Bamboo extract antiviral beverage formula and production process thereof

Abstract

The invention provides a bamboo extracting solution antiviral beverage formula and a production process thereof, and relates to the technical field of functional beverage production. According to the formula, bamboo glue and a fructose concentrated extracting solution serve as a core, a honeysuckle flower extract, phyllanthus emblica powder, a platycodon grandiflorum extract and menthol are matched, taste regulators such as honey and lemon juice are used as auxiliary materials, and a natural preservative and stabilizing system is added; the production process adopts key technologies of low-temperature blending, precise filtration, non-thermal sterilization and sterile cold filling, and active ingredients are reserved to the maximum extent. The core innovation lies in the synergistic antiviral design of bamboo glue, fructose and medicinal and edible components, and the ultrahigh pressure sterilization technology is combined, so that the pain points that the active components of the traditional beverage are easy to lose and the taste and efficacy are unbalanced are solved. The health-care tea has the effects of inhibiting and adsorbing common respiratory tract viruses, can relieve dry throat, swelling and excessive phlegm symptoms, has the effects of resisting viruses, moistening throat, reducing phlegm and resisting oxidation, tastes fresh and cool, and is suitable for daily drinking and respiratory tract protection scenes.

Description

Technical Field

[0001] This invention relates to the field of functional beverage production technology, specifically to a bamboo extract antiviral beverage formula and its production process, suitable for daily drinking, respiratory protection assistance, and other scenarios. Background Technology

[0002] With increasing consumer health awareness, the demand for functional beverages continues to grow, especially products targeting respiratory protection and throat soothing. However, existing related beverages suffer from several pain points: Single function: Most of them only focus on moisturizing the throat or replenishing water, lacking targeted antiviral ingredients, and have limited inhibitory effect on respiratory viruses; Active ingredients are easily lost: Traditional high-temperature sterilization processes can destroy active substances such as flavonoids and polysaccharides in plant extracts, reducing their efficacy; Imbalance between taste and efficacy: Some functional beverages add a large amount of food and medicine ingredients to highlight their efficacy, resulting in a bitter taste and low consumer acceptance. The formula lacks synergistic design: the ingredients are simply piled up without creating synergistic effects, and most of them are high-sugar formulas, which do not conform to the trend of low-sugar health. Insufficient stability: Plant extracts are prone to precipitation, affecting product appearance and shelf life.

[0003] Bamboo gum and fructose, as traditional medicinal and edible ingredients, have the effects of clearing heat and resolving phlegm. Modern research has confirmed that their flavonoids and polysaccharides can inhibit viral adsorption. However, there is currently no beverage product that uses bamboo gum as the core, combines multiple medicinal and edible ingredients to synergistically fight viruses, and also takes into account taste and activity retention.

[0004] Therefore, developing a bamboo extract antiviral beverage with synergistic formulation, advanced technology, and excellent taste has significant market value. Summary of the Invention (a) Technical problems to be solved

[0005] To address the shortcomings of existing technologies, this invention provides a bamboo extract antiviral beverage formula and its production process. It solves the problem that bamboo gum and fructose, as traditional medicinal and edible raw materials, have the effects of clearing heat and resolving phlegm. Modern research has confirmed that their flavonoid and polysaccharide components can inhibit virus adsorption. However, there is currently no beverage product that uses bamboo gum and fructose as the core, combined with multiple medicinal and edible ingredients to synergistically fight viruses, while also taking into account taste and activity retention.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A formula for an antiviral beverage made from bamboo extract, the formula being based on 1000 liters of finished product, includes the following raw material components: 30-50L of concentrated bamboo gum and fructose extract, 1.0-2.0kg of honeysuckle extract, 0.5-1.5kg of platycodon root extract, 2.0-5.0kg of amla powder, 20-40kg of honey, 5-10L of concentrated lemon juice, 20-50g of natural menthol, 0.3-0.5kg of salt, appropriate amount of natural preservative, appropriate amount of clarifying and stabilizing agent, and purified water to make up to 1000L.

[0007] Furthermore, the bamboo gum and fructose concentrate is prepared by steaming, extracting and concentrating fresh bamboo of moso bamboo, ci bamboo or nan bamboo, with a total flavonoid content ≥1.5g / L, and the pesticide residue and heavy metal content meet the GB 2760-2014 standard.

[0008] Furthermore, the honeysuckle extract is an aqueous extract with a chlorogenic acid content ≥5.0%, the platycodon extract has a platycodin content ≥8.0%, and the amla powder has a gallic acid content ≥10.0%.

[0009] Furthermore, the natural preservative is a compound system of natamycin and nisin, with addition amounts of 0.05-0.1 g / kg and 0.1-0.2 g / kg, respectively, or ultra-high pressure sterilization can be used alone to replace the preservative.

[0010] Furthermore, the clarifying stabilizer is a compound of pectinase and gellan gum, with the amount of pectinase added being 0.01-0.03 g / kg and the amount of gellan gum added being 0.05-0.1 g / kg, used to eliminate precipitation caused by plant extracts and keep the liquid clear and transparent.

[0011] Furthermore, a production process for an antiviral beverage made from bamboo extract includes the following production steps: Step 1: Water Treatment Prepare purified water that meets the GB 19298-2014 standard; Step 2: Low-temperature preparation Under conditions of 30-40℃, first dissolve the honey in some purified water, then add bamboo gum and fructose concentrate extract, honeysuckle extract, platycodon extract, and amla powder in sequence. After stirring and dissolving, add lemon juice and salt solution. Step 3: Mix to a fixed volume Add purified water to 1000L, and mix thoroughly using a high-speed shear mixer for 5-10 minutes at a speed of 8000-10000 rpm; Step 4: Adding Flavor After pre-dissolving menthol in edible alcohol, add it to the liquid before filling and stir gently for 3-5 minutes. Step 5: Precision Filtration The solution is filtered through a 0.45μm ceramic filter to ensure clarity. Step Six: Non-thermal sterilization Sterilize at 600MPa ultra-high pressure for 3-5 minutes, or pasteurize at 85-90℃ for 15-30 seconds and then rapidly cool to below 25℃; Step 7: Aseptic Cold Filling Under a Class 100 aseptic environment, the liquid is filled into pre-sterilized containers and sealed immediately. The sugar content of the finished product is controlled at 6-8° and the pH is 3.8-4.2.

[0012] Furthermore, the honey in step two can be partially or completely replaced with fructooligosaccharides or erythritol at a ratio of 1:1 to produce a low-sugar or sugar-free beverage with a sugar content ≤3°.

[0013] Furthermore, in step six, the pressure range of ultra-high pressure sterilization is 550-650 MPa, the holding time is 3-8 min, the temperature of the liquid is controlled at 20-30℃, and the retention rate of active ingredients is ≥95%.

[0014] Furthermore, the finished beverage has a total flavonoid content ≥0.3g / L, antioxidant capacity, DPPH free radical scavenging rate ≥75%, and microbiological indicators that meet the requirements of GB 19298-2014 for aseptic beverages.

[0015] This invention provides a bamboo extract antiviral beverage formula and its production process. It has the following beneficial effects: 1. This invention provides a bamboo extract antiviral beverage formula and its production process. Bamboo gum and fructose are the core ingredients, combined with honeysuckle and amla to enhance antiviral effects, platycodon to resolve phlegm, and menthol to soothe the throat, forming a synergistic system of "antiviral-symptom relief-harmonious taste", which has a more comprehensive effect. The sugar content is controlled at 6-8°, and the sweet and sour taste is balanced by honey and lemon juice, and menthol provides a cooling sensation, solving the problem of bitter taste in functional beverages.

[0016] 2. This invention provides a bamboo extract antiviral beverage formula and its production process, which adopts ultra-high pressure sterilization to avoid high temperature damage to active ingredients, and the retention rate of active ingredients is ≥95%, far exceeding that of traditional pasteurization. It also clearly defines the content of key active ingredients in each extract to ensure batch stability of the product.

[0017] 3. This invention provides a bamboo extract antiviral beverage formula and its production process. It uses pectinase + gellan gum compound for clarification and stabilization, avoids precipitation of plant extracts, extends shelf life to 12 months, and supports the substitution of honey with fructooligosaccharides / erythritol. It can produce regular, low-sugar, and sugar-free versions to meet different consumer needs. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1: This invention provides a bamboo extract antiviral beverage formula. The formula is based on 1000 liters of finished product and includes the following raw material components: 40L of bamboo gum and fructose concentrated extract, 1.5kg of honeysuckle extract, 1.0kg of platycodon root extract, 3.5kg of amla powder, 30kg of honey, 8L of concentrated lemon juice, 35g of natural menthol, 0.4kg of salt, appropriate amount of natural preservative, appropriate amount of clarifying and stabilizing agent, and purified water to make up to 1000L.

[0020] Main ingredient: 40L of concentrated extract of bamboo gum and fructose The core antiviral ingredients are derived from bamboo leaf flavonoids and polysaccharides, which can inhibit the adsorption of respiratory viruses to cells, while clearing heat and resolving phlegm, which is the core efficacy of the formula; it is required to use fresh bamboo to steam and extract, and concentrate to a total flavonoid concentration of ≥1.5g / L to ensure batch consistency.

[0021] Ingredients: 1.5kg honeysuckle extract + 3.5kg amla powder Honeysuckle contains chlorogenic acid and luteolin, which enhance its antiviral effects; Phyllanthus emblica contains gallic acid and vitamin C, which have antioxidant properties and can relieve sore throat. Together with bamboo gum and fructose, these ingredients enhance antiviral and immune support effects.

[0022] Ingredients: 1.0kg of bellflower extract + 35g of natural menthol Platycodon saponins promote mucus secretion, thin out phlegm, and make it easier to cough up; Menthol provides a cooling sensation, instantly relieving dryness and pain in the throat and enhancing the drinking experience.

[0023] Ingredients: 30kg honey + 8L concentrated lemon juice + 0.4kg salt Honey moisturizes the lungs and relieves dryness; it is also a natural sweetener. Lemon juice adjusts the pH to 3.8-4.2, providing a refreshing sour taste and vitamin C; Salt balances the sweet and sour flavors and enhances the overall taste.

[0024] Stabilization and corrosion protection system: Clarifying stabilizer: Pectinase breaks down plant pectin, and gellan gum enhances the stability of the system and prevents precipitation; Natural preservatives: Natamycin + Nisin combination, or ultra-high pressure sterilization as an alternative, to ensure product sterility and meet health trends.

[0025] The production process of this bamboo extract antiviral beverage includes the following steps: Step 1: Water Treatment The process of quartz sand filtration + activated carbon adsorption + reverse osmosis membrane filtration is used to prepare pure water with a conductivity of ≤10μS / cm, which meets the GB 19298-2014 standard for beverage water.

[0026] Step 2: Low-temperature preparation The temperature of the mixing tank should be controlled at 30-40℃ to avoid high temperature damaging the active ingredients. First, add 1 / 3 of the purified water, then pour in the honey and stir until completely dissolved. Stir at 500r / min for 10 minutes. Add bamboo gum and fructose concentrate extract, honeysuckle extract, platycodon extract, and amla powder in sequence, stirring for 5 minutes after each addition; Finally, add lemon juice and salt solution, and stir well.

[0027] Step 3: Mix to a fixed volume Slowly add the remaining purified water to 1000L, turn on the high-speed shear mixer at 8000-10000r / min, mix for 5-10min to ensure that all components are evenly dispersed and that there are no localized areas of excessive concentration.

[0028] Step 4: Adding Flavor Menthol is pre-dissolved in 5-10 times its weight of edible alcohol to improve solubility. The liquid is added 10 minutes before filling and gently stirred at 300 rpm for 3-5 minutes to prevent menthol from evaporating and affecting the refreshing taste.

[0029] Step 5: Precision Filtration A 0.45μm ceramic filter is used with a filtration pressure of 0.2-0.3MPa to remove minute impurities and sediments from the feed liquid, ensuring that the finished product is clear, transparent, and free of turbidity.

[0030] Step Six: Non-thermal sterilization Ultra-high pressure sterilization is the preferred method: the liquid is put into a pressure-resistant container and held at 600MPa pressure and 20-30℃ for 3-5 minutes to inactivate microorganisms while retaining active ingredients. Alternative pasteurization: If ultra-high pressure equipment is unavailable, pasteurize at 85-90℃ for 15-30 seconds, and then quickly cool to below 25℃ to reduce the loss of active ingredients.

[0031] Step 7: Aseptic Cold Filling The filling environment must meet the Class 100 sterile standard, and the containers must be disinfected with ultraviolet light and hydrogen peroxide; the filling temperature must be ≤25℃, and the containers must be sealed immediately after filling to avoid secondary contamination; the finished product has a sugar content of 6-8° and a pH of 3.8-4.2.

[0032] Step 8: Finished Product Inspection and Storage Test the total flavonoid content, microbial indicators, taste, and appearance. Once qualified, store in a warehouse at a temperature of 0-25℃, avoiding direct sunlight.

[0033] Example 2: The formula is based on a 1000-liter finished product and includes the following raw material components: 40L of bamboo gum and fructose concentrated extract (total flavonoids 1.8g / L), 1.5kg of honeysuckle extract (chlorogenic acid 6.0%), 1.0kg of platycodon extract (platycoside 9.0%), 3.5kg of amla powder (gallic acid 12.0%), 30kg of honey, 8L of concentrated lemon juice, 35g of natural menthol, 0.4kg of salt, 0.02g / kg of pectinase, 0.08g / kg of gellan gum, 0.08g / kg of natamycin, 0.15g / kg of nisin, and purified water to make up to 1000L.

[0034] The production process is as follows: Water treatment: Preparation of pure water with a conductivity of 8 μS / cm; Low-temperature preparation: At 35℃, dissolve 30kg of honey in 300L of purified water, then add 40L of bamboo gum and fructose, 1.5kg of honeysuckle extract, 1.0kg of platycodon extract, and 3.5kg of amla powder in sequence, stirring for 5 minutes at each step, and then add 8L of lemon juice and 0.4kg of salt solution. Volume adjustment and mixing: Add purified water to 1000L, and shear at 10000r / min for 8min; Flavor addition: Dissolve 35g of menthol in 200mL of edible alcohol, add to the liquid, and stir at 300r / min for 4min; Precision filtration: 0.45μm ceramic filter, pressure 0.25MPa; Non-thermal sterilization: 600MPa ultra-high pressure sterilization for 4 minutes, liquid temperature 25℃; Aseptic cold filling: Filled into 500mL PET bottles under Class 100 aseptic conditions, sealed and inspected.

[0035] Finished product parameters: Sensory characteristics: Clear and transparent, without sediment, with a bamboo aroma and a refreshing minty taste, a balanced sweet and sour flavor, and no off-odors; Physicochemical properties: sugar content 7°, pH 4.0, total flavonoids 0.42 g / L, DPPH free radical scavenging rate 82%; Microorganisms: Total bacterial count <10 CFU / mL, no coliform bacteria detected, no molds or yeasts detected; Efficacy: After drinking, dry throat and swelling are relieved in an average of 1.5 minutes. After drinking for 7 consecutive days, the incidence of respiratory discomfort is reduced by 40%.

[0036] The following points should be noted in this article: 1. The embodiments disclosed herein only relate to the structures involved in the embodiments disclosed herein; other structures may refer to general designs.

[0037] 2. Where there is no conflict, the embodiments of this disclosure and the features in the embodiments can be combined with each other to obtain new embodiments.

[0038] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A formula for an antiviral beverage made from bamboo extract, characterized in that, The formula is based on 1000 liters of finished product and includes the following raw material components: 30-50L of bamboo gum and fructose concentrated extract, 1.0-2.0kg of honeysuckle extract, 0.5-1.5kg of platycodon root extract, 2.0-5.0kg of amla powder, 20-40kg of honey, 5-10L of concentrated lemon juice, 20-50g of natural menthol, 0.3-0.5kg of salt, appropriate amount of natural preservative, appropriate amount of clarifying and stabilizing agent, and purified water to make up to 1000L.

2. The antiviral beverage formula based on bamboo extract according to claim 1, characterized in that, The bamboo gum and fructose concentrate is made from fresh bamboo shoots of moso bamboo, ci bamboo or nan bamboo by steaming, extraction and concentration. The total flavonoid content is ≥1.5g / L, and the pesticide residue and heavy metal content meet the GB 2760-2014 standard.

3. The antiviral beverage formula based on bamboo extract according to claim 1, characterized in that, The honeysuckle extract is an aqueous extract with a chlorogenic acid content ≥5.0%, the platycodon extract has a platycodin content ≥8.0%, and the amla powder has a gallic acid content ≥10.0%.

4. The antiviral beverage formula based on bamboo extract according to claim 1, characterized in that, The natural preservative is a compound system of natamycin and nisin, with addition amounts of 0.05-0.1 g / kg and 0.1-0.2 g / kg, respectively, or ultra-high pressure sterilization can be used alone to replace the preservative.

5. The antiviral beverage formula based on bamboo extract according to claim 1, characterized in that, The clarifying stabilizer is a compound of pectinase and gellan gum, with the amount of pectinase added being 0.01-0.03 g / kg and the amount of gellan gum added being 0.05-0.1 g / kg. It is used to eliminate precipitation caused by plant extracts and keep the liquid clear and transparent.

6. A production process for an antiviral beverage made from bamboo extract, characterized in that, The production process includes the following steps: Step 1: Water Treatment Prepare purified water that meets the GB 19298-2014 standard; Step 2: Low-temperature preparation Under conditions of 30-40℃, first dissolve the honey in some purified water, then add bamboo gum and fructose concentrate extract, honeysuckle extract, platycodon extract, and amla powder in sequence. After stirring and dissolving, add lemon juice and salt solution. Step 3: Mix to a fixed volume Add purified water to 1000L, and mix thoroughly using a high-speed shear mixer for 5-10 minutes at a speed of 8000-10000 rpm; Step 4: Adding Flavor After pre-dissolving menthol in edible alcohol, add it to the liquid before filling and stir gently for 3-5 minutes. Step 5: Precision Filtration The solution is filtered through a 0.45μm ceramic filter to ensure clarity. Step Six: Non-thermal sterilization Sterilize at 600MPa ultra-high pressure for 3-5 minutes, or pasteurize at 85-90℃ for 15-30 seconds and then rapidly cool to below 25℃; Step 7: Aseptic Cold Filling Under a Class 100 aseptic environment, the liquid is filled into a pre-sterilized container and sealed immediately. The sugar content of the finished product is controlled at 6-8° and the pH is 3.8-4.

2.

7. The production process of the bamboo extract antiviral beverage according to claim 6, characterized in that, In step two, the honey can be partially or completely replaced with fructooligosaccharides or erythritol at a ratio of 1:1 to make a low-sugar or sugar-free beverage with a sugar content ≤3°.

8. The production process of the bamboo extract antiviral beverage according to claim 6, characterized in that, The pressure range for ultra-high pressure sterilization in step six is ​​550-650 MPa, the holding time is 3-8 min, the temperature of the liquid is controlled at 20-30℃, and the retention rate of active ingredients is ≥95%.

9. The production process of the bamboo extract antiviral beverage according to claim 6, characterized in that, The finished beverage has a total flavonoid content ≥0.3g / L, antioxidant capacity, DPPH free radical scavenging rate ≥75%, and microbiological indicators that meet the requirements of GB19298-2014 for aseptic beverages.