Edible and medicinal and edible plant low-temperature enzymolysis composite beverage and preparation method thereof

By employing a low-temperature compound enzymatic hydrolysis process and multi-stage solid-liquid separation technology, the degradation of active ingredients and instability of beverages caused by high-temperature processing have been solved. This process achieves efficient retention of active ingredients and improved beverage stability, making it suitable for large-scale production of medicinal and edible plant beverages.

CN122320142APending Publication Date: 2026-07-03李彤
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Patent Information

Application Number
CN202610746978.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-28
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

In existing herbal beverage processing technologies, high-temperature processing leads to the degradation of active ingredients, resulting in poor product palatability. Large molecules such as cellulose and pectin are difficult to decompose, causing the beverage to become cloudy, layered, and sedimented. Furthermore, the addition of chemical additives goes against the trend of natural food.

Method used

A low-temperature compound enzymatic hydrolysis process is adopted, using food-grade enzyme preparations to treat plant raw materials at 45℃~50℃, including cellulase, pectinase, acidic protease and amylase, adjusting the pH value to 4.0~5.0, and combining multi-stage solid-liquid separation technology to prepare compound beverages without added artificial flavors, synthetic pigments and preservatives.

Benefits of technology

It effectively retains active ingredients such as polysaccharides and saponins, improves product retention rate and taste, enhances beverage stability, meets clean label requirements, has strong adaptability, and is suitable for large-scale production.

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Abstract

The invention discloses an edible and medicinal and edible plant low-temperature enzymolysis composite beverage and a preparation method thereof. The preparation method comprises the following steps: by taking jujube powder as a substrate, compounding at least two kinds of medicinal and edible plant dry powder, carrying out enzymolysis by adopting a compound enzyme containing cellulase, pectinase and acid protease under the conditions that the temperature is 45-50 DEG C and the pH is 4.0-5.0, and carrying out enzyme deactivation and solid-liquid separation (filtration / centrifugation or a combination thereof). Amylases may be added to the high starch / polysaccharide feedstock. No essence, pigment, sweetening agent or preservative is added into the product, the precipitation rate is smaller than or equal to 0.5% after the product is stored for 12 months at normal temperature, and the retention rate of active ingredients is increased by 26%-31% compared with a traditional high-temperature process. The technology is high in universality and can adapt to different separation modes, and industrial production of clean labels and high-stability plant drinks is achieved.
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