Processing technology of medicinal and edible composite beverage

Abstract

The invention discloses a processing technology of a medicinal and edible composite beverage, and belongs to the technical field of medicinal and edible food processing. A three-stage process of raw material pretreatment, staged extraction and low-temperature sterilization and filling is adopted. During raw material pretreatment, hawthorn fruits are frozen and crushed to extract pulp and deacidified liquid, momordica grosvenori is squeezed at low temperature and then subjected to ultrafiltration to separate glycoside liquid and polysaccharide, liquorice is soaked with polysaccharide-organic acid mixed liquid, and dried orange peel is subjected to superfine grinding after being subjected to spray embedding; high-efficiency dissolution and stabilization of components are realized through condensation reflux and low-frequency ultrasound during staged extraction; and finally performing ultrahigh-pressure low-temperature sterilization and filling to obtain a finished product. The process does not need an exogenous stabilizer, and effectively solves the problems of acidic hydrolysis of glycyrrhizic acid, volatilization loss of limonene and non-uniform dissolution of mogroside V which easily occur when the four raw materials of hawthorn, liquorice, pericarpium citri reticulatae and momordica grosvenori are simply mixed.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology that combines food and medicine, specifically a processing technology for a compound beverage that combines food and medicine. Background Technology

[0002] With consumers becoming more health-conscious, beverages containing both medicinal and edible ingredients have become mainstream in the market. Among them, gastrointestinal conditioning products have seen significant growth due to inelastic demand. However, existing products are still mainly processed with single components, as detailed below: Hawthorn-based beverages rely on organic acids and flavonoids to promote digestion, which can stimulate gastrointestinal motility and aid in food digestion. They are a common choice for gastrointestinal conditioning. However, when used alone, they have a sour and astringent taste, and hawthorn flavonoids have poor stability and their efficacy is easily reduced after storage. They do not have the functions of protecting the stomach or regulating qi, and cannot meet the needs of multi-dimensional conditioning.

[0003] Licorice-based beverages: Glycyrrhizic acid plays a role in protecting the stomach. It can form a protective layer on the surface of the gastrointestinal mucosa and relieve gastrointestinal irritation, making it suitable for people with sensitive gastrointestinal tracts. However, glycyrrhizic acid has a bitter taste and needs to be masked with flavoring. In addition, it is easily hydrolyzed and ineffective in an acidic environment, which will produce more bitter components and worsen the taste. At the same time, it does not have the functions of promoting digestion or quenching thirst, and its function is limited.

[0004] Tangerine peel beverages rely on hesperidin and limonene to achieve the effect of regulating qi, which can unblock the flow of qi, improve gastrointestinal bloating, and help improve gastrointestinal digestion efficiency. However, limonene is highly volatile and is severely lost in conventional processing, resulting in the loss of both the qi-regulating effect and the natural aroma. In addition, they lack the functions of promoting digestion and protecting the stomach, and their suitable application scenarios are limited.

[0005] Monk fruit beverages: They use mogroside V to provide natural sweetness and also have a thirst-quenching effect, which can relieve gastrointestinal dryness, improve the digestive environment, and assist in gastrointestinal conditioning. They are sugar-free, but monk fruit polysaccharides have poor stability and are prone to separation after storage, so stabilizers need to be added. They do not have the functions of promoting digestion, protecting the stomach, or regulating qi, and cannot cover the core needs of gastrointestinal conditioning.

[0006] To address the shortcomings of single-component formulations, some companies attempted to simply mix the four ingredients, but encountered new technical problems: the acidity of hawthorn accelerates the hydrolysis of glycyrrhizic acid, leading to the loss of its stomach-protecting effects; limonene experiences increased volatilization loss during the mixed extraction process, making it difficult to retain its gas-regulating effects; simultaneously, the solubility compatibility between mogroside V and hawthorn glycyrrhizic acid is poor, easily resulting in uneven dissolution after mixing, which not only affects the uniformity of the beverage's taste but also prevents mogroside V from stably exerting its saliva-inducing effects; ultimately leading to a break in the gastrointestinal regulating effect chain and a chaotic flavor.

[0007] Meanwhile, existing conventional processes cannot balance extraction efficiency and component stability. For example, high-temperature decoction will further aggravate the hydrolysis of glycyrrhizic acid and the volatilization of limonene, and will also cause the thermal degradation of mogroside V, reducing its sweetness and thirst-quenching effect. Although low-temperature ultrasound can reduce the loss of some active ingredients, the problems of hydrolysis antagonism between hawthorn and licorice and uneven dissolution of mogroside V have not been solved. Moreover, the extended processing time leads to a significant increase in cost, making it difficult to achieve industrial mass production.

[0008] In summary, it is extremely important to effectively address issues such as acidic hydrolysis, volatilization loss, and uneven dissolution when mixing the four components. Summary of the Invention

[0009] The purpose of this invention is to provide a processing technology for a compound beverage made from medicinal and edible ingredients, in order to solve the problems of acid hydrolysis, loss of limonene volatilization, and uneven dissolution of mogroside V that exist when four medicinal and edible ingredients (hawthorn, licorice, tangerine peel, and monk fruit) are simply mixed in the prior art.

[0010] The objective of this invention is achieved through the following technical solution: A processing method for a compound beverage containing both medicinal and edible ingredients includes the following steps: S1. Raw material pretreatment: S11. Hawthorn pretreatment: Wash the hawthorn, freeze and crush it to a particle size of 0.4~1.2mm, add deionized water at a solid-liquid ratio of 1:(4.5~5.5), stir thoroughly and filter, and collect the hawthorn pulp and hawthorn deacidification liquid separately. S12. Monk fruit pretreatment: Remove the shell from the monk fruit and take the pulp. Press the pulp at ≤35℃ to extract the juice. Filter the juice through a 25~35kDa ultrafiltration membrane and collect the mogroside V filtrate and the monk fruit polysaccharide residue separately. Mix the monk fruit polysaccharide residue with the hawthorn deacidification solution from step S11 at a mass ratio of 1:(9~11) to prepare a monk fruit polysaccharide-organic acid mixed solution. S13. Licorice pretreatment: Cut licorice into thin slices with a thickness of 0.2~0.4cm, add the monk fruit polysaccharide-organic acid mixed solution from step S12 at a solid-liquid ratio of 1:(7~9); then add EDTA-2Na, soak thoroughly, and filter to obtain licorice soaking solution and licorice slices; S14. Pretreatment of dried tangerine peel: Dry the dried tangerine peel at a low temperature of 45~55℃, and spray-coat it with the mixed solution of monk fruit polysaccharide-organic acid in step S12; after coating, pulverize it into 180~220 mesh to obtain pretreated dried tangerine peel; S2. Staged extraction: S21. Extraction of volatile oil and glycyrrhizic acid from dried tangerine peel: Add the treated dried tangerine peel obtained in step S14 to deionized water at 32-38℃ at a solid-liquid ratio of 1:(9~11), add the licorice soaking solution from step S13, place in an extraction tank equipped with a reflux condenser, and heat to 42-48℃ for 0.8-1.2 hours; collect the volatile oil-polysaccharide-glycyrrhizic acid mixture through a condenser. S22. Hawthorn-monk fruit glycoside V extraction: Add the hawthorn pulp from step S11 to deionized water at 42-48℃ at a solid-liquid ratio of 1:(7~9), add 0.2%~0.4% cellulase and 0.15%~0.25% pectinase based on the weight of hawthorn, and simultaneously add the filtrate of monk fruit glycoside V from step S12. After ultrasonic extraction, obtain hawthorn-monk fruit glycoside V extract. S23. Mixing of all components: Mix the hawthorn-monk fruit extract from step S22 with the licorice slices from step S13, stir thoroughly, then add the volatile oil-polysaccharide-glycyrrhizic acid mixture from step S21, stir thoroughly, filter, and centrifuge to obtain a dispersion system; the colloidal properties of monk fruit polysaccharides, the weak colloidal encapsulation effect of glycyrrhizic acid, the hydrogen bonding between hawthorn flavonoids and polysaccharides, and the hydrophobic interaction between hesperidin and monk fruit extract V form a four-component dispersion system, which does not require the addition of exogenous stabilizers; S3: Low-temperature sterilization and filling: The dispersion system of step S23 is sterilized under high pressure. After sterilization, the filtrate of mogroside V from step S12 is added and filled to obtain the finished compound beverage.

[0011] As one possible implementation of this application, in step S21, the condensate flow rate of the condensate reflux device is 12~18L / h to ensure that the condensate tube wall temperature is stable at 4~9℃.

[0012] As one possible implementation method of this application, in step S22, the low-frequency ultrasound parameters are 200-300W, 20-25kHz, and the extraction time is 0.8-1h; the ultrasound interval is 2-4s / cycle. By limiting the ultrasound parameters, local overheating of the extraction system can be avoided (the temperature is stabilized at 42-48℃), which ensures the full dissolution of hawthorn organic acids, flavonoids and mogroside V, and prevents the oxidation of hawthorn flavonoids and the hydrolysis of glycyrrhizic acid.

[0013] As one possible implementation method of this application, the parameters for ultra-high pressure sterilization are: maintaining pressure at 180~220MPa and 28~32℃ for 8~12 minutes. This achieves efficient sterilization by disrupting the cell walls of microorganisms through pressure, while avoiding the destruction of active ingredients by high temperatures.

[0014] As one possible implementation of this application, before filling in step S3, 0.09% to 0.13% of an anti-crystallization stabilizer mother liquor is added to the dispersion system by weight of the system. The mother liquor is a maltitol-pectin-hawthorn flavonoid-gum arabic composite system.

[0015] As one possible implementation method of this application, in the maltitol-pectin-hawthorn flavonoid-gum arabic composite system, the mass ratio of maltitol-pectin-hawthorn flavonoid-gum arabic is (3.8~4.5):(1.5~2.2):(0.8~1.5):(0.8~1.3).

[0016] As some possible implementation methods of this application, the preparation and addition method of the anti-crystallization-stabilizer mother liquor is as follows: (1) First, dissolve maltitol in deionized water at 42~48℃. After it is completely dissolved, add 0.008%~0.012% Tween-80 (based on the total mass of the mother liquor). Stir well, then slowly add pectin. Stir well and use the emulsifying effect of Tween-80 to break the tendency of pectin agglomeration. Add gum arabic and continue stirring for 4~6 minutes. (2) After cooling to 28~32℃, add hawthorn flavonoids and disperse by ultrasonication; the hydrophobic groups of hawthorn flavonoids can enhance the compatibility between the mother liquor and the residual components of hawthorn pulp; (3) Add the mixture to the dispersion system at a rate of 4-6 mL / min, while stirring at 60-80 r / min for 12-18 min. Monitor the viscosity of the system during stirring to maintain the viscosity at 19-21 mPa·s.

[0017] By first dissolving maltitol, emulsifying with Tween-80, and then adding pectin, followed by cooling to 28-32°C and adding hawthorn flavonoids and ultrasonic dispersion, the tendency of pectin agglomeration can be broken, flavonoid oxidation caused by high temperature can be avoided, and the solubility of flavonoids can be further improved. By adding the mother liquor dropwise at a rate of 4-6 mL / min and stirring at 60-80 r / min for 12-18 min, it is possible to ensure that the mother liquor and the dispersion system are uniformly mixed, avoiding excessively high local concentrations. Ultimately, the mother liquor can fully exert its anti-crystallization effect and stabilize the viscosity of the system at 19-21 mPa·s, laying a stable colloidal foundation for subsequent temperature fluctuation protection.

[0018] As some possible implementations of this application, in step S3, the filling bottle used in the filling step has a three-layer structure of inner PET-middle aluminum foil-outer aerogel, and the inner surface of the inner PET layer is pre-coated with chitosan solution; at the same time, 0.015wt%~0.035wt% of konjac glucomannan (by system mass) is added to the dispersion system before filling.

[0019] As some possible implementations of this application, the inner PET layer has a thickness of 0.25~0.35mm, the middle aluminum foil layer has a thickness of 0.08~0.12mm, and the outer aerogel layer has a thickness of 0.04~0.06mm.

[0020] As some possible implementations of this application, in step S3, the filling bottle cap is an aluminum-plastic composite cap, which includes an outer aluminum cap, and a PE plastic liner and a PET sealing film distributed axially up and down inside the aluminum cap, wherein the PET sealing film is located on the side near the bottle opening. Outer aluminum cap: 0.08~0.12mm thick, cylindrical with an open bottom and threaded inner wall; The middle layer PE plastic gasket is 1.8~2.5mm thick, in the shape of a circular sheet, with a cylindrical groove at the bottom center that does not penetrate the gasket. The groove is filled with food-grade phase change material. A food-grade silicone sealing ring containing maltitol is placed between the edge of the middle layer PE plastic gasket and the inner wall of the outer aluminum cap. The bottom of the food-grade silicone sealing ring is tightly attached to the top of the inner PET sealing film. The inner PET sealing film is 0.04~0.06mm thick, in the shape of a circular sheet, and its top is fully attached to the bottom of the middle layer PE plastic gasket.

[0021] As one possible implementation method of this application, before filling the cylindrical groove with the phase change material, food-grade polyethylene glycol 400 is first prepared into an aqueous solution of 0.4wt%~0.6wt%, which is then sprayed onto the surface of the food-grade phase change material. After drying, a film with a thickness of 0.0008~0.0014mm is formed, and then food-grade hawthorn flavonoid dispersion is evenly sprayed onto the surface of the film.

[0022] By spraying a polyethylene glycol 400 aqueous solution onto the surface of a phase change material, allowing it to dry and form a film, and then spraying a hawthorn flavonoid dispersion, the hawthorn flavonoids can be adsorbed onto the surface of the phase change material by means of the bridging effect of polyethylene glycol 400, effectively improving the problem of detachment. At the same time, the slow release of hawthorn flavonoids at the bottle mouth can help inhibit the oxidation of glycyrrhizic acid, effectively reducing the oxidation rate of glycyrrhizic acid at the bottle mouth.

[0023] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention prepares a compound beverage from four medicinal and edible raw materials—hawthorn, licorice, dried tangerine peel, and monk fruit—through pretreatment, staged extraction, and synergistic stabilization processes. This beverage effectively regulates the gastrointestinal tract. Hawthorn contains organic acids and flavonoids, which are key to its gastrointestinal regulation, promoting peristalsis, aiding digestion, and resolving issues like food stagnation and slow digestion. Licorice, relying on glycyrrhizic acid, forms a protective film on the gastrointestinal mucosa, reducing damage from external stimuli and alleviating discomfort. Dried tangerine peel contains hesperidin and limonene, which improve gastrointestinal function, reducing bloating and abdominal distension, while also enhancing digestive efficiency. Monk fruit contains mogroside V and polysaccharides, which relieve dryness and improve the digestive environment, providing suitable conditions for the gastrointestinal regulation effects of hawthorn, licorice, and dried tangerine peel. It also has a thirst-quenching effect, further supporting good digestion.

[0024] 2. This process prepares a compound beverage through pretreatment, staged extraction, and synergistic stabilization, simultaneously solving the three major technical problems mentioned in the background technology regarding acidic hydrolysis of the four raw materials during mixing, loss due to limonene volatilization, and uneven dissolution of mogroside V. It also achieves high retention of the core active ingredients of each component and significantly improves the storage stability of the beverage, as detailed below: The background technology mentions three main technical issues: In the licorice pretreatment stage, a mixture of monk fruit polysaccharide and hawthorn deacidification solution is used instead of pure hawthorn juice. The colloidal properties of the polysaccharide buffer acidity, controlling the system pH to 4.8–5.2 (the range with the lowest glycyrrhizic acid hydrolysis rate). Furthermore, during co-extraction, glycyrrhizic acid forms a weak complex with limonene, reducing its direct contact with organic acids and thus decreasing the glycyrrhizic acid hydrolysis rate. After drying the tangerine peel at 45–55°C, limonene is temporarily immobilized by spraying with a monk fruit polysaccharide–organic acid mixture. During the extraction stage, an extraction tank with reflux condensation is used to prevent volatilization, thereby increasing the limonene retention rate. During the pretreatment of monk fruit, the glycoside filtrate and polysaccharide residue are separated by ultrafiltration membrane of 25~35kDa. During the hawthorn extraction stage, the glycoside filtrate is fully mixed with the hawthorn components by ultrasonic dispersion. During the stabilization stage, a homogeneous system is formed by relying on the colloidal properties of monk fruit polysaccharides, the hydrogen bonding between hawthorn flavonoids and polysaccharides, and the hydrophobic interaction between hesperidin and monk fruit glycoside V, without the need for exogenous stabilizers.

[0025] In terms of component retention, hawthorn flavonoids avoid oxidative loss by forming hydrogen bonds with the hydroxyl groups of mogroside V, glycyrrhizic acid reduces acidic hydrolysis through pH adjustment and complexation, and mogroside V avoids thermal degradation and uneven dissolution in low-temperature pressing (≤35℃) and synergistic stabilization system, effectively improving the retention rate of the core components of each component.

[0026] Regarding storage stability, the precipitation rate of multi-component food and medicine homology beverages (containing polysaccharides, flavonoids, and volatile oils) stored at 25°C is usually >5%, while the present invention achieves a precipitation rate of <1.3% after 6 months of storage at 25°C, without the need to add stabilizers such as xanthan gum. Detailed Implementation

[0027] Example 1 S1. Raw material pretreatment.

[0028] S11. Hawthorn pretreatment: Take 1000g of fresh hawthorn, wash it, freeze and crush it to 0.8mm particle size at -20℃, add 5000mL of deionized water at a solid-liquid ratio of 1:5, stir at 25℃ for 30min, filter with a 100-mesh filter, and collect the hawthorn pulp and the hawthorn deacidification solution at pH 4.0.

[0029] S12. Pretreatment of monk fruit: Take 500g of monk fruit, remove the shell and take the pulp, press at 30℃ to extract the juice, filter through a 30kDa ultrafiltration membrane, and collect the monk fruit glycoside V filtrate and monk fruit polysaccharide residue; mix the monk fruit polysaccharide residue with hawthorn deacidification solution at a mass ratio of 1:10, stir at 25℃ for 20min to prepare a monk fruit polysaccharide-organic acid mixed solution.

[0030] S13. Licorice pretreatment: Take 200g of licorice, cut it into 0.3cm thick slices, add 1600mL of monk fruit polysaccharide-organic acid mixed solution at a solid-liquid ratio of 1:8, stir and adjust the pH of the system to 5.0; add 0.06g of EDTA-2Na, soak at 25℃ for 30min, filter through a 100-mesh filter to obtain licorice soaking solution and licorice slices.

[0031] S14. Pretreatment of dried tangerine peel: Take 150g of dried tangerine peel and dry it at a low temperature of 50℃ until the moisture content is <10%. Spray embedding is carried out using a mixed solution of monk fruit polysaccharide and organic acid (300mL) (spray pressure 0.3MPa, spray speed 5mL / min). After embedding, it is ultra-finely pulverized to 200 mesh to obtain pretreated dried tangerine peel.

[0032] S2. Staged extraction.

[0033] S21. Extraction of volatile oil and glycyrrhizic acid from dried tangerine peel: Take 140g of pretreated dried tangerine peel, add 1400mL of 35℃ deionized water at a solid-liquid ratio of 1:10, add 1500mL of licorice soaking solution, and place in an extraction tank equipped with a reflux condenser; set the reflux condenser water flow rate to 15L / h, ensure that the temperature of the condenser tube wall is stable at 6℃, raise the temperature to 45℃ and extract for 1h, and collect the volatile oil-polysaccharide-glycyrrhizic acid mixture through the condenser tube.

[0034] S22. Hawthorn-monk fruit glycoside V extraction: Take 650g of hawthorn pulp, add 5200mL of 45℃ deionized water at a solid-liquid ratio of 1:8, add 1.95g of cellulase and 1.3g of pectinase, and simultaneously add 800mL of monk fruit glycoside V filtrate; extract with 250W, 22kHz low-frequency ultrasound for 0.9h, with an ultrasound interval of 3s / time, to obtain hawthorn-monk fruit glycoside V extract.

[0035] S23. Mixing of all components: Mix 6000 mL of hawthorn-monk fruit extract with 180 g of licorice slices and stir at 25 °C for 10 min; add 2800 mL of volatile oil-polysaccharide-glycyrrhizic acid mixture and continue stirring for 15 min; filter through a 100-mesh filter, collect the filtrate, centrifuge at 3000 r / min and 25 °C for 15 min to remove residue and obtain the dispersion system.

[0036] S3. Low-temperature sterilization and filling: The dispersion system is placed in an ultra-high pressure sterilization device and held at 200MPa and 30℃ for 10 minutes (this simultaneously inactivates cellulase and pectinase, and the total bacterial count after sterilization is <10 CFU / mL, and coliform bacteria are not detected); after sterilization, the remaining mogroside V filtrate is added, and the mixture is aseptically filled into ordinary PET bottles at 28℃ to obtain the finished compound beverage. The beverage is clear and transparent, with no visible turbidity or sediment.

[0037] Example 2 Although Example 1 solved the problems of acid hydrolysis, volatilization loss, and uneven dissolution, during long-term storage at low temperatures of 0-4℃, the organic acids from hawthorn, glycyrrhizic acid, and mogroside V in the beverage system tend to aggregate through intermolecular hydrogen bonds and hydrophobic interactions due to the slowed molecular motion rate at low temperatures, forming visible fine solid particles and causing crystallization in the beverage. At the same time, within the temperature fluctuation range of 13-25℃, the dispersion state of colloidal components such as hawthorn flavonoids and mogroside polysaccharides is easily affected by temperature changes, resulting in large viscosity fluctuations and significantly affecting the taste.

[0038] Based on this, an anti-crystallization stabilizer stock solution was added after sterilization in step S3 and before filling in Example 1. The preparation method of the anti-crystallization stabilizer stock solution is as follows: First, dissolve 4.2g of maltitol in 100mL of 45℃ deionized water. After complete dissolution, add 0.01g of Tween-80 and stir for 5min. Then, slowly add 1.8g of food-grade high-methoxyl pectin (HM pectin) and continue stirring for 10min. Next, add 1.0g of gum arabic and stir for 5min. Cool to 30℃ and add 1.2g of hawthorn flavonoids. Disperse using ultrasound at 250W and 22kHz for 10min to obtain the anti-crystallization stabilizer mother liquor.

[0039] Mother liquor addition: Take 0.11% of the anti-crystallization stabilizer mother liquor by mass of the dispersion system and add it dropwise to the dispersion system obtained in Example 1 at a rate of 5 mL / min. At the same time, stir at 70 r / min for 15 min. Monitor the viscosity of the system during stirring and maintain it at 20 mPa·s.

[0040] Example 3 Example 2 uses ordinary single-layer PET bottles for filling. These types of bottles are usually used in the food packaging field to store beverages with simple ingredients such as water and carbonated drinks, and are not suitable for the characteristics and requirements of the compound beverage of this invention.

[0041] Ordinary single-layer PET bottles have limited oxygen barrier properties, allowing external oxygen to slowly permeate into the bottle at 25°C. The beverage of this invention contains glycyrrhizic acid and hawthorn flavonoids. The hydroxyl and carboxyl groups of glycyrrhizic acid molecules readily react with oxygen, and the flavonoid core structure of hawthorn flavonoids is also prone to instability in oxygen environments. Long-term storage may alter the properties of these components. Simultaneously, ordinary PET bottles have weak moisture barrier capabilities, allowing moisture from the environment to easily enter the bottle. The monk fruit polysaccharide in the beverage of this invention is a polysaccharide component, which is prone to absorbing moisture and agglomerating when humidity changes, potentially leading to sedimentation and affecting overall clarity. Furthermore, ordinary PET bottles have poor heat insulation, allowing external temperature fluctuations to be directly transmitted into the bottle. The limonene in the beverage of this invention is a volatile component, and its evaporation rate increases with temperature fluctuations, potentially causing flavor loss and a reduction in beneficial components like limonene over time.

[0042] Based on this, the filling bottle in this embodiment is replaced with that in Embodiment 2, and the pre-filling treatment is adjusted as follows: System adjustment before filling: Before filling, add 2.13g of konjac glucomannan to the dispersion system obtained in Example 2, stir at 25℃ for 8 minutes, and mix evenly.

[0043] Bottle selection: A three-layer filling bottle with an inner PET layer, a middle aluminum foil layer, and an outer aerogel layer is used. The inner PET layer is 0.3 mm thick, the middle aluminum foil layer is 0.1 mm thick, and the outer aerogel layer is 0.05 mm thick. The inner surface of the inner PET layer is pre-coated with a 2 wt% chitosan solution (coating amount 0.5 g / m²) and dried before use.

[0044] Aseptic filling: The adjusted dispersion system is aseptically filled into the above three-layer structure bottles at 28°C.

[0045] In this embodiment, aluminum foil is a high-barrier material with a higher barrier rate for oxygen and water vapor than ordinary PET, which can effectively reduce the entry of external oxygen and water vapor into the bottle; aerogel is a commonly used heat insulation material, which can significantly reduce the impact of external temperature fluctuations on the bottle's internal environment and reduce the volatilization of limonene; the inner PET layer is coated with a chitosan solution to form a film, which can reduce the adsorption of hawthorn flavonoids and glycyrrhizic acid on the inner wall of the bottle, and at the same time help to enhance the stability of the beverage system.

[0046] Example 4 Although the bottle body of Example 3 has been improved, it still uses a common single-layer PE gasket screw cap, which still has obvious limitations when adapting to the compound beverage of the present invention.

[0047] During long-term low-temperature storage at 0-4℃, the single-layer PE liner of ordinary bottle caps is prone to deformation due to material elasticity aging. This can create tiny gaps between the cap and the bottle opening. The bottle opening is a critical area where the beverage comes into contact with the outside environment. Once a gap appears, external oxygen can enter. In the beverage of this invention, glycyrrhizic acid and hawthorn flavonoids at the bottle opening are easily oxidized when they come into direct contact with oxygen. At the same time, volatile components such as limonene from tangerine peel may also volatilize through the gaps, thus affecting the quality of the beverage. Moreover, the design of ordinary bottle caps is only intended to meet the basic requirement of leak prevention and does not have the function of protecting easily oxidized and volatile components. The beverage of this invention contains sensitive components such as glycyrrhizic acid and limonene. During long-term storage, these components in the bottle opening area will be more directly affected by the external environment. In addition, ordinary bottle caps do not have the ability to buffer external temperature fluctuations. When the external temperature changes, this change will directly affect the beverage in the bottle opening area, thereby accelerating the oxidation of glycyrrhizic acid and the volatilization of limonene, further affecting the stability of the product.

[0048] Based on this, this embodiment modifies the ordinary bottle cap into an aluminum-plastic composite cap, with the specific structure as follows: The aluminum-plastic composite cap includes an outer aluminum cap, and a PE plastic liner and a PET sealing film distributed axially up and down inside the aluminum cap, wherein the PET sealing film is located on the side near the bottle opening. Outer aluminum cap: 0.1mm thick, cylindrical with an open bottom and threaded inner wall; The middle layer PE plastic gasket is 2.3mm thick and circular. A cylindrical groove (8mm inner diameter, 1.5mm depth) is located at the center of the bottom, not penetrating the gasket. This groove is filled with food-grade phase change material. An annular groove is located at the edge of the middle layer PE plastic gasket. The annular protrusion of the edge of a food-grade silicone sealing ring containing maltitol (5% of the silicone mass, evenly dispersed in the silicone through a mixing process) is interference-fitted into this groove. The bottom of the food-grade silicone sealing ring is tightly fitted to the top of the inner PET sealing film. The inner wall of the outer aluminum cap forms an interference fit with the silicone ring at the edge of the PE gasket (0.1~0.3mm interference), while the top of the PE gasket is tightly fitted to the top wall of the outer aluminum cap.

[0049] Inner PET sealing film: 0.05mm thick, circular sheet, fully adhered to the bottom wall of the middle PE plastic liner.

[0050] During assembly, the top of the PET sealing film is fully adhered to the bottom of the middle PE plastic liner using hot melt adhesive (food-grade EVA hot melt adhesive, coating amount 0.02g / cm²) to ensure no bubbles and no gaps.

[0051] Capping: During the capping process, the threads of the aluminum-plastic composite cap tightly engage with the threads of the filling flat bottle neck in Example 3, and the silicone sealing ring of the middle PE gasket is squeezed and deformed, forming a triple seal with the PET sealing film and the bottle neck end face.

[0052] The pretreatment of the phase change material is as follows: Take 10g of food-grade phase change material (paraffin wax, melting point 5℃), first prepare a 0.5wt% aqueous solution of food-grade polyethylene glycol 400 (dissolve 0.05g of polyethylene glycol 400 in 10mL of deionized water), spray it on the surface of the phase change material, and dry it at 25℃ to form a film with a thickness of 0.001mm; then prepare a 0.1wt% dispersion of food-grade hawthorn flavonoids (dissolve 0.005g of hawthorn flavonoids in 5mL of deionized water), spray it evenly on the surface of the film, and dry it for later use.

[0053] In this embodiment, the multi-layer cap structure significantly improves sealing durability and reduces gap formation through the pressure resistance of the aluminum cap, the elastic cushioning of the PE liner, and the direct adhesion of the PET sealing film. A silicone sealing ring containing maltitol is placed in the annular groove of the middle PE liner. During the slow release of maltitol, the hydroxyl groups in its molecules can form hydrogen bonds with glycyrrhizic acid, helping to maintain the stability of glycyrrhizic acid. The food-grade phase change material filled in the liner groove can reduce temperature fluctuations in the bottle opening area. The overall structure is better suited to the long-term storage requirements of the beverage containing sensitive ingredients such as glycyrrhizic acid, limonene, and hawthorn flavonoids.

[0054] Comparative Example 1 Based on Example 1, the S21 condenser reflux control is cancelled, that is, the condensate flow rate is not controlled in S21 (natural flow, flow rate of about 5L / h), and the temperature fluctuation of the condenser tube wall is 10~15℃.

[0055] Comparative Example 2 Based on Example 2, the mass ratio of maltitol, pectin, hawthorn flavonoids, and gum arabic in the anti-crystallization stabilizer mother liquor was changed to 1:1:1:1, and the remaining steps were the same as in Example 2.

[0056] Comparative Example 3 Based on Example 1, only the "spray embedding of Luo Han Guo polysaccharide-organic acid mixed solution" step in the S14 tangerine peel pretreatment is omitted, and the remaining steps are the same as in Example 1.

[0057] Comparative Example 4 Based on Example 4, the phase change material is not coated with polyethylene glycol 400, and the remaining steps are the same as in Example 4.

[0058] Experimental Example The retention rate, storage stability, and gastrointestinal conditioning effects of the core active ingredients in the medicinal and edible compound beverages prepared in Examples 1-4 and Comparative Examples 1-4 (each sample was tested in three parallel experiments, and the average value was taken) were verified.

[0059] 1. After the beverage was prepared, the retention rate of the core functional ingredients was directly tested. The experimental results are shown in Table 1.

[0060] Table 1: It is worth noting that in Table 1 or Table 2, "—" indicates that no experiment was conducted.

[0061] As shown in Table 1, the retention rates of glycyrrhizic acid, limonene, hawthorn flavonoids, and mogroside V in Examples 1-2 all exceeded 90%. Combined with the conventional retention rate data from single extractions in existing technologies, the following analysis is performed: In existing technologies, when extracting glycyrrhizic acid alone, if it is directly soaked in acidic solutions such as hawthorn juice, the retention rate is usually only 75% to 80% due to the accelerated hydrolysis caused by the acidic environment; if high-temperature decoction is used, the retention rate further drops to below 70%. This invention uses a mixed system of monk fruit polysaccharide and hawthorn deacidifying solution instead of pure hawthorn juice, stabilizing the system pH in a range where glycyrrhizic acid hydrolysis is slower. Furthermore, glycyrrhizic acid can form a weak complex with limonene from tangerine peel, reducing direct contact with the organic acids in hawthorn, thereby significantly improving the glycyrrhizic acid retention rate.

[0062] In existing technologies, when extracting tangerine peel using only conventional methods such as drying and boiling, without measures to prevent volatilization, the limonene retention rate is typically only 60% to 70%. This invention, during the pretreatment of tangerine peel, first uses a spray-coating solution of monk fruit polysaccharide and organic acid to temporarily lock in the limonene, reducing volatilization during drying and pulverization. Then, during the extraction stage, the volatilized limonene is recovered using an extraction tank with reflux condensation. This dual protection significantly improves the limonene retention rate.

[0063] In existing technologies, when extracting hawthorn flavonoids alone, the retention rate is only 80%~85% with conventional low-temperature ultrasonic extraction and less than 75% with high-temperature extraction because the phenolic hydroxyl groups are easily oxidized and adsorbed by the cell wall. In this invention, mogroside V filtrate is added during the hawthorn extraction stage. The hydroxyl groups of mogroside V form hydrogen bonds with the phenolic hydroxyl groups of hawthorn flavonoids, reducing oxidation. Simultaneously, low-frequency intermittent ultrasound is used to avoid local overheating, which both promotes dissolution and reduces cell wall adsorption, thus significantly improving the retention rate of hawthorn flavonoids.

[0064] In existing technologies, when extracting mogroside V alone, if high-temperature pressing (>40℃) or boiling is used, the retention rate is typically only 70%~75% due to thermal degradation. If directly mixed with other components, uneven dissolution easily leads to losses, further reducing the retention rate. This invention uses low-temperature pressing (≤35℃) during the pretreatment of mogroside to avoid high-temperature degradation; the glycoside filtrate is separated by ultrafiltration membrane, and subsequently, ultrasonic dispersion is used to thoroughly mix it with hawthorn components, reducing losses due to uneven dissolution.

[0065] 2. Storage stability test (results are shown in Table 2).

[0066] Precipitation rate: The samples were stored at 25℃ in the dark for 6 months and at 0~4℃ in the dark for 3 months. After the expiration, 100mL of the sample was taken into a centrifuge tube, centrifuged at 3000r / min for 15min, the precipitate was collected and dried to constant weight. Precipitation rate = (precipitate mass / sample mass) × 100%.

[0067] Crystallization rate: This applies only to samples stored at 0~4℃. After centrifugation, the precipitate morphology is observed, and X-ray diffraction is used to confirm whether it is crystallized. Crystallization rate = (crystallized mass / sample mass) × 100%.

[0068] Viscosity fluctuation range: The sample was placed in a temperature range of 13~25℃ for cyclic placement (13℃ for 2h → 25℃ for 2h, for a total of 3 cycles). After each cycle, the viscosity was measured with a viscometer. Viscosity fluctuation range = (maximum viscosity - minimum viscosity) / initial viscosity × 100%.

[0069] Glycyrrhizic acid oxidation rate at the bottle mouth: After storing the sample at 0~4℃ for 6 months, take 5mL of beverage from the bottle mouth and use HPLC to determine the content of oxidation product (glycyrrhetinic acid). Oxidation rate = (glycyrrhetinic acid content / initial glycyrrhizic acid content at the bottle mouth) × 100%.

[0070] Hawthorn flavonoid shedding rate: After storage at 0~4℃ for 6 months, the bottle cap was removed to collect the hawthorn flavonoids remaining on the surface of the phase change material. Shedding rate = (mass of shedding hawthorn flavonoids / mass of initially fixed hawthorn flavonoids) × 100%.

[0071] Table 2: Table 2 shows that Examples 1-4 exhibited excellent performance in terms of sedimentation rate, crystallization rate, viscosity fluctuation, and bottle mouth oxidation. Based on the present invention's design of protective measures to address common problems in beverage storage, the specific details are as follows: Anti-crystallization: In Examples 2-4, the added anti-crystallization stabilizer mother liquor, through the combination of maltitol and mogroside V, the encapsulation of glycyrrhizic acid by pectin, and the formation of a colloidal network by gum arabic and polysaccharides, adjusts the system to a state where crystallization is not easily achieved, effectively reducing the crystallization rate. Comparative Example 2, due to an improper proportion of components in the mother liquor, showed a significantly increased crystallization rate, demonstrating the crucial role of the mother liquor in preventing crystallization.

[0072] Precipitation Prevention: This invention reduces polysaccharide aggregation and component adsorption through ultrafiltration separation of monk fruit polysaccharides and glycosides (S12), formation of a polysaccharide synergistic network during the full component mixing stage, and a three-layer bottle body to reduce water vapor permeation (Examples 3-4), significantly reducing the precipitation rate. Comparative Example 3, due to the elimination of tangerine peel spray embedding and the use of ordinary PET bottles, showed a significantly increased precipitation rate, demonstrating the necessity of process and packaging for preventing precipitation.

[0073] Prevention of viscosity fluctuations: Beverage viscosity changes with temperature fluctuations, affecting taste. This invention stabilizes the system viscosity within a temperature-insensitive range using an anti-crystallization mother liquor, and combines this with a three-layer bottle body and cap phase change material to reduce temperature fluctuations (Examples 3-4), effectively controlling the viscosity fluctuation range. Comparative Example 2: Due to improper mother liquor ratio and lack of packaging protection, the viscosity fluctuation range increased significantly.

[0074] Anti-oxidation of bottle neck: The aluminum-plastic composite cap of Example 4 reduces gaps through triple sealing, and together with the maltitol sealing ring and hawthorn flavonoids on the surface of the phase change material, it helps stabilize glycyrrhizic acid and significantly reduces the oxidation rate of the bottle neck. In Comparative Example 4, because the phase change material pretreatment was omitted, the hawthorn flavonoids were easily detached, and the oxidation rate increased.

Claims

1. A processing technology for a compound beverage containing both medicinal and edible ingredients, characterized in that, Includes the following steps: S1. Raw material pretreatment: S11. Hawthorn pretreatment: Wash the hawthorn, freeze and crush it to a particle size of 0.4~1.2mm, add deionized water at a solid-liquid ratio of 1:(4.5~5.5), stir thoroughly and filter, and collect the hawthorn pulp and hawthorn deacidification liquid separately. S12. Monk fruit pretreatment: Remove the shell from the monk fruit and take the pulp. Press the pulp at ≤35℃ to extract the juice. Filter the juice through a 25~35kDa ultrafiltration membrane and collect the mogroside V filtrate and the monk fruit polysaccharide residue separately. Mix the monk fruit polysaccharide residue with the hawthorn deacidification solution from step S11 at a mass ratio of 1:(9~11) to prepare a monk fruit polysaccharide-organic acid mixed solution. S13. Licorice pretreatment: Cut licorice into thin slices with a thickness of 0.2~0.4cm, add the monk fruit polysaccharide-organic acid mixed solution from step S12 at a solid-liquid ratio of 1:(7~9); then add EDTA-2Na, soak thoroughly, and filter to obtain licorice soaking solution and licorice slices; S14. Pretreatment of dried tangerine peel: Dry the dried tangerine peel at a low temperature of 45~55℃, and spray-coat it with the mixed solution of monk fruit polysaccharide-organic acid in step S12; after coating, pulverize it into 180~220 mesh to obtain pretreated dried tangerine peel; S2. Staged extraction: S21. Extraction of volatile oil and glycyrrhizic acid from dried tangerine peel: Add the treated dried tangerine peel obtained in step S14 to deionized water at 32-38℃ at a solid-liquid ratio of 1:(9~11), add the licorice soaking solution from step S13, place in an extraction tank equipped with a reflux condenser, and extract at 42-48℃ for 0.8-1.2 hours; collect the volatile oil-polysaccharide-glycyrrhizic acid mixture through a condenser. S22. Hawthorn-monk fruit glycoside V extraction: Add the hawthorn pulp from step S11 to deionized water at 42-48℃ at a solid-liquid ratio of 1:(7~9), add 0.2%~0.4% cellulase and 0.15%~0.25% pectinase based on the weight of hawthorn, and simultaneously add the filtrate of monk fruit glycoside V from step S12. After ultrasonic extraction, obtain hawthorn-monk fruit glycoside V extract. S23. Mixing of all components: Mix the hawthorn-monk fruit extract V from step S22 with the licorice slices from step S13, stir thoroughly, then add the volatile oil-polysaccharide-glycyrrhizic acid mixture from step S21, stir thoroughly, filter, and centrifuge to obtain the dispersion system. S3: Low-temperature sterilization and filling: The dispersion system of step S23 is sterilized under high pressure. After sterilization, the mogroside V filtrate of step S12 is added and filled to obtain the finished compound beverage.

2. The processing technology for the medicinal and edible homologous compound beverage according to claim 1, characterized in that, In step S21, the condensate flow rate of the condensate reflux device is 12~18L / h to ensure that the condensate tube wall temperature is stable at 4~9℃.

3. The processing technology for the medicinal and edible homologous compound beverage according to claim 1, characterized in that, In step S22, the parameters of low-frequency ultrasound are 200-300W and 20-25kHz, and the low-frequency ultrasound extraction time is 0.8-1h; the ultrasound interval time is 2-4s / time.

4. The processing technology for the medicinal and edible homologous compound beverage according to claim 1, characterized in that, The parameters for ultra-high pressure sterilization are: pressure holding for 8-12 minutes at 180~220MPa and 28~32℃.

5. The processing technology for the medicinal and edible homologous compound beverage according to claim 1, characterized in that, Before filling in step S3, add 0.09%~0.13% of an anti-crystallization stabilizer mother liquor by weight of the system to the dispersion system. The mother liquor is a maltitol-pectin-hawthorn flavonoid-gum arabic composite system.

6. The processing technology for the medicinal and edible homologous compound beverage according to claim 5, characterized in that, In the maltitol-pectin-hawthorn flavonoid-gum arabic composite system, the mass ratio of maltitol-pectin-hawthorn flavonoid-gum arabic is (3.8~4.5):(1.5~2.2):(0.8~1.5):(0.8~1.3).

7. The processing technology for a medicinal and edible homologous compound beverage according to claim 6, characterized in that, The specific methods for preparing and adding the anti-crystallization stabilizer mother liquor are as follows: (1) First, dissolve maltitol in deionized water at 42~48℃. After it is completely dissolved, add 0.008wt%~0.012wt% of Tween-80 and stir well. Then slowly add pectin and stir well. Finally, add gum arabic and continue stirring for 4~6 minutes. (2) After cooling to 28~32℃, add hawthorn flavonoids and disperse by ultrasonication; (3) Add the mixture to the dispersion system at a rate of 4-6 mL / min, while stirring at 60-80 r / min for 12-18 min. Monitor the viscosity of the system during stirring to maintain the viscosity at 19-21 mPa·s.

8. The processing technology for the medicinal and edible homologous compound beverage according to claim 7, characterized in that, In step S3, the filling bottle used in the filling step has a three-layer structure of inner PET, middle aluminum foil, and outer aerogel. The inner surface of the inner PET is pre-coated with chitosan solution. At the same time, 0.015wt%~0.035wt% of konjac glucomannan is added to the dispersion system before filling.

9. The processing technology for a medicinal and edible homologous compound beverage according to claim 8, characterized in that, The inner PET layer has a thickness of 0.25~0.35mm, the middle aluminum foil layer has a thickness of 0.08~0.12mm, and the outer aerogel layer has a thickness of 0.04~0.06mm.

10. The processing technology for a medicinal and edible homologous compound beverage according to claim 9, characterized in that, In step S3, the filling bottle cap is an aluminum-plastic composite cap, which includes an outer aluminum cap, and a PE plastic liner and a PET sealing film distributed axially up and down inside the aluminum cap, wherein the PET sealing film is located on the side near the bottle opening. Outer aluminum cap: 0.08~0.12mm thick, cylindrical with an open bottom and threaded inner wall; The middle layer PE plastic gasket is 1.8~2.5mm thick and is a circular sheet with a cylindrical groove at the bottom center that does not penetrate the gasket. The groove is filled with food-grade phase change material. A food-grade silicone sealing ring containing maltitol is set between the edge of the middle layer PE plastic gasket and the inner wall of the outer aluminum cap. The bottom of the food-grade silicone sealing ring is tightly attached to the top of the inner PET sealing film. Inner PET sealing film: 0.04~0.06mm thick, circular sheet, with the top fully bonded to the middle PE plastic liner.

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