Rabdosia rubescens-roxburgh rose stock solution (puree)-honey beverage and preparation method thereof

Abstract

The invention discloses a rabdosia rubescens and roxburgh rose stock solution (puree) and honey beverage and a preparation method thereof, and belongs to the technical field of functional beverages. The beverage is prepared from the following raw materials in parts by weight: 20-50 parts of a rabdosia rubescens extracting solution, 80-150 parts of a roxburgh rose stock solution (primary pulp), 10-30 parts of honey and 50-200 parts of water. The preparation method comprises the following steps: decocting and extracting rabdosia rubescens for a short time, mixing with a roxburgh rose stock solution, adding honey and water, blending, standing, filtering, filling, sterilizing and the like. The beverage gives full play to the synergistic effects of the rabdosia rubescens for clearing away heat and toxic materials, the roxburgh rose for resisting oxidation due to high-dimensional C and the honey for moistening lung to arrest cough, meanwhile, taste coordination is realized through scientific proportioning, the problems of bitterness of the rabdosia rubescens and over-acidity of the roxburgh rose are solved, and the beverage has the advantages of synergistic function, unique taste, simple process, good stability and the like, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of functional beverage technology, specifically to a compound beverage made primarily from Rabdosia rubescens, prickly pear extract (liquid), and honey, and its preparation method. Background Technology

[0002] Rabdosia rubescens, also known as wintergreen grass or longevity grass, is a plant belonging to the genus Rabdosia in the Lamiaceae family, mainly distributed in the Taihang Mountains and other regions of my country. It is rich in active ingredients such as oridonin A, oridonin B, and rosmarinic acid, and possesses medicinal properties including clearing heat and detoxifying, reducing inflammation and relieving pain, and anti-cancer effects. It is particularly effective in relieving throat inflammation. Traditionally, Rabdosia rubescens is often decocted in water and consumed as a herbal tea, but its bitter taste when used alone limits its popularity.

[0003] Rosarox burghii (Tratt) is a specialty wild fruit of southwestern my country, known as the "King of Vitamin C." It is rich in Vitamin C, superoxide dismutase (SOD), flavonoids, and polyphenols, offering health benefits such as antioxidant activity, immune system enhancement, and anti-inflammation. Rosarox burghii juice has an extremely sour taste with a unique fruity aroma and a slightly astringent flavor; it can be quite stimulating when consumed alone.

[0004] Honey, as a natural sweetener, has the effects of moisturizing the lungs and relieving cough, antibacterial and anti-inflammatory, and regulating immunity. Its sweet taste can effectively neutralize the irritation of herbs and fruit acids.

[0005] In the prior art, there is a patent (CN104605432A) for a beverage combining *Rabdosia rubescens* and pear juice. This patent uses *Rabdosia rubescens* extract combined with pear juice, supplemented with sugar and honey, to create a beverage with heat-clearing, detoxifying, lung-moistening, and throat-soothing effects. However, the combination of *Rabdosia rubescens* and *Rabdosia rubescens* has not been reported. Compared to ordinary pear juice, *Rabdosia rubescens* has a higher vitamin C content and stronger antioxidant activity, but its extremely acidic taste places higher demands on formulation design. How to obtain a compound beverage with a harmonious taste and unique flavor through scientific formulation, while retaining the effective components of *Rabdosia rubescens* and the high vitamin C characteristics of *Rabdosia rubescens*, is an urgent technical problem to be solved in this field. Summary of the Invention

[0006] Technical problem to be solved by the invention: The present invention aims to provide a beverage made from Rabdosia rubescens, prickly pear extract (pure), and honey, and a method for preparing the beverage therefrom, to solve the technical problems of the bitter taste of existing Rabdosia rubescens beverages and the excessive acidity of prickly pear extract making it difficult to drink directly, and to achieve synergistic effect of functional components and harmonious unity of taste and flavor. Technical solution

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a beverage made from *Isodon japonicus*, *Rhizoma Rosa rugosa*, and honey, characterized in that it is made from the following raw materials in parts by weight: (1) 20-50 parts of extract of *Isodon japonicus* (2) 80-150 parts of prickly pear juice (pure) (3) 10-30 parts honey (4) 50-200 parts water

[0008] Preferably, the raw materials are proportioned in the following weight ratios: (1) 30-40 parts of Rhizoma Undaria pinnatifida extract (2) 100-120 parts of prickly pear juice (pure) (3) 15-25 parts honey (4) 100-150 parts water

[0009] Most preferably, the raw materials are proportioned in the following weight ratios: (1) 30 parts of *Isodon japonicus* extract (2) 120 parts of prickly pear juice (pure) (3) 20 parts honey (4) 150 parts water

[0010] The preparation method of the *Rabdosia rubescens* extract includes the following steps: (1) Select dried wintergreen grass, remove impurities, and cut into sections; (2) Put the pieces of *Isodon japonicus* into boiling water. The weight ratio of *Isodon japonicus* to water is 1:10-20. (3) Simmer for 3-8 minutes at a gentle boil, filter, and collect the filtrate; (4) The filter residue can be extracted once more, and the filtrates are combined to obtain the extract of *Rabdosia rubescens*.

[0011] Preferably, the decoction time in step (3) is 5 minutes. Short decoction time can avoid excessive extraction of bitter substances and retain the fragrance and sweetness of the herb.

[0012] The prickly pear extract (pure liquid) is the pure liquid obtained by pressing and filtering fresh prickly pear juice, or by using commercially available prickly pear concentrated pure liquid that meets food safety standards. When using, dilute to the original liquid concentration according to the product instructions.

[0013] The preparation method of the beverage includes the following steps: (1) Weigh out the extract of *Isodon japonicus*, the original juice of *Rhizoma prickly pear* (pure juice), honey and water according to the proportions; (2) Mix the extract of *Isodon japonicus* with the original extract (pure prickly pear) and stir well; (3) Add honey and water, and continue stirring until completely dissolved; (4) Allow the sediment to settle, and filter the supernatant. (5) Filling and sterilization yield the finished product.

[0014] Preferably, the filtration in step (4) uses diatomaceous earth filtration or membrane filtration technology to remove precipitates and insoluble particles.

[0015] Preferably, the sterilization is performed using pasteurization or high-temperature instantaneous sterilization technology.

[0016] To further optimize the taste, the beverage may also contain one or more of the following ingredients: (1) 1-5 parts lemon juice or lime juice to enhance the acidity; (2) 0.5-2 parts of peppermint extract, used to enhance the refreshing taste; (3) 1-3 parts ginger juice, used to make warm drinks; (4) 30-50 parts apple juice or pear juice to enhance the sweetness. Beneficial effects

[0017] Compared with the prior art, the present invention has the following beneficial effects: 1. Significant Synergistic Effects: Wintergreen (Isodon japonicus) clears heat and detoxifies, soothes the throat and reduces swelling; prickly pear is rich in Vitamin C and has strong antioxidant properties; honey moistens the lungs, relieves coughs, and regulates immunity. The combination of these three ingredients enhances their heat-clearing and detoxifying effects, strengthens the body's immunity through Vitamin C, and synergistically moistens the lungs and throat, forming a "clearing-nourishing-moistening" synergistic mechanism. It is especially suitable for people with throat discomfort, overuse of the voice, and weakened immunity.

[0018] 2. Harmonious taste and unique flavor: This invention, through extensive experimentation, has determined the optimal ratio range, using prickly pear juice as the main ingredient (with a high proportion), supplemented by wintergreen extract, and honey as a sweetener. The tart and refreshing aroma of prickly pear blends harmoniously with the herbal fragrance of wintergreen, while the sweetness of honey masks any bitterness, creating a unique flavor that is "sweet and sour with a refreshing aftertaste." Compared to a single wintergreen beverage, the palatability is significantly improved; compared to pure prickly pear juice, the acidity is noticeably reduced, making it more suitable for daily consumption.

[0019] 3. Simple process and good stability: This invention uses short-time decoction to extract *Rabdosia rubescens*, avoiding over-extraction of active ingredients and dissolution of bitter substances; low-temperature mixing process maximizes the retention of vitamin C activity in *Rhizoma prickly pear*; static filtration removes sediment, ensuring the beverage is clear and stable. The preparation process requires no complex equipment and is suitable for industrial production.

[0020] 4. Diverse product forms: The basic formula of this invention can be further developed into: (1) Refreshing type: Add sparkling water to make herbal sparkling drink; (2) Warm type: Add ginger juice to make a warm winter drink; (3) Compound type: Add apple juice and pear juice to make a fruit and herbal compound beverage; (4) Concentrated type: Reduce the amount of water to make an instant oral liquid. Detailed Implementation

[0021] The present invention will be further described below with reference to specific embodiments, but the present invention is not limited to the following embodiments. All raw materials used in the embodiments are food-grade and comply with national food safety standards.

[0022] Example 1: (1) Preparation of extract of Rhizoma Undaria pinnatifida: Take 50g of dried Rhizoma Undaria pinnatifida, cut it into sections, put it into 1000ml of boiling water, keep it simmering for 5 minutes, and filter it; add 800ml of water to the residue and boil it again for 5 minutes, and filter it; combine the two filtrates and make up to 1500ml for later use.

[0023] (2) Beverage preparation: Take 300ml of *Rabdosia rubescens* extract, 1200ml of *Rhizoma prickly pear* extract, 200g of honey, and 1500ml of water. Mix the *Rabdosia rubescens* extract and *Rhizoma prickly pear* extract evenly, add honey and stir to dissolve, then add water and continue stirring. Let stand for 2 hours, take the supernatant and filter it through diatomaceous earth, fill it into glass bottles, pasteurize at 80℃ for 30 minutes, cool, and the finished product is obtained.

[0024] Example 2 (Sparkling Drink): 300ml of *Rhizoma Barbarum* extract, 1000ml of *Rhizoma Rosa Rosa* extract, 150g of honey, 500ml of water, and 1000ml of sparkling water. Mix the *Rhizoma Barbarum* extract, *Rhizoma Rosa Rosa* extract, honey, and water according to the method in Example 1. Add an equal volume of sparkling water to each bottle during bottling and seal immediately.

[0025] Example 3 (Warm Type): 400ml of *Isodon japonicus* extract, 800ml of *Rhizoma prickly pear* extract, 250g of honey, 1500ml of water, and 50ml of ginger juice. Mix according to the method in Example 1, fill, and then sterilize at high temperature (135℃, 5 seconds) for hot filling.

[0026] Comparative Example 1: Single Rhizoma Rabdosiae Water: 1500ml of Rhizoma Rabdosiae extract (preparation method is the same as in Example 1), for direct consumption.

[0027] Comparative Example 2: Single Prickly Pear Juice: 2000ml of prickly pear extract, consumed directly. Sensory evaluation test

[0028] Sensory evaluation test: Twenty sensory evaluators (half male and half female, aged 25-45 years) were selected to conduct blind taste tests on Examples 1-3 and Comparative Examples 1-2. The evaluation items included: color (10 points), aroma (20 points), acidity palatability (20 points), bitterness acceptability (20 points), and overall taste (30 points), for a total score of 100 points. The results were averaged and are shown in Table 1. Figure 1 Sensory evaluation radar charts of the beverage prepared in Example 1 of this invention and Comparative Examples 1 and 2.

[0029] Table 1 Sensory evaluation results The results show that the beverages prepared in the embodiments of the present invention are significantly better than those in the comparative examples in all sensory indicators, and have a high overall acceptance. Among them, Example 2 (sparkling drink) scored the highest and its refreshing taste was the most popular. Stability test

[0030] Stability Test: The product of Example 1 was stored at room temperature (25℃) and accelerated temperature (37℃), and the vitamin C content, total bacterial count, and sensory changes were tested at 0, 1, 3, and 6 months. The results showed that the vitamin C retention rate was ≥85% within 6 months, the total bacterial count met national standards, and there was no significant decline in sensory quality, indicating good product stability. The results are shown in Table 2. (Table 2 shows the vitamin C retention rate test results of the beverage during storage.) Figure 3 The graph showing the change in vitamin C retention rate of the beverage of this invention during storage.

[0031] Table 2. Test results of vitamin C retention rate of the beverage of the present invention during storage. time Vitamin C retention rate at 25℃ Vitamin C retention rate at 37℃ October 100% 100% January 98% 95% March 95% 88% June 90% 80% Attached Figure Description

[0032] Figure 1 The sensory evaluation radar charts of the beverage prepared in Example 1 of the present invention and Comparative Examples 1 and 2 are shown.

[0033] Figure 2 This is a process flow diagram of the preparation method of the beverage of the present invention.

[0034] Figure 3 This is a graph showing the change in vitamin C retention rate of the beverage of the present invention during storage.

Claims

1. A beverage made from *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure), and honey, characterized in that: It is made from the following ingredients in parts by weight: 20-50 parts of wintergreen extract, 80-150 parts of prickly pear juice (pure), 10-30 parts of honey, and 50-200 parts of water.

2. The *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure liquid), and honey beverage according to claim 1, characterized in that, The raw materials are formulated in the following proportions by weight: 30-40 parts of *Isodon japonicus* extract, 100-120 parts of *Rhizoma prickly pear* extract (pure pulp), 15-25 parts of honey, and 100-150 parts of water.

3. The *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure), and honey beverage according to claim 1, characterized in that, The preparation method of the extract of *Rabdosia rubescens* includes: cutting *Rabdosia rubescens* into sections, putting them into boiling water, with the weight ratio of *Rabdosia rubescens* to water being 1:10-20, simmering for 3-8 minutes, filtering, and collecting the filtrate.

4. The *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure), and honey beverage according to claim 3, characterized in that, The simmering time is 5 minutes.

5. The *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure liquid), and honey beverage according to claim 1, characterized in that, The prickly pear juice (pure) is the puree obtained by pressing fresh prickly pear juice, or the concentrated prickly pear puree diluted to the original juice concentration.

6. The *Isodon japonicus*, *Rhizoma Rosa rugosa* extract (pure), and honey beverage according to claim 1, characterized in that, It also contains one or more of the following excipients: 1-5 parts lemon juice or lime juice, 0.5-2 parts peppermint extract, 1-3 parts ginger juice, and 30-50 parts apple juice or pear juice.

7. A method for preparing the extract (pure liquid) of *Isodon japonicus*, *Rhizoma Rosa rugosa*, and honey beverage according to any one of claims 1-6, characterized in that, Includes the following steps: (1) Weigh out the extract of *Isodon japonicus*, the original juice of *Rhizoma prickly pear* (pure juice), honey and water according to the proportions; (2) Mix the extract of *Isodon japonicus* with the original extract (pure prickly pear) and stir well; (3) Add honey and water, and continue stirring until completely dissolved; (4) Allow the sediment to settle, and filter the supernatant. (5) Filling and sterilization yield the finished product.

8. The preparation method according to claim 7, characterized in that, The filtration described in step (4) uses diatomaceous earth filtration or membrane filtration technology.

9. The preparation method according to claim 7, characterized in that, The sterilization described in step (5) uses pasteurization or high-temperature instantaneous sterilization technology.

10. The use of the *Isodon japonicus*, *Rhizoma prickly pear* extract (pure liquid), and honey beverage as described in any one of claims 1-6 in the preparation of functional health drinks.

Images