Hawthorn, lotus leaf and sweet-scented osmanthus water as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food, in particular to hawthorn, lotus leaf and sweet-scented osmanthus water as well as a preparation method and application thereof. The hawthorn, lotus leaf and sweet-scented osmanthus water is prepared from the following raw material components in parts by weight: 20-26 parts of hawthorns, 22-27 parts of smoked plums, 1-5 parts of lotus leaves, 5-10 parts of sweet-scented osmanthus, 3.25-8 parts of a momordica grosvenori concentrated solution and 1000-1500 parts of water. The beverage has the advantages of being rich in efficacy, good in taste and high in stability.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a hawthorn, lotus leaf, and osmanthus water, its preparation method, and its application. Background Technology

[0002] Among existing beverages, most of those with good taste do not have nutritional or health benefits. With social progress and improved living standards, people are becoming increasingly health-conscious. Traditional beverages can no longer meet people's needs in terms of both health benefits and taste. Therefore, health drinks with rich flavors will be more popular.

[0003] Hawthorn is the ripe fruit of the hawthorn or wild hawthorn plant, belonging to the Rosaceae family. It has a sweet and sour taste and is believed to have the effects of stimulating appetite and digestion, resolving stagnation and indigestion, promoting blood circulation and removing blood stasis, and resolving phlegm and regulating qi. It is used for symptoms such as food stagnation due to excessive meat consumption and abdominal distension. Hawthorn contains various vitamins, hawthorn acid, citric acid, flavonoids, sugars, proteins, fats, and minerals such as calcium, phosphorus, and iron. It has effects such as aiding digestion, lowering blood pressure and lipids, anti-oxidation, and clearing harmful bacteria from the gastrointestinal tract. The esterase it contains can promote the digestion of fatty foods, as well as promote gastric juice secretion and increase gastric enzymes. The triterpenes and flavonoids it contains have cardiotonic, blood pressure-lowering, and blood circulation-improving effects on the cardiovascular system, making it very beneficial for elderly cardiovascular patients.

[0004] Currently, hawthorn-based beverages exhibit a polarized trend. One type of product achieves efficacy breakthroughs through complex formulas. For example, Chinese Patent Publication No. CN101861979A discloses a traditional Chinese medicine health beverage containing thirteen herbs, including stir-fried Atractylodes macrocephala, stir-fried chestnut, mulberry leaf, Atractylodes lancea, oats, longan pulp, stir-fried licorice root, Polygonum multiflorum, Fritillaria cirrhosa, Codonopsis pilosula, wolfberry, lotus leaf, and charred hawthorn. This herbal health beverage is said to have the functions of strengthening the spleen and removing dampness, aiding digestion and soothing the stomach, and is effective in treating spleen and stomach deficiency with dampness, indigestion, abdominal distension and pain, vomiting and diarrhea. While this herbal health beverage, based on hawthorn and lotus leaf, adds multiple herbal ingredients, and can exert certain effects such as reducing fat and greasiness, strengthening the spleen and removing dampness, its complex formula with more than ten ingredients presents problems such as unclear primary and secondary ingredients and an unbalanced taste.

[0005] Another type of product uses hawthorn as the core ingredient and focuses on the traditional function of strengthening the stomach and aiding digestion. For example, Chinese Patent Publication No. CN105795294A discloses a hawthorn beverage. The preparation steps of the beverage include: (1) Selecting fresh hawthorn, washing and removing the skin and pit to obtain hawthorn pulp and hawthorn peel, then mixing hawthorn pulp with water in a ratio of 1:2, heating to 85-95℃ for 1 minute and then pulping to obtain first-grade hawthorn pulp; (2) Placing the primary hawthorn pulp in a heating container and sealing it for heating, continuously heating at 60-70℃ for 30 minutes to obtain second-grade hawthorn pulp; (3) Adding pectinase to the second-grade hawthorn pulp and letting it stand at 50-60℃ for 2-3 hours to obtain third-grade hawthorn pulp; (4) Centrifuging the third-grade hawthorn pulp to remove the upper floating oil layer and the lower sediment to obtain fourth-grade hawthorn pulp. However, due to its simple ingredients, the taste is rather bland and needs further improvement, and its efficacy also needs to be diversified.

[0006] Therefore, it is essential to develop a hawthorn, lotus leaf, and osmanthus water that can solve the above-mentioned technical problems and its preparation method. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a hawthorn, lotus leaf and osmanthus water with rich efficacy, good taste and high stability, as well as its preparation method.

[0008] This invention is achieved through the following technical solutions:

[0009] The first aspect of this invention provides a hawthorn, lotus leaf, and osmanthus water, which is made from the following raw materials in parts by weight: 20-26 parts hawthorn, 22-27 parts dried plum, 1-5 parts lotus leaf, 5-10 parts osmanthus, 3.25-8 parts monk fruit concentrate, and 1000-1500 parts water.

[0010] The term "monk fruit concentrate" as used in this article refers to a liquid made from monk fruit that has been crushed, extracted with water at 60-80℃ for 1-2 hours, separated and clarified, and concentrated into a fluid or viscous semi-fluid liquid.

[0011] As one embodiment of the present invention, the hawthorn, lotus leaf and osmanthus water is made from the following raw materials in parts by weight: 20-26 parts hawthorn, 24-27 parts dried plum, 4-5 parts lotus leaf, 8-10 parts osmanthus, 4.5-8 parts monk fruit concentrate, and 1000-1500 parts water.

[0012] Hawthorn, a traditional Chinese medicine. It is the dried, ripe fruit of *Crataegus pinnatifida* Bge. var. major N.E.Br. or *Crataegus pinnatifida* Bge., belonging to the Rosaceae family. It is sour, sweet, and slightly warm in nature. It enters the spleen, stomach, and liver meridians. It promotes digestion, strengthens the stomach, regulates qi, disperses blood stasis, and lowers lipids. It is used for indigestion due to excessive meat consumption, abdominal distension, diarrhea and abdominal pain, amenorrhea due to blood stasis, postpartum blood stasis, stabbing pain in the heart and abdomen, chest pain, hernia pain, and hyperlipidemia. Roasted hawthorn has enhanced digestive and stagnation-relieving effects. It is used for indigestion due to excessive meat consumption and incomplete diarrhea.

[0013] Ume, a traditional Chinese medicine, is the dried, nearly mature fruit of the plum (Prunus mume Siebold & Zucc.), a plant in the Rosaceae family. It has a sour taste and neutral properties. It enters the liver, spleen, lung, and large intestine meridians. Its functions include astringing the lungs and relieving cough, astringing the intestines and stopping diarrhea, stopping bleeding, promoting body fluid production, and expelling roundworms. It is used for chronic cough due to lung deficiency, chronic diarrhea and dysentery, thirst due to deficiency heat, and vomiting and abdominal pain due to roundworm infestation.

[0014] Lotus leaf, a traditional Chinese medicine, also known as lotus leaf. It is the processed leaf of the lotus (Nelumbo nucifera Gaertn.), a plant in the Nymphaeaceae family. It has a bitter taste and neutral properties. It enters the liver, spleen, and stomach meridians. It clears summer heat and dampness, promotes the upward movement of clear yang, cools the blood, and stops bleeding. It is used for summer heat and thirst, summer heat and dampness diarrhea, spleen deficiency diarrhea, blood heat causing vomiting and nosebleeds, and hematochezia and metrorrhagia.

[0015] Osmanthus fragrans (Thunb.) Lour., a plant in the Oleaceae family, is a traditional Chinese medicine. It has the effects of warming the lungs and resolving phlegm, dispelling cold and relieving pain. It is used for cough and asthma due to phlegm, abdominal pain due to cold, intestinal bleeding and dysentery, amenorrhea and dysmenorrhea, abdominal pain due to cold hernia, toothache, and halitosis.

[0016] Luo Han Guo (monk fruit) is a traditional Chinese medicine. It is the dried fruit of *Siraitia grosvenorii* (Swingle) C. Jeffrey ex AM Lu et ZYZhang, a plant belonging to the Cucurbitaceae family. It has a sweet taste and cool properties. It enters the Lung and Large Intestine meridians. It clears heat and moistens the lungs, benefits the throat and voice, and lubricates the intestines to relieve constipation. It is used for dry cough due to lung heat, sore throat and loss of voice, and constipation due to intestinal dryness.

[0017] Hawthorn and dried plum are rich in flavonoids and organic acids, which can accelerate fat decomposition and metabolism by activating lipase activity, thus reducing the accumulation of fat in the body. Lotus leaves contain lotus leaf alkaloids that can inhibit the activity of fatty acid synthases, while dietary fiber can slow down carbohydrate absorption; the two work synergistically to regulate the body's energy metabolism. Osmanthus flowers contain triterpenoids and flavonoids that can lower blood lipids and have antioxidant effects. This formula is based on traditional Chinese medicine theory and combined with modern nutritional science research results, forming a unique formula system with scientific basis. At the same time, it incorporates monk fruit concentrate to increase the natural sweetness of a refreshing aftertaste, rejecting the use of sucrose or various sugar substitutes, satisfying the taste buds' instinctive expectation of "sweetness" while completely avoiding the health risks of sugar and artificial additives.

[0018] In one embodiment of the present invention, the raw material components further include at least one of lime, lemongrass, apple concentrate, and carbon dioxide. The lime is preferably freeze-dried lime; lemongrass is also known as lemon grass.

[0019] In one embodiment of the present invention, the apple concentrate is a decolorized and deacidified apple concentrate, which is made from apples as raw materials. The apples are washed, sorted, crushed, pressed, enzymatically hydrolyzed with pectinase and glucosylamylase (50-55℃), ultrafiltered (0.02μm-0.1μm), decolorized and deacidified using food industry adsorption resin, concentrated, sterilized at high temperature (>115℃, 30s), and then bottled after cooling to 25℃. The resulting decolorized and deacidified apple concentrate has a soluble solids content of 70%-71%.

[0020] In one embodiment of the present invention, the raw material components also include green tangerines, lemongrass, apple concentrate, and carbon dioxide.

[0021] In one embodiment of the present invention, the raw material components, by weight, further include 2-7 parts of green tangerine, 0.5-1.5 parts of lemongrass, and 3-8 parts of concentrated apple juice. The carbon dioxide capacity of the hawthorn, lotus leaf, and osmanthus water is more than twice that of the stated amount at 20°C. Under this raw material formula, the corresponding product form is a hawthorn, lotus leaf, and osmanthus sparkling water.

[0022] As one embodiment of the present invention, a hawthorn, lotus leaf, and osmanthus sparkling water is made from the following raw materials in parts by weight: 24-26 parts hawthorn, 22-27 parts dried plum, 1-5 parts lotus leaf, 5 parts osmanthus, 3.25-8 parts monk fruit concentrate, 2-7 parts green tangerine, 0.5-1.5 parts lemongrass, 3-8 parts apple concentrate, and 1000-1500 parts water. The carbon dioxide capacity of the hawthorn, lotus leaf, and osmanthus sparkling water is twice that at 20°C.

[0023] The second aspect of this invention provides a method for preparing hawthorn, lotus leaf, and osmanthus water. When the raw material components include hawthorn, dried plum, lotus leaf, osmanthus, monk fruit concentrate, and water, the method includes the following steps: (1) Hawthorn, dried plum, lotus leaf and osmanthus were soaked in water for extraction, and the solid and liquid were separated to obtain the supernatant; (2) Add the supernatant to the remaining water and mix with the monk fruit concentrate to obtain the final product.

[0024] As one embodiment of the present invention, when the raw material components include hawthorn, dried plum, lotus leaf, osmanthus, monk fruit concentrate, green tangerine, lemongrass, apple concentrate, water, and carbon dioxide, the preparation method of hawthorn, lotus leaf, and osmanthus water includes the following steps: (1) Hawthorn, dried plum, lotus leaf, osmanthus, green tangerine and lemongrass were soaked in water for extraction, and the solid and liquid were separated to obtain the supernatant; (2) Add the supernatant to the remaining water, mix with the monk fruit concentrate and apple concentrate, and then fill with carbon dioxide to obtain the final product.

[0025] In one embodiment of the present invention, the temperature of the water in step (1) is 70-90°C and the extraction time is 20-30 min.

[0026] Preferably, the temperature of the water in step (1) is 80°C and the extraction time is 20 min.

[0027] In one embodiment of the present invention, the water in step (1) is 20-30% water.

[0028] In one embodiment of the present invention, stirring is performed during the soaking and extraction in step (1).

[0029] As one embodiment of the present invention, the solid-liquid separation method in step (1) includes at least one of direct filtration, cooling sedimentation and centrifugation.

[0030] Preferably, the cooling and settling refers to settling after the temperature is reduced to <15°C.

[0031] Preferably, the pore size of the filter is 100-200 mesh, more preferably it is 100 mesh double filtration followed by 200 mesh double filtration.

[0032] More preferably, the solid-liquid separation method is to first perform direct filtration, then perform cooling sedimentation followed by filtration, and finally perform centrifugation, with the number of filtrations being 1-5 times.

[0033] As one embodiment of the present invention, step (2) further includes sterilization after the supernatant is mixed with the remaining water and the monk fruit concentrate.

[0034] Preferably, the sterilization method is ultra-high temperature instantaneous sterilization.

[0035] Ultra-high temperature instantaneous sterilization (UHT) is a sterilization process that sets the heating temperature to 135-150℃, the heating time to 2-8 seconds, and the product achieves commercial sterility requirements after heating. Its basic principles include the principle of heat-induced microbial death and how to maximize the preservation of the original flavor and quality of food. Because microorganisms are far more sensitive to high temperatures than most food components, UHT sterilization can effectively kill microorganisms in a very short time and better maintain the intended quality of food.

[0036] A third aspect of the present invention provides the application of the above-mentioned hawthorn, lotus leaf and osmanthus water or the hawthorn, lotus leaf and osmanthus water prepared by the above-mentioned preparation method in the preparation of products that help control body fat.

[0037] The beneficial effects of this invention are: This invention is based on traditional Chinese medicine theory, using carefully selected herbal ingredients: hawthorn, dried plum, lotus leaf, and osmanthus. Through extensive experimentation, the precise ratio of these four ingredients was determined. This ratio maximizes the synergistic effect among the four ingredients, allowing active components such as organic acids, flavonoids, and alkaloids to work together to form a multidimensional health matrix. This balances the nutritional needs of different body types and is significantly superior to existing products in terms of fat reduction, heat relief, and metabolism regulation. Simultaneously, it incorporates concentrated monk fruit extract to enhance the natural sweetness with a refreshing aftertaste, rejecting sucrose or various sugar substitutes. This satisfies the taste buds' natural expectation of "sweetness" while completely avoiding the health risks of sugar and artificial additives.

[0038] This invention optimizes the product's formula, component ratios, and preparation process, improving its taste and stability. It fully retains the sweet and sour flavor of hawthorn, the refreshing taste of lotus leaf, and the rich aroma of osmanthus, while also being rich in various active ingredients, resulting in a nutritious and mellow beverage. Professional evaluation has shown that this drink boasts a rich flavor profile and excellent palatability, satisfying the needs of people of different ages and taste preferences. Compared to similar products on the market, it demonstrates significant advantages in flavor, nutritional composition, and drinking experience, offering consumers a new and higher-quality healthy beverage option. Attached Figure Description

[0039] Figure 1 The taste scores are for Examples 1-5.

[0040] Figure 2 The taste ratings are for Comparative Examples 1 to 15. Detailed Implementation

[0041] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as a result. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0042] The monk fruit concentrate used in the various embodiments of the present invention has a sweetness of 1.5 times that of sucrose.

[0043] Example 1 A hawthorn, lotus leaf, and osmanthus water is composed of the following ingredients in parts by weight: 20 parts hawthorn, 24 parts dried plum, 4 parts lotus leaf, 8 parts osmanthus, 4.55 parts monk fruit concentrate, and 1000 parts water.

[0044] The preparation method of hawthorn, lotus leaf, and osmanthus water includes the following steps: (1) Ingredient weighing: Accurately weigh hawthorn, dried plum, lotus leaf, osmanthus and water according to the weight proportions; (2) Extraction: Add all the raw materials from step (1) to 250 parts of water and soak them at a water temperature of 70°C until the extraction time reaches 30 minutes, stirring during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered; the extract obtained after filtration is cooled to <15°C by a cold plate and then settled in a settling tank; the extract obtained after settling is then subjected to 100-mesh double filtration and 200-mesh double filtration in sequence; the filtrate obtained after filtration is centrifuged and the supernatant is then entered into a buffer tank. (4) Mixing and blending: Add the remaining water and Luo Han Guo concentrate to the supernatant obtained in step (3) to obtain hawthorn, lotus leaf and osmanthus water; (5) Filling: After the hawthorn, lotus leaf and osmanthus water obtained in step (4) is filtered through a 2μm terminal filter, it is sterilized by UHT instantaneous high temperature at 138℃ for 15s, and then aseptically filled to obtain the product.

[0045] Example 2 A hawthorn, lotus leaf, and osmanthus water is composed of the following ingredients in parts by weight: 26 parts hawthorn, 27 parts dried plum, 5 parts lotus leaf, 10 parts osmanthus, 8 parts monk fruit concentrate, and 1500 parts water.

[0046] The preparation method of hawthorn, lotus leaf, and osmanthus water includes the following steps: (1) Ingredient weighing: Accurately weigh hawthorn, dried plum, lotus leaf, osmanthus and water according to the weight proportions; (2) Extraction: Add all the raw materials from step (1) to 300 parts of water and soak them for 25 minutes at a water temperature of 90°C, stirring during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered; the extract obtained after filtration is cooled to <15°C by a cold plate and then settled in a settling tank; the extract obtained after settling is then subjected to 100-mesh double filtration and 200-mesh double filtration in sequence; the filtrate obtained after filtration is centrifuged and the supernatant is then entered into a buffer tank. (4) Mixing and blending: Add the remaining water and Luo Han Guo concentrate to the supernatant obtained in step (3) to obtain hawthorn, lotus leaf and osmanthus water; (5) Filling: After the hawthorn, lotus leaf and osmanthus water obtained in step (4) is filtered through a 2μm terminal filter, it is sterilized by UHT instantaneous high temperature at 138℃ for 15s, and then aseptically filled to obtain the product.

[0047] Example 3 A hawthorn, lotus leaf, and osmanthus water is composed of the following ingredients in parts by weight: 26 parts hawthorn, 27 parts dried plum, 5 parts lotus leaf, 5 parts osmanthus, 3.25 parts monk fruit concentrate, and 1000 parts water.

[0048] The preparation method of hawthorn, lotus leaf, and osmanthus water includes the following steps: (1) Ingredient weighing: Accurately weigh hawthorn, dried plum, lotus leaf, osmanthus and water according to the weight proportions; (2) Extraction: Add all the raw materials from step (1) to 300 parts of water and soak them for 20 minutes at a water temperature of 80°C, stirring during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered; the extract obtained after filtration is cooled to <15°C by a cold plate and then settled in a settling tank; the extract obtained after settling is then subjected to 100-mesh double filtration and 200-mesh double filtration in sequence; the filtrate obtained after filtration is centrifuged and the supernatant is then entered into a buffer tank. (4) Mixing and blending: Add the remaining water and Luo Han Guo concentrate to the supernatant obtained in step (3) to obtain hawthorn, lotus leaf and osmanthus water; (5) Filling: After the hawthorn, lotus leaf and osmanthus water obtained in step (4) is filtered through a 2μm terminal filter, it is sterilized by UHT instantaneous high temperature at 138℃ for 15s, and then aseptically filled to obtain the product.

[0049] Example 4 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 26 parts hawthorn, 27 parts dried plum, 5 parts lotus leaf, 5 parts osmanthus, 2 parts freeze-dried green tangerine, 0.5 parts lemongrass, 3 parts apple juice concentrate, 3.25 parts monk fruit concentrate, and 1000 parts water.

[0050] The preparation method of hawthorn, lotus leaf, and osmanthus sparkling water includes the following steps: (1) Ingredient weighing: Accurately weigh hawthorn, dried plum, lotus leaf, osmanthus, freeze-dried green tangerine, lemongrass and water according to the weight proportions; (2) Extraction: Add all the raw materials from step (1) to 250 parts of water and soak them at 80°C for 20 minutes, stirring during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered; the extract obtained after filtration is cooled to <15°C by a cold plate and then settled in a settling tank; the extract obtained after settling is then subjected to 100-mesh double filtration and 200-mesh double filtration in sequence; the filtrate obtained after filtration is centrifuged and the supernatant is then entered into a buffer tank. (4) Mixing and blending: Add the remaining 750 parts of water, monk fruit concentrate and apple concentrate to the supernatant obtained in step (3) to obtain hawthorn lotus leaf osmanthus liquid; (5) Filling: After the hawthorn, lotus leaf and osmanthus liquid obtained in step (4) is filtered through a 2μm terminal filter, it is sterilized by UHT instantaneous high temperature (138℃, 15s), and then aseptically filled. During the filling process, carbon dioxide with a capacity of 2 times the gas volume (20℃) is added in accordance with the national standard of the People's Republic of China GB / T10792-2008 to obtain hawthorn, lotus leaf and osmanthus sparkling water.

[0051] Example 5 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 24 parts hawthorn, 22 parts dried plum, 1 part lotus leaf, 5 parts osmanthus, 7 parts freeze-dried green tangerine, 1.5 parts lemongrass, 8 parts apple concentrate, 8 parts monk fruit concentrate, and 1000 parts water.

[0052] The preparation method of hawthorn, lotus leaf, and osmanthus sparkling water includes the following steps: (1) Ingredient weighing: Accurately weigh hawthorn, dried plum, lotus leaf, osmanthus, freeze-dried green tangerine, lemongrass and water according to the weight proportions; (2) Extraction: Add all the raw materials from step (1) to 250 parts of water and soak them at 80°C for 20 minutes, stirring during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered; the extract obtained after filtration is cooled to <15°C by a cold plate and then settled in a settling tank; the extract obtained after settling is then subjected to 100-mesh double filtration and 200-mesh double filtration in sequence; the filtrate obtained after filtration is centrifuged and the supernatant is then entered into a buffer tank. (4) Mixing and blending: Add the remaining 750 parts of water, monk fruit concentrate and apple concentrate to the supernatant obtained in step (3) to obtain hawthorn lotus leaf osmanthus liquid; (5) Filling: After the hawthorn, lotus leaf and osmanthus liquid obtained in step (4) is filtered through a 2μm terminal filter, it is sterilized by UHT instantaneous high temperature (138℃, 15s), and then aseptically filled. During the filling process, carbon dioxide with a capacity of 2 times the gas volume (20℃) is added in accordance with the national standard of the People's Republic of China GB / T10792-2008 to obtain hawthorn, lotus leaf and osmanthus sparkling water.

[0053] Comparative Example 1 The only difference from Example 3 is the amount of raw materials used; the amount of hawthorn is increased, while all other conditions remain the same, as follows: A hawthorn, lotus leaf, and osmanthus water is composed of the following ingredients in parts by weight: 35 parts hawthorn, 27 parts dried plum, 5 parts lotus leaf, 5 parts osmanthus, 3.25 parts monk fruit concentrate, and 1000 parts water.

[0054] Comparative Example 2 The only difference from Example 3 is the amount of raw materials used; the amount of osmanthus flowers is increased. All other conditions are the same, as follows: A hawthorn, lotus leaf, and osmanthus water is composed of the following ingredients in parts by weight: 26 parts hawthorn, 27 parts dried plum, 5 parts lotus leaf, 15 parts osmanthus, 3.25 parts monk fruit concentrate, and 1000 parts water.

[0055] Comparative Example 3 The only difference from Example 3 is the preparation process. Specifically, the water temperature in step (2) is different, being 40°C. All other conditions are the same.

[0056] Comparative Example 4 The only difference from Example 3 is the preparation process. Specifically, the water temperature in step (2) is different, being 60°C. All other conditions are the same.

[0057] Comparative Example 5 The only difference from Example 3 is the preparation process. Specifically, the water temperature in step (2) is different, being 100°C. All other conditions are the same.

[0058] Comparative Example 6 The only difference from Example 3 is the preparation process, specifically the extraction time in step (2) is 10 minutes, while the other conditions are the same.

[0059] Comparative Example 7 The only difference from Example 3 is the preparation process, specifically the extraction time in step (2) is different, which is 40 minutes, while the other conditions are the same.

[0060] Comparative Example 8 The only difference from Example 3 is the composition of the raw materials; no monk fruit concentrate is added, while all other conditions are the same.

[0061] Comparative Example 9 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 24 parts hawthorn, 22 parts dried plum, 5 parts lotus leaf, 5 parts osmanthus, 7 parts freeze-dried green tangerine, 1.5 parts lemongrass, 8 parts apple concentrate, 8 parts monk fruit concentrate, and 1000 parts water.

[0062] Comparative Example 10 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 24 parts hawthorn, 22 parts dried plum, 1 part lotus leaf, 5 parts osmanthus, 7 parts freeze-dried green tangerine, 1.5 parts lemongrass, 3 parts apple juice concentrate, 8 parts monk fruit concentrate, and 1000 parts water.

[0063] Comparative Example 11 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 33 parts hawthorn, 22 parts dried plum, 1 part lotus leaf, 10 parts osmanthus, 7 parts freeze-dried green tangerine, 1.5 parts lemongrass, 8 parts apple concentrate, 8 parts monk fruit concentrate, and 1000 parts water.

[0064] Comparative Example 12 A hawthorn, lotus leaf, and osmanthus sparkling water is composed of the following ingredients in parts by weight: 24 parts hawthorn, 22 parts dried plum, 1 part lotus leaf, 5 parts osmanthus, 7 parts freeze-dried green tangerine, 1.5 parts lemongrass, 8 parts apple juice concentrate, 0 parts monk fruit concentrate, and 1000 parts water.

[0065] Comparative Example 13 The only difference from Example 5 is the preparation process, specifically the water temperature in step (2) is different, which is 60°C, while the other conditions are the same.

[0066] Comparative Example 14 The only difference from Example 5 is the preparation process. Specifically, the water temperature in step (2) is different, being 100°C. All other conditions are the same.

[0067] Comparative Example 15 The only difference from Example 5 is the preparation process, which involves filling the container with 1.5 times its gas volume of carbon dioxide (20°C).

[0068] Test Example 1: Taste Test According to GB / T 41408-2022 "Sensory Analysis Methodology - General Guidelines for Controlled Area Consumer Preference Testing", the taste test was conducted using the sensory evaluation criteria in Table 1. The following taste evaluation experiment used 95 volunteers (50 males and 45 females, aged 18-46 years). The same group of volunteers participated, and the average score of the 95 volunteers was taken. The results are shown in Table 2. Figures 1-2 As shown.

[0069] Table 1 Sensory Evaluation Criteria

[0070] Table 2 Taste Test Results

[0071] Test Example 2 Stability Test The product of Example 3 was subjected to different standing times under freezing (-10℃), refrigeration (4℃), room temperature (25℃), heat preservation (37℃), and high temperature (55℃) conditions. pH, solids content, microbial count, turbidity, product state, and taste were measured, and the results are shown in Table 3. The stability results of Comparative Examples 1-2 and Comparative Example 11 are shown in Table 4. Compared with Example 3, Comparative Examples 1, 2, and 11 showed significant changes in turbidity.

[0072] The pH test was performed according to national standard GB 5009.237-2016; the solids test was performed according to national standard GB / T 12143-2008 Part 4: Determination of soluble solids in beverages (refractometer method); the total number of microbial colonies was tested according to national standard GB 4789.2-2022; the Escherichia coli test was performed according to national standard GB 4789.3-2016; the mold and yeast test was performed according to national standard GB 4789.15-2016; and the turbidity was measured using a turbidity meter purchased from Hach Water Quality Analysis Instruments Co., Ltd., model: 2100Q.

[0073] Table 3 Results of Product Stability Study in Example 3

[0074] Table 4. Stability test results for Comparative Examples 1, 2, and 11

[0075]

[0076] Test Example 3: Efficacy Test This composition helps control body fat.

[0077] Experimental methods: 1. Select male C57 mice and acclimatize them for 7 days under constant temperature of 20-26℃ and constant humidity of 50%-60% before starting the experiment.

[0078] 2. After the adaptation period, rats were randomly divided into two groups according to their body weight. Ten rats were given a maintenance diet as a blank control group, while the remaining mice were given a high-calorie diet as a model group. Food intake, spilled food, and uneaten food were recorded weekly, and body weight was measured once a week. After two weeks of feeding, the rats given the high-calorie diet were ranked according to their weight gain, and the obese, resistant mice with the lowest weight gain were culled.

[0079] 3. The model group mice were randomly divided into two groups according to their body weight: an obesity model group and several intervention groups (Example 3 group, Example 5 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 11 group, and Comparative Example 13 group), with 10 mice in each group. The intervention groups were administered 200 μL of the product concentrate of each example or comparative example by gavage every day (the concentrate was the product prepared by the method of each example or comparative example was concentrated to 1 / 30 of its original volume). The blank control group and the obesity model group were administered the same volume of drinking water by gavage every day. The experiment lasted for 8 weeks. The amount of food given, the amount of food spilled, and the amount of food left over were recorded every week, and the body weight was measured once a week.

[0080] 4. Analyze changes in mouse body weight and food intake. After the experiment, mice were anesthetized with chloral hydrate (4% chloral hydrate was prepared with distilled water and injected intraperitoneally at a rate of 0.1 mL / 10 g). Perirenal and peritesticular fat were dissected and weighed to calculate the fat-to-body ratio. Body fat ratio (%) = (weight of perirenal fat + weight of peritesticular fat) / body weight × 100.

[0081] The results are shown in Tables 5 and 6.

[0082] Table 5 Comparison of mouse body weight (g)

[0083] Note: Compared with the control group, △△△△ p < 0.0001; compared with the model group, ##p < 0.01, #p < 0.05.

[0084] The results of the mouse weight change on the last day of the experiment showed that the model group rats had a significant increase in weight compared with the control group. Compared with the model group, the concentrated solutions of Example 3, Example 5, Comparative Example 2, Comparative Example 5, and Comparative Example 11 could significantly inhibit the weight gain of mice, and Example 3 and Example 5 were more effective.

[0085] Table 6. Fat weight and body mass ratio in mice

[0086] Note: Compared with the control group, △△△△ p<0.0001, △△ p<0.01; compared with the model group, ###p<0.001, #p<0.05.

[0087] The results of mouse fat weight analysis showed that the model group had a significantly increased fat weight compared with the control group. Compared with the model group, the concentrated solutions of Examples 3, 5, Comparative Example 2, and Comparative Example 11 significantly inhibited the increase of mouse fat weight, with Examples 3 and 5 showing better results. The results of mouse body fat percentage analysis showed that the model group had a significantly increased body fat percentage compared with the control group. Compared with the model group, the body fat percentage of mice in Examples 3 and 5 significantly decreased.

[0088] The above detailed description is a specific description of one of the feasible embodiments of the present invention. This embodiment is not intended to limit the patent scope of the present invention. All equivalent implementations or modifications that do not depart from the present invention should be included within the scope of the technical solution of the present invention.

Claims

1. A hawthorn, lotus leaf, and osmanthus-infused water, characterized in that, It is made from the following raw materials in parts by weight: 20-26 parts hawthorn, 22-27 parts dried plum, 1-5 parts lotus leaf, 5-10 parts osmanthus, 3.25-8 parts monk fruit concentrate and 1000-1500 parts water.

2. The hawthorn, lotus leaf, and osmanthus water according to claim 1, characterized in that, The raw material components also include at least one of lime, lemongrass, apple concentrate and carbon dioxide.

3. The hawthorn, lotus leaf, and osmanthus water according to claim 2, characterized in that, The raw material components also include green tangerines, lemongrass, apple concentrate, and carbon dioxide.

4. The hawthorn, lotus leaf, and osmanthus water according to claim 3, characterized in that, The raw material components, by weight, also include 2-7 parts of green tangerine, 0.5-1.5 parts of lemongrass, and 3-8 parts of concentrated apple juice. The carbon dioxide capacity of the hawthorn, lotus leaf, and osmanthus water is more than twice that at 20°C.

5. A method for preparing hawthorn, lotus leaf, and osmanthus water according to claim 1, characterized in that, Includes the following steps: (1) Hawthorn, dried plum, lotus leaf and osmanthus were soaked in water for extraction, and the solid and liquid were separated to obtain the supernatant; (2) Add the supernatant to the remaining water and mix with the monk fruit concentrate to obtain the final product.

6. A method for preparing hawthorn, lotus leaf, and osmanthus water according to any one of claims 3-4, characterized in that, Includes the following steps: (1) Hawthorn, dried plum, lotus leaf, osmanthus, green tangerine and lemongrass were soaked in water for extraction, and the solid and liquid were separated to obtain the supernatant; (2) Add the supernatant to the remaining water, mix with the monk fruit concentrate and apple concentrate, and then fill with carbon dioxide to obtain the final product.

7. The preparation method according to claim 5 or 6, characterized in that, The water temperature in step (1) is 70-90℃, and the extraction time is 20-30 min.

8. The preparation method according to claim 7, characterized in that, The water temperature in step (1) is 80°C, and the extraction time is 20 min.

9. The preparation method according to claim 5 or 6, characterized in that, The water in step (1) is 20-30% water.

10. The preparation method according to claim 5 or 6, characterized in that, Stirring is performed during the soaking and extraction in step (1); the solid-liquid separation method described in step (1) includes at least one of direct filtration, cooling sedimentation and centrifugation.

11. The preparation method according to claim 10, characterized in that, The cooling and settling process refers to settling after the temperature is reduced to <15℃.

12. The preparation method according to claim 10, characterized in that, The filter has a pore size of 100-200 mesh. The solid-liquid separation method is to first perform direct filtration, then perform cooling and sedimentation followed by filtration, and finally perform centrifugation. The number of filtrations is 1-5.

13. The preparation method according to claim 5 or 6, characterized in that, Step (2) involves adding the supernatant to the remaining water and mixing it with the monk fruit concentrate, followed by sterilization.

14. The preparation method according to claim 13, characterized in that, The sterilization method is ultra-high temperature instantaneous sterilization.

15. The use of hawthorn, lotus leaf, and osmanthus water according to any one of claims 1-4 or hawthorn, lotus leaf, and osmanthus water prepared by any one of claims 5-14 in the preparation of products that help control body fat.

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