A sparkling beverage for high uric acid population, a production method, and an apparatus

Abstract

The present application relates to a kind of bubble drinks for high uric acid population, production method, equipment, belong to functional food processing technical field.It includes the following weight parts of component: acid-eliminating composition extract: 6 to 9 parts by crude drug amount;Alkalization acid-eliminating regulator: 0.9 to 1.5 parts;Natural sweet and functional agent: 0.5 to 6 parts;And the balance of water;Acid-eliminating composition extract is prepared from chicory, tuckahoe and gardenia;Alkalization acid-eliminating regulator is composed of food-grade sodium bicarbonate and citric acid, both are reacted in water to generate sodium citrate buffer pair, and the mass ratio of citric acid and sodium bicarbonate is 1:(1.2-2.0), and the final pH of the bubble drink is 6.2-6.8.Utilize the sodium citrate buffer generated by alkalization acid-eliminating regulator reaction, fundamentally resolve uric acid crystallization, prevent uric acid kidney stone.Combined with acid-eliminating composition extract, physiological level of synthesis inhibition and excretion promotion and physicochemical level of urine alkalization and solubility promotion are realized.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, specifically relating to a sparkling beverage for people with high uric acid, its production method, and equipment. Background Technology

[0002] With changes in modern dietary patterns, hyperuricemia and gout have become the "fourth high" after hypertension, hyperglycemia, and hyperlipidemia. Clinical medical research indicates that for patients with hyperuricemia and gout, in addition to controlling diet and reducing purine intake, long-term use of alkaline medications (such as sodium bicarbonate tablets) to alkalize urine is one of the most effective means of promoting uric acid excretion, dissolving uric acid crystals (commonly known as tophi), and preventing uric acid kidney stones.

[0003] However, in the current clinical intervention and functional food market, products targeting the core need of "urine alkalization" have significant technical defects and side effects, making it difficult for patients to adhere to long-term use.

[0004] Currently available baking soda or sodium bicarbonate tablets primarily contain alkaline sodium bicarbonate. As a strong base with a weak acid salt, sodium bicarbonate, when ingested orally, first undergoes a violent neutralization reaction with stomach acid (hydrochloric acid). This process not only depletes stomach acid, which aids digestion, leading to indigestion and bloating, but long-term use can also damage the gastric mucosal barrier, causing alkaline gastritis and placing a heavy burden on the spleen and stomach. This means that the effective ingredient that actually enters the bloodstream and alkalizes urine is significantly reduced, and side effects are noticeable. Summary of the Invention

[0005] To address the aforementioned problems in the prior art, this invention provides a sparkling beverage, a production method, and equipment for people with high uric acid levels.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] A sparkling beverage for people with high uric acid is provided, comprising the following components in parts by weight:

[0008] Acid-removing composition extract: 6 to 9 parts based on the amount of crude drug;

[0009] Alkalization and acid excretion regulator: 0.9 to 1.5 parts;

[0010] Natural sweeteners and functional agents: 0.5 to 6 parts;

[0011] And the remaining water;

[0012] The acid-removing composition extract is prepared from chicory, poria cocos and gardenia.

[0013] The alkalizing acid-reducing regulator is composed of food-grade sodium bicarbonate and citric acid, which react in water to generate a sodium citrate buffer pair. The mass ratio of citric acid to sodium bicarbonate is 1:(1.2-2.0), and the final pH value of the sparkling beverage is 6.2-6.8.

[0014] Preferably, in the extract of the acid-removing composition, the mass ratio of raw chicory, poria cocos and gardenia is (3-4):(2-3):(1-2);

[0015] The acid-removing composition extract is a concentrated solution obtained by crushing the raw materials, extracting with water, and then concentrating under reduced pressure. The concentration is 1 / 10 of the original extraction volume.

[0016] Preferably, the natural sweetener and functional agent are selected from one or more combinations of stevia extract, monk fruit extract, and chicory inulin;

[0017] In the sparkling beverage, the amount of each component added satisfies at least one of the following conditions:

[0018] Stevia extract: 0.5 ml / L to 1.5 ml / L, with a steviol glycoside content ≥10%;

[0019] Monk fruit extract: 1.0 ml / L to 3.0 ml / L, and its mogroside V content ≥25%;

[0020] Chicory inulin: 3.0g / L to 6.0g / L, and its dietary fiber content is ≥85%.

[0021] Preferably, the sparkling beverage is a 500ml pre-packaged product, and the dosage of each component in the 500ml product is as follows:

[0022] The acid-removing composition extract includes:

[0023] Chicory extract concentrate: 5ml to 7ml;

[0024] Poria cocos extract concentrate: 3ml to 5ml;

[0025] Gardenia extract concentrate: 2ml to 4ml;

[0026] Alternatively, the amount of raw medicinal material corresponding to the extract of the acid-removing composition includes:

[0027] Dried chicory: 3g to 4g;

[0028] Dried Poria cocos: 2g to 3g;

[0029] Dried gardenia: 1g to 2g;

[0030] The alkalizing and acid-reducing regulator includes: 0.6g to 1.0g of food-grade sodium bicarbonate and 0.3g to 0.5g of food-grade citric acid.

[0031] A method for producing a sparkling beverage for people with high uric acid levels includes the following steps:

[0032] S1. Preparation of the acid-removing composition extract: Chicory, Poria cocos and Gardenia raw materials are crushed and then extracted with water. After filtration, the extract is concentrated under reduced pressure and low temperature to obtain the acid-removing composition extract.

[0033] S2. Synergistic blending and alkalization reaction: Under stirring, natural sweeteners and functional agents, food-grade sodium bicarbonate are added to water in sequence. After complete dissolution, food-grade citric acid and the extract of the acid-removing composition obtained in step S1 are added. Sodium citrate is pre-generated in the liquid by acid-base neutralization reaction, accompanied by the generation of carbon dioxide. The volume is then adjusted.

[0034] S3. Negative pressure filling: Under negative pressure conditions, the liquid obtained in step S2 is filled into the packaging container and sealed;

[0035] S4. Sterilization and Cooling: The sealed packaging container is pasteurized at low temperature and then immediately cooled rapidly. The thermal expansion and contraction effect is used to create negative pressure inside the container to lock in air bubbles.

[0036] Preferably, the process parameters of the production method satisfy the following conditions:

[0037] In step S1, the vacuum concentration is carried out at a pressure of 0.06-0.08 MPa and a temperature of 60-70°C;

[0038] In step S3, the negative pressure condition for negative pressure filling is -0.02MPa to -0.03MPa;

[0039] In step S4, the low-temperature pasteurization is carried out at 75-80°C for 20-25 minutes;

[0040] The rapid cooling involves placing the sterilized container in a cold medium at 0-5°C and cooling it to a core temperature ≤25°C within 10 minutes, creating a negative pressure of -0.01MPa to -0.02MPa inside the container.

[0041] An apparatus for producing sparkling beverages for people with high uric acid levels is provided, comprising the following units connected in sequence along the material flow direction:

[0042] A circulating concentration unit is configured to concentrate the extract of the acid-removing composition.

[0043] The double-layer circulating reaction unit is connected to the circulating concentration unit, and its main reaction vessel is divided into an upper driving space and a lower reaction channel by an internal partition plate. The two are connected at both ends to form a closed loop.

[0044] The upper driving space is provided with a reciprocating variable volume driving component, which is configured to drive the acid removal composition extract to flow back and forth in the closed loop through periodic volume changes.

[0045] Furthermore, the lower reaction channel is equipped with an injection mechanism, which is configured to inject citric acid into the flowing acid-removing composition extract at multiple points during the reciprocating flow of the acid-removing composition extract, so as to initiate a uniform neutralization reaction and generate an alkaline salt buffer solution.

[0046] The cooling unit is configured to cool the gas-containing liquid after the reaction;

[0047] The filling unit is configured to fill the cooled, gas-containing liquid into the container under negative pressure.

[0048] Preferably, the reciprocating variable capacitance drive assembly includes:

[0049] A bidirectional sealing piston is slidably disposed in the upper driving space along the horizontal direction, and divides the upper driving space into a first chamber and a second chamber with complementary volume changes.

[0050] A linear drive mechanism, which passes through the side wall of the main reactor and is connected to the bidirectional sealing piston, is configured to drive the bidirectional sealing piston to perform left-right reciprocating linear motion;

[0051] The distal ends of the first chamber and the second chamber are respectively connected to the lower reaction channel through the conductive part. The reciprocating motion of the bidirectional sealing piston is configured to alternately squeeze the acid-removing composition extract in the first chamber and the second chamber, so that it is forced to pass through the lower reaction channel under the action of pressure difference.

[0052] Preferably, the lower reaction channel is provided with a plurality of shear sections along the flow direction;

[0053] Each shear section includes a contraction section, a throat section, and an expansion section that are smoothly connected in sequence along the direction of the feed flow;

[0054] Among them, the cross-sectional area of ​​the contraction section gradually decreases along the flow direction, the cross-sectional area of ​​the expansion section gradually increases along the flow direction, and the cross-sectional area of ​​the throat section remains constant and is the smallest of the three.

[0055] The shear joint is configured to force the acid-removing composition extract to increase its flow rate and generate local negative pressure as it flows through the throat section, thereby reducing the apparent viscosity of the acid-removing composition extract.

[0056] Preferably, the circulating concentration unit includes:

[0057] Several independent concentration chambers connected in series, and interstage circulation pumping pipelines connecting the concentration chambers;

[0058] Along the material flow direction, the internal working pressure of the subsequent concentration chamber is lower than that of the previous concentration chamber, and the internal working temperature of the subsequent concentration chamber is lower than that of the previous concentration chamber.

[0059] This invention provides a sparkling beverage, a production method, and equipment for people with high uric acid levels. The beneficial effects of this invention are as follows:

[0060] The sparkling beverage for people with high uric acid provided by this invention achieves a synergistic pharmacological effect beyond simply improving taste through the scientific combination of medicinal and edible extracts (i.e., extracts of uric acid-reducing compositions) and alkalizing uric acid-reducing regulators, as detailed below:

[0061] Unlike traditional carbonated beverages that directly introduce carbon dioxide, resulting in an acidic pH (typically <4.0), or sodium bicarbonate tablets that cause bloating and discomfort due to excessive gas production in the stomach, this invention utilizes an alkalizing acid-dissolving regulator (citric acid reacts with sodium bicarbonate in a specific ratio), completing the pre-reaction in the liquid system before consumption. The main product of the reaction is sodium citrate, which forms a buffer pair with trace amounts of unreacted citric acid. This stabilizes the final pH of the beverage at 6.2-6.8 (close to the pH of human body fluids). This buffer system, once ingested, does not irritate the gastric mucosa and avoids the indigestion caused by the direct neutralization of stomach acid by a strong alkali. More importantly, after sodium citrate is absorbed into the bloodstream, its metabolite, bicarbonate, effectively increases the pH of blood and urine, increasing the solubility of uric acid in urine (uric acid solubility increases more than tenfold for every 1 unit increase in urine pH), thereby fundamentally dissolving uric acid crystals and preventing uric acid kidney stones.

[0062] Furthermore, the chicoric acid component in the extract of the uric acid-excreting composition reduces uric acid production at its source by inhibiting xanthine oxidase activity; simultaneously, the components of Poria cocos and Gardenia jasminoides have significant diuretic effects, effectively increasing the body's excretion of uric acid. The alkalizing uric acid-excreting regulator alkalizes urine through the aforementioned metabolic mechanism, essentially opening the kidneys' pathway for uric acid excretion and preventing uric acid crystallization and blockage in the renal tubules due to excessively acidic urine.

[0063] Furthermore, relying solely on the diuretic effect of traditional Chinese medicine components, while increasing uric acid excretion, high concentrations of uric acid easily crystallize in acidic urine, increasing the risk of kidney stones. Conversely, relying solely on alkalizing agents, while improving the urine environment, fails to curb excessive uric acid production at its source. This invention combines both approaches, achieving a complementary dual mechanism of physiological inhibition of synthesis and promotion of excretion, along with physicochemical alkalization and increased solubility of urine. Specifically, the uric acid-lowering extract physiologically reduces blood uric acid levels and drives its excretion through the kidneys, while the sodium citrate buffer system physicochemically ensures high solubility of uric acid in the renal tubules and urinary tract, effectively preventing secondary crystallization blockage during excretion and significantly improving the overall efficiency and safety of uric acid reduction.

[0064] In addition, the chicory inulin in the formula not only acts as a natural thickener to stabilize bubbles, but also acts as a high-quality prebiotic to regulate the intestinal flora, inhibit harmful bacteria that produce endotoxins in the intestine, reduce secondary damage to the kidneys caused by inflammatory factors, and further assist in the long-term stability of the above-mentioned acid-lowering system. Attached Figure Description

[0065] Figure 1 This is a schematic diagram of the production method of the sparkling beverage for people with high uric acid proposed in this invention;

[0066] Figure 2 This is a cross-sectional view of the circulating concentration unit in the equipment for producing sparkling beverages for people with high uric acid, as proposed in this invention.

[0067] Figure 3 This is one of the schematic diagrams of the state of the double-layer circulation reaction unit in the equipment for producing sparkling beverages for people with high uric acid proposed in this invention;

[0068] Figure 4 This is the second schematic diagram of the state of the double-layer circulation reaction unit in the equipment for producing sparkling beverages for people with high uric acid proposed in this invention;

[0069] Figure 5 for Figure 4 A magnified view of a portion at point A;

[0070] Figure 6 This is a schematic diagram of the overall structure of the equipment proposed in this invention for producing sparkling beverages for people with high uric acid levels.

[0071] Explanation of reference numerals in the attached figures:

[0072] 1. Circulating Concentration Unit; 101. Inner Tank; 102. Heating Jacket; 103. Thermal Insulation Layer; 104. Gear Motor; 105. Stirring Main Shaft; 106. Steam Exhaust Port; 107. Circulating Pump; 2. Double-Layer Circulating Reaction Unit; 201. Upper Drive Space; 202. Lower Reaction Channel; 203. Reciprocating Variable Volume Drive Assembly; 2031. Bidirectional Sealing Piston; 2032. First Chamber; 2033. Second Chamber; 2034. Linear Drive Mechanism; 204. Injection Mechanism; 205. Shear Joint; 2051. Contraction Section; 2052. Throat Section; 2053. Expansion Section; 3. Cooling Unit; 4. Filling Unit. Detailed Implementation

[0073] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0074] Please see Figures 1-6 As shown, the specific embodiments provided by the present invention are as follows:

[0075] Embodiments of the present invention provide a sparkling beverage for people with high uric acid, comprising the following components in parts by weight:

[0076] Acid-removing composition extract: 6 to 9 parts based on the amount of crude drug;

[0077] Alkalization and acid excretion regulator: 0.9 to 1.5 parts;

[0078] Natural sweeteners and functional agents: 0.5 to 6 parts;

[0079] And the remaining water;

[0080] The acid-removing composition extract is prepared from chicory, poria cocos and gardenia.

[0081] The alkalizing acid-reducing regulator is composed of food-grade sodium bicarbonate and citric acid, which react in water to generate a sodium citrate buffer pair. The mass ratio of citric acid to sodium bicarbonate is 1:(1.2-2.0), and the final pH value of the sparkling beverage is 6.2-6.8.

[0082] In this embodiment, the mass ratio of raw chicory, poria cocos and gardenia in the extract of the acid-removing composition is (3-4):(2-3):(1-2);

[0083] The acid-removing composition extract is a concentrated solution obtained by crushing the raw materials, extracting with water, and then concentrating under reduced pressure. The concentration is 1 / 10 of the original extraction volume.

[0084] In this embodiment, the natural sweetener and functional agent are selected from one or more combinations of stevia extract, monk fruit extract, and chicory inulin;

[0085] In the sparkling beverage, the amount of each component added satisfies at least one of the following conditions:

[0086] Stevia extract: 0.5 ml / L to 1.5 ml / L, with a steviol glycoside content ≥10%;

[0087] Monk fruit extract: 1.0 ml / L to 3.0 ml / L, and its mogroside V content ≥25%;

[0088] Chicory inulin: 3.0g / L to 6.0g / L, and its dietary fiber content is ≥85%.

[0089] In this embodiment, the sparkling beverage is a 500ml pre-packaged product, and the dosage of each component in this 500ml product is as follows:

[0090] The acid-removing composition extract includes:

[0091] Chicory extract concentrate: 5ml to 7ml;

[0092] Poria cocos extract concentrate: 3ml to 5ml;

[0093] Gardenia extract concentrate: 2ml to 4ml;

[0094] Alternatively, the amount of raw medicinal material corresponding to the extract of the acid-removing composition includes:

[0095] Dried chicory: 3g to 4g;

[0096] Dried Poria cocos: 2g to 3g;

[0097] Dried gardenia: 1g to 2g;

[0098] The alkalizing and acid-reducing regulator includes: 0.6g to 1.0g of food-grade sodium bicarbonate and 0.3g to 0.5g of food-grade citric acid.

[0099] Preparation example:

[0100] The general preparation method for the extract of the acid-removing composition is as follows: Weigh the prescribed amounts of dried chicory, poria cocos, and gardenia, pulverize them into 1-2 mm particles, and add 10 times the total weight of deionized water. Boil at 95-100℃ for 20-30 minutes, filter to remove the dregs, and collect the filtrate. Place the filtrate in a rotary evaporator and concentrate under reduced pressure at 60℃ and -0.08 MPa until the volume of the concentrated liquid is 1 / 10 of the original filtrate volume. Cool to room temperature to obtain the extract of the acid-removing composition (for later use).

[0101] Based on this, a first specific embodiment is provided, with the following formulation:

[0102] Acid-removing composition extract: 11.5ml (prepared from 3.5g of dried chicory, 2.5g of dried poria cocos, and 1.5g of dried gardenia according to the above general method).

[0103] Alkalization and acid excretion regulator: 0.8g of food-grade sodium bicarbonate and 0.4g of food-grade citric acid.

[0104] Natural sweeteners and functional agents: 4.0g chicory inulin, 0.8ml stevia extract (stevioside content 10%).

[0105] Water: Add to a total of 500ml.

[0106] Preparation process:

[0107] Add about 400ml of purified water to the mixing container (the water temperature should be controlled at 4-6℃ to facilitate reaction stability), and slowly add chicory inulin while stirring. Stir for 6 minutes until completely dissolved and clear.

[0108] Add stevia extract and acid-removing composition extract, stir at low speed to mix evenly, and form a base material with a certain viscosity.

[0109] Add sodium bicarbonate and stir until completely dissolved to form a weakly alkaline base.

[0110] Dissolve citric acid in a small amount of water (or add it directly) and quickly add it to the above mixture. At this time, citric acid and sodium bicarbonate will quickly undergo a neutralization reaction, pre-generating sodium citrate buffer and releasing carbon dioxide. Immediately seal the container or fill and cap it. Let it stand in a closed environment or cool after sterilization to allow the generated carbon dioxide to fully dissolve in the buffer solution.

[0111] The resulting sparkling beverage of the first specific embodiment is as follows:

[0112] pH value: 6.5;

[0113] Bubble volume: approximately 2.8 times the volume (GV);

[0114] Sensory evaluation: The wine is amber in color, with rich and fine foam that lasts for more than 180 seconds (half-life). It has a slightly sweet and refreshing taste with a soft herbal aroma, no bitterness reminiscent of Chinese medicine, and a strong finish.

[0115] Physicochemical indicators: total bacterial count <50 CFU / ml, chicoric acid content 0.062 mg / ml, meeting the standards for functional beverages.

[0116] A second specific embodiment is provided, with the following formulation:

[0117] Extract of the acid-removing composition: 11.5 ml (raw materials are the same as in Example 1).

[0118] Alkalization and acid excretion regulator: 0.7g of food-grade sodium bicarbonate and 0.35g of food-grade citric acid.

[0119] Natural sweetener and functional agent: Monk fruit extract (monk fruit glycoside V content 25%) 1.5ml.

[0120] Water: Add to a total of 500ml.

[0121] Preparation process: The process steps are the same as in Example 1.

[0122] The final product is the sparkling beverage of this second specific embodiment:

[0123] pH value: 6.3;

[0124] Sensory evaluation: It has a rich, bubbly texture and a sweet taste. The characteristic fruity aroma of monk fruit effectively masks the slight earthy taste of gardenia. The overall flavor is close to that of traditional fruit-flavored soda, making it very easy for young consumers to accept.

[0125] A third specific embodiment is provided, with the following formulation:

[0126] Acid-removing composition extract: 18ml (prepared from 4.0g dried chicory, 3.0g dried poria cocos, and 2.0g dried gardenia according to general methods).

[0127] Alkalization and acid-removing regulator: 1.0g of food-grade sodium bicarbonate and 0.5g of food-grade citric acid.

[0128] Natural sweeteners and functional agents: 6.0g chicory inulin, 0.5ml stevia extract.

[0129] Water: Add to a total of 500ml.

[0130] Preparation process: The process steps are the same as in Example 1. Special note: Due to the high concentration of the extract and the large amount of inulin added, the viscosity of the base material is significantly increased compared to Example 1, which is beneficial for forming a strong liquid film around the microbubbles generated in the reaction.

[0131] The final product is the sparkling beverage of this third specific embodiment:

[0132] pH value: 6.7;

[0133] Sensory evaluation: It has a low sweetness level and a smooth, full-bodied taste, similar to the robust flavor of craft beer. It provides a strong feeling of fullness after consumption without causing fluctuations in blood sugar, making it particularly suitable for individuals with both high uric acid and high blood sugar who require strict blood sugar management.

[0134] The sparkling beverage for people with high uric acid provided by this invention achieves a synergistic pharmacological effect beyond simply improving taste through the scientific combination of medicinal and edible extracts (i.e., extracts of uric acid-reducing compositions) and alkalizing uric acid-reducing regulators, as detailed below:

[0135] Unlike traditional carbonated beverages that directly introduce carbon dioxide, resulting in an acidic pH (typically <4.0), or sodium bicarbonate tablets that cause bloating and discomfort due to excessive gas production in the stomach, this invention utilizes an alkalizing acid-dissolving regulator (citric acid reacts with sodium bicarbonate in a specific ratio), completing the pre-reaction in the liquid system before consumption. The main product of the reaction is sodium citrate, which forms a buffer pair with trace amounts of unreacted citric acid. This stabilizes the final pH of the beverage at 6.2-6.8 (close to the pH of human body fluids). This buffer system, once ingested, does not irritate the gastric mucosa and avoids the indigestion caused by the direct neutralization of stomach acid by a strong alkali. More importantly, after sodium citrate is absorbed into the bloodstream, its metabolite, bicarbonate, effectively increases the pH of blood and urine, increasing the solubility of uric acid in urine (uric acid solubility increases more than tenfold for every 1 unit increase in urine pH), thereby fundamentally dissolving uric acid crystals and preventing uric acid kidney stones.

[0136] Furthermore, the chicoric acid component in the extract of the uric acid-excreting composition reduces uric acid production at its source by inhibiting xanthine oxidase activity; simultaneously, the components of Poria cocos and Gardenia jasminoides have significant diuretic effects, effectively increasing the body's excretion of uric acid. The alkalizing uric acid-excreting regulator alkalizes urine through the aforementioned metabolic mechanism, essentially opening the kidneys' pathway for uric acid excretion and preventing uric acid crystallization and blockage in the renal tubules due to excessively acidic urine.

[0137] Furthermore, relying solely on the diuretic effect of traditional Chinese medicine components, while increasing uric acid excretion, high concentrations of uric acid easily crystallize in acidic urine, increasing the risk of kidney stones. Conversely, relying solely on alkalizing agents, while improving the urine environment, fails to curb excessive uric acid production at its source. This invention combines both approaches, achieving a complementary dual mechanism of physiological inhibition of synthesis and promotion of excretion, along with physicochemical alkalization and increased solubility of urine. Specifically, the uric acid-lowering extract physiologically reduces blood uric acid levels and drives its excretion through the kidneys, while the sodium citrate buffer system physicochemically ensures high solubility of uric acid in the renal tubules and urinary tract, effectively preventing secondary crystallization blockage during excretion and significantly improving the overall efficiency and safety of uric acid reduction.

[0138] In addition, the chicory inulin in the formula not only acts as a natural thickener to stabilize bubbles, but also acts as a high-quality prebiotic to regulate the intestinal flora, inhibit harmful bacteria that produce endotoxins in the intestine, reduce secondary damage to the kidneys caused by inflammatory factors, and further assist in the long-term stability of the above-mentioned acid-lowering system.

[0139] Furthermore, this invention endows functional beverages with unique social attributes and leisure characteristics. Unlike traditional pharmaceutical dosage forms, this invention uses sparkling beverages as a carrier, leveraging the effervescent experience and refreshing taste to integrate uric acid-lowering intervention into consumers' daily leisure and social lives. This product form allows people with high uric acid to enjoy the pleasure of drinking something similar to a soft drink or craft beer while simultaneously achieving metabolic regulation, realizing the technological vision of making health management a part of daily life.

[0140] like Figure 1 As shown, embodiments of the present invention also propose a method for producing a sparkling beverage for people with high uric acid levels, comprising the following steps:

[0141] S1. Preparation of the acid-removing composition extract: Chicory, Poria cocos and Gardenia raw materials are crushed and then extracted with water. After filtration, the extract is concentrated under reduced pressure and low temperature to obtain the acid-removing composition extract.

[0142] S2. Synergistic blending and alkalization reaction: Under stirring, natural sweeteners and functional agents, food-grade sodium bicarbonate are added to water in sequence. After complete dissolution, food-grade citric acid and the extract of the acid-removing composition obtained in step S1 are added. Sodium citrate is pre-generated in the liquid by acid-base neutralization reaction, accompanied by the generation of carbon dioxide. The volume is then adjusted.

[0143] S3. Negative pressure filling: Under negative pressure conditions, the liquid obtained in step S2 is filled into the packaging container and sealed;

[0144] S4. Sterilization and Cooling: The sealed packaging container is pasteurized at low temperature and then immediately cooled rapidly. The thermal expansion and contraction effect is used to create negative pressure inside the container to lock in air bubbles.

[0145] The process parameters of the production method satisfy the following conditions:

[0146] In step S1, the vacuum concentration is carried out at a pressure of 0.06-0.08 MPa and a temperature of 60-70°C;

[0147] In step S3, the negative pressure condition for negative pressure filling is -0.02MPa to -0.03MPa;

[0148] In step S4, the low-temperature pasteurization is carried out at 75-80°C for 20-25 minutes;

[0149] The rapid cooling process involves placing the sterilized container in a cold medium at 0-5°C and cooling it to a core temperature ≤25°C within 10 minutes, creating a negative pressure of -0.01MPa to -0.02MPa inside the container.

[0150] Based on this, a fourth specific embodiment is provided:

[0151] Formula composition (based on 500ml pre-packaged product):

[0152] Extract of the acid-removing composition: 15ml.

[0153] Alkalization and acid-removing regulator: 1.0g of food-grade sodium bicarbonate and 0.5g of food-grade citric acid.

[0154] Natural sweeteners and functional agents: 6.0g chicory inulin, 2.0ml monk fruit extract (monk fruit glycoside V content ≥25%).

[0155] Solvent: purified water (make up to 500ml).

[0156] Production process steps:

[0157] S1. Preparation of the acid-reducing composition extract: Weigh the prescribed amounts of chicory, poria cocos, and gardenia raw materials, pulverize them, and add 10 times their weight of water for extraction. After filtration, place the filtrate in a vacuum concentrator and concentrate it under reduced pressure at 0.06-0.08 MPa and 60-70℃ until the volume of the concentrated liquid is 1 / 10 of the original extraction volume, thus obtaining an acid-reducing composition extract with shear-thinning properties for later use.

[0158] S2. Synergistic blending and alkalization reaction:

[0159] Add approximately 80% of the total water volume of cold purified water (water temperature controlled at 4-6℃) to a clean mixing container, and start stirring (200-300 rpm). Add chicory inulin and monk fruit extract in sequence, and stir for 5-7 minutes until completely dissolved.

[0160] Add food-grade sodium bicarbonate and stir for 2-3 minutes until completely dissolved. Then add the extract of the acid-removing composition prepared in step S1 and stir until homogeneous.

[0161] Dissolve the prescribed amount of food-grade citric acid in the remaining purified water to prepare an acidic final volume solution. While stirring, quickly add this acidic final volume solution to the mixing tank all at once. This operation simultaneously completes the acidification reaction and volume adjustment.

[0162] S3. Negative Pressure Filling: The aerated liquid obtained in step S2 is immediately pumped to a negative pressure filling machine. Under a negative pressure of -0.02MPa to -0.03MPa, the liquid is filled into 500ml cans, with the filling volume controlled at 500±3ml, and the cans are immediately sealed. The negative pressure environment effectively suppresses backflow and foaming during the filling process.

[0163] S4. Sterilization and Cooling / Air Locking:

[0164] Low-temperature pasteurization: The sealed can is placed into the sterilization tunnel and kept at 75-80℃ for 20-25 minutes to kill potential microorganisms.

[0165] After sterilization, the container is immediately transferred to a cold water bath at 0-5℃ for rapid cooling, requiring the product's core temperature to drop to ≤25℃ within 10 minutes. Utilizing the principle that gas solubility increases with decreasing temperature, this promotes the redissolution of free carbon dioxide; simultaneously, the thermal expansion and contraction effect creates a slight negative pressure of -0.01MPa to -0.02MPa inside the container, thereby stabilizing the bubble system.

[0166] Finished product performance testing:

[0167] The pH value was measured to be 6.6, which is within the design range of 6.2-6.8; the carbon dioxide gas capacity (GV) was 2.8 times the volume; and the chicoric acid content was 0.065 mg / ml.

[0168] Total bacterial count <10 CFU / ml, Escherichia coli not detected.

[0169] like Figures 2 to 5 As shown, an embodiment of the present invention proposes a specialized device for producing sparkling beverages for people with high uric acid levels.

[0170] Specifically, the main body of the equipment is made of food-grade stainless steel, including the following components connected sequentially along the material flow direction by pipelines: a circulation concentration unit 1, a double-layer circulation reaction unit 2, a cooling unit, and a filling unit.

[0171] like Figure 2As shown, the circulating concentration unit 1 consists of several vacuum concentration vessels connected in series, with interstage transfer pumps between each stage. This unit is configured to establish a gradient temperature and pressure environment, meaning that along the material flow direction, the internal working pressure of the subsequent concentration vessel is lower than that of the preceding vessel, and the internal working temperature of the subsequent concentration vessel is lower than that of the preceding vessel. Through this gradient concentration method of gradually decreasing temperature and gradually increasing vacuum, the water in the extract from the preceding stage is gradually removed, maximizing the retention of heat-sensitive medicinal and edible homologous components while ultimately outputting a high-viscosity, acid-removing extract with significant shear-thinning properties.

[0172] More specifically, the main structure of the concentration vessel is an independent cavity. Thus, the three concentration vessels are defined sequentially along the material flow direction as the first-stage coarse concentration cavity (C1), the second-stage fine concentration cavity (C2), and the third-stage constant-volume concentration cavity (C3).

[0173] The various chambers are connected by an interstage circulation pumping system to form a continuous or semi-continuous material conveying loop.

[0174] In a preferred embodiment, an online component monitoring probe (such as a near-infrared spectrometer or a UV-Vis spectrophotometer) is installed in the circulation loop or outlet of the third-stage constant-volume concentration chamber (C3). This probe is configured to monitor the characteristic absorbance of chicoric acid and geniposide in the concentrate in real time and feed the data back to the central control system.

[0175] Specifically, an online ultraviolet-visible fiber optic spectroscopy probe is embedded in the sidewall of the circulation pipeline of the third-stage constant-volume concentration chamber (C3). This probe is configured to acquire spectral data of the concentrate flowing through the pipeline in real time using a dual-wavelength or full-band scanning mode.

[0176] The control system is preset with characteristic absorption peak wavelength parameters for the target components, specifically locking the characteristic absorption peak of chicoric acid in the 325-330nm band and the characteristic absorption peak of geniposide in the 238-240nm band. The central control system has a built-in concentration correction model based on Lambert-Beer's law. The system receives the absorbance signal returned by the probe, subtracts background noise (such as scattering interference caused by bubbles and solid particles), and calculates the current concentration values ​​(mg / ml) of chicoric acid and geniposide in the concentrate in real time.

[0177] When the concentration of any active ingredient calculated by the system reaches the preset endpoint threshold (e.g., chicoric acid concentration ≥ 0.06 mg / ml), the system determines that the concentration process is complete, immediately triggers the actuator to close the heating steam valve and break the vacuum to prevent excessive concentration from causing component degradation.

[0178] Therefore, the specific steps of this embodiment are as follows:

[0179] Stage 1: Primary crude concentration (C1):

[0180] Operating conditions: Pressure controlled at -0.07MPa, heating temperature controlled at 68-70℃.

[0181] By utilizing relatively high temperature and pressure difference, rapid evaporation of moisture is achieved. During this stage, the material is rapidly concentrated to one-third of its original extraction volume. Because the solution is relatively dilute at this point, heat transfer efficiency is high, and the residence time is short, components with slightly lower heat resistance have not yet undergone significant degradation.

[0182] Phase Two: Secondary Concentration (C2)

[0183] Operating conditions: Pressure adjusted to -0.075MPa (vacuum degree increased), heating temperature reduced to 62-65℃.

[0184] As the concentration of the feed solution increases, a gentler temperature is used for concentration to protect most of the active ingredients. At this stage, the material is further concentrated to 1 / 6 of the original extraction volume.

[0185] Phase 3: Three-stage constant volume concentration (C3):

[0186] Operating conditions: The pressure is further reduced to -0.08MPa (maximum vacuum), and the heating temperature is reduced to the minimum of 58-60℃.

[0187] The final high-viscosity concentration is carried out at the lowest possible temperature. This stage results in the highest viscosity of the feed solution, but the low temperature effectively prevents localized overheating that could lead to charring or component deactivation. At this stage, the material is ultimately concentrated to 1 / 10 of its original extraction volume.

[0188] In addition, the main body of the concentration vessel is a vertical cylindrical structure, with a food-grade stainless steel inner liner 101, a heating jacket 102 and a heat insulation layer 103 arranged sequentially from the inside to the outside.

[0189] The heating jacket 102 is divided into upper and lower independent heating zones by a horizontal partition. The lower heating zone is circulated with a high-temperature heat medium (such as steam) to provide the main heat for evaporation. The upper heating zone is circulated with a lower-temperature heat medium or regulated by a temperature control valve to prevent the liquid adhering to the upper part of the vessel wall from charring due to localized overheating. A low-speed, high-torque geared motor 104 is installed at the top of the vessel, driving a vertically extending stirring shaft 105 into the vessel.

[0190] The lower end of the stirring shaft 105 is connected to a frame-type stirring paddle, the shape of which fits the contour of the inner wall of the vessel (cylindrical section and conical bottom).

[0191] The gas phase space at the top of the vessel is a spherical or mushroom-shaped separation head with an enlarged diameter. A steam exhaust port 106 is provided in this area. Additionally, each concentration vessel's bottom outlet is connected to a circulation pump 107. The outlet pipeline of the circulation pump 107 is configured with a dual-path switching structure: one path returns to the top inlet of this stage vessel for forced internal circulation during the concentration process; the other path connects to the feed inlet of the next stage concentration vessel, used to transfer the feed liquid to the next process after completing the current stage's concentration task.

[0192] In a preferred embodiment, considering the sparkling beverage for people with high uric acid involved in this invention, its core base material is a concentrated extract of chicory, poria cocos, and gardenia. Because chicory is rich in long-chain inulin and poria cocos is rich in poria cocos polysaccharides, these macromolecular polysaccharide components, after being deeply concentrated (e.g., concentrated to 1 / 10 of their original volume), will cross-link and entangle with each other, making the concentrate exhibit extremely high viscosity and significant non-Newtonian fluid characteristics, specifically pseudoplasticity (shear thinning) and yield stress.

[0193] Therefore, in high-viscosity fluids, the kinetic energy input by the mechanical agitator decays extremely rapidly. The agitator can only rotate the fluid within a very small area around it, forming a liquid cavity that rotates with the blades, while the fluid far from the agitator (especially in the tank walls and corners) remains almost stationary, creating huge mixing dead zones.

[0194] Furthermore, high viscosity suppresses turbulent pulsation in the fluid, which primarily moves in a laminar flow pattern. In laminar flow, material mixing mainly relies on molecular diffusion. However, for instantaneous reaction systems like citric acid and sodium bicarbonate, the rate of molecular diffusion lags far behind the rate of chemical reaction.

[0195] Due to poor mixing, the injected citric acid solution cannot disperse quickly, instead clumping together within the high-viscosity base material. This results in excessively high local acid concentrations, violent reactions, the generation of large bubbles, and even boiling over or overflowing of the liquid surface, leading to the escape of large amounts of carbon dioxide gas. Furthermore, the sodium bicarbonate in the dead zones is not neutralized by the acid, resulting in uneven pH distribution in the final product and a residual alkaline taste.

[0196] like Figures 3 to 5 As shown, based on this, the main body of the double-layer circulating reaction unit 2 in this embodiment is a horizontal reaction vessel. A horizontal partition plate is arranged along the axial direction inside the vessel, dividing the vessel volume into an upper driving space 201 and a lower reaction channel 202. The upper driving space 201 and the lower reaction channel 202 are respectively provided with guide ports at both ends of the vessel, thereby connecting to form a closed loop.

[0197] Specifically, a reciprocating variable-capacity drive assembly 203 is provided within the upper drive space 201. This assembly includes a bidirectional sealing piston 2031 with a sliding seal. The bidirectional sealing piston 2031 divides the upper drive space 201 into two complementary chambers, a first chamber 2032 and a second chamber 2033. The bidirectional sealing piston 2031 is connected to a linear drive mechanism 2034 (such as a servo electric cylinder) that passes through the side wall of the vessel body, for driving the bidirectional sealing piston 2031 to perform left-right reciprocating linear motion.

[0198] In a preferred embodiment, the linear drive mechanism 2034 preferably adopts a servo electric cylinder structure, which includes a cylinder assembly fixed to the outside and a retractable smooth drive rod. One end of the smooth drive rod passes through the side wall of the double-layer circulating reaction unit 2 and is connected to the internal bidirectional sealed piston 2031, while the other end is driven within the cylinder assembly by a ball screw or planetary roller screw mechanism.

[0199] To ensure sealing, a multi-stage combined sealing assembly is installed at the bushing position where the smooth drive rod passes through the side wall. Specifically, this sealing assembly includes a dustproof scraper ring, a wear-resistant guide strip, and a multi-layer V-shaped packing seal ring arranged sequentially from the inside to the outside along the axial direction. The dustproof scraper ring (preferably made of PEEK) is configured to forcibly scrape off high-viscosity liquid adhering to its surface when the smooth drive rod retracts, preventing sugar and pharmaceutical liquids from entering the sealing assembly and causing crystallization and jamming. The V-shaped packing seal ring is pre-tightened by an external clamping flange to ensure dynamic sealing performance under high-viscosity environments.

[0200] Based on this, when the bidirectional sealing piston 2031 moves to one side, the volume of that side chamber decreases, squeezing the high-viscosity extract downwards into the lower reaction channel 202; simultaneously, the volume of the other side chamber expands, creating a negative pressure that draws the liquid into the lower reaction channel 202. This positive displacement driving method ensures that even high-viscosity liquids can circulate within the closed loop.

[0201] Based on the above, the lower reaction channel 202 is provided with several shear sections 205 connected in series along the flow direction. Each shear section 205 includes a contraction section 2051, a throat section 2052 and an expansion section 2053 that are smoothly connected in sequence along the flow direction of the liquid.

[0202] More specifically, the cross-sectional area of ​​the contraction section 2051 gradually decreases, forcing the high-viscosity liquid to increase its flow rate dramatically, generating strong shear force to reduce the apparent viscosity of the liquid.

[0203] The cross-sectional area of ​​the throat section 2052 remains constant and is at its minimum, forming the zone of highest flow velocity and lowest pressure.

[0204] The cross-sectional area of ​​the expansion section 2053 gradually increases to facilitate velocity recovery and turbulent diffusion.

[0205] In each shear section 205, an injection mechanism 204 is installed on the inner wall of the throat section 2052, specifically manifested as a ring-shaped distribution of micro-orifice nozzles or an embedded pipeline network. This injection mechanism 204 is connected to an external acid supply system and is configured to inject citric acid evenly into the center of the low-viscosity liquid by utilizing local negative pressure and pulsating pressure when the liquid flows through the throat section 2052, thereby initiating a uniform in-situ gas generation reaction.

[0206] In a preferred embodiment, the injection mechanism may also include multiple sets of micro-orifice nozzles at the outlets on both sides of the shear section 205, thereby forming a counter-current mixing with the outflowing liquid to improve mixing efficiency.

[0207] In a preferred embodiment, the double-layer circulating reaction unit 2 further includes several liquid inlets (each liquid inlet is equipped with a one-way valve or a sealing valve), which are opened on the top or side wall of the upper driving space 201 and are respectively connected to the external sodium bicarbonate solution storage tank and natural sweetener storage tank through pipelines.

[0208] In this embodiment, the cooling unit 3 is connected to the outlet of the double-layer circulating reaction unit 2, and can specifically employ an online plate heat exchanger or a spiral tube cooler. It is configured to forcibly cool the reactant liquid, rich in microbubbles, to near its freezing point (e.g., 0-6°C) within a short time through online cryogenic heat exchange. The low-temperature environment significantly increases the solubility of carbon dioxide in the liquid, acting as a thermodynamic gas lock.

[0209] In this embodiment, the filling unit 4 is connected to the cooling unit 3 and is equipped with a negative pressure filling machine. It is configured to fill the cooled, gas-containing liquid into the container while maintaining a slight negative pressure inside the packaging container. The negative pressure environment helps eliminate large air bubbles on the liquid surface, ensuring accurate filling level and facilitating a seal in the subsequent capping process.

[0210] like Figure 6 As shown, the general working logic of this equipment is as follows: After the acid-removing composition extract and sodium bicarbonate solution are premixed in the upper space, they are forcibly pushed into the lower layer by the piston. When the liquid flows through the shear section, the viscosity decreases instantaneously due to shearing; at this time, the injection mechanism injects citric acid. Under the dual action of shearing and counter-shearing, the acid and base components undergo a rapid and uniform molecular-level neutralization reaction. This reaction not only generates a weakly acidic buffer solution with sodium citrate as the core (achieving pharmacological alkalization for acid removal and stomach protection), but also the carbon dioxide generated is bound by the high-viscosity matrix and cut into a uniform microbubble emulsion by the fluid shear force. Finally, this stable system of buffer solution and microbubbles is sent to the cooling and filling unit, completing the transformation from raw materials to functional bubble products.

[0211] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A sparkling beverage for people with high uric acid, characterized in that, The components include the following parts by weight: Acid-removing composition extract: 6 to 9 parts based on the amount of crude drug; Alkalization and acid excretion regulator: 0.9 to 1.5 parts; Natural sweeteners and functional agents: 0.5 to 6 parts; And the remaining water; The acid-removing composition extract is prepared from chicory, poria cocos and gardenia. The alkalizing acid-reducing regulator is composed of food-grade sodium bicarbonate and citric acid, which react in water to generate a sodium citrate buffer pair. The mass ratio of citric acid to sodium bicarbonate is 1:(1.2-2.0), and the final pH value of the sparkling beverage is 6.2-6.

8.

2. The sparkling beverage for people with high uric acid according to claim 1, characterized in that, In the extract of the acid-removing composition, the mass ratio of raw chicory, poria cocos and gardenia is (3-4):(2-3):(1-2); The acid-removing composition extract is a concentrated solution obtained by crushing the raw materials, extracting with water, and then concentrating under reduced pressure. The concentration is 1 / 10 of the original extraction volume.

3. The sparkling beverage for people with high uric acid according to claim 1, characterized in that, The natural sweetener and functional agent are selected from one or more combinations of stevia extract, monk fruit extract, and chicory inulin. In the sparkling beverage, the amount of each component added satisfies at least one of the following conditions: Stevia extract: 0.5 ml / L to 1.5 ml / L, with a steviol glycoside content ≥10%; Monk fruit extract: 1.0 ml / L to 3.0 ml / L, and its mogroside V content ≥25%; Chicory inulin: 3.0g / L to 6.0g / L, and its dietary fiber content is ≥85%.

4. The sparkling beverage for people with high uric acid according to claim 3, characterized in that, The sparkling beverage is a 500ml pre-packaged product. The dosage of each component in this 500ml product is as follows: The acid-removing composition extract includes: Chicory extract concentrate: 5ml to 7ml; Poria cocos extract concentrate: 3ml to 5ml; Gardenia extract concentrate: 2ml to 4ml; Alternatively, the amount of raw medicinal material corresponding to the extract of the acid-removing composition includes: Dried chicory: 3g to 4g; Dried Poria cocos: 2g to 3g; Dried gardenia: 1g to 2g; The alkalizing and acid-reducing regulator includes: 0.6g to 1.0g of food-grade sodium bicarbonate and 0.3g to 0.5g of food-grade citric acid.

5. A method for producing a sparkling beverage for people with high uric acid levels, characterized in that, Includes the following steps: S1. Preparation of the acid-removing composition extract: Chicory, Poria cocos and Gardenia raw materials are crushed and then extracted with water. After filtration, the extract is concentrated under reduced pressure and low temperature to obtain the acid-removing composition extract. S2. Synergistic blending and alkalization reaction: Under stirring, natural sweeteners and functional agents, food-grade sodium bicarbonate are added to water in sequence. After complete dissolution, food-grade citric acid and the extract of the acid-removing composition obtained in step S1 are added. Sodium citrate is pre-generated in the liquid by acid-base neutralization reaction, accompanied by the generation of carbon dioxide. The volume is then adjusted. S3. Negative pressure filling: Under negative pressure conditions, the liquid obtained in step S2 is filled into the packaging container and sealed; S4. Sterilization and Cooling: The sealed packaging container is pasteurized at low temperature and then immediately cooled rapidly. The thermal expansion and contraction effect is used to create negative pressure inside the container to lock in air bubbles.

6. The method for producing a sparkling beverage for people with high uric acid levels according to claim 5, characterized in that, The process parameters of the production method satisfy the following conditions: In step S1, the vacuum concentration is carried out at a pressure of 0.06-0.08 MPa and a temperature of 60-70°C; In step S3, the negative pressure condition for negative pressure filling is -0.02MPa to -0.03MPa; In step S4, the low-temperature pasteurization is carried out at 75-80°C for 20-25 minutes; The rapid cooling involves placing the sterilized container in a cold medium at 0-5°C and cooling it to a core temperature ≤25°C within 10 minutes, creating a negative pressure of -0.01MPa to -0.02MPa inside the container.

7. An apparatus for producing sparkling beverages for people with high uric acid levels, characterized in that, Includes the following units connected sequentially along the material flow direction: A circulating concentration unit is configured to concentrate the extract of the acid-removing composition. The double-layer circulating reaction unit is connected to the circulating concentration unit, and its main reaction vessel is divided into an upper driving space and a lower reaction channel by an internal partition plate. The two are connected at both ends to form a closed loop. The upper driving space is provided with a reciprocating variable volume driving component, which is configured to drive the acid removal composition extract to flow back and forth in the closed loop through periodic volume changes. Furthermore, the lower reaction channel is equipped with an injection mechanism, which is configured to inject citric acid into the flowing acid-removing composition extract at multiple points during the reciprocating flow of the acid-removing composition extract, so as to initiate a uniform neutralization reaction and generate an alkaline salt buffer solution. The cooling unit is configured to cool the gas-containing liquid after the reaction; The filling unit is configured to fill the cooled, gas-containing liquid into the container under negative pressure.

8. The equipment for producing sparkling beverages for people with high uric acid levels according to claim 7, characterized in that, The reciprocating variable capacitance drive component includes: A bidirectional sealing piston is slidably disposed in the upper driving space along the horizontal direction, and divides the upper driving space into a first chamber and a second chamber with complementary volume changes. A linear drive mechanism, which passes through the side wall of the main reactor and is connected to the bidirectional sealing piston, is configured to drive the bidirectional sealing piston to perform left-right reciprocating linear motion; The distal ends of the first chamber and the second chamber are respectively connected to the lower reaction channel through the conductive part. The reciprocating motion of the bidirectional sealing piston is configured to alternately squeeze the acid-removing composition extract in the first chamber and the second chamber, so that it is forced to pass through the lower reaction channel under the action of pressure difference.

9. The equipment for producing sparkling beverages for people with high uric acid levels according to claim 8, characterized in that, The lower reaction channel is provided with several shear sections along the flow direction; Each shear section includes a contraction section, a throat section, and an expansion section that are smoothly connected in sequence along the direction of the feed flow; Among them, the cross-sectional area of ​​the contraction section gradually decreases along the flow direction, the cross-sectional area of ​​the expansion section gradually increases along the flow direction, and the cross-sectional area of ​​the throat section remains constant and is the smallest of the three. The shear joint is configured to force the acid-removing composition extract to increase its flow rate and generate local negative pressure as it flows through the throat section, thereby reducing the apparent viscosity of the acid-removing composition extract.

10. The equipment for producing sparkling beverages for people with high uric acid levels according to claim 9, characterized in that, The circulating concentration unit includes: Several independent concentration chambers connected in series, and interstage circulation pumping pipelines connecting the concentration chambers; Along the material flow direction, the internal working pressure of the subsequent concentration chamber is lower than that of the previous concentration chamber, and the internal working temperature of the subsequent concentration chamber is lower than that of the previous concentration chamber.

Images