Dendrobium officinale composite beverage and processing method thereof

Abstract

The invention discloses a dendrobium officinale compound beverage and a processing method thereof, and belongs to the technical field of beverage processing. The preparation method comprises the following steps: preparing a dendrobium officinale extracting solution; preparing tremella juice; preparing purple sweet potato anthocyanin liquid; and blending and filling: mixing the dendrobium officinale extracting solution, the tremella juice and the purple sweet potato anthocyanin solution with water, uniformly stirring, sterilizing and filling to obtain the dendrobium officinale composite beverage. By adopting an enzymolysis technology, a high-speed homogenizing and shearing technology and a mild physical stirring technology, the accelerated dissolution of the dendrobium officinale polysaccharide and the tremella polysaccharide is realized, so that the compound beverage is uniform and stable in taste. The dendrobium officinale composite beverage takes dendrobium officinale as a core, and active polysaccharides capable of nourishing yin, moistening lung, tonifying stomach and promoting fluid are taken as a substrate; the purple sweet potatoes add natural purple red color and anthocyanin, and the tremella enhances and fuses the silky and thick taste of the dendrobium officinale and further has synergistic interaction with the dendrobium officinale polysaccharide, so that the moistening and nourishing experience is enhanced.

Description

Technical Field

[0001] This invention belongs to the field of beverage processing technology, specifically relating to a Dendrobium officinale compound beverage and its processing method. Background Technology

[0002] As people pay increasing attention to health, their demands for beverages are also gradually rising, especially in terms of taste, nutrition, and special health benefits. Although there are many types of beverages on the market, they cannot fully meet people's needs for taste and health benefits. Beverages with good taste, high nutrition, and certain health benefits are becoming increasingly popular among consumers.

[0003] Dendrobium officinale, a perennial herbaceous plant belonging to the genus Dendrobium in the Orchidaceae family, is included in my country's list of medicinal and edible plants, providing an important guarantee for its food-related development and utilization. Dendrobium officinale is rich in polysaccharides, alkaloids, and amino acids, possessing properties that promote saliva production and nourish the stomach, as well as nourishing yin and clearing heat, moistening the lungs and benefiting the kidneys, improving eyesight and strengthening the lower back. It also has hypoglycemic effects and enhances the body's immunity. Currently, it has become an important raw material for beverage preparation. However, most Dendrobium officinale beverages on the market are made from simple fresh or dried Dendrobium officinale herbs, resulting in relatively simple ingredients and a monotonous taste, severely limiting the added value and economic benefits of Dendrobium officinale. Therefore, it is essential to develop a Dendrobium officinale compound beverage with a pleasant taste, rich nutrition, and high public acceptance to maximize its functional effects.

[0004] Tremella contains polysaccharides and colloids, which can enhance the viscosity of beverages and promote intestinal health; purple sweet potatoes contain natural anthocyanins and rich dietary fiber, which work synergistically with Dendrobium officinale to give full play to their respective advantages.

[0005] This patent uses Dendrobium officinale as its core ingredient, enhances the ability of Tremella fuciformis juice to encapsulate active components through its gelatinous structure, and provides natural color and dietary fiber through the molecular interaction mechanism of these three raw materials. This achieves a balance of nutrition, taste, and stability without the need for artificial additives. Therefore, providing a method for preparing a Dendrobium officinale compound beverage is of great significance for the comprehensive utilization of Dendrobium officinale, Tremella fuciformis, and purple sweet potato. Summary of the Invention

[0006] The purpose of this section is to outline some aspects of the embodiments of the present invention and to briefly describe some preferred embodiments.

[0007] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0008] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide a processing method for Dendrobium officinale compound beverage.

[0009] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a processing method for a Dendrobium officinale compound beverage, comprising,

[0010] Preparation of Dendrobium officinale extract: Dendrobium officinale dried strips were ground into powder and mixed with water. After high-speed homogenization, the mixture was stirred and extracted at high temperature. After the solution was cooled, cellulase was added for enzymatic hydrolysis and enzyme inactivation. The supernatant was collected by centrifugation and filtered to obtain a clear solution.

[0011] Preparation of Tremella juice: Soak dried tremella in water until fully expanded, remove the hard stems, cut the tremella into small pieces and simmer over low heat. Stir intermittently during the simmering process to promote the dissolution of the gelatinous substance. Centrifuge to obtain a clear gelatinous liquid, which is tremella juice.

[0012] Preparation of purple sweet potato anthocyanin solution: After steaming and boiling purple sweet potatoes, peel and mash them into a pulp. Add amylase and pectinase for compound enzymatic hydrolysis. After enzyme inactivation, centrifuge and collect the supernatant. Filter the supernatant to obtain the purple sweet potato anthocyanin solution.

[0013] Preparation and bottling: Mix Dendrobium officinale extract, Tremella fuciformis juice and purple sweet potato anthocyanin solution with water, stir well, sterilize and bottle to obtain Dendrobium officinale compound beverage.

[0014] As a preferred embodiment of the processing method described in this invention, in the preparation of Dendrobium officinale extract, the mass ratio of Dendrobium officinale powder to water is 1:35-40, the homogenization rate is 15000-20000 rpm, and the homogenization time is 2-3 min.

[0015] As a preferred embodiment of the processing method described in this invention, the preparation of Dendrobium officinale extract involves an extraction temperature of 75–90°C and an extraction time of 2.5–3.5 h under high temperature stirring. After cooling, enzymatic hydrolysis is performed, with cellulase added at a rate of 0.01%–0.05% w / v, and the hydrolysis temperature and time being 40–50°C and 0.5–1 h, respectively.

[0016] As a preferred embodiment of the processing method described in this invention, in the preparation of the tremella juice, the mass ratio of tremella to water during soaking is 1:50-60, and the simmering time is 4-5 hours.

[0017] As a preferred embodiment of the processing method described in this invention, the preparation of purple sweet potato anthocyanin solution involves steaming the purple sweet potatoes for 10-15 minutes, mixing the purple sweet potatoes with water at a mass ratio of 1:1.2-1.5, and using an enzymatic hydrolysis at a temperature of 50-60°C and a time of 0.5-1 h.

[0018] In a preferred embodiment of the processing method described in this invention, the concentrations of amylase and pectinase in the preparation of the purple sweet potato anthocyanin solution are 0.01% to 0.05% w / v.

[0019] As a preferred embodiment of the processing method described in this invention, the mass ratio of the Dendrobium officinale extract, Tremella fuciformis gelatinous extract, purple sweet potato anthocyanin extract, and water is 4-5:5-6:1-2:8-9.

[0020] As a preferred embodiment of the processing method described in this invention, the mass ratio of the Dendrobium officinale extract, Tremella fuciformis gelatinous extract, purple sweet potato anthocyanin extract, and water is 5:6:1:8.

[0021] As a preferred embodiment of the processing method described in this invention, the sterilization method is ultra-high temperature instantaneous sterilization, with a temperature of 132-138°C and a time of 4-6 seconds.

[0022] Another objective of this invention is to overcome the shortcomings of the prior art and provide a Dendrobium officinale compound beverage.

[0023] Beneficial effects of this invention:

[0024] (1) This invention provides a processing method for Dendrobium officinale compound beverage. The original liquid of Dendrobium officinale, original liquid of Tremella fuciformis and liquid of purple sweet potato are processed by enzymatic hydrolysis technology, high-speed shear homogenization technology and gentle physical stirring technology. It has the advantages of increasing the polysaccharide dissolution rate and making the extract clearer. The compound beverage has a uniform and stable taste, higher acceptance, rich nutritional components and high integration. The Dendrobium officinale compound beverage is made with Dendrobium officinale as the core and its active polysaccharides that nourish yin and moisten the lungs and benefit the stomach and promote the production of body fluids as the base. Purple sweet potato adds natural purple-red color and anthocyanins, and Tremella fuciformis enhances and integrates the silky and viscous taste of Dendrobium officinale. It also works synergistically with Dendrobium officinale polysaccharides to enhance the nourishing experience.

[0025] (2) In this invention, Dendrobium officinale and Tremella fuciformis polysaccharide synergistically improve colloidal stability. The resulting polysaccharide matrix significantly protects the stability of purple sweet potato anthocyanins, delays their fading and enhances their antioxidant activity, and significantly improves the light stability and structural stability of the compound beverage, which has obvious advantages.

[0026] (2) This invention provides a new method for the comprehensive utilization of Dendrobium officinale, Tremella fuciformis and purple sweet potato, which has great market potential. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0028] Figure 1 This is a process flow diagram of the Dendrobium officinale compound beverage in this invention.

[0029] Figure 2 This is a standard curve of total sugar content in this invention.

[0030] Figure 3 This is a graph showing the polysaccharide content at different heat extraction times in Example 1 of this invention.

[0031] Figure 4 This is a graph showing the polysaccharide content at different enzymatic hydrolysis times in Example 2 of this invention.

[0032] Figure 5 This is a color difference chart of the composite beverages obtained in Examples 3-7 and Comparative Example 3 of the present invention.

[0033] Figure 6 The image shows turbidity data of the compound beverages obtained in Examples 3-7 and Comparative Examples 1-3 of this invention.

[0034] Figure 7 This is a graph showing the soluble solids content of the compound beverages obtained in Examples 3-7 and Comparative Examples 1-3 of this invention.

[0035] Figure 8 This is a graph showing the antioxidant data of the compound beverages obtained in Examples 3-7 and Comparative Examples 1-5 of this invention.

[0036] Figure 9 The image shows the sensory evaluation scores of the compound beverages obtained in Examples 3-7 and Comparative Examples 1-3 of this invention. Detailed Implementation

[0037] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0038] The Dendrobium officinale used in this invention comes from Zhejiang Jianjiuhe Group Co., Ltd., the Tremella fuciformis used is from Gutian, and the purple sweet potato used is from Shandong. All of these are ordinary commercially available products.

[0039] The present invention uses cellulase with an activity of 20,000 U, amylase with an activity of 1,000 U, and pectinase with an activity of 30,000 U, all of which are common commercial products.

[0040] Example 1

[0041] Preparation of Dendrobium extract: The dried Dendrobium strips were pulverized and mixed with water at a mass ratio of 1:37.5, and homogenized at 15000 rpm for 2 min under high shear.

[0042] The mixture was stirred at a constant temperature of 80℃. 50 mL of the extract was taken after stirring for 1 h, 2 h, 3 h, 4 h and 5 h, respectively, and centrifuged (10000 rpm, 10 min) to obtain the supernatant.

[0043] Example 2

[0044] Preparation of Dendrobium extract: The dried Dendrobium strips were pulverized and mixed with water at a mass ratio of 1:37.5, and homogenized at 15000 rpm for 2 min under high shear.

[0045] The mixture was stirred at 80℃ for 3 hours, and 0.03% (w / v) cellulase was added for enzymatic hydrolysis at 45℃. 50 mL of the inactivated hydrolysate was taken at 0.5 h, 1 h, and 1.5 h, respectively. The extract was centrifuged (10000 rpm, 10 min) to obtain the supernatant.

[0046] Example 3

[0047] (1) Preparation of Dendrobium extract: The dried Dendrobium strips were crushed and mixed with water at a mass ratio of 1:37.5, and homogenized at 15000 rpm for 2 min;

[0048] The mixture was stirred at 80℃ for 3 hours, 0.03% (w / v) cellulase was added and enzymatically hydrolyzed at 45℃ for 1 hour, inactivated at 90℃ for 10 minutes, and the supernatant was separated by centrifugation at 10000 rpm for 10 minutes. The clarified extract was obtained by filtration.

[0049] (2) Processing of Tremella juice: Soak whole Tremella and water at a mass ratio of 1:50 until fully absorbing water, remove the hardened stem and cut into pieces; simmer over low heat for 5 hours, stirring intermittently, and centrifuge (6000 rpm, 10 min) to obtain a gelatinous liquid.

[0050] (3) Extraction of anthocyanins from purple sweet potatoes: After steaming purple sweet potatoes, peel them and mix them with water at a mass ratio of 1:1.4. Add 0.03% (w / v) amylase and 0.02% (w / v) pectinase, enzymatically hydrolyze at 55℃ for 1 h, inactivate the enzyme at 90℃ for 10 min, centrifuge (10000 rpm, 10 min) to collect the supernatant, and filter to obtain a clear anthocyanin solution.

[0051] (4) Preparation and Filling: Mix the above-mentioned Dendrobium officinale extract, Tremella fuciformis gelatinous liquid, purple sweet potato anthocyanin liquid, and water in a mass ratio of 5:2:1:12, stir evenly, and then perform ultra-high temperature instantaneous sterilization (135℃, 5s). The finished product is then hot-filled. See the process flow chart for the Dendrobium officinale compound beverage. Figure 1 .

[0052] Example 4

[0053] The only difference between this embodiment and embodiment 3 is that the mass ratio of the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. In this embodiment, the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water are mixed in a mass ratio of 5:3:1:11.

[0054] The remaining steps are the same as in Example 3.

[0055] Example 5

[0056] The only difference between this embodiment and embodiment 3 is that the mass ratio of the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. In this embodiment, the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water are mixed in a mass ratio of 5:4:1:10.

[0057] The remaining steps are the same as in Example 3.

[0058] Example 6

[0059] The only difference between this embodiment and embodiment 3 is that the mass ratio of the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. In this embodiment, the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water are mixed in a mass ratio of 5:5:1:9.

[0060] The remaining steps are the same as in Example 3.

[0061] Example 7

[0062] The only difference between this embodiment and embodiment 3 is that the mass ratio of the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. In this embodiment, the Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water are mixed in a mass ratio of 5:6:1:8.

[0063] The remaining steps are the same as in Example 3.

[0064] Comparative Example 1

[0065] After the dried Dendrobium strips were crushed, they were mixed with water at a mass ratio of 1:37.5 and homogenized at 15000 rpm for 2 minutes.

[0066] The mixture was stirred at 80℃ for 3 hours, 0.03% (w / v) cellulase was added and enzymatically hydrolyzed at 45℃ for 1 hour, inactivated at 90℃ for 10 minutes, and the supernatant was separated by centrifugation at 10000 rpm for 10 minutes. The clarified extract was obtained by filtration.

[0067] Comparative Example 2

[0068] Whole white fungus was soaked in water at a mass ratio of 1:50 until fully hydrated. The hardened stem was removed and the fungus was cut into pieces. It was simmered over low heat for 5 hours with intermittent stirring and centrifuged (6000 rpm, 10 min) to obtain a gelatinous liquid.

[0069] Comparative Example 3

[0070] The only difference between this comparative example and Example 3 is that the mass ratio of Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. This comparative example does not contain Tremella fuciformis gel; the Dendrobium extract, purple sweet potato anthocyanin solution, and water are mixed at a mass ratio of 5:1:14. Step (2) is omitted, and the remaining steps are the same as in Example 3.

[0071] Comparative Example 4

[0072] The only difference between this comparative example and Example 3 is that the mass ratio of Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. This comparative example does not contain Dendrobium extract, and Tremella fuciformis gel, purple sweet potato anthocyanin solution and water are mixed in a mass ratio of 5:1:14. Step (1) is omitted, and the remaining steps are the same as in Example 3.

[0073] Comparative Example 5

[0074] The only difference between this comparative example and Example 3 is that the mass ratio of Dendrobium extract, Tremella fuciformis gel, and purple sweet potato anthocyanin solution to water in step (4) is different. This comparative example does not contain Dendrobium extract or Tremella fuciformis gel; the purple sweet potato anthocyanin solution is mixed with water at a mass ratio of 1:19. Steps (1) and (2) are omitted, and the remaining steps are the same as in Example 3.

[0075] The key properties of the solutions involved in the above embodiments and comparative examples were measured:

[0076] 1. Polysaccharide content

[0077] The method was followed according to GB / T 15672-2009. Anhydrous ethanol was added to the clarified Dendrobium officinale extract to a final concentration of 80%. After standing overnight at 4°C, the extract was centrifuged, the precipitate was collected, and redissolved in water. The total sugar content of each Dendrobium officinale polysaccharide was determined using the phenol-sulfuric acid method. 1.0 mg of glucose standard was accurately weighed and diluted to 0.1 mg / mL with distilled water. 0, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, and 1.0 mL of glucose standard solution were respectively pipetted into test tubes, and water was added to bring the volume to 1 mL. 1 mL of freshly prepared 5% phenol solution was added to each tube, followed by 5 mL of concentrated sulfuric acid. The mixture was shaken and incubated at room temperature until cooled. The absorbance was measured at 490 nm using a visible spectrophotometer (UV1800ENG240V, SHIMADZU). Plotting glucose content (mg / mL) on the x-axis and A490nm on the y-axis, a linear regression equation is obtained, which yields the standard curve for glucose content (R²). 2 >0.99), see the standard curve for total sugar content (see [reference needed]). Figure 2 .

[0078] Prepare a 0.1 mg / mL solution of the sample to be tested, take 20 μL into a test tube, add distilled water to make up to 1 mL, measure the absorbance using the same method as above, and calculate the total sugar content of the sample.

[0079] 2. Color difference

[0080] The color of the Dendrobium officinale compound beverage was measured using a colorimeter (CR7, Sanen Technology Co., Ltd.). The compound beverage was placed in a transparent glass bottle and photographed against a black background in a standard photography room. The L* (brightness), a* (red-green hue), and b* (yellow-blue hue) parameters were determined by reflectance measurement.

[0081] 3. Turbidity

[0082] The turbidity of the Dendrobium officinale compound beverage was measured by directly reading the NTU value using a portable turbidimeter (STZ-A1, Wuxi Guangming Turbidimeter Factory).

[0083] 4. Soluble solids content

[0084] The refractometer method of GB / T12143-2008 was followed. The soluble solids content of the Dendrobium officinale compound beverage was determined by percentage measurement at 20℃ using an Abbe refractometer (WYA-2W, Shanghai Shenguang Instrument Co., Ltd.).

[0085] 5. Antioxidant properties

[0086] Accurately pipette 100 μL of the diluted compound beverage, add deionized water to a final volume of 2 mL, then add 2 mL of 0.1 mmol / L DPPH solution, mix well, and incubate in the dark for 30 min. Using anhydrous ethanol as a reference solution, measure its absorbance (A) at a wavelength of 517 nm. i Then, the absorbance A of a mixture of 2 mL of 0.1 mmol / L DPPH solution and 2 mL of anhydrous ethanol was measured. c Simultaneously, the absorbance A of a mixture of 2 mL of sample solution of the corresponding mass concentration and 2 mL of anhydrous ethanol was measured. j The DPPH free radical scavenging rate is calculated using the following formula:

[0087] DPPH free radical scavenging rate = [1-(A i -A j ) / A c ]×100%

[0088] 6. Sensory evaluation

[0089] Sensory evaluation is an important means of evaluating beverage quality. The evaluation team should conduct repeated evaluations three times according to the evaluation table below to ensure the objectivity and fairness of the evaluation results.

[0090] Table 1

[0091]

[0092]

[0093] The properties of the solutions provided in Examples 1-7 and Comparative Example 1 of the present invention were tested below, and the results are as follows:

[0094] The polysaccharide content at different heat extraction times in Example 1 can be found in the graph. Figure 3 It can be seen that the dissolution rate of Dendrobium officinale polysaccharides gradually increases and tends to stabilize with the extension of stirring and heat extraction time, and the dissolution rate tends to stabilize after 3 hours. Based on time efficiency considerations, 3 hours was determined to be the optimal extraction time. The Dendrobium officinale extract obtained by simple stirring and heat extraction is turbid and has low clarity.

[0095] See the graph of polysaccharide content at different enzymatic hydrolysis times in Example 2. Figure 4 , Figure 4 The results showed that the polysaccharide content tended to stabilize after 1 hour of enzymatic hydrolysis, and the clarity was significantly improved. This change in clarity is a key parameter for improving the sensory quality of beverages in process optimization.

[0096] according to Figure 5 As shown, the addition of tremella juice significantly affected the color parameters of the compound beverage (p<0.05). Specifically, this manifested as changes in brightness (L*) and yellowness (b*). The L* value of the compound beverage decreased significantly after the addition of tremella juice, while there was no significant difference in L* value when the amount of tremella juice added was within the range of 10%–30%. Tremella juice significantly increased the b* value of the compound beverage, while the difference in b* value was not significant when the amount added was within the range of 10%–20%. A slight increase occurred when the amount added reached 25%, but the overall value remained relatively stable. This color change is a key parameter for improving the sensory quality of beverages in process optimization.

[0097] according to Figure 6 As shown, the tremella juice is rich in polysaccharide colloids and suspended solids, exhibiting the highest turbidity. With increasing tremella juice content in dendrobium juice, the turbidity (NTU) of the compound beverage increases gradually with its added proportion. When the tremella juice content reaches 30%, a significant jump in NTU value occurs. This turbidity change is a key parameter for improving the sensory quality of the beverage during process optimization.

[0098] according to Figure 7 As shown, Comparative Example 3 serves as a reference line for soluble solids content, with the clarified Dendrobium officinale juice being closest to it. Compared to the control group without added Tremella fuciformis juice, the soluble solids content of the compound beverage shows an increasing trend with the increase of Tremella fuciformis juice addition, but its fluctuation range remains ≤1.2%, indicating that this indicator is only slightly affected by the amount of Tremella fuciformis juice added. This data, as an objective physicochemical parameter of the solution system, provides data support for improving the taste characteristics of the solution, while the system remains uniform and stable throughout.

[0099] according to Figure 8 As shown, the DPPH free radical scavenging rates of Examples 3-7 were significantly higher than those of Comparative Examples 1-4, indicating that the Dendrobium officinale compound beverage of the present invention can effectively enhance the overall antioxidant activity of the system. In Examples 3-7, the DPPH scavenging rate showed an increasing trend with the increase of the proportion of Tremella fuciformis juice, indicating that the Dendrobium officinale extract, Tremella fuciformis gelatinous extract, and purple sweet potato anthocyanins have good compatibility and produce a synergistic effect. The present invention demonstrates a significant advantage in enhancing antioxidant function and produces a synergistic effect.

[0100] Additionally, it should be noted that the samples from Examples 3-7 and Comparative Examples 3-5 were stored in the dark at room temperature and 4°C, respectively. The results showed that the fading rate of the composite beverage was slower at 4°C; the purple color began to fade after 10 days of storage, and it turned into a light purple after about 40 days. In contrast, the fading rate was significantly faster at room temperature, with fading appearing in about 2 days and turning into a light purple after about 6 days. Comparing the different groups, the degree of fading in Examples 3-7 decreased progressively, while the fading rate of Comparative Examples 3-5 was generally higher than that of the Examples, with Comparative Example 5 fading the fastest. This indicates that the present invention effectively delays the degradation of anthocyanins, significantly improves the photostability and structural stability of the composite beverage, and has significant advantages.

[0101] according to Figure 9 Comparative analysis results show that the Dendrobium officinale compound beverage prepared in this invention (Example 7) exhibits significant advantages over other control groups (Examples 3-6 and Comparative Examples 1-3): although its color transmittance is slightly lower, it presents a more harmonious and comfortable visual appearance overall. Furthermore, it was found that the interaction between Dendrobium officinale, Tremella fuciformis, and purple sweet potato anthocyanins delayed the fading of anthocyanins. This compound beverage successfully optimized the flavor and texture of the drink, significantly enhancing the aroma of Dendrobium officinale and Tremella fuciformis, resulting in a vibrant color from the purple sweet potato anthocyanins, and a unique, viscous, smooth, and mellow texture. These improvements in sensory quality significantly enhance consumer confidence in the product, greatly increasing market acceptance and fully demonstrating that the product meets consumer demand, possesses outstanding market competitiveness, and has broad commercial prospects.

[0102] In this invention, Dendrobium officinale and Tremella fuciformis polysaccharides synergistically improve colloidal stability. At the same time, the polysaccharide matrix formed significantly protects the stability of purple sweet potato anthocyanins, delays their fading, and enhances their antioxidant activity. The three work together to achieve a "1+1+1>3" effect on health benefits. The compound system of this invention exhibits long-term uniform stability far exceeding that of single or binary components, a unique and balanced refreshing, smooth, and slightly sweet taste, a full and stable color, and a significant improvement in the stability of key active ingredients.

[0103] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the present invention.

Claims

1. A processing method for a Dendrobium officinale compound beverage, characterized in that: include, Preparation of Dendrobium officinale extract: Dendrobium officinale dried strips were ground into powder and mixed with water. After high-speed homogenization, the mixture was stirred and extracted at high temperature. After the solution was cooled, cellulase was added for enzymatic hydrolysis and enzyme inactivation. The supernatant was collected by centrifugation and filtered to obtain a clear solution. Preparation of Tremella juice: Soak dried tremella in water until fully expanded, remove the hard stems, cut the tremella into small pieces and simmer over low heat. Stir intermittently during the simmering process to promote the dissolution of the gelatinous substance. Centrifuge to obtain a clear gelatinous liquid, which is tremella juice. Preparation of purple sweet potato anthocyanin solution: After steaming and boiling purple sweet potatoes, peel and mash them into a pulp. Add amylase and pectinase for compound enzymatic hydrolysis. After enzyme inactivation, centrifuge and collect the supernatant. Filter the supernatant to obtain the purple sweet potato anthocyanin solution. Preparation and bottling: Mix Dendrobium officinale extract, Tremella fuciformis juice and purple sweet potato anthocyanin solution with water, stir well, sterilize and bottle to obtain Dendrobium officinale compound beverage.

2. The processing method as described in claim 1, characterized in that: The preparation of Dendrobium officinale extract involves mixing Dendrobium officinale powder and water at a mass ratio of 1:35-40, a homogenization rate of 15000-20000 rpm, and a homogenization time of 2-3 min.

3. The processing method as described in claim 1 or 2, characterized in that: The preparation of Dendrobium officinale extract involves an extraction temperature of 75–90°C and a stirring extraction time of 2.5–3.5 h at high temperature. After cooling, enzymatic hydrolysis is performed with cellulase added at a rate of 0.01%–0.05% w / v. The hydrolysis temperature and time are 40–50°C and 0.5–1 h, respectively.

4. The processing method as described in claim 1, characterized in that: In the preparation of the tremella juice, the mass ratio of tremella to water during soaking is 1:50-60, and the simmering time is 4-5 hours.

5. The processing method as described in claim 1, characterized in that: The preparation of purple sweet potato anthocyanin solution involves steaming purple sweet potatoes for 10-15 minutes, blending purple sweet potatoes to water at a mass ratio of 1:1.2-1.5, and enzymatic hydrolysis at 50-60°C for 0.5-1 h for 0.5-1 h.

6. The processing method as described in claim 5, characterized in that: In the preparation of the purple sweet potato anthocyanin solution, the concentrations of amylase and pectinase are 0.01% to 0.05% w / v.

7. The processing method as described in claim 1, characterized in that: The mass ratio of the Dendrobium officinale extract, Tremella fuciformis gelatinous extract, purple sweet potato anthocyanin extract, and water is 4-5:5-6:1-2:8-12.

8. The processing method as described in claim 1, characterized in that: The mass ratio of the Dendrobium officinale extract, Tremella fuciformis gelatinous extract, purple sweet potato anthocyanin extract, and water is 5:6:1:

8.

9. The processing method as described in claim 1, characterized in that: The sterilization method is ultra-high temperature instantaneous sterilization, with a temperature of 132-138℃ and a time of 4-6 seconds.

10. A Dendrobium officinale compound beverage prepared by any of the processing methods described in claims 1 to 9.

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