Compound juice beverage of reed root and fruit and its preparation method and application

Abstract

This invention provides a compound reed rhizome juice beverage, its preparation method, and its application, belonging to the field of food processing technology. The beverage, by weight, comprises the following ingredients: 10-50 parts reed rhizome, 5-30 parts ophiopogon japonicus, 50-150 parts snow pear, 50-150 parts sugarcane, 20-80 parts water chestnut, and 15-60 parts wild apple. The preparation method includes: washing and cutting the raw materials into pieces; extracting and concentrating the reed rhizome and ophiopogon japonicus with water to obtain a concentrated liquid; then, using the concentrated liquid as a medium, juicing the snow pear, sugarcane, water chestnut, and wild apple together; and finally, refining and sterilizing the resulting juice before bottling. This invention combines traditional food and medicinal ingredients with modern juice preparation technology, fully preserving the natural flavor and nutrition of fresh fruit while effectively extracting the active ingredients from the reed rhizome and ophiopogon japonicus. The resulting product has a refreshing and sweet taste, a harmonious and unique flavor, and possesses the effects of clearing heat and moisturizing dryness, promoting body fluid production and relieving cough. Furthermore, the preparation process is suitable for industrial production, and the product has good stability.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically a compound reed rhizome juice beverage, its preparation method, and its application. Background Technology

[0002] With the popularization of health-conscious consumption, functional beverages that combine good taste with specific health benefits are increasingly favored by the market. Currently, related products on the market can be mainly divided into two categories: one is pure fruit juice or fruit juice drinks. These products use fresh fruit as raw materials, have a refreshing taste and natural flavor, and are highly accepted by consumers. However, their functions are relatively simple, mostly limited to supplementing basic nutrients such as vitamins and minerals, lacking targeted health benefits, and failing to meet consumers' growing demand for beverages with specific conditioning effects. The other category is plant-based beverages with added Chinese medicinal herbs or food-medicine homologous ingredients. These products usually claim to have traditional health benefits such as clearing heat and moisturizing the lungs, but face significant challenges in actual product development. Because Chinese medicinal herbs often have a special bitter or medicinal taste, if not properly processed, the resulting product has a rough taste and a prominent medicinal flavor, seriously affecting the consumer experience and making it difficult for them to be widely accepted as daily beverages. On the other hand, the functions claimed by these products are mostly based on traditional Chinese medicine theories or literature records, generally lacking direct support from modern pharmacological experimental data, resulting in insufficient scientific validity and credibility of their efficacy claims, making it difficult to gain the deep trust of modern consumers.

[0003] Therefore, the market urgently needs a product that can break through the bottleneck of traditional functional beverages in achieving both taste and efficacy, and can verify its core health functions through rigorous scientific experiments, thereby providing consumers with a new type of health beverage that is pleasant to taste, has definite efficacy, and stable quality. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a compound reed root juice beverage, which not only has a harmonious taste and natural flavor, but also has significant antipyretic and antitussive effects.

[0005] Another object of the present invention is to provide a method for preparing the beverage, which is stable, suitable for industrial production, and can effectively achieve the fusion of functional components and flavor.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a compound reed rhizome juice beverage, comprising the following ingredients by weight: 10-50 parts reed rhizome, 5-30 parts ophiopogon japonicus, 50-150 parts snow pear, 50-150 parts sugarcane, 20-80 parts water chestnut, and 15-60 parts wild apple.

[0007] Preferably, the wild apple is a Severus apple.

[0008] Preferably, the pears and wild apples are fresh, whole fruits without rot; the sugarcane is fresh stalks after peeling; and the reed roots are dried, mold-free flakes.

[0009] The present invention also provides a method for preparing the compound reed rhizome juice beverage, comprising the following steps: The cleaned and chopped reed rhizome and ophiopogon japonicus were mixed with water at a mass ratio of 1:8~12, and extracted at 90~100℃ for 20~40 minutes. The mixture was then filtered to obtain the filtrate. The filtrate was concentrated to obtain a reed rhizome and ophiopogon japonicus concentrate. The concentrated extract of reed rhizome and ophiopogon japonicus was mixed with snow pear, wild apple, water chestnut and sugarcane, and juiced together to obtain a compound fruit juice pulp. The compound fruit juice pulp is filtered, homogenized, degassed, sterilized, and finally bottled to obtain the compound reed root fruit juice beverage.

[0010] Preferably, the volume of the concentrated reed rhizome and ophiopogon japonicus extract is 1 / 5 to 1 / 2 of the total weight of the fresh fruit raw materials used for juicing.

[0011] Preferably, the filtration is performed using a 100-200 mesh filter.

[0012] Preferably, the homogenization pressure is 15~25MPa.

[0013] Preferably, the sterilization is high-temperature instantaneous sterilization or pasteurization.

[0014] Preferably, the high-temperature instantaneous sterilization is performed at 115-121°C for 3-15 seconds; the pasteurization is performed at 85-95°C for 30-60 seconds.

[0015] The present invention also provides the application of the compound reed rhizome juice beverage described above, or the compound reed rhizome juice beverage prepared by the preparation method described above, in the preparation of products with antipyretic and antitussive functions.

[0016] Compared with the prior art, the present invention has the following advantages: The compound reed rhizome juice beverage formula provided by this invention is scientifically formulated, using reed rhizome and ophiopogon japonicus as the functional base, combined with fresh fruits such as snow pear, water chestnut, sugarcane, and wild apple, to achieve the effects of clearing heat, moisturizing dryness, promoting body fluid production, and quenching thirst. This invention combines the concentrated water extract of reed rhizome and ophiopogon japonicus with the process of co-extracting fresh fruit, achieving a full and uniform fusion of functional components and natural flavors at the microscopic level, effectively solving the problem of flavor separation in traditional processes. Sensory evaluation results show that the compound reed rhizome juice beverage prepared by this invention achieves a total score of over 85.8 points. The product has a smooth and refreshing taste, with a harmonious blend of complex fruit aromas and delicate herbal fragrances, no bitter aftertaste, a clear and uniform color, and no sedimentation even after prolonged storage, achieving a perfect balance of taste and flavor.

[0017] The compound reed rhizome juice beverage prepared by this invention, after fine filtration, high-pressure homogenization, and appropriate sterilization, has a uniform and stable texture, suitable for industrial production. This invention verified its significant antipyretic effect using a dry yeast-induced fever rat model. Experimental results showed that, compared with the model group, both low- and medium-dose groups of the compound reed rhizome juice beverage significantly reduced the body temperature of febrile rats. P <0.01), its effect was comparable to that of the positive control, Qingre Jiedu oral liquid. This beverage can significantly inhibit serum inflammatory factors IL-6 and TNF-α. α abnormally high ( P <0.01), significantly reduced the levels of hypothalamic pyrogenic mediators PGE2 and cAMP ( P <0.01), especially in regulating hypothalamic cAMP levels, the product of this invention is significantly more effective than the positive control Qingre Jiedu oral liquid ( P <0.05), demonstrating a unique advantage in central nervous system action. Regarding antitussive efficacy, the product of this invention exhibits significant antitussive effects, verified through two cough models with different mechanisms. In the ammonia-induced cough model, both low- and medium-dose groups significantly prolonged the cough latency period ( P <0.01) and reduced the frequency of coughing ( P <0.01), with the medium-dose group showing better efficacy than the positive control Chuanbei Xue Li Gao (a traditional Chinese medicine), indicating its strong inhibitory effect on chemically irritated cough; in the citrate-induced cough model, both the low- and medium-dose groups significantly prolonged the cough latency period ( P <0.01) and reduced the frequency of coughing ( P The efficacy of the medium-dose group in prolonging the cough latency period was not significantly different from that in the positive control, which confirms that it has a stable therapeutic effect on different cough-causing factors. Attached Figure Description

[0018] Figure 1 The figure shows the effect of compound reed rhizome juice beverage on reducing body temperature in febrile rats. Compared with the normal group, ## indicates... P <0.01; compared with the model group, express P <0.01.

[0019] Figure 2 The figure shows the inhibitory effect of compound reed rhizome juice beverage on serum IL-6 levels in febrile rats. Compared with the normal group, ## indicates... P <0.01; compared with the model group, express P <0.01.

[0020] Figure 3 The effect of compound reed rhizome juice beverage on serum TNF-α in febrile rats αThe level of inhibition is shown in the figure. Compared with the normal group, ## indicates... P <0.01; compared with the model group, express P <0.01.

[0021] Figure 4 The figure shows the inhibitory effect of compound reed rhizome juice beverage on PGE2 levels in the hypothalamus of febrile rats. Compared with the normal group, ## indicates... P <0.01; compared with the model group, express P <0.01.

[0022] Figure 5 The figure shows the inhibitory effect of compound reed rhizome juice beverage on the hypothalamic cAMP level in febrile rats. Compared with the normal group, ## indicates P <0.01; compared with the model group, express P <0.01, compared with the positive control group of Qingre Jiedu oral liquid, express P <0.01.

[0023] Figure 6 The figure shows the effect of compound reed rhizome juice beverage on the latency period of cough in mice with ammonia-induced cough. Compared with the model group, This indicates that P < 0.01, compared with the positive control group (Chuanbei Xue Li Gao group), This indicates that P < 0.01.

[0024] Figure 7 The figure shows the effect of compound reed rhizome juice beverage on the number of coughs in mice with ammonia-induced cough. Compared with the model group, This indicates that P < 0.01, compared with the positive control group (Chuanbei Xue Li Gao group), This indicates that P < 0.01.

[0025] Figure 8 The figure shows the effect of compound reed rhizome juice beverage on the latency period of cough in citrate-induced cough mice. Compared with the model group, This indicates that P < 0.01, compared with the positive control group (Chuanbei Xue Li Gao group), This indicates that P < 0.01.

[0026] Figure 9 The figure shows the effect of compound reed rhizome juice beverage on the number of coughs in citrate-induced cough mice. Compared with the model group, This indicates that P < 0.01, compared with the positive control group (Chuanbei Xue Li Gao group), This indicates that P < 0.01. Detailed Implementation

[0027] This invention provides a compound reed rhizome juice beverage, preferably comprising the following ingredients by weight: 10-50 parts reed rhizome, 5-30 parts ophiopogon japonicus, 50-150 parts snow pear, 50-150 parts sugarcane, 20-80 parts water chestnut, and 15-60 parts wild apple. More preferably, it comprises the following ingredients: 20-40 parts reed rhizome, 10-20 parts ophiopogon japonicus, 80-120 parts snow pear, 80-120 parts sugarcane, 30-60 parts water chestnut, and 20-40 parts wild apple. The raw materials include 10-50 parts of reed rhizome, preferably 10, 15, 20, 25, 30, 35, 40, 45, or 50 parts; the raw materials include 5-30 parts of Ophiopogon japonicus, preferably 5, 10, 15, 20, 25, or 30 parts; the raw materials include 50-150 parts of snow pear, preferably 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, or 150 parts; the raw materials include The raw materials include 50-150 parts of sugarcane, preferably 50, 60, 70, 80, 90, 100, 110, 120, 130, 140 or 150 parts; the raw materials include 20-80 parts of water chestnuts, preferably 20, 30, 40, 50, 60, 70 or 80 parts; the raw materials include 15-60 parts of wild apples, preferably 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 parts.

[0028] In this invention, the wild apple is preferably a Severus apple; the pear and wild apple are fresh, whole fruits without rot; the sugarcane is fresh, peeled stalks; and the reed rhizome is dried, mold-free, thin slices. The beverage provided by this invention has the core effects of clearing heat and promoting body fluid production, moisturizing dryness and relieving cough. Among them, reed rhizome clears heat and promotes body fluid production, while ophiopogon japonicus nourishes yin and moistens the lungs, laying the foundation for its efficacy; pear promotes body fluid production and moisturizes dryness, water chestnut clears heat and resolves phlegm, sugarcane harmonizes the middle and assists the spleen, and wild apple promotes body fluid production and stimulates appetite; all ingredients work synergistically. The natural sugars and rich fruit aromas of various fresh fruits effectively harmonize the herbal aromas of reed rhizome and ophiopogon japonicus, giving the beverage a sweet, warm, and layered taste, significantly enhancing the drinking experience.

[0029] This invention also provides a method for preparing the compound reed rhizome juice beverage, wherein the preparation method preferably includes the following steps: mixing washed and chopped reed rhizome and ophiopogon japonicus with water at a mass ratio of 1:8~12, heating and extracting at 90~100℃ for 20~40 minutes, and filtering to obtain a filtrate; concentrating the filtrate to obtain a reed rhizome and ophiopogon japonicus concentrate; mixing the reed rhizome and ophiopogon japonicus concentrate with snow pear, wild apple, water chestnut, and sugarcane, and juicing them together to obtain a compound fruit juice pulp; filtering, homogenizing, degassing, and sterilizing the compound fruit juice pulp, and finally bottling to obtain the compound reed rhizome juice beverage.

[0030] In this invention, reed rhizome and ophiopogon japonicus are quickly rinsed with clean water, cut into pieces, and drained; pears are washed, stems and cores are removed, and cut into 1-2cm pieces. 3 Cut the water chestnuts into small pieces; wash the water chestnuts to remove the dirt, peel off the outer skin, and cut them into small pieces; wash the sugarcane, peel off the hard outer skin, and cut it into small sections; wash the wild apples, remove the cores, and cut them into small pieces.

[0031] In this invention, cleaned and chopped reed rhizome and ophiopogon japonicus are placed together in an extraction container, and purified or deionized water is added. The material-to-liquid mass ratio is controlled at 1:8~12, that is, 8~12 kg of water is added for every 1 kg of reed rhizome and ophiopogon japonicus mixture, preferably 1:8, 1:9, 1:10, 1:11 or 1:12. Preferably, extraction is carried out at a temperature of 90℃~100℃ for 20~40 min, with the extraction temperature specifically preferably 90℃, 95℃ or 100℃; the extraction time is preferably 20 min, 25 min, 30 min, 35 min or 40 min. This temperature and time range is designed to fully extract the water-soluble active ingredients from the reed rhizome and ophiopogon japonicus while avoiding the destruction of active substances due to prolonged high-temperature heating. After extraction, the mixture is immediately filtered while hot using a 100~200 mesh filter to remove the residue, and a clear filtrate containing active ingredients is collected.

[0032] In this invention, the clarified filtrate obtained after heating extraction and hot filtration is concentrated. The concentration process can employ reduced pressure or normal pressure concentration, controlling the concentration temperature between 60 and 80°C to avoid damage to heat-sensitive active ingredients, concentrating to a predetermined volume. The concentration endpoint is determined as follows: the volume of the concentrated reed rhizome and ophiopogon japonicus extract should be controlled within 1 / 5 to 1 / 2 of the total weight of the fresh fruit raw materials (including pears, sugarcane, water chestnuts, and wild apples) used for subsequent juicing. For example, when the total weight of the fresh fruit raw materials is 500 grams, the volume of the concentrated reed rhizome and ophiopogon japonicus extract should be concentrated to between 100 ml and 250 ml. This volume range is designed to ensure that the concentration of active ingredients in the concentrate is sufficient to fully integrate with the flavor of the fresh fruit during subsequent juicing, while avoiding dilution of the natural flavor of the juice due to an excessively large volume of concentrate, or uneven mixing due to an excessively small volume.

[0033] In this invention, the prepared reed rhizome and ophiopogon japonicus concentrate is used as the juicing medium, and is fed together with freshly washed, peeled, cored, and diced pear chunks, wild apple chunks, water chestnut chunks, and sugarcane segments into an industrial-grade juicing device. During the juicing process, the reed rhizome and ophiopogon japonicus concentrate, as the liquid phase medium, can instantly and uniformly penetrate and blend with the juice extracted from the fresh fruit, thereby achieving an integrated combination of herbal active ingredients and natural flavor substances of the fresh fruit at the microscopic scale. The material obtained after extraction is a compound fruit juice pulp, which contains fruit juice, herbal extracts, and fine fruit pulp fibers. This invention achieves deep integration of the functional and flavor layers by co-juicing the concentrate with fresh fruit, effectively overcoming the technical defects of flavor fragmentation or taste separation caused by separate processing and mixing in traditional processes, and providing a flavor-coordinated and uniformly composed intermediate material for subsequent refining processes.

[0034] In this invention, the prepared compound fruit juice pulp is filtered, preferably including the following steps: passing the pulp through a 100-200 mesh filter to remove residual fruit pulp, fiber, and insoluble large particles, resulting in a clear compound fruit juice with uniform texture and good flowability. Subsequently, the clear compound fruit juice is fed into a high-pressure homogenizer and homogenized at 15-25 MPa. The purpose of homogenization in this invention is to further break down and refine the suspended micro-particles of fruit juice, ensuring they are evenly and stably dispersed in the juice, thereby effectively preventing stratification or sedimentation during storage and improving the smoothness and fineness of the texture. The homogenized juice then enters a degassing process, where oxygen introduced during processing is removed in a degassing tank with a vacuum of 0.06-0.09 MPa to prevent oxidation reactions that could lead to darkening of color, flavor deterioration, and loss of nutrients, ensuring a clear color and pure flavor. After degassing, the juice undergoes sterilization to kill microorganisms, ensuring the product meets food safety standards and has a long shelf life. In this invention, the sterilization method is preferably high-temperature instantaneous sterilization or pasteurization. As a preferred embodiment, the high-temperature instantaneous sterilization temperature is preferably 115-121℃, more preferably 115℃, 117℃, 119℃, or 121℃, and the high-temperature instantaneous sterilization time is preferably 3-15s, more preferably 5s, 10s, or 15s. As another preferred embodiment, the pasteurization temperature is preferably 85-95℃, more preferably 85℃, 90℃, or 95℃, and the pasteurization time is preferably 30-60s, more preferably 40s, 50s, or 60s. The sterilized juice should be immediately bottled in a sterile or clean environment, typically using pre-cleaned and sterilized glass bottles or composite aluminum foil bags, and sealed to obtain the finished compound reed root juice beverage. Through the above-mentioned filtration, homogenization, degassing, and sterilization processes, this invention not only ensures the final microbial safety and shelf stability of the product but also preserves the unique natural flavor and nutritional components of the compound juice to the greatest extent possible.

[0035] This invention utilizes an innovative process that uses a concentrated extract of active ingredients as the juicing medium to extract juice from fresh fruit, achieving a deep fusion of function and flavor. After fine filtration, homogenization and stabilization, and appropriate sterilization, the final product has a uniform and clear color, is light milky white, has a harmonious taste, does not settle even after prolonged storage, and maintains stable flavor and quality.

[0036] The present invention also provides the application of the compound reed rhizome juice beverage described above, or the compound reed rhizome juice beverage prepared by the preparation method described above, in the preparation of products with antipyretic and antitussive functions.

[0037] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0038] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available products.

[0039] Example 1 A compound reed rhizome juice beverage comprises the following ingredients: 30 parts reed rhizome, 15 parts ophiopogon japonicus, 100 parts snow pear, 100 parts sugarcane, 25 parts wild apple (Selvis apple), and 50 parts water chestnut.

[0040] The preparation steps of the above compound reed rhizome juice beverage are as follows: (1) Cleaning and cutting raw materials: Quickly rinse and drain the reed rhizome and ophiopogon japonicus; wash and core the snow pear and wild apple, and cut them into pieces about 1-2cm in size. 3 Cut the water chestnuts into small pieces; wash, peel, and cut the water chestnuts into pieces; wash, peel, and cut the sugarcane into sections.

[0041] (2) Preparation of concentrated reed rhizome and ophiopogon japonicus extract: Reed rhizome and ophiopogon japonicus were placed in an extraction tank, and 8 times their weight (based on the total weight of reed rhizome and ophiopogon japonicus) of purified water were added. The mixture was stirred and extracted at 95°C for 30 min. The extract was filtered through a 200-mesh filter while hot to obtain the filtrate. The filtrate was concentrated by rotary evaporation at 75°C and a vacuum of -0.08 MPa to a final volume of 100 mL, and then cooled for later use.

[0042] (3) Compound juicing: The above 100mL of reed rhizome and ophiopogon japonicus concentrate is used as the juicing medium and put into the juicer together with all the cleaned and chopped fruit pieces to extract the compound fruit juice pulp.

[0043] (4) Filtration: The compound fruit juice pulp is separated into solid and liquid, and the resulting juice is then filtered through a 200-mesh filter to obtain clear fruit juice.

[0044] (5) Homogenization, degassing and sterilization: The clarified juice was homogenized twice under a pressure of 20 MPa and degassed for 5 min under a vacuum of -0.08 MPa. Then it was sterilized by high temperature instantaneous sterilization at 115℃ for 15 s.

[0045] (6) Filling: After sterilization, aseptic filling is carried out immediately to obtain the compound reed root juice beverage.

[0046] Example 2 A compound reed rhizome juice beverage comprises the following ingredients: 20 parts reed rhizome, 10 parts ophiopogon japonicus, 80 parts snow pear, 80 parts sugarcane, 30 parts wild apple (Selvis apple), and 30 parts water chestnut. The preparation method is the same as in Example 1. In step (2), the filtrate is concentrated to approximately 60 mL.

[0047] Example 3 A compound reed rhizome juice beverage comprises the following ingredients: 40 parts reed rhizome, 20 parts ophiopogon japonicus, 120 parts snow pear, 120 parts sugarcane, 40 parts wild apple (Selvis apple), and 60 parts water chestnut. The preparation method is the same as in Example 1. In step (2), the filtrate is concentrated to approximately 130 mL.

[0048] Example 4 A compound reed rhizome juice beverage comprises the following ingredients: 45 parts reed rhizome, 8 parts ophiopogon japonicus, 140 parts snow pear, 60 parts sugarcane, 35 parts wild apple (Selvis apple), and 40 parts water chestnut. The preparation steps are basically the same as in Example 1, except that in step (2), the amount of water added is 10 times, the extraction temperature is 92℃, the extraction time is 35min, and the concentration is reduced to 95mL.

[0049] Example 5 A compound reed rhizome juice beverage comprises the following ingredients: 15 parts reed rhizome, 25 parts ophiopogon japonicus, 60 parts snow pear, 130 parts sugarcane, 55 parts wild apple (Selvis apple), and 70 parts water chestnut. The preparation steps are basically the same as in Example 1, except that in step (2), the amount of water added is 9 times, the extraction temperature is 98℃, the extraction time is 25min, and the concentration is 110mL.

[0050] Example 6 A compound reed rhizome juice beverage comprises the following ingredients: 35 parts reed rhizome, 28 parts ophiopogon japonicus, 130 parts snow pear, 110 parts sugarcane, 30 parts wild apple (Selvis apple), and 25 parts water chestnut. The preparation steps are basically the same as in Example 1, except that in step (2), the amount of water added is 11 times, the extraction temperature is 100℃, the extraction time is 20 min, and the concentration is 105 mL.

[0051] Comparative Example 1 A compound reed rhizome juice beverage, with the same raw materials and proportions as in Example 1. The difference in preparation method is that step (3) is changed to separate juicing, that is, first use 100mL of pure water to juice all the fruit pieces to obtain pure juice, and then mix 100mL of reed rhizome and ophiopogon japonicus concentrate obtained in step (2) with the pure juice in a mixing tank. The subsequent steps are the same as steps (4) to (6) in Example 1.

[0052] Comparative Example 2 A compound reed rhizome juice beverage, with the same raw materials and proportions as in Example 1. The difference in preparation method is that in step (2), after reed rhizome and ophiopogon japonicus are extracted and filtered according to the method in Example 1, the filtrate is not concentrated, but is directly used in step (3) as a juicing medium to juice the fruit pieces together. The subsequent steps are the same as steps (4) to (6) in Example 1.

[0053] Comparative Example 3 A compound reed rhizome juice beverage differs from Example 1 in its ingredient composition in that the wild apple (Selvis apple) is omitted. The ingredients are: 30 parts reed rhizome, 15 parts ophiopogon japonicus, 100 parts snow pear, 100 parts sugarcane, and 50 parts water chestnut. The preparation method is the same as in Example 1.

[0054] Comparative Example 4 A compound reed rhizome juice beverage differs from that in Example 1 in that the reed rhizome and ophiopogon japonicus are omitted, and the raw materials are: 100 parts of snow pear, 100 parts of sugarcane, 25 parts of wild apple (Selvis apple), and 50 parts of water chestnut. Preparation method: Juice all the fruit pieces together, and the subsequent steps are the same as steps (4) to (6) in Example 1.

[0055] Comparative Example 5 A compound reed rhizome juice beverage differs from Example 1 in its ingredient composition in that 25 parts of wild apples (Selvis apples) are replaced with 25 parts of common Fuji apples. The ingredients are: 30 parts reed rhizome, 15 parts ophiopogon japonicus, 100 parts snow pear, 100 parts sugarcane, 25 parts Fuji apples, and 50 parts water chestnuts. The preparation method is the same as in Example 1.

[0056] Sensory evaluation: Sensory evaluations were conducted on the examples and comparative products according to the scoring criteria in Table 1, and the results are shown in Table 2.

[0057] Table 1 Sensory Evaluation Criteria for Compound Reed Rhizome Juice Beverage

[0058] Table 2 Sensory evaluation results of different compound reed rhizome juice beverages

[0059] The sensory evaluation scores of the products in Examples 1 to 6 ranged from 85.8 to 92.5 points (see Table 2), all significantly higher than the preset excellent quality evaluation standard of 85 points. The experimental results show that within the raw material ratio range of this invention, the core preparation process of "extraction-concentration-co-extrusion" can stably produce products with excellent sensory quality. Example 1, using the baseline formula, achieved the highest total score (92.5 points), with its taste (46.2 points), aroma (27.5 points), and state (18.8 points) all approaching full marks: a smooth and refreshing taste, a harmonious blend of complex fruity and delicate herbal aromas, a clear and transparent color, and no sedimentation even after prolonged storage, fully verifying the optimal effect of the core formula and process. Example 5, with a significantly increased proportion of fresh fruit, also received a high score (92.3 points), with its aroma score (27.9 points) ranking first among all samples. This indicates that, while ensuring the herbal efficacy, increasing the proportion of fresh fruit can further enhance the natural fruity aroma and sweet taste of the beverage without compromising the overall flavor harmony.

[0060] The sensory scores for Examples 2, 3, and 6 were 89.9, 88.7, and 88.7, respectively. The experimental results confirm that within the relatively wide range of formulation parameters provided by this invention, the process system exhibits good process robustness and is suitable for different combinations of raw material ratios, all capable of producing qualified products with harmonious flavor and stable quality. Example 4, with a higher proportion of reed root, achieved a sensory score of 85.8. Its taste and aroma scores were slightly lower than other examples, indicating that, given a fixed total herbal dosage, an excessively high proportion of reed root may have a certain impact on the smoothness and harmony of the flavor.

[0061] Comparative Example 1, which uses a traditional stepwise mixing process, achieved a total sensory score of only 74.8 points, with particularly significant reductions in taste (38.1 points) and aroma (20.5 points). Evaluation records showed defects such as a thin mouthfeel, flavor separation, and a slightly astringent aftertaste. Experimental results confirm that, compared to simple physical mixing, the process of using concentrated reed rhizome and ophiopogon japonicus extract as the juicing medium and co-crushing fresh fruit in this invention is the key step in achieving uniform and instantaneous fusion of herbal components and fresh fruit flavor at the microscopic level, effectively solving the technical challenge of flavor fragmentation.

[0062] Comparative Example 2, which used a direct co-extraction process with unconcentrated herbal filtrate, achieved a total sensory score of 80.3 points. While this was better than Comparative Example 1, it was significantly lower than all other examples, indicating deficiencies in the fullness and complexity of its taste and aroma. The experimental results reveal the core role of the filtrate concentration step: concentrating the filtrate to a specific volume range of 1 / 5 to 1 / 2 of the total weight of the fresh fruit significantly increases the concentration of active ingredients and flavor compounds in the medium. This promotes their full interaction and integration with the fresh fruit components during juicing, while also preventing the dilution of the final product's flavor intensity and richness due to excessive moisture content in the medium.

[0063] Comparative Example 3, which omitted the wild apple (Severnella vulgaris), scored 77.3 points in total sensory evaluation, lower than all other examples. Compared to Example 1, Comparative Example 3 had a significantly monotonous taste (38.5 points), with a cloying sweetness and a slightly bitter aftertaste; its aroma (20.8 points) lacked depth and the refreshing, sweet-sour complex aroma of the wild apple (Severnella vulgaris). These results indicate that the addition of wild apple not only provides a unique flavor framework, but its natural organic acids also effectively neutralize the herbal astringency that may be imparted by reed rhizome and ophiopogon japonicus, making it a key component in balancing the overall taste and enhancing flavor complexity.

[0064] Comparative Example 4, which omitted reed rhizome and ophiopogon japonicus, achieved a total sensory score of 85.4, close to Example 4 (85.8). However, the harmony of aroma (23.5) and taste (43.2) was significantly lower than that of Example 1. The beverage in Comparative Example 4 had a rich fruity aroma and a sweet taste, but lacked the layering of herbal flavors, resembling a typical mixed fruit juice and failing to achieve a perfect fusion of complex fruit aromas and delicate herbal notes. This result confirms that its delicate herbal aroma complements the fresh fruit flavor, giving the product a unique taste profile and aftertaste, which is an important component in establishing the product's distinctive characteristics. Combining Comparative Examples 3 and 4, it is evident that the absence of any core ingredient leads to a significant decline in the product's sensory quality or flavor characteristics, further validating the rationality of the synergistic formulation of the six ingredients in this invention.

[0065] The overall sensory score of Comparative Example 5 was 82.0 points, lower than that of Example 1 (92.5 points) and Example 5 (92.3 points). Although higher than that of Comparative Example 3 (77.3 points), which completely omitted wild apples, the harmony of taste (41.5 points) and aroma (22.0 points) was significantly lower than that of Example 1. The beverage of Comparative Example 5 had a simple and flat sweet and sour taste, a thin layer of fruit aroma, a relatively prominent herbal aroma, and a slight aroma separation. Overall, it failed to achieve the sensory characteristics of a fresh and rich complex fruit aroma and a perfect blend of delicate herbal aroma described in Example 1. This result confirms that the unique flavor characteristics of wild apples can complement the flavors of reed rhizome, ophiopogon japonicus, and fresh fruit, giving the product a three-dimensional fruit aroma layer and a mellow herbal taste. It is an important ingredient for establishing the product characteristics of this invention. It can be seen from the comparison of Comparative Examples 3, 4, and 5 that the absence or simple substitution of any core ingredient will lead to a significant decline in the sensory quality or flavor characteristics of the product.

[0066] Example 7: Effect of Compound Reed Rhizome Juice Beverage on Thermic Effect of Dry Yeast in Rats Thirty SD rats, weighing 200-220g, half male and half female, were randomly divided into 5 groups: a normal group, a model group, a positive control group (provided by Sichuan Taihuatang Pharmaceutical Co., Ltd.) (5.36mL / kg) of Qingre Jiedu oral liquid, and low- and medium-dose groups (26.79mL / kg and 53.58mL / kg) of compound reed root juice beverage. The density was 1.02975g / mL, with 6 rats in each group. The rats were acclimatized for one week. Three days before the experiment, the rats were captured, immobilized, and their rectal temperature was measured to allow them to adapt to the experimental conditions. Rectal temperature was measured twice daily for three consecutive days using an electronic thermometer, with a 1-hour interval between measurements. The average of the two measurements was used as the basal body temperature. Rats with a difference of >0.5℃ between two rectal temperature measurements or a single rectal temperature exceeding 38℃ were excluded. All rats had free access to water.

[0067] Model establishment and gavage: Rats in the model group, positive control group (Qingre Jiedu oral liquid), and low-dose groups (compound reed rhizome juice beverage) were subcutaneously injected with 10 mL / kg of 15% dry yeast suspension in their backs to establish a fever rat model. Rats in the normal group were subcutaneously injected with 10 mL / kg of physiological saline in their backs. Rectal temperature changes in rats were monitored over 10 hours. Rectal temperature was measured 6 hours after yeast injection; an increase of 0.8℃ was considered a successful model. Preventive gavage was administered simultaneously with model establishment. The normal and model groups were given the same volume of pure water, and each group was gavaged every 4 hours. Ten hours after model establishment, blood was collected from the retroocular venous plexus and centrifuged at 3500 rpm for 15 minutes. The supernatant was collected, aliquoted, and stored at -80℃. The entire brain was then rapidly harvested, rinsed three times with pre-cooled saline solution to remove blood, and thalamic tissue was harvested between the optic chiasm and tuber cinereum (the entire procedure was performed on ice). Serum TNF-α levels were measured using an ELISA assay according to the kit instructions. α The levels of IL-6, PGE2, and cAMP in hypothalamic tissue were measured. To standardize the expression levels of PGE2 and cAMP in hypothalamic tissue, the total protein concentration in hypothalamic tissue samples was determined using the BCA method.

[0068] Experimental results are as follows Figure 1 As shown, compared with the normal group, the body temperature of the model group was significantly higher ( P <0.01), indicating successful model establishment. Compared with the model group, both the low- and medium-dose groups of the compound reed rhizome juice beverage showed significant antipyretic effects ( P <0.01), the positive control group of Qingre Jiedu oral liquid also showed a significant antipyretic effect ( P <0.01).

[0069] Depend on Figure 2 It can be seen that, compared with the normal group, the serum IL-6 level in the model group rats was significantly increased ( P <0.01). Compared with the model group, both low and medium doses of compound reed rhizome juice beverage significantly reduced the serum IL-6 level in rats ( P <0.01), the positive control group of Qingre Jiedu oral liquid also significantly reduced the IL-6 content in rat serum ( P <0.01).

[0070] Depend on Figure 3 It can be seen that, compared with the normal group, the serum TNF-α level in the model group rats was significantly lower. α The content increased significantly ( P <0.01). Compared with the model group, both low and medium doses of compound reed rhizome juice beverage significantly reduced TNF-α in rat serum. α content( P<0.01), the positive control group of Qingre Jiedu oral liquid also significantly reduced TNF-α in rat serum. α content( P <0.01).

[0071] Depend on Figure 4 It can be seen that, compared with the normal group, the PGE2 content in the hypothalamus of the model group rats was significantly increased ( P <0.01). Compared with the model group, both low and medium doses of compound reed rhizome juice beverage significantly reduced the PGE2 content in the hypothalamus of rats ( P <0.01), the positive control group of Qingre Jiedu oral liquid also significantly reduced the PGE2 content in the hypothalamus of rats ( P <0.01).

[0072] Depend on Figure 5 It can be seen that, compared with the normal group, the cAMP content in the hypothalamus of the model group rats was significantly increased ( P <0.01). Compared with the model group, both low and medium doses of compound reed rhizome juice beverage significantly reduced cAMP levels in the hypothalamus of rats ( P <0.01), the positive control group of Qingre Jiedu oral liquid also significantly reduced the cAMP content in the hypothalamus of rats ( P <0.01). Compared with the positive control group of Qingre Jiedu oral liquid, the cAMP content in the hypothalamus of rats in the low- and medium-dose groups of compound reed rhizome juice beverage was significantly reduced ( P The result was <0.01, indicating that the compound reed rhizome juice beverage had a better regulatory effect on cAMP levels in the hypothalamus of rats than the positive control.

[0073] Example 8: Effect of Compound Reed Rhizome Juice Beverage on Cough Induced by Ammonia and Citric Acid in Mice A mouse model was established using the ammonia-induced cough method. A 1000mL beaker was inverted on the operating table, and 30% ammonia was evenly sprayed into the beaker using an ultrasonic nebulizer. After 90 seconds of spraying, the mouse was quickly placed into the beaker. Successful model establishment was indicated by abdominal muscle contraction or chest retraction, and a coughing sound with the mouth wide open. Fifty mice were selected and, after 3 days of acclimatization, were randomly divided into five groups: a normal group, a model group, a positive control group (Chuanbei Xue Li Gao, 3.86g / kg), a low-dose group (13.395mL / kg) of compound reed rhizome juice beverage, and a medium-dose group (26.79mL / kg) of compound reed rhizome juice beverage. The normal group and the model group were given the same volume of physiological saline, once daily at 0.02mL / g, for 7 consecutive days by gavage. One hour after the last administration, mice in all groups except the control group were placed in a glass bell jar. The cough latency (the time from when the mouse enters the beaker filled with ammonia to the first cough) and the number of coughs within 2 minutes were observed and recorded. Mice in the control group were not given ammonia stimulation, and the cough latency and number of coughs within 2 minutes were directly recorded. Seven days after the ammonia-induced cough test, mice were administered the medication via gavage for another 7 days. A 1000 mL beaker was inverted on the operating table, and mice were placed in the 1000 mL beaker using an ultrasonic nebulizer. 4.5 mol / L citric acid was sprayed into the beaker for 90 seconds to induce coughing. The beaker opening was sealed with plastic wrap during the spraying process. Timing began immediately upon the start of nebulization, and the cough latency and the number of coughs within 5 minutes were observed and recorded. Then, the plastic wrap was opened to dissipate the citric acid mist, and observation and recording continued for another 5 minutes, accumulating a total of 10 minutes of coughs. The latency period for mice that did not cough within 10 minutes was recorded as 600 seconds.

[0074] according to Figure 6 It can be seen that, compared with the model group, the low- and medium-dose groups of compound reed rhizome juice beverage and the positive control group of fritillaria and pear paste can significantly prolong the latency period of cough induced by ammonia water. P <0.01). Among them, the medium-dose group was more effective than the positive control group, while the low-dose group was less effective than the positive control group.

[0075] according to Figure 7 It can be seen that, compared with the model group, the low- and medium-dose groups of compound reed rhizome juice beverage and the positive control group of fritillaria and snow pear paste can significantly reduce the number of coughs induced by ammonia in rats. P <0.01). Among them, the medium-dose group was more effective than the positive control group, while the low-dose group was less effective than the positive control group.

[0076] according to Figure 8 It can be seen that, compared with the model group, the low- and medium-dose groups of compound reed rhizome juice beverage and the positive control group of fritillaria and pear paste can significantly prolong the incubation period of citric acid-induced cough. P <0.01). Among them, the positive control group showed better prolongation effect than the low-dose group; while there was no significant difference between the medium-dose group and the positive control group.

[0077] according to Figure 9 It can be seen that, compared with the model group, the low- and medium-dose groups of compound reed rhizome juice beverage and the positive control group of fritillaria and pear paste can significantly reduce the number of coughs induced by citric acid in rats. P <0.01). Among them, the positive control group showed better results than the low- and medium-dose groups.

[0078] In summary, the results of this study show that the compound reed rhizome juice beverage exhibits significant biological activity in both yeast-induced fever rat models and chemically induced cough mouse models. Regarding antipyretics, this beverage significantly reduced the body temperature of febrile rats and effectively inhibited serum inflammatory factors IL-6 and TNF-α. α The compound reed rhizome juice beverage also showed abnormally elevated levels of hypothalamic fever mediators PGE2 and cAMP, with effects comparable to the positive control Qingre Jiedu oral liquid, and superior performance in regulating hypothalamic cAMP levels. Regarding antitussive effects, the compound reed rhizome juice beverage significantly prolonged the latency period of cough induced by ammonia and citrate, and reduced the frequency of coughs. Specifically, in the ammonia model, the medium-dose group showed better antitussive effects than the positive control Chuanbei Xue Li Gao (a traditional Chinese medicine paste); while in the citrate model, the positive control drug showed better antitussive effects than the low- and medium-dose groups of the beverage. These results indicate that the compound reed rhizome juice beverage possesses both antipyretic, anti-inflammatory, and antitussive effects, providing experimental evidence for its further development and application.

[0079] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A compound reed rhizome juice beverage, characterized in that, By weight, it includes the following ingredients: 10-50 parts reed rhizome, 5-30 parts ophiopogon japonicus, 50-150 parts snow pear, 50-150 parts sugarcane, 20-80 parts water chestnut, and 15-60 parts wild apple.

2. The compound reed rhizome juice beverage according to claim 1, characterized in that, The wild apples mentioned are Severus apples.

3. The compound reed rhizome juice beverage according to claim 1 or 2, characterized in that, The pears and wild apples are fresh, whole fruits without rot; the sugarcane is fresh stalks after peeling; and the reed roots are dried, mold-free flakes.

4. The method for preparing the compound reed rhizome juice beverage according to any one of claims 1 to 3, characterized in that, Includes the following steps: The cleaned and chopped reed rhizome and ophiopogon japonicus were mixed with water at a mass ratio of 1:8~12, and extracted at 90~100℃ for 20~40 minutes. The mixture was then filtered to obtain the filtrate. The filtrate was concentrated to obtain a reed rhizome and ophiopogon japonicus concentrate. The concentrated extract of reed rhizome and ophiopogon japonicus was mixed with snow pear, wild apple, water chestnut and sugarcane, and juiced together to obtain a compound fruit juice pulp. The compound fruit juice pulp is filtered, homogenized, degassed, sterilized, and finally bottled to obtain the compound reed root fruit juice beverage.

5. The preparation method according to claim 4, characterized in that, The volume of the concentrated reed rhizome and ophiopogon japonicus extract is 1 / 5 to 1 / 2 of the total weight of the fresh fruit raw materials used for juicing.

6. The preparation method according to claim 4, characterized in that, The filtration process uses a 100-200 mesh filter.

7. The preparation method according to claim 4, characterized in that, The homogenization pressure is 15~25MPa.

8. The preparation method according to claim 4, characterized in that, The sterilization is either high-temperature instantaneous sterilization or pasteurization.

9. The preparation method according to claim 8, characterized in that, The conditions for high-temperature instantaneous sterilization are 115~121℃ for 3~15 seconds; the conditions for pasteurization are 85~95℃ for 30~60 seconds.

10. The application of the compound reed rhizome juice beverage according to any one of claims 1 to 3 or the compound reed rhizome juice beverage prepared by the preparation method according to any one of claims 4 to 9 in the preparation of products with antipyretic and antitussive functions.

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