Beverage with slimming and beautifying effects and preparation method thereof

Abstract

The invention discloses a beverage with the efficacy of slimming and beautifying and a preparation method thereof. The beverage with the efficacy of slimming and beautifying is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 8-10 parts of cucumbers, 8-10 parts of white gourds, 3-5 parts of papayas, 3-5 parts of chicory, 3-5 parts of angelica sinensis, 2-3 parts of lotus leaves, 3-5 parts of radix angelicae, 2-3 parts of ginseng, 0.8-1.2 parts of amomum tsao-ko, 3-5 parts of L-cysteine, 8-12 parts of carmine fruits and 2-4 parts of mogroside. According to the beverage with the slimming and beautifying effects, through limitation of all the natural plant raw materials and the dosage, the beverage has the effects of resisting oxidation, whitening skin, tonifying qi and blood, promoting metabolism, promoting blood circulation to remove blood stasis, inhibiting sugar from being converted into fat and the like, under the combined action of all the raw materials, the skin color can be remarkably improved, the effects of whitening skin and removing freckles are achieved, and the beverage is suitable for popularization and application. Meanwhile, tartronic acid contained in the cucumbers and the white gourds can inhibit sugar from being converted into fat, so that the prepared beverage with the slimming and beautifying effects has excellent slimming and beautifying effects.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of drinks, in particular to a drink with slimming and beautifying effects and a preparation method thereof. BACKGROUND

[0002] With the improvement of living standards, people pay more and more attention to their health, and also pay more and more attention to their appearance. However, with the diversification of people's diet, obesity is becoming increasingly serious, and in real life, unhealthy diet, life pressure and abuse of antibiotics can also lead to skin aging, causing dull skin and various color spots.

[0003] At present, there are various beverages on the market, but most of them are mainly different in taste. With people paying more and more attention to their health, especially to their appearance, people's requirements for the health care effect of various drinks are also getting higher and higher.

[0004] Therefore, the present application is proposed. SUMMARY

[0005] The present application aims to provide a drink with slimming and beautifying effects and a preparation method thereof. The present application limits the raw materials and their amounts, so that the prepared drink has the functions of antioxidant, whitening and inhibition of sugar conversion into fat, thereby achieving the effects of slimming and beautifying.

[0006] In order to achieve the above-mentioned purpose of the present application, the following technical solutions are adopted:

[0007] The present application provides a drink with slimming and beautifying effects in the first aspect, which is prepared from raw materials including the following weight parts:

[0008] Coffee beans 5-10 parts, cucumber 8-10 parts, winter melon 8-10 parts, papaya 3-5 parts, chicory 3-5 parts, angelica 3-5 parts, lotus leaf 2-3 parts, baizhi 3-5 parts, ginseng 2-3 parts, cardamom 0.8-1.2 parts, L-cysteine 3-5 parts, annatto fruit 8-12 parts and mogroside 2-4 parts.

[0009] Preferably, the drink with slimming and beautifying effects is prepared from raw materials including the following weight parts:

[0010] Coffee beans 8 parts, cucumber 9 parts, winter melon 9 parts, papaya 4 parts, chicory 4 parts, angelica 4 parts, lotus leaf 3 parts, baizhi 4 parts, ginseng 2 parts, cardamom 1 part, L-cysteine 4 parts, annatto fruit 10 parts and mogroside 3 parts.

[0011] The present application provides a preparation method of the above-mentioned drink with slimming and beautifying effects in the second aspect, which includes the following steps:

[0012] (a) roasting coffee beans to obtain coffee powder, crushing and deseeding of the fructus amomi to obtain fructus amomi pieces; adding the fructus amomi pieces and the coffee powder into an ethanol solution for ultrasonic extraction, and then standing, filtering and concentrating to remove ethanol to obtain a first concentrated solution;

[0013] (b) sterilizing cucumbers, slicing, and airing to a water content of 18-25%, and then juicing and filtering to obtain cucumber juice; adding flavor protease and an ethanol solution to the cucumber juice for enzymatic hydrolysis, enzyme inactivation, filtering with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixture to the filtrate and stirring at 50-60°C for 1-3 h, then stirring at room temperature for 2-4 h, filtering with a 0.45 μm microporous filter membrane, and drying to obtain a first polyethylene glycol and β-cyclodextrin pre-made powder;

[0014] (c) sterilizing a wax gourd, removing the core and seeds, slicing, and airing to a water content of 18-25%, and then juicing and filtering to obtain wax gourd juice; adding flavor protease and an ethanol solution to the wax gourd juice for enzymatic hydrolysis, enzyme inactivation, filtering with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixture to the filtrate and stirring at 50-60°C for 1-3 h, then stirring at room temperature for 2-4 h, filtering with a 0.45 μm microporous filter membrane, and drying to obtain a second polyethylene glycol and β-cyclodextrin pre-made powder;

[0015] (d) adding chrysanthemum, lotus leaf, papaya, angelica, baizhi and ginseng to water respectively for ultrasonic extraction and filtering to collect filtrates to obtain chrysanthemum extract, lotus leaf extract, papaya extract, angelica extract, baizhi extract and ginseng extract;

[0016] (e) sterilizing bixa orellana, and then airing to dryness; placing the dried bixa orellana in an ethanol solution for first water bath ultrasonic extraction and filtering; placing the filter residue in an ethanol solution for second water bath ultrasonic extraction and filtering; combining the two filtrates and concentrating to obtain a second concentrated solution, the mass of the second concentrated solution being 1.8-2.2 times the mass of the bixa orellana;

[0017] (f) preparing mogroside into an aqueous mogroside slurry; mixing the aqueous mogroside slurry, the first concentrated solution, the first polyethylene glycol and β-cyclodextrin pre-made powder, the second polyethylene glycol and β-cyclodextrin pre-made powder, the chrysanthemum extract, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution and L-cysteine to obtain a mixture; adding a diluent to the mixture and stirring thoroughly to obtain the beverage with slimming and beautifying effects.

[0018] Preferably, in the step (a), the mass ratio of the ethanol solution to the coffee powder is (4-6) : 1; the volume concentration of the ethanol solution is 50%-60%; the ultrasonic extraction temperature is 50-60℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, and the power is 55-65W; and the standing time is 20-28h.

[0019] Preferably, in the step (b), the addition amount of the flavor protease is 0.8%-1.2% of the mass of the cucumber juice, the addition amount of the ethanol solution is 2-3 times of the mass of the cucumber juice, the volume concentration of the ethanol solution is 5%-8%; the enzymolysis temperature is 43-47℃, and the time is 2-3h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 2-3 times of the mass of the cucumber juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%-4%, and the mass concentration of the polyethylene glycol is 6%-8%; and the molecular weight of the polyethylene glycol is 1000.

[0020] Preferably, in the step (c), the addition amount of the flavor protease is 0.8%-1.2% of the mass of the wax gourd juice, the addition amount of the ethanol solution is 2-3 times of the mass of the wax gourd juice, the volume concentration of the ethanol solution is 5%-8%; the enzymolysis temperature is 43-47℃, and the time is 2-3h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 2-3 times of the mass of the wax gourd juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%-4%, and the mass concentration of the polyethylene glycol is 6%-8%; and the molecular weight of the polyethylene glycol is 1000.

[0021] Preferably, in the step (d), the ultrasonic extraction temperature is 60-65℃, the time is 25-35min, the ultrasonic frequency is 50-70kHz, and the power is 55-65W; and the addition amount of water is 2-4 times of the mass of each raw material.

[0022] Preferably, in the step (e), the first water bath ultrasonic extraction temperature is 60-65℃, the time is 100-140min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, the addition amount of the ethanol solution is 4-6 times of the mass of the lycium fruit, and the volume concentration of the ethanol solution is 85%-90%; the second water bath ultrasonic extraction temperature is 60-65℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, the addition amount of the ethanol solution is 2-4 times of the mass of the lycium fruit, and the volume concentration of the ethanol solution is 70%-75%.

[0023] Preferably, in the step (f), the mass concentration of the mogroside in the water-soluble mogroside slurry is 20%-30%.

[0024] Preferably, in the step (f), the diluent is pure water or white wine; the amount of the diluent added is 0.1-1.5 times the mass of the mixed solution.

[0025] Compared with the prior art, the present application has at least the following beneficial effects:

[0026] The natural plant raw materials and the limited amount in the present application can make the beverage have the effects of anti-oxidation, whitening, tonifying qi and blood, promoting metabolism, promoting blood circulation to remove blood stasis, and inhibiting sugar conversion into fat, etc., and under the combined action of the raw materials, the skin color can be significantly improved, the effect of whitening and freckle removal can be achieved, and the glycollic acid contained in the cucumber and the wax gourd can inhibit the conversion of sugar into fat, thereby making the beverage prepared by the present application have excellent slimming and beautifying effects.

[0027] The preparation method of the beverage with slimming and beautifying effects in the present application can better extract the effective components in the raw materials, thereby improving the overall effect of the beverage with slimming and beautifying effects. DETAILED DESCRIPTION

[0028] The embodiments of the technical solutions of the present application will be described in detail below in combination with the examples. The following examples are only used to more clearly illustrate the technical solutions of the present application, and therefore only serve as examples, but cannot limit the protection scope of the present application.

[0029] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in the present application should be understood as the usual meanings understood by the skilled person in the field to which the present application belongs.

[0030] Example 1

[0031] The present embodiment is a beverage with slimming and beautifying effects, which is prepared from raw materials including the following weight parts:

[0032] Coffee beans 5 parts, cucumber 10 parts, wax gourd 8 parts, papaya 3 parts, chicory 5 parts, angelica 3 parts, lotus leaf 2 parts, baizhi 5 parts, ginseng 3 parts, cardamom 0.8 parts, L-cysteine 5 parts, annatto fruit 8 parts, and mogroside 4 parts.

[0033] The preparation method of the beverage with slimming and beautifying effects described above comprises the following steps:

[0034] (a) roasting coffee beans to obtain coffee powder, crushing and deseeding of the cardamom to obtain cardamom pieces; adding the cardamom pieces and the coffee powder into an ethanol solution to perform ultrasonic extraction, then standing, filtering, and concentrating to be free of ethanol to obtain a first concentrated solution; the mass ratio of the ethanol solution to the coffee powder is 4:1; the volume concentration of the ethanol solution is 60%; the ultrasonic extraction temperature is 50℃, the time is 70min, the ultrasonic frequency is 60kHz, and the power is 60W; the standing time is 28h;

[0035] (b) sterilizing the cucumber in a 75% ethanol solution, slicing, and airing to a water content of 18% to 25%, then juicing, filtering to obtain cucumber juice, adding flavor protease and an ethanol solution to the cucumber juice to perform enzymolysis, enzyme inactivation, filtering with 0.45μm and 0.1μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 50℃ for 3h, then stirring at room temperature for 2h, filtering with a 0.45μm microporous filter membrane, and drying to obtain a first polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 0.8% of the mass of the cucumber juice, the addition amount of the ethanol solution is 2 times the mass of the cucumber juice, the volume concentration of the ethanol solution is 8%; the enzymolysis temperature is 43℃, and the time is 3h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 2 times the mass of the cucumber juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%, and the mass concentration of polyethylene glycol is 8%; the molecular weight of the polyethylene glycol is 1000;

[0036] (c) sterilizing the wax gourd in a 75% ethanol solution, removing the core and seeds, slicing, and airing to a water content of 18% to 25%, then juicing, filtering to obtain wax gourd juice, adding flavor protease and an ethanol solution to the wax gourd juice to perform enzymolysis, enzyme inactivation, filtering with 0.45μm and 0.1μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 50℃ for 3h, then stirring at room temperature for 2h, filtering with a 0.45μm microporous filter membrane, and drying to obtain a second polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 0.8% of the mass of the wax gourd juice, the addition amount of the ethanol solution is 2 times the mass of the wax gourd juice, the volume concentration of the ethanol solution is 8%; the enzymolysis temperature is 43℃, and the time is 3h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 2 times the mass of the wax gourd juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%, and the mass concentration of polyethylene glycol is 8%; the molecular weight of the polyethylene glycol is 1000;

[0037] (d) adding chichory, lotus leaf, papaya, angelica, baizhi and ginseng into water respectively for ultrasonic extraction, filtering, collecting the filtrate to obtain chichory extract, lotus leaf extract, papaya extract, angelica extract, baizhi extract and ginseng extract; wherein the ultrasonic extraction temperature is 60℃, the time is 35min, the ultrasonic frequency is 60kHz, and the power is 60W; wherein the water is added in an amount of 2 times the mass of each raw material;

[0038] (e) placing the annatto fruit in a 75% ethanol solution for sterilization and then drying, then placing the dried annatto fruit in an ethanol solution for first water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution for second water bath ultrasonic extraction, filtering, and combining and concentrating the filtrates of the two times to obtain a second concentrated solution, the mass of the second concentrated solution being 1.8 times the mass of the annatto fruit; wherein the first water bath ultrasonic extraction temperature is 60℃, the time is 140min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 4 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 85%; the second water bath ultrasonic extraction temperature is 60℃, the time is 70min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 2 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 70%;

[0039] (f) preparing mogroside into a 20% water-soluble mogroside slurry, then mixing the water-soluble mogroside slurry, the first concentrated solution, the pre-prepared powder of first polyethylene glycol and β-cyclodextrin, the pre-prepared powder of second polyethylene glycol and β-cyclodextrin, the chichory extract, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution and L-cysteine to obtain a mixed solution, then adding a diluent to the mixed solution and stirring well, the diluent being 30° baijiu; the diluent is added in an amount of 0.2 times the mass of the mixed solution to obtain the beverage with slimming and beautifying effects.

[0040] Example 2

[0041] The present embodiment is a beverage with slimming and beautifying effects, which is prepared from raw materials including the following weight parts:

[0042] Coffee beans 10 parts, cucumber 8 parts, winter melon 10 parts, papaya 5 parts, chichory 3 parts, angelica 5 parts, lotus leaf 3 parts, baizhi 3 parts, ginseng 2 parts, grass fruit 1.2 parts, L-cysteine 3 parts, annatto fruit 12 parts and mogroside 2 parts.

[0043] The preparation method of the above-mentioned beverage with slimming and beautifying effects includes the following steps:

[0044] (a) roasting coffee beans to obtain coffee powder, crushing and deseeding of the cardamom to obtain cardamom pieces; adding the cardamom pieces and the coffee powder into an ethanol solution to perform ultrasonic extraction, then standing, filtering, and concentrating to be free of ethanol to obtain a first concentrated solution; the mass ratio of the ethanol solution to the coffee powder is 6:1; the volume concentration of the ethanol solution is 50%; the ultrasonic extraction temperature is 60℃, the time is 50min, the ultrasonic frequency is 60kHz, and the power is 60W; the standing time is 20h;

[0045] (b) sterilizing the cucumber in a 75% ethanol solution, slicing, and airing to a water content of 18% to 25%, then juicing, filtering to obtain cucumber juice, adding flavor protease and an ethanol solution to the cucumber juice to perform enzymolysis, enzyme inactivation, filtering with 0.45μm and 0.1μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 60℃ for 1h, then stirring at room temperature for 4h, filtering with a 0.45μm microporous filter membrane, and drying to obtain a first polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 1.2% of the mass of the cucumber juice, the addition amount of the ethanol solution is 3 times the mass of the cucumber juice, the volume concentration of the ethanol solution is 5%; the enzymolysis temperature is 47℃, and the time is 2h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 2 to 3 times the mass of the cucumber juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 4%, and the mass concentration of polyethylene glycol is 6%; the molecular weight of the polyethylene glycol is 1000;

[0046] (c) sterilizing the wax gourd in a 75% ethanol solution, removing the core and seeds, slicing, and airing to a water content of 18% to 25%, then juicing, filtering to obtain wax gourd juice, adding flavor protease and an ethanol solution to the wax gourd juice to perform enzymolysis, enzyme inactivation, filtering with 0.45μm and 0.1μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 60℃ for 1h, then stirring at room temperature for 4h, filtering with a 0.45μm microporous filter membrane, and drying to obtain a second polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 1.2% of the mass of the wax gourd juice, the addition amount of the ethanol solution is 3 times the mass of the wax gourd juice, the volume concentration of the ethanol solution is 5%; the enzymolysis temperature is 47℃, and the time is 2h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 3 times the mass of the wax gourd juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 4%, and the mass concentration of polyethylene glycol is 6%; the molecular weight of the polyethylene glycol is 1000;

[0047] (d) adding the chicory, lotus leaf, papaya, angelica, baizhi and ginseng into water respectively for ultrasonic extraction, filtering, collecting the filtrate to obtain the chicory extract, lotus leaf extract, papaya extract, angelica extract, baizhi extract and ginseng extract; wherein the ultrasonic extraction temperature is 65℃, the time is 25min, the ultrasonic frequency is 60kHz, and the power is 60W; wherein the water is added in an amount of 4 times the mass of each raw material;

[0048] (e) drying the annatto fruit after sterilization, then placing the dried annatto fruit in an ethanol solution for first water bath ultrasonic extraction, filtering, placing the filter residue in the ethanol solution for second water bath ultrasonic extraction, filtering, combining and concentrating the two filtrates to obtain a second concentrated solution, the mass of the second concentrated solution being 2.2 times the mass of the annatto fruit; wherein the first water bath ultrasonic extraction temperature is 65℃, the time is 100min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 6 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 90%; the second water bath ultrasonic extraction temperature is 65℃, the time is 50min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 4 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 75%;

[0049] (f) preparing the mogroside into a 30% water-soluble mogroside slurry, then mixing the water-soluble mogroside slurry, the first concentrated solution, the pre-prepared powder of the first polyethylene glycol and β-cyclodextrin, the pre-prepared powder of the second polyethylene glycol and β-cyclodextrin, the chicory extract, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution and L-cysteine to obtain a mixed solution, then adding a diluent to the mixed solution and stirring thoroughly, the diluent being pure water; the diluent is added in an amount of 0.5 times the mass of the mixed solution to obtain the beverage with slimming and beautifying effects.

[0050] Example 3

[0051] The present embodiment is a beverage with slimming and beautifying effects, which is prepared from raw materials including the following components by weight:

[0052] coffee beans 8 parts, cucumber 9 parts, winter melon 9 parts, papaya 4 parts, chicory 4 parts, angelica 4 parts, lotus leaf 3 parts, baizhi 4 parts, ginseng 2 parts, Amomum villosum 1 part, L-cysteine 4 parts, annatto fruit 10 parts and mogroside 3 parts.

[0053] The preparation method of the above-mentioned beverage with slimming and beautifying effects includes the following steps:

[0054] (a) roasting coffee beans to obtain coffee powder, crushing and deseeding of the fructus amomi to obtain fructus amomi pieces; adding the fructus amomi pieces and the coffee powder into an ethanol solution to perform ultrasonic extraction, then standing, filtering, and concentrating to be ethanol-free to obtain a first concentrated solution; the mass ratio of the ethanol solution to the coffee powder is 5:1; the volume concentration of the ethanol solution is 55%; the ultrasonic extraction temperature is 55℃, the time is 60 min, the ultrasonic frequency is 60 kHz, and the power is 60 W; the standing time is 24 h;

[0055] (b) sterilizing the cucumber in a 75% ethanol solution, slicing, and airing to a water content of 18%-25%, then juicing, filtering to obtain cucumber juice, adding flavor protease and an ethanol solution to the cucumber juice to perform enzymolysis, enzyme inactivation, filtering with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 55℃ for 2 h, then stirring at room temperature for 3 h, filtering with a 0.45 μm microporous filter membrane, and drying to obtain a first polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 1% of the mass of the cucumber juice, the addition amount of the ethanol solution is 3 times the mass of the cucumber juice, the volume concentration of the ethanol solution is 6%; the enzymolysis temperature is 45℃, and the time is 3 h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 3 times the mass of the cucumber juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 4%, and the mass concentration of polyethylene glycol is 7%; the molecular weight of the polyethylene glycol is 1000;

[0056] (c) sterilizing the wax gourd in a 75% ethanol solution, removing the core and seeds, slicing, and airing to a water content of 18%-25%, then juicing, filtering to obtain wax gourd juice, adding flavor protease and an ethanol solution to the wax gourd juice to perform enzymolysis, enzyme inactivation, filtering with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, adding a polyethylene glycol and β-cyclodextrin mixed solution to the filtrate and stirring at 55℃ for 2 h, then stirring at room temperature for 3 h, filtering with a 0.45 μm microporous filter membrane, and drying to obtain a second polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of the flavor protease is 1% of the mass of the wax gourd juice, the addition amount of the ethanol solution is 3 times the mass of the wax gourd juice, the volume concentration of the ethanol solution is 6%; the enzymolysis temperature is 45℃, and the time is 3 h; the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 3 times the mass of the wax gourd juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 4%, and the mass concentration of polyethylene glycol is 6%; the molecular weight of the polyethylene glycol is 1000;

[0057] (d) adding chichory, lotus leaf, papaya, angelica, baizhi and ginseng into water respectively for ultrasonic extraction, filtering, collecting the filtrate to obtain chichory extract, lotus leaf extract, papaya extract, angelica extract, baizhi extract and ginseng extract; wherein the ultrasonic extraction temperature is 60℃, the time is 30min, the ultrasonic frequency is 60kHz, and the power is 60W; wherein the water is added in an amount of 3 times the mass of each raw material;

[0058] (e) after sterilizing and air-drying the annatto fruit, placing the air-dried annatto fruit in an ethanol solution for first water bath ultrasonic extraction, filtering, placing the filter residue in the ethanol solution for second water bath ultrasonic extraction, filtering, combining and concentrating the filtrates of the two times to obtain a second concentrated solution, the mass of the second concentrated solution being 2 times the mass of the annatto fruit; wherein the first water bath ultrasonic extraction temperature is 60℃, the time is 120min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 5 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 85%; the second water bath ultrasonic extraction temperature is 60℃, the time is 60min, the ultrasonic frequency is 60kHz, the power is 60W, the ethanol solution is added in an amount of 3 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 75%;

[0059] (f) preparing the mogroside into a 25% water-soluble mogroside slurry, mixing the water-soluble mogroside slurry, the first concentrated solution, the pre-prepared powder of the first polyethylene glycol and β-cyclodextrin, the pre-prepared powder of the second polyethylene glycol and β-cyclodextrin, the chichory extract, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution and L-cysteine to obtain a mixed solution, adding a diluent to the mixed solution and stirring thoroughly, the diluent being pure water; the diluent is added in an amount of 1 times the mass of the mixed solution to obtain the beverage with slimming and beautifying effects.

[0060] Comparative Example 1

[0061] The present comparative example is a beverage with slimming and beautifying effects, which is prepared from raw materials including the following weight parts:

[0062] coffee beans 8 parts, cucumber 9 parts, winter melon 9 parts, papaya 4 parts, chichory 4 parts, angelica 4 parts, lotus leaf 3 parts, baizhi 4 parts, ginseng 2 parts, Amomum villosum 1 part, L-cysteine 4 parts, annatto fruit 10 parts and mogroside 3 parts.

[0063] The preparation method of the above-mentioned beverage with slimming and beautifying effects includes the following steps:

[0064] (a) roasting coffee beans to obtain coffee powder, crushing and deseeding the fructus amomi to obtain fructus amomi pieces; adding the fructus amomi pieces and the coffee powder into an ethanol solution to perform ultrasonic extraction, and then performing standing, filtering and concentrating to obtain a first concentrated solution, wherein the mass ratio of the ethanol solution to the coffee powder is 5:1, the volume concentration of the ethanol solution is 55%, the ultrasonic extraction temperature is 55℃, the ultrasonic extraction time is 60 min, the ultrasonic frequency is 60 kHz, and the ultrasonic power is 60 W, and the standing time is 24 h;

[0065] (b) sterilizing cucumbers in a 75% ethanol solution, slicing the cucumbers, and air-drying the cucumbers to a water content of 18%-25%, then juicing the cucumbers, filtering the cucumber juice, adding flavor protease and an ethanol solution to the cucumber juice to perform enzymatic hydrolysis, inactivating the enzyme, filtering the cucumber juice with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, and freeze-drying the filtrate to obtain cucumber enzymatic hydrolysis powder, wherein the amount of flavor protease added is 1% of the mass of the cucumber juice, the amount of ethanol solution added is 3 times the mass of the cucumber juice, the volume concentration of the ethanol solution is 6%, and the enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 3 h;

[0066] (c) sterilizing wax gourds in a 75% ethanol solution, removing the pulp and seeds of the wax gourds, slicing the wax gourds, and air-drying the wax gourds to a water content of 18%-25%, then juicing the wax gourds, filtering the wax gourd juice, adding flavor protease and an ethanol solution to the wax gourd juice to perform enzymatic hydrolysis, inactivating the enzyme, filtering the wax gourd juice with 0.45 μm and 0.1 μm microporous filter membranes in sequence, collecting the filtrate, and freeze-drying the filtrate to obtain wax gourd enzymatic hydrolysis powder, wherein the amount of flavor protease added is 1% of the mass of the wax gourd juice, the amount of ethanol solution added is 3 times the mass of the wax gourd juice, the volume concentration of the ethanol solution is 6%, and the enzymatic hydrolysis temperature is 45℃ and the enzymatic hydrolysis time is 3 h;

[0067] (d) adding chichory, lotus leaves, papaya, angelica, baizhi and ginseng to water to perform ultrasonic extraction, and filtering the filtrate to obtain chichory extract, lotus leaf extract, papaya extract, angelica extract, baizhi extract and ginseng extract, wherein the ultrasonic extraction temperature is 60℃, the ultrasonic extraction time is 30 min, the ultrasonic frequency is 60 kHz, and the ultrasonic power is 60 W, and the amount of water added is 3 times the mass of each raw material;

[0068] (e) sterilizing the annatto fruit, drying the sterilized annatto fruit, and then placing the dried annatto fruit in an ethanol solution to perform first water bath ultrasonic extraction, filtering, placing the filtered residue in the ethanol solution to perform second water bath ultrasonic extraction, filtering, and combining and concentrating the two filtrates to obtain a second concentrated solution, the mass of the second concentrated solution being 2 times the mass of the annatto fruit; the first water bath ultrasonic extraction temperature is 60°C, the time is 120 min, the ultrasonic frequency is 60 kHz, the power is 60 W, the added amount of the ethanol solution is 5 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 85%; the second water bath ultrasonic extraction temperature is 60°C, the time is 60 min, the ultrasonic frequency is 60 kHz, the power is 60 W, the added amount of the ethanol solution is 3 times the mass of the annatto fruit, and the volume concentration of the ethanol solution is 75%;

[0069] (f) preparing the mogroside into a 25% aqueous mogroside slurry, mixing the aqueous mogroside slurry, the first concentrated solution, the cucumber enzymatic powder, the wax gourd enzymatic powder, the chicory extract, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution, and L-cysteine to obtain a mixed solution, adding a diluent to the mixed solution and stirring well, the diluent being pure water, and the added amount of the diluent being 1 time the mass of the mixed solution to obtain the beverage with slimming and beautifying effects.

[0070] Comparative Example 2

[0071] The comparative example is a beverage with slimming and beautifying effects, which is prepared from raw materials including the following weight parts:

[0072] Coffee beans 8 parts, cucumber 9 parts, wax gourd 9 parts, papaya 4 parts, angelica 8 parts, lotus leaf 3 parts, baizhi 4 parts, ginseng 2 parts, cardamom 1 part, L-cysteine 4 parts, annatto fruit 10 parts, and mogroside 3 parts.

[0073] The preparation method of the beverage with slimming and beautifying effects includes the following steps:

[0074] (a) crushing the roasted coffee beans to obtain coffee powder, crushing the cardamom to remove the seeds to obtain cardamom pieces, adding the cardamom pieces and the coffee powder to an ethanol solution to perform ultrasonic extraction, and then standing, filtering, and concentrating to remove ethanol to obtain a first concentrated solution; the mass ratio of the ethanol solution to the coffee powder is 5:1, the volume concentration of the ethanol solution is 55%, the ultrasonic extraction temperature is 55°C, the time is 60 min, the ultrasonic frequency is 60 kHz, the power is 60 W, and the standing time is 24 h;

[0075] (b) the cucumber is sterilized in a 75% ethanol solution, sliced, dried to a water content of 18%-25%, juiced, filtered, and the cucumber juice is obtained; flavor protease and an ethanol solution are added to the cucumber juice for enzymolysis, enzyme inactivation, filtration with 0.45 μm and 0.1 μm microporous filter membranes in sequence, the filtrate is collected, a polyethylene glycol and β-cyclodextrin mixture is added to the filtrate and stirred at 55°C for 2 h, then stirred at room temperature for 3 h, filtered with a 0.45 μm microporous filter membrane, and dried to obtain a first polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of flavor protease is 1% of the mass of the cucumber juice, the addition amount of the ethanol solution is 3 times the mass of the cucumber juice, the volume concentration of the ethanol solution is 6%; the enzymolysis temperature is 45°C, and the time is 3 h; the addition amount of the polyethylene glycol and β-cyclodextrin mixture is 3 times the mass of the cucumber juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture is 4%, and the mass concentration of polyethylene glycol is 7%; the molecular weight of polyethylene glycol is 1000;

[0076] (c) the wax gourd is sterilized in a 75% ethanol solution, the pulp and seeds are removed, sliced, dried to a water content of 18%-25%, juiced, filtered, and the wax gourd juice is obtained; flavor protease and an ethanol solution are added to the wax gourd juice for enzymolysis, enzyme inactivation, filtration with 0.45 μm and 0.1 μm microporous filter membranes in sequence, the filtrate is collected, a polyethylene glycol and β-cyclodextrin mixture is added to the filtrate and stirred at 55°C for 2 h, then stirred at room temperature for 3 h, filtered with a 0.45 μm microporous filter membrane, and dried to obtain a second polyethylene glycol and β-cyclodextrin pre-made powder; wherein the addition amount of flavor protease is 1% of the mass of the wax gourd juice, the addition amount of the ethanol solution is 3 times the mass of the wax gourd juice, the volume concentration of the ethanol solution is 6%; the enzymolysis temperature is 45°C, and the time is 3 h; the addition amount of the polyethylene glycol and β-cyclodextrin mixture is 3 times the mass of the wax gourd juice, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture is 4%, and the mass concentration of polyethylene glycol is 6%; the molecular weight of polyethylene glycol is 1000;

[0077] (d) the lotus leaf, papaya, angelica, baizhi, and ginseng are respectively added to water for ultrasonic extraction, filtration, and the filtrate is collected to obtain lotus leaf extract, papaya extract, angelica extract, baizhi extract, and ginseng extract; wherein the ultrasonic extraction temperature is 60°C, the time is 30 min, the ultrasonic frequency is 60 kHz, and the power is 60 W; wherein the addition amount of water is 3 times the mass of each raw material;

[0078] (e) sterilizing the annatto fruit, then drying the sterilized annatto fruit, and then placing the dried annatto fruit in an ethanol solution to perform a first water bath ultrasonic extraction, filtering, placing the filtered residue in an ethanol solution to perform a second water bath ultrasonic extraction, filtering, and combining and concentrating the two filtrates to obtain a second concentrated solution, the mass of the second concentrated solution being 2 times the mass of the annatto fruit; wherein the first water bath ultrasonic extraction is performed at a temperature of 60°C for 120 min, at an ultrasonic frequency of 60 kHz and a power of 60 W, and the ethanol solution is added in an amount of 5 times the mass of the annatto fruit and has a volume concentration of 85%; the second water bath ultrasonic extraction is performed at a temperature of 60°C for 60 min, at an ultrasonic frequency of 60 kHz and a power of 60 W, and the ethanol solution is added in an amount of 3 times the mass of the annatto fruit and has a volume concentration of 75%;

[0079] (f) preparing the mogroside into a 25% aqueous mogroside slurry, mixing the aqueous mogroside slurry, the first concentrated solution, the pre-prepared powder of the first polyethylene glycol and β-cyclodextrin, the pre-prepared powder of the second polyethylene glycol and β-cyclodextrin, the lotus leaf extract, the papaya extract, the angelica extract, the baizhi extract, the ginseng extract, the second concentrated solution, and L-cysteine to obtain a mixed solution, and then adding a diluent to the mixed solution and stirring thoroughly, the diluent being pure water; the diluent is added in an amount of 1 times the mass of the mixed solution to obtain the beverage with the slimming and beautifying effects.

[0080] Experimental Example 1

[0081] DPPH free radical scavenging tests were performed on the beverages with the slimming and beautifying effects prepared in Example 3 and Comparative Examples 1-2, respectively.

[0082] The experimental method is as follows:

[0083] A 0.3mM DPPH anhydrous ethanol solution was prepared, then different beverages with the slimming and beautifying effects were added to the 0.3mM DPPH anhydrous ethanol solution to mix, and the reaction was performed in a dark environment for 30 min; the volume of the beverage with the slimming and beautifying effects and the DPPH anhydrous ethanol solution was 2 ml and 3 ml, respectively; after the reaction was completed, the OD517 value was detected, and the detection result was recorded as A.

[0084] Pure water was taken as a control to repeat the above test, and after the reaction was completed, the OD517 value was detected, and the detection result was recorded as B.

[0085] The clearance rate was calculated according to (B-A) / Bx100%, and the average value was obtained by repeating three times, and the calculation results are shown in Table 1.

[0086] Table 1

[0087] Group DPPH Scavenging Rate (%) Example 3 46.8 Comparative Example 1 41.3 Comparative Example 2 37.1

[0088] From Table 1, it can be seen that:

[0089] Compared with the comparative examples, the beverage with slimming and beautifying effects prepared in the present application has more excellent antioxidant performance.

[0090] Experimental Example 2

[0091] Sixty female volunteers with dark yellow facial skin color, aged 26-59 years old, were selected and randomly divided into three groups;

[0092] The volunteers in the first group drank the beverage with slimming and beautifying effects prepared in Example 3 once a day, 200 ml each time;

[0093] The volunteers in the second group drank the beverage with slimming and beautifying effects prepared in Comparative Example 1 once a day, 200 ml each time;

[0094] The volunteers in the third group drank the beverage with slimming and beautifying effects prepared in Comparative Example 2 once a day, 200 ml each time;

[0095] After 1 month, the volunteers were revisited, and scored according to their own senses, with a score of 1-10, 10 being the best. The average scores of each group were calculated, and the results are shown in Table 2.

[0096] Table 2

[0097] Group Score Group 1 8.3 Group 2 6.2 Group 3 6.8

[0098] As can be seen from Table 1, the beverage with slimming and beautifying effects prepared in the technical scheme of the present application has the effect of improving skin color, and the effect is significantly better than that of the beverage with slimming and beautifying effects prepared in the comparative examples.

[0099] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application, and they should be covered in the scope of the claims and the specification of the present application.

Claims

1. A drink having a slimming cosmetic effect, characterized by, The slimming and beautifying beverage is made from the following ingredients in parts by weight: Coffee beans 5-10 parts, cucumber 8-10 parts, winter melon 8-10 parts, papaya 3-5 parts, chicory 3-5 parts, angelica 3-5 parts, lotus leaf 2-3 parts, angelica dahurica 3-5 parts, ginseng 2-3 parts, cardamom 0.8-1.2 parts, L-cysteine ​​3-5 parts, rouge fruit 8-12 parts, and monk fruit glycosides 2-4 parts.

2. The drink having slimming cosmetic efficacy according to claim 1, wherein, The slimming and beautifying beverage is made from the following ingredients in parts by weight: 8 parts coffee beans, 9 parts cucumber, 9 parts winter melon, 4 parts papaya, 4 parts chicory, 4 parts angelica, 3 parts lotus leaf, 4 parts angelica dahurica, 2 parts ginseng, 1 part cardamom, 4 parts L-cysteine, 10 parts annatto fruit, and 3 parts monk fruit glycosides.

3. The method for preparing a drink having a slimming cosmetic effect according to claim 1 or 2, characterized in that, Includes the following steps: (a) The roasted coffee beans are crushed to obtain coffee powder, and the cardamom is crushed and the seeds are removed to obtain cardamom chunks; the cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered and concentrated until no ethanol is present to obtain the first concentrate. (b) The cucumber is sterilized, sliced, and sun-dried until the moisture content is 18% to 25%. Then, it is juiced and filtered to obtain cucumber juice. Flavor protease and ethanol solution are added to the cucumber juice for enzymatic hydrolysis and enzyme inactivation. The juice is then filtered sequentially using 0.45 μm and 0.1 μm microporous membranes. The filtrate is collected. A mixture of polyethylene glycol and β-cyclodextrin is added to the filtrate and stirred at 50 to 60 °C for 1 to 3 h. Then, it is stirred at room temperature for 2 to 4 h. The mixture is then filtered using a 0.45 μm microporous membrane and dried to obtain a pre-powder of polyethylene glycol and β-cyclodextrin. (c) After sterilizing the winter melon, remove the pulp and seeds, slice it, and dry it until the moisture content is 18% to 25%. Then, juice it and filter it to obtain winter melon juice. Add flavor protease and ethanol solution to the winter melon juice for enzymatic hydrolysis and enzyme inactivation. Filter it sequentially using 0.45μm and 0.1μm microporous membranes, collect the filtrate, add polyethylene glycol and β-cyclodextrin mixture to the filtrate and stir at 50 to 60°C for 1 to 3 hours. Then stir at room temperature for 2 to 4 hours, filter it using a 0.45μm microporous membrane, and dry it to obtain a second polyethylene glycol and β-cyclodextrin pre-powder. (d) Chicory, lotus leaf, papaya, angelica, angelica and ginseng were added to water for ultrasonic extraction and filtration, and the filtrates were collected to obtain chicory extract, lotus leaf extract, papaya extract, angelica extract, angelica extract and ginseng extract. (e) After sterilizing the rouge fruit, air-dry it. Then, place the air-dried rouge fruit in an ethanol solution for a first water bath ultrasonic extraction and filtration. Place the residue in an ethanol solution for a second water bath ultrasonic extraction and filtration. Combine and concentrate the two filtrates to obtain a second concentrate. The mass of the second concentrate is 1.8 to 2.2 times the mass of the rouge fruit. (f) mixing the mogroside in the water-soluble mogroside syrup, the first concentrated solution, the pre-prepared powder of the first polyethylene glycol and beta-cyclodextrin, the pre-prepared powder of the second polyethylene glycol and beta-cyclodextrin, the extract of chicory, the extract of lotus leaf, the extract of papaya, the extract of angelica, the extract of baizhi, the extract of ginseng, the second concentrated solution and L-cysteine to obtain a mixed solution, and then adding a diluent to the mixed solution and stirring thoroughly to obtain the beverage with the slimming and beautifying effects.

4. The production method according to claim 3, characterized by, In the step (a), the mass ratio of the ethanol solution to the coffee powder is (4-6) : 1; the volume concentration of the ethanol solution is 50%-60%; the ultrasonic extraction temperature is 50-60℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, and the power is 55-65 W; and the standing time is 20-28 h.

5. The preparation method according to claim 3, characterized in that, In the step (b), the added amount of the flavor protease is 0.8%-1.2% of the mass of the cucumber juice, the added amount of the ethanol solution is 2-3 times of the mass of the cucumber juice, the volume concentration of the ethanol solution is 5%-8%, the enzymolysis temperature is 43-47℃, the time is 2-3 h, the added amount of the polyethylene glycol and beta-cyclodextrin mixture is 2-3 times of the mass of the cucumber juice, the mass concentration of beta-cyclodextrin in the polyethylene glycol and beta-cyclodextrin mixture is 3%-4%, the mass concentration of the polyethylene glycol is 6%-8%, and the molecular weight of the polyethylene glycol is 1000.

6. The preparation method according to claim 3, characterized in that, In the step (c), the added amount of the flavor protease is 0.8%-1.2% of the mass of the wax gourd juice, the added amount of the ethanol solution is 2-3 times of the mass of the wax gourd juice, the volume concentration of the ethanol solution is 5%-8%, the enzymolysis temperature is 43-47℃, the time is 2-3 h, the added amount of the polyethylene glycol and beta-cyclodextrin mixture is 2-3 times of the mass of the wax gourd juice, the mass concentration of beta-cyclodextrin in the polyethylene glycol and beta-cyclodextrin mixture is 3%-4%, the mass concentration of the polyethylene glycol is 6%-8%, and the molecular weight of the polyethylene glycol is 1000.

7. The preparation method according to claim 3, characterized in that, In the step (d), the ultrasonic extraction temperature is 60-65℃, the time is 25-35 min, the ultrasonic frequency is 50-70 kHz, and the power is 55-65 W; and the added amount of water is 2-4 times of the mass of the raw materials.

8. The preparation method according to claim 3, characterized in that, In the step (e), the first water bath ultrasonic extraction temperature is 60-65℃, the time is 100-140 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, the added amount of the ethanol solution is 4-6 times of the mass of the lycium fruit, and the volume concentration of the ethanol solution is 85%-90%; the second water bath ultrasonic extraction temperature is 60-65℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, the added amount of the ethanol solution is 2-4 times of the mass of the lycium fruit, and the volume concentration of the ethanol solution is 70%-75%.

9. The preparation method according to claim 3, characterized in that, In the step (f), the mass concentration of the mogroside in the water-soluble mogroside syrup is 20%-30%.

10. The preparation method according to claim 3, characterized in that, In the step (f), the diluent is pure water or baijiu, and the added amount of the diluent is 0.1-1.5 times of the mass of the mixed solution.