Hawthorn and dried tangerine peel probiotic beverage and preparation method thereof

Abstract

The present application belongs to the field of food processing, and discloses a hawthorn and dried tangerine peel probiotic beverage and a preparation method thereof. The beverage can be prepared in a bubble type or a non-bubble type. Hawthorn and dried tangerine peel are used as core raw materials, and natural sugar substitutes and prebiotics are compounded. The mass ratio of hawthorn to dried tangerine peel is 6:1 to 10:1, and the flavor and efficacy are synergistic. In the preparation, diatomite and chitosan are used for treatment to improve the clarity and stability. The beverage is sour and sweet, refreshing, and can regulate intestinal flora, improve intestinal barrier, relieve food accumulation and qi stagnation, and improve abdominal distension, belching, abnormal defecation and other problems. The preparation process is simple, reproducible, suitable for industrial production, and has a good market prospect.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a hawthorn and tangerine peel probiotic drink with intestinal regulation effects, and particularly to the formula of the probiotic drink and the preparation methods of its two forms, namely effervescent and non-effervescent. Background Technology

[0002] Hawthorn is the mature fruit of a plant in the genus Crataegus of the Rosaceae family. It has a sour and sweet taste, is slightly warm in nature, and enters the spleen, stomach, and liver meridians. It is a traditional food and medicine ingredient, known for its digestive, spleen-strengthening, and appetite-stimulating effects, especially effective in digesting meat. The flavonoids and triterpenoids in hawthorn also have antioxidant properties and regulate intestinal flora. Dried tangerine peel (Chenpi) is the dried, mature peel of the citrus fruit and its cultivated varieties, belonging to the Rutaceae family. It has a pungent and bitter taste, is warm in nature, and enters the spleen and lung meridians. It can regulate qi, strengthen the spleen, and resolve dampness and phlegm, effectively relieving food stagnation, abdominal distension, belching, and acid reflux. The combination of these two ingredients is a classic combination in traditional Chinese medicine for regulating the spleen and stomach, exhibiting a synergistic effect in digestion and qi regulation.

[0003] With the increasing health awareness of residents, functional probiotic drinks have become a development trend in the food market. Prebiotics, as a dedicated nutrient source for intestinal probiotics, can promote the proliferation of beneficial bacteria such as Bifidobacteria and Lactobacillus in the intestines, regulate the balance of the intestinal microecology, and improve intestinal barrier function. Currently, hawthorn-based drinks on the market have many shortcomings: 1) Most are single-ingredient hawthorn juice or a small amount of compound excipients, resulting in a single flavor, limited efficacy, and a lack of prebiotic compounding; 2) Some tangerine peel and hawthorn drinks do not scientifically control the proportion of raw materials, leading to a sour or bitter taste and poor palatability; 3) The product form is limited, mostly non-aerated, making it difficult to meet consumers' demand for a refreshing taste; 4) The preparation process suffers from problems such as non-standard extraction and low raw material utilization, and no targeted impurity removal and stabilization treatment is carried out, making the product prone to insoluble precipitates during storage and resulting in poor storage stability.

[0004] Therefore, developing a hawthorn and tangerine peel probiotic drink with a scientifically proportioned ingredient ratio, dual effects of aiding digestion and regulating qi and intestinal function, using diatomaceous earth and chitosan to enhance stability, and featuring diverse forms and high storage stability, has significant market value and application prospects. Summary of the Invention

[0005] This invention aims to solve the technical problems of existing hawthorn beverages, such as monotonous flavor, limited efficacy, monotonous form, and poor storage stability. It provides a hawthorn and tangerine peel probiotic drink and its preparation method. The drink is sweet and sour, has significant efficacy, and is diverse in form. It uses diatomaceous earth and chitosan flocculation to remove impurities, which improves clarity and stability. The preparation process has good repeatability and is suitable for large-scale industrial production.

[0006] To achieve the above objectives, the present invention adopts the following technical solution.

[0007] A hawthorn and tangerine peel probiotic drink, by weight, comprises the following ingredients: 100 parts hawthorn, 10-16 parts tangerine peel, 30-40 parts sucrose, 0.08-0.12 parts natural sugar substitute, 5-10 parts soybean oligosaccharides, 5-10 parts fructooligosaccharides, and purified water at 4-6 times the total mass of hawthorn and tangerine peel; the mass ratio of hawthorn to tangerine peel is 6:1-10:1, which is the core parameter for synergistic flavor and efficacy, obtained through extensive experimental screening, and can effectively neutralize the sour and astringent taste of hawthorn and weaken the bitter and astringent taste of tangerine peel, while achieving synergistic effects of digestion and regulating qi.

[0008] Furthermore, the natural sweetener is one or a combination of two of the following: mogrosides and steviol glycosides. The addition of natural sweeteners can reduce the amount of sucrose used, while enhancing the sweetness of the beverage, and without the side effects of artificial sweeteners, resulting in better palatability.

[0009] Furthermore, the natural prebiotic is one or a combination of two of soybean oligosaccharides and fructooligosaccharides. As a nutrient source for intestinal probiotics, it can promote the proliferation of beneficial bacteria such as Bifidobacteria and Lactobacillus in the intestine, regulate the balance of intestinal microecology, improve intestinal barrier function, and alleviate abnormal defecation problems.

[0010] Furthermore, the probiotic drink is divided into sparkling and non-sparkling types. The sparkling probiotic drink is prepared by aeration at 0.4-0.6 MPa for 10-15 seconds, corresponding to a carbon dioxide solubility of 0.4-0.6 g / L. Cooling the drink to 4-8°C before aeration can improve the carbon dioxide solubility stability. This sparkling probiotic drink has a refreshing sensation and a good effect on relieving greasiness, making it suitable for drinking during meals and leisure. The non-sparkling probiotic drink has a mellow taste and low irritation, making it suitable for the elderly, children, and people with sensitive stomachs, and has a wide range of applications.

[0011] The preparation method of the above-mentioned hawthorn and tangerine peel probiotic drink includes the following steps.

[0012] (1) Raw material extraction: After cleaning and removing impurities from hawthorn and tangerine peel slices, place them in a decoction pot, add purified water and decoct twice. Each time, bring to a boil over high heat and then simmer over low heat for 1-2 hours. Filter the liquid, combine the two extracts and filter through a 200-mesh filter to obtain hawthorn and tangerine peel extract. Add an appropriate amount of purified water to the extract, up to 10 times the weight of hawthorn, and shake well for later use. The two extractions can improve the dissolution rate of effective components in hawthorn and tangerine peel, improve the utilization rate of raw materials, and quantitative water replenishment can ensure the stability of raw material concentration and ensure consistent flavor between batches.

[0013] (2) Preparation: Add sucrose, natural sugar substitute, soybean oligosaccharide and fructooligosaccharide to hawthorn and tangerine peel extract, and stir at 100~200r / min at a temperature not lower than 50℃ until completely dissolved to obtain a mixture.

[0014] (3) Flocculation and impurity removal filtration: Add 0.1% to 0.3% of food-grade diatomaceous earth and 0.2% to 0.5% of food-grade chitosan by volume to the mixture, and stir at 100 to 200 r / min for 10 to 20 minutes until uniformly dispersed; cool the mixture rapidly to below 10°C, let it stand for 2 hours, and then centrifuge and filter at 3000 to 5000 r / min with a filtration precision of 2000 to 5000 mesh to obtain refined beverage liquid; diatomaceous earth removes small insoluble impurities in the mixture through physical adsorption, and chitosan, as a natural flocculant, can adsorb and complex large molecular colloidal impurities. The combination of the two achieves double impurity removal, significantly improving the clarity and storage stability of the beverage liquid, and preventing insoluble precipitates from appearing during product storage; low-temperature standing combined with high-speed high-mesh centrifugal filtration further removes flocculated impurities and ensures that the beverage liquid is clear and transparent.

[0015] (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 62~65℃ for 30 minutes. This sterilization process can retain the effective active ingredients in the raw materials to the greatest extent while ensuring the sterilization effect.

[0016] (5) Container treatment: After washing the glass bottle or polyethylene terephthalate (PET) plastic bottle and matching cap three times with purified water, place them in an oven at 60~80℃ to dry until the surface is free of moisture and the inside is dry and free of residue. Then place the dried container and cap in an ultraviolet sterilization chamber and sterilize them for 30 minutes under ultraviolet wavelength of 253.7nm. This step can effectively kill bacteria on the surface of the container and leave no residue, ensuring the safety of the product for consumption.

[0017] (6) Preparation of finished product: The sterilized refined beverage liquid is directly filled into the sterilized container of step (5) under aseptic conditions and sealed to obtain non-aerated hawthorn and tangerine peel probiotic drink; or the sterilized refined beverage liquid is cooled to 4~8℃, introduced into a sparkling water machine and aerated for 10~15s under a pressure of 0.4~0.6MPa, so that the carbon dioxide dissolved in the beverage liquid reaches 0.4~0.6g / L, and then aseptically filled into the sterilized container of step (5) and sealed to obtain sparkling hawthorn and tangerine peel probiotic drink; low temperature aeration can improve the solubility and stability of carbon dioxide in the beverage liquid, and standardized aeration pressure and duration ensure that the sparkling product has a mild and uniform aeration, without over-aeration or insufficient aeration.

[0018] Compared with the prior art, the present invention has the following beneficial effects.

[0019] The ingredients are scientifically proportioned, resulting in a synergistic effect of flavor and efficacy: the mass ratio of hawthorn to dried tangerine peel is controlled between 6:1 and 10:1, preserving the sweet and sour flavor of hawthorn while the pungent aroma of dried tangerine peel neutralizes the sourness and astringency of hawthorn and weakens its own bitterness, making it highly palatable; the combination of natural sugar substitutes and sucrose creates a rich and layered sweetness without being cloying. Simultaneously, the digestive properties of hawthorn and the qi-regulating properties of dried tangerine peel work synergistically to effectively alleviate food stagnation and qi stagnation.

[0020] Optimized and innovative processes ensure high product stability: The preparation process innovatively employs a food-grade diatomaceous earth + chitosan compound flocculation and impurity removal process. Diatomaceous earth physically adsorbs tiny insoluble impurities, while chitosan flocculates and complexes colloidal macromolecular impurities. The synergistic effect of the two significantly improves the clarity of the beverage, effectively preventing problems such as precipitation, stratification, and turbidity during product storage. This solves the technical problem of poor storage stability in existing hawthorn and tangerine peel beverages, greatly extending the product's shelf life. Low-temperature static filtration combined with high-speed centrifugal filtration at 3000~5000r / min and 2000~5000 mesh further enhances the clarity and taste of the beverage, ensuring consistent product quality.

[0021] Dual benefits and high health profile: In addition to the digestive and qi-regulating effects of hawthorn and dried tangerine peel, it is formulated with two prebiotics, soybean oligosaccharides and fructooligosaccharides, which can promote the proliferation of beneficial bacteria in the intestines, regulate the balance of intestinal flora, improve intestinal barrier function, increase fecal water content, and relieve constipation. At the same time, it can also improve problems such as bloating, belching, and abnormal defecation in people with food stagnation and qi stagnation. All raw materials are medicinal and edible or natural food additives, with no artificial preservatives or pigments, ensuring high safety and making it suitable for all types of people.

[0022] Available in various forms to meet different needs: It can be prepared in both effervescent and non-effervescent forms. The effervescent form has the refreshing feeling of carbon dioxide, is good at cutting through grease and has a mild and non-irritating sensation, making it suitable for accompanying meals and for leisure drinking. The non-effervescent form has a mellow taste and is less irritating, making it suitable for the elderly, children and people with sensitive stomachs, and has a wide range of applications.

[0023] The preparation method is simple and suitable for industrialization: the extraction process of this invention is standardized, and quantitative water replenishment ensures stable raw material concentration and high dissolution rate of effective components; the parameters of steps such as diatomaceous earth + chitosan flocculation and impurity removal, cooling and filtration, pasteurization, and container ultraviolet sterilization are clear and easy to control, with no ambiguous operations; the aeration process parameters are quantifiable and detectable, suitable for industrial carbonation unit production, and aeration and filling are routine operations in the food processing field, with no complex equipment requirements; the entire preparation process has strong repeatability, the quality of each batch of products is stable, and large-scale standardized industrial production can be achieved with high production efficiency. Attached Figure Description

[0024] Figure 1 The present invention relates to the regulatory effect of hawthorn and tangerine peel probiotic drink on the intestinal flora of mice. (A) Stacked bar chart of relative abundance of gut microbiota at the genus level; (B) Bar chart of relative abundance of key microbiota. Detailed Implementation

[0025] The present invention will be further described in detail below with reference to specific embodiments. The scope of protection of the present invention is not limited to the following embodiments. All raw materials used can be purchased through commercial channels. The gas filling, container sterilization, centrifugal filtration and other processes involved in the embodiments are all routine operations in the food processing field. The present invention only specifies key parameters to ensure process repeatability and product quality stability.

[0026] Example 1: Sparkling Hawthorn and Tangerine Peel Probiotic Drink.

[0027] Ingredient ratio: By weight, 500g hawthorn, 50g dried tangerine peel (hawthorn:dried tangerine peel = 10:1), 175g sucrose, 0.4g steviol glycosides, 25g soybean oligosaccharides, 40g fructooligosaccharides, and 3300g purified water (6 times the total weight of hawthorn and dried tangerine peel).

[0028] Preparation method.

[0029] (1) Raw material extraction: Wash the hawthorn and tangerine peel slices, place them in a decoction pot, add 3300g of purified water, bring to a boil over high heat, then simmer over low heat for 2 hours, filter the liquid through a 200-mesh filter; add an equal amount of purified water to the residue again, repeat the above decoction process, filter the liquid, combine the two extracts and filter through a 200-mesh filter to obtain hawthorn and tangerine peel extract; add purified water to the extract to 6000g, shake well and set aside.

[0030] (2) Preparation: Add 175g of sucrose, 0.4g of steviol glycosides, 25g of soybean oligosaccharides and 40g of fructooligosaccharides to the extract, and stir at 200r / min at 55℃ until completely dissolved to obtain a mixture.

[0031] (3) Flocculation and impurity removal filtration: Add 0.3% of food-grade diatomaceous earth and 0.5% of food-grade chitosan by volume to the mixture, stir at 200 r / min for 12 min until uniformly dispersed; cool the mixture rapidly to 10℃, let it stand for 2 h, and then centrifuge and filter at 5000 r / min with a filtration accuracy of 3000 mesh to obtain refined drinking liquid.

[0032] (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 65°C for 30 minutes.

[0033] (5) Container treatment: Wash the glass bottle and cap with purified water three times and dry them. Place them in an ultraviolet sterilization chamber and sterilize them for 30 minutes under ultraviolet wavelength of 253.7nm.

[0034] (6) Aerated filling: Cool the refined beverage liquid to 6°C, introduce it into the sparkling water machine, aerate it for 12s under 0.5MPa pressure, and then fill it into sterilized PET bottles under aseptic conditions and seal it to obtain sparkling hawthorn and tangerine peel probiotic drink.

[0035] Example 2: Non-aerated hawthorn and tangerine peel probiotic drink.

[0036] Ingredient ratio: By weight, 500g hawthorn, 62.5g dried tangerine peel (hawthorn:dried tangerine peel = 8:1), 187g sucrose, 0.5g mogroside, 50g soybean oligosaccharide, 50g fructooligosaccharide, and 2813g purified water (5 times the total weight of hawthorn and dried tangerine peel).

[0037] Preparation method.

[0038] (1) Raw material extraction: Wash the hawthorn and tangerine peel slices, place them in a decoction pot, add 2813g of purified water, bring to a boil over high heat, then simmer over low heat for 1.5 hours. Filter the liquid through a 200-mesh filter. Add 2813g of purified water to the residue again, repeat the above decoction process, filter the liquid, and combine the two extracts to obtain hawthorn and tangerine peel extract. Add purified water to the extract to a total of 6000g, shake well and set aside.

[0039] (2) Preparation: Add 187g of sucrose, 0.5g of mogroside, 50g of soybean oligosaccharide and 50g of fructooligosaccharide to the extract, and stir at 150r / min at 65℃ until completely dissolved to obtain a mixture.

[0040] (3) Flocculation and impurity removal filtration: Add 0.2% of food-grade diatomaceous earth and 0.3% of food-grade chitosan by volume to the mixture, stir at 150 r / min for 15 min until uniformly dispersed; cool the mixture rapidly to 8°C, let it stand for 2 h, and then centrifuge and filter at 4000 r / min with a filtration accuracy of 2000 mesh to obtain refined drinking liquid.

[0041] (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 62°C for 30 minutes.

[0042] (5) Container treatment: Wash the PET plastic bottles and caps with purified water three times and dry them. Place them in an ultraviolet sterilization box and sterilize them with ultraviolet light with a wavelength of 253.7nm for 30 minutes.

[0043] (6) Direct filling: The sterilized refined beverage liquid is filled into sterilized glass bottles under aseptic conditions and sealed to obtain non-aerated hawthorn and tangerine peel probiotic drink.

[0044] Example 3: Sparkling Hawthorn and Tangerine Peel Probiotic Drink.

[0045] Ingredient ratio: By weight, 500g hawthorn, 83.3g dried tangerine peel (hawthorn:dried tangerine peel = 6:1), 150g sucrose, 0.3g monk fruit glycosides + 0.3g steviol glycosides, 25g soybean oligosaccharides, 50g fructooligosaccharides, and 2333g purified water (4 times the total weight of hawthorn and dried tangerine peel).

[0046] Preparation method.

[0047] (1) Raw material extraction: Wash the hawthorn and tangerine peel slices, place them in a decoction pot, add 2333g of purified water, bring to a boil over high heat, then simmer over low heat for 2 hours, filter the liquid through a 200-mesh filter; add an equal amount of purified water to the residue, repeat the above decoction process, filter the liquid, combine the two extracts and filter through a 200-mesh filter to obtain hawthorn and tangerine peel extract; add purified water to the extract to 6000g, shake well and set aside.

[0048] (2) Preparation: Add 150g of sucrose, 0.3g of mogroside + 0.3g of steviol glycoside, 25g of soybean oligosaccharide and 50g of fructooligosaccharide to the extract, and stir at 100r / min at 50℃ until completely dissolved to obtain a mixture.

[0049] (3) Flocculation and impurity removal filtration: Add 0.1% of food-grade diatomaceous earth and 0.2% of food-grade chitosan by volume to the mixture, stir at 200 r / min for 12 min until uniformly dispersed; cool the mixture rapidly to 10℃, let it stand for 2 h, and then centrifuge and filter at 3000 r / min with a filtration accuracy of 5000 mesh to obtain refined drinking liquid.

[0050] (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 63°C for 30 minutes.

[0051] (5) Container handling: Same as in Example 1.

[0052] (6) Aerated filling: Cool the sterilized refined beverage liquid to 4°C, introduce it into a sparkling water machine, aerate it for 15 seconds under 0.4MPa pressure, and then fill it into sterilized PET bottles under aseptic conditions and seal it to obtain sparkling hawthorn and tangerine peel probiotic drink.

[0053] Example 4: Non-aerated hawthorn and tangerine peel probiotic drink.

[0054] Ingredient ratio: By weight, 500g hawthorn, 71.4g dried tangerine peel (hawthorn:dried tangerine peel = 7:1), 200g sucrose, 0.5g mogroside, 50g soybean oligosaccharide, 50g fructooligosaccharide, and 2857g purified water (5 times the total weight of hawthorn and dried tangerine peel).

[0055] Preparation method.

[0056] (1) Raw material extraction: Wash the hawthorn and tangerine peel slices, place them in a decoction pot, add 2857g of purified water, bring to a boil over high heat, then simmer over low heat for 1 hour, filter the liquid through a 200-mesh filter; add an equal amount of purified water to the residue, repeat the above decoction process, filter the liquid, combine the two extracts and filter through a 200-mesh filter to obtain hawthorn and tangerine peel extract; add purified water to the extract to 6000g, shake well and set aside.

[0057] (2) Preparation: Add 200g of sucrose, 0.25g of mogroside + 0.25g of steviol glycoside, 50g of soybean oligosaccharide and 50g of fructooligosaccharide to the extract, and stir at 180r / min at 60℃ until completely dissolved to obtain a mixture.

[0058] (3) Flocculation and impurity removal filtration: Add 0.2% of food-grade diatomaceous earth and 0.4% of food-grade chitosan by volume to the mixture, stir at 180 r / min for 10 min until uniformly dispersed; cool the mixture rapidly to 9°C, let it stand for 2 h, and then centrifuge and filter at 4500 r / min with a filtration accuracy of 4000 mesh to obtain refined drinking liquid.

[0059] (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 63°C for 30 minutes.

[0060] (5) Container treatment: Wash the glass bottle and cap with purified water three times and dry them. Place them in an ultraviolet sterilization chamber and sterilize them for 30 minutes under ultraviolet wavelength of 253.7nm.

[0061] (6) Direct filling: The sterilized refined beverage liquid is filled into sterilized glass bottles under aseptic conditions and sealed to obtain non-aerated hawthorn and tangerine peel probiotic drink.

[0062] Comparative Example 1: Non-aerated Hawthorn and Tangerine Peel Probiotic Drink (unbalanced ratio of hawthorn and tangerine peel).

[0063] Ingredient ratio: By weight, 500g hawthorn, 100g dried tangerine peel (hawthorn:dried tangerine peel = 5:1), 187g sucrose, 0.5g mogroside, 50g soybean oligosaccharide, 50g fructooligosaccharide, and 3000g purified water.

[0064] Preparation method: completely consistent with the preparation method of Example 2 of the present invention.

[0065] Comparative Example 2: Non-aerated Hawthorn and Tangerine Peel Probiotic Drink (without natural sugar substitutes).

[0066] Ingredient ratio: By weight, 500g hawthorn, 62.5g dried tangerine peel (hawthorn:dried tangerine peel = 8:1), 374g sucrose (natural sugar substitutes are removed, and the amount of sucrose is doubled to compensate for the lack of sweetness), 50g soybean oligosaccharides, 50g fructooligosaccharides, and 2813g purified water.

[0067] Preparation method: completely consistent with the preparation method of Example 2 of the present invention.

[0068] Comparative Example 3: Non-aerated Hawthorn and Tangerine Peel Probiotic Drink (without added diatomaceous earth and chitosan).

[0069] Raw material ratio: completely consistent with Example 2 of the present invention.

[0070] Preparation method: Except for omitting the diatomaceous earth + chitosan treatment step and directly cooling and centrifuging the mixture, the other process steps and parameters are completely consistent with those in Example 2.

[0071] Comparative Example 4: Non-aerated Hawthorn and Tangerine Peel Probiotic Drink (without prebiotic compound).

[0072] Ingredient ratio: By weight, 500g hawthorn, 62.5g dried tangerine peel (hawthorn:dried tangerine peel = 8:1), 187g sucrose, 0.5g mogroside, and 2813g purified water (excluding soybean oligosaccharides and fructooligosaccharides).

[0073] Preparation method: completely consistent with the preparation method of Example 2 of the present invention.

[0074] Comparative Example 5: Commercially available hawthorn and tangerine peel drink comparison sample.

[0075] We selected mainstream commercially available hawthorn and tangerine peel drinks as a comparison sample to directly verify their effects.

[0076] Effect verification.

[0077] This invention verifies its effectiveness from four dimensions: sensory evaluation, storage stability, intestinal flora regulation, and improvement of food stagnation and qi stagnation. All verification experiments were conducted in triplicate, and the average value of the results was taken. Data were statistically analyzed using SPSS 21.0 software, and t-tests were used for intergroup comparisons. *P<0.05 indicates statistical significance, and **P<0.01 indicates extremely statistical significance.

[0078] Sensory evaluation.

[0079] Experimental Methods: Thirty tasters (aged 20-55, including 15 food professionals and 15 ordinary consumers, all excluding those with taste or smell impairments) were invited to conduct sensory evaluations of the samples from Examples 1-4 and Comparative Examples 1-5 of this invention. Evaluation indicators included sweetness, acidity, bitterness, and clarity, each with a maximum score of 5 points. For effervescent samples, a separate evaluation of crispness was conducted, and for non-effervescent samples, a separate evaluation of fullness was conducted, both with a maximum score of 5 points. Overall acceptability was calculated based on a comprehensive assessment of all indicators, with a maximum score of 5 points. Scoring Criteria: 5 points - Excellent, 4 points - Good, 3 points - Average, 2 points - Poor, 1 point - Very Poor.

[0080] Results Analysis (Table 1): The sensory scores of samples from Examples 1 to 4 of this invention all reached 4.2 points or above, with a bitterness score of 4.5 to 4.7 points (no obvious bitterness), clarity of 4.7 to 4.9 points, high refreshingness and mild aerobic taste for effervescent samples, and good mellowness for non-effervescent samples. The overall acceptability score was 4.5 to 4.8 points, indicating excellent palatability. Comparative Example 1 had an unbalanced ratio of hawthorn and tangerine peel, resulting in a noticeable bitterness from the tangerine peel and an imbalance between sweet and sour, leading to low overall acceptability. Comparative Example 2 had no natural sugar substitutes, excessive sucrose, resulting in a strong, cloying sweetness and a single sweet flavor profile, leading to a low taste score. Comparative Example 3 had no added diatomaceous earth, resulting in turbidity and poor clarity, significantly reducing the taste score. Comparative Example 4 had no added natural prebiotics, which had no significant impact on taste, clarity, and acceptability. Comparative Example 5, a commercially available sample, had problems such as an unbalanced sweet and sour taste, a slight bitterness, and obvious thickeners, resulting in lower overall acceptability than the samples of this invention. The above results demonstrate that the core formula ratio of hawthorn and tangerine peel specified in this invention, the combination of natural sugar substitutes, and the diatomaceous earth + chitosan flocculation and impurity removal process are the key to achieving excellent flavor and sensory quality. The standardized aeration process of bubbles achieves the synergy between aeration and flavor.

[0081] Table 1. Sensory evaluation results of hawthorn and tangerine peel probiotic drink and comparative samples.

[0082] Storage stability verification (for the diatomaceous earth + chitosan treatment step).

[0083] Experimental methods: Samples from Examples 1-4 and Comparative Examples 3 and 5 of this invention were stored at room temperature (25°C) under sealed conditions for 3 months. Simultaneously, refrigerated samples at 4°C and accelerated samples at 37°C were each stored for 3 months. On days 7, 30, and 90, the samples were observed for the presence of precipitates, layering, turbidity, etc. The clarity of the drinking liquid was scored on a 5-point scale, and changes in product quality were recorded. For bubble-type samples, changes in bottle pressure and carbon dioxide emission were observed additionally.

[0084] Results Analysis (Table 2): Samples of Examples 1-4 of this invention, with the addition of 0.1%~0.3% food-grade diatomaceous earth and 0.1%~0.5% chitosan, showed no precipitation, no stratification, and no turbidity when stored under the conditions of 25℃ room temperature, 4℃ refrigeration, and 37℃ accelerated storage; clarity only decreased slightly. The bubble-type samples, due to standardized aeration process and low-temperature treatment, exhibited stable carbon dioxide dissolution, no significant change in internal pressure, slow aeration decay, and excellent product storage stability. Comparative Example 3, without the addition of diatomaceous earth and chitosan, showed slight precipitation after 7 days of storage at 25℃ room temperature, and significant precipitation after 30 days. Commercially available comparative sample 5 showed slight precipitation after 30 days and slight precipitation after 90 days, with a decrease in clarity. These results demonstrate that the diatomaceous earth + chitosan treatment step significantly improves product storage stability, effectively solving the technical problems of easy precipitation and spoilage in existing hawthorn and tangerine peel beverages. The precise aeration process of the bubble-type samples improves the storage stability of carbonated products.

[0085] Table 2. Results of Storage Stability Verification for Hawthorn and Tangerine Peel Probiotic Drink

[0086] Effects on gut microbiota regulation.

[0087] Experimental Methods: An SPF-grade mouse intestinal flora disorder model was induced by gavage administration of ampicillin (300 mg / kg / d) for 14 days. Mice with successfully induced intestinal flora disorder were randomly divided into a model group (model group, gavage administration of an equal volume of purified water) and an experimental group (SCY group, gavage administration of non-aerated hawthorn and tangerine peel probiotic drink as described in Example 2 of this invention). A normal control group (Normal group, no modeling or gavage treatment) was also included. Each group consisted of 10 mice. The experimental and model groups underwent continuous gavage intervention for 14 days, while the normal control group was fed routinely during the same period. After the intervention, fecal samples were collected from each group. The relative abundance of genus-level bacteria and changes in the relative abundance of key bacterial groups in the mouse intestinal flora were analyzed using 16S rRNA high-throughput sequencing technology.

[0088] Results Analysis Figure 1 Compared to the Normal group, the Model group mice had more Akkermansia bacteria in their intestines. Akkermansia Bifidobacterium ( Bifidobacterium Lactobacillus ligustus ( ) Ligilactobacillus The abundance of beneficial bacteria such as Escherichia coli and Shigella was significantly reduced (P<0.05), and the abundance of Escherichia coli-Shigella was also significantly reduced. Escherichia-Shigella The abundance of harmful bacteria such as [unspecified bacteria] was significantly increased (P<0.05), indicating a marked disorder in the gut microbiota structure. Compared with the Model group, the SCY group mice had significantly higher levels of harmful bacteria in their intestines. Akkermansia, Bifidobacterium, Ligilactobacillus The abundance of beneficial bacteria was significantly increased (P<0.01). Escherichia-ShigellaThe abundance of harmful bacteria was significantly reduced (P<0.01), the genus-level structure of the gut microbiota was similar to that of the Normal group, and the disordered state was effectively improved.

[0089] The hawthorn and tangerine peel probiotic drink of this invention can significantly enrich the relative abundance of beneficial bacteria in the intestines of mice and inhibit the excessive proliferation of harmful bacteria. It can effectively improve antibiotic-induced intestinal flora imbalance in mice and maintain intestinal microecological balance. The above results prove that the soybean oligosaccharides and fructooligosaccharides compounded in this invention, as natural prebiotics, work synergistically with hawthorn and tangerine peel to endow the drink with functional value for intestinal conditioning.

[0090] It improves the condition of food stagnation and qi stagnation.

[0091] Experimental Methods: Sixty volunteers with food stagnation and qi stagnation (24 males and 36 females, aged 25-60 years, with a course of food stagnation and qi stagnation of 1-3 months, presenting with abdominal distension, belching, and difficulty in defecation, and no other gastrointestinal diseases) were selected and randomly divided into an experimental group, a control group (Group 4, Group 5, and a blank control group), with 15 volunteers in each group. The experimental group drank the non-aerated hawthorn and tangerine peel probiotic drink of Example 2 of this invention, Group 4 drank the sample of Example 4 of this invention, Group 5 drank the sample of Example 5 of this invention, and the blank control group drank an equal volume of purified water. All volunteers drank 150 mL once a day for 14 consecutive days, maintaining normal diet and lifestyle during the drinking period. Abdominal bloating and belching symptoms were evaluated using a 5-point symptom score (1 point = no discomfort, 5 points = severe discomfort) after 7 and 14 days of consumption, respectively; stool moisture content was measured using the drying method; the effectiveness rate of defecation patency was calculated (effective = relief of defecation difficulties and regular defecation); and a follow-up visit was conducted 7 days after discontinuation of consumption to evaluate the sustainability of symptom improvement.

[0092] Results Analysis (Table 3): After drinking the probiotic drink of this invention, the experimental group showed a highly significant reduction in abdominal distension and belching symptom scores (P<0.01), a highly significant increase in fecal water content (P<0.01), and an effective rate of 93.3% for bowel movement at 7 days and 100% at 14 days. Furthermore, the improvement in symptoms remained consistent even after 7 days of discontinuation, with an effective rate still reaching 93.3%. While the symptoms in comparison groups 4 and 5 showed some improvement, the effect was significantly lower than that in the experimental group (P<0.05), and symptoms tended to recur after discontinuation. The blank control group showed no significant improvement in symptoms. These results demonstrate that the hawthorn and tangerine peel probiotic drink of this invention can effectively alleviate abdominal distension, belching, and abnormal bowel movements caused by food stagnation and qi stagnation. The digestive and qi-regulating effects of hawthorn and tangerine peel, combined with the intestinal regulatory effects of prebiotics, synergistically enhance the improvement, resulting in a significant and sustained effect. In contrast, samples without prebiotics and commercially available samples showed limited improvement.

[0093] Table 3. Survey Results on the Effects of Hawthorn and Tangerine Peel on Improving Dietary Relief for Indigestion

[0094] Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0095] Industrial application prospects.

[0096] The hawthorn and tangerine peel probiotic drink of this invention uses readily available raw materials and has a scientifically formulated ratio. The core ratio of hawthorn to tangerine peel of 6:1 to 10:1 achieves a synergistic effect on flavor and efficacy. The newly added diatomaceous earth + chitosan compound flocculation and impurity removal process solves the industry pain point of poor storage stability of existing products. It has the dual effects of promoting digestion and regulating intestinal flora, and can be prepared in both sparkling and non-sparkling forms to meet the drinking needs of different groups (elderly, children, and youth) and different scenarios (dining accompaniment, leisure drinking, and gastrointestinal conditioning).

[0097] The preparation method of this invention is simple to operate, with standardized extraction process and quantitative water replenishment to ensure stable concentration and high dissolution rate of effective ingredients; diatomaceous earth + chitosan flocculation and impurity removal, and cooling filtration improve product clarity and stability, solving the common precipitation and turbidity problems in the industry; the ultraviolet sterilization of containers and gas filling are all routine operations in the food processing field, with clear parameters, easy control, no complex equipment requirements, high product stability, and long shelf life; the raw materials are all medicinal and edible or natural food additives, with high safety and suitable for consumption by all types of people.

[0098] In summary, the hawthorn and tangerine peel probiotic drink of the present invention can be used as a leisure beverage, a side dish for meals, and a dietary therapy drink for gastrointestinal conditioning. The preparation method is suitable for large-scale industrial production and has broad market application prospects.

Claims

1. A hawthorn and tangerine peel probiotic drink, characterized in that, By weight, the raw materials include: 100 parts hawthorn, 10-16 parts dried tangerine peel, 30-40 parts sucrose, 0.08-0.12 parts natural sugar substitute, 5-10 parts soybean oligosaccharides, 5-10 parts fructooligosaccharides, and purified water at 4-6 times the total mass of hawthorn and dried tangerine peel; the mass ratio of hawthorn to dried tangerine peel is 6:1-10:1; the probiotic drink is divided into sparkling and non-sparkling types.

2. The hawthorn and tangerine peel probiotic drink according to claim 1, characterized in that, The natural sweetener is one or a combination of two of the following: mogrosides and steviol glycosides.

3. The hawthorn and tangerine peel probiotic drink according to claim 1, characterized in that, The prebiotics in the probiotic drink are one or a combination of two of soybean oligosaccharides and fructooligosaccharides.

4. The hawthorn and tangerine peel probiotic drink according to claim 1, characterized in that, The carbon dioxide solubility of the bubble-type probiotic drink is 0.4-0.6 g / L, which is obtained by aeration at a pressure of 0.4-0.6 MPa for 10-15 seconds.

5. A method for preparing hawthorn and tangerine peel probiotic drink as described in any one of claims 1 to 4, characterized in that, Includes the following steps: (1) Raw material extraction: After cleaning and removing impurities from hawthorn and tangerine peel slices, add purified water for decoction extraction. Extract twice in total. Each time, boil over high heat and then simmer over low heat for 1-2 hours. Filter the liquid and combine the two extracts. Filter through a 200-mesh filter to obtain hawthorn and tangerine peel extract. Add an appropriate amount of purified water to the extract, up to 10 times the weight of hawthorn, and shake well for later use. (2) Preparation: Add sucrose, natural sugar substitute, soybean oligosaccharide and fructooligosaccharide to hawthorn and tangerine peel extract, and stir at 100~200 r / min at a temperature not lower than 50°C until completely dissolved to obtain a mixture; (3) Flocculation and impurity removal filtration: Add 0.1% to 0.3% of food-grade diatomaceous earth and 0.2% to 0.5% of food-grade chitosan by volume to the mixture, and stir at 100 to 200 r / min for 10 to 20 minutes until uniformly dispersed; cool the mixture rapidly to below 10°C, let it stand for 2 hours, and then centrifuge and filter at 3000 to 5000 r / min with a filtration accuracy of 2000 to 5000 mesh to obtain refined drinking liquid; (4) Pasteurization: Place the refined beverage liquid into a sealed glass container and sterilize it at 62~65℃ for 30 minutes; (5) Container treatment: Clean and dry the glass bottles or PET plastic bottles and matching caps, place them in an ultraviolet sterilization chamber for sterilization, and sterilize them by irradiating with ultraviolet light at a wavelength of 253.7nm for 30 minutes. (6) Preparation of finished product: The sterilized refined beverage liquid is directly filled into the sterilized container of step (5) under aseptic conditions and sealed to obtain non-aerated hawthorn and tangerine peel probiotic drink; or the sterilized refined beverage liquid is cooled to 4~8℃, introduced into the aerated water machine and then aseptically filled into the sterilized container of step (5) and sealed to obtain aerated hawthorn and tangerine peel probiotic drink.

6. The preparation method of hawthorn and tangerine peel probiotic drink according to claim 5, characterized in that, The aeration process of the bubble-type probiotic drink in step (6) is as follows: aeration is carried out for 10 to 15 seconds under a pressure of 0.4 to 0.6 MPa so that the amount of carbon dioxide dissolved in the drink reaches 0.4 to 0.6 g / L.

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