Low-gi sugar-free compound dioscorea opposita juice plant beverage and preparation method thereof

Abstract

The application relates to the technical field of functional food, and discloses a low-GI sugar-free compound Dioscorea opposita juice plant beverage and a preparation method thereof. The beverage is prepared from purified water, Dioscorea opposita, compound grains, medicine-food homologous plants and processing aids. During preparation, part of the matured grains and an extraction liquid are subjected to limited debranching by a pullulanase and complexing with soybean lecithin, a low-digestible starch microcrystal core is constructed by cooling, soybean protein is extracted by using pure water, sea buckthorn acid liquid and calcium salt are added dropwise, protein is induced to deposit at the isoelectric point and is wrapped by a polysaccharide calcium bridge at the interface of the microcrystal core and fibers, and a time sequence process of first homogenization, then coating and then static preservation after sterilization is adopted. The application constructs a double-layer interlocked defense structure in an aqueous phase through substrate structure phase change, reduces the hydrolysis rate of carbohydrates to maintain the low-GI characteristic, improves the physical suspension stability of the high-fiber system, and improves the equipment adaptability of the liquid system in ultrahigh-temperature thermal processing.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, specifically to a low-GI sugar-free compound Chinese yam juice plant beverage and its preparation method. Background Technology

[0002] With the increasing awareness of healthy eating, the demand for low-glycemic diets among people with diabetes, obesity, and sub-health conditions is becoming increasingly urgent. Plant-based meal replacement products are gradually gaining market favor due to their nutritionally balanced properties. Chinese yam is rich in active polysaccharides and nutrients, and in traditional Chinese medicine, it has medicinal and edible value for strengthening the spleen and stomach.

[0003] Currently, the industrial production of such compound plant-based beverages generally employs traditional physical mixing and thermal processing procedures. The conventional approach involves washing and crushing the Chinese yam and grains, then directly adding a large amount of water for high-temperature boiling and extraction, allowing the carbohydrates within the plant tissues to fully absorb water, swell, and gelatinize. To address the physical suspension issue of high-fiber materials in the liquid system, processing plants typically add synthetic colloidal thickeners such as xanthan gum and sodium carboxymethyl cellulose during the mixing stage to increase the consistency of the liquid. The mixed liquid is then fed into a conventional high-pressure homogenizer to forcibly break down the particles, and finally pumped into a tubular heat exchanger for ultra-high temperature instantaneous sterilization. After cooling, it is directly bottled and shipped.

[0004] However, existing plant-based beverage preparation technologies, through high-temperature cooking, completely destroy the original crystalline regions of starch. The depolymerization of the double helix structure exposes a large number of glycosidic bonds. Once the free gelatinized starch, freed from steric hindrance, enters the intestines, digestive enzymes rapidly degrade it into free monosaccharides without hindrance, causing a sharp rise in postprandial blood glucose. The insoluble coarse fiber particles in the suspension system have irregular skeletons and lack effective electrostatic repulsion protection in the aqueous phase. Relying solely on synthetic colloids to forcibly thicken and drag the particles not only destroys their natural properties and results in a sticky texture, but the particles still clump together and sink due to van der Waals forces. Some formulations attempt to retain uncooked raw grain powder to reduce the digestion rate. When the raw powder liquid flows through ultra-high temperature instantaneous sterilization pipes, the high temperature instantly triggers a violent gelatinization phase transition, causing an exponential increase in the apparent viscosity of the fluid. This easily leads to the formation of a caramelized layer on the heat exchanger tube wall, causing material blockage and shutdown. Therefore, this invention provides a low-GI sugar-free compound Chinese yam juice plant-based beverage and its preparation method to overcome the shortcomings of existing technologies. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a low-GI sugar-free compound Chinese yam juice plant beverage and its preparation method. This invention solves the problems of starch remaining in a free and amorphous state after high-temperature gelatinization processing in existing plant-based beverages, which directly leads to an overestimation of the glycemic index; high-fiber insoluble substances in the system are prone to physical sedimentation in the absence of synthetic stabilizers; and unprocessed grain powder is prone to sudden changes in fluid viscosity and coking on the heat exchange tube walls during industrial ultra-high temperature instantaneous sterilization processes.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a low-GI sugar-free compound Chinese yam juice plant beverage, which adopts the following technical solution:

[0008] A low-GI, sugar-free compound Chinese yam juice plant beverage is prepared from the following raw materials in parts by weight: 75-85 parts purified water, 6-12 parts Chinese yam, 1-3 parts buckwheat, 1-3 parts quinoa, 1-3 parts highland barley, 1-2 parts barley, 0.5-1.5 parts soybean, 1-2 parts coix seed, 0.5-1.5 parts kudzu root, 0.2-0.8 parts platycodon root, 0.1-0.5 parts dendrobium officinale, 0.5-1.5 parts wheat bran, 0.3-0.8 parts sea buckthorn, 0.01-0.05 parts stevia leaf extract, 0.001-0.003 parts vitamin B6, and vitamin C. 0.005–0.015 parts, pullulanase 0.01–0.03 parts, cellulase 0.02–0.05 parts, soybean lecithin 0.03–0.12 parts, organic calcium salt 0.015–0.06 parts, sodium citrate 0.1–0.5 parts.

[0009] By employing the above technical solution, this invention constructs a microscopically interlocking encapsulation structure in an aqueous system to intervene in the degradation process of substrate carbohydrates in the digestive tract and improve the dispersion stability of the high-fiber system. The technical principle and reaction process are as follows:

[0010] After hot water extraction, the free starch macromolecules released from natural Chinese yam and various grains are in a gelatinized state, and the glycosidic bonds are easily exposed to the action sites of digestive enzymes. Pullulanase is introduced to carry out a limited debranching reaction, which breaks the α-1,6 glycosidic bond network in the branched starch structure, degrading the complex branched structure into short-chain amylose fragments.

[0011] Within a specific temperature range, exogenously added soybean lecithin molecules, with their hydrophobic fatty acid tails embedded in the single-helix hydrophobic cavity formed by amylose, spontaneously complex to form a V-shaped amylose lipid complex. Subsequent programmed cooling causes the free amylose fragments to approach each other through intermolecular hydrogen bonds, reassociating into a network of aged starch microcrystals. The lipid complex and aged starch microcrystals intertwine to form low-digestibility starch nuclei, thereby inhibiting carbohydrate hydrolysis at the substrate spatial structure level.

[0012] Since simple starch crystal nuclei are insufficient to maintain stability in complex fluids, the system extracts soy globulin in a near-neutral pure water environment, allowing the molecular chains to unwind in the liquid phase. By controlling the addition of sea buckthorn pulp containing organic acids and vitamin C, the pH of the environment is adjusted to the isoelectric point region of soy globulin. At this point, the net surface charge of the protein approaches zero and hydrophobic groups are exposed, causing the unstable protein molecules to undergo heterogeneous deposition on the surface of starch microcrystal nuclei and dietary fiber particles. Simultaneously added calcium ions coordinate with galacturonic acid residues in sea buckthorn natural pectin molecules, constructing a gel network and stabilizing it on the outer side of the deposited protein layer. When the final pH of the system returns to neutral, this physical intercalation structure forms a hydration steric hindrance layer. This structure not only prevents digestive juices from penetrating into the internal microcrystal nuclei to a certain extent, but also weakens the surface tension at the solid-liquid interface, alleviating van der Waals aggregation and gravitational settling between insoluble particles.

[0013] The soybeans are low-denatured, high-soluble soybean powder; the low-denatured, high-soluble soybean powder is prepared by treating the soybeans in the specified weight parts with saturated steam at a core temperature of 95-100℃ for 1-2 minutes, drying them at a temperature of 50-60℃, and then pulverizing them through an 80-120 mesh sieve, and the nitrogen solubility index of the low-denatured, high-soluble soybean powder is greater than or equal to 60%.

[0014] By employing the above technical solution, the instantaneous penetration of saturated steam inactivates lipoxygenases that cause undesirable flavors. Simultaneously, specific heat treatment parameters maintain the solubility conformation of soybean globulins, allowing the soybean flour to retain a high nitrogen solubility index. This soybean protein component with strong free capacity provides a substrate source for subsequent isoelectric deposition in an aqueous system.

[0015] Preferably, the barley, barley, quinoa, and Job's tears are prepared into a pregelatinized and anti-gelatinized dual-state cereal powder; the pregelatinized and anti-gelatinized dual-state cereal powder is prepared by adding purified water to a mixture of 60% to 80% of the total mass of the barley, barley, quinoa, and Job's tears, extruding and cooking it at a barrel temperature of 120 to 150°C and a screw speed of 200 to 300 r / min, baking it with the remaining 20% ​​to 40% of the mixture at a temperature of 85 to 95°C for 30 to 45 minutes, and then combining and pulverizing it through an 80 to 120 mesh sieve.

[0016] By employing the aforementioned technical solutions, the mechanical shearing and thermal energy applied during the extrusion and ripening process disrupt the raw starch crystalline zone of the grain, giving it excellent hydration and swelling properties, facilitating its integration into the enzymatic debranching reaction system. Meanwhile, the low-temperature baking process removes excess moisture while maintaining the basic granule structure. This effectively avoids viscosity runaway and pipe wall scorching caused by the thermal phase change of untreated raw starch in ultra-high temperature instantaneous sterilization pipes, and also limits the basic content of rapidly digestible starch components in the final product.

[0017] Preferably, the sea buckthorn is a virgin pectin-preserving sea buckthorn pulp; the virgin pectin-preserving sea buckthorn pulp is prepared by pulping the sea buckthorn in the specified weight parts at an ambient temperature of 4-10°C at a rotation speed of 1500-2500 r / min for 3-5 minutes.

[0018] By employing the above technical solution, the low-temperature mechanical pulverization operation avoids the over-activation of endogenous pectinase and the thermal degradation of long-chain polysaccharides. The preserved sea buckthorn natural pectin molecules provide the necessary carboxyl binding sites, providing a structural basis for the formation of calcium bridge networks in subsequent cross-linking processes.

[0019] Preferably, the organic calcium salt is selected from calcium lactate and calcium gluconate; the acetone-insoluble matter mass fraction in the soybean lecithin is greater than or equal to 95%; the labeled enzyme activity of pullulanase is 1000 U / g; and the labeled enzyme activity of cellulase is 10000 U / g.

[0020] By adopting the above technical solutions, the physicochemical parameter thresholds of each component macromolecule and the activity benchmarks of biocatalytic enzymes were standardized, ensuring the reaction kinetic stability of carbohydrate hydrolysis debranching and colloidal complex coagulation processes.

[0021] Secondly, the present invention provides a method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, which adopts the following technical solution:

[0022] A method for preparing a low-GI, sugar-free compound Chinese yam juice plant beverage includes the following steps:

[0023] S1. Take 60% to 70% of the total mass of purified water and inject it into the first-stage reaction vessel. Add the mixture of Chinese yam, kudzu root, platycodon root, dendrobium officinale, and barley, quinoa, and coix seed that have been extruded and matured. Keep warm and extract for 30 to 50 minutes at a temperature of 88 to 95℃ and a rotation speed of 100 to 150 r / min.

[0024] S2. Cool the primary reactor to 52-58℃, add sodium citrate to adjust the pH of the solution to 5.2-5.8, add pullulanase and cellulase, and enzymatically hydrolyze at 52-58℃ for 40-90 minutes; then raise the temperature to 88-92℃ and hold for 8-12 minutes.

[0025] S3. Disperse soybean lecithin with purified water at 60℃, add it to a primary reaction vessel cooled to 65-75℃, and maintain it at 65-75℃ for 10-20 min; cool it to 48-52℃ at a cooling rate of 1.0-2.0℃ / min, and maintain it at a rotation speed of 30-50 r / min for 20-40 min to obtain low-digestible starch microcrystalline core liquid;

[0026] S4. Take 30%–40% of the remaining purified water by mass and inject it into a secondary mixing tank at 40–45°C. Add low-denaturation, high-dissolution soybean flour, wheat bran, and buckwheat. Shear at 1000–1800 r / min for 10–15 min. Pump 20%–35% of the low-digestible starch microcrystal core liquid obtained in step S3 into the secondary mixing tank and stir at 100–120 r / min for 3–5 min. Then, send it to a high-pressure homogenizer and perform the first stage of homogenization at 12–18 MPa. After homogenization, return the liquid to the mixing tank.

[0027] S5. At a speed of 30-50 r / min, mix the native pectin-preserving sea buckthorn pulp with vitamin C and add it dropwise to the mixing tank until the pH of the solution drops to 4.1-4.4; add organic calcium salt dropwise and maintain the speed of 30-50 r / min for 8-12 minutes.

[0028] S6. Add the remaining 65%–80% by volume of low-digestible starch microcrystalline core liquid, a mixture of roasted highland barley, barley, quinoa, and coix seed, stevia leaf extract, and vitamin B6 to a mixing tank; prepare a sodium citrate aqueous solution and add it dropwise to the mixing tank until the pH of the liquid rises to 6.6–7.2; introduce the liquid into a vacuum degassing tank for degassing, and then send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 6–12 MPa; pump it into a tubular heat exchanger and sterilize it at 121–135°C for 10–20 seconds; use a back pressure valve to cool the fluid to 45–50°C, maintain it in a sterile pipeline for 10–20 minutes, cool it to 25°C, and then perform cold filling to obtain the finished product.

[0029] By adopting the above technical solution, this process abandons the traditional direct extraction mode of the entire aqueous system in controlling the precipitation phase change process, and instead employs a staged liquid phase distribution mechanism. The material system in the primary reactor contains certain buffer salt components after enzymatic hydrolysis and acidification, while the free purified water distributed to the secondary mixing reactor has low buffering capacity. Extracting soybean protein in a free aqueous phase lacking buffer pair interference allows for stable pH adjustment of the liquid phase environment by subsequently adding a trace amount of sea buckthorn acidic juice. This facilitates the rapid formation of the isoelectric point region and guides protein precipitation into a film.

[0030] Furthermore, this method employs a time-axis misalignment control of mechanical force and precipitation nodes, advancing the high-pressure shearing treatment to a stage where the liquid protein is completely free and before the acid precipitation system is added. This allows the dispersion to reach a fine scale before initiating a phase transition and stabilization in a stable stirred flow field. This temporal shift ensures that the structure after the encapsulation interface is formed is not physically damaged by macroscopic equipment. Combined with the constant-temperature insulation retention section in the pipeline after ultra-high temperature instantaneous sterilization, a thermodynamic relaxation period is provided for the liquid system after experiencing high-temperature expansion impact, allowing the hydrogen bond structure between polymers to reset and rearrange, maintaining the stability of the microstructure before discharging and filling.

[0031] In step S2, the endpoint control parameters for isothermal enzymatic hydrolysis are that the glucose equivalent (DE) value of the liquid is less than or equal to 5, and the increase in reducing sugar is less than or equal to 0.8 g / 100 mL.

[0032] By adopting the above technical solution, the dual-track control index eliminates the deviation in enzymatic hydrolysis degree that may be caused by relying solely on a fixed time. This parameter limit ensures that amylopectin can achieve spatial debranching, avoiding deep degradation of the substrate towards free small molecule sugars, and retaining substrates with a degree of polymerization suitable for recrystallization in the aqueous phase.

[0033] Preferably, in step S3, the operation of dispersing soybean lecithin with purified water specifically involves: adding soybean lecithin to purified water, performing shearing and emulsification treatment to form a uniformly dispersed pre-emulsion state, and then adding it to a primary reaction vessel to complex with the enzymatically hydrolyzed starch fragments.

[0034] By adopting the above technical solution, viscous lipid macromolecules are dispersed into a micron-sized water-in-oil droplet system with a larger surface area, which alleviates the hydrophobic aggregation phenomenon and increases the collision probability and reaction response speed of lipid molecule tail chains intercalating into the helical cavity of starch.

[0035] Preferably, in step S5, the dropwise addition of the virgin pectin-preserving sea buckthorn pulp mixed with vitamin C controls the pH value of the liquid in the mixing tank to decrease to 4.1-4.4 at a rate of 0.05-0.20 pH / min.

[0036] By adopting the above technical solution, the gentle downward slope of acidity avoids the formation of coarse flocs caused by local ion concentration overload, and guides the hydrated proteins to accumulate and deposit at the solid-liquid interface in the form of heterogeneous nucleation.

[0037] Preferably, in step S6, the dropwise addition of the sodium citrate aqueous solution controls the pH value of the liquid in the mixing tank to rise to 6.6-7.2 at a rate of 0.05-0.15 pH / min.

[0038] By employing the above technical solution and using non-gas-producing alkaline salts for slow-release neutralization, bubble formation and homogenizer cavitation damage caused by rapid acid-base neutralization are prevented. The slow reneutralization rate allows the solidified protein network to undergo moderate hydration within a limited range without detaching from the interface, thus stabilizing the coating layer.

[0039] Preferably, in step S6, the operation state of maintaining the sterile pipeline for 10 to 20 minutes is to maintain a constant temperature of 45 to 50°C and not to perform mechanical stirring.

[0040] By adopting the above technical solution, the continuous interference of mechanical shear on the internal micro-forces of the fluid is eliminated. The polymer system under static conditions can orderly perform thermodynamic structure reset, ensuring that the plant-based beverage maintains stable suspension distribution characteristics during the filling and forming stage.

[0041] This invention provides a low-GI, sugar-free compound Chinese yam juice plant beverage and its preparation method. It has the following beneficial effects:

[0042] 1. This invention reconstructs the gelatinized starch in the raw grain into low-digestibility starch microcrystals through limited debranching treatment with pullulanase, complexation with soybean lecithin, and programmed cooling. Combined with the isoelectric deposition and encapsulation of soybean protein and sea buckthorn pectin on the particle surface in the liquid phase, the penetration of digestive enzymes into the carbohydrate substrate is physically restricted. Through the dual effects of substrate structure alteration and steric hindrance, the hydrolysis rate of carbohydrates is effectively slowed down.

[0043] 2. This invention utilizes pure water to extract soybean globulin separately, and through gradual pH adjustment, it precipitates on the surface of fiber particles, forming a stable interfacial structure by combining calcium ions with a pectin cross-linking network. This interfacial reconstruction weakens the interfacial tension between the solid and liquid phases, enabling the system to effectively inhibit the natural aggregation and centrifugal sedimentation of insoluble particles without the addition of chemically synthesized thickeners.

[0044] 3. This invention implements separate extrusion cooking and baking processes for the grain raw materials in the formula, preventing the viscosity surge and scorching problems caused by the raw starch being heated in the ultra-high temperature instantaneous sterilization pipeline. At the same time, the high-pressure homogenization process is placed before protein coating, and a constant temperature retention section without mechanical stirring is set after sterilization, avoiding the physical tearing of the interfacial cross-linked structure by mechanical shearing, and ensuring the smooth flow and final shaping of the microstructure in industrial equipment. Attached Figure Description

[0045] Figure 1 This is a flowchart of the preparation method of the present invention;

[0046] Figure 2 This is a two-dimensional correlation trend diagram of the core blood sugar control indicators of this invention. Detailed Implementation

[0047] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0048] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0049] Chinese yam, buckwheat, quinoa, highland barley, barley, soybean, coix seed, wheat bran, kudzu root, platycodon root, dendrobium officinale, and sea buckthorn are all commercially available conventional food-grade raw grains, fresh fruits, or dried medicinal slices conforming to the Chinese Pharmacopoeia standards. Stevioside (CAS No. 57817-89-7) is a commercially available food-grade extract. Pyridoxine hydrochloride (CAS No. 58-56-0) and L-ascorbic acid (CAS No. 50-81-7) both have a purity greater than 99%. Pullulanase (EC No. 3.2.1.41, CAS No. 9075-68-7, labeled enzyme activity of 1000 units per gram) and cellulase (EC No. 3.2.1.4, CAS No. 9012-54-8, labeled enzyme activity of 10,000 units per gram) are both commercially available food-grade solid enzyme preparations. Soy lecithin (CAS No. 8002-43-5), organic calcium salt selected from calcium lactate (CAS No. 814-80-2) or calcium gluconate (CAS No. 299-28-5), and sodium citrate (CAS No. 6132-04-3) are all commercially available food-grade additives.

[0050] Preparation Example 1:

[0051] This preparation example provides a method for preparing low-denaturation, high-dissolution soybean flour, including the following steps:

[0052] Take 0.5 parts by weight of soybeans, place them in a saturated steam chamber, control the center temperature at 95℃ for 1 minute, then place the soybeans in a hot air drying oven and dry them at 50℃ to constant weight. Grind them using an ultra-micro pulverizer and pass them through an 80-mesh sieve to obtain low-denaturation, high-dissolution soybean powder.

[0053] Preparation Example 2:

[0054] This preparation example provides a method for preparing low-denaturation, high-dissolution soybean flour, including the following steps:

[0055] Take 1.0 part by weight of soybeans, place them in a saturated steam chamber, control the center temperature at 98℃ for 1.5 min, then place the soybeans in a hot air drying oven and dry them at 55℃ to constant weight. Grind them using an ultra-micro pulverizer and pass them through a 100-mesh sieve to obtain low-denaturation, high-dissolution soybean powder.

[0056] Preparation Example 3:

[0057] This preparation example provides a method for preparing low-denaturation, high-dissolution soybean flour, including the following steps:

[0058] Take 1.5 parts by weight of soybeans, place them in a saturated steam chamber, control the center temperature at 100℃ for 2 minutes, then place the soybeans in a hot air drying oven and dry them at 60℃ to constant weight. Grind them using an ultra-micro pulverizer and pass them through a 120-mesh sieve to obtain low-denaturation, high-dissolution soybean powder.

[0059] Preparation Example 4:

[0060] This preparation example provides a method for preparing pregelatinized and antigelatinized dual-state cereal powder, including the following steps:

[0061] Mix 1 part by weight of highland barley, 1 part by weight of barley, 1 part by weight of quinoa, and 1 part by weight of Job's tears. Take 2.4 parts by weight of the mixture, add 0.4 parts by weight of purified water, and feed it into a twin-screw extruder for extrusion and ripening at a barrel temperature of 120°C and a screw speed of 200 r / min. Place the remaining 1.6 parts by weight of the mixture in a baking oven and bake at 85°C for 30 min. Combine the material that has undergone twin-screw extrusion ripening with the material that has undergone baking, pulverize them, and pass them through an 80-mesh sieve to obtain pregelatinized and anti-gelatinized dual-state cereal powder.

[0062] Preparation Example 5:

[0063] This preparation example provides a method for preparing pregelatinized and antigelatinized dual-state cereal powder, including the following steps:

[0064] Mix 2 parts by weight of highland barley, 1.5 parts by weight of barley, 2 parts by weight of quinoa, and 1.5 parts by weight of Job's tears. Take 4.9 parts by weight of this mixture, add 1.0 part by weight of purified water, and feed it into a twin-screw extruder. Extrusion and curing are carried out at a barrel temperature of 135℃ and a screw speed of 250 r / min. Place the remaining 2.1 parts by weight of the mixture in a baking oven and bake at 90℃ for 38 min. Combine the material that has undergone twin-screw extrusion curing with the material that has undergone baking, pulverize them, and pass them through a 100-mesh sieve to obtain pregelatinized and anti-gelatinized bimodal grain powder.

[0065] Preparation Example 6:

[0066] This preparation example provides a method for preparing pregelatinized and antigelatinized dual-state cereal powder, including the following steps:

[0067] Mix 3 parts by weight of highland barley, 2 parts by weight of barley, 3 parts by weight of quinoa, and 2 parts by weight of Job's tears. Take 8.0 parts by weight of this mixture, add 2.0 parts by weight of purified water, and feed it into a twin-screw extruder. Extrusion and curing are carried out at a barrel temperature of 150℃ and a screw speed of 300 r / min. The remaining 2.0 parts by weight of the mixture are placed in a baking oven and baked at 95℃ for 45 min. Combine the material that has undergone twin-screw extrusion curing with the material that has undergone baking, pulverize them, and pass them through a 120-mesh sieve to obtain pregelatinized and anti-gelatinized bimodal grain powder.

[0068] Preparation Example 7:

[0069] This preparation example provides a method for preparing virgin pectin-retaining sea buckthorn pulp, including the following steps:

[0070] Take 0.3 parts by weight of sea buckthorn and feed it into a mechanical pulper at an ambient temperature of 4℃. Process it at a speed of 1500r / min for 3 minutes, collect the pulp, and obtain the original pectin-preserving sea buckthorn pulp.

[0071] Preparation Example 8:

[0072] This preparation example provides a method for preparing virgin pectin-retaining sea buckthorn pulp, including the following steps:

[0073] Take 0.5 parts by weight of sea buckthorn and feed it into a mechanical pulper at an ambient temperature of 7℃. Process it at a speed of 2000r / min for 4 minutes, collect the pulp, and obtain the original pectin-preserving sea buckthorn pulp.

[0074] Preparation Example 9:

[0075] This preparation example provides a method for preparing virgin pectin-retaining sea buckthorn pulp, including the following steps:

[0076] Take 0.8 parts by weight of sea buckthorn and feed it into a mechanical pulper at an ambient temperature of 10℃. Process it at a speed of 2500r / min for 5 minutes, collect the pulp, and obtain the original pectin-preserving sea buckthorn pulp.

[0077] See attached document Figure 1 Example 1:

[0078] This embodiment provides a method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, including the following steps:

[0079] S1. Take 52.00 parts by weight of purified water and inject it into the first-stage reaction vessel. Add 9.00 parts by weight of chopped Chinese yam, 1.00 parts by weight of chopped kudzu root, 0.50 parts by weight of chopped platycodon root, 0.30 parts by weight of chopped dendrobium officinale, and 4.90 parts by weight of the pregelatinized and antigelatinized bimodal grain powder prepared in Example 5. Keep warm and extract at 92℃ and 120r / min for 40min.

[0080] S2. Cool the primary reactor to 55℃, add 0.10 parts by weight of sodium citrate to adjust the pH of the solution to 5.5, add 0.02 parts by weight of pullulanase and 0.03 parts by weight of cellulase, and enzymatically hydrolyze at 55℃ for 60 min; the DE value of the solution was detected to be 4.6 and the increase in reducing sugar was 0.6 g / 100 mL; raise the temperature to 90℃ and hold for 10 min.

[0081] S3. Take 0.08 parts by weight of soybean lecithin and 1.00 parts by weight of purified water at 60℃ and disperse them. Add them to a primary reaction vessel cooled to 70℃ and keep at 70℃ for 15 min. Cool to 50℃ at a cooling rate of 1.5℃ / min and keep at 40 r / min for 30 min to obtain 68.93 parts by weight of low-digestible starch microcrystalline core liquid.

[0082] S4. Take 28.00 parts by weight of purified water at 42°C and inject it into the secondary mixing tank. Add 1.00 parts by weight of the low-denatured, high-dissolution soybean flour prepared in Example 2, 1.00 parts by weight of wheat bran flour, and 2.00 parts by weight of buckwheat flour. Shear at 1500 r / min for 12 min. Pump 20.68 parts by weight of the low-digestible starch microcrystal core liquid prepared in step S3 into the secondary mixing tank. Stir at 100 r / min for 3 min. Send it to a high-pressure homogenizer and perform the first stage of homogenization at a pressure of 15 MPa. After homogenization, the liquid is returned to the mixing tank.

[0083] S5. At a rotation speed of 40 r / min, 0.50 parts by weight of the native pectin-preserving sea buckthorn pulp prepared in Preparation Example 8 were mixed with 0.01 parts by weight of vitamin C and then added dropwise to the mixing tank at a rate of 0.1 pH / min until the pH of the liquid dropped to 4.2; 0.03 parts by weight of calcium lactate were added dropwise and the mixture was kept at a rotation speed of 40 r / min for 10 min.

[0084] S6. Add the remaining 48.25 parts by weight of low-digestible starch microcrystalline core liquid, 2.10 parts by weight of the pregelatinized and anti-gelatinized biphase cereal powder prepared in Preparation Example 5, 0.03 parts by weight of steviol glycosides, and 0.002 parts by weight of vitamin B6 to a mixing tank; prepare an aqueous solution of 0.20 parts by weight of sodium citrate and add it dropwise to the mixing tank at a rate of 0.1 pH / min until the pH of the solution rises to 6.8; degas the solution in a vacuum degassing tank and send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 8 MPa; pump the solution into a tubular heat exchanger and sterilize it at 125°C for 15 seconds; cool the fluid to 48°C using a back pressure valve, maintain it in a sterile pipeline without mechanical stirring for 15 minutes, cool it to 25°C, and then cold fill it to obtain the finished product.

[0085] Example 2:

[0086] This embodiment provides a method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, including the following steps:

[0087] S1. Take 45.00 parts by weight of purified water and inject it into the first-stage reaction vessel. Add 6.00 parts by weight of chopped Chinese yam, 0.50 parts by weight of chopped kudzu root, 0.20 parts by weight of chopped platycodon root, 0.10 parts by weight of chopped dendrobium officinale, and 2.40 parts by weight of the pregelatinized and antigelatinized bimodal grain powder prepared in Preparation Example 4. Extract the mixture at 88°C and 100 r / min for 30 min.

[0088] S2. Cool the primary reactor to 52℃, add 0.05 parts by mass of sodium citrate to adjust the pH of the solution to 5.2, add 0.01 parts by mass of pullulanase and 0.02 parts by mass of cellulase, and enzymatically hydrolyze at 52℃ for 40 minutes. The DE value of the solution was measured to be 4.8 and the increase in reducing sugar was 0.7 g / 100 mL. The temperature was then raised to 88℃ and held for 8 minutes.

[0089] S3. Take 0.03 parts by weight of soybean lecithin and 1.00 parts by weight of purified water at 60℃ and disperse them. Add them to a primary reaction vessel cooled to 65℃ and keep at 65℃ for 10 min. Cool to 48℃ at a cooling rate of 1.0℃ / min and keep at 30 r / min for 20 min to obtain 55.31 parts by weight of low-digestible starch microcrystalline core liquid.

[0090] S4. Take 30.00 parts by weight of purified water at 40°C and inject it into the secondary mixing tank. Add 0.50 parts by weight of the low-denatured, high-dissolution soybean flour prepared in Example 1, 0.50 parts by weight of wheat bran flour, and 1.00 parts by weight of buckwheat flour. Shear at 1000 r / min for 10 min. Pump 11.06 parts by weight of the low-digestible starch microcrystal core liquid prepared in step S3 into the secondary mixing tank. Stir at 100 r / min for 3 min. Send it to a high-pressure homogenizer and perform the first stage of homogenization at a pressure of 12 MPa. After homogenization, the liquid is returned to the mixing tank.

[0091] S5. At a rotation speed of 30 r / min, 0.30 parts by weight of the virgin pectin-preserving sea buckthorn pulp prepared in Preparation Example 7 was mixed with 0.005 parts by weight of vitamin C and then added dropwise to the mixing tank at a rate of 0.05 pH / min until the pH of the liquid dropped to 4.1; 0.015 parts by weight of calcium lactate was added dropwise and the mixture was kept at a rotation speed of 30 r / min for 8 min.

[0092] S6. Add the remaining 44.25 parts by weight of low-digestible starch microcrystalline core liquid, 1.60 parts by weight of the pregelatinized and anti-gelatinized biphase cereal powder prepared in Preparation Example 4, 0.01 parts by weight of steviol glycosides, and 0.001 parts by weight of vitamin B6 to a mixing tank; prepare an aqueous solution of 0.05 parts by weight of sodium citrate and add it dropwise to the mixing tank at a rate of 0.05 pH / min until the pH of the solution rises to 6.7; degas the solution in a vacuum degassing tank and send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 6 MPa; pump it into a tubular heat exchanger and sterilize it at 121°C for 10 seconds; cool the fluid to 45°C using a back pressure valve, maintain it in a sterile pipeline without mechanical stirring for 10 minutes, cool it to 25°C, and cold fill it to obtain the finished product.

[0093] Example 3:

[0094] This embodiment provides a method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, including the following steps:

[0095] S1. Take 59.50 parts by weight of purified water and inject it into the first-stage reaction vessel. Add 12.00 parts by weight of chopped Chinese yam, 1.50 parts by weight of chopped kudzu root, 0.80 parts by weight of chopped platycodon root, 0.50 parts by weight of chopped dendrobium officinale, and 8.00 parts by weight of the pregelatinized and antigelatinized bimodal grain powder prepared in Preparation Example 6. Keep warm and extract at 95°C and 150 r / min for 50 min.

[0096] S2. Cool the primary reactor to 58℃, add 0.20 parts by weight of sodium citrate to adjust the pH of the solution to 5.8, add 0.03 parts by weight of pullulanase and 0.05 parts by weight of cellulase, and enzymatically hydrolyze at 58℃ for 90 min; the DE value of the solution was detected to be 4.2 and the increase in reducing sugar was 0.5 g / 100 mL; raise the temperature to 92℃ and hold for 12 min.

[0097] S3. Take 0.12 parts by weight of soybean lecithin and 1.00 parts by weight of purified water at 60℃ and disperse them. Add them to a primary reaction vessel cooled to 75℃ and keep at 75℃ for 20 min. Cool to 52℃ at a cooling rate of 2.0℃ / min and keep at 50 r / min for 40 min to obtain 83.70 parts by weight of low-digestible starch microcrystalline core liquid.

[0098] S4. Take 25.50 parts by weight of purified water at 45°C and inject it into the secondary mixing tank. Add 1.50 parts by weight of the low-denatured, high-dissolution soybean flour prepared in Example 3, 1.50 parts by weight of wheat bran flour, and 3.00 parts by weight of buckwheat flour. Shear at 1800 r / min for 15 min. Pump 29.30 parts by weight of the low-digestible starch microcrystal core liquid prepared in step S3 into the secondary mixing tank. Stir at 120 r / min for 3 min. Send it to a high-pressure homogenizer and perform the first stage of homogenization at a pressure of 18 MPa. After homogenization, the liquid is returned to the mixing tank.

[0099] S5. At a rotation speed of 50 r / min, 0.80 parts by weight of the virgin pectin-preserving sea buckthorn pulp prepared in Preparation Example 9 were mixed with 0.015 parts by weight of vitamin C and then added dropwise to a mixing tank at a rate of 0.20 pH / min until the pH of the liquid dropped to 4.4; 0.06 parts by weight of calcium gluconate were added dropwise and the mixture was kept at a rotation speed of 50 r / min for 12 min.

[0100] S6. Add the remaining 54.40 parts by weight of low-digestible starch microcrystalline core liquid, 2.00 parts by weight of the pregelatinized and anti-gelatinized biphase cereal powder prepared in Preparation Example 6, 0.05 parts by weight of steviol glycosides, and 0.003 parts by weight of vitamin B6 to a mixing tank; prepare an aqueous solution of 0.30 parts by weight of sodium citrate and add it dropwise to the mixing tank at a rate of 0.15 pH / min until the pH of the solution rises to 7.0; degas the solution in a vacuum degassing tank and send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 12 MPa; pump it into a tubular heat exchanger and sterilize it at 135°C for 20 seconds; cool the fluid to 50°C using a back pressure valve, maintain it in a sterile pipeline without mechanical stirring for 20 minutes, cool it to 25°C, and cold fill it to obtain the finished product.

[0101] Example 4:

[0102] This embodiment provides a method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, including the following steps:

[0103] S1. Take 52.00 parts by weight of purified water and inject it into the first-stage reaction vessel. Add 9.00 parts by weight of chopped Chinese yam, 1.00 parts by weight of chopped kudzu root, 0.50 parts by weight of chopped platycodon root, 0.30 parts by weight of chopped dendrobium officinale, and 4.90 parts by weight of the pregelatinized and antigelatinized bimodal grain powder prepared in Example 5. Keep warm and extract at 92℃ and 120r / min for 40min.

[0104] S2. Cool the primary reactor to 55℃, add 0.10 parts by weight of sodium citrate to adjust the pH of the solution to 5.5, add 0.02 parts by weight of pullulanase and 0.03 parts by weight of cellulase, and enzymatically hydrolyze at 55℃ for 60 min; the DE value of the solution was detected to be 4.6 and the increase in reducing sugar was 0.6 g / 100 mL; raise the temperature to 90℃ and hold for 10 min.

[0105] S3. Take 0.08 parts by weight of soybean lecithin and 1.00 parts by weight of purified water at 60℃ and disperse them. Add them to a primary reaction vessel cooled to 70℃ and keep at 70℃ for 15 min. Cool to 50℃ at a cooling rate of 1.5℃ / min and keep at 40 r / min for 30 min to obtain 68.93 parts by weight of low-digestible starch microcrystalline core liquid.

[0106] S4. Take 28.00 parts by weight of purified water at 42°C and inject it into the secondary mixing tank. Add 1.00 parts by weight of the low-denatured, high-dissolution soybean flour prepared in Example 2, 1.00 parts by weight of wheat bran flour, and 2.00 parts by weight of buckwheat flour. Shear at 1500 r / min for 12 min. Pump 20.68 parts by weight of the low-digestible starch microcrystal core liquid prepared in step S3 into the secondary mixing tank. Stir at 100 r / min for 3 min. Send it to a high-pressure homogenizer and perform the first stage of homogenization at a pressure of 15 MPa. After homogenization, the liquid is returned to the mixing tank.

[0107] S5. At a rotation speed of 40 r / min, 0.50 parts by weight of the native pectin-preserving sea buckthorn pulp prepared in Preparation Example 8 were mixed with 0.01 parts by weight of vitamin C and then added dropwise to the mixing tank at a rate of 0.1 pH / min until the pH of the liquid dropped to 4.2; 0.03 parts by weight of calcium gluconate were added dropwise and the mixture was kept at a rotation speed of 40 r / min for 10 min.

[0108] S6. Add the remaining 48.25 parts by weight of low-digestible starch microcrystalline core liquid, 2.10 parts by weight of the pregelatinized and anti-gelatinized biphase cereal powder prepared in Preparation Example 5, 0.03 parts by weight of steviol glycosides, and 0.002 parts by weight of vitamin B6 to a mixing tank; prepare an aqueous solution of 0.20 parts by weight of sodium citrate and add it dropwise to the mixing tank at a rate of 0.1 pH / min until the pH of the solution rises to 6.8; degas the solution in a vacuum degassing tank and send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 8 MPa; pump the solution into a tubular heat exchanger and sterilize it at 125°C for 15 seconds; cool the fluid to 48°C using a back pressure valve, maintain it in a sterile pipeline without mechanical stirring for 15 minutes, cool it to 25°C, and then cold fill it to obtain the finished product.

[0109] Comparative Example 1:

[0110] Compared with Example 1, the difference is that the traditional direct mixing process is adopted, that is, all raw materials are mixed with purified water at one time and extracted at 92°C for 40 min, followed by homogenization at 15 MPa and sterilization in a tubular heat exchanger at 125°C; the debranching enzymatic hydrolysis in step S2, the lipid complex retrogradation in step S3, and the isoelectric deposition and calcium bridge shaping process in step S5 are omitted, and the rest are the same.

[0111] Comparative Example 2:

[0112] Compared with Example 1, the differences are as follows: pullulanase and cellulase are not added in step S2; soybean lecithin is not added in step S3, and the temperature is directly lowered to 42°C after extraction before preparation, without constant temperature reflux at 40 r / min. All other aspects are the same.

[0113] Comparative Example 3:

[0114] Compared with Example 1, the difference is that in step S5, the acidification operation of adding sea buckthorn pulp and vitamin C is not performed, nor is calcium lactate added; instead, the native pectin-preserving sea buckthorn pulp, vitamin C and calcium lactate are directly mixed with other raw materials under neutral conditions in step S6, and the rest are the same.

[0115] Comparative Example 4:

[0116] Compared with Example 1, the difference is that the operation of "performing the first homogenization process under a pressure of 15 MPa" in step S4 is moved to step S5 after adding calcium lactate and maintaining it for 10 minutes. All other steps are the same.

[0117] Comparative Example 5:

[0118] Compared with Example 1, the difference is that: in step S4, instead of using purified water to extract soybean protein separately, low-denatured, high-dissolution soybean flour, bran flour, and buckwheat flour are directly added to the whole low-digestible starch microcrystal core solution containing pre-buffered salt for shearing. All other aspects are the same.

[0119] Comparative Example 6:

[0120] Compared with Example 1, the difference is that the "pregelatinized and antigelatinized dual-state grain powder" added in steps S1 and S6 is completely replaced with ordinary raw grain powder that has not undergone twin-screw extrusion puffing, cooking and baking treatment; and after UHT sterilization in step S6, it is directly and rapidly cooled to 25°C for filling, without aseptic pipeline maintenance at 48°C, and all other aspects are the same.

[0121] Test Example 1:

[0122] Test Description: This test verifies the actual effect of different processes on altering the ability of digestive enzymes to hydrolyze starch by analyzing the differences in starch digestion characteristics between Example 1 and Comparative Examples 1, 2, and 3.

[0123] Test steps:

[0124] According to the formula and corresponding process, 50 ml of each of the plant beverage products prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were taken as test samples. The liquid samples were dehydrated and ground and sieved to obtain dry powder by freeze drying technology.

[0125] Artificial simulated gastric and intestinal fluids were accurately prepared. The gastric fluid was prepared with sodium chloride, hydrochloric acid, and porcine pepsin, and the pH was adjusted to 1.2. The intestinal fluid was prepared with phosphate buffer, porcine pancreatic α-amylase, and amylosidase, and the pH was adjusted to 6.8.

[0126] Weigh equal amounts of each test powder containing 50 mg of total starch and place them in centrifuge tubes. Add preheated artificial gastric juice and incubate in a constant temperature shaker at 37 degrees Celsius at 150 rpm for 30 minutes.

[0127] After the gastric juice incubation was completed, sodium hydroxide solution was added to neutralize the reaction system. Glass beads and artificial simulated intestinal juice were then added, and the system was placed back into a constant temperature shaker at 37 degrees Celsius for continuous shaking to simulate intestinal hydrolysis.

[0128] At 20 and 120 minutes after adding the intestinal fluid, precisely aspirate 0.5 ml of hydrolysate, mix with anhydrous ethanol to terminate the enzymatic reaction, centrifuge, and take the supernatant to determine the free glucose concentration in the system using a glucose oxidase peroxidase kit.

[0129] By combining the total starch content with the glucose release at different time points, the relative mass fractions of rapidly digestible starch, slowly digestible starch, and resistant starch were calculated.

[0130] The test data is shown in Table 1:

[0131] Table 1: Results of in vitro starch nutrient composition determination for each test sample

[0132] Example 1 142.36 285.41 16.48 15.35 68.17 Comparative Example 1 689.52 805.14 74.31 11.23 14.46 Comparative Example 2 345.81 611.29 38.64 27.52 33.84 Comparative Example 3 287.45 536.78 31.85 26.47 41.68

[0133] Referring to the data in Table 1, Comparative Example 1, prepared using the traditional direct mixing process, exhibited a higher mass fraction of rapidly digestible starch and a lower mass fraction of resistant starch, with high glucose release at all stages of the hydrolysis reaction. Under this direct processing method, most starch molecules in the Chinese yam and grain system are in an amorphous gelatinized state, lacking steric hindrance protection for the starch glycosidic bonds, thus binding with amylases in the digestive fluid and being rapidly degraded into free monosaccharides. In contrast, Example 1 showed a lower proportion of rapidly digestible starch and a higher retention of resistant starch. Debranching enzymatic hydrolysis severed the amylopectin derivatives, causing short amylose fragments to undergo conformational rearrangement during programmed cooling and associate with lipid molecules to form microcrystalline nuclei, thus delaying the degradation process of digestive enzymes from the substrate structure perspective.

[0134] Comparative Example 2 showed rapid glucose release in the early stages of starch hydrolysis, leading to an increase in the proportion of rapidly digestible starch. Lacking an internal crystalline network for support, the single external deposited protein layer became structurally loose during the simulated mechanical oscillations and enzymatic reactions of the gastrointestinal tract. Water and free enzymes penetrated into the particles, directly contacting and degrading the gelatinized starch into a non-crystalline state. On the other hand, Comparative Example 3, which lacked an isoelectric proteoglycan coating, retained some resistant starch components, but its proportion of slowly digestible starch decreased, while the total glucose release remained high. Lacking the anchoring and isolation of an external pectin calcium bridge network, the internal starch crystal nuclei were directly exposed to the digestive aqueous phase. As hydration progressed, the starch components were continuously hydrolyzed and eroded in the later stages of the reaction.

[0135] Example 1 demonstrates how the synergistic effect of internal microcrystalline core construction and external proteoglycan coating alters the digestive pathway of carbohydrates. The dense internal crystalline network reduces the enzymatic susceptibility of starch substrates, while the steric hindrance layer formed on the periphery physically restricts the diffusion and penetration of digestive enzymes into the internal substrate. This dual-structure intervention mechanism causes the inner and outer layers to interlock, thereby reducing the overall hydrolysis rate of starch substrates in plant-based beverages.

[0136] Test Example 2:

[0137] Test Description: This test assesses the impact of different process combinations on the glycemic characteristics of plant-based beverages by measuring the distribution of starch nutritional components in multiple samples and estimating the glycemic index.

[0138] Test steps:

[0139] Two hundred milliliters of the final state plant beverages prepared in Examples 1 to 4, as well as Comparative Examples 1, 4, 5 and 6, were extracted as experimental subjects, freeze-dried and ground through a 100-mesh sieve to prepare dry powder test substrates.

[0140] A standard commercially available white bread was prepared simultaneously as a reference standard, and its moisture content was adjusted to be consistent with that of the test sample.

[0141] Weigh each dry powder test substrate and reference standard, place them in a biochemical reaction flask containing simulated gastric juice and a constant temperature magnetic stirrer, and react for 30 minutes. Then, add simulated intestinal juice containing pancreatic amylase and amylosidase to the system for continuous hydrolysis reaction.

[0142] Reaction solution samples were collected at 20 minutes and 120 minutes after the addition of intestinal fluid. After centrifugation and ethanol inactivation, the glucose release equivalent was determined by spectrophotometry, and the relative proportions of rapidly digestible starch, slowly digestible starch and resistant starch were calculated accordingly.

[0143] A digestion kinetic curve was plotted with time on the horizontal axis and starch hydrolysis rate on the vertical axis. The area under the hydrolysis curve was calculated, and the hydrolysis index was obtained by dividing the integrated area of ​​each sample by the integrated area of ​​the white bread reference. The predicted glycemic index was calculated based on a known conversion model.

[0144] The test data is shown in Table 2:

[0145] Table 2: Starch nutritional components and predicted glycemic index determination results of the Examples and Key Comparative Examples

[0146] Example 1 16.48 15.35 68.17 24.31 53.05 Example 2 18.21 16.02 65.77 26.08 54.03 Example 3 15.33 14.88 69.79 22.78 52.22 Example 4 17.15 15.74 67.11 25.19 53.54 Comparative Example 1 74.31 11.23 14.46 89.38 88.78 Comparative Example 4 48.62 19.45 31.93 58.68 71.93 Comparative Example 5 53.18 17.22 29.60 63.50 74.57 Comparative Example 6 62.47 13.84 23.69 75.19 80.99

[0147] See attached document Figure 2 According to the data in Table 2, the plant-based beverage prepared using the embodiments of this invention exhibits a lower estimated glycemic index, while maintaining a high resistant starch content. Comparative Example 1 has a higher proportion of rapidly digestible starch and a higher estimated glycemic index. During conventional heating extraction, carbohydrates in plant tissues undergo hydration and swelling. The starch chains, having lost their crystalline protection, expose more enzymatic sites in the digestive system, thus accelerating the hydrolysis rate. The embodiments, by introducing debranching hydrolysis and lipid conformational rearrangement processes, alter the original structure of the starch components, thereby slowing down the degradation process of carbohydrates by the digestive fluid at the substrate level.

[0148] In Comparative Example 4, the high-pressure homogenization process was moved to after the coating operation, resulting in a rebound in the predicted glycemic index and a corresponding decrease in the proportion of resistant starch. The formed heterogeneous deposition shell becomes structurally loose under mechanical shear and fluid impact, disrupting the cross-linking network of proteins and polysaccharides, causing the internal starch microcrystal nuclei to lose their original spatial physical shielding. In Comparative Example 5, no separate pure water flow isolation operation was used during the extraction of soybean globulin. The polysaccharides and salts remaining in the system constituted an acid-base buffer system, slowing the downward shift of environmental acidity towards the isoelectric point. Because soybean protein molecules were not in a suitable precipitation state, they struggled to form a continuous coating film at the particle interface, increasing the likelihood of the internal microcrystal particles being eroded by digestive enzymes.

[0149] Comparative Example 6 eliminated the pre-cooking and diversion treatment of grain raw materials, directly introducing untreated raw grain powder into the final blending process, resulting in an increased proportion of rapidly digestible starch. Untreated natural starch granules expand upon heating and undergo a phase change when flowing through the high-temperature sterilization pipeline, releasing free starch molecule fragments into the system, increasing the digestibility of the substrate. This embodiment of the invention, by arranging the sequence of processes and the state of the diverted materials, avoids secondary gelatinization of starch caused by the high-temperature sterilization process, maintaining the hydrolysis resistance of the starch component in the final product, thereby enabling the final beverage product to have a lower predicted glycemic index.

[0150] Test Example 3:

[0151] Test Description: This test evaluates the impact of different preparation processes on the suspension stability and thermal processing rheological properties of plant beverages by measuring the accelerated centrifugation sedimentation rate and the change in apparent viscosity before and after heating.

[0152] Test steps:

[0153] Two hundred milliliters of each of the plant-based beverages prepared in Examples 1 to 4, Comparative Examples 1, 5 and 6 and allowed to stand and return to room temperature were measured as test samples.

[0154] Pipette 50 ml of the sample to be tested into a centrifuge tube, place it in a centrifuge and centrifuge at 3,000 rpm for 15 minutes. After centrifugation, pour out the supernatant and drain it upside down. Weigh the wet weight of the residual precipitate and calculate the accelerated centrifugation precipitation rate.

[0155] Take 50 ml of the sample to be tested at room temperature and pour it into a beaker. Use a rotational viscometer to measure the initial apparent viscosity of the liquid at a constant temperature of 25 degrees Celsius.

[0156] The remaining room temperature samples were transferred into a heat-resistant sealed container and immersed in a 100-degree Celsius water bath for 15 minutes to simulate the heat treatment during the high-temperature sterilization stage.

[0157] After the heat treatment was completed, the container was removed and placed in an ice-water mixture to cool to 25 degrees Celsius. The apparent viscosity after treatment was measured using a rotational viscometer, and the viscosity increase rate was calculated in combination with the initial viscosity.

[0158] The test data is shown in Table 3:

[0159] Table 3: Results of Measurement of Physical Suspension Properties and Rheological Apparent Viscosity Changes of Samples in Each Group

[0160] Example 1 1.83 87.42 92.15 5.41 Example 2 2.15 82.69 88.04 6.47 Example 3 1.54 94.31 98.76 4.72 Example 4 1.91 89.25 95.33 6.81 Comparative Example 1 12.67 76.53 251.84 229.07 Comparative Example 5 9.42 84.11 142.36 69.25 Comparative Example 6 2.76 91.08 876.52 862.36

[0161] Referring to the data in Table 3, the plant-based beverage prepared using the embodiments of this invention exhibits a lower accelerated centrifugal sedimentation rate and a smaller viscosity change before and after heating. Traditional direct mixing processes struggle to improve the interfacial properties of high-fiber insoluble substrates; van der Waals forces between dispersed particles promote material aggregation, a phenomenon reflected in the relatively high centrifugal sedimentation rate of Comparative Example 1. The embodiment scheme guides the structural assembly of soybean protein and polysaccharides on the surface of fiber particles. The constructed cross-linked interface reduces the interaction forces between the solid and liquid phases, and the increased steric hindrance hinders the aggregation and settling process of suspended particles.

[0162] Comparative Example 5 showed a relatively higher sedimentation value. The inherent polysaccharide and salt components within the system constituted an acid-base buffer environment, limiting the rapid adjustment of the overall liquid acidity. Soy protein maintained a certain solubility outside its isoelectric point range, making it difficult to effectively precipitate and adhere to the surface of the fiber particles. This incompletely encapsulated, discrete state made the suspended material more susceptible to phase separation under centrifugal force.

[0163] Comparative Example 6 exhibited a significant increase in viscosity. Its natural starch granules, with their complete crystalline structure, maintained stable suspension at room temperature, but underwent a structural phase transition upon exposure to high temperatures. The double-helix conformation of the starch molecules hydrolyzed and depolymerized upon heating, releasing linear and branched chain segments that intertwined in the liquid phase to form a network structure, resulting in an increase in the apparent viscosity of the system. The system in the example combined extrusion curing and splitting processing steps, pre-altering the original morphology of the raw starch granules. The resulting resistant crystalline component possessed better heat resistance. After high-temperature treatment, the system maintained a suitable viscosity and uniform dispersion morphology.

[0164] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A low-GI, sugar-free compound Chinese yam juice plant beverage, characterized in that, This product is prepared from the following raw materials in parts by weight: 75-85 parts purified water, 6-12 parts Chinese yam, 1-3 parts buckwheat, 1-3 parts quinoa, 1-3 parts highland barley, 1-2 parts barley, 0.5-1.5 parts soybean, 1-2 parts coix seed, 0.5-1.5 parts kudzu root, 0.2-0.8 parts platycodon root, 0.1-0.5 parts dendrobium officinale, 0.5-1.5 parts wheat bran, 0.3-0.8 parts sea buckthorn, 0.01-0.05 parts stevia leaf extract, 0.001-0.003 parts vitamin B6, and vitamin C. 0.005–0.015 parts, pullulanase 0.01–0.03 parts, cellulase 0.02–0.05 parts, soybean lecithin 0.03–0.12 parts, organic calcium salt 0.015–0.06 parts, sodium citrate 0.1–0.5 parts.

2. The low-GI sugar-free compound Chinese yam juice plant beverage according to claim 1, characterized in that, The soybeans are low-denaturation, high-dissolution soybean powder; the low-denaturation, high-dissolution soybean powder is prepared by treating the soybeans with saturated steam at a core temperature of 95-100℃ for 1-2 minutes, drying them at a temperature of 50-60℃, and then pulverizing them through an 80-120 mesh sieve.

3. The low-GI sugar-free compound Chinese yam juice plant beverage according to claim 1, characterized in that, The barley, barley, quinoa, and Job's tears are made into a pregelatinized and anti-gelatinized dual-state cereal powder. The pregelatinized and anti-gelatinized dual-state cereal powder is prepared by adding purified water to a mixture of 60% to 80% of the total mass of the barley, barley, quinoa, and Job's tears, extruding and cooking it at a barrel temperature of 120 to 150°C and a screw speed of 200 to 300 r / min, baking it with the remaining 20% ​​to 40% of the mixture at 85 to 95°C for 30 to 45 minutes, and then combining and pulverizing it through an 80 to 120 mesh sieve.

4. The low-GI sugar-free compound Chinese yam juice plant beverage according to claim 1, characterized in that, The sea buckthorn is a native pectin-preserving sea buckthorn pulp; the native pectin-preserving sea buckthorn pulp is prepared by pulping the sea buckthorn at an ambient temperature of 4-10℃ and a rotation speed of 1500-2500r / min for 3-5 minutes.

5. The low-GI sugar-free compound Chinese yam juice plant beverage according to claim 1, characterized in that, The organic calcium salt is selected from calcium lactate and calcium gluconate.

6. A method for preparing a low-GI sugar-free compound Chinese yam juice plant beverage, used to prepare the low-GI sugar-free compound Chinese yam juice plant beverage according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Take 60% to 70% of the total mass of purified water and inject it into the first-stage reaction vessel. Add the mixture of Chinese yam, kudzu root, platycodon root, dendrobium officinale, and barley, quinoa, and coix seed that have been extruded and matured. Keep warm and extract for 30 to 50 minutes at a temperature of 88 to 95℃ and a rotation speed of 100 to 150 r / min. S2. Cool the primary reactor to 52-58℃, add sodium citrate to adjust the pH of the solution to 5.2-5.8, add pullulanase and cellulase, and enzymatically hydrolyze at 52-58℃ for 40-90 minutes; then raise the temperature to 88-92℃ and hold for 8-12 minutes. S3. Disperse soybean lecithin with purified water and add it to a primary reaction vessel cooled to 65-75°C. Maintain the temperature at 65-75°C for 10-20 minutes. Cool the mixture to 48-52°C at a cooling rate of 1.0-2.0°C / min and maintain the temperature at a rotation speed of 30-50 r / min for 20-40 minutes to obtain low-digestible starch microcrystalline core liquid. S4. Take 30% to 40% of the remaining purified water at a temperature of 40 to 45°C and inject it into the secondary mixing tank. Add low-denaturation, high-dissolution soybean flour, wheat bran, and buckwheat. Shear at 1000 to 1800 r / min for 10 to 15 min. Pump 20% to 35% of the volume of the low-digestible starch microcrystal core liquid obtained in step S3 into the secondary mixing tank. Stir at 100 to 120 r / min for 3 to 5 min. Send it to a high-pressure homogenizer and perform the first stage of homogenization at a pressure of 12 to 18 MPa. After homogenization, return the liquid to the mixing tank. S5. At a speed of 30-50 r / min, mix the native pectin-preserving sea buckthorn pulp with vitamin C and add it dropwise to the mixing tank until the pH of the solution drops to 4.1-4.4; add organic calcium salt dropwise and maintain the speed of 30-50 r / min for 8-12 minutes. S6. Add the remaining 65%–80% by volume of low-digestible starch microcrystalline core liquid, a mixture of roasted highland barley, barley, quinoa, and coix seed, stevia leaf extract, and vitamin B6 to a mixing tank; prepare a sodium citrate aqueous solution and add it dropwise to the mixing tank until the pH of the liquid rises to 6.6–7.2; introduce the liquid into a vacuum degassing tank for degassing, and then send it to a high-pressure homogenizer for a second-stage homogenization process at a pressure of 6–12 MPa; pump it into a tubular heat exchanger and sterilize it at 121–135°C for 10–20 seconds; use a back pressure valve to cool the fluid to 45–50°C, maintain it in a sterile pipeline for 10–20 minutes, cool it to 25°C, and then perform cold filling to obtain the finished product.

7. The preparation method of the low-GI sugar-free compound Chinese yam juice plant beverage according to claim 6, characterized in that, In step S3, the step of dispersing soybean lecithin with purified water includes: adding soybean lecithin to purified water, performing shear emulsification treatment to form a uniformly dispersed pre-emulsion state, and then adding it to a primary reaction vessel to complex with the enzymatically hydrolyzed starch fragments.

8. The preparation method of the low-GI sugar-free compound Chinese yam juice plant beverage according to claim 6, characterized in that, In step S5, the dropwise addition of the virgin pectin-preserving sea buckthorn pulp mixed with vitamin C controls the pH value of the liquid in the mixing tank to decrease to 4.1-4.4 at a rate of 0.05-0.20 pH / min.

9. The preparation method of the low-GI sugar-free compound Chinese yam juice plant beverage according to claim 6, characterized in that, In step S6, the step of preparing the sodium citrate aqueous solution and adding it dropwise into the mixing tank includes: controlling the pH value of the liquid in the mixing tank to rise to 6.6 to 7.2 at an increasing rate of 0.05 to 0.15 pH / min.

10. The preparation method of the low-GI sugar-free compound Chinese yam juice plant beverage according to claim 6, characterized in that, In step S6, the operation of keeping the fluid in a sterile pipeline is carried out without mechanical shearing or stirring.

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