Sleep-aiding beverage as well as preparation equipment and preparation process thereof

Abstract

The invention relates to the technical field of beverage processing, in particular to a sleep-aiding beverage making process which comprises the following steps: adding poria cocos, liquorice, lily, longan aril and fructus lycii into a stirring barrel, adding water according to the total weight ratio of the water to traditional Chinese medicinal materials being 20: 1, boiling feed liquid in the stirring barrel with big fire, then transferring into slow fire, continuing to boil for 40 minutes, and filtering to obtain filtrate; filtering out medicine residues by using a filter bag to obtain traditional Chinese medicine decoction; adding spina date seed powder, L-theanine, concentrated pomegranate juice, high fructose corn syrup and gamma-aminobutyric acid, and stirring until the materials are uniformly mixed; continuously adding the stabilizer and uniformly stirring for many times to obtain the sleep-aiding traditional Chinese medicine beverage. According to the invention, comprehensive utilization of traditional Chinese medicines and sleep-aiding components can be realized, the sleep-aiding effect of the beverage is improved, and the beverage effectively and comprehensively acts on people with different insomnia problems and sleep disorders; the making method is simple and easy to operate, and the made beverage is convenient to carry, rich in taste, moderate in sourness and sweetness and suitable for daily drinking.

Description

Technical Field

[0001] This invention relates to the field of beverage processing technology, specifically to a sleep aid beverage and its manufacturing equipment and process. Background Technology

[0002] Sleep, as a basic physiological need for human life, plays a vital role in the body's homeostasis. However, with the accelerated pace of modern life and increased work pressure, insomnia has become increasingly prominent. It not only affects people's mental state and work efficiency but may also increase the risk of mental illness, metabolic diseases, cardiovascular diseases, and other ailments, becoming a key factor endangering people's health.

[0003] In clinical practice, the treatment of insomnia typically employs a comprehensive approach, primarily using medication and secondarily using psychotherapy. Among the medications used, most commonly used clinical drugs are sedative-hypnotic agents, including benzodiazepines and non-benzodiazepines. Long-term use can lead to adverse reactions such as residual effects, memory impairment, and rebound effects after discontinuation. Although modern medicine offers various treatment methods, certain limitations and side effects remain. Therefore, developing safe, effective, and side-effect-free sleep aids is of significant practical importance. Traditional Chinese medicine (TCM) adheres to a holistic view and the principle of syndrome differentiation and treatment. Its core concept is to view the human body as an organic whole, fundamentally improving insomnia symptoms by regulating the body's yin-yang balance, organ function, and qi and blood circulation. Due to its natural ingredients and fewer side effects, Chinese herbal medicine has gradually become a research hotspot, and internal administration of Chinese herbal medicine is also an important means of treating insomnia in TCM. However, it also has drawbacks such as cumbersome decoction preparation, inconvenient portability, and bitter taste, making it difficult for the general public to accept. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a sleep-aid beverage, its manufacturing equipment, and manufacturing process. Based on modern beverage processing, it combines traditional Chinese medicine with modern sleep-aiding ingredients, and adds flavoring substances and stabilizers as ingredients, thereby designing a convenient, readily drinkable, and delicious sleep-aid beverage, aiming to provide a comprehensive solution for insomnia problems caused by different groups of people and different reasons.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a sleep aid beverage, comprising the following raw materials by weight: Poria cocos, licorice, lily bulb, longan pulp, wolfberry, jujube seed powder, L-theanine, γ-aminobutyric acid, fructose syrup, concentrated pomegranate juice, and stabilizers; The stabilizers include, but are not limited to, any two or more combinations of pectin, xanthan gum, sodium alginate, CMC-Na, carrageenan, and guar gum.

[0006] Preferably, a device for making a sleep-aid beverage includes a heating base, two columns fixedly connected to the top of the heating base, a protective cover fixedly connected to the inner ring of the columns, a stirring tank fixedly connected to the middle position of the top of the heating base, a stirring motor fixedly connected to the top of the protective cover, a fixed gear fixedly connected to the inner wall of the top of the protective cover, the output end of the stirring motor passing through the middle position of the protective cover and the fixed gear and fixedly connected to a drive shaft, a fixed rod fixedly connected to the outer ring of the drive shaft, an inclined movable rod rotatably connected to the fixed rod, a driven gear fixedly connected to one end of the movable rod and meshing with the fixed gear, a fixed plate fixedly connected between the middle positions of the columns, a hinge ball fixedly connected to the middle position of the movable rod and slidingly connected to the fixed plate, and a stirring blade fixedly connected to the other end of the movable rod.

[0007] Preferably, the manufacturing process of a sleep-aid beverage includes the following steps: S1. Put Poria cocos, licorice, lily bulb, longan pulp and wolfberry into the mixing bucket, and add water. The total weight ratio of water to Chinese medicinal materials is 20:1. When the heating base is working, use high heat to bring the liquid in the mixing bucket to a boil, then turn to low heat and continue to simmer for 40 minutes. Use a filter bag to filter out the dregs to obtain the Chinese medicine soup. S2. After letting the Chinese herbal decoction stand and cool, add 0.2-1.0g of jujube seed powder, 0-0.4g of L-theanine, 1.0-3.0g of concentrated pomegranate juice, 0.5-2.5g of fructose syrup, and 0.2g of γ-aminobutyric acid to every 50g of the Chinese herbal decoction, and stir until well mixed. S3. Continue to add stabilizer and stir repeatedly until well mixed to obtain a sleep-aiding herbal beverage; S4. Dispense the prepared sleep aid beverage into 50g brown glass bottles, seal the bottles, and then sterilize them to obtain the final product.

[0008] Sour jujube seed, licorice root, and poria cocos are frequently used herbs for improving sleep. They not only form a classic sedative pair but also harmonize other herbs and tonify the heart and spleen. Considering that insomnia targets multiple dimensions, lily bulb, longan pulp, and wolfberry, which are both food and medicine, were added to expand the combination. The yin-nourishing and heat-clearing properties of lily bulb and the warming and tonifying properties of longan pulp create a yin-yang balance. The liver and kidney tonifying properties of wolfberry and the spleen-strengthening and dampness-eliminating properties of poria cocos achieve a holistic approach to the internal organs. Through the balancing mechanism of "mutual restraint of cold and heat, and mutual assistance of nourishment and clearing," the traditional Chinese medicine formula of the sleep aid beverage is further improved. From the perspective of meridian tropism analysis, the drug formula exhibits a synergistic coverage of the five meridians: heart, liver, spleen, lung, and kidney. Ziziphus jujuba seed clears heart fire and nourishes liver blood; Poria cocos strengthens spleen qi and promotes diuresis; Glycyrrhiza uralensis harmonizes the middle jiao and benefits the spleen and stomach; Lilium brownii moistens lung yin and clears deficiency heat; Longan aril nourishes heart blood and benefits spleen yang; and Lycium barbarum nourishes kidney essence and liver yin. This multi-meridian regulation strategy can jointly intervene in the core pathological aspects of insomnia. In terms of efficacy, a three-dimensional regulatory network is constructed through the "calming and dampness-promoting axis" (Ziziphus jujuba seed-Poria cocos), the "qi and blood tonifying axis" (Glycyrrhiza uralensis-Longan aril), and the "yin-nourishing and heat-clearing axis" (Lilium brownii-Lycium barbarum). This network targets the core causes of insomnia subtypes such as phlegm-heat disturbing the heart, deficiency of both heart and spleen, and yin deficiency with excessive fire. It also provides a scientific basis for the synergistic regulation of sleep-related targets such as GABA receptors and the melatonin pathway by multiple components, forming a complete demonstration system from traditional compatibility theory to modern pharmacological research.

[0009] Gamma-aminobutyric acid (GABA) is a low-molecular-weight, non-protein, water-soluble amino acid widely distributed in nature within plants and animals. Approximately 30% of neurons in the human brain contain GABA, which is synthesized from glutamate under the catalysis of glutamate decarboxylase. GABA participates in and influences the activity of almost all neurons, possessing various important physiological functions such as sedation, hypnosis, and antidepressant effects. Through a series of toxicological tests, clinical trials, and risk assessments, the safety of GABA as a food additive or nutritional supplement has been confirmed, gaining widespread recognition in countries such as the United States and Japan. In 2009, my country also recognized it as a new food ingredient, with a daily intake not exceeding 500 mg, and it can be used in the production of beverages, candies, and other foods.

[0010] L-Theanine is a water-soluble non-protein amino acid unique to tea, possessing multi-dimensional physiological regulatory functions including nerve protection, blood pressure reduction, antioxidant effects, enhanced immunity, and improved cognition. L-Theanine's chemical structure is N-ethyl-γ-glutamine, similar to glutamate. It competitively inhibits the binding of glutamate to ionotropic glutamate receptors (NMDA), blocking neuronal excitation caused by excessive calcium ion influx. Simultaneously, it promotes the synthesis and release of GABA, enhancing the inhibitory effect of GABAergic neurotransmission. Through this dual regulatory effect, it effectively reduces the excitability of the cerebral cortex and limbic system, thereby shortening sleep onset time and reducing sleep interruptions. Electroencephalographic studies have shown that oral administration of L-theanine enhances alpha wave activity in the occipital and frontal lobes of the brain, creating favorable physiological conditions for sleep initiation. In 2014, L-theanine was listed as a new food ingredient by the National Health Commission of China, with a daily intake limit of 400 mg. It is commonly found in beverages, candies, and dietary supplements.

[0011] Working principle: Poria cocos, licorice, lily bulb, longan pulp and wolfberry are put into the mixing tank 3 and water is added. The total weight ratio of water to Chinese medicinal materials is 20:1. When the heating base 1 is working, the liquid in the mixing tank 3 is brought to a boil over high heat and then simmered over low heat for 40 minutes. The dregs are then filtered out using a filter bag to obtain the Chinese medicine soup. After the Chinese herbal decoction has been left to cool, add 0.2-1.0g of jujube seed powder, 0-0.4g of L-theanine, 1.0-3.0g of concentrated pomegranate juice, 0.5-2.5g of fructose syrup, and 0.2g of γ-aminobutyric acid to every 50g of the decoction. The stirring motor 5 drives the fixed rod 11 to rotate through the transmission shaft 10, causing the driven gear 12 to revolve around the fixed gear 9, thereby causing the stirring blade 8 to stir the material in the stirring tank 3. The stirring blade 8 rotates on its own axis while rotating around the inner wall of the stirring tank 3, stirring until the mixture is uniform. Continue adding stabilizer and stirring repeatedly to obtain a sleep-aiding herbal beverage; The prepared sleep aid beverage is dispensed into 50g brown glass bottles, sealed, and then sterilized to obtain the final product.

[0012] This invention provides a sleep-aid beverage, its preparation equipment, and its preparation process. It has the following beneficial effects: 1. This invention can achieve the comprehensive utilization of traditional Chinese medicine and sleep-aiding ingredients, improve the sleep-aiding effect of beverages, and effectively and comprehensively act on people with different insomnia problems and sleep disorders.

[0013] 2. The method used in this invention is simple and easy to operate, and the beverage produced is convenient to carry, has a rich flavor, and is moderately sweet and sour, making it suitable for daily consumption. Attached Figure Description

[0014] Figure 1 This is a perspective view of the manufacturing equipment of the present invention; Figure 2 This is a schematic diagram of the internal structure of the manufacturing equipment of the present invention; Figure 3 This is a schematic diagram of the internal structure of the protective cover of the present invention; Figure 4 This is a comparison chart showing the effects of different stabilizers on the stability of the sleep aid beverage according to the present invention; Figure 5 This is a comparison chart showing the effect of different stabilizers on the viscosity of the sleep-aid beverage according to the present invention. Figure 6 A comparative graph showing the effect of xanthan gum addition on the stability of the sleep-aid beverage according to the present invention; Figure 7 This is a comparative graph showing the effect of sodium alginate addition on the stability of the sleep-aid beverage according to the present invention. Figure 8 This is a comparative graph showing the effect of the amount of CMC-Na added on the stability of the sleep-aid beverage of the present invention.

[0015] The components include: 1. Heating base; 2. Column; 3. Mixing tank; 4. Protective cover; 5. Mixing motor; 6. Fixing plate; 7. Movable rod; 8. Mixing blade; 9. Fixed gear; 10. Drive shaft; 11. Fixing rod; 12. Driven gear; and 13. Hinge ball. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Example 1: This invention provides a process for preparing a sleep-aid beverage, comprising the following steps: Take 6 g of Poria cocos, 8 g of lily bulb, 7 g of longan pulp, 9 g of wolfberry, and 5 g of licorice root, with a material-to-liquid ratio of 1:20. Bring to a boil over high heat (2100W) using a heating base, then reduce to low heat (300W) and simmer for 40 minutes. Filter using a filter bag to obtain the herbal decoction 1 in the sleep-aid beverage.

[0018] Example 2: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 8g of Poria cocos, 12g of lily bulb, 5g of longan pulp, 8g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Using a heating base, bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter through a filter bag to obtain the herbal decoction 2 for the sleep-aid beverage.

[0019] Example 3: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 10g of Poria cocos, 6g of lily bulb, 8g of longan pulp, 7g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Using a heating base, bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter through a filter bag to obtain the herbal decoction 3 for the sleep-aid beverage.

[0020] Example 4: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 12g of Poria cocos, 10g of lily bulb, 6g of longan pulp, 6g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Using a heating base, bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter through a filter bag to obtain the herbal decoction for the sleep-aid beverage.

[0021] Example 5: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 14g of Poria cocos, 14g of lily bulb, 9g of longan pulp, 10g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Using a heating base, bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter through a filter bag to obtain the herbal decoction for the sleep-aid beverage.

[0022] The contents of total polysaccharides, total flavonoids, and total saponins in different traditional Chinese medicine decoctions were measured. The results are shown in the table below: Table 1. Content of active substances in different traditional Chinese medicine decoctions In traditional Chinese medicine decoctions, the active ingredients that promote sleep are mostly polysaccharides, flavonoids, and saponins. Therefore, the optimal decoction formula was selected based on the content of total polysaccharides, total flavonoids, and total saponins. The results show that both decoctions #1 and #3 have high levels of active ingredients. Significance analysis revealed no significant difference in the content of total flavonoids and total saponins between the two formulas, but a significant difference in the content of total polysaccharides. Decoction #1 has a significantly higher total polysaccharide content than Decoction #3. Therefore, Decoction #1 was selected as the formula for the sleep-aid beverage decoction. The optimal formula for the sleep-aid beverage decoction is: 6g Poria cocos, 8g lily bulb, 7g longan pulp, 9g wolfberry, and 5g licorice root, with a material-to-liquid ratio of 1:20.

[0023] Example 6: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 6g of Poria cocos, 8g of lily bulb, 7g of longan pulp, 9g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Use a heating base 1 to bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter the liquid through a filter bag to obtain the herbal decoction.

[0024] After the herbal decoction was prepared and slightly cooled, jujube seed powder, L-theanine, γ-aminobutyric acid (GABA), concentrated pomegranate juice, and high-fructose corn syrup were added to formulate a sleep-aid beverage. GABA is colorless and odorless; its addition amount was determined to be 0.2g per 50g of herbal decoction. Using sensory evaluation as an indicator, the effects of four factors on the color, aroma, taste, and texture of the sleep-aid beverage were investigated, based on 50g of herbal decoction: jujube seed powder (0.2, 0.4, 0.6, 0.8, 1.0g), L-theanine (0.0, 0.1, 0.2, 0.3, 0.4g), pomegranate juice (1.0, 1.5, 2.0, 2.5, 3.0g), and high-fructose corn syrup (0.5, 1.0, 1.5, 2.0, 2.5g).

[0025] A response surface methodology (RSM) experiment with 4 factors and 3 levels, totaling 29 experimental sites, was conducted using Design-Expert 13.0 software to investigate the effects of the addition amounts of jujube seed, L-theanine, pomegranate juice, and high-fructose corn syrup on the sensory quality of a sleep-aid beverage. Factor A was jujube seed, with levels of 0.6, 0.8, and 1.0 g; Factor B was L-theanine, with levels of 0.1, 0.2, and 0.3 g; Factor C was pomegranate juice, with levels of 1.5, 2.0, and 2.5 g; and Factor D was high-fructose corn syrup, with levels of 0.5, 1.0, and 1.5 g.

[0026] Table 2 Sensory Rating Table for Sleep Aid Beverages Results: Through single-factor experiments and response surface methodology, the optimal sensory score for a 50g sleep-aid beverage was determined to be achieved with the following ingredients: 0.8g jujube seed, 0.2g L-theanine, 2.0g pomegranate juice, 1.0g high-fructose corn syrup, and 0.2g γ-aminobutyric acid. This beverage exhibited a uniform and bright color, a well-integrated fruity and medicinal aroma, a balanced sweet and sour taste, and a lingering aftertaste. This was selected as the optimal formula for a sleep-aid beverage.

[0027] Example 7: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 6g of Poria cocos, 8g of lily bulb, 7g of longan pulp, 9g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Use a heating base 1 to bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter the liquid through a filter bag to obtain the herbal decoction.

[0028] After the herbal decoction is prepared and cooled slightly, add 0.8g of jujube seed, 0.2g of L-theanine, 2.0g of pomegranate juice, 1.0g of fructose syrup, and 0.2g of γ-aminobutyric acid to every 50g of herbal decoction.

[0029] Six stabilizers (pectin, xanthan gum, sodium alginate, CMC-Na, carrageenan, and guar gum) were selected and added to the sleep aid beverage. The stabilizer content was calculated at 0.1% per 100g of sleep aid beverage. The centrifugal sedimentation rate, stability coefficient, and viscosity of the beverage were used as indicators to investigate the effects of the six stabilizers on the product stability.

[0030] Reference Figure 4 and Figure 5 The results showed that the sleep aid beverage with added sodium alginate had the lowest centrifugal sedimentation rate, followed by CMC-Na and xanthan gum. The sleep aid beverage with added CMC-Na had the highest stability coefficient, followed by xanthan gum and sodium alginate. The viscosity of the sleep aid beverages with added stabilizers was increased compared to the control group, resulting in improved taste. In summary, the sleep aid beverages with added xanthan gum, sodium alginate, and CMC-Na exhibited high viscosity and good stability.

[0031] Example 8: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 6g of Poria cocos, 8g of lily bulb, 7g of longan pulp, 9g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Use a heating base 1 to bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter the liquid through a filter bag to obtain the herbal decoction.

[0032] After the herbal decoction is prepared and cooled slightly, add 0.8g of jujube seed, 0.2g of L-theanine, 2.0g of pomegranate juice, 1.0g of fructose syrup, and 0.2g of γ-aminobutyric acid to every 50g of herbal decoction.

[0033] Continue adding stabilizers and stirring repeatedly to obtain a sleep-aiding herbal beverage. The stabilizers selected were xanthan gum, sodium alginate, and CMC-Na. Single-factor experiments were conducted with addition amounts of 0%, 0.05%, 0.10%, 0.15%, and 0.20% to study the stability of the beverage. The stability of the beverage was calculated using 100g of sleep-aiding beverage as an example, and the centrifugal sedimentation rate and stability coefficient of the beverage were used as indicators to examine the stability of the beverage when the stabilizer concentration was 0%, 0.05%, 0.10%, 0.15%, and 0.20%.

[0034] Reference Figure 6-8It was found that the beverage exhibited the best stability when the added xanthan gum was 0.05%, sodium alginate was 0%, and CMC-Na was 0.10%. No significant difference in stability coefficients was observed when xanthan gum and CMC-Na were combined. Therefore, using centrifugal sedimentation rate as an indicator, and based on 100g of the sleep aid beverage, a 2-factor, 3-level full factorial experiment was designed to vary the added amounts of xanthan gum and CMC-Na. The experimental factors and levels are shown in the table below: Table 3. Factor Level Table for Full Factorial Experiment Table 4 Results of Stabilizer Combination The results showed that the lowest centrifugal sedimentation rate was for No. 4 (0.20%), followed by No. 7 (0.22%). Considering material conservation and good stability, No. 4 (0.05% xanthan gum and 0.10% CMC-Na) was selected as a compound stabilizer added to the sleep aid beverage to improve its texture and taste. This not only overcomes the functional limitations of single stabilizers but also achieves a synergistic effect at the molecular level, resulting in a 1+1>2 stabilization effect.

[0035] Example 9: This invention provides a manufacturing process for a sleep-aid beverage, comprising the following steps: Weigh out 6g of Poria cocos, 8g of lily bulb, 7g of longan pulp, 9g of wolfberry, and 5g of licorice root, with a material-to-liquid ratio of 1:20. Use a heating base 1 to bring to a boil over high heat (2100W), then reduce to low heat (300W) and simmer for 40 minutes. Filter the liquid through a filter bag to obtain the herbal decoction.

[0036] After the herbal decoction is prepared and slightly cooled, add 0.8g of jujube seed, 0.2g of L-theanine, 2.0g of pomegranate juice, 1.0g of fructose syrup, and 0.2g of γ-aminobutyric acid to every 50g of the decoction, stirring repeatedly until well mixed. Then add 0.05% xanthan gum and CMC-Na, stirring repeatedly until well mixed to obtain the sleep-aid beverage. Dispense the prepared sleep-aid beverage into 50g brown glass bottles, then seal the bottles. After sterilization, the final product is obtained.

[0037] The total polysaccharide, total flavonoid, and total saponin content of the sleep-aid beverage prepared in this embodiment is shown in the table below: Table 5. Quality Evaluation Results of Sleep Aid Beverages Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A sleep-aiding beverage, characterized in that: The following raw materials by weight are included: Poria cocos, licorice, lily, longan arillus, medlar, jujube kernel powder, L-theanine, gamma-aminobutyric acid, fructose- glucose syrup, concentrated pomegranate juice and stabilizer; The stabilizer includes, but is not limited to, any two or more combinations of pectin, xanthan gum, sodium alginate, CMC-Na, carrageenan and guar gum.

2. The sleep-aid beverage production apparatus according to claim 1, characterized by: It includes heating base (1), two columns (2) are fixedly connected on the top of the heating base (1), the protection cover (4) is fixedly connected on the inner ring of the column (2), the stirring barrel (3) is fixedly connected on the top middle position of the heating base (1), the stirring motor (5) is fixedly connected on the top of the protection cover (4), the fixed gear (9) is fixedly connected on the inner wall of the top of the protection cover (4), the output end of the stirring motor (5) penetrates the middle position of the protection cover (4) and the fixed gear (9) and is fixedly connected with the transmission shaft (10), the fixed rod (11) is fixedly connected on the outer ring of the transmission shaft (10), the movable rod (7) is rotatably connected on the fixed rod (11) and is arranged obliquely, the driven gear (12) is fixedly connected on one end of the movable rod (7) and is meshingly connected with the fixed gear (9), the fixed plate (6) is fixedly connected between the middle positions of the columns (2), the hinged ball (13) is fixedly connected on the middle position of the movable rod (7) and is slidingly connected with the fixed plate (6), and the stirring blade (8) is fixedly connected on the other end of the movable rod (7).

3. The process for preparing a sleep-aiding beverage according to claim 1, characterized in that: It includes the following steps: S1. Poria cocos, licorice, lily, longan arillus and medlar are put into the stirring barrel (3), water is added, the total weight ratio of water and traditional Chinese medicinal materials is 20:1, when the heating base (1) is working, the material liquid in the stirring barrel (3) is boiled with a large fire, then the fire is turned to a small one to continue boiling for 40 minutes, the dregs are filtered out using a filter bag to obtain traditional Chinese medicinal soup; S2. After the traditional Chinese medicinal soup is cooled, 0.2-1.0 g of jujube kernel powder, 0-0.4 g of L-theanine, 1.0-3.0 g of concentrated pomegranate juice, 0.5-2.5 g of fructose-glucose syrup and 0.2 g of gamma-aminobutyric acid are added into every 50 g of the traditional Chinese medicinal soup, and then they are stirred until mixed uniformly; S3. The stabilizer is continuously added and stirred uniformly to obtain a sleep-aiding traditional Chinese medicinal beverage; S4. The prepared sleep-aiding beverage is divided into 50 g brown glass bottles, then the bottles are sealed, sterilized and finally the finished product is obtained.

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