Method for extracting and concentrating Chinese herbal medicine lonicerae flos

Abstract

The invention discloses a method for extracting and concentrating Chinese herbal medicine lonicerae flos. The method comprises the following steps: 1) preparing a stock solution; 2) concentrating the concentrated juice; (3) condensing and recovering an aroma concentrated solution; 4) diluting and clarifying the concentrated juice; 5) filtering the clarified liquid; 6) rectifying and mixing the prepared liquid; 7) sterilizing the blending liquid; 8) secondary concentration; and 9) filling and sterilizing to obtain a finished product. The condensation recovery device is connected to the concentrator, so that volatile aromatic components in lonicera confusa enter the condensation pipe along with secondary steam in the vacuum concentration process, the condensate is collected and rectified, the aromatic components are separated from water, the concentrated aroma liquid is obtained, the concentrated aroma liquid is added back into the clear liquid, and the concentrated aroma liquid is recycled. The method comprises the following steps: mixing the components uniformly, and then preparing a lonicera confusa concentrated solution or concentrated paste through a reverse osmosis process, so that the lonicera confusa plant beverage and granules are convenient to prepare, and meanwhile, the lonicera confusa plant beverage and granules contain a large amount of aromatic components and have a fresh and refreshing flavor.

Description

Technical Field

[0001] This invention belongs to the technical field of non-alcoholic beverages; their dry compositions or concentrates; and their preparation, and particularly relates to a method for extracting and concentrating the traditional Chinese herbal medicine honeysuckle. Background Technology

[0002] Most beverages on the market today contain harmful additives such as colorings, flavorings, and preservatives, and many use chemically synthesized raw materials. Excessive consumption can cause significant harm to the body. With the improvement of living standards and increased consumer demand for health, consumers no longer drink beverages solely to quench their thirst. Promoting physical health, improving quality of life, and releasing stress have become new expectations for beverage products. Natural, green, healthy, and environmentally friendly plant-based functional beverages with specific effects have become the "new darlings" of the beverage industry.

[0003] Currently, beverages sold on the market can be divided into three grades. The first grade consists of beverages made entirely of water, sugar, flavorings, colorings, and preservatives, containing no plant ingredients whatsoever. The second grade contains some plant ingredients but also includes sugar, flavorings, colorings, and preservatives. The third grade consists of beverages made from plant extracts without any added preservatives, flavorings, colorings, or sugar. At present, the third grade of beverages does not hold a dominant market position, but based on development trends, it is inevitable that they will displace the first and second grade beverages.

[0004] In the actual production of plant-based beverages, preparing soft drinks into concentrated liquids has significant advantages: First, concentration allows for the separation of extraction and bottling processes, ensuring flexibility in the production process; second, the concentration process removes a large amount of water from the product, reducing its mass and volume, and lowering food packaging, storage, and transportation costs; finally, it can increase product concentration, increase osmotic pressure, reduce water activity, inhibit microbial growth, and extend shelf life. Currently, vacuum concentration, reverse osmosis concentration, and freeze concentration are common methods for concentrating liquid materials. Different concentration processes have different effects on the sensory color, main component content, and functional activity of beverages. Among them, vacuum concentration is the most widely used and mature technology in industry. Its principle is that under vacuum, the water in the material is concentrated by heating and vaporization. It has the characteristics of short concentration time and deep concentration. However, this method has disadvantages such as loss of main components and oxidation of pigments due to high temperature and vacuum pump suction, which is the main reason for the lack of aromatic substances. Summary of the Invention

[0005] The purpose of this invention is to solve the problems in the background art by proposing a method for extracting and concentrating the traditional Chinese medicine honeysuckle. This method involves connecting a condensation recovery device to a concentrator, allowing the volatile aromatic components of honeysuckle to enter the condenser tube along with secondary steam during vacuum concentration. The condensate is collected and distilled to separate the aromatic components from the water, yielding a concentrated aromatic liquid. This concentrated aromatic liquid is then added back to the clarified liquid, mixed thoroughly, and then processed through reverse osmosis to prepare a concentrated honeysuckle liquid or concentrated paste. This facilitates the preparation of honeysuckle plant beverages and granules, while simultaneously ensuring that the honeysuckle plant beverages and granules contain a large amount of aromatic components and have a refreshing flavor.

[0006] To achieve the above objectives, the present invention provides a method for extracting and concentrating the traditional Chinese medicine honeysuckle, comprising the following steps: 1) Preparation of stock solution: After soaking and washing the prepared honeysuckle with water, add 20 times the amount of distilled water to the container, heat and keep it at 85.9℃ for 3 hours, remove the honeysuckle residue, and generate the extract in the container. 2) Concentrate the extract: Filter the extract through a 1200-mesh filter, and then use a vacuum concentrator to form a concentrated extract, which is then diluted to the first container. 3) Condensation recovery of aroma concentrate: A condensation recovery device is installed at the vacuum concentrator so that the aromatic components in the clarified liquid enter the condenser along with the secondary steam during the vacuum concentration process, and the aroma condensate is collected. 4) Concentrate dilution and clarification: Then, distilled water is added according to the ratio to dilute the concentrate in the first container. After the temperature of the diluted solution in the container is lowered to 40℃, chitosan solution is added to clarify the diluted solution in the container. The ratio of distilled water added is 1:4-1:6, the ratio of chitosan added is 10% to 15%, and the clarification time is 5-6 hours. 5) Clarified liquid filtration: Filter the clarified liquid through a 300-mesh filter and dilute it to the second container. 6) Distillation and mixing of the liquid: The condensate separates the aromatic components from the water to obtain a concentrated aroma liquid. The concentrated aroma liquid is then added back to the second container and mixed thoroughly to form a blended liquid. 7) Sterilization of the prepared solution: The prepared solution is delivered to the sterilization line through pumps and pipelines and sterilized at 85-90℃ for 15 seconds; 8) Secondary concentration: The sterilized preparation solution is passed through a reverse osmosis membrane separator to form a concentrated solution or concentrated paste; 9) Filling, sterilization, and finished product: The concentrated liquid or concentrated paste is poured into clean, inspected and qualified bottles and boxes through pipelines. Then the bottles and boxes are sterilized to meet commercial sterility requirements, and the finished product is obtained.

[0007] Furthermore, in step 2), the vacuum degree inside the vacuum concentrator is 0.03 MPa, and the concentration temperature is 50℃~80℃.

[0008] Furthermore, in step 2), the concentration temperature is 65°C.

[0009] Furthermore, in step 4), the chitosan solution is added at a ratio of 10-15%, and the chitosan solution is prepared as follows: accurately weigh 150g of chitosan, add 300g of citric acid, add 15L of distilled water, and stir until a transparent solution is obtained.

[0010] Furthermore, in step 4), the concentrate in the first container is diluted at a ratio of 1:5 to 1:6.

[0011] Furthermore, in step 6), the proportion of concentrated aroma liquid added back to the clarified liquid in the second container is set to 0.02%-0.03%.

[0012] Furthermore, the reverse osmosis membrane pressure of the reverse osmosis membrane separator is set to 3MPa, and the operating temperature is 40℃.

[0013] Furthermore, in step 1), a first condensation recovery device is provided on the container so that the aromatic components in the extract enter the condenser I along with the primary steam during the extraction process, and the aromatic condensate is collected.

[0014] The advantages of this invention are: 1. This invention discloses a method for extracting and concentrating the traditional Chinese medicine honeysuckle. A condensation recovery device is connected to the concentrator, allowing the volatile aromatic components of honeysuckle to enter the condenser tube along with secondary steam during vacuum concentration. The condensate is collected and distilled to separate the aromatic components from the water, yielding a concentrated aromatic liquid. This concentrated aromatic liquid is then added back to the clarified liquid, mixed thoroughly, and then processed using reverse osmosis to prepare honeysuckle concentrate or concentrated paste. This facilitates the preparation of honeysuckle plant beverages and granules, while simultaneously ensuring that the honeysuckle plant beverages and granules contain a large amount of aromatic components, thereby improving the refreshing flavor.

[0015] 2. The honeysuckle concentrate or concentrated paste prepared by the extraction and concentration method of the traditional Chinese medicine honeysuckle of this invention not only has aromatic components as a raw material for honeysuckle plant beverages and granules, but also enables the separation of extraction and filling stages, ensuring flexible production processes; it reduces water activity, inhibits microbial growth, and extends the shelf life of honeysuckle concentrate and concentrated paste.

[0016] 3. The honeysuckle concentrate prepared by the extraction and concentration method of the traditional Chinese medicine honeysuckle of this invention, and the resulting herbal honeysuckle plant beverage, has the characteristics of being suitable for a wide range of people, promoting health, and being suitable for long-term consumption. It does not need to compete equally with other beverages, and has a unique and huge potential market. Taste advantage: Because no sugar, flavorings or other seasonings are added to the product, some people may find it unpalatable at first, but after drinking it a few times, they will like it. It gives people a very strong feeling of purity, comfort and safety. Functional advantages: The product's anti-inflammatory, laxative, beautifying, free radical scavenging, immune-boosting, and sub-health-regulating effects are universal, which will lead people to continuously increase their dependence on it; Product advantages: Its effects of clearing heat, moisturizing the intestines, and relieving hangovers are many times greater than those of Wanglaoji and Jiaduobao, making it a perfect match for hot pot; its effects of quenching thirst, relieving summer heat, and reducing fever are also excellent. Attached Figure Description

[0017] Figure 1 This is a process flow diagram of the extraction and concentration method of the traditional Chinese medicine honeysuckle according to the present invention; Figure 2 This is a flowchart of the vacuum concentration process in the extraction and concentration method of the traditional Chinese medicine honeysuckle in this invention; Figure 3 This is a graph showing the volume change of the concentrated liquid at different temperatures in the extraction and concentration method of the Chinese herbal medicine honeysuckle in this invention. Figure 4 This is a flow chart of the reverse osmosis concentration process in the extraction and concentration method of the Chinese herbal medicine honeysuckle in this invention; Figure 5 This is a schematic diagram of the reverse osmosis device used in the extraction and concentration method of the traditional Chinese medicine honeysuckle in this invention. Figure 6 This is a graph showing the relationship between membrane flux and osmotic pressure in the extraction and concentration method of the Chinese herbal medicine honeysuckle in this invention. Figure 7 This is a graph showing the relationship between membrane flux and concentration temperature in the extraction and concentration method of honeysuckle in this invention. Figure 8 This is another process flow diagram of the extraction and concentration method of the Chinese herbal medicine honeysuckle according to the present invention. Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0019] like Figure 1-8 The diagram shown illustrates the process principle of a method for extracting and concentrating the traditional Chinese medicine honeysuckle according to the present invention. The steps of the method for extracting and concentrating the traditional Chinese medicine honeysuckle according to the present invention are as follows: 1) Preparation of stock solution: After soaking and washing the prepared honeysuckle with water, add 20 times the amount of distilled water to the container and heat it to 85.9℃ for 3 hours. Remove the honeysuckle residue and generate an extract in the container. The container is equipped with a first condensation recovery device so that the aromatic components in the extract enter the condenser I with the primary steam during the extraction process and the aromatic condensate is collected. 2) Concentrate the extract: Filter the extract through a 1200-mesh filter, and then use a vacuum concentrator to form a concentrated extract. The concentrated extract is then diluted to a volume in the first container. The vacuum degree in the vacuum concentrator is 0.03 MPa, and the concentration temperature is 50℃~80℃, with the preferred concentration temperature being 65℃. 3) Condensation recovery of aroma concentrate: A condensation recovery device is installed at the vacuum concentrator so that the aromatic components in the clarified liquid enter the condenser along with the secondary steam during the vacuum concentration process, and the aroma condensate is collected. 4) Concentrate dilution and clarification: Then, distilled water is added at a ratio of 1:5 to 1:6 to dilute the concentrate in the first container. After the temperature of the diluted solution in the container is lowered to 40°C, chitosan solution is added to clarify the diluted solution in the container. The ratio of distilled water added is 1:4 to 1:6, the ratio of chitosan added is 10% to 15%, and the clarification time is 5 to 6 hours. 5) Clarified liquid filtration: Filter the clarified liquid through a 300-mesh filter and dilute it to the second container. 6) Distillation and mixing: The condensate separates the aromatic components from the water to obtain a concentrated aroma liquid. The concentrated aroma liquid is added back to the second container and mixed evenly to form a blending liquid. The proportion of the clarified liquid added back to the second container is set to 0.02%-0.03%. 7) Sterilization of the prepared solution: The prepared solution is delivered to the sterilization line through pumps and pipelines and sterilized at 85-90℃ for 15 seconds; 8) Secondary concentration: The sterilized preparation solution is passed through a reverse osmosis membrane separator to form a concentrated solution or concentrated paste. The reverse osmosis membrane pressure of the reverse osmosis membrane separator is set to 3MPa and the operating temperature is 40℃. 9) Filling, sterilization, and finished product: The concentrated liquid or concentrated paste is poured into clean, inspected and qualified bottles and boxes through pipelines. Then the bottles and boxes are sterilized to meet commercial sterility requirements, and the finished product is obtained.

[0020] As shown in Table 1 below: Table 1. Ingredients for Concentrated Liquid or Concentrated Paste (based on a yield of 1 ton) Preparation of chitosan solution: Accurately weigh 150g of chitosan, add 300g of citric acid, add 15L of distilled water, and stir until a clear solution is obtained.

[0021] Table 2 below shows the main test indicators for concentrated solutions or concentrated pastes: Table 2 Production Line Testing Items

[0022] In step 2), the latest vacuum concentration process is used in this embodiment as follows: The YZN30B vacuum concentrator from Beijing Donghuayuan Medical Equipment Co., Ltd. was selected. It has a maximum concentrating volume of 30L, a power of 7300W, and a minimum vacuum degree of -0.01MPa.

[0023] 1) Concentration temperature screening 1.1) Comparison of concentration efficiency at different temperatures With a single concentration volume of 10L and a vacuum degree of 0.03MPa, the concentration efficiency was investigated at concentration temperatures of 50℃, 65℃, and 80℃. The experimental results are as follows: Table 3. Changes in the volume of concentrated liquid at different temperatures

[0024] As can be seen from the table above, the higher the temperature, the higher the concentration efficiency. In the first 20 minutes, the concentration efficiency is low, and different concentration temperatures have little effect on the volume of the concentrated liquid. Significant differences begin to appear after 40 minutes. Taking 120 minutes as the concentration endpoint, the total concentration is 35% at 50℃, 42% at 65℃, and 57% at 80℃.

[0025] 1.2) Effect of different concentration temperatures on pH value While determining the concentration efficiency, small samples were taken at each time interval to measure the pH value, thus examining the effect of the process on the pH value. The experimental results are as follows: Table 4. pH value changes of concentrate at different temperatures The pH value of each concentrate was monitored at different time periods. The data showed that the overall pH of the concentrate decreased over time, which may be due to the increased concentration of acidic components (such as chlorogenic acid) during the concentration process. The pH change was relatively small under different temperature conditions, and the acidic system is more conducive to the storage of beverages. Therefore, all three temperatures mentioned above can be taken into consideration.

[0026] 1.3) Effect of different concentration temperatures on product color The three concentrates were diluted with purified water to their original volume and compared with the original juice. A colorimeter was used for measurement; referring to the instrument's instruction manual, beverage clarity was expressed as L value, red-green as ±a, and yellow-blue as ±b. The color difference value ΔE was calculated using the formula ΔE² = ΔL² + ΔA² + Δb². The test results are as follows: Table 5. Comparison of color difference between concentrated and original solutions at different temperatures. As shown in the table above, the unconcentrated stock solution has the highest L value of 96, indicating its highest clarity. Clarity decreased after vacuum concentration at all temperatures. Specifically, the ΔE value of the reconstituted solution concentrated at 50℃ is 16.61, the ΔE value of the reconstituted solution concentrated at 65℃ is 17.09, and the ΔE value of the reconstituted solution concentrated at 80℃ is 25.55. This indicates that the color difference between the reconstituted concentrated product and the stock solution increases with increasing temperature. No significant difference was observed at extraction temperatures of 50℃ and 65℃, while the 80℃ concentrate showed a larger color difference from the stock solution.

[0027] 1.4) Aromatic recovery in vacuum concentration process With the concentration temperature set at 65℃, we added a condensation recovery device so that the aromatic components of the double flower dew enter the condenser along with the secondary steam during vacuum concentration, and collect the condensate. This condensate is then distilled to separate the aromatic components from the water, yielding a concentrated aroma liquid. The concentrated aroma liquid is then added back to the concentrated liquid, mixed thoroughly, and then sterilized at high temperature to produce a concentrated liquid or concentrated paste. The product undergoes relevant quality testing and aroma scoring; the data are as follows: Table 6 Quality Inspection of Finished Products from Aroma Recovery Process The results showed that the vacuum concentration temperature of 65℃ had little impact on the quality of the product, with a slight decrease in the main active substances and no significant difference in appearance and color.

[0028] The aroma evaluation criteria are as follows: Table 7 Aroma Scoring Criteria

[0029] We selected 47 judges to rate the aroma of this product, and the results are shown in the table below: Table 8 Aroma Score Results

[0030] By using aroma recovery technology, aromatic substances from the concentration process are extracted and added back to the liquid, achieving good results in aroma preservation; the scores show that more than 80% of the judges approve of the product's flavor.

[0031] 1.5) Conclusion: Under certain vacuum conditions, concentration temperature is a key factor affecting product quality. Using concentration efficiency, product pH value, and sensory characteristics as the main indicators, we studied concentration temperatures of 50℃, 65℃, and 80℃, and conducted a preliminary study on the aroma recovery process. The results showed that higher temperatures resulted in higher concentration efficiency, but 80℃ had a significant impact on the product's sensory characteristics. Therefore, we selected a concentration temperature of 65℃ to maximize the preservation of the product's inherent sensory qualities while ensuring concentration efficiency.

[0032] In step 8), the reverse osmosis concentration process used in this embodiment is as follows: The LAB-Unit20 reverse osmosis membrane separation unit manufactured by DDS Company of Denmark was selected. Its structural diagram is shown below. Figure 5 The properties of the permeate membrane are shown below: Reverse osmosis membrane: manufactured by DDS, model HR98, desalination rate 98%, single membrane area 0.018m2, actual number of membranes used is 6, actual membrane area used is 0.108m2.

[0033] 2.1) Selection of reverse osmosis membrane pressure The pressure difference across the membrane is the driving force of the reverse osmosis process and has a decisive influence on the permeate flux. Higher pressure increases the permeate flux and solute rejection, approaching a certain upper limit; however, excessively high pressure can cause concentration polarization at the membrane surface, gradually slowing the increase in permeate flux. The ideal equation for membrane flux calculation is as follows: Jw (water flux) = K(P - Δπ); (P is the driving pressure, Δπ is the osmotic pressure across the membrane). It can be seen that water flux is directly proportional to pressure. The temperature was set at 40 degrees Celsius, and the pressures were 1 MPa to 4 MPa. The effect of pressure on membrane flux was investigated, and the experimental results are shown below. Figure 6 As shown: When the feed concentration and temperature are constant, the osmotic pressure across the permeate membrane is a constant value. Figure 6 It can be seen that membrane flux is basically positively correlated with pressure; when the pressure reaches 3MPa, the membrane flux basically tends to stabilize; in actual operation, the pressure cannot be set too high, so the pressure is finally chosen to be 3MPa.

[0034] 2.2) Determination of operating temperature Increased temperature accelerates molecular migration, thereby increasing the chance of water permeating the membrane and potentially improving membrane flux. Since the previous clarification process has already removed most macromolecules, the chance of membrane fouling is reduced. Furthermore, the reverse osmosis membrane selected in this experiment can withstand relatively high temperatures; therefore, a temperature range of 50°C to 10°C was chosen, with membrane flux as the primary evaluation metric for temperature selection. The selection results are shown below. Figure 7 As shown: Depend on Figure 7 It can be seen that as the feed temperature rises, the membrane flux increases, but the growth is relatively slow at low temperatures. When the temperature is above 30℃, the membrane flux increases rapidly, reaching 62 Lm⁻²h⁻¹ at 50℃. Considering that excessively high temperatures may damage the reverse osmosis membrane and increase the potential risk of fouling, we chose to set the temperature at 40℃.

[0035] 2.3) Product quality testing of reverse osmosis concentration process We prepared a batch of concentrated product with a pushing pressure of 3 MPa, an operating temperature of 40℃, and a dispensing liquid flow rate of 1 m³ / s. The diluted and reduced solution was then tested, and aroma scores were determined. The results are as follows: Table 9 Quality Inspection of Concentrated Products Diluted and Reconstituted

[0036] The aroma evaluation criteria are the same as in Table 26. Forty-seven judges were selected to score the aromas, and the results are shown in the table below: Table 10 Aroma Scoring Table

[0037] The test results show that reverse osmosis membrane concentration technology can better preserve the active substances of the product, and the pH value does not change much after concentration and reconstitution; in terms of appearance, the feed liquid is clear and there is no obvious difference from the unconcentrated product; the aroma is also well preserved.

[0038] In the extraction and concentration process of the traditional Chinese medicine honeysuckle, the use of vacuum concentration technology, aromatic gas recovery technology and reverse osmosis concentration technology can effectively preserve the inherent flavor of the product. The honeysuckle concentrate or concentrated paste prepared by this method has significant advantages in terms of flavor, aroma, concentration efficiency and process cost.

[0039] Unconcentrated honeysuckle extract typically has a shelf life of 15 days under refrigeration before it becomes acidic and spoiled, making it unsuitable as a raw material for plant-based beverages and granules. Honeysuckle concentrate without aroma recovery and refilling has insufficient aroma concentration, requiring the addition of flavorings and fragrances during the preparation of plant-based beverages and granules. However, the honeysuckle concentrate or paste prepared using this process has a shelf life extended from 15 days to over 45 days under refrigeration compared to the original honeysuckle extract or paste. This significantly alleviates the production and processing pressure during the honeysuckle flowering season, enabling the large-scale production of honeysuckle concentrate or paste during the flowering season for use as a raw material in plant-based beverages and granules, thus extending the production cycle of honeysuckle plant-based beverages and granules.

[0040] Product quality testing steps: The concentrated honeysuckle extract prepared using the above process was tested and analyzed at the Guangdong Academy of Sciences Testing and Analysis Institute. The testing period was from October 11, 2023 to October 19, 2023, and the test report number is NACCZK23002728. The test report results are as follows: The table below shows the test results for bottled samples within the testing period. Table 11 Product Testing Report Contents

[0041] The above test reports show that the honeysuckle concentrate of this product meets all quality standards and is qualified in all tests. The honeysuckle plant beverage prepared using this honeysuckle concentrate is a natural plant-based functional beverage. This plant beverage, prepared using honeysuckle concentrate, embodies the developer's pure, gentle, and elegant philosophy. The product is rich in active chlorogenic acid and total flavonoids from honeysuckle and chrysanthemum, possessing a wide range of pharmacological effects. It can be used as both food and medicine, with no side effects from long-term consumption. It has effects such as clearing heat, relieving constipation, reducing fever, anti-inflammation, beautifying the skin, eliminating free radicals, enhancing immunity, and regulating sub-health conditions. Its functions have an absolute advantage in the beverage industry.

[0042] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for extracting and concentrating the traditional Chinese medicinal herb honeysuckle, characterized in that, Includes the following steps: 1) Preparation of stock solution: After soaking and washing the prepared honeysuckle with water, add 20 times the amount of distilled water to the container, heat and keep it at 85.9℃ for 3 hours, remove the honeysuckle residue, and generate the extract in the container. 2) Concentrate the extract: Filter the extract through a 1200-mesh filter, and then use a vacuum concentrator to form a concentrated extract, which is then diluted to the first container. 3) Condensation recovery of aroma concentrate: A condensation recovery device is installed at the vacuum concentrator so that the aromatic components in the clarified liquid enter the condenser along with the secondary steam during the vacuum concentration process, and the aroma condensate is collected. 4) Concentrate dilution and clarification: Then, distilled water is added according to the ratio to dilute the concentrate in the first container. After the temperature of the diluted solution in the container is lowered to 40℃, chitosan solution is added to clarify the diluted solution in the container. The ratio of distilled water added is 1:4-1:6, the ratio of chitosan added is 10% to 15%, and the clarification time is 5-6 hours. 5) Clarified liquid filtration: Filter the clarified liquid through a 300-mesh filter and dilute it to the second container. 6) Distillation and mixing of the liquid: The condensate separates the aromatic components from the water to obtain a concentrated aroma liquid. The concentrated aroma liquid is then added back to the second container and mixed thoroughly to form a blended liquid. 7) Sterilization of the prepared solution: The prepared solution is delivered to the sterilization line through pumps and pipelines and sterilized at 85-90℃ for 15 seconds; 8) Secondary concentration: The sterilized preparation solution is passed through a reverse osmosis membrane separator to form a concentrated solution or concentrated paste; 9) Filling, sterilization, and finished product: The concentrated liquid or concentrated paste is poured into clean, inspected and qualified bottles and boxes through pipelines. Then the bottles and boxes are sterilized to meet commercial sterility requirements, and the finished product is obtained.

2. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 1, characterized in that: In step 2), the vacuum degree inside the vacuum concentrator is 0.03 MPa, and the concentration temperature is 50℃~80℃.

3. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 2, characterized in that: In step 2), the concentration temperature is 65°C.

4. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 3, characterized in that: In step 4), the chitosan solution is added at a ratio of 10-15%. The chitosan solution is prepared as follows: accurately weigh 150g of chitosan, add 300g of citric acid, add 15L of distilled water, and stir until a transparent solution is obtained.

5. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 4, characterized in that: In step 4), the concentrate in the first container is diluted at a ratio of 1:5 to 1:

6.

6. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 5, characterized in that: In step 6), the proportion of concentrated aroma liquid added back to the clarified liquid in the second container is set to 0.02%-0.03%.

7. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 6, characterized in that: The reverse osmosis membrane pressure of the reverse osmosis membrane separator is set to 3MPa, and the operating temperature is 40℃.

8. The method for extracting and concentrating the traditional Chinese medicine honeysuckle according to claim 1, characterized in that: In step 1), a first condensation recovery device is installed on the container so that the aromatic components in the extract enter the condenser I along with the primary steam during the extraction process, and the aromatic condensate is collected.

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