A ginseng and five treasures plant beverage and a preparation method thereof

Abstract

The present application provides a kind of ginseng and astragalus five treasures plant beverage and preparation method thereof, it is related to plant beverage technical field.The present application ginseng and astragalus five treasures plant beverage includes: ginseng and astragalus five treasures extract, gamma-cyclodextrin, modified soybean phospholipid, stevioside;Ginseng and astragalus five treasures extract raw material includes five kinds in ginseng, radix codonopsis, radix notoginseng, radix salviae miltiorrhizae, radix pseudostellariae, radix astragali, radix ophiopogonis, pericarpium citri reticulatae, longan, medlar, mulberry.The present application is respectively used with special extraction process for the characteristics of five kinds of food and medicine homologous raw materials, and the maximum retention natural bioactive ingredients;Using phospholipase directional enzymolysis combined with hydroxylation modification process to prepare modified soybean phospholipid, improve water solubility and interface emulsification stability.The present application ginseng and astragalus five treasures plant beverage has good stability, no precipitation stratification in high and low temperature storage, with significant antioxidant, anti-fatigue activity;Color is uniform, taste is smooth, taste is sweet and warm, can cover the bitter and astringent taste of herb, adapt to the daily health of sub-health population drink.

Description

Technical Field

[0001] This invention relates to the field of plant-based beverage technology, specifically to a ginseng and astragalus five-treasure plant-based beverage and its preparation method. Background Technology

[0002] With the fast pace of modern life, people are often working overtime late into the night, have irregular schedules, and experience excessive stress, which can easily lead to sub-health issues such as physical weakness, insufficient blood and qi, weakened immunity, and lethargy. As a result, the demand for health and wellness among the general public continues to rise, making natural herbal functional beverages a hot research and development area in the beverage industry.

[0003] Currently, most commercially available plant-based beverages are formulated with single herbal ingredients, resulting in poor compatibility, limited nutritional and therapeutic effects, and often employing traditional boiling extraction processes. This leads to low dissolution rates of effective active ingredients and insufficient retention of functional substances such as polysaccharides and saponins, while also resulting in a bitter and strong taste. Furthermore, many existing beverages do not rely on the traditional Chinese medicine theory of food and medicine homology, lacking scientific basis for ingredient ratios. This results in an imbalance between warming and harmonizing effects, easily causing problems such as internal heat, greasiness, and poor absorption, thus limiting their suitability for various consumer groups. While the application of fermentation engineering technology in plant-based beverages is gradually becoming more widespread, existing fermented herbal beverages generally suffer from problems such as single fermentation strains, heavy metabolic off-flavors, and low conversion rates of active ingredients, failing to simultaneously achieve the synergistic effects of food and medicine homology ingredients and optimize the drinking experience.

[0004] Therefore, developing a scientifically formulated, highly active herbal beverage with a mild and sweet taste, suitable for daily consumption by sub-healthy individuals, by combining modern microbial fermentation engineering and other extraction technologies, has significant market value and promotional significance. Summary of the Invention

[0005] The purpose of this invention is to provide a ginseng and astragalus five-treasure plant beverage and its preparation method. The ginseng and astragalus five-treasure plant beverage provided by this invention has a good taste and also has antioxidant and anti-fatigue effects.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a ginseng and astragalus five-treasure herbal beverage, which, based on 100 parts by weight, is composed of the following raw materials: 2-5 parts of ginseng and astragalus five-treasure extract, 0.2-0.4 parts of γ-cyclodextrin, 0.2-0.4 parts of modified soybean lecithin, 0.01-0.015 parts of steviol glycosides, and the balance being water; the raw materials of the ginseng and astragalus five-treasure extract include five kinds selected from ginseng, codonopsis, American ginseng, salvia miltiorrhiza, pseudostellaria heterophylla, astragalus, ophiopogon japonicus, tangerine peel, longan, wolfberry, and mulberry.

[0007] Preferably, the raw materials of the Ginseng and Astragalus Five Treasures Extract are composed of Astragalus membranaceus, Codonopsis pilosula, longan, wolfberry and mulberry.

[0008] Preferably, the preparation method of the Ginseng and Astragalus Five Treasures Extract includes: anaerobic fermentation of Astragalus with compound bacteria to obtain Astragalus extract; high-voltage pulsed electric field treatment and ultra-high pressure extraction of Codonopsis pilosula and mulberry to obtain Codonopsis pilosula extract and mulberry extract, respectively; microwave-assisted extraction of longan with ethanol solution to obtain longan extract; ultrasonic-assisted extraction of wolfberry with compound enzyme to obtain wolfberry extract; and mixing Astragalus extract, Codonopsis pilosula extract, mulberry extract, longan extract and wolfberry extract in a weight ratio of (2.5-3.5):(1.5-2.0):(1.0-1.5):(1.8-2.2):(1.8-2.2) to obtain the Ginseng and Astragalus Five Treasures Extract.

[0009] More preferably, the compound bacteria consist of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a; the anaerobic fermentation temperature is 35-40℃, the pH value is 6.5-7, and the time is 24-36h.

[0010] Preferably, the electric field strength of the high-pressure pulsed electric field treatment for *Codonopsis pilosula* is 25-30 kV / cm, the pulse width is 7-10 μs, the number of pulses is 40-50, the ultra-high pressure extraction pressure is 320-380 MPa, the temperature is 50-55℃, and the time is 5-10 min; the electric field strength of the high-pressure pulsed electric field treatment for mulberry is 15-20 kV / cm, the pulse width is 5-8 μs, the number of pulses is 20-30, the ultra-high pressure extraction pressure is 200-250 MPa, the temperature is 35-40℃, and the time is 5-10 min.

[0011] More preferably, the complex enzyme is composed of cellulase, pectinase and papain; the ultrasonic-assisted extraction temperature is 45-50℃, the pH value is 4.8-5.2, the power is 200-300W, and the time is 40-60min.

[0012] Preferably, the method for preparing the modified soybean lecithin includes: mixing soybean lecithin with water, hydrolyzing it with phospholipase, inactivating the enzyme, adding lactic acid and hydrogen peroxide solution to carry out a hydroxylation reaction, adding activated carbon for adsorption, filtering, concentrating the filtrate, and drying to obtain the modified soybean lecithin.

[0013] More preferably, the enzymatic hydrolysis temperature is 43-48℃, the pH value is 6-7, and the time is 2-3h; the hydroxylation reaction temperature is 50-60℃, and the time is 90-120min.

[0014] The present invention also provides a method for preparing the above-mentioned Ginseng and Astragalus Five Treasures Herbal Beverage, preferably comprising: stirring γ-cyclodextrin and water at 100-200 r / min and 40-50℃ for 10-20 min; adding Ginseng and Astragalus Five Treasures Extract and continuing to stir and mix for 20-30 min; then adding modified soybean lecithin and emulsifying at 50-60℃ and 200-300 r / min for 15-25 min; adding steviol glycosides and continuing to stir for 2-5 min; and homogenizing under high pressure at 20-30 MPa and 50-60℃ for 2-3 times to obtain the Ginseng and Astragalus Five Treasures Herbal Beverage.

[0015] The present invention also provides an application of the above-mentioned ginseng and astragalus five-treasure plant beverage in the preparation of antioxidant and anti-fatigue products.

[0016] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a ginseng and astragalus five-treasure herbal beverage, composed of ginseng and astragalus five-treasure extract, γ-cyclodextrin, modified soybean lecithin, steviol glycosides, and water. The ginseng and astragalus five-treasure extract is preferably prepared from astragalus, codonopsis, longan, wolfberry, and mulberry using targeted processes such as anaerobic fermentation with compound bacteria, high-pressure pulsed electric field-ultra-high pressure extraction, microwave-assisted extraction with ethanol, and ultrasonic-assisted extraction with compound enzymes, maximizing the retention of functional active ingredients such as saponins, polysaccharides, and anthocyanins. The modified soybean lecithin, through phospholipase hydrolysis and hydroxylation modification, significantly improves emulsification stability. The combination of γ-cyclodextrin and modified soybean lecithin effectively encapsulates bitter substances and maintains the homogeneity and stability of the system.

[0017] This invention utilizes Astragalus membranaceus extract to invigorate Qi and strengthen the exterior, and combat fatigue; and Codonopsis pilosula extract to clear heat, nourish Yin, and gently replenish fluids. The two work synergistically to replenish vital energy and prevent internal heat, achieving the antioxidant and anti-fatigue effects of invigorating Qi and nourishing Yin, and simultaneously replenishing Qi and blood. Longan extract invigorates the heart and spleen, nourishes blood and calms the mind, relieving fatigue and insomnia caused by insufficient Qi and blood, adding a warm fruity aroma, and neutralizing the bitterness of herbs. Goji berry extract nourishes the liver and kidneys, clears heat and strengthens the body, and is rich in polysaccharides and flavonoids, enhancing antioxidant effects and synergistically replenishing Qi and nourishing blood. Mulberry extract is rich in anthocyanins and polyphenols, scavenging free radicals in the body, nourishing Yin and moisturizing dryness, and soothing oxidative damage to the body, enriching the functional layers and flavor texture of the beverage. This invention utilizes a scientifically formulated blend of five ingredients from the Ginseng and Astragalus Five Treasures Extract, which complement each other to achieve integrated conditioning of invigorating qi and nourishing yin, replenishing qi and blood, anti-oxidation, and anti-fatigue. It can replenish the body's vital energy, alleviate physical weakness and fatigue caused by irregular work and rest, harmonize the internal organs, balance the warming and tonifying properties, and simultaneously nourish yin and blood, improving sub-health conditions such as low immunity and lethargy. At the same time, the flavors of each extract are harmonized, weakening the medicinal taste and creating a mild and pleasant mouthfeel.

[0018] This invention provides a ginseng and astragalus five-treasure herbal beverage with good stability, resistant to high and low temperature storage, and no sedimentation or stratification even after long-term storage. It also possesses excellent in vivo antioxidant and anti-fatigue physiological activities. The product has a uniform color, smooth texture, and a sweet and mellow taste, without any herbal bitterness residue. This invention provides a scientifically formulated, highly stable, and pleasantly palatable daily health beverage for sub-healthy individuals. Detailed Implementation

[0019] This invention provides a ginseng and astragalus five-treasure herbal beverage, which, based on 100 parts by weight, is composed of the following raw materials: 2-5 parts of ginseng and astragalus five-treasure extract, 0.2-0.4 parts of γ-cyclodextrin, 0.2-0.4 parts of modified soybean lecithin, 0.01-0.015 parts of steviol glycosides, and the balance being water; the raw materials of the ginseng and astragalus five-treasure extract include five kinds selected from ginseng, codonopsis, American ginseng, salvia miltiorrhiza, pseudostellaria heterophylla, astragalus, ophiopogon japonicus, tangerine peel, longan, wolfberry, and mulberry.

[0020] In this invention, the raw materials of the Ginseng and Astragalus Five Treasures Extract are preferably composed of Astragalus membranaceus, Codonopsis pilosula, longan, wolfberry, and mulberry; the preparation method of the Ginseng and Astragalus Five Treasures Extract preferably includes: anaerobic fermentation of Astragalus membranaceus with compound bacteria to obtain Astragalus membranaceus extract; high-voltage pulsed electric field treatment and ultra-high pressure extraction of Codonopsis pilosula and mulberry to obtain Codonopsis pilosula extract and mulberry extract, respectively; microwave-assisted extraction of longan with ethanol solution to obtain longan extract; ultrasonic-assisted extraction of wolfberry with compound enzyme to obtain wolfberry extract; and mixing Astragalus membranaceus extract, Codonopsis pilosula extract, mulberry extract, longan extract, and wolfberry extract in a weight ratio of (2.5-3.5):(1.5-2.0):(1.0-1.5):(1.8-2.2):(1.8-2.2) to obtain the Ginseng and Astragalus Five Treasures Extract.

[0021] In this invention, the preferred method for preparing the Astragalus extract includes: pulverizing Astragalus slices to obtain Astragalus powder, adding glucose, beef extract powder and water, sterilizing, inoculating with a compound bacteria for anaerobic fermentation, filtering, concentrating the filtrate under reduced pressure, and drying to a moisture content of 1-3 wt% to obtain the Astragalus extract; the preferred weight ratio of Astragalus powder, glucose, beef extract powder and water is (4-6):(4-6):(8-12):1000, more preferably 5:5:10:1000; the compound bacteria preferably consists of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a, *Lactobacillus plantarum* 1-1Sa4 is derived from the China Industrial Microbial Culture Collection Center, strain number CICC 24986, and *Bifidobacterium adolescentis* E319a is derived from the China Industrial Microbial Culture Collection Center, strain number CICC 6175; in the fermentation system, the preferred concentration of *Lactobacillus plantarum* 1-1Sa4 is (3-7) × 10⁻⁶. 8 CFU / mL, more preferably 5×10⁻⁶ 8The optimal concentration of *Bifidobacterium adolescentis* E319a (CFU / mL) is (5-9) × 10⁻⁶. 7 CFU / mL, more preferably 7×10⁻⁶ 7 CFU / mL; the preferred temperature for anaerobic fermentation is 35-40℃, more preferably 37℃, the preferred pH value is 6.5-7, more preferably 6.8, and the preferred time is 24-36h, more preferably 30h.

[0022] This invention selects *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a as fermentation strains, which can effectively disrupt cell walls, promote the full release and dissolution of functional active substances such as astragaloside and astragalus polysaccharides, and convert large molecular active ingredients into small molecular derivatives, making them easier for the human body to absorb and utilize, thus enhancing the physiological activities of invigorating qi, anti-fatigue, and antioxidant. In addition, it can decompose the astringent and bitter substances of astragalus itself, metabolizing them into mild flavor substances and improving the sensory quality of the raw material. The bioavailability of the astragalus extract of this invention is improved, and it has good antioxidant and anti-fatigue physiological effects, which can scavenge free radicals in the body and relieve metabolic fatigue.

[0023] In this invention, the preferred method for preparing the Codonopsis pilosula extract / mulberry extract includes: mixing Codonopsis pilosula, mulberry, and water separately, and then subjecting them to high-voltage pulsed electric field treatment and ultra-high-pressure extraction to obtain Codonopsis pilosula extract and mulberry extract; the preferred weight ratio of Codonopsis pilosula to water is 1:(15-20), more preferably 1:18, and the preferred weight ratio of mulberry to water is 1:(10-15), more preferably 1:12; the preferred electric field strength of the high-voltage pulsed electric field treatment of Codonopsis pilosula is 25-30 kV / cm, more preferably 28 kV / cm, the preferred pulse width is 7-10 μs, more preferably 8 μs, and the preferred number of pulses is 40-50, more preferably 45; the ultra-high pressure... The extraction pressure is preferably 320-380 MPa, more preferably 350 MPa; the temperature is preferably 50-55℃, more preferably 52℃; and the time is preferably 5-10 min, more preferably 8 min. The electric field strength of the high-pressure pulsed electric field treatment of mulberries is preferably 15-20 kV / cm, more preferably 18 kV / cm; the pulse width is preferably 5-8 μs, more preferably 6 μs; the number of pulses is preferably 20-30, more preferably 25; the ultra-high pressure extraction pressure is preferably 200-250 MPa, more preferably 230 MPa; the temperature is preferably 35-40℃, more preferably 38℃; and the time is preferably 5-10 min, more preferably 8 min.

[0024] This invention utilizes a high-voltage pulsed electric field to instantaneously penetrate plant cell walls and cell membranes, breaking down the diffusion barrier of intracellular substances and promoting the efficient dissolution of heat-sensitive active ingredients. Subsequent ultra-high pressure short-time extraction further promotes the rapid release of intracellular saponins, polysaccharides, amino acids, and other functional components, significantly improving the extraction rate. The Codonopsis pilosula extract of this invention is rich in cyclic peptides, polysaccharides, saponins, and various amino acids. It nourishes qi and yin, strengthens the spleen and promotes the production of body fluids, and has a gentle, nourishing effect, neutralizing the overall warming nature of the formula and preventing excessive tonification that could cause internal heat. It also possesses antioxidant and fatigue-relieving properties. The mulberry extract is rich in anthocyanins, polyphenols, flavonoids, and various organic acids and trace elements, effectively scavenging free radicals in the body, reducing oxidative stress damage, and helping to enhance the body's anti-fatigue ability. It not only imparts a natural fruity aroma to the beverage and masks any off-flavors from the herbal ingredients but also improves the beverage's appearance.

[0025] In this invention, the preferred method for preparing the longan extract includes: vacuum freeze-drying longan pulp, pulverizing it through a 40-60 mesh sieve, adding 12-17 times its weight of a 45%-55% ethanol solution, soaking for 25-30 minutes, and then microwave extracting it 1-3 times at a temperature of 50-55℃ and a power of 450-550W for 5-12 minutes each time, filtering, combining the filtrates, concentrating under reduced pressure, and drying to a moisture content of 1-3 wt% to obtain the longan extract; the more preferred method for preparing the longan extract includes: vacuum freeze-drying longan pulp, pulverizing it through a 50 mesh sieve, adding 15 times its weight of a 50% ethanol solution, soaking for 28 minutes, and then microwave extracting it twice at a temperature of 52℃ and a power of 500W for 8 minutes each time, filtering, combining the filtrates, and concentrating under reduced pressure to a relative density of 1.1-1.2 to obtain the longan extract.

[0026] This invention utilizes microwave-assisted extraction of active ingredients from longan pulp using ethanol. Pre-soaking allows the material to fully swell and relax its structure. Combined with microwave irradiation at controllable temperature and power, the internal heating effect of the microwave breaks down cell walls and promotes dissolution, shortening extraction time, reducing damage to heat-sensitive components, and increasing the yield of active ingredients. The longan extract of this invention is rich in longan polysaccharides, amino acids, trace elements, and aromatic substances, possessing the therapeutic effects of nourishing the heart and spleen, replenishing blood, and calming the mind. It can improve sub-health conditions such as fatigue, blood deficiency, lethargy, and poor sleep. Furthermore, its warm fruity aroma can neutralize the bitterness of the herbal ingredients, optimizing the palatability and aroma profile of the beverage.

[0027] In this invention, the preferred method for preparing the wolfberry extract includes: mixing and crushing fresh wolfberries with water at a weight ratio of 1:8-12, adding a compound enzyme, and extracting with ultrasound-assisted extraction at a temperature of 45-50℃, a pH value of 4.8-5.2, and a power of 200-300W for 40-60 minutes, inactivating the enzyme, filtering, concentrating the filtrate under reduced pressure, and drying to a moisture content of 1-3 wt% to obtain the wolfberry extract; the more preferred method for preparing the wolfberry extract includes: mixing and crushing fresh wolfberries with water at a weight ratio of 1:10, adding a compound enzyme, and extracting with ultrasound-assisted extraction at a temperature of 42℃, a pH value of 5, and a power of 250W for 50 minutes, inactivating the enzyme, filtering, concentrating the filtrate under reduced pressure, and drying to a moisture content of 1-3 wt% to obtain the wolfberry extract; the compound enzyme is composed of cellulase, pectinase, and papain; the ultrasound-assisted extraction temperature is 45-50℃, the pH value is 4.8-5.2, the power is 200-300W, and the time is 40-60 minutes.

[0028] This invention utilizes a compound enzyme-assisted ultrasound-assisted extraction method after crushing fresh goji berries. Enzymatic hydrolysis promotes the full release of intracellular polysaccharides, carotenoids, and flavonoids, while ultrasound further breaks down cells, promoting the diffusion of active ingredients in solution. Short-time extraction at room temperature avoids heat loss of heat-sensitive active ingredients. The goji berry extract of this invention is rich in active ingredients such as goji berry polysaccharides, betaine, flavonoids, and carotenoids, possessing nourishing liver and kidney, and strengthening the body's foundation. It can improve sub-health conditions such as weakness, fatigue, and lack of energy, and also exhibits excellent antioxidant and anti-fatigue properties. Its flavor is sweet and mellow, buffering the astringent taste of the herbal ingredients and enhancing the palatability of the beverage.

[0029] In this invention, the Astragalus Five Treasures Extract contains Astragalus extract, which is obtained through fermentation with compound bacteria. Its main functions are to invigorate Qi and strengthen the body's exterior, boosting vitality and improving physical weakness, fatigue, and lethargy, while enhancing the body's anti-fatigue and immune regulation capabilities. Codonopsis extract is mild and gentle, invigorating Qi and nourishing Yin, strengthening the spleen and promoting body fluid production. It moderates the warming properties of Astragalus, preventing excessive heat and greasiness, making it suitable for daily conditioning for those with sub-health conditions. Longan extract nourishes the heart and spleen, replenishes blood and calms the mind, relieving fatigue and insomnia caused by insufficient Qi and blood, adding a warm fruity aroma and neutralizing the bitterness of the herbs. Goji berry extract nourishes the liver and kidneys, clears heat and strengthens the body's foundation, and is rich in polysaccharides and flavonoids, enhancing antioxidant effects and synergistically replenishing Qi and blood. Mulberry extract is rich in anthocyanins and polyphenols, scavenging free radicals, nourishing Yin and moisturizing dryness, soothing oxidative damage, and enriching the beverage's functional layers and flavor texture. This invention utilizes a scientifically formulated blend of five ingredients from the Ginseng and Astragalus Five Treasures Extract, which complement each other to achieve integrated conditioning of invigorating qi and nourishing yin, replenishing qi and blood, anti-oxidation, and anti-fatigue. It can replenish the body's vital energy, alleviate physical weakness and fatigue caused by irregular work and rest, harmonize the internal organs, balance the warming and tonifying properties, and simultaneously nourish yin and blood, improving sub-health conditions such as low immunity and lethargy. At the same time, the flavors of each extract are harmonized, weakening the medicinal taste and creating a mild and pleasant mouthfeel.

[0030] In this invention, the preferred method for preparing the modified soybean lecithin includes: mixing soybean lecithin with water, subjecting it to phospholipase enzymatic hydrolysis, inactivating the enzyme, adding lactic acid and hydrogen peroxide solution for hydroxylation, adding activated carbon for adsorption, filtering, concentrating the filtrate, and drying to obtain the modified soybean lecithin; the weight ratio of soybean lecithin to water is preferably 1:(3-5), more preferably 1:4; the amount of phospholipase added is preferably 0.8-1.2 U / g soybean lecithin, more preferably 1 U / g soybean lecithin; the hydrolysis temperature is preferably 43-48℃, more preferably 45℃; the pH value is preferably 6-7, more preferably 6.5; the rotation speed is preferably 150-200 r / min, more preferably 180 r / min; and the time is preferably 1.5-2.5 h, more preferably 2 h. The preferred amount of lactic acid added is 1.5%-2.5% of the weight of soybean lecithin, more preferably 2%; the preferred mass fraction of the hydrogen peroxide solution is 25%-35%, more preferably 30%; the preferred amount of hydrogen peroxide solution added is 5%-10% of the volume of water, more preferably 8%; the preferred temperature of the hydroxylation reaction is 50-60℃, more preferably 55℃; the preferred time is 90-120 min, more preferably 105 min; the preferred amount of activated carbon added is 0.3%-0.8% of the weight of water, more preferably 0.5%; the preferred adsorption temperature is 25-30℃, more preferably 28℃; the preferred rotation speed is 80-120 r / min, more preferably 100 r / min; and the preferred time is 30-40 min.

[0031] This invention reconstructs the molecular structure of soybean phospholipids through enzymatic hydrolysis and hydroxylation, improving the poor water solubility and weak emulsifying ability of natural phospholipids. Phospholipase enzymatically breaks down long-chain molecules, enhancing hydrophilicity; lactic acid and hydrogen peroxide mediate the hydroxylation reaction, introducing hydrophilic groups and further enhancing water dispersibility and interfacial activity; activated carbon adsorbs and removes off-flavors, impurities, and colored substances from the phospholipids, resulting in a pure color and odorless product after purification. The modified soybean phospholipids of this invention, as emulsifiers, can connect the aqueous phase of beverages with fat-soluble herbal active ingredients, reducing interfacial tension, preventing the precipitation of lipids and the sedimentation of suspended matter in the extract, improving overall homogeneity and stability, promoting uniform dispersion of the components of the ginseng and astragalus extract in water, and also assisting in improving the absorption and utilization rate of active ingredients such as herbal polysaccharides and flavonoids, thus possessing both emulsifying and absorption-enhancing effects.

[0032] The γ-cyclodextrin described in this invention can encapsulate large-molecule herbal off-flavor components in the ginseng and astragalus five-treasure extract, weakening the unpleasant flavor of traditional Chinese medicine and improving the taste of the beverage. Simultaneously, it encapsulates active substances, blocking the destructive effects of light, oxygen, and temperature, and slowing down the degradation of active ingredients. Furthermore, it can improve the solubility of fat-soluble active ingredients in aqueous solutions, reduce the precipitation of extracts, decrease extract sedimentation and stratification, and improve the stability of the beverage. In combination with modified soybean lecithin, it can further enhance the stability of the beverage.

[0033] The present invention also provides a method for preparing the above-mentioned Ginseng and Astragalus Five Treasures Herbal Beverage, preferably comprising: stirring γ-cyclodextrin and water at 100-200 r / min and 40-50℃ for 10-20 min; adding Ginseng and Astragalus Five Treasures Extract and continuing to stir and mix for 20-30 min; then adding modified soybean lecithin and emulsifying at 50-60℃ and 200-300 r / min for 15-25 min; adding steviol glycosides and continuing to stir for 2-5 min; and homogenizing under high pressure at 20-30 MPa and 50-60℃ for 2-3 times to obtain the Ginseng and Astragalus Five Treasures Herbal Beverage.

[0034] The present invention also provides an application of the above-mentioned ginseng and astragalus five-treasure plant beverage in the preparation of antioxidant and anti-fatigue products.

[0035] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0036] Unless otherwise specified, the following embodiments are all conventional methods.

[0037] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0038] *Lactobacillus plantarum* 1-1Sa4, strain number CICC24986, was obtained from the China Industrial Microbial Culture Collection Center; *Bifidobacterium adolescentis* E319a, strain number CICC6175, was obtained from the China Industrial Microbial Culture Collection Center; *Lactobacillus fermentum* DJ9B, strain number GDMCC NO:1.1694, was obtained from the Guangdong Provincial Microbial Culture Collection Center; and *Bifidobacterium longum* subsp. JCM 7052, was obtained from the China General Microbial Culture Collection Center, strain number CGMCC. 1.3013; Cellulase, with an activity of 3500 U / g, sourced from Ningxia Xiasheng Industrial Group Co., Ltd.; Pectinase, with an activity of 10,000 U / g, sourced from Dongheng Huadao Biotechnology Co., Ltd.; Papain, with an activity of 800 U / mg, sourced from Nanjing Dulai Biotechnology Co., Ltd.; Soybean lecithin, sourced from Shandong Siyang Biotechnology Co., Ltd.; Phospholipase, with an activity of 2900 U / g, sourced from Ningxia Xiasheng Industrial Group Co., Ltd.; γ-Cyclodextrin, sourced from Zibo Qianhui Biotechnology Co., Ltd.; Steviosides, sourced from Shaanxi Huike Plant Development Co., Ltd.

[0039] Example 1 Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage S1. Preparation of Ginseng and Astragalus Five Treasures Extract 1) Preparation of Astragalus extract Astragalus root slices were pulverized and passed through an 80-mesh sieve to obtain astragalus powder. Glucose, beef extract powder and water were added, and after sterilization, compound bacteria were inoculated to obtain a fermentation system. Anaerobic fermentation was carried out at 37℃ and pH 6.8 for 30 hours. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 1.75 wt% to obtain astragalus extract. The weight ratio of astragalus powder, glucose, beef extract powder, and water was 5:5:10:1000; the compound bacteria consisted of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a, with the concentration of *Lactobacillus plantarum* 1-1Sa4 in the fermentation system being 5 × 10⁻⁶. 8 The concentration of Bifidobacterium adolescentis E319a was 7 × 10 CFU / mL. 7 CFU / mL.

[0040] 2) Preparation of Codonopsis pilosula extract / mulberry extract The Codonopsis pilosula was pulverized and passed through a 120-mesh sieve. 18 times its weight of water was added. After high-voltage pulse electric field treatment with an electric field strength of 28 kV / cm, a pulse width of 8 μs, and a pulse number of 45, it was treated with ultra-high pressure at a pressure of 350 MPa and a temperature of 52℃ for 8 min. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.36 wt% to obtain the Codonopsis pilosula extract. Fresh mulberries were mixed with 12 times their weight of water, crushed, and subjected to high-voltage pulse electric field treatment at an electric field strength of 18 kV / cm, a pulse width of 6 μs, and a pulse number of 25. Then, they were subjected to ultra-high pressure treatment at a pressure of 230 MPa and a temperature of 38℃ for 8 min. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 1.58 wt% to obtain mulberry extract.

[0041] 3) Preparation of longan extract Longan pulp was vacuum freeze-dried, pulverized and passed through a 50-mesh sieve, and then soaked in 15 times its weight of 50% ethanol solution for 28 minutes. After soaking, it was microwave-extracted twice at 52℃ and 500W for 8 minutes each time. The extracts were filtered, the filtrates were combined, concentrated under reduced pressure, and dried to a moisture content of 2.26 wt% to obtain longan extract.

[0042] 4) Preparation of wolfberry extract Fresh goji berries were mixed with water at a weight ratio of 1:10 and crushed. A compound enzyme was added, and the mixture was extracted with ultrasound at 48℃, pH 5, and 250W for 50 minutes. The enzyme was then inactivated, filtered, and the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.4 wt% to obtain goji berry extract. The compound enzyme is composed of cellulase, pectinase and papain in a weight ratio of 2:1:1, and the amount of the compound enzyme added is 0.3% of the weight of fresh wolfberries.

[0043] Astragalus extract, Codonopsis extract, mulberry extract, longan extract and wolfberry extract were mixed in a weight ratio of 3:1.8:1.2:2:2 to obtain the Ginseng and Astragalus Five Treasures Extract.

[0044] S2. Preparation of modified soybean lecithin Soybean lecithin and water were mixed at a weight ratio of 1:4. Phospholipase was added at a ratio of 1 U / g soybean lecithin. The mixture was hydrolyzed for 2 hours at 45℃, pH 6.5, and 180 rpm. After enzyme inactivation, 2% lactic acid (by weight of soybean lecithin) was added, and the mixture was stirred at 180 rpm for 15 minutes. Then, 8% (by volume) of 30% hydrogen peroxide solution (by mass) was added, and the mixture was hydroxylated at 55℃ and 180 rpm for 105 minutes. Finally, 0.5% (by weight of water) of activated carbon was added, and the mixture was stirred at 100 rpm for 35 minutes for adsorption. The mixture was filtered, and the filtrate was concentrated and dried to a moisture content of 3.26 wt% to obtain modified soybean lecithin.

[0045] S3. Weighing Accurately weigh the following per 100 parts by weight: 3 parts of Ginseng and Astragalus Five Treasures Extract, 0.3 parts of γ-cyclodextrin, 0.3 parts of modified soybean lecithin, 0.012 parts of steviol glycosides, and the remainder water.

[0046] S4. Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage A cyclodextrin mixture was obtained by stirring γ-cyclodextrin and 10 parts by weight of water at 150 r / min and 45℃ for 15 min. A ginseng and astragalus extract mixture was obtained by stirring ginseng and astragalus extract and 18 parts by weight of water at 150 r / min and 35℃ for 25 min. A modified soybean lecithin emulsion was obtained by stirring 8 parts by weight of water at 150 r / min and 55℃ for 15 min. The cyclodextrin mixture and the ginseng and astragalus extract mixture were mixed and stirred at 45℃ and 150 r / min for 20 min. The modified soybean lecithin emulsion was then added and emulsified at 55℃ and 250 r / min for 20 min. Stevioside and the remaining water were added and stirred for another 3 min. The mixture was then homogenized three times under high pressure at 25 MPa and 55℃ to obtain the ginseng and astragalus plant beverage.

[0047] Example 2 Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage S1. Preparation of Ginseng and Astragalus Five Treasures Extract 1) Preparation of Astragalus extract Astragalus root slices were pulverized and passed through a 50-mesh sieve to obtain astragalus powder. Glucose, beef extract powder and water were added, and after sterilization, compound bacteria were inoculated to obtain a fermentation system. Anaerobic fermentation was carried out at 35℃ and pH 6.5 for 36 hours. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.09 wt% to obtain astragalus extract. The weight ratio of astragalus powder, glucose, beef extract powder, and water was 4:4:8:1000; the compound bacteria consisted of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a, with the concentration of *Lactobacillus plantarum* 1-1Sa4 in the fermentation system being 3 × 10⁻⁶. 8 The concentration of Bifidobacterium adolescentis E319a was 5 × 10 CFU / mL. 7 CFU / mL.

[0048] 2) Preparation of Codonopsis pilosula extract / mulberry extract The Codonopsis pilosula was pulverized and passed through a 100-mesh sieve. 15 times its weight of water was added. After high-voltage pulse electric field treatment with an electric field strength of 25 kV / cm, a pulse width of 7 μs, and a pulse number of 50, it was subjected to ultra-high pressure treatment at a pressure of 320 MPa and a temperature of 50℃ for 10 min. The mixture was filtered, and the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.37 wt% to obtain the Codonopsis pilosula extract. Fresh mulberries were mixed with 10 times their weight of water, crushed, and subjected to high-voltage pulsed electric field treatment at an electric field strength of 15 kV / cm, a pulse width of 5 μs, and a pulse number of 30. Then, they were subjected to ultra-high pressure treatment at a pressure of 200 MPa and a temperature of 35℃ for 10 min. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 1.58 wt% to obtain mulberry extract.

[0049] 3) Preparation of longan extract Longan pulp was vacuum freeze-dried, pulverized and passed through a 40-mesh sieve, and then soaked in 12 times its weight of 45% ethanol solution for 30 minutes. After soaking, it was extracted three times by microwave at 50℃ and 450W for 5 minutes each time. The extracts were filtered, the filtrates were combined, concentrated under reduced pressure, and dried to a moisture content of 2.61 wt% to obtain longan extract.

[0050] 4) Preparation of wolfberry extract Fresh goji berries were mixed with water at a weight ratio of 1:8 and crushed. A compound enzyme was added, and the mixture was extracted with ultrasound at 40℃, pH 4.8, and 200W for 60 minutes. The enzyme was then inactivated, filtered, and the filtrate was concentrated under reduced pressure and dried to a moisture content of 1.92 wt% to obtain goji berry extract. The compound enzyme is composed of cellulase, pectinase and papain in a weight ratio of 1.5:0.8:0.8, and the amount of the compound enzyme added is 0.2% of the weight of fresh wolfberries.

[0051] Astragalus extract, Codonopsis pilosula extract, mulberry extract, longan extract and wolfberry extract were mixed in a weight ratio of 2.5:1.5:1:1.8:1.8 to obtain the Ginseng and Astragalus Five Treasures Extract.

[0052] S2. Preparation of modified soybean lecithin Soybean lecithin and water were mixed at a weight ratio of 1:3. Phospholipase was added at a concentration of 0.8 U / g soybean lecithin. The mixture was hydrolyzed for 2.5 h at 43 °C, pH 6, and 150 r / min. After enzyme inactivation, lactic acid (1.5% by weight of soybean lecithin) was added, and the mixture was stirred at 150 r / min for 18 min. Hydroxylation was carried out at 50 °C and 150 r / min for 120 min, hydroxylation was carried out, and activated carbon (0.3% by weight of water) was added. The mixture was stirred at 80 r / min for 40 min for adsorption. The mixture was filtered, the filtrate was concentrated, and dried to a moisture content of 2.74 wt% to obtain modified soybean lecithin.

[0053] S3. Weighing Accurately weigh the following per 100 parts by weight: 2 parts of Ginseng and Astragalus Five Treasures Extract, 0.4 parts of γ-cyclodextrin, 0.4 parts of modified soybean lecithin, 0.01 parts of steviol glycosides, and the remainder water.

[0054] S4. Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage A cyclodextrin mixture was obtained by stirring γ-cyclodextrin and 8 parts by weight of water at 100 r / min and 40℃ for 20 min. A ginseng and astragalus extract mixture was obtained by stirring ginseng and astragalus extract and 15 parts by weight of water at 100 r / min and 30℃ for 30 min. A modified soybean lecithin emulsion was obtained by stirring 5 parts by weight of water at 100 r / min and 50℃ for 20 min. The cyclodextrin mixture and the ginseng and astragalus extract mixture were mixed and stirred at 40℃ and 100 r / min for 23 min. The modified soybean lecithin emulsion was then added and emulsified at 50℃ and 200 r / min for 25 min. Stevioside and the remaining water were added and stirred for another 5 min. The mixture was then homogenized three times under high pressure at 20 MPa and 50℃ to obtain the ginseng and astragalus plant beverage.

[0055] Example 3 Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage S1. Preparation of Ginseng and Astragalus Five Treasures Extract 1) Preparation of Astragalus extract Astragalus root slices were pulverized and passed through a 100-mesh sieve to obtain astragalus powder. Glucose, beef extract powder and water were added, and after sterilization, compound bacteria were inoculated to obtain a fermentation system. Anaerobic fermentation was carried out at 40℃ and pH 7 for 24 hours. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.06 wt% to obtain astragalus extract. The weight ratio of astragalus powder, glucose, beef extract powder, and water was 6:6:12:1000; the compound bacteria consisted of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a, with the concentration of *Lactobacillus plantarum* 1-1Sa4 in the fermentation system being 7 × 10⁻⁶. 8 The concentration of Bifidobacterium adolescentis E319a was 9 × 10 CFU / mL. 7 CFU / mL.

[0056] 2) Preparation of Codonopsis pilosula extract / mulberry extract The Codonopsis pilosula was pulverized and passed through a 150-mesh sieve. 20 times its weight of water was added, and the mixture was subjected to a high-voltage pulse electric field treatment with an electric field strength of 30 kV / cm, a pulse width of 10 μs, and a pulse number of 40. After that, it was subjected to ultra-high pressure treatment at a pressure of 380 MPa and a temperature of 55℃ for 5 min. The mixture was filtered, and the filtrate was concentrated under reduced pressure and dried to a moisture content of 1.95 wt% to obtain the Codonopsis pilosula extract. Fresh mulberries were mixed with 15 times their weight of water, crushed, and subjected to high-voltage pulsed electric field treatment at an electric field strength of 20 kV / cm, a pulse width of 8 μs, and a pulse number of 20. Then, they were subjected to ultra-high pressure treatment at a pressure of 250 MPa and a temperature of 40 °C for 10 min. After filtration, the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.13 wt% to obtain mulberry extract.

[0057] 3) Preparation of longan extract Longan pulp was freeze-dried under vacuum, pulverized and passed through a 60-mesh sieve, and then soaked in 17 times its weight of 55% ethanol solution for 25 minutes. After soaking, it was extracted by microwave at 55℃ and 550W for 12 minutes. The extract was filtered, the filtrates were combined, concentrated under reduced pressure, and dried to a moisture content of 1.73 wt% to obtain longan extract.

[0058] 4) Preparation of wolfberry extract Fresh goji berries were mixed with water at a weight ratio of 1:12 and crushed. A compound enzyme was added, and the mixture was extracted with ultrasound at 45℃, pH 5.2, and 300W for 40 minutes. The enzyme was then inactivated, filtered, and the filtrate was concentrated under reduced pressure and dried to a moisture content of 2.05 wt% to obtain goji berry extract. The compound enzyme is composed of cellulase, pectinase and papain in a weight ratio of 2:1:1, and the amount of the compound enzyme added is 0.3% of the weight of fresh wolfberries.

[0059] Astragalus extract, Codonopsis pilosula extract, mulberry extract, longan extract and wolfberry extract were mixed in a weight ratio of 3.5:2:1.5:2.2:2.2 to obtain the Ginseng and Astragalus Five Treasures Extract.

[0060] S2. Preparation of modified soybean lecithin Soybean lecithin and water were mixed at a weight ratio of 1:5. Phospholipase was added at a concentration of 1.2 U / g soybean lecithin. The mixture was hydrolyzed for 1.5 h at 48 °C, pH 7, and 200 r / min. After enzyme inactivation, 2.5% (by weight) lactic acid of soybean lecithin was added, and the mixture was stirred at 200 r / min for 12 min. 10% (by volume) of 35% (by mass) hydrogen peroxide solution of water was added, and the mixture was hydroxylated at 60 °C and 200 r / min for 80 min. 0.8% (by weight) activated carbon of water was added, and the mixture was stirred at 120 r / min for 30 min for adsorption. The mixture was filtered, the filtrate was concentrated, and dried to a moisture content of 3.15 wt% to obtain modified soybean lecithin.

[0061] S3. Weighing Accurately weigh the following per 100 parts by weight: 5 parts of Ginseng and Astragalus Five Treasures Extract, 0.2 parts of γ-cyclodextrin, 0.2 parts of modified soybean lecithin, 0.012 parts of steviol glycosides, and the remainder water.

[0062] S4. Preparation of Ginseng and Astragalus Five Treasures Herbal Beverage A cyclodextrin mixture was obtained by stirring γ-cyclodextrin and 12 parts by weight of water at 200 r / min and 50℃ for 10 min. A ginseng and astragalus extract mixture was obtained by stirring ginseng and astragalus extract and 20 parts by weight of water at 200 r / min and 40℃ for 20 min. A modified soybean lecithin emulsion was obtained by stirring modified soybean lecithin emulsion at 200 r / min and 60℃ for 10 min. The cyclodextrin mixture and the ginseng and astragalus extract mixture were mixed and stirred at 50℃ and 200 r / min for 18 min. The modified soybean lecithin emulsion was then added and emulsified at 60℃ and 300 r / min for 15 min. Stevioside and the remaining water were added and stirred for another 2 min. The mixture was then homogenized twice under high pressure at 30 MPa and 60℃ to obtain a ginseng and astragalus plant beverage.

[0063] Comparative Example 1 The only difference between this comparative example and Example 1 is that the compound bacteria consist of *Lactobacillus fermentum* DJ9B and *Bifidobacterium longum* subsp. *longum* JCM 7052, and the concentration of *Lactobacillus fermentum* DJ9B in the fermentation system is 5 × 10⁻⁶. 8 The concentration of *Bifidobacterium longum* subsp. *longum* JCM 7052 was 7 × 10⁻⁶ CFU / mL. 7 CFU / mL, other conditions unchanged.

[0064] Comparative Example 2 The only difference between this comparative example and Example 1 is that the preparation method of the Codonopsis pilosula extract is as follows: Codonopsis pilosula is pulverized and passed through a 120-mesh sieve, 18 times the weight of water is added, and the mixture is heated and refluxed at 102°C twice for 40 minutes each time. The mixture is then filtered, the filtrates are combined, the filtrates are concentrated under reduced pressure, and dried to a moisture content of 2.15 wt% to obtain the Codonopsis pilosula extract. The preparation method of mulberry extract is as follows: fresh mulberries are mixed with 12 times their weight of water, crushed, and extracted twice by reflux at 103℃ for 30 minutes each time. The mixture is filtered, the filtrates are combined, the filtrates are concentrated under reduced pressure and dried to a moisture content of 2.47 wt% to obtain mulberry extract.

[0065] Comparative Example 3 The only difference between this comparative example and Example 1 is that the "50% ethanol solution by volume" in the preparation of longan extract is replaced with water, while other conditions remain unchanged.

[0066] Comparative Example 4 The only difference between this comparative example and Example 1 is that the preparation method of the wolfberry extract is as follows: fresh wolfberries and water are mixed and crushed at a weight ratio of 1:10, and extracted twice by reflux at 105°C for 90 min each time. The filtrates are combined and concentrated to a relative density of 1.12 to obtain an extract. 15 times the weight of the extract is added to a volume fraction of 90% ethanol solution, and the mixture is allowed to stand at 4°C for 12 h. The precipitate is collected and dried to a moisture content of 1.85 wt% to obtain the wolfberry extract.

[0067] Comparative Example 5 The only difference between this comparative example and Example 1 is that Astragalus extract is omitted from the Ginseng and Astragalus Five Treasures Extract. The Ginseng and Astragalus Five Treasures Extract is composed of Codonopsis pilosula extract, mulberry extract, longan extract and wolfberry extract in a weight ratio of 4.8:1.2:2:2.

[0068] Comparative Example 6 The only difference between this comparative example and Example 1 is that the extract of Codonopsis pilosula was omitted from the Ginseng and Astragalus Five Treasures Extract. The Ginseng and Astragalus Five Treasures Extract is composed of Astragalus membranaceus extract, mulberry extract, longan extract and wolfberry extract in a weight ratio of 4.8:1.2:2:2.

[0069] Comparative Example 7 The only difference between this comparative example and Example 1 is that the modified soybean lecithin is prepared by mixing soybean lecithin and water at a weight ratio of 1:4, adding phospholipase at a ratio of 1 U / g soybean lecithin, stirring and hydrolyzing at 45°C, pH 6.5, and 180 r / min for 2 hours to inactivate the enzyme, adding 0.5% activated carbon by weight of water, stirring and adsorbing at 100 r / min for 35 minutes, filtering, concentrating the filtrate, and drying to a moisture content of 2.97 wt% to obtain the modified soybean lecithin.

[0070] Comparative Example 8 The only difference between this comparative example and Example 1 is that the modified soybean lecithin is prepared by mixing soybean lecithin and water at a weight ratio of 1:4, adding 2% lactic acid by weight of soybean lecithin, stirring at 180 r / min for 15 min, adding 8% by volume of water and 30% by mass of hydrogen peroxide solution, performing a hydroxylation reaction at 55°C and 180 r / min for 75 min, adding 0.5% by weight of activated carbon by weight of water, stirring and adsorbing at 100 r / min for 35 min, filtering, concentrating the filtrate, and drying to a moisture content of 3.05 wt% to obtain the modified soybean lecithin.

[0071] Comparative Example 9 The only difference between this comparative example and Example 1 is that "0.3 parts of γ-cyclodextrin and 0.3 parts of modified soybean lecithin" are replaced with "0.1 parts of γ-cyclodextrin and 0.5 parts of modified soybean lecithin".

[0072] Comparative Example 10 The only difference between this comparative example and Example 1 is that "0.3 parts of γ-cyclodextrin and 0.3 parts of modified soybean lecithin" are replaced with "0.5 parts of γ-cyclodextrin and 0.1 parts of modified soybean lecithin".

[0073] Experiment 1 Stability test The stability of the ginseng and astragalus five-treasure herbal beverages prepared in Examples 1-3 and Comparative Examples 7-10 was tested respectively.

[0074] The stability testing method is as follows: Centrifugation sedimentation rate determination: Take 20g of Ginseng and Astragalus Five Treasures Plant Beverage sample, place it in a centrifuge tube, centrifuge at 4℃ and 4000r / min for 15min, discard the supernatant, weigh the mass of the precipitate, and calculate the centrifugation sedimentation rate. Centrifugation sedimentation rate (%) = mass of precipitate ÷ 20 × 100%.

[0075] Heat and cold resistance stability: 200 mL samples of Ginseng and Astragalus Five Treasures Plant Beverage were placed at 45℃ and 4℃ respectively for 15 days, and the appearance and sedimentation layering were recorded.

[0076] The stability test results for each group are shown in Table 1.

[0077] Table 1. Stability results of each group of Ginseng and Astragalus Five Treasures Herbal Beverage

[0078] As shown in Table 1, the centrifugation sedimentation rate of Examples 1-3 was lower than that of Comparative Examples 7-10. After 15 days of heat resistance at 45℃ and cold resistance at 4℃, all the sample samples of the examples maintained a stable state with uniform color and no sedimentation or stratification, while the sample samples of the comparative examples all showed varying degrees of turbidity, sedimentation and stratification.

[0079] Comparative Examples 7 and 8, which lacked the hydroxylation and enzymatic hydrolysis modifications of soybean lecithin, respectively, showed improved centrifugal sedimentation rates compared to Example 1. This indicates that enzymatic hydrolysis and hydroxylation are key to improving the emulsifying properties of soybean lecithin, effectively reducing the water-oil interfacial tension and preventing the leaching of fat-soluble components and sedimentation of suspended matter in the herbal extract. Comparative Examples 9 and 10, by adjusting the ratio of γ-cyclodextrin to modified soybean lecithin, showed instances of excessive amounts of one component and insufficient amounts of the other, resulting in decreased stability. γ-cyclodextrin enhances the solubility of active ingredients through molecular encapsulation, while modified soybean lecithin constructs a stable emulsion system. The combination of these two in appropriate ratios significantly improves the stability of the beverage.

[0080] Experiment 2 In vivo anti-fatigue and antioxidant experiments The antioxidant and anti-fatigue effects of the ginseng and astragalus five-treasure plant beverage prepared in Example 1, Comparative Examples 1-6, and positive control (Yineng red date, wolfberry and ginseng water) were tested respectively.

[0081] One hundred and eighty male Kunming mice, aged 8 weeks and weighing 30±2g, were selected and divided into nine groups (blank group, positive group, Example 1 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group and Comparative Example 6 group), with 20 mice in each group. There were no significant differences in weight and health status among the mice in each group.

[0082] Mice in each group were administered physiological saline, ginseng and astragalus five-treasure herbal beverage, and Yineng red date, wolfberry and ginseng water by gavage twice a day at 8:00 am and 8:00 pm, respectively, at a dose of 0.2 mL / 10 g body weight. After 28 days of continuous gavage, anti-fatigue and antioxidant indicators were measured.

[0083] Mouse animal experiment procedure: On day 13, 30 minutes after gavage at 8:00 AM, mice were placed in a swimming tank with a water depth of 30 cm and a water temperature of 25±2℃ for 10 minutes of weightless swimming. This weightless swimming was repeated daily, increasing by 3 minutes each day. On day 29, at 8:00 AM, a lead weight equal to 5% of the mouse's body weight was placed on the mouse's tail, and the time to exhaustion was recorded. The time to exhaustion was defined as the time from entry into the water until the mouse's head sank below the surface and it could not float back up for more than 10 seconds.

[0084] After the mice in each group swam to exhaustion, they were fixed, blood was collected from their eyeballs, allowed to stand for 30 minutes, and then centrifuged at 4℃ and 3000 r / min for 10 minutes to obtain serum. The levels of MDA, SOD and CK in the serum of each group of mice were measured according to the mouse malondialdehyde (MDA) detection kit (TBA fluorescence method) (Shanghai Yueteng Biotechnology Co., Ltd.), mouse superoxide dismutase (SOD) ELISA kit (Shanghai Fusheng Industrial Co., Ltd.), and mouse creatine kinase (CK) ELISA kit (mouse creatine kinase (CK) ELISA kit).

[0085] The results of anti-fatigue and antioxidant indicators of mice in each group are shown in Table 2.

[0086] Table 2 Results of anti-fatigue and antioxidant indices in each group of mice

[0087] As shown in Table 2, the time to exhaustion during weight-bearing swimming in groups 1-3 of Examples all exceeded 32 minutes, which was significantly better than the blank group and better than the commercially available positive control group. Furthermore, the antioxidant indicators of groups 1-3 of Examples were significantly better than the blank group and better than the positive group, indicating that the Ginseng and Astragalus Five Treasures Herbal Drink of the present invention has excellent in vivo anti-fatigue and antioxidant effects.

[0088] Comparative Example 1 changed the compound bacteria strain used for Astragalus fermentation, resulting in a shorter exhaustion time and lower antioxidant index compared to Example 1. This confirmed that the compound bacteria of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a can fully release active ingredients such as astragalus saponins and polysaccharides through fermentation. Changing the compound bacteria reduced the anti-fatigue and antioxidant effects. Comparative Examples 2-4 adjusted the extraction processes of *Codonopsis pilosula*, mulberry, longan, and wolfberry, respectively, and their efficacy indicators all decreased to varying degrees. This verified that the optimized extraction process for different raw materials in this invention can maximize the retention of the functional components of each raw material and achieve synergistic effects. Comparative Examples 5 and 6 discarded Astragalus extract and *Codonopsis pilosula* extract, respectively, demonstrating that Astragalus extract has a dominant anti-fatigue effect. At the same time, the combination with *Codonopsis pilosula* extract can achieve a gentle and mild conditioning effect, neutralizing the warming and tonifying nature of Astragalus. The two work synergistically to achieve an integrated conditioning effect of nourishing qi and blood, and anti-oxidation and anti-fatigue.

[0089] Experiment 3 Sensory evaluation After the Ginseng and Astragalus Five Treasures herbal beverages of Example 1 and Comparative Examples 1-10 were left to stand at 25±2℃ for 24 hours, a comprehensive evaluation of five sensory indicators was conducted, including color, taste, flavor, and texture.

[0090] Fifteen professional sensory evaluators (aged 22-40, no smoking or alcohol consumption, normal sense of taste and smell, no history of food allergies, and who have received specialized training in sensory evaluation of plant-based beverages) were selected. Sensory indicators were evaluated in a sensory evaluation laboratory at a temperature of 23±2℃ and humidity of 55%-65%, under conditions of no odor, no direct sunlight, and soundproof and light-proof conditions. Blind sample numbering was used for evaluation, with each group of samples randomly coded with a three-digit code and arranged in no particular order.

[0091] Each indicator has a set scoring range and level description. The evaluators score independently according to the sensory evaluation standard in Table 3, and the average score of 15 people is taken as the final score. The total score is the sum of the average scores of each indicator.

[0092] The sensory evaluation results of each group of Ginseng and Astragalus Five Treasures herbal beverages are shown in Table 4.

[0093] Table 3 Sensory Evaluation Criteria for Ginseng and Astragalus Five Treasures Herbal Beverage

[0094] Table 4 Sensory evaluation results (points) of each group of Ginseng and Astragalus Five Treasures Herbal Beverage

[0095] As shown in Table 4, the total score of Example 1 was significantly higher than that of all comparative groups. This is because the formula was reasonably proportioned, and the active ingredients were extracted by multiple processes, which reduced bitterness and improved the sweet and mellow taste of the herbs. At the same time, γ-cyclodextrin reduced bitterness, modified soybean lecithin improved stability, and the color was uniform and bright. The system was homogeneous without precipitation or layering, and the taste was smooth and without astringency.

[0096] Comparative Example 1: Changing the fermentation complex strain resulted in poor decomposition of the astringent and bitter taste of Astragalus membranaceus, prominent off-flavors, and a noticeably astringent mouthfeel. Comparative Example 2: Modifying the extraction of Codonopsis pilosula and mulberry extracts to reflux extraction led to a darker color, loss of fruity aroma, and a rougher, astringent mouthfeel. Comparative Example 3: Changing the extraction solvent of longan extract resulted in a less delicate fruity aroma, a more pronounced medicinal taste, and a decrease in sweetness. Comparative Example 4: Modifying the extraction of wolfberry extract to high-temperature alcohol precipitation resulted in a bland aroma, a slightly weak mouthfeel, and a slight medicinal astringency. Comparative Example 5: Removing the Astragalus membranaceus extract significantly reduced the herbal bitterness and improved the sensory flavor. Comparative Example 6: Removing the Codonopsis pilosula extract and increasing the amount of Astragalus membranaceus extract intensified the astringency. Comparative Example 7: Modified soybean lecithin omitted the hydroxylation reaction, resulting in reduced stability and a slightly grainy mouthfeel. Comparative Example 8: Modified soybean lecithin omitted phospholipase hydrolysis, resulting in poor water solubility and interfacial activity, uneven dispersion, and a noticeably astringent mouthfeel. Comparative Example 9: The use of γ-cyclodextrin was insufficient, resulting in inadequate encapsulation of bitterness; the use of modified soybean lecithin in Comparative Example 10 was also insufficient, leading to weak stability and poor mouthfeel. These results demonstrate that this invention, through a combination of raw material compatibility and optimized extraction processes, achieves a comprehensive improvement in the sensory quality of the product.

[0097] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A ginseng and astragalus five-treasure herbal beverage, characterized in that, Based on 100 parts by weight, it is composed of the following raw materials: 2-5 parts of Ginseng and Astragalus Five Treasures Extract, 0.2-0.4 parts of γ-cyclodextrin, 0.2-0.4 parts of modified soybean lecithin, 0.01-0.015 parts of steviol glycosides, and water as the balance; The raw materials of the Ginseng and Astragalus Five Treasures Extract include five of the following: ginseng, codonopsis, American ginseng, salvia miltiorrhiza, codonopsis pilosula, astragalus membranaceus, ophiopogon japonicus, tangerine peel, longan, wolfberry, and mulberry.

2. The ginseng and astragalus five-treasure herbal beverage according to claim 1, characterized in that, The raw materials of the Ginseng and Astragalus Five Treasures Extract are composed of Astragalus membranaceus, Codonopsis pilosula, longan, wolfberry and mulberry.

3. The ginseng and astragalus five-treasure herbal beverage according to claim 2, characterized in that, The preparation method of the Astragalus and Ginseng Five Treasures Extract includes: Astragalus membranaceus undergoes anaerobic fermentation with compound bacteria to obtain Astragalus membranaceus extract; Codonopsis pilosula and mulberry are treated with high voltage pulse electric field and extracted under ultra-high pressure to obtain Codonopsis pilosula extract and mulberry extract, respectively; longan is extracted with ethanol solution under microwave-assisted extraction to obtain longan extract; wolfberry is extracted with compound enzyme under ultrasonic-assisted extraction to obtain wolfberry extract; and the Astragalus membranaceus extract, Codonopsis pilosula extract, mulberry extract, longan extract and wolfberry extract are mixed in a weight ratio of (2.5-3.5):(1.5-2.0):(1.0-1.5):(1.8-2.2):(1.8-2.2) to obtain the Astragalus and Ginseng Five Treasures Extract.

4. The ginseng and astragalus five-treasure herbal beverage according to claim 3, characterized in that, The compound bacteria consist of *Lactobacillus plantarum* 1-1Sa4 and *Bifidobacterium adolescentis* E319a; the anaerobic fermentation temperature is 35-40℃, the pH value is 6.5-7, and the time is 24-36h.

5. The ginseng and astragalus five-treasure herbal beverage according to claim 3, characterized in that, The electric field strength of the high-pressure pulsed electric field treatment for *Codonopsis pilosula* is 25-30 kV / cm, the pulse width is 7-10 μs, the number of pulses is 40-50, the ultra-high pressure extraction pressure is 320-380 MPa, the temperature is 50-55℃, and the time is 5-10 min; the electric field strength of the high-pressure pulsed electric field treatment for mulberry is 15-20 kV / cm, the pulse width is 5-8 μs, the number of pulses is 20-30, the ultra-high pressure extraction pressure is 200-250 MPa, the temperature is 35-40℃, and the time is 5-10 min.

6. The ginseng and astragalus five-treasure herbal beverage according to claim 3, characterized in that, The complex enzyme is composed of cellulase, pectinase and papain; the ultrasonic-assisted extraction temperature is 45-50℃, pH value is 4.8-5.2, power is 200-300W, and time is 40-60min.

7. The ginseng and astragalus five-treasure herbal beverage according to claim 1, characterized in that, The method for preparing the modified soybean lecithin includes: mixing soybean lecithin with water, hydrolyzing it with phospholipase, inactivating the enzyme, adding lactic acid and hydrogen peroxide solution to carry out a hydroxylation reaction, adding activated carbon for adsorption, filtering, concentrating the filtrate, and drying to obtain the modified soybean lecithin.

8. The ginseng and astragalus five-treasure herbal beverage according to claim 7, characterized in that, The enzymatic hydrolysis temperature is 43-48℃, the pH value is 6-7, and the time is 2-3h; the hydroxylation reaction temperature is 50-60℃, and the time is 90-120min.

9. A method for preparing the ginseng and astragalus five-treasure herbal beverage according to any one of claims 1-8, characterized in that, include: γ-Cyclodextrin and water are stirred at 100-200 rpm and 40-50°C for 10-20 min. Ginseng and Astragalus Five Treasures Extract is added and stirred for another 20-30 min. Modified soybean lecithin is then added and emulsified at 50-60°C and 200-300 rpm for 15-25 min. Steviosides are added and stirred for another 2-5 min. The mixture is then homogenized under high pressure at 20-30 MPa and 50-60°C 2-3 times to obtain the Ginseng and Astragalus Five Treasures Plant Beverage.

10. The application of the ginseng and astragalus five-treasure herbal beverage according to any one of claims 1-8 in the preparation of antioxidant and anti-fatigue products.

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