A highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, and its preparation process.

Abstract

This invention relates to the field of functional beverages and traditional Chinese medicine health products, and discloses a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, as well as its preparation process. The optimal formula of the raw materials for the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of Poria cocos; and 20 grams of apple. Among them, dandelion is the core ingredient for clearing heat and removing dampness, directly clearing liver and stomach heat to treat the root cause of bitter taste; purslane has antibacterial and anti-inflammatory properties, targeting and inhibiting harmful bacteria in the oral cavity to reduce odor; Poria cocos can strengthen the spleen and remove dampness, blocking the upward flow of dampness and turbidity that causes halitosis; black tea neutralizes the bitterness of the raw materials and provides tea polyphenols and theaflavins to assist in antibacterial activity, while also astringing oral odor; apple has a sweet and sour taste that balances the flavor, and pectin absorbs residual odor, improving drinking compliance. Through the synergistic combination of the five raw materials, the plant-based beverage can clear liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, thereby reducing halitosis and bitter taste, and achieving a rapid and lasting therapeutic effect on bitter taste and halitosis.

Description

Technical Field

[0001] This invention relates to the field of functional beverages and traditional Chinese medicine health products, specifically to a medicinal and edible plant beverage and its preparation process that is highly effective in treating bitter taste and halitosis. Background Technology

[0002] Bitter taste and halitosis are common clinical symptoms of the oral cavity and digestive system. Their pathogenesis is mainly related to factors such as oral flora imbalance (e.g., sulfide-producing anaerobic bacteria, Helicobacter pylori, etc.), gastroesophageal reflux, internal damp-heat in the spleen and stomach, indigestion, and liver and gallbladder stagnation.

[0003] Currently, products on the market targeting bitter taste and bad breath mainly include mouthwash, chewing gum, and herbal breath-cleansing teas. Mouthwash and chewing gum often rely on menthol, alcohol, or chemical disinfectants to temporarily mask or suppress bad breath, with short-lived effects, failing to address the root cause by regulating spleen and stomach function or clearing internal damp-heat. While commercially available herbal breath-cleansing teas (such as those based on honeysuckle, chrysanthemum, and green tea) have some heat-clearing effects, they lack spleen-strengthening, dampness-removing, and antibacterial components targeting harmful oral bacteria. Furthermore, they often have a bitter taste, leading to poor patient compliance and minimal long-term effects. In addition, current processing methods for plant-based beverages often involve high-temperature, long-term extraction or high-temperature sterilization, which easily destroys heat-sensitive active ingredients such as dandelion flavonoids, poria cocos polysaccharides, and purslane polysaccharides, resulting in reduced product efficacy.

[0004] Therefore, there is an urgent need for a medicinal and edible plant beverage that can quickly freshen breath, regulate spleen and stomach damp-heat from the root, inhibit harmful bacteria in the mouth and intestines, taste good, and be suitable for long-term consumption, along with its mild preparation process. Summary of the Invention

[0005] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, along with its preparation process. It boasts comprehensive efficacy, no side effects, excellent taste, and the ability to address the root cause of bitter taste and halitosis, thus solving the problems of existing products such as short-lived relief, lack of targeted treatment, unpleasant taste, and easy gastrointestinal discomfort.

[0006] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: a medicinal and edible plant beverage that is highly effective in treating bitter taste and halitosis, wherein the raw materials of the plant beverage and their weight parts range as follows: 5-15 parts of dandelion; 5-15 parts of purslane; 1-5 parts of black tea; 10-30 parts of Poria cocos; and 10-30 parts of apple, each part representing 1 gram.

[0007] Preferably, the optimal formula for the raw materials of the plant beverage is: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of poria cocos; and 20 grams of apple.

[0008] A preparation process for a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, comprising the following steps based on the raw materials and their weight proportions described above: Step 1: Prepare raw materials: Select the following ingredients by weight: dandelion, purslane, black tea, poria cocos, and apple. Step 2: Raw material pretreatment: Dandelion, purslane, black tea, poria cocos and apple are pretreated separately to obtain dandelion concentrate, poria cocos concentrate, black tea extract, purslane extract and apple juice. Step 3, Blending and Mixing Treatment: Dandelion concentrate, Poria cocos concentrate, black tea extract and purslane extract are stirred and mixed under low temperature conditions, and after standing to remove foam, a basic mixture is obtained. Step 4: After filtering the basic mixture, add apple juice and stir to mix. Then filter through a microporous membrane to remove bacteria, and obtain a medicinal and edible plant beverage.

[0009] Preferably, the dandelion pretreatment in step two is as follows: S1.1 Rinse the fresh dandelion (by weight of the formula) 2-3 times with clean water, drain, and cut into 1-2cm pieces. S1.2 Place the chopped dandelion into an extraction tank, add 8-10 times the weight of the raw material in purified water, control the extraction temperature at 80-85℃, and extract at a constant temperature for 1.5-2 hours, stirring once every 20-25 minutes during the process; S1.3 After extraction, filter the solution using an 80-100 mesh filter and collect the filtrate. S1.4 Place the filtrate in a vacuum concentrator and concentrate it to 1 / 4-1 / 3 of its original volume at 60-65℃ and a vacuum of 0.06-0.08MPa to obtain dandelion concentrate. Cool it to room temperature for later use.

[0010] Preferably, the purslane is pretreated as follows: S2.1 Remove old roots, yellow leaves and impurities from the fresh purslane of the formula weight, and soak in clean water for 15-25 minutes; S2.2 After rinsing and draining the water, put the purslane into a pulping machine, add 4-5 times the weight of the raw materials of purified water, and pulp into a homogeneous purslane pulp. S2.3 Pour the purslane homogenate into an extraction tank, add 0.2%-0.4% vitamin C, control the temperature at 65-70℃, and extract at a constant temperature for 45-60 minutes; S2.4 After extraction, filter the solution through a 100-120 mesh screen to obtain purslane extract for later use.

[0011] Preferably, the black tea pretreatment includes: S3.1 Rinse the dry black tea (by weight of the formula, with a moisture content ≤5%) 1-2 times with warm water at 38-42℃. S3.2 After draining, put the raw material into the extraction tank, add 10-12 times the weight of the raw material in purified water, control the extraction temperature at 88-92℃, and extract at a constant temperature for 30-50 minutes. S3.3 After extraction, let stand for 10-15 minutes, filter with an 80-100 mesh filter, collect the black tea extract, and cool to room temperature for later use.

[0012] Preferably, the Poria cocos is pretreated as follows: S4.1. Crush the Poria cocos blocks with a moisture content ≤7% according to the formula weight, and pass them through a 20-40 mesh sieve to obtain Poria cocos powder. S4.1 Place the Poria cocos powder into an extraction tank, add 12-15 times the weight of the raw material in purified water, and soak for 20-30 minutes to fully moisten the powder. S4.2. Then, extract at a constant temperature of 85-90℃ for 1.5-2 hours. After extraction, filter using a 100-120 mesh filter. S4.3. The filtrate is concentrated under vacuum at a pressure of -0.08 to -0.09 MPa and a concentration temperature of 55 to 65°C to 1 / 5 to 1 / 4 of its original volume to obtain a concentrated Poria cocos solution for later use.

[0013] Preferably, the apple pretreatment includes: S4.1 Remove the peel and core from the fresh apples according to the formula weight, cut them into cubes with a diameter of 1-2cm, put them into a juicer and press at low speed to obtain apple juice. After the juice is extracted, add 0.5 to 1 times the weight of the raw materials of purified water to the remaining pulp and press it again. Combine the apple juice obtained from the two presses and set aside. S4.2. Filter the apple juice using an 80-100 mesh filter. After filtration, concentrate the juice under vacuum conditions of 0.08-0.09 MPa and 45±5℃ until it is reduced to 1 / 5-1 / 4 of its original volume.

[0014] Preferably, in step three, the co-mixing process involves adding the pretreated dandelion concentrate, poria concentrate, black tea extract, and purslane extract to a sterile mixing tank and stirring for 15-20 minutes at a low temperature of 0-4℃ and a speed of 200-250 r / min, pausing the stirring every 3-5 minutes to observe the state of the mixture. After stirring, the mixture is allowed to stand for 10-15 minutes at a low temperature of 0-4℃ under sterile conditions to remove surface foam, thus obtaining a basic mixture for later use.

[0015] Preferably, in step four, the clarification and flavoring process involves: filtering the basic mixture using a 100-120 mesh sterile filter to obtain a clarified mixture; adding apple juice to the clarified mixture and stirring at 200-250 r / min for 10-15 minutes; then filtering the mixture through a 0.22 μm to 0.45 μm microporous membrane for sterilization to obtain a medicinal and edible plant beverage.

[0016] Compared with existing technologies, this invention provides a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, and its preparation process, which has the following beneficial effects: 1. This invention utilizes a synergistic combination of five effects: dandelion for clearing heat and dampness, purslane for inhibiting bacteria and reducing inflammation, poria for strengthening the spleen and removing dampness, black tea for neutralizing odors, and apple for harmonizing taste. This combination effectively eliminates liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, significantly reducing bad breath and bitter taste, and achieving a rapid and lasting therapeutic effect on bad breath and bitter taste.

[0017] 2. This invention employs low-temperature vacuum concentration, medium-temperature short-time extraction, and low-temperature blending at 0-4℃, combined with sterilization via 0.22-0.45μm microporous membrane filtration. This maximizes the retention of heat-sensitive active ingredients such as dandelion flavonoids, purslane polysaccharides, poria cocos polysaccharides, and tea polyphenols, thereby avoiding the loss of activity caused by high-temperature sterilization and ensuring the clarity and microbial safety of the beverage.

[0018] 3. This invention, by adding apple juice that has been pressed at low speed and concentrated under low temperature vacuum, and combining it with the aroma and astringent properties of black tea, can effectively mask the bitter and astringent taste of raw materials such as dandelion and purslane, making the beverage taste sweet and sour with no bitter aftertaste. At the same time, apple pectin can absorb bad breath, thereby greatly improving patients' long-term compliance with drinking it. Attached Figure Description

[0019] Figure 1 This is a flowchart illustrating the preparation process of the plant-based beverage of this invention. Detailed Implementation

[0020] 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.

[0021] Please see Figure 1 A highly effective medicinal and edible herbal beverage for treating bitter taste and bad breath. The raw materials and their weight ranges for the herbal beverage are: 5-15 parts dandelion; 5-15 parts purslane; 1-5 parts black tea; 10-30 parts Poria cocos; and 10-30 parts apple. Each part represents 1 gram.

[0022] Specifically, the optimal formula for raw materials in plant-based beverages is: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of poria cocos; and 20 grams of apple.

[0023] The raw materials serve the following purposes: Table 1 ; A preparation process for a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, comprising the following steps based on the raw materials and their weight proportions described above: Step 1: Prepare raw materials: Select the following ingredients by weight: dandelion, purslane, black tea, poria cocos, and apple. Step 2: Raw material pretreatment: Dandelion, purslane, black tea, poria cocos and apple are pretreated separately to obtain dandelion concentrate, poria cocos concentrate, black tea extract, purslane extract and apple juice. Step 3: Blending and mixing treatment: Stir and mix dandelion concentrate, poria cocos concentrate, black tea extract and purslane extract under low temperature (0-4℃) conditions, let stand to remove foam, and obtain a uniform basic mixture; Step 4: After filtering the basic mixture, add apple juice and stir to mix. Then filter through a microporous membrane to sterilize, resulting in a clear and pure medicinal and edible plant beverage with a moderately sweet and sour taste.

[0024] Specifically, in step two, the dandelion pretreatment is performed as follows: S1.1 Rinse the fresh dandelion (select those with plump leaves, bright green color, and no signs of rot or spoilage, and avoid picking them from roadsides, farmland, or other areas where there may be pesticide residues or heavy metal pollution) with clean water 2-3 times to remove surface dust and impurities. After draining the water, cut them into small sections of 1-2cm. S1.2 Place the chopped dandelion into an extraction tank, add 8-10 times the weight of the raw material in purified water, control the extraction temperature at 80-85℃, and extract at a constant temperature for 1.5-2 hours, stirring once every 20-25 minutes during the process; S1.3 After extraction, filter the solution using an 80-100 mesh filter and collect the filtrate. S1.4 Place the filtrate in a vacuum concentration tank and concentrate it to 1 / 4-1 / 3 of its original volume at 60-65℃ and a vacuum of 0.06-0.08MPa to obtain dandelion concentrate. Cool it to room temperature for later use. The core function of this process is to retain the heat-clearing and dampness-removing components such as flavonoids and taraxasterol in dandelion, and to specifically improve the root cause of bitter taste in the mouth.

[0025] Specifically, purslane pretreatment: S2.1 Remove old roots, yellow leaves and impurities from the fresh purslane of the formula weight, and soak in clean water for 15-25 minutes to remove residual pesticides and impurities on the surface; S2.2 After rinsing and draining the water, put the purslane into a pulping machine, add 4-5 times the weight of the raw materials of purified water, and pulp into a homogeneous purslane pulp. S2.3 Pour the purslane homogenate into the extraction tank, add 0.2%-0.4% vitamin C (this measure avoids oxidation of the active ingredients), control the temperature at 65-70℃, and extract at a constant temperature for 45-60 minutes; S2.4 After extraction, filter with a 100-120 mesh filter to remove residue and obtain purslane extract for later use. This pretreatment process can retain the antibacterial components such as purslane polysaccharides and organic acids in purslane, which can help improve bad breath.

[0026] Specifically, the pretreatment of black tea: S3.1 Rinse the dry black tea (by weight of the formula, with a moisture content ≤5%) quickly 1-2 times with warm water at 38-42℃ to remove surface dust; S3.2 After draining, put the tea leaves into the extraction tank, add 10-12 times the weight of the raw materials in purified water, control the extraction temperature at 88-92℃, and extract at a constant temperature for 30-50 minutes. Extraction ends when the tea residue is loose, there is no tea flavor residue, the tea soup is bright red and thick, and the volume does not decrease significantly. S3.3 After extraction, let it stand for 10-15 minutes to allow the fine tea leaves suspended in the tea soup to settle naturally. Filter it using an 80-100 mesh filter, collect the black tea extract, and cool it to room temperature for later use. This step can completely preserve the tea polyphenols, theaflavins and other components in the black tea, neutralize bad taste in the mouth, and improve the taste of the beverage.

[0027] Specifically, the pretreatment of Poria cocos: S4.1. Crush the Poria cocos blocks with a moisture content ≤7% according to the formula weight, and pass them through a 20-40 mesh sieve to obtain Poria cocos powder. S4.1 Place the Poria cocos powder into an extraction tank, add 12-15 times the weight of the raw material in purified water, and soak for 20-30 minutes to fully moisten the powder. S4.2. Then, extract at a constant temperature of 85-90℃ for 1.5-2 hours. After extraction, filter with a 100-120 mesh filter to remove residue. S4.3. The filtrate is vacuum concentrated to 1 / 5 to 1 / 4 of its original volume under vacuum conditions of -0.08 to -0.09 MPa and concentration temperature of 55 to 65°C to obtain Poria cocos concentrate for later use. This process can effectively retain the polysaccharides and triterpenoids in Poria cocos, strengthen the spleen and remove dampness, regulate digestion from the inside, and reduce the causes of bad breath.

[0028] Specifically, Apple's preprocessing: S4.1 Remove the peel and core from the fresh apples according to the formula weight, cut them into cubes with a diameter of 1-2cm, put them into a juicer and press at low speed to obtain apple juice. After the juice is extracted, add 0.5 to 1 times the weight of the raw materials of purified water to the remaining pulp and press it again. Combine the apple juice obtained from the two presses and set aside. S4.2. Filter the apple juice using an 80-100 mesh filter. After filtration, concentrate the juice under vacuum conditions of 0.08-0.09 MPa and 45±5℃ until it is reduced to 1 / 5-1 / 4 of its original volume. This process effectively preserves the pectin, vitamins and other components in the apples, harmonizes the taste of the beverage, masks the bitterness of the raw materials, and also helps promote digestion.

[0029] Specifically, in step three, the co-blending process involves adding the pretreated dandelion concentrate, poria cocos concentrate, black tea extract, and purslane extract to a sterile mixing tank. Stir for 15-20 minutes at a low temperature of 0-4℃ and a speed of 200-250 rpm, pausing the stirring every 3-5 minutes to observe the mixture and ensure no layering, no sedimentation, and uniform composition. After stirring, allow the mixture to stand for 10-15 minutes at a low temperature of 0-4℃ under sterile conditions to remove surface foam, obtaining a basic mixture for later use. (This is the core fusion step, which fully combines the effective components for clearing heat and dampness, inhibiting bacteria, strengthening the spleen and removing dampness, and neutralizing odors, laying the foundation for the beverage's efficacy while ensuring liquid homogeneity.)

[0030] Specifically, in step four, the clarification and flavoring process involves filtering the base mixture through a 100-120 mesh sterile filter to remove sediment and foam, resulting in a clarified mixture. Apple juice is added to the clarified mixture to adjust the taste, and the mixture is stirred at 200-250 rpm for 10-15 minutes to ensure a balanced sweet and sour taste without any bitterness or off-flavors. The mixture is then filtered through a 0.22μm to 0.45μm microporous membrane for sterilization, yielding a medicinal and edible plant-based beverage. (This process optimizes the clarity and taste of the beverage, masks the bitterness of the raw materials, and retains the effective components of each ingredient, balancing efficacy and drinkability.)

[0031] The medicinal and edible plant beverage prepared above was applied to the examples, and commercially available products were used as comparative examples, as detailed below: Example 1 Prepare medicinal and edible plant-based beverages using the best formula and preparation process: Ingredients: 10g dandelion, 10g purslane, 3g black tea, 20g poria cocos, 20g apple.

[0032] Preparation process: T1, Dandelion: Extracted at 85℃ for 1.5 hours, then vacuum concentrated to 1 / 3 of the original volume; T2, Purslane: 70℃, 60 minutes, add 0.3% vitamin C, filter to obtain the extract; T3, Black Tea: Extracted at 90℃ for 40 minutes, filtered through a 100-mesh filter; T4, Poria cocos: Extracted at 85℃ for 1.5 hours, then vacuum concentrated to 1 / 4 of the original volume; T5, Apple: Low-speed pressing, vacuum concentration at 45℃ to 1 / 4 of the original volume; T6. Blending and mixing: Stir at 0-4℃ and 220r / min for 18 minutes, then let stand for 12 minutes to remove foam; T7. Clarification and Flavoring: Filter through a 120-mesh screen, add apple juice, stir at 220 rpm for 12 minutes, and then filter through a 0.22 μm microporous membrane for sterilization to obtain a clear, moderately sweet and sour taste with no bitterness and a light tea and fruit aroma.

[0033] Example 2 A medicinal and edible plant beverage was prepared using the following ingredients within the specified weight range: 5 grams of dandelion, 5 grams of purslane, 1 gram of black tea, 10 grams of poria cocos, and 10 grams of apple. The finished beverage was obtained by following the same preparation process as in Example 1.

[0034] Comparative Example 1 Choose a common heat-clearing and fire-reducing beverage sold in the market (main ingredients: honeysuckle, chrysanthemum, licorice), which does not have any specific ingredients to treat bitter taste and bad breath. Purchase the finished product directly for later use.

[0035] Comparative Example 2 Using commercially available oral solutions for simply freshening breath (main ingredients: menthol, flavoring, purified water) can only temporarily mask bad breath and has no internal conditioning effect. It is recommended to purchase ready-made products for future use.

[0036] The efficacy and taste test data of each embodiment and comparative example are shown in Table 2 below: Table 2 Comparison of test data between the examples and comparative examples ; Based on the above test data and comparative analysis of examples and comparative examples, it can be concluded that the medicinal and edible plant beverage prepared by the present invention, whether in the optimal formula (Example 1) or the formula at the lower limit of the weight range (Example 2), is significantly superior to ordinary heat-clearing and fire-reducing beverages on the market (Comparative Example 1) and simple halitosis-refreshing oral liquid (Comparative Example 2) in terms of relieving bitter taste and improving halitosis. Among them, Example 1 has the best effect, with a bitter taste and halitosis improvement rate of over 88% within 7 days, and has a good taste, no side effects, and is suitable for all types of people.

[0037] Comparative analysis shows that this invention, through the scientific ratio of dandelion, purslane, black tea, poria cocos, and apple, combined with targeted pretreatment processes, maximizes the retention of the active ingredients of each raw material, achieving a synergistic effect of "clearing heat and dampness, strengthening the spleen and removing dampness, and inhibiting bacteria and deodorizing." It can not only address the root causes of bitter taste and bad breath, but also improve the taste and enhance the drinking experience. Compared with existing products, it has the advantages of comprehensive efficacy, no side effects, and excellent taste, making it more suitable for long-term consumption and conditioning.

[0038] 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 alterations 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 medicinal and edible plant beverage for efficiently treating bitter and smelly breath, characterized by comprising the following components: The raw materials and their weight ranges for the plant-based beverage are as follows: 5-15 parts dandelion; 5-15 parts purslane; 1-5 parts black tea; 10-30 parts poria cocos; and 10-30 parts apple, with each part representing 1 gram. ​ 2. The process for preparing a phytotherapeutic beverage for the treatment of halitosis and bitter taste according to claim 1, characterized in that, The optimal formula for the raw materials of the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of poria cocos; and 20 grams of apple.

3. A process for the preparation of a medicamental and food homologous plant beverage for the efficient treatment of bad breath and halitosis, characterized by, The preparation of the raw materials and their weight parts of the highly effective medicinal and edible plant beverage for treating bitter taste and halitosis according to claim 1 includes the following steps: Step 1: Prepare raw materials: Select the following ingredients by weight: dandelion, purslane, black tea, poria cocos, and apple. Step 2: Raw material pretreatment: Dandelion, purslane, black tea, poria cocos and apple are pretreated separately to obtain dandelion concentrate, poria cocos concentrate, black tea extract, purslane extract and apple juice. Step 3, Blending and Mixing Treatment: Dandelion concentrate, Poria cocos concentrate, black tea extract and purslane extract are stirred and mixed under low temperature conditions, and after standing to remove foam, a basic mixture is obtained. Step 4: After filtering the basic mixture, add apple juice and stir to mix. Then filter through a microporous membrane to remove bacteria, and obtain a medicinal and edible plant beverage.

4. The process for preparing a phytotherapeutic beverage for the treatment of halitosis and bitter taste according to claim 3, characterized in that, The dandelion pretreatment in step two: S1.1 Rinse the fresh dandelion (by weight of the formula) 2-3 times with clean water, drain, and cut into 1-2cm pieces. S1.2 Place the chopped dandelion into an extraction tank, add 8-10 times the weight of the raw material in purified water, control the extraction temperature at 80-85℃, and extract at a constant temperature for 1.5-2 hours, stirring once every 20-25 minutes during the process; S1.3 After extraction, filter the solution using an 80-100 mesh filter and collect the filtrate. S1.4 Place the filtrate in a vacuum concentrator and concentrate it to 1 / 4-1 / 3 of its original volume at 60-65℃ and a vacuum of 0.06-0.08MPa to obtain dandelion concentrate. Cool it to room temperature for later use.

5. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, The purslane pretreatment: S2.1 Remove old roots, yellow leaves and impurities from the fresh purslane of the formula weight, and soak in clean water for 15-25 minutes; S2.2 After rinsing and draining the water, put the purslane into a pulping machine, add 4-5 times the weight of the raw materials of purified water, and pulp into a homogeneous purslane pulp. S2.3 Pour the purslane homogenate into an extraction tank, add 0.2%-0.4% vitamin C, control the temperature at 65-70℃, and extract at a constant temperature for 45-60 minutes; S2.4 After extraction, filter the solution through a 100-120 mesh screen to obtain purslane extract for later use.

6. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, The pretreatment of the black tea: S3.1 Rinse the dry black tea (by weight of the formula, with a moisture content ≤5%) 1-2 times with warm water at 38-42℃. S3.2 After draining, put the raw material into the extraction tank, add 10-12 times the weight of the raw material in purified water, control the extraction temperature at 88-92℃, and extract at a constant temperature for 30-50 minutes. S3.3 After extraction, let stand for 10-15 minutes, filter with an 80-100 mesh filter, collect the black tea extract, and cool to room temperature for later use.

7. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, The pretreatment of Poria cocos: S4.

1. Crush the Poria cocos blocks with a moisture content ≤7% according to the formula weight, and pass them through a 20-40 mesh sieve to obtain Poria cocos powder. S4.1 Place the Poria cocos powder into an extraction tank, add 12-15 times the weight of the raw material in purified water, and soak for 20-30 minutes to fully moisten the powder. S4.

2. Then, extract at a constant temperature of 85-90℃ for 1.5-2 hours. After extraction, filter using a 100-120 mesh filter. S4.

3. The filtrate is concentrated under vacuum at a pressure of -0.08 to -0.09 MPa and a concentration temperature of 55 to 65°C to 1 / 5 to 1 / 4 of its original volume to obtain a concentrated Poria cocos solution for later use.

8. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, The apple preprocessing: S4.1 Remove the peel and core from the fresh apples according to the formula weight, cut them into cubes with a diameter of 1-2cm, put them into a juicer and press at low speed to obtain apple juice. After the juice is extracted, add 0.5 to 1 times the weight of the raw materials of purified water to the remaining pulp and press it again. Combine the apple juice obtained from the two presses and set aside. S4.

2. Filter the apple juice using an 80-100 mesh filter. After filtration, concentrate the juice under vacuum conditions of 0.08-0.09 MPa and 45±5℃ until it is reduced to 1 / 5-1 / 4 of its original volume.

9. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, Step three involves co-mixing and blending: adding the pretreated dandelion concentrate, poria concentrate, black tea extract, and purslane extract to a sterile mixing tank and stirring for 15-20 minutes at a low temperature of 0-4℃ and a speed of 200-250 r / min, pausing stirring every 3-5 minutes to observe the state of the mixture. After stirring, the mixture is allowed to stand for 10-15 minutes at a low temperature of 0-4℃ under sterile conditions to remove surface foam, yielding a basic mixture for later use.

10. The preparation process of a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis according to claim 3, characterized in that, In step four, the clarification and flavoring process involves filtering the base mixture through a 100-120 mesh sterile filter to obtain a clarified mixture. Apple juice is then added to the clarified mixture, and the mixture is stirred at 200-250 r / min for 10-15 minutes. After sterilization, the mixture is filtered through a 0.22 μm to 0.45 μm microporous membrane to obtain a medicinal and edible plant beverage.

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