Compound beverage and preparation method thereof

Abstract

The invention discloses a compound beverage and a preparation method thereof, and belongs to the technical field of beverage preparation. The compound beverage is prepared by the following steps: step 1, mixing and fermenting angelica sinensis, codonopsis pilosula, lotus seeds, phaseolus calcaratus, poria cocos, day lily, coix seeds, Chinese wolfberry fruits, Chinese dates and stevia rebaudiana; step 2, carrying out mixed fermentation on the Taihe black chicken meat, the pig trotters, the crucian meat, the donkey-hide gelatin powder, the compound enzyme and the enzyme activator; and step 3, mixing the materials obtained in the step 1 and the step 2 to obtain the compound beverage. Compared with the prior art, the prepared compound beverage has the advantages of being rich in nutritional ingredients, good in stability, high in protein and amino acid content, resistant to oxidation, free of peculiar smell after being added with meat ingredients and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage preparation, in particular to a compound beverage and a preparation method thereof. BACKGROUND

[0002] Collagen is a kind of biological macromolecule, which is the main component of animal connective tissue and also the most abundant and widely distributed functional protein in mammals, accounting for 25-30% of the total amount of protein. It is closely related to tissue formation, maturation, cell-to-cell information transmission, joint lubrication, wound healing, calcification, blood coagulation, aging and the like. The raw materials used in the industry for high-content collagen peptide beverages include fish collagen peptides and bone collagen peptides. Fish collagen peptides are obtained by acid hydrolysis or hydrolysis of fish scales, fins and fish skin. Bone collagen peptides are obtained by hydrolysis or acid hydrolysis of pig, cow and sheep bones. The raw materials used are not complete proteins, and the obtained amino acids are not comprehensive, which cannot provide essential amino acids that the human body cannot manufacture, and the nutritional value is not high. Moreover, many collagen peptides are directly added to plant beverages, and few animal-rich polypeptides and amino acid components are added, which is prone to precipitation.

[0003] CN104256771A discloses a fruit-flavored drink rich in collagen peptides and a processing technology thereof, according to the weight percentage of raw materials: 10-30% of jackfruit original syrup, 10-30% of coconut juice, 5-15% of cherry original syrup, 0.05-1% of momordica grosvenori pulp, 2-4% of peanuts, 1-3% of sesame, 0.05-0.5% of deep-sea fish collagen, 0.01-0.03% of stevia sugar, 0.02-0.05% of monoglyceride, 0.01-0.015% of potassium sorbate, 0.05-0.15% of citric acid, and the rest is mineral water, which improves the nutritional effect.

[0004] CN112715815A discloses a solid drink of cod small molecule collagen peptide, which comprises the following components: 30-60% of marine fish oligopeptide powder, 20-50% of fish collagen peptide powder, 1-5% of lemon juice, 5-10% of complex vitamins, and 5-10% of plant polysaccharides, which has the effect of increasing skin elasticity. SUMMARY

[0005] In view of the above-mentioned defects of the prior art, the purpose of the present application is to provide a compound beverage, which simultaneously adds plant ingredients and meat ingredients, has antioxidant effect, no fishy smell and good stability.

[0006] To achieve the above objectives, the present invention provides a method for preparing a compound beverage, comprising the following steps: mixing 1-5 parts by weight of Angelica sinensis, 1-5 parts by weight of Codonopsis pilosula, 3-8 parts by weight of lotus seeds, 1-10 parts by weight of red adzuki beans, 1-10 parts by weight of Poria cocos, 5-15 parts by weight of daylily, 5-15 parts by weight of coix seed, 1-10 parts by weight of wolfberry, 5-15 parts by weight of jujube, and 1-10 parts by weight of stevia, then adding 7-10 times the total weight of water and decocting twice. The decoction is concentrated to a relative density of 1.15-1.20 g / cm³ at 25°C. 3 Prepare the following: Add 15-25 parts Taihe black-bone chicken, 10-20 parts pig's trotters, and 15-25 parts crucian carp meat to 5-15 times their total weight of water and boil until the meat separates from the bone. Then add 1-5 parts of donkey-hide gelatin powder and lower the temperature to 40-60℃. Add 0.1-1.5wt% trypsin and hydrolyze for 20-28 hours. Filter, centrifuge the filtrate, collect the supernatant, and concentrate it to a density of 1.15-1.20 g / cm³ at 25℃. 3 Prepare the enzymatic hydrolysate for later use; mix 1-5 parts of plant decoction and 1-4 parts of enzymatic hydrolysate evenly, add 80-120 parts of water, store at 0-4℃ for 24-36 hours, centrifuge and filter; add 1-5 parts of xylitol and 1-3 parts of citric acid to the filtrate and mix evenly to obtain the final product.

[0007] Preferably, the centrifugation speed is 3000-5000 rpm and the centrifugation time is 10-20 min.

[0008] This invention also provides a method for preparing a compound beverage, comprising the following steps:

[0009] Step 1: Mix 1-5 parts Angelica sinensis, 1-5 parts Codonopsis pilosula, 3-8 parts lotus seeds, 1-10 parts red adzuki beans, 1-10 parts Poria cocos, 5-15 parts daylily, 5-15 parts Coix lacryma-jobi, 1-10 parts wolfberry, 5-15 parts jujube, and 1-10 parts stevia thoroughly. Then add 7-10 times the total weight of the above ingredients and decoct twice. Concentrate the decoction to a relative density of 1.15-1.20 g / cm³ at 25°C. 3 spare;

[0010] Step 2: Add 15-25 parts Taihe black-bone chicken, 10-20 parts pig's trotters, and 15-25 parts crucian carp meat to 5-15 times their total weight of water and boil until the meat separates from the bone. Then add 1-5 parts of donkey-hide gelatin powder and lower the temperature to 40-60℃. Add 0.1-1.5wt% of compound enzyme and 1-3 parts of enzyme activator and perform enzymatic hydrolysis for 20-28 hours. Filter, centrifuge the filtrate, collect the supernatant, and concentrate it to a density of 1.15-1.20 g / cm³ at 25℃. 3 The enzymatic hydrolysate was prepared for later use.

[0011] Step 3, mix 1-5 parts of the plant decoction obtained in step 1 and 1-4 parts of the enzymatic hydrolysate obtained in step 2 with 80-120 parts of water, then add 1-5 parts of xylitol, 1-3 parts of citric acid, and homogenize at 80-100℃ for 10-20 min to obtain the compound beverage.

[0012] Further preferably, the compound enzyme in step 2 is composed of trypsin, alkaline protease, flavor protease and papain in a mass ratio of 1-10:1-8:1-8:1-5.

[0013] As a further illustration of the present application, the hydrolysis effect of a single protease is limited, and problems such as bitterness are prone to occur, and the compound enzyme can synergistically improve the enzymatic hydrolysis efficiency and effect.

[0014] Preferably, the enzyme activator in step 2 is selected from at least one of calcium chloride, beta-cyclodextrin, L-cysteine hydrochloride, epsilon-polylysine hydrochloride and sodium pyrosulfite.

[0015] Further preferably, the enzyme activator is composed of calcium chloride, beta-cyclodextrin and L-cysteine hydrochloride in a mass ratio of 1-10:1-5:1-3.

[0016] As a further illustration of the present application, calcium ions are stabilizers and activators of many proteases, and the addition of calcium chloride can promote the efficiency of enzymatic hydrolysis; L-cysteine can break disulfide bonds as a reducing agent, making the protein structure loose and more susceptible to enzyme attack; beta-cyclodextrin can include free fatty acids and certain lipid molecules, by removing the fat barrier on the surface of the protein, it makes the protein substrate more exposed, increasing the contact area and opportunity of protease and substrate. This makes the compound enzyme more fully and efficiently hydrolyze proteins, thereby releasing more peptide fragments and free amino acids.

[0017] Preferably, the centrifugal speed in step 2 is 3000-5000 rpm, and the centrifugation time is 10-20 min.

[0018] The beneficial effects of the present application are:

[0019] 1. The present application utilizes the mutual interaction between substances by reasonable proportioning, and optimizes the preparation process, to obtain a compound beverage. The compound beverage obtained by the present application has good stability, high protein and amino acid content, and antioxidant performance, and the addition of meat components does not have an odor.

[0020] 2. Compared with the prior art, the addition of compound enzymes trypsin, alkaline protease, flavor protease and papain in the present application can improve the enzymatic hydrolysis of protein amino acid content; the addition of enzyme activators can improve the enzymatic hydrolysis efficiency. DETAILED DESCRIPTION

[0021] The parameters and sources of some substances in the examples are as follows:

[0022] Pancreatin, enzyme activity: 2000 U / g;

[0023] Alkaline protease, 200 U / mg;

[0024] Flavor protease, 100,000 U / g;

[0025] Papain, 200 U / mg;

[0026] Example 1

[0027] A preparation method of a compound beverage, comprising the following steps:

[0028] Mix 3 parts by mass of angelica, 3 parts by mass of codonopsis, 5 parts by mass of lotus seeds, 6 parts by mass of small red beans, 5 parts by mass of poria cocos, 10 parts by mass of day lilies, 10 parts by mass of yiyi seeds, 5 parts by mass of medlar, 10 parts by mass of jujube, and 5 parts by mass of sweetleaf chrysopsis, then add water with a total mass of 8 times to decoct twice, and concentrate the decoction liquid to a density of 1.20 g / cm 3 for standby; add 20 parts by mass of Taihe black-bone chicken meat, 15 parts by mass of pig trotters, and 20 parts by mass of crucian carp meat to water with a total mass of 10 times to cook until the bone and meat are separated, then add 3 parts by mass of donkey-hide gelatin powder to 50°C, add 0.5 wt% pancreatin, and enzymatically hydrolyze for 24 h, filter, centrifuge the filtrate, take the supernatant, and concentrate to a density of 1.20 g / cm 3 for standby; mix 3 parts by mass of plant decoction liquid and 2 parts by mass of enzymatic hydrolysis liquid with 100 parts by mass of water, store at 4°C for 30 h, and centrifuge at 4000 rpm for 15 min; mix 3 parts by mass of xylitol and 2 parts by mass of citric acid with the filtrate to obtain the compound beverage.

[0029] Example 2

[0030] A preparation method of a compound beverage, comprising the following steps:

[0031] Step 1, mix 3 parts by mass of angelica, 3 parts by mass of codonopsis, 5 parts by mass of lotus seeds, 6 parts by mass of small red beans, 5 parts by mass of poria cocos, 10 parts by mass of day lilies, 10 parts by mass of yiyi seeds, 5 parts by mass of medlar, 10 parts by mass of jujube, and 5 parts by mass of sweetleaf chrysopsis, then add water with a total mass of 8 times to decoct twice, and concentrate the decoction liquid to a density of 1.20 g / cm 3 for standby;

[0032] Step 2, 20 parts by mass of Taihe black-bone chicken, 15 parts by mass of pig trotter and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added and the temperature is lowered to 50℃, 0.5wt% of the complex enzyme and 2 parts by mass of calcium chloride are added, and enzymolysis is carried out for 24h, filtration is carried out, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is carried out to a density of 1.20g / cm 3 Standby;

[0033] Step 3, 3 parts by mass of the plant decoction liquid obtained in step 1 and 2 parts by mass of the enzymolysis liquid obtained in step 2 are mixed uniformly, 120 parts by mass of water, 3 parts by mass of xylitol and 2 parts by mass of citric acid are added, and homogenization is carried out at 90℃ for 15min, thereby obtaining the composite beverage.

[0034] The complex enzyme is composed of trypsin, alkaline protease, flavor protease and papain at a mass ratio of 5:4:4:3.

[0035] Example 3

[0036] A method for preparing a composite beverage, which is different from example 2 only in that step 2, 20 parts by mass of Taihe black-bone chicken, 15 parts by mass of pig trotter and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added and the temperature is lowered to 50℃, 0.5wt% of the complex enzyme and 2 parts by mass of enzyme activator are added, and enzymolysis is carried out for 24h, filtration is carried out, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is carried out to a density of 1.20g / cm 3 Standby.

[0037] The enzyme activator is composed of calcium chloride and β-cyclodextrin at a mass ratio of 5:3.

[0038] Example 4

[0039] A method for preparing a composite beverage, which is different from example 2 only in that step 2, 20 parts by mass of Taihe black-bone chicken, 15 parts by mass of pig trotter and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added and the temperature is lowered to 50℃, 0.5wt% of the complex enzyme and 2 parts by mass of enzyme activator are added, and enzymolysis is carried out for 24h, filtration is carried out, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is carried out to a density of 1.20g / cm 3 Standby.

[0040] The enzyme activator is composed of calcium chloride and L-cysteine hydrochloride at a mass ratio of 5:2.

[0041] Example 5

[0042] A method for preparing a composite beverage, which is different from example 2 only in that: in step 2, 20 parts by mass of Taihe black-bone chicken meat, 15 parts by mass of pig trotters, and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added, and the temperature is lowered to 50°C, 0.5wt% of a composite enzyme and 2 parts by mass of an enzyme activator are added, and enzymolysis is performed for 24h, filtration is performed, the filtration range is 10mm, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is performed to a density of 1.20g / cm 3 is prepared.

[0043] The enzyme activator is composed of calcium chloride, β-cyclodextrin, and L-cysteine hydrochloride in a mass ratio of 5:3:2.

[0044] Example 6

[0045] A method for preparing a composite beverage, which is different from example 2 only in that: in step 2, 20 parts by mass of Taihe black-bone chicken meat, 15 parts by mass of pig trotters, and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added, and the temperature is lowered to 50°C, 0.5wt% of a composite enzyme and 2 parts by mass of an enzyme activator are added, and enzymolysis is performed for 24h, filtration is performed, the filtration range is 10mm, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is performed to a density of 1.20g / cm 3 is prepared.

[0046] The enzyme activator is composed of calcium chloride, β-cyclodextrin, and ε-polylysine hydrochloride in a mass ratio of 5:3:2.

[0047] Example 7

[0048] A method for preparing a composite beverage, which is different from example 2 only in that: in step 2, 20 parts by mass of Taihe black-bone chicken meat, 15 parts by mass of pig trotters, and 20 parts by mass of crucian carp meat are boiled in 10 times the mass of water to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder is added, and the temperature is lowered to 50°C, 0.5wt% of a composite enzyme and 2 parts by mass of an enzyme activator are added, and enzymolysis is performed for 24h, filtration is performed, the filtration range is 10mm, the filtrate is centrifuged at 4000rpm for 15min, the supernatant is taken, and concentration is performed to a density of 1.20g / cm 3 is prepared.

[0049] The enzyme activator is composed of calcium chloride, β-cyclodextrin, and sodium pyrosulfite in a mass ratio of 5:3:2.

[0050] Comparative Example 1

[0051] A method for preparing a composite beverage, which is different from example 2 only in that: in step 2,

[0052] 20 parts by mass of Taihe chicken meat, 15 parts by mass of pig trotter and 20 parts by mass of crucian carp meat were added with 10 times the mass of water, and boiled to separate the bone and meat, then 3 parts by mass of donkey-hide gelatin powder was added to 50℃, 0.5wt% trypsin and 2 parts by mass of enzyme activator were added, and enzymolysis was carried out for 24h, then filtration was carried out, the filtration range was 10mm, the filtrate was centrifuged at 4000rpm for 15min, the supernatant was taken, and the supernatant was concentrated to a density of 1.20g / cm 3 ready for use.

[0053] The enzyme activator is composed of calcium chloride, β-cyclodextrin and L-cysteine hydrochloride in a mass ratio of 5:3:2.

[0054] Test Example 1

[0055] Protein and amino acid content test

[0056] The composite beverage obtained in Examples 1-7 and Comparative Example 1 was tested for protein content according to the method of “GB 5009.5-2016 National Food Safety Standard Determination of Protein in Foods”; and for amino acid content according to the method of “GB 5009.124-2016 National Food Safety Standard Determination of Amino Acids in Foods”, and the test results are shown in Table 1.

[0057] Table 1 Protein and amino acid content

[0058] Item / No. Protein content (%) Amino acid content (%) Example 1 4.71 0.09 Example 2 5.13 0.21 Example 3 5.78 0.28 Example 4 5.86 0.30 Example 5 7.30 0.59 Example 6 5.62 0.22 Example 7 6.36 0.36 Comparative Example 1 4.78 0.11

[0059] As can be seen from Table 1, by comparing Examples 1-7 and Comparative Example 1, it can be found that the protein and amino acid contents of Example 5 are the highest. It is possible that because Example 5 added the combination of complex enzymes trypsin, alkaline protease, flavor protease, papain and enzyme activators calcium chloride, β-cyclodextrin and L-cysteine hydrochloride, the complex enzymes can synergistically hydrolyze proteins from different cutting points, completely decomposing macromolecular proteins into small molecular peptides and amino acids, and the enzyme activators can enhance the enzyme activity of the complex enzymes, among which β-cyclodextrin can include free fatty acids and certain lipid molecules, increasing the contact area and opportunity of the protease and the substrate to improve the enzyme hydrolysis efficiency, promoting the deep hydrolysis of proteins, and the combination of enzyme activators calcium chloride, β-cyclodextrin and L-cysteine hydrochloride can synergistically promote the enzyme hydrolysis capacity of the complex enzymes. The lower protein and amino acid contents of Example 1 are probably because only trypsin was added, which has a lower effect. The enzyme activator added in Example 2 is only calcium chloride, which has a lower effect than the combination of calcium chloride, β-cyclodextrin and L-cysteine hydrochloride. Comparative Example 1 did not add a stabilizer, which can cause aggregation and sedimentation during subsequent processing or testing, so that part of the protein and amino acids cannot be effectively detected.

[0060] Comparative Example 3-7 can find that the enzyme activator of Example 6 is a calcium chloride, β-cyclodextrin and ε-polylysine hydrochloride composition, the protein content and amino acid content are lower than Examples 3-4, which indicates that the ε-polylysine hydrochloride in Example 6 reduces the activation efficiency compared with the L-cysteine hydrochloride in Example 5, and the enzyme activator of Example 7 is a calcium chloride, β-cyclodextrin and sodium metabisulfite composition, although sodium metabisulfite and L-cysteine hydrochloride in Example 5 both have reducing properties, but the promotion effect and safety performance are lower than L-cysteine hydrochloride.

[0061] Test Example 2

[0062] Antioxidant performance test

[0063] DPPH free radical scavenging rate determination

[0064] Treatment group: Take 1 mL of each of the compound beverages of Examples 1-7 and Comparative Example 1, add 1 mL of 0.2 mmol / L DPPH solution, mix uniformly, and react for 30 min at room temperature in the dark, centrifuge at 5000 rpm for 5 min, and measure the absorbance A1 at a wavelength of 517 nm.

[0065] Blank group: 1 mL of deionized water is added with 1 mL of 0.2 mmol / L DPPH solution. Mix uniformly, react for 30 min at room temperature in the dark, centrifuge at 5000 rpm for 5 min, and measure the absorbance A0 at a wavelength of 517 nm. The DPPH free radical scavenging rate calculation formula is shown in the following formula:

[0066] DPPH free radical scavenging rate (%) = (1-(A1 ÷ A0)) x 100%

[0067] The test results are shown in Table 2.

[0068] Superoxide anion free radical scavenging rate determination

[0069] Treatment group: Take 5 mL of 0.05 mol / L Tris-HCl buffer (pH 8.2), preheat in a 25°C water bath for 20 min, add 4 mL of each of the compound beverages of Examples 1-7 and Comparative Example 1, add 1 mL of 3 mmol / L pyrogallol solution, mix uniformly, and react in a 25°C water bath for 5 min, add 1 mL of 10 mol / L HCl to terminate the reaction, and measure the absorbance B1 at 320 nm; Blank group: replace the compound beverage with the same volume of distilled water, after the same treatment, measure the absorbance B0 at 320 nm. The superoxide anion free radical scavenging rate calculation formula is shown in the following formula:

[0070] Superoxide anion free radical scavenging rate (%) = (1-(B1 ÷ B0)) x 100%.

[0071] The test results are shown in Table 2.

[0072] Table 2 Antioxidant performance

[0073] Item / No. DPPH radical scavenging rate (%) Superoxide anion scavenging rate (%) Example 1 12.3 1.2 Example 2 69.1 23.4 Example 3 76.7 36.9 Example 4 78.3 38.1 Example 5 90.6 48.5 Example 6 72.5 30.8 Example 7 80.4 40.5 Comparative Example 1 15.2 2.3

[0074] As can be seen from Table 2, by comparing Examples 1-7 and Comparative Example 1, it can be found that the antioxidant performance of Example 5 is the best. It may be because Example 5 adds the combination of complex enzymes trypsin, alkaline protease, flavor protease, papain and enzyme activator calcium chloride, β-cyclodextrin, L-cysteine hydrochloride, and the protein content and amino acid content are higher. After meat and plant protein are deeply hydrolyzed, some bioactive peptides with specific amino acid sequences are released, and these peptide segments themselves have strong antioxidant activity and can scavenge various free radicals.

[0075] Test Example 3

[0076] Sensory evaluation

[0077] The sensory evaluation of Examples 1-7 and Comparative Example 1 was carried out. 30 young consumers aged 25-35 years old were selected to score the product on two indicators of organization state and aroma, and the total score of the two indicators was taken as the sample evaluation score. The average score of 30 people was taken as the final evaluation score, and the scoring rules are shown in Table 3. The experimental results are shown in Table 4.

[0078] Table 3 Compound beverage evaluation standard

[0079]

[0080] Table 4 Sensory evaluation results

[0081] Item / No. State of tissue Taste Example 1 21 30 Example 2 28 36 Example 3 28 38 Example 4 28 38 Example 5 30 40 Example 6 25 33 Example 7 28 30 Comparative Example 1 23 31

[0082] By comparing Examples 1-7 and Comparative Example 1, it can be found that the sensory effect of Example 5 is the best. It may be because Example 5 adds the combination of complex enzymes trypsin, alkaline protease, flavor protease, papain and enzyme activator calcium chloride, β-cyclodextrin, L-cysteine hydrochloride, and the pig trotter, black chicken meat, crucian carp meat and other animal raw materials will release aldehydes, ketones, fatty acids and other hydrophobic small molecules with unpleasant flavors during cooking and enzymatic hydrolysis. These hydrophobic fishy molecules will be included by β-cyclodextrin in the enzyme activator to reduce the odor.

Claims

1. A method for preparing a composite beverage, characterized by, It comprises the following steps, by mass fraction: Mix 1-5 parts of angelica, 1-5 parts of dangshen, 3-8 parts of lotus seeds, 1-10 parts of red beans, 1-10 parts of bezoar, 5-15 parts of day lily, 5-15 parts of yiyi ren, 1-10 parts of medlar, 5-15 parts of jujube, 1-10 parts of sweet leaf chrysanthemum, then add 7-10 times of water to decoct twice, and concentrate the decoction liquid to 1.15-1.20 g / cm 3 Standby; add 15-25 parts of Taihe black-bone chicken meat, 10-20 parts of pig trotter and 15-25 parts of crucian carp meat to 5-15 times of water, and cook until the bone and meat are separated, then add 1-5 parts of donkey-hide gelatin powder to 40-60℃, add 0.1-1.5wt% pancreatin, and enzymatically hydrolyze for 20-28h, filter, centrifuge the filtrate, take the supernatant, and concentrate to 1.15-1.20 g / cm 3 at 25℃ to obtain the enzymatic hydrolysate for standby; mix 1-5 parts of plant decoction liquid and 1-4 parts of enzymatic hydrolysate with 80-120 parts of water, store at 0-4℃ for 24-36h, and centrifuge; mix the supernatant with 1-5 parts of xylitol and 1-3 parts of citric acid to obtain the product.

2. The method for preparing a composite beverage according to claim 1, characterized by: The centrifugal speed is 3000-5000 rpm, and the centrifugal time is 10-20 min.

3. The method for preparing a composite beverage according to claim 1, characterized by, It comprises the following steps, by mass fraction: Step 1, 1-5 parts of Angelica, 1-5 parts of Dangshen, 3-8 parts of Lotus seed, 1-10 parts of Red bean, 1-10 parts of Bezoar, 5-15 parts of Day lily, 5-15 parts of Yiyiren, 1-10 parts of Wolfberry, 5-15 parts of Jujube, 1-10 parts of Sweet leaf chrysanthemum are mixed uniformly, then 7-10 times of water of the total mass is added to decoct twice, the decoction liquid is concentrated to relative density 1.15-1.20 g / cm 3 (25℃) for standby; Step 2, 15-25 parts of Taihe chicken meat, 10-20 parts of pig trotter and 15-25 parts of crucian carp meat are added with 5-15 times weight of water to cook until the bone and meat are separated, then 1-5 parts of donkey-hide gelatin powder is added to 40-60℃, 0.1-1.5wt% of complex enzyme and 1-3 parts of enzyme activator are added, and enzymolysis is carried out for 20-28h, filtration is carried out, the filtrate is centrifuged, the supernatant is taken, and concentration is carried out to 1.15-1.20g / cm relative density at 25℃ 3 The enzymolysis liquid is obtained for standby use; Step 3, mixing 1-5 parts of the plant decoction obtained in step 1 and 1-4 parts of the enzymatic hydrolysate obtained in step 2 with 80-120 parts of water, then adding 1-5 parts of xylitol and 1-3 parts of citric acid, homogenizing at 80-100 ℃ for 10-20 min, to obtain the compound beverage.

4. The method for preparing a composite beverage according to claim 3, characterized by: The compound enzyme of step 2 is composed of trypsin, alkaline protease, flavor protease and papain at a mass ratio of 1-10:1-8:1-8:1-5.

5. The method for preparing a composite beverage according to claim 3, characterized by: The enzyme activator of step 2 is at least one selected from calcium chloride, β-cyclodextrin, L-cysteine hydrochloride, ε-polylysine hydrochloride and sodium pyrosulfite.

6. A composite beverage, characterized by: Prepared by the method of any one of claims 1-5.

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