the relative area of ​​the zebrafish yolk sac in this invention; Figure 7 : Statistical chart of the effects of each experimental group on the relative area of ​​the zebrafish yolk sac in this invention. Detailed Implementation

[0019] To better understand the present invention, the following embodiments further illustrate the content of the invention, but the scope of protection of the present invention is not limited to the following embodiments. Numerous specific details are set forth in the following description to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the present invention can be practiced without one or more of these details.

[0020] The term "comprising" and its variations as used herein are open-ended, meaning "including but not limited to"; the term "based on" means "at least partially based on"; the term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; the term "some embodiments" means "at least some embodiments"; and the term "optionally" means "optional embodiments". Definitions of other terms will be given in the following description. It should be noted that the concepts of "first," "second," etc., mentioned in this invention are used only to distinguish different devices, modules, or units, and are not intended to limit the order of functions performed by these devices, modules, or units or their interdependencies.

[0021] It should be noted that the terms "a" and "a plurality of" used in this invention are illustrative rather than restrictive. Those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0022] In a first aspect, an embodiment of the present invention provides a flavored health beverage, which is composed of the following ingredients in parts by weight: 3-5 parts of coix seed, 3-5 parts of lotus leaf, 1-3 parts of cassia seed, 1-3 parts of dried tangerine peel, 1-3 parts of poria cocos, 1-3 parts of hawthorn, 1-3 parts of sea buckthorn, 1-3 parts of chicory, 1-3 parts of reed rhizome, 1-2 parts of light bamboo leaf, 1-2 parts of chrysanthemum, 1-2 parts of mulberry leaf, 1-2 parts of honeysuckle, and 1-2 parts of buzha leaf.

[0023] In this embodiment, a flavored health beverage is formulated with coix seed, lotus leaf, cassia seed, dried tangerine peel, poria cocos, hawthorn, sea buckthorn, chicory, reed rhizome, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and buzha leaf. Coix seed contains coixol, which can inhibit fat accumulation, promote intestinal peristalsis, and achieve detoxification. Lotus leaf contains lotus leaf alkaloids, which can block fat absorption and regulate lipid metabolism. Cassia seed contains anthraquinone components, which can stimulate intestinal detoxification and lower serum cholesterol. Dried tangerine peel contains volatile oils, which can promote digestive juice secretion and improve intestinal function. Poria cocos contains poria polysaccharides. It can regulate water metabolism and reduce edema-related weight; hawthorn contains hawthorn acid, which can accelerate fat decomposition and improve blood lipids; sea buckthorn contains unsaturated fatty acids, which can regulate blood lipids and accelerate antioxidant metabolism; chicory contains inulin, which can regulate intestinal flora and assist in detoxification; reed rhizome contains dietary fiber, which can promote intestinal water circulation and accelerate waste excretion; light bamboo leaves, chrysanthemum, and honeysuckle all contain flavonoids, which can promote diuresis and detoxification and assist in the elimination of free radicals; mulberry leaves contain DNJ, which can inhibit sugar absorption and assist in metabolism; and bulrush leaves contain dietary fiber, which can promote intestinal peristalsis and improve food stagnation. Building upon this foundation, coix seed, lotus leaf, hawthorn, and chicory form a core combination for fat inhibition, decomposition, and metabolism, addressing the issue of fat accumulation. Cassia seed, reed rhizome, bamboo leaf, and honeysuckle construct a system for intestinal detoxification and diuresis, accelerating waste elimination. The combination of dried tangerine peel and mulberry leaf regulates gastrointestinal function and improves digestion, providing intestinal environmental support for metabolism and detoxification. Poria cocos and mulberry leaf assist in regulating water and sugar metabolism, compensating for metabolic imbalances that may result from single-ingredient weight loss methods. This approach, through the multi-target synergy of fifteen ingredients, integrates the three functions of weight loss assistance, metabolism promotion, and detoxification, effectively avoiding the limitations or side effects caused by excessive dosage of a single ingredient, thus balancing efficacy and safety.

[0024] Optionally, the ingredients may also include 5-7 parts of monk fruit.

[0025] In this optional embodiment, monk fruit is added to the original formula. Monk fruit contains mogrosides, a low-calorie sweetener that can replace artificial sweeteners, reducing extra calorie intake. It also has a thirst-quenching effect, alleviating dry mouth problems that may be caused by cooling ingredients such as bamboo leaves and honeysuckle. Furthermore, the sweetness of monk fruit enhances the palatability of the beverage, solving the problem of poor taste in health drinks due to the lack of added sugar. Its thirst-quenching effect balances the diuretic effects of reed rhizome and bamboo leaves, preventing excessive fluid loss during accelerated metabolism. A dosage of 5-7 parts by weight ensures sufficient sweetness without masking the flavor and efficacy of other ingredients. This arrangement improves the palatability deficiency of the original formula, optimizes the taste without increasing calorie burden, and enhances the formula's applicability to different constitutions through the balance of thirst-quenching and diuretic effects, expanding the range of consumers.

[0026] Optionally, the raw materials also include 1-3 parts of raspberries.

[0027] In this optional embodiment, raspberry is added to the original formula. Raspberry contains flavonoids and tannins, which can regulate the function of the urinary and reproductive systems, improve water circulation, and reduce urinary retention. Raspberry can form a water-regulating combination with Poria cocos and reed rhizome. Poria cocos promotes water metabolism, reed rhizome accelerates water excretion, and raspberry reduces water retention by reducing urination. The three work synergistically to improve edema-related weight gain, avoiding the recurring edema problem that may be caused by the diuretic components in the basic formula. In addition, the dosage of 1-3 parts is matched with Poria cocos to ensure a balanced water regulation. This setting addresses the problem of incomplete water metabolism regulation in existing beverages, enhances water circulation efficiency, effectively improves the sustainability of weight loss assistance, and the mild properties of raspberry can neutralize some of the cooling ingredients, effectively reducing the risk of irritation to the spleen and stomach.

[0028] Optionally, the raw materials also include 1-3 parts of Elsholtzia ciliata.

[0029] In this optional embodiment, in addition to the original formula, *Elsholtzia ciliata* is added. *Elsholtzia ciliata* contains elsholtzone, which has the effects of harmonizing the stomach and intestines, resolving dampness, and promoting diuresis and reducing swelling. It can clear excess dampness in the stomach and intestines, and at the same time, it can induce sweating to relieve exterior symptoms and assist in expelling dampness from the body surface. Based on this, *Elsholtzia ciliata* and dried tangerine peel form a dampness-resolving and qi-regulating combination. Dried tangerine peel can regulate the gastrointestinal qi mechanism, while *Elsholtzia ciliata* can enhance the dampness-resolving effect, resolving metabolic blockage caused by dampness in the stomach and intestines. Simultaneously, *Elsholtzia ciliata* can be combined with coix seed and poria cocos to effectively strengthen the dampness-removing effect, preventing dampness from hindering fat metabolism and detoxification. The dosage of 1-3 parts is matched with ingredients such as cassia seed and hawthorn, without disrupting the efficacy balance of the original formula. This setting can improve the problem of insufficient dampness-resolving ability in the existing formula. Through the dual effects of regulating qi and resolving dampness, it can clear internal obstacles to metabolism and detoxification, effectively improving the efficiency of the core efficacy, and is especially suitable for people with damp-heat constitution.

[0030] Optionally, the raw materials also include 1-2 parts of bitter orange flowers.

[0031] In this optional embodiment, in addition to the original formula, bitter orange flower is added. Bitter orange flower contains volatile oils such as linalool, which has a stronger effect on soothing the liver, regulating qi, and relieving stomach pain. It can alleviate metabolic stagnation and gastrointestinal bloating caused by liver qi stagnation. Simultaneously, it can form a synergistic effect of regulating qi and resolving dampness with the dampness-resolving properties of licorice root. It can also be combined with hawthorn and buza leaves to improve gastrointestinal discomfort caused by food stagnation, providing a better gastrointestinal environment for fat decomposition and metabolism. This configuration addresses the potential problem of liver qi stagnation affecting metabolism by eliminating qi stagnation in the metabolic process through its qi-regulating function, further enhancing the synergistic efficiency of fat metabolism and detoxification, while alleviating the gastrointestinal bloating side effect that may occur in drinkers.

[0032] Optionally, the raw materials may also include 1-2 parts of ginseng.

[0033] In this optional embodiment, ginseng is added to the original formula. Ginseng contains ginsenosides, which can promote the secretion of metabolic hormones, provide gentle energy support, and also have the effect of tonifying qi and strengthening the spleen, enhancing the spleen and stomach's digestive capacity and reducing the damage to the spleen and stomach caused by cooling ingredients. Based on this, the qi-tonifying effect of ginseng, combined with the spleen-strengthening effects of tangerine peel and poria, forms a qi-tonifying-spleen-strengthening combination, effectively improving the spleen and stomach's absorption efficiency of the ingredients' effects. Simultaneously, the energy-supporting properties of ginseng synergize with the metabolic-promoting effects of coix seed and lotus leaf, preventing fatigue caused by accelerated metabolism. The 1-2 parts of warming ingredients also neutralize the coldness of cooling ingredients such as bamboo leaf and honeysuckle, protecting the spleen and stomach's yang qi. This configuration effectively addresses the potential for weakness and spleen and stomach damage caused by existing formulas. By tonifying qi, enhancing efficacy, and balancing properties, the formula's applicability and sustainability are effectively enhanced, making it particularly suitable for individuals who need long-term consumption to achieve weight loss and metabolic regulation effects.

[0034] Optionally, the raw materials are in the following weight proportions: 6 parts monk fruit, 4 parts coix seed, 4 parts lotus leaf, 2 parts cassia seed, 2 parts dried tangerine peel, 2 parts poria cocos, 2 parts hawthorn, 2 parts sea buckthorn, 2 parts chicory, 2 parts reed rhizome, 2 parts raspberry, 2 parts elm leaf, 1 part bitter orange flower, 1 part light bamboo leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part mulberry leaf, 1 part honeysuckle, 1 part broom leaf, and 1 part ginseng.

[0035] In this optional embodiment, firstly, a core fat-reducing and metabolic group is composed of 4 parts coix seed, 4 parts lotus leaf, 2 parts hawthorn, and 2 parts chicory. The 4 parts coix seed and 4 parts lotus leaf form the high-proportion core, enhancing the fat inhibition and absorption blocking effect. The 2 parts hawthorn and 2 parts chicory assist, forming a complete chain of inhibition-blocking-decomposition-metabolism, solving the problem of weak single fat-reducing function. Next, a detoxification and waste-clearing group is composed of 2 parts cassia seed, 2 parts reed rhizome, 1 part bamboo leaf, and 1 part honeysuckle. The formula primarily consists of 2 parts cassia seed and 2 parts reed rhizome, supplemented by 1 part bamboo leaf and 1 part honeysuckle. This approach addresses both intestinal and fluid detoxification, preventing incomplete detoxification by a single ingredient. The low proportion of cooling ingredients also reduces irritation to the spleen and stomach. Next, a spleen and stomach regulation and palatability group is created using 2 parts dried tangerine peel, 2 parts poria cocos, and 6 parts monk fruit. The 2 parts dried tangerine peel and 2 parts poria cocos provide an intestinal environment conducive to metabolic detoxification, while the 6 parts monk fruit optimize the taste, addressing the issue of poor palatability in health drinks. It also helps to balance saliva production and promote urination, thus alleviating dry mouth. The formula consists of two parts raspberry, two parts sesame, and two parts bitter orange flower, forming a fluid and qi regulation group. The two parts raspberry and two parts sesame can improve edema-related weight and prevent fluid retention, while the two parts bitter orange flower can relieve gastrointestinal bloating and resolve qi stagnation during metabolism. Finally, the formula consists of one part ginseng, two parts sea buckthorn, one part mulberry leaf, and one part buzha leaf, forming a synergistic and balancing group. The one part ginseng neutralizes the cooling properties and provides metabolic energy to address the problem of weakness caused by long-term consumption. The two parts sea buckthorn, one part mulberry leaf, and one part buzha leaf can expand the efficacy, while the low dosage avoids component conflicts, balancing multifunctionality and safety.

[0036] For example, the proportions of each component in the flavored health beverage include 54 kg of monk fruit, 36 kg of coix seed, 36 kg of lotus leaf, 18 kg of cassia seed, 18 kg of dried tangerine peel, 18 kg of poria cocos, 18 kg of hawthorn, 18 kg of raspberry, 18 kg of sea buckthorn, 18 kg of chicory, 18 kg of reed rhizome, 18 kg of sesame, 9 kg of light bamboo leaf, 9 kg of chrysanthemum, 9 kg of bitter orange flower, 9 kg of mulberry leaf, 9 kg of honeysuckle, 9 kg of broom leaf, and 9 kg of ginseng. 1 kg of the mixed medicinal materials are mixed with 90 kg of purified water to form the flavored health beverage, and tests are conducted on its effects on weight loss, lowering blood lipids, detoxification, and promoting metabolism.

[0037] One application is in auxiliary weight loss testing experiments, using zebrafish as the testing subject. Due to its advantages such as a genome highly similar to humans, transparent embryos, and short reproductive cycle, zebrafish have been widely used in developmental biology, toxicology, and metabolic disease research. Furthermore, the metabolic regulation mechanisms of zebrafish liver and adipose tissue are highly similar to those of mammals, making it an ideal model for studying lipid metabolism. Nile red is a lipophilic fluorescent dye that specifically binds to neutral lipids (such as triglycerides and cholesterol esters), and the intensity of the fluorescence signal directly reflects the level of intracellular lipid accumulation, allowing for quantitative analysis of lipid distribution in zebrafish embryos.

[0038] First, the maximum tolerated concentration (MTC) of zebrafish to flavored health beverages was determined. Healthy wild-type AB strain zebrafish embryos (6-8 hpf) were randomly selected and placed in 12-well cell culture plates (10 embryos / well). Flavored health beverage solutions with mass-to-volume concentrations (M / V) of 0.125%, 0.25%, 0.5%, 1.0%, 2.0%, and 4.0% were prepared using E3 culture water. The control group received E3 culture water, while the other groups received the corresponding concentrations of flavored health beverage solutions. The plates were incubated at 28.5℃ for 3 days. The MTC was determined based on the zebrafish malformation and mortality rates. After treatment with 0.125%, 0.25%, 0.5%, 1.0%, 2.0%, and 4.0% flavored health beverage solutions, the mortality rates for each group were 0%, 30%, 50%, 100%, 100%, and 100%, respectively, and the malformation rates were 0%, 40%, 70%, 100%, 100%, and 100%, respectively. Therefore, the MTC of zebrafish in flavored health drinks is 0.125%.

[0039] Next, a normal group and a 0.125% sample group were set up. Healthy wild-type zebrafish with a hpf of 6-8 were randomly selected and placed in 6-well cell culture plates. The normal group was treated with E3 culture water, while the 0.125% sample group was treated with 0.125% of a flavored health beverage solution. The plates were incubated at 28.5℃ for several days. After the intervention, the solutions in the wells were discarded, and each group was incubated with Nile Red staining solution in the dark for several hours. After incubation, the zebrafish were washed twice with E3 culture water, and the yolk sac fluorescence was observed and photographed under a fluorescence microscope. The fluorescence intensity was analyzed using ImageJ software. All data are expressed as mean ± SEM. Data analysis was performed using GraphPadPrism software. The t-test showed that compared with the normal group, *P < 0.05.

[0040] Based on the above tests, the effects of each experimental group on zebrafish lipid metabolism are as follows: Figure 2 , Figure 3 As shown in Table 1 below, compared with the normal group, the fat content in the yolk sac of zebrafish in the 0.125% sample group was significantly lower (P<0.05). Therefore, the flavored health beverage at a concentration of 0.125% can significantly reduce the fat content of zebrafish and has the effect of assisting in weight loss.

[0041] Table 1. Statistical table of the effects of each experimental group on lipid metabolism in zebrafish.

[0042] Secondly, this study is an auxiliary experiment for lowering blood lipids. Hyperlipidemia is a metabolic disease characterized by abnormally elevated levels of lipids such as total cholesterol (TC) and triglycerides (TG) in the blood, and is an important risk factor for cardiovascular disease and atherosclerosis. Zebrafish have become an ideal model for studying lipid metabolism disorders due to their highly conserved genome, similar lipid metabolism pathways to humans, short experimental cycles, and strong visualization capabilities. Egg yolk powder is rich in cholesterol and saturated fatty acids, and can induce a hyperlipidemia phenotype similar to that in humans in zebrafish through diet, including significantly elevated TC and TG levels and lipid deposition. This experiment constructs an egg yolk powder-induced hyperlipidemia model in zebrafish, detects key indicators such as TC and TG, and studies the auxiliary lipid-lowering effect of the test substance.

[0043] First, the mean corpuscular concentration (MTC) was determined. Healthy wild-type AB zebrafish embryos (1 day post-fertilization) were randomly selected and placed in 12-well cell culture plates (10 embryos per well). Flavored health beverage solutions with volume concentrations of 0.25%, 0.5%, 1%, 2%, 4%, and 8% were prepared using E3 culture water. The control group received E3 culture water, while the other groups received the corresponding concentrations of flavored health beverage solutions. The plates were incubated at 28.5℃ for 2 days. The MTC was determined based on the zebrafish malformation and mortality rates. After treatment with the 0.25%, 0.5%, 1%, 2%, 4%, and 8% flavored health beverage solutions, the mortality rates for each group were 0%, 0%, 10%, 100%, 100%, and 100%, respectively, and the malformation rates were 0%, 0%, 20%, 100%, 100%, and 100%, respectively. Therefore, the MTC of the flavored health beverage in zebrafish was 0.5%.

[0044] Next, a normal group, a model group, and a 0.5% sample group were set up. Healthy wild-type AB zebrafish embryos (5 dpf) were randomly selected and placed in 6-well cell culture plates. The normal group was treated with E3 culture water, the model group with egg yolk powder solution, and the 0.5% sample group with a 0.5% flavored health beverage solution containing egg yolk powder. All were incubated at 28.5℃ for several days. After the intervention, the zebrafish were washed twice with E3 culture water, homogenized, and centrifuged to collect the supernatant. TC and TG levels were measured using an automated biochemical analyzer. All data are expressed as mean ± SEM. Data analysis was performed using GraphPadPrism software. A t-test was used to analyze the data compared to the normal group. ## P<0.01, compared with the model group: **P<0.01.

[0045] Based on the above tests, the effects of each experimental group on the TC content of zebrafish are as follows: Figure 4 As shown in Table 2 below, the effects of each experimental group on the TG content of zebrafish are as follows: Figure 5As shown in Table 3 below, compared with the normal group, the levels of TC and TG in the zebrafish of the model group were significantly increased (P<0.01), indicating that the zebrafish hyperlipidemia model was successfully established in this test. Compared with the model group, the levels of TC and TG in the zebrafish of the 0.5% sample group were significantly decreased (P<0.01). Therefore, the flavored health beverage at a concentration of 0.5% can significantly reduce the levels of TC and TG in zebrafish, and has an auxiliary effect in lowering blood lipids.

[0046] Table 2. Statistical table of the effects of each experimental group on the TC content of zebrafish.

[0047] Table 3. Statistical table of the effects of each experimental group on the TG content of zebrafish.

[0048] Thirdly, a detoxification test was conducted. Zebrafish, due to their short lifespan, rapid reproduction, and sensitivity to chemicals, are often used as model organisms for drug screening and toxicity assessment. This test aims to evaluate the detoxification efficacy of flavored health drinks using a zebrafish model.

[0049] In the experiment, zebrafish were randomly divided into an experimental group and a control group, with 30 fish in each group. The experimental group was given a certain amount of flavored health beverage (which was dissolved in the fish tank water and ingested by the zebrafish), while the control group received no treatment. The rearing conditions were kept consistent, including water temperature and light. The experiment lasted for two weeks, with weekly records of the zebrafish's growth, behavior, and water quality changes. Three days before the end of the experiment, 10 fish were randomly selected from each group for sampling. Samples included blood, liver, and intestinal tissue to detect the levels of harmful substances and antioxidant enzyme activity. Simultaneously, water samples were collected at the end of the experiment to test the levels of harmful substances. Statistical software such as SPSS was used for data analysis to compare the differences between the experimental and control groups and to evaluate the detoxification efficacy of the flavored health beverage.

[0050] Table 4. Statistical table of results for each detection index in each experimental group.

[0051] As shown in Table 4 above, the ammonia nitrogen and nitrite levels in the sample group were significantly lower than those in the control group, indicating that the flavored health beverage helps reduce the accumulation of harmful substances in the water. The levels of heavy metals and organic pollutants in the zebrafish of the sample group were also lower than those in the control group, indicating that the flavored health beverage promotes detoxification. The activities of superoxide dismutase and glutathione peroxidase in the zebrafish of the sample group were higher than those in the control group, indicating that the flavored health beverage can enhance the antioxidant capacity of organisms by increasing antioxidant enzyme activity, thereby aiding in detoxification. There were no significant differences in growth rate and behavior between the sample group and the control group, indicating that the flavored health beverage has no negative impact on promoting zebrafish growth and maintaining normal behavior. Therefore, the flavored health beverage can significantly reduce the content of harmful substances in the water and zebrafish, while increasing antioxidant enzyme activity and enhancing the antioxidant capacity of organisms, thus exhibiting a detoxification effect.

[0052] Fourthly, the experiment aimed to promote metabolism. Metabolism is a core process for maintaining the body's energy balance and physiological functions, and its abnormalities are closely related to various metabolic diseases (such as obesity and diabetes). The yolk sac in the early developmental stage of zebrafish is a key organ for nutrient storage and energy metabolism; its size changes directly reflect the embryo's energy utilization efficiency and metabolic state. Rapid absorption of the yolk sac is significantly related to metabolic activities such as lipid breakdown and energy conversion. This test evaluates the metabolism-promoting effects of flavored health drinks by detecting the absorption of zebrafish yolk sacs.

[0053] First, the MTC (Mean Transmission Cost) was determined. Healthy wild-type AB zebrafish embryos (1 dpf) were randomly selected and placed in 12-well cell culture plates (10 embryos / well). Flavored health beverage solutions with volume concentrations of 0.125%, 0.25%, 0.5%, 1%, and 2% were prepared using E3 culture water. The control group received E3 culture water, while the other groups received the corresponding concentrations of flavored health beverage solutions. The plates were incubated at 28.5℃ for 4 days. The MTC was determined based on the zebrafish malformation and mortality rates. After treatment with 0.125%, 0.25%, 0.5%, 1%, and 2% flavored health beverage solutions, the mortality rates were 0%, 0%, 0%, 30%, and 100%, respectively, and the malformation rates were 0%, 0%, 10%, 30%, and 100%, respectively. Therefore, the MTC of the flavored health beverage in zebrafish was 0.25%.

[0054] Next, a normal group and a 0.25% sample group were established. Healthy wild-type AB zebrafish embryos (6-8 hpf) were randomly selected and placed in 6-well cell culture plates. The normal group received E3 culture water, while the 0.25% sample group received 0.25% flavored health beverage solution. Both groups were incubated at 28.5℃ for several days. After the intervention, the zebrafish were washed twice with E3 culture water. The size of the zebrafish yolk sac was observed and photographed under a stereomicroscope, and the yolk sac area was analyzed using ImageJ software. All data are expressed as mean ± SEM. Data analysis was performed using GraphPadPrism software. A t-test was used for analysis. Compared with the normal group, **P < 0.01.

[0055] Based on the above tests, the effects of each experimental group on the yolk sac area of ​​zebrafish are as follows: Figure 6 , Figure 7 As shown in Table 5 below, Figure 6 The red dotted line area in the diagram represents the zebrafish yolk sac. Compared to the normal group, the yolk sac area of ​​the zebrafish in the 0.25% sample group was significantly reduced (P<0.01). Therefore, the flavored health beverage at a concentration of 0.25% can significantly promote the absorption of zebrafish yolk sac and has the effect of promoting metabolism.

[0056] Table 5. Statistical table of the effects of each experimental group on the yolk sac area of ​​zebrafish.

[0057] Secondly, an embodiment of the present invention provides a method for preparing a flavored health beverage, comprising: S1, raw material pretreatment: washing and drying coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and buza leaves respectively, and pulverizing them to 80-120 mesh to obtain a mixed powder; washing and draining monk fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng respectively to obtain clean flower and leaf raw materials; S2, extraction: adding the mixed powder and the clean flower and leaf raw materials together into an extraction tank, adding purified water at a ratio of 1:80-1:100 of the total mass of raw materials to water, heating to 85-95℃, and maintaining the temperature for extraction for 1.5 minutes. -2.5h, filter to obtain primary extract; add purified water at a ratio of 1:70-1:90 (total raw material mass) to the filter residue again, keep warm at 80-90℃ for 1-1.5h, filter to obtain secondary extract; S3, blending: combine the primary and secondary extracts, make up to volume with purified water and adjust the pH to 4.0-5.0 to obtain blended solution; S4, sterilization: sterilize the blended solution at a temperature of 121-135℃ for 15-30s, and cool to 25-35℃ after sterilization; S5, filling: fill the cooled sterilized solution into packaging containers under aseptic conditions, seal to obtain flavored health beverage.

[0058] In this optional embodiment, such as Figure 1 As shown in S1, the granular / block-shaped raw materials such as coix seed and cassia seed are pulverized to 80-120 mesh to increase the contact area with water and improve the extraction rate of effective ingredients. The flower and leaf raw materials such as monk fruit and lotus leaf are washed and drained to remove impurities and surface contaminants, ensuring the cleanliness of the raw materials. Figure 1 As shown in S2, a two-stage extraction process is employed. The first extraction is carried out at a high temperature of 85-95℃ for 1.5-2.5 hours to fully dissolve the fat-soluble components in the raw material, such as coixol and lotus leaf alkaloids. The second extraction is carried out at a medium temperature of 80-90℃ for 1-1.5 hours to recover the water-soluble components remaining in the filter residue, such as polysaccharides and flavonoids, thus reducing raw material waste. A material-to-liquid ratio of 1:80-1:100 or 1:70-1:90 ensures that the effective components are fully dissolved and the extract concentration is appropriate. Figure 1 As shown in S3, the combined extracts ensure the integrity of the components, the volume is adjusted to a palatable range, and the pH is adjusted to 4.0-5.0, close to the pH of human body fluids, improving drinking comfort and inhibiting the growth of some microorganisms, laying the foundation for subsequent sterilization; as shown in S3, the combined extracts ensure the integrity of the components, the volume is adjusted to a palatable range, and the pH is adjusted to 4.0-5.0, close to the pH of human body fluids, improving drinking comfort and inhibiting the growth of some microorganisms, laying the foundation for subsequent sterilization; Figure 1 As shown in S4, ultra-high temperature sterilization at 121-135℃ for 15-30 seconds kills harmful microorganisms while preserving the heat-sensitive active ingredients in the raw materials to the maximum extent, such as vitamins and active polysaccharides, avoiding component destruction caused by prolonged high temperature. Figure 1 As shown in S5, aseptic filling avoids secondary contamination, and sealed packaging extends the product's shelf life, ensuring the beverage's efficacy and taste remain stable during storage. This setup provides a prerequisite for efficient extraction in S2 through pretreatment in S1; provides a high-concentration, full-component extract for blending in S3 through two extractions in S2; optimizes sterilization conditions for S4 through pH adjustment in S3; and ensures safety during filling and storage in S5 through sterilization in S4. This five-step closed-loop process ensures that the product's efficacy, safety, and taste meet standards.

[0059] Optionally, the drying process in S1 includes: drying the coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and buzha leaf at 50-60℃ until the moisture content is ≤8%; and drying the monk fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng at 40-45℃ until the moisture content is ≤6%.

[0060] In this optional embodiment, lumpy raw materials such as coix seed and cassia seed are dried at 50-60℃ with a moisture content ≤8%. This temperature removes moisture, prevents mold growth, and does not damage the fat-soluble components in the raw materials, such as coixenolide. A moisture content of ≤8% ensures that the powder does not clump during pulverization, improving extraction uniformity. Flower and leaf raw materials such as monk fruit and lotus leaf are dried at a low temperature of 40-45℃ with a moisture content ≤6%. These raw materials contain many heat-sensitive components, such as mogrosides and flavonoids; low-temperature drying reduces component damage, while a moisture content of ≤6% prevents moisture absorption and deterioration during storage, while preserving the natural flavor of the flowers and leaves. This targeted drying condition provides qualified raw materials for pulverization and washing / draining in S1. The lumpy raw materials have a suitable hardness after drying, making them easy to pulverize to 80-120 mesh, while the flower and leaf raw materials retain their shape after drying, preventing damage during washing and draining that could lead to loss of effective components, thus ensuring stable raw material quality for subsequent extraction steps.

[0061] Optionally, the filtration in S2 includes: filtration with a double-layer filter cloth, wherein the first layer of filter cloth has a pore size of 80 mesh and the second layer of filter cloth has a pore size of 120 mesh.

[0062] In this optional embodiment, a double-layer filter cloth is used. The first layer, an 80-mesh filter cloth, filters out coarse particulate impurities in the extract, such as incompletely crushed raw material residue, to avoid affecting the taste of the beverage. The second layer, a 120-mesh filter cloth, filters out fine powder impurities, such as finely crushed raw material powder, making the extract clear and transparent, thus improving the product's appearance quality. This setup allows for direct filtration after extraction in step S2, preventing impurities from entering subsequent blending steps. Residual impurities can lead to uneven pH adjustment during blending in step S3, or excessively high local temperatures during sterilization in step S4, damaging the components. It also affects the appearance of the product after bottling in step S5. Therefore, this step provides a clear and pure extract for subsequent processes, ensuring the quality of the final product.

[0063] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A flavored health beverage, characterized in that, It is composed of the following ingredients in parts by weight: 3-5 parts coix seed, 3-5 parts lotus leaf, 1-3 parts cassia seed, 1-3 parts dried tangerine peel, 1-3 parts poria cocos, 1-3 parts hawthorn, 1-3 parts sea buckthorn, 1-3 parts chicory, 1-3 parts reed rhizome, 1-2 parts light bamboo leaf, 1-2 parts chrysanthemum, 1-2 parts mulberry leaf, 1-2 parts honeysuckle, and 1-2 parts buzha leaf.

2. The flavored health beverage as described in claim 1, characterized in that, The ingredients also include 5-7 parts of monk fruit.

3. The flavored health beverage as described in claim 2, characterized in that, The ingredients also include 1-3 parts of raspberries.

4. The flavored health beverage as described in claim 3, characterized in that, The ingredients also include 1-3 parts of Elsholtzia ciliata.

5. The flavored health beverage as described in claim 4, characterized in that, The raw materials also include 1-2 parts of bitter orange flowers.

6. The flavored health beverage as described in claim 5, characterized in that, The raw materials also include 1-2 parts of ginseng.

7. The flavored health beverage as described in claim 6, characterized in that, The raw materials are weighed in the following proportions: 6 parts monk fruit, 4 parts coix seed, 4 parts lotus leaf, 2 parts cassia seed, 2 parts dried tangerine peel, 2 parts poria cocos, 2 parts hawthorn, 2 parts sea buckthorn, 2 parts chicory, 2 parts reed rhizome, 2 parts raspberry, 2 parts elm leaf, 1 part bitter orange flower, 1 part light bamboo leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part mulberry leaf, 1 part honeysuckle, 1 part broom leaf, and 1 part ginseng.

8. A method for preparing a flavored health beverage, characterized in that, include: S1. Raw material pretreatment: Coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and buzha leaf are washed and dried separately, then pulverized to 80-120 mesh to obtain mixed powder. Siraitia fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng are washed and drained separately to obtain clean flower and leaf raw materials. S2. Extraction: Add the mixed powder and the cleaned flower and leaf raw materials to an extraction tank, add purified water at a ratio of 1:80-1:100 (total mass of raw materials to water), heat to 85-95℃, and extract for 1.5-2.5 hours. Filter to obtain the primary extract. Add purified water again at a ratio of 1:70-1:90 (total mass of raw materials) to the filter residue, and extract at 80-90℃ for 1-1.5 hours. Filter to obtain the secondary extract. S3. Preparation: Combine the primary extract and the secondary extract, make up to volume with purified water, and adjust the pH to 4.0-5.0 to obtain the prepared solution; S4. Sterilization: The prepared solution is sterilized at a temperature of 121-135℃ for 15-30 seconds, and then cooled to 25-35℃. S5. Filling: The cooled sterilization liquid is filled into packaging containers under aseptic conditions and sealed to obtain flavored health beverage.

9. The method for preparing the flavored health beverage as described in claim 8, characterized in that, The drying process in S1 includes: drying the coix seed, cassia seed, poria cocos, hawthorn, chicory, reed rhizome, raspberry, sesame, and bulrush leaf at 50-60℃ until the moisture content is ≤8%; and drying the monk fruit, lotus leaf, dried tangerine peel, bitter orange flower, light bamboo leaf, chrysanthemum, mulberry leaf, honeysuckle, and ginseng at 40-45℃ until the moisture content is ≤6%.

10. The method for preparing the flavored health beverage as described in claim 9, characterized in that, The filtration in S2 includes: filtration using a double-layer filter cloth, wherein the first layer of filter cloth has a pore size of 80 mesh and the second layer of filter cloth has a pore size of 120 mesh.

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