Plant beverage preparation extraction device and plant beverage preparation process

Abstract

The present application relates to a kind of extraction device and plant beverage preparation process for plant beverage preparation, belong to plant beverage processing technical field, including extraction tank, the extraction tank includes inner tank and the outer tank of the outer side of inner tank, N is arranged annular partition strip between the inner tank and outer tank fixed installation, N The annular partition strip is separated into N-1 heat conduction cavity with the interlayer space between inner tank and outer tank, adjacent two The heat conduction cavity between being equipped with flow guide channel, further including batch feeding structure, the batch feeding structure includes at least two auxiliary feeding bin;The present application sets up segmented heat conduction cavity structure, and the interlayer of extraction tank is separated into upper, middle, lower multiple independent heat conduction cavities by annular partition strip, cooperate aperture differentiation and the flow guide hole of opposite inclination form turbulent heat exchange, cooperate temperature sensor in each heat conduction cavity and PLC control unit, can reduce tank wall temperature gradient, realize 93-96 ℃ accurate constant temperature control of material liquid in tank, avoid local overheating.

Description

Technical Field

[0001] This invention belongs to the field of plant beverage processing technology, specifically relating to an extraction device and a plant beverage preparation process. Background Technology

[0002] Plant-based beverages are mostly prepared by extracting medicinal and edible plants. Existing traditional extraction tanks have a relatively simple feeding structure, often with only one main feeding port. During production, all raw materials must be added to the tank at once. For aromatic raw materials rich in volatile oils, such as peppermint leaves and honeysuckle, prolonged high-temperature decoction with thick root and rhizome raw materials can easily cause significant decomposition and loss of volatile and heat-sensitive active ingredients like menthol and chlorogenic acid, severely reducing the flavor and nutritional value of the finished beverage. Adding aromatic raw materials midway through extraction will cause a rapid drop in temperature inside the tank, disrupting the established extraction process conditions.

[0003] Meanwhile, the jacketed heating structure of traditional extraction tanks is mostly an integral jacket with fixed entry and exit points for the heat transfer medium. There are obvious temperature gradients in different areas of the tank wall, which can easily lead to local overheating. The temperature control accuracy of the liquid inside the tank is poor, making it difficult to maintain a stable constant temperature extraction range of 93-96℃. Local high temperatures can accelerate the degradation of heat-sensitive substances such as anthocyanins and astragaloside A. In addition, during the opening and feeding process, outside air and dust can easily enter the tank, introducing the risk of microbial contamination, which will increase the pressure of subsequent beverage sterilization and affect the quality and shelf life of the finished product. Therefore, there is a need for an extraction device and a process for preparing plant beverages. Summary of the Invention

[0004] The purpose of this invention is to provide an extraction device and a process for preparing plant beverages that allows for uniform temperature control and batch feeding in a sealed manner in order to solve the above-mentioned problems.

[0005] The present invention achieves the above objectives through the following technical solutions:

[0006] An extraction device for preparing plant beverages includes an extraction tank with a detachable feeding cover on its top. The extraction tank comprises an inner tank and an outer tank fitted over the inner tank. N annular spacers arranged vertically are fixedly installed between the inner and outer tanks, dividing the space between them into N-1 heat-conducting chambers. A flow channel is provided between adjacent heat-conducting chambers, and a temperature sensor is installed in each heat-conducting chamber. The device also includes:

[0007] The batch feeding structure includes at least two auxiliary feeding bins. The auxiliary feeding bins are inclined downwards from the outer end to the inner end toward the inside of the extraction tank, and each auxiliary feeding bin is equipped with a second valve and a third valve near the inlet and outlet ends, respectively.

[0008] As a further optimization of the present invention, a preheating chamber is provided around the feeding cover, and the auxiliary feeding chamber passes through the preheating chamber.

[0009] As a further optimization of the present invention, N is set to 4, and the four annular spacers divide the interlayer space into an upper heat-conducting cavity, a middle heat-conducting cavity and a lower heat-conducting cavity from top to bottom. The upper heat-conducting cavity, the middle heat-conducting cavity and the lower heat-conducting cavity are connected through corresponding flow channels.

[0010] As a further optimization of the present invention, the flow channel is a flow guide hole, and multiple flow guide holes are formed in a ring array on the two annular spacers located in the middle position.

[0011] As a further optimization of the present invention, the diameter of the upper guide hole is smaller than that of the lower guide hole, and the two guide holes arranged opposite each other are inclined towards each other.

[0012] As a further optimization of the present invention, a main feeding hopper is installed on the top of the feeding cover, and a first valve is installed on the main feeding hopper.

[0013] As a further optimization of the present invention, both the upper heat-conducting cavity and the lower heat-conducting cavity are connected to an oil injection pipe, and the upper heat-conducting cavity is also connected to an oil drain pipe.

[0014] As a further optimization of the present invention, the tilt angle of the auxiliary feeding bin is 30-60°.

[0015] A process for preparing plant-based beverages, using the extraction apparatus described above, includes the following steps:

[0016] S1. Raw material pretreatment: Weigh each medicinal and edible material according to the ratio, screen to remove impurities, wash and drain, and crush or slice the thicker materials according to their texture, and granulate the light materials with aromatic and volatile properties for later use.

[0017] S2. Preparation of extraction water: Prepare purified water and test it to be qualified, then keep it for later use;

[0018] S3. Low-temperature constant temperature extraction: After the purified water is heated to 93-96℃, it is pumped into the extraction tank, and then the raw material is added for extraction. During the extraction process, the liquid temperature is monitored in real time by the temperature sensor 15, and the liquid temperature is kept constant at 93-96℃ by circulating the heat transfer medium in the heat transfer chamber.

[0019] S4. Endpoint determination: After extraction has proceeded for 45 to 60 minutes, the soluble solids content of the liquid should be measured every 3 to 8 minutes. When the value shows no significant change for two consecutive times, it is determined to be the extraction endpoint.

[0020] S5. Centrifugal Clarification: After extraction, the liquid is cooled and coarsely filtered, and then separated by butterfly centrifugation to remove fine suspended solids and pectin, resulting in a clear extract concentrate.

[0021] S6. Adjusting and making up the volume: Add sweetener and purified water to the concentrated extract and make up the volume, then stir until well mixed;

[0022] S7. Filling and Sterilization: After filling the well-mixed liquid, sterilize it at 130-145℃ for 20-35 minutes, and then cool it to obtain the finished plant beverage.

[0023] As a further optimization of the present invention, the cooling in step S5 is achieved by circulating cooling water, the coarse filtration is performed using a 180-220 mesh filter, the settling time for defoaming is 10-15 minutes, and the rotation speed of the butterfly centrifuge is 6500-7500 r / min.

[0024] As a further optimization of the present invention

[0025] The beneficial effects of this invention are as follows:

[0026] 1. This invention features a segmented heat-conducting cavity structure. The extraction tank jacket is divided into multiple independent heat-conducting cavities (upper, middle, and lower) by annular spacers. These cavities, combined with flow guide holes of varying diameters and inclined in opposite directions, create turbulent heat exchange. The temperature sensors and PLC control units within each heat-conducting cavity reduce the temperature gradient of the tank wall, achieving precise constant temperature control of the liquid within the tank at 93-96℃. This prevents localized overheating and effectively reduces the thermal damage to heat-sensitive and volatile active ingredients such as chlorogenic acid, anthocyanins, astragaloside A, and volatile oils, ensuring the retention rate of the beverage's functional substances.

[0027] 2. The present invention is equipped with an auxiliary feeding hopper with double valves and a preheating hopper to form a closed batch feeding structure. Aromatic and volatile raw materials can be added to the tank during the extraction process without opening the feeding cover. The raw materials can be preheated in the preheating hopper before being added, which reduces the temperature difference between the cold material and the liquid in the tank. The feeding process is completely closed, which avoids the sudden drop in tank temperature and loss of active substances caused by opening the cover, and also avoids the invasion of external microorganisms, thus improving the hygiene and safety of the production process.

[0028] 3. The auxiliary feeding bin of the present invention is tilted downward at 30-60°, and the material falls by its own weight, which can prevent raw material bridging and blockage. Multiple feeding bins can be set to realize the independent feeding of various raw materials at different times.

[0029] 4. The corresponding plant beverage preparation process of this invention uses the change in soluble solids as the basis for determining the extraction endpoint. Combined with cooling water circulation for cooling, 180-220 mesh coarse filtration, and butterfly high-speed centrifugation clarification treatment, it can efficiently remove pectin and fine suspended matter from the feed liquid, and obtain a clear and transparent extract concentrate. The plant beverage prepared after blending and high-temperature sterilization has good stability, is not easy to separate and precipitate, can be adapted to a variety of medicinal and edible raw material formulas, and the equipment has strong versatility and is suitable for industrial mass production. Attached Figure Description

[0030] Figure 1 This is a schematic diagram of the overall structure of the present invention;

[0031] Figure 2 This is the present invention. Figure 1 A structural diagram from another angle;

[0032] Figure 3 This is a schematic diagram of the feeding cover of the present invention;

[0033] Figure 4 This is a cross-sectional view of the feeding cover of the present invention;

[0034] Figure 5 This is a schematic diagram of the extraction tank of the present invention;

[0035] Figure 6 This is a cross-sectional structural diagram of the extraction tank of the present invention.

[0036] In the diagram: 1. Extraction tank; 101. Inner tank; 102. Outer tank; 103. Annular partition bar; 104. Guide channel; 2. Feeding cover; 3. Upper heat conduction chamber; 4. Middle heat conduction chamber; 5. Lower heat conduction chamber; 6. Oil injection pipe; 7. Main feeding hopper; 8. Oil discharge pipe; 9. First valve; 10. Stirring component; 11. Auxiliary feeding bin; 12. Preheating bin; 13. Second valve; 14. Third valve; 15. Temperature sensor. Detailed Implementation

[0037] The present application will now be described in further detail with reference to the accompanying drawings. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content.

[0038] like Figures 1 to 6As shown, this invention proposes an extraction device for preparing plant beverages, including an extraction tank 1. A feeding cover 2 is detachably installed on the top of the extraction tank 1. Specifically, a quick-release buckle assembly achieves a sealed and tight connection with the opening of the extraction tank 1. Multiple sets of buckles are evenly arranged around the circumference of the feeding cover, ensuring both a tight and pressure-bearing effect inside the tank and facilitating subsequent opening for cleaning, maintenance, and residue removal of the inner tank 101. A main feeding hopper 7 is installed at the top of the feeding cover 2 for the initial one-time input of the main ingredient. A stirring element 10 is installed inside the extraction tank 1, extending from the top of the tank. Driven by an external drive motor, the paddle-type stirring structure enables low-speed stirring. The stirring speed can be adjusted within the range of 1.5-3.5Hz according to the extraction process, promoting the flow of liquid in the tank and accelerating the dissolution of effective components inside the plant raw materials. At the same time, it avoids excessive material breakage caused by high-speed stirring and reduces the generation of fine suspended matter in the subsequent liquid. The main feeding hopper 7 is equipped with a first valve 9. The extraction tank 1 includes an inner tank 101 and an outer tank 102 sleeved on the outside of the inner tank 101. Both the inner tank 101 and the outer tank 102 are made of food-grade stainless steel to meet food hygiene requirements.

[0039] See Figures 1-2 as well as Figures 5-6 As shown, N annular spacers 103 arranged vertically are fixedly installed between the inner tank 101 and the outer tank 102. These N annular spacers 103 divide the interlayer space between the inner tank 101 and the outer tank 102 into N-1 heat-conducting cavities. A flow channel 104 is provided between two adjacent heat-conducting cavities, and a temperature sensor 15 is installed in each heat-conducting cavity. A PLC control unit electrically connected to the temperature sensor 15 is provided externally. The control unit is equipped with a display panel, an alarm module, and signal output terminals for the heat-conducting medium circulation pump and the heating module, which facilitates the operator to monitor the temperature of each heat-conducting cavity in real time. When the temperature of any heat-conducting cavity deviates from the set range, an over-temperature alarm can be triggered, and the temperature and circulation flow rate of the heat-conducting medium can be automatically adjusted to complete the monitoring and adjustment of the constant temperature range of the liquid in the tank. A preheating chamber 12 is provided around the feeding cover 2. The preheating chamber 12 is a closed cavity structure. The preheating chamber 12 is equipped with a preheating coil and an insulation jacket. The preheating coil can be filled with hot water or heat transfer oil to achieve temperature control inside the chamber. The insulation jacket is filled with heat insulation cotton to reduce heat loss. The preheating chamber 12 is mainly used to preheat aromatic and volatile raw materials such as peppermint leaves and honeysuckle before feeding. It can reduce the temperature difference between the raw materials to be fed and the liquid in the tank, and avoid large fluctuations in the temperature of the liquid in the tank caused by cold materials being fed. The auxiliary feeding chamber 11 runs through the preheating chamber 12. The wall of the auxiliary feeding chamber 11 is in direct contact with the internal space of the preheating chamber 12. The raw materials can be uniformly preheated by the heat in the preheating chamber 12 during the temporary storage stage inside the auxiliary feeding chamber 11. The raw materials do not need to be exposed to the external environment. The whole process is kept sealed, which can effectively reduce the premature volatilization and loss of aromatic active ingredients.

[0040] See Figure 6As shown, N is 4. Four annular spacers 103 divide the interlayer space into an upper heat-conducting cavity 3, a middle heat-conducting cavity 4, and a lower heat-conducting cavity 5 from top to bottom. The upper heat-conducting cavity 3, the middle heat-conducting cavity 4, and the lower heat-conducting cavity 5 are connected through corresponding flow channels 104. Both the upper heat-conducting cavity 3 and the lower heat-conducting cavity 5 are connected to oil injection pipes 6, and the upper heat-conducting cavity 3 is also connected to an oil drain pipe 8. The heat-conducting medium can be food-grade heat-conducting oil, which can be injected from the upper and lower oil injection pipes 6. When a dual-injection mode is used, the heat-conducting oil injected from the upper oil injection pipe 6 is... The medium flows through the upper heat-conducting cavity 3 and the upper guide channel 104, then into the middle heat-conducting cavity 4, and then through the lower guide channel 104 into the lower heat-conducting cavity 5. The flow direction of the oil injected through the lower oil injection pipe 6 is opposite, so that the heat-conducting medium can flow fully along the interlayer space, achieving uniform heating of the inner tank 101 wall from top to bottom. With the feedback adjustment of the temperature sensors 15 in each section of the heat-conducting cavity, the liquid in the tank can be precisely maintained in a constant temperature range of 93-96℃, preventing heat-sensitive active ingredients such as chlorogenic acid, anthocyanins, and volatile oils from being degraded and destroyed due to local high temperature.

[0041] See Figure 6 As shown, the aforementioned flow channel 104 is a flow guide hole. Multiple flow guide holes are arranged in a ring array on the two annular spacers 103 located in the middle. The diameter of the upper flow guide hole is smaller than that of the lower flow guide hole. The upper small-diameter flow guide hole can limit the flow rate of the upper heat transfer oil, ensuring that the upper heat transfer cavity is fully filled with oil. The lower larger-diameter flow guide hole improves the vertical flow capacity of the medium. At the same time, the two flow guide holes arranged opposite each other are inclined towards each other. When the heat transfer oil passes through the flow guide hole, it will form a counter-turbulence effect, which will enhance the heat exchange between the media in different heat transfer cavities, further reduce the temperature gradient at different positions inside the interlayer, and thus improve the overall temperature control uniformity.

[0042] Secondly, it also includes a batch feeding structure, which includes at least two auxiliary feeding bins 11. In this embodiment, 2-4 auxiliary feeding bins 11 are set, which can simultaneously store multiple different volatile aromatic raw materials, facilitating their addition according to the process time nodes. The auxiliary feeding bins 11 are inclined downwards from the outer end to the inner end towards the inside of the extraction tank 1, with an inclination angle of 30-60°, preferably 45°. The material can fall smoothly along the auxiliary feeding bins 11 by its own weight, avoiding bridging and accumulation of raw materials in the bin. Each auxiliary feeding bin 11 is equipped with a second valve 13 and a third valve 14 near the inlet and outlet ends, respectively, for temporary storage and feeding of raw materials. Initially, both the second valve 13 and the third valve 14 are closed. Open the second valve 13 and load the aromatic raw material into the auxiliary feeding chamber 11. Then close the second valve 13. The raw material can be preheated in the preheating chamber 12. When the main extraction reaches the predetermined process time, open the third valve 14. The raw material falls into the extraction tank 1 by its own weight. After feeding is completed, close the third valve 14. The entire feeding process is completely sealed. There is no need to open the feeding cover 2, which will not cause pressure release or temperature drop in the tank. This minimizes the loss of volatile active substances in the peppermint leaves and honeysuckle, and avoids the risk of microorganisms being introduced by outside air and dust when feeding, thus preventing contamination of the liquid.

[0043] This invention also proposes a plant-based beverage preparation process, employing the aforementioned extraction apparatus for plant-based beverage preparation, comprising the following steps:

[0044] S1. Raw material pretreatment: Weigh each medicinal and edible material according to the ratio, screen to remove impurities, wash and drain, and crush or slice the thicker materials according to their texture, and granulate the light materials with aromatic and volatile properties for later use.

[0045] S2. Preparation of extraction water: Prepare purified water and test it to be qualified, then keep it for later use;

[0046] S3. Low-temperature constant temperature extraction: After the purified water is heated to 93-96℃, it is pumped into the extraction tank 1, and then the raw material is added for extraction. During the extraction process, the liquid temperature is monitored in real time by temperature sensor 15, and the liquid temperature is kept constant at 93-96℃ by circulating the heat transfer medium in the heat transfer chamber.

[0047] S4. Endpoint determination: After extraction has proceeded for 45 to 60 minutes, the soluble solids content of the liquid should be measured every 3 to 8 minutes. When the value shows no significant change for two consecutive times, it is determined to be the extraction endpoint.

[0048] S5. Centrifugal Clarification: After extraction, the liquid is cooled and coarsely filtered, and then separated by butterfly centrifugation to remove fine suspended solids and pectin, resulting in a clear extract concentrate.

[0049] S6. Adjusting and making up the volume: Add sweetener to the extract concentrate and add purified water to make up the volume, then stir well;

[0050] S7. Filling and Sterilization: After filling the well-mixed liquid, sterilize it at 130-145℃ for 20-35 minutes, and then cool it to obtain the finished plant beverage.

[0051] In step S5, cooling is achieved by circulating cooling water, coarse filtration is performed using a 180-220 mesh filter, and the settling time for defoaming is 10-15 minutes; the speed of the disc centrifuge is 6500-7500 r / min.

[0052] The extraction device and preparation process for the above-mentioned plant beverage preparation will be further explained below with specific product examples. In actual production, the specifications of the extraction tank 1 can be determined according to the batch size. The following embodiments are all based on industrial batch production. Among them, the liquid temperature in the low-temperature constant temperature extraction stage is controlled by the circulation of the heat-conducting medium in the heat-conducting cavity and the temperature sensor 15, and is kept constant in the range of 93-96℃. The batch feeding is completed through the auxiliary feeding chamber 11 under the condition of sealing and not opening the feeding cover 2, thereby effectively avoiding the sudden drop in temperature inside the tank and the loss of volatile active substances.

[0053] Example 1: Honeysuckle and Citrus Herbal Beverage

[0054] (1) Raw material ratio for dry material extraction (by mass percentage)

[0055] Raw material name Mixing ratio (%) mint leaves 46.58 Monk fruit 31.06 honeysuckle 12.42 chrysanthemum 6.21 Malva nut 2.48 Huajuhong 1.24 total 100.00

[0056] (2) Finished beverage formulation (by mass percentage)

[0057] Raw material name Mixing ratio (%) Honeysuckle and Tangerine Peel Concentrate 30.70 Yellow rock sugar 4.00 Purified water 65.30 total 100.00

[0058] The preparation process is as follows:

[0059] S1. Preparation of dried materials: Accurately weigh a total of 40 kg of the above-mentioned dried materials, including 18.63 kg of mint leaves, 12.42 kg of monk fruit, 4.97 kg of honeysuckle, 2.48 kg of chrysanthemum, 0.99 kg of malva nut, and 0.50 kg of tangerine peel.

[0060] S2. Raw material pretreatment: The raw materials are screened to remove moldy and impurity particles, and quickly washed with purified water to remove surface dust and drain the water; the monk fruit is crushed to improve the dissolution rate of effective ingredients, the tangerine peel is sliced, and the malva nut, mint leaves, honeysuckle, and chrysanthemum are whole and ready for use; the chrysanthemum and malva nut are put into non-woven filter bags for easy removal of residue later.

[0061] S3. Preparation of extraction water: Prepare RO purified water, and test its conductivity to meet production standards for later use.

[0062] S4. Low-temperature constant-temperature extraction (batch feeding): 500L RO purified water is heated to 95℃ and pumped into extraction tank 1. First, thicker raw materials such as monk fruit, tangerine peel, and malva nut are added through the main feeding hopper 7. The water temperature is maintained at 95℃, and the mixture is stirred at a low speed of 3.2Hz for 30 minutes. Then, aromatic raw materials such as peppermint leaves, honeysuckle, and chrysanthemum are added through the auxiliary feeding hopper 11 and the preheating hopper 12 (preheated to about 50℃) in a sealed manner, and the extraction continues until the total extraction time is 70 minutes. During the extraction process, the liquid temperature is monitored in real time by the temperature sensor 15, and the heat transfer medium circulates in the guide channel 104 to maintain a constant temperature of 95℃.

[0063] S5. Endpoint determination: After 60 minutes of extraction, the soluble solids (brix) of the liquid solution is measured every 5 minutes. When the value shows no significant change for two consecutive times, it is determined as the extraction endpoint (the endpoint brix is ​​approximately 2.0).

[0064] S6. Centrifugal Clarification: After extraction, the liquid is cooled and coarsely filtered, and then separated by butterfly centrifugation to remove fine suspended solids and pectin, resulting in a clear extract concentrate. Cooling is achieved by circulating cooling water, coarse filtration is performed using a 200-mesh double filter, the settling time for defoaming is 12 minutes, and the speed of butterfly centrifugation is 7000 r / min.

[0065] S7. Adjusting and Volume Making: Take 307 kg of the above-mentioned extract concentrate and pump it into the mixing tank. Add 40 kg of yellow rock sugar (first stir with a small amount of warm concentrate until completely dissolved) and add purified water to make up to a total volume of 1000 kg. Stir well.

[0066] S8. Filling and sterilization: Fill the well-mixed liquid into food-grade composite material spout bags at room temperature, seal after quantitative filling; put it into a sterilizer and sterilize at 137℃ for 25 minutes, and after cooling, the finished honeysuckle and tangerine peel plant beverage is obtained.

[0067] The honeysuckle and tangerine peel beverage prepared in this embodiment has a clear and bright yellow color, a refreshing and sweet flavor with a cool aftertaste, no obvious stratification or sedimentation in the accelerated stability test, and meets the microbial indicators. It also has the effects of soothing the throat, refreshing the mind and relieving stress. The heat-sensitive and volatile active ingredients such as menthol and chlorogenic acid are preserved to the greatest extent.

[0068] Example 2: Longan and Astragalus Herbal Beverage

[0069] (1) Raw material ratio for dry material extraction (by mass percentage)

[0070] Goji berries 32.78 Astragalus 26.22 Longan 24.56 red dates 9.85 Dried tangerine peel 3.28 Dried ginger 3.31 total 100.00

[0071] (2) Finished beverage formulation (by mass percentage)

[0072] Longan and Astragalus Extract Concentrate 35.460 Yellow rock sugar 3.485 Tangerine peel concentrate 0.066 Purified water 60.989 total 100.000

[0073] The preparation process is as follows:

[0074] S1. Preparation of dried materials: Accurately weigh a total of 72kg of the above dried materials, including 23.60kg of goji berries, 18.88kg of astragalus, 17.68kg of longan, 7.09kg of red dates, 2.36kg of dried tangerine peel, and 2.38kg of dried ginger.

[0075] S2. Pretreatment: Screening and removing impurities from raw materials, washing and draining them; slicing astragalus and dried ginger into thin slices, pitting and cutting longan and red dates into chunks, and tearing dried tangerine peel into pieces; putting dried tangerine peel and red dates into non-woven filter bags for easy removal of residue later.

[0076] S3. Low-temperature constant-temperature extraction: Prepare 430L RO purified water, heat it to 95℃ and pump it into the extraction tank 1. Add all the processed raw materials according to the material-liquid ratio, maintain the water temperature at 95℃, and stir the agitator 10 at a low speed of 2.2Hz for 55 minutes. After 45 minutes of extraction, start to detect the soluble solids content (brix) of the material solution. Detect it every 5 minutes. When the value does not change significantly for two consecutive times, it is determined to be the extraction endpoint. In this embodiment, the extraction endpoint brix is ​​6.4.

[0077] S4. Centrifugation and Clarification: After extraction, the cooling water circulation is turned on to cool the liquid. Large particles of medicinal residue are removed by coarse filtration through a 200-mesh double filter. After standing for 12 minutes to defoam, fine suspended matter and pectin are removed by butterfly centrifugation at 7000 r / min to obtain a clear and transparent longan and astragalus extract concentrate.

[0078] S5. Adjusting and Volume Making: Take 354.6 kg of the above-mentioned extract concentrate and 3.485 kg of tangerine peel concentrate and pump them into the mixing tank. Add 34.85 kg of yellow rock sugar to the mixing tank after stirring with a small amount of warm concentrate until completely dissolved. Add purified water to make up to a total volume of 1000 kg and stir evenly.

[0079] S6. Filling and sterilization: Fill the well-mixed liquid into food-grade composite material spout bags at room temperature and seal them. Then, put them into a sterilizer and sterilize them at 137°C for 25 minutes. After cooling, the finished longan and astragalus plant beverage is obtained.

[0080] According to the test results, the beverage obtained in this embodiment has a bright amber color, a sweet and spicy flavor that is mellow and palatable, and no obvious layering or sedimentation was observed in the accelerated stability test. The microbial indicators are qualified, and it also has the health benefits of replenishing qi and strengthening the spleen, nourishing blood and calming the mind.

[0081] Example 3: Polygonatum and Rehmannia herbal beverage

[0082] (1) Raw material ratio for dry material extraction (by mass percentage)

[0083] Mulberries 28.78 Black goji berries 14.33 Goji berries 14.33 Polygonatum 12.93 red dates 8.62 Rehmannia glutinosa 7.54 Black sesame 6.73 Black beans 6.73 total 100.00

[0084] 2. Finished beverage formulation (by weight percentage)

[0085] Polygonatum and Rehmannia extract concentrate 34.78 Yellow rock sugar 3.25 Purified water 61.97 total 100.00

[0086] The preparation process is as follows:

[0087] S1. Preparation of dried materials: Accurately weigh a total of 100kg of the above dried materials, including 28.78kg of mulberries, 14.33kg of black goji berries, 14.33kg of goji berries, 12.93kg of polygonatum, 8.62kg of red dates, 7.54kg of prepared rehmannia root, 6.73kg of black sesame seeds, and 6.73kg of black beans.

[0088] S2. Pretreatment: Screening and removing impurities from raw materials, washing and draining them; roasting black sesame seeds and black beans at a low temperature of 120-130℃ until they release their aroma, then crushing them to improve the dissolution rate of effective ingredients; slicing Polygonatum, Rehmannia glutinosa, and red dates into thin slices; and keeping mulberries, black goji berries, and goji berries whole; and putting black sesame seeds and mulberries into non-woven filter bags for easy removal of residue later.

[0089] S3. Low-temperature constant-temperature extraction: Prepare 650L RO purified water, heat it to 95℃ and pump it into the extraction tank 1. Add all the processed raw materials, maintain the water temperature at 95℃, and stir the agitator 10 at a low speed of 2.0Hz for 70 minutes. After 50 minutes of extraction, start to detect the soluble solids content (brix) of the liquid. Detect it every 5 minutes. When the value does not change significantly for two consecutive times, it is determined to be the extraction endpoint. In this example, the extraction endpoint brix is ​​6.4.

[0090] S4. Centrifugation and Clarification: After extraction, the cooling water circulation is turned on to cool the liquid. Large particles of medicinal residue are removed by coarse filtration through a 200-mesh double filter. After standing for 12 minutes to defoam, fine suspended matter and pectin are removed by butterfly centrifugation at 7000 r / min to obtain a clear and transparent extract concentrate of Polygonatum and Rehmannia glutinosa.

[0091] S5. Adjusting and Volume Making: Take 347.8 kg of the above-mentioned extract concentrate and pump it into the mixing tank. Add 32.5 kg of yellow rock sugar to the mixing tank after stirring with a small amount of warm concentrate until completely dissolved. Add purified water to make up to a total volume of 1000 kg and stir evenly.

[0092] S6. Filling and Sterilization: Fill the well-mixed liquid into food-grade composite material spout bags at room temperature and seal them. Then, put them into a sterilizer and sterilize them at 137°C for 25 minutes. After cooling, the finished Huangjing and Dihuang herbal beverage is obtained.

[0093] The Polygonatum and Rehmannia beverage prepared in this embodiment has a dark and translucent color, a sweet and mellow flavor with a smooth and lingering aftertaste, and retains heat-sensitive components such as anthocyanins and polysaccharides well. It has the effects of nourishing the kidneys and replenishing essence, protecting the liver and replenishing blood.

[0094] In summary, this invention, through the combination of a heat-conducting oil circulating constant-temperature heating structure and an auxiliary feeding and preheating chamber 12 sealed batch feeding structure, along with low-temperature constant-temperature extraction and butterfly centrifugal clarification processes, fully extracts the effective components. This can be achieved simply by differentiating the raw material compatibility and extraction parameters, fully demonstrating the versatility and adaptability of the device and process. Furthermore, it can retain heat-sensitive and volatile active substances such as chlorogenic acid, volatile oil, flavonoids, astragaloside A, anthocyanins, and polysaccharides to the greatest extent, possessing the health advantages of excellent taste, good stability, and zero additives.

[0095] The embodiments described above are merely examples of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention.

Claims

1. An extraction apparatus for preparing plant beverages, comprising an extraction tank (1), wherein a feeding cover (2) is detachably installed on the top of the extraction tank (1), characterized in that, The extraction tank (1) includes an inner tank (101) and an outer tank (102) sleeved on the outside of the inner tank (101). N annular spacers (103) arranged vertically are fixedly installed between the inner tank (101) and the outer tank (102). The N annular spacers (103) divide the interlayer space between the inner tank (101) and the outer tank (102) into N-1 heat-conducting cavities. A flow channel (104) is provided between two adjacent heat-conducting cavities, and a temperature sensor (15) is installed in each heat-conducting cavity. The extraction tank (1) also includes: The batch feeding structure includes at least two auxiliary feeding bins (11). The auxiliary feeding bins (11) are inclined downwards from the outer end to the inner end toward the inside of the extraction tank (1). Each auxiliary feeding bin (11) is equipped with a second valve (13) and a third valve (14) near the inlet end and the outlet end, respectively.

2. The extraction apparatus for preparing plant beverages according to claim 1, characterized in that, The feeding cover (2) is surrounded by a preheating chamber (12), and the auxiliary feeding chamber (11) passes through the preheating chamber (12).

3. The extraction apparatus for preparing plant beverages according to claim 1, characterized in that, The value of N is 4. The four annular spacers (103) divide the interlayer space into an upper heat-conducting cavity (3), a middle heat-conducting cavity (4) and a lower heat-conducting cavity (5) from top to bottom. The upper heat-conducting cavity (3), the middle heat-conducting cavity (4) and the lower heat-conducting cavity (5) are connected through corresponding flow channels (104).

4. The extraction apparatus for preparing plant beverages according to claim 3, characterized in that, The flow channel (104) is a flow guide hole, and multiple flow guide holes are opened in a ring array on the two annular spacers (103) located in the middle position.

5. The extraction apparatus for preparing plant beverages according to claim 4, characterized in that, The diameter of the upper guide hole is smaller than that of the lower guide hole, and the two guide holes, which are arranged opposite each other, are inclined towards each other.

6. The extraction apparatus for preparing plant beverages according to claim 1, characterized in that, The top of the feeding cover (2) is equipped with a main feeding hopper (7), and a first valve (9) is installed on the main feeding hopper (7).

7. The extraction apparatus for preparing plant beverages according to claim 3, characterized in that, Both the upper heat-conducting cavity (3) and the lower heat-conducting cavity (5) are connected to an oil injection pipe (6), and the upper heat-conducting cavity (3) is also connected to an oil drain pipe (8).

8. The extraction apparatus for preparing plant beverages according to claim 1, characterized in that, The tilt angle of the auxiliary feeding bin (11) is 30-60°.

9. A process for preparing a plant-based beverage, using the extraction apparatus for preparing a plant-based beverage as described in any one of claims 1-8, characterized in that, Includes the following steps: S1. Raw material pretreatment: Weigh each medicinal and edible material according to the ratio, screen to remove impurities, wash and drain, and crush or slice the thicker materials according to their texture, and granulate the light materials with aromatic and volatile properties for later use. S2. Preparation of extraction water: Prepare purified water and test it to be qualified, then keep it for later use; S3, Low temperature constant temperature extraction: After heating the purified water to 93-96℃, pump it into the extraction tank (1), and then put in the raw material for extraction. During the extraction process, the liquid temperature is monitored in real time by the temperature sensor (15), and the liquid temperature is kept constant at 93-96℃ by circulating the heat transfer medium in the heat transfer chamber. S4. Endpoint determination: After extraction has proceeded for 45 to 60 minutes, the soluble solids content of the liquid should be measured every 3 to 8 minutes. When the value shows no significant change for two consecutive times, it is determined to be the extraction endpoint. S5. Centrifugal Clarification: After extraction, the liquid is cooled and coarsely filtered, and then separated by butterfly centrifugation to remove fine suspended solids and pectin, resulting in a clear extract concentrate. S6. Adjusting and making up the volume: Add sweetener and purified water to the concentrated extract and make up the volume, then stir until well mixed; S7. Filling and Sterilization: After filling the well-mixed liquid, sterilize it at 130-145℃ for 20-35 minutes, and then cool it to obtain the finished plant beverage.

10. The process for preparing a plant-based beverage according to claim 9, characterized in that, In step S5, the cooling is achieved by circulating cooling water; the coarse filtration is performed using a 180-220 mesh filter; the settling time for defoaming is 10-15 minutes; and the speed of the disc centrifuge is 6500-7500 r / min.

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