Middle-low-pressure mixed gas cold extraction beverage and health-preserving beverage mode for herbal and vegetation fruits

Abstract

The invention relates to the technical field of food science, and discloses a low-pressure mixed gas cold extraction beverage and health-preserving beverage in herbal and vegetation fruits, and the low-pressure mixed gas cold extraction beverage and health-preserving beverage are prepared by the following steps: crushing herbal and woody raw materials; the herbaceous and herbaceous fruit raw materials are prepared by carrying out dynamic pressure cold extraction on mixed gas consisting of food-grade carbon dioxide and nitrogen, and comprise roots, stems, leaves, flowers, fruits and seeds of herbaceous and woody materials. The granularity of the crushed particles is greater than 80 meshes. The invention further provides a mode of the herbal and vegetation fruit medium-low pressure mixed gas cold extraction beverage and the health-preserving beverage. The mode comprises the following steps: S1, raw material pretreatment: crushing herbal and vegetation fruit raw materials into particles; the method comprises the following steps: forming a micro-bubble system under a pressurization condition through mixed gas consisting of food-grade carbon dioxide and nitrogen, and extracting herbal and vegetation fruit raw materials. Efficient extraction is realized, and the comprehensive extraction rate can reach about 90%.

Description

Technical Field

[0001] This invention relates to the field of food science and technology, specifically to a low-pressure mixed gas cold extraction beverage and health-preserving beverage method using herbs and fruits. Background Technology

[0002] With the increasing demand for health and wellness, natural beverages derived from herbs and fruits are gaining popularity due to their rich active ingredients and therapeutic effects. However, traditional plant extraction techniques have several inherent limitations in obtaining these active substances, hindering the development of high-quality health beverages.

[0003] First, there is a trade-off between extraction efficiency and retention of component activity. While conventional hot water extraction or alcohol extraction methods are widely used, the use of high temperatures or organic solvents can easily lead to the inactivation, denaturation, or degradation of heat-sensitive substances (such as some vitamins, volatile aromatic substances, and enzymes), resulting in reduced product bioactivity. On the other hand, methods aimed at preserving activity, such as room temperature soaking or low-temperature percolation, often suffer from low extraction efficiency and excessively long extraction times, making it difficult to meet the demands of high-efficiency production. Furthermore, prolonged extraction processes may increase the risk of oxidation.

[0004] Secondly, the negative impact of existing extraction processes on product flavor and reliance on chemical additives are quite common. High temperatures can easily lead to the loss of the original flavor of raw materials through volatilization or the production of cooked or burnt flavors. To compensate for flavor loss, adjust the taste, or extend shelf life, it is often necessary to add flavorings, sugars, acidulants, or preservatives. This not only deviates from the consumer demand for "natural" products but may also introduce unnecessary chemical components. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for cold-extracting beverages and health drinks using low-pressure mixed gas from herbs and fruits, solving the problem that traditional plant extraction technologies cannot simultaneously achieve high extraction efficiency, high activity retention, authentic flavor presentation, and environmentally friendly production under low-temperature conditions.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a low-pressure mixed gas cold-extraction beverage made from herbal and woody raw materials, which are pulverized and then processed under a pressure of 0.9... 2.0 Under certain conditions, it is prepared by dynamic pressure cold extraction using a mixed gas composed of food-grade carbon dioxide and nitrogen.

[0007] Preferably, the herbaceous and plant fruit raw materials include: roots, stems, leaves, flowers, fruits, and seeds of herbaceous and woody plants.

[0008] Preferably, the particle size of the pulverized particles is greater than 80 mesh.

[0009] In addition, the present invention also provides a method for cold-extracting beverages and health drinks from herbs and fruits under low-pressure mixed gases, comprising the following steps:

[0010] S1. Raw material pretreatment: Crush the herbaceous and fruit raw materials into granules;

[0011] S2, Input: Put the pulverized herbal and woody raw materials into the extraction cup, and add weak alkaline water to the extraction cup;

[0012] S3, Dynamic Pressure Cold Extraction: A mixture of food-grade carbon dioxide and nitrogen is introduced into the extraction cup at a pressure of 0.9... 2.0 Cold extraction is performed under pressure, and the extracted beverage is filtered out from the outlet at the bottom of the extraction cup.

[0013] Preferably, in step S2, the temperature of the weak alkaline water is 4°C. 40℃.

[0014] Preferably, in step S3, the proportion of the mixed gas is 30%. 50% carbon dioxide and 70% 50% nitrogen.

[0015] Preferably, the extraction cup in step S3 includes an extraction vessel, the top of which is connected to a stainless steel gas pipe, one end of which is connected to a pressure gauge and the other end to a pressure regulating valve, one end of which is connected to a storage tube, the storage tube containing mixed gas, and the bottom of the extraction vessel having a liquid outlet.

[0016] Preferably, a 60-mesh filter screen is installed inside the liquid outlet.

[0017] This invention provides a method for cold-extracting beverages and health drinks using a low-pressure mixed gas from herbs and fruits. It offers the following beneficial effects:

[0018] 1. This invention utilizes a microbubble system formed by a mixture of food-grade carbon dioxide and nitrogen under pressurized conditions to extract herbal and fruit raw materials. The weakly acidic environment created by carbon dioxide dissolving in water helps dissolve some of the poorly soluble active substances in the raw materials; nitrogen, as an inert gas, effectively maintains the chemical stability within the extraction system and inhibits oxidation reactions. This process achieves highly efficient extraction, with a single extraction rate of approximately 70%. A second extraction can further extract the remaining approximately 20% of the effective components, resulting in a comprehensive extraction rate of approximately 90%.

[0019] 2. The beverage prepared by this invention can better retain the original flavor and natural sugars of the raw materials. Under the action of pressurized gas, the plant proteins in the raw materials form delicate foam that floats on the liquid surface, which helps to lock in volatile flavor substances and give the beverage the original taste of herbal ingredients. The monosaccharides, polysaccharides and other natural sugars contained in the raw materials dissolve during the extraction process, making the finished product smooth, creamy and full-bodied, and can be drunk directly without additional flavoring, achieving the characteristics of natural freshness, natural flavor and natural sugars.

[0020] 3. The entire extraction process of this invention is natural and environmentally friendly, producing almost no solid residue after the process is completed. This method utilizes only gas, water, and plant materials under mild conditions, avoiding the use of chemical additives, conforming to the concept of clean production, and combining eco-friendliness with the naturalness of the product.

[0021] 4. The extraction method of this invention has broad applicability to water-soluble, fat-soluble, and heat-sensitive active ingredients in a variety of plant materials. In particular, this system can gently and efficiently extract non-psychoactive substances from plant materials, and the use of inert gas protection and a low-temperature environment during the extraction process effectively avoids thermal degradation or oxidation of these components, thereby helping to maintain their extraction rate and chemical integrity. Attached Figure Description

[0022] Figure 1 This is a flowchart illustrating the steps of the low-pressure mixed gas cold extraction beverage and health drink from herbs and fruits in this invention.

[0023] Figure 2 This is a schematic diagram of the extraction cup of the present invention;

[0024] Figure 3 This is an exploded view of the extraction cup of the present invention.

[0025] Among them, 1. Extraction cup; 101. Extraction tank; 102. Liquid outlet; 103. Stainless steel gas pipe; 104. Pressure gauge; 105. Pressure regulating valve; 106. Storage tube. Detailed Implementation

[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] Please see the appendix Figure 1 - Appendix Figure 3 This invention provides a low-pressure mixed gas cold-extraction beverage made from herbs and fruits, wherein the herbs and woody raw materials are pulverized and then subjected to a pressure of 0.9... 2.0 Under certain conditions, it is prepared by dynamic pressure cold extraction using a mixed gas composed of food-grade carbon dioxide and nitrogen.

[0028] Herbal and plant fruit raw materials include: roots, stems, leaves, flowers, fruits, and seeds of herbs and woody plants.

[0029] The particle size of the crushed particles is greater than 80 mesh.

[0030] In addition, the present invention also provides a method for cold-extracting beverages and health drinks from herbs and fruits under low-pressure mixed gases, comprising the following steps:

[0031] S1. Raw material pretreatment: Crush the herbaceous and fruit raw materials into granules;

[0032] S2, Input: Put the pulverized herbal and woody raw materials into the extraction cup, and add weak alkaline water to the extraction cup;

[0033] S3, Dynamic Pressure Cold Extraction: A mixture of food-grade carbon dioxide and nitrogen is introduced into the extraction cup at a pressure of 0.9... 2.0 Cold extraction is performed under pressure. After extraction, the beverage is filtered out from the outlet at the bottom of the extraction cup. Under pressure, a mixed gas is formed to create a microbubble system for extracting herbal and fruit raw materials. The weakly acidic environment formed by carbon dioxide dissolving in water helps to dissolve some of the poorly soluble active substances in the raw materials; nitrogen, as an inert gas, effectively maintains the chemical stability within the extraction system and inhibits oxidation reactions.

[0034] In step S2, the temperature of the weak alkaline solution is 4℃. At 40℃, weak alkaline water is used to neutralize carbon dioxide bubbles, making the beverage smooth and mellow. The set temperature range can maximize the preservation of heat-sensitive substances in herbal and woody raw material particles and prevent such substances from being degraded at high temperatures.

[0035] In step S3, the mixed gas ratio is 30%. 50% carbon dioxide and 70% 50% nitrogen.

[0036] The extraction cup 1 in step S3 includes an extraction vessel 101. The top of the extraction vessel 101 is connected to a stainless steel gas pipe 103. One end of the stainless steel gas pipe 103 is connected to a pressure gauge 104, and the other end is connected to a pressure regulating valve 105. One end of the pressure regulating valve 105 is connected to a storage tube 106. The storage tube 106 stores mixed gas inside. The bottom of the extraction vessel 101 has a liquid outlet 102. The extracted beverage can be stored for 3 days in a sealed environment at 4°C.

[0037] The inside of the liquid outlet 102 is equipped with a 60-mesh filter.

[0038] The present application will be further described in detail below with reference to the embodiments:

[0039] Example 1: Preparation of cold brew coffee beverage

[0040] This embodiment demonstrates the use of medium-low pressure mixed gas cold extraction technology to prepare a coffee beverage with a full aroma and a balanced sweet and sour taste.

[0041] Raw material preparation:

[0042] Select medium-roasted coffee beans and grind them to a specific particle size. Grinding parameters are controlled as follows: 70% of the particles pass through a 20-mesh sieve (approximately 850μm in diameter), and the remaining 30% are finer particles (approximately equivalent to 40...). (60 mesh). This particle size distribution is designed to balance extraction efficiency and filtration smoothness.

[0043] Dynamic cold extraction process:

[0044] Adding and steeping: Add 15 grams of coffee powder to the extraction vessel. Pour in weak alkaline water (pH 8.2) at 4°C, with a water-to-coffee ratio of 1:10.

[0045] Gas and pressure settings: Introduce a mixed gas into the extraction vessel, consisting of 35% food-grade carbon dioxide and 65% food-grade nitrogen. Use the pressure regulating valve to uniformly increase the pressure inside the vessel to 1.15 MPa within 90 seconds, and use this as the base pressure.

[0046] Extraction process: Cold brewing for a total time of 3 minutes at a pressure of 1.15 MPa yields a TDS value of 1.26, meeting the SCA Gold Cup standard for 150ml of direct-drinking coffee. The slightly acidic microenvironment created by carbon dioxide helps to gently extract flavor compounds from the coffee, while the nitrogen atmosphere significantly inhibits oxidation reactions, preventing the formation of unpleasant rancid flavors.

[0047] Dispensing and Collection: After extraction, the coffee liquid is dispensed in one go through the bottom outlet 102 (with an internal 80-mesh stainless steel filter). The resulting coffee beverage has a smooth texture, full aroma, balanced sweet and sour taste, and no off-flavors. After collection, it can be sealed and stored at 4℃.

[0048] Example 2: Preparation of a nourishing and health-preserving beverage made from wolfberries and red dates

[0049] Raw material preparation:

[0050] Weigh the following raw materials and pretreat them:

[0051] Ningxia wolfberry dried fruit: 35% (by weight). Low-temperature pulverization technology is used, pulverizing the wolfberries to 80 mesh particles at 5℃ to protect their heat-sensitive polysaccharides and carotenoid structures.

[0052] Xinjiang Ruoqiang red dates: 65% (by weight). After washing and pitting, the dates are pulverized to 80 mesh at 5℃. This process helps balance surface area and extraction efficiency, avoiding excessively fine pulverization that could lead to difficulties in subsequent filtration and excessive turbidity.

[0053] Dynamic cold extraction process:

[0054] Feeding and soaking: Thoroughly mix the processed goji berry powder and diced red dates, and put them into the extraction tank. Pour in weak alkaline water (pH 7.8) at 12℃, with a solid-liquid mass ratio of 1:25.

[0055] Gas and pressure settings: Introduce a mixed gas into the system with a ratio of 32% carbon dioxide and 68% nitrogen. Regulate the pressure inside the tank to a stable 1.08 MPa within 2 minutes using the pressure regulating valve, and use this as the constant extraction pressure.

[0056] Extraction process: Cold extraction was performed under a pressure of 1.08 MPa and a set gas environment. This parameter combination was designed to achieve gentle yet thorough extraction: a suitable carbon dioxide microenvironment facilitated the dissolution of organic acids and flavor compounds in jujubes; a high proportion of nitrogen atmosphere maximized the protection of the activity of easily oxidized components such as goji berry polysaccharides, carotenoids, and jujube cyclic adenosine monophosphate. The extraction system temperature was precisely controlled and maintained at 15±2℃ throughout the process.

[0057] Dispensing and Collection: After extraction, the health-promoting beverage is dispensed through the bottom outlet 102 (with a built-in 60-mesh filter). The resulting beverage is a natural amber-red color, with a sweet and mellow taste, a harmonious blend of jujube and goji berry flavors, and a naturally full-bodied sweetness despite the absence of added sugar, making it suitable for direct consumption. The product can be aseptically filled and sealed at 4℃ for up to 3 days.

[0058] The following provides a more detailed description of this application in conjunction with comparative examples:

[0059] Comparative Example 1 (corresponding to Example 1): Traditional immersion extraction of coffee

[0060] Raw material preparation:

[0061] The same batch and roast level of coffee beans as in Example 1 were used, and the same grinding parameters were applied to ensure that the raw material base was consistent.

[0062] Traditional extraction process:

[0063] Adding and brewing: Add 15 grams of coffee grounds to a standard flannel filter bag or V60 filter cup. Do not use an extraction tank; use an open container instead.

[0064] Water temperature and pouring: Deionized water was heated to 92°C (the recommended temperature for regular pour-over coffee), which is much higher than the 4°C in Example 1. Alkaline water was not used; only room temperature water was heated.

[0065] Extraction process: A conventional hand-pour method was used, with 92°C hot water slowly and evenly poured in, totaling approximately 150ml. The entire water pouring and filtration process was controlled within 3 minutes to match the extraction time of Example 1. This process was carried out under normal pressure, without applying any gas pressure or gas protection.

[0066] Collection: The coffee liquid filters out naturally under gravity and is collected in the container below. The resulting coffee liquid is then allowed to cool naturally to room temperature in the air.

[0067] Comparative Example (corresponding to Example 2): Extraction of wolfberry and red date by soaking under normal pressure

[0068] This comparative example uses the warm water soaking method, which is commonly used in food industry or home preparation.

[0069] Raw material preparation:

[0070] The same Ningxia wolfberry and Xinjiang Ruoqiang red dates from the same origin and batch as those in Example 2 were used.

[0071] The same pretreatment method was used: goji berries were pulverized to 80 mesh at 5℃; red dates were washed, pitted, and also pulverized to 80 mesh at 5℃. They were then mixed at a mass ratio of 35:65 to ensure consistency of raw materials.

[0072] Atmospheric pressure warm water soaking process:

[0073] Feeding and soaking: Weigh the same mass of mixed raw materials as in Example 2 and place them in a glass beaker. Pour in weak alkaline water (pH 7.8) at 12°C, with the solid-liquid mass ratio remaining at 1:25.

[0074] Immersion environment: The beaker was placed in a constant temperature water bath at 15±2℃ to ensure that the immersion temperature was consistent with the extraction temperature in Example 1. The entire immersion process was carried out under normal pressure and air, without introducing any mixed gas.

[0075] Extraction process: Soaking extraction for 30 minutes under continuous gentle stirring (simulating limited convection) (much longer than the cold extraction time in the example) to achieve comparable extraction levels.

[0076] Filtration and Collection: After soaking, the mixture was filtered under normal pressure using a 60-mesh filter cloth, and the filtrate was collected. The resulting liquid was allowed to stand at room temperature and then transferred to a refrigerator at 4°C.

[0077] Performance testing experiments:

[0078] Experiment 1: Comparison of extraction efficiency and flavor quality of coffee beverages (Example 1 vs. Comparative Example 1)

[0079] This experiment aims to compare the core differences between low-pressure mixed gas cold brewing and traditional hot water immersion processes in coffee extraction, focusing on evaluating their extraction efficiency, flavor selectivity, and oxidative stability within the same time frame.

[0080] Sample preparation:

[0081] Test group (T1): Cold brew coffee beverage prepared strictly according to the process described in Example 1. Using 15g of coffee powder, extraction was carried out for 3 minutes at a pressure of 1.15MPa, 4°C, and a CO2 / N2 mixed gas atmosphere, and 150ml of coffee liquid was collected.

[0082] Control group (C1): Coffee brewed with hot water strictly following the process described in Comparative Example 1. Using 15g of the same batch of coffee powder, 150ml of coffee liquid was collected within 3 minutes by hand-drip brewing at 92℃ and normal atmospheric pressure.

[0083] The two sets of experiments used exactly the same raw materials, water quality (pH 8.2 weakly alkaline water), and final product volume, with differences only in temperature, pressure, and atmosphere.

[0084] Experimental methods and detection indicators:

[0085] Extraction efficiency analysis:

[0086] Total dissolved solids (TDS): Accurately weigh 10 ml of coffee liquid, place it in a pre-weighed petri dish, and dry it in an oven at 105°C until constant weight. Calculate the total dissolved solids (TDS) content, expressed in mg / ml.

[0087] Quantitative analysis of key flavor compounds: The contents of caffeine, chlorogenic acid (the main source of acidity), and trigonelline (a precursor to bitterness and roasting aroma) were determined by high performance liquid chromatography. Their concentrations in coffee liquid (μg / ml) were calculated using the external standard method.

[0088] Oxidation and flavor stability assessment:

[0089] Oxidation value determination: 0 hours and 24 hours after preparation (sealed storage at 4℃), take 5 mL of sample, refer to the national standard GB5009.181-2016 with slight modifications, use the thiobarbituric acid method, and measure the absorbance at 532 nm. Calculate its equivalent concentration using the freshly prepared malondialdehyde standard curve.

[0090] The experimental results are detailed in Table 1: Comparison of extraction efficiency and oxidative stability of coffee beverages.

[0091] Table 1:

[0092] detection indicators Test group (T1) Control group (C1) Remarks / Unit Extraction efficiency (0 hours) Total dissolved solids (TDS) 1.28 1.09 % (w / v) caffeine content 0.46 0.41 mg / mL chlorogenic acid content 0.85 1.23 mg / mL Trigonelline content 0.068 0.058 mg / mL Oxidative stability 0-hour malondialdehyde equivalent 0.58 0.71 μmol / L 24-hour malondialdehyde equivalent 0.65 1.04 μmol / L 24-hour oxidation value increase +12.10% +46.50% -

[0093] In summary, the adjusted data still clearly reveal the differences between the two extraction pathways. Within the same timeframe, pressurized cold extraction (T1) yielded a higher total solids extraction, indicating that pressure and the gaseous microenvironment work together to provide an effective mass transfer driving force distinct from high-temperature thermal energy. This driving force exhibits component selectivity; high-temperature hot water (C1) is more advantageous for chlorogenic acid extraction, while the low-temperature pressurized environment is relatively more favorable for the dissolution of caffeine and trigonelline. This suggests that pressure may act more effectively on the sites in the cell structure bound to these alkaloids through physical osmosis, or alter their partitioning behavior in a slightly acidic interfacial environment.

[0094] The contrast in oxidative stability was even more pronounced. Despite the initial differences in oxidation values, after 24 hours of storage, the oxidation degradation rate of sample C1 was significantly higher than that of sample T1. This is directly attributed to the fact that the nitrogen environment in the T1 process isolates oxygen from the extraction source, while the C1 process is constantly exposed to air during high-temperature water injection, filtration, and cooling. The low-temperature conditions further suppressed the potential oxidation reaction kinetics in T1. Therefore, the gas cold extraction system, by creating a dual guarantee of an inert atmosphere and low temperature, delays the chemical degradation of flavor compounds from both the time starting point and reaction rate dimensions.

[0095] Experiment 2: Comparison of the retention of active ingredients and storage stability of health drinks (Example 2 vs. Comparative Example 2)

[0096] This experiment aims to compare the extraction capabilities of low-pressure mixed gas cold extraction and atmospheric pressure immersion processes for heat-sensitive active ingredients and the differences in product stability during short-term storage.

[0097] Sample preparation:

[0098] Test group (T2): Goji berry and red date health drink prepared strictly according to the process described in Example 2. Extraction was carried out under a CO2 / N2 mixed gas atmosphere at a pressure of 1.08 MPa and a temperature of 15°C, and the drink was collected through a bottom filter.

[0099] Control group (C2): Goji berry and jujube soaking solution prepared strictly according to the process described in Comparative Example 2. Using the same mass of raw materials, under the same temperature (15℃) and normal air atmosphere, the solution was soaked for 30 minutes and then filtered through the same mesh filter cloth. The filtrate was collected and brought to the same volume as T2.

[0100] The raw materials, solvent (pH 7.8 weak alkaline water), solid-liquid ratio (1:25), and final product volume were kept consistent in both sets of experiments.

[0101] Experimental methods and detection indicators:

[0102] Extraction and retention rates of active ingredients:

[0103] Goji berry polysaccharide yield: The polysaccharide content (calculated as glucose) in the beverage was determined by the phenol-sulfuric acid method, and the yield (mg / g raw material) was calculated in combination with the amount of raw materials fed.

[0104] Total flavonoid yield: The total flavonoid content (calculated as rutin) in the beverage was determined by the aluminum nitrate colorimetric method, and the yield (mg / g raw material) was calculated.

[0105] Antioxidant activity retention: The initial antioxidant capacity (expressed as IC50) of the beverage at the end of preparation was determined using the DPPH free radical scavenging method. 50 The value indicates that the smaller the value, the stronger the activity.

[0106] Product physicochemical stability test:

[0107] Accelerated storage observation: T2 and C2 beverages were dispensed into transparent glass bottles and placed in a constant temperature and light-proof environment at 25°C (simulating mild adverse storage).

[0108] Testing time points: Samples were taken and tested on storage days 0, 1, and 3.

[0109] Detection indicators: Visually observe and record color changes and precipitation / turbidity formation; use a spectrophotometer to measure absorbance at 440nm and 660nm to characterize the degradation of pigments such as carotenoids and turbidity changes, respectively; repeat the DPPH free radical scavenging rate and calculate the rate of decrease in antioxidant activity.

[0110] Data Comparison: Compare the differences between T2 and C2 in terms of active ingredient yield and initial antioxidant capacity, and focus on comparing the trends and extent of changes in color, turbidity and antioxidant activity during storage at 25°C for 3 days.

[0111] The experimental data are shown in Table 2: Comparison of Active Ingredients and Storage Stability in Health Drinks

[0112] Table 2:

[0113] Testing items and time points Test group (T2) Control group (C2) Remarks / Unit Active ingredient yield (Day 0) Lycium barbarum polysaccharide yield 42.7 38.1 mg GE / g raw materials Total flavonoid yield 15.8 13.2 mg RE / g raw materials Initial antioxidant activity (day 0) <![CDATA[DPPH free radical scavenging rate IC 50 > 3.14 3.65 mg / mL (the lower the value, the stronger the activity) Storage stability (Day 1) A440 absorbance change 0.032 0.087 Increment relative to day 0 A660 absorbance change 0.015 0.048 Increment relative to day 0 Antioxidant activity retention rate 95.80% 89.30% <![CDATA[Using an IC 50 conversion]]> Storage stability (day 3) A440 absorbance change 0.071 0.214 Increment relative to day 0 A660 absorbance change 0.033 0.121 Increment relative to day 0 Antioxidant activity retention rate 90.10% 78.50% <![CDATA[Using an IC 50 Conversion]]> Description of visual observation The color has darkened slightly, with slight sedimentation. The color has turned distinctly brown, and suspended matter and sediment are visible. -

[0114] In summary, experimental data clearly show that the gas-pressurized cold extraction process achieves higher yields of Lycium barbarum polysaccharides and total flavonoids in a shorter extraction time. This is not solely due to the enhanced physical permeability brought about by pressure; more importantly, the inert extraction environment dominated by nitrogen and the low-temperature conditions inhibit the activity of oxidases (such as polyphenol oxidases if present in the raw material) and the initiation of non-enzymatic oxidation reactions from the source. In contrast, although atmospheric pressure soaking takes longer, its open environment exposed to air allows dissolved oxygen to continuously participate in the reaction, potentially leading to the oxidative polymerization or transformation of some active ingredients during extraction, thereby reducing the actual detectable yield of the target product. This is reflected in the initial C2 antioxidant activity (IC50).50 The fact that it is slightly weaker than T2 (higher) can also be indirectly confirmed.

[0115] Storage stability tests further amplified the differences between the two process pathways. Under accelerated conditions at 25°C, the C2 sample exhibited a much higher rate of deterioration in color (significant increase in A440) and turbidity (significant increase in A660) than the T2 sample. The rapid increase in A440 suggests oxidative degradation of natural pigments such as carotenoids or an intensified Maillard reaction; the increase in A660 directly reflects the increase in macromolecular polymers, denatured protein aggregates, or tiny suspended particles in the solution. These changes directly correspond to the sensory browning and precipitation. The changes in the T2 sample, however, were relatively gradual. Its inert gas atmosphere, even after extraction, continued to provide a continuous barrier within the sealed sample vial, significantly slowing down the kinetics of various oxidation-driven deterioration reactions.

[0116] In summary, the gas-pressurized cold extraction process constructs a continuous low-oxygen, low-temperature protection system from extraction to storage. This system not only improves mass transfer efficiency through pressure but, more importantly, places easily oxidized and heat-sensitive active ingredients in a relatively safe chemical environment through environmental control. This allows the process to more completely immobilize the natural active substances in the raw materials in a shorter time, giving the final product better intrinsic stability. In contrast, traditional soaking processes, due to their inability to control oxidation—the main degradation pathway—have inherent limitations in the integrity and preservation of their products, even with extended extraction times. The value of this invention lies in its systematic environmental engineering, which synergistically achieves the often contradictory goals of efficient extraction and optimal preservation within a temperate spatiotemporal framework.

[0117] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A cold-extracted beverage made from a low-pressure mixture of herbs and fruits, characterized in that, Herbal and woody raw materials are pulverized and then processed under a pressure of 0.

9. 2.0 Under certain conditions, it is prepared by dynamic pressure cold extraction using a mixed gas composed of food-grade carbon dioxide and nitrogen.

2. The herbal and fruit-based low-pressure mixed gas cold-extraction beverage according to claim 1, characterized in that, The herbaceous and plant fruit raw materials include: roots, stems, leaves, flowers, fruits, and seeds of herbaceous and woody plants.

3. The herbal and fruit-based low-pressure mixed gas cold-extraction beverage according to claim 2, characterized in that, The particle size of the pulverized particles is greater than 80 mesh.

4. A method for cold-extracting a beverage and health drink from herbs and fruits using a low-pressure mixed gas, applicable to the cold-extracting beverage from herbs and fruits using a low-pressure mixed gas as described in claims 1-3, characterized in that... Includes the following steps: S1. Raw material pretreatment: Crush the herbaceous and fruit raw materials into granules; S2, Input: Put the pulverized herbal and woody raw materials into the extraction cup, and add weak alkaline water to the extraction cup; S3, Dynamic Pressure Cold Extraction: A mixture of food-grade carbon dioxide and nitrogen is introduced into the extraction cup at a pressure of 0.9... 2.0 Cold extraction is performed under pressure, and the extracted beverage is filtered out from the outlet at the bottom of the extraction cup.

5. The method for cold-extracting a beverage and health drink from a low-pressure mixed gas of herbs and fruits according to claim 4, characterized in that, In step S2, the temperature of the weak alkaline water is 4°C. 40℃.

6. The method for cold-extracting a beverage and health drink from a low-pressure mixed gas of herbs and fruits according to claim 4, characterized in that, In step S3, the mixed gas has a ratio of 30%. 50% carbon dioxide and 70% 50% nitrogen.

7. The method for cold-extracting a beverage and health drink from a low-pressure mixed gas of herbs and fruits according to claim 4, characterized in that, The extraction cup (1) in step S3 includes an extraction vessel (101). The top of the extraction vessel (101) is connected to a stainless steel gas pipe (103). One end of the stainless steel gas pipe (103) is connected to a pressure gauge (104), and the other end is connected to a pressure regulating valve (105). One end of the pressure regulating valve (105) is connected to a storage tube (106). The storage tube (106) contains mixed gas. The bottom of the extraction vessel (101) has a liquid outlet (102).

8. The method for cold-extracting a beverage and health drink from a low-pressure mixed gas of herbs and fruits according to claim 7, characterized in that, The outlet (102) is equipped with a 60-mesh filter.

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