Stachyose and Chinese yam beverage composition capable of tonifying spleen, benefiting stomach and conditioning constipation and diarrhea and preparation method of stachyose and Chinese yam beverage composition

Abstract

The invention relates to the technical field of food engineering, and discloses a stachyose and Chinese yam beverage composition capable of invigorating spleen, benefiting stomach and conditioning constipation and diarrhea and a preparation method thereof.The stachyose and Chinese yam beverage composition is prepared from 22-30 parts of Chinese yam raw materials, 6-12 parts of whole milk powder, 3-5 parts of stachyose, 1-2.5 parts of sweetening agents, 0.5-1.2 parts of acidity regulators, 0.1-0.4 part of edible essence and 40-55 parts of water. The final total protein content of the beverage composition is greater than or equal to 1.0 g / 100g, and the proportion of the plant protein from the Chinese yam in the total protein is greater than or equal to 51%. The Chinese yam and stachyose are taken as core compound components, Chinese yam vegetable protein and mucus polysaccharide can enhance the digestion and absorption functions of the spleen and the stomach, stachyose can effectively promote the proliferation of beneficial bacteria in the intestinal tract, and the problems of dyspepsia caused by weakness of the spleen and the stomach and constipation and diarrhea caused by imbalance of intestinal flora are bidirectionally improved; meanwhile, whole milk powder is matched to supplement milk protein, a conditioning and nutrition synergistic system is formed, the health requirements of different crowds are met, all functional components are natural sources, and the acceptability of consumers is high.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food engineering, and in particular relates to a stachyose and Chinese yam beverage composition for invigorating the spleen, regulating the stomach, and treating constipation and diarrhea, and a preparation method thereof. BACKGROUND

[0002] With the improvement of consumer health awareness, protein beverages have become an important sub-category in the beverage market because they can supplement the protein required by the human body. Currently, protein beverages on the market are mainly divided into two categories: plant protein beverages and animal protein beverages. However, the existing products and preparation processes still have many technical shortcomings, and it is difficult to meet the comprehensive needs of consumers for "nutritional balance, multiple functions, high-quality taste, and stability and storage resistance".

[0003] Most products rely only on probiotics or dietary fiber to regulate the intestinal tract, and lack of design for the correlation regulation of "spleen-stomach and intestinal tract", which is difficult to simultaneously improve the poor digestion and absorption caused by weak spleen and stomach and the constipation and diarrhea caused by intestinal flora imbalance, and some products add chemical synthetic regulating ingredients, which are less accepted by consumers.

[0004] Beverages using Chinese yam as a raw material often use "beating and filtering" or "high-temperature boiling" processes, resulting in a dissolution rate of less than 60% of active ingredients such as plant proteins and mucopolysaccharides in Chinese yam. Not only is the nutrition of the raw material wasted, but also the protein content of the beverage is generally less than 0.8 g / 100 g, which cannot meet the needs of consumers for nutritional supplementation. At the same time, the flavor of Chinese yam is easily lost due to high temperature during processing, and a large amount of artificial flavor needs to be added to cover up.

[0005] Some products attempt to compound stachyose (a natural prebiotic that can promote the proliferation of beneficial bacteria in the intestinal tract) with milk protein, but stachyose and protein are prone to osmotic pressure imbalance when mixed, or the protein is denatured and aggregated when Chinese yam extract and milk protein solution are mixed due to improper temperature difference and stirring rate. The final beverage is prone to stratification and precipitation, and the stability is insufficient within the shelf life. Moreover, the actual amount of stachyose added is often less than 0.6 g / 100 g, which cannot meet the dosage requirement for effectively regulating the intestinal tract.

[0006] Therefore, the present application is proposed. SUMMARY

[0007] To solve the current protein beverage multiple dependence on a single protein source, there are obvious deficiencies, among which the single plant protein beverage amino acid is unbalanced, the protein dissolution rate is low, the finished product protein content is difficult to reach more than 1.0g / 100g and the taste is rough and astringent; although the single animal protein beverage has high amino acid utilization rate, it is poor in adapting to lactose-intolerant population, lacks dietary fiber, and also cannot meet the demand of "plant and animal protein complex"; at the same time, most protein beverages only focus on protein supplement, and the demand response of intestinal health and other needs is insufficient, a small amount of dietary fiber is added without synergism with prebiotics, and a few drinks containing prebiotics lack protein, which cannot realize the dual value of "nutrition and health", the basic idea of the technical scheme adopted by the present application is: A stachydrine and Chinese yam beverage composition for regulating constipation and diarrhea of spleen and stomach, which is composed of the following raw materials in parts by weight: 22-30 parts of Chinese yam raw material, the Chinese yam raw material is fresh Chinese yam, which is washed, peeled and cut into 3-5mm slices, and directly used for extracting plant protein and active ingredients therein; the mass of the Chinese yam raw material accounts for ≥38% of the total mass of the beverage composition, and the plant protein content in the Chinese yam raw material accounts for 8-12% of the dry weight; 6-12 parts of full-fat milk powder as a source of milk protein, the milk protein content in the full-fat milk powder is ≥24%, and the fat content is ≤30%; 3-5 parts of stachydrine, the purity is ≥75% (the stachydrine monomer content is ≥60%, and the total oligosaccharide content is ≥85%), and the stachydrine addition amount is ≥0.85g / 100g; 1-2.5 parts of sweetener, at least one selected from stevioside and mogroside (stevioside rebaudioside A ≥85%, mogroside V ≥25%); 0.5-1.2 parts of acidity regulator, which is citric acid, malic acid or a mixture of the two, the mass ratio of the mixture is 1:1-2:1, and the pH of the beverage is adjusted to 4.0-5.0; 0.1-0.4 parts of edible essence, which is natural Chinese yam flavor essence; 40-55 parts of water, which is treated by ultrafiltration; After the above ingredients are compounded, the total protein content of the beverage composition is ≥1.0g / 100g, and the proportion of plant protein from Chinese yam in the total protein is ≥51%.

[0008] As a preferred embodiment of the present application, 3-6 parts of lily raw material are further included, the lily raw material is fresh lily, which is washed, cut into small pieces with a length of 2-3cm and directly used, for supplementing active ingredients and flavor, the addition of lily raw material does not affect the requirements of Chinese yam addition amount ≥38%, total protein content and Chinese yam protein.

[0009] As a preferred embodiment of the present application, corn juice 5-9 parts is further contained, the corn juice is prepared by threshing, beating and filtering milk-ripe sweet corn, the soluble solid content is ≥10%, the soluble dietary fiber content is ≥1.2%, the corn juice needs to ensure that the yam addition amount is ≥38% after being added, and the total protein content is still ≥1.0 g / 100 g.

[0010] As a preferred embodiment of the present application, a preparation method of a stachydrine yam beverage composition for invigorating the spleen, regulating the stomach, treating constipation and diarrhea comprises the following steps: Step one: yam treatment, fresh yam is washed, peeled and cut into 3-5 mm slices, 2-3 times the mass of water is added, and the yam is heated in a water bath at 80-90 DEG C for 30-40 min, the plant protein and active ingredients in the yam are extracted by stirring, and yam extract is obtained; the yam plant protein dissolution rate needs to be ensured to be ≥80% during the extraction process, so that the yam protein contribution rate is ≥51%; Step two: milk protein dissolution, whole milk powder is added to water at 40-50 DEG C, stirred (stirring rate 50-70 r / min) while adding, and dissolved for 10-15 min to form a milk protein solution, so that the milk protein is completely dissolved without precipitation; Step three: ingredient mixing, the yam extract and the milk protein solution are put into an ingredient tank, stachydrine, a sweetener, an acidity regulator and an edible essence are sequentially added, water is added to the total mass of the formula, and stirred for 10-15 min until the system is uniform; the amount of water added needs to be controlled by calculation during the constant volume process, so that the yam addition amount is ≥38% and the stachydrine addition amount is ≥0.85 g / 100 g; Step four: the mixed solution is homogenized at a pressure of 20-25 MPa and a temperature of 45-55 DEG C for 1-2 times, so that the particle size D50 is ≤1.5 μm, and the protein aggregation is avoided to affect the accuracy of protein content detection; Step five: sterilization, high-pressure kettle sterilization process is adopted, 130-145 DEG C is kept for 30-40 min, and then quickly cooled to 20-25 DEG C, so that the protein retention rate is ≥90% during the sterilization process, and the total protein content is ≥1.0 g / 100 g without affecting the final protein content; Step six: filling and sealing, the cooled beverage is filled into sterilized packaging containers in a ten-level clean workshop.

[0011] As a preferred embodiment of the present application, 0.01-0.02% of protease can be added during the yam extraction in step one, and the yam plant protein dissolution rate is increased to more than 85% after enzymolysis at 50-55 DEG C for 20-30 min.

[0012] As a preferred embodiment of the present application, in step three, when the yam extract is mixed with the milk protein solution, the yam extract needs to be cooled to 40-45℃ (consistent with the temperature of the milk protein solution) first, then slowly pump the yam extract into the milk protein solution at a rate of 5-8 mL / min, while maintaining a stirring rate of 35-45 r / min, after the mixing is completed, stand for 5-8 min to avoid protein denaturation and aggregation due to temperature difference or too fast mixing rate, affecting the subsequent homogenization effect and protein content stability.

[0013] As a preferred embodiment of the present application, after sterilization in step five, in addition to meeting the microbial requirements, the stachydrine content (≥0.85 g / 100 g) and protein content (≥1.0 g / 100 g) also need to be detected to ensure that the indicators meet the standards.

[0014] Compared with the prior art, the present application has the following beneficial effects: The present application uses yam (spleen and stomach core raw material) and stachydrine (intestinal prebiotics) as the core compound ingredients, yam plant protein and mucopolysaccharide can enhance the digestive and absorptive function of the spleen and stomach, stachydrine can effectively promote the proliferation of beneficial bacteria in the intestine, and both can improve the poor digestion caused by weak spleen and stomach and the constipation and diarrhea caused by intestinal flora imbalance; at the same time, whole milk powder is added to supplement milk protein, forming a conditioning and nutrition synergistic system, which meets the health needs of different groups of people, and all the functional ingredients are of natural origin, which is highly acceptable to consumers; Through 80-90℃ water bath heating extraction + optional protease enzymolysis process, the yam plant protein dissolution rate is ≥80%, combined with the design of "yam raw material ratio ≥38%" in the formula, the final beverage total protein content is ≥1.0 g / 100 g, and the yam source plant protein ratio is ≥51%, which not only avoids the waste of raw material nutrients, but also meets the consumer's demand for high-quality plant protein; at the same time, by controlling the milk protein dissolution temperature, mixing rate and homogenization parameters, protein denaturation and aggregation are effectively prevented, ensuring that there is no stratification and precipitation during the shelf life of the beverage, and the nutritional indicators are stable; In the formula, the sweetener is selected from stevioside and mogroside (natural zero calorie), the acidity regulator controls the pH at 4.0-5.0, and the natural yam flavor essence is added, which not only avoids the peculiar smell of artificial sweeteners, but also enhances the compatibility of stachydrine and protein through pH adjustment to prevent system instability caused by osmotic pressure imbalance; at the same time, optional addition of lily (supplementing active ingredients and light fragrance) or corn juice (increasing soluble dietary fiber, ≥1.2%) can enrich the taste levels without affecting the core nutritional indicators (yam ratio, protein content), meeting different consumer preferences.

[0015] The specific embodiments of the present application will be further described in detail below with reference to the accompanying drawings. BRIEF DESCRIPTION OF DRAWINGS

[0016] In the attached diagram: Figure 1 This is a flowchart illustrating the overall preparation method of a stachyose-yam beverage composition for strengthening the spleen and stomach and regulating constipation and diarrhea. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below with reference to the accompanying drawings. The following embodiments are used to illustrate the present invention.

[0018] Example 1: like Figure 1 As shown, a stachyose-yam beverage composition for invigorating the spleen and stomach and regulating constipation and diarrhea, and its preparation method, comprises the following raw materials by weight: 26 parts of yam raw material (fresh iron yam is selected, washed, peeled and cut into 4mm thin slices, the plant protein content in the dry weight of the yam raw material is 10%, and the mass of the yam raw material accounts for 40% of the total mass of the beverage composition), 9 parts of whole milk powder (milk protein content 26%, fat content 28%), 4 parts of stachyose (purity 80%, of which stachyose monomer content is 65%, total oligosaccharide content is 88%, and the calculated amount of stachyose added is 0.92g / 100g), 1.8 parts of sweetener (stevioside is selected, of which rebaudioside A content is 90%), 0.8 parts of acidity regulator (citric acid and malic acid are mixed at a mass ratio of 1.5:1 to adjust the pH of the beverage to 4.5), 0.2 parts of natural yam flavoring, and 48.2 parts of ultrafiltration treated water.

[0019] First, the yam is treated, take 26 fresh iron stick yam, after washing, peeling and cutting into 4mm slices, add 2.5 times the mass (i.e. 65 parts) of ultrafiltration treated water, placed in 85℃ water bath heating for 35min, during the slow stirring, extraction of yam plant protein and active ingredients, yam extract, the test in this process the yam plant protein dissolution rate of 83%, meet the subsequent yam protein contribution rate requirements; then the milk protein is dissolved, take 9 parts of full-fat milk powder, add 45℃ ultrafiltration treated water (water is 8 times the mass of full-fat milk powder, i.e. 72 parts), add while stirring at a rate of 60r / min, continue to dissolve for 12min, form a non precipitate of milk protein solution; then the ingredients are mixed, the yam extract, milk protein solution is put into a sterile ingredient tank, add 4 parts of stachyose, 1.8 parts of stevioside, 0.8 parts of acidity regulator (citric acid-malic acid mixture), 0.2 parts of natural yam flavor essence, add the remaining ultrafiltration treated water (calculated as 10.2 parts) to constant volume to 100 parts, stirring at 60r / min for 12min until the system is uniform, the yam addition is still 40% and the stachyose addition is 0.92g / 100g at this time; then the homogenization treatment is carried out, the mixed liquid is placed in a homogenizer, under the pressure of 22MPa, temperature of 50℃, homogenized twice, the laser particle size analyzer detects that the particle size D50 of the mixed liquid is 1.2μm, without protein aggregation phenomenon; then the sterilization treatment is carried out, the high pressure autoclave sterilization process is adopted, the homogenized mixed liquid is kept at 88℃ for 18min, after sterilization, the cooling system is used to quickly cool to 22℃, the protein retention rate is 93% during the sterilization process; finally, the filling and sealing are carried out, the cooled beverage is filled into the PET bottle sterilized by ultraviolet light in the 10,000 level clean room, immediately sealed, to obtain the stachyose yam double protein beverage finished product.

[0020] In this embodiment, the raw materials of the basic formula are balanced, the ratio of yam plant protein and milk protein is reasonable, which ensures that the total protein content of the finished product is 1.3g / 100g (of which the yam derived plant protein accounts for 56%), the stachyose content is 0.92g / 100g, the pH value is 4.5, the microbial indicators meet the national standard, and the taste is mellow, the yam flavor is prominent, which is suitable for consumers who pursue basic nutrition supplementation.

[0021] Example 2: The difference between the above examples and this embodiment is: As Figure 1As shown, a stachyose and Chinese yam beverage composition for regulating constipation and diarrhea and a preparation method thereof, the raw materials of which include, by weight: Chinese yam raw material 28 parts (fresh Chinese yam, cut into 3 mm slices, dry plant protein content 9%, Chinese yam raw material accounting for 39% of the total mass of the beverage), lily raw material 5 parts (fresh lily, washed and cut into 2.5 cm long sections), whole milk powder 8 parts (milk protein content 25%, fat content 29%), stachyose 3.5 parts (purity 78%, stachyose monomer content 62%, total oligosaccharide content 86%, addition amount 0.88 g / 100 g), sweetener 2.0 parts (mogroside, of which mogroside V content is 30%), acidity regulator 1.0 part (citric acid, adjust pH to 4.2), natural Chinese yam flavoring essence 0.3 parts, and ultrafiltration treated water 52.2 parts.

[0022] First, the Chinese yam and lily are treated. The Chinese yam is treated in the same manner as described above, 28 parts of fresh Chinese yam is cut into 3 mm slices, 2 times the mass (56 parts) of ultrafiltration water is added, heated in a water bath at 82°C for 38 min, and the plant protein dissolution rate is 82%; at the same time, 5 parts of fresh lily sections are added to 10 parts of ultrafiltration water, and the active ingredients are extracted by keeping warm at 50°C for 10 min to obtain lily extract, which is mixed with the Chinese yam extract; then the milk protein is dissolved, 8 parts of whole milk powder is added to 42°C ultrafiltration water (64 parts), stirred at 55 r / min for 14 min to form a milk protein solution; then the ingredients are mixed, the Chinese yam-lily extract and the milk protein solution are mixed and then put into a mixing tank, 3.5 parts of stachyose, 2.0 parts of mogroside, 1.0 part of citric acid, and 0.3 parts of essence are added in sequence, water is added to make up to 100 parts, stirred for 15 min until uniform, and it is confirmed that the Chinese yam addition amount is 39%, which meets the requirements; then homogenization, sterilization, and filling are performed, the homogenization pressure is 23 MPa and the temperature is 48°C, the sterilization temperature is 86°C and the holding time is 19 min, and the filling environment is a 10,000-level clean workshop.

[0023] In this embodiment, the addition of lily raw material not only supplements active ingredients, but also gives the beverage a unique flavor. The total protein content of the finished product is 1.2 g / 100 g (Chinese yam plant protein accounts for 53%), the stachyose content is 0.88 g / 100 g, the pH value is 4.2, and the finished product has the characteristics of Chinese yam density and lily fragrance without any odor, which meets the dual needs of consumers for flavor diversity and nutritional balance.

[0024] Example 3: The difference between the above-mentioned embodiments and this embodiment is: For example Figure 1As shown, a stachyose and Chinese yam beverage composition for regulating constipation and diarrhea and a preparation method thereof, the raw materials of which include, by weight: 25 parts of Chinese yam raw material (fresh Chinese yam, cut into 5 mm slices, dry weight plant protein content 11%, Chinese yam raw material accounting for 38% of the total mass of the beverage), 7 parts of corn juice (obtained by beating and filtering the shelled sweet corn at the milky stage through a 100-mesh filter screen, and detecting that the soluble solid content is 12% and the soluble dietary fiber content is 1.5%), 10 parts of whole milk powder (milk protein content 27%, fat content 27%), 4.5 parts of stachyose (purity 82%, stachyose monomer content 68%, total oligosaccharide content 90%, addition amount 1.05 g / 100 g), 1.5 parts of sweetener (mixture of steviol glycosides and mogroside in a mass ratio of 1:1, steviol glycoside rebaudioside A 88%, mogroside V 28%), 0.7 parts of acidity regulator (mixture of citric acid and malic acid in a mass ratio of 2:1, pH adjusted to 4.8), 0.1 parts of natural Chinese yam flavor essence, and 51.2 parts of ultrafiltration treated water.

[0025] First, the Chinese yam is processed: 25 parts of Chinese yam slices are added to 3 times the mass (75 parts) of ultrafiltration water, heated in a water bath at 88°C for 32 min, and stirred to extract the Chinese yam plant protein, with a dissolution rate of 84%, to obtain a Chinese yam extract; then the milk protein is dissolved: 10 parts of whole milk powder are added to 48°C ultrafiltration water (80 parts), stirred at 70 r / min for 10 min to form a milk protein solution; then the ingredients are mixed: the Chinese yam extract is first mixed evenly with 7 parts of corn juice, and then the milk protein solution is added to the ingredient tank, followed by the addition of 4.5 parts of stachyose, 1.5 parts of mixed sweetener, 0.7 parts of acidity regulator, and 0.1 parts of essence, and the volume is adjusted to 100 parts with water, and stirred for 13 min until uniform; then homogenization is performed at a pressure of 24 MPa and a temperature of 52°C; sterilization is performed using a high-pressure autoclave sterilization process at 89°C for 16 min, and the beverage is quickly cooled and filled after sterilization.

[0026] In this embodiment, the addition of corn juice enriches the dietary fiber content of the beverage, the total protein content of the finished product is 1.4 g / 100 g (Chinese yam plant protein accounts for 55%), the stachyose content is 1.05 g / 100 g, the soluble dietary fiber content is 0.11 g / 100 g, the taste is smooth and grain-free, with a sweet corn flavor, balancing nutrition and flavor, and being suitable for consumers who pay attention to dietary fiber intake.

[0027] Example 4: The difference between the above examples and this example is: For example Figure 1As shown, a kind of spleen and stomach of the water-soluble starch of Dioscorea opposita Thunb. Beverage composition for regulating constipation and diarrhea and its preparation method, the raw materials include: Dioscorea opposita Thunb. Raw material 27 parts (fresh Dioscorea opposita Thunb., cut into 3.5 mm thin slices, dry weight plant protein content 9.5%, Dioscorea opposita Thunb. Raw material accounts for 41% of the total mass of beverage), whole milk powder 8.5 parts (milk protein content 25.5%, fat content 28.5%), stachyose 3.8 parts (purity 79%, stachyose monomer content 64%, total oligosaccharide content 87%, addition amount 0.90 g / 100 g), sweetener 2.2 parts (steviol glycoside, rebaudioside A 89%), acidity regulator 0.9 parts (citric acid and malic acid are mixed in a mass ratio of 1.2:1, and the pH is adjusted to 4.3), natural Dioscorea opposita Thunb. Flavor essence 0.25 parts, ultrafiltration treated water 57.35 parts, protease (food grade) 0.015% (relative to the mass of Dioscorea opposita Thunb. Raw material).

[0028] First, the Dioscorea opposita Thunb. Treatment (enzyme extraction) is carried out, 27 parts of Dioscorea opposita Thunb. Slices are added to 2.2 times the mass (59.4 parts) of ultrafiltration water, first heated to 52℃, 0.00405 parts of protease is added, and enzyme hydrolysis is carried out for 25 min; then heated to 86℃, and continue to extract for 33 min, the detection shows that the Dioscorea opposita Thunb. Plant protein dissolution rate is increased to 88%, and the Dioscorea opposita Thunb. Extract is obtained; then the milk protein is dissolved, 8.5 parts of whole milk powder is added to 44℃ ultrafiltration water (68 parts), and stirred at 65 r / min for 11 min to form a milk protein solution; then the ingredients are mixed (temperature control mixing), the Dioscorea opposita Thunb. Extract is cooled to 42℃ (consistent with the temperature of the milk protein solution), and slowly pumped into the milk protein solution at a rate of 6.5 mL / min while maintaining a stirring rate of 40 r / min; after mixing, stand for 6 min, then add 3.8 parts of stachyose, 2.2 parts of steviol glycoside, 0.9 parts of acidity regulator, and 0.25 parts of essence in sequence, add water to 100 parts, and stir for 14 min until uniform; then homogenization treatment is carried out, homogenization is carried out at a pressure of 21 MPa and a temperature of 46℃, and the detection shows that the particle size D50 of the mixed solution is 1.0 μm; the sterilization treatment adopts high-pressure kettle sterilization process of 87℃ for 17 min, and the detection shows that the protein retention rate is 95%; finally, sterile filling is carried out.

[0029] In this embodiment, the Dioscorea opposita Thunb. Protein dissolution rate is increased by enzyme extraction, and temperature control mixing avoids protein denaturation and aggregation, the total protein content of the finished product reaches 1.35 g / 100 g (Dioscorea opposita Thunb. Plant protein accounts for 58%), the stachyose content is 0.90 g / 100 g, the pH value is 4.3, and there is no stratification and no precipitation after 30 days of cold storage at 4℃, the protein stability is excellent, which is suitable for large-scale industrial production and meets the long-term storage demand.

Claims

1. A stachydrine and Chinese yam beverage composition for invigorating the spleen, regulating the stomach, and treating constipation and diarrhea, characterized in that: The beverage is composed of the following raw materials by weight: ​ Dioscorea raw material 22-30 parts, which is fresh Dioscorea, washed, peeled and cut into 3-5 mm slices, directly used for extracting plant protein and active ingredients; the mass of the Dioscorea raw material accounts for ≥38% of the total mass of the beverage composition, and the plant protein content in the Dioscorea raw material accounts for 8-12% of its dry weight; Whole milk powder 6-12 parts, as a source of milk protein, the milk protein content in the whole milk powder ≥24%, and the fat content ≤30%; Stachydrine 3-5 parts, purity ≥75%, and the stachydrine addition amount ≥0.85 g / 100 g; Sweetener 1-2.5 parts, selected from at least one of stevioside and mogroside; Acidity regulator 0.5-1.2 parts, citric acid, malic acid or a mixture of the two, the mass ratio of the mixture is 1:1-2:1, adjusting the pH of the beverage to 4.0-5.0; Food flavor 0.1-0.4 parts, natural Dioscorea flavor; Water 40-55 parts, treated by ultrafiltration; After compounding the above ingredients, the total protein content of the beverage composition is ≥1.0 g / 100 g, and the plant protein from Dioscorea accounts for ≥51% of the total protein.

2. The stachyose and Chinese yam beverage composition for regulating constipation and diarrhea by invigorating the spleen and regulating the stomach according to claim 1, characterized in that, Also contains lily raw material 3-6 parts, which is fresh lily, washed, cut into 2-3 cm long sections and directly used, to supplement active ingredients and flavor, the addition of lily raw material does not affect the requirements of Dioscorea addition amount ≥38%, total protein content and Dioscorea protein.

3. The stachyose and Chinese yam beverage composition for regulating constipation and diarrhea by invigorating the spleen and regulating the stomach according to claim 1, characterized in that, Also contains corn juice 5-9 parts, which is prepared by threshing, beating and filtering sweet corn at the milk-ripening stage, with soluble solid content ≥10% and soluble dietary fiber content ≥1.2%, and after adding corn juice, it is necessary to ensure that the Dioscorea addition amount is ≥38% and the total protein content is still ≥1.0 g / 100 g.

4. A method for preparing a stachydrine and Chinese yam beverage composition for invigorating the spleen, regulating the stomach, and treating constipation and diarrhea, characterized in that, A stachydrine Dioscorea beverage composition for regulating constipation and diarrhea by invigorating the spleen and regulating the stomach according to any one of claims 1-3, comprising the following steps: Step one: Dioscorea processing, fresh Dioscorea is washed, peeled and cut into 3-5 mm slices, 2-3 times the mass of water is added, heated in a water bath at 80-90°C for 30-40 min, and the plant protein and active ingredients in Dioscorea are extracted by stirring, to obtain Dioscorea extract; the extraction process needs to ensure that the plant protein dissolution rate of Dioscorea is ≥80% to meet the Dioscorea protein contribution rate ≥51%; Step two: milk protein dissolution, whole milk powder is added to water at 40-50°C, stirred while adding, the stirring rate is 50-70 r / min, and the milk protein solution is formed after 10-15 min of dissolution, ensuring that the milk protein is completely dissolved without precipitation; Step three: ingredient mixing, Dioscorea extract and milk protein solution are put into the ingredient tank, stachydrine, sweetener, acidity regulator and food flavor are added in sequence, and water is added to the total mass of the formula, stirred for 10-15 min until the system is uniform; the amount of water added needs to be controlled through calculation to ensure that the Dioscorea addition amount is ≥38% and the stachydrine addition amount is ≥0.85 g / 100 g. Step four: homogenize the mixture at 20-25 MPa pressure and 45-55℃ temperature for 1-2 times, so that the particle size D50 is ≤1.5μm, and the protein aggregation does not affect the accuracy of protein content detection; Step five: sterilization, using autoclave sterilization process, 130-145℃ for 30-40min, rapid cooling to 20-25℃ after sterilization, the sterilization process needs to ensure that the protein retention rate is ≥90%, and the final total protein content is ≥1.0g / 100g; Step six: filling and sealing, in a ten-level clean workshop, the cooled beverage is filled into sterilized packaging containers.

5. A method of preparing the Stachyose and Chinese Yam beverage composition for tonifying the spleen and stomach to relieve constipation and diarrhea according to claim 4, characterized in that, When extracting the Chinese yam, 0.01-0.02% protease can be added for enzymolysis at 50-55℃ for 20-30min, so that the plant protein dissolution rate of Chinese yam is increased to more than 85%.

6. A method of preparing the Stachyose and Chinese Yam beverage composition for tonifying the spleen and stomach to relieve constipation and diarrhea according to claim 4, characterized in that, In step three, when the Chinese yam extract is mixed with the milk protein solution, the Chinese yam extract needs to be cooled to 40-45℃ first, and then slowly pumped into the milk protein solution at a rate of 5-8mL / min while maintaining a stirring rate of 35-45r / min. After mixing, it is left for 5-8min to avoid protein denaturation and aggregation due to temperature difference or too fast mixing speed, which affects the subsequent homogenization effect and protein content stability.

7. A method of preparing the Stachyose and Chinese Yam beverage composition for tonifying the spleen and stomach to relieve constipation and diarrhea according to claim 4, characterized in that, After sterilization in step five, sampling detection is required, in addition to meeting the microbial requirements, the stachydrine content and protein content also need to be detected to ensure that the indicators meet the standards.

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