Preparation technology of fiveleaf gynostemma herb herbal tea beverage capable of clearing fire and reducing dryness

Abstract

The invention discloses a preparation process of a fiveleaf gynostemma herb herbal tea beverage capable of clearing away fire and reducing dryness, and relates to the technical field of herbal tea beverage preparation. According to the process, fiveleaf gynostemma herb is used as a core raw material, and is matched with various medicinal and edible food materials such as lily, radix ophiopogonis and radix polygonati officinalis to prepare the fiveleaf gynostemma herb herbal tea beverage. The herbal tea beverage is prepared through the steps of raw material pretreatment, composite enzymolysis, ultrasonic and microwave synergistic extraction, multistage filtration, blending and homogenizing, sterilization and filling and the like, the extraction rate of active ingredients is increased by adopting a composite enzymolysis and ultrasonic and microwave synergistic extraction process, and the stability of the herbal tea beverage is further improved by combining multistage filtration and stabilization treatment; therefore, the taste can be optimized through the accurate sugar-acid ratio, the problems that an existing gynostemma pentaphylla herbal tea is not remarkable in effect, low in extraction rate, poor in stability, poor in taste and the like are solved, the product has the effects of clearing away the heart-fire, moistening the lung, promoting the secretion of saliva or body fluid, relieving sore-throat, enhancing the immunity and the like, and the gynostemma pentaphylla herbal tea is fresh and cool in flavor, high in stability, long in shelf life and suitable for large-scale production and market popularization.

Description

Technical Field

[0001] This invention relates to the field of herbal tea beverage preparation technology, and in particular to a preparation process of a Gynostemma pentaphyllum herbal tea beverage for clearing heat and relieving dryness. Background Technology

[0002] Currently, herbal tea, as a traditional Chinese health drink, is favored by consumers for its effects of clearing heat and removing dampness, promoting body fluid and moisturizing dryness. With the accelerated pace of modern life, environmental changes and dietary adjustments, problems such as respiratory dryness, throat discomfort, and irritability are becoming increasingly prominent. The market demand for herbal tea beverages with targeted effects of clearing the heart and moisturizing the lungs continues to grow. Furthermore, Gynostemma pentaphyllum, as a high-quality raw material with both medicinal and edible properties, contains active ingredients such as gypenosides, flavonoids, and polysaccharides, which have antioxidant, immune-enhancing, and metabolism-regulating effects, making it an ideal choice for developing functional herbal teas. However, existing Gynostemma pentaphyllum herbal tea products and preparation processes have many shortcomings: First, the compatibility of traditional Chinese medicine is lacking. It either relies solely on Gynostemma pentaphyllum or is improperly combined with other medicinal materials, resulting in insignificant effects of clearing the heart and moistening the lungs, or even drug conflicts. Moreover, the extraction process is traditional and crude, often using a single water decoction method, which results in a low extraction rate of active ingredients and easily leaves bitter substances, affecting the taste of drinking. Secondly, the product has poor stability. Large molecules in the extract are prone to agglomeration and precipitation, and discoloration and stratification are likely to occur during storage, shortening the shelf life. Moreover, the taste adjustment method is simple, relying heavily on a large amount of sugar to mask the medicinal taste, which increases calorie intake and makes it difficult to achieve an ideal flavor balance.

[0003] Therefore, the present invention provides a preparation process for a herbal tea beverage containing Gynostemma pentaphyllum that clears heat and reduces dryness. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a preparation process for a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage, thus solving the problems mentioned in the background section.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a preparation process for a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage, comprising the following steps: Step 1: Raw material pretreatment: Select and process the raw materials separately, then rinse them 2-3 times with deionized water. Cut the Gynostemma pentaphyllum, lily bulb, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle, and Platycodon grandiflorus into 2-3cm pieces. Remove the shell from the monk fruit and take out the pulp. Slice the licorice root. Set aside. Step 2, Enzymatic hydrolysis: Place the pretreated Gynostemma pentaphyllum, lily bulb, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle, Platycodon grandiflorus, and licorice into an enzymatic hydrolysis tank, add 8-15 times the total weight of the raw materials in deionized water, stir evenly, adjust the pH value to 4.5-5.5, and then add 0.1-0.4% of the total weight of the raw materials in compound enzyme, and carry out enzymatic hydrolysis under certain conditions. Step 3: Extraction with ultrasound and microwave assistance: Transfer the enzymatically hydrolyzed material to an ultrasonic extraction tank, add monk fruit pulp, and then add 5-10 times the total weight of the raw materials in deionized water. Then perform ultrasonic and microwave synergistic extraction. Stir once every 30 minutes during the extraction process to obtain the extract. Step 4, multi-stage filtration: First, the extract is coarsely filtered through a 100-120 mesh filter and centrifuged at 4001-5500 r / min for 15-20 min to remove the residue. Then, the coarse filtrate is filtered through a ceramic membrane to obtain the refined filtrate. Step 5, Blending and Homogenization: Transfer the refined filtrate to a blending tank, add a certain amount of white sugar, citric acid, vitamin C and stabilizer, and then stir until completely dissolved. Add deionized water to adjust the solid content of the beverage to 7-11%, and continue stirring until uniform. Then homogenize the blended beverage 1-3 times, 8-10 minutes each time. Step 6, Sterilization and Filling: The homogenized beverage is sterilized at ultra-high temperature for a short time. After sterilization, it is quickly cooled to 25-30℃ and filled into aseptic packaging containers under aseptic conditions. The containers are then sealed to obtain the Qingxin Runfei Jiaogulan herbal tea beverage.

[0006] As a further technical solution of the present invention, the raw materials in step one are divided into the following parts by weight: 10-18 parts of Gynostemma pentaphyllum, 5-12 parts of lily bulb, 3-9 parts of Ophiopogon japonicus, 4-10 parts of Polygonatum odoratum, 2-7 parts of honeysuckle, 1-5 parts of monk fruit, 1-5 parts of Platycodon grandiflorus, 1-3 parts of licorice, and an appropriate amount of deionized water.

[0007] As a further technical solution of the present invention, the composite enzyme is composed of a mixture of cellulase, pectinase and protease, and the mass ratio of cellulase, pectinase and protease is 2:1:1, wherein the cellulase activity is ≥5000U / g, the pectinase activity is ≥3000U / g, and the protease activity is ≥2000U / g.

[0008] As a further technical solution of the present invention, the enzymatic hydrolysis conditions in step two are: the enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis time is 1.5-3h, and during the enzymatic hydrolysis process, stirring is performed for 5min every 30-40min.

[0009] As a further technical solution of the present invention, the ultrasonic extraction conditions in step three are: ultrasonic power of 300-450W, temperature of 60-75℃, ultrasonic extraction time of 2-3.5h, and microwave of 200-300w.

[0010] As a further technical solution of the present invention, the pore size of the ceramic membrane in step four is 0.1-0.2μm, the operating pressure is 0.2-0.35MPa, and the cross-flow filtration method is adopted in the ceramic membrane filtration process, with a membrane surface flow velocity of 1.0-1.5m / s.

[0011] As a further technical solution of the present invention, the amount of white sugar, citric acid, vitamin C and stabilizer added in step five is as follows by weight: 5-10 parts white sugar, 0.05-0.12 parts citric acid, 0.02-0.06 parts vitamin C and 0.02-0.04 parts stabilizer, wherein the stabilizer is xanthan gum.

[0012] As a further technical solution of the present invention, the homogenization process in step five adopts a high-pressure homogenizer. During the homogenization process, the feed temperature fluctuation is controlled to not exceed ±2℃, and the homogenization pressure is 20-28MPa, and the homogenization temperature is 50-70℃.

[0013] As a further technical solution of the present invention, the sterilization in step six is ​​carried out by UHT sterilization at a temperature of 135-140℃ for 3-5 seconds.

[0014] This invention provides a preparation process for a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage, which has the following advantages compared with the prior art: 1. A preparation process for a herbal tea beverage containing Gynostemma pentaphyllum that clears heat and reduces dryness. This process enhances the effects of clearing the heart and lungs, promoting saliva production and relieving sore throat by complementing and synergistically enhancing the effects of clearing heat and lungs, promoting saliva production and relieving sore throat. Moreover, this preparation process adopts a compound enzymatic hydrolysis combined with ultrasound and microwave synergistic extraction technology. The compound enzyme decomposes the cell wall structure, and ultrasound and microwave synergistically accelerate the dissolution of active ingredients. The extraction rate of Gynostemma pentaphyllum saponins is greatly improved compared with the traditional water boiling method, giving full play to the health care value of traditional Chinese medicine.

[0015] 2. A preparation process for a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage involves removing impurities and macromolecular substances through a multi-stage refining process of coarse filtration and membrane filtration. Combined with the addition of stabilizers and high-pressure homogenization, the beverage system is made uniform and stable. Furthermore, the addition of vitamin C enhances its antioxidant properties. The finished product does not precipitate or change color when stored at room temperature and away from light. Moreover, through precise sugar-acid ratio and the addition of white sugar, the bitter taste of traditional Chinese medicine is effectively masked. The finished product has a pleasantly sweet and sour taste, is refreshing and smooth, and has no obvious medicinal taste. Attached Figure Description

[0016] Figure 1 This is a flowchart illustrating the preparation process of a herbal tea beverage made from Gynostemma pentaphyllum that helps to clear heat and reduce dryness. Detailed Implementation

[0017] 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. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0018] This invention discloses a preparation process for a herbal tea beverage made from Gynostemma pentaphyllum that clears heat and reduces dryness. The raw materials of the herbal tea beverage are divided into the following parts by weight: 10-18 parts of Gynostemma pentaphyllum, 5-12 parts of lily bulb, 3-9 parts of Ophiopogon japonicus, 4-10 parts of Polygonatum odoratum, 2-7 parts of honeysuckle, 1-5 parts of monk fruit, 1-5 parts of Platycodon grandiflorus, and 1-3 parts of licorice.

[0019] All the above-mentioned raw materials comply with the "General Rules for Food Raw Materials" of the National Food Safety Standard and the relevant regulations on food and medicine homology. Among them, the content of gypenosides in gynostemma pentaphyllum is ≥2.0%, and the content of chlorogenic acid in honeysuckle is ≥1.5%. Moreover, the core functions of the above-mentioned raw materials are as follows: Gynostemma pentaphyllum is the principal ingredient, which clears heat and moistens dryness, invigorates qi and strengthens the spleen. The gypenosides it contains are the core active ingredients for clearing the heart and moistening the lungs. Lily bulb and Ophiopogon japonicus are the assistant ingredients. Lily bulb nourishes yin and moistens the lungs, clears the heart and calms the mind, while Ophiopogon japonicus nourishes yin and generates fluids, moistens the lungs and clears the heart. The two work together with gynostemma pentaphyllum to enhance the lung-moistening effect. Secondly, Polygonatum odoratum and honeysuckle are used as adjuvant ingredients. Polygonatum odoratum nourishes yin and moistens the lungs. Honeysuckle promotes the production of body fluids and quenches thirst. It clears heat and detoxifies, and disperses wind-heat, taking into account both clearing heat and nourishing yin, avoiding the damage to the spleen caused by the coldness of clearing heat alone. Then, monk fruit, platycodon, and licorice are used as guiding herbs. Monk fruit clears the lungs and soothes the throat, resolves phlegm and stops cough, and contains natural sweet components that can help improve the taste. Platycodon promotes lung function, soothes the throat, and eliminates phlegm and pus, guiding the other herbs directly to the lung meridian. In addition, licorice tonifies the spleen and replenishes qi, clears heat and detoxifies, and harmonizes the properties of the other herbs, avoiding conflicts between the properties of the herbs. In this way, the effects of each component complement each other, forming a compatibility system that clears heat, nourishes yin, soothes the throat, and harmonizes the body, specifically strengthening the effects of clearing the heart and moistening the lungs.

[0020] Example 1 A preparation process for a herbal tea beverage made from Gynostemma pentaphyllum that clears heat and reduces dryness, wherein the raw materials are selected by weight as follows: 10 parts Gynostemma pentaphyllum, 5 parts lily bulb, 3 parts Ophiopogon japonicus, 4 parts Polygonatum odoratum, 2 parts honeysuckle, 1 part monk fruit, 1 part licorice, 5 parts honey, 0.05 parts citric acid, 0.02 parts xanthan gum, 0.02 parts vitamin C, and an appropriate amount of deionized water.

[0021] Its preparation process includes the following steps: Step 1: Raw material pretreatment: Weigh the raw materials according to the formula, remove impurities and rinse twice, cut into 2cm small sections, remove the pulp from the monk fruit and slice the licorice.

[0022] Step 2, compound enzymatic hydrolysis: Add 8 times the amount of deionized water to the enzymatic hydrolysis tank, adjust the pH to 4.5, add 0.1% compound enzyme, and enzymatically hydrolyze at 45℃ for 1.5 hours, stirring for 5 minutes every 30 minutes.

[0023] Step 3: Extraction with ultrasound and microwave assistance: Transfer the enzymatically hydrolyzed material to an ultrasonic extraction tank, add 1 part of monk fruit pulp and 5 times the amount of deionized water, and extract with ultrasound at 300W, microwave at 200W, and 60℃ for 2 hours, stirring once every 30 minutes.

[0024] Step 4, multi-stage filtration: The extract is first coarsely filtered through a 100-mesh filter and centrifuged at 4000 r / min for 15 min. Then it is filtered through a 0.1 μm ceramic membrane at an operating pressure of 0.2 MPa.

[0025] Step 5: Preparation and Homogenization: Transfer the purified filtrate to a mixing tank, add 5 parts white sugar, 0.05 parts citric acid, and 0.02 parts vitamin C. Then add 0.02 parts xanthan gum paste and stir until completely dissolved. Add deionized water to adjust the solids content of the beverage to 7%, and continue stirring until homogeneous. White sugar adjusts the sweetness, and citric acid adjusts the acidity, forming a suitable sugar-acid ratio (50:1-100:1) to mask the bitterness of the Chinese medicine. Furthermore, vitamin C, as an antioxidant, inhibits… The active ingredients undergo oxidative degradation, extending the product's shelf life. The stabilizer, xanthan gum, increases the viscosity of the beverage system, preventing component stratification and sedimentation, and improving stability. The prepared beverage is then homogenized once at a homogenization pressure of 20 MPa and a homogenization temperature of 50°C for 8 minutes. Homogenization breaks down tiny particles in the beverage to the micron level, ensuring uniform dispersion of material particles and further enhancing the beverage's stability and smoothness. During homogenization, the feed temperature fluctuation is controlled to not exceed ±2°C to avoid affecting the homogenization effect. Step Six: Sterilization and Filling: The homogenized beverage is sterilized using UHT at a temperature of 135℃ for 3 seconds. UHT sterilization can kill bacteria, molds, yeasts, and other microorganisms and spores in the beverage in a very short time, while minimizing the loss of heat-sensitive active ingredients, ensuring product safety and nutrition. After sterilization, the beverage is cooled to 25℃ and then aseptically filled into aseptic packaging containers and sealed to obtain the Qingxin Runfei Jiaogulan herbal tea beverage.

[0026] Example 2 A preparation process for a herbal tea beverage made from Gynostemma pentaphyllum with cooling and detoxifying properties, wherein the raw materials are selected by weight as follows: 15 parts Gynostemma pentaphyllum, 8 parts lily bulb, 6 parts Ophiopogon japonicus, 7 parts Polygonatum odoratum, 4.5 parts honeysuckle, 3 parts monk fruit, 3.5 parts Platycodon grandiflorus, 2 parts licorice, 8 parts white sugar, 0.1 parts citric acid, 0.03 parts xanthan gum, 0.045 parts vitamin C, and an appropriate amount of deionized water.

[0027] Its preparation process includes the following steps: Step 1: Raw material pretreatment: Weigh the raw materials according to the formula, remove impurities and rinse 3 times, cut into 2.5cm small sections, remove the pulp of monk fruit and slice the licorice.

[0028] Step 2, compound enzymatic hydrolysis: Put the mixture into an enzymatic hydrolysis tank, add 12 times the amount of deionized water, adjust the pH to 5.0, add 0.3% compound enzyme, and enzymatically hydrolyze at 50℃ for 2.5 hours, stirring for 5 minutes every 40 minutes.

[0029] Step 3: Extraction with ultrasound and microwave assistance: Transfer the enzymatically hydrolyzed material to an ultrasonic extraction tank, add 3 parts of monk fruit pulp and 8 times the amount of deionized water, and extract with ultrasound at 400W, microwave at 250W and 70℃ for 3 hours, stirring once every 30 minutes.

[0030] Step 4, multi-stage filtration: The extract is first coarsely filtered through a 150-mesh filter and centrifuged at 4500 r / min for 18 min. Then it is filtered through a 0.15 μm ceramic membrane at an operating pressure of 0.3 MPa.

[0031] Step 5: Blending and Homogenization: Transfer the purified filtrate to a blending tank, add 8 parts white sugar, 0.1 parts citric acid, and 0.045 parts vitamin C. Then add 0.03 parts xanthan gum paste and stir until completely dissolved. Add deionized water to adjust the solids content of the beverage to 9%, and continue stirring until homogeneous. White sugar adjusts the sweetness, and citric acid adjusts the acidity, forming a suitable sugar-acid ratio (50:1-100:1) to mask the bitterness of the traditional Chinese medicine. Furthermore, vitamin C, as an antioxidant, inhibits… The active ingredients undergo oxidative degradation, extending the product's shelf life. The stabilizer, xanthan gum, increases the viscosity of the beverage system, preventing component stratification and sedimentation, and improving stability. The prepared beverage is then homogenized twice at a homogenization pressure of 25 MPa and a homogenization temperature of 65°C for 9 minutes each time. Homogenization breaks down tiny particles in the beverage to the micron level, ensuring uniform particle dispersion and further enhancing the beverage's stability and smoothness. During homogenization, the feed temperature fluctuation is controlled to not exceed ±2°C to avoid affecting the homogenization effect.

[0032] Step Six: Sterilization and Filling: The homogenized beverage is sterilized using UHT at a temperature of 140℃ for 5 seconds. UHT sterilization can kill bacteria, molds, yeasts and other microorganisms and spores in the beverage in a very short time, while minimizing the loss of heat-sensitive active ingredients, ensuring product safety and nutrition. After sterilization, the beverage is cooled to 28℃ and then aseptically filled into aseptic packaging containers and sealed to obtain the Qingxin Runfei Jiaogulan herbal tea beverage.

[0033] Example 3 A preparation process for a herbal tea beverage made from Gynostemma pentaphyllum that clears heat and reduces dryness, wherein the raw materials are selected by weight as follows: 18 parts Gynostemma pentaphyllum, 12 parts lily bulb, 9 parts Ophiopogon japonicus, 10 parts Polygonatum odoratum, 7 parts honeysuckle, 5 parts monk fruit, 3 parts licorice, 10 parts white sugar, 0.12 parts citric acid, 0.04 parts xanthan gum, 0.06 parts vitamin C, and an appropriate amount of deionized water.

[0034] Its preparation process includes the following steps: Step 1: Raw material pretreatment: Weigh the raw materials according to the formula, remove impurities and rinse 3 times, cut into 3cm small sections, remove the pulp of monk fruit and slice the licorice.

[0035] Step 2, compound enzymatic hydrolysis: Put the mixture into an enzymatic hydrolysis tank, add 15 times the amount of deionized water, adjust the pH to 5.2, add 0.4% compound enzyme, and enzymatically hydrolyze at 52℃ for 3 hours, stirring for 5 minutes every 40 minutes.

[0036] Step 3: Extraction with ultrasound and microwave assistance: Transfer the enzymatically hydrolyzed material to an ultrasonic extraction tank, add 5 parts of monk fruit pulp and 10 times the amount of deionized water, and extract with ultrasound at 450W, microwave at 300W, and 75℃ for 3.5 hours, stirring once every 30 minutes.

[0037] Step 4, multi-stage filtration: The extract is first coarsely filtered through a 200-mesh filter and centrifuged at 5500 r / min for 20 min. Then it is filtered through a 0.2 μm ceramic membrane at an operating pressure of 0.35 MPa.

[0038] Step 5, Preparation and Homogenization: Transfer the purified filtrate to a mixing tank, add 10 parts white sugar, 0.12 parts citric acid and 0.06 parts vitamin C, then add 0.04 parts xanthan gum paste, and stir until completely dissolved; Add deionized water to adjust the solids content of the beverage to 11%, and continue stirring until homogeneous. The white sugar is used to adjust the sweetness, and the citric acid is used to adjust the acidity. The two form a suitable sugar-acid ratio (50:1-100:1) to mask the bitter taste of the Chinese medicine. In addition, vitamin C acts as an antioxidant to inhibit the oxidative degradation of active ingredients and extend the shelf life of the product. The stabilizer is xanthan gum, which can increase the viscosity of the beverage system, prevent the components from separating and precipitating, and improve stability. The prepared beverage is then homogenized three times at a homogenization pressure of 28 MPa and a homogenization temperature of 70°C for 10 minutes each time. Homogenization can break down the tiny particles in the beverage to the micron level, making the material particles evenly dispersed, and further improving the stability and smoothness of the beverage. During the homogenization process, the feed temperature fluctuation is controlled to not exceed ±2°C to avoid temperature fluctuations affecting the homogenization effect.

[0039] Step Six: Sterilization and Filling: The homogenized beverage is sterilized using UHT at a temperature of 142℃ for 6 seconds. UHT sterilization can kill bacteria, molds, yeasts, and other microorganisms and spores in the beverage in a very short time, while minimizing the loss of heat-sensitive active ingredients, ensuring product safety and nutrition. After sterilization, the beverage is cooled to 30℃ and then aseptically filled into aseptic packaging containers and sealed to obtain the Qingxin Runfei Jiaogulan herbal tea beverage.

[0040] Experiment 1: Comparative experiment on the extraction rate of active ingredients in Gynostemma pentaphyllum herbal tea beverage; Experimental objective: To compare the extraction rates of the two core active ingredients, gypenosides and chlorogenic acid, using the process of this invention and the traditional boiling process.

[0041] Experimental materials: Raw materials: Gynostemma pentaphyllum (2.2% Gynostemma pentaphyllum saponin content), lily bulb, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle (1.8% chlorogenic acid content), monk fruit, platycodon grandiflorus, and licorice, all purchased from regular medicinal material markets and meeting the raw material standards of this invention.

[0042] Instruments: High performance liquid chromatograph (HPLC, Agilent 1260), electronic balance (accuracy 0.001g), ultrasonic and microwave combined extraction vessel, high pressure homogenizer, UHT sterilizer, and traditional Chinese medicine extraction vessel.

[0043] Experimental Groups: Experimental group: The preparation process of this invention was used (refer to the parameters of Example 2).

[0044] Control group: The traditional boiling process was adopted. The specific steps were as follows: the raw materials were weighed according to the raw material ratio of the experimental group, pretreated, and then 20 times the amount of deionized water was added. After boiling, the mixture was kept at a gentle boil for 2 hours. After filtration, the mixture was prepared (same as step five of the experimental group), homogenized, and sterilized to obtain the product.

[0045] Experimental steps: ① Sample preparation: The experimental group and the control group prepared herbal tea beverages according to the corresponding process, with 3 batches prepared for each group, each batch containing 500mL.

[0046] ②Active ingredient detection: The content of gypenosides and chlorogenic acid in the two groups of products was detected by HPLC.

[0047] ③ Detection conditions for Gynostemma pentaphyllum saponins: The chromatographic column was a C18 column (4.6 mm × 250 mm, 5 μm), the mobile phase was acetonitrile-water (40:60, v / v), the flow rate was 1.0 mL / min, the detection wavelength was 203 nm, the column temperature was 30 ℃, and the injection volume was 20 μL.

[0048] ④ Chlorogenic acid detection conditions: The chromatographic column was a C18 column (4.6 mm × 250 mm, 5 μm), the mobile phase was methanol-0.1% phosphoric acid solution (30:70, v / v), the flow rate was 1.0 mL / min, the detection wavelength was 327 nm, the column temperature was 30 ℃, and the injection volume was 20 μL.

[0049] ⑤ Extraction rate calculation: Extraction rate = (Total content of active ingredients in the product / Total content of active ingredients in the raw material) × 100%.

[0050] The experimental results are shown in the table below: The experimental results show that the experimental group used the preparation process of the present invention, which resulted in an average extraction rate of 68.5% for Gynostemma pentaphyllum saponins and an average extraction rate of 65.3% for chlorogenic acid. Both of these rates were significantly higher than those of the control group using the traditional boiling process (extraction rates of 27.4% and 25.7%, respectively). This demonstrates that the process of the present invention has high extraction efficiency and good stability, and can fully release the active ingredients in the raw materials.

[0051] Experiment 2: Testing the stability and taste of Gynostemma pentaphyllum herbal tea beverage; Materials required for the experiment: ① Samples: Herbal tea beverages prepared by the process of this invention (3 batches each of Examples 1, 2, and 3) and a brand of Gynostemma pentaphyllum herbal tea sold in the market (control group).

[0052] ② Instruments: constant temperature and humidity chamber (25℃, RH60%), ultraviolet-visible spectrophotometer, texture analyzer, sensory evaluation scoring sheet.

[0053] ③Evaluators: 10 professional sensory evaluators (who have been trained and qualified), 5 men and 5 women.

[0054] Experimental steps: ①Stability test: Each batch of samples was stored in a constant temperature and humidity chamber (25℃, RH60%) for 12 months. Samples were taken at 0 months, 3 months, 6 months, 9 months, and 12 months, and the following indicators were tested: ② Appearance: Observe whether the sample shows layering, precipitation, or discoloration. "No layering, no precipitation, and uniform color" is considered qualified.

[0055] ③ Color difference: The L*, a*, and b* values ​​of the sample color are detected using a UV-Vis spectrophotometer, and the color difference ΔE is calculated. ΔE ≤ 2.0 is considered acceptable.

[0056] ④ Retention rate of active ingredients: Detect the content of Gynostemma pentaphyllum saponins and calculate the retention rate = (content after storage / content before storage) × 100%. A retention rate of ≥70% is considered qualified.

[0057] ⑤ Taste Evaluation: At 0 months of storage, sensory evaluators will score the taste of the samples. Evaluation indicators include sweetness suitability, acidity suitability, refreshingness, and the effect of masking medicinal taste. Each item is worth 25 points, for a total of 100 points. The scoring criteria are as follows: Sweetness suitability: 20-25 points (moderate sweetness, neither too sweet nor bland), 15-19 points (basically suitable sweetness), 10-14 points (significant sweetness deviation), <10 points (severely unsuitable sweetness).

[0058] Acidity suitability: 20-25 points (moderate acidity, in harmony with sweetness), 15-19 points (basically suitable acidity), 10-14 points (significant acidity deviation), <10 points (severely unsuitable acidity).

[0059] Refreshingness: 20-25 points (refreshing taste, no stickiness), 15-19 points (basically refreshing taste), 10-14 points (slightly sticky), <10 points (obvious stickiness).

[0060] Herbal scent masking effect: 20-25 points (no obvious herbal scent), 15-19 points (mild herbal scent), 10-14 points (obvious herbal scent), <10 points (strong herbal scent).

[0061] The stability test data is shown in the table below: The taste score data (average) is shown in the table below: As shown in the data table above, the Gynostemma pentaphyllum herbal tea beverage prepared by the process of this invention, after being stored at 25°C for 12 months, still maintains a uniform appearance, no layering or sedimentation, and acceptable color difference. Furthermore, the retention rate of Gynostemma pentaphyllum saponins reaches 82.5%, demonstrating significantly better stability than the commercially available control group. In addition, its taste score is consistently above 93 points, with Example 2 achieving a total score of 97.7 points, exhibiting a balanced sweetness and acidity, a refreshing taste, and no obvious medicinal flavor, far superior to the commercially available control group (67.8 points). This indicates that the product of this invention possesses both good stability and excellent taste, demonstrating that the preparation process of this invention has a good and stable technological capability.

[0062] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0063] 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 preparation process for a cooling and detoxifying herbal tea beverage made from Gynostemma pentaphyllum, characterized in that, Includes the following steps: Step 1: Raw material pretreatment; Select and process the raw materials separately, then rinse them 2-3 times with deionized water. Cut the Gynostemma pentaphyllum, lily bulb, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle, and platycodon grandiflorus into 2-3cm pieces. Remove the shell from the monk fruit and take out the pulp. Slice the licorice root. Set aside. Step 2: Enzymatic hydrolysis; Pretreated Gynostemma pentaphyllum, lily bulb, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle, Platycodon grandiflorus, and licorice are placed in an enzymatic hydrolysis tank. Deionized water at 8-15 times the total weight of the raw materials is added, and the mixture is stirred evenly. The pH value is adjusted to 4.5-5.

5. Then, 0.1-0.4% of the total weight of the raw materials is added as a compound enzyme, and enzymatic hydrolysis is carried out under certain conditions. Step 3: Extraction using ultrasound and microwave assistance; The enzymatically hydrolyzed material is transferred to an ultrasonic extraction tank, monk fruit pulp is added, and then 5-10 times the total weight of the raw materials is added to deionized water. Ultrasonic and microwave synergistic extraction is then carried out, with stirring every 30 minutes during the extraction process to obtain the extract. Step 4: Multi-stage filtration process; The extract is first coarsely filtered through a 100-120 mesh filter and centrifuged at 4001-5500 r / min for 15-20 min to remove the residue. Then the coarse filtrate is filtered through a ceramic membrane to obtain the refined filtrate. Step 5: Mixing and homogenizing; Transfer the refined filtrate to a mixing tank, add a certain amount of white sugar, citric acid, vitamin C and stabilizer, and stir until completely dissolved. Then add deionized water to adjust the solid content of the beverage to 7-11%, and continue stirring until uniform. Then homogenize the prepared beverage 1-3 times, 8-10 minutes each time. Step Six: Sterilization and Filling Operations; The homogenized beverage is sterilized at ultra-high temperature and then rapidly cooled to 25-30°C. It is then filled into aseptic packaging containers under aseptic conditions and sealed to obtain the Gynostemma pentaphyllum herbal tea beverage that soothes the heart and lungs.

2. The preparation process of the herbal tea beverage containing Gynostemma pentaphyllum for clearing heat and reducing dryness according to claim 1, characterized in that, The raw materials in step one are divided into the following parts by weight: 10-18 parts of Gynostemma pentaphyllum, 5-12 parts of lily bulb, 3-9 parts of Ophiopogon japonicus, 4-10 parts of Polygonatum odoratum, 2-7 parts of honeysuckle, 1-5 parts of monk fruit, 1-5 parts of Platycodon grandiflorus, 1-3 parts of licorice, and an appropriate amount of deionized water.

3. The preparation process of the herbal tea beverage containing Gynostemma pentaphyllum for clearing heat and reducing dryness according to claim 1, characterized in that, The complex enzyme is composed of a mixture of cellulase, pectinase and protease, with a mass ratio of 2:1:1, wherein the cellulase activity is ≥5000 U / g, the pectinase activity is ≥3000 U / g, and the protease activity is ≥2000 U / g.

4. The preparation process of the herbal tea beverage containing Gynostemma pentaphyllum for clearing heat and reducing dryness according to claim 1, characterized in that, The enzymatic hydrolysis conditions in step two are as follows: the enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis time is 1.5-3h, and during the enzymatic hydrolysis process, the mixture is stirred for 5min every 30-40min.

5. The preparation process of a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage according to claim 1, characterized in that, The ultrasonic extraction conditions in step three are as follows: ultrasonic power of 300-450W, temperature of 60-75℃, ultrasonic extraction time of 2-3.5h, and microwave of 200-300w.

6. The preparation process of a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage according to claim 1, characterized in that, In step four, the ceramic membrane has a pore size of 0.1-0.2 μm and an operating pressure of 0.2-0.35 MPa. Furthermore, the ceramic membrane filtration process employs a cross-flow filtration method with a membrane surface flow velocity of 1.0-1.5 m / s.

7. The preparation process of a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage according to claim 1, characterized in that, The white sugar, citric acid, vitamin C, and stabilizer added in step five are distributed in the following amounts by weight: 5-10 parts white sugar, 0.05-0.12 parts citric acid, 0.02-0.06 parts vitamin C, and 0.02-0.04 parts stabilizer, wherein the stabilizer is xanthan gum.

8. The preparation process of a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage according to claim 1, characterized in that, The homogenization process in step five uses a high-pressure homogenizer. During the homogenization process, the feed temperature fluctuation is controlled to be no more than ±2℃, and the homogenization pressure is 20-28MPa, while the homogenization temperature is 50-70℃.

9. The preparation process of a cooling and detoxifying Gynostemma pentaphyllum herbal tea beverage according to claim 1, characterized in that, The sterilization in step six is ​​performed using UHT sterilization at a temperature of 135-140℃ for 3-5 seconds.

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