Mulberry plum syrup as well as preparation method and application thereof

Abstract

The invention discloses mulberry plum syrup as well as a preparation method and application thereof, and belongs to the technical field of plant beverage processing. The technical problem to be solved is to provide the mulberry plum syrup which is free of sugar, good in taste and good in stability. According to the key points of the technical scheme, the formula comprises 10-20 parts of mulberries, 20-35 parts of smoked plums, 5-15 parts of haws, 15-25 parts of red dates, 10-20 parts of licorice roots, 1-10 parts of dried orange peel, 1-10 parts of roselle (roselle), 1-5 parts of lotus leaves, 1-10 parts of sweet-scented osmanthus, 20-30 parts of momordica grosvenori concentrated juice, 15-25 parts of haw concentrated juice and 1000-1500 parts of water. According to the mulberry plum syrup formula and the preparation method thereof, a mulberry plum syrup beverage which is rich in nutrition, mellow in taste and good in stability can be obtained.

Description

Technical Field

[0001] This invention belongs to the field of plant beverage processing technology, specifically relating to a mulberry plum juice, its preparation method, and its application. Background Technology

[0002] For understanding the technical content of this invention: In today's society, people's health awareness has significantly increased, and their attention to health preservation is growing daily. The concept of "medicine and food sharing the same origin" is gradually gaining popularity. Against this backdrop, natural plant-based beverages have emerged as a new market favorite. These beverages, with their pure quality derived from nature and rich nutritional components, satisfy consumers' dual pursuit of health and deliciousness through scientific formulas and advanced production processes.

[0003] Although there are many sour plum drink products on the market, there are also many problems. The ingredients of sour plum drinks on the market are simple, mostly consisting of a simple combination of hawthorn, dried plum, and red dates, with excessive amounts of yellow rock sugar or other food additives. Mulberry sour plum drink, on the other hand, combines a variety of medicinal and edible ingredients, with clean ingredients. It allows you to enjoy the sweet and sour taste while also obtaining the potential health benefits of the ingredients. Compared with ordinary beverages, it is more attractive for "health and wellness".

[0004] Compared to the "sour plum crystals" added to hot pot restaurants, mulberry sour plum drink truly achieves a sweet and refreshing taste solely through its raw ingredients, combining thirst quenching with a flavorful experience. It is suitable for various scenarios and meets diverse consumer needs.

[0005] Therefore, developing a formula and process for preparing mulberry plum juice is of great significance for improving product quality, increasing product diversity, and meeting the market demand for high-quality daily health drinks.

[0006] Relevant patent documents retrieved: The country of origin for this invention is China, publication number CN119453486A, publication date February 18, 2025. This document discloses 14-25 parts of smoked plum, 8-10 parts of hibiscus, 8-10 parts of mulberry, 3-6 parts of osmanthus, 8-10 parts of dried tangerine peel, 8-15 parts of hawthorn, 3-6 parts of licorice root, 10-15 parts of red dates, 1-5 parts of mint, and 100-120 parts of yellow rock sugar. This invention's traditional sour plum drink uses authentic Chinese medicinal herbs, resulting in higher purity, a more precise formula, and a better taste; it has the effects of relieving summer heat, combating fatigue, stimulating appetite, promoting saliva production and quenching thirst, nourishing and protecting the liver, and warming the lungs and resolving phlegm.

[0007] The document, published in China (CN114097963A) on March 1, 2022, discloses the following ingredients: 40-60g of dried plum, 10-25g of hawthorn, 8-20g of licorice root, 10-15g of mint, 5-12g of dried tangerine peel, 3-8g of mulberry, 5-10g of roselle, 10-20g of goji berries, 80-120g of tea, and 100-130g of rock sugar. This additive-free plum juice formula and its preparation process utilize purely natural ingredients. All raw materials are purely natural plants, eliminating concerns about preservatives or other chemical additives, effectively ensuring the safety of the plum juice.

[0008] The country of publication is China, publication number CN120052482A, publication date May 30, 2025. This document discloses a formula for a medicinal and edible roselle and plum drink, comprising the following components by weight: purified water, 1000-1500g; white sugar, 100-150g; rock sugar, 10-15g; plum, 10-15g; hawthorn, 10-15g; licorice, 1-5g; osmanthus honey, 1-5g; dried tangerine peel, 1-5g; roselle, 1-5g; mulberry, 1-5g; vitamin C, 2-5g.

[0009] Relevant non-patent literature retrieved: The journal *Jiangsu Seasoning and Sideline Foods* published an article titled "Research on the Processing Technology of Sour Plum Drink" on April 10, 2015. This article discloses a method for preparing sour plum drink using dried plums, hawthorn, and licorice as the main ingredients. The optimal production process was determined through single-factor experiments and orthogonal experiments. The results showed the optimal formula was: 400g of concentrated juice (made from 1kg dried plums, 1kg hawthorn, 0.75kg licorice, and 5L water, through boiling, filtering, blending, volume adjustment, bottling, light inspection, sterilization, spray cooling, and drying); 600g of sucrose; 62.5g of caramel coloring; 15mL of osmanthus flavoring; and water to a final volume of 10L. Sour plum drink prepared according to this formula has a unique flavor, balanced nutrition, and health benefits.

[0010] The prior art represented by the aforementioned documents has at least the following unresolved technical problems or defects: (1) The stability of the sour plum drink is insufficient. The relevant evidence is: the patent document with publication number CN120052482A contains a large amount of sugar in its sour plum drink formula: 100-150g of white sugar and 10-15g of rock sugar. Its high sugar system has a high osmotic pressure. Long-term storage may cause the residual macromolecular substances (such as proteins and polysaccharides) in the raw materials to undergo osmotic pressure-induced structural changes, which in turn cause problems such as system layering and precipitation crystallization, affecting the morphological stability of the product. This indicates that its sour plum drink should have insufficient stability.

[0011] (2) The sour plum drink has a poor taste. The relevant evidence is that the patent document with publication number CN114097963A only discloses that the sour plum drink formula contains an excessive amount of dried plum: 40-60g, which is far beyond the normal dosage. This will lead to an excessive amount of organic acid and tannin, causing a strong sour and astringent taste, destroying the flavor harmony and causing oral discomfort. Moreover, the patent did not conduct corresponding experiments and statistics on its taste, indicating that its sour plum drink should have a poor taste problem. Summary of the Invention

[0012] The purpose of this invention is to provide: A mulberry plum juice and its preparation method, and related technologies, to solve technical problems such as providing a sugar-free mulberry plum juice with good taste and stability, or a combination thereof.

[0013] Terminology Explanation: Unless otherwise defined, all technical terms in this document have the same meanings as commonly understood by one of ordinary skill in the art to which the subject matter of the claims pertains. Unless otherwise stated, all patents, patent inventions, and publications cited in this document are incorporated herein by reference in their entirety. If multiple definitions exist for terms in this document, the definitions in this chapter shall prevail.

[0014] It should be understood that the above brief description and the following detailed description are exemplary and for illustrative purposes only, and do not limit the subject matter of the invention in any way. In this invention, the singular is used in conjunction with the plural unless otherwise specifically stated. It should also be noted that, unless otherwise stated, the use of “or” or “or” means “and / or”. Furthermore, the use of the term “comprising” and other forms such as “including,” “containing,” and “contains” are not limiting.

[0015] Definitions of standard chemical terms can be found in the reference books "Traditional Chinese Materia Medica, China Traditional Chinese Medicine Press, authors: Zhong Gansheng and Yang Baican, 2021-5" and "Chemical Engineering Principles, Chemical Industry Press, authors: Chen Minheng, Cong Dezi, Qi Mingzhai, et al., 2020-5". Unless otherwise stated, conventional methods within the scope of the art, such as centrifugation and filtration, should be used.

[0016] Unless specifically defined herein, the use of all commercially available products herein employs standard techniques. For example, it may be carried out using the manufacturer's instructions for use with the kit, or in accordance with methods known in the art or the description of this invention. The techniques and methods described herein can generally be implemented according to conventional methods well known in the art, based on the descriptions in the various summary and more specific documents cited and discussed in this specification.

[0017] The term "mulberry" as used in this article refers to the fruit of plants belonging to the genus *Morus* in the family Moraceae. It is produced in my country, is widely cultivated, and is rich in anthocyanins, vitamins, and minerals. It can effectively scavenge free radicals, delay aging, prevent cardiovascular diseases, and enhance immunity.

[0018] The term "dried plum" used in this article refers to the dried, nearly mature fruit of the plum tree (Prunus mume), a plant in the Rosaceae family. It is cultivated throughout my country, with the largest cultivation in provinces south of the Yangtze River. It is rich in organic acids and has the effects of astringing the lungs and relieving cough, astringing the intestines and relieving diarrhea, promoting body fluid production and quenching thirst, and expelling roundworms and relieving pain. Its astringent properties help to protect the body surface and prevent the depletion of qi and yin caused by excessive sweating.

[0019] The term "hawthorn" as used in this article refers to the dried, ripe fruit of a deciduous tree or shrub belonging to the genus Crataegus in the family Rosaceae. The fruit is mostly spherical, turning deep red or purplish-red when ripe, with a smooth or spotted surface. The flesh is firm, sour and sweet in taste, and slightly warm in nature. Hawthorn is mainly produced in Shandong, Henan, and Hebei provinces. It is harvested in autumn when the fruit is ripe, sliced, dried, and then used medicinally. It has the effects of promoting digestion, relieving indigestion, and invigorating blood circulation. It is commonly used to treat conditions such as indigestion due to excessive meat consumption, abdominal distension, and amenorrhea due to blood stasis.

[0020] The term "red date" as used in this article refers to the dried, ripe fruit of the jujube tree (Ziziphus jujuba), a deciduous small tree or shrub belonging to the Rhamnaceae family. It is also known as jujube or dried date. The fruit is oblong or oval in shape, and after ripening and drying, it is mostly dark red or purplish-red in color. The skin is thin and glossy, and the flesh is thick, soft, and sweet. Red dates are mainly produced in Henan, Hebei, Shandong, and Shanxi provinces. They are harvested in autumn when the fruit is ripe, and after being sun-dried or oven-dried, they are used in traditional Chinese medicine. They have the effects of tonifying the spleen and stomach, replenishing qi and blood, and calming the mind. They are often used to treat symptoms such as spleen and stomach weakness, qi and blood deficiency, palpitations, and insomnia.

[0021] The term "licorice" as used in this article refers to the dried root and rhizome of a perennial herbaceous plant belonging to the genus *Glycyrrhiza* of the legume family. Common varieties include *Glycyrrhiza uralensis*, *Glycyrrhiza inflata*, and *Glycyrrhiza glabra*. The dried licorice root and rhizome have longitudinal wrinkles and transverse lenticel-like protrusions on their surface, a firm texture, a yellowish-white cross-section, are highly powdery, and have a sweet taste. Licorice is mainly produced in Inner Mongolia, Gansu, and Xinjiang. It is harvested in spring and autumn, and after removing the fibrous roots and soil, it is dried and used medicinally. It has the effects of invigorating qi and strengthening the middle jiao, clearing heat and detoxifying, and harmonizing other herbs. It is often used to treat symptoms such as spleen and stomach weakness, fatigue, palpitations, shortness of breath, carbuncles, and boils.

[0022] The term "Chenpi" as used in this article refers to the dried, mature peel of the citrus fruit (Citrus reticulata) and its cultivated varieties, belonging to the Rutaceae family and the Citrus genus. It is also known as tangerine peel or Guilao. The raw material fruit is mostly spherical or oblate, with a thin, smooth peel that is orange-yellow or orange-red in color. After harvesting the mature fruit, the peel is removed and dried in the sun or at low temperature. Dried Chenpi is irregularly shaped, has a strong aroma, and a pungent, bitter taste. Chenpi is mainly produced in Guangdong, Fujian, and Zhejiang provinces. It has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and is often used to treat symptoms such as abdominal distension, poor appetite, vomiting and diarrhea, and cough with excessive phlegm.

[0023] The term "hibiscus" as used in this article refers to the dried calyx of the annual erect herbaceous plant genus Hibiscus in the Malvaceae family, also known as roselle, hibiscus sabdariffa, etc. After harvesting mature flowers, petals and stems are removed, and the calyx is dried to obtain the finished product. The dried calyx is pliable, has a slightly fragrant aroma, and a sour taste. Hibiscus is mainly produced in Yunnan, Guangdong, and Guangxi provinces. It is rich in vitamin C, anthocyanins, organic acids, and other nutrients, and has the effects of clearing heat, reducing inflammation, and quenching thirst.

[0024] The term "lotus leaf" as used in this article refers to the dried leaves of the lotus plant (Nelumbo nucifera), a member of the Nymphaeaceae family. Lotus leaves are typically harvested in summer and autumn. After removing the petioles and impurities, they are sun-dried until they are about 70-80% dry, then folded into a semi-circle or fan shape and dried further to obtain the finished product. Dried lotus leaves are brittle and easily broken, with a faint odor and a slightly bitter taste. Lotus leaves are mainly produced in Hunan, Hubei, Jiangxi, and Zhejiang provinces. They have the effects of clearing heat and dampness, promoting the upward movement of clear yang, cooling the blood, and stopping bleeding. They are commonly used to treat symptoms such as summer heat and thirst, summer heat and dampness diarrhea, blood heat causing vomiting and nosebleeds, and hematochezia and metrorrhagia.

[0025] The term "osmanthus" as used in this article refers to the dried flowers of an evergreen shrub or small tree belonging to the Oleaceae family and the Oleaceae genus, also known as sweet osmanthus or rock osmanthus. The flowers grow in clusters in the leaf axils, are small and dense, and have a rich, mellow fragrance. They are usually harvested in autumn when the flowers are in full bloom, and after removing impurities, they are dried in the shade or sun. Dried osmanthus flowers are wrinkled, have a unique aroma, and a slightly sweet and spicy taste. Osmanthus is mainly produced in Zhejiang, Jiangsu, and Anhui provinces. It has the effects of warming the middle jiao (spleen and stomach), dispelling cold, resolving phlegm, and relieving cough, and is often used to treat stomach pain due to cold, abdominal distension, and excessive phlegm.

[0026] The term "Luo Han Guo" as used in this article refers to the dried fruit of a perennial herbaceous vine belonging to the genus *Siraitia* of the Cucurbitaceae family, also known as Han Guo or La Han Guo. The fruit is spherical or oblong, with a thin, brittle peel and spongy flesh containing numerous seeds. It is typically harvested in autumn when the fruit turns from green to yellow, and then dried in a well-ventilated place or at low temperature. The dried Luo Han Guo is brittle, easily broken, has a faint odor, and a sweet taste. Luo Han Guo is mainly produced in Yongfu and Lingui areas of Guangxi Province. It has the effects of clearing the lungs and throat, resolving phlegm and relieving cough, and moistening the intestines and promoting bowel movements. It is often used to treat symptoms such as cough due to lung heat or dryness, dry throat with little phlegm, sore throat and loss of voice, and constipation due to intestinal dryness.

[0027] The term "extraction" as used in this article refers to the separation and extraction process that utilizes the differences in solubility or partition coefficients of components in a mixture in two immiscible (or slightly soluble) solvents to transfer a solute from one solvent to another. The core principle of this operation is the difference in solute partitioning between different solvents. By selecting appropriate solvent systems and operating conditions, the target substance can be separated from other impurities, thereby achieving the purpose of enriching or purifying the target component.

[0028] In a first aspect, the present invention provides: a mulberry and plum soup.

[0029] Among them, the technical feature is: mulberry and plum juice.

[0030] The technical features of the mulberry and plum soup include the following components by weight: 10-20 parts mulberry, 20-35 parts dried plum, 5-15 parts hawthorn, 15-25 parts red dates, 10-20 parts licorice, 1-10 parts dried tangerine peel, 1-10 parts roselle, 1-5 parts lotus leaf, 1-10 parts osmanthus, 20-30 parts concentrated monk fruit juice, 15-25 parts concentrated hawthorn juice, and 1000-1500 parts water.

[0031] Preferably, the mulberry and plum soup comprises the following components by weight: 10-15 parts mulberry, 20-30 parts dried plum, 5-10 parts hawthorn, 15-20 parts red dates, 10-15 parts licorice, 1-5 parts dried tangerine peel, 1-5 parts roselle, 1-2 parts lotus leaf, 1-5 parts osmanthus, 20-25 parts monk fruit concentrate, 15-20 parts hawthorn concentrate, and 1000-1500 parts water.

[0032] Preferably, the mulberry and plum soup comprises the following components by weight: 15-20 parts mulberry, 30-35 parts dried plum, 10-15 parts hawthorn, 20-25 parts red dates, 15-20 parts licorice, 5-10 parts dried tangerine peel, 5-10 parts roselle, 1-2 parts lotus leaf, 5-10 parts osmanthus, 25-30 parts monk fruit concentrate, 20-25 parts hawthorn concentrate, and 1000-1500 parts water.

[0033] More preferably, the mulberry and plum soup comprises the following components by weight: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0034] Specifically, the method for preparing the monk fruit concentrate includes: chopping the monk fruit, extracting it twice with water, filtering the extract, purifying it, and concentrating it to obtain the monk fruit concentrate.

[0035] Specifically, the preparation method of hawthorn concentrate includes: crushing hawthorn into small pieces, extracting twice with water, filtering the extract, purifying, and concentrating to obtain hawthorn concentrate.

[0036] Based on further solutions to the technical problems of the present invention, or simultaneous solutions to multiple technical problems, the preferred solution in the technical solution provided in the first aspect of the present invention includes: The first preferred solution is a mulberry and plum juice, comprising the following components by weight: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice root, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water. This solution, having addressed the technical problem of "improving taste and stability," further addresses the technical problem of "providing a formula for a mulberry and plum juice with good taste and stability."

[0037] Secondly, the present invention provides: a preparation method.

[0038] Among them, the technical feature is the preparation method.

[0039] The technical features and preparation methods are selected from the above-mentioned preparation methods of mulberry and plum juice.

[0040] Specifically, the preparation method is carried out according to the formula amount and includes the following steps: S1: Preparation of smoked dried plums; S2: Ingredient weighing; S3: Extract the ingredients to obtain an extract; S4: The extract is filtered and centrifuged; S5: Mix and blend to obtain mulberry and plum juice; S6: Canning.

[0041] Specifically, the smoked plums in step S1 are prepared by washing and drying yellow plums, then placing them in a bamboo tray and smoking them with pine wood.

[0042] Specifically, the smoking process involves strictly controlling the smoking temperature at 40℃, continuously smoking for 2 days and nights, and then sealing it for 2-3 days.

[0043] Specifically, the extraction water temperature in step S3 is 75-95℃, and the extraction time is 30-60 minutes.

[0044] Preferably, the extraction water temperature in step S3 is 85-95℃, and the extraction time is 40-60 minutes.

[0045] More preferably, the extraction water temperature in step S3 is 90-95℃, and the extraction time is 40-45 minutes.

[0046] Specifically, step S4 involves filtering the extract obtained in step S3 through a 40-mesh filter, cooling it to ≤15°C via a cold plate, and then transferring it to a settling tank. After centrifuging to remove the slag, the extract enters a buffer tank and is then filtered through a 1µm filter before being discharged.

[0047] Specifically, step S6 involves subjecting the mulberry and plum juice obtained in step S5 to UHT instantaneous high-temperature sterilization or moist heat sterilization.

[0048] Preferably, step S6 involves UHT instantaneous high-temperature sterilization of the mulberry and plum juice obtained in step S5.

[0049] Based on further solutions to the technical problems of the present invention, or simultaneous solutions to multiple technical problems, the preferred solution in the technical solution provided in the second aspect of the present invention includes: The first preferred solution is a method for preparing the above-mentioned mulberry plum juice. This solution, based on solving the technical problem of "improving taste and stability", further solves the technical problem of "providing a method for preparing mulberry plum juice with good taste and stability".

[0050] Thirdly, the present invention provides: a mulberry and plum juice sparkling water.

[0051] Among its technical features is: Mulberry and Plum Juice Sparkling Water. Among them, the technical feature of mulberry plum juice sparkling water is selected from: mulberry plum juice sparkling water containing the above-mentioned mulberry plum juice and carbon dioxide.

[0052] Specifically, the carbon dioxide gas capacity of the mulberry plum juice sparkling water at 20°C is 2.5 times the volume of the mulberry plum juice sparkling water.

[0053] Based on further solutions to the technical problems of the present invention, or simultaneous solutions to multiple technical problems, the preferred solution in the technical solution provided in the third aspect of the present invention includes: The first preferred solution is a mulberry plum juice sparkling water containing the aforementioned mulberry plum juice and carbon dioxide. This technical solution, based on solving the technical problem of "improving taste and stability", further solves the technical problem of "providing mulberry plum juice sparkling water containing mulberry plum juice with good taste and stability".

[0054] Fourthly, the present invention provides: an application.

[0055] This includes technical features: applications.

[0056] The technical features are selected from the application of the above-mentioned mulberry and plum juice in the preparation of products with the effects of quenching thirst, strengthening the stomach and aiding digestion, and nourishing the liver and calming the mind.

[0057] Specifically, the products mentioned are beverages, health foods, or medicines.

[0058] Based on further solutions to the technical problems of the present invention, or simultaneous solutions to multiple technical problems, the preferred solution in the technical solution provided in the fourth aspect of the present invention includes: The first preferred solution is the application of the above-mentioned mulberry and plum juice in the preparation of a product with the effects of quenching thirst, strengthening the stomach and aiding digestion, and nourishing the liver and calming the mind. This technical solution, having solved the technical problem of "improving taste and stability," further solves the technical problem of "providing an application of mulberry and plum juice with good taste and stability."

[0059] The present invention has at least the following beneficial effects: 1. Compared with the prior art, the present invention has better technical effects in terms of stability.

[0060] According to experimental tests, this invention reduces the turbidity of mulberry plum juice stored at room temperature for 60 days from 186 NTU in the prior art to below 35 NTU. Attached Figure Description

[0061] Figure 1 Taste scores for the final products prepared in Examples 1-4 of this invention.

[0062] Figure 2 The taste scores are for the final products prepared in Comparative Examples 1-5 of this invention. Detailed Implementation

[0063] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0064] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all instruments, devices, equipment, reagents, products, etc., used in the embodiments of the present invention are obtained through conventional commercial means.

[0065] The instruments used as examples in this embodiment of the invention include: FA2104 electronic balance (Shanghai Shunyu Hengping Scientific Instruments Co., Ltd.), water bath (Hunan Qianyan Technology Co., Ltd.), autoclave (Shandong Xinhua Medical Instrument Co., Ltd.).

[0066] For example, the evaluation criteria for assessing the taste of mulberry plum juice in this embodiment of the invention are shown in Table 1 below.

[0067] Table 1

[0068] For example, the method for evaluating product stability according to the present invention includes: placing the final product under frozen (-10-0℃), refrigerated (0-5℃), room temperature (25℃), heat preservation (37℃), and high temperature (55℃) conditions for different times, and detecting pH (GB 5009.237-2016), solid content (GB / T 12143-2008 version 4 Determination of soluble solids in beverages (refractometer method)), polyphenol content (GB21733 Appendix A), turbidity, microbial count (total colony count: GB 4789.2-2022 version; GB4789.3-2016 version; molds and yeasts: GB 4789.15-2016 version), product state, and taste, etc.

[0069] This invention specifically provides a mulberry and plum soup, composed of the following ingredients in parts by weight: 10-20 parts mulberry, 20-35 parts dried plum, 5-15 parts hawthorn, 15-25 parts red dates, 10-20 parts licorice, 1-10 parts dried tangerine peel, 1-10 parts roselle, 1-5 parts lotus leaf, 1-10 parts osmanthus, 20-30 parts monk fruit concentrate, 15-25 parts hawthorn concentrate, 1000-1500 parts water.

[0070] The optimal formula is: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0071] The preparation method of the monk fruit concentrate is as follows: 1. Raw material selection and cleaning: Select mature, mold-free monk fruit, remove the fruit stems and peel impurities, rinse with clean water, and drain the surface water.

[0072] 2. Crushing and extraction: Crush the monk fruit into small pieces, add purified water at 65℃ at a solid-liquid ratio of 1:8 (g / mL), and extract twice by stirring at a constant temperature of 65℃; the first extraction lasts 1.5 hours and the second extraction lasts 1 hour. Combine the two extracts and filter to remove the residue.

[0073] 3. Filtration and purification: The extract is first coarsely filtered through a 5μm filter, and then ultrafiltered through a 5KDa ultrafiltration membrane at an operating pressure of 0.2MPa. The permeate is collected.

[0074] 4. Concentration: Vacuum low-temperature concentration equipment is used to concentrate the product at a vacuum of -0.09MPa and a temperature of 50℃ until the soluble solids content reaches 60%.

[0075] 5. Sterilization and Packaging: The concentrated liquid is treated with a high-temperature instantaneous sterilizer and then aseptically filled. It is stored at 4°C.

[0076] The preparation method of the hawthorn concentrate is as follows: 1. Raw material processing: Select ripe, fresh hawthorns without mold, remove the pits and stems, rinse them with clean water, drain them, and then break them into small pieces.

[0077] 2. Softening and extraction: Add water at a mass ratio of 1:5 between hawthorn granules and purified water, heat to 85℃, keep warm and stir for 15 minutes to soften; then cool to 80℃ and extract once at a constant temperature for 1.5 hours, and collect the extract.

[0078] 3. Filtration and purification: The extract is first coarsely filtered through a 5μm filter, and then ultrafiltered through a 5KDa ultrafiltration membrane at an operating pressure of 0.2MPa. The permeate is collected.

[0079] 4. Concentration: Vacuum low-temperature concentration equipment is used to concentrate the product at a vacuum of -0.09MPa and a temperature of 50℃ until the soluble solids content reaches 60%.

[0080] 5. Sterilization and Packaging: The concentrated liquid is treated with a high-temperature instantaneous sterilizer and then aseptically filled. It is stored at 4°C.

[0081] As an example, the following embodiment formula is provided: Example 1: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0082] Example 2: The ingredients included by weight are as follows: 20 parts mulberry, 35 parts dried plum, 15 parts hawthorn, 25 parts red dates, 20 parts licorice, 10 parts dried tangerine peel, 10 parts roselle, 5 parts lotus leaf, 10 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1000 parts water.

[0083] Example 3: The ingredients are as follows by weight: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 25 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0084] Example 4: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 10 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0085] Comparative Example 1: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 5 parts lemon, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0086] Comparative Example 2: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 20 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 5 parts mint, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0087] Comparative Example 3: The only difference from Example 1 is that 5 parts of osmanthus flowers were replaced with 5 parts of chrysanthemum flowers.

[0088] Comparative Example 4: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 30 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0089] Comparative Example 5: The ingredients included by weight are as follows: 15 parts mulberry, 30 parts dried plum, 10 parts hawthorn, 35 parts red dates, 15 parts licorice, 5 parts dried tangerine peel, 5 parts roselle, 2 parts lotus leaf, 5 parts osmanthus, 25 parts monk fruit concentrate, 20 parts hawthorn concentrate, and 1400 parts water.

[0090] Example 5: A method for preparing mulberry and plum juice This embodiment provides a method for preparing mulberry and plum juice, the basic method including the following steps: (1) Preparation of processed plant materials: Smoked Plums: Using the ancient method of "smoking, steaming, and sun-drying," the plums are washed, dried, and then placed in bamboo trays for smoking with pine wood. The smoking temperature is strictly controlled at 40℃, and the plums are smoked continuously for two days and nights, followed by 2-3 days of steaming, causing them to turn black, dehydrate, and shrivele. The plums are manually turned throughout the process to ensure even heating. The resulting fruit is large, thick-fleshed, with a deep black, wrinkled skin, and a rich, mellow, and sweet aftertaste.

[0091] (2) Preparation of plant raw material extract: ① Ingredient weighing: Accurately weigh the mulberry, dried plum, hawthorn, red date, licorice, dried tangerine peel, roselle, lotus leaf, osmanthus and water according to the recipe weight; ② Extraction: Add 25% of the formula weight of water, and extract for 40-50 minutes at a water temperature of 90-95℃, stirring throughout the process; ③ Filtration and centrifugation: The extract obtained in step ② is filtered through a 40-mesh filter; cooled to ≤15℃ by a cold plate and transferred to a settling tank; after being discharged by centrifugation, it enters a buffer tank and is then filtered through a 1µm filter before being sent out. ④ Mixing and blending: Add the remaining 75% of the formula weight of water, the formula weight of monk fruit concentrate, and hawthorn concentrate to the supernatant after filtration and centrifugation in step ③ to obtain mulberry plum soup. ⑤ Filling: The mulberry plum juice obtained in step ④ is subjected to UHT instantaneous high temperature sterilization, followed by aseptic filling.

[0092] Experimental Example 1: Sensory Evaluation Criteria (1) The final product was prepared according to the formulations of Examples 1-4 and Comparative Examples 1-5, and the method of Example 5 was followed. The product was evaluated according to the sensory evaluation criteria shown in Table 1. The results are shown in Table 1. Figures 1-2 .

[0093] according to Figures 1-2 It can be seen that the overall taste of the product in the embodiments of the present invention is stable, suitable for production, and meets the requirements of market acceptance.

[0094] Experiment Example 2: Stability Test (2) The final products were prepared according to the formulations of Examples 1 and Comparative Examples 4-5, and the stability of the final products was investigated. The final products prepared in Examples 2-4 were stored at room temperature (25°C) for 60 days. The pH was maintained at 3.25-3.48, the solids were maintained at 0.2%-0.3%, the polyphenol content was maintained at 151.89-168.21 mg / kg, the total bacterial count, Escherichia coli, mold, and yeast were all maintained at <1 CFU / mL, the turbidity was maintained at 30-42 NTU, and the taste was normal. The final product prepared in Example 1 had better stability. The test results of Example 1 are shown in Table 2.

[0095] The data comparison in Tables 3-7 shows that the turbidity of the final products prepared in Comparative Examples 4 and 5 increases when stored at room temperature (25℃) for too long. This indicates that the overall formulation affects the stability of the final product under different storage conditions. For example, if the red date content in the mulberry plum soup is too high, precipitation is likely to occur after long-term storage, affecting stability. Adjusting the formulation ratio can increase product stability.

[0096] Table 2 Stability Study of Example 1

[0097] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0098] Table 3 Stability test of Comparative Example 1

[0099] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0100] Table 4 Stability test of Comparative Example 2

[0101] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0102] Table 5 Stability test of Comparative Example 3

[0103] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0104] Table 6 Stability test of Comparative Example 4

[0105] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0106] Table 7 Stability test of Comparative Example 5

[0107] Note: In the table, <1 represents the result of a single experiment, and <1,<1,<1,<1,<1 represents the results of 5 parallel experiments.

[0108] Experimental Example 3: Investigation of the conditions for preparing mulberry and plum juice Taking the mulberry and plum juice formula from Example 1 as an example, the conditions for the specific preparation method were investigated with reference to Example 5, including: Referring to the scheme of Example 5, with a fixed extraction time, the differences in products obtained by extraction at temperature gradients (75℃, 80℃, 85℃, 90℃, 95℃) were examined. Referring to the scheme of Example 5, the extraction temperature was fixed, and different extraction times were determined to investigate the time gradient (30 min, 40 min, 50 min, 60 min).

[0109] (3) The effects of fixed extraction time and different extraction temperatures on taste in the preparation method are shown in Table 8.

[0110] Table 8

[0111] The effects of different extraction times on taste at a fixed extraction temperature are shown in Table 9.

[0112] Table 9

[0113] The optimal results of the combined extraction time and extraction temperature are shown in Table 10.

[0114] Table 10

[0115] It can be seen that specific extraction conditions directly affect the taste of the product of this invention. In the final optimized formula of this invention, the preparation method conditions were designed with extraction at a temperature of 90-95℃ and an extraction time of 40-50 minutes.

[0116] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A mulberry acid plum soup, characterized by, The mulberry plum soup by weight parts includes the following components: mulberry 10-20 parts, plum 20-35 parts, hawthorn 5-15 parts, red dates 15-25 parts, liquorice 10-20 parts, dried tangerine or orange peel 1-10 parts, rose bay 1-10 parts, lotus leaf 1-5 parts, osmanthus 1-10 parts, monk fruit concentrate 20-30 parts, hawthorn concentrate 15-25 parts, water 1000-1500 parts.

2. The mulberry acid plum soup according to claim 1, characterized by, The mulberry plum soup by weight parts includes the following components: mulberry 10-15 parts, plum 20-30 parts, hawthorn 5-10 parts, red dates 15-20 parts, liquorice 10-15 parts, dried tangerine or orange peel 1-5 parts, rose bay 1-5 parts, lotus leaf 1-2 parts, osmanthus 1-5 parts, monk fruit concentrate 20-25 parts, hawthorn concentrate 15-20 parts, water 1000-1500 parts.

3. The mulberry acid plum soup according to claim 1, characterized by, The mulberry plum soup by weight parts includes the following components: mulberry 15-20 parts, plum 30-35 parts, hawthorn 10-15 parts, red dates 20-25 parts, liquorice 15-20 parts, dried tangerine or orange peel 5-10 parts, rose bay 5-10 parts, lotus leaf 1-2 parts, osmanthus 5-10 parts, monk fruit concentrate 25-30 parts, hawthorn concentrate 20-25 parts, water 1000-1500 parts.

4. The mulberry acid plum soup according to claim 1, characterized by, The mulberry plum soup by weight parts includes the following components: mulberry 15 parts, plum 30 parts, hawthorn 10 parts, red dates 20 parts, liquorice 15 parts, dried tangerine or orange peel 5 parts, rose bay 5 parts, lotus leaf 2 parts, osmanthus 5 parts, monk fruit concentrate 25 parts, hawthorn concentrate 20 parts, water 1400 parts.

5. A method of preparing mulberry acid plum tea according to any one of claims 1 to 4, characterized in that, The preparation method is prepared according to the formula amount, including the steps of: S1: preparing smoked plum; S2: ingredient weighing; S3: extracting ingredients to obtain extraction liquid; S4: filtering and centrifuging the extraction liquid; S5: mixing and blending to obtain mulberry plum soup; S6: canning.

6. The production method according to claim 5, wherein The extraction water temperature in step S3 is 75-95°C, and the time is 30-60 minutes.

7. The preparation method according to claim 5, characterized in that, The step S6 is UHT instant high temperature sterilization or wet heat sterilization of the mulberry plum soup obtained in step S5.

8. A mulberry acid plum tea sparkling water, characterized by, The mulberry plum soup sparkling water contains the mulberry plum soup of any one of claims 1-4 and carbon dioxide. 9.The mulberry acid plum soup sparkling water of claim 8, wherein, The carbon dioxide gas capacity of the mulberry plum soup sparkling water at 20°C is 2.5 times the volume of the mulberry plum soup sparkling water.

10. Use of the mulberry plum soup of any one of claims 1-4 in the preparation of a product with the functions of generating saliva to quench thirst, invigorating the stomach to promote digestion, and nourishing the liver to calm the mind.

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