A compound solid beverage with auxiliary fat-reducing efficacy and a preparation method thereof

Abstract

The present application belongs to the technical field of solid beverage, and particularly relates to a compound solid beverage with auxiliary fat-reducing effect and a preparation method thereof. The beverage comprises the following components in parts by weight: 40-55 parts of black tea gold flower and fu tea extract, 6-14 parts of gynostemma pentaphyllum ultrafine powder, 6-15 parts of polygonatum extract, and 33-40 parts of osmanthus fragrans extract. The present application defines the ratio of each raw material and matches a special preparation process. The effects of the components are complementary and synergistic. The auxiliary fat-reducing effect is realized by relying on fu tea and gynostemma pentaphyllum. The polygonatum is used to harmonize and nourish. The comprehensive fat-reducing and health-preserving effect is improved. Meanwhile, the sensory characteristics of each raw material are adapted to each other. The fu tea is used to lay a solid taste. The osmanthus fragrans is used to mask the peculiar smell of the raw materials and give a fragrance. The gynostemma pentaphyllum ultrafine powder is used to optimize the taste. The existing defects of bitter taste and poor flavor of the fat-reducing solid beverage are improved. The product component combination is reasonable. The product has dual effects of fat-reducing and health-preserving. The product has good palatability and is suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of solid beverage technology, and in particular relates to a compound solid beverage with fat-reducing effects and its preparation method. Background Technology

[0002] Overweight and obesity are significant risk factors for various chronic diseases such as hyperlipidemia, hypertension, and metabolic syndrome. Currently, obesity and its related metabolic disorders have become one of the major problems affecting the physical and mental health of the entire population. The development of weight-loss functional solid beverages based on plant-derived natural ingredients has become a mainstream research and development direction in the functional beverage field due to its advantages such as high ingredient safety, convenient consumption, and wide suitability for a wide range of people.

[0003] Gynostemma pentaphyllum contains various bioactive substances, including total saponins. These active ingredients regulate lipid metabolism and inhibit fat accumulation, making them a core natural ingredient for preparing functional beverages that aid in weight loss. Several technical solutions have already been developed to apply Gynostemma pentaphyllum to the research and production of weight-loss solid beverages. However, current weight-loss solid beverages using conventional Gynostemma pentaphyllum as the core ingredient generally suffer from numerous technical defects, severely restricting product efficacy and large-scale industrial application. Specific defects are as follows: First, the content of active fat-reducing ingredients is relatively low. Currently, the raw materials of Gynostemma pentaphyllum used in industrialized products are mostly wild germplasm or common cultivated varieties. The germplasm has not been professionally approved and optimized. The total saponin content of the whole herb of this type of Gynostemma pentaphyllum is generally not higher than 8%, and the reserves of active substances related to lipid metabolism regulation are insufficient. This directly leads to weak fat-reducing activity in the finished product, low lower limit of efficacy between batches, and inability to stably achieve the technical purpose of assisting in fat reduction.

[0004] Secondly, the inherent flavor defects of raw materials lead to contradictions in the ingredient system. Conventional Gynostemma pentaphyllum seeds possess a strong bitter taste, a sensory defect. To improve the palatability of the finished product and mitigate the bitterness, existing solid beverage products generally require the addition of excipients such as maltodextrin and artificial sweeteners for flavor harmonization. This ingredient modification not only increases the product's calories and sugar content but also violates the principles of clean formulation and low-calorie, sugar-free ingredient development for natural functional weight-loss drinks, failing to align with current trends in functional beverage development.

[0005] Third, the products have limited functionality and lack nutritional supplementation attributes. Current research and development of Gynostemma pentaphyllum-based weight-loss solid beverages focuses solely on lipid metabolism regulation, neglecting the body's need for micronutrient supplementation during weight loss. For instance, the selenium content in conventional dark tea and Fu brick tea raw materials is less than 0.05 mg / kg, indicating low enrichment of selenium and other trace elements. This makes it impossible to simultaneously achieve weight loss and supplement essential trace elements, failing to meet the dual technical requirements of weight loss and nutritional supplementation.

[0006] Fourth, the lack of suitable processing technology for raw materials results in poor dissolution rate of active ingredients. The conventional Gynostemma pentaphyllum stem and leaf fiber tissue structure is dense and tough. The industry-standardized ultra-micro pulverization process cannot effectively break down the fiber tissue, making it difficult for the saponin-like active ingredients encapsulated inside the raw material to dissolve fully. This not only significantly reduces the utilization rate of raw materials but also causes large fluctuations in the dissolution rate of active ingredients in different production batches of the finished product, resulting in poor product efficacy stability and hindering industrial-scale mass production.

[0007] Fifth, the raw material extraction and processing methods are rigid, resulting in significant loss of active ingredients. Currently, most compound weight-loss solid beverages on the market use a single extraction process to process all compound raw materials uniformly, without developing differentiated processing schemes based on the different physicochemical properties of the raw materials and the tolerance conditions of the active ingredients. This easily leads to the loss of heat-sensitive and easily decomposed active ingredients, making it impossible to maximize the retention of the functional activity of various raw materials, and making it difficult to improve the overall quality of the product.

[0008] The "Qinyi" variety of Gynostemma pentaphyllum, a superior forest tree variety approved in Shaanxi Province in 2024, possesses significant raw material advantages compared to conventional varieties. Its total saponin content in the whole plant can reach 11.6%, and its naturally sweet taste avoids bitterness. It also exhibits high disease resistance and high yield, making it a high-quality raw material suitable for preparing weight-loss beverages. However, the stem and leaf fiber structure of this superior variety is highly specific, and general pulverization processes still cannot achieve ideal cell-wall breaking effects, thus the processing adaptability problem remains unsolved. Therefore, developing a compound solid beverage that adapts to the physicochemical properties of this superior Gynostemma pentaphyllum variety, optimizes the compound raw material system, requires no additional sweeteners, combines weight-loss and selenium supplementation functions, and is suitable for industrial-scale mass production is a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of the prior art and provide a compound solid beverage with auxiliary weight loss effects and its preparation method. This invention uses selenium-rich black tea, golden flower Fu tea, Qin Yi Gynostemma pentaphyllum, Polygonatum sibiricum, and osmanthus as compound raw materials for synergistic compounding, and customizes a special ultra-micro pulverization processing technology for high-quality Gynostemma pentaphyllum to prepare a compound solid beverage with both auxiliary weight loss and selenium supplementation effects.

[0010] To achieve the above objectives, the technical solution adopted by the present invention includes: In a first aspect, the present invention provides a compound solid beverage with the function of assisting in weight loss, comprising the following components in parts by weight: 40-55 parts of black tea golden flower Fu tea extract, 6-14 parts of Gynostemma pentaphyllum ultrafine powder, 6-15 parts of Polygonatum sibiricum extract and 33-40 parts of Osmanthus extract.

[0011] This invention addresses the common problems of commercially available weight-loss solid beverages, such as limited efficacy, unbalanced flavors, and difficulty in balancing taste and health benefits. It employs a scientific blend of four components—black tea extract, Gynostemma pentaphyllum ultrafine powder, Polygonatum sibiricum extract, and Osmanthus extract—in specific proportions. Through precise matching of the functional and sensory characteristics of each ingredient, a compound solid beverage formula with highly compatible efficacy and flavor is created. The optimized proportions of this invention fully leverage the weight-loss and health-promoting effects of Gynostemma pentaphyllum and black tea extract, combining them with the nourishing properties of Polygonatum sibiricum to enhance the product's overall health value. This achieves complementary and synergistic effects of multiple ingredients, strengthening the product's core role in aiding weight loss. Furthermore, the rich base flavor of black tea extract, combined with the refreshing aroma of Osmanthus sibiricum, neutralizes any potential off-flavors from the ingredients. Simultaneously, the ultrafine powder of Gynostemma pentaphyllum optimizes the drinking experience, resulting in a more harmonious and full-bodied overall flavor profile.

[0012] Preferably, the composition includes the following components in parts by weight: 50 parts of black tea golden flower Fu tea extract, 7 parts of Gynostemma pentaphyllum ultrafine powder, 8 parts of Polygonatum sibiricum extract, and 35 parts of Osmanthus extract.

[0013] Preferably, the Gynostemma pentaphyllum ultrafine powder is prepared using the Pingli Qinyi Gynostemma pentaphyllum variety, with a total saponin content of ≥11.59% in the whole herb, a rich sweet taste, good palatability, a particle size of 5-10μm, and a cell wall breakage rate of ≥96%, which can effectively improve the content and dissolution efficiency of effective fat-reducing components; the black tea golden flower Fu tea extract is prepared using selenium-rich black tea golden flower Fu tea with a selenium content of ≥0.15mg / kg to ensure the realization of selenium supplementation effect; the Polygonatum extract is prepared using Polygonatum processed by nine steaming and nine drying processes, with a polysaccharide content of ≥15%, to further enhance the product's nutritional supplementation effect, flavor harmony, and neutralize the cold nature of Gynostemma pentaphyllum; the Osmanthus extract is prepared using dried Osmanthus petals, with a total flavonoid content of ≥1.2%, which can improve the product's flavor while also assisting in enhancing the antioxidant and fat-reducing synergistic effects.

[0014] Preferably, the preparation method of the black tea golden flower Fu tea extract includes the following steps: (1) The black tea with golden flowers that has been treated with hot air fixation is crushed and extracted by reflux with water to obtain the extract; (2) The extract was concentrated under reduced pressure to make an extract paste, ethanol was added for alcohol extraction, the supernatant was collected by centrifugation, the ethanol was removed, and the extract was dried and pulverized to obtain the black tea golden flower Fu tea extract.

[0015] Preferably, in step (1), the hot air fixation treatment conditions are: fixation time of 3-6 minutes at a temperature of 150-170℃; the ratio of the black tea golden flower Fu tea to water is 1:(15-25); and the reflux extraction conditions are: extraction at 80-90℃ for 1.5-3 hours. In step (2), the extract is concentrated under reduced pressure to obtain an extract with a relative density of 1.10-1.20. The volume ratio of the extract to ethanol is 1:(3-5). The alcohol extraction conditions are: standing at 2-8℃ for 12-24h.

[0016] Preferably, in step (2), the concentration of ethanol is 95%; the centrifugation conditions are: centrifugation at 6000-10000 r / min for 15-40 min; and the drying process is carried out using a spray dryer, wherein the parameters of the spray dryer are: solid content of liquid material 15-20%, liquid material temperature 30-40℃, feed rate matching equipment heat capacity, air inlet temperature 150-200℃, outlet temperature 75-85℃, air inlet volume to ensure droplet residence 8-15s, and drying tower negative pressure -120 ~ -150 Pa.

[0017] Preferably, the preparation method of the osmanthus extract includes the following steps: (1) The dried osmanthus flowers were steam distilled, and the distillate was collected; (2) The distillate was mixed with ethanol for extraction, concentrated, dried and pulverized to obtain osmanthus extract.

[0018] Preferably, in step (1), the distillation conditions are: distillation at atmospheric pressure at 95-100℃ for 2.5-4 hours; In step (2), the volume ratio of the distillate to ethanol is 1:(1-2), and the extraction is performed 2-3 times; the concentration conditions are: concentration is carried out at 40-55℃ and 0.07-0.08MPa.

[0019] Preferably, the preparation method of the Polygonatum extract includes the following steps: The sliced ​​Polygonatum sibiricum, which had undergone a nine-steaming and nine-drying process, was extracted with water using ultrasound, filtered, concentrated, dried and pulverized to obtain Polygonatum sibiricum extract.

[0020] Preferably, the ratio of Polygonatum to water is 1:(25-30), and the ultrasonic extraction conditions are: ultrasonic extraction for 1-2 hours at a power of 250-300W and a temperature of 60-70℃.

[0021] Preferably, the preparation method of the Gynostemma pentaphyllum ultrafine powder includes the following steps: The dried Gynostemma pentaphyllum is placed in an ultrafine pulverizer, and inert gas or a mixture of inert gases is introduced to replace the air in the pulverizing chamber until the oxygen content is ≤5%. The pulverizer is then pulverized and sieved to obtain Gynostemma pentaphyllum ultrafine powder.

[0022] Preferably, the D90 of the Gynostemma pentaphyllum ultrafine powder is ≤80μm.

[0023] Preferably, a vertical turbine ultrafine pulverizer is used for pulverization. After starting the pulverizer, the main shaft speed is controlled at 25,000-30,000 r / min and the classifying wheel speed is controlled at 10,000-14,000 r / min. The pulverized powder is screened through a 180-220 mesh standard sieve, and the material on the sieve is returned for secondary pulverization.

[0024] Preferably, the introduced inert gas includes nitrogen, argon, or helium, and the introduced mixed inert gas includes a nitrogen-argon mixture or a food-grade nitrogen-carbon dioxide mixture.

[0025] This invention targets a weight-loss-aided compound solid beverage, which uses black tea golden flower Fu tea extract, Gynostemma pentaphyllum ultrafine powder, Polygonatum sibiricum extract, and Osmanthus extract for compounding. Specific preparation processes are matched to each extract, and a four-component synergistic compounding scheme is adopted, which is the core key to ensuring product quality and efficacy. On the one hand, the black tea and golden flower Fu tea extracts are prepared using a water extraction and alcohol precipitation process, the polygonatum extracts are prepared using an ultrasonic water extraction process, and the osmanthus extracts are prepared using a steam distillation combined with ethanol extraction process. These are then combined with Gynostemma pentaphyllum ultrafine powder. This process optimizes the retention of flavor substances and the removal of undesirable components from the raw material pretreatment stage, effectively improving the overall flavor of the product, significantly reducing the bitterness of the raw materials, highlighting the sweet aftertaste, and maintaining a mild pH value. This solves the industry problem of poor taste and palatability caused by traditional single water extraction processes and the lack of components in compound products, thus improving the drinking experience. On the other hand, the specific preparation process of each extract combined with the four-component synergistic compound system can significantly accelerate the dissolution rate of total saponins from Gynostemma pentaphyllum and increase its cumulative dissolution amount. At the same time, it can increase the dissolution rate of selenium in the product, allowing the core functional components to play a more complete role and stably ensuring the core efficacy of the product in assisting weight loss. Compared with traditional extraction processes and two-component compounding schemes, this process achieves a dual improvement in flavor and efficacy.

[0026] The second invention provides a method for preparing the aforementioned composite solid beverage, comprising the following steps: The extracts of black tea with golden flowers, Gynostemma pentaphyllum ultrafine powder, Polygonatum sibiricum extract, and Osmanthus fragrans extract were mixed at a speed of 20-40 r / min for 15-30 min to obtain the composite solid beverage. Ensure that all ingredients are mixed evenly; during the mixing process, samples can be taken to check the mixing uniformity, ensuring that the RSD is ≤5%.

[0027] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) This invention scientifically combines selenium-enriched dark tea, Jin Hua Fu tea, Qin Yi Gynostemma pentaphyllum, Polygonatum sibiricum, and Osmanthus fragrans, with each ingredient complementing and reinforcing the other. The selenium-enriched dark tea supplements selenium, while Gynostemma pentaphyllum and Polygonatum sibiricum provide fat reduction and nutritional support. Meanwhile, the flavonoids in Osmanthus fragrans assist in antioxidant activity. The overall formula integrates selenium supplementation, fat reduction, nutritional support, and antioxidant effects, overcoming the limitations of traditional tea drinks with their singular function and achieving a better comprehensive health-preserving effect.

[0028] (2) This invention optimizes the flavor of tea soup by adding osmanthus to balance the bitterness of black tea and Gynostemma pentaphyllum raw materials, making the finished product have a light aroma and a mild taste, solving the problem of poor taste and drinking experience of most health teas on the market, with a wider audience coverage and stronger market adaptability.

[0029] (3) This invention uses an ultra-fine pulverization process combined with an inert gas protection method to prepare tea powder, which can not only improve the fineness of the powder, but also prevent the active ingredients of the raw materials from oxidizing and deteriorating. At the same time, different extraction methods are used for different raw materials to retain the active substances inside the raw materials to the greatest extent, improve the dissolution rate of effective ingredients, significantly improve the absorption efficiency of the human body, and further enhance the health benefits of the product.

[0030] (4) The product of this invention is in powder form, has good water solubility, is simple and convenient to prepare, and can be adapted to a variety of drinking scenarios. Moreover, the product is made entirely from natural plant raw materials, without the addition of artificial additives such as fragrances and preservatives, making it green, safe, and without side effects, suitable for consumers' daily health maintenance. Attached Figure Description

[0031] Figure 1 This is a flow chart of the preparation process of the composite solid beverage described in this invention. Detailed Implementation

[0032] To better illustrate the objectives, technical solutions, and advantages of this invention, the invention will be further described below with reference to specific embodiments. Those skilled in the art should understand that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0033] Unless otherwise specified, all raw materials used in the following examples and comparative examples are commercially available general-purpose materials.

[0034] All raw materials used in the embodiments and comparative examples of this invention are compliant varieties: Pingli Qinyi Gynostemma pentaphyllum is a superior forest tree variety approved by Shaanxi Province in Announcement No. 4 of 2024, with a total saponin content of 11.59% in the whole herb; selenium-rich black tea Jinhua Fu tea has a selenium content of ≥0.15mg / kg; Polygonatum sibiricum is processed by nine steaming and nine drying processes; Osmanthus is dried Osmanthus petals; all raw materials meet the relevant standards for ordinary food or medicinal and edible raw materials, and there are no health products or wild raw materials.

[0035] Example 1 This embodiment provides a compound solid beverage with auxiliary weight loss effects, which is composed of the following components in parts by weight: 50 parts of black tea and golden flower Fu tea extract, 7 parts of Gynostemma pentaphyllum ultrafine powder, 8 parts of Polygonatum sibiricum extract, and 35 parts of Osmanthus extract. The preparation process of the compound solid beverage is as follows: (1) Compound mixing: All components are put into a three-dimensional motion mixer, the mixing speed is set to 30 r / min, and the mixing time is 25 min to ensure that the raw materials are mixed evenly to obtain a mixed powder; during the mixing process, the mixing uniformity can be sampled and tested to ensure that RSD ≤ 5%; (2) Forming and packaging: After the mixed powder is passed through an 80-mesh standard sieve, it is subjected to sterility test (total bacterial count ≤100cfu / g, coliform bacteria not detected). After passing the test, it is packaged by an automatic packaging machine. Each bag is 1g in size. The packaging material is aluminum-plastic composite film with good barrier properties to prevent the product from absorbing moisture and oxidizing, thus obtaining the finished product.

[0036] The preparation methods of each component in the compound solid beverage are as follows: (1) Raw material pretreatment: High-quality Qin Yi Gynostemma pentaphyllum with a total saponin content of 11.59% was selected from Pingli whole herb Gynostemma pentaphyllum, selenium-rich black tea Jin Hua Fu tea with a selenium content of 0.22 mg / kg and treated with hot air fixation at 160℃ for 4 min, Osmanthus fragrans petals, and Polygonatum sibiricum treated with nine steaming and nine drying processes were selected for use. All the above raw materials were then manually selected, cleaned and cleaned to remove mold, damage and impurities. After that, the processed raw materials were placed in a constant temperature drying oven and dried at 55℃ until the moisture content was 6%. After drying, they were cooled to room temperature for use.

[0037] (2) Preparation of black tea golden flower Fu tea extract: The pretreated selenium-enriched black tea golden flower Fu tea was pulverized to 60 mesh using the water extraction and alcohol precipitation method. Purified water was added at a material-to-liquid ratio of 1:20 (g / mL), and the extraction was carried out at 80℃ for 2 hours. The extraction was carried out twice under reflux, and the two extracts were combined. The extract was concentrated under reduced pressure to a relative density of 1.10 (60℃). Then, 95% ethanol with a volume of 3 times that of the extract was added. After stirring evenly, the mixture was placed in a refrigerated environment at 4℃ and allowed to stand for 24 hours to allow impurities to fully precipitate. The mixture was centrifuged at 8000 r / min for 30 min. After centrifugation, the supernatant was collected, the ethanol was recovered, and the mixture was dried using a spray dryer. The solid content of the material was 16%, the material temperature was 30℃, the inlet air temperature was 160℃, the outlet temperature was 75℃, the inlet air volume was guaranteed to keep the droplets for 10 seconds, and the negative pressure of the drying tower was -130 Pa. After drying, the mixture was pulverized through an 80-mesh standard sieve to obtain the black tea golden flower Fu tea extract.

[0038] (3) Preparation of Osmanthus Extract: The pretreated osmanthus flowers were placed in a distillation apparatus and purified water was added. The ratio of osmanthus flowers to liquid was 1:10 (g / mL). The distillation temperature was 98℃ and the distillation was carried out at atmospheric pressure for 3.5 h. The distillate was collected and subjected to two stages of countercurrent extraction with a ratio of distillate to 95% food-grade ethanol of 1:1. The mixture was then concentrated under vacuum at 45℃ and a pressure of 0.07 MPa. Finally, it was spray-dried at an air inlet temperature of 130℃ and an outlet temperature of 60℃. After drying, the mixture was pulverized and passed through an 80-mesh standard sieve to obtain the osmanthus extract.

[0039] (4) Preparation of Polygonatum extract: The pretreated Polygonatum slices were added to purified water at a material-to-liquid ratio of 1:25 (g / mL), and ultrasonic extraction was performed at a power of 270W and a temperature of 60℃ for 1 hour. After extraction once, the extract was filtered, concentrated, dried and pulverized through an 80-mesh standard sieve to obtain Polygonatum extract.

[0040] (5) Preparation of Gynostemma pentaphyllum ultrafine powder: The pretreated Gynostemma pentaphyllum from Pingli Qinyi was put into a vertical turbine ultrafine pulverizer. Nitrogen gas was first introduced to replace the air in the pulverizing chamber until the oxygen content was 5%. After starting the pulverizer, the spindle speed was controlled at 26000 r / min and the classifier wheel speed at 12000 r / min. The pulverizer was pulverized for 30 min. The pulverized powder was screened through a 200-mesh standard sieve. The material on the sieve was returned to the sieve for secondary pulverization to obtain Gynostemma pentaphyllum ultrafine powder with D90≤80μm from Pingli.

[0041] Example 2 This embodiment provides a compound solid beverage with auxiliary weight loss effects, which is composed of the following components in parts by weight: 40 parts of black tea and golden flower Fu tea extract, 14 parts of Gynostemma pentaphyllum ultrafine powder, 6 parts of Polygonatum sibiricum extract, and 40 parts of Osmanthus extract. The preparation process of the compound solid beverage is as follows: (1) Compound mixing: All the components are put into a three-dimensional motion mixer, the mixing speed is set to 20 r / min, the mixing time is 30 min, and the raw materials are mixed evenly to obtain a mixed powder; during the mixing process, the mixing uniformity can be sampled and tested to ensure that RSD≤5%; (2) Forming and packaging: After the mixed powder is passed through an 80-mesh standard sieve, it is subjected to sterility test (total bacterial count ≤100cfu / g, coliform bacteria not detected). After passing the test, it is packaged by an automatic packaging machine. Each bag is 1g in size. The packaging material is aluminum-plastic composite film with good barrier properties to prevent the product from absorbing moisture and oxidizing, thus obtaining the finished product.

[0042] The preparation methods of each component in the compound solid beverage are as follows: (1) Raw material pretreatment: High-quality Qin Yi Gynostemma pentaphyllum with a total saponin content of 11.59% was selected from Pingli whole herb Gynostemma pentaphyllum, selenium-rich black tea Jin Hua Fu tea with a selenium content of 0.22 mg / kg and treated with hot air fixation at 150℃ for 6 min, Osmanthus fragrans petals, and Polygonatum sibiricum treated with nine steaming and nine drying processes were selected for use. All the above raw materials were then manually selected, cleaned and cleaned to remove mold, damage and impurities. After that, the processed raw materials were placed in a constant temperature drying oven and dried at 50℃ until the moisture content was 8%. After drying, they were cooled to room temperature for use.

[0043] (2) Preparation of black tea golden flower Fu tea extract: The pretreated selenium-enriched black tea golden flower Fu tea was pulverized to 40 mesh using the water extraction and alcohol precipitation method. Purified water was added at a material-to-liquid ratio of 1:15 (g / mL), and the extraction was carried out at 90℃ for 1.5h. The extraction was carried out twice under reflux, and the two extracts were combined. The extract was concentrated under reduced pressure to a relative density of 1.20 (60℃). Then, 95% ethanol was added at 5 times the volume of the extract. After stirring evenly, the mixture was placed in a refrigerated environment at 4℃ and allowed to stand for 24h to allow impurities to fully precipitate. The mixture was centrifuged at 6000r / min for 40min. After centrifugation, the supernatant was collected, the ethanol was recovered, and the mixture was dried using a spray dryer. The solid content of the liquid was 20%, the material temperature was 40℃, the inlet air temperature was 200℃, the outlet temperature was 85℃, the inlet air volume was guaranteed to keep the droplets for 15s, and the negative pressure of the drying tower was -120Pa. After drying, the mixture was pulverized through an 80-mesh standard sieve to obtain the black tea golden flower Fu tea extract.

[0044] (3) Preparation of Osmanthus Extract: The pretreated osmanthus was placed in a distillation apparatus and purified water was added. The ratio of osmanthus to liquid was 1:5 (g / mL). The distillation temperature was 95℃ and the distillation was carried out at atmospheric pressure for 4 hours. The distillate was collected and subjected to two stages of countercurrent extraction with a ratio of distillate to 95% food-grade ethanol of 1:1. The mixture was then concentrated under vacuum at 40℃ and a pressure of 0.07 MPa. Finally, it was spray-dried at an air inlet temperature of 120℃ and an outlet temperature of 60℃. After drying, the mixture was pulverized and passed through an 80-mesh standard sieve to obtain the osmanthus extract.

[0045] (4) Preparation of Polygonatum extract: The pretreated Polygonatum slices were added to purified water at a material-to-liquid ratio of 1:25 (g / mL), and ultrasonic extraction was performed at 300W power and 60℃ for 2 hours. After extraction once, the extract was filtered, concentrated, dried and pulverized through an 80-mesh standard sieve to obtain Polygonatum extract.

[0046] (5) Preparation of Gynostemma pentaphyllum ultrafine powder: The pretreated Gynostemma pentaphyllum from Pingli Qinyi was put into a vertical turbine ultrafine pulverizer. Nitrogen gas was first introduced to replace the air in the pulverizing chamber until the oxygen content was 5%. After starting the pulverizer, the spindle speed was controlled at 25000 r / min and the classifier speed at 10000 r / min. The pulverizer was pulverized for 30 min. The pulverized powder was screened through a 180-mesh standard sieve. The material on the sieve was returned to the sieve for secondary pulverization to obtain Gynostemma pentaphyllum ultrafine powder with D90≤80μm from Pingli.

[0047] Example 3 This embodiment provides a compound solid beverage with auxiliary weight loss effects, which is composed of the following components in parts by weight: 55 parts of black tea and golden flower Fu tea extract, 6 parts of Gynostemma pentaphyllum ultrafine powder, 15 parts of Polygonatum sibiricum extract, and 33 parts of Osmanthus extract. The preparation process of the compound solid beverage is as follows: (1) Compound mixing: All the components are put into a three-dimensional motion mixer, the mixing speed is set to 40 r / min and the mixing time is 15 min to ensure that the raw materials are mixed evenly to obtain a mixed powder; the mixing uniformity can be sampled and tested during the mixing process to ensure that RSD≤5%; (2) Forming and packaging: After the mixed powder is passed through an 80-mesh standard sieve, it is subjected to sterility test (total bacterial count ≤100cfu / g, coliform bacteria not detected). After passing the test, it is packaged by an automatic packaging machine. Each bag is 1g in size. The packaging material is aluminum-plastic composite film with good barrier properties to prevent the product from absorbing moisture and oxidizing, thus obtaining the finished product.

[0048] The preparation methods of each component in the compound solid beverage are as follows: (1) Raw material pretreatment: High-quality Qin Yi Gynostemma pentaphyllum with a total saponin content of 11.59% was selected from Pingli whole herb Gynostemma pentaphyllum, selenium-rich black tea Jin Hua Fu tea with a selenium content of 0.15mg / kg and treated with hot air fixation at 170℃ for 3min, Osmanthus fragrans petals, and Polygonatum sibiricum treated with nine steaming and nine drying processes were selected for use. All the above raw materials were then manually selected, cleaned and cleaned to remove mold, damage and impurities. After that, the processed raw materials were placed in a constant temperature drying oven and dried at 60℃ until the moisture content was 6%. After drying, they were cooled to room temperature for use.

[0049] (2) Preparation of black tea golden flower Fu tea extract: The pretreated selenium-rich black tea golden flower Fu tea was pulverized to 60 mesh using the water extraction and alcohol precipitation method. Purified water was added at a material-to-liquid ratio of 1:25 (g / mL), and the extraction was carried out at 80℃ for 3 hours. The extraction was carried out twice under reflux, and the two extracts were combined. The extract was concentrated under reduced pressure to a relative density of 1.20 (60℃). Then, 95% ethanol with a volume of 3 times that of the extract was added. After stirring evenly, the mixture was placed in a refrigerated environment at 4℃ and allowed to stand for 24 hours to allow impurities to fully precipitate. The mixture was centrifuged at 10000 r / min for 15 min. After centrifugation, the supernatant was collected, the ethanol was recovered, and the mixture was dried using a spray dryer. The solid content of the material was 15%, the material temperature was 30℃, the inlet air temperature was 150℃, the outlet temperature was 75℃, the inlet air volume was guaranteed to keep the droplets for 8 seconds, and the negative pressure of the drying tower was -150 Pa. After drying, the mixture was pulverized through an 80-mesh standard sieve to obtain the black tea golden flower Fu tea extract.

[0050] (3) Preparation of Osmanthus Extract: The pretreated osmanthus flowers were placed in a distillation apparatus and purified water was added. The ratio of osmanthus flowers to liquid was 1:10 (g / mL). The distillation temperature was 100℃ and the distillation was carried out at atmospheric pressure for 2.5 h. The distillate was collected and subjected to two stages of countercurrent extraction with a ratio of distillate to 95% food-grade ethanol of 1:2. The mixture was then concentrated under vacuum at 55℃ and a pressure of 0.08 MPa. Finally, it was spray-dried at an air inlet temperature of 140℃ and an outlet temperature of 70℃. After drying, the mixture was pulverized and passed through an 80-mesh standard sieve to obtain the osmanthus extract.

[0051] (4) Preparation of Polygonatum extract: The pretreated Polygonatum slices were added to purified water at a ratio of 1:30 (g / mL) and ultrasonically extracted for 2 hours at a power of 250W and a temperature of 70℃. After extraction once, the extract was filtered, concentrated, dried and pulverized through an 80-mesh standard sieve to obtain Polygonatum extract.

[0052] (5) Preparation of Gynostemma pentaphyllum ultrafine powder: The pretreated Gynostemma pentaphyllum from Pingli Qinyi was put into a vertical turbine ultrafine pulverizer. Nitrogen gas was first introduced to replace the air in the pulverizing chamber until the oxygen content was 5%. After starting the pulverizer, the spindle speed was controlled at 30,000 r / min and the classifier speed at 14,000 r / min. The pulverizer was pulverized for 25 min. The pulverized powder was screened through a 220-mesh standard sieve. The material on the sieve was returned to the sieve for secondary pulverization to obtain Gynostemma pentaphyllum ultrafine powder with D90≤80μm from Pingli.

[0053] Comparative Example 1 This comparative example provides a composite solid beverage, which differs from Example 1 only in that an equal amount of non-ultrafine Gynostemma pentaphyllum powder is used to replace the ultrafine Gynostemma pentaphyllum powder, while the remaining components, dosages, and preparation processes are the same as in Example 1.

[0054] The preparation method of the non-ultrafine powder of Gynostemma pentaphyllum is as follows: The pretreated Gynostemma pentaphyllum from Pingli Qinyi was put into a mechanical pulverizer, and the pulverized powder was screened through an 80-mesh standard sieve to obtain the non-ultrafine powder of Gynostemma pentaphyllum.

[0055] Comparative Example 2 This comparative example provides a compound solid beverage composed only of the following components in parts by weight: 50 parts of black tea golden flower Fu tea extract and 50 parts of Gynostemma pentaphyllum ultrafine powder.

[0056] The preparation processes for the black tea golden flower Fu tea extract, Gynostemma pentaphyllum ultrafine powder, and compound solid beverage are all the same as in Example 1.

[0057] Comparative Example 3 This comparative example provides a compound solid beverage, which differs from Example 1 only in that the preparation processes of the black tea golden flower Fu tea extract, Gynostemma pentaphyllum ultrafine powder, Polygonatum sibiricum extract and Osmanthus extract are different from those in Example 1.

[0058] All components described in this comparative example were prepared using a conventional water extraction process, as detailed below: (1) Raw material crushing: The pretreated Pingli Qinyi Gynostemma pentaphyllum, selenium-rich black tea, golden flower Fu tea, Polygonatum sibiricum and Osmanthus fragrans were crushed by ordinary mechanical crusher. After crushing, they were passed through an 80-mesh standard sieve to obtain powder of each raw material. There was no ultra-fine crushing and no inert gas protection. (2) Extraction and purification: The obtained raw material powders were extracted using conventional water extraction method. Purified water was added at a material-to-liquid ratio of 1:20 (g / mL), and the extraction was carried out at 90℃ for 1 hour. The extraction was carried out twice under reflux. The two extracts were combined and then concentrated and dried. After drying, the extracts were passed through an 80-mesh standard sieve to obtain the components.

[0059] Example 1 This effect example uses the compound solid beverages prepared in Examples 1-3 and Comparative Examples 1-3 as test samples to test their taste and pH. The specific methods are as follows: 1g of each sample was dissolved in 250ml of water at room temperature and stirred well. 100ml of each sample was then taken. The evaluation panel consisted of 30 members from the laboratory, 15 men and 15 women, aged 20-35 years. All members were in good health and had no bad habits such as smoking or drinking. They possessed high discrimination and sensitivity to color, aroma, and taste. All samples were randomly ordered and evaluated at room temperature. Before the taste evaluation, participants rinsed their mouths with warm water to keep their oral cavity fresh. Evaluations were not conducted when emotionally affected, and members were not allowed to discuss their taste experiences with each other, as this could influence the results. After drinking, taste factors (concentration, purity, bitterness, astringency, and aftertaste) and overall taste were scored using a 10-point scale (0-2 points: slightly strong; 2-4 points: relatively strong; 4-6 points: strong; 6-8 points: very strong; 8-10 points: extremely strong). The pH value was measured three times with a pH meter, and the average value was taken. Specific results are shown in Table 1.

[0060] Table 1 shows the taste and pH test results of the compound solid beverage tea powder. As shown in Table 1, this invention uses Gynostemma pentaphyllum ultrafine powder combined with Fu brick tea, osmanthus, and Polygonatum extract prepared by a specific process. The four raw materials form a good synergistic effect, which not only significantly weakens the bitterness of the raw materials themselves and highlights the mellow and sweet flavor layers, but also results in a mild pH value and an excellent drinking experience. Among them, Example 1 has the most outstanding overall taste performance. In contrast, Comparative Example 1 removes the osmanthus and Polygonatum components and only combines Gynostemma pentaphyllum ultrafine powder with Fu brick tea extract. Due to the lack of flavor components, the taste of the product is significantly inferior to that of the Example 1. Comparative Example 3 uses a traditional water extraction process to prepare the raw material extract. Due to the limitations of the extraction method, the effective flavor substances are not fully extracted, and the taste of the finished product is significantly worse. Comparative Example 2 uses conventionally pulverized Gynostemma pentaphyllum powder instead of ultrafine powder. The raw material particle size is too large, and the flavor substances are not fully released. Compared with Example 1, the taste is also significantly worse. The above results indicate that the synergistic combination of osmanthus, polygonatum, gynostemma pentaphyllum, and fu tea, the use of ultra-fine grinding of gynostemma pentaphyllum, and the use of specific extraction and preparation processes are key conditions for improving product flavor, reducing bitterness, enhancing aftertaste, and improving overall taste. Any change in any of these steps will lead to a decline in product quality.

[0061] Example 2 This effect example uses the composite solid beverages prepared in Examples 1-3 and Comparative Examples 1-3 as test samples to test the dissolution rate of total saponins from Gynostemma pentaphyllum and the dissolution rate of selenium. The specific methods are as follows: (1) Test of total saponin dissolution rate of Gynostemma pentaphyllum: 1. Preparation of Standard Curve: The content of total saponins from Gynostemma pentaphyllum was determined by ultraviolet-visible spectrophotometry (General Rule 0401). An appropriate amount of Gynostemma pentaphyllum saponin A reference standard was accurately weighed and dissolved in methanol to prepare a reference solution containing 1 mg per mL. 40 μL, 80 μL, 120 μL, 160 μL, and 200 μL of the reference solution were accurately pipetted into stoppered test tubes. The solvent was evaporated at low temperature. 0.5 mL of 1% vanillin-perchloric acid test solution was added, and the mixture was thoroughly mixed in a 60℃ constant temperature water bath and heated for 15 minutes. The mixture was immediately cooled with ice water, and 5 mL of 77% sulfuric acid solution was added and shaken well. A reagent blank was used. The absorbance was measured at a wavelength of 555 nm, and the concentration was calculated. A standard curve was plotted with absorbance as the ordinate and concentration as the abscissa.

[0062] 2. Sample Preparation: Take 1g of samples from Examples 1-3 and Comparative Examples 1-3 as test samples and determine their dissolution and release according to the method (General Rule 0931). Use the paddle method with purified water as the dissolution medium (900mL), maintain the temperature at 37℃±0.5℃, and rotate at 50 rpm. Place one portion of each test sample in a dissolution vessel and start timing immediately. Take samples at 5min, 15min, 30min, and 60min, with a sample volume of 5mL each time. Immediately after sampling, replenish with blank dissolution medium of the same temperature and volume. The sample solution was filtered through a 0.45 μm microporous membrane, and the initial filtrate was discarded. The subsequent filtrate was used as the dissolution test solution at each time point. 100 μL of each test solution was accurately measured and placed in a stoppered test tube according to the procedure. The absorbance was measured at a wavelength of 555 nm. The total saponin concentration in the dissolution solution at each time point was calculated according to the standard curve, and the total saponin dissolution amount was calculated in combination with the volume of the dissolution medium. At the same time, the total saponin input was determined by taking samples from the same batch and using the same extraction and colorimetric method. The total saponin dissolution rate of Gynostemma pentaphyllum at each time point was calculated according to the following formula. The test results are shown in Table 2.

[0063] Dissolution rate (%) = (total saponin mass in the dissolution solution ÷ total saponin input in the sample) × 100%.

[0064] Table 2 shows the dissolution rate of total saponins from Gynostemma pentaphyllum in the compound solid beverage tea powder. As shown in Table 2, compared with Comparative Example 2, which contains only two ingredients, and Comparative Example 3, which uses traditional processes, the present invention, through the synergistic compounding of four ingredients—Gynostemma pentaphyllum, Fu tea, Osmanthus fragrans, and Polygonatum sibiricum—and the optimization of the process by ultra-fine grinding and segmented extraction and purification, can effectively improve the dissolution rate and cumulative dissolution amount of total saponins from Gynostemma pentaphyllum. Among them, Example 1 shows the most outstanding effect, fully demonstrating the scientific nature and synergistic advantages of the formulation and process of the present invention.

[0065] (2) Determination of selenium leaching rate (GB 5009.93-2017 method): (1) Preparation of test solution: Take 1g of samples from Examples 1-3 and Comparative Examples 1-3 as test samples, and determine the dissolution and release rate according to the method (General Rule 0931). Use the paddle method, with purified water as the dissolution medium, a volume of 900mL, temperature controlled at 37℃±0.5℃, and rotation speed of 50 rpm. Take one portion of the test sample and place it in the dissolution cup. Start timing immediately and take samples at fixed points at 5min, 15min, 30min, and 60min. The volume of each sample is 5mL. Immediately after sampling, add blank dissolution medium of the same temperature and volume. Filter the sample solution through a 0.45μm microporous membrane, discard the initial filtrate, and take the subsequent filtrate as the dissolution test solution at each time point for later use.

[0066] (2) Preparation of reference solution: Accurately measure an appropriate amount of selenium standard stock solution (100 μg / mL), dilute it stepwise with 2% nitric acid solution to prepare a series of selenium standard solutions with concentrations of 0, 5.0, 10.0, 20.0, 40.0 and 60.0 ng / mL for testing.

[0067] (3) Determination method: Determination of selenium in food according to the hydride atomic fluorescence spectrometry method in the National Food Safety Standard (GB5009.93-2017): Accurately measure 10 mL of the solution of the test sample at each time point, place it in a digestion vessel, add 10 mL of nitric acid-perchloric acid mixed acid (4:1, V / V), mix well and then microwave digest. After digestion is complete, cool to room temperature, dilute to 25 mL with 2% nitric acid solution, shake well, and use as the test solution.

[0068] (4) The parameters of the atomic fluorescence spectrometer were set as follows: negative high voltage 280V, lamp current 80mA, carrier gas flow rate 400mL / min, shielding gas flow rate 800mL / min, reading time 10s, and delay time 1s. Using 2% nitric acid solution as blank, the fluorescence intensity of the standard series solutions and the test sample solution were measured in sequence. A standard curve was plotted with fluorescence intensity as the ordinate and concentration as the abscissa. The concentration of selenium in the dissolution solution at each time point was calculated. The calculation formula is as follows, and the specific results are shown in Table 3.

[0069] Dissolution rate (%) = (Concentration of selenium in the dissolution solution ÷ Amount of selenium added to the sample) × 100% Table 3 shows the selenium dissolution rate results of the composite solid beverage tea powder. As shown in Table 3, the selenium dissolution rate of each embodiment of the present invention is significantly higher than that of Comparative Example 3. Among them, Example 1 (four-ingredient compound + ultrafine pulverization) has the best dissolution effect, indicating that the synergistic compounding of the four ingredients and process optimization can effectively promote the dissolution of selenium, which reflects the scientific nature and superiority of the formula and process of the present invention.

[0070] Example 3 This effect example uses the compound solid beverages prepared in Example 1 and Comparative Example 2 as test samples to further verify the actual fat-reducing effect of the product of the present invention. The specific method is as follows: A single-center, single-blind, self-controlled pre- and post-treatment trial was conducted, recruiting 66 healthy volunteers aged 22-45 years with a BMI > 25 who were slightly overweight or obese. These volunteers were randomly divided into two groups of 33 each, taking the test samples from Example 1 and Comparative Example 2, respectively. Volunteers consumed two test samples daily, each dissolved in 300 mL of warm water, after lunch and dinner. The trial lasted 28 days. Body circumference, body composition, and abdominal subcutaneous fat thickness were measured on days 0, 7, 14, and 28. Subjective feelings and safety were also evaluated. Specific results are shown in Table 4.

[0071] Table 4. Validation Results of Human-Assisted Fat Reduction Efficacy Human trials have confirmed that the product of this invention, which is a compound of four specific combinations, has clear effects in assisting fat reduction, improving body composition, increasing basal metabolism, regulating waist and hip circumference, and reducing visceral fat. It is safe and has no side effects, and is suitable for long-term consumption.

[0072] Finally, it should be noted that the above embodiments are used to illustrate the technical solutions of the present invention and not to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A compound solid beverage with auxiliary weight loss effect, characterized in that, It includes the following components by weight: 40-55 parts of black tea golden flower Fu tea extract, 6-14 parts of Gynostemma pentaphyllum ultrafine powder, 6-15 parts of Polygonatum sibiricum extract, and 33-40 parts of Osmanthus extract.

2. The composite solid beverage as described in claim 1, characterized in that, The product contains the following components in parts by weight: 50 parts of black tea golden flower Fu tea extract, 7 parts of Gynostemma pentaphyllum ultrafine powder, 8 parts of Polygonatum sibiricum extract, and 35 parts of Osmanthus extract.

3. The composite solid beverage as described in claim 1, characterized in that, The preparation method of the dark tea golden flower Fu tea extract includes the following steps: (1) The black tea with golden flowers that has been treated with hot air fixation is crushed and extracted by reflux with water to obtain the extract; (2) The extract was concentrated under reduced pressure to make an extract paste, ethanol was added for alcohol extraction, the supernatant was collected by centrifugation, the ethanol was removed, and the extract was dried and pulverized to obtain the black tea golden flower Fu tea extract.

4. The composite solid beverage as described in claim 3, characterized in that, In step (1), the hot air fixation treatment conditions are: fixation time is 3-6 min at 150-170℃; the ratio of black tea, golden flower, and Fu tea to water is 1:(15-25); and the reflux extraction conditions are: extraction is performed at 80-90℃ for 1.5-3 h. In step (2), the extract is concentrated under reduced pressure to obtain an extract with a relative density of 1.10-1.

20. The volume ratio of the extract to ethanol is 1:(3-5). The alcohol extraction conditions are: standing at 2-8℃ for 12-24h.

5. The composite solid beverage as described in claim 1, characterized in that, The preparation method of the osmanthus extract includes the following steps: (1) The dried osmanthus flowers were steam distilled, and the distillate was collected; (2) The distillate was mixed with ethanol for extraction, concentrated, dried and pulverized to obtain osmanthus extract.

6. The composite solid beverage as described in claim 5, characterized in that, In step (1), the distillation conditions are: distillation at 95-100℃ under normal pressure for 2.5-4 hours; In step (2), the volume ratio of the distillate to ethanol is 1:(1-2), and the extraction is performed 2-3 times; the concentration conditions are: concentration is carried out at 40-55℃ and 0.07-0.08MPa.

7. The composite solid beverage as described in claim 1, characterized in that, The preparation method of the Polygonatum extract includes the following steps: The sliced ​​Polygonatum sibiricum, which had undergone a nine-steaming and nine-drying process, was extracted with water using ultrasound, filtered, concentrated, dried and pulverized to obtain Polygonatum sibiricum extract.

8. The composite solid beverage as described in claim 7, characterized in that, The ratio of Polygonatum sibiricum to water is 1:(25-30), and the ultrasonic extraction conditions are: ultrasonic extraction for 1-2 hours at a power of 250-300W and a temperature of 60-70℃.

9. The composite solid beverage as described in claim 1, characterized in that, The preparation method of the Gynostemma pentaphyllum ultrafine powder includes the following steps: The dried Gynostemma pentaphyllum is placed in an ultrafine pulverizer, and inert gas or a mixture of inert gases is introduced to replace the air in the pulverizing chamber until the oxygen content is ≤5%. The pulverizer is then pulverized and sieved to obtain Gynostemma pentaphyllum ultrafine powder.

10. The method for preparing the composite solid beverage according to any one of claims 1-9, characterized in that, Includes the following steps: The extracts of black tea, golden flower, and Fu tea, Gynostemma pentaphyllum ultrafine powder, Polygonatum sibiricum extract, and Osmanthus extract were mixed. The mixing speed was set to 20-40 r / min and the mixing time was 15-30 min to obtain the composite solid beverage.

Images