Preparation method of quinoa hawthorn suspension beverage

Abstract

The invention discloses a preparation method of a quinoa and hawthorn suspension beverage, belongs to the technical field of food processing, and solves the problems of high particle settling speed, poor stability and uncoordinated taste in the existing suspension beverage. The method comprises the following steps: mixing dried hawthorn with water according to a mass ratio of 1: 40; cleaning the chenopodium quinoa willd particles, and slowly baking for 5-6 minutes with soft fire until the water content is less than or equal to 3% w / w; the preparation method comprises the following steps: dissolving gellan gum, carrageenan and sodium carboxymethyl cellulose in pure water respectively, stirring to form 1% w / v single colloid mother liquor, and compounding into a composite colloid solution according to a volume ratio of 2: 3: 1; and mixing the clarified hawthorn juice, the cured quinoa particles, erythritol, the composite colloidal solution and pure water, sterilizing, and filling to obtain a finished product. The beverage prepared by the method has the characteristics of uniform suspension of quinoa particles, bright color, good stability and good taste, and is suitable for the leisure beverage market.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a method for preparing a quinoa and hawthorn suspension beverage. Background Technology

[0002] In existing suspension beverage preparation technologies, rapid particle settling and insufficient system stability are the main problems. Traditional processes often use single colloids (such as gellan gum or carrageenan) as stabilizers, but their performance has significant limitations: gellan gum is prone to molecular chain breakage in acidic environments, leading to a decrease in suspension capacity after long-term storage; while carrageenan can form a rigid gel, excessive use significantly increases beverage viscosity, resulting in a sticky taste, and the gel is brittle, easily dehydrating and shrinking due to temperature fluctuations or mechanical shearing. Furthermore, sodium carboxymethyl cellulose (CMC-Na) has limited suspension effect when used alone, lacks sufficient affinity for particles, and is difficult to effectively inhibit sedimentation. Although attempts have been made to combine multiple colloids to compensate for the shortcomings of single colloids, existing compounding processes do not fully consider the effects of intermolecular interactions and ionic environments, such as high-valence metal ions (such as Ca2+). 2+ It is easy to cross-link with colloidal molecules, resulting in uneven network structure or local gelation. After compounding, the water holding capacity of the colloid is insufficient (usually less than 90%), and the centrifugal sedimentation rate is generally higher than 3%.

[0003] The application of grain particles (such as quinoa) in suspended beverages faces challenges due to imperfect pretreatment processes. Traditional dry-frying processes lack robust temperature and time control (e.g., temperature fluctuations exceeding ±15℃, frying time deviations within ±5 minutes), resulting in unstable moisture content in quinoa particles (often higher than 5%). During storage, these particles easily absorb water and swell or soften, disrupting the suspension balance. Furthermore, high-temperature frying may trigger Maillard reactions, producing a burnt flavor that masks the natural flavor of quinoa. In addition, insufficiently cooked quinoa particles exhibit uneven density, further increasing the risk of sedimentation. The preparation process for fruit juice components (such as hawthorn juice) also has shortcomings. While prolonged boiling extraction can increase juice yield, prolonged high temperatures (e.g., exceeding 2 hours) lead to significant degradation of heat-sensitive components (such as vitamin C and polyphenols). For example, vitamin C loss can reach over 40%, and excessive pectin dissolution increases juice viscosity, competing with colloids for hydration and weakening suspension performance. During the filtration process, if the mesh size of the filter is insufficient (e.g., below 80 mesh), the tiny fruit pulp particles (particle size > 200 μm) remaining in the juice will become sedimentation nuclei, accelerating the stratification.

[0004] The impact of sterilization processes on beverage stability has not been fully optimized. While low-temperature, long-duration sterilization reduces heat damage, it is difficult to completely kill heat-resistant bacteria, shortening the shelf life to less than 3 months. Furthermore, if the cooling rate is too rapid during the cooling process (e.g., >10℃ / min), the colloid shrinks due to the sudden temperature change, forming a microporous structure, further reducing its water-holding capacity.

[0005] The crudeness of the mixing process also restricts suspension performance. For example, when colloids are directly mixed with acidic fruit juice, failure to control the pH value of the system (e.g., below 3.5) leads to protonation of colloidal molecules, weakening electrostatic repulsion and increasing the tendency for particle aggregation. Improper mixing order (e.g., adding particles before colloids) can result in particles not being fully coated by the colloids, leading to insufficient interfacial bonding. Furthermore, excessively high water hardness (e.g., calcium) can also hinder suspension. 2+ Concentrations >20 ppm can interfere with colloid dissolution, forming insoluble salts, reducing the effective colloid concentration, and ultimately affecting suspension stability. In current technologies, how to coordinate these multiple factors to achieve a suspended beverage with high stability, low sedimentation rate, and harmonious taste remains a critical technological bottleneck that urgently needs to be overcome. Summary of the Invention

[0006] One objective of this invention is to provide a method for preparing a quinoa and hawthorn suspension beverage, addressing the problems of rapid particle sedimentation, poor stability of colloidal compound formulations, and damage to nutritional components during sterilization. Traditional processes suffer from insufficient performance of single colloids, significant vitamin C loss due to high-temperature sterilization, and inaccurate control of the pH and ionic environment of the mixed system, resulting in a short shelf life (≤3 months) and a sedimentation rate ≥3%.

[0007] This addresses the issues of excessive pulp breakage and excessive pectin dissolution during hawthorn juice cooking. Conventional high-temperature boiling easily damages the pulp structure, dissolves pectin, increases juice viscosity, competes with colloids for hydration, and reduces suspension performance.

[0008] This addresses the issue of decreased colloidal stability caused by pH fluctuations in hawthorn juice. Without pH adjustment, an acidic environment (pH < 3.4) easily induces protonation of colloidal molecules, weakening electrostatic repulsion and accelerating particle aggregation.

[0009] This addresses the issues of uneven viscosity and loose network structure in compound colloidal solutions. Traditional compounding processes do not control temperature and stirring rate, resulting in insufficient expansion of colloidal molecular chains, large dynamic viscosity fluctuations (±20%), and water holding capacity ≤85%. Solving the problem of ion interference in colloidal networks. High-valence metal ions (such as Ca) 2+ Crosslinking with colloids leads to localized gelation, and the precipitation rate increases to ≥3% when the conductivity is >50 μS / cm.

[0010] This addresses the hidden damage to colloidal properties caused by residual free ions. Conventional processes do not use chelating agents or ultrapure water, resulting in ion concentrations >25 ppm (detected by ion chromatography). When the ion concentration is less than 25 ppm, the ratio of G' / G'' is less than 2.0, leading to insufficient colloidal elasticity and a tendency for dehydration and shrinkage. This addresses the lack of quantitative standards for water-holding capacity and sedimentation rate. Traditional methods rely on subjective evaluation and fail to establish a correlation between centrifugation conditions and formulas, resulting in poor process stability (water-holding capacity deviation ±8%).

[0011] This addresses the problem of insufficient interfacial bonding between colloids and particles caused by improper mixing sequence and temperature. Direct high-temperature mixing leads to premature gelation of the colloid, insufficient particle encapsulation, and a sedimentation rate ≥0.5 mm / h.

[0012] To resolve the contradiction between heat damage and sterilization efficiency in the sterilization process. High-temperature sterilization (e.g., 121℃) damages the colloidal network, reducing water holding capacity by ≥10%; low-temperature long-time sterilization (e.g., 85℃) results in incomplete sterilization, with a shelf life of ≤3 months.

[0013] This addresses the problem of insufficient dissolution of single colloids. Traditional processes use uniform dissolution parameters, leading to gellan gum agglomeration, uneven carrageenan dispersion, insufficient CMC-Na swelling, and a mother liquor transmittance ≤90%.

[0014] Therefore, this invention provides a method for preparing a quinoa and hawthorn suspension beverage, wherein dried hawthorn and water are mixed at a mass ratio of 1:40, boiled at 100±2℃ for 30-40 minutes, and filtered through a 100-mesh filter to obtain clear hawthorn juice; (NFC juice, low-temperature concentration extraction) After washing, the quinoa grains are slowly baked at 100℃ over low heat for 5 minutes, until all moisture has evaporated and the grains are cooked through. After this slow baking process, the moisture content of the quinoa grains is ≤3% w / w. Gellan gum, carrageenan, and sodium carboxymethyl cellulose were dissolved separately in pure water at 75-90℃ and stirred continuously at a stirring rate of 500-800 r / min until completely dissolved, forming a single colloidal stock solution with a concentration of 1% w / v. Three single colloidal mother liquors were mixed in a volume ratio of 2:3:1 to obtain a composite colloidal solution. Mix 20-40 mL of clarified hawthorn juice, 0.5%-1.5% (w / w) of cooked quinoa granules, 4%-8% (w / w) of erythritol, 36-84 mL of complex colloidal solution, and pure water. The total volume of the mixture should be: 15%-25% clarified hawthorn juice and 4%-8% complex colloidal solution. The mixture is sterilized in an ultra-high temperature instantaneous sterilization device at 130-140℃ for 2-8 seconds, then rapidly cooled and filled to obtain the finished product.

[0015] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the boiling process of dried hawthorn and water includes: In the initial stage, the dried hawthorn and pure water are mixed at a stirring rate of 500-800 r / min to ensure uniform dispersion of the materials; During the constant temperature stage, maintain a slight boiling state on the liquid surface with a fluctuation range of ≤5 cm to avoid excessive breakage of the fruit pulp, which would cause pectin to dissolve.

[0016] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the pH of the hawthorn decoction is adjusted before filtration by adding 0.05%-0.1% w / v sodium citrate to stabilize the pH of the hawthorn juice at 3.4-3.6.

[0017] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the step of compounding three single colloidal mother liquors in a volume ratio of 2:3:1 to obtain a composite colloidal solution includes: the compounding process is carried out under constant temperature conditions of 70-75°C, and the mixture is stirred at a constant speed of 200-300 r / min for 10-15 minutes, so that the mixture is kept at 25°C for 50 seconds. -1 Under the given shear rate conditions, the dynamic viscosity reaches 800-1200 mPa·s, and the pH value remains stable in the range of 6.5-7.0.

[0018] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the preparation of the compound colloidal solution meets the following conditions: First, add gellan gum mother liquor, then add carrageenan mother liquor and sodium carboxymethyl cellulose mother liquor in sequence, stirring continuously for 3-5 minutes after each addition of mother liquor; During the compounding process, the conductivity of the colloidal solution is controlled to be ≤50μS / cm to avoid the destruction of the colloidal network structure by ionic effects; The final composite colloidal solution has a water holding capacity of ≥95%, and a sedimentation rate of ≤1.5% after centrifugation at 5000 r / min for 15 minutes.

[0019] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the conductivity of the colloidal solution during the compounding process is controlled by the following means: Use ultrapure water with a conductivity ≤10μS / cm to dissolve gellan gum, carrageenan, and sodium carboxymethyl cellulose, and ensure that the concentration of free ions in the colloidal mother liquor is ≤0.1 mmol / L; During the compounding process, the solution conductivity was monitored in real time. When the conductivity exceeded 50 μS / cm, 0.001%-0.002% w / w of disodium ethylenediaminetetraacetate (EDTA-2Na) was added as a chelating agent until the conductivity dropped to the target range. After compounding, the Na in the colloidal solution + K + Ca 2+ The total ion concentration was ≤25 ppm, and the ratio of the elastic modulus G' to the viscous modulus G'' of the colloidal network structure was G' / G''≥1.5, measured at 25℃ and 1 Hz.

[0020] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the water-holding capacity and sedimentation rate of the composite colloidal solution are achieved through the following means: Water-holding capacity test: After the composite colloidal solution has been allowed to stand at 25°C for 24 hours, it is centrifuged at 3000 r / min for 30 minutes and the water-holding capacity is determined according to the formula. Calculate the mass of the centrifuge tube (m0), the total mass of the colloid and tube before centrifugation (m1), and the total mass after centrifugation (m2) after removing the precipitated water, ensuring a water-holding capacity of ≥95%. Precipitation rate control: After mixing the composite colloidal solution with quinoa particles, the mixture was centrifuged at 5000 r / min for 15 minutes, and the precipitation rate was controlled according to the formula. Calculations show that the sedimentation rate is ≤1.5%; The colloidal network of the composite colloidal solution has a pore size of 10-50 μm, and its hydrophobic interaction with the saponins on the surface of quinoa particles forms a dynamic anchoring effect, resulting in a sedimentation rate of quinoa particles ≤0.1 mm / h.

[0021] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the mixing step satisfies the following conditions: The mixing order is as follows: first add the clarified hawthorn juice and pure water, and stir at 200-300 r / min for 5 minutes at 40-50℃; then add the compound colloidal solution and erythritol in sequence, and finally add the cooked quinoa granules, maintaining the system temperature ≤50℃ throughout the process; The final viscosity of the mixed system is 150-250 mPa·s at 25℃ for 50 s⁻¹. -1 Under shear rate conditions, the volume ratio of clarified hawthorn juice to the complex colloidal solution is 3:1-5:1. After the mixture is left to stand at 25°C for 30 minutes, the absolute value of the Zeta potential is ≥30 mV and the particle size distribution D90 is ≤80 μm, ensuring that the quinoa particles are uniformly suspended and do not aggregate.

[0022] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the sterilization and rapid cooling, and the filling steps include: The sterilization process employs a two-stage ultra-high temperature instantaneous heating method: the first stage is preheating, with the temperature increased to 85°C at a rate of 2-3°C / min to reduce the temperature gradient in subsequent heating; the second stage is heating to 130-140°C and maintaining the temperature for 2-8 seconds; the cooling stage employs a gradient cooling method: after sterilization, the temperature is cooled to 50°C at a rate of 8-10°C / min, and then cooled to 25°C at a rate of 5-6°C / min, with the hardness of the cooling water controlled to be ≤50 ppm throughout the process; The dissolved oxygen content of the mixture during filling is ≤2 mg / L, and the nitrogen filling pressure of the container headspace after filling is 0.05-0.1 MPa. After the finished product is stored at 25℃ for 6 months, the total number of microorganisms is ≤100 CFU / mL; the vitamin C retention rate is ≥85%; and the quinoa particle suspension sedimentation rate is ≤1.2%.

[0023] Preferably, in the preparation method of the quinoa and hawthorn suspension beverage of the present invention, the preparation of the single colloidal mother liquor meets the following conditions: Staged dissolution control: When dissolving gellan gum, preheat pure water to 85±2℃, stir at high speed of 600-800 r / min to form a vortex, and then slowly sprinkle the gel into the colloid. Continue stirring until completely dissolved, time ≤15 minutes. When dissolving carrageenan, heat pure water to 80±2℃, stir at a medium speed of 500-600 r / min, and add the colloidal powder in 3 batches with 2-minute intervals to avoid clumping. When dissolving sodium carboxymethyl cellulose, the pure water is cooled to 75±2℃, stirred at a low speed of 400-500 r / min, and allowed to stand for 10 minutes to swell after the colloidal dispersion. Water quality and ion control: The conductivity of the pure water used for dissolution is ≤10 μS / cm, and the Ca... 2+ Mg 2+ Total concentration ≤ 5 ppm; Solution homogenization treatment: After each colloidal mother liquor is dissolved, it is filtered through a 200-mesh filter and treated with ultrasound at 25℃, frequency 40 kHz, power 100 W, for 5 minutes to fully expand the colloidal molecular chains. The transmittance of the solution at a wavelength of 600 nm is ≥98%.

[0024] The present invention has at least the following beneficial effects: By using compounded colloids (gellan gum-carrageenan-sodium carboxymethyl cellulose) and precise process parameters (temperature, stirring rate, volume ratio), the centrifugal sedimentation rate of the beverage is ≤2%, and there is no stratification within 6 months; ultra-high temperature instantaneous sterilization (130℃-90℃) and rapid cooling to 25℃ prevent heat damage and reduce vitamin C loss (retention rate ≥85%), while ensuring that the total number of microorganisms is ≤100 CFU / mL.

[0025] The gentle boiling state (liquid surface fluctuation ≤5 cm) reduces pulp breakage, reduces pectin dissolution by 30%, stabilizes juice viscosity at 12-15 mPa·s (25℃), avoids competition for hydration with colloids, and improves suspension performance by 20%.

[0026] Sodium citrate adjusts the pH to 3.4-3.6, optimizing the surface charge density of colloidal molecules, resulting in an absolute Zeta potential value ≥30mV, reducing particle aggregation rate by 50%, and extending storage stability to 6 months.

[0027] Constant temperature compounding at 70-75℃ and uniform stirring at 200-300 r / min ensures uniform cross-linking of colloidal molecular chains, with dynamic viscosity (800-1200 mPa·s) fluctuation ≤5% and water holding capacity increased to ≥95%.

[0028] By controlling the conductivity (≤50 μS / cm) and combining it with a chelating agent (EDTA-2Na), the ion concentration is limited to ≤25 ppm, the elastic modulus G' of the colloidal network is increased by 40%, and the precipitation rate is ≤1.5%.

[0029] Ultrapure water (conductivity ≤10 μS / cm) and ion chelation process eliminate interference from high-valence metals, colloidal G' / G''≥1.5, network structure with enhanced shear resistance, and water holding capacity ≥95% after centrifugation.

[0030] By controlling the pore size (10-50 μm) and using the dynamic anchoring effect, the quinoa particle settling rate is ≤0.1 mm / h, which is 80% lower than that of the traditional process (≥0.5 mm / h), and there is no visible settling within 6 months.

[0031] The process involves phased mixing (from acid to gum, to erythritol, to particles) and temperature control (≤50℃) to ensure that the absolute value of the zeta potential is ≥30 mV, the particles are evenly dispersed (D90≤80 μm), and the texture is delicate and free of particles.

[0032] Gradual cooling (from 3-5℃ / min to 1-2℃ / min) reduces colloidal thermal shrinkage, maintaining water retention capacity ≥95%; nitrogen filling (0.05-0.1 MPa) inhibits oxidation, ensuring vitamin C retention ≥85%.

[0033] Differentiated dissolution processes (temperature, stirring rate) improve colloidal dissolution efficiency by 30%, mother liquor transmittance ≥98%, and the uniformity of colloidal network after compounding is improved, with centrifugal sedimentation rate deviation ≤±0.2%. Detailed Implementation

[0034] The present invention will now be described in further detail so that those skilled in the art can implement it based on the description.

[0035] According to one embodiment of the present invention, dried hawthorn and water are mixed at a mass ratio of 1:40, boiled at 100±2℃ for 30-40 minutes, and filtered through a 100-mesh filter to obtain clear hawthorn juice. Quinoa granules are washed and then slowly roasted at 100℃ over low heat for 5 minutes until the moisture is completely evaporated and the quinoa granules are cooked, with a moisture content ≤3% w / w after roasting. Gellan gum, carrageenan, and sodium carboxymethyl cellulose are dissolved separately in pure water at 80-90℃, and stirred continuously at a stirring rate of 500-800 r / min until completely dissolved, forming a single colloidal stock solution with a concentration of 1% w / v; then, the three single colloidal stock solutions are compounded at a volume ratio of 2:3:1 to obtain a composite colloidal solution. Mix 20-40 mL of clarified hawthorn juice, 0.5%-1.5% (by mass) of cooked quinoa granules, 4%-8% (by mass) of erythritol, 36-84 mL of compound colloidal solution, and pure water. In the total volume of the mixed system, the clarified hawthorn juice accounts for 15%-25%, and the compound colloidal solution accounts for 4%-8%. Sterilize the mixture in an ultra-high temperature instantaneous sterilization device at 130-140℃ for 2-8 seconds, then rapidly cool it down and fill it to obtain the finished product.

[0036] When preparing clarified hawthorn juice, the mass ratio of dried hawthorn to water is determined to be 1:40. The heating temperature can be selected from 100℃, 101℃, or 102℃, and the heating time is 30-40 minutes. A 100-mesh stainless steel filter can be used for filtration. Commercially available dried hawthorn can be used, and purified water that meets drinking water standards can be selected. Add the dried hawthorn and water to a stainless steel pot, turn on the heating device, set the temperature to 100℃, and heat continuously for 30-40 minutes. After heating, filter the hawthorn liquid in the pot through a 100-mesh stainless steel filter to obtain clarified hawthorn juice.

[0037] When processing quinoa, after washing the quinoa grains, slowly bake them over low heat at 100℃ for 5 minutes. You can use a regular frying pan or a commercial food baking machine. Choose a high-quality quinoa variety commonly available in the market. Place the washed quinoa in the baking machine, turn on the heat, adjust the temperature to the selected value, and continue baking over low heat for the specified time to ensure the quinoa is completely cooked and the moisture content of the grains does not exceed 3% w / w after baking.

[0038] To prepare the colloidal solution, weigh gellan gum, carrageenan, and sodium carboxymethyl cellulose at a mass ratio of 2:3:1. For dissolution, gellan gum can be selected from 85℃, 86℃, 87℃, 88℃, 89℃, and 90℃, and the same applies to carrageenan and sodium carboxymethyl cellulose. Stirring speeds can be selected from 500 r / min, 600 r / min, 700 r / min, and 800 r / min. Commercially available bottled pure water with low conductivity can be used for dissolution. A glass container with a stirring function can be used, or a commonly used laboratory magnetic stirrer with a glass beaker can be used. First, accurately weigh the three colloids separately. Heat the pure water to the corresponding temperature, slowly add the colloids to the water, and continue stirring at the selected stirring speed until completely dissolved, forming a single colloidal stock solution with a concentration of 1% w / v. Then, mix the three single colloidal stock solutions at a volume ratio of 2:3:1 to obtain a composite colloidal solution.

[0039] During mixing, sterilization, and rapid cooling, the amount of clarified hawthorn juice added during filling can be 20 mL, 30 mL, or 40 mL; the mass percentage of cooked quinoa granules added can be 0.5%, 1.0%, or 1.5%; the mass percentage of erythritol added can be 4%, 6%, or 8%; and the amount of compound colloidal solution added can be 36 mL, 60 mL, or 84 mL. A stainless steel mixing tank can be used for mixing, a high-temperature steam sterilizer can be used for sterilization, and a semi-automatic filling machine can be used for filling. Add the selected amounts of clarified hawthorn juice and pure water to the stainless steel mixing tank and stir evenly. Then, add the compound colloidal solution, erythritol, and cooked quinoa granules in sequence, and continue stirring evenly. Transfer the mixture to a high-temperature steam sterilizer and sterilize it in an ultra-high temperature instantaneous sterilization device at 130-140℃ for 2-8 seconds. After rapid cooling, fill the mixture using a semi-automatic filling machine to obtain the finished product.

[0040] The quinoa and hawthorn suspension beverage prepared through the above steps effectively blends the sweet and sour flavor of hawthorn with the nutritional components of quinoa. In the hawthorn juice preparation stage, specific cooking and filtration conditions preserve the flavor compounds and nutrients of hawthorn, resulting in clear hawthorn juice. The quinoa undergoes slow roasting over low heat, which not only makes it easier to eat but also adds a unique caramelized flavor. The combination of multiple colloids and precise addition amounts give the beverage excellent suspension stability, allowing quinoa particles to remain evenly suspended in the beverage and preventing sedimentation and stratification. Reasonable sterilization and filling processes ensure the microbial safety of the beverage while maximizing the preservation of nutrients and flavor, extending the product's shelf life, and improving its quality and taste, providing consumers with a nutritious and delicious suspension beverage.

[0041] Example 1 (The process of the present invention): 1. Raw material processing: Weigh 100g of dried hawthorn and 4000g of pure water (mass ratio 1:40). 2. Cooking: Simmer at a constant temperature of 100℃ for 35 minutes (liquid level fluctuation ≤ 5 cm). 3. Filtration: While still hot, filter under pressure through a 100-mesh stainless steel filter screen. Table 1: Detection results of Example 1 index numerical values Vitamin C retention rate 92.5% Soluble pectin content 0.15% w / v Juice viscosity (25℃) 13.2 mPa·s Residual particles (>150μm) Not detected Transmittance (600 nm) 96.8% Centrifugal sedimentation rate (3000 r / min × 10 min) 1.34% Pulp crushing 17.2% Juice turbidity (NTU) 5.8 Flavor substance loss rate 8.3% Comparative Example 1 (Traditional long cooking): Cooking time extended to 120 minutes (other aspects are the same as in Example 1). Table 2: Comparison of results between Comparative Example 1 and Example 1: Excessive pectin dissolution in Comparative Example 1 resulted in viscous juice, which competed with subsequent colloids for hydration and reduced suspension stability. index numerical values Changes from Example 1 Vitamin C retention rate 58.3% ↓36.2% Soluble pectin content 0.41% w / v ↑173% Juice viscosity (25℃) 28.7 mPa·s ↑117% Residual particles (>150μm) 12.5 cells / mL Significantly increased

[0042] Comparative Example 2 (coarse filtration): The filter was changed to an 80-mesh filter (other aspects are the same as in Example 1). Table 3: Comparison of results between Comparative Example 2 and Example 1: The large particle residue in Comparative Example 2 became the sedimentation nucleus, accelerating the stratification of the beverage. index numerical values Changes from Example 1 Residual particles (>200μm) 8.3 cells / mL ↑100% Transmittance (600 nm) 82.1% ↓15.2% Centrifugal sedimentation rate (3000 r / min × 10 min) 4.7% ↑3.5 times

[0043] Comparative Example 3 (High Temperature Deviation from Cooking): Cooking temperature 110℃ (other aspects are the same as in Example 1) Table 3: Comparison of results between Comparative Example 3 and Example 1: The high temperature in Comparative Example 3 caused excessive crushing of the pulp, and the dissolution of pectin and fiber increased the turbidity. index numerical values Changes from Example 1 Pulp crushing 32.6% ↑89% Juice turbidity (NTU) 18.5 ↑220% Flavor substance loss rate 41.2% The burnt smell was obvious.

[0044] The process of this invention achieves precise control through: 1. Cooking time (30-40 minutes) to reduce the degradation of heat-sensitive components (vitamin C retention >90%); 2. Slow boiling (fluctuation ≤5 cm) to inhibit pectin dissolution (viscosity stabilized at 12-15 mPa·s); 3. 100-mesh filtration to completely remove particles >150μm (transmittance >95%).

[0045] Synergistic effect: It provides a low-interference matrix for subsequent compound colloids, resulting in a final beverage centrifugal sedimentation rate of ≤1.2% (comparative example ≥4.7%), verifying the irreplaceability of the above technical features.

[0046] According to another embodiment of the present invention, in the initial stage, dried hawthorn and pure water are mixed at a stirring rate of 500-800 r / min to ensure uniform dispersion of the materials. During the constant temperature stage, the liquid surface is maintained at a slight boiling state with a fluctuation range of ≤5 cm to avoid excessive breakage of the fruit pulp leading to pectin dissolution. When mixing the dried hawthorn and water, the stirring rate can be selected from 500 r / min, 600 r / min, 700 r / min, or 800 r / min. An electric stirrer can be used, with either a propeller or a paddle. Common dried hawthorn can be used, and pure water that meets food processing standards can be selected. The dried hawthorn and pure water are placed in a stainless steel mixing vessel, the electric stirrer is started, the stirring rate is set to the selected value, and stirring is continued for a period of time to ensure that the dried hawthorn is uniformly dispersed in the water.

[0047] During the constant-temperature cooking stage, maintain a gentle boil, with surface fluctuations controlled within 5cm. A heating device with temperature control can be used, such as a gas stove paired with a flat-bottomed stainless steel pot, or an electric heating stirring vessel. Place the mixed hawthorn and water solution on the selected heating equipment, turn on the temperature control function, and adjust the temperature to maintain a gentle boil. Observe the surface fluctuations and adjust the heating power accordingly to ensure the fluctuations do not exceed 5cm.

[0048] Strict control over the initial stirring rate and the constant temperature stage during the preparation of hawthorn juice yields several positive results. In the initial stirring stage, a suitable stirring rate allows the dried hawthorn berries to disperse quickly and evenly in the water, ensuring sufficient contact between the dried berries and water during subsequent boiling. This promotes the dissolution of active ingredients and improves the extraction efficiency of the hawthorn juice. During the constant temperature boiling stage, maintaining a gentle boil with the liquid surface fluctuation within 5cm effectively prevents excessive pulp breakage. Excessive pulp breakage leads to the dissolution of large amounts of pectin, which can affect the clarity of the hawthorn juice, making it cloudy and potentially impacting the taste and stability of the final beverage. This control ensures high clarity of the prepared hawthorn juice, effectively preserving the flavor and nutrients of the hawthorn, laying a solid foundation for the subsequent preparation of a high-quality quinoa-hawthorn suspension beverage.

[0049] Example 2 (Process of this invention): Colloidal dissolution step: 1. Gellan gum stock solution: 1g colloid + 100mL pure water (85℃), vortex at 700 r / min for 12 minutes. 2. Carrageenan stock solution: Add 1g of colloid to 100mL of pure water (80℃) in three portions, stirring at 600 r / min for 15 minutes each time. 3. CMC-Na stock solution: 1g colloid + 100mL pure water (75℃), stir at 400r / min and let stand for 10 minutes to allow swelling. Compounding steps: Mix gellan gum: carrageenan: CMC-Na in a volume ratio of 2:3:1 (20mL:30mL:10mL); maintain a constant temperature of 72℃ and stir at a uniform speed of 250 r / min for 12 minutes. Table 4: Detection results of Example 2 index numerical values Centrifugal sedimentation rate (5000 r / min × 15 min) 1.1% <![CDATA[Dynamic viscosity after compounding (50 s -1 )]] 1050 mPa·s (fluctuation ±3%) Water holding capacity (3000 r / min × 30 min) 96.7% Mother liquor transmittance (600nm) Gellan gum 98.2% / Carrageenan 97.5% / CMC-Na 96.8% Quinoa sedimentation rate 0.10 mm / h pore size distribution of colloidal networks 20±5μm (relatively uniform) Comparative Example 4 (uniform dissolution parameters): All colloids were dissolved at 85°C and 600 r / min (other parameters were the same as in Example 2). Table 5: Comparison of results between Comparative Example 4 and Example 2: The molecular chains of CMC-Na in Comparative Example 4 broke at high temperature, and the insufficient swelling resulted in a loose network structure after compounding. index numerical values Changes from Example 2 CMC-Na mother liquor transmittance 89.3% ↓7.5% Precipitation rate of compound solution 4.9% ↑345% Comparative Example 5 (deviation in compound volume ratio): The compound volume ratio was changed to 1:1:1 (other aspects are the same as in Example 2). Table 6: Comparison of results between Comparative Example 5 and Example 2: Insufficient gellan gum ratio reduces network rigidity, while excessive carrageenan leads to brittle gel that is prone to dehydration. index numerical values Changes from Example 2 <![CDATA[Dynamic viscosity (50 s -1 )]]> 620 mPa·s ↓41% Quinoa sedimentation rate 0.35 mm / h ↑250%

[0050] Comparative Example 6 (Compound Temperature Runaway): The compounding temperature dropped to 55℃ (other aspects are the same as in Example 2). Table 7: Comparison of results between Comparative Example 6 and Example 2: Low temperature caused insufficient hydration of carrageenan, resulting in visible filamentous aggregates in the compound solution. index numerical values Changes from Example 2 Viscosity fluctuation range ±25% ↑733% Colloid network pore size distribution 5-100μm (non-uniform) ↑250% Comparative Example 7 (insufficient stirring during dissolution): The gellan gum dissolution rate decreased to 300 r / min (other aspects are the same as in Example 2). Table 8: Comparison of results between Comparative Example 7 and Example 2: Undissolved particles (particle size > 10 μm) became network defect points. index numerical values Changes from Example 2 Gellan gum mother liquor transmittance 91.6% ↓6.6% Water-holding capacity of compound solutions 88.2% ↓8.8%

[0051] The core advantages of the process of this invention are: 1. Differentiated dissolution parameters: Gellan gum: high-temperature vortex (85℃ / 700r / min) to eliminate agglomeration (transmittance >98%); CMC-Na: low-temperature static (75℃ / static swelling) to complete molecular chain extension; 2. Precise volume ratio (2:3:1): Gellan gum provides a rigid skeleton + carrageenan enhances elasticity + CMC-Na improves water retention to a synergistic viscosity of 1050±30mPa·s; 3. Constant temperature compounding (72℃ / 250r / min): colloidal molecules are orderly cross-linked to a network pore size of 20±5μm (matching quinoa particle size). Functional verification: Deviation of any parameter in Comparative Example 7 resulted in a precipitation rate >4% (≤1.2% in this invention), proving the indivisibility of the technical features.

[0052] According to another embodiment of the present invention, the pH of the hawthorn decoction is adjusted before filtration. The pH of the hawthorn juice is adjusted by adding 0.05%-0.1% w / v sodium citrate, stabilizing the pH of the hawthorn juice at 3.4-3.6.

[0053] When adjusting the pH, it's crucial to ensure this process is performed before filtering the hawthorn decoction. The amount of sodium citrate added can be 0.05% w / v, 0.07% w / v, or 0.1% w / v. An electronic balance can be used to accurately weigh the sodium citrate, and a glass stirring rod should be used to stir the solution and promote its dissolution. Commercially available analytical grade sodium citrate is recommended, as it has high purity, few impurities, and meets food processing requirements. In practice, first transfer the cooked hawthorn decoction to a clean glass container, such as a glass beaker.

[0054] Accurately weigh a certain amount of sodium citrate using an electronic balance. Based on the set addition amount, such as 0.05% w / v, assuming the volume of the hawthorn decoction is 1000mL, weigh 0.5g of sodium citrate. Slowly add the weighed sodium citrate to the hawthorn decoction while gently stirring with a glass stirring rod to ensure the sodium citrate is fully dissolved in the solution.

[0055] When adjusting the pH, the pH value of the solution should be continuously measured using a pH meter during the addition of sodium citrate. A commercially available laboratory pH meter, such as the Leici brand pH meter, can be used. Insert the pH meter's electrode into the hawthorn decoction and read the pH value after it stabilizes. Based on the measurement results, continue adding or stop adding sodium citrate until the pH value stabilizes within the range of 3.4-3.6. Sodium citrate can be purchased from a reputable chemical reagent store to ensure its quality meets food additive standards.

[0056] Adjusting the pH of the hawthorn decoction to maintain it within the range of 3.4-3.6 is crucial. A suitable pH effectively inhibits the growth and reproduction of microorganisms. In this acidic environment, the growth of most harmful microorganisms is suppressed, thus extending the shelf life of the hawthorn juice and reducing the risk of spoilage due to microbial contamination. Furthermore, a stable pH protects the nutrients in the hawthorn juice. For example, some vitamins and minerals are more stable at a specific pH, less prone to decomposition or transformation, and better preserve the nutritional value of the hawthorn juice. In addition, this pH range optimizes the taste of the hawthorn juice, achieving a more suitable balance of sweetness and acidity, providing a better flavor foundation for the subsequent preparation of quinoa-hawthorn suspension beverages.

[0057] According to another embodiment of the present invention, the temperature conditions for the compounding process are: constant temperature at 70-75°C. The stirring conditions for the compounding process are: uniform stirring at a rate of 200-300 r / min for 10-15 minutes. The performance requirements of the compounded solution are: at 25°C, 50 s... -1 Under the given shear rate conditions, the dynamic viscosity reaches 800-1200 mPa·s, and the pH value remains stable within the range of 6.5-7.0.

[0058] When compounding three single colloidal mother liquors, temperatures of 70℃, 71℃, 72℃, 73℃, 74℃, and 75℃ can be selected to ensure that the compounding is carried out in a suitable constant temperature environment. A stirred reactor equipped with a temperature control device can be used, such as a common stainless steel laboratory stirred reactor, which allows for precise temperature control. Stirred reactors can be purchased from numerous chemical laboratory equipment suppliers on the market. During compounding, the three single colloidal mother liquors are placed in the stirred reactor, and the temperature control device is turned on and set to between 70-75℃. This temperature range is chosen because within this range, the activity of the colloidal molecules is moderate, which is conducive to their uniform mixing and interaction.

[0059] The stirring speed can be selected from 200 r / min, 220 r / min, 240 r / min, 260 r / min, 280 r / min, and 300 r / min, and the stirring time can be selected from 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes. A magnetic stirrer or a mechanical stirrer can be used. Commonly available digital display magnetic stirrers allow for convenient adjustment of the stirring speed and time. A magnetic stirrer typically consists of a stirring motor, a stirring paddle, and a control device. Install the stirring paddle in a suitable position inside the reaction vessel, turn on the stirrer, and set the stirring speed to 200-300 r / min and the stirring time to 10-15 minutes. These stirring conditions ensure thorough and uniform mixing of the three colloidal mother liquors, enhancing their interaction.

[0060] To achieve the desired temperature of the mixture at 25°C for 50 seconds -1 The required dynamic viscosity of 800-1200 mPa·s at shear rate can be measured in real time using a viscometer, such as a rotational viscometer. If the viscosity does not reach the required range during mixing, the proportion of the colloidal stock solution can be adjusted appropriately. pH can be measured using a pH meter, such as a common glass electrode pH meter. If the pH value is not within the range of 6.5-7.0, an appropriate amount of acid-base adjuster, such as citric acid or a dilute sodium hydroxide solution, can be added for fine-tuning. This ensures that the compounded colloidal solution has suitable viscosity and pH, which is beneficial for its subsequent stabilizing and suspending effects in beverages, allowing quinoa particles to be better suspended and improving the stability and quality of the beverage.

[0061] According to another embodiment of the present invention, the order of adding mother liquor and the stirring time are as follows: first add gellan gum mother liquor, then add carrageenan mother liquor and sodium carboxymethyl cellulose mother liquor in sequence, and continue stirring for 3-5 minutes after each type of mother liquor is added.

[0062] During the compounding process, the conductivity of the colloidal solution was controlled to be ≤50 μS / cm to avoid the destruction of the colloidal network structure by ionic effects. The water holding capacity of the final composite colloidal solution was ≥95%, and the sedimentation rate was ≤1.5% after centrifugation at 5000 r / min for 15 minutes.

[0063] According to another embodiment of the present invention, the order of adding the mother liquors is specifically required when compounding colloidal mother liquors. A glass reactor equipped with a stirring device can be used for the operation. First, the gellan gum mother liquor is added to the reactor, and the stirring time can be selected as 3 minutes, 4 minutes, or 5 minutes. Then, the carrageenan mother liquor is added, and the mixture is stirred for 3-5 minutes. Finally, the sodium carboxymethyl cellulose mother liquor is added and stirred for the same amount of time. The gellan gum, carrageenan, and sodium carboxymethyl cellulose mother liquors can be prepared according to the previous method or commercially available food-grade mother liquors. When adding each mother liquor, it is slowly poured in through the feed port at the top of the reactor. The stirring device is located inside the reactor to ensure that the stirring paddle can fully contact the solution and stir evenly.

[0064] To control conductivity, a conductivity meter is needed to monitor the conductivity of the colloidal solution in real time during the compounding process. A portable conductivity meter commonly available on the market, such as the Leici DDS-307A, can be used. When dissolving gellan gum, carrageenan, and sodium carboxymethyl cellulose, use ultrapure water with a conductivity ≤10 μS / cm. This can be purchased as bottled ultrapure water that meets this standard. If the conductivity exceeds 50 μS / cm during the compounding process, add 0.001%-0.002% w / w disodium ethylenediaminetetraacetate (EDTA-2Na) as a chelating agent.

[0065] In ensuring the performance of the composite colloidal solution, water-holding capacity and sedimentation rate are important indicators. For water-holding capacity testing, the composite colloidal solution is allowed to stand at 25°C for 24 hours, then centrifuged at 3000 r / min for 30 minutes. A standard laboratory centrifuge, such as the Xiangyi TGL-16M centrifuge, can be used. The water-holding capacity is calculated according to the formula, ensuring it is ≥95%. For sedimentation rate control, the composite colloidal solution is mixed with quinoa particles and centrifuged at 5000 r / min for 15 minutes. The sedimentation rate is calculated and should be ≤1.5%. All raw materials can be purchased from reputable food ingredient suppliers.

[0066] By strictly controlling the order of mother liquor addition, stirring time, conductivity, and final performance indicators during the preparation of composite colloidal solutions, the quality of the solutions can be effectively improved. Adding the mother liquor in a specific order and controlling the stirring time ensures thorough mixing of various colloids, forming a homogeneous and stable system. Controlling conductivity prevents ions from damaging the colloidal network structure, guaranteeing the stability and functionality of the colloidal solution. Ensuring the composite colloidal solution has high water-holding capacity and low sedimentation rate is crucial for improving the quality of quinoa and hawthorn suspension beverages. High water-holding capacity allows the beverage to maintain good hydration, resulting in a fuller taste; low sedimentation rate allows quinoa particles to remain stably suspended in the beverage for a longer period, preventing sedimentation and ensuring consumers can evenly ingest the various components, thus improving the overall quality and taste of the product.

[0067] According to another embodiment of the present invention, gellan gum, carrageenan, and sodium carboxymethyl cellulose are dissolved in ultrapure water with a conductivity ≤10 μS / cm, ensuring that the concentration of free ions in the colloidal mother liquor is ≤0.1 mmol / L. The conductivity of the solution is monitored in real time during the compounding process. When the conductivity exceeds 50 μS / cm, 0.001%-0.002% w / w disodium ethylenediaminetetraacetate (EDTA-2Na) is added as a chelating agent until the conductivity drops to the target range. After compounding, the Na in the colloidal solution... + K + Ca 2+ The total ion concentration was ≤25 ppm, and the ratio of the elastic modulus G' to the viscous modulus G'' of the colloidal network structure was G' / G''≥1.5, measured at 25℃ and 1 Hz.

[0068] When dissolving colloids, for the selection of dissolving water, bottled ultrapure water with a conductivity ≤10 μS / cm can be used. Several brands on the market offer products that meet this standard. To ensure that the free ion concentration in the colloidal stock solution is ≤0.1mmol / L, the conductivity of the ultrapure water can be tested with a conductivity meter before use; for example, a Leici DDS-307A conductivity meter can be used. When dissolving gellan gum, carrageenan, and sodium carboxymethyl cellulose, pour an appropriate amount of ultrapure water into a glass beaker, place the beaker on a magnetic stirrer, and operate according to the respective dissolution temperature and stirring rate requirements. For example, when dissolving gellan gum, preheat the pure water to 85±2℃, stir at a high speed of 600-800 r / min to form a vortex, and then slowly sprinkle it into the colloid. These colloids can be purchased from reputable food-grade suppliers and meet food-grade standards.

[0069] During the compounding process, a portable conductivity meter is used to monitor the solution conductivity in real time. When the conductivity exceeds 50 μS / cm, a chelating agent needs to be added for adjustment. EDTA-2Na (0.001%-0.002% w / w) can be accurately weighed using an electronic balance. For example, if the colloidal solution mass is 100g, and 0.03% w / w EDTA-2Na needs to be added, weigh out 0.03g. Then, slowly add the weighed EDTA-2Na to the colloidal solution being stirred. The stirring device can be a magnetic stirrer. Continue stirring until the conductivity drops below 50 μS / cm. EDTA-2Na can be purchased from a chemical reagent store at analytical grade to ensure its quality meets requirements.

[0070] After compounding, the ion concentration and colloidal modulus of the colloidal solution need to be measured. Na+ is detected using an ion chromatograph. + K + Ca 2+ The total ion concentration should be ≤25 ppm. At 25℃ and 1 Hz, the elastic modulus G' and viscous modulus G'' of the colloidal network structure should be measured using a rheometer, and the ratio G' / G'' should be calculated, ensuring it is ≥1.5. If the test results do not meet the requirements, the cause needs to be analyzed and the parameters in the compounding process adjusted, such as re-checking the purity of the raw materials and adjusting the amount of chelating agent. Ion chromatographs and rheometers are available in various brands and models on the market; choose according to your actual needs.

[0071] Example 3 (Process of the Invention) 1. Raw material pretreatment: Ultrapure water (conductivity 8.2 μS / cm, Ca) was used. 2+ +Mg 2+ =3.1 ppm) Dissolved colloid Concentration of free ions in colloidal mother liquor: 0.08 mmol / L 2. Monitoring of the compounding process: Initial conductivity: 42 μS / cm The conductivity increased to 53 μS / cm after 8 minutes of compounding (due to ion release). Add 0.0015% w / w EDTA-2Na (accurate weighing) After stirring for another 5 minutes, the conductivity dropped to 48 μS / cm. Table 9: Detection Results of Example 3 index numerical values <![CDATA[Total ion concentration (Na + + K + + Ca 2+ )]]> 18 ppm (≤25 ppm) G' / G'' (25℃, 1 Hz) 1.83（≥1.5） Colloid network pore size distribution 15-45μm (concentrated distribution) Quinoa sedimentation rate (6 months) 0.08 mm / h (≤0.1 mm / h) Sedimentation rate 1.1% Comparative Example 8 (without EDTA): EDTA was not added when the conductivity exceeded the standard (58 μS / cm) (other aspects are the same as in Example 1). Table 10: Comparison of results between Comparative Example 8 and Example 3: Colloidal network showed large pores >100μm. index numerical values Changes from Example 3 Failure Mechanism Total ion concentration 67 ppm ↑272% <![CDATA[Ca 2+ Crosslinking with carrageenan G' / G'' 0.92 ↓50% Network resilience loss Centrifugal sedimentation rate 8.3% ↑655% Localized gelation leads to structural collapse

[0072] Comparative Example 9 (EDTA Overdosing): 0.005% w / w EDTA was added preventively (2.5 times overdosing) when the conductivity was 45 μS / cm. Table 11: Comparison of results between Comparative Example 9 and Example 3: Difference in particle concentration gradient at 1 cm below the liquid surface after standing for 24 hours. index numerical values Changes from Example 3 Failure Mechanism Quinoa particle suspension height difference 12.7 mm ↑580% Network expansion drives particle buoyancy. G' / G'' 2.95 ↑61% Excessive chelation weakens ion bridging Water holding capacity 99.2% ↑2.5% Colloid hyperhydration swelling

[0073] Comparative Example 10 (High Ion Water Quality): Dissolved colloids were prepared using tap water (conductivity 155 μS / cm, Ca2+). 2+ +Mg 2+ =35ppm) Table 12: Comparison of results between Comparative Example 10 and Example 3. index numerical values Changes from Example 3 Initial conductivity of the compound 210μS / cm ↑400% The amount of EDTA added needs to reach 0.012%. It still cannot be reduced to 50 μS / cm Chelating agent saturation failure Sedimentation rate (5000 r / min) 11.4% ↑936%

[0074] This control strategy increased the product qualification rate from 72% (without EDTA) to 98.5%, demonstrating that technical features play a decisive role in mass production stability.

[0075] This control strategy, by adding EDTA-2Na (0.001%-0.005% w / w), significantly reduced the precipitation rate from 8.3% (Comparative Example 8) to 1.1% (Example 3) under ion-free control, a reduction of 86.7%, demonstrating its decisive role in improving stability.

[0076] By strictly controlling the conductivity and ion concentration of the water used for dissolving the colloid, the influence of impurities in the water on the colloid can be reduced, ensuring that the colloid is in a relatively pure environment during the initial dissolution stage, which is conducive to the formation of a uniform and stable colloidal mother liquor. Real-time monitoring of conductivity and adjustment with chelating agents during the compounding process effectively prevents damage to the colloidal network structure due to excessively high ion concentrations, maintaining the stability of the colloidal solution. Precise control of the ion concentration and colloidal modulus of the compounded solution gives the colloid good elasticity and resistance to deformation. These measures work together to improve the quality of the composite colloidal solution, enhance its suspension performance in quinoa and hawthorn suspension beverages, allowing quinoa particles to remain more stably suspended in the beverage, reducing sedimentation, and also helping to maintain the uniformity of the beverage's taste and texture, thus improving the overall quality of the product.

[0077] According to another embodiment of the present invention, there are three aspects: first, a method and requirements for measuring water holding capacity; second, a method and requirements for controlling sedimentation rate; and third, the interaction and effect between the composite colloidal solution and quinoa particles.

[0078] For water-holding capacity determination, a temperature of 25℃, a centrifugation rate of 3000 r / min, and a centrifugation time of 30 minutes can be selected. A common laboratory centrifuge, such as a benchtop centrifuge, can be used; these are readily available on the market. To use, load the composite colloidal solution into suitable centrifuge tubes, place them in the centrifuge chamber, and set the speed and time for centrifugation. To calculate the water-holding capacity, accurately weigh the centrifuge tube mass (m0), the total mass of the colloid and tube before centrifugation (m1), and the total mass after removing the precipitated water (m2), and calculate according to the formula. The raw material composite colloidal solution is obtained from the previous preparation steps. This method can accurately determine the water-holding capacity of the composite colloidal solution, ensuring it is ≥95%, allowing the water in the beverage to be better fixed by the colloid and preventing water separation.

[0079] For sedimentation rate control, the centrifugation rate was fixed at 5000 r / min, and the centrifugation time was 15 minutes. A laboratory centrifuge was used for the operation. After the composite colloidal solution and quinoa particles were mixed evenly, an appropriate amount of the mixture was placed in a centrifuge tube and centrifuged. The sedimentation rate was calculated using the corresponding formula. The experimental subject was the mixture of the composite colloidal solution and quinoa particles. This control method ensures a sedimentation rate ≤1.5%, making it less likely for quinoa particles to settle in the beverage, guaranteeing the beverage's uniformity and stability, and improving the product's appearance and taste.

[0080] The colloidal network of the composite colloidal solution has a pore size range of 10-50 μm. It interacts hydrophobically with saponins on the surface of quinoa particles, creating a dynamic anchoring effect that keeps the quinoa particle settling rate ≤0.1 mm / h. The pore size of the colloidal network can currently be observed using an electron microscope. The saponins on the surface of quinoa particles are inherent components of quinoa itself. Through this interaction, functionally, it allows the quinoa particles to remain stably suspended in the beverage, maintaining a uniformly dispersed state for an extended period. Structurally, the network structure of the composite colloidal solution provides a stable supporting environment for the quinoa particles. In multiple experiments, the suspension of quinoa particles in different batches of beverages was observed, and the settling rate was statistically analyzed, all of which met the requirements. The final technical effect achieved is that the quinoa and hawthorn suspension beverage maintains a good suspension state of the quinoa particles throughout storage and transportation, improving product quality.

[0081] According to another embodiment of the present invention, the mixing order and temperature and time control are as follows: the mixing order is as follows: first, add clarified hawthorn juice and pure water, and stir at 200-300 r / min for 5 minutes at 40-50℃; then add the composite colloidal solution and erythritol in sequence, and finally add the cooked quinoa granules, and maintain the system temperature ≤50℃ throughout the process.

[0082] Viscosity and solution ratio control of the mixed system: The final viscosity of the mixed system is 150-250 mPa·s at 25℃ for 50 s⁻¹. - Under shear rate conditions, the volume ratio of clarified hawthorn juice to the complex colloidal solution is 3:1-5:1.

[0083] Performance control of the mixture after standing: After the mixture is left to stand at 25℃ for 30 minutes, the absolute value of the Zeta potential is ≥30mV and the particle size distribution D90 is ≤80μm, ensuring that the quinoa particles are uniformly suspended and do not aggregate.

[0084] According to another embodiment of the present invention, when performing the mixing operation, the required materials are first prepared: clarified hawthorn juice, pure water, a complex colloidal solution, erythritol, and cooked quinoa granules. A stainless steel mixing tank can be used as the mixing container, and a paddle mixer can be selected. The mixer is installed on top of the mixing tank so that its paddle can penetrate deep into the solution. First, a selected volume of clarified hawthorn juice and pure water is added to the mixing tank, the mixer is turned on, and the stirring speed is set to 200-300 r / min, such as 250 r / min. At the same time, the temperature is controlled at 40-50°C, for example, 45°C, using a heating or cooling device, and stirring is continued for 5 minutes. Then, the complex colloidal solution and erythritol are added sequentially while stirring, and finally the cooked quinoa granules are added. Throughout the process, the system temperature should be maintained below 50°C using a temperature control device. Among these raw materials, the clarified hawthorn juice can be homemade according to the previous process or purchased as a finished product that meets food standards; the purified water can be commercially available bottled purified water with low conductivity; the composite colloidal solution is prepared according to the prescribed method; the erythritol is ordinary edible erythritol; and the cooked quinoa granules are processed according to requirements.

[0085] After mixing, the viscosity and solution ratio of the mixture need to be tested and controlled. A rotational viscometer can be used at 25°C for 50 seconds. -1 Measure the viscosity of the mixture under shear rate conditions. If the viscosity is not within the range of 150-250 mPa·s, the amount of composite colloidal solution or other components added can be adjusted appropriately. Simultaneously, ensure that the volume ratio of clarified hawthorn juice to composite colloidal solution is between 3:1 and 5:1, for example, 4:1, controlled by measuring the volumes of the two solutions. Various brands and models of rotational viscometers are available on the market; select the appropriate equipment based on your actual needs.

[0086] After stirring, the mixture is allowed to stand at 25°C for 30 minutes. Then, the Zeta potential of the mixture is measured using a Zeta potential meter, and the particle size distribution (D90) is measured using a laser particle size analyzer. If the absolute value of the Zeta potential is less than 30 mV, the colloidal solution formulation can be adjusted appropriately or a small amount of electrolyte can be added to change the potential. If the particle size distribution (D90) is greater than 80 μm, the mixture can be stirred again or homogenized to reduce the particle size. Suitable Zeta potential meters and laser particle size analyzers are available commercially. All raw materials can be purchased from reputable food ingredient suppliers to ensure that their quality meets food production standards.

[0087] Strict control over the mixing sequence, temperature, time, and various performance indicators of the mixed system plays a crucial role in improving the quality of quinoa and hawthorn suspension beverages. A proper mixing sequence and temperature control can prevent adverse reactions between components, ensuring the colloids fully exert their suspending effect, resulting in uniform dispersion of quinoa particles in the beverage and preventing particle aggregation and sedimentation caused by improper mixing. Precise control of the viscosity and solution ratio of the mixed system helps maintain the stability and taste of the beverage, preventing it from being too viscous and affecting the drinking experience, or too viscous and causing quinoa particles to settle too quickly. Furthermore, controlling the zeta potential and particle size distribution of the mixture after settling further ensures that the quinoa particles remain uniformly suspended in the beverage, extending the product's shelf life and providing consumers with a suspension beverage with good taste and stable quality.

[0088] According to another embodiment of the present invention, during the sterilization process, the preheating rate can be selected as 2℃ / min, 2.5℃ / min, or 3℃ / min, and the holding time after the second stage heating to 130-140℃ can be selected as 2 seconds, 4 seconds, 6 seconds, or 8 seconds. The mixture is placed in a suitable container and then placed inside the sterilizer chamber. The heating rate is set, first heating to 85℃ at the set rate, then heating to 130-140℃ and holding for the corresponding time. These parameters were determined through multiple experiments based on the composition and microbial characteristics of the mixture, and can effectively kill harmful microorganisms. The raw material is the previously prepared quinoa and hawthorn beverage mixture. During the cooling stage, starting from the sterilized temperature, the cooling rate can be selected as 8℃ / min, 9℃ / min, or 10℃ / min to reduce to 50℃, and then further reduced to below 25℃ at 5℃ / min, 5.5℃ / min, or 6℃ / min. Equipment equipped with a cooling system can be used, such as a cooling unit attached to an autoclave with a cooling coil. The cooling coil is typically installed outside the autoclave cavity and cools the water through circulation. During the cooling process, the hardness of the cooling water needs to be tested using a hardness testing device to ensure it is ≤50 ppm. A water hardness testing kit can be used for this purpose. If the hardness exceeds the standard, the cooling water should be replaced or treated. This cooling method can prevent beverages from being affected by rapid cooling or problems with the cooling water.

[0089] During bottling, the dissolved oxygen content of the mixture should be controlled to ≤2mg / L, which can be measured using a dissolved oxygen meter, such as a common electrochemical dissolved oxygen meter. The headspace nitrogen filling pressure can be selected from 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.09MPa, and 0.1MPa, using a nitrogen filling device typically connected to the filling machine, which fills the headspace of the container after filling. After the finished product is stored at 25℃ for 6 months, sampling is used to test the total microbial count, vitamin C retention rate, and quinoa particle suspension sedimentation rate. The experimental subject is the bottled finished beverage. Multiple batches of beverage are sampled, and the total microbial count is tested using a microbial culture and counting method to ensure it is ≤100CFU / mL; the vitamin C retention rate is tested using appropriate chemical analysis methods to ensure it is ≥85%; and the quinoa particle suspension sedimentation rate is calculated by observation and measurement to ensure it is ≤1.2%. These measures can effectively extend the shelf life of beverages, maintain their nutritional components and good appearance, and ensure stable product quality.

[0090] According to another embodiment of the present invention, carrageenan and sodium carboxymethyl cellulose are dissolved at specific temperatures and stirring rates, and the sodium carboxymethyl cellulose needs to be allowed to stand and swell after dissolution.

[0091] The conductivity of the pure water used for dissolution is ≤10 μS / cm, and Ca 2+ Mg 2+ The total concentration is ≤5 ppm. After dissolving each colloidal mother liquor, it is filtered through a 200-mesh filter and then treated with ultrasound at 25°C, frequency 40 kHz, power 100 W, for 5 minutes to fully expand the colloidal molecular chains, resulting in a solution transmittance of ≥98% at 600 nm.

[0092] When dissolving colloids in stages, for gellan gum, preheat pure water to 83℃, 84℃, 85℃, 86℃, or 87℃ (e.g., 85℃). Stir at a high speed of 600-800 r / min to create a vortex, then slowly add the colloid. Continue stirring for 10, 12, or 14 minutes, but no more than 15 minutes, to ensure complete dissolution. A glass beaker with a stirring function can be used with a magnetic stirrer. Place the beaker on the magnetic stirrer; the stir bar will rotate within the beaker, creating a vortex. For carrageenan, heat pure water to 78℃, 79℃, 80℃, 81℃, or 82℃ (e.g., 80℃), and stir at a medium speed of 500-600 r / min. Add the colloid powder in three batches, 2 minutes apart, to prevent clumping. When dissolving sodium carboxymethyl cellulose, cool pure water to 73℃, 74℃, 75℃, 76℃, or 77℃. For example, at 75℃, stir at a low speed of 400-500 r / min, disperse, and then let it stand to swell for 10 minutes. These colloids can be purchased commercially as food-grade products from reputable food ingredient suppliers.

[0093] Regarding water quality and ion control, for dissolving pure water, bottled ultrapure water with a conductivity ≤10 μS / cm can be selected, and several brands are available on the market. Before use, the conductivity of the pure water should be tested with a conductivity meter, such as the Leici DDS-307A conductivity meter. Simultaneously, ion detection equipment should be used to detect Ca2+. 2+ Mg 2+ The total concentration should be ≤5 ppm. If this requirement is not met, the purified water must be replaced. Specialized equipment such as atomic absorption spectrometers can be used for ion detection. This method ensures the quality of the dissolving water and reduces the impact of impurity ions on the solubility and performance of the colloid.

[0094] After all colloidal stock solutions have dissolved, they are homogenized. First, the colloidal stock solutions are filtered through a 200-mesh filter (a stainless steel filter can be used). Place the filter on a funnel and slowly pour the colloidal stock solution through the filter to remove undissolved particulate impurities. After processing, the transmittance of the solution is measured using a spectrophotometer at a wavelength of 600 nm, ensuring a transmittance ≥98%. If the transmittance does not meet the standard, the ultrasonic treatment time can be appropriately extended or the solution can be filtered again. A common laboratory spectrophotometer can be used.

[0095] Traditional hawthorn juice boiling extraction processes present several significant problems that severely impact the quality of subsequent beverage products. First, conventional boiling extraction uses high temperatures and prolonged processing times, exceeding two hours. This causes substantial degradation of heat-sensitive components in the hawthorn juice, particularly vitamin C, with losses exceeding 40%, significantly reducing the product's nutritional value. Second, prolonged high-temperature boiling leads to excessive pulp breakage and the dissolution of large amounts of pectin. This not only increases the juice's viscosity but also competes with subsequently added colloids for hydration, weakening their suspension properties and affecting the beverage's stability. Third, the filtration process is not refined enough, using filters with a mesh size lower than 80 mesh. This results in a large number of tiny pulp particles larger than 200μm remaining in the juice. These particles act as sedimentation nuclei, accelerating stratification during storage and severely affecting the product's appearance and quality.

[0096] To address the aforementioned issues, this invention comprehensively optimizes the hawthorn juice boiling extraction process, precisely controlling the material ratio and boiling conditions: dried hawthorn and water are mixed at a mass ratio of 1:40, and boiled at 100±2℃ for a strictly controlled boiling time of 30-40 minutes. Through precise ratio and time control, the effective components are fully dissolved while minimizing the damage to nutrients caused by high temperatures.

[0097] Initial stage: Mix dried hawthorn and pure water at a stirring rate of 500-800 r / min to ensure uniform dispersion and full contact between the dried hawthorn and water, laying the foundation for subsequent extraction of effective components. Constant temperature stage: Maintain a gentle boil at the liquid surface, with the fluctuation range controlled within ≤5 cm to avoid excessive breakage of the pulp, thereby reducing the amount of pectin dissolved and optimizing the juice characteristics.

[0098] Refined filtration process: The boiled hawthorn juice is filtered using a 100-mesh filter to effectively remove larger fruit pulp particles, resulting in hawthorn juice with higher clarity, thus reducing the formation of sediment nuclei from the source.

[0099] The improved process of this invention has achieved significant technical effects, specifically reflected in the following aspects: Enhanced nutrient retention: By shortening the boiling time to 30-40 minutes, the loss of heat-sensitive components is significantly reduced, especially the retention rate of vitamin C is greatly improved. Combined with the subsequent sterilization process, the nutritional value of the product is greatly enhanced.

[0100] Juice viscosity optimization: The micro-boiling state control during the constant temperature stage effectively reduced fruit pulp breakage and pectin dissolution by 30%, making the juice viscosity stable at 12-15 mPa・s (25℃). This avoided the problem of excessive phytochemicals competing with colloids for hydration, and improved suspension performance by 20%, laying a good foundation for the stability of subsequent beverages.

[0101] Through the above improvements, this invention achieves multiple objectives in the hawthorn juice boiling and extraction process, including nutrient retention, juice performance optimization, and refined filtration, providing key technical support for the preparation of highly stable and high-quality quinoa-hawthorn suspension beverages.

[0102] By controlling dissolution in stages, different colloids are fully dissolved under their respective suitable conditions, reducing problems such as gel clumping, uneven dispersion of carrageenan, and insufficient swelling of sodium carboxymethyl cellulose, thus improving the dissolution efficiency and quality of the colloids. Strict water quality and ion control avoids interference from impurities in the water on the colloidal properties, ensuring the stability of the colloidal solution. Solution homogenization allows the colloidal molecular chains to fully extend, increasing the transmittance of the solution and making the compounded colloidal network more uniform. These combined measures improve the quality of the single colloidal mother liquor, thereby enhancing the performance of the composite colloidal solution. This helps quinoa particles to suspend more stably in beverages, improving the taste and appearance of the beverage, and providing a strong guarantee for the preparation of high-quality quinoa and hawthorn suspension beverages.

[0103] Example 4 (Process of the Invention) Sterilization: First stage: Preheating, 3℃ / min, 85℃; Second stage: Heating to 130℃ (holding for 2-8 seconds). Cooling: First stage: 10℃ / min to 50℃; Second stage: 5℃ / min to 25℃; Cooling water hardness: 35 ppm Filling: Dissolved oxygen: 1.8 mg / L (vacuum degassing); Nitrogen filling pressure: 0.08 MPa Experimental results (25℃): Quinoa grains did not float. Table 13: Detection Results of Example 4 index result Standard compliance Total number of microorganisms 45 CFU / mL ≤100 CFU / mL Vitamin C retention rate 89.2% ≥85% Quinoa sedimentation rate 0.9% ≤1.2% Colloid water holding capacity 95.3% ≥95% Colloid shrinkage 1.2% ≤5% Browning index (450nm) 0.20% ≤0.25 Comparative Example 11 (single high-temperature sterilization): Sterilization: 121°C for 30 minutes (high-temperature short-time sterilization), other procedures are the same as in Example 4.

[0104] Table 14: Comparison of results between Comparative Example 11 and Example 4. index result Changes from Example 4 Failure Mechanism Vitamin C retention rate 63.7% ↓28.6% Oxidative pyrolysis of heat-sensitive components Colloid water holding capacity 83.1% ↓12.2% High temperature causes network degradation Quinoa sedimentation rate (1 month) 3.8% ↑322% Loss of colloidal barrier function

[0105] Comparative Example 12 (rapid cooling): Cooling: 10℃ / min → 25℃ (gradient removed); Cooling water hardness: 120 ppm (uncontrolled). Other parameters are the same as in Example 4.

[0106] Table 15: Comparison of results between Comparative Example 12 and Example 4. index result Changes from Example 4 Failure Mechanism Colloid shrinkage 18.3% ↑15 times Sudden temperature change caused network collapse Beverage layered interface Clearly visible Severe phase separation Water holding capacity decreased to 81.5%. Calcium salt crystals White deposits on the bottle wall Cooling water hardness exceeds the standard

[0107] Comparative Example 13 (without nitrogen filling): Filling: Sealing at atmospheric pressure (dissolved oxygen 6.5 mg / L). Other procedures are the same as in Example 4.

[0108] Table 16: Comparison of results between Comparative Example 13 and Example 4: Percentage of particles 1 cm below the liquid surface after 3 months of standing. index result Changes from Example 4 Failure Mechanism Vitamin C retention rate 72.4% ↓16.8% Dissolved oxygen accelerates oxidation Browning index (450nm) 0.42 ↑110% Maillard reaction intensified Quinoa grain floating rate 34% Top cluster Oxygen bubble attachment leads to density reduction This invention utilizes ultra-high temperature instantaneous sterilization: 85℃ to kill mold / yeast and reduce vitamin C loss by <10%, up to 130℃ (2-8s) to kill heat-resistant spores, and to stabilize the colloidal network (G' / G'' fluctuation ≤5%). Gradient cooling: Use 10℃ / min (above 50℃) to avoid thermal shock causing network collapse.

[0109] 5℃ / min (below 50℃) to control the orderly recombination of molecular chains. Nitrogen filling (0.08 MPa): Headspace O2 residue <0.5% to block the oxidation / Maillard reaction chain.

[0110] This invention employs a triple synergistic control process: 1. Stepped sterilization temperature: 85℃ protects nutrients + 90℃ ensures safety, ultimately achieving dual compliance with microbial and vitamin C standards; 2. Gradual cooling + low-hardness water to achieve a water retention capacity >95%. 3. Dynamic balance of dissolved oxygen and nitrogen: deoxygenation to ≤2mg / L + 0.05-0.1MPa nitrogen pressure, achieving a browning inhibition rate >85%, reducing the browning index from 0.42 without nitrogen filling to 0.20, and decreasing the degree of browning by 52.4%.

[0111] Although the embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details.

Claims

1. A method for preparing a quinoa and hawthorn suspension beverage, characterized in that, Includes the following steps: Mix dried hawthorn with water at a mass ratio of 1:40, boil at 100±2℃ for 30-40 minutes, and filter through a 100-mesh filter to obtain clear hawthorn juice; After washing, the quinoa grains are slowly baked at 100℃ for 5 minutes until all the moisture evaporates and the grains are cooked. After slow baking, the moisture content of the quinoa grains is ≤3%w / w. Gellan gum, carrageenan, and sodium carboxymethyl cellulose were dissolved separately in pure water at 75-90℃ and stirred continuously at a stirring rate of 500-800 r / min until completely dissolved, forming a single colloidal stock solution with a concentration of 1% w / v. Three single colloidal mother liquors were mixed in a volume ratio of 2:3:1 to obtain a composite colloidal solution. Mix 20-40 mL of clarified hawthorn juice, 0.5%-1.5% (w / w) of cooked quinoa granules, 4%-8% (w / w) of erythritol, 36-84 mL of complex colloidal solution, and pure water. The total volume of the mixture should be: 15%-25% clarified hawthorn juice; 4%-8% complex colloidal solution. The mixture is sterilized in an ultra-high temperature instantaneous sterilization device at 130-140℃ for 2-8 seconds, then rapidly cooled and filled to obtain the finished product.

2. The method for preparing the quinoa and hawthorn suspension beverage according to claim 1, characterized in that, The process of boiling dried hawthorn berries with water includes: In the initial stage, the dried hawthorn and pure water are mixed at a stirring rate of 500-800 r / min to ensure uniform dispersion of the materials; During the constant temperature stage, maintain a gentle boil at the liquid surface with a fluctuation range of ≤5 cm to avoid excessive breakage of the fruit pulp, which would cause pectin to dissolve.

3. The method for preparing the quinoa and hawthorn suspension beverage according to claim 2, characterized in that, Before filtration, the pH of the hawthorn decoction is adjusted by adding 0.05%-0.1% w / v sodium citrate to stabilize the pH of the hawthorn juice at 3.4-3.

6.

4. The method for preparing the quinoa and hawthorn suspension beverage according to claim 1, characterized in that, The steps for obtaining a composite colloidal solution by mixing three single colloidal mother liquors in a volume ratio of 2:3:1 include: the mixing process being carried out under constant temperature conditions of 70-75℃, and stirring at a uniform speed of 200-300 r / min for 10-15 minutes, so that the mixture is kept at 25℃ for 50 seconds. -1 Under the given shear rate conditions, the dynamic viscosity reaches 800-1200 mPa·s, and the pH value remains stable in the range of 6.5-7.

0.

5. The method for preparing the quinoa and hawthorn suspension beverage according to claim 4, characterized in that, The preparation of the compound colloidal solution satisfies the following conditions: First, add gellan gum mother liquor, then add carrageenan mother liquor and sodium carboxymethyl cellulose mother liquor in sequence, stirring continuously for 3-5 minutes after each addition of mother liquor; During the compounding process, the conductivity of the colloidal solution is controlled to be ≤50 μS / cm to avoid the destruction of the colloidal network structure by ionic effects; The final composite colloidal solution has a water holding capacity of ≥95%, and a sedimentation rate of ≤1.5% after centrifugation at 5000 r / min for 15 minutes.

6. The method for preparing the quinoa and hawthorn suspension beverage according to claim 5, characterized in that, The conductivity control of the colloidal solution during the compounding process is achieved through the following methods: Use ultrapure water with a conductivity ≤10 μS / cm to dissolve gellan gum, carrageenan, and sodium carboxymethyl cellulose, and ensure that the concentration of free ions in the colloidal mother liquor is ≤0.1 mmol / L; During the compounding process, the conductivity of the solution was monitored in real time. When the conductivity exceeded 50 μS / cm, 0.001%-0.002% w / w of disodium ethylenediaminetetraacetate was added as a chelating agent until the conductivity dropped to the target range. After compounding, the Na in the colloidal solution + K + Ca 2+ The total ion concentration was ≤25 ppm, and the ratio of the elastic modulus G' to the viscous modulus G'' of the colloidal network structure was G' / G''≥1.5, measured at 25℃ and 1 Hz.

7. The method for preparing the quinoa and hawthorn suspension beverage according to claim 5, characterized in that, The water-holding capacity and sedimentation rate of the composite colloidal solution are achieved through the following methods: Water-holding capacity test: After the composite colloidal solution has been allowed to stand at 25°C for 24 hours, it is centrifuged at 3000 r / min for 30 minutes and the water-holding capacity is determined according to the formula. Calculate the mass of the centrifuge tube (m0), the total mass of the colloid and tube before centrifugation (m1), and the total mass after centrifugation (m2) after removing the precipitated water, ensuring a water-holding capacity of ≥95%. Precipitation rate control: After mixing the composite colloidal solution with quinoa particles, the mixture was centrifuged at 5000 r / min for 15 minutes, and the precipitation rate was controlled according to the formula. The calculated sedimentation rate is ≤1.5%; The colloidal network of the composite colloidal solution has a pore size of 10-50 μm, and its hydrophobic interaction with the saponins on the surface of quinoa particles forms a dynamic anchoring effect, resulting in a sedimentation rate of quinoa particles ≤0.1 mm / h.

8. The method for preparing the quinoa and hawthorn suspension beverage according to claim 1, characterized in that, The mixing step must satisfy the following conditions: The mixing order is as follows: first add the clarified hawthorn juice and pure water, and stir at 200-300 r / min for 5 minutes at 40-50℃; then add the compound colloidal solution and erythritol in sequence, and finally add the cooked quinoa granules, maintaining the system temperature ≤50℃ throughout the process; The final viscosity of the mixed system is 150-250 mPa·s at 25℃ for 50 s⁻¹. -1 Under the condition of shear rate; After the mixture is left to stand at 25°C for 30 minutes, the absolute value of the Zeta potential is ≥30 mV and the particle size distribution D90 is ≤80 μm, ensuring that the quinoa particles are uniformly suspended and do not aggregate.

9. The method for preparing the quinoa and hawthorn suspension beverage according to claim 1, characterized in that, Sterilization and rapid cooling, filling steps include: The sterilization process employs a two-stage ultra-high temperature instantaneous heating method: the first stage is preheating, with the temperature increased to 85°C at a rate of 2-3°C / min to reduce the temperature gradient in subsequent heating; the second stage is heating to 130-140°C and maintaining the temperature for 2-8 seconds. The cooling stage employs gradient cooling: after sterilization, the temperature is cooled to 50°C at a rate of 8-10°C / min, and then cooled to 25°C at a rate of 5-6°C / min. The hardness of the cooling water is controlled to be ≤50 ppm throughout the process. The dissolved oxygen content of the mixture during filling is ≤2 mg / L, and the nitrogen filling pressure of the container headspace after filling is 0.05-0.1MPa. After the finished product is stored at 25℃ for 6 months, the total number of microorganisms is ≤100 CFU / mL; the vitamin C retention rate is ≥85%; and the quinoa particle suspension sedimentation rate is ≤1.2%.

10. The method for preparing the quinoa and hawthorn suspension beverage according to claim 1, characterized in that, The preparation of a single colloidal mother liquor must meet the following conditions: Staged dissolution control: When dissolving gellan gum, preheat pure water to 85±2℃, stir at high speed of 600-800 r / min to form a vortex, and then slowly sprinkle the gel into the colloid. Continue stirring until completely dissolved, time ≤15 minutes. When dissolving carrageenan, heat pure water to 80±2℃, stir at a medium speed of 500-600 r / min, and add the colloidal powder in 3 batches with 2-minute intervals to avoid clumping. When dissolving sodium carboxymethyl cellulose, the pure water is cooled to 75±2℃, stirred at a low speed of 400-500 r / min, and allowed to stand for 10 minutes to swell after the colloidal dispersion. Water quality and ion control: The conductivity of the pure water used for dissolution is ≤10 μS / cm, and the Ca... 2+ Mg 2+ Total concentration ≤ 5 ppm; Solution homogenization treatment: After each colloidal mother liquor is dissolved, it is filtered through a 200-mesh filter and treated with ultrasound at 25℃, frequency 40 kHz, power 100 W, for 5 minutes to fully expand the colloidal molecular chains. The transmittance of the solution at a wavelength of 600 nm is ≥98%.