A red canary grass sugar cane juice beverage and a method of preparing the same

Abstract

This invention discloses a *Cinnamomum camphora* sugarcane juice beverage and its preparation method, belonging to the field of food and beverage technology. The beverage uses *Cinnamomum camphora* extract and sugarcane juice as the main ingredients, combined with *Siraitia grosvenorii* extract, dried tangerine peel, and licorice to balance its warming and cooling properties and flavor, and supplemented with vitamin C, citric acid, stabilizers, etc. This invention achieves a balance of warming and cooling properties through traditional Chinese medicine formulations, solving the problem of traditional formulas being too cooling and damaging to the spleen and stomach. It has a sweet taste, rich sugarcane aroma, and no bitterness, and is naturally free of added sucrose, making it suitable for long-term consumption by various groups. The preparation process includes pretreatment, water extraction, blending, homogenization, degassing, sterilization, and aseptic filling, ensuring stability and controllability, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food and beverage technology, and more specifically, to a red vine sugarcane juice beverage and its preparation method. Background Technology

[0002] Red vine (Citrus aurantium) is a medicinal and edible plant native to Guangxi. It is cooling in nature and has effects such as clearing heat and promoting diuresis, and is commonly used in daily health maintenance. Sugarcane juice is sweet and cold in nature, and can clear heat, generate fluids, moisten dryness, and quench thirst; it is a traditional natural beverage. However, both red vine and sugarcane juice are cooling in nature, and when used alone or simply combined, their overall properties are too cold. Long-term consumption can easily damage the spleen and stomach's yang energy, causing gastrointestinal discomfort, thus limiting its suitability for certain groups.

[0003] Existing plant-based beverages often focus on taste or single function, lacking scientific formulation based on the theory of balance between cold and heat in traditional Chinese medicine, making it difficult to balance health benefits, safety, and universal applicability. Furthermore, single-ingredient beverages often have a limited flavor and a pronounced bitterness, failing to meet the long-term consumption needs of the general public.

[0004] Therefore, developing a red vine sugarcane juice beverage that is balanced in terms of temperature, has a good taste, is suitable for a wide range of people, and is suitable for industrial production has significant market value and practical significance. Summary of the Invention

[0005] In view of the problems in the related technologies, the present invention proposes a red vine sugarcane juice beverage and its preparation method to overcome the above-mentioned technical problems existing in the existing related technologies.

[0006] Therefore, the specific technical solution adopted by the present invention is as follows: A red vine sugarcane juice beverage, made from the following ingredients by weight: 5-15 parts of *Corydalis yanhusuo* extract; 60-80 parts sugarcane juice; Monk fruit extract 2-5 parts; 0.5–1.5 parts dried tangerine peel; Licorice 0.2–0.5 parts; 10-20 parts purified water; Vitamin C 0.05–0.2 parts; Citric acid 0.1–0.3 parts; Stabilizer 0.05-0.15 parts.

[0007] As a further embodiment of the present invention, the stabilizer is one or a combination of xanthan gum and pectin.

[0008] As a further aspect of the present invention, the beverage is a medicinal and edible plant beverage that balances hot and cold properties, clears heat without harming the spleen and stomach.

[0009] This invention also provides a method for preparing the aforementioned *Corydalis yanhusuo* sugarcane juice beverage, comprising the following steps: Step 1: Pre-treatment: Wash and blanch the red vines to protect their color; wash, press, and filter the sugarcane to obtain sugarcane juice; Step 2 Extraction: Add water to the *Cinnamomum camphora*, dried tangerine peel, and licorice root and heat to extract. Filter to obtain a mixed extract. Step 3: Mix the sugarcane juice, mixed extract, monk fruit extract, purified water, vitamin C, citric acid, and stabilizer thoroughly. Step 4 Homogenization: The prepared solution is homogenized under high pressure to obtain a stable liquid. Step 5: Degassing: Vacuum degassing is performed on the homogenized liquid; Step six: Sterilization: UHT ultra-high temperature instantaneous sterilization is used; Step 7: Filling: Aseptic filling, sealing, and light inspection to obtain the finished product of Chicangteng sugarcane juice beverage.

[0010] As a further embodiment of the present invention, the extraction temperature in step two is 85-95°C, and the extraction time is 1-2.5 hours.

[0011] As a further embodiment of the present invention, the homogenization pressure in step four is 20-40 MPa, and the homogenization is performed 1-2 times.

[0012] As a further embodiment of the present invention, the sterilization conditions in step six are 121–135°C for 3–15 seconds.

[0013] As a further aspect of the present invention, monk fruit, dried tangerine peel, and licorice are added to harmonize their properties and flavors.

[0014] The beneficial effects of this invention are as follows: With cooling red vine and sugarcane as the main ingredients for clearing heat, combined with warming tangerine peel, neutral monk fruit, and licorice, it achieves the effect of clearing heat without being cold, and being sweet and mild without harming the stomach, making it suitable for long-term consumption. Monk fruit naturally enhances sweetness, tangerine peel removes fishy and astringent tastes, and the sugarcane has a rich aroma, a sweet aftertaste, and no bitterness. No additional sucrose is added, and the formula uses only medicinal and edible raw materials, making it safe and without side effects. The process is stable, and the homogenization and sterilization are thorough, resulting in a clear and bright product with good stability, suitable for large-scale production. Detailed Implementation

[0015] To further illustrate the various embodiments, which are mainly used to explain the embodiments and can be used in conjunction with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, those skilled in the art should be able to understand other possible implementation methods and the advantages of the present invention, and similar component symbols are generally used to represent similar components.

[0016] According to an embodiment of the present invention, a sugarcane juice beverage made from *Corydalis yanhusuo* and a method for preparing the same are provided.

[0017] Example 1 Formula (parts by weight): 5 parts of *Cinnamomum camphora* extract, 70 parts of sugarcane juice, 3 parts of *Siraitia grosvenorii* extract, 0.8 parts of dried tangerine peel, 0.3 parts of licorice, 15 parts of purified water, 0.1 parts of vitamin C, 0.15 parts of citric acid, and 0.1 parts of xanthan gum.

[0018] Raw material pretreatment; Red vine treatment: Select fresh, mold-free red vine, rinse it three times with running water to remove mud and impurities; blanch it in hot water at 90-95℃ for 30 seconds to protect its color, remove it and quickly cool it to room temperature, then drain it for later use.

[0019] Sugarcane processing: Select fresh sugarcane, wash, peel, and cut into sections, and press the juice using a screw press; filter the sugarcane juice through a 100-mesh filter cloth to remove fibers and residues, and obtain clear sugarcane juice, which is then temporarily stored at 4℃ for later use.

[0020] Extraction of Chinese medicinal herbs and preparation of extract: Pretreated *Caulis Amaranthus chinensis*, dried tangerine peel, and licorice were added to purified water at a material-to-liquid ratio of 1:15. The temperature was raised to 90℃ and extracted at a constant temperature for 1.5 hours. After extraction, the mixture was filtered through a 120-mesh filter cloth, the residue was discarded, the filtrate was collected, and cooled to below 40℃ to obtain a mixed extract of *Caulis Amaranthus chinensis*, dried tangerine peel, and licorice.

[0021] Preparation process; Add the following ingredients to the mixing tank in sequence: sugarcane juice, mixed extract, and purified water. Turn on the stirrer and stir for 10 minutes at 60 rpm until well mixed. Add vitamin C and citric acid, and continue stirring for 10 minutes until completely dissolved. Dissolve xanthan gum in a small amount of warm water beforehand, add it to the mixing tank, and continue stirring for 20 minutes until there are no particles or layers. Add monk fruit extract, stir for 10 minutes, and bring the volume to the specified level. Test the sugar content and acidity to ensure they are within acceptable limits.

[0022] High-pressure homogenization; Pump the prepared liquid into a high-pressure homogenizer, control the pressure at 25MPa, and homogenize once to ensure that the particle size of the system is ≤2μm, thus ensuring that the beverage is uniform and stable.

[0023] Vacuum degassing; After homogenization, the liquid is fed into a vacuum degasser, with the vacuum level controlled at -0.06 to -0.08 MPa and the temperature at 40 to 50°C. The degasser is run for 10 minutes to remove oxygen from the liquid and prevent oxidative browning.

[0024] UHT ultra-high temperature instantaneous sterilization; After degassing, the liquid is sterilized in a UHT sterilizer with the following parameters: temperature 130℃, holding time 5 seconds, and rapid cooling to below 25℃.

[0025] Aseptic filling and post-processing; After sterilization, the liquid is aseptically filled and sealed in a Class 100 cleanroom environment; products containing impurities, leaking air, or with unqualified liquid levels are removed by light inspection; finished products are labeled, boxed, and stored.

[0026] Product characteristics: Light yellow-green clear liquid with a rich sugarcane aroma, a sweet aftertaste, no bitterness, and a mild cooling and warming effect.

[0027] Example 2 Formula (parts by weight); 10 parts of *Cinnamomum camphora* extract, 75 parts of sugarcane juice, 4 parts of *Siraitia grosvenorii* extract, 1.0 part of dried tangerine peel, 0.4 parts of licorice root, 12 parts of purified water, 0.12 parts of vitamin C, 0.2 parts of citric acid, and 0.12 parts of pectin; Raw material pretreatment; Red vine: Rinse with clean water, blanch at 95℃ for 45 seconds to protect the color, then cool and drain.

[0028] Sugarcane: Wash, peel, press, and filter through a 120-mesh filter to obtain clear sugarcane juice.

[0029] extract; Red vine, dried tangerine peel, and licorice were added to water at a material-to-liquid ratio of 1:18, extracted at 92℃ for 2 hours, and filtered through a 150-mesh sieve to obtain a mixed extract.

[0030] Mixing; Sugarcane juice extract, purified water, stirred for 10 minutes, added vitamin C and citric acid, stirred for 10 minutes, added pectin aqueous solution, stirred for 25 minutes, added monk fruit extract, stirred for 10 minutes.

[0031] Homogeneous; Homogenize twice at 30 MPa.

[0032] Degassing; Vacuum degree -0.07MPa, temperature 45℃, degassing for 8 minutes.

[0033] Sterilization; 132℃, hold for 4 seconds, then cool rapidly.

[0034] Aseptic filling, light inspection, finished product.

[0035] Example 3 (Optimal Example) Formula (parts by weight): 12 parts of *Cephalotaxus fortunei* extract, 78 parts of sugarcane juice, 5 parts of *Siraitia grosvenorii* extract, 1.2 parts of dried tangerine peel, 0.5 parts of licorice root, 10 parts of purified water, 0.15 parts of vitamin C, 0.25 parts of citric acid, and 0.15 parts of xanthan gum and pectin (1:1). Preprocessing; Red vine: Wash, blanch at 90℃ for 60 seconds to protect the color, then drain.

[0036] Sugarcane: Wash and peel, then filter through a 150-mesh filter.

[0037] Extraction (secondary extraction); First time: 95℃, 1 hour; Second time: 90℃, 40 minutes; Combine the two filtrates and filter through a 200-mesh filter.

[0038] Mixing; Mix the base ingredients at low speed, then add the acidity regulator and antioxidant in sequence. Mix at high speed for 30 minutes to dissolve the stabilizer, and then add monk fruit extract to flavor and sweeten.

[0039] Homogeneous; 35MPa, homogenized twice, resulting in uniform and stable particle size.

[0040] Degassing; Vacuum - 0.08MPa, degassing for 10 minutes.

[0041] Sterilization; 135℃, 3 seconds, sterile cooling.

[0042] Filling, light inspection, and packaging.

[0043] Comparative Example 1 (without dried tangerine peel or licorice) The formula does not contain dried tangerine peel or licorice; otherwise, it is the same as in Example 1.

[0044] Results: It has a bitter taste, is cold in nature, and may cause stomach discomfort due to coldness after drinking. It also has poor stability.

[0045] Comparative Example 2 (without monk fruit) The formula does not contain monk fruit, but otherwise it is the same as in Example 1.

[0046] Results: The product was not sweet enough, had a bland flavor, and exhibited a prominent astringent taste, resulting in poor palatability.

[0047] This invention uses cooling red vine and sugarcane as the main ingredients for clearing heat, combined with warming tangerine peel, neutral monk fruit, and licorice to achieve heat-clearing without being cold, and a sweet and mild taste that does not harm the stomach, making it suitable for long-term consumption. Monk fruit naturally enhances sweetness, tangerine peel removes fishy and astringent tastes, and sugarcane has a rich aroma, a sweet aftertaste, and no bitterness. No additional sucrose is added, and the formula uses only medicinal and edible raw materials, making it safe and without side effects. The process is stable, homogenization and sterilization are thorough, and the product is clear, transparent, and has good stability, making it suitable for large-scale production.

[0048] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A sugarcane juice beverage made from *Corydalis yanhusuo* vine, characterized in that, Made from the following raw materials in parts by weight: 5-15 parts of *Corydalis yanhusuo* extract; 60-80 parts sugarcane juice; Monk fruit extract 2-5 parts; 0.5–1.5 parts dried tangerine peel; Licorice 0.2–0.5 parts; 10-20 parts purified water; Vitamin C 0.05–0.2 parts; Citric acid 0.1–0.3 parts; Stabilizer 0.05-0.15 parts.

2. The sugarcane juice beverage according to claim 1, characterized in that, The stabilizer is one or a combination of xanthan gum and pectin.

3. The sugarcane juice beverage according to claim 1, characterized in that, The beverage is a medicinal and edible plant-based beverage that balances hot and cold properties, clears heat without harming the spleen and stomach.

4. The method for preparing the *Corydalis yanhusuo* sugarcane juice beverage according to any one of claims 1 to 3, characterized in that, Includes the following steps: step Pre-treatment: Cleaning and hot-pressing the red vines to protect their color; Sugarcane is washed, pressed, and filtered to obtain sugarcane juice. Step 2 Extraction: Add water to the *Cinnamomum camphora*, dried tangerine peel, and licorice root and heat to extract. Filter to obtain a mixed extract. Step 3: Mix the sugarcane juice, mixed extract, monk fruit extract, purified water, vitamin C, citric acid, and stabilizer thoroughly. Step 4 Homogenization: The prepared solution is homogenized under high pressure to obtain a stable liquid. Step 5: Degassing: Vacuum degassing is performed on the homogenized liquid; Step six: Sterilization: UHT ultra-high temperature instantaneous sterilization is used; Step 7: Filling: Aseptic filling, sealing, and light inspection to obtain the finished product of Chicangteng sugarcane juice beverage.

5. The preparation method according to claim 5, characterized in that, The extraction temperature in step two is 85–95℃, and the extraction time is 1–2.5 hours.

6. The preparation method according to claim 5, characterized in that, In step four, the homogenization pressure is 20–40 MPa, and homogenization is performed 1–2 times.

7. The preparation method according to claim 5, characterized in that, The sterilization conditions in step six are 121–135°C, held for 3–15 seconds.

8. The application of combining *Cephalotaxus fortunei* (red vine) and sugarcane juice in the preparation of a plant-based beverage that balances cold and heat, clears heat without harming the spleen and stomach, characterized by: Add monk fruit, dried tangerine peel, and licorice to harmonize the flavor and properties.