Edible long-acting slow-release glucose-based draw solution for cold region adaptive forward osmosis drinking water bag and preparation method thereof

Abstract

This invention relates to the field of forward osmosis water purification technology, specifically to an edible-grade, long-lasting, slow-release glucose-based extractant for cold-region-adapted forward osmosis drinking water bags and its preparation method. The extractant, by weight percentage, comprises the following components: 45%–52% glucose, 12%–15% maltitol, 5%–8% erythritol, 4%–6% sodium citrate, 0.4%–0.7% xanthan gum, 0.4%–0.7% vitamin C, 0.2%–0.5% vitamin E, 0.05%–0.1% ε-polylysine, and the balance being purified water. The extractant of this invention has a freezing point below -45°C, achieving non-freezing across the entire temperature range of -40°C to 5°C in cold regions, and exhibiting no ice crystal precipitation and unchanged homogeneity under freeze-thaw cycles from -5°C to 5°C.

Description

Technical Field

[0001] This invention relates to the field of forward osmosis water purification technology, specifically to an edible-grade long-acting slow-release glucose-based extractant and its preparation method for a cold-region-adapted forward osmosis drinking water bag, suitable for emergency drinking water scenarios in low-temperature environments without power or auxiliary equipment, such as cold-region field exploration, high-altitude mountaineering, polar scientific expeditions, and cold-region emergency rescue. Background Technology

[0002] Forward osmosis water purification technology has become a core technology solution for drinking water in the wild due to its advantages of being unpowered and easy to operate. As the core carrier of this technology, the performance adaptability of the extractant directly determines the application boundaries.

[0003] Cold-region environments (-40℃ to 5℃) are characterized by persistent low temperatures, large diurnal temperature variations, and frequent freeze-thaw cycles, placing far more stringent requirements on forward osmosis draw solutions than those in ambient temperatures. Currently, even though existing forward osmosis draw solutions have achieved edibility and room-temperature stability, they still face insurmountable technical bottlenecks in cold-region applications, rendering them completely unsuitable for emergency drinking water needs in these areas. Specific shortcomings are as follows: 1. Lack of cold-resistant properties, easily freezing and becoming ineffective. For example, existing edible-grade extracts are mainly composed of a single sugar source or a simple sugar alcohol blend, with a freezing point of only -5°C to -8°C. In cold environments below -20°C, they will freeze quickly and completely, causing the osmotic pressure gradient to disappear and completely losing their water purification ability. Even in the freeze-thaw range of -5°C to 5°C, some ice crystals will precipitate, damaging the homogeneity of the extract, and the osmotic pressure will decrease to less than 30% of the initial value after thawing.

[0004] 2. At low temperatures (-20℃ to 5℃), the osmotic pressure release properties decrease sharply. For example, low temperatures reduce the rate of sugar molecule movement, and the existing osmotic pressure replenishment mechanism of the draw solution fails at low temperatures. The osmotic pressure retention rate is less than 40% within 12 hours, and the single purification volume drops to less than 1L, which cannot meet the drinking water needs of the workers. At the same time, the viscosity of the draw solution increases sharply at low temperatures (exceeding 50mPa・s), the fluidity decreases, and it cannot fully contact the forward osmosis membrane, further reducing the water purification efficiency.

[0005] 3. The storage stability under freeze-thaw cycles is extremely poor. For example, the temperature difference between day and night in cold regions can reach more than 20°C. Freeze-thaw cycles will cause the stabilizers in the existing extract to separate and the antibacterial agents to become ineffective. After 3 months of storage, problems such as crystal accumulation and mold growth will occur, which cannot meet the requirements for long-term storage in cold regions and emergency rescue scenarios.

[0006] 4. Inadequate nutritional supplementation for cold regions. For example, the physical exertion of workers in cold regions is much higher than that in normal temperature environments. In addition to water loss, they also face the problem of rapid heat loss and decreased cold resistance. Existing extractive fluids can only supplement basic energy and have not been specifically designed with cold-resistant nutritional components for cold regions, so they cannot help improve the workers' ability to survive in cold regions.

[0007] Furthermore, while existing technologies include some research on water purification agents for low-temperature environments, they all focus on inorganic salt-based snow-melting agents or chemical water purification agents. These have drawbacks such as being inedible, leaving residues, and requiring complex post-processing, making them unsuitable for use with forward osmosis drinking bags. Therefore, developing a food-grade forward osmosis extract that combines ultra-low temperature freeze resistance, long-lasting low-temperature slow release, freeze-thaw stability, and cold-region nutritional fortification is crucial for breaking through the application of forward osmosis technology in cold regions and is a core requirement for filling a gap in the industry.

[0008] In view of this, the present invention is hereby proposed. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of the prior art and propose an edible-grade long-acting sustained-release glucose-based extractant for cold-region-adapted positive osmosis drinking bags and its preparation method. This extractant solves the defects of existing edible-grade positive osmosis extractants, such as poor cold-region freeze resistance, rapid low-temperature osmotic pressure decay, insufficient freeze-thaw stability, and lack of nutrient supply in cold regions.

[0010] To achieve the above objectives, the present invention adopts the following technical solution: On one hand, the present invention provides an edible-grade long-acting sustained-release glucose-based extract for cold-region-adapted positive osmosis drinking bags, comprising the following components by weight percentage: 45%~52% glucose, 12%~15% maltitol, 5%~8% erythritol, 4%~6% sodium citrate, 0.4%~0.7% xanthan gum, 0.4%~0.7% vitamin C, 0.2%~0.5% vitamin E, 0.05%~0.1% ε-polylysine, and the balance being purified water.

[0011] Further, by weight percentage, it includes the following components: 50% glucose, 13% maltitol, 6% erythritol, 5% sodium citrate, 0.5% xanthan gum, 0.5% vitamin C, 0.3% vitamin E, 0.08% ε-polylysine, and 24.62% purified water.

[0012] Specifically, the vitamin E used is polyethylene glycol 400.

[0013] Furthermore, the pH value of the extract is 5.5~6.5, its viscosity is 10~15 mPa·s at 25°C, its viscosity is ≤25 mPa·s at -20°C, its initial osmotic pressure is ≥12500 kPa, and its freezing point is ≤-45°C.

[0014] Furthermore, the osmotic pressure retention rate of the extractant is ≥60% after 24 hours at -10℃, and the amount of brackish water purified in a single batch at -10℃ is ≥3.5L.

[0015] On the other hand, the present invention provides a method for preparing a cold-region-adapted extractant, which is used to prepare the extractant as described above, comprising the following steps: Step 1: Prepare cold-region-adapted xanthan gum pre-solution gel: Mix xanthan gum with purified water pre-cooled to 10~15℃ in a set ratio, stir at room temperature for 28~33 min to pre-dissolve, and then refrigerate at 4~8℃ for 17~23 min to mature. Step 2: Prepare ε-polylysine dilution: Mix ε-polylysine with purified water in a set ratio; Step 3: Prepare vitamin E co-solution: Mix vitamin E with purified water in a set ratio; Step 4: Preparation of base solution: Add the remaining purified water to the reaction vessel, heat to 45~50℃ and keep the temperature constant while stirring at a speed of 200~250r / min. During the stirring process, add the sieved glucose, maltitol and erythritol in sequence, and stir at a constant temperature for 15~20min until completely dissolved; add sodium citrate and continue stirring for 4~8min. Step 5: Prepare a cold-region-adapted mixture: Cool the base solution to 30~35℃, reduce the stirring speed to 150~180r / min, and add the xanthan gum presol, vitamin C, vitamin E auxiliary solution, and ε-polylysine diluent in sequence during stirring, and stir for another 20~25min; then cool to 10~15℃ and continue stirring for 4~8min. Step 6: Place the cold-region-adapted mixture in a homogenizer for high-pressure homogenization, and at the same time use a vacuum degassing process to remove microbubbles from the mixture. Step 7: Filter the homogenized and degassed cold-region-compatible mixture to obtain a clear and transparent cold-region-compatible extract.

[0016] Further, the mass ratio of xanthan gum to purified water is 1:18~22; in step 2, the mass ratio of ε-polylysine to purified water is 1:8~12; in step 3, the mass ratio of vitamin E to purified water is 1:4~6.

[0017] Furthermore, in step 4, glucose, maltitol, erythritol, and sodium citrate are passed through a 70-90 mesh sieve to remove agglomerated particles.

[0018] Furthermore, in step 6, the process parameters for the high-pressure homogenization treatment are: temperature 10~15℃, pressure 20~25MPa.

[0019] Further, in step 7, the filtration process is as follows: the homogenized and degassed cold-region-adapted mixture is pressurized and filtered at 10~15℃ through a 0.2~0.25μm microporous membrane.

[0020] On another aspect, the present invention provides an application of a cold-region-adaptive extractant, which includes vacuum pre-filling the cold-region-adaptive extractant prepared as described above into the storage chamber of a positive osmosis drinking bag according to a set specification, and then performing sealing and sterilization treatment in sequence.

[0021] Furthermore, the sterilization process employs 60Co-γ irradiation sterilization with an irradiation dose of 8~10 kGy.

[0022] Compared with the prior art, the present invention has the following beneficial effects: 1) Glucose is the core heat source in cold regions, providing basic osmotic pressure; maltitol is the core slow-release agent, enhancing low-temperature stability; and erythritol is the core antifreeze component, lowering the freezing point and improving low-temperature fluidity. This invention utilizes these three substances to construct a glucose-maltitol-erythritol ternary composite antifreeze system. Glucose and maltitol synergistically provide slow-release pressure maintenance, inhibiting crystallization and delaying osmotic pressure decay, achieving a single purification capacity of 3L, doubling the purification range. Simultaneously, the xanthan gum pre-solution introduced in this invention prevents stratification, regulates viscosity, maintains osmotic pressure uniformity, and improves purification efficiency and storage stability.

[0023] Therefore, this invention can lower the freezing point of the draw solution to below -45°C, achieving non-freezing across the entire temperature range of -40°C to 5°C in cold regions, and maintaining uniformity without ice crystal precipitation during freeze-thaw cycles from -5°C to 5°C. An optimized low-temperature rheological property control system ensures that the draw solution viscosity is ≤25 mPa·s at -20°C, meeting the flow requirements for forward osmosis membrane contact, while simultaneously achieving a 24-hour osmotic pressure retention rate ≥60% at low temperatures (-10°C) and a single purification volume ≥3.5 L.

[0024] 2) ε-polylysine replaces chemical preservatives and works synergistically with sodium citrate to construct a freeze-thaw resistant natural antibacterial system for cold regions, achieving long-term storage of more than 15 months under freeze-thaw cycles (-20℃ to 5℃) in cold regions, without crystallization, stratification, or mold growth.

[0025] 3) Enhance the cold-resistant nutritional supply function in cold regions. This invention introduces compound vitamins (vitamin C + vitamin E) and electrolytes (sodium citrate) to supplement heat, cold-resistant nutrients and electrolytes while purifying water, thereby alleviating the problems of heat loss and electrolyte imbalance for workers in cold regions.

[0026] 4) The extract of this invention is food-grade and edible in all components. After being mixed with water molecules, it can be drunk directly without residue. It is suitable for use in the field where there are no professional tools. Sodium citrate can also improve compatibility with forward osmosis membranes, extend the life of the core, and ensure stable osmotic pressure over a wide temperature range.

[0027] 5) The extractant prepared by the method of the present invention is suitable for low temperature. The extractant can maintain stable performance during low temperature filling and storage in cold regions, and is suitable for the practical needs of field operations in cold regions. Attached Figure Description

[0028] Figure 1 This is a flowchart of the cold-region-adaptive extract preparation method of the present invention; Figure 2 The curves showing the osmotic pressure decay over time for Example 2 and Comparative Example 3 at -10°C are shown. Figure 3 Comparison of the appearance of Example 2 and Comparative Examples 2 and 3 after freeze-thaw cycles (left: Example 2 is clear and has no crystals; middle: Comparative Example 2 has slight crystals; right: Comparative Example 3 is frozen in layers).

[0029] Figure 4 The graph shows the flowability test results of Example 2 at different temperature ranges in the cold region: -40℃, -20℃, and 5℃. Detailed Implementation

[0030] Exemplary embodiments will now be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples consistent with some aspects of the invention as detailed in the appended claims.

[0031] To more clearly illustrate the cold-region adaptability of the present invention, three sets of cold-region gradient examples (covering high-altitude extreme cold, cold-region normal temperature, and freeze-thaw range) are set below, and comparative examples are added to verify the inventiveness and practicality of the present invention through comparison.

[0032] Example 1 (Optimal adaptation for high-altitude and extremely cold environments, -40℃ to -20℃) On the one hand, this embodiment provides an edible-grade long-acting sustained-release glucose-based extract for cold-region-adapted positive osmosis drinking bags, which, by weight percentage, includes the following components: glucose 52%, maltitol 15%, erythritol 8%, sodium citrate 6%, xanthan gum 0.7%, vitamin C 0.7%, vitamin E 0.5%, ε-polylysine 0.1%, and purified water 17%.

[0033] The extractant in this embodiment has a freezing point of -48°C, a viscosity of 15 mPa·s at 25°C, a viscosity of 24 mPa·s at -20°C, and an initial osmotic pressure of 13500 kPa.

[0034] On the other hand, this embodiment provides a method for preparing the above-mentioned extract, including the following steps: Step 1: Prepare cold-region-compatible xanthan gum pre-solution gel: Mix xanthan gum with purified water pre-cooled to 13℃ at a mass ratio of 1:20, stir at room temperature for 30 minutes to pre-dissolve, and then refrigerate at 5℃ for 20 minutes to mature. Step 2: Prepare ε-polylysine dilution: Mix ε-polylysine with purified water at a mass ratio of 1:10; Step 3: Prepare vitamin E co-solution: Mix vitamin E and purified water at a mass ratio of 1:5; Step 4: Preparation of base solution: Add the remaining purified water to the reaction vessel, heat to 50℃ and keep the temperature constant while stirring at 250 r / min. During the stirring process, add the sieved glucose, maltitol and erythritol in sequence, and then stir at a constant temperature for 15 min until completely dissolved; add sodium citrate and continue stirring for 5 min.

[0035] Step 5: Prepare cold-region-adapted mixture: Cool the base solution to 32°C, reduce the stirring speed to 160 r / min, and add the xanthan gum presol, vitamin C, vitamin E auxiliary solution, and ε-polylysine diluent in sequence during stirring, and stir for another 23 min; then cool to 12°C and continue stirring for 5 min. Step 6: Place the cold-region-adapted mixture in a homogenizer and perform high-pressure homogenization at 15℃ and 25MPa pressure. At the same time, use a vacuum degassing process to remove microbubbles from the mixture. Step 7: After homogenization and degassing, the cold-region-adapted mixture is filtered under pressure through a 0.22μm microporous membrane at 10℃ to obtain a clear and transparent cold-region-adapted extract.

[0036] Example 2 (Optimal adaptation for cold regions, -20℃ to 5℃ environment) On the one hand, this embodiment provides an edible-grade long-acting sustained-release glucose-based extract for cold-region-adapted positive osmosis drinking bags, which, by weight percentage, includes the following components: 50% glucose, 13% maltitol, 6% erythritol, 5% sodium citrate, 0.5% xanthan gum, 0.5% vitamin C, 0.3% vitamin E, 0.08% ε-polylysine, and 24.62% purified water.

[0037] The extractant in this embodiment has a freezing point of -46°C, a viscosity of 14 mPa·s at 25°C, a viscosity of 22 mPa·s at -20°C, and an initial osmotic pressure of 12800 kPa.

[0038] On the other hand, this embodiment provides a method for preparing the above-mentioned extract, including the following steps: Step 1: Prepare cold-region-adapted xanthan gum presol: Mix xanthan gum with purified water precooled to 10℃ at a mass ratio of 1:18, stir at room temperature for 28 min to pre-dissolve, and then refrigerate at 4℃ for 23 min to mature. Step 2: Prepare ε-polylysine dilution: Mix ε-polylysine with purified water at a mass ratio of 1:8; Step 3: Prepare vitamin E co-solution: Mix vitamin E and purified water at a mass ratio of 1:4; Step 4: Preparation of base solution: Add the remaining purified water to the reaction vessel, heat to 45℃ and keep the temperature constant while stirring at 200 r / min. During the stirring process, add the sieved glucose, maltitol and erythritol in sequence, and then stir at a constant temperature for 17 min until completely dissolved; add sodium citrate and continue stirring for 5 min.

[0039] Step 5: Prepare a cold-region-adapted mixture: Cool the base solution to 35°C, reduce the stirring speed to 150 r / min, and add the xanthan gum presol, vitamin C, vitamin E auxiliary solution, and ε-polylysine diluent in sequence during stirring, and stir for another 20 min; then cool to 10°C and continue stirring for 5 min. Step 6: Place the cold-region-adapted mixture in a homogenizer and perform high-pressure homogenization at 14℃ and 20MPa pressure. At the same time, use a vacuum degassing process to remove microbubbles from the mixture. Step 7: After homogenization and degassing, the cold-region-adapted mixture is filtered under pressure through a 0.25μm microporous membrane at 12℃ to obtain a clear and transparent cold-region-adapted extract.

[0040] Example 3 (Freeze-thaw adaptation in cold regions, -5℃ to 5℃ environment) On the one hand, this embodiment provides an edible-grade long-acting sustained-release glucose-based extract for cold-region-adapted positive osmosis drinking bags, which, by weight percentage, includes the following components: glucose 45%, maltitol 12%, erythritol 5%, sodium citrate 4%, xanthan gum 0.4%, vitamin C 0.4%, vitamin E 0.2%, ε-polylysine 0.05%, and purified water 32.95%.

[0041] The extractant in this embodiment has a freezing point of -45°C, a viscosity of 11 mPa·s at 25°C, a viscosity of 20 mPa·s at -20°C, and an initial osmotic pressure of 12550 kPa.

[0042] On the other hand, this embodiment provides a method for preparing the above-mentioned extract, including the following steps: Step 1: Prepare cold-region-adapted xanthan gum presol: Mix xanthan gum with purified water pre-cooled to 15℃ at a mass ratio of 1:18, stir at room temperature for 28 minutes to pre-dissolve, and then refrigerate at 8℃ for 17 minutes to mature. Step 2: Prepare ε-polylysine dilution: Mix ε-polylysine with purified water at a mass ratio of 1:12; Step 3: Prepare vitamin E co-solution: Mix vitamin E and purified water at a mass ratio of 1:6; Step 4: Preparation of base solution: Add the remaining purified water to the reaction vessel, heat to 48℃ and keep the temperature constant while stirring at 230 r / min. During the stirring process, add the sieved glucose, maltitol and erythritol in sequence, and then stir at the constant temperature for 20 min until completely dissolved; add sodium citrate and continue stirring for 8 min.

[0043] Step 5: Prepare cold-region-adapted mixture: Cool the base solution to 30°C, reduce the stirring speed to 180 r / min, and add the xanthan gum presol, vitamin C, vitamin E auxiliary solution, and ε-polylysine diluent in sequence during stirring, and stir for another 25 min; then cool to 15°C and continue stirring for 8 min. Step 6: Place the cold-region-adapted mixture in a homogenizer and perform high-pressure homogenization at 10℃ and 22MPa pressure. At the same time, use a vacuum degassing process to remove microbubbles from the mixture. Step 7: After homogenization and degassing, the cold-region-adapted mixture is filtered under pressure through a 0.2μm microporous membrane at 15℃ to obtain a clear and transparent cold-region-adapted extract.

[0044] Comparative Example 1 The difference between this comparative example and Example 2 lies in the composition of the extract. The extract of this comparative example, by weight percentage, includes the following components: 50% glucose, 13% maltitol, 5% sodium citrate, 0.5% xanthan gum, 0.5% vitamin C, 0.3% vitamin E, 0.08% ε-polylysine, 24.62% purified water, and the balance being purified water.

[0045] Comparative Example 2 The difference between this comparative example and Example 2 lies in the composition of the extract. The extract in this comparative example, by weight percentage, comprises the following components: 50% glucose, 13% maltitol, 6% erythritol, 0.5% xanthan gum, 5% sodium citrate, 0.5% vitamin C, 0.08% ε-polylysine, and the balance purified water. In the preparation process, the xanthan gum was prepared as a conventional xanthan gum pre-solution gel, not the xanthan gum pre-solution process (cold-cure maturation) of this invention.

[0046] Comparative Example 3 (Optimal Edible Extract at Room Temperature) The difference between this comparative example and Example 2 lies in the composition of the extract. The extract of this comparative example, by weight percentage, includes the following components: glucose 52%, maltitol 13%, sodium citrate 5%, xanthan gum 0.5%, vitamin C 0.5%, ε-polylysine 0.08%, and purified water 28.92%.

[0047] The following test methods were used to conduct performance tests and effect analyses on Examples 1-3 and Comparative Examples 1-3, and the results are shown in Table 1. The test methods are as follows: Freezing point determination: Measured using differential scanning calorimetry (DSC); Low-temperature viscosity determination: Measured using a rotational viscometer under a constant temperature environment of -20℃; Low-temperature osmotic pressure sustained-release property: Placed in a -10℃ cold region simulation chamber, the 24-hour osmotic pressure retention rate and single-cycle purification volume were measured (the raw water was brackish water from a -10℃ cold region); Freeze-thaw stability test: 50 consecutive freeze-thaw cycles were performed from -20℃ (12h) to 5℃ (12h), and the appearance was observed and the osmotic pressure and antibacterial properties were measured; Cold region storage stability: Stored at -20℃, and the appearance, osmotic pressure, and microbial indicators were tested periodically; Nutritional index detection: Vitamin residue was detected by high performance liquid chromatography, and electrolyte content was detected by ion chromatography.

[0048] Table 1 As can be seen from the test results in Table 1 above, a breakthrough has been achieved in ultra-low temperature freeze resistance. Examples 1-3 use a glucose-maltitol-erythritol ternary composite system to lower the freezing point to below -45℃, achieving non-freezing in extremely cold environments of -40℃. Comparing Comparative Example 1 (without erythritol, freezing point -12℃) and Comparative Example 3 (freezing point -8℃), it is proven that erythritol is the core distinguishing technical feature for achieving freeze resistance in cold regions, solving the core pain point of "low temperature freezing failure" of existing extractants.

[0049] Low-temperature rheology and slow-release properties were optimized. Examples 1-3 showed a viscosity ≤25 mPa·s at -20°C, and the flowability met the requirements for contact with forward osmosis membranes (e.g., Figure 4 The flowability test curves of the extract in Example 2 at different cold temperature ranges are shown; the surface flowability still meets the requirements at -40°C; the osmotic pressure retention rate at -10°C for 12 hours is ≥62%, and the single purification volume is ≥3.5L, which is significantly better than the comparative example (e.g., ...). Figure 2 The osmotic pressure retention rate changes of Example 2 and Comparative Example 3 over 12 hours at -10°C are shown. This is due to the synergistic effect of the cold-region-adapted xanthan gum pre-dissolving process (cold-cooled maturation) and erythritol, which maintains the rheological properties at low temperatures and ensures the long-term sustained release of osmotic pressure.

[0050] The freeze-thaw and storage stability were significantly improved. Examples 1-3 remained clear and crystallized after 50 freeze-thaw cycles in cold regions, with a storage period of ≥14 months at -20℃, and met microbiological indicators. Figure 3The images shown are of Example 2 after freeze-thaw cycles. Comparison with Comparative Example 2 and Comparative Example 3 (which completely failed after freeze-thaw cycles) demonstrates that the vitamin E solubilization process and the ε-polylysine-sodium citrate composite antibacterial system effectively solve the problems of stabilizer stratification and antibacterial agent failure under freeze-thaw cycles in cold regions.

[0051] The nutritional supplementation in cold regions meets the standards. In Examples 1-3, the residual rate of vitamin E after freeze-thaw is ≥88%, and the sodium citrate content is stable. The purified water can simultaneously supplement glucose (calories), multivitamins (anti-cold and antioxidant), and sodium citrate (electrolytes), perfectly meeting the triple needs of "hydration + heat replenishment + electrolyte replenishment" for workers in cold regions, which is different from the single nutritional function of existing technologies.

[0052] On another aspect, the present invention provides an application of a cold-region-adaptive extract, wherein the cold-region-adaptive extract prepared in any of the above embodiments is vacuum pre-filled into the storage chamber of a positive osmosis drinking bag in a 50ml / piece specification under a clean environment at 10°C and sealed (to avoid condensation and contamination caused by transferring the bag to a cold region after filling at room temperature).

[0053] When the extractant of this invention is used in cold regions, it does not require pre-thawing. The pre-filled forward osmosis drinking water bag can be directly immersed in seawater, brackish water, or melted snow at -10°C to 0°C. The osmotic pressure gradient between the extractant and the raw water drives water molecules through the membrane core. In extremely cold environments of -40°C to -20°C, if the raw water is completely frozen, the drinking water bag can be attached to the outside of clothing (using body heat to melt the surface ice and snow) to initiate the water purification process. After purification, the liquid in the storage chamber is nutrient-rich drinking water at 3-5°C, which can be consumed directly, avoiding the irritation of the stomach and intestines caused by low-temperature cold water, while quickly replenishing the calories and nutrients needed for operations in cold regions.

[0054] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention.

[0055] It should be understood that the present invention is not limited to the content already described above, and various modifications and changes can be made without departing from its scope. The scope of the present invention is limited only by the appended claims.

Claims

1. A cold-region-adapted positive osmosis drinking bag with an edible-grade long-acting sustained-release glucose-based extractant, characterized in that, By weight percentage, it comprises the following components: 45%–52% glucose, 12%–15% maltitol, 5%–8% erythritol, 4%–6% sodium citrate, 0.4%–0.7% xanthan gum, 0.4%–0.7% vitamin C, 0.2%–0.5% vitamin E, 0.05%–0.1% ε-polylysine, and the balance being purified water.

2. The extracting liquid according to claim 1, characterized in that, By weight percentage, it includes the following ingredients: 50% glucose, 13% maltitol, 6% erythritol, 5% sodium citrate, 0.5% xanthan gum, 0.5% vitamin C, 0.3% vitamin E, 0.08% ε-polylysine, and 24.62% purified water.

3. The glucose-based extraction solution according to claim 1, characterized in that, The extract has a pH of 5.5 to 6.5, a viscosity of 10 to 15 mPa·s at 25°C, a viscosity of ≤25 mPa·s at -20°C, an initial osmotic pressure of ≥12500 kPa, and a freezing point of ≤-45°C.

4. The extractant according to claim 1, characterized in that, The extract has an osmotic pressure retention rate of ≥60% for 24 hours at -10℃, and a single purification volume of ≥3.5L of cold region water at -10℃.

5. A method for preparing a cold-region-adapted extractant, characterized in that, The preparation of the extract as described in any one of claims 1 to 4 comprises the following steps: Step 1: Prepare cold-region-adapted xanthan gum pre-solution gel: Mix xanthan gum with purified water pre-cooled to 10~15℃ in a set ratio, stir at room temperature for 28~33 min to pre-dissolve, and then refrigerate at 4~8℃ for 17~23 min to mature. Step 2: Prepare ε-polylysine dilution: Mix ε-polylysine with purified water in a set ratio; Step 3: Prepare vitamin E co-solution: Mix vitamin E with purified water in a set ratio; Step 4: Preparation of base solution: Add the remaining purified water to the reaction vessel, heat to 45~50℃ and keep the temperature constant while stirring at a speed of 200~250r / min. During the stirring process, add the sieved glucose, maltitol and erythritol in sequence, and stir at a constant temperature for 15~20min until completely dissolved; add sodium citrate and continue stirring for 4~8min. Step 5: Prepare a cold-region-adapted mixture: Cool the base solution to 30~35℃, reduce the stirring speed to 150~180r / min, and add the xanthan gum presol, vitamin C, vitamin E auxiliary solution, and ε-polylysine diluent in sequence during stirring, and stir for another 20~25min; then cool to 10~15℃ and continue stirring for 4~8min. Step 6: Place the cold-region-adapted mixture in a homogenizer for high-pressure homogenization, and at the same time use a vacuum degassing process to remove microbubbles from the mixture. Step 7: Filter the homogenized and degassed cold-region-compatible mixture to obtain a clear and transparent cold-region-compatible extract.

6. The method for preparing the cold-region-adapted extractant according to claim 5, characterized in that, In step 1, the mass ratio of xanthan gum to purified water is 1:18~22; in step 2, the mass ratio of ε-polylysine to purified water is 1:8~12; in step 3, the mass ratio of vitamin E to purified water is 1:4~6.

7. The method for preparing the cold-region-adapted extractant according to claim 5, characterized in that, In step 4, glucose, maltitol, erythritol, and sodium citrate are passed through a 70-90 mesh sieve to remove agglomerated particles.

8. The method for preparing the cold-region-adapted extractant according to claim 5, characterized in that, In step 6, the process parameters for the high-pressure homogenization treatment are: temperature 10~15℃, pressure 20~25MPa.

9. The method for preparing the cold-region-adapted extractant according to claim 5, characterized in that, In step 7, the filtration process is as follows: the homogenized and degassed cold-region-adapted mixture is pressurized and filtered through a 0.2-0.25μm microporous membrane at 10-15℃.

10. The application of a cold-region-adapted extractant, characterized in that, The method includes vacuum pre-filling the cold-region-adaptive extract prepared by the preparation method according to any one of claims 5 to 9 into the storage chamber of a positive osmosis drinking water bag according to a set specification, and then performing sealing and sterilization treatment in sequence.

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