Ginseng, cistanche and sea cucumber compound beverage and preparation method thereof

Abstract

The invention provides a ginseng, cistanche and sea cucumber compound beverage and a preparation method thereof. Comprising a ginseng liquid extracted after 16.5 g of dry ginseng is soaked and heated according to dry weight, a sea cucumber liquid extracted after 20g of dry sea cucumber is soaked and heated according to dry weight, a cistanche liquid extracted after 20g of dry cistanche is soaked and heated according to dry weight, and a Chinese wolfberry and red date mixed liquid extracted after 12.6 g of Chinese wolfberry and 12.6 g of red date are soaked and heated according to dry weight. According to the invention, synergistic utilization of plant-derived and animal-derived raw materials can be realized, and the nutrition complementarity and flavor coordination of the compound beverage are effectively improved.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, specifically to a compound beverage of ginseng, cistanche and sea cucumber and its preparation method. Background Technology

[0002] Herbal beverages are made primarily from plant-based ingredients or substances that are both food and medicine, through extraction, soaking, or compounding. Their ingredients typically include natural sources such as roots, stems, leaves, fruits, flowers, and fungi. They are characterized by their natural ingredients, high safety, and significant nutritional and mild conditioning effects. Compared to traditional sugary or artificially added beverages, herbal beverages place greater emphasis on preserving active ingredients and balancing physiological functions, aligning with the trend of low-calorie, low-sugar healthy diets and helping to regulate bodily functions.

[0003] With increasing consumer health awareness, the beverage market is gradually shifting from high-sugar, high-additive products to natural, herbal, and low-additive beverages. Herbal beverages, due to their combined nutritional supplementation and gentle conditioning effects, are gradually becoming an important development direction in the food industry and the health beverage sector. In recent years, the research and development trend of herbal beverages has mainly focused on multi-ingredient compounding, low-sugar formulation, standardized processes, and the construction of complex nutritional systems to achieve the dual goals of nutritional balance and flavor harmony.

[0004] For example, Chinese patent application number CN202110345865.1, published on July 13, 2021, discloses a beverage containing Cistanche deserticola and its preparation method. The preparation method includes the following steps: S1, adding cooked glutinous rice to yeast at 25... Saccharification at 30°C 2 After 3 days, add the crushed Cistanche deserticola and alcoholic yeast, mix, and heat at 25℃. Continue fermentation at 30℃ for 6 days 8 days and add alcohol concentration of 8 S1. 10% glutinous rice wine, to obtain the first fermented product; S2. Add dragon fruit chunks to the first fermented product, and at 20 Continue fermentation at 24℃ for 10 minutes. The second fermentation product is obtained after 15 days; S3, add osmanthus or mint to the second fermentation product and let it sit for 16 days. Continue fermentation at 18℃ for 4 days The third fermentation product was obtained after 6 days, and then the third fermentation product was filtered to obtain the beverage containing Cistanche deserticola.

[0005] The aforementioned literature describes a process of fermenting cooked glutinous rice with crushed Cistanche deserticola at a specific temperature, adding dragon fruit chunks and osmanthus or mint, filtering, and then adding a clarifying agent to prepare a beverage containing Cistanche deserticola, in order to solve the problem of the difficulty in combining Cistanche deserticola and dragon fruit. However, it mainly uses plant sources for mixing and does not combine plant and animal ingredients across sources. Since plant sources can provide a light flavor and animal sources can provide animal protein nutrition, it is necessary to improve the flavor coordination and nutritional complementarity of cross-source compound beverages. Summary of the Invention

[0006] The purpose of this invention is to provide a compound beverage of ginseng, cistanche and sea cucumber and its preparation method, which can realize the synergistic utilization of plant and animal raw materials and effectively improve the nutritional complementarity and flavor harmony of the compound beverage.

[0007] To achieve the above objectives, the present invention provides a method for preparing a compound beverage of ginseng, cistanche and sea cucumber, comprising the following steps: S1. Cut 16.5g of dried ginseng by dry weight into two or more sections to form the main root section. Soak it in 500mL of water for a preset first time. Then heat the water to the extraction temperature and continue for a preset first time. Take out the main root section of ginseng, cut it into thick slices, put it back in and boil it for a preset first time. Filter to remove oil to obtain ginseng liquid. S2. Soak 20g of dried sea cucumber by dry weight in water, cut it into more than two pieces, then heat 500mL of water to the extraction temperature, add the soaked sea cucumber and continue for the second time, filter to remove oil to obtain sea cucumber liquid. S3. Add 20g of dried Cistanche deserticola (by dry weight) to 400mL of water and soak for a preset first time. Then add 100ml of water and heat together to the extraction temperature for a preset first time. Filter to remove oil and obtain Cistanche deserticola liquid. S4. Mix the ginseng extract from step S1, the sea cucumber extract from step S2, and the Cistanche deserticola extract from step S3 in a volume ratio of (1-2):1:(1-2) and stir evenly to obtain the basic compound extract. S5. Add 12.6g of goji berries and 12.6g of red dates (dry weight) to water, heat and filter to remove oil to obtain a goji berry and red date mixture. S6. Mix the basic compound extract from step S4 with the wolfberry and jujube mixture from step S5 at a volume ratio of 4:1, and stir until homogeneous to obtain the compound extract.

[0008] The above method combines ginseng and cistanche (plant-based ingredients) with sea cucumber (animal-based ingredient) in different proportions to form a plant-animal dual-source complex system. The plant source retains its mild flavor, while the animal source preserves its protein nutrition, achieving a complementary nutritional structure. Further blending with a mixture of goji berries and red dates improves the flavor of the complex beverage, balances the nourishing and moisturizing properties of the herbal ingredients, and enhances the overall taste harmony and palatability. Extracting ginseng, sea cucumber, and cistanche at temperatures below 100°C using water that has not reached its boiling point helps retain the active ingredients such as saponins, polyphenols, polysaccharides, and peptides in both plant and animal-based ingredients, thus avoiding the absorption of harmful substances. High temperatures destroy the structure of active ingredients. Meanwhile, ginseng, cistanche, and sea cucumber are extracted separately to obtain corresponding ginseng extract, cistanche extract, and sea cucumber extract. This prevents the various ingredients from interfering with each other during the heating process after adding multiple ingredients at once. Instead, the extracted liquids are mixed to prevent mutual interference, further enhancing the flavor. The resulting total saponins, total phenols, and total flavonoids are at appropriate levels. Total saponins have antioxidant, cardioprotective, and anti-fatigue properties, and can also regulate immunity. Total phenols have strong antioxidant, antibacterial, and anti-cancer properties, and are also beneficial to the cardiovascular system and metabolism. Total flavonoids have cardiovascular protection, anti-inflammatory, antioxidant properties, and can also regulate immunity and nerve health. Overall, it has strong antioxidant capacity and immune-regulating functions.

[0009] Further, step S5 includes: adding 12.6g of goji berries and 12.6g of red dates by dry weight to 500ml of water and heating to the extraction temperature for a preset first time, then filtering to remove oil to obtain a goji berry and red date mixture.

[0010] The above settings, through heating to the extraction temperature and filtering to remove oil, yield a mixture of goji berries and red dates, thus making the mixture purer.

[0011] Furthermore, in step S1, the dried ginseng is cut into three sections, including the rhizome section, the ginseng rootlet section, and the main root section.

[0012] The above settings improve the soaking effect of dried ginseng and facilitate the subsequent extraction of the main root segment.

[0013] Furthermore, the extraction temperature is 80°C-90°C, the preset first time is 30 minutes, and the preset second time is 60 minutes.

[0014] The above settings enable better extraction of components from ginseng, sea cucumber, and cistanche.

[0015] Furthermore, steps S1 to S3 also include heating ginseng, sea cucumber and cistanche at different extraction temperatures respectively. Step S4 also includes mixing the ginseng extract, sea cucumber extract and cistanche extract extracted at different extraction temperatures at the same volume ratio, and determining the optimal extraction temperature by measuring the total saponins, total phenols and total flavonoids in the mixed basic compound extract.

[0016] The above settings allow us to select the optimal extraction temperature for different volumes.

[0017] Furthermore, the active ingredients and physicochemical properties of the basic composite extracts with different volume ratios in step S4 were determined.

[0018] The above settings are to facilitate the subsequent mixing of basic compound extracts with different volume ratios of wolfberry and jujube mixtures.

[0019] Furthermore, the physicochemical properties of different composite extracts obtained by mixing the basic composite extract with the wolfberry and jujube mixture at a volume ratio of 4:1 in step S4 were determined.

[0020] The above settings are designed to facilitate the preparation of a ginseng, sea cucumber, and cistanche compound beverage by mixing the basic compound extract with the wolfberry and jujube mixture to obtain the optimal volume ratio.

[0021] Another aspect of the present invention provides a compound beverage of ginseng, cistanche and sea cucumber, comprising ginseng liquid extracted by soaking and heating 16.5g of dried ginseng by dry weight, sea cucumber liquid extracted by soaking and heating 20g of dried sea cucumber by dry weight, cistanche liquid extracted by soaking and heating 20g of dried cistanche by dry weight, and a mixture of goji berries and red dates extracted by soaking and heating 12.6g of goji berries and 12.6g of red dates by dry weight. Attached Figure Description

[0022] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0023] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0024] Example 1.

[0025] like Figure 1 As shown, this invention provides a method for preparing a compound beverage of ginseng, cistanche, and sea cucumber, comprising 16.5g of dried ginseng, 20g of dried sea cucumber, 20g of dried cistanche, and 1500mL of water by dry weight, including the following specific steps: S1. Cut the prepared 16.5g of dried ginseng into three sections: root tip, ginseng whiskers, and main root. Soak the ginseng in 500mL of water for 30 minutes, then remove it. Heat the soaking water to the extraction temperature. In this embodiment, the extraction temperature is set to three different temperatures: 80°C, 85°C, and 90°C. Add the soaked dried ginseng and continue heating for a preset first time. In this embodiment, the preset first time is 30 minutes. Then stop heating and let it stand for 15 minutes. Remove the main root section, cut it into 0.5cm thick slices, put it back in, and continue heating for the preset first time. After heating, let it stand for 20 minutes. Then pour out the extract and let it stand at room temperature. Filter it twice using four layers of gauze and remove the oil using kitchen oil-absorbing paper to obtain ginseng liquid.

[0026] S2. Soak 20g of dried sea cucumber in water at 0-4°C for two days, changing the water every 8 hours. Cut the soaked dried sea cucumber into three sections, add 500mL of water and heat to the extraction temperature. Add the soaked sea cucumber and continue heating for a preset second time. In this embodiment, the preset second time is 60min. Then let it stand for 20min, pour out the extract, and let it stand at room temperature. Filter it twice with four layers of gauze, and then filter it twice with six layers of gauze. After removing the oil with kitchen oil-absorbing paper, the sea cucumber liquid is obtained.

[0027] S3. Soak 20g of dried Cistanche deserticola in 400mL of water for 30 minutes, then remove it. Heat the soaking water to the extraction temperature, then add the soaked dried Cistanche deserticola and 100mL of water and reheat to 80°C / 85°C / 90°C, and continue heating for 30 minutes. Then let it stand for 20 minutes, pour out the extract, and let it stand at room temperature. Filter it twice with four layers of gauze, and remove the oil with kitchen oil-absorbing paper to obtain Cistanche deserticola liquid.

[0028] S4. Take the ginseng extract, sea cucumber extract, and cistanche extract obtained from steps S1 to S3 at different extraction temperatures, and mix the ginseng extract, sea cucumber extract, and cistanche extract corresponding to the same extraction temperature at a volume ratio of 1:1:1 to obtain three ginseng, sea cucumber, and cistanche extract beverage samples extracted at different temperatures, corresponding to extraction temperatures of 80°C, 85°C, and 90°C, respectively.

[0029] S5. Add 12.6g of goji berries and 12.6g of red dates (by dry weight) to 500ml of water and heat to 85°C for 30 minutes. Filter to remove oil and obtain a goji berry and red date mixture.

[0030] S6. The ginseng, sea cucumber and cistanche beverage obtained by the optimal extraction temperature in three different extraction temperatures is mixed with the wolfberry and red date mixture at a volume ratio of 4:1 and stirred evenly to obtain a compound extract.

[0031] The total saponin content of the ginseng, sea cucumber, and cistanche beverage sample from step S4 was determined. The reagents used include: distilled water, vanillin, methanol, ethanol, sulfuric acid, and ginsenoside Re standard.

[0032] To prepare an 80% methanol aqueous solution: Measure 400 mL of methanol and add distilled water to make a final mixed volume of 500 mL.

[0033] To prepare an 8% vanillin solution: Weigh 8 g of vanillin into a 100 mL volumetric flask, add ethanol to dissolve the solid, and then dilute to the mark with ethanol.

[0034] To prepare a 72% sulfuric acid solution: Measure 367.35 mL of 98% sulfuric acid into a 500 mL beaker, cool it with running water, slowly add the sulfuric acid to 100 mL of water, transfer the diluted sulfuric acid to a 500 mL volumetric flask, add water to the mark, and shake well.

[0035] Preparation of ginsenoside Re standard stock solution (1 mg / ml ginsenoside Re): Weigh 50 mg of ginsenoside Re into a 50 mL volumetric flask, then dissolve it in the prepared 80% methanol solution, dilute to the 50 mL mark with 80% methanol solution, and shake well.

[0036] Preparation of ginsenoside Re standard solution: Use a pipette to transfer the volume of ginsenoside Re stock solution shown in Table 1 below to a 10 mL centrifuge tube, dilute with distilled water to the 10 mL mark and mix well.

[0037] Table 1. Standard solutions of ginsenoside Re

[0038] The specific process for determining the total saponin content includes the following steps: (a) Samples of ginseng, sea cucumber and cistanche extracted at three different temperatures were placed in a centrifuge at 4000 rpm and 4°C for 15 min. (b) Add 100 µL of ginseng, sea cucumber, and cistanche beverage samples, blanks, or standard solutions extracted at three different temperatures to different test tubes; (c) Add 400 µL of the prepared 80% methanol solution and mix thoroughly by vortexing; (d) Add 500 µL of the prepared 8% vanillin solution; (e) Slowly pour 5.0 mL of 72% sulfuric acid into the inside of the test tube and then mix thoroughly in an ice-water bath; (f) Place the mixture in a 60°C water bath for 10 minutes, and then cool it in an ice water bath; (g) Using a UV-Vis spectrophotometer with a set wavelength of 544 nm, measure the absorbance in a cuvette with a 1 cm optical path. In this embodiment, the sample absorbance is within the linear range of the standard curve. If it exceeds the range, increase the dilution factor and measure again.

[0039] The total phenolic content of the ginseng, sea cucumber, and cistanche beverage sample from step S4 was determined: The reagents used include: distilled water, Folin-Ciocalteu reagent, sodium carbonate, and gallic acid standard.

[0040] To prepare a 7.0% sodium carbonate solution: Weigh 35 g of anhydrous sodium carbonate into a 500 mL volumetric flask, add an appropriate amount of warm distilled water to half the volume, shake well to dissolve, cool to room temperature, and then dilute to the mark of the volumetric flask with water and mix well.

[0041] Preparation of gallic acid standard stock solution (1 mg / mL): Accurately weigh 0.110 ± 0.001 g gallic acid into a 100 mL volumetric flask, dissolve in water, dilute to volume and mix well.

[0042] Preparation of gallic acid standard solution: Using a volumetric pipette, take the volumes shown in Table 2 from the gallic acid standard stock solution, add them to a 100 mL volumetric flask, and dilute to the mark with distilled water, then mix thoroughly.

[0043] Table 2 Gallic acid standard solution

[0044] The specific process for determining the total phenol content includes the following steps: (1) Three samples of ginseng, sea cucumber and cistanche extract extracted at different temperatures were placed in a centrifuge at 4000 rpm and 4°C for 15 min. (2) Add 3.0 mL of distilled water to each test tube, and then add 50 μL of diluted ginseng, sea cucumber and cistanche beverage sample, blank control or standard solution to each test tube respectively; (3) Add 250 μL of Folin-Ciocalteu reagent to each test tube and mix well; (4) Within 5–8 minutes after adding the Folin-Ciocalteu reagent, add 750 μL of 7% sodium carbonate solution; (5) Add 950 μL of distilled water and mix using a vortex mixer; (6) Let stand at room temperature in the dark for 60 minutes, and then use a spectrophotometer with a wavelength of 765 nm to measure the absorbance in a 1 cm cuvette, with the reagent blank as a reference.

[0045] The total flavonoid content of the ginseng, sea cucumber, and cistanche beverage sample from step S4 was determined: The reagents used include: distilled water, sodium hydroxide, sodium nitrite, AlCl3·6H2O, anhydrous ethanol, and rutin standard.

[0046] To prepare a 10% AlCl3·6H2O solution: Weigh 50 g of AlCl3·6H2O into a 500 ml volumetric flask, add an appropriate amount of warm distilled water to half the mark of the volumetric flask, shake to mix, cool to room temperature, dilute with water to the mark, and shake well.

[0047] To prepare a 1 M sodium hydroxide solution: Weigh 20 g NaOH into a 500 ml volumetric flask, add an appropriate amount of distilled water to half the mark, shake to mix, cool to room temperature, dilute with water to the mark, and shake well.

[0048] To prepare 5% sodium nitrite: Weigh 25 g of sodium nitrite into a 500 ml volumetric flask, add an appropriate amount of warm distilled water to half the mark of the volumetric flask, shake well to dissolve the sodium nitrite, cool to room temperature, dilute with water to the mark and mix well.

[0049] Preparation of rutin standard stock solution (1 mg / ml): Weigh (0.110±0.001) g of rutin into a 100 ml volumetric flask, dissolve in anhydrous ethanol, dilute to the mark, and shake well.

[0050] Preparation of rutin standard solution: Use a pipette to transfer the volume of rutin stock solution shown in Table 3 below into a 10 mL centrifuge tube, dilute to the mark with anhydrous ethanol and mix well.

[0051] Table 3 Rutin Standard Solutions

[0052] The specific process for determining the total flavonoid content in ginseng, sea cucumber, and cistanche beverage samples includes the following steps: 1. Place the ginseng, sea cucumber and cistanche beverage samples extracted at three different temperatures into a centrifuge at 4000 rpm and 4°C for 15 min. 2. Add 1.25 mL of distilled water to each test tube, and transfer 250 µL of diluted sample extract, blank solution or standard solution extracted at three different temperatures into the corresponding test tubes respectively; 3. Transfer 75 µL of 5% sodium nitrite solution into each test tube and vortex to mix thoroughly; 4. After standing for 6 minutes, add 150 µL of 10% AlCl3·6H2O solution to each test tube. 5. Let the mixed solution stand for 5 minutes, then add 500 µL of 1M sodium hydroxide solution to each test tube and vortex to mix. 6. Dilute the mixture to 2.5 mL with distilled water and mix thoroughly. 7. Using a UV-Vis spectrophotometer, measure the absorbance in a 1cm glass cuvette at a wavelength of 510 nm, with a blank solution as a reference.

[0053] The results of the determination of total saponin content, total phenol content, and total flavonoid content are expressed as mean ± standard deviation. ANOVA (analysis of variance) was used for statistical analysis of the experimental data, and Tukey's post-hoc multiple comparison test was performed. The results of the determination of total saponin, total phenol, and total flavonoids in ginseng, sea cucumber, and cistanche beverage samples at three different temperatures are shown in Table 4 below. Table 4. Determination results of total saponins, total phenols and total flavonoids in samples from three different temperatures.

[0054] Table 4 shows that the extraction temperature has a significant impact on the content of total saponins, total phenols, and total flavonoids in the basic compound extract. p <0.05. With increasing extraction temperature, the contents of the three active ingredients first increased and then decreased. Specifically, at 85°C, the total saponins (476.93 ± 1.16 mg RE / mL), total phenols (93.81 ± 1.7 mg GAE / g), and total flavonoids (96.8 ± 1.77 μg RE / mL) in the ginseng, sea cucumber, and cistanche deserticola beverage sample all reached their highest values, significantly higher than those in the 80°C and 90°C sample groups. p <0.05), thus determining the optimal extraction temperature for preparing the basic compound extract at 85°C for subsequent implementation.

[0055] The difference between Examples 2 and 3 and Example 1 is that ginseng extract, sea cucumber extract and Cistanche deserticola extract were prepared at the optimal extraction temperature determined in Example 1 and mixed evenly at different volume ratios.

[0056] Example 2.

[0057] In Example 2, ginseng extract, sea cucumber extract, and cistanche extract were mixed evenly at a volume ratio of 2:1:1 to obtain a ginseng, sea cucumber, and cistanche beverage sample.

[0058] Example 3.

[0059] In Example 3, ginseng extract, sea cucumber extract, and cistanche extract were mixed evenly at a volume ratio of 1:1:2 to obtain a ginseng, sea cucumber, and cistanche beverage sample. Then, the total saponin content, total phenol content, and total flavonoid content of Examples 2 and 3 were determined using the same procedure as in Example 1.

[0060] The active ingredients and physicochemical properties of the basic composite extracts obtained in different volume ratios in Examples 1, 2 and 3 were determined. In this example, Example 1 was used as an example to determine the active ingredients and physicochemical properties. Examples 2 and 3 were the same as Example 1.

[0061] DPPH antioxidant activity assay: The reagents used include: DPPH, deionized water, anhydrous ethanol, and Trolox.

[0062] Preparation of 0.1 mM DPPH solution: Weigh 39.43 mg DPPH, dissolve it in anhydrous ethanol in a 100 mL beaker, stir and transfer it to a 1 L volumetric flask. Wash the beaker repeatedly with ethanol and transfer the washings into the volumetric flask. Finally, dilute to the 1 L mark with ethanol.

[0063] Preparation of Trolox (water-soluble vitamin E) standard stock solution: Weigh 25 mg Trolox and dissolve it in 10 mL of anhydrous ethanol to prepare a 10 mM standard solution.

[0064] Preparation of Trolox standard working solutions: Using 10 mM stock solution as the mother solution, prepare concentrations of 1 mM, 500 μM, 250 μM, 100 μM, 50 μM, and 20 μM.

[0065] The specific procedure for determining DPPH antioxidant activity includes the following steps: (01) Place the ginseng, sea cucumber and cistanche beverage sample with a volume ratio of 1:1:1 into a centrifuge at 4000 rpm and 4°C for 15 min; (02) Add 0.2 mL of control solution (i.e., use extraction solvent instead of sample), 0.2 mL of standard solution, or 0.2 mL of ginseng, sea cucumber, and cistanche extract (original solution or dilution) to different test tubes respectively. (03) Add 3.8 mL of DPPH solution to each test tube; (04) Mix thoroughly using a vortex mixer and let it stand at room temperature in the dark for 30 minutes; (05) Use a spectrophotometer with a wavelength of 517 nm to measure the absorbance and record the readings of each tube.

[0066] pH value measurement: Take 10 mL of a ginseng, sea cucumber, and cistanche beverage sample with a volume ratio of 1:1:1 and place it in a clean centrifuge tube. Measure the pH value of the sample at room temperature (25°C) using a handheld pH meter calibrated with a standard buffer solution (pH 7.00).

[0067] Color value measurement: The colorimetric parameters of the samples were measured at room temperature (25°C) using a handheld colorimeter. The instrument was calibrated with a standard white plate before measurement. The luminance (L), red-green value (a), and yellow-blue value (b) of the samples were recorded using the CIE Lab color space.

[0068] Turbidity measurement: The turbidity of the sample was measured using a Lei magnetic turbidimeter at room temperature. Calibration was performed using Lei magnetic turbidimeter calibration solution before measurement.

[0069] Determination of total solids content: Pre-dry the weighing dish by placing it in a drying oven at 105±3°C for 4 hours. Then, cool the weighing dish in a desiccator. Weigh the dried weighing dish using gloves, accurate to 0.1 mg. Mix the sample thoroughly, weigh 5 mL of the sample, and place it in a weighing dish. Place the weighing dish with the sample in an oven at 105±3°C for 4 hours. Remove the weighing dish from the oven and cool it to room temperature in a desiccator. Weigh the weighing dish containing the dried sample, accurate to 0.1 mg, and record the weight. Place the weighing dish containing the dried sample back into the oven at 105±3°C and dry it to constant weight, recording the weight. Constant weight is defined as the change in the percentage of solid weight within ±0.1% after the sample is reheated for one hour.

[0070] Stability testing: Each sample was placed in a transparent test tube and allowed to stand at room temperature (25°C). The appearance of the samples was observed and photographed at 0 h, 6 h, 12 h, 24 h and 48 h to assess the changes in layering, precipitation and color.

[0071] The results obtained in Examples 1, 2, and 3 are expressed as mean ± standard deviation. ANOVA was used for statistical analysis of the experimental data, and Tukey's post-hoc multiple comparison test was performed. The results of the determination of total saponins, total phenols, total flavonoids, and DPPH in the ginseng, sea cucumber, and cistanche beverage samples with three different volume ratios are shown in Table 5 below. Table 5. Determination results of total saponins, total phenols, total flavonoids and DPPH in ginseng, sea cucumber and cistanche beverages with three different volume ratios.

[0072] The color values ​​of the ginseng, sea cucumber, and cistanche beverage samples with three different volume ratios are shown in Table 6 below. Table 6. Results of color value determination in ginseng, sea cucumber, and cistanche beverages with three different volume ratios.

[0073] The results of pH, turbidity, and total solids content determination in three ginseng, sea cucumber, and cistanche beverage samples with different volume ratios are shown in Table 7 below. Table 7. Results of pH, turbidity, and total solids content in ginseng, sea cucumber, and cistanche beverages with three different volume ratios.

[0074] As shown in Tables 5–7, the ginseng, sea cucumber and cistanche beverage samples with different volume ratios showed certain differences in the content of active ingredients and physicochemical properties. The total saponins, total phenols and total flavonoids in the three groups of samples were all at high levels, and the DPPH free radical scavenging ability was also strong, indicating that they have good component stability and potential antioxidant activity.

[0075] Color value analysis results show that there are certain differences in the L (lightness), a (red-green axis), and b (yellow-blue axis) values ​​of samples with different volume ratios. Among them, the L and b values ​​fluctuate slightly with the change of the ratio, indicating that the volume ratio has a certain influence on the color of the system.

[0076] Analysis of pH, turbidity, and total solids content showed that the overall physicochemical properties of samples with different volume ratios were stable, exhibiting weak acidity, moderate turbidity, and high solids content.

[0077] In terms of stability, no obvious stratification or precipitation occurred in any of the samples during the 0–12 h period, and the liquid clarity was relatively high. At 24 h, no obvious stratification or precipitation occurred in any of the sample liquids, the liquid clarity decreased but was still relatively clear, and small bubbles were generated in some test tubes. At 48 h, no obvious stratification or precipitation occurred in any of the sample liquids, the liquid clarity was low, and small bubbles and films were generated in all of them, and mold appeared in some of them.

[0078] The ginseng, sea cucumber, and cistanche drinks obtained in Examples 2 and 3 at different volume ratios were mixed with a mixture of wolfberry and red dates at a volume ratio of 4:1 and stirred evenly to obtain a compound extract.

[0079] The physicochemical properties of the three different composite extracts were determined respectively: the composite extract obtained by mixing ginseng, sea cucumber, and cistanche drink with wolfberry and red date mixture in Example 1 at a volume ratio of 4:1; the composite extract obtained by mixing ginseng, sea cucumber, and cistanche drink with wolfberry and red date mixture in Example 2 at a volume ratio of 4:1; and the composite extract obtained by mixing ginseng, sea cucumber, and cistanche drink with wolfberry and red date mixture in Example 3 at a volume ratio of 4:1. The physicochemical properties of the three different composite extracts were the same as those of the basic composite extracts obtained in Examples 1, 2, and 3 at different volume ratios.

[0080] In this embodiment, the basic compound extract is the ginseng, sea cucumber and cistanche drink, and the compound extract is the ginseng, sea cucumber and cistanche compound drink. The physicochemical properties of the three different compound extracts are expressed as mean ± standard deviation. The experimental data were statistically analyzed using ANOVA and Tukey post-hoc multiple comparison test was performed. The color values ​​of the three different compound extracts are shown in Table 8 below.

[0081] Table 8. Results of color value determination in three different composite extracts

[0082] The results of pH, turbidity and total solids content determination in three different composite extracts are shown in Table 9 below.

[0083] Table 9. Results of pH, turbidity, and total solids content in three different composite extracts.

[0084] As shown in Tables 8 and 9, the samples of the three different composite extracts all exhibited good stability in terms of color value and physicochemical indicators. The different values ​​of L, a, and b in Table 8 indicate that there are certain differences in brightness and hue among the samples with different ratios. The pH values ​​were all weakly acidic. The turbidity indicates that the system has good suspension uniformity. The total solids content was 1.47–1.77 g / 100 mL, which is within a relatively stable range.

[0085] Compared to ginseng, sea cucumber, and cistanche decoction, the ginseng, sea cucumber, and cistanche decoction compound beverage has a generally more yellowish color and improved overall brightness, with some fluctuation depending on the volume ratio. In terms of physicochemical properties, the ginseng, sea cucumber, and cistanche decoction compound beverage has a relatively lower pH, leaning towards acidity. It also has relatively lower turbidity, indicating a clearer appearance and better suspension uniformity. Furthermore, the total solids content of the ginseng, sea cucumber, and cistanche decoction compound beverage is relatively higher.

[0086] Regarding stability, no obvious stratification or precipitation occurred in any of the samples during the 0–12 h period, and the liquid clarity was relatively high. At 24 h, no obvious stratification or precipitation occurred in any of the sample liquids, the liquid clarity decreased but remained relatively clear, and small bubbles were generated in some test tubes. At 48 h, no obvious stratification or precipitation occurred in any of the sample liquids, the liquid clarity was low, and small bubbles and films were generated in all samples, with some showing signs of mold. The ginseng, sea cucumber, and cistanche decoction and the ginseng, sea cucumber, and cistanche decoction compound beverage were generally consistent, with no obvious stratification or precipitation occurring within the 0–48 h period, and only in the later stages did phenomena such as decreased clarity, small bubbles, and films appear.

[0087] Based on the comprehensive analysis of the above results, the basic compound extract obtained by mixing ginseng extract, sea cucumber extract, and cistanche extract at a volume ratio of 2:1:1 and an extraction temperature of 85°C, and then mixing it with a mixture of wolfberry and red dates at a volume ratio of 4:1, yields a compound extract that meets the requirements for uniformity and sensory characteristics of beverage products.

[0088] In this embodiment, sensory evaluation and consumer acceptance tests were conducted on six ginseng, sea cucumber and cistanche beverage samples with different volume ratios (numbered 111, 211, 112, 121, 221 and 122, respectively).

[0089] Test results show that: Sample 111 (with a volume ratio of ginseng extract, sea cucumber extract, and cistanche extract of 1:1:1) has a prominent herbal aroma, a relatively refreshing taste, and a slight bitterness. Overall, it has a balanced flavor but relatively simple layers. Sample 211 (the volume ratio of ginseng extract, sea cucumber extract, and cistanche extract was 2:1:1) had a strong ginseng aroma, a rich and heavy taste, and a slightly stronger bitterness. Sample 112 (with a volume ratio of ginseng extract, sea cucumber extract, and cistanche extract of 1:1:2) has a mild taste, a noticeable sweetness, and a gentle and harmonious herbal flavor. Sample 121 (ginseng extract, sea cucumber extract, and cistanche extract in a volume ratio of 1:1:1 + goji berries and red dates) has a mellow aroma with the natural sweetness of red dates and goji berries, and the overall harmony is the best. Sample 221 (ginseng extract, sea cucumber extract and cistanche extract in a volume ratio of 2:1:1 + goji berries and red dates) has a rich flavor, obvious nourishing effect, and a good blend of sweet aroma and ginseng aroma; Sample 122 (ginseng extract, sea cucumber extract, and cistanche extract in a volume ratio of 1:1:2 + goji berries and red dates) has a smooth taste, a harmonious sweetness, and a lingering sweet aftertaste.

[0090] Test results show that samples with a high proportion of ginseng have a rich flavor and a prominent herbal taste; samples with a high proportion of cistanche have a smooth texture and a significant sweetness; while samples with added goji berries and red dates have better overall flavor harmony and are more acceptable to consumers.

[0091] The working principle of this invention is as follows: By mixing ginseng and cistanche as plant-based raw materials with sea cucumber as animal-based raw material in different proportions, a plant-animal dual-source complex system is formed. The plant source retains its light flavor, while the animal source retains its animal protein nutrition, achieving a complementary nutritional structure. Further mixing with a mixture of goji berries and red dates improves the flavor of the complex beverage, while balancing the nourishing and moisturizing properties of the herbal raw materials, enhancing the overall taste harmony and drinkability of the beverage. The extraction temperature of less than 100°C, using water that has not reached its boiling point, for extracting ginseng, sea cucumber, and cistanche helps retain the active ingredients such as saponins, polyphenols, polysaccharides, and polypeptides in both plant and animal-based raw materials. To avoid damaging the structure of active ingredients at high temperatures, ginseng, cistanche, and sea cucumber are extracted separately into corresponding ginseng, cistanche, and sea cucumber extracts. This prevents the various raw materials from interfering with each other during heating after adding multiple ingredients at once. Instead, the extracted liquids are mixed to prevent mutual interference, further enhancing the flavor. The resulting product has appropriate levels of total saponins, total phenols, and total flavonoids. Total saponins have antioxidant, cardioprotective, and anti-fatigue properties, and can also regulate immunity. Total phenols have strong antioxidant, antibacterial, and anti-cancer properties, and are also beneficial to the cardiovascular system and metabolism. Total flavonoids have cardiovascular protection, anti-inflammatory, antioxidant properties, and can also regulate immunity and nerve health. Overall, it has strong antioxidant capacity and immune-regulating functions.

Claims

1. A method for preparing a compound beverage of ginseng, cistanche and sea cucumber, characterized in that: Includes the following steps: S1. Cut 16.5g of dried ginseng by dry weight into two or more sections to form the main root section. Soak it in 500mL of water for a preset first time. Then heat the water to the extraction temperature and continue for a preset first time. Take out the main root section of ginseng, cut it into thick slices, put it back in and boil it for a preset first time. Filter to remove oil to obtain ginseng liquid. The extraction temperature is less than 100°C. S2. Soak 20g of dried sea cucumber by dry weight in water, cut it into more than two pieces, then heat 500mL of water to the extraction temperature, add the soaked sea cucumber and continue for the second time, filter to remove oil to obtain sea cucumber liquid. S3. Add 20g of dried Cistanche deserticola (by dry weight) to 400mL of water and soak for a preset first time. Then add 100ml of water and heat together to the extraction temperature for a preset first time. Filter to remove oil and obtain Cistanche deserticola liquid. S4. Mix the ginseng extract from step S1, the sea cucumber extract from step S2, and the Cistanche deserticola extract from step S3 in a volume ratio of (1-2):1:(1-2) and stir evenly to obtain the basic compound extract. S5. Add 12.6g of goji berries and 12.6g of red dates (dry weight) to water, heat and filter to remove oil to obtain a goji berry and red date mixture. S6. Mix the basic compound extract from step S4 with the wolfberry and jujube mixture from step S5 at a volume ratio of 4:1, and stir until homogeneous to obtain the compound extract.

2. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: Step S5 includes: adding 12.6g of goji berries and 12.6g of red dates by dry weight to 500ml of water and heating to the extraction temperature for a preset first time, then filtering to remove oil to obtain a goji berry and red date mixture.

3. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: In step S1, the dried ginseng is cut into three sections: the rhizome section, the ginseng rootlet section, and the main root section.

4. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: The extraction temperature is 80°C-90°C, the preset first extraction time is 30 min, and the preset second extraction time is 60 min.

5. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: Steps S1 to S3 also include heating ginseng, sea cucumber and cistanche at different extraction temperatures. Step S4 also includes mixing the ginseng extract, sea cucumber extract and cistanche extract extracted at different extraction temperatures at the same volume ratio, and determining the optimal extraction temperature by measuring the total saponins, total phenols and total flavonoids in the mixed basic compound extract.

6. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: The active ingredients and physicochemical properties of the basic composite extracts with different volume ratios in step S4 were determined.

7. The preparation method of the ginseng cistanche and sea cucumber compound beverage according to claim 1, characterized in that: The physicochemical properties of different composite extracts obtained by mixing the basic composite extract with the wolfberry and jujube mixture at a volume ratio of 4:1 in step S4 were determined.

8. A compound drink of Cistanche deserticola Y.C.Ma and sea cucumber, which is prepared by the method of any one of claims 1-7. It includes ginseng extract (16.5g dried ginseng soaked and heated by dry weight), sea cucumber extract (20g dried sea cucumber soaked and heated by dry weight), Cistanche extract (20g dried Cistanche deserticola soaked and heated by dry weight), and a mixture of wolfberry and jujube extract (12.6g wolfberry and 12.6g jujube soaked and heated by dry weight).

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