Application of a Han Zhong Qinba Gastrodia and Poria composite plant beverage in preparation of a sub-health conditioning beverage for middle-aged and elderly people

Abstract

The present application relates to the technical field of plant beverage processing, and particularly relates to application of a Hanzhong Qinba Gastrodia elata and Poria cocos composite plant beverage in preparation of a sub-health regulating drink for middle-aged and old people. The drink is prepared from Hanzhong Qinba Gastrodia elata extract, Poria cocos extract, Rhizoma Polygonati extract, mulberry concentrated juice, Dioscorea opposita Thunb. extract, Pueraria lobata extract, Cassiae semen extract and Pericarpium Citri Reticulatae extract as a plant base, combined with inulin, isomaltooligosaccharide, trehalose, resistant dextrin, pectin and gellan gum, through raw material pretreatment, segmented extraction, low-sugar seasoning, dietary fiber compounding, homogenization degassing, sterilization and filling, and the drink is different from conventional sweet plant beverages, can reduce the herbal heavy feeling brought by Gastrodia elata, Poria cocos and Rhizoma Polygonati, improve the sedimentation and stratification of multi-component extracts, form a composite plant beverage with stable purple-brown color, clear and refreshing taste, and suitable for daily dietary regulation of middle-aged and old people.

Description

Technical Field

[0001] This invention relates to the field of plant-based beverage processing technology, and in particular to the application of a compound plant-based beverage made from Gastrodia elata and Poria cocos from Qinba Mountain in Hanzhong in the preparation of a beverage for conditioning the sub-health of middle-aged and elderly people. Background Technology

[0002] With the increasing demand from middle-aged and elderly people for daily dietary management, low-sugar drinks, and plant-based beverages, compound plant beverages developed from medicinal and edible plants are gradually gaining attention. Compared with ordinary fruit juices or tea drinks, compound plant beverages need to take into account the compatibility of raw materials, the harmony of herbal flavors, stability, and the replicability of processes. In particular, when containing raw materials such as Gastrodia elata, Poria cocos, and Polygonatum sibiricum, they are prone to having a strong herbal feel, cloudy extract, sedimentation and layering, and a sticky taste.

[0003] Existing beverages for middle-aged and elderly people tend to be single-flavored sweet fruit juices, traditional instant powders, or high-sugar herbal drinks. Although some products add ingredients such as mulberry, polygonatum, and goji berries, their processing usually involves simple decoction, concentration, or grinding and mixing. They have not established segmented extraction and compound stabilization processes for various plant ingredients such as gastrodia elata, poria cocos, polygonatum, yam, kudzu root, cassia seed, and dried tangerine peel. They also lack a low-sucrose, low-viscosity, and dietary fiber-type taste system suitable for daily consumption by middle-aged and elderly people.

[0004] To address the aforementioned issues, a search revealed a patent with publication number CN110226688A that discloses a mulberry and polygonatum beverage and its preparation method. This method uses hawthorn, blueberry, mulberry, wolfberry, rose, polygonatum odoratum, protein sugar, mogroside, sodium isovitamin C, egg white, and water to prepare the beverage, reflecting the concept of a mulberry and polygonatum beverage. However, this method primarily focuses on the combination of mulberry and polygonatum fruit flavorings and does not incorporate Gastrodia elata and Poria cocos from Qinba Mountain as the main plant base. It also lacks a segmented extraction system for Poria cocos and polygonatum odoratum, an excipient extraction system for yam, kudzu root, cassia seed, and tangerine peel, an inulin-isomaltose-resistant dextrin dietary fiber system, and a pectin-gelatin low-viscosity suspension stabilization system. Therefore, it struggles to address the issues of a rich flavor, sedimentation and layering, and a balanced low-sugar taste in multi-component plant extracts for daily conditioning beverages for middle-aged and elderly individuals.

[0005] Therefore, there is a need for a compound plant beverage from Hanzhong Qinba Gastrodia and Poria cocos that is significantly different from conventional mulberry and Polygonatum beverages and gastrodia elata calming beverages, to be used in the preparation of sub-health conditioning beverages for middle-aged and elderly people, so as to form a compound plant beverage suitable for daily drinking scenarios of middle-aged and elderly people.

[0006] In light of this, in-depth research into the aforementioned issues led to the creation of this case. Summary of the Invention

[0007] The purpose of this invention is to provide an application of a compound plant beverage made from Gastrodia elata and Poria cocos from Qinba Mountain in Hanzhong in the preparation of sub-health conditioning drinks for middle-aged and elderly people. This addresses the problem that existing drinks for middle-aged and elderly people tend to be single-flavored sweet fruit juices, traditional instant powders, or high-sugar herbal drinks. Although some products add ingredients such as mulberry, Polygonatum sibiricum, and wolfberry, their processing usually involves simple decoction, concentration, or pulverization and mixing. They have not established segmented extraction and compound stabilization processes for various plant ingredients such as Gastrodia elata, Poria cocos, Polygonatum sibiricum, Dioscorea opposita, Pueraria lobata, Cassia tora, and Citrus reticulata. They also lack a low-sucrose, low-viscosity, and dietary fiber-type taste system suitable for daily consumption by middle-aged and elderly people.

[0008] To achieve the above objectives, the present invention provides the following technical solution: the application of a Hanzhong Qinba Gastrodia elata and Poria cocos compound plant beverage in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, wherein the Hanzhong Qinba Gastrodia elata and Poria cocos compound plant beverage is used to prepare a daily dietary conditioning beverage for middle-aged and elderly people for non-disease treatment purposes;

[0009] The Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage, by weight, comprises 6-16 parts of Hanzhong Qinba Gastrodia extract, 12-28 parts of Poria cocos extract, 4-12 parts of Polygonatum sibiricum extract, 5-15 parts of mulberry concentrated juice, 3-10 parts of yam extract, 2-8 parts of kudzu root extract, 1-6 parts of cassia seed extract, 0.5-4 parts of tangerine peel extract, 1-6 parts of inulin, 1-5 parts of isomaltooligosaccharide, 1-5 parts of trehalose, 0.02-0.18 parts of mogroside, 0.04-0.30 parts of citric acid, 0.03-0.22 parts of sodium citrate, 0.02-0.10 parts of pectin, 0.005-0.05 parts of gellan gum, 0.5-5 parts of resistant dextrin, and 48-82 parts of purified water.

[0010] The aforementioned sub-health conditioning beverage for middle-aged and elderly people is intended for daily consumption by middle-aged and elderly individuals to regulate their mental state, alleviate fatigue, supplement their diet, reduce intestinal burden, and replace plant-based beverages.

[0011] Preferably, the Hanzhong Qinba Gastrodia extract is prepared from Gastrodia elata produced in the Qinba Mountains of Hanzhong through washing, slicing, low-temperature drying, pulverizing, warm water extraction, enzymatic hydrolysis, enzyme inactivation, and filtration.

[0012] The Poria cocos extract is prepared by washing, drying, pulverizing, soaking in warm water, ultrasonic-assisted extraction, centrifugation and filtration of Poria cocos.

[0013] The extract of Polygonatum sibiricum is prepared by steaming, drying, pulverizing, extracting with warm water and filtering Polygonatum sibiricum.

[0014] Preferably, the gastrodin content in the Hanzhong Qinba Gastrodia elata extract is 0.02–0.16 mg / mL, the poria cocos extract contains 0.10–0.85 mg / mL of poria cocos polysaccharide, the polygonatum sibiricum extract contains 0.08–0.70 mg / mL of polygonatum sibiricum polysaccharide, and the soluble solids content of the mulberry concentrate is 20–55 °Brix.

[0015] Preferably, the weight parts of the Hanzhong Qinba Gastrodia elata extract, Poria cocos extract, Polygonatum sibiricum extract, mulberry concentrate, Dioscorea opposita extract and Pueraria lobata extract are 10 parts, 20 parts, 8 parts, 10 parts, 6 parts and 4 parts, respectively.

[0016] The weight parts of the cassia seed extract, tangerine peel extract, inulin, isomaltooligosaccharide, trehalose, and resistant dextrin are 3 parts, 2 parts, 3 parts, 2 parts, 3 parts, and 2 parts, respectively.

[0017] The weight parts of mogroside, citric acid, sodium citrate, pectin and gellan gum are 0.08 parts, 0.16 parts, 0.10 parts, 0.05 parts and 0.02 parts, respectively.

[0018] Preferably, the yam extract is prepared by mixing yam powder and purified water at a mass ratio of 1:(8-18), extracting at 70-90℃ for 1-3 hours, and then filtering.

[0019] The kudzu root extract is prepared by mixing kudzu root powder and purified water at a mass ratio of 1:(10-20), extracting at 75-92℃ for 1-3 hours, and then filtering.

[0020] The cassia seed extract is prepared by mixing roasted cassia seed powder with purified water at a mass ratio of 1:(12-22), extracting at 80-95℃ for 0.8-2.5h, and then filtering.

[0021] The tangerine peel extract is prepared by mixing tangerine peel powder and purified water at a mass ratio of 1:(15-30), extracting at 65-85℃ for 0.5-2 hours, and then filtering.

[0022] Preferably, the mulberry concentrate is used to create a purplish-brown color and fruity flavor, the tangerine peel extract is used to reduce the herbal heaviness of the gastrodia elata extract, poria cocos extract and polygonatum sibiricum extract, and the trehalose and mogroside are used together to create a low sucrose sweetness.

[0023] Preferably, the inulin, isomaltooligosaccharide, and resistant dextrin together constitute a dietary fiber-type taste-modifying system, and the mass ratio of inulin, isomaltooligosaccharide, and resistant dextrin is 1-4:1-3:1-4.

[0024] Preferably, the pectin and gellan gum together form a low-viscosity suspension stable system, the mass ratio of pectin to gellan gum is 3-8:1-3, the particle size D90 of the middle-aged and elderly sub-health conditioning beverage after homogenization is ≤75μm, and the sedimentation rate after standing at room temperature for 30 days is ≤2.5%.

[0025] Preferably, the sub-health conditioning beverage for middle-aged and elderly people is an instant liquid plant beverage, wherein the soluble solids content of the instant liquid plant beverage is 4-9°Brix, the pH value is 4.1-5.4, the color is purplish-brown to brownish-red, the taste is a slightly sweet and sour taste like mulberry and tangerine peel, and the filling specification is 120-300mL.

[0026] A method for preparing a compound herbal beverage of Gastrodia elata and Poria cocos from Qinba Mountain in Hanzhong for conditioning sub-health conditions in middle-aged and elderly people includes the following steps:

[0027] S1. Pretreatment of Gastrodia elata: Select Gastrodia elata produced in the Qinba Mountains of Hanzhong, remove mud and impurities, wash and cut into slices with a thickness of 1-4 mm, dry at 45-60℃ until the moisture content is ≤12%, and then grind to 40-80 mesh to obtain Gastrodia elata powder.

[0028] S2. Gastrodia elata extraction and enzymatic hydrolysis: Gastrodia elata powder and purified water are mixed at a mass ratio of 1:10-18 and extracted at 50-70℃ for 1.5-3.5 hours. Compound plant extract enzyme is added for enzymatic hydrolysis at a temperature of 45-55℃, a pH of 5.0-6.2, and a time of 40-100 minutes. After enzymatic hydrolysis, the enzyme is inactivated at 88-95℃ for 6-12 minutes. The extract is then filtered to obtain the Hanzhong Qinba Gastrodia elata extract.

[0029] S3. Extraction of Poria cocos and Polygonatum: Poria cocos powder and purified water are mixed at a mass ratio of 1:12-22 and extracted at 70-88℃ for 1.2-2.8h, followed by ultrasonic-assisted extraction at an ultrasonic power of 200-500W for 15-40min. After centrifugation and filtration, the Poria cocos extract is obtained. Polygonatum is steamed, dried, and pulverized, then mixed with purified water at a mass ratio of 1:10-20 and extracted at 75-92℃ for 1-3h. After filtration, the Polygonatum extract is obtained.

[0030] S4. Extraction of excipients: Prepare yam extract, kudzu root extract, cassia seed extract and tangerine peel extract respectively. The extraction temperature of yam is 70-90℃, the extraction temperature of kudzu root is 75-92℃, the extraction temperature of cassia seed is 80-95℃, and the extraction temperature of tangerine peel is 65-85℃.

[0031] S5. Preparation of compound plant base liquid: Add the extracts of Gastrodia elata from Qinba Mountain in Hanzhong, Poria cocos, Polygonatum sibiricum, mulberry concentrate, Dioscorea opposita, Pueraria lobata, Cassia tora, and Citrus reticulata to a mixing tank and stir for 10-40 minutes at 35-60℃ to obtain the compound plant base liquid.

[0032] S6. Low sugar flavor adjustment: Add inulin, isomaltooligosaccharide, trehalose, mogroside, citric acid and sodium citrate to the compound plant base liquid, and continue stirring for 15 to 35 minutes to control the pH value of the liquid to 4.1 to 5.4 and the soluble solids content to 4 to 9 °Brix.

[0033] S7. Addition of dietary fiber and stabilizing system: Add resistant dextrin to the liquid and stir to dissolve. Disperse pectin and gellan gum in purified water at 45-65℃ to prepare a stabilizer solution. Add the stabilizer solution to the liquid and shear and disperse at 40-70℃ for 5-20 minutes to obtain a stable composite liquid.

[0034] S8. Homogenization and Degassing: The stable composite liquid is homogenized at a pressure of 18-32 MPa for 2 times, then filtered through a 100-200 mesh filter and degassed under a vacuum of -0.04 to -0.09 MPa for 3-15 minutes.

[0035] S9. Sterilization and filling: The degassed liquid is subjected to ultra-high temperature instantaneous sterilization at a temperature of 118-132℃ for 6-25 seconds. After sterilization, it is filled, sealed, and inverted for sterilization.

[0036] S10. Cooling Inspection: After the beverage is filled and sealed, it is cooled to 20-35℃. After passing the tests for appearance, pH value, soluble solids, sedimentation rate and microbial indicators, the beverage for conditioning the sub-health of middle-aged and elderly people is obtained.

[0037] Compared with the prior art, the beneficial effects of the present invention are:

[0038] 1. The application of this Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage in the preparation of sub-health conditioning drinks for middle-aged and elderly people, uses extracts of Hanzhong Qinba Gastrodia, Poria cocos, Polygonatum sibiricum, mulberry concentrate, yam extract, kudzu root extract, cassia seed extract, and tangerine peel extract to form a compound plant base that is different from traditional calming drinks and single mulberry and Polygonatum sibiricum drinks. It not only retains the regional characteristics of Hanzhong Qinba Gastrodia, but also forms a mild plant base flavor through Poria cocos, Polygonatum sibiricum, yam, and kudzu root, adds a purple-brown color and fruity aroma through mulberry, and improves the herbal heaviness through cassia seed and tangerine peel, making the product more suitable for the daily dietary conditioning of middle-aged and elderly people.

[0039] 2. The application of this compound plant beverage made from Gastrodia elata and Poria cocos in the preparation of a conditioning beverage for sub-health conditions of middle-aged and elderly people involves low-temperature drying and pulverization of Gastrodia elata and enzymatic hydrolysis with warm water extraction, warm water extraction and ultrasonic-assisted extraction of Poria cocos, warm water extraction after steaming of Polygonatum sibiricum, and segmented extraction of Dioscorea opposita, Pueraria lobata, Cassia tora, and Citrus reticulata. This allows different plant raw materials to be processed according to their own tissue characteristics, avoiding the problems of flavor turbidity, concentrated bitterness, and uneven release of effective soluble components caused by simple mixing and decoction, thus improving the process controllability of the compound plant base liquid.

[0040] 3. The application of this compound plant beverage made from Gastrodia elata and Poria cocos from Qinba Mountain in Hanzhong in the preparation of a conditioning beverage for sub-health conditions of middle-aged and elderly people: It utilizes inulin, isomaltooligosaccharide, and resistant dextrin to form a dietary fiber-based taste-modifying system; trehalose and mogrosides to form a low-sucrose sweetness system; and pectin and gellan gum to form a low-viscosity suspension stabilizing system. Combined with homogenization, filtration, and vacuum degassing, it can reduce the precipitation and stratification of multi-component plant extracts, improve the appearance stability during room temperature storage, and make the resulting beverage low in sugar, refreshing, stable, and suitable for large-scale production. Attached Figure Description

[0041] Figure 1 This is a flowchart illustrating the overall preparation process of the sub-health conditioning beverage for middle-aged and elderly people according to the present invention.

[0042] Figure 2 This is a flowchart illustrating the preparation process of the Hanzhong Qinba Gastrodia elata extract according to the present invention.

[0043] Figure 3 This is a schematic diagram of the extraction process of Poria cocos, Polygonatum sibiricum and excipients according to the present invention;

[0044] Figure 4 This is a flowchart of the production process unit of the present invention. Detailed Implementation

[0045] The embodiments of the present invention are described below with reference to the accompanying drawings. These embodiments are only some embodiments of the present invention, and their equivalent variations are all within the scope of protection.

[0046] Please see Figure 1-4 This invention provides a technical solution: the application of a compound plant beverage of Gastrodia elata and Poria cocos from Hanzhong Qinba in the preparation of a beverage for conditioning the sub-health of middle-aged and elderly people. The beverage uses Gastrodia elata extract and Poria cocos extract from Hanzhong Qinba as the core plant base, and introduces Polygonatum sibiricum extract, mulberry concentrate, yam extract, kudzu root extract, cassia seed extract and tangerine peel extract. It is formulated through a low-sugar flavor system, a dietary fiber system and a low-viscosity stabilization system.

[0047] Furthermore, such as Figure 1As shown, the overall preparation process includes, in sequence, S1 Gastrodia elata pretreatment, S2 Gastrodia elata extraction and enzymatic hydrolysis, S3 Poria cocos and Polygonatum sibiricum extraction, S4 excipient extraction, S5 compound plant base liquid preparation, S6 low sugar flavor adjustment, S7 dietary fiber and stabilization system addition, S8 homogenization and degassing, S9 sterilization and filling, and S10 cooling and inspection. This process connects plant extraction, flavor construction, stabilization treatment and sterilization and filling in sequence, which facilitates continuous production control.

[0048] Furthermore, such as Figure 2 As shown, the preparation process of Gastrodia elata extract from Qinba Mountain in Hanzhong includes cleaning, slicing, drying, pulverizing, mixing with water, warm water extraction, enzymatic hydrolysis, enzyme inactivation, and filtration of Gastrodia elata raw materials. The thickness of the Gastrodia elata slices is controlled at 1–4 mm, the drying temperature is controlled at 45–60℃, the moisture content after drying is ≤12%, the particle size of the pulverized material is controlled at 40–80 mesh, the material-to-water ratio for mixing with water is controlled at 1:10–18, the warm water extraction temperature is controlled at 50–70℃, the enzymatic hydrolysis temperature is controlled at 45–55℃, and the pH value for enzymatic hydrolysis is controlled at 5.0–6.2.

[0049] Furthermore, such as Figure 3 As shown, the Poria cocos extract was obtained by washing, drying, pulverizing, mixing with water, soaking in warm water, ultrasonic-assisted extraction, centrifugation and filtration of Poria cocos raw material. The Polygonatum sibiricum extract was obtained by steaming, drying, pulverizing, extracting with warm water and filtration of Polygonatum sibiricum raw material. The Dioscorea opposita extract, Pueraria lobata extract, Cassia tora extract and Citrus reticulata extract were obtained by filtration after extraction at the corresponding temperatures.

[0050] Furthermore, such as Figure 4 As shown, the production process unit includes a raw material pretreatment unit, a gastrodia elata extraction unit, a poria cocos extraction unit, a polygonatum sibiricum extraction unit, an excipient extraction unit, a mixing tank, a stabilizer dispersion tank, a homogenizer, a filtration unit, a vacuum degasser, an ultra-high temperature instantaneous sterilizer, a hot filling and sealing machine, and a cooling and inspection unit. Each unit is connected in the process sequence, so that the plant extract can form a continuous production chain from raw material pretreatment to filling and inspection.

[0051] Example:

[0052] Example 1: By weight, it includes 10 parts of Gastrodia elata extract from Qinba Mountain in Hanzhong, 20 parts of Poria cocos extract, 8 parts of Polygonatum sibiricum extract, 10 parts of mulberry concentrated juice, 6 parts of Dioscorea opposita extract, 4 parts of Pueraria lobata extract, 3 parts of Cassia tora extract, 2 parts of Citrus reticulata extract, 3 parts of inulin, 2 parts of isomaltooligosaccharide, 3 parts of trehalose, 0.08 parts of mogroside, 0.16 parts of citric acid, 0.10 parts of sodium citrate, 0.05 parts of pectin, 0.02 parts of gellan gum, 2 parts of resistant dextrin, and 65 parts of purified water.

[0053] In the preparation process, the following steps were taken: First, the Gastrodia elata extract from Qinba, Hanzhong was prepared. The slices of Gastrodia elata were 2 mm thick, dried at 55℃, pulverized to a particle size of 60 mesh, with a material-to-water ratio of 1:15, an extraction temperature of 60℃, an extraction time of 2.5 h, an enzymatic hydrolysis temperature of 50℃, an enzymatic hydrolysis pH of 5.6, an enzymatic hydrolysis time of 70 min, an enzyme inactivation temperature of 92℃, and an enzyme inactivation time of 8 min. Next, the Poria cocos extract was prepared. The Poria cocos was pulverized to a particle size of 80 mesh, with a material-to-water ratio of 1:18, an extraction temperature of 80℃, an extraction time of 2 h, an ultrasonic power of 350 W, and an ultrasonic time of 25 min. After centrifugation and filtration, the extract was set aside. Subsequently, the extracts of Polygonatum sibiricum, Dioscorea opposita, Pueraria lobata, Cassia tora, and Citrus reticulata were prepared and added to the mixing tank along with the concentrated mulberry juice.

[0054] Inulin, isomaltooligosaccharide, trehalose, mogroside, citric acid, and sodium citrate were added to the prepared compound plant-based liquid to adjust the pH to 4.6 and the soluble solids to 6.5°Brix. Then, resistant dextrin, pectin, and gellan gum dispersions were added. The homogenization pressure was 25 MPa, and the mixture was homogenized twice. After filtration through a 150-mesh screen, vacuum degassing, ultra-high temperature instantaneous sterilization, and hot filling, a sub-health conditioning beverage for middle-aged and elderly people was obtained.

[0055] Example 2: Compared with Example 1, this example increases the amount of mulberry concentrate to 13 parts, reduces the amount of kudzu root extract to 3 parts, the amount of dried tangerine peel extract to 3 parts, and the amount of resistant dextrin to 3 parts. The resulting beverage has a color closer to purplish-brown, a more pronounced fruity and dried tangerine peel aroma, and a further reduced herbal heaviness, making it suitable for middle-aged and elderly people who prefer fruity flavors.

[0056] Example 3: Compared with Example 1, this example adjusted the amount of inulin to 4 parts, isomaltooligosaccharide to 3 parts, trehalose to 2 parts, and mogroside to 0.06 parts. The resulting beverage had a mild sweetness, low viscosity, pH of 4.7, soluble solids of 6.0°Brix, and a precipitation rate of ≤2.5% after standing at room temperature for 30 days.

[0057] Working principle: First, the raw material of Gastrodia elata from Qinba Mountain in Hanzhong is cleaned, sliced, dried at low temperature, and pulverized to make the Gastrodia elata tissue suitable for warm water extraction and enzymatic hydrolysis. Water-soluble components are released through warm water extraction, and enzymatic hydrolysis reduces the resistance of the tissue wall to the release of soluble substances. Then, enzyme inactivation and filtration yield the Gastrodia elata extract. Simultaneously, Poria cocos is pulverized, extracted with warm water, subjected to ultrasonic-assisted extraction, centrifuged, and filtered to obtain a Poria cocos extract. Polygonatum sibiricum is steamed, dried, pulverized, and extracted with warm water to obtain a Polygonatum sibiricum extract. Dioscorea opposita extract, Pueraria lobata extract, Cassia tora extract, and Citrus reticulata peel extract are also prepared separately. Finally, the above-mentioned plant extracts are added to a mixing tank with concentrated mulberry juice to form a mixture of Gastrodia elata, Poria cocos, and Polygonatum sibiricum. The main herbal base is enriched with mulberry for fruity aroma and purplish-brown color, while yam and kudzu root create a mild botanical base flavor. Cassia seed and dried tangerine peel improve the herbal richness. Inulin, isomaltooligosaccharide, trehalose, mogrosides, citric acid, and sodium citrate are then added for low-sugar flavor adjustment. Resistant dextrin, pectin, and gellan gum are added to form a dietary fiber-type texture system and a low-viscosity suspension stability system. Homogenization further disperses the plant particles and colloidal system. Filtration and vacuum degassing reduce coarse particles, bubbles, and oxidative off-flavors. Finally, ultra-high temperature instantaneous sterilization, hot filling and sealing, inverted sterilization, cooling, and inspection are performed to obtain the Hanzhong Qinba Gastrodia and Poria cocos compound herbal beverage, suitable for daily dietary conditioning for middle-aged and elderly people.

[0058] 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. The application of a compound plant beverage made from Gastrodia elata and Poria cocos from Qinba Mountain in Hanzhong in the preparation of a conditioning beverage for sub-health conditions of middle-aged and elderly people, wherein the compound plant beverage is used to prepare a daily dietary conditioning beverage for middle-aged and elderly people for non-disease treatment purposes. The Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage, by weight, comprises 6-16 parts of Hanzhong Qinba Gastrodia extract, 12-28 parts of Poria cocos extract, 4-12 parts of Polygonatum sibiricum extract, 5-15 parts of mulberry concentrated juice, 3-10 parts of yam extract, 2-8 parts of kudzu root extract, 1-6 parts of cassia seed extract, 0.5-4 parts of tangerine peel extract, 1-6 parts of inulin, 1-5 parts of isomaltooligosaccharide, 1-5 parts of trehalose, 0.02-0.18 parts of mogroside, 0.04-0.30 parts of citric acid, 0.03-0.22 parts of sodium citrate, 0.02-0.10 parts of pectin, 0.005-0.05 parts of gellan gum, 0.5-5 parts of resistant dextrin, and 48-82 parts of purified water. The aforementioned sub-health conditioning beverage for middle-aged and elderly people is intended for daily consumption by middle-aged and elderly individuals to regulate their mental state, alleviate fatigue, supplement their diet, reduce intestinal burden, and replace plant-based beverages.

2. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The Hanzhong Qinba Gastrodia elata extract was prepared from Gastrodia elata produced in the Qinba Mountains of Hanzhong through washing, slicing, low-temperature drying, pulverizing, warm water extraction, enzymatic hydrolysis, enzyme inactivation, and filtration. The Poria cocos extract is prepared by washing, drying, pulverizing, soaking in warm water, ultrasonic-assisted extraction, centrifugation and filtration of Poria cocos. The extract of Polygonatum sibiricum is prepared by steaming, drying, pulverizing, extracting with warm water and filtering Polygonatum sibiricum.

3. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The gastrodin content in the *Gastrodia elata* extract from Qinba, Hanzhong is 0.02–0.16 mg / mL; the *Poria cocos* extract contains 0.10–0.85 mg / mL of *Polygonatum sibiricum* polysaccharide; the *Polygonatum sibiricum* extract contains 0.08–0.70 mg / mL of *Polygonatum sibiricum* polysaccharide; and the soluble solids content in the mulberry concentrate is 20–55 °Brix.

4. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The weight parts of the following extracts are 10 parts, 20 parts, 8 parts, 10 parts, 6 parts, and 4 parts, respectively: Gastrodia elata extract from Qinba Mountain, Poria cocos extract, Polygonatum sibiricum extract, mulberry concentrated juice, Dioscorea opposita extract, and Pueraria lobata extract. The weight parts of the cassia seed extract, tangerine peel extract, inulin, isomaltooligosaccharide, trehalose, and resistant dextrin are 3 parts, 2 parts, 3 parts, 2 parts, 3 parts, and 2 parts, respectively. The weight parts of mogroside, citric acid, sodium citrate, pectin and gellan gum are 0.08 parts, 0.16 parts, 0.10 parts, 0.05 parts and 0.02 parts, respectively.

5. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The yam extract is prepared by mixing yam powder and purified water at a mass ratio of 1:(8-18), extracting at 70-90℃ for 1-3 hours, and then filtering. The kudzu root extract is prepared by mixing kudzu root powder and purified water at a mass ratio of 1:(10-20), extracting at 75-92℃ for 1-3 hours, and then filtering. The cassia seed extract is prepared by mixing roasted cassia seed powder with purified water at a mass ratio of 1:(12-22), extracting at 80-95℃ for 0.8-2.5h, and then filtering. The tangerine peel extract is prepared by mixing tangerine peel powder and purified water at a mass ratio of 1:(15-30), extracting at 65-85℃ for 0.5-2 hours, and then filtering.

6. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The mulberry concentrate is used to create a purplish-brown color and fruity flavor; the tangerine peel extract is used to reduce the herbal heaviness of the gastrodia elata extract, poria cocos extract and polygonatum sibiricum extract; and the trehalose and mogrosides are used together to create a low sucrose sweetness.

7. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The inulin, isomaltooligosaccharide, and resistant dextrin together constitute a dietary fiber-type taste-modifying system, and the mass ratio of inulin, isomaltooligosaccharide, and resistant dextrin is 1-4:1-3:1-4.

8. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The pectin and gellan gum together form a low-viscosity suspension stable system. The mass ratio of pectin to gellan gum is 3-8:1-3. After homogenization, the particle size D90 of the middle-aged and elderly sub-health conditioning beverage is ≤75μm, and the sedimentation rate after standing at room temperature for 30 days is ≤2.5%.

9. The application of the Hanzhong Qinba Gastrodia and Poria cocos compound plant beverage according to claim 1 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that: The aforementioned sub-health conditioning beverage for middle-aged and elderly people is a ready-to-drink liquid plant beverage. The ready-to-drink liquid plant beverage has a soluble solids content of 4-9°Brix, a pH value of 4.1-5.4, a color of purplish-brown to brownish-red, a taste of mulberry and tangerine peel with a slightly sweet and sour flavor, and a bottle size of 120-300mL.

10. A method for preparing a compound herbal beverage of Gastrodia elata and Poria cocos from Hanzhong Qinba in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, comprising the application of the compound herbal beverage of Gastrodia elata and Poria cocos from Hanzhong Qinba as described in any one of claims 1-9 in the preparation of a sub-health conditioning beverage for middle-aged and elderly people, characterized in that, Includes the following steps: S1. Pretreatment of Gastrodia elata: Select Gastrodia elata produced in the Qinba Mountains of Hanzhong, remove mud and impurities, wash and cut into slices with a thickness of 1-4 mm, dry at 45-60℃ until the moisture content is ≤12%, and then grind to 40-80 mesh to obtain Gastrodia elata powder. S2. Gastrodia elata extraction and enzymatic hydrolysis: Gastrodia elata powder and purified water are mixed at a mass ratio of 1:10-18 and extracted at 50-70℃ for 1.5-3.5 hours. Compound plant extract enzyme is added for enzymatic hydrolysis at a temperature of 45-55℃, a pH of 5.0-6.2, and a time of 40-100 minutes. After enzymatic hydrolysis, the enzyme is inactivated at 88-95℃ for 6-12 minutes. The extract is then filtered to obtain the Hanzhong Qinba Gastrodia elata extract. S3. Extraction of Poria cocos and Polygonatum: Poria cocos powder and purified water are mixed at a mass ratio of 1:12-22 and extracted at 70-88℃ for 1.2-2.8h, followed by ultrasonic-assisted extraction at an ultrasonic power of 200-500W for 15-40min. After centrifugation and filtration, the Poria cocos extract is obtained. Polygonatum is steamed, dried, and pulverized, then mixed with purified water at a mass ratio of 1:10-20 and extracted at 75-92℃ for 1-3h. After filtration, the Polygonatum extract is obtained. S4. Extraction of excipients: Prepare yam extract, kudzu root extract, cassia seed extract and tangerine peel extract respectively. The extraction temperature of yam is 70-90℃, the extraction temperature of kudzu root is 75-92℃, the extraction temperature of cassia seed is 80-95℃, and the extraction temperature of tangerine peel is 65-85℃. S5. Preparation of compound plant base liquid: Add the extracts of Gastrodia elata from Qinba Mountain in Hanzhong, Poria cocos, Polygonatum sibiricum, mulberry concentrate, Dioscorea opposita, Pueraria lobata, Cassia tora, and Citrus reticulata to a mixing tank and stir for 10-40 minutes at 35-60℃ to obtain the compound plant base liquid. S6. Low sugar flavor adjustment: Add inulin, isomaltooligosaccharide, trehalose, mogroside, citric acid and sodium citrate to the compound plant base liquid, and continue stirring for 15 to 35 minutes to control the pH value of the liquid to 4.1 to 5.4 and the soluble solids content to 4 to 9 °Brix. S7. Addition of dietary fiber and stabilizing system: Add resistant dextrin to the liquid and stir to dissolve. Disperse pectin and gellan gum in purified water at 45-65℃ to prepare a stabilizer solution. Add the stabilizer solution to the liquid and shear and disperse at 40-70℃ for 5-20 minutes to obtain a stable composite liquid. S8. Homogenization and Degassing: The stable composite liquid is homogenized at a pressure of 18-32 MPa for 2 times, then filtered through a 100-200 mesh filter and degassed under a vacuum of -0.04 to -0.09 MPa for 3-15 minutes. S9. Sterilization and filling: The degassed liquid is subjected to ultra-high temperature instantaneous sterilization at a temperature of 118-132℃ for 6-25 seconds. After sterilization, it is filled, sealed, and inverted for sterilization. S10. Cooling Inspection: After the beverage is filled and sealed, it is cooled to 20-35℃. After passing the tests for appearance, pH value, soluble solids, sedimentation rate and microbial indicators, the beverage for conditioning the sub-health of middle-aged and elderly people is obtained.

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