Mulberry leaf composition plant beverage as well as preparation method and application thereof

Abstract

The invention relates to the technical field of plant beverages, in particular to a mulberry leaf composition plant beverage as well as a preparation method and application thereof. The plant beverage is prepared by taking medicinal and edible extracts such as mulberry leaves, a polyhydric alcohol sweetening agent, dietary fibers, salts, auxiliary materials and the like as raw materials through three steps of raw material pretreatment, plant beverage preparation optimization and sensory evaluation, and the antioxidant application of the plant beverage is researched. The mulberry leaf composition plant beverage is bright, smooth and dark brown in color and luster, has the flavor and mellow taste of plant herbal tea, has the remarkable effects of resisting oxidation, being low in sugar and controllable, clearing summer heat, promoting salivation, supplementing water and reducing dryness to quench thirst, solves the problems that a traditional plant beverage is single in function and too high in sugar content through the synergistic interaction effect of active ingredients, and is suitable for large-scale production. And a new scheme is provided for high-value utilization of mulberry leaf resources and development of healthy drinks.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of plant beverages, in particular to a mulberry leaf composition plant beverage and a preparation method and application thereof. BACKGROUND

[0002] Mulberry leaves have been used for traditional food therapy for clearing heat and nourishing yin since ancient times. Modern research shows that mulberry leaf extract is rich in flavonoids (such as quercetin and luteolin), polysaccharides, 1-deoxynojirimycin (DNJ), and other active ingredients, and has multiple biological activities such as reducing blood sugar, antioxidant, and anti-inflammatory. However, traditional mulberry leaf beverages are mostly soaked in hot water for drinking, resulting in flavonoids existing in the form of glycosides, low bioavailability, and astringent taste. In addition, a single mulberry leaf formula cannot meet the needs of consumers for flavor diversity and functional complexity.

[0003] Papaya extract has been proven to have antioxidant, hypoglycemic, anti-inflammatory, and other effects due to its rich content of oleanolic acid, ursolic acid, and polyphenols. Three-flower extract (honeysuckle and chrysanthemum compound extract) is often used to adjust flavor and enhance the effect of clearing heat and relieving summer-heat. However, existing composite mulberry leaf beverages mostly use mulberry leaves combined with a single auxiliary material (such as dried tangerine or mulberry), and there is no report on the synergistic application of mulberry leaf, papaya, and three-flower active ingredients.

[0004] With the popularization of healthy consumption concepts, consumers' demand for natural, low-sugar, and functionally clear plant beverages is increasing. However, existing commercially available products generally have the following problems: (1) the extraction process of active ingredients is backward, resulting in insufficient release of functional ingredients; (2) the sweetener is single (such as sucrose), which is difficult to meet the needs of diabetic or sugar control groups; (3) the formula design lacks scientific compatibility, and the taste and stability are difficult to balance. Therefore, developing a plant beverage that takes mulberry leaf extract as the core, combines with multiple natural ingredients such as papaya and three flowers, and has antioxidant function and good taste, has economic value and important practical significance for improving the utilization of plant resources and meeting the needs of people's health.

[0005] The existing plant beverage preparation method, such as the Chinese patent with publication number CN 116172145 A, proposes a Cyclobalanopsis glauca leaf plant beverage and its preparation method, which includes the following steps: first, the Cyclobalanopsis glauca leaf, mulberry leaf and other plant raw materials are cleaned, crushed, sieved and pretreated, the active ingredients are extracted by a two-stage segmented extraction method (solid-liquid ratio 1:15-20, temperature 80-90℃, time 30-60 minutes), filtered through a 200-mesh filter cloth, purified by collagen fiber adsorbent or ultrafiltration membrane (3-100nm pore size) to remove impurities and enrich antioxidant substances, then adjusted by adding konjac mannan, citric acid and other ingredients to adjust the taste, finally sterilized at 121℃ for 10 minutes or ultra-high temperature instantaneous sterilization (120-130℃ / 3-6 seconds) to ensure its safety, and finally aseptically filled to obtain the finished product. The method has the following disadvantages: (1) complex plant extraction process, high production cost: preparation needs to go through crushing, two-stage segmented extraction (solid-liquid ratio 1:15-20, temperature 80-90℃, time 30-60 minutes), collagen fiber adsorbent purification and other multi-step operations, which requires high equipment and complex process, resulting in high production cost and difficulty in technology popularization; (2) safety hazard of collagen fiber adsorbent in production process: the process relies on animal-derived collagen fiber adsorbent, which may introduce animal protein residue risk, and long-term drinking may increase the metabolic burden of liver and kidney, especially for people with allergic constitution, there is a potential risk of allergy, which is not friendly to personnel safety, and increases the difficulty of technology popularization; (3) lack of antioxidant function evaluation: although Cyclobalanopsis glauca leaf contains flavonoids and other antioxidant components, and it is claimed that antioxidant substances are enriched, but the existing technology does not provide experimental data of key antioxidant indicators such as DPPH clearance rate and ABTS+· clearance rate. SUMMARY

[0006] The purpose of the present application is to provide a mulberry leaf composition plant beverage and its preparation method and application, which has the characteristics of fewer steps, simple operation, reliable production process, pure and clear color of beverage, rich and pleasant aroma, soft and sweet taste, high antioxidant rate, high utilization rate of mulberry leaves and less environmental pollution.

[0007] According to one aspect of the present invention, a method for preparing a mulberry leaf composition plant beverage is provided, comprising: S1, pre-dissolving a medicinal and edible extract in water at a concentration of 0.01–5.0 wt% at 30–80°C, with a material-to-water ratio of 1:5–15, stirring for 10–50 minutes, and then... The mixture is filtered through a μm food-grade PP cotton filter to obtain a solution of medicinal and edible extracts. S2: Polyol sweeteners and dietary fiber are added to purified water and heated to 30–80°C to dissolve. Salts are then added, followed by slow pouring of the medicinal and edible extract solution. The temperature is then raised to 50–100°C, excipients are added, and the mixture is stirred until homogeneous. The volume is adjusted to 1000ml to obtain a mulberry leaf composition plant beverage, which is then sterilized and bottled to obtain the finished product. The medicinal and edible extracts include mulberry leaf extract, papaya extract, and three-flower extract. The polyol sweeteners are selected from one or more of xylitol, sorbitol, maltitol, erythritol, and lactitol. The dietary fiber is selected from one or more of β-glucan, fructooligosaccharides, galactooligosaccharides, and pectin. The salts are selected from one or more of sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium carbonate, sodium chloride, and citric acid. The excipients are selected from one or more of sodium carboxymethyl cellulose, guar gum, sucrose fatty acid esters, β-carotene, peppermint oil, and phosphoric acid.

[0008] Optionally, the content of mulberry leaf extract, papaya extract, and trifoliate flower extract in the medicinal and edible plant extract is 0.01-0.2 wt%.

[0009] Optionally, in the pre-dissolving step, the water temperature is 40℃, the material-to-water ratio is 1:10, the stirring time is 30 minutes, and the PP cotton filter element is 1 μm.

[0010] Optionally, the concentration ratio of the polyol sweetener, dietary fiber, salt and excipient is 1-15 wt%: 1-10.0 wt%: 0.01-3.0 wt%: 0.01-1.0 wt%.

[0011] Optionally, sensory evaluation can also be conducted before filling. Evaluation methods include: a scoring group of 3 to 100 people scoring the evaluation based on color (20%), flavor (20%), mouthfeel (40%), and texture (20%). Texture evaluation should be conducted under light conditions, and the participants should rinse their mouths for 10 seconds after each evaluation.

[0012] Optionally, in the sensory evaluation, the color is light brown to brown, the flavor is fragrant and without any off-flavors, the taste is smooth on the palate with a sweet aftertaste, the texture is clear and transparent without sediment, and the overall score is ≥76 points.

[0013] Optionally, in step S2, polyol sweeteners and dietary fiber are added to 50-500 mL of purified water, heated to 40°C, and stirred for 5-30 minutes to dissolve. Then, salts are added, followed by the slow pouring of the medicinal and edible extract solution. The temperature is then raised to 80°C, excipients are added, and the mixture is stirred for 5-20 minutes to achieve uniformity. The volume is then adjusted to 1000 mL with purified water to obtain a mulberry leaf composition plant beverage, which is then sterilized and bottled to obtain the finished product.

[0014] Optionally, the mulberry leaf composition plant beverage has a total sugar content ≤1.9g / 100g, a sedimentation rate <3% within 8 days, and after sterilization and filling, a total bacterial count ≤50CFU / mL and a coliform count <1CFU / mL, meeting the requirements of GB 7101-2022 standard. Antioxidant performance testing shows a DPPH free radical scavenging rate ≥90%, an ABTS free radical scavenging rate ≥96%, and a total antioxidant capacity exceeding 90% of vitamin C.

[0015] In accordance with the National Food Safety Standard for Beverages GB7101-2022, a systematic test was conducted on the mulberry leaf composition plant beverage. The antioxidant performance was tested according to the In Vitro Activity Evaluation Method, including five indicators: DPPH, hydroxyl, nitrogen oxide, ABTS free radical scavenging ability, and total antioxidant capacity.

[0016] According to a second aspect of the present invention, a mulberry leaf composition plant beverage is provided, which is prepared by the preparation method described above.

[0017] According to a third aspect of the present invention, there is provided an application of a mulberry leaf composition plant beverage for use in the preparation of an antioxidant plant beverage.

[0018] The mechanism of this invention is as follows: through the synergistic effect of the three active ingredients—mulberry leaf extract, papaya extract, and three-flower extract—optimization of the polyol-dietary fiber sweetening system, and the construction of an excipient stabilization system, a dual breakthrough in antioxidant function and sensory experience can be achieved. Its mechanism of action can be divided into the following three levels: mulberry leaf extract serves as the core antioxidant, enhancing the cellular antioxidant defense system by scavenging reactive oxygen species (ROS) and activating the Nrf2 pathway; papain hydrolysis products in papaya extract can promote the conversion of mulberry leaf flavonoids from glycosides to aglycones, thus improving the bioavailability of the active ingredients; chlorogenic acid in the three-flower extract (specifically, honeysuckle and chrysanthemum compound extracts) forms a metal chelate complex with mulberry leaf rutin, significantly improving the scavenging ability against ABTS+ free radicals, demonstrating a typical synergistic effect; furthermore... The glucose and fructose in the system form a slow-release sweetness system with polyols. Through the transient activation and continuous sweetness signal transmission of the taste receptor TRPV1 channel, the taste presents a layered sensation of "sweet first and then savory". The furanones contained in the dietary fiber can also form a stable antioxidant complex with mulberry leaf polyphenols through intermolecular hydrogen bonding and regulate the intestinal flora. The gel network structure formed by the excipients and salts effectively prevents the precipitation of active ingredients. The viscosity change produced by the slow hydrolysis of its β-galactosidic bonds in aqueous solution can match the rheological properties at different temperatures, thereby improving the sensory evaluation and antioxidant capacity of this product.

[0019] The advantages and beneficial effects of this invention are as follows:

[0020] (1) The process of this invention is simple and has high sensory quality. By directly using the extract of food and medicine, the extraction process is simplified and then the production process is connected in series to solve the problem of precipitation of mulberry leaf polyphenols, so that the precipitation rate is <3% within 8 days (see Table 19). Then, a composite stabilization system (i.e., polyol-dietary fiber sweetness system + excipient stabilization system) is adopted to form a stable solution, which can not only ensure a smooth taste, but also avoid the allergy risk caused by collagen adsorbent in traditional processes, improve the safety performance of beverage production, reduce production costs, and is easy to promote.

[0021] (2) This invention breaks through the bottleneck of traditional high sugar content by establishing a low-sugar controllable system; by using a compounding technology of polyol sweeteners and dietary fiber, the total sugar content is controlled below 1.9g / 100g (see Table 8), which is more than 80% lower than commercially available mulberry leaf beverages (usually ≥10g / 100g). Through the sustained-release effect of β-galactosidic bonds, a "sweet first, then fresh" taste level is achieved, with a sensory score of 88.2 points.

[0022] (3) The mulberry leaf composition plant beverage provided by the present invention can significantly enhance antioxidant activity and achieve efficient free radical scavenging. Through the synergistic effect of the three active ingredients of "mulberry leaf extract - papaya extract - three-flower extract", the DPPH free radical scavenging rate is still 90.93% even with a small amount of beverage (see Table 10), which is significantly better than single mulberry leaf extract (47.53%) and chlorogenic acid standard (11.81%). This effect is due to the synergistic effect of mulberry leaf flavonoids and papaya polyphenols, which enhance the cell's antioxidant defense system by activating the Nrf2 pathway. In addition, the ABTS free radical scavenging rate reaches 96.96% with an addition of 1.2ml and the FRAP value is as high as 2.4089, which proves that its total antioxidant capacity reaches more than 90% of that of natural antioxidants (such as vitamin C). It has practical significance and economic value for realizing the resource utilization and high-value transformation of mulberry leaves and meeting the health needs of the people. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below through specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0024] Example 1

[0025] This invention provides a method for preparing a mulberry leaf composition plant beverage, the specific steps of which include:

[0026] (1) Raw material pretreatment

[0027] Using medicinal and edible extracts, polyol sweeteners, dietary fiber, salts, and excipients as raw materials, 0.075wt% of mulberry leaf extract, 0.075wt% of papaya extract, and 0.075wt% of trifoliate flower extract were first pre-dissolved in purified water at 40℃ (material-to-water ratio 1:10), and then stirred for 30 minutes until completely dissolved. The solutions were then filtered through a 1-micron food-grade PP cotton filter to remove impurities, yielding medicinal and edible extract solutions for later use. The medicinal and edible extracts include mulberry leaf extract, papaya extract, and trifoliate flower extract.

[0028] (2) Optimization of plant-based beverage preparation

[0029] First, weigh out 4wt% of polyol sweetener and 2wt% of dietary fiber, add them to 400mL of purified water, heat to 40℃ and stir for 10min to dissolve. Then add 0.06wt% of salt, and slowly pour in the solution of the medicinal and edible extract obtained in step (1) to avoid excessive local concentration. Then heat to 80℃ and add 0.025wt% of excipients, stir for 10min to mix evenly, and finally make up to 1000mL with purified water to obtain the mulberry leaf composition plant beverage. Finally, sterilize and fill to obtain the finished product.

[0030] In this embodiment, the polyol sweeteners are erythritol and xylitol; the dietary fiber is glucomannan and fructooligosaccharides; the salt is sodium bicarbonate; and the excipient is guar gum.

[0031] (3) Sensory evaluation

[0032] After step (2) is completed, the mulberry leaf composition plant beverage sample is subjected to sensory evaluation. The full score is 100 points. The scoring group consists of 10 people with certain sensory evaluation experience. Each person scores and the average value is taken. The evaluation indicators are color, flavor, taste and texture (each is divided into five levels of scoring), and their weights are 20% for color, 20% for flavor, 40% for taste and 20% for texture (see Table 1 for detailed scoring rules). The beverage is light brown, has a fragrant aroma, a sweet aftertaste, is clear and bright, and has a good taste (88.2 points).

[0033] Table 1 Sensory evaluation criteria for mulberry leaf-based plant beverages

[0034]

[0035] Example 2

[0036] The preparation method in this embodiment is the same as that in Example 1, except that:

[0037] In step (1), the medicinal and edible extracts were 0.15wt% mulberry leaf extract, 0.15wt% papaya extract, and 0.15wt% three-flower extract, respectively. The purified water temperature was 40℃, the material-to-water ratio was 1:10, and the mixture was stirred for 30 minutes. The PP cotton filter element was 1 micron in size.

[0038] In step (2), 6 wt% of polyol sweetener, 4 wt% of dietary fiber, 400 mL of purified water are heated to 40°C and stirred for 10 min to dissolve. 0.1 wt% of salts are added, followed by the dissolution of the medicinal and edible extract obtained in step (1), and the temperature is heated to 80°C. 0.05 wt% of excipients are added and stirred for 10 min to mix. The purified water is then brought to a final volume of 1000 mL to obtain the mulberry leaf composition plant beverage. The finished product is obtained after sterilization and bottling.

[0039] In this embodiment, the polyol sweetener is erythritol; the dietary fiber is glucomannan; the salt is sodium bicarbonate; and the excipient is pectin.

[0040] In step (3), the sensory evaluation of 10 people showed that the beverage was brown, had a distinct plant extract flavor, a sweet aftertaste, was clear and bright, and had a good taste (78.5 points).

[0041] Example 3

[0042] The preparation method in this embodiment is the same as that in Example 1, except that:

[0043] In step (1), the medicinal and edible extracts were 0.05wt% mulberry leaf extract, 0.05wt% papaya extract, and 0.05wt% trifoliate flower extract, respectively. The purified water temperature was 40℃, the material-to-water ratio was 1:10, and the mixture was stirred for 30 minutes. The PP cotton filter element was 1 micron in size.

[0044] In step (2), 1 wt% of polyol sweetener, 1 wt% of dietary fiber, 400 mL of purified water are heated to 40°C and stirred for 10 min to dissolve. 0.02 wt% of salts are added, followed by the dissolution of the medicinal and edible extract obtained in step (1), and the temperature is heated to 80°C. 0.01 wt% of excipients are added, and the mixture is stirred for 10 min to mix. The purified water is then brought to a final volume of 1000 mL to obtain the mulberry leaf composition plant beverage. The finished product is obtained after sterilization and bottling.

[0045] In this embodiment, the polyol sweetener is erythritol; the dietary fiber is glucomannan; the salts are sodium bicarbonate and sodium chloride; and the excipient is guar gum.

[0046] In step (3), the sensory evaluation of 10 people showed that the beverage was light brown, had a fragrant aroma, a sweet aftertaste, was clear and bright, and had a mild taste (76.3 points).

[0047] Experimental tests and their results: The effects of different mass ratios of medicinal and edible extracts on the sensory evaluation of mulberry leaf-based plant beverages (Table 2 below); the effects of different polyol masses on the sensory evaluation of mulberry leaf-based plant beverages (Table 3 below); the effects of different dietary fiber masses on the sensory evaluation of mulberry leaf-based plant beverages (Table 4 below); the effects of different salt masses on the sensory evaluation of mulberry leaf-based plant beverages (Table 5 below); the effects of different excipient masses on the sensory evaluation of mulberry leaf-based plant beverages (Table 6 below); the standard evaluation results of the mulberry leaf-based plant beverage of Example 1 (Table 7 below); the trace index detection results of the mulberry leaf-based plant beverage of Example 1 (Table 8 below); the microbial index detection results of the mulberry leaf-based plant beverage of Example 1 (Table 9 below); the effects of different dosages of the mulberry leaf-based plant beverage of Example 1 on the DPPH free radical scavenging rate (Table 10 below); the effects of different storage times of the mulberry leaf-based plant beverage of Example 1 on the DPPH free radical scavenging rate (Table 10 below). The following table lists the effects of different dosages of the mulberry leaf composition plant beverage of Example 1 on the hydroxyl radical scavenging rate (Table 12), the effects of different storage times of the mulberry leaf composition plant beverage of Example 1 on the hydroxyl radical scavenging rate (Table 13), the effects of different dosages of the mulberry leaf composition plant beverage of Example 1 on the nitric oxide radical scavenging rate (Table 14), the effects of different storage times of the mulberry leaf composition plant beverage of Example 1 on the nitric oxide radical scavenging rate (Table 15), the effects of different dosages of the mulberry leaf composition plant beverage of Example 1 on the ABTS radical scavenging rate (Table 16), the effects of different storage times of the mulberry leaf composition plant beverage of Example 1 on the ABTS radical scavenging rate (Table 17), the effects of different dosages of the mulberry leaf composition plant beverage of Example 1 on the FRAP radical scavenging rate (Table 18), and the effects of different storage times of the mulberry leaf composition plant beverage of Example 1 on the FRAP radical scavenging rate (Table 19).

[0048] Table 2. Effects of different mass ratios of medicinal and edible extracts on the sensory evaluation of mulberry leaf-based plant beverages.

[0049]

[0050] Table 3. Effects of different polyol masses on the sensory evaluation of mulberry leaf-based plant beverages

[0051]

[0052] Table 4. Effects of different dietary fiber qualities on the sensory evaluation of mulberry leaf-based plant beverages.

[0053]

[0054] Table 5. Effects of different salt contents on the sensory evaluation of mulberry leaf-based plant beverages.

[0055]

[0056] Table 6. Effects of different excipient qualities on the sensory evaluation of mulberry leaf-based plant beverages

[0057]

[0058] Table 7 Standard evaluation results of the mulberry leaf composition plant beverage of Example 1

[0059]

[0060] Table 8. Trace index detection results of the mulberry leaf composition plant beverage of Example 1

[0061]

[0062] Table 9. Microbiological index detection results of the mulberry leaf composition plant beverage of Example 1

[0063]

[0064] Table 10. Effects of different dosages of the mulberry leaf composition plant beverage from Example 1 on DPPH free radical scavenging rate.

[0065]

[0066] Table 11 Results of the effect of different storage times on the DPPH free radical scavenging rate of the mulberry leaf composition plant beverage in Example 1

[0067]

[0068] Table 12 Results of the effect of different dosages of the mulberry leaf composition plant beverage in Example 1 on the hydroxyl radical scavenging rate

[0069]

[0070] Table 13 Results of the effect of different storage times on the hydroxyl radical scavenging rate of the mulberry leaf composition plant beverage in Example 1

[0071]

[0072] Table 14 Results of the effect of different dosages of the mulberry leaf composition plant beverage in Example 1 on the nitrogen oxide free radical scavenging rate

[0073]

[0074] Table 15 Results of the effect of different storage times on the nitrogen oxide free radical scavenging rate of the mulberry leaf composition plant beverage of Example 1

[0075]

[0076] Table 16 Results of the effect of different dosages of the mulberry leaf composition plant beverage in Example 1 on the ABTS free radical scavenging rate

[0077]

[0078] Table 17 Results of the effect of different storage times of the mulberry leaf composition plant beverage in Example 1 on the ABTS free radical scavenging rate

[0079]

[0080] Table 18 Results of the effect of different dosages of the mulberry leaf composition plant beverage in Example 1 on the FRAP free radical scavenging rate

[0081]

[0082] Table 19 Results of the effect of different storage times of the mulberry leaf composition plant beverage in Example 1 on the FRAP free radical scavenging rate

[0083]

[0084] The above experiments demonstrate that this invention, through precise formula optimization and combined process, significantly improves the performance of mulberry leaf-based plant beverages across multiple dimensions. In terms of formula design, the golden ratio of 0.075wt% mulberry leaf extract, papaya extract, and three-flower extract, combined with polyol sweeteners and dietary fiber compounding technology, not only reduces the total sugar content to below 1.9g / 100g, but also achieves a sensory score of 88.2 points through a "sweet first, then savory" taste layering design. Regarding system stability, the synergistic effect of 0.06wt% salt and 0.025wt% excipients forms a dense gel network, controlling the 8-day sedimentation rate to within 3% (see Table 19), ensuring stable viscosity and effectively avoiding the allergy risk associated with traditional collagen adsorbents. In terms of microbiological safety, after sterilization and filling, the total bacterial count is ≤50CFU / mL and the coliform count is <1CFU / mL, fully complying with GB 7101-2022 standards. Antioxidant performance tests showed that the DPPH free radical scavenging rate reached 90.93% (see Table 10) (dosage 0.6 ml), and the ABTS free radical scavenging rate reached 96.96% (dosage 1.2 ml). The total antioxidant capacity reached more than 90% of that of vitamin C. This is attributed to the synergistic effect of papaya polyphenols promoting the aglycone formation of mulberry leaf flavonoids, and the formation of chelates between chlorogenic acid from three flowers and rutin from mulberry leaves. This invention, through synergistic active ingredient action, innovative stable system design, and low-sugar formulation, successfully solves the industry pain points of traditional mulberry leaf beverages, such as single function, poor taste, and high sugar content. It provides an innovative solution for the high-value utilization of mulberry leaf resources and has economic value.

[0085] Obviously, those skilled in the art will understand that the various steps of the present invention described above can be performed in a manner different from that described above, and the simulation methods and experimental equipment include, but are not limited to, the above description. The steps of the present invention described above can be performed in a different order in certain circumstances, and the steps shown or described above can be performed separately. Therefore, the present invention is not limited to any particular combination of hardware and software.

[0086] The above description, in conjunction with specific embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the concept of the present invention, and all such deductions or substitutions should be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a mulberry leaf composition plant beverage, characterized in that, include: S1. Dissolve the medicinal and edible extract in water at a concentration of 0.01-5.0 wt% at 30-80℃ with a material-to-water ratio of 1:5-15. Stir for 10-50 minutes and filter through a 0.1-5 μm food-grade PP cotton filter to obtain the medicinal and edible extract solution. S2. Add polyol sweeteners and dietary fiber to purified water, heat to 30-80℃ to dissolve, then add salts, then slowly pour in the medicinal and edible extract solution, then heat to 50-100℃, add excipients, stir and mix well, and adjust the volume to 1000ml to obtain mulberry leaf composition plant beverage, which is then sterilized and bottled to obtain the finished product. The medicinal and edible extracts include mulberry leaf extract, papaya extract, and three-flower extract; the polyol sweeteners are selected from one or more of xylitol, sorbitol, maltitol, erythritol, and lactitol; the dietary fiber is selected from one or more of β-glucan, fructooligosaccharides, galactooligosaccharides, and pectin; the salts are selected from one or more of sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium carbonate, sodium chloride, and citric acid; and the excipients are selected from one or more of sodium carboxymethyl cellulose, guar gum, sucrose fatty acid esters, β-carotene, peppermint oil, and phosphoric acid.

2. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, The medicinal and edible plant extracts contain 0.01–0.2 wt% mulberry leaf extract, 0.01–0.2 wt% papaya extract, and 0.01–0.2 wt% trifoliate flower extract.

3. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, In the pre-dissolving step, the water temperature is 40℃, the material-to-water ratio is 1:10, the stirring time is 30 minutes, and the PP cotton filter element is 1 μm.

4. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, The concentration ratio of the polyol sweetener, dietary fiber, salt and excipient is 1-15 wt%: 1-10.0 wt%: 0.01-3.0 wt%: 0.01-1.0 wt%.

5. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, It also includes sensory evaluation before filling. The evaluation method includes a scoring group of 3 to 100 people, who score the evaluation based on color (20%), flavor (20%), taste (40%), and texture (20%). The texture evaluation must be conducted under light conditions, and the participants must rinse their mouths for 10 seconds after each evaluation.

6. The method for preparing a mulberry leaf composition plant beverage as described in claim 5, characterized in that, In the sensory evaluation, the color is light brown to brown, the flavor is light and fragrant without any off-flavors, the taste is smooth on the palate with a sweet aftertaste, the texture is clear and transparent without sediment, and the overall score is ≥76 points.

7. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, In step S2, polyol sweeteners and dietary fiber are added to 50-500 mL of purified water, heated to 40°C, and stirred for 5-30 minutes to dissolve. Then, salts are added, followed by the slow pouring of the medicinal and edible extract solution. The temperature is then raised to 80°C, excipients are added, and the mixture is stirred for 5-20 minutes to achieve uniformity. The volume is then adjusted to 1000 mL with purified water to obtain a mulberry leaf composition plant beverage. After sterilization and bottling, the finished product is obtained.

8. The method for preparing a mulberry leaf composition plant beverage as described in claim 1, characterized in that, The mulberry leaf composition plant beverage has a total sugar content of ≤1.9g / 100g, a sedimentation rate of <3% within 8 days, and after sterilization and filling, a total bacterial count of ≤50CFU / mL and a coliform count of <1CFU / mL, meeting the requirements of GB 7101-2022 standard. According to the antioxidant performance test, the DPPH free radical scavenging rate is ≥90%, the ABTS free radical scavenging rate is ≥96%, and the total antioxidant capacity reaches more than 90% of that of vitamin C.

9. A mulberry leaf composition plant beverage, characterized in that, The mulberry leaf composition plant beverage is prepared by the preparation method according to any one of claims 1 to 8.

10. The application of the mulberry leaf composition plant beverage as described in claim 9, for use in the preparation of antioxidant plant beverages.

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