Composite plant double-type beverage containing medicinal and edible raw materials such as gastrodia elata and preparation method of composite plant double-type beverage

Abstract

The invention discloses a compound plant double-type beverage containing medicinal and edible raw materials such as gastrodia elata and a preparation method thereof. The compound plant double-type beverage comprises two types of products, namely a plant protein type product and a protein-free green juice type product. Through a vegetable protein embedding technology and a green juice fiber embedding technology, the problems of peculiar smell of gastrodia elata, protein system separation chromatography oil, rough taste of green juice, easy browning and the like are solved, and the drinking smoothness and flavor coordination are improved. The product is free of pigments, preservatives and essences, meets modern healthy consumption requirements, and is excellent in normal-temperature storage stability. The technology is high in standardization degree and suitable for industrial production, the double-product structure can meet different taste preferences and requirements of consumer groups, and good market application prospects are achieved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a compound beverage made from medicinal and edible plants, which improves taste and system stability through encapsulation technology, and particularly to a plant protein beverage and a protein-free green juice beverage and their industrial preparation process. Background Technology

[0002] In recent years, the market demand for plant-based protein drinks and green juice beverages has continued to expand, with consumers showing a significant increase in demand for natural, additive-free drinks with a smooth texture and harmonious flavor. Incorporating medicinal and edible ingredients such as Gastrodia elata, Ziziphus jujuba var. spinosa, and Alpinia oxyphylla into beverage systems can enrich the flavor profile and value of the ingredients, but existing processes have significant shortcomings. 1. Adding Gastrodia elata directly can easily produce an irritating odor, affecting the drinking experience. Conventional processing methods are unlikely to completely remove the odor without damaging the flavor. 2. Nut and plant protein beverages are prone to layering, sedimentation, and oil separation, resulting in a rough taste and poor system stability during their shelf life; 3. Green juice drinks generally have problems such as a rough texture due to coarse fiber, a strong grassy taste, and easy oxidation and browning, resulting in poor palatability; 4. Most products require the addition of preservatives, flavorings, and colorings to achieve system stability, which does not meet the modern consumer demand for natural and healthy beverages; 5. Existing processes are mostly designed for a single product category, making it difficult to simultaneously meet the taste, stability, and large-scale production requirements of both protein-based and green juice-based products.

[0003] Therefore, developing a dual-type beverage that can significantly improve taste, enhance system stability, achieve zero additives, be suitable for industrial production, and meet different drinking preferences has significant market value. Summary of the Invention

[0004] This invention aims to solve the problems of obvious off-flavors, rough taste, unstable system, and easy browning in existing beverages. It provides a compound plant dual-type beverage containing medicinal and edible raw materials such as Gastrodia elata and its preparation method. Through targeted encapsulation technology and refined process control, it improves the drinking experience while meeting the production requirements of industrialization, standardization, and zero additives.

[0005] I. Compound Plant Protein Beverage With purified water as the remainder, the product comprises, by weight: 0.05–0.1 parts of Gastrodia elata powder prepared by steaming and drying four times. Sour jujube seed 0.2–0.3 parts, Alpinia oxyphylla 0.1–0.15 parts, Mixed nut kernels 12–13 parts, Protein emulsifier 0.5–0.7 parts, Sweetener 0.6–5.0 parts, Soluble dietary fiber 0.8–1.0 servings.

[0006] The compound nut kernels include: 2.8–3.0 parts walnut kernels, 2.6–2.8 parts almond kernels, 1.3–1.5 parts hazelnut kernels, 1.0–1.2 parts pumpkin seeds, 1.2–1.4 parts cashews, 2.0–2.2 parts peeled peanuts, and 0.5–0.7 parts white sesame seeds.

[0007] The protein emulsifier is a compound of sodium caseinate, casein, and glyceryl monostearate in a ratio of 3:2:1.

[0008] The soluble dietary fiber is a blend of fructooligosaccharides and galactooligosaccharides in a 7:3 ratio, which reduces astringency and improves smoothness.

[0009] II. Green juice-type beverages containing Dendrobium officinale With purified water as the remainder, the product comprises, by weight: 0.03–0.08 parts of Gastrodia elata powder prepared by four steaming and four sun-drying processes. Sour jujube seed 0.15–0.25 parts, Alpinia oxyphylla 0.08–0.12 parts, Dendrobium officinale 0.1–0.3 parts, 8–10 parts of compound green juice ingredients, Sweetener 0.5–4.5 parts, Soluble dietary fiber: 0.6–0.9 servings. Antioxidant 0.01–0.03 parts, Stabilizer 0.1–0.2 parts.

[0010] The compound green juice ingredients are made from barley grass powder, wheatgrass powder, and spinach powder in a ratio of 2:1:1.

[0011] The antioxidant is L-ascorbic acid, and the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose in a 1:1 ratio.

[0012] III. Core Technology Solution

[0013] Low-temperature emulsification and secondary homogenization enable nut proteins to form continuous microcapsule structures, encapsulating gastrodia elata powder and fat-soluble components. This effectively masks the off-flavor of gastrodia elata, prevents the protein system from separating, separating oil, and precipitating, and improves the smoothness of the taste, leaving no grainy or gritty texture.

[0014] Soluble dietary fiber and compound stabilizers are used as wall materials to encapsulate the crude fiber and heat-sensitive components of green juice, softening the crude fiber, eliminating the rough taste, inhibiting oxidative browning, neutralizing the astringent taste of grass, and improving the refreshing palatability.

[0015] IV. Preparation Method

[0016] After being steamed and dried four times, Gastrodia elata is pulverized and passed through an 80-100 mesh sieve. Roast the nuts at 100–110℃ for 15–20 minutes, cool them, add water and grind them into a paste, then grind them into a paste through three-stage grinding and colloid milling until the fineness is ≥200 mesh; The green juice raw material is passed through a 100-mesh sieve, pre-dissolved in 40℃ warm water, and inulin is added to soften the fiber; Ziziphus jujuba var. spinosa, Alpinia oxyphylla, and Dendrobium officinale were extracted under low temperature and vacuum. The extract was then centrifuged and filtered before use.

[0017] Dissolve the sweetener, soluble dietary fiber, antioxidant, and stabilizer separately in warm water and disperse them evenly.

[0018] Protein-based beverages are subjected to low-temperature emulsification and encapsulation at 38–42℃ for 15–20 min to form a stable microcapsule system. Green juice-type beverages undergo fiber encapsulation at the same temperature to avoid fiber aggregation and flavor imbalance.

[0019] Protein-type homogenization was performed using a two-stage homogenization process, with a first-stage pressure of 32 MPa and a second-stage pressure of 18 MPa, at a temperature of 48–52℃. The green juice type uses a single-layer homogenization process with a pressure of 28–30 MPa and a temperature of 45–48℃.

[0020] Deaeration is performed at -0.09 MPa and 42–45℃ for 5–6 minutes to remove air bubbles and improve the smoothness of drinking.

[0021] It adopts ultra-high temperature instantaneous sterilization at 135–137℃ for 3–4 seconds, and is rapidly cooled to below 25℃ for aseptic filling. Beneficial effects

[0022] The product contains no added pigments, preservatives, or flavorings, making it natural and safe, and aligning with the trend of healthy beverage consumption.

[0023] The protein-based version is smooth and rich, with no off-flavors or grainy texture; the green juice-based version is delicate and refreshing, with no roughness or astringency, and a harmonious flavor.

[0024] It shows no stratification, sedimentation, oil separation, or obvious browning after 180 days of storage at room temperature away from light, and maintains strong consistency in appearance and taste.

[0025] Plant-based protein drinks cater to consumers who seek rich flavors and nutritious beverages; green juice drinks cater to consumers who prefer refreshing, light, low-calorie drinks, suitable for various scenarios such as daily drinking, office use, and portability.

[0026] All equipment is made of common food industry equipment, with precise and controllable process parameters, high batch stability, and is suitable for large-scale production and market promotion. Detailed Implementation

[0027] Example 1: Compound Plant Protein Beverage (100L) raw material: 0.08 kg of Gastrodia elata powder (steamed and sun-dried four times), 0.22 kg of Ziziphus jujuba var. spinosa seeds, and 0.12 kg of Alpinia oxyphylla seeds. Walnuts 2.90kg, almonds 2.78kg, hazelnuts 1.45kg, pumpkin seeds 1.12kg, cashews 1.32kg, shelled peanuts 2.12kg, white sesame seeds 0.6kg. Protein emulsifier 0.75kg, erythritol 4.0kg, fructooligosaccharide 0.65kg, galactooligosaccharide 0.25kg, purified water to 100L.

[0028] Process: Roast the nuts at 105℃ for 18 minutes, then grind them into a paste and refine it to ≥200 mesh; Low-temperature emulsification and embedding at 40℃ for 18 min; secondary homogenization at 32MPa / 18MPa; Vacuum degassing, ultra-high temperature sterilization and filling.

[0029] Effect: It has a smooth and rich taste, no off-flavor of Gastrodia elata, and no grainy texture; it does not separate or separate into layers after 180 days at room temperature.

[0030] Example 2: Low-sugar green juice beverage (100L) raw material: 0.05 kg of Gastrodia elata powder (steamed and sun-dried four times), 0.20 kg of Ziziphus jujuba seed, 0.10 kg of Alpinia oxyphylla seed, and 0.20 kg of Dendrobium officinale. 4 kg of barley grass powder, 2 kg of wheatgrass powder, and 2 kg of spinach powder. Erythritol 3.5kg, fructooligosaccharides 0.3kg, inulin 0.3kg, L-ascorbic acid 0.02kg, xanthan gum 0.05kg, sodium carboxymethyl cellulose 0.05kg, maltodextrin 0.03kg, purified water to 100L.

[0031] Process: The green juice raw material is passed through a 100-mesh sieve and pre-dissolved and softened in warm water; Low-temperature formulation and embedding, homogenization at 29 MPa, degassing, sterilization, and filling.

[0032] Effect: It has a delicate and refreshing taste, without any roughness or grassy bitterness; it shows no sedimentation or obvious browning after 180 days at room temperature.

[0033] Example 3 Sugar-free green juice beverage (100L) raw material: 0.03 kg of Gastrodia elata powder (steamed and sun-dried four times), 0.15 kg of Ziziphus jujuba var. spinosa seed, 0.08 kg of Alpinia oxyphylla seed, and 0.15 kg of Dendrobium officinale. 3 kg of barley grass powder, 1.5 kg of wheatgrass powder, and 1.5 kg of spinach powder. Stevioside 0.05kg, fructooligosaccharides 0.25kg, inulin 0.25kg, L-ascorbic acid 0.01kg, xanthan gum 0.04kg, sodium carboxymethyl cellulose 0.04kg, maltodextrin 0.02kg, purified water to 100L.

[0034] The process is the same as in Example 2.

[0035] Effect: It has a refreshing and mild taste, is sugar-free, and is highly palatable; it also exhibits excellent long-term storage stability.

Claims

1. Claim 1; A compound plant-based dual-type beverage containing medicinal and edible ingredients such as Gastrodia elata, characterized in that, This includes compound plant protein beverages and green juice beverages containing Dendrobium officinale.

2. Claim 2; The compound plant protein beverage according to claim 1 comprises, by weight: 0.05–0.1 parts of four-steamed and four-dried Gastrodia elata powder, 0.2–0.3 parts of Ziziphus jujuba seed, 0.1–0.15 parts of Alpinia oxyphylla seed, 12–13 parts of compound nuts, 0.5–0.7 parts of protein emulsifier, 0.6–5.0 parts of sweetener, 0.8–1.0 parts of soluble dietary fiber, with the remainder being purified water.

3. Claim 3; The Dendrobium officinale-containing green juice beverage according to claim 2 comprises, by weight: Four-steamed and four-dried Gastrodia elata powder 0.03–0.08 parts, Ziziphus jujuba seed 0.15–0.25 parts, Alpinia oxyphylla seed 0.08–0.12 parts, Dendrobium officinale 0.1–0.3 parts, compound green juice raw material 8–10 parts, sweetener 0.5–4.5 parts, soluble dietary fiber 0.6–0.9 parts, antioxidant 0.01–0.03 parts, stabilizer 0.1–0.2 parts, with the remainder being purified water.

4. Claim 4; The compound plant-based dual-type beverage according to claim 1, characterized in that, The compound nut kernels include walnut kernels, almond kernels, hazelnut kernels, pumpkin seeds, cashews, peeled peanuts, and white sesame seeds; the compound green juice ingredients are barley grass powder, wheatgrass powder, and spinach powder in a ratio of 2:1:

1.

5. Claim 5; The compound plant-based dual-type beverage according to claim 1, characterized in that, The protein emulsifier is a compound of sodium caseinate, casein, and glyceryl monostearate; the stabilizer in the green juice beverage is a compound of xanthan gum and sodium carboxymethyl cellulose, and the antioxidant is L-ascorbic acid.

6. Claim 6; A method for preparing the compound plant-based dual-type beverage according to any one of claims 1-3, characterized in that, include: (1) Raw material pretreatment: Gastrodia elata is steamed and sun-dried four times and then pulverized; nuts are roasted at low temperature and ground into fine powder; The raw materials for the green juice are sieved and pre-dissolved; Low-temperature extraction and filtration of Ziziphus jujuba seed, Alpinia oxyphylla seed, and Dendrobium officinale; (2) Dissolve the sweetener, dietary fiber, antioxidant, and stabilizer separately in warm water; (3) Prepare at low temperature and embed protein or fiber; (4) High-pressure homogenization: Two-stage homogenization is used for protein type, and single-layer homogenization is used for green juice type; (5) Vacuum degassing; (6) Aseptic filling after ultra-high temperature instantaneous sterilization.

7. The method according to claim 7; characterized in that, Roast the nuts at 100–110℃ for 15–20 min and grind them to a fineness of ≥200 mesh; emulsify the protein at 38–42℃ for 15–20 min.

8. Claim 8; The compound plant-based dual-type beverage according to claim 1, characterized in that, The product contains no added pigments, preservatives, or flavorings. It can be stored at room temperature away from light for 180 days without layering, sedimentation, or significant browning, and its taste remains stable and consistent.