A formula and preparation method of peony vinegar drink and the peony vinegar drink

Abstract

The application discloses a formula of peony vinegar drink, and the peony vinegar drink comprises, by weight, 2-4 parts of peony petals, 4-6 parts of peony stamens, 1-2 parts of iron-stemmed dendrobium, 6-8 parts of astragalus, 1-3 parts of polygonatum, 2-4 parts of polygonatum odoratum, 5-7 parts of poria cocos, 1-2 parts of dioscorea, 2-4 parts of mulberry, 20-40 parts of jujube, 1-2 parts of licorice, 0.5-2 parts of cassia seed, 2-4 parts of cistanche, 7-10 parts of medlar, 6-9 parts of longan meat, 1-2 parts of chrysanthemum, 10-20 parts of momordica grosvenori, 50-200 parts of apple, 50-200 parts of pear, 0.5-1 part of honey, 10-12 parts of rose, and 300-380 parts of vinegar. The peony vinegar drink takes peony and phoenix related raw materials as cores, is scientifically compounded with various medicinal and edible raw materials, and realizes the efficacy synergy among different raw materials through reasonable functional grouping.

Description

Technical Field

[0001] This invention relates to the field of preparation technology of food and medicine homology beverages, and more specifically, to a formula, preparation method and peony vinegar drink. Background Technology

[0002] Vinegar beverages, as an important component of traditional food and medicine homology drinks, possess dual value in both daily seasoning and health conditioning, and have long held an important position in the consumer market. With the deepening popularization of health consumption concepts, consumers have placed higher demands on the overall quality of vinegar beverages, not only focusing on their basic flavoring function but also expecting products to effectively achieve multi-dimensional health benefits such as nourishing yin and qi, beautifying the skin and moisturizing dryness, and regulating the spleen and stomach. However, the vinegar beverages currently on the market have significant shortcomings in their formula design. Most products use single ingredients or simple compound formulations, lacking a systematic and scientific compatibility logic and failing to fully consider the interactions and synergistic effects between different food and medicine homology materials. For example, existing formulas struggle to balance the needs of replenishing qi and blood with clearing heat and detoxifying, resulting in products with singular efficacy and weak targeting, failing to meet consumers' real needs for precise and personalized health maintenance. Meanwhile, due to unreasonable formulation structures, vinegar drinks generally suffer from defects such as a prominent sour and astringent taste and a pungent mouthfeel, resulting in poor palatability. To improve flavor and extend shelf life, manufacturers often rely on adding preservatives, artificial colors, and synthetic flavorings, which seriously contradicts the modern consumer trend of advocating natural and pure healthy eating. Furthermore, the lack of proper integration of raw material characteristics in the formulation makes the product prone to physical changes such as sedimentation and stratification during storage, resulting in low clarity and poor stability, directly affecting sensory quality and market acceptance. Although plants such as peony are rich in flavonoids, polyphenols, and amino acids, possessing outstanding antioxidant and nutritional supplement value, how to scientifically integrate them into the vinegar drink formulation system to create an innovative solution that can exert a multi-effect synergistic effect while also possessing good taste and stability remains a core technological challenge in this field.

[0003] To address the aforementioned issues, existing technologies urgently need improvement. Summary of the Invention

[0004] The purpose of this invention is to provide a formula, preparation method and product of peony vinegar drink, which can solve the technical problems of existing vinegar drink formulas having single efficacy, poor taste, reliance on chemical additives and insufficient stability. It has the advantages of scientific and reasonable formula, multi-effect synergistic health care, natural raw materials without additional chemical additives, good palatability and good product stability.

[0005] This invention provides a formula for a peony vinegar drink, the technical solution of which is as follows: Composed of the following ingredients by weight: 2-4 parts peony petals, 4-6 parts peony stamens, 1-2 parts Dendrobium officinale, 6-8 parts Astragalus membranaceus, 1-3 parts Polygonatum sibiricum, 2-4 parts Polygonatum odoratum, 5-7 parts Poria cocos, 1-2 parts Dioscorea opposita, 2-4 parts mulberry, 20-40 parts jujube, 1-2 parts licorice root, 0.5-2 parts cassia seed, 2-4 parts Cistanche deserticola, 7-10 parts wolfberry, 6-9 parts longan pulp, 1-2 parts chrysanthemum, 10-20 parts monk fruit, 50-200 parts apple, 50-200 parts pear, 0.5-1 part honey, 10-12 parts rose, and 300-380 parts vinegar; the vinegar is pure grain brewed rice vinegar or aged vinegar, with a total acid content of 5.0g / 100ml; the honey is natural mature honey.

[0006] Furthermore, this invention proposes that the raw materials be categorized by function into core raw materials, synergistic raw materials, co-synergistic raw materials, blending raw materials, and base materials; the core raw materials are peony petals and peony stamens; the synergistic raw materials are Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, and Dioscorea opposita; the co-synergistic raw materials are mulberry, jujube, wolfberry, longan pulp, and Cistanche deserticola; the blending raw materials are licorice, cassia seed, chrysanthemum, monk fruit, apple, pear, honey, and rose; and the base material is vinegar.

[0007] Furthermore, the present invention also proposes a method for preparing peony vinegar drink, comprising the following steps: Step 1: Accurately weigh each ingredient according to the above recipe for peony vinegar drink; Step 2: Raw material sorting and processing: After ultrasonically cleaning the apples and pears to remove surface impurities, slice them for later use; select half of the peony petals, half of the peony stamens, Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, Poria cocos, Dioscorea opposita, mulberry, jujube, licorice, cassia seed, wolfberry, Cistanche deserticola, longan pulp, chrysanthemum, monk fruit, and half of the rose, remove impurities and moldy parts, and grind them to 80-100 mesh. Mix all the processed raw materials evenly to obtain a Chinese medicine mixture; Step 3: Constant temperature extraction: Add purified water to the Chinese herbal medicine mixture at a material-to-liquid ratio of 1:6-8 g / ml, and extract at a constant temperature for 2.5 hours. Filter with a filter cloth to obtain primary extract A and filter residue A. Step 4: Secondary extraction: Add the same amount of purified water as in step 3 to filter residue A, and repeat the extraction for 1.5 hours under constant temperature conditions. Filter to obtain extract B and filter residue B. Step 5: Residue recovery: Filter residue B is pressed and filtered using a filter press to collect extract C; Step 6: Combining extracts: Mix extract A, extract B, and extract C thoroughly to obtain mixed extract D; Step 7: Concentration under reduced pressure: Concentrate the mixed extract D under reduced pressure under constant temperature conditions until the solid content reaches 7-9% by mass to obtain plant extract E; Step 8: Flavoring and Aging: Keep plant extract E at a constant temperature, add vinegar, honey, and the remaining half of the peony petals, the remaining half of the peony stamens and roses. After 20 minutes of preparation, remove the peony petals, stamens and roses, and homogenize the remaining materials using a homogenizer for aging. Step 9: Sterilization and bottling: Take the supernatant from step 8 after aging, sterilize it, and then bottle it to obtain peony vinegar drink.

[0008] Furthermore, the present invention proposes that the constant temperature control in steps 3, 4, 7, and 8 is 505°C. This temperature range can effectively prevent the thermal decomposition of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins.

[0009] Furthermore, the present invention also proposes that the particle size of the raw material in step 2 be 80-100 mesh, the homogenization pressure in step 8 be 20-30 MPa, and the homogenization time be 5-8 minutes.

[0010] Furthermore, the present invention proposes that the pressure for vacuum concentration in step 7 be 0.06-0.08 MPa, combined with constant temperature to achieve rapid concentration and reduce the loss of heat-sensitive active ingredients.

[0011] Furthermore, the present invention also proposes that the aging conditions in step 8 be aging at a low temperature of 4°C for 24 hours.

[0012] Furthermore, the present invention also proposes that the sterilization conditions in step 9 be sterilization at 88°C for 20 seconds.

[0013] Furthermore, the present invention also proposes a peony vinegar drink, which is prepared using the above-described preparation method.

[0014] Furthermore, the present invention also proposes that the retention rates of total flavonoids, total polysaccharides, and volatile oils in the vinegar drink are all 85%, and the product clarity is 95%.

[0015] As can be seen from the above, the peony vinegar drink formula, preparation method and peony vinegar drink provided by the present invention take Danfeng peony-related raw materials as the core, and combine them with a variety of medicinal and food homologous raw materials in a scientific compound. Through reasonable functional grouping, the efficacy of different raw materials is synergistic. It can simultaneously meet the multi-dimensional health needs of nourishing yin and qi, beautifying skin and moisturizing dryness, and regulating spleen and stomach. It solves the problems of existing vinegar drinks with single efficacy, poor palatability, reliance on chemical additives and insufficient stability. It has the advantages of natural and pure formula, comprehensive health benefits, comfortable taste, high retention rate of active ingredients and good product stability. Detailed Implementation

[0016] Traditional vinegar drinks often employ high-temperature decoction extraction processes during preparation, leading to the decomposition and loss of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins, thus affecting the product's health benefits. Furthermore, existing vinegar drink formulas frequently lack scientific formulation logic, failing to achieve the synergistic effects of nourishing yin and qi, beautifying the skin and moisturizing dryness, and regulating the spleen and stomach, thus failing to meet consumers' demands for precise health maintenance. Simultaneously, traditional vinegar drinks generally suffer from a sour and astringent taste and poor palatability. To improve taste and extend shelf life, preservatives, colorings, and flavorings are often added, contradicting modern consumers' pursuit of natural and healthy products. Traditional processes also easily lead to starch gelatinization, resulting in low product clarity and poor stability.

[0017] To address this issue, this invention proposes a formula for a peony vinegar drink, which comprises a variety of ingredients in specific weight proportions, including peony petals, peony stamens, Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, Poria cocos, Dioscorea opposita, mulberry, jujube, licorice root, cassia seed, Cistanche deserticola, wolfberry, longan pulp, chrysanthemum, monk fruit, apple, pear, honey, rose, and vinegar. The vinegar is limited to pure grain-brewed rice vinegar or aged vinegar, and its total acid content meets specific standards; the honey is limited to naturally matured honey. This formula aims to overcome problems such as loss of efficacy, improper compatibility, unpleasant taste, and the use of additives in existing technologies through scientific combination and proportion of raw materials.

[0018] For ease of understanding, the following explains some key terms in this embodiment: Peony petals: As one of the core ingredients in this formula, they are rich in active ingredients such as flavonoids, polyphenols, and amino acids, providing the foundation for antioxidant and nutritional supplementation in the vinegar drink.

[0019] Peony stamens: Together with peony petals, they serve as core ingredients, possessing similar nutritional value and effects, and synergistically enhancing the overall health benefits of the vinegar drink.

[0020] Pure grain brewed rice vinegar or aged vinegar refers to vinegar made primarily from grains through traditional processes such as microbial fermentation. Its characteristics include the absence of added synthetic chemicals, resulting in a natural flavor and high nutritional value. The limit of 5.0g / 100ml for total acid content is designed to ensure the vinegar's quality and flavor profile.

[0021] Naturally matured honey: refers to honey made by bees from plant nectar or secretions, which is then fully fermented, dehydrated, and capped. Its characteristic is that it is unprocessed and unadulterated, retaining the natural nutrients and flavor of honey.

[0022] This embodiment provides a recipe for a peony vinegar drink, which is composed of a variety of raw materials in specific weight parts.

[0023] Specifically, the formula includes 2-4 parts peony petals, 4-6 parts peony stamens, 1-2 parts Dendrobium officinale, 6-8 parts Astragalus membranaceus, 1-3 parts Polygonatum sibiricum, 2-4 parts Polygonatum odoratum, 5-7 parts Poria cocos, 1-2 parts Dioscorea opposita, 2-4 parts mulberry, 20-40 parts jujube, 1-2 parts licorice root, 0.5-2 parts cassia seed, 2-4 parts Cistanche deserticola, 7-10 parts wolfberry, 6-9 parts longan pulp, 1-2 parts chrysanthemum, 10-20 parts monk fruit, 50-200 parts apple, 50-200 parts pear, 0.5-1 part honey, 10-12 parts rose, and 300-380 parts vinegar. The selection of these ingredients can be based on traditional experience or preliminary screening; for example, they can be combined according to their medicinal and edible properties, or according to their known effects. In practice, these ingredients can be simply mixed together or added in a conventional order. However, this simple combination method may not be able to fully utilize the synergistic effect between the raw materials, and may also result in low utilization of some functional components.

[0024] In a preferred embodiment, the vinegar in the formula is limited to pure grain-brewed rice vinegar or aged vinegar, with a total acid content of 5.0 g / 100 ml. The type of vinegar can be selected based on market availability; for example, commercially available ordinary rice vinegar or aged vinegar can be used. The total acid content can be determined using conventional testing methods, and vinegar that meets the standards should be selected. However, selecting the type of vinegar and total acid content solely based on experience may not ensure compatibility with various plant ingredients and may also affect the flavor balance and stability of the final product.

[0025] Furthermore, the honey in the formula is limited to naturally matured honey. The source of the honey can be diverse; for example, natural honey from different origins can be selected. In practice, honey can be added directly to the formula to provide sweetness. However, without specifying the maturity of the honey, the water content may be too high, affecting the product's shelf life, or its flavor and nutritional stability may be insufficient.

[0026] In some of the embodiments of the present invention, a multi-ingredient formula for peony vinegar drink is proposed to meet consumers' demand for the health benefits of vinegar drinks. However, in the process of its implementation, existing vinegar drink formulas mostly adopt a single ingredient or a simple compound mode, without a clear and scientific classification of the functions of different ingredients, lacking a clear and reasonable compatibility logic, and having weak efficacy targeting. It is difficult to achieve the multi-effect synergistic conditioning effect of nourishing yin and qi, beautifying the skin and moisturizing dryness, and regulating the spleen and stomach, and cannot meet consumers' demand for precise health preservation.

[0027] In this regard, the present invention further proposes that the raw materials be divided into core raw materials, synergistic raw materials, co-synergistic raw materials, blending raw materials, and base materials according to their functions; the core raw materials are peony petals and peony stamens; the synergistic raw materials are Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, and Dioscorea opposita; the co-synergistic raw materials are mulberry, jujube, wolfberry, longan pulp, and Cistanche deserticola; the blending raw materials are licorice, cassia seed, chrysanthemum, monk fruit, apple, pear, honey, and rose; and the base material is the vinegar.

[0028] Specifically, the functional classification of raw materials is a method for systematically summarizing and organizing all components in the peony vinegar drink formula. It aims to clarify the role and main contribution of each raw material in the overall formula, ensure the synergistic effect of each raw material, avoid blindly piling them up, and thus improve the overall efficacy and targeting of the formula.

[0029] The core ingredients refer to those components that play a leading role in the entire formula, providing the product's main efficacy and unique value. In this formula, the core ingredients are peony petals and stamens, anchoring the vinegar drink's primary source of health benefits from the peony's nutritional and active components, highlighting its medicinal and edible properties. Besides peony petals and stamens, the core ingredients can also be petals and stamens from other peony varieties rich in specific active ingredients (such as flavonoids, polyphenols, amino acids, etc.).

[0030] The synergistic ingredients refer to components that can assist the core ingredients, enhance the overall efficacy, and expand the product's functional coverage. In this formula, the synergistic ingredients are Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, and Dioscorea opposita. These ingredients themselves have significant health-promoting properties and can synergistically enhance the conditioning effects of the vinegar drink with the core ingredients.

[0031] The synergistic ingredients refer to components that work in conjunction with the core and synergistic ingredients to exert regulatory effects from different dimensions, jointly achieving a multi-effect synergistic health-preserving effect. In this formula, the synergistic ingredients are mulberry, jujube, goji berry, longan pulp, and cistanche. These ingredients can complement the core and synergistic ingredients in function, jointly constructing a comprehensive health-preserving and conditioning system.

[0032] The blending ingredients refer to components that play a role in improving the product's taste and flavor, balancing the properties of each ingredient, and providing additional nutritional value. In this formulation, the blending ingredients are licorice, cassia seed, chrysanthemum, monk fruit, apple, pear, honey, and rose.

[0033] The base material refers to the component that serves as the main carrier of the product, bearing the active ingredients of all other raw materials and imparting the product's basic properties. In this solution, the base material is vinegar. Vinegar, as a base material, not only provides the unique flavor and acidity of the vinegar drink but also acts as a solvent, effectively extracting and carrying the active ingredients from other raw materials, and exerting its own health benefits.

[0034] The existing preparation process of vinegar drinks has significant defects, such as the decomposition and loss of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins due to high-temperature boiling; the lack of scientific logic in the formulation, making it difficult to achieve the multi-effect synergy of nourishing yin and qi and beautifying skin and moisturizing dryness; the sour and astringent taste, which requires the use of chemical additives to improve; and the fact that traditional processes are prone to starch gelatinization, resulting in low product clarity and poor stability. These problems seriously restrict the health value and market acceptance of vinegar drinks.

[0035] To address the above problems, embodiments of the present invention provide a method for preparing peony vinegar drink. Specifically, embodiments of the present invention also disclose a method for preparing peony vinegar drink, comprising the following steps: Step 1: Accurately weigh each ingredient according to the recipe for peony vinegar drink in step 1 or 2; Step 2: Raw material sorting and processing: After ultrasonically cleaning the apples and pears to remove surface impurities, slice them for later use; select half of the peony petals, half of the peony stamens, Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, Poria cocos, Dioscorea opposita, mulberry, jujube, licorice, cassia seed, wolfberry, Cistanche deserticola, longan pulp, chrysanthemum, monk fruit, and half of the rose, remove impurities and moldy parts, and grind them to 80-100 mesh. Mix all the processed raw materials evenly to obtain a Chinese medicine mixture; Step 3: Constant temperature extraction: Add purified water to the Chinese herbal medicine mixture at a material-to-liquid ratio of 1:6-8 (g / ml), extract at a constant temperature for 2.5 hours, filter with filter cloth to obtain primary extract A and filter residue A; Step 4: Secondary extraction: Add the same amount of purified water as in step 3 to filter residue A, and repeat the extraction for 1.5 hours under constant temperature conditions. Filter to obtain extract B and filter residue B. Step 5: Residue recovery: Filter residue B is pressed and filtered using a filter press to collect extract C; Step 6: Combining extracts: Mix extract A, extract B, and extract C thoroughly to obtain mixed extract D; Step 7: Concentration under reduced pressure: Concentrate the mixed extract D under reduced pressure under constant temperature conditions until the solid content reaches 7-9% by mass to obtain plant extract E; Step 8: Flavoring and Aging: Keep plant extract E at a constant temperature, add vinegar, honey, and the remaining half of the peony petals, the remaining half of the peony stamens and roses. After 20 minutes of preparation, remove the peony petals, stamens and roses, and homogenize the remaining materials using a homogenizer for aging. Step 9: Sterilization and bottling: Take the supernatant from step 8 after aging, sterilize it, and then bottle it to obtain peony vinegar drink.

[0036] The core innovation of this embodiment lies in combining a constant-temperature immersion extraction process with a phased fresh flower processing method, and introducing secondary extraction, residue recovery, and vacuum concentration technologies. This allows for the full extraction of heat-sensitive active ingredients while preserving the volatile flavor compounds of fresh flowers under low-temperature conditions. Specifically, the primary and secondary extractions under constant-temperature conditions avoid the decomposition of components such as peony flavonoids caused by high temperatures, ensuring the integrity of active substances. Residue recovery further extracts residual effective components from filter residue B, significantly improving raw material utilization. Vacuum concentration, combined with constant temperature, achieves low-temperature concentration, effectively protecting heat-sensitive components such as Dendrobium polysaccharides. During the flavor preparation stage, the remaining fresh flower raw materials are added and then promptly removed, imparting a natural floral aroma to the product to improve its astringent taste, while avoiding solid residue affecting clarity. This eliminates the need for added chemical flavorings, meeting the demand for natural and healthy products. Furthermore, aging treatment promotes flavor fusion and precipitates minor impurities, and the supernatant is used for bottling to further improve product clarity and long-term storage stability.

[0037] In some of the above-mentioned solutions of the present invention, constant temperature control is proposed for multiple processing steps in the preparation of peony vinegar drink in order to complete the corresponding processing operations. However, if the temperature control is not reasonable, excessively high temperatures will cause thermal decomposition of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins in the formula, resulting in a large loss of active ingredients and failing to fully exert the medicinal and edible effects of each raw material, thus failing to achieve the expected health conditioning effect. Excessively low temperatures will lead to low processing efficiency in each step, and operations such as dissolution and concentration of effective ingredients cannot be completed smoothly. This problem urgently needs to be solved.

[0038] In this regard, the present invention further proposes that in the above preparation method, the constant temperature control in steps 3, 4, 7 and 8 is 505℃. This temperature range can effectively prevent the thermal decomposition of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides and astragalus saponins.

[0039] Specifically, the constant temperature control refers to maintaining the temperature of the material or reaction system within a preset stable value and its allowable fluctuation range throughout the entire processing. Its function is to ensure the uniformity of process conditions, optimize key parameters such as chemical reaction rate, solubility, and enzyme activity, thereby ensuring product quality stability and effective retention of active ingredients. The 505℃ temperature range is optimized; its upper limit of 55℃ effectively prevents heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins from decomposing or being lost due to high temperatures, thus maximizing the preservation of their biological activity and medicinal value; its lower limit of 45℃ ensures that the dissolution and mass transfer rates of substances reach a high level during extraction and concentration processes, avoiding low processing efficiency or insufficient dissolution of active ingredients due to excessively low temperatures.

[0040] The present invention further proposes that in the above preparation method, the particle size of the raw material pulverized in step 2 is 80-100 mesh, the homogenization pressure in step 8 is 20-30 MPa, and the homogenization time is 5-8 minutes.

[0041] In the above preparation method, step 2 involves pulverizing raw materials such as peony petals, peony stamens, Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, Poria cocos, Dioscorea opposita, mulberry, jujube, licorice, cassia seed, wolfberry, Cistanche deserticola, longan pulp, chrysanthemum, Siraitia grosvenorii, and rose. The particle size of the pulverized raw materials is 80-100 mesh, meaning that these raw materials are mechanically processed to achieve a particle size that can pass through an 80-mesh sieve but not a 100-mesh sieve.

[0042] In the above preparation method, step 8 involves homogenizing the remaining materials after flavor processing. The homogenization pressure of 20-30 MPa refers to the process where, during homogenization, a high-pressure pump forces the material through a narrow homogenizing valve, causing the particles to be further refined and uniformly dispersed under high-speed shearing, cavitation, and impact. This pressure range is typically achieved using a high-pressure homogenizer, with the homogenization pressure precisely controlled by adjusting the gap of the homogenizing valve or the working pressure of the high-pressure pump. For example, the back pressure of the homogenizing valve or the hydraulic system pressure can be adjusted to subject the material to an instantaneous high pressure of 20-30 MPa as it passes through the homogenizing valve.

[0043] In the above preparation method, the homogenization process of the material in step 8 lasts for 5-8 minutes. Homogenization time refers to the total duration of homogenization treatment of the material in the homogenizing equipment. This time range can be achieved in ways including, but not limited to: controlling the number of times the material circulates in the homogenizer, for example, circulating the material in the homogenizer for 5-8 minutes; or, for continuous homogenizing equipment, adjusting the material flow rate and the volume of the homogenizing chamber to ensure that the material remains in the homogenizing area for 5-8 minutes.

[0044] The present invention further proposes that the pressure of the vacuum concentration in step 7 is 0.06-0.08 MPa, which, combined with constant temperature, achieves rapid concentration and reduces the loss of heat-sensitive active ingredients.

[0045] Specifically, vacuum concentration refers to evaporation and concentration under conditions below atmospheric pressure. By reducing the system pressure, the boiling point of the solvent is lowered, thereby achieving rapid evaporation of the solvent at a lower temperature. This invention precisely controls the vacuum concentration pressure within the range of 0.06-0.08 MPa. This pressure range refers to the absolute pressure value inside the system, which falls within the medium vacuum range.

[0046] Meanwhile, this invention emphasizes achieving rapid concentration through constant temperature control. Constant temperature control refers to maintaining the temperature of the concentration equipment (such as a concentration tank or evaporator) within a preset, stable range during the vacuum concentration process, aiming to protect the heat-sensitive active ingredients.

[0047] The ultimate goal is to reduce the loss of heat-sensitive active ingredients. Heat-sensitive active ingredients are substances that are sensitive to temperature and are prone to decomposition, oxidation, polymerization, and other reactions at higher temperatures, thereby losing their biological activity or pharmacological effects, such as peony flavonoids, dendrobium polysaccharides, and astragaloside.

[0048] This invention further proposes that in step 8, the aging condition is aging at a low temperature of 4°C for 24 hours. Specifically, the 4°C low temperature condition mentioned in this invention refers to controlling the temperature of the material system at a low temperature of approximately 4 degrees Celsius. The purpose of setting a low-temperature environment is to effectively inhibit the decomposition and oxidation of heat-sensitive substances, thereby maximizing the preservation of their biological activity. For example, in addition to precisely controlling at 4°C, the material can also be aged in a refrigerated environment of 0-10°C, or a reactor with a cooling jacket can be used to maintain the material temperature within the target range through circulating coolant. Meanwhile, the 24-hour aging mentioned in this invention refers to allowing the material system to stand for 24 hours under specific temperature conditions. The aging process is a crucial step in the full integration of flavor substances, the sedimentation of impurities, and structural stability of the product. For example, in addition to precisely controlling at 24 hours, the aging time can also be set from 12 to 48 hours depending on the specific product characteristics and desired effect, to achieve full conversion and integration of flavor substances and promote the effective sedimentation of fine particles.

[0049] This invention further proposes that the sterilization conditions in step 9 be sterilization at 88°C for 20 seconds. Sterilization is a crucial step in food processing to ensure product safety and extend shelf life. Its purpose is to kill or inhibit microorganisms in the product through physical or chemical methods to prevent product spoilage or harm to consumer health. Common sterilization methods include thermal sterilization, radiation sterilization, and filtration sterilization. Thermal sterilization is often used due to its high efficiency, economy, and wide applicability. Its specific conditions (temperature and time) need to be precisely set according to product characteristics, types of microorganisms, and target shelf life. For example, pasteurization (lower temperature, longer time) or ultra-high temperature instantaneous sterilization (higher temperature, shorter time) can be used.

[0050] In response, this invention proposes a peony vinegar drink, which is prepared using the aforementioned method. The core innovation of this embodiment lies in combining a scientifically formulated peony blend with a process design involving stepwise extraction, temperature-controlled concentration, flavor processing, and low-temperature aging. This allows for complete temperature control throughout the process to prevent the decomposition of heat-sensitive active ingredients, achieving full retention of the active ingredients and a multi-effect synergistic conditioning effect. This results in enhanced health benefits, improved taste, and the elimination of the need for chemical additives.

[0051] The present invention further proposes a peony vinegar drink, the finished product of which has specific quality indicators, namely, the retention rate of total flavonoids, total polysaccharides and volatile oils in the vinegar drink is 85%, and the product clarity is 95%.

[0052] The 85% retention rate of total flavonoids, total polysaccharides, and volatile oils in peony vinegar refers to the effective retention of physiologically active natural compounds such as total flavonoids, total polysaccharides, and volatile oils during the preparation process. Their content in the final product is at least 85% of the original raw material or theoretical maximum extraction yield. These active ingredients are the core substances responsible for the health benefits of peony vinegar. To achieve this high retention rate, in addition to using gentle constant-temperature extraction and vacuum concentration processes, the extraction solvent system can be further optimized. For example, supercritical fluid extraction, membrane separation technology, or low-temperature vacuum concentration can be used to avoid damage to the active ingredients from high temperatures. Alternatively, during the raw material pretreatment stage, enzymatic hydrolysis or cell wall disruption techniques can be used to improve the dissolution efficiency of the active ingredients while reducing degradation during subsequent extraction processes.

[0053] A product clarity of 95% means that the transparency and purity of the peony vinegar drink reach or exceed 95%, indicating that the product contains very few suspended solids and sediments, and has a clear and bright appearance. High clarity is an important indicator of the product's sensory quality and long-term stability. To achieve this clarity index, in addition to conventional filtration methods such as filter press filtration, more precise filtration technologies can be used. For example, a multi-stage precision filtration system can be introduced, using plate and frame filtration, diatomaceous earth filtration, and microporous membrane filtration in sequence to gradually remove suspended solids of different particle sizes; or, during the extraction process, clarifying agents or flocculants, such as gelatin and activated carbon, can be introduced to assist in the removal of colloidal substances and proteins, which can then be separated by centrifugation or sedimentation.

[0054] Example 1 1) Formula (parts by weight) The ingredients include 2 parts peony petals, 4 parts peony stamens, 1 part Dendrobium officinale, 6 parts Astragalus membranaceus, 1 part Polygonatum sibiricum, 2 parts Polygonatum odoratum, 5 parts Poria cocos, 1 part Dioscorea opposita, 2 parts mulberry, 20 parts jujube, 1 part licorice root, 0.5 parts cassia seed, 2 parts Cistanche deserticola, 7 parts wolfberry, 6 parts longan pulp, 1 part chrysanthemum, 10 parts monk fruit, 50 parts apple, 50 parts pear, 0.5 parts honey, 10 parts rose, and 300 parts vinegar. Among these, the vinegar is pure grain-brewed rice vinegar with a total acid content of 5.0g / 100ml; the honey is natural mature honey.

[0055] 2. Preparation method Step 1: Accurately weigh each ingredient according to the above formula; Step 2: Raw material sorting and processing: Apples and pears are ultrasonically cleaned and sliced; half of the peony petals, half of the peony stamens and other synergistic and harmonizing raw materials (except for the remaining peony petals, stamens, roses and honey) are selected, impurities are removed and they are pulverized to 80 mesh and mixed to obtain a Chinese medicine mixture; Step 3: Constant temperature extraction: Add purified water at a material-to-liquid ratio of 1:6 g / ml, and extract at a constant temperature of 50℃ for 2.5 hours. Filter through a filter cloth to obtain extract A and residue A. Step 4: Secondary extraction: Add an equal amount of purified water to filter residue A, extract at 50℃ for 1.5 hours, and filter to obtain extract B and filter residue B; Step 5: Residue Recovery: Filter residue B is filtered by a filter press, and extract C is collected; Step 6: Combine extracts A, B, and C to obtain mixed extract D; Step 7: Concentration under reduced pressure: Concentrate at 50℃ and 0.06MPa until the solid content is 7% to obtain plant extract E; Step 8: Flavor preparation and aging: At a constant temperature of 50℃, add vinegar, honey and the remaining peony petals, stamens and roses to E. After preparing for 20 minutes, remove the solid raw materials, homogenize at 20MPa for 5 minutes, and age at 4℃ for 24 hours. Step 9: Sterilization and bottling: Sterilize at 88℃ for 20 seconds, take the supernatant and fill it to obtain peony vinegar drink.

[0056] 3) Product quality inspection results Total flavonoid retention rate: 85%; total polysaccharide retention rate: 86%; volatile oil retention rate: 85%; clarity: 95%; sensory and taste characteristics: moderate acidity, no obvious sourness or astringency, with a light peony and fruity aroma, mellow taste, and no sediment.

[0057] Example 2 1) Formula (parts by weight) The ingredients are: 3 parts peony petals, 5 parts peony stamens, 1.5 parts Dendrobium officinale, 7 parts Astragalus membranaceus, 2 parts Polygonatum sibiricum, 3 parts Polygonatum odoratum, 6 parts Poria cocos, 1.5 parts Dioscorea opposita, 3 parts mulberry, 30 parts jujube, 1.5 parts licorice, 1.2 parts cassia seed, 3 parts Cistanche deserticola, 8.5 parts wolfberry, 7.5 parts longan pulp, 1.5 parts chrysanthemum, 15 parts monk fruit, 120 parts apple, 120 parts pear, 0.8 parts honey, 11 parts rose, and 340 parts vinegar. Among them, the vinegar is pure grain brewed aged vinegar with a total acid content of 5.5g / 100ml; the honey is natural mature honey.

[0058] 2) Preparation method Steps 1-6 are the same as in Example 1; Step 7: Concentration under reduced pressure: Concentrate at 52℃ and 0.07MPa until the solid content is 8% to obtain plant extract E; Step 8: Flavoring and Aging: At a constant temperature of 52℃, add vinegar, honey and the remaining peony petals, stamens and roses to E. After 20 minutes of preparation, remove the solid raw materials, homogenize at 25MPa for 6.5 minutes, and age at 4℃ for 24 hours. Step 9: Same as in Example 1.

[0059] 3) Product quality inspection results Total flavonoid retention rate: 88%; total polysaccharide retention rate: 89%; volatile oil retention rate: 87%; clarity: 97%; sensory and taste characteristics: balanced acidity; harmonious blend of floral, fruity and vinegar aromas; delicate taste; no sour or astringent irritation; no layering or sedimentation after long-term storage.

[0060] Example 3 1) Formula (parts by weight) The ingredients include 4 parts peony petals, 6 parts peony stamens, 2 parts Dendrobium officinale, 8 parts Astragalus membranaceus, 3 parts Polygonatum sibiricum, 4 parts Polygonatum odoratum, 7 parts Poria cocos, 2 parts Dioscorea opposita, 4 parts mulberry, 40 parts jujube, 2 parts licorice, 2 parts cassia seed, 4 parts Cistanche deserticola, 10 parts wolfberry, 9 parts longan pulp, 2 parts chrysanthemum, 20 parts monk fruit, 200 parts apple, 200 parts pear, 1 part honey, 12 parts rose, and 380 parts vinegar. Among these, the vinegar is pure grain-brewed rice vinegar with a total acid content of 6.0g / 100ml; the honey is natural mature honey.

[0061] 2) Preparation method Steps 1-6 are the same as in Example 1; Step 7: Concentration under reduced pressure: Concentrate at 55℃ and 0.08MPa until the solid content is 9% to obtain plant extract E; Step 8: Flavor preparation and aging: At a constant temperature of 55℃, add vinegar, honey and the remaining peony petals, stamens and roses to E. After preparing for 20 minutes, remove the solid raw materials, homogenize at 30MPa for 8 minutes, and age at 4℃ for 24 hours. Step 9: Same as in Example 1.

[0062] 3) Product quality inspection results Total flavonoid retention rate: 87%; total polysaccharide retention rate: 90%; volatile oil retention rate: 86%; clarity: 96%; sensory and taste characteristics: rich but not irritating vinegar aroma, fresh floral aroma, mellow fruit aroma, smooth taste, no off-flavor, and good stability.

[0063] Comparative Example 1 (Formula Deviation: No core ingredient, peony stamen, and lack of synergistic ingredients) Formula (parts by weight): 3 parts peony petals, 1.5 parts Dendrobium officinale, 7 parts Astragalus membranaceus, 3 parts Polygonatum odoratum, 6 parts Poria cocos, 3 parts mulberry, 30 parts jujube, 1.5 parts licorice, 1.2 parts cassia seed, 8.5 parts wolfberry, 7.5 parts longan pulp, 1.5 parts chrysanthemum, 15 parts monk fruit, 120 parts apple, 120 parts pear, 0.8 parts honey, 11 parts rose, 340 parts vinegar; the raw material specifications are the same as in Example 2.

[0064] Preparation method Completely consistent with Example 2.

[0065] Product quality inspection results Total flavonoid retention rate: 68%; total polysaccharide retention rate: 70%; volatile oil retention rate: 65%; clarity: 90%; sensory and taste characteristics: noticeable sourness and astringency, lack of peony's unique floral fragrance, thin taste, and weak health benefits (unable to achieve the synergistic effect of nourishing yin and qi, and beautifying the skin and moisturizing dryness).

[0066] Defect Analysis The lack of the core ingredient, peony stamens, and the removal of the synergistic ingredients, Polygonatum sibiricum and Dioscorea opposita, disrupted the scientific compatibility of the formula, resulting in a significant decrease in the content of active ingredients, a single efficacy, and a deterioration in taste due to the absence of peony ingredients for balance.

[0067] Comparative Example 2 (Process deviation: the isothermal temperature was too high, and vacuum concentration was not used) formula Completely consistent with Example 2.

[0068] Preparation method Steps 1-6 are the same as in Example 2; Step 7: Concentration: Concentrate at 70℃ and normal pressure until the solid content is 8% to obtain plant extract E (without vacuum concentration). Step 8: Flavor preparation and aging: The flavor preparation is carried out at a constant temperature of 70℃ (deviating from the constant temperature requirement of 505℃), and the rest is the same as in Example 2; Step 9: Same as in Example 2.

[0069] 3) Product quality inspection results Total flavonoid retention rate: 55%; total polysaccharide retention rate: 58%; volatile oil retention rate: 52%; clarity: 88%; sensory and taste characteristics: burnt taste, obvious sour and astringent irritation, severe loss of peony fragrance; the product showed stratification and sedimentation after 3 days of storage.

[0070] Defect Analysis The excessively high processing temperature (deviating from 505℃) and the failure to use vacuum concentration resulted in the decomposition and loss of a large amount of heat-sensitive active ingredients such as peony flavonoids and dendrobium polysaccharides; high-temperature processing destroyed the volatile flavor substances of rose and peony, and at the same time caused some raw materials to gelatinize, resulting in a decrease in product clarity and stability.

[0071] Comparative Example 3 (Process Deviation: Lack of Secondary Leaching and Slag Recovery Steps) formula Completely consistent with Example 2.

[0072] Preparation method Steps 1-3 are the same as in Example 2 (only one extraction is performed); Step 4: Skip the secondary leaching and directly discard the filter residue A without pressing and recycling it; Steps 5-6: Combine only extract A to obtain mixed extract D; Steps 7-9 are the same as in Example 2.

[0073] Product quality inspection results Total flavonoid retention rate: 72%; total polysaccharide retention rate: 73%; volatile oil retention rate: 70%; clarity: 94%; sensory and taste characteristics: mild taste, weak floral and fruity aroma, insufficient content of active ingredients, and limited health benefits.

[0074] Defect Analysis The lack of secondary extraction and slag recovery steps results in insufficient extraction of residual active ingredients in the filter residue, low raw material utilization, reduced retention of active ingredients in the final product, and a bland flavor due to insufficient active ingredients and flavor substances.

[0075] As can be seen from the above, the technical effect of the embodiments is significantly higher than that of the comparative examples.

[0076] The above description is merely an embodiment of the present invention and is not intended to limit the scope of protection of the present invention. For those skilled in the art, the present invention can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A formula for a peony vinegar drink, characterized in that, Composed of the following ingredients by weight: 2-4 parts peony petals, 4-6 parts peony stamens, 1-2 parts Dendrobium officinale, 6-8 parts Astragalus membranaceus, 1-3 parts Polygonatum sibiricum, 2-4 parts Polygonatum odoratum, 5-7 parts Poria cocos, 1-2 parts Dioscorea opposita, 2-4 parts mulberry, 20-40 parts jujube, 1-2 parts licorice root, 0.5-2 parts cassia seed, 2-4 parts Cistanche deserticola, 7-10 parts wolfberry, 6-9 parts longan pulp, 1-2 parts chrysanthemum, 10-20 parts monk fruit, 50-200 parts apple, 50-200 parts pear, 0.5-1 part honey, 10-12 parts rose, and 300-380 parts vinegar; the vinegar is pure grain brewed rice vinegar or aged vinegar, and the total acid content is 5.0g / 100ml; the honey is natural mature honey.

2. The formula for peony vinegar drink according to claim 1, characterized in that, The raw materials are functionally categorized into core raw materials, synergistic raw materials, co-synergistic raw materials, blending raw materials, and base materials. The core raw materials are peony petals and peony stamens. The synergistic raw materials are Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, and Dioscorea opposita. The co-synergistic raw materials are mulberry, jujube, wolfberry, longan pulp, and Cistanche deserticola. The blending raw materials are licorice, cassia seed, chrysanthemum, monk fruit, apple, pear, honey, and rose. The base material is the vinegar mentioned above.

3. A method for preparing a peony vinegar drink, characterized in that, Includes the following steps: Step 1: Accurately weigh each ingredient according to the formula of peony vinegar drink as described in claim 1 or 2; Step 2: Raw material sorting and processing: After ultrasonically cleaning the apples and pears to remove surface impurities, slice them for later use; select half of the peony petals, half of the peony stamens, Dendrobium officinale, Astragalus membranaceus, Polygonatum sibiricum, Polygonatum odoratum, Poria cocos, Dioscorea opposita, mulberry, jujube, licorice, cassia seed, wolfberry, Cistanche deserticola, longan pulp, chrysanthemum, monk fruit, and half of the rose, remove impurities and moldy parts, and grind them to 80-100 mesh. Mix all the processed raw materials evenly to obtain a Chinese medicine mixture; Step 3: Constant temperature extraction: Add purified water to the Chinese herbal medicine mixture at a material-to-liquid ratio of 1:6-8 (g / ml), extract at a constant temperature for 2.5 hours, filter with filter cloth to obtain primary extract A and filter residue A; Step 4: Secondary extraction: Add the same amount of purified water as in step 3 to the filter residue A, and repeat the extraction for 1.5 hours under constant temperature conditions. Filter to obtain extract B and filter residue B. Step 5: Residue recovery: The filter residue B is pressed and filtered using a filter press to collect the extract C; Step 6: Combining extracts: Mix extract A, extract B, and extract C thoroughly to obtain mixed extract D; Step 7: Concentration under reduced pressure: Concentrate the mixed extract D under reduced pressure under constant temperature conditions until the solid content reaches 7-9% by mass to obtain plant extract E; Step 8: Flavoring and Aging: Keep the plant extract E at a constant temperature, add vinegar, honey, and the remaining half of the peony petals, the remaining half of the peony stamens and roses. After 20 minutes of preparation, remove the peony petals, peony stamens and roses, and homogenize the remaining materials using a homogenizer for aging. Step 9: Sterilization and bottling: Take the supernatant from step 8 after aging, sterilize it, and then bottle it to obtain peony vinegar drink.

4. The preparation method according to claim 3, characterized in that, The constant temperature control in steps 3, 4, 7, and 8 is 505℃. This temperature range can effectively prevent the thermal decomposition of heat-sensitive active ingredients such as peony flavonoids, dendrobium polysaccharides, and astragalus saponins.

5. The preparation method according to claim 3, characterized in that, The raw material pulverization particle size in step 2 is 80-100 mesh, and the homogenization pressure in step 8 is 20-30 MPa, with a homogenization time of 5-8 minutes.

6. The preparation method according to claim 3, characterized in that, The pressure for vacuum concentration in step 7 is 0.06-0.08 MPa, which, combined with constant temperature, enables rapid concentration and reduces the loss of heat-sensitive active ingredients.

7. The preparation method according to claim 3, characterized in that, The aging conditions described in step 8 are aging at a low temperature of 4°C for 24 hours.

8. The preparation method according to claim 3, characterized in that, The sterilization conditions described in step 9 are sterilization at 88°C for 20 seconds.

9. A peony vinegar drink, characterized in that, It is prepared by any of the preparation methods described in claims 3-8.

10. The peony vinegar drink according to claim 9, characterized in that, The vinegar drink retained 85% of the total flavonoids, total polysaccharides, and volatile oils, and the product clarity was 95%.