Preparation method of fingered citron, American ginseng, soybean peptide and clove vegetarian edible powder solid beverage and prepared solid beverage

Abstract

The invention provides a preparation method of a fingered citron, American ginseng, soybean peptide and clove vegetarian edible powder solid beverage and the prepared solid beverage. The processing retention rate of functional active ingredients is remarkably increased, the dispersion uniformity and the product stability of trace active substances are improved, the dissolution characteristic and the sensory quality are optimized, and the bioavailability and the stomach protection effect are enhanced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and in particular to a preparation method of a bergamot, American ginseng, soybean peptide and clove vegetarian powder solid beverage and the prepared solid beverage. BACKGROUND

[0002] With the vigorous development of the functional food industry, the medicine-food homologous composite solid beverage is increasingly becoming a hot research and market development field because it combines traditional food therapy wisdom and modern nutrition science and has basic nutrition supplement and specific health care functions. However, the existing mainstream preparation technology has limitations. These technologies usually rely on traditional simple physical mixing process or adopt a single raw material extraction and mixing process, so that multiple key functional active ingredients cannot be fully utilized. In addition, trace but highly effective active substances such as American ginseng saponins and iron-stemmed dendrobium polysaccharides are difficult to achieve uniform dispersion in the solid beverage matrix.

[0003] The existing preparation technology is prone to cause the product to have stratification or caking phenomenon, which seriously affects the physical uniformity and long-term storage stability of the product, causes large batch quality difference, and causes poor consumer experience.

[0004] In addition, the existing preparation technology directly leads to quality defects of the final product: poor solubility, which often requires more than 3 minutes of strong stirring to achieve basic dissolution; obvious granular feeling and rough taste; more seriously, the bioavailability of the core health care functional ingredients is greatly reduced due to processing loss and form change, which greatly weakens the expected health efficacy of the product. SUMMARY

[0005] To solve the problems that multiple key functional active ingredients cannot be fully utilized in the existing preparation technology, American ginseng saponins and iron-stemmed dendrobium polysaccharides are difficult to achieve uniform dispersion in the solid beverage matrix, the existing preparation technology is prone to cause the product to have stratification or caking phenomenon, which seriously affects the physical uniformity and long-term storage stability of the product, and the product has poor solubility, the present application provides a preparation method of a bergamot, American ginseng, soybean peptide and clove vegetarian powder solid beverage and the prepared solid beverage.

[0006] The purpose of the present application is achieved in the following manner: a preparation method of a bergamot, American ginseng, soybean peptide and clove vegetarian powder solid beverage, comprising the following steps: 1) drying, crushing, adding solvent ethanol, heating and refluxing, extracting 2-3 times, combining the extract, reducing pressure and filtering, concentrating the filtrate to a relative density of 1.10-1.20 under reduced pressure, and spray drying the concentrated solution to obtain extract dry powder A; 2) super-micro powdering soybean peptide, turmeric and clove to obtain mixed powder B; 3) Coconut powder, corn flavor sauce powder is premixed at 145-200 rpm for 10 min to obtain mixed base C; 4) Take the dry powder A and mixed powder B, add a three-dimensional mixer, first low-speed premixing for 5-10 min, 100-200 rpm, then add mixed base C, continue mixing for 15-20 min, 200-300 rpm, to obtain the final solid beverage mixed powder.

[0007] In the step 1), bergamot, Hericium erinaceus, Chinese yam, Poria cocos, Euryale ferox, Dendrobium officinale and American ginseng are crushed to 40-80 mesh, the total mass of the bergamot, Hericium erinaceus, Chinese yam, Poria cocos, Euryale ferox, Dendrobium officinale and American ginseng is mixed with the volume of ethanol extraction solvent at a ratio of 1:8-12 g / ml, the volume percentage of ethanol is 50%-70%, the extraction temperature is 65-85℃, and the extraction time is 1-2h each time.

[0008] In the step 1), bergamot, Hericium erinaceus, Chinese yam, Poria cocos, Euryale ferox, Dendrobium officinale and American ginseng are crushed to 80 mesh, the volume percentage of ethanol is 60%-61% ethanol solution, the total mass of the bergamot, Hericium erinaceus, Chinese yam, Poria cocos, Euryale ferox, Dendrobium officinale and American ginseng is mixed with the volume of ethanol extraction solvent at a ratio of 1:10-11 g / ml, the extraction is performed for 2 times, the extraction time is 1.45-1.5h each time, and the extraction temperature is 65-66℃.

[0009] In the step 1), the filter membrane pore size of the reduced pressure suction filtration is 0.45μm; the inlet air temperature of the spray drying is 160-180℃, and the outlet air temperature is 80-90℃.

[0010] In the step 2), the soybean peptide, turmeric and clove are subjected to ultrafine crushing to a particle size of ≤25μm.

[0011] In the step 4), the first low-speed mixing speed is 145-150 rpm, and the time is 5-10 min; the second mixing speed is 245-250 rpm, and the time is 15-20 min.

[0012] The raw materials are bergamot 1-5 parts, Hericium erinaceus 2-8 parts, Chinese yam 1-5 parts, Poria cocos 1-5 parts, Euryale ferox 1-5 parts, turmeric 0.1-0.5 parts, soybean peptide 0.1-0.5 parts, Dendrobium officinale 0.1-0.5 parts, American ginseng 0.1-0.5 parts, clove 0.01-0.1 parts, coconut powder 10-30 parts, and corn flavor sauce powder 0.5-2 parts.

[0013] The raw materials are 3 parts of bergamot, 4.5 parts of Hericium erinaceus, 3.3 parts of Chinese yam, 2.0 parts of Poria cocos, 2.0 parts of Euryale ferox, 0.3 part of turmeric, 0.3 part of soybean peptide, 0.3 part of Dendrobium officinale, 0.25 part of American ginseng, 0.05 part of clove, 19.0 parts of coconut powder, and 1.0 part of corn flavor sauce powder.

[0014] A bergamot American ginseng soybean peptide clove vegetarian powder solid beverage prepared according to the preparation method.

[0015] Compared with the prior art, the beneficial technical effects of the present application are that: (1) Significantly improve the processing retention rate of functional active ingredients: the raw materials are processed by grouping strategy, soybean peptide, turmeric and clove are implemented by ultrafine grinding, and the rest of the homologous raw materials are optimized by single factor test combined with response surface method. (2) Improve the dispersion uniformity and product stability of trace active substances: adopt step-by-step mixing process, first pre-mix powder A and B at low speed, then add mixed base C to continue mixing at high speed, combined with the high-efficiency composite motion of three-dimensional mixer, ensure the uniform distribution of trace components such as clove and turmeric, effectively inhibit the stratification and caking phenomenon, long-term stability accelerated test shows that the shelf life of the product is extended to 18 months.

[0016] (3) Optimize the dissolution characteristics and sensory quality: through synergistic regulation of raw material extraction, ultrafine grinding and mixing process parameters, the dissolution time of solid beverage mixed powder in water is shortened to 1 minute or less, the particle fineness is more than 80 mesh, the texture is uniform without particle residue, which significantly improves the consumer experience.

[0017] (4) Enhance bioavailability and stomach protection effect: through the synergistic effect of optimized extraction, ultrafine grinding and step-by-step mixing technology, the bioavailability of stomach mucosa protection ingredients is significantly improved, in-vitro animal experiments confirm that its protection effect on alcohol-induced gastric mucosa damage is significantly enhanced. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 is the response surface analysis diagram of AB interaction.

[0019] Figure 2 is the response surface analysis diagram of AC interaction.

[0020] Figure 3 is the response surface analysis diagram of AD interaction.

[0021] Figure 4 is the response surface analysis diagram of BC interaction.

[0022] Figure 5 is the response surface analysis diagram of BD interaction.

[0023] Figure 6is a response surface analysis chart of CD interaction. DETAILED DESCRIPTION

[0024] In order to better illustrate the purposes, technical solutions and advantages of the present application, the present application will be further described below in combination with specific examples and comparative examples, which are intended to understand the content of the present application in detail, rather than limiting the present application. All other examples obtained by those of ordinary skill in the art without making creative efforts fall within the protection scope of the present application.

[0025] The corn flavor sauce powder raw material factory is Ningxia Yipin Biotechnology Co., Ltd., and the soybean peptide raw material factory is Hainan Huayan Collagen Technology Co., Ltd. Other raw materials are purchased from the market or pharmacies.

[0026] The specific conditions not specified in the examples are carried out according to the conventional conditions or the conditions recommended by the manufacturers. The reagents or instruments not specified by the manufacturers are conventional products that can be purchased on the market.

[0027] Example 1 A finger citron, American ginseng, soybean peptide, and clove vegetarian powder solid beverage was prepared by weighing the following raw materials according to the weight parts: finger citron 3 parts, Hericium erinaceus 4.5 parts, Chinese yam 3.3 parts, Poria cocos 2.0 parts, Gorgon fruit 2.0 parts, turmeric 0.3 parts, soybean peptide 0.3 parts, Dendrobium officinale 0.3 parts, American ginseng 0.25 parts, clove 0.05 parts, coconut powder 19.0 parts, and corn flavor sauce powder 1.0 part. The specific preparation steps are as follows: 1) Preparation of extract dry powder A: The finger citron, Hericium erinaceus, Chinese yam, Poria cocos, Gorgon fruit, Dendrobium officinale, and American ginseng were crushed to 80 mesh, 10 times the amount of 60% ethanol solution (total mass of raw materials: volume of solvent = 1:10) was added, and reflux extraction was carried out at 65°C for 2 times, 1.5 hours each time. The extract was combined, filtered under reduced pressure through a 0.45 μm microporous filter membrane, and the filtrate was concentrated under reduced pressure to a relative density of 1.15 (determined at 60°C). The obtained concentrated solution was spray dried (inlet temperature 170°C±5°C, outlet temperature 85°C±5°C) to obtain the extract dry powder A. 2) Preparation of mixed powder B: The soybean peptide, turmeric, and clove were put into a super micro pulverizer (model WFS-250, rotation speed 18000 rpm) and crushed to a particle size of ≤25 μm to obtain a uniform mixed powder B.

[0028] 3) Preparation of mixed base C: The coconut powder and corn flavor sauce powder were put into a V-type mixer (volume 50L) and premixed at a rotation speed of 150 rpm for 10 minutes to obtain the mixed base C. 4) Final product mixing: Add extract dry powder A and mixed powder B into a three-dimensional mixer (model SYH-200) and premix at a low speed of 150 rpm for 7 minutes, then add mixed base C and continue mixing at a speed of 250 rpm for 18 minutes, to obtain loose and uniform solid beverage mixed powder. Example 2 A Buddha's hand, American ginseng, soybean peptide, and clove vegetarian powder solid beverage was prepared by weighing the following ingredients: Buddha's hand 1 part, Hericium erinaceus 6 parts, Chinese yam 3 parts, Poria cocos 3 parts, Galla rhois 3 parts, turmeric 0.2 parts, soybean peptide 0.2 parts, Dendrobium officinale 0.2 parts, American ginseng 0.2 parts, clove 0.1 parts, coconut powder 30.0 parts, and corn flavor sauce powder 1.5 parts. The specific preparation steps are as follows: 1) Preparation of extract dry powder A: Grind Buddha's hand, Hericium erinaceus, Chinese yam, Poria cocos, Galla rhois, Dendrobium officinale, and American ginseng to 60 mesh, add 12 times the amount (total mass of raw materials: volume of solvent = 1:12) of 50% ethanol solution, and heat to reflux at 75°C for 2 times, each for 2.0 hours. Combine the extract, filter through a 0.45 μm microporous filter membrane under reduced pressure, and concentrate the filtrate under reduced pressure to a relative density of 1.20 (determined at 60°C). The obtained concentrated solution is spray dried (inlet temperature 160°C ± 5°C, outlet temperature 80°C ± 5°C) to obtain extract dry powder A.

[0029] 2) Preparation of mixed powder B: Put soybean peptide, turmeric, and clove into a super micro grinder (model WFS-250, speed 17500 rpm) and grind to a particle size of ≤25 μm to obtain uniform mixed powder B.

[0030] 3) Preparation of mixed base C: Put coconut powder and corn flavor sauce powder into a V-type mixer (volume 50 L) and premix at a speed of 145 rpm for 10 minutes to obtain mixed base C.

[0031] 4) Final product mixing: Add extract dry powder A and mixed powder B into a three-dimensional mixer (model SYH-200) and premix at a low speed of 145 rpm for 8 minutes, then add mixed base C and continue mixing at a speed of 245 rpm for 17 minutes to obtain loose and uniform solid beverage mixed powder.

[0032] Example 3 A Buddha's hand, American ginseng, soybean peptide, and clove vegetarian powder solid beverage was prepared by weighing the following ingredients: Buddha's hand 1 part, Hericium erinaceus 6 parts, Chinese yam 3 parts, Poria cocos 3 parts, Galla rhois 3 parts, turmeric 0.2 parts, soybean peptide 0.2 parts, Dendrobium officinale 0.2 parts, American ginseng 0.2 parts, clove 0.1 parts, coconut powder 30.0 parts, and corn flavor sauce powder 1.5 parts. The specific preparation steps are as follows: 1) Preparation of dry extract powder A: Fructus Citri Sarcodactylis, Hericium erinaceus, Rhizoma Dioscoreae, Poria cocos, Euryale ferox, Dendrobium officinale, Radix Panacis Quinquefolii were ground to 40 mesh, 10 times the amount of 70% ethanol solution (total mass of raw materials: volume of solvent = 1:10) was added, heated to reflux at 85°C for 3 times, 1.0 hour each time. The combined extract was filtered through a 0.45 μm microporous filter under reduced pressure, and the filtrate was concentrated under reduced pressure to a relative density of 1.10 (determined at 60°C). The concentrated solution was spray dried (inlet temperature 180°C±5°C, outlet temperature 90°C±5°C) to obtain dry extract powder A.

[0033] 2) Preparation of mixed powder B: Soybean peptides, turmeric, clove were put into a super micro grinder (model WFS-250, speed 17500 rpm), ground to a particle size ≤25 μm, to obtain a uniform mixed powder B.

[0034] 3) Preparation of mixed base C: Coconut powder and corn flavor paste powder were put into a V-type mixer (volume 50L), pre-mixed at 145 rpm for 10 minutes to obtain mixed base C.

[0035] 4) Final product mixing: Dry extract powder A and mixed powder B were added to a three-dimensional mixer (model SYH-200) and pre-mixed at 145 rpm for 5 minutes, then mixed base C was added and the speed was adjusted to 245 rpm for 15 minutes, to obtain a loose and uniform solid beverage powder.

[0036] Example 4 A Fructus Citri Sarcodactylis and Radix Panacis Quinquefolii soybean peptide clove vegetarian powder solid beverage, the raw materials were weighed as follows: Fructus Citri Sarcodactylis 4 parts, Hericium erinaceus 8 parts, Rhizoma Dioscoreae 1 part, Poria cocos 1 part, Euryale ferox 5 parts, turmeric 0.1 part, soybean peptides 0.5 part, Dendrobium officinale 0.1 part, Radix Panacis Quinquefolii 0.5 part, clove 0.04 part, coconut powder 10.0 parts, corn flavor paste powder 2.0 parts. The specific preparation steps are as follows: 1) Preparation of dry extract powder A: Fructus Citri Sarcodactylis, Hericium erinaceus, Rhizoma Dioscoreae, Poria cocos, Euryale ferox, Dendrobium officinale, Radix Panacis Quinquefolii were ground to 80 mesh, 8 times the amount of 70% ethanol solution (total mass of raw materials: volume of solvent = 1:8) was added, heated to reflux at 65°C for 2 times, 1.5 hours each time. The combined extract was filtered through a 0.45 μm microporous filter under reduced pressure, and the filtrate was concentrated under reduced pressure to a relative density of 1.12 (determined at 60°C). The concentrated solution was spray dried (inlet temperature 168°C±5°C, outlet temperature 85°C±5°C) to obtain dry extract powder A.

[0037] 2) Preparation of mixed powder B: Soybean peptides, turmeric, clove were put into a super micro grinder (model WFS-250, speed 17500 rpm), ground to a particle size ≤25 μm, to obtain a uniform mixed powder B.

[0038] 3) Preparation of mixed base C: Coconut powder and corn flavoring paste powder were put into a V-type mixer (volume 50 L) and premixed for 10 minutes at a speed of 145 rpm to obtain mixed base C.

[0039] 4) Final product mixing: Extract dry powder A and mixed powder B were added into a three-dimensional mixer (model SYH-200) and premixed for 10 minutes at a low speed of 145 rpm, then mixed base C was added and the speed was adjusted to 245 rpm for further mixing for 20 minutes to obtain loose and uniform solid beverage mixing powder.

[0040] Comparative Example 1 The same as the raw material composition of Example 1, except that all the raw materials were mixed after being normally pulverized (through an 80-mesh sieve).

[0041] Comparative Example 2 The same as the raw material composition of Example 1, except that all the raw materials were mixed after being purchased as single extract powders on the market.

[0042] Comparative Example 3 The same as Example 1, except that a conventional water extraction at 100°C was used.

[0043] Comparative Example 4 The same as Example 1, except that extract dry powder A, mixed powder B and mixed base C were directly added into a three-dimensional mixer (speed 250 rpm) and mixed for 25 minutes.

[0044] Experimental Example 1: Extraction Process Optimization Test On the basis of single-factor tests, appropriate factor levels were selected, and the total evaluation optimization value OD of total polysaccharide content (Y1) and solid yield (Y2) was used as the response value [OD%= (0.6*Y1 / Y 1max +0.4*Y2 / Y 2max )*100%], and the optimal extraction process parameters of bergamot, hedgehog mushroom, yam, poria cocos, gordon euryale seed, dendrobium officinale and western ginseng were optimized by central composite design-response surface test.

[0045] Table 1: Results of central composite design-response surface test design According to the results of the central composite design-response surface test design in Table 1, the regression equation of the quadratic polynomial of the total evaluation optimization value OD was obtained: OD=93.87+5.29A-0.1258B+5.42C-7.02D-2.22AB-0.4950AC-2.46AD-3.25BC+1.15BD-3.23CD-8.27A 2 -6.33B2 -9.93C 2 -6.80D 2 As shown in Table 2, the model is extremely significant (P < 0.01), and the lack-of-fit term P = 0.0585 (P > 0.05) is not significant, indicating that the regression equation has high prediction degree and can be used for extraction process optimization.

[0046] Table 2 Analysis of variance of quadratic regression model Note: * significant difference (P < 0.05), ** extremely significant difference (P < 0.01) Through Figures 1-6 The response surface analysis chart of the interaction between each factor in the model shows that the interaction between each factor has a significant effect on the extraction result.

[0047] After model fitting, the optimal extraction process parameters are obtained as follows: ethanol concentration 60.863%, liquid-solid ratio 10.571 ml / g, extraction time 1.491 h, and extraction temperature 65.396℃, and the predicted total evaluation optimization value OD is 93.872%. Considering the feasibility and applicability of the experiment, the optimal extraction process parameters are optimized as follows: ethanol concentration 60%, liquid-solid ratio 10 ml / g, extraction time 1.5 h, and extraction temperature 65℃, and the total evaluation optimization value OD is 94.06%.

[0048] Example 2 Long-term stability accelerated test Examples 1-4 and Comparative Examples 1-4 were used as research objects, and an accelerated test was carried out in a stability test chamber at a temperature of 40℃ and a relative humidity of 75% for 6 months. The changes in sensory properties, caking rate, moisture, water solubility, and total polysaccharide content in the product were investigated, and the product shelf life was calculated according to the double temperature test method in the "T / CNFIA 001-2017 General Guidelines for Food Shelf Life" to evaluate the stability.

[0049] Table 3 Results of long-term stability accelerated test From the long-term stability accelerated test results of Table 3, it can be seen that the Buddha Dioscorea villosa soybean peptide eugenol vegetarian powder solid beverage prepared in Examples 1 to 4 all showed excellent sensory properties, with uniform color, delicate taste, and better clumping rate, moisture content, solubility, and total polysaccharide content than Comparative Examples 2 to 4. Although the clumping rate of Comparative Example 1 was low, the other indicators were poor. In particular, Example 1 had a shelf life of 585 days, which was the longest among the groups. In contrast, Comparative Example 1 had a color difference and a noticeable powder particle feel due to the mixing of the raw materials after ordinary pulverization, poor solubility, low total polysaccharide content, and a shorter shelf life. Although Comparative Examples 2 and 3 had relatively good sensory properties, their total polysaccharide content and shelf life were still inferior to the examples. Although Comparative Example 4 was prepared in the same way as Example 1, all the bases were directly added during the mixing process, resulting in uneven mixing, which affected the stability and shelf life of the product. Therefore, it can be concluded that by optimizing the extraction process and mixing method, the stability and shelf life of the Buddha Dioscorea villosa soybean peptide eugenol vegetarian powder solid beverage can be significantly improved.

[0050] Experimental Example 3 Animal test for protection against gastric mucosal injury An animal experiment was conducted on Examples 1 to 4 and Comparative Examples 1 to 4 using an acute gastric mucosal injury alcohol model. The details are as follows: After 7 days of standardized adaptive feeding, healthy SPF male SD rats were divided into 10 groups according to body weight using a random number table: a blank control group (n=10), a model control group (n=10), Examples 1 to 4 groups (n=10 / group), and Comparative Examples 1 to 4 groups (n=10 / group). The blank control group and the model control group were given the same volume of normal saline by gavage (6 mL / kg BW); each of the example groups and the comparative example groups was given gavage intervention once a day for 28 days, and the gavage volume was constant at 6 mL / kg BW. Fasting treatment was performed 24 h before the last administration (free water). One hour after the last administration, an ethanol-induced gastric mucosal injury model was established, and all groups except the blank control group were given gavage of anhydrous ethanol (4 mL / kg BW) according to body weight. One hour after modeling, the rats were euthanized after being anesthetized by inhaling ether, and the whole stomach tissue was dissected for subsequent analysis.

[0051] According to the auxiliary gastric mucosal injury protection function evaluation standard, the gastric mucosal injury score was quantitatively calculated. During the experiment, the stomach cavity was opened along the greater curvature of the stomach and washed with normal saline to accurately assess the degree of gastric mucosal injury in rats. The unfolded stomach tissue was fixed on the dissection table with the mucosa facing up, and the bleeding foci were accurately measured under a microscope using an electronic vernier caliper. The length and width parameters were recorded, and the gastric mucosal injury integral index was calculated according to the corresponding scores of the scoring standard in Table 4. Injury integral index = ∑(a + b + 2c) / n, where n represents the sample size of each group of experimental animals.

[0052] Table 4 Gastric mucosal injury scoring criteria Table 5 Results of gastric mucosal injury scores caused by alcohol in each group Note: Compared with the model control group, *P<0.05, **P<0.01; compared with Comparative Example 1, # P<0.05, ## P<0.01.

[0053] From the scoring results in Table 5, it can be seen that the gastric mucosal injury integral index of the rats in the Example 1 to Example 4 groups was significantly reduced (P<0.01) compared with the model control group, indicating that the finger citron, American ginseng, soybean peptide and eugenol vegetarian powder solid beverage prepared by these examples had obvious protective effect on alcohol-induced gastric mucosal injury. Among them, the protective effect of Example 1 was the best, and the injury integral index was the lowest. Compared with Comparative Example 1, the injury integral index of Example 1 to Example 4 was also significantly reduced (P<0.01), indicating that the optimization of extraction process and mixing method was crucial to improve the gastric mucosal protective effect of the product. Although Comparative Examples 2 and 3 also had certain protective effect, the effect was not as good as the examples. The preparation method of Comparative Example 4 was the same as that of Example 1, but the mixing method was different, resulting in its protective effect being slightly lower than that of Example 1, which further confirmed the influence of mixing method on the effect of the product. In summary, by optimizing the extraction process and mixing method, the protective effect of the finger citron, American ginseng, soybean peptide and eugenol vegetarian powder solid beverage on gastric mucosal injury can be significantly improved.

[0054] The above only describes the preferred embodiments of the present application, but the protection scope of the present application is not limited thereto. It should be noted that for those skilled in the art and any person skilled in the art, under the premise of not departing from the overall concept of the present application, according to the technical solutions and inventive concept of the present application, some equivalent replacements or changes, and several changes and improvements are made, which should also be regarded as the protection scope of the present application.

Claims

1. A method for preparing a solid beverage of Buddha's Hand, American Ginseng, Soy Peptide, and Clove Vegetarian Powder, characterized in that: Includes the following steps: The following ingredients were dried and pulverized: Buddha's Hand, Hericium erinaceus, Dioscorea opposita, Poria cocos, Euryale ferox, Dendrobium officinale, and Panax quinquefolius. They were then added to the solvent ethanol and extracted by heating under reflux 2-3 times. The extracts were combined and filtered under reduced pressure. The filtrate was concentrated under reduced pressure to a relative density of 1.10-1.

20. The concentrate was then spray-dried to obtain extract powder A. Soybean peptides, turmeric, and cloves are ultra-finely pulverized to obtain mixed powder B; Coconut powder and corn-flavored sauce powder were premixed at 145-200 rpm for 10 minutes to obtain mixed base material C; Take the extract powder A and the mixed powder B, add them to a three-dimensional mixer, premix at low speed for 5-10 minutes at 100-200 rpm, then add the mixed base material C and continue mixing for 15-20 minutes at 200-300 rpm to obtain the final solid beverage mixed powder.

2. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: In step 1), the Buddha's Hand, Hericium erinaceus, Dioscorea opposita, Poria cocos, Euryale ferox, Dendrobium officinale, and American ginseng are pulverized to 40-80 mesh. The total mass of the Buddha's Hand, Hericium erinaceus, Dioscorea opposita, Poria cocos, Euryale ferox, Dendrobium officinale, and American ginseng is 1:8-12 g / ml in volume ratio to the extraction solvent ethanol. The volume percentage of ethanol is 50%-70%. The extraction temperature is 65℃-85℃, and the extraction time is 1-2 hours each time.

3. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 2, characterized in that: In step 1), the Buddha's Hand, Hericium erinaceus, Dioscorea opposita, Poria cocos, Euryale ferox, Dendrobium officinale, and American ginseng are pulverized to 80 mesh. The volume percentage of ethanol is 60%-61% ethanol solution. The total mass of the Buddha's Hand, Hericium erinaceus, Dioscorea opposita, Poria cocos, Euryale ferox, Dendrobium officinale, and American ginseng is 1:10-11 g / ml to the volume ratio of the extraction solvent ethanol. The extraction is performed twice, with each extraction lasting 1.45-1.5 hours and at a temperature of 65℃-66℃.

4. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: In step 1), the filter membrane of the vacuum filtration has a pore size of 0.45 μm; the inlet air temperature of the spray dryer is 160~180℃ and the outlet air temperature is 80~90℃.

5. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: In step 2), soybean peptides, turmeric, and cloves are ultra-finely pulverized to a particle size ≤25μm.

6. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: In step 4), the first step of low-speed mixing is at a speed of 145-150 rpm for 5-10 minutes, and the second step of mixing is at a speed of 245-250 rpm for 15-20 minutes.

7. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: The ingredients, by weight, are: 1-5 parts Buddha's Hand, 2-8 parts Hericium erinaceus, 1-5 parts Chinese Yam, 1-5 parts Poria cocos, 1-5 parts Euryale ferox, 0.1-0.5 parts Turmeric, 0.1-0.5 parts Soybean Peptide, 0.1-0.5 parts Dendrobium officinale, 0.1-0.5 parts American Ginseng, 0.01-0.1 parts Clove, 10-30 parts Coconut Powder, and 0.5-2 parts Corn Flavored Sauce Powder.

8. The preparation method of the Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder Solid Beverage according to claim 1, characterized in that: The ingredients, by weight, are: 3 parts Buddha's Hand, 4.5 parts Hericium erinaceus, 3.3 parts Chinese Yam, 2.0 parts Poria cocos, 2.0 parts Euryale ferox, 0.3 parts Curcuma longa, 0.3 parts Soybean Peptide, 0.3 parts Dendrobium officinale, 0.25 parts American Ginseng, 0.05 parts Clove, 19.0 parts Coconut Powder, and 1.0 part Corn Flavored Sauce Powder.

9. A solid beverage of Buddha's Hand American Ginseng Soy Peptide Clove Vegetarian Powder prepared according to the preparation method described in claims 1-8.

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