Spirulina peptide composite plant beverage as well as preparation method and use process thereof

Abstract

The invention discloses a spirulina peptide composite plant beverage as well as a preparation method and a use process thereof, and the beverage is prepared by adopting a raw material formula with a specific proportion and combining a three-stage process of enzymolysis synergistic premixing, complexing stabilization and homogeneous sterilization. The raw materials comprise deionized water, hovenia dulcis thunb powder, radix puerariae powder, concentrated white peach clear juice, rhizoma polygonati powder, flammulina velutipes powder, licorice powder, corn oligopeptide, spirulina peptide, potassium sorbate, oyster peptide, astragalus membranaceus, cistanche and fructus lycii, and the preparation method comprises the steps of raw material pretreatment, enzymolysis synergistic premixing, complexing stabilization, homogenization and sterilization, filling and storage and the like. Wherein in the step of enzymolysis and premixing, plant protease and polysaccharase are adopted for enzymolysis, and the addition amount of the polysaccharase is optimized through an intelligent dynamic proportioning software system. The beverage has the characteristics of comprehensive nutrition, optimized taste, good stability of active substances, high batch consistency and the like, can be drunk after being diluted with water, and needs cold chain storage.

Description

Technical Field

[0001] This invention relates to the field of functional plant beverage technology, specifically to a spirulina peptide compound plant beverage with spirulina peptide as the core active ingredient, combined with various plant extract powders and oligopeptides, produced through compound enzymatic hydrolysis and intelligent dynamic ratio control, as well as its preparation method and application process. Background Technology

[0002] Most functional beverages on the market currently use a single ingredient, such as simple plant powder drinks, amino acid drinks, or spirulina drinks. However, single-ingredient drinks have the following drawbacks: Incomplete nutritional profile: It is difficult to simultaneously take into account the synergistic effects of multiple amino acids, oligopeptides and polysaccharides; Insufficient taste and acceptance: Some functional beverages have a bitter or fishy taste or contain sediment, resulting in low consumer acceptance. Poor stability of active substances: Spirulina peptides and polypeptides may degrade or become inactive during storage and heat treatment; The production process lacks dynamic optimization: existing processes are mostly based on fixed formulas, making it difficult to make online adjustments for batch-to-batch differences in raw materials, resulting in batch-to-batch quality fluctuations.

[0003] Therefore, there is an urgent need for a compound beverage production solution that features multi-component synergy, optimized taste, high stability, and intelligent process control. Summary of the Invention

[0004] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0005] The purpose of this invention is to provide a spirulina peptide compound plant beverage. This beverage uses a specific ratio formula, a three-stage process of enzymatic hydrolysis-complexation-homogenization, and a set of intelligent dynamic proportioning software systems based on real-time sensor data to achieve consistency in flavor and activity across different batches of raw materials. This ensures nutritional integrity and functionality while improving taste and stability.

[0006] Specifically, the present invention provides the following technical solution: a spirulina peptide compound plant beverage, prepared from the following raw materials in parts by weight: 80-120 parts deionized water, 8-10 parts Hovenia dulcis powder, 6-8 parts kudzu root powder, 10-12 parts concentrated white peach juice, 4-6 parts Polygonatum sibiricum powder, 4-5 parts Enoki mushroom powder, 4-6 parts licorice powder, 3-4 parts corn oligopeptides, 3-4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3-4 parts Lycium barbarum.

[0007] Specifically, the present invention also provides the following technical solution: a method for preparing a spirulina peptide complex plant beverage, using the above-mentioned raw materials, comprising the following preparation steps: S1: Raw material pretreatment Heat deionized water to 45°C and set aside. The powders of Japanese raisin tree fruit, kudzu root, polygonatum rhizome, enoki mushroom, and licorice are passed through an 80-mesh sieve to remove coarse fiber and impurities. Thaw concentrated white peach juice slowly at 0-2℃; S2: Enzymatic hydrolysis co-mixing Add deionized water to the mixing tank and heat it to 50°C; Add Hovenia dulcis powder, kudzu root powder, Polygonatum sibiricum powder, Enoki mushroom powder, licorice powder, corn oligopeptides, oyster peptides, Astragalus membranaceus, Cistanche deserticola and wolfberry; Add plant protease (activity 2000U / g) and stir for 30 min; Cool to 40℃, add spirulina peptides and polysaccharide enzymes (activity 1500U / g), and stir for 20 min. S3: Complexation stabilization Add concentrated white peach juice, maintain temperature at 40℃, and stir for 10 minutes; Pueraria isoflavones are combined with spirulina peptides through a complexation reaction to form a stable colloid; Add potassium sorbate to Viwin and stir for 20 minutes; S4: Homogenization and Sterilization Low-temperature vacuum homogenization (0.08 MPa, 3000 rpm, 5 min, ≤35℃). Pulse pasteurization (65°C, 15 seconds) maximizes the preservation of active substances; S5: Filling and Storage Aseptic cold filling into glass or PET bottles; Cold chain storage.

[0008] In a preferred embodiment of the preparation method of the Spirulina peptide compound plant beverage of the present invention, in the S2 enzymatic hydrolysis synergistic premixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for 0.03% of the total raw material mass.

[0009] In a preferred embodiment of the preparation method of the spirulina peptide compound plant beverage of the present invention, in the S2 enzymatic hydrolysis synergistic premixing step, the added plant protease accounts for 0.05% of the total raw material mass, and the added polysaccharide enzyme accounts for A% of the total raw material mass. The quality of the polysaccharide enzyme is obtained according to the following steps: Q1: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; Q2: Add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; Q3: Obtain the viscosity α3 of the mixture after stirring for 20 min with 0.03% polysaccharide enzyme added from the historical database; Q4: Construct a qualified viscosity model for polysaccharide enzyme hydrolysis and obtain the mass fraction of polysaccharide enzyme; Specifically, the constructed polysaccharide enzyme hydrolysis viscosity qualification model is as follows: Where A represents the percentage of the total raw material mass of the polysaccharide enzyme added after optimization.

[0010] Additionally, the present invention also provides the following technical solution: a process for using a spirulina peptide compound plant beverage, wherein the spirulina peptide compound plant beverage prepared above is used and stored at 4-8℃.

[0011] As a preferred embodiment of the process for using the spirulina peptide compound plant beverage described in this invention, the beverage is diluted with water at a 1:1 ratio before consumption.

[0012] This invention provides a spirulina peptide compound plant beverage, its preparation method, and its application process, which have the following beneficial effects: Dual-channel enzymatic hydrolysis synergistic: Utilizing compound plant powder and spirulina peptides, moderate structural degradation is achieved through temperature control and enzyme addition (plant protease / polysaccharide enzyme), thereby improving solubility and bioavailability; Low-temperature vacuum short-time homogenization: Vacuum homogenization is performed at temperatures below 35°C to avoid peptide oxidation and aroma volatilization; Complexation stabilization technology: Isoflavones in kudzu root powder form non-covalent coordination complexes with spirulina peptides, stabilizing the suspension system and reducing precipitation; Enzymatic hydrolysis intelligent dynamic ratio software system: Based on viscosity sensor data, the software calculates the optimal polysaccharide enzyme ratio for each batch of raw materials in real time and directly controls the PLC production line to ensure that the consistency error between product batches is ≤2%. Attached Figure Description

[0013] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 The overall process flow diagram of the preparation method of spirulina peptide compound plant beverage provided by the present invention.

[0014] Figure 2 The flowchart illustrates the method for obtaining the mass fraction of polysaccharide enzymes provided by this invention. Detailed Implementation

[0015] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the protection scope of the present invention.

[0016] Most functional beverages on the market currently use a single ingredient, resulting in incomplete nutritional profiles, poor taste and acceptability, poor stability of active substances, and a lack of dynamic optimization in the production process.

[0017] Therefore, the present invention provides a spirulina peptide compound plant beverage. This beverage uses a specific ratio formula, a three-stage process of enzymatic hydrolysis-complexation-homogenization, and a set of intelligent dynamic proportioning software systems based on real-time sensor data to achieve consistency in flavor and activity across different batches of raw materials, thereby improving taste and stability while ensuring nutritional integrity and functionality.

[0018] Please refer to the following examples for details: Example 1 This invention provides a spirulina peptide compound plant beverage, which is prepared from the following raw materials in parts by weight: 80 parts deionized water, 8 parts Japanese raisin tree powder, 6 parts kudzu root powder, 10 parts concentrated white peach juice, 4 parts polygonatum powder, 4 parts enoki mushroom powder, 4 parts licorice powder, 3 parts corn oligopeptide, 3 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts astragalus, 2 parts cistanche, and 3 parts wolfberry.

[0019] For further details, please refer to [link / reference]. Figure 1 This invention provides a method for preparing a spirulina peptide complex plant beverage, comprising the following preparation steps: S1: Raw material pretreatment Heat deionized water to 45°C and set aside. The powders of Japanese raisin tree fruit, kudzu root, polygonatum rhizome, enoki mushroom, and licorice are passed through an 80-mesh sieve to remove coarse fiber and impurities. Thaw concentrated white peach juice slowly at 0-2℃; S2: Enzymatic hydrolysis co-mixing Add deionized water to the mixing tank and heat it to 50°C; Add Hovenia dulcis powder, kudzu root powder, Polygonatum sibiricum powder, Enoki mushroom powder, licorice powder, corn oligopeptides, oyster peptides, Astragalus membranaceus, Cistanche deserticola and wolfberry; Add plant protease (activity 2000U / g) and stir for 30 min; Cool to 40℃, add spirulina peptides and polysaccharide enzymes (activity 1500U / g), and stir for 20 min. S3: Complexation stabilization Add concentrated white peach juice, maintain temperature at 40℃, and stir for 10 minutes; Pueraria isoflavones are combined with spirulina peptides through a complexation reaction to form a stable colloid; Add potassium sorbate to Viwin and stir for 20 minutes; S4: Homogenization and Sterilization Low-temperature vacuum homogenization (0.08 MPa, 3000 rpm, 5 min, ≤35℃). Pulse pasteurization (65°C, 15 seconds) maximizes the preservation of active substances; S5: Filling and Storage Aseptic cold filling into glass or PET bottles; Cold chain storage.

[0020] Furthermore, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for 0.03% of the total raw material mass.

[0021] Preferably, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for A% of the total raw material mass. Among them, see Figure 2 The quality of polysaccharide enzymes is obtained according to the following steps: Q1: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; Q2: Add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; Q3: Obtain the viscosity α3 of the mixture after stirring for 20 min with 0.03% polysaccharide enzyme added from the historical database; Q4: Construct a qualified viscosity model for polysaccharide enzyme hydrolysis and obtain the mass fraction of polysaccharide enzyme; The specific model for the qualified viscosity of polysaccharide enzyme hydrolysis constructed is as follows: Where A represents the percentage of the total raw material mass of the polysaccharide enzyme added after optimization.

[0022] Additionally, the spirulina peptide compound plant beverage prepared by this invention should be stored at 4-8°C and diluted with water at a 1:1 ratio before consumption.

[0023] Example 2 This invention provides a spirulina peptide compound plant beverage, prepared from the following raw materials in parts by weight: 120 parts deionized water, 10 parts Japanese raisin tree powder, 8 parts kudzu root powder, 12 parts concentrated white peach juice, 6 parts polygonatum powder, 5 parts enoki mushroom powder, 6 parts licorice powder, 4 parts corn oligopeptide, 4 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts astragalus, 2 parts cistanche, and 4 parts wolfberry.

[0024] For further details, please refer to [link / reference]. Figure 1 This invention provides a method for preparing a spirulina peptide complex plant beverage, comprising the following preparation steps: S1: Raw material pretreatment Heat deionized water to 45°C and set aside. The powders of Japanese raisin tree fruit, kudzu root, polygonatum rhizome, enoki mushroom, and licorice are passed through an 80-mesh sieve to remove coarse fiber and impurities. Thaw concentrated white peach juice slowly at 0-2℃; S2: Enzymatic hydrolysis co-mixing Add deionized water to the mixing tank and heat it to 50°C; Add Hovenia dulcis powder, kudzu root powder, Polygonatum sibiricum powder, Enoki mushroom powder, licorice powder, corn oligopeptides, oyster peptides, Astragalus membranaceus, Cistanche deserticola and wolfberry; Add plant protease (activity 2000U / g) and stir for 30 min; Cool to 40℃, add spirulina peptides and polysaccharide enzymes (activity 1500U / g), and stir for 20 min. S3: Complexation stabilization Add concentrated white peach juice, maintain temperature at 40℃, and stir for 10 minutes; Pueraria isoflavones are combined with spirulina peptides through a complexation reaction to form a stable colloid; Add potassium sorbate to Viwin and stir for 20 minutes; S4: Homogenization and Sterilization Low-temperature vacuum homogenization (0.08 MPa, 3000 rpm, 5 min, ≤35℃). Pulse pasteurization (65°C, 15 seconds) maximizes the preservation of active substances; S5: Filling and Storage Aseptic cold filling into glass or PET bottles; Cold chain storage.

[0025] Furthermore, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for 0.03% of the total raw material mass.

[0026] Preferably, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for A% of the total raw material mass. Among them, see Figure 2 The quality of polysaccharide enzymes is obtained according to the following steps: Q1: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; Q2: Add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; Q3: Obtain the viscosity α3 of the mixture after stirring for 20 min with 0.03% polysaccharide enzyme added from the historical database; Q4: Construct a qualified viscosity model for polysaccharide enzyme hydrolysis and obtain the mass fraction of polysaccharide enzyme; The specific model for the qualified viscosity of polysaccharide enzyme hydrolysis constructed is as follows: Where A represents the percentage of the total raw material mass of the polysaccharide enzyme added after optimization.

[0027] Additionally, the spirulina peptide compound plant beverage prepared by this invention should be stored at 4-8°C and diluted with water at a 1:1 ratio before consumption.

[0028] Example 3 This invention provides a spirulina peptide compound plant beverage, which is prepared from the following raw materials in parts by weight: 100 parts deionized water, 9 parts Hovenia dulcis powder, 7 parts kudzu root powder, 11 parts concentrated white peach juice, 5 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 5 parts licorice powder, 4 parts corn oligopeptides, 4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum.

[0029] For further details, please refer to [link / reference]. Figure 1 This invention provides a method for preparing a spirulina peptide complex plant beverage, comprising the following preparation steps: S1: Raw material pretreatment Heat deionized water to 45°C and set aside. The powders of Japanese raisin tree fruit, kudzu root, polygonatum rhizome, enoki mushroom, and licorice are passed through an 80-mesh sieve to remove coarse fiber and impurities. Thaw concentrated white peach juice slowly at 0-2℃; S2: Enzymatic hydrolysis co-mixing Add deionized water to the mixing tank and heat it to 50°C; Add Hovenia dulcis powder, kudzu root powder, Polygonatum sibiricum powder, Enoki mushroom powder, licorice powder, corn oligopeptides, oyster peptides, Astragalus membranaceus, Cistanche deserticola and wolfberry; Add plant protease (activity 2000U / g) and stir for 30 min; Cool to 40℃, add spirulina peptides and polysaccharide enzymes (activity 1500U / g), and stir for 20 min. S3: Complexation stabilization Add concentrated white peach juice, maintain temperature at 40℃, and stir for 10 minutes; Pueraria isoflavones are combined with spirulina peptides through a complexation reaction to form a stable colloid; Add potassium sorbate to Viwin and stir for 20 minutes; S4: Homogenization and Sterilization Low-temperature vacuum homogenization (0.08 MPa, 3000 rpm, 5 min, ≤35℃). Pulse pasteurization (65°C, 15 seconds) maximizes the preservation of active substances; S5: Filling and Storage Aseptic cold filling into glass or PET bottles; Cold chain storage.

[0030] Furthermore, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for 0.03% of the total raw material mass.

[0031] Preferably, in the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for A% of the total raw material mass. Among them, see Figure 2 The quality of polysaccharide enzymes is obtained according to the following steps: Q1: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; Q2: Add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; Q3: Obtain the viscosity α3 of the mixture after stirring for 20 min with 0.03% polysaccharide enzyme added from the historical database; Q4: Construct a qualified viscosity model for polysaccharide enzyme hydrolysis and obtain the mass fraction of polysaccharide enzyme; The specific model for the qualified viscosity of polysaccharide enzyme hydrolysis constructed is as follows: Where A represents the percentage of the total raw material mass of the polysaccharide enzyme added after optimization.

[0032] Additionally, the spirulina peptide compound plant beverage prepared by this invention should be stored at 4-8°C and diluted with water at a 1:1 ratio before consumption.

[0033] This invention provides a spirulina peptide compound plant beverage, its preparation method, and its application process, which have the following beneficial effects: Dual-channel enzymatic hydrolysis synergistic: Utilizing compound plant powder and spirulina peptides, moderate structural degradation is achieved through temperature control and enzyme addition (plant protease / polysaccharide enzyme), thereby improving solubility and bioavailability; Low-temperature vacuum short-time homogenization: Vacuum homogenization is performed at temperatures below 35°C to avoid peptide oxidation and aroma volatilization; Complexation stabilization technology: Isoflavones in kudzu root powder form non-covalent coordination complexes with spirulina peptides, stabilizing the suspension system and reducing precipitation; Enzymatic hydrolysis intelligent dynamic ratio software system: Based on viscosity sensor data, the software calculates the optimal polysaccharide enzyme ratio for each batch of raw materials in real time and directly controls the PLC production line to ensure that the consistency error between product batches is ≤2%.

[0034] To verify the beneficial effects of the present invention, the following verification experiments were conducted: 1. Experimental Objective Nutritional integrity: assess the synergistic effects of amino acids, oligopeptides, and polysaccharides in the beverage.

[0035] Taste optimization: The flavor and acceptability of the beverage are evaluated through sensory assessment and instrumental analysis.

[0036] Stability of active substances: Evaluate the stability of spirulina peptides and other active substances during storage and heat treatment.

[0037] Inter-batch quality consistency: Assessing product consistency through production of different batches.

[0038] 2. Experimental Materials and Methods 2.1 Test Materials Ingredients: Deionized water, Japanese raisin tree powder, kudzu root powder, concentrated white peach juice, polygonatum powder, enoki mushroom powder, licorice powder, corn oligopeptides, spirulina peptides, potassium sorbate, oyster peptides, astragalus, cistanche and wolfberry.

[0039] Enzyme preparations: plant protease (activity 2000U / g), polysaccharide enzyme (activity 1500U / g).

[0040] Instruments and equipment: mixing tanks, viscometers, homogenizers, pasteurizers, aseptic filling machines, and cold chain storage equipment.

[0041] 2.2 Test Methods Nutritional analysis: The content of amino acids, oligopeptides and polysaccharides in the beverage was determined by high performance liquid chromatography (HPLC).

[0042] Sensory evaluation: A professional sensory evaluation team scores the flavor, taste, and acceptability of the beverage.

[0043] Stability of active substances: The content of spirulina peptides in beverages under different storage conditions was determined by high performance liquid chromatography (HPLC).

[0044] Batch-to-batch quality consistency: Through multiple production runs, key parameters of each batch of product (such as viscosity, active ingredient content, etc.) are recorded, and batch-to-batch differences are calculated.

[0045] 3. Experimental Procedure 3.1 Sample Preparation According to the formula and preparation method in the claims, three batches of spirulina peptide compound plant beverages were prepared: Example 1: 80 parts deionized water, 8 parts Hovenia dulcis powder, 6 parts kudzu root powder, 10 parts concentrated white peach juice, 4 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 4 parts licorice powder, 3 parts corn oligopeptide, 3 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum.

[0046] Example 2: 120 parts deionized water, 10 parts Hovenia dulcis powder, 8 parts kudzu root powder, 12 parts concentrated white peach juice, 6 parts Polygonatum sibiricum powder, 5 parts Enoki mushroom powder, 6 parts licorice powder, 4 parts corn oligopeptide, 4 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 4 parts Lycium barbarum.

[0047] Example 3: 100 parts deionized water, 9 parts Hovenia dulcis powder, 7 parts kudzu root powder, 11 parts concentrated white peach juice, 5 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 5 parts licorice powder, 4 parts corn oligopeptides, 4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum.

[0048] 3.2 Nutritional Composition Analysis Amino acid analysis: Take an appropriate amount of the beverage, hydrolyze it with hydrochloric acid, and then determine the amino acid content using HPLC.

[0049] Oligopeptide analysis: Take an appropriate amount of beverage, precipitate with ethanol, and determine the oligopeptide content by HPLC.

[0050] Polysaccharide analysis: Take an appropriate amount of beverage and determine the polysaccharide content using the phenol-sulfuric acid method.

[0051] 3.3 Sensory evaluation Flavor evaluation: The flavor of the beverage is scored by 10 professional sensory evaluators, with a maximum score of 10 points.

[0052] Taste evaluation: The taste of the beverages will be scored by 10 professional sensory evaluators, with a maximum score of 10 points.

[0053] Acceptance rating: Ten ordinary consumers rated the acceptance of the beverage, with a maximum score of 10.

[0054] 3.4 Stability of active substances Spirulina peptide stability: The beverage was stored at 4℃ and 25℃ respectively, and samples were taken every week. The spirulina peptide content was determined by HPLC.

[0055] 3.5 Batch-to-batch quality consistency Viscosity measurement: After the S2 enzymatic hydrolysis co-mixing step is completed, the viscosity of the mixture is measured using a viscometer for each batch of beverages.

[0056] Active substance content: After the S5 bottling and storage steps are completed, the spirulina peptide content of each batch of beverage is determined by HPLC.

[0057] 4. Test Results 4.1 Nutritional Composition Analysis Element Example 1 (mg / 100mL) Example 2 (mg / 100mL) Example 3 (mg / 100mL) amino acids 12.5 13.0 12.8 oligopeptides 8.0 8.5 8.2 polysaccharides 5.0 5.5 5.2 4.2 Sensory evaluation project Example 1 (part) Example 2 (part) Example 3 (part) Flavor 8.5 8.8 8.7 taste 8.0 8.2 8.1 Acceptability 8.2 8.5 8.3 4.3 Stability of active substances Storage time (weeks) Spirulina peptide content at 4℃ (mg / 100mL) Spirulina peptide content at 25℃ (mg / 100mL) 0 3.0 3.0 1 2.9 2.8 2 2.8 2.7 3 2.7 2.6 4 2.6 2.5 4.4 Batch-to-batch quality consistency batch Viscosity (cP) Spirulina peptide content (mg / 100mL) 1 1.2 3.0 2 1.1 2.9 3 1.3 3.1 5. Conclusion Nutritional integrity: The beverages in all three examples contain abundant amino acids, oligopeptides, and polysaccharides, and the content is relatively consistent.

[0058] Taste optimization: Sensory evaluation results showed that the beverages in the three embodiments performed well in terms of flavor, taste and acceptability.

[0059] Stability of active substances: At 4℃ and 25℃, the content of spirulina peptides decreased slightly over time, but the overall stability was good.

[0060] Batch-to-batch quality consistency: The beverages produced in three batches showed little difference in viscosity and spirulina peptide content, indicating good consistency in the production process.

[0061] The above-mentioned experiments have verified that the spirulina peptide compound plant beverage provided by this invention exhibits excellent technical effects in terms of nutritional integrity, taste optimization, stability of active substances, and batch-to-batch quality consistency.

[0062] Additionally, to verify the beneficial effects of the polysaccharide enzyme mass fraction optimization scheme used in this invention, the following verification experiments were conducted: 1. Experimental Objective Viscosity change: Evaluate the effect of two polysaccharide enzyme addition schemes on the viscosity of the mixture.

[0063] Stability of active substances: Evaluation of the stability of two polysaccharide enzyme addition schemes for spirulina peptides and other active substances during storage and heat treatment.

[0064] Taste optimization: The effects of two polysaccharide enzyme addition schemes on the flavor and acceptability of the beverage were evaluated through sensory evaluation and instrumental analysis.

[0065] Inter-batch quality consistency: The consistency of products from two polysaccharide enzyme addition schemes was evaluated by producing different batches.

[0066] 2. Experimental Materials and Methods 2.1 Test Materials Ingredients: Deionized water, Japanese raisin tree powder, kudzu root powder, concentrated white peach juice, polygonatum powder, enoki mushroom powder, licorice powder, corn oligopeptides, spirulina peptides, potassium sorbate, oyster peptides, astragalus, cistanche and wolfberry.

[0067] Enzyme preparations: plant protease (activity 2000U / g), polysaccharide enzyme (activity 1500U / g).

[0068] Instruments and equipment: mixing tanks, viscometers, homogenizers, pasteurizers, aseptic filling machines, and cold chain storage equipment.

[0069] 2.2 Test Methods Viscosity measurement: The viscosity of the mixture is measured using a viscometer.

[0070] Stability of active substances: The content of spirulina peptides in beverages under different storage conditions was determined by high performance liquid chromatography (HPLC).

[0071] Sensory evaluation: A professional sensory evaluation team scores the flavor, taste, and acceptability of the beverage.

[0072] Batch-to-batch quality consistency: Through multiple production runs, key parameters of each batch of products (such as viscosity, active ingredient content, etc.) are recorded, and batch-to-batch differences are calculated.

[0073] 3. Experimental Procedure 3.1 Sample Preparation According to the formulation and preparation method in the claims, three batches of spirulina peptide compound plant beverages were prepared using two different polysaccharide enzyme addition schemes: Option A: Polysaccharide enzyme accounts for 0.03% of the total raw material mass. Option B: Polysaccharide enzyme accounts for A% of the total raw material mass, where A is calculated using a polysaccharide enzyme enzymatic hydrolysis viscosity qualification model.

[0074] The specific implementation method is as follows: Example 1 (Scheme A): 80 parts deionized water, 8 parts Hovenia dulcis powder, 6 parts kudzu root powder, 10 parts concentrated white peach juice, 4 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 4 parts licorice powder, 3 parts corn oligopeptides, 3 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum. The polysaccharide enzyme accounts for 0.03% of the total raw material mass.

[0075] Example 2 (Scheme A): 120 parts deionized water, 10 parts Hovenia dulcis powder, 8 parts kudzu root powder, 12 parts concentrated white peach juice, 6 parts Polygonatum sibiricum powder, 5 parts Enoki mushroom powder, 6 parts licorice powder, 4 parts corn oligopeptides, 4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 4 parts Lycium barbarum. The polysaccharide enzyme accounts for 0.03% of the total raw material mass.

[0076] Example 3 (Scheme A): 100 parts deionized water, 9 parts Hovenia dulcis powder, 7 parts kudzu root powder, 11 parts concentrated white peach juice, 5 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 5 parts licorice powder, 4 parts corn oligopeptides, 4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum. The polysaccharide enzyme accounts for 0.03% of the total raw material mass.

[0077] Example 1 (Scheme B): 80 parts deionized water, 8 parts Hovenia dulcis powder, 6 parts kudzu root powder, 10 parts concentrated white peach juice, 4 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 4 parts licorice powder, 3 parts corn oligopeptide, 3 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum. The polysaccharide enzyme accounts for A% of the total raw material mass.

[0078] Example 2 (Scheme B): 120 parts deionized water, 10 parts Hovenia dulcis powder, 8 parts kudzu root powder, 12 parts concentrated white peach juice, 6 parts Polygonatum sibiricum powder, 5 parts Enoki mushroom powder, 6 parts licorice powder, 4 parts corn oligopeptide, 4 parts spirulina peptide, 1 part potassium sorbate, 2 parts oyster peptide, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 4 parts Lycium barbarum. The polysaccharide enzyme accounts for A% of the total raw material mass.

[0079] Example 3 (Scheme B): 100 parts deionized water, 9 parts Hovenia dulcis powder, 7 parts kudzu root powder, 11 parts concentrated white peach juice, 5 parts Polygonatum sibiricum powder, 4 parts Enoki mushroom powder, 5 parts licorice powder, 4 parts corn oligopeptides, 4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3 parts Lycium barbarum. The polysaccharide enzyme accounts for A% of the total raw material mass.

[0080] 3.2 Viscosity Measurement S2 enzymatic hydrolysis co-mixing steps: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; obtain the viscosity α3 of the mixture when 0.03% polysaccharide enzyme is added according to the historical database; construct a qualified model of polysaccharide enzyme hydrolysis viscosity and obtain the mass fraction A of polysaccharide enzyme.

[0081] 3.3 Stability of active substances Spirulina peptide stability: The beverage was stored at 4℃ and 25℃ respectively, and samples were taken every week. The spirulina peptide content was determined by HPLC.

[0082] 3.4 Sensory evaluation Flavor evaluation: The flavor of the beverage is scored by 10 professional sensory evaluators, with a maximum score of 10 points.

[0083] Taste evaluation: The taste of the beverages will be scored by 10 professional sensory evaluators, with a maximum score of 10 points.

[0084] Acceptance rating: Ten ordinary consumers rated the acceptance of the beverage, with a maximum score of 10.

[0085] 3.5 Batch-to-batch quality consistency Viscosity measurement: After the S2 enzymatic hydrolysis co-mixing step is completed, the viscosity of the mixture is measured using a viscometer for each batch of beverages.

[0086] Active substance content: After the S5 bottling and storage steps are completed, the spirulina peptide content of each batch of beverage is determined by HPLC.

[0087] 4. Test Results 4.1 Viscosity Change Example Option A (cP) Option B (cP) 1 1.2 1.1 2 1.1 1.0 3 1.3 1.2 4.2 Stability of active substances Storage time (weeks) Spirulina peptide content at 4℃ (mg / 100mL) Spirulina peptide content at 25℃ (mg / 100mL) 0 3.0 3.0 1 2.9 (A), 2.8 (B) 2.8 (A), 2.7 (B) 2 2.8 (A), 2.7 (B) 2.7 (A), 2.6 (B) 3 2.7 (A), 2.6 (B) 2.6 (A), 2.5 (B) 4 2.6 (A), 2.5 (B) 2.5 (A), 2.4 (B) 4.3 Sensory evaluation project Option A (points) Option B (points) Flavor 8.5 8.8 taste 8.0 8.2 Acceptability 8.2 8.5 4.4 Batch-to-batch quality consistency batch Option A Option B 1 1.2 1.1 2 1.1 1.0 3 1.3 1.2 5. Conclusion Viscosity change: The viscosity of scheme B is slightly lower than that of scheme A, indicating that the optimized amount of polysaccharide enzyme can better control the viscosity of the mixture.

[0088] Stability of active substances: Under the conditions of 4℃ and 25℃, the content of spirulina peptides decreased slightly over time in both schemes, but the overall stability was good, and the stability of scheme B was slightly better than that of scheme A.

[0089] Taste optimization: Sensory evaluation results show that Option B performs better in terms of flavor, taste and acceptability.

[0090] Batch-to-batch quality consistency: Both schemes showed good batch-to-batch quality consistency, but Scheme B exhibited more stable viscosity and active ingredient content.

[0091] The above experiments have demonstrated that the optimized polysaccharide enzyme addition scheme (Scheme B) exhibits better performance in terms of viscosity control, active substance stability, taste optimization, and batch-to-batch quality consistency.

[0092] Additionally, based on the above-mentioned experiments and raw material mechanisms, this invention also provides a product formula for invigorating the mind, combating fatigue, and tonifying the kidneys: 10g of Cistanche deserticola, 10g of Codonopsis pilosula, 10g of Cornus officinalis, 20g of oyster peptide, 10g of Polygonatum sibiricum, 20g of Astragalus membranaceus, 10g of Morus alba, 10g of Lycium barbarum, and 10g of Spirulina peptide (two portions each of oyster peptide and Astragalus membranaceus, and the others added in a 1:1 ratio).

[0093] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A spirulina peptide compound plant beverage, characterized in that, It is prepared from the following raw materials in parts by weight: 80-120 parts deionized water, 8-10 parts Hovenia dulcis powder, 6-8 parts kudzu root powder, 10-12 parts concentrated white peach juice, 4-6 parts Polygonatum sibiricum powder, 4-5 parts Enoki mushroom powder, 4-6 parts licorice powder, 3-4 parts corn oligopeptides, 3-4 parts spirulina peptides, 1 part potassium sorbate, 2 parts oyster peptides, 2 parts Astragalus membranaceus, 2 parts Cistanche deserticola, and 3-4 parts Lycium barbarum.

2. A method for preparing a spirulina peptide complex plant beverage, using the raw materials described in claim 1, characterized in that, The preparation steps include the following: S1: Raw material pretreatment Heat deionized water to 45°C and set aside. The powders of Japanese raisin tree fruit, kudzu root, polygonatum rhizome, enoki mushroom, and licorice are passed through an 80-mesh sieve to remove coarse fiber and impurities. Thaw concentrated white peach juice slowly at 0-2℃; S2: Enzymatic hydrolysis co-mixing Add deionized water to the mixing tank and heat it to 50°C; Add Hovenia dulcis powder, kudzu root powder, Polygonatum sibiricum powder, Enoki mushroom powder, licorice powder, corn oligopeptides, oyster peptides, Astragalus membranaceus, Cistanche deserticola and wolfberry; Add plant protease (activity 2000U / g) and stir for 30 min; Cool to 40℃, add spirulina peptides and polysaccharide enzymes (activity 1500U / g), and stir for 20 min. S3: Complexation stabilization Add concentrated white peach juice, maintain temperature at 40℃, and stir for 10 minutes; Pueraria isoflavones are combined with spirulina peptides through a complexation reaction to form a stable colloid; Add potassium sorbate to Viwin and stir for 20 minutes; S4: Homogenization and Sterilization Low-temperature vacuum homogenization (0.08 MPa, 3000 rpm, 5 min, ≤35℃). Pulse pasteurization (65°C, 15 seconds) maximizes the preservation of active substances; S5: Filling and Storage Aseptic cold filling into glass or PET bottles; Cold chain storage.

3. The method for preparing spirulina peptide compound plant beverage according to claim 2, characterized in that: In the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for 0.03% of the total raw material mass.

4. The method for preparing spirulina peptide compound plant beverage according to claim 2, characterized in that: In the S2 enzymatic hydrolysis co-mixing step, the plant protease added accounts for 0.05% of the total raw material mass, and the polysaccharide enzyme added accounts for A% of the total raw material mass. The quality of the polysaccharide enzyme is obtained according to the following steps: Q1: After adding each raw material to the mixing tank, stir evenly and obtain the viscosity α1 of the mixture; Q2: Add 0.05% plant protease, stir for 30 min and obtain the viscosity α2 of the mixture again; Q3: Obtain the viscosity α3 of the mixture after stirring for 20 min with 0.03% polysaccharide enzyme added from the historical database; Q4: Construct a qualified viscosity model for polysaccharide enzyme hydrolysis and obtain the mass fraction of polysaccharide enzyme; Specifically, the constructed polysaccharide enzyme hydrolysis viscosity qualification model is as follows: Where A represents the percentage of the total raw material mass of the polysaccharide enzyme added after optimization.

5. A process for using a spirulina peptide complex plant beverage, comprising the spirulina peptide complex plant beverage prepared according to the above claims, characterized in that: Spirulina peptide compound plant beverage should be stored at 4-8℃.

6. The process for using the spirulina peptide compound plant beverage according to claim 5, characterized in that: Dilute with water at a 1:1 ratio before drinking.

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