A compound preparation of a beauty and skin-nourishing beverage and its preparation method

Abstract

This application relates to the field of plant-based beverage processing, disclosing a compound preparation of a beauty and health-enhancing beverage and its preparation method. The raw materials include Poria cocos, jujubes, lily bulbs, isomaltooligosaccharide, Angelica dahurica, wolfberries, mulberry leaves, rose petals, pomegranate concentrate, and deionized water. The preparation steps include: high-temperature extraction of Poria cocos, jujubes, and lily bulbs, followed by the addition of isomaltooligosaccharide; vacuum flash evaporation to cool the liquid; sealed extraction with Angelica dahurica, rose petals, and other remaining raw materials, followed by condensation and retention of the azeotropic fraction; filtration and concentration of the extract, followed by high-shear homogenization with the retained azeotropic fraction and pomegranate concentrate. This invention utilizes the polysaccharide intercalation of isomaltooligosaccharide and the hydrophobic association of volatile oils to form a submicron-level homogeneous dispersion system, solving the problem of large molecular aggregation and precipitation and flavor loss during beverage processing and storage, and improving the physical stability of the system.

Description

Technical Field

[0001] This invention relates to the field of plant-based beverage processing technology, specifically to a compound preparation of a beauty and skin-nourishing beverage and its preparation method. Background Technology

[0002] Beauty and skincare drinks made primarily from medicinal and edible plants are typically rich in various active ingredients such as plant polysaccharides, flavonoids, and volatile oils. In conventional industrial production, plant raw materials are mostly processed using thermal processes such as water extraction, concentration, and high-temperature sterilization to obtain the finished product.

[0003] Existing plant-based compound beverages suffer from technical deficiencies in physical stability and flavor preservation during processing and storage. On one hand, while the molecular chains of large molecules such as plant polysaccharides expand during thermal extraction, they are highly susceptible to thermodynamic conformational retraction during subsequent cooling and long-term storage, leading to disordered aggregation through intermolecular hydrogen bonding. This overlapping and aggregation of macromolecules results in irreversible flocculants within the system, causing turbidity, precipitation, and stratification in the beverage, thus affecting the product's appearance and shelf-life stability.

[0004] On the other hand, beauty drinks often incorporate aromatic plant ingredients such as rose and angelica, many of which contain heat-sensitive volatile oils. During traditional high-temperature extraction and vacuum concentration processes, these free volatile flavor components easily evaporate and dissipate with the water, resulting in a significant loss of natural aroma and a limited flavor profile in the finished product. Conventional techniques typically rely on adding exogenous chemical stabilizers or thickeners to suspend insoluble substances, but this damages the product's natural properties, fails to prevent the spontaneous aggregation of macromolecules at the microscopic molecular level, and cannot effectively lock in and encapsulate flavor compounds. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a compound preparation of a beauty and skin-nourishing beverage and its preparation method. It solves the problems of existing plant-based beauty beverages, such as the easy conformational rollback and disordered aggregation of macromolecules during thermal processing, which leads to precipitation and stratification of the system, and the easy escape of heat-sensitive volatile components in aromatic raw materials, resulting in loss of product flavor and poor physicochemical stability.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: a compound preparation of a beauty and skin-nourishing beverage and its preparation method, comprising the following raw materials in parts by weight: 15.0 to 20.0 parts of Poria cocos, 15.0 to 20.0 parts of jujube, 15.0 to 20.0 parts of lily bulb, 800 to 1200 parts of deionized water, 10.0 to 18.0 parts of isomaltooligosaccharide, 5.0 to 9.0 parts of Angelica dahurica, 15.0 to 20.0 parts of wolfberry, 8.0 to 12.0 parts of mulberry leaf, 14.0 to 18.0 parts of rose, and 15.0 to 25.0 parts of pomegranate concentrate; the compound preparation forms a colloidal system with homogeneous dispersion at the submicron scale and anti-agglomeration stability by intercalating isomaltooligosaccharide into the polysaccharide chain spatial network and utilizing the physical hydrophobic association between the rose volatile oil component and the polysaccharide and flavonoid components.

[0007] By adopting the above technical solution, multiple components undergo ordered self-assembly at the molecular level. The specific mechanism can be divided into the following three reaction processes:

[0008] The first stage is polar regulation and polysaccharide conformational change: After isomaltooligosaccharide enters the deionized water solvent, its free hydroxyl groups associate with water molecules to form a high-density hydrogen bond network, which changes the solvent microenvironment and reduces the overall dielectric constant. In this solvent environment, the macromolecular polysaccharides in Poria cocos and jujubes extend from the coiled spherical conformation to the aqueous phase space, exposing the binding sites inside the long chain.

[0009] The second stage is spatial intercalation and conformation locking: In the free volume pores formed by the extended polysaccharide long chains, isomaltooligosaccharide molecules enter the chain segment gaps and physically anchor the polysaccharide chain segments through multi-point hydrogen bond association, restricting the disordered coiling and inter-chain overlap and aggregation of polysaccharide molecules under thermodynamic drive.

[0010] The third stage is hydrophobic physical association and core-shell assembly: the hydrophobic regions of flavonoids and polysaccharides in the system interact with the rose volatile oil components. The non-polar volatile oil components serve as the core, embedding themselves within the hydrophilic network composed of polysaccharides and oligosaccharides to form composite microparticles with a core-shell structure. This blocks the direct contact sites between macromolecules at the microscopic level, inhibits the aggregation and stratification of the system, and simultaneously achieves effective retention of heat-sensitive volatile flavor components.

[0011] Preferably, the compound preparation is made from the following raw materials in parts by weight: 18.0 parts Poria cocos, 18.0 parts jujube, 18.0 parts lily bulb, 1000 parts deionized water, 14.0 parts isomaltooligosaccharide, 7.0 parts Angelica dahurica, 18.0 parts wolfberry, 10.0 parts mulberry leaf, 16.0 parts rose, and 20.0 parts pomegranate concentrate.

[0012] By adopting the above technical solution, each raw material component is in a specific mass ratio range, so that the solid concentration in the system reaches the critical micelle concentration, ensuring that the surface charge distribution of the formed composite particles is uniform and maintaining the optimal physical stability of the system.

[0013] Preferably, the median particle size D50 of the dispersed phase in the finished product at 25.0 degrees Celsius is 208.5 nm to 273.8 nm, and the absolute value of the Zeta potential of the system is 30.4 mV to 37.1 mV. By adopting the above technical solution, the particle size of the dispersed phase is controlled at the submicron level to reduce the gravitational sedimentation rate, while maintaining a high surface charge density, so that an electrostatic repulsion barrier is generated between the particles. This barrier cancels the collision kinetic energy generated by Brownian motion, thus maintaining the long-term homogeneous state of the system from a dynamic perspective.

[0014] Preferably, the preparation method includes the following steps:

[0015] S1: Weigh out Poria cocos, red dates and lily bulbs according to the proportion and put them into deionized water. Heat the water to 95.0 to 100.0 degrees Celsius for extraction. 20 to 30 minutes before the end of extraction, inject the preheated isomaltooligosaccharide and continue to stir at high temperature to obtain a high-temperature liquid.

[0016] S2: The high-temperature liquid is injected into a vacuum flash tank through a Venturi injector for instantaneous cooling, and the intercalation conformation of polysaccharide segments and oligosaccharides is locked at the kinetic level by utilizing the temperature drop rate.

[0017] S3: Add Angelica dahurica, wolfberry, mulberry leaves and rose petals to the cooled system for closed extraction. Simultaneously, use a condenser to intercept the volatile oil and water azeotropic fraction generated during the extraction process and seal and temporarily store it.

[0018] S4: After solid-liquid separation, the extract obtained in step S3 is pumped into a vacuum concentrator for concentration to obtain concentrated base liquid.

[0019] S5: Cool the concentrated base liquid obtained in step S4, turn on the high-shear homogenizer, pump the concentrated base liquid in and simultaneously inject pomegranate concentrate and all azeotropic fractions retained in step S3, induce hydrophobic association between components through mechanochemical effect, and obtain the finished product. By adopting the above technical solution, based on the process synergy of vacuum flash evaporation and high-shear homogenization, the physical state evolution of raw materials during extraction and concentration is precisely controlled, and the ordered spatial arrangement and stable encapsulation of plant components at the molecular level are achieved.

[0020] Preferably, in step S1, the isomaltooligosaccharide is preheated to 60.0 degrees Celsius before being injected into the extraction vessel, and the system is kept in a slightly boiling state after injection, so as to reduce the solvent dielectric constant by utilizing the reconstruction effect of polyhydroxy small molecules on the hydrogen bond network of water molecules.

[0021] By adopting the above technical solution, the polarity of the microenvironment of the extraction system is maintained, avoiding excessive viscosity of the system due to the early addition of oligosaccharides, and promoting the dissolution rate of components with weaker polarity such as polysaccharides and saponins.

[0022] Preferably, in step S2, a high-temperature liquid with an outlet temperature of 95.0 to 100.0 degrees Celsius is pumped into a vacuum flash tank at a constant outlet pressure of 0.3 to 0.5 MPa using a rotary pump, and the gauge pressure inside the flash tank is controlled to be maintained at -0.085 MPa to -0.095 MPa.

[0023] By adopting the above technical solution, a huge pressure difference is established before the liquid enters the vacuum environment, providing sufficient hydrodynamic potential energy for subsequent flash cooling and supercavitation effect.

[0024] Preferably, in step S2, the high-temperature liquid is forced into the tank through a Venturi injector connected in series in the pipeline, and the flow velocity in the throat is controlled at 15 to 25 meters per second, so that the liquid is instantly cooled to 60.0 to 65.0 degrees Celsius within 3 to 5 seconds.

[0025] By employing the above technical solution, cavitation bubbles are generated at the throat of the venturi tube and violently burst upon entering the vacuum tank, producing microjets that directly break down the initial aggregates of macromolecules. Simultaneously, the extremely high temperature drop rate significantly reduces the kinetic energy of molecular thermal motion, preventing the long chains of macromolecules from undergoing conformational rewinding and fixing them in an extended state.

[0026] Preferably, in step S3, the temperature of the closed extraction is maintained at 62.0 to 68.0 degrees Celsius, and the circulating depressurized two-stage condensation system is turned on during the extraction, wherein the temperature of the first stage condensation is controlled at 20.0 to 25.0 degrees Celsius, and the temperature of the second stage condensation is controlled at 5.0 to 10.0 degrees Celsius.

[0027] By adopting the above technical solution, gradient condensation can completely enrich the volatile aromatic components of rose and angelica with a wide boiling range, avoiding the loss of heat-sensitive active substances in the exhaust system.

[0028] Preferably, in step S4, when the filtered extract is concentrated to a thermal temperature of 50.0 degrees Celsius, its relative density reaches 1.18 to 1.25 grams per cubic centimeter;

[0029] By adopting the above technical solution, the concentration endpoint can be precisely controlled, and excess water can be removed to bring the macromolecular concentration to the critical concentration range for the formation of stable micelles, thus providing a rheological basis for subsequent shearing and embedding.

[0030] Preferably, in step S5, the inline high-shear homogenizer is turned on, the stator-rotor gap is controlled to be 0.2 to 0.5 mm and the rotation speed is 2500 to 3000 rpm, and the concentrated base liquid cooled to 30.0 to 35.0 degrees Celsius is circulated and homogenized for 15 to 20 minutes.

[0031] By adopting the above technical solution, high-frequency mechanical shearing force overcomes the surface tension of macromolecules and volatile oil droplets, forcibly disperses the azeotropic fraction to the nanoscale and increases the contact area of ​​the hydrophobic interface, ultimately inducing the formation of stable hydrophobic embedded microparticles.

[0032] This invention provides a compound preparation of a beauty and skin-nourishing beverage and its preparation method. It has the following beneficial effects:

[0033] 1. This invention adds isomaltooligosaccharide during the high-temperature extraction stage and combines it with a Venturi ejector and vacuum flash evaporation process for instantaneous cooling, enabling isomaltooligosaccharide to enter the internal pores of the polysaccharide long chain to form an intercalation structure. This process uses the cooling rate to limit the conformational inversion of polysaccharide chain segments, inhibits the disordered aggregation and precipitation of polysaccharides and other macromolecules during conventional cooling, and improves the physical stability of the plant beverage system.

[0034] 2. This invention employs a closed extraction system combined with a gradient condensation system to retain the azeotropic fraction of volatile oil and water. After concentration, the fraction is re-added via a high-frequency shear homogenized flow field. This treatment method promotes hydrophobic association between the non-polar volatile oil components and polysaccharides and flavonoids, forming complex microparticles. This process not only reduces the loss of heat-sensitive flavor compounds from aromatic raw materials but also utilizes the non-polar characteristics of volatile oils to block direct contact between macromolecules at the microscopic scale, synergistically preventing system stratification.

[0035] 3. This invention defines the specific mass ratio of each plant raw material and oligosaccharide in the compound preparation, so that the solid concentration of the finished system meets the critical conditions for colloid formation. Under this ratio and process combination, the median particle size of the dispersed phase of the compound preparation is controlled at the submicron level, and the system has a high surface charge density. The electrostatic repulsion generated between particles can overcome the collision and aggregation caused by thermal motion, and maintain the uniformity of the preparation during long-term storage. Detailed Implementation

[0036] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0037] Example 1:

[0038] This invention provides a compound preparation of a beauty and skin-nourishing beverage and its preparation method, comprising the following steps:

[0039] S1: Weigh out 18.0 parts by weight of Poria cocos, 18.0 parts by weight of red dates and 18.0 parts by weight of lily bulbs and put them into a jacketed extraction vessel equipped with a stirring device. Add 1000 parts by weight of deionized water, turn on the stirring and set the speed to 50 rpm, heat to 98.0℃, and extract for 135 minutes under normal pressure at a slight boiling state. When the extraction is in progress for 110 minutes (i.e., 25 minutes before the end of the extraction), inject 14.0 parts by weight of isomaltooligosaccharide preheated to 60.0℃ into the vessel and continue to maintain high temperature stirring until the extraction is completed.

[0040] S2: The high-temperature liquid material with a discharge temperature of 98.0℃ obtained in step S1 is forced into the vacuum flash tank at a constant outlet pressure of 0.4MPa using a rotary pump. The pressure inside the flash tank is maintained at -0.090MPa (gauge pressure). The liquid material is forced into the tank through a Venturi ejector connected in series on the pipeline (the flow velocity in the throat is controlled at 20m / s), and the temperature is instantly reduced to 62.0℃ within 4 seconds.

[0041] S3: Add 7.0 parts of Angelica dahurica, 18.0 parts of Lycium barbarum, 10.0 parts of mulberry leaf, and 16.0 parts of rose to the system after step S2. Maintain the temperature at 65.0℃ and extract in a sealed container for 75 minutes. During the extraction, turn on the circulating vacuum two-stage condensation system, control the first-stage condensation temperature at 22.0℃ and the second-stage condensation temperature at 8.0℃, and retain the generated volatile oil-water azeotropic distillate and temporarily store it in a sealed container.

[0042] S4: After filtering the extract obtained in step S3 through an 80-mesh vibrating screen, pump it into a double-effect vacuum concentrator. Control the first-effect evaporation temperature at 58.0℃ and the vacuum degree at -0.06MPa, and the second-effect evaporation temperature at 48.0℃ and the vacuum degree at -0.08MPa. Concentrate the liquid to a relative density of 1.22g / cm3 when the heat measurement temperature is 50.0℃ to obtain the concentrated base liquid.

[0043] S5: Cool the concentrated base liquid obtained in step S4 to 32.0℃, turn on the inline high shear homogenizer, control the stator-rotor gap to be 0.3mm and the rotation speed to be 2800rpm, use the cam rotor pump to force the base liquid into the homogenizer, and simultaneously meter and inject 20.0 parts of pomegranate concentrated juice and all the azeotropic fraction retained in step S3 at the feed port. Homogenize for 18 minutes to obtain the finished product.

[0044] Example 2:

[0045] S1: Weigh out 15.0 parts by weight of Poria cocos, 15.0 parts by weight of red dates and 15.0 parts by weight of lily bulbs and put them into a jacketed extraction vessel with a stirring device. Add 800 parts by weight of deionized water, turn on the stirring and set the speed to 40 rpm, heat to 95.0℃, and maintain extraction at normal pressure for 150 min. When the extraction has been carried out for 120 min (i.e. 30 min before the end of extraction), inject 10.0 parts by weight of isomaltooligosaccharide preheated to 60.0℃ into the vessel and continue to maintain high temperature stirring until the extraction is completed.

[0046] S2: The high-temperature liquid material with a discharge temperature of 95.0℃ obtained in step S1 is forced into the vacuum flash tank at a constant outlet pressure of 0.3MPa using a rotary pump. The pressure inside the flash tank is maintained at -0.085MPa (gauge pressure). The liquid material is forced into the tank through a Venturi injector connected in series on the pipeline (the flow velocity in the throat is controlled at 15m / s), and the temperature is instantly reduced to 65.0℃ within 5 seconds.

[0047] S3: Add 5.0 parts of Angelica dahurica, 15.0 parts of Lycium barbarum, 8.0 parts of mulberry leaves, and 14.0 parts of rose petals to the system after step S2. Maintain the temperature at 62.0℃ and extract in a sealed container for 90 minutes. During the extraction, turn on the circulating vacuum two-stage condensation system, control the first-stage condensation temperature at 25.0℃ and the second-stage condensation temperature at 10.0℃, and retain the generated volatile oil-water azeotropic distillate and temporarily store it in a sealed container.

[0048] S4: After filtering the extract obtained in step S3 through an 80-mesh vibrating screen, pump it into a double-effect vacuum concentrator. Control the first-effect evaporation temperature at 60.0℃ and the vacuum degree at -0.06MPa, and the second-effect evaporation temperature at 50.0℃ and the vacuum degree at -0.08MPa. Concentrate the liquid until the relative density reaches 1.18g / cm3 at a thermal temperature of 50.0℃ to obtain the concentrated base liquid.

[0049] S5: Cool the concentrated base liquid obtained in step S4 to 35.0℃, turn on the inline high shear homogenizer, control the stator-rotor gap to be 0.5mm and the rotation speed to be 2500rpm, use the cam rotor pump to force the base liquid into the homogenizer, and simultaneously meter and inject 15.0 parts of pomegranate concentrated juice and all the azeotropic fraction retained in step S3 at the feed port. Homogenize for 20 minutes to obtain the finished product.

[0050] Example 3:

[0051] S1: Weigh out 20.0 parts by weight of Poria cocos, 20.0 parts by weight of red dates, and 20.0 parts by weight of lily bulbs and put them into a jacketed extraction vessel equipped with a stirring device. Add 1200 parts by weight of deionized water, turn on the stirring and set the speed to 60 rpm, raise the temperature to 100.0℃, and maintain the extraction at normal pressure for 120 min. When the extraction has proceeded for 100 min (i.e., 20 min before the end of the extraction), inject 18.0 parts by weight of isomaltooligosaccharide preheated to 60.0℃ into the vessel, and continue to maintain the high temperature and stirring until the extraction is completed.

[0052] S2: The high-temperature liquid material with a discharge temperature of 100.0℃ obtained in step S1 is forced into the vacuum flash tank at a constant outlet pressure of 0.5MPa using a rotary pump. The pressure inside the flash tank is maintained at -0.095MPa (gauge pressure). The liquid material is forced into the tank through a Venturi injector connected in series on the pipeline (the flow velocity in the throat is controlled at 25m / s), and the temperature is instantly reduced to 60.0℃ within 3 seconds.

[0053] S3: Add 9.0 parts of Angelica dahurica, 20.0 parts of Lycium barbarum, 12.0 parts of mulberry leaves, and 18.0 parts of rose petals to the system after step S2. Maintain the temperature at 68.0℃ and extract in a sealed container for 60 minutes. During the extraction, turn on the circulating vacuum two-stage condensation system, control the first-stage condensation temperature at 20.0℃ and the second-stage condensation temperature at 5.0℃, and retain the generated volatile oil-water azeotropic distillate and temporarily store it in a sealed container.

[0054] S4: After filtering the extract obtained in step S3 through an 80-mesh vibrating screen, pump it into a double-effect vacuum concentrator. Control the first-effect evaporation temperature at 55.0℃ and the vacuum degree at -0.06MPa, and the second-effect evaporation temperature at 45.0℃ and the vacuum degree at -0.08MPa. Concentrate the liquid to a relative density of 1.25g / cm3 when the heat measurement temperature is 50.0℃ to obtain the concentrated base liquid.

[0055] S5: Cool the concentrated base liquid obtained in step S4 to 30.0℃, turn on the inline high-shear homogenizer, control the stator-rotor gap to be 0.2mm and the rotation speed to be 3000rpm. Use a cam rotor pump to force the base liquid into the homogenizer, and simultaneously meter and inject 25.0 parts of pomegranate concentrate and all the azeotropic fraction retained in step S3 into the feed port. Homogenize for 15 minutes to obtain the finished product.

[0056] Comparative Example 1: Its single variable difference from Example 1 is that the cooling and locking method has been changed (instantaneous flash evaporation has been replaced with traditional slow cooling), specifically including the following steps:

[0057] S1: Same as step S1 in Example 1;

[0058] S2: After the extraction in step S1 is completed, the vacuum flash evaporation and Venturi ejector operation are cancelled. The cooling water in the jacket of the extraction vessel is turned on directly to slowly cool the liquid in the extraction vessel to 62.0℃ (cooling time is 45min). S3 to S5: Same as steps S3 to S5 in Example 1.

[0059] Comparative Example 2: Its single variable difference from Example 1 is that the cooling environment was changed (the negative pressure degassing and supercavitation effects were eliminated), specifically including the following steps:

[0060] S1: Same as step S1 in Example 1;

[0061] S2: The high-temperature liquid material with a temperature of 98.0°C obtained in step S1 is directly pumped into the atmospheric pressure temporary storage tank using a rotary pump. The liquid material does not pass through the Venturi ejector, and the temporary storage tank does not maintain a negative pressure environment. It is forced to circulate and cool down to 62.0°C through an external heat exchanger. S3 to S5: Same as steps S3 to S5 in Example 1.

[0062] Comparative Example 3: Its single variable difference from Example 1 is that the timing of the addition of isomaltooligosaccharide was changed (from the high-temperature extraction period to the later stage of concentration), specifically including the following steps:

[0063] S1: Weigh 18.0 parts by weight of Poria cocos, 18.0 parts by weight of red dates, and 18.0 parts by weight of lily bulbs and put them into a jacketed extraction vessel equipped with a stirring device. Add 1000 parts by weight of deionized water. Turn on the stirring and set the speed to 50 rpm. Heat to 98.0℃ and extract for 135 minutes at normal pressure while maintaining a slight boiling state (isomaltooligosaccharide is not added in this step). S2 to S3: Same as steps S2 to S3 in Example 1.

[0064] S4: After filtering the extract obtained in step S3 through an 80-mesh vibrating screen, pump it into a double-effect vacuum concentrator for concentration. When the liquid is concentrated to a relative density of 1.22 g / cm3 at a thermal temperature of 50.0℃, add 14.0 parts of isomaltooligosaccharide and stir to mix well to obtain the concentrated base liquid;

[0065] S5: Same as step S5 in Example 1.

[0066] Comparative Example 4: Its single-variable difference from Example 1 is that the synergistic protection system of the co-coloring was changed (the azeotropic fraction was not retained and added back), specifically including the following steps:

[0067] S1 to S2: Same as steps S1 to S2 in Example 1;

[0068] S3: Add 7.0 parts of Angelica dahurica, 18.0 parts of Lycium barbarum, 10.0 parts of mulberry leaves, and 16.0 parts of rose petals to the system treated in step S2. Maintain the temperature at 65.0℃ and extract in a closed system for 75 minutes. During the extraction, do not activate the circulating vacuum secondary condensation system to retain the azeotropic fraction, and directly discharge the generated secondary steam.

[0069] S4: Same as step S4 in Example 1;

[0070] S5: Cool the concentrated base liquid obtained in step S4 to 32.0℃, turn on the inline high shear homogenizer, control the stator-rotor gap to 0.3mm and the rotation speed to 2800rpm, use the cam rotor pump to force the base liquid into the homogenizer, and meter 20.0 parts of pomegranate concentrate into the feed port (do not add azeotropic fraction back), and circulate homogenize for 18min to obtain the finished product.

[0071] Comparative Example 5: Its single-variable difference from Example 1 is that the final mixing and homogenization method was changed (from high-shear homogenization to conventional low-speed stirring), specifically including the following steps:

[0072] S1 to S4: Same as steps S1 to S4 in Example 1;

[0073] S5: Cool the concentrated base liquid obtained in step S4 to 32.0℃, cancel the inline high-shear homogenizer, introduce the concentrated base liquid into a preparation tank with a frame-type stirring paddle, add 20.0 parts of pomegranate concentrated juice and all the azeotropic fraction retained in step S3, and mix at a speed of 100 rpm for 18 minutes to obtain the finished product.

[0074] Test Example 1:

[0075] Turn on the in-situ dissolved oxygen analyzer and redox potentiometer, and use a standard buffer solution to perform two-point calibration on the electrode probe to ensure the instrument baseline is stable.

[0076] In the preparation process of Examples 1, 2 and 3, at the end of step S1 (i.e. the end of the high temperature extraction isothermal stage, before entering the rotor pump), 200 mL of initial material liquid was collected through the sampling valve of the extraction vessel. The probe was directly inserted into the hot material liquid. When the value fluctuation range was less than 2%, the initial measured values ​​of dissolved oxygen (DO) and redox potential (Eh) were recorded. Each sample was measured in parallel 3 times and the average value was taken.

[0077] After the instantaneous flash cooling is completed in step S2, 200 mL of degassed liquid is collected through the sealed sampler at the bottom of the vacuum flash tank. The probe is placed inside the sampler's measuring chamber, and the measured values ​​are recorded under air-isolated conditions. Each sample is measured in parallel three times, and the average value is taken.

[0078] Collect and statistically analyze the data generated from the tests, and calculate the standard deviation.

[0079] Table 1. Test data of dissolved oxygen (DO) and redox potential (Eh) before and after flash evaporation in Examples 1-3

[0080]

[0081] According to the data in Table 1, after the Venturi spraying and vacuum flash evaporation treatment in step S2, the dissolved oxygen concentration of Examples 1 to 3 significantly decreased from the initial 2.14-2.61 mg / L to the range of 0.36-0.49 mg / L. Simultaneously, the redox potential reversed from a positive value (118.5 to 146.2 mV) to a negative potential range of -137.8 to -168.4 mV. These data changes confirm the actual occurrence of the supercavitation in-situ degassing and Eh regulation mechanism. The feed liquid enters the Venturi injector at an outlet pressure of 0.3-0.5 MPa. A surge in flow velocity at the throat causes a sharp drop in local static pressure, and a pressure pulse is instantaneously generated upon injection into the negative pressure flash tank (gauge pressure -0.085 to -0.095 MPa). This process induces supercavitation within the liquid phase. Numerous microbubbles generated by the phase transition of water molecules act as internal carrier gases during their formation, expansion, and annihilation, stripping away free and partially weakly hydrogen-bonded dissolved oxygen, which is then removed with the secondary steam. This deep removal of dissolved oxygen directly breaks the electron acceptor chain within the system, leading to a significant decrease in the Eh value, which characterizes the redox equilibrium state. This transforms the liquid phase system from a weakly oxidizing environment to a reducing matrix environment. The construction of this environment, without the addition of exogenous antioxidants, reduces the thermodynamic tendency for oxidative degradation of angelica coumarin and rose flavonoids in subsequent extraction steps, verifying the protective effect of the physical degassing process on heat-sensitive and easily oxidized components.

[0082] Test Example 2:

[0083] Take 50 mL of the extracts from Examples 1, 2, 3 and Comparative Example 3 after step S3 and filtration through an 80-mesh sieve as the test samples. Place the test samples in centrifuge tubes and centrifuge at 8000 rpm for 10 min. Take the supernatant.

[0084] The supernatant after centrifugation was filtered using a 0.22 μm microporous membrane to remove suspended particulate matter and macromolecular colloidal aggregates. The filtrate was then collected into a sample vial for later use.

[0085] Accurately weigh imperatorin and isoimperatorin standards, dissolve and dilute with methanol to prepare a mixed standard solution with a concentration gradient, and establish a standard curve with peak area as the ordinate and mass concentration as the abscissa.

[0086] The content was determined by high performance liquid chromatography (HPLC). The chromatographic conditions were set as follows: C18 column (250 mm × 4.6 mm, 5 μm), mobile phase was methanol-water system with gradient elution; flow rate was set to 1.0 mL / min, detection wavelength was set to 300 nm; column temperature was maintained at 30 ℃; and injection volume was 10 μL.

[0087] The filtrate samples were injected sequentially for determination, and the peak areas of imperatorin and isoimperatorin in the liquid chromatogram were recorded. The absolute extraction mass concentration of the target coumarin components in each extract sample was calculated using the standard curve equation. Each group of samples was measured in parallel three times, and the average value and standard deviation were recorded and calculated.

[0088] Table 2. Concentration data of angelica coumarin components in the extracts of the examples and comparative examples.

[0089]

[0090] According to the data in Table 2, the extraction concentrations of imperatorin and isoimperatorin in the extracts of Examples 1, 2, and 3 were significantly higher than those in Comparative Example 3. Comparative Example 3 did not introduce isomaltooligosaccharides during the extraction stage (step S3), and the system was in a conventional pure water extraction environment. The high macroscopic dielectric constant and strong polarity of water limited its solubility for lipophilic coumarin-like components. In the Examples, high concentrations of polysaccharides and isomaltooligosaccharide macromolecules were introduced through physicochemical intervention before extraction. These polyhydroxy structures exerted a strong solvation and displacement effect on free water molecules, breaking and reconstructing the hydrogen bond network distribution of the aqueous continuum. Macroscopically, the dielectric constant of the continuous phase system decreased, the liquid phase polarity shifted, and the system exhibited solubilizing properties similar to organic solvents. This polarity regulation mechanism altered the thermodynamic partition coefficient of the solid-liquid interface, reducing the mass transfer barrier for hydrophobic components to enter the solvent from the Angelica dahurica plant cells. The micromechanically broken channels formed by the flash cavitation effect in the early stage of the medicinal material further shortened the mass transfer path, and the enrichment and leaching of weakly polar functional molecules were achieved in a single water-based solvent system. The test results confirmed the engineering effectiveness of the solvent polarity regulation solubilization mechanism.

[0091] Test Example 3:

[0092] Take 20 mL of the final product prepared in step S5 of Example 1, Example 2, Example 3 and Comparative Example 1, and dilute the product by 100 times volume using ultrapure water filtered through a 0.22 μm microporous membrane. Then, sonicate for 5 min to remove the tiny air bubbles entrained in the system.

[0093] The diluted test solution was injected into a quartz cuvette pre-rinsed with ultrapure water and placed in the sample chamber of the laser particle size analyzer. The test temperature was set to 25.0℃, and the mixture was allowed to equilibrate for 120 seconds. The particle size distribution of the dispersed phase in the system was determined using the dynamic light scattering method. The characteristic particle size parameters D50 and D90 were recorded when the cumulative distribution reached 50% and 90%, respectively. Each sample was measured in triplicate, and the average value was taken.

[0094] The diluted analyte solution was aspirated using a capillary folded electrode cell and placed in a Zeta potential analyzer. The applied voltage was set and the electric field was turned on. The electrophoretic mobility of the dispersed phase particles was measured and converted to a Zeta potential value using the Smoluchowski model equation. Each sample was measured in triplicate, and the mean and standard deviation were recorded.

[0095] Table 3. Dispersed phase particle size distribution and Zeta potential test data for the examples and comparative systems.

[0096]

[0097] According to the data in Table 3, the median particle size D50 of the dispersed phase of the finished product systems of Examples 1, 2 and 3 ranged from 208.5 to 273.8 nm, the D90 parameter was in the range of 391.2 to 495.1 nm, and the Zeta potential of the system was in the range of -30.4 to -37.1 mV. The D50 of the system of Comparative Example 1 was 1956.4 nm, and the absolute value of the Zeta potential decreased to 11.5 mV. Comparative Example 1 adopted a slow cooling process. The long chains of Poria cocos polysaccharide and Jujube polysaccharide, which were in a relaxed state during the extraction stage, had a relaxation time during the cooling period. The long chain molecules re-associated and cross-linked through intramolecular and intermolecular hydrogen bond networks. The initially incorporated isomaltooligosaccharides were squeezed out of the liquid continuous phase by the continuously shrinking polysaccharide spatial network, leading to irreversible aggregation and micron-level agglomeration of the dispersed phase. The process in this example, inducing a rapid phase transition and cooling through vacuum flash evaporation, achieved a rapid temperature drop within a short time. This cooling rate kinetically interrupted the thermodynamic path of polymer chain contraction and recombination. When the polysaccharide was in its extended conformation, the internal voids were occupied by isomaltooligosaccharides, forming hydrogen bond anchoring points. The kinetic freezing effect solidified the physical intercalation structure of the polysaccharide and oligosaccharide, generating steric hindrance. The dissociated groups exposed on the surface of the intercalated complex constructed an electric double layer structure in the continuous phase, providing electrostatic repulsion. This electrostatic repulsion, combined with the steric hindrance effect, blocked the self-association process of the polysaccharide system, maintaining the homogeneous dispersion of the liquid system at the nanometer to submicron scale. The test results verified the applicability of the thermodynamic kinetic locking mechanism in suppressing polymer aggregation.

[0098] Test Example 4:

[0099] 50.0 g of the finished product samples from Example 1, Comparative Example 1, and Comparative Example 3 after preparation and filling were measured respectively. Each group of samples was divided into two parallel groups: one group was used for accelerated centrifugation sedimentation test, and the other group was used for long-term static stability observation.

[0100] The first set of samples was placed into pre-calibrated and constant-weighted 50mL pointed-bottom precision centrifuge tubes and placed in a refrigerated high-speed centrifuge. The centrifugation speed was set to 4500 rpm, the centrifugation time to 25 min, and the ambient temperature was maintained at 20.0℃. After centrifugation, the supernatant was carefully removed and discarded, and the centrifuge tubes containing the precipitate were dried in a drying oven until constant weight. The accelerated centrifugation precipitation rate (%) was calculated based on the mass of the precipitate and the total mass of the sample.

[0101] The second group of samples was injected into graduated 100mL stoppered colorimetric tubes, sealed, and placed in a constant temperature and humidity chamber at 40.0℃ for accelerated aging experiments. Every 15 days, the presence of stratification, adhesion to the walls, or bottom clumping was observed and recorded for each group of samples.

[0102] Record the macroscopic physical state after 3 months (i.e. 90 days), measure and calculate the stratification index (clarified layer height / total height × 100%), and use this to evaluate the system's resistance to sedimentation under extreme storage conditions;

[0103] Summarize and organize the data on centrifugal sedimentation rate and stratification index.

[0104] Table 4. Physical stability test data of the examples and some comparative examples

[0105]

[0106] According to the data in Table 4, the accelerated centrifugation sedimentation rate of Example 1 was only 0.124%, and no physical stratification was observed after accelerated aging at 40.0℃ for 90 days. In contrast, the sedimentation rate of Comparative Example 1 was approximately 39 times higher than that of Example 1, and significant macroscopic stratification (stratification index 12.43%) was observed. The stability indicators of Comparative Example 3 were also significantly worse than those of Example 1.

[0107] Experimental results verified the crucial role of the thermodynamic kinetic lock-in mechanism in maintaining the macroscopic stability of complex multi-component systems. Comparative Example 1 employed a traditional slow cooling method. Due to limited heat conduction, the system remained in the polymer chain relaxation temperature range for an excessively long time during cooling. Within this window, the extended polysaccharide segments in the extraction stage possessed sufficient thermodynamic energy to overcome steric hindrance, undergoing directional association through the reconstruction of intermolecular hydrogen bonds, ultimately leading to macromolecular aggregation and sedimentation. Comparative Example 3, however, altered the timing of isomaltooligosaccharide addition, lacking this type of polyhydroxy small molecule during the high-temperature extraction stage. The competitive hydrogen bond insertion leads to partial self-association of polysaccharide segments before the formation of the complex. In Example 1, a second-level ultra-fast phase change cooling process was achieved through vacuum flash evaporation. This extremely high cooling rate forcibly interrupts the thermodynamic recombination path of the polysaccharide segments, locking them in a disordered steady-state conformation intercalated with isomaltooligosaccharides. This kinetic freezing effect, combined with the steric hindrance support provided by small molecules, enables the system to maintain the homogeneity of the dispersed phase even under strong centrifugal force and thermal aging conditions. This demonstrates the significant advantages of this process in solving the technical pain points of easy precipitation and easy stratification in high-concentration polysaccharide beverages.

[0108] Test Example 5:

[0109] The finished products of Example 1, Comparative Example 2 and Comparative Example 4 were selected as test samples. 500 mL of each sample was taken and put into 100 mL high-barrier sealed bottles. 18 parallel samples were set up in each group.

[0110] All samples were placed in a constant temperature and humidity test chamber for accelerated aging tests. The environmental parameters were set as follows: temperature 40±2°C, relative humidity 75%±5%, and light protection was applied.

[0111] Sampling and testing were conducted on days 0, 90, and 180 after the start of the experiment. For each sampling, three bottles of sample were randomly selected from each group, mixed thoroughly, and used as the test solution for that testing cycle.

[0112] The content of core heat-sensitive / easily oxidizable components in the samples was determined using high-performance liquid chromatography (HPLC). For pomegranate anthocyanins (calculated as cyanidin-3-glucoside), the chromatographic conditions were set as follows: C18 column, mobile phase of 5% formic acid aqueous solution-acetonitrile system, and detection wavelength of 520 nm. For total rose flavonoids, the absorbance was determined by ultraviolet-visible spectrophotometry at 510 nm, and the content was calculated using rutin as a standard.

[0113] Record the component mass concentration at each test node, and calculate the component retention rate on day 180 based on the initial content on day 0. The calculation formula is: Retention rate (%) = (180-day test concentration / initial concentration) × 100%.

[0114] Table 5. Test data on the retention rate of core functional components after 180 days of accelerated aging in the examples and comparative examples.

[0115]

[0116] According to the data in Table 5, after accelerated aging at 40°C for 180 days, the anthocyanin and total flavonoid retention rates of Example 1 remained at 89.42% and 92.15%, respectively, while the retention rates of the corresponding components in Comparative Examples 2 and 4 decreased significantly. The anthocyanin retention rate of Comparative Example 2 was only 58.16%. These results validate the synergistic protective effects of supercavitation in-situ degassing and Eh regulation mechanisms, as well as the co-pigmentation effect and hydrophobic association stabilization mechanism. Comparative Example 2 omitted the Venturi jetting and negative pressure flash evaporation steps in its process, resulting in ineffective removal of dissolved oxygen. The high redox potential led to an oxidative chain reaction of angelica coumarin and rose flavonoids under long-term thermal stress, inducing the oxidative degradation of phenolic hydroxyl groups. Comparative Example 4 lacked key hydrophobic volatile oil components because it did not retain the added rose azeotropic fraction. In Example 1, through high-shear homogenization, the added volatile oil component reacted with the benzo[a]ran ring structure of the pomegranate anthocyanin molecules based on... The accumulation of hydrophobic associations creates a localized hydrophobic microenvironment around the anthocyanin cations, effectively blocking the nucleophilic attack of polar water molecules on the anthocyanin structure and the attack of dissolved oxygen, thus preventing fading and degradation reactions. Test data proves that this method, by constructing a reducing substrate environment through physical degassing and in-situ forming a hydrophobic shielding network, achieves long-term locking of heat-sensitive and easily oxidized components without relying on chemical additives, ensuring the functional activity stability of the product during storage.

[0117] Test Example 6:

[0118] The finished products of Example 1, Comparative Example 4, and Comparative Example 5 were selected as the test objects. The experiment was divided into two dimensions: colorimetric characterization and quantitative analysis of characteristic flavor components. Data changes were recorded simultaneously in the initial state (0 days) and after accelerated aging (40°C, 180 days).

[0119] The samples were measured using a fully automated colorimeter. First, the instrument was calibrated using a standard black and white plate. Then, the test solution was injected into a transmission cuvette, and the results were recorded. (brightness) (Red-Green Value) and (Yellow-blue value), according to the formula Calculate the total color difference value of each group of samples before and after aging. Each group was measured in parallel 5 times;

[0120] Characteristic flavor compounds were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSP-GC-MS). 5 mL of sample was accurately pipetted into a 20 mL extraction flask, and 1.5 g of sodium chloride was added to induce salting-out. A 50 / 30 μm DVB / CAR / PDMS extraction head was then inserted into the flask. Adsorption was performed in a constant temperature water bath for 35 minutes, followed by injection at the GG inlet. Desorption for 5 minutes.

[0121] Chromatographic conditions were set as follows: high polarity capillary column (30m × 0.25mm × 0.25μm); initial column temperature... Keep for 2 minutes, Rise to 180° , and then Rise to 23 The sample was held for 10 min. Mass spectrometry was performed using an E1 source with a scanning range of m / z 35-500. Amyl acetate was used as an internal standard to calculate the absolute contents of the key flavor components citronellol and geraniol in the finished product.

[0122] The data on color difference changes and retention rates of characteristic flavor compounds before and after aging were statistically analyzed.

[0123] Table 6. Data on color difference and retention of characteristic flavor components in the examples and comparative examples.

[0124]

[0125] According to the data in Table 6, after 180 days of accelerated aging, the total color difference ΔE of Example 1 was only 2.15, and there was no obvious browning or fading observed by the naked eye. At the same time, the retention rates of the characteristic flavor compounds citronellol and geraniol remained above 82%. In contrast, Comparative Example 4 had extremely low initial flavor compound content because it did not retain and re-add the azeotropic fraction in step S1, and the total color difference after 180 days was as high as 8.64, showing a severe quality deterioration. Although Comparative Example 5 contained initial flavor compounds, its flavor retention rate was only maintained between 46% and 53% because it did not undergo high-shear hydrophobic association treatment, which was significantly lower than that of Example 1.

[0126] Test results verified the synergistic effect of azeotropic fraction re-addition and high-shear hydrophobic association mechanism in improving sensory quality and stability. Comparative Example 4 lacked volatile components with co-pigmentation and flavor contribution, which not only caused the product to lose its characteristic aroma, but also exposed chromogenic groups such as anthocyanins directly to the polar water environment. Due to the lack of a hydrophobic microenvironment for shielding, degradation and fading were easily caused. Although Comparative Example 5 had fraction re-addition, due to the lack of physical intervention by high-shear force, the volatile oil components were only suspended in the form of unstable oil droplets and failed to form an effective hydrophobic association distribution with the macromolecular polysaccharides and co-pigmentation molecules in the system. Example 1 used a high-shear homogenization process to break the re-added azeotropic fraction to the submicron level, and under hydrophobic interaction, it interacted with angelica coumarin, rose flavonoids and long polysaccharide chains. Stacking and van der Waals forces form a stable composite structure. This in-situ formed hydrophobic microdomain encapsulates heat-sensitive aroma molecules, significantly reducing their volatilization and thermal oxidation rates, while simultaneously providing a physical barrier against nucleophilic attack for pigment molecules. Data demonstrates that this method, through the physical locking of azeotropic components, achieves a high degree of simulation and long-term stability of natural flavor and color without the addition of artificial fragrances and color-protecting agents.

[0127] 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 compound preparation of a beauty and skin-nourishing beverage, characterized in that, The compound preparation is made from raw materials comprising the following parts by weight: The compound preparation comprises 15.0-20.0 parts of Poria cocos, 15.0-20.0 parts of jujube, 15.0-20.0 parts of lily bulb, 800-1200 parts of deionized water, 10.0-18.0 parts of isomaltooligosaccharide, 5.0-9.0 parts of Angelica dahurica, 15.0-20.0 parts of wolfberry, 8.0-12.0 parts of mulberry leaf, 14.0-18.0 parts of rose, and 15.0-25.0 parts of pomegranate concentrate. The compound preparation is formed by intercalating isomaltooligosaccharide into the polysaccharide chain spatial network and utilizing the physical hydrophobic association between the volatile oil component of rose and the polysaccharide and flavonoid components to form a colloidal system that is homogeneously dispersed at the submicron scale and has anti-agglomeration stability.

2. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, The compound preparation is made from the following raw materials in parts by weight: 18.0 parts Poria cocos, 18.0 parts red dates, 18.0 parts lily bulbs, 1000 parts deionized water, 14.0 parts isomaltooligosaccharide, 7.0 parts Angelica dahurica, 18.0 parts wolfberry, 10.0 parts mulberry leaves, 16.0 parts rose petals, and 20.0 parts pomegranate concentrate.

3. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, The median particle size D50 of the dispersed phase in the finished product at 25.0℃ is 208.5nm-273.8nm, and the absolute value of the Zeta potential of the system is 30.4mV-37.1mV.

4. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S1, the isomaltooligosaccharide is preheated to 60.0°C before being injected into the extraction vessel, and the system is kept in a slightly boiling state after injection. The dielectric constant of the solvent is reduced by the reconstruction effect of the hydrogen bond network of water molecules by the polyhydroxy small molecules.

5. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S2, a high-temperature liquid with an outlet temperature of 95.0-100.0℃ is pumped into a vacuum flash tank at a constant outlet pressure of 0.3-0.5MPa using a rotor pump, and the gauge pressure inside the flash tank is controlled to be maintained between -0.085MPa and -0.095MPa.

6. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S2, the high-temperature liquid is forced into the tank through a Venturi injector connected in series on the pipeline. The flow velocity in the throat is controlled at 15-25 m / s, so that the liquid is instantly cooled to 60.0-65.0℃ within 3-5 seconds.

7. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S3, the temperature of the closed extraction is maintained at 62.0-68.0℃. During the extraction, the circulating pressure-reducing two-stage condensation system is turned on, with the first-stage condensation temperature controlled at 20.0-25.0℃ and the second-stage condensation temperature controlled at 5.0-10.0℃.

8. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S4, the filtered extract is concentrated to a relative density of 1.18-1.25 g / cm³ when the thermal temperature is 50.0℃.

9. The compound preparation of a beauty and skin-nourishing beverage according to claim 1, characterized in that, In step S5, the inline high-shear homogenizer is turned on, the stator-rotor gap is controlled at 0.2-0.5mm and the rotation speed is 2500-3000rpm, and the concentrated base liquid cooled to 30.0-35.0℃ is circulated and homogenized for 15-20min.

10. A method for preparing a compound preparation of a beauty and skin-nourishing beverage, characterized in that... A compound preparation of a beauty and skin-nourishing beverage according to any one of claims 1-9, the preparation method comprising the following steps: S1: Weigh out Poria cocos, red dates and lily bulbs according to the proportion and put them into deionized water. Heat the water to 95.0-100.0℃ for extraction. 20-30 minutes before the end of extraction, inject the preheated isomaltooligosaccharide and continue to stir at high temperature to obtain a high-temperature liquid. S2: The high-temperature liquid is injected into a vacuum flash tank through a Venturi injector for instantaneous cooling, and the intercalation conformation of polysaccharide segments and oligosaccharides is locked at the kinetic level by utilizing the temperature drop rate. S3: Add Angelica dahurica, wolfberry, mulberry leaf and rose petals to the cooled system for closed extraction, and simultaneously use a condenser to intercept the volatile oil-water azeotropic fraction generated during the extraction process and seal it for temporary storage. S4: After solid-liquid separation, the extract obtained in step S3 is pumped into a vacuum concentrator for concentration to obtain concentrated base liquid. S5: Cool the concentrated base liquid obtained in step S4, turn on the high shear homogenizer, pump the concentrated base liquid in and simultaneously inject pomegranate concentrate and all the azeotropic fraction retained in step S3, induce hydrophobic association between components through mechanochemical effect, and obtain the finished product.

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