Novel beverage and preparation method thereof

Abstract

The invention relates to a novel beverage and a preparation method thereof. Comprising the following components in percentage by weight: 0.05%-0.6% of a double-petal red rose distillation extracting solution, 0.05%-0.6% of food-grade hyaluronic acid, 0.05%-0.6% of xylitol or erythritol, 0.1%-0.3% of a butterfly bean flower extracting solution, 0.05%-0.2% of a turmeric root extracting solution, 0.03%-0.1% of mint leaf essence, 0.1%-0.4% of chia seed powder, 0.2%-0.5% of aloe juice, 0.1%-0.3% of a pomegranate extracting solution, 0.05%-0.2% of a green tea extracting solution, 0.02%-0.1% of citric acid and the balance of water. Hyaluronic acid and rose hydrolat are added, so that the oral liquid has the effects of moisturizing, resisting aging, soothing liver-qi stagnation and relieving and reducing pressure after being orally taken, aloe polysaccharide and chia seeds form a stable colloidal network, satiety and skin repair capacity are improved, low sugar and low burden are achieved, pomegranate ellagic acid has the effects of resisting inflammation, natural color matching with butterfly bean flowers is achieved, visual interest is enhanced, green tea catechin and curcumin are compounded to resist oxidation, promote metabolism and strengthen immunity, and the oral liquid has the effects of promoting metabolism and improving immunity. And the defects of irritation, single nutrition and the like of the traditional beverage are overcome.

Description

Technical Field

[0001] This invention relates to the field of beverages, specifically to a novel beverage and its preparation method. Background Technology

[0002] With rapid economic development and an accelerated pace of life, consumers' demands for beverages are becoming increasingly diversified. They seek green drinks that can both refresh the mind and soothe the nerves, relieve fatigue, and benefit health. Ordinary beverages, such as carbonated drinks, fruit juices, or functional drinks, are mainly made by adding sugar, flavorings, colorings, or a small amount of vitamins, aiming to provide an immediate energy boost or a pleasant taste. For example, carbonated drinks rely on carbon dioxide and sweeteners to produce bubbles and sweetness, while fruit juices provide natural flavors through fruit extracts. However, these beverages often focus on a single function of quenching thirst or refreshing the mind, lacking in-depth health benefits.

[0003] Traditional formulas rely on artificial additives, such as caffeine or synthetic sweeteners, which often lead to fatigue or dependence after the initial boost of energy, failing to provide a lasting state of alertness. At the same time, existing beverages mostly provide energy quickly through sugar but cannot achieve deep recovery, easily increasing the metabolic burden. Moreover, excessive additives and a single nutritional structure result in poor immune or anti-aging effects, failing to meet modern consumers' pursuit of fun and personalized health. Therefore, new technological solutions need to be designed to address these issues. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art, adapt to practical needs, and provide a novel beverage and its preparation method. This addresses the problems of current traditional formulas relying on artificial additives, such as caffeine or synthetic sweeteners, which often lead to fatigue or dependence after the initial alertness, failing to provide a lasting state of wakefulness. Furthermore, existing beverages often provide energy quickly through sugar but cannot achieve deep recovery, easily increasing the metabolic burden. Moreover, excessive additives and a single nutritional structure result in poor immune or anti-aging effects, failing to meet the modern consumer's pursuit of fun and personalized health.

[0005] To achieve the objectives of this invention, the technical solution adopted is as follows: A novel beverage is designed, comprising the following ingredients by weight percentage:

[0006] Double-petal red rose distillate 0.05-0.6%, food-grade hyaluronic acid 0.05-0.6%, xylitol or erythritol 0.05-0.6%, butterfly pea flower extract 0.1-0.3%, turmeric root extract 0.05-0.2%, peppermint leaf extract 0.03-0.1%, chia seed powder 0.1-0.4%, aloe vera juice 0.2-0.5%, pomegranate extract 0.1-0.3%, green tea extract 0.05-0.2%, citric acid 0.02-0.1%, water balance.

[0007] Preferably, the mixture contains 0.05% distilled extract of double-petaled red rose, 0.05% food-grade hyaluronic acid, 0.05% xylitol or erythritol, 0.1% butterfly pea flower extract, 0.05% turmeric root extract, 0.03% peppermint leaf extract, 0.1% chia seed powder, 0.2% aloe vera juice, 0.1% pomegranate extract, 0.05% green tea extract, 0.02% citric acid, and water as the balance.

[0008] Preferably, the mixture contains 0.2% distilled extract of double-petaled red rose, 0.2% food-grade hyaluronic acid, 0.2% xylitol or erythritol, 0.15% butterfly pea flower extract, 0.1% turmeric root extract, 0.05% peppermint leaf extract, 0.2% chia seed powder, 0.3% aloe vera juice, 0.15% pomegranate extract, 0.1% green tea extract, 0.04% citric acid, and water as the balance.

[0009] Preferably, the mixture contains 0.3% distilled extract of double-petaled red rose, 0.3% food-grade hyaluronic acid, 0.3% xylitol or erythritol, 0.2% butterfly pea flower extract, 0.12% turmeric root extract, 0.06% peppermint leaf extract, 0.25% chia seed powder, 0.35% aloe vera juice, 0.2% pomegranate extract, 0.12% green tea extract, 0.06% citric acid, and water as the balance.

[0010] Preferably, the mixture contains 0.4% distilled extract of double-petaled red rose, 0.4% food-grade hyaluronic acid, 0.4% xylitol or erythritol, 0.25% butterfly pea flower extract, 0.15% turmeric root extract, 0.08% peppermint leaf extract, 0.3% chia seed powder, 0.4% aloe vera juice, 0.25% pomegranate extract, 0.15% green tea extract, 0.08% citric acid, and water as the balance.

[0011] Preferably, the mixture contains 0.6% distilled extract of double-petaled red rose, 0.6% food-grade hyaluronic acid, 0.6% xylitol or erythritol, 0.3% butterfly pea flower extract, 0.2% turmeric root extract, 0.1% peppermint leaf extract, 0.4% chia seed powder, 0.5% aloe vera juice, 0.3% pomegranate extract, 0.2% green tea extract, 0.1% citric acid, and water as the balance.

[0012] A method for preparing a novel beverage is also provided, comprising the following steps:

[0013] S1. Extract or pre-treat the raw materials such as double-petaled red rose, butterfly pea flower, turmeric root, peppermint leaf, chia seed, aloe vera, pomegranate, and green tea in a certain proportion, including washing, soaking, distillation or juicing, to ensure that the effective ingredients are fully extracted and obtain their respective extracts or powders for later use.

[0014] S2. Add water to the mixing tank, then add food-grade hyaluronic acid, xylitol or erythritol, butterfly pea flower extract, turmeric root extract, peppermint leaf extract, chia seed powder, aloe vera juice, pomegranate extract, and green tea extract in sequence. Stir well, control the speed and time to ensure even distribution of ingredients, and perform UHT instantaneous ultra-high temperature sterilization. The sterilization temperature and time should be moderate to kill microorganisms and retain active ingredients.

[0015] S3. Add the sterilized crude product to the next mixing tank, add the double-petaled red rose distillate and stir well. Cool to a suitable temperature and slowly add citric acid to adjust the pH value to ensure color and taste stability.

[0016] S4. Fill and seal the prepared beverage, using bottles or bags for sealed packaging. Store the packaged beverage in a cool, dry place, avoiding direct sunlight and high temperatures.

[0017] Preferably, the sterilization temperature in step S2 is 95°C and the time is 4 seconds.

[0018] Preferably, the pH value in S3 is controlled between 3.5 and 5.5.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0020] 1. This invention is based on hyaluronic acid rose water, which is a pure plant-based beverage made by adding edible plateau dark red rose hydrosol (a saturated solution of rose essential oil) and food-grade sodium hyaluronate (hyaluronic acid) to natural drinking spring water. It provides oral supplementation of hyaluronic acid to help moisturize the skin and delay skin aging. Meanwhile, rose, as an edible medicinal herb recorded in the "Compendium of Materia Medica," has the effects of promoting blood circulation, regulating qi, soothing the liver and relieving depression, and detoxifying and nourishing the stomach in Traditional Chinese Medicine. Its aromatic components can relieve stress, combat depression, enhance memory, and boost immunity, making the beverage a "drinkable toner." Compared to existing traditional beverages that rely on caffeine or artificial sweeteners for temporary stimulation, this invention achieves a gentler and longer-lasting refreshing experience through natural aroma and moisturizing components, avoiding the subsequent fatigue caused by irritating ingredients and reducing the metabolic burden of artificial additives.

[0021] 2. This invention utilizes the fusion of aloe vera polysaccharides with hyaluronic acid and chia seeds to form a more stable gel-like network, enhancing the feeling of fullness and skin repair effects of the beverage. Through synergistic effects, the beverage gradually transforms from a clear state to a slightly viscous texture, achieving "expansion and hydration" in the stomach. This mimics the effects of oral beauty gels, providing sustained satiety and aiding in joint lubrication and skin elasticity improvement. It reduces the shortcomings of traditional beverages that rely on high sugar for energy replenishment, enhancing the sustained experience while reducing energy intake. The beverage provides a deep sense of recovery rather than short-term energy supply, effectively addressing the problem of nutritional deficiencies in traditional high-sugar beverages.

[0022] 3. This invention utilizes the combination of ellagic acid from pomegranate and aromatic compounds from rose to enhance anti-inflammatory effects. At the same time, its red components interact with the pH sensitivity of butterfly pea flowers, causing the initial purple-orange hue to transform into pink or gold when acidic substances are added, enhancing visual appeal. This provides a natural alternative to beverages that traditionally rely on artificial colorings, not only improving the stability and layering of color but also addressing the current situation of monotonous colors and insufficient experience in traditional beverages, thus better meeting modern consumers' preferences for fun and natural ingredients.

[0023] 4. This invention utilizes the catechins of green tea and the curcumin of turmeric to form an antioxidant complex, enhancing metabolism and immune response, providing more comprehensive anti-aging protection, and is suitable for daily health maintenance. By replacing the single functional substances commonly found in traditional beverages with natural complex antioxidants, the product has a more sustained effect in improving the feeling of refreshment, improving daily metabolism, and resisting fatigue, overcoming the problems of rebound fatigue caused by dependence on caffeine for energy and the single nutritional structure. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0025] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0026] A novel beverage and its preparation method, see [link to relevant documentation]. Figure 1 It includes the following components by weight percentage:

[0027] Double-petal red rose distillate 0.05-0.6%, food-grade hyaluronic acid 0.05-0.6%, xylitol or erythritol 0.05-0.6%, butterfly pea flower extract 0.1-0.3%, turmeric root extract 0.05-0.2%, peppermint leaf extract 0.03-0.1%, chia seed powder 0.1-0.4%, aloe vera juice 0.2-0.5%, pomegranate extract 0.1-0.3%, green tea extract 0.05-0.2%, citric acid 0.02-0.1%, water balance.

[0028] For details, see Figure 1 The ingredients are: 0.05% double-petal red rose distillate, 0.05% food-grade hyaluronic acid, 0.05% xylitol or erythritol, 0.1% butterfly pea flower extract, 0.05% turmeric root extract, 0.03% peppermint leaf extract, 0.1% chia seed powder, 0.2% aloe vera juice, 0.1% pomegranate extract, 0.05% green tea extract, 0.02% citric acid, and water to balance.

[0029] For more details, see Figure 1The ingredients are: 0.2% double-petal red rose distillate, 0.2% food-grade hyaluronic acid, 0.2% xylitol or erythritol, 0.15% butterfly pea flower extract, 0.1% turmeric root extract, 0.05% peppermint leaf extract, 0.2% chia seed powder, 0.3% aloe vera juice, 0.15% pomegranate extract, 0.1% green tea extract, 0.04% citric acid, and water to balance.

[0030] Further, see Figure 1 The ingredients are: 0.3% double-petal red rose distillate, 0.3% food-grade hyaluronic acid, 0.3% xylitol or erythritol, 0.2% butterfly pea flower extract, 0.12% turmeric root extract, 0.06% peppermint leaf extract, 0.25% chia seed powder, 0.35% aloe vera juice, 0.2% pomegranate extract, 0.12% green tea extract, 0.06% citric acid, and water to balance.

[0031] Further, see Figure 1 The ingredients are: 0.4% double-petal red rose distillate, 0.4% food-grade hyaluronic acid, 0.4% xylitol or erythritol, 0.25% butterfly pea flower extract, 0.15% turmeric root extract, 0.08% peppermint leaf extract, 0.3% chia seed powder, 0.4% aloe vera juice, 0.25% pomegranate extract, 0.15% green tea extract, 0.08% citric acid, and water to balance.

[0032] It is worth noting that, see Figure 1 The ingredients are: 0.6% double-petal red rose distillate, 0.6% food-grade hyaluronic acid, 0.6% xylitol or erythritol, 0.3% butterfly pea flower extract, 0.2% turmeric root extract, 0.1% peppermint leaf extract, 0.4% chia seed powder, 0.5% aloe vera juice, 0.3% pomegranate extract, 0.2% green tea extract, 0.1% citric acid, and water to balance.

[0033] A method for preparing a novel beverage is also provided, comprising the following steps:

[0034] S1. Extract or pre-treat the raw materials such as double-petaled red rose, butterfly pea flower, turmeric root, peppermint leaf, chia seed, aloe vera, pomegranate, and green tea in a certain proportion, including washing, soaking, distillation or juicing, to ensure that the effective ingredients are fully extracted and obtain their respective extracts or powders for later use.

[0035] S2. Add water to the mixing tank, then add food-grade hyaluronic acid, xylitol or erythritol, butterfly pea flower extract, turmeric root extract, peppermint leaf extract, chia seed powder, aloe vera juice, pomegranate extract, and green tea extract in sequence. Stir well, control the speed and time to ensure even distribution of ingredients, and perform UHT instantaneous ultra-high temperature sterilization. The sterilization temperature and time should be moderate to kill microorganisms and retain active ingredients.

[0036] S3. Add the sterilized crude product to the next mixing tank, add the double-petaled red rose distillate and stir well. Cool to a suitable temperature and slowly add citric acid to adjust the pH value to ensure color and taste stability.

[0037] S4. Fill and seal the prepared beverage, using bottles or bags for sealed packaging. Store the packaged beverage in a cool, dry place, avoiding direct sunlight and high temperatures.

[0038] It is worth noting that, see Figure 1 The sterilization temperature in S2 is 95℃ and the time is 4 seconds.

[0039] It is worth mentioning that, see Figure 1 The pH value in S3 is controlled between 3.5 and 5.5.

[0040] Example 1

[0041] Formula (by weight percentage): 0.05% double-petal red rose distillate, 0.05% food-grade hyaluronic acid, 0.05% xylitol or erythritol, 0.10% butterfly pea flower extract, 0.05% turmeric root extract, 0.03% peppermint leaf extract, 0.10% chia seed powder, 0.20% aloe vera juice, 0.10% pomegranate extract, 0.05% green tea extract, 0.02% citric acid, water balance.

[0042] Preparation method:

[0043] S1. Wash, air dry or chop the double-petaled red rose, butterfly pea flower, turmeric root, mint leaves, chia seeds, aloe vera, pomegranate, green tea and other raw materials separately, and soak or distill / juice them according to the proportion to obtain their respective extracts or powders for later use.

[0044] S2. Add water to the mixing tank, then add food-grade hyaluronic acid, xylitol or erythritol, butterfly pea flower extract, turmeric root extract, peppermint leaf extract, chia seed powder, aloe vera juice, pomegranate extract, and green tea extract in sequence. Stir at low speed for 1–3 minutes to mix evenly, and then sterilize using UHT (95°C, 4s).

[0045] S3. Transfer the sterilized crude product to a secondary mixing tank, add the double-petaled red rose distillate, stir well and cool to ≤30℃, slowly add citric acid to adjust the pH to about 5.0;

[0046] S4. Fill and seal at room temperature, and store in a cool, dry place, avoiding direct sunlight.

[0047] Effects: The color is light and the stability is average. The texture is close to clear liquid with a slight thickness. The floral aroma and cooling sensation are weak. The taste is mainly refreshing. Due to the lowest content of various functional ingredients, the moisturizing, texture enhancement and visual color-changing effects are weak. However, it has basic drinking quality and safety.

[0048] Example 2

[0049] Formula (by weight percentage): 0.2% double-petal red rose distillate, 0.2% food-grade hyaluronic acid, 0.2% xylitol or erythritol, 0.15% butterfly pea flower extract, 0.10% turmeric root extract, 0.05% peppermint leaf extract, 0.20% chia seed powder, 0.30% aloe vera juice, 0.15% pomegranate extract, 0.10% green tea extract, 0.04% citric acid, water balance.

[0050] Preparation method:

[0051] S1. Prepare each extract according to the method in Example 1 and filter and clarify it;

[0052] S2. Add water to the mixing tank, then add food-grade hyaluronic acid and sweetener in sequence. After mixing, add butterfly pea flower, turmeric, mint, chia seeds, aloe vera, pomegranate, and green tea. Stir at medium speed for 5 minutes, then sterilize with UHT (95℃, 4s).

[0053] S3. Transfer to a secondary container, add rose hydrosol, cool to 25–30°C, and adjust the pH to approximately 4.5 with citric acid.

[0054] S4. Aseptic filling, sealing and cooling to room temperature before storage.

[0055] Results: The color and flavor are relatively harmonious. The colors of butterfly pea flower and pomegranate overlap to present a certain complex color. The texture is slightly thick. The taste is more layered than in Example 1. The moisturizing and oral hydration are moderate. The sensory and stability meet the basic requirements for commercialization.

[0056] Example 3

[0057] Formula (by weight percentage): 0.3% double-petal red rose distillate, 0.3% food-grade hyaluronic acid, 0.3% xylitol or erythritol, 0.20% butterfly pea flower extract, 0.12% turmeric root extract, 0.06% peppermint leaf extract, 0.25% chia seed powder, 0.35% aloe vera juice, 0.20% pomegranate extract, 0.12% green tea extract, 0.06% citric acid, water balance.

[0058] Preparation method:

[0059] S1. Obtain each extract according to the aforementioned method, and centrifuge the aloe vera juice to remove residue and improve its transparency;

[0060] S2. First, dissolve hyaluronic acid in water in a mixing tank, then add sweetener and powdered ingredients (chia seed powder) and disperse slowly. Then add butterfly pea flower, turmeric, green tea and pomegranate extract, stir for 6-8 minutes, and sterilize with UHT (95℃, 4s).

[0061] S3. Add rose hydrosol, cool to below 25℃, and then adjust the pH to around 4.0 with citric acid to optimize the color.

[0062] S4. Fill, seal and refrigerate to extend the stability of color and active ingredients.

[0063] Effects: The color is rich and layered, and the interaction of butterfly pea flower and pomegranate pigments can produce obvious complex color tones. The gel-like network of chia seeds, aloe vera, and hyaluronic acid is initially formed, and the texture has a perceptible slightly thick feel. The feeling of fullness and moisturization are significantly improved. The antioxidant and flavor layers are good, and the storage stability is good.

[0064] Example 4

[0065] Formula (by weight percentage): 0.4% double-petal red rose distillate, 0.4% food-grade hyaluronic acid, 0.4% xylitol or erythritol, 0.25% butterfly pea flower extract, 0.15% turmeric root extract, 0.08% peppermint leaf extract, 0.30% chia seed powder, 0.40% aloe vera juice, 0.25% pomegranate extract, 0.15% green tea extract, 0.08% citric acid, water balance.

[0066] Preparation method:

[0067] S1, pomegranate, green tea and butterfly pea flower extracts were extracted using temperature-controlled maceration or low-temperature water distillation to preserve pigments and aromas; chia seed powder was pre-dispersed to prevent agglomeration;

[0068] S2. In a mixing tank, first pre-dissolve hyaluronic acid with a small amount of glycerin or food stabilizer, then add sweetener, chia seed powder, aloe vera juice and other extracts in sequence. Use segmented homogenization or high-shear stirring to form a finer dispersion system, and perform UHT sterilization (95℃, 4s).

[0069] S3. After sterilization and cooling, add rose hydrosol and slowly add citric acid to control the pH at 3.8–4.5 to ensure both color and flavor stability.

[0070] S4. After aseptic filling, store at room temperature away from light. Cold chain transportation is recommended to preserve color and freshness.

[0071] Effects: Bright color with dynamic color development potential (significant color change with pH), mature gel network exhibits a balanced slightly thick texture and long-lasting satiety, rich aroma and flavor, good antioxidant and storage properties, and high commercial adaptability.

[0072] Example 5

[0073] Formula (by weight percentage): 0.6% double-petal red rose distillate, 0.6% food-grade hyaluronic acid, 0.6% xylitol or erythritol, 0.30% butterfly pea flower extract, 0.20% turmeric root extract, 0.10% peppermint leaf extract, 0.40% chia seed powder, 0.50% aloe vera juice, 0.30% pomegranate extract, 0.20% green tea extract, 0.10% citric acid, water balance.

[0074] Preparation method:

[0075] S1. Double-petaled red roses are made by fresh distillation to obtain hydrosol, butterfly pea flowers and pomegranates are extracted and concentrated by low-temperature water extraction, aloe vera juice is decolorized and removed of residue and then filtered through membrane to improve uniformity, and chia seed powder is micronized to improve dispersibility.

[0076] S2. Hyaluronic acid is first slowly dissolved in warm water and ultrasonically dispersed in the mixing tank. Then, chia seed powder, aloe vera juice and other extracts are gradually introduced by sequential high shear homogenization (low shear first and then high shear) to maintain uniformity. After completion, UHT instantaneous sterilization (95℃, 4s) is performed and the mixture is immediately cooled to ≤25℃.

[0077] S3. After sterilization and cooling, the crude product is transferred to a low-temperature secondary tank, rose distillation extract is added, and the pH is controlled at 3.5–4.2 using a buffered pH adjustment (citric acid) to balance the range of color changes and flavor stability. Finally, the product is allowed to stand for degassing and microfiltration.

[0078] S4. Use aseptic filling lines for filling and sealing, and conduct batch testing (pH, microorganisms, color difference, viscosity and sensory properties). Store in a cold chain and it is recommended to label the light-protected storage conditions.

[0079] Effects: The color is rich and has a significant dynamic coloring effect (the color change is obvious and stable when triggered by acid). The gel-like network formed by aloe polysaccharides, hyaluronic acid and chia seeds is complete and stable. When drinking, it presents a layered texture, a continuous feeling of fullness and obvious moisturization. It has a rich aroma, a harmonious taste, excellent antioxidant and sensory performance, and strong adaptability to storage and transportation. It is suitable for the market as a high-end functional plant beverage.

[0080] Comparative Example 1

[0081] Assess the impact of reducing key functional ingredients (hyaluronic acid, aloe vera, chia seeds, etc.) on product performance.

[0082] The formula is similar to that of Example 1, but the food-grade hyaluronic acid, aloe vera juice and chia seed powder are reduced to half of the original formula (e.g., hyaluronic acid 0.025%, aloe vera juice 0.10%, chia seed powder 0.05%), and the other steps are the same as in Example 1.

[0083] Results: Due to the low content of key functional ingredients, the gel network of the beverage was not obvious, resulting in reduced satiety and moisturizing sensation; the color and aroma were poor, the product's functionality and consumer experience were weak, and the stability and differentiation were insufficient.

[0084] Comparative Example 2

[0085] Evaluate the impact of omitting or weakening process controls (such as skipping UHT sterilization or not adjusting pH) on product stability and safety.

[0086] The formulation used is the same as that in Example 3, but the UHT sterilization step in S2 is omitted, or the pH adjustment is not performed in S3 (citric acid is not added), and the other steps are the same.

[0087] Results: Samples that were not properly sterilized posed a risk to microbial stability, with a significantly shortened shelf life. Samples without pH adjustment showed decreased color, flavor, and sensory stability, and were prone to precipitation or localized fading, making it difficult to meet the hygiene and quality requirements for commercial production.

[0088] In summary, this invention, through the formulation of multiple plant ingredients such as double-petaled red rose distillate, food-grade hyaluronic acid, chia seed powder, aloe vera juice, pomegranate, butterfly pea flower, green tea, and turmeric, combined with key processes such as segmented blending, instantaneous sterilization, and final pH adjustment, achieves color stability, flavor profile, and multiple functionalities that are difficult to achieve in traditional beverages. Examples one to five demonstrate that as the content of functional ingredients in the formula gradually increases, the colloidal network structure of the beverage becomes more complete, the viscosity and satiety are enhanced, the color profile is richer, the dynamic coloring effect is more obvious, and the antioxidant performance and overall flavor are significantly improved. Significant improvements were observed, with product stability and sensory quality progressively enhanced. Comparative Examples 1 and 2 further verified the necessity of the formulation ratio and key process steps of this invention. When functional components were insufficient, the structure and flavor performance were significantly weakened. The lack of key sterilization and pH control easily led to unstable color and microbial risks. It is evident that the formulation and process route of this invention have clear technical rationality and substantial improvement effects, overcoming the defects of existing beverages such as reliance on artificial additives, single nutritional structure, and poor flavor stability. It provides a new solution for the development of plant-based functional beverages and has good promotion and application value.

[0089] In addition, all components designed in this invention are general standard parts or components known to those skilled in the art. Their structure and principle can be known to those skilled in the art through technical manuals or conventional experimental methods. Those skilled in the art can fully implement them, so there is no need to elaborate. The content protected by this invention does not involve improvements to the internal structure and method.

Claims

1. A novel beverage, characterized in that, The following ingredients are included by weight percentage: Double red rose distillation extract 0.05-0.6%, food-grade hyaluronic acid 0.05-0.6%, xylitol or erythritol 0.05-0.6%, clitoria extract 0.1-0.3%, turmeric root extract 0.05-0.2%, mint leaf extract 0.03-0.1%, chia seed powder 0.1-0.4%, aloe juice 0.2-0.5%, pomegranate extract 0.1-0.3%, green tea extract 0.05-0.2%, citric acid 0.02-0.1%, water in the balance.

2. The novel beverage as claimed in claim 1, wherein, Double red rose distillation extract 0.05%, food-grade hyaluronic acid 0.05%, xylitol or erythritol 0.05%, clitoria extract 0.1%, turmeric root extract 0.05%, mint leaf extract 0.03%, chia seed powder 0.1%, aloe juice 0.2%, pomegranate extract 0.1%, green tea extract 0.05%, citric acid 0.02%, water in the balance.

3. The novel beverage as claimed in claim 1, wherein, Double red rose distillation extract 0.2%, food-grade hyaluronic acid 0.2%, xylitol or erythritol 0.2%, clitoria extract 0.15%, turmeric root extract 0.1%, mint leaf extract 0.05%, chia seed powder 0.2%, aloe juice 0.3%, pomegranate extract 0.15%, green tea extract 0.1%, citric acid 0.04%, water in the balance.

4. The novel beverage as claimed in claim 1, wherein, Double red rose distillation extract 0.3%, food-grade hyaluronic acid 0.3%, xylitol or erythritol 0.3%, clitoria extract 0.2%, turmeric root extract 0.12%, mint leaf extract 0.06%, chia seed powder 0.25%, aloe juice 0.35%, pomegranate extract 0.2%, green tea extract 0.12%, citric acid 0.06%, water in the balance.

5. The novel beverage as claimed in claim 1, wherein, Double red rose distillation extract 0.4%, food-grade hyaluronic acid 0.4%, xylitol or erythritol 0.4%, clitoria extract 0.25%, turmeric root extract 0.15%, mint leaf extract 0.08%, chia seed powder 0.3%, aloe juice 0.4%, pomegranate extract 0.25%, green tea extract 0.15%, citric acid 0.08%, water in the balance.

6. The novel beverage as claimed in claim 1, wherein, Double red rose distillation extract 0.6%, food-grade hyaluronic acid 0.6%, xylitol or erythritol 0.6%, clitoria extract 0.3%, turmeric root extract 0.2%, mint leaf extract 0.1%, chia seed powder 0.4%, aloe juice 0.5%, pomegranate extract 0.3%, green tea extract 0.2%, citric acid 0.1%, water in the balance.

7. A method for the preparation of a new beverage suitable for the new beverage according to any one of claims 1 to 6, characterized in that, The following steps are included: S1, double red roses, clitoria, turmeric root, mint leaves, chia seeds, aloe, pomegranate, green tea and other raw materials are extracted or pretreated according to a certain proportion, including washing, soaking, distillation or juicing, to ensure that the effective ingredients are fully extracted, to obtain their own extract or powder, for standby; S2, add water to the blending tank, add food-grade hyaluronic acid, xylitol or erythritol, clover flower extract, turmeric root extract, mint leaf extract, chia seed powder, aloe vera juice, pomegranate extract, green tea extract in turn, stir evenly, control the speed and time to ensure uniform distribution of ingredients, UHT instantaneous ultra-high temperature sterilization, moderate sterilization temperature and time to kill microorganisms and retain active ingredients; S3, add the sterilized crude product to the next blending tank, add heavy double red rose distillation extract and stir evenly, cool to a suitable temperature, slowly add citric acid to adjust the pH value to ensure color and taste stability; S4, the blended beverage is filled and sealed, sealed and packaged using bottles or bags, and the packaged beverage is stored in a cool and dry place to avoid direct sunlight and high temperature environment.

8. The method of manufacturing according to claim 7, wherein, The sterilization temperature in S2 is 95°C, and the time is 4 seconds.

9. The method of manufacturing according to claim 7, wherein, The pH value in S3 is controlled at 3.5-5.5.

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