Lithocarpus litseifolius compound plant beverage and preparation method thereof

Abstract

The invention relates to a lithocarpus litseifolius compound plant beverage and a preparation method thereof, and belongs to the technical field of health drinks, and the lithocarpus litseifolius compound plant beverage comprises the following raw materials in parts by weight: lithocarpus litseifolius, eucommia ulmoides leaves, mulberry leaves, Chinese wolfberry fruits, haws, lotus leaves, emblic leafflower fruits, momordica grosvenori, dendrobe and gynostemma pentaphyllum. The preparation method comprises the following steps: grouping raw materials according to physical properties, performing low-temperature dynamic countercurrent extraction on heat-sensitive raw materials such as leaves, and performing stepped variable-temperature enzymolysis-hot extraction on compact raw materials such as fruit stems; after the two groups of extracting solutions are compounded in proportion, flavor self-blending is realized through low-temperature vacuum concentration; and performing pure physical refining and stabilization through ceramic membrane filtration and ultrahigh pressure homogenization, and finally sterilizing and filling. Through scientific compounding, refined segmented extraction and synergistic interaction, multiple health-care functions, excellent sensory quality and long-term stability under the condition of zero chemical addition are realized, and the product is all natural and suitable for industrial production.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of health drinks, and specifically relates to a Lithocarpus polystachyus complex plant beverage and a preparation method thereof. BACKGROUND

[0002] With the continuous improvement of national health awareness, functional health drinks have become an important innovation direction of the food and beverage industry. Changes in modern lifestyle have led to an imbalance in dietary structure and insufficient physical activity, resulting in a rising incidence of metabolic syndromes such as high blood sugar, high blood lipids, and high uric acid. Traditional chemically synthesized drugs have limitations such as poor compliance and many potential adverse reactions in long-term conditioning, so developing natural and safe conditioning drinks based on "medicinal and edible" materials has become an effective way to meet daily health needs and has a broad market prospect.

[0003] In 2017, the original National Health and Family Planning Commission issued a notice approving Lithocarpus polystachyus as a new food raw material. Lithocarpus polystachyus has three properties of tea, natural sweetness, and health care; its tender leaves have a fresh and sweet taste after being processed into tea, and there is a folk tradition of using it as a substitute for tea in the areas south of the Yangtze River in China. Traditional Chinese medicine theory believes that it is cold in nature and sweet and bitter in taste, and has the effects of clearing heat and resolving toxins, reducing phlegm, and dispelling wind. Modern pharmacological research has further revealed that the flavonoids such as phlorizin and trilobatin in Lithocarpus polystachyus can inhibit the activity of glucose transporter in the kidney and intestinal alpha-glucosidase, and show a clear effect on regulating blood sugar and blood lipids, and also have various biological activities such as antioxidant and anti-inflammatory. What is particularly important is that its sweetness mainly comes from dihydrochalcone compounds, with a sweetness of about 300 times that of sucrose, and low heat and no tooth decay, making it an ideal natural sweetener that meets the modern "low sugar" and "sugar control" health concept.

[0004] Although the advantage of Lithocarpus polystachyus Rehder is obvious, it still faces many technical challenges to successfully transform it into an industrialized beverage that can be widely accepted by the market. Currently, there are some drinks related to Lithocarpus polystachyus Rehder or related patent technologies on the market, but there are still obvious deficiencies: 1. Single formula and function: most existing products are mainly based on Lithocarpus polystachyus Rehder, with simple compound raw materials, single function orientation, and unable to fully exert the potential of synergistic effect of multiple raw materials. For example, patent document CN112841472A discloses a Lithocarpus polystachyus Rehder beverage, which mainly compounds ingredients such as mogroside and lemon extract, aiming to adjust the flavor, but there are limitations in functional synergy and systematic health care. 2. Flavor defects are prominent: Lithocarpus polystachyus Rehder itself has a certain bitter aftertaste, which will seriously affect the taste if not handled properly. Patent document CN114009556A attempts to improve the taste through probiotic fermentation, but the fermentation process is prone to flavor fluctuations, making it difficult to achieve stable sensory experience. 3. Product form and process limitations: although patent document CN117461786A compounds multiple traditional Chinese medicines, the process is complex and the finished product is in solid form, which is not convenient for consumers to drink and has limited market acceptance. 4. Extensive extraction process: most traditional plant beverages are prepared by mixing raw materials and then uniformly decocting or extracting in a "one-pot cooking" method. This method ignores the differences in physical properties (such as tissue density) and chemical properties (such as heat sensitivity) of different raw materials, resulting in insufficient extraction of some components, and degradation and loss of some heat-sensitive components due to high-temperature and long-time processing, low overall extraction efficiency, and easy dissolution of excessive tannins and other bitter-tasting substances.

[0005] In summary, the existing technology has not yet provided a complete solution for a Lithocarpus polystachyus Rehder compound plant beverage that integrates scientific compounding, fine segmented extraction, flavor self-adjustment, and pure physical stabilization. Therefore, it is of great technical value and practical market demand to develop a fully natural Lithocarpus polystachyus Rehder compound plant beverage that can maximize the retention and synergy of multiple active ingredients, achieve a pleasant natural flavor, and does not rely on chemical additives, as well as a preparation method thereof. SUMMARY

[0006] The purpose of the present application is to provide a Lithocarpus polystachyus Rehder compound plant beverage and a preparation method thereof, aiming to solve the problems of single efficacy, reliance on chemical additives, poor flavor, and poor stability in the prior art through scientific compounding and fine segmented extraction of multiple medicinal and edible raw materials, and pure physical stabilization process, to obtain a fully natural, zero-additive plant beverage with multiple health functions and excellent sensory quality.

[0007] In one aspect, the present application provides a Lithocarpus polystachyus Rehder compound plant beverage, which adopts the following technical solution:

[0008] A kind of Lithocarpus polystachyus compound plant beverage, including following weight parts of each raw material: Lithocarpus polystachyus 15-25 parts, Eucommia ulmoides leaf 3-6 parts, mulberry leaf 3-8 parts, medlar 2-6 parts, hawthorn 2-5 parts, lotus leaf 2-4 parts, phyllium 1-3 parts, momordica grosvenori 2-5 parts, dendrobium 1-3 parts, Gynostemma pentaphyllum 2-4 parts.

[0009] By adopting the above technical scheme, Lithocarpus polystachyus is used as the core raw material, and the dosage of 15-25 parts can ensure that the characteristic active ingredients (phlorizin, trilobatin, etc.) reach the effective concentration, and less than 15 parts will result in insufficient functional ingredients, and more than 25 parts will easily lead to excessive bitterness; The dosage of Eucommia ulmoides leaf 3-6 parts, mulberry leaf 3-8 parts and other auxiliary materials is determined based on multiple orthogonal tests, which can form a synergistic effect with Lithocarpus polystachyus and avoid flavor conflicts, such as the use of more than 6 parts of Eucommia ulmoides leaf will cause the beverage to have an odor, and less than 3 parts will make it difficult to play the health care role of chlorogenic acid and other ingredients.

[0010] Preferably, it includes the following weight parts of each raw material: Lithocarpus polystachyus 20 parts, Eucommia ulmoides leaf 4 parts, mulberry leaf 5 parts, medlar 4 parts, hawthorn 3 parts, lotus leaf 3 parts, phyllium 2 parts, momordica grosvenori 3 parts, dendrobium 2 parts, Gynostemma pentaphyllum 3 parts.

[0011] By adopting the above technical scheme, the orthogonal test and sensory evaluation are optimized and screened to achieve the optimal balance in terms of functional ingredient content and flavor coordination, and the test data shows that the product active ingredient content is the highest under the above formula, and the sensory score reaches 94 points.

[0012] On the one hand, the application also provides a preparation method of the above-mentioned Lithocarpus polystachyus compound plant beverage.

[0013] A preparation method of the above-mentioned Lithocarpus polystachyus compound plant beverage, comprising the following steps:

[0014] 1), weigh each raw material, and mark Lithocarpus polystachyus, Eucommia ulmoides leaf, mulberry leaf, lotus leaf, momordica grosvenori and Gynostemma pentaphyllum as group A raw materials, and mark medlar, hawthorn, phyllium and dendrobium as group B raw materials;

[0015] 2), low-temperature dynamic countercurrent extraction is carried out on the group A raw materials to obtain A extract liquid for standby; and ladder type variable temperature enzymolysis-heat extraction is carried out on the group B raw materials to obtain B extract liquid for standby;

[0016] 3), after filtering the A extract liquid and the B extract liquid prepared in step 2), they are mixed according to the volume ratio corresponding to the dry weight ratio of the group A raw materials to the group B raw materials to obtain a composite extract liquid;

[0017] 4), the composite extract liquid prepared in step 3) is concentrated to obtain a concentrated liquid;

[0018] 5) adding water to the concentrated solution prepared in step 4) to constant volume, performing ceramic membrane filtration treatment and ultrahigh pressure homogenization treatment, and then sterilization treatment to obtain the Lithocarpus polystachyus compound plant beverage.

[0019] By adopting the above technical scheme, the raw materials are grouped based on physical form, main active ingredient solubility and thermal stability; the A group raw materials are leaves, flowers and barks, rich in heat-sensitive flavonoid glycosides and fragrant substances, including Lithocarpus polystachyus, Eucommia ulmoides leaf, Morus alba leaf, lotus leaf, broken Siraitia grosvenorii, Gynostemma pentaphyllum; the B group raw materials are fruits, stems and flesh parts, rich in polysaccharides, organic acids, pectin and part of fat-soluble ingredients, and the cell wall structure is dense, including Lycium barbarum fruit, sliced hawthorn, sliced or broken Phyllanthus emblica, cut or crushed Dendrobium. The heat-sensitive components of leaf, flower and bark raw materials are easily decomposed at high temperature, and the fragrant substances are easily volatilized, so separate grouping and mild extraction conditions can maximize the retention of their functions and flavors; the cell wall of fruit and stem raw materials is dense, and the internal components can be fully released only by enzymatic destruction of the structure, so separate grouping can design the extraction process accordingly, avoiding the problem of insufficient extraction of part of the raw materials and loss of part of the raw material components caused by traditional "one-pot cooking".

[0020] Preferably, in step 2), the A group raw materials are subjected to low-temperature dynamic countercurrent extraction, the extraction temperature is 50-65℃, and 5-10 times the amount of water is added for cyclic extraction for 30-50min.

[0021] By adopting the above technical scheme, the temperature is controlled at 50-65℃, which is higher than the solubility threshold of components such as flavonoid glycosides and lower than their thermal decomposition temperature (usually ≥70℃), so that the extraction efficiency can be guaranteed while protecting the heat-sensitive components; the liquid-to-material ratio of 5-10 times is based on the balance between extraction efficiency and production cost, and less than 5 times will make it difficult for the components in the raw materials to be fully dissolved, and more than 10 times will increase the subsequent concentration energy consumption; the extraction time of 30-50min is determined through time gradient tests, and the component content in the extraction liquid tends to be stable after 30min, so that there is no obvious gain by prolonging the time, and the risk of impurity dissolution is also increased. The mild conditions can maximize the extraction of sweet and sweet fragrant substances and heat-sensitive flavonoid functional components, while minimizing the dissolution of cellulose, tannin and other bitter impurities.

[0022] Preferably, in step 2), the B group raw materials are subjected to stepwise variable-temperature enzymatic hydrolysis-heat extraction, 0.2-0.5% of a composite plant enzyme based on the weight of the B group raw materials is added, and enzymatic hydrolysis is carried out at 45-50℃ and pH 5.0-5.5 for 60-90min; the temperature is raised to 75-85℃ for extraction for 20-40min; and the temperature is raised to 95-98℃ for 5-10min.

[0023] Preferably, in step 2), the composite plant enzyme includes cellulase and hemicellulase in a mass ratio of 1:1-2.

[0024] By adopting the technical scheme, the B group raw materials are put into a conventional extraction tank with stirring function, 0.2-0.5% of the composite plant enzyme of the weight of the B group raw materials is added, the cellulase and the hemicellulase are compounded in a mass ratio of 1:1 to 1:2, the enzyme activity is greater than or equal to 10000 U / g, the enzyme source is microbial fermentation, and the model can be selected as the food-grade cellulase CE-100 and the hemicellulase HE-100; the enzymolysis is performed for 60-90 min under the condition of 45-50 DEG C and pH 5.0-5.5, the specific plant cell wall structure is destroyed; then the temperature is increased to 75-85 DEG C for extraction for 20-40 min, the polysaccharide and the pectin are fully dissolved out; finally, the temperature is increased to 95-98 DEG C for 5-10 min in a boiling state, the enzyme is inactivated, the heat-resistant ingredients are further extracted, part of the flavor precursor substances are generated, and the B group extraction liquid is obtained. The enzymolysis temperature 45-50 DEG C and the pH 5.0-5.5 are the optimum action conditions of the selected composite plant enzyme, the enzyme activity is the highest under the condition, the cell wall can be fully destroyed in 60-90 min; the temperature is increased to 75-85 DEG C, the water-soluble ingredients such as the polysaccharide and the pectin can be dissolved out, the temperature interval can guarantee the solubility of the ingredients and cannot cause the denaturation of the ingredients; the enzyme is inactivated at 95-98 DEG C, the enzyme inactivation is rapid, the over-enzymolysis is avoided, and the peculiar smell is generated, and the boiling state can extract the heat-resistant ingredients. The method can promote the polysaccharide, the organic acid, the pectin and part of the fat-soluble ingredients to be gradually dissolved out, and the beverage is given a mellow taste.

[0025] Preferably, in the step 3), the A extraction liquid and the B extraction liquid are filtered through a 300-mesh filter screen to obtain clear A extraction liquid and B extraction liquid.

[0026] Preferably, in the step 4), the concentration treatment is that the concentration is performed to 1 / 3 to 1 / 2 of the original volume under the condition of a temperature ≤60 DEG C and a vacuum degree ≥-0.08 MPa.

[0027] By adopting the technical scheme, in a mild vacuum environment, the reducing sugar (such as dihydrochalcone in lagerstroemia, mogroside in momordica grosvenori), the amino acid (such as glutamic acid in mulberry leaf, lysine in medlar) and the organic acid (such as citric acid in hawthorn, gallic acid in phyllanthus emblica) of the raw materials are slowly subjected to Maillard reaction and esterification reaction. In the Maillard reaction, the reducing sugar and the amino acid are condensed to generate flavor substances such as melanoidin, and the beverage is given a cooked sweet aroma; in the esterification reaction, the organic acid and the alcohol are combined to generate ester compounds, the fruit flavor is added, the overall flavor is changed from “raw green” to “cooked sweet and mellow”, the retronasal perception and the fullness of the taste are significantly improved, and the added flavoring agent is completely replaced. The concentration temperature ≤60 DEG C can avoid the decomposition of the flavor substances caused by high temperature, the vacuum degree ≥-0.08 MPa can accelerate the evaporation of water, and the concentration ratio is controlled to be 1 / 3 to 1 / 2, so that the flavor substances can reach a suitable concentration, and the taste is not sticky due to excessive concentration.

[0028] Preferably, in step 5), the ceramic membrane filtration treatment adopts a ceramic membrane with a pore size of 0.1-0.5 μm.

[0029] The ultrahigh-pressure homogenization treatment is performed 1-2 times at a pressure of 150-250 MPa.

[0030] By adopting the technical scheme, the ceramic membrane filtration with a pore size of 0.1-0.5 μm is adopted to remove macromolecular impurities such as proteins, colloids and plant fiber particles that may cause precipitation; the conventional ultrahigh-pressure homogenizer in the field of food processing is adopted to further nanometerize and uniformly disperse residual micro-particles and oil droplets and promote the formation of a stable colloidal network of natural macromolecular substances such as pectin; the high uniformity and long-term stability of the system are achieved by a pure physical method, the chemical stabilizer is replaced, and the generation of precipitation is prevented.

[0031] Preferably, in step 5), the sterilization treatment is ultrahigh-temperature instant sterilization, which is maintained at 137-142 ℃ for 3-5 s and then rapidly cooled to 25-30 ℃.

[0032] By adopting the technical scheme, the above-processed liquid is filled into a packaging container by adopting the aseptic cold filling technology; or the liquid is filled first and then treated by adopting the ultrahigh-temperature instant sterilization (UHT) process (137-142 ℃, 3-5 s) and then rapidly cooled to 25-30 ℃, so that the product reaches the commercial sterilization standard, and the finished product is obtained. The product does not need special conditions for storage and transportation and can be stored and transported at room temperature in the dark, thereby meeting the industrial circulation demand.

[0033] In summary, the present application has the following beneficial technical effects:

[0034] 1. The present application takes Lithocarpus genmifera as the core, and compounds nine kinds of food-medicine homologous plants based on the theory of "monarch, minister, assistant and messenger". Lithocarpus genmifera plays the core role of regulating sugar and lipid metabolism as "monarch"; Eucommia ulmoides oliver, Morus alba and Dendrobium play the role of auxiliary regulation and liver and kidney protection as "minister"; Lycium barbarum, Crataegus pinnatifida and Emblica play the role of providing antioxidant components and promoting digestion as "assistant"; lotus leaf, Gynostemma pentaphyllum and Momordica grosvenori play the role of flavor adjustment and overall efficacy enhancement as "messenger". The active ingredients of each raw material are complementary and synergistic, realizing the multiple health care effects of "regulating sugar and lipid metabolism, liver and kidney protection, antioxidant and digestion promotion", and the function is more comprehensive compared with single Lithocarpus genmifera beverage. All raw materials are of natural origin without chemical addition, and the safety is higher. The contents of phlorizin, chlorogenic acid, 1-deoxynojirimycin and total flavonoids extracted by the process of the present application are 61.6%-117.8% higher than those extracted by the traditional mixed hot extraction process, fully verifying the protection and synergistic effect of the formula synergy and the segmented extraction process on the active ingredients.

[0035] 2, The application uses the interaction of flavor substances of raw materials to construct a complete flavor system with rich levels, a pleasant taste, and a long aftertaste, completely abandoning chemical synthetic sweeteners, acidifiers, essences and other additives, and meeting the needs of consumers for "clean labels". The finished product is sweet and slightly sour at the entrance, with a long-lasting aftertaste, and no inherent astringent and bitter taste of Litsea chenii; in sensory evaluation, the total score reaches 94 points, significantly improving consumer acceptance.

[0036] 3, In the application, the segmented extraction process is adapted to the characteristics of different raw materials, low-temperature dynamic countercurrent extraction protects heat-sensitive components, and stepwise variable-temperature enzymatic hydrolysis-heat extraction fully releases the functional components of dense raw materials, improving extraction efficiency and quality; the concentration self-adjustment process realizes natural flavor maturation and replaces chemical seasoning; the "ceramic membrane filtration and ultrahigh pressure homogenization" pure physical combination process replaces chemical stabilizers, ensuring long-term stability and biological activity of the product at room temperature, and the process is green, environmentally friendly and controllable. The equipment used is conventional equipment in the food processing field, does not need to be specially customized, the cost is controllable, and is suitable for industrial production.

[0037] 4, The Litsea chenii compound plant beverage prepared by the application has a natural plant infusion liquid color of clear amber or light red, and excellent sensory quality; it has strong stability and no precipitation or stratification after storage at room temperature for at least 12 months; the preparation process is simple and controllable, suitable for large-scale industrial production, and can meet the needs of different consumer scenarios such as daily drinking and gift consumption, and has a wide market application prospect. DETAILED DESCRIPTION

[0038] The application will be further described in detail below in combination with examples and comparative examples.

[0039] Examples

[0040] Example 1

[0041] A preparation method of a Litsea chenii compound plant beverage, comprising the following steps:

[0042] S1, take 15 parts of Litsea chenii, 3 parts of Eucommia ulmoides leaf, 3 parts of Morus alba leaf, 2 parts of Lycium barbarum fruit, 2 parts of Crataegus pinnatifida, 2 parts of Lotus leaf, 1 part of Phyllanthus emblica, 2 parts of Momordica grosvenori, 1 part of Dendrobium and 2 parts of Gynostemma pentaphylla, and clean and dry them to group them;

[0043] Among them, Litsea chenii, Eucommia ulmoides leaf, Morus alba leaf, Lotus leaf, broken Momordica grosvenori, Gynostemma pentaphylla are A group raw materials; Lycium barbarum fruit, sliced Crataegus pinnatifida, broken Phyllanthus emblica, and segmented Dendrobium are B group raw materials;

[0044] S2, the A group raw materials in step S1 are extracted for 50 min at 50 DEG C by adding 5 times (w / v) of pure water, to obtain A extract;

[0045] To the B group raw material prepared in step S1, 0.2% of the composite plant enzyme is added, which is dissolved in a small amount of 45℃ warm water and then added. Enzymatic hydrolysis is carried out at 45℃ and pH 5.0 for 90 min, the temperature is raised to 75℃ for extraction for 40 min, and then the temperature is raised to 95℃ for micro-boiling for 10 min. Filtration is performed to obtain B extract;

[0046] The composite plant enzyme includes cellulase and hemicellulase in a mass ratio of 1:1, with an enzyme activity of ≥10,000 U / g, and the model numbers are CE-100 and HE-100, respectively.

[0047] S3, the A extract and the B extract prepared in step S2 are filtered through a 300 mesh filter screen, and then mixed uniformly according to the corresponding volume ratio of the dry weight ratio of the A group raw material to the B group raw material to obtain a composite extract;

[0048] In this embodiment, the dry weight ratio of the A group raw material to the B group raw material is 27:6, and the volume ratio of the A extract to the B extract is 27:6.

[0049] S4, the composite extract prepared in step S3 is concentrated to 1 / 3 of the original volume under the conditions of a temperature of 55℃ and a vacuum degree of -0.08 MPa to obtain a concentrated solution.

[0050] S5, water is added to the concentrated solution prepared in step S4 to reach the filling concentration, and then filtered through a 0.1 μm ceramic membrane. Then, homogenization is performed once at a pressure of 150 MPa, followed by ultra-high temperature instantaneous sterilization at 137-142℃ for 3-5 s, and then rapid cooling to 25-30℃ to obtain a Litseleaf Loropetalum composite plant beverage.

[0051] Example 2

[0052] A preparation method of a Litseleaf Loropetalum composite plant beverage, comprising the following steps:

[0053] S1, 20 parts of Litseleaf Loropetalum, 4 parts of Eucommia ulmoides leaf, 5 parts of mulberry leaf, 4 parts of medlar, 3 parts of hawthorn, 3 parts of lotus leaf, 2 parts of Phyllanthus emblica, 3 parts of Siraitia grosvenorii, 2 parts of Dendrobium and 3 parts of Gynostemma pentaphyllum are cleaned and dried, and then grouped;

[0054] Among them, Litseleaf Loropetalum, Eucommia ulmoides leaf, mulberry leaf, lotus leaf, broken Siraitia grosvenorii, and Gynostemma pentaphyllum are referred to as A group raw material; medlar, sliced hawthorn, broken Phyllanthus emblica, and segmented Dendrobium are referred to as B group raw material.

[0055] S2, the A group raw material in step S1 is extracted at 58℃ by adding 8 times (w / v) of pure water to obtain an A extract;

[0056] To the B group raw material prepared in step S1, 0.35% of composite plant enzyme by weight of the B group raw material is added, dissolved in a small amount of 48℃ warm water, and then added. Enzymatic hydrolysis is carried out at 48℃ and pH 5.2 for 75 min, the temperature is raised to 80℃ for extraction for 30 min, and then the temperature is raised to 96℃ for micro-boiling for 8 min. Filtration is performed to obtain B extract;

[0057] The composite plant enzyme comprises cellulase and hemicellulase in a mass ratio of 1:1.5, with an enzyme activity of ≥10,000 U / g, and the model numbers are CE-100 and HE-100, respectively.

[0058] S3, the A extract and the B extract prepared in step S2 are filtered through a 300-mesh filter screen, and then mixed uniformly according to the corresponding volume ratio of the dry weight ratio of the A group raw material to the B group raw material to obtain a composite extract;

[0059] In this embodiment, the dry weight ratio of the A group raw material to the B group raw material is 38:11, and the volume ratio of the A extract to the B extract is 38:11.

[0060] S4, the composite extract prepared in step S3 is concentrated to 2 / 5 of the original volume under the conditions of a temperature of 55℃ and a vacuum degree of -0.09 MPa to obtain a concentrated solution.

[0061] S5, water is added to the concentrated solution prepared in step S4 to reach the filling concentration, filtered through a 0.3μm ceramic membrane, homogenized twice at a pressure of 200 MPa, then ultra-high temperature instant sterilized at 137-142℃ for 3-5s, and then quickly cooled to 25-30℃ to obtain a Litse leaf camphor complex plant beverage.

[0062] Example 3

[0063] A preparation method of a Litse leaf camphor complex plant beverage, comprising the following steps:

[0064] S1, 25 parts of Litse leaf camphor, 6 parts of Eucommia ulmoides leaf, 8 parts of mulberry leaf, 6 parts of medlar, 5 parts of hawthorn, 4 parts of lotus leaf, 3 parts of emblica, 5 parts of momordica grosvenori, 3 parts of dendrobium and 4 parts of gynostemma are cleaned and dried, and then grouped;

[0065] Among them, the Litse leaf camphor, Eucommia ulmoides leaf, mulberry leaf, lotus leaf, broken momordica grosvenori and gynostemma are referred to as A group raw material; the medlar, sliced hawthorn, broken emblica and segmented dendrobium are referred to as B group raw material.

[0066] S2, the A group raw material in step S1 is extracted in a circulating manner at 65℃ by adding 10 times (w / v) of pure water to obtain an A extract;

[0067] To the B group of raw materials prepared in step S1, 0.5% of composite plant enzyme was added, which was dissolved in a small amount of 50℃ warm water and then added. Enzymatic hydrolysis was carried out at 50℃ and pH 5.5 for 60min, then extracted at 85℃ for 20min, and then micro-boiled at 98℃ for 5min. Filtration was performed to obtain B extract;

[0068] The composite plant enzyme comprises cellulase and hemicellulase in a mass ratio of 1:2, with enzyme activity ≥10,000U / g, and the model numbers are CE-100 and HE-100, respectively.

[0069] S3, the A extract and the B extract prepared in step S2 were filtered through a 300 mesh filter screen, and then mixed uniformly according to the corresponding volume ratio of the dry weight ratio of the A group of raw materials to the B group of raw materials to obtain a composite extract;

[0070] In this embodiment, the dry weight ratio of the A group of raw materials to the B group of raw materials is 52:17, and the volume ratio of the A extract to the B extract is 52:17.

[0071] S4, the composite extract prepared in step S3 was concentrated to 1 / 2 of the original volume under the conditions of a temperature of 60℃ and a vacuum degree of-0.10MPa to obtain a concentrated solution;

[0072] S5, water was added to the concentrated solution prepared in step S4 to reach the filling concentration, and then filtered through a 0.5μm ceramic membrane. Then, homogenization was performed twice at a pressure of 250MPa, followed by ultra-high temperature instantaneous sterilization at 137-142℃ for 3-5s, and then rapid cooling to 25-30℃ to obtain a Litsea chenii compound plant beverage.

[0073] Example 4

[0074] A preparation method of a Litsea chenii compound plant beverage, which is different from example 2 in that the amount of Litsea chenii in step S1 is 15 parts, and the remaining steps are the same as those in example 2.

[0075] Example 5

[0076] A preparation method of a Litsea chenii compound plant beverage, which is different from example 2 in that the amount of Litsea chenii in step S1 is 20 parts, and the remaining steps are the same as those in example 2.

[0077] Example 6

[0078] A preparation method of a Litsea chenii compound plant beverage, which is different from example 2 in that the amount of Litsea chenii in step S1 is 25 parts, and the remaining steps are the same as those in example 2.

[0079] Example 7

[0080] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that the amount of Eucommia ulmoides leaf in step S1 is 3 parts, and the remaining steps are the same as example 2.

[0081] Example 8

[0082] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that the amount of Eucommia ulmoides leaf in step S1 is 5 parts, and the remaining steps are the same as example 2.

[0083] Example 9

[0084] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that the amount of Eucommia ulmoides leaf in step S1 is 6 parts, and the remaining steps are the same as example 2.

[0085] Example 10

[0086] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that in step S2, the A group of raw materials in step S1 is extracted for 40 min at 58°C under the condition of adding 5 times (w / v) of pure water, to obtain A extract; and the remaining steps are the same as example 2.

[0087] Example 11

[0088] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that in step S2, the A group of raw materials in step S1 is extracted for 40 min at 58°C under the condition of adding 10 times (w / v) of pure water, to obtain A extract; and the remaining steps are the same as example 2.

[0089] Example 12

[0090] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that in step S2, the A group of raw materials in step S1 is extracted for 30 min at 58°C under the condition of adding 8 times (w / v) of pure water, to obtain A extract; and the remaining steps are the same as example 2.

[0091] Example 13

[0092] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2 is that in step S2, the A group of raw materials in step S1 is extracted for 50 min at 58°C under the condition of adding 8 times (w / v) of pure water, to obtain A extract; and the remaining steps are the same as example 2.

[0093] Example 14

[0094] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, in step S4, the compound extract solution prepared from step S3 is concentrated at a temperature of 55℃ and a vacuum degree of-0.09MPa, and the concentration ratio is 3:1 (original volume: concentrated solution), to obtain a concentrated solution; the remaining steps are the same as those in example 2.

[0095] Example 15

[0096] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, in step S4, the compound extract solution prepared from step S3 is concentrated at a temperature of 55℃ and a vacuum degree of-0.09MPa, and the concentration ratio is 2:1 (original volume: concentrated solution), to obtain a concentrated solution; the remaining steps are the same as those in example 2.

[0097] Comparative example

[0098] Comparative example 1

[0099] A preparation method of a Lithocarpus polystachyus compound plant beverage, comprising the following steps:

[0100] Lithocarpus polystachyus 20 parts, Eucommia ulmoides leaf 4 parts, mulberry leaf 5 parts, medlar 4 parts, hawthorn 3 parts, lotus leaf 3 parts, phyllium 2 parts, momordica grosvenori 3 parts, dendrobium 2 parts and gynostemma 3 parts are mixed, and 95℃ hot water is used for one-time extraction for 60min, and then filtered and ultra-high temperature instant sterilization is performed, and the temperature is kept at 137-142℃ for 3-5s, and then quickly cooled to 25-30℃, to obtain a Lithocarpus polystachyus compound plant beverage.

[0101] Comparative example 2

[0102] A preparation method of a Lithocarpus polystachyus compound plant beverage, comprising the following steps:

[0103] The old and young leaves and branches of *Litsea cubeba* are freeze-dried and then pulverized to obtain *Litsea cubeba* powder. The powder and a 70% ethanol solution are added to a pressure vessel, along with clean water meeting hygiene standards. The pressure in the pressure vessel is controlled at 10–20 MPa. Hot water is added and maintained at 80–100°C for 10–50 minutes. Heating is then stopped, and the pressure in the pressure vessel is allowed to return to normal atmospheric pressure. The mixture is then filtered through a 2–8 mesh metal filter to collect the filtrate. After the supernatant has completely drained, the filter residue is further pressed, and the filtrate is collected. The filtrate is then concentrated under reduced pressure in a concentration chamber at a pressure of 80–90 kPa and a temperature of 60–80°C for 20–25 minutes, until the filtrate is concentrated into a paste. The concentrated extract is spray-dried, pulverized, and sieved for later use. The lemons are washed and the outer peel is removed to obtain peeled lemons. The lemons are sliced ​​into 3-4mm pieces using a lemon slicer, with each slice weighing 9-12g. The seeds are removed from the lemon slices to obtain lemon slices. The peeled lemon slices are then sterilized in a microwave sterilizer. The lemon slices are first frozen at -30℃ for 4 hours, then vacuum-dried at 60℃ for 25 hours to obtain dried lemon slices. The lemon slices are then pulverized to obtain lemon powder. Monk fruit glycosides, lemon powder, and excipients are added to the concentrated extract powder of *Litsea cubeba*, mixed evenly, and then sterilized at 115-125℃ in a sterilization chamber. After cooling to 94-96℃, the mixture is removed and further cooled to 80-85℃ before bottling to obtain *Litsea cubeba* beverage.

[0104] The extracts consist of 40-60% Litsea cubeba extract, 5-15% mogroside, 10-30% lemon extract, with the remainder being β-cyclodextrin and sodium bicarbonate.

[0105] Comparative Example 3

[0106] A method for preparing a compound plant beverage of Litsea cubeba leaves and privet is different from that of Example 2 in that the amount of Litsea cubeba leaves and privet in step S1 is 10 parts, while the other steps are the same as those of Example 2.

[0107] Comparative Example 4

[0108] A method for preparing a compound plant beverage of Litsea cubeba leaves and privet is different from that in Example 2, the amount of Litsea cubeba leaves and privet in step S1 is 30 parts, and the remaining steps are the same as in Example 2.

[0109] Comparative Example 5

[0110] A method for preparing a compound plant beverage of Litsea cubeba leaves and Eucommia ulmoides leaves, which differs from Example 2 in that the amount of Eucommia ulmoides leaves used in step S1 is 2 parts, while the remaining steps are the same as in Example 2.

[0111] Comparative Example 6

[0112] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that the amount of eucommia leaf in step S1 is 7 parts, and the remaining steps are the same as example 2.

[0113] Comparative example 7

[0114] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S2, the A group of raw materials in step S1 are extracted with 3 times (w / v) of pure water at 58°C for 40 minutes to obtain A extract; the remaining steps are the same as example 2.

[0115] Comparative example 8

[0116] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S2, the A group of raw materials in step S1 are extracted with 12 times (w / v) of pure water at 58°C for 40 minutes to obtain A extract; the remaining steps are the same as example 2.

[0117] Comparative example 9

[0118] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S2, the A group of raw materials in step S1 are extracted with 8 times (w / v) of pure water at 58°C for 20 minutes to obtain A extract; the remaining steps are the same as example 2.

[0119] Comparative example 10

[0120] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S2, the A group of raw materials in step S1 are extracted with 8 times (w / v) of pure water at 58°C for 60 minutes to obtain A extract; the remaining steps are the same as example 2.

[0121] Comparative example 11

[0122] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S4, the compound extract obtained from step S3 is concentrated at a temperature of 55°C and a vacuum degree of -0.09 MPa, with a concentration ratio of 4:1 (original volume: concentrated liquid) to obtain a concentrated liquid; the remaining steps are the same as example 2.

[0123] Comparative example 12

[0124] A preparation method of a Lithocarpus polystachyus compound plant beverage, different from example 2, is that in step S4, the compound extract obtained from step S3 is concentrated at a temperature of 55°C and a vacuum degree of -0.09 MPa, with a concentration ratio of 1.5:1 (original volume: concentrated liquid) to obtain a concentrated liquid; the remaining steps are the same as example 2.

[0125] Test Example

[0126] Test Example 1

[0127] The contents of phloridzin, chlorogenic acid and 1-deoxynojirimycin in the beverage samples prepared from Example 2 and Comparative Examples 1-2 were determined by high performance liquid chromatography (HPLC) under the following conditions: a C18 column (4.6 mm x 250 mm, 5 μm) was used; the mobile phase was methanol-0.1% phosphoric acid aqueous solution (gradient elution: 0-10 min, 10%-30% methanol; 10-20 min, 30%-50% methanol; 20-30 min, 50%-80% methanol); the column temperature was 30°C; the flow rate was 1.0 mL / min; the detection wavelengths were 280 nm for phloridzin, 327 nm for chlorogenic acid and 254 nm for 1-deoxynojirimycin; and the injection volume was 20 μL. The standard curve was prepared as follows: phloridzin, chlorogenic acid and 1-deoxynojirimycin standard samples were precisely weighed, dissolved in methanol to prepare standard solutions of different concentrations, injected for determination, and the standard curve was plotted with the peak area as the ordinate and the concentration as the abscissa.

[0128] The total flavonoid content was determined by ultraviolet spectrophotometry as follows: rutin was used as the standard, an appropriate amount of rutin standard was precisely weighed, dissolved in 70% ethanol to prepare a standard solution, the absorbance was determined at 510 nm, and the standard curve was plotted; the sample was diluted with 70% ethanol, a color developing system of sodium nitrite-aluminum nitrate-sodium hydroxide was added, the absorbance was determined at 510 nm, and the total flavonoid content was calculated by substituting into the standard curve. The detection results are shown in Table 1.

[0129] Table 1. Results of active ingredient content determination

[0130]

[0131] As shown in Table 1, the content of each characteristic active ingredient in the beverage prepared in Example 2 is significantly higher than that in Comparative Examples 1 and 2. Compared with Comparative Example 1, the content of 1-deoxynojirimycin is increased by 117.8%, and the content of total flavonoids is increased by 61.6%, indicating that the segmented extraction process of the present application can more fully extract the functional components in the raw materials, effectively avoiding the loss of heat-sensitive components due to high-temperature long-time extraction; compared with Comparative Example 2, the content of phlorizin is increased by 46.9%, and the content of total flavonoids is increased by 41.8%, and the control group 2 does not contain functional components such as chlorogenic acid and 1-deoxynojirimycin, fully verifying the comprehensive function and advantages of the compound formula of the present application. The reason is that: the segmented extraction process is designed according to the characteristics of different raw materials, and the low-temperature dynamic countercurrent extraction of A group raw materials avoids the thermal decomposition of heat-sensitive flavonoid glycosides, while reducing the dissolution of bitter impurities; the enzyme hydrolysis-thermal extraction of B group raw materials through enzyme hydrolysis destroys the dense cell wall, and promotes the dissolution of polysaccharides, organic acids and other components. However, the mixed extraction of Comparative Examples 1 and 2 uses high-temperature long-time extraction, resulting in a large amount of loss of heat-sensitive components, and the cell walls of part of the raw materials are not fully destroyed, the components are not completely dissolved, and a large amount of bitter impurities such as tannin is dissolved.

[0132] Test Example 2

[0133] According to GB / T29605-2013 "Sensory analysis- Guidelines for sensory quality control of food" and fuzzy mathematics evaluation method, 20 professional sensory evaluation personnel (all of whom have been trained in food sensory evaluation) are invited to comprehensively evaluate the color, aroma, taste and aftertaste of Example 2 and Comparative Examples (1, 2, 4, 6, 7, 10, 11, 12) from four dimensions, and the results are shown in Table 2.

[0134] Table 2 Sensory quality evaluation results

[0135] As shown in Table 2, the beverage prepared in Example 2 has a much higher score in each dimension of color, aroma, taste and aftertaste than all the comparative examples, which proves that the formula design and process combination of the present application can effectively solve the flavor defect problem and have the highest consumer acceptance.

[0136] Test Example 3

[0137] In order to verify the rationality of the dosage of core raw materials L. japonica and Eucommia ulmoides, the dosage gradient of L. japonica is as shown in Examples 4-6 and Comparative Examples 3-4, and the dosage gradient of Eucommia ulmoides is as shown in Examples 7-9 and Comparative Examples 5-6. The optimal process of Example 2 is used, the dosage of core raw materials is adjusted as a single variable, and the test methods of Test Example 1 and Test Example 2 are used to detect the content of active ingredients and sensory flavor score. The test results are shown in Tables 3 and 4.

[0138] Table 3 Beverage efficacy component content and sensory flavor score table of variable L. subcostata

[0139] Table 4 Beverage efficacy component content and sensory flavor score table of variable Eucommia ulmoides leaf

[0140]

[0141] In combination with the detection data of Table 3 and Table 4, the scientificity of the core raw material dosage range is verified. The results show that the dosage range of L. subcostata is 15-25 parts, and the dosage range of Eucommia ulmoides leaf is 3-6 parts. When L. subcostata is less than 15 parts and Eucommia ulmoides leaf is less than 3 parts, the efficacy components are significantly insufficient; when L. subcostata is higher than 25 parts and Eucommia ulmoides leaf is higher than 6 parts, the flavor is severely damaged, verifying the rationality of the dosage range of the formula of the present application.

[0142] Test Example 4

[0143] Taking the optimal formula of Example 2 as the test object, the single variable method is used to adjust the process parameters, such as Examples 10-15 and Comparative Examples 7-12, and the remaining parameters are kept optimal, and the extraction efficiency, energy consumption, impurity content and flavor taste are detected. The detection results are shown in Table 5, Table 6 and Table 7.

[0144] Table 5 Beverage detection table of different liquid-to-material ratios of A group raw materials

[0145]

[0146] Table 6 Beverage detection table of different extraction times of A group raw materials

[0147]

[0148] Table 7 Beverage detection table of different composite extraction liquid concentration ratios

[0149]

[0150] In combination with the detection data of Comparative Examples Table 5, Table 6 and Table 7, the scientificity of the process parameter range is verified. The liquid-to-material ratio range of A group raw materials is 5-10 times, the extraction time is 30-50 minutes, and the concentration ratio is 1 / 3-1 / 2. If each process parameter is lower than the lower limit, the extraction efficiency and flavor concentration are insufficient, if each process parameter is higher than the upper limit, the energy consumption increases, too many impurities are dissolved or the taste is poor, verifying the optimality of the process parameter range of the present application.

[0151] Test Example 3

[0152] The beverage samples prepared by Example 2, Comparative Example 1 and Comparative Example 2 were stored at room temperature (25℃) under light-proof condition for 12 months, and the appearance state was observed periodically, and the pH value and turbidity were detected, and the results are shown in Table 8.

[0153] Table 8 Stability test results table

[0154]

[0155] As shown in Table 3, the beverage sample prepared by Example 2 of the present application remained clear and transparent after being stored at room temperature for 12 months, and the pH value and turbidity changed slightly, and the stability was excellent; the beverage sample prepared by Comparative Example 1 became obviously turbid and precipitated after being stored for 6 months, and the stability deteriorated seriously after 12 months; the beverage sample prepared by Comparative Example 2 became slightly stratified after being stored for 6 months, and the stratification was obvious and precipitate was generated after 12 months. It is proved that the "ceramic membrane filtration and ultra-high pressure homogenization" refining and stabilizing process of the present application can effectively improve the long-term stability of the product, and is significantly superior to the traditional process and the existing similar products.

[0156] Test Example 4

[0157] The beverage samples prepared by Example 2, Comparative Example 1 and Comparative Example 2 were taken and diluted to the same concentration, and after filling, UHT sterilization (140℃, 4s) was carried out, and the samples were stored in an accelerated test box at 40℃ and relative humidity of 75%, and the turbidity (NTU) and the precipitation rate (%) of the samples were measured at 0 day, 30 days and 60 days, respectively, each group of experiments was repeated for 3 times, and the average value was taken. The precipitation rate calculation formula: precipitation rate = (bottom precipitate mass / sample total mass) x 100%. The test results are shown in Table 9.

[0158] Table 9 Process stability accelerated test results table

[0159]

[0160] As shown in Table 4, under the accelerated test conditions, the beverage sample prepared by Example 2 had very small turbidity change within 60 days of storage period, and no precipitate was generated, and the stability was excellent; the beverage sample prepared by Comparative Example 1 became obviously turbid after being stored for 30 days, and the turbidity reached 15.3 NTU after 60 days, and the precipitation rate was as high as 12.5%, because the sample without stabilizing treatment contained a large amount of macromolecular impurities such as proteins and colloidal particles, which aggregated and precipitated under high temperature and high humidity conditions; the beverage sample prepared by Comparative Example 2 had slight turbidity and precipitate after 60 days, and there was a risk of chemical additive residue, although the stability was better than that of Comparative Example 1. The physical stabilizing process of the present application removes macromolecular impurities by ceramic membrane filtration, and the ultra-high pressure homogenization makes the small particles nanometerized and dispersed, and at the same time promotes the formation of stable colloidal network of pectin, so that the long-term stability is realized without adding chemicals, and the sample is significantly superior to the samples without stabilizing treatment and chemical stabilizing treatment.

[0161] Test Example 5

[0162] Acute toxicity tests, heavy metal content detection, and microbial index detection were performed on the beverage samples obtained in Examples 1-3. The results are as follows:

[0163] (1) Acute toxicity test: According to GB15193.3-2014 "National Food Safety Standard Acute Oral Toxicity Test", SPF-grade ICR mice were used for the acute oral toxicity test. The mice were administered the maximum tolerated dose (50 mL / kg) by gavage and observed for 14 consecutive days. During the period, the mice's diet, activity, signs and mortality were recorded daily, and weight changes were measured weekly. The results showed that there were no deaths or poisoning symptoms (such as convulsions, diarrhea, and ruffled fur) in the mice within 14 days, and the weight showed a normal growth trend (initial average weight 20.5 g, average weight 28.3 g at the end of 14 days), indicating that the product has extremely low acute toxicity and is safe for consumption.

[0164] (2) Heavy metal content: lead (Pb) ≤ 0.1 mg / kg, arsenic (As) ≤ 0.05 mg / kg, mercury (Hg) ≤ 0.01 mg / kg, all of which meet the requirements of GB2762-2025 "National Food Safety Standard Limits of Contaminants in Food".

[0165] (3) Microbiological indicators: total bacterial count ≤100 CFU / mL, coliform bacteria ≤3 MPN / 100mL, mold and yeast ≤10 CFU / mL, pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) not detected, which meets the requirements of GB7101 National Food Safety Standard for Beverages.

[0166] In summary, the core innovations of the all-natural Litsea cubeba compound plant beverage provided by this invention lie in: a scientifically formulated compound based on the "principal, assistant, adjuvant, and guide" theory and modern pharmacology, optimized through orthogonal experiments, and verified in vitro to exhibit significant synergistic effects, achieving multiple health benefits; a targeted, segmented extraction process that optimizes the extraction of heat-sensitive and densely structured raw materials; and a combination of flavor self-regulation and purely physical stabilization processes that achieve flavor harmony and long-term stability with zero chemical additives. The finished product possesses clear health benefits, excellent sensory quality, good stability, and food safety. The preparation process is simple and controllable, using conventional equipment suitable for large-scale industrial production. It perfectly meets current consumer demand for natural, healthy, and high-quality health drinks, effectively overcoming existing technological shortcomings, possessing extremely high market promotion value and application prospects, and providing a feasible technical path for the in-depth development of novel medicinal and edible resources such as Litsea cubeba.

[0167] The embodiments shown in the specification are only used to illustrate the technical solutions of the present application, and are intended to help those skilled in the art to understand the principles and advantages of the present application, and do not constitute a limitation on the protection scope of the present application. Although the present application has been specifically described, those skilled in the art can make any modification, equivalent replacement or other reasonable modification to the embodiments without departing from the spirit and scope of the present application, and all equivalent technical solutions generated thereby shall be considered as the protection scope of the present patent.

Claims

1. A Laps Lapacho compound plant beverage, characterized by, Each raw material comprises the following weight parts: Lithocarpus geniculatus 15-25 parts, Eucommia ulmoides leaf 3-6 parts, Morus alba leaf 3-8 parts, Lycium barbarum fruit 2-6 parts, Crataegus pinnatifida 2-5 parts, Lotus leaf 2-4 parts, Emblica officinalis 1-3 parts, Siraitia grosvenorii 2-5 parts, Dendrobium nobile 1-3 parts, Gynostemma pentaphyllum 2-4 parts.

2. A Littorea breviflora compound plant beverage according to claim 1, characterized by, Each raw material comprises the following weight parts: Lithocarpus geniculatus 20 parts, Eucommia ulmoides leaf 4 parts, Morus alba leaf 5 parts, Lycium barbarum fruit 4 parts, Crataegus pinnatifida 3 parts, Lotus leaf 3 parts, Emblica officinalis 2 parts, Siraitia grosvenorii 3 parts, Dendrobium nobile 2 parts, Gynostemma pentaphyllum 3 parts.

3. A process for the preparation of a Litchi chinensis compound plant beverage as claimed in any one of claims 1 or 2, characterized in that, The method comprises the following steps: 1) weigh each raw material, and mark Lithocarpus geniculatus, Eucommia ulmoides leaf, Morus alba leaf, Lotus leaf, Siraitia grosvenorii and Gynostemma pentaphyllum as group A raw materials, and mark Lycium barbarum fruit, Crataegus pinnatifida, Emblica officinalis and Dendrobium nobile as group B raw materials; 2) perform low-temperature dynamic countercurrent extraction on the group A raw materials to obtain A extract for standby, and perform stepwise variable-temperature enzymolysis-thermal extraction on the group B raw materials to obtain B extract for standby; 3) mix the A extract and the B extract prepared in step 2) after filtration according to the volume ratio corresponding to the dry weight ratio of the group A raw materials to the group B raw materials to obtain a composite extract; 4) perform concentration treatment on the composite extract prepared in step 3) to obtain a concentrated solution; 5) add water to the concentrated solution prepared in step 4) to constant volume, perform ceramic membrane filtration treatment and ultrahigh-pressure homogenization treatment, and then perform sterilization treatment to obtain a Lithocarpus geniculatus compound plant beverage.

4. The method of preparing a Lapsang Souchong compound plant beverage as claimed in claim 3, wherein, In step 2), the low-temperature dynamic countercurrent extraction on the group A raw materials is performed at an extraction temperature of 50-65℃, and 5-10 times the amount of water is added for cyclic extraction for 30-50 min.

5. The method of preparing Litchi chinensis complex plant beverage as claimed in claim 3, wherein, In step 2), the stepwise variable-temperature enzymolysis-thermal extraction on the group B raw materials is performed by adding 0.2-0.5% of a composite plant enzyme based on the weight of the group B raw materials, and the enzymolysis is performed at 45-50℃ and pH 5.0-5.5 for 60-90 min; the temperature is then raised to 75-85℃ for extraction for 20-40 min; and the temperature is then raised to 95-98℃ for 5-10 min. In step 2), the composite plant enzyme comprises cellulase and hemicellulase at a mass ratio of 1:1-2.

6. The method of preparing a Lapsang Souchong compound plant beverage as claimed in claim 5, wherein, In step 3), the A extract and the B extract are filtered through a 300-mesh filter screen to obtain clear A extract and B extract.

7. The method of preparing a Litchi chinensis compound plant beverage as claimed in claim 3, wherein, In step 4), the concentration treatment is performed under the condition of a temperature ≤60℃ and a vacuum degree ≥-0.08 MPa to concentrate to 1 / 3 to 1 / 2 of the original volume.

8. The method of preparing a Litchi chinensis compound plant beverage as claimed in claim 3, wherein, In step 5), the ceramic membrane filtration treatment adopts a ceramic membrane with a pore size of 0.1-0.5 μm.

9. The method of preparing a Litchi chinensis compound plant beverage as claimed in claim 3, wherein, The ultrahigh-pressure homogenization treatment is performed 1-2 times at a pressure of 150-250 MPa. In step 5), the sterilization treatment is ultrahigh-temperature instant sterilization, which is performed at 137-142℃ for 3-5 s, and then the solution is rapidly cooled to 25-30℃.

10. The method of preparing a Litchi chinensis compound plant beverage as claimed in claim 9, characterized in that, ​

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