Plant energy drink containing polygonatum extract and preparation method thereof

Abstract

The present application relates to the technical field of plant drinks, in particular to a plant energy drink containing polygonatum extract and a preparation method thereof, which comprises polygonatum extract, functional ingredients, auxiliary ingredients and stabilizers; the polygonatum extract is obtained by low-temperature enzymolysis and gradient water extraction of nine kinds of polygonatum, and the content of polygonatum polysaccharide in the drink is not less than 8.0 g per liter. The present application adopts a low-temperature enzymolysis and gradient water extraction combined process, and the enzymolysis and step-by-step extraction are combined to significantly improve the extraction rate of polygonatum polysaccharide compared with conventional high-temperature water extraction, the active ingredients are more complete, and the energy supplementing effect is more clear; microfiltration is used for clarification to remove large-particle impurities, a colloidal protection system is formed by pectin to wrap polygonatum polysaccharide molecules, inhibit flocculation and precipitation, and significantly prolong the shelf life; polygonatum is used as the core monarch drug, three types of quantitative minister and auxiliary compatibility schemes are constructed, which correspond to the effects of soothing the liver, warming the uterus and blood, and soothing the nerves and resisting aging, respectively, cover the needs of different female groups, the formula logic is clear, and the effect positioning is clear.

Description

Technical Field

[0001] This invention relates to the field of plant-based beverage technology, specifically to a plant-based energy drink containing Polygonatum extract and its preparation method. Background Technology

[0002] Polygonatum, the dried rhizome of a plant in the genus Polygonatum of the Liliaceae family, is a traditional medicinal and edible material. It is rich in active ingredients such as Polygonatum polysaccharides, Polygonatum saponins, flavonoids, and alkaloids, and possesses functions including nourishing yin and qi, strengthening the spleen and lungs, anti-oxidation, and immune regulation. With the development of the plant-based functional beverage market, beverages using Polygonatum as a core ingredient have gained widespread consumer attention due to their combination of convenience and health benefits.

[0003] However, in the extraction of active ingredients from Polygonatum sibiricum, current production methods mostly employ high-temperature water decoction extraction, a mature process with low equipment costs suitable for industrial production. However, Polygonatum sibiricum polysaccharides are large, polar molecules, and prolonged high-temperature extraction easily leads to glycosidic bond breakage and degradation, resulting in loss of activity. Furthermore, the plant cell wall hinders the dissolution of active ingredients, and the extraction rate of Polygonatum sibiricum polysaccharides obtained through conventional water extraction is typically only 30%-40%, indicating low extraction efficiency. Existing research indicates that pretreatment with bioenzymes such as cellulase can disrupt the plant cell wall structure and improve the extraction rate. However, enzymatic hydrolysis processes often use single enzyme systems, limiting the release of cellulosic polysaccharides. Moreover, high-temperature one-step extraction is still used after enzymatic hydrolysis, and the degradation problem of heat-sensitive components remains unresolved. Simultaneously, existing products are mostly based on Polygonatum sibiricum, combined with other medicinal and edible ingredients such as jujube, rose, and Poria cocos. This results in a wide variety of products, with most formulas being empirically based, lacking quantitative basis for the proportions of each component, and resulting in vague efficacy positioning. Furthermore, these products are mostly general-purpose formulas, making it difficult to precisely tailor them to the health needs of different consumer groups. In addition, Polygonatum itself has a rich and greasy texture, and direct blending can easily cause problems such as a heavy taste and bloating after drinking. Existing solutions often mask the taste by adding sucrose and sweeteners, which does not conform to the trend of low-sugar consumption, nor does it fundamentally solve the problem of richness from the perspective of compatibility. Moreover, the molecular weight distribution of Polygonatum polysaccharides in Polygonatum beverages is relatively wide, and some large-molecule polysaccharides are prone to flocculation, sedimentation and stratification during storage. The sedimentation rate usually exceeds 2% after 3 months of storage at room temperature, which affects the product's appearance and shelf life.

[0004] Generally, existing technologies often use the addition of thickeners and stabilizers such as sodium carboxymethyl cellulose and xanthan gum, or high-pressure homogenization to improve sedimentation problems. However, excessive thickener addition can easily lead to a thick taste in beverages, and homogenization has limited effect on inhibiting the flocculation of large polysaccharides, making it difficult to simultaneously meet the requirements of high stability and refreshing taste.

[0005] Based on this, the present invention provides a plant-based energy drink containing Polygonatum extract and its preparation method, in order to solve the above-mentioned technical problems. Summary of the Invention

[0006] The purpose of this invention is to provide a plant-based energy drink containing Polygonatum extract and its preparation method, so as to solve the technical problems of low extraction rate of Polygonatum active ingredients, poor stability of the drink, single efficacy and greasy taste in the prior art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: First aspect of the invention: A plant-based energy drink containing Polygonatum extract is provided, including Polygonatum extract, functional ingredients, adjuvants and stabilizers; The Polygonatum extract is obtained by low-temperature enzymatic hydrolysis and gradient water extraction of processed Polygonatum, and the content of Polygonatum polysaccharides in the beverage is not less than 8.0g per liter; Based on the dry matter mass of Polygonatum extract, the mass ratio of the functional adjuvant to Polygonatum extract is 0.3-0.8:1, and the mass ratio of the adjuvant to Polygonatum extract is 0.2-0.5:1. The stabilizer is pectin, and the amount added is 0.1-0.3 wt% of the total mass of the beverage; the soluble solids content of the beverage is 8-15°Brix, and the pH value is 3.5-5.0.

[0008] Furthermore, the preparation process of the Polygonatum extract is as follows: after pulverizing the processed Polygonatum, cellulase and pectinase are added, followed by enzymatic hydrolysis, and then extraction with warm water and high temperature water in sequence. The extracts are combined and concentrated to a solid content of 15-20 wt%. The amount of cellulase added is 0.1-0.3 wt% of the weight of Polygonatum sibiricum, the amount of pectinase added is 0.05-0.15 wt% of the weight of Polygonatum sibiricum, the enzymatic hydrolysis temperature is 45-55℃, and the enzymatic hydrolysis time is 1-2 h; By enzymatically breaking down plant cell walls and using gradient water extraction to dissolve active ingredients of different molecular weights in stages, the extraction rate is improved while avoiding degradation at high temperatures for extended periods.

[0009] Furthermore, the functional ingredients are any one of the following combinations: mulberry and double-petaled red rose, red dates and longan, or poria and jujube seed.

[0010] The three types of functional ingredients correspond to three different effects: soothing the liver and improving complexion, warming the uterus and blood, and calming the mind and anti-aging. They form a quantitative compatibility system with the principal ingredient, Polygonatum sibiricum.

[0011] Furthermore, the adjuvant ingredients include dried tangerine peel and flavor modifiers; the flavor modifiers are at least one of hibiscus, erythritol, ginger, lily, and wolfberry.

[0012] The dried tangerine peel helps regulate qi and harmonize the stomach, counteracting the greasiness of the Solomon's seal and preventing bloating; the flavor modifier balances taste and auxiliary effects.

[0013] Furthermore, 0.05-0.2wt% of citric acid is added to the beverage as a pH adjuster; after the beverage is sterilized at 121℃ for 15 minutes, the sedimentation rate after being stored at room temperature for 6 months is no higher than 0.5wt%.

[0014] On the other hand, the present invention also provides a method for preparing a plant-based energy drink containing Polygonatum extract, comprising the following steps: Step 1: After pulverizing the processed Polygonatum sibiricum, perform low-temperature enzymatic hydrolysis, then perform gradient water extraction, filtration and concentration to obtain a concentrated extract of Polygonatum sibiricum. Step 2: Extract the functional ingredients and adjuvants according to their properties to obtain the functional extract; the volatile aromatic ingredients are added in the later stage of extraction, and the heat preservation time shall not exceed 10 minutes. Step 3: Mix the concentrated extract of Polygonatum sibiricum, the functional extract, the stabilizer and purified water, and adjust the pH to 3.5-5.0 after making up the volume. Step 4: Clarify the prepared liquid through microfiltration, fill and sterilize the filtrate to obtain a plant-based energy drink.

[0015] Furthermore, the gradient water extraction described in step one is divided into two stages. The extraction temperature of the first stage is 60-70℃ and the extraction time is 1-2 hours. The extraction temperature of the second stage is 90-100℃ and the extraction time is 1.5-3 hours. The material-to-liquid ratio of the two stages is 1:8-1:12.

[0016] The extraction process achieves high efficiency by using a stepwise approach: extracting heat-sensitive components such as polysaccharides and saponins at low temperatures and extracting fiber-bound components at high temperatures.

[0017] Furthermore, the graded extraction described in step two involves first subjecting root and fruit raw materials to water extraction at 90-100℃ for 20-40 minutes; adding flower raw materials 5-10 minutes before the end of extraction, followed by filtration.

[0018] By preserving the volatile aromatic substances of flowers, the aroma is avoided from dissipating due to prolonged extraction.

[0019] Furthermore, the microfiltration in step four uses a 0.45μm microporous membrane and operates at a temperature of 40-50℃; the sterilization is performed by high-pressure steam sterilization at a temperature of 121℃ for 10-20 minutes.

[0020] Microfiltration removes large particles of impurities, and the protective effect of pectin enhances product stability.

[0021] Furthermore, in step three, during the preparation, 2-4g of erythritol per liter is added according to the mass-volume ratio to adjust the sweetness, without adding sucrose.

[0022] Compared with the prior art, the beneficial effects of the present invention are: This invention employs a combined low-temperature enzymatic hydrolysis and gradient water extraction process. Enzymatic hydrolysis and cell wall disruption, combined with stepwise extraction, significantly improve the extraction rate of Polygonatum polysaccharides compared to conventional high-temperature water extraction, resulting in more complete retention of active ingredients and a more pronounced energy-boosting effect. Microfiltration clarifies and removes large particulate impurities, while pectin forms a colloidal protective system that encapsulates Polygonatum polysaccharide molecules, inhibiting flocculation and precipitation, and significantly extending shelf life. With Polygonatum as the core principal ingredient, three quantitative adjuvant formulations are constructed, corresponding to the effects of soothing the liver and improving complexion, warming the uterus and blood, and calming the mind and anti-aging, respectively, covering the needs of different female populations. The formulation logic is clear, and the efficacy positioning is well-defined. At the same time, tangerine peel regulates qi and counteracts the richness of Polygonatum, avoiding bloating. Erythritol is used to replace sucrose for sweetening, resulting in a low-calorie, sugar-free formula that aligns with health-conscious consumption trends. The graded extraction preserves the floral aroma, resulting in a rich and layered taste. Detailed Implementation

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] Unless otherwise specified, all raw materials used in this invention are commercially available food-grade raw materials.

[0025] Among them: nine-times processed Polygonatum (Polygonatum polysaccharide content ≥25wt%, in accordance with the provisions of the Polygonatum section of Part I of the 2020 edition of the Chinese Pharmacopoeia); cellulase (food grade, enzyme activity ≥10000U / g); pectinase (food grade, enzyme activity ≥5000U / g); high-fat pectin (food grade, degree of esterification ≥65%); the remaining raw materials are medicinal and edible raw materials that meet the standards of the Pharmacopoeia or GB2760 food additives.

[0026] Performance testing methods include: a. Determination of Polysaccharide Content in Polygonatum Rhizome: Methods: Referencing the spectrophotometric method in Chapter 0721 of Part IV of the 2020 edition of the Chinese Pharmacopoeia, plant polysaccharides were determined using the phenol-sulfuric acid colorimetric method.

[0027] Reagents: analytical grade concentrated sulfuric acid, 5 wt% phenol solution, glucose reference standard (purity ≥ 99.5%).

[0028] Instruments: UV-Vis spectrophotometer, analytical balance of 0.0001 g / L, constant temperature water bath, stoppered colorimetric tubes.

[0029] Operating procedures: (1) Preparation of standard curve: Weigh out glucose reference standard dried to constant weight at 105℃ and prepare a reference solution of 0.1 mg / mL. Pipette 0, 0.2, 0.4, 0.6, 0.8 and 1.0 mL into stoppered test tubes, add water to make up to 2.0 mL, add 1.0 mL of 5% phenol solution, shake well, and then quickly add 5.0 mL of concentrated sulfuric acid. Shake well and heat in a boiling water bath for 15 min, then remove and cool in ice water for 5 min. Using the first tube as a blank, measure the absorbance at a wavelength of 490 nm. Plot the standard curve with absorbance as the ordinate and glucose mass as the abscissa.

[0030] (2) Sample determination: Take 1.0 mL of the uniform beverage sample, dilute with water to 100 mL, and shake well. Take 1.0 mL of the diluted solution, determine the absorbance according to the method under the standard curve section, substitute it into the standard curve to calculate the glucose mass, multiply by the conversion factor 0.9, and calculate the concentration of Polygonatum polysaccharide in the sample: Polygonatum polysaccharide content (g / L) = (C×D×0.9) / V; In the formula: C is the glucose mass (μg) obtained from the standard curve; D is the sample dilution factor; 0.9 is the conversion factor for glucose to Polygonatum polysaccharide; V is the sampling volume (mL).

[0031] b. Sedimentation rate determination: Methodology: Based on GB / T10786-2006 "Test Methods for Canned Foods" and combined with the shelf-life stability evaluation specifications for plant-based beverages.

[0032] Operating procedures: (1) Store the sealed beverage sample in a constant temperature and light-proof environment at 25℃ for 6 months.

[0033] (2) After the expiration date, take out the sample, shake it gently, and accurately measure 100 mL. Place it in a 50 mL centrifuge tube that has been weighed to constant weight, and centrifuge at 3000 r / min for 15 min.

[0034] (3) Discard the supernatant and place the centrifuge tube along with the bottom precipitate in a 105℃ forced-air drying oven to dry to constant weight: Precipitation rate (wt%) = (m2-m1) / m×100%; In the formula: m1 is the constant weight mass of the empty centrifuge tube (g); m2 is the constant weight mass of the centrifuge tube with precipitate (g); m is the mass of the sampled beverage (g).

[0035] c. Sensory rating: Methodology based on: GB / T12313-1990 "Sensory Analysis Methodology and Flavor Evaluation Methodology".

[0036] The evaluators consisted of 10 professionally trained sensory evaluators, 5 men and 5 women, who had no history of smoking and had normal taste and smell functions.

[0037] Scoring criteria: A 10-point scale is used, with scores given independently from three dimensions: taste 4 points (harmonious sweet and sour, no greasiness, no off-flavors), aroma 3 points (natural and harmonious aroma, no off-flavors), and color 3 points (uniform color, no layering or sedimentation).

[0038] Operating Procedure: Samples are randomly numbered with a three-digit code and placed in identical transparent tasting cups. Blind evaluation is conducted at 25°C room temperature under natural light. Evaluators score independently, discarding the highest and lowest scores, and taking the arithmetic mean of the remaining 8 evaluators' scores.

[0039] d. Extraction rate of Polygonatum polysaccharides: Method basis: The same method as described above for determining the content of Polygonatum polysaccharides was used to determine the total amount of Polygonatum polysaccharides in the raw material standard and the finished product.

[0040] Operating procedures: (1) Raw material standard determination: Weigh the same amount of processed Polygonatum sibiricum raw material as in the example, process it according to the same extraction process as in the example and adjust the volume, and determine the total mass of Polygonatum sibiricum polysaccharide, which is recorded as M0.

[0041] (2) Finished product determination: The total mass of Polygonatum polysaccharides in the final finished beverage was determined and recorded as M1: Extraction rate (%) = M1 / M0 × 100%; Example 1: A liver-soothing and beauty-enhancing Polygonatum and Rose Energy Drink was prepared according to the preparation method of a plant-based energy drink containing Polygonatum extract. This example is a 1L scale preparation, and the formula composition is as follows: The ingredients are: 20g of processed Polygonatum sibiricum (corresponding to 5.0g of Polygonatum sibiricum extract dry matter), 2.8g of dried mulberry, 0.3g of dried double-petal red rose petals, 1.3g of dried tangerine peel, 0.6g of hibiscus, 1.5g of high-fat pectin, 3.0g of erythritol, 0.8g of citric acid monohydrate, and drinking purified water to make up to 1000mL.

[0042] The specific preparation steps are as follows: (1) Preparation of concentrated extract of Polygonatum sibiricum: Raw material pretreatment: Grind the processed Polygonatum sibiricum into powder using a pulverizer, pass it through a 20-mesh standard sieve, weigh 20g of Polygonatum sibiricum powder and put it into a jacketed extraction tank, add 200mL of drinking purified water, stir well, and adjust the pH of the system to 4.8 with 0.1mol / L citric acid solution.

[0043] Low-temperature enzymatic hydrolysis: Add 0.04g of cellulase (enzyme activity 10000U / g) and 0.02g of pectinase (enzyme activity 5000U / g) to the extraction tank, stir evenly, then pass hot water through to raise the temperature to 50℃, and maintain the temperature for 1.5h for enzymatic hydrolysis; keep the stirring speed at 150r / min during the enzymatic hydrolysis process.

[0044] First stage warm water extraction: After enzymatic hydrolysis, the extraction tank is heated to 65℃ and extracted at a constant temperature for 1.5h. During the extraction process, the stirring speed is 120r / min. After extraction, the first stage extract is collected by pressure filtration through a 200-mesh nylon filter cloth.

[0045] Second stage high-temperature extraction: Add 200mL of drinking purified water to the filter residue, heat to 95℃, and extract at a constant temperature for 2 hours with a stirring speed of 120r / min; after extraction, filter while hot using a 200-mesh nylon filter cloth and collect the second stage extract.

[0046] ⑤ Concentration and Combination: Combine the two extracts and transfer them to a vacuum concentration tank. Concentrate under reduced pressure at a vacuum of -0.08 MPa and a tank temperature of 60°C. Monitor the concentration with an online refractometer until the soluble solids content of the concentrate reaches 18 wt% (measured at 25°C) to obtain the Polygonatum extract concentrate for later use.

[0047] (2) Preparation of functional extract: Raw material pretreatment: Wash the dried mulberries, dried tangerine peel and roselle separately, drain the surface water, put them into a small extraction tank, and add 8 times the total weight of the raw materials with drinking purified water.

[0048] High-temperature extraction: Turn on the stirring, rotate at 120 r / min, introduce steam to raise the temperature to 95℃, and extract at a constant temperature for 30 min.

[0049] Fragrance Preservation Extraction: 5 minutes before the end of the extraction, put the dried double-petaled red roses into the extraction tank, maintain a constant temperature of 95℃ for 5 minutes, and then stop heating.

[0050] Filtration and cooling: Filter the extract while it is hot through a 200-mesh nylon filter cloth, discard the filter residue, collect the functional extract, and let it cool naturally to 40°C for later use.

[0051] (3) Mixing and blending: The concentrated extract of Polygonatum sibiricum and the functional extract were drawn into a clean mixing tank and stirred at 100 rpm. High-fat pectin, erythritol and citric acid monohydrate were added in sequence, and drinking purified water was added to bring the total volume to 1000 mL. Stirring was continued for 15 min until the materials were completely dissolved and homogeneous. The pH value of the solution was measured to be 4.2, which is within the target range.

[0052] (4) Clarification and sterilization filling: Microfiltration clarification: The prepared liquid is heated to 45°C through a plate heat exchanger, then filtered under pressure through a 0.45μm polypropylene microporous membrane at an operating pressure of 0.2MPa, and the clarified filtrate is collected.

[0053] Filling and sterilization: The clarified liquid is filled into 250mL sterile glass bottles, sealed, and then sent to a high-pressure steam sterilizer for sterilization at 121℃ and 0.1MPa for 15min. After sterilization, the liquid is cooled in stages, first to 80℃ and then to room temperature to obtain the finished beverage.

[0054] Example 2: A warming uterus and blood-nourishing Polygonatum, longan, and jujube energy drink was prepared according to the preparation method of a plant-based energy drink containing Polygonatum extract. This example is a 1L scale preparation, and the formula composition is as follows: The ingredients for this product are: 20g of processed Polygonatum odoratum (corresponding to 5.0g of dried Polygonatum odoratum extract), 3.0g of dried red dates, 2.0g of dried longan, 0.5g of dried goji berries, 0.75g of ginger juice, 1.5g of dried Solomon's seal rhizome, 1.0g of dried tangerine peel, 2.0g of high-fat pectin, 3.5g of erythritol, and 0.6g of citric acid monohydrate. Add purified drinking water to a final volume of 1000mL.

[0055] The specific preparation steps are as follows: (1) Preparation of concentrated extract of Polygonatum sibiricum: The operating parameters were exactly the same as in Example 1, and a concentrated extract of Polygonatum sibiricum with a solid content of 18 wt% was obtained for later use.

[0056] (2) Preparation of functional extract: Raw material pretreatment: Wash the dried red dates, dried longan, dried goji berries, Solomon's seal, and dried tangerine peel separately, drain them, and put them into the extraction tank. Add 10 times the total weight of the raw materials in purified drinking water.

[0057] High-temperature extraction: Turn on the stirring, rotate at 120 r / min, heat to 95℃, and extract at a constant temperature for 35 min.

[0058] Ginger juice preparation: After juicing fresh ginger, filter it through a 200-mesh filter, add the ginger juice to the extract, and stir well.

[0059] Filtration and cooling: Filter the extract while it is hot through a 200-mesh nylon filter cloth, discard the filter residue, collect the functional extract, and cool it to 40°C for later use.

[0060] (3) Mixing and blending: The concentrated extract of Polygonatum sibiricum and the functional extract were drawn into a mixing tank. High-fat pectin, erythritol and citric acid monohydrate were added in sequence with stirring. The volume was adjusted to 1000 mL with purified water and stirred for 15 min until homogeneous. The pH of the solution was measured to be 4.0.

[0061] (4) Clarification and sterilization filling: The operating parameters are exactly the same as in Example 1. After microfiltration clarification, the product is filled, sterilized, and cooled to obtain the finished product.

[0062] Example 3: A calming and anti-aging energy drink containing Polygonatum extract was prepared using the same method as for plant-based energy drinks containing Polygonatum extract. This example is a 1L scale preparation, and the formula is as follows: The ingredients for this product are: 20g of processed Polygonatum sibiricum (corresponding to 5.0g of dried Polygonatum sibiricum extract), 0.8g of dried Poria cocos, 1.0g of Ziziphus jujuba var. spinosa, 0.6g of dried lily bulb, 0.5g of dried wolfberry, 1.0g of dried tangerine peel, 1.8g of high-fat pectin, 2.5g of erythritol, and 0.7g of citric acid monohydrate. Add purified drinking water to a final volume of 1000mL.

[0063] The specific preparation steps are as follows: (1) Preparation of concentrated extract of Polygonatum sibiricum: The operating parameters were exactly the same as in Example 1, and a concentrated extract of Polygonatum sibiricum with a solid content of 18 wt% was obtained for later use.

[0064] (2) Preparation of functional extract: Raw material pretreatment: Wash the Poria cocos, jujube seed, lily bulb, wolfberry and dried tangerine peel separately, crush the jujube seed in advance, put them into the extraction tank together, and add 12 times the total weight of the raw materials of drinking purified water.

[0065] High-temperature extraction: Turn on the stirring, rotate at 120 r / min, heat to 95℃, and extract at a constant temperature for 40 min.

[0066] Filtration and cooling: Filter the extract while it is hot through a 200-mesh nylon filter cloth, discard the filter residue, collect the functional extract, and cool it to 40°C for later use.

[0067] (3) Mixing and blending: The concentrated extract of Polygonatum sibiricum and the functional extract were drawn into a mixing tank. High-fat pectin, erythritol and citric acid monohydrate were added in sequence with stirring. The volume was adjusted to 1000 mL with purified water and stirred for 15 min until homogeneous. The pH of the solution was measured to be 4.5.

[0068] (4) Clarification and sterilization filling: The operating parameters are exactly the same as in Example 1. After microfiltration clarification, the product is filled, sterilized, and cooled to obtain the finished product.

[0069] Comparative Example 1: A conventional water-extracted Polygonatum sibiricum beverage, with a formula composition completely identical to that of Example 1.

[0070] Preparation steps: After pulverizing the prepared Polygonatum sibiricum, add it directly to 200mL of purified water and extract at 95℃ for 3 hours. After filtration, obtain the Polygonatum sibiricum extract. Combine the residue of mulberry, dried tangerine peel, roselle, double-petaled red rose with the Polygonatum sibiricum residue and extract at 95℃ for 30 minutes. Filter. Combine the two extracts and add erythritol and citric acid to make up to 1L. Do not add pectin or perform microfiltration clarification. Directly fill the package and sterilize at 121℃ for 15 minutes. Cool to obtain the finished product.

[0071] Comparative Example 2: A simple compound Polygonatum beverage with the same total amount of raw materials as in Example 1: 20g of processed Polygonatum, 2.8g of mulberry, 0.3g of double-petaled red rose, 1.3g of dried tangerine peel, and 0.6g of hibiscus.

[0072] Preparation steps: After mixing all raw materials, put them into an extraction tank, add 10 times the amount of purified water, extract at 95°C for 30 minutes, filter through a 200-mesh filter, add 3.0g of erythritol and 0.8g of citric acid to the filtrate, and make up to 1L; without enzymatic hydrolysis, fractional extraction, pectin addition, or microfiltration, directly fill and sterilize, under the same conditions as in Example 1.

[0073] Comparative Example 3: Polygonatum sibiricum beverage without adjuvants. The tangerine peel was removed from the formula, and the remaining components and dosages were the same as in Example 1. The preparation steps were exactly the same as in Example 1.

[0074] For the test examples, the comprehensive performance tests of Examples 1-3 and Comparative Examples 1-3 were conducted according to the test methods described above, and the results are shown in Table 1.

[0075] Table 1 Performance test results of each sample

[0076] As shown in Table 1: The extraction rates of Polygonatum polysaccharides in Examples 1-3 were all above 68%, which was more than 40% higher than that of conventional water extraction in Comparative Example 1, proving that the low-temperature enzymatic hydrolysis-gradient water extraction process can significantly improve the extraction efficiency of effective components; the precipitation rate after 6 months was all below 0.4%, which was much lower than that of Comparative Example 1 and Comparative Example 2, proving that microfiltration clarification and pectin steady-state system can effectively improve product stability.

[0077] Comparative Example 2, a simple compounding process, showed the lowest extraction rate of Polygonatum polysaccharides, the highest precipitation rate, and the worst sensory score, demonstrating that the process system of this invention plays a decisive role in product performance.

[0078] After removing the tangerine peel, the content of Polygonatum polysaccharides in Comparative Example 3 was similar to that in Example 1, but the sensory score was significantly lower, which verified the role of adjuvants and excipients in resolving the greasy taste and improving acceptance.

[0079] Examples 1-3 correspond to different efficacy directions, and all performance indicators are excellent, achieving a unity of high activity, high stability and differentiated efficacy.

[0080] It is understood that the functional ingredients and adjuvants are not limited to the combinations described in the above embodiments, and can also be adjusted to combinations of other food and medicinal materials according to efficacy requirements, as long as they conform to the quantitative compatibility ratio and process logic of this invention. The enzyme used for enzymatic hydrolysis can also be replaced with other plant cell wall degrading enzymes such as hemicellulase and β-glucanase, as long as the extraction rate is within the range defined by this invention.

[0081] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0082] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A plant-based energy drink containing Polygonatum sibiricum extract, characterized in that, Includes Polygonatum extract, functional ingredients, adjuvants and excipients, and stabilizers; The Polygonatum extract is obtained by low-temperature enzymatic hydrolysis and gradient water extraction of processed Polygonatum, and the content of Polygonatum polysaccharides in the beverage is not less than 8.0g per liter; Based on the dry matter mass of Polygonatum extract, the mass ratio of the functional adjuvant to Polygonatum extract is 0.3-0.8:1, and the mass ratio of the adjuvant to Polygonatum extract is 0.2-0.5:

1. The stabilizer is pectin, and the amount added is 0.1-0.3 wt% of the total mass of the beverage; The beverage has a soluble solids content of 8-15°Brix and a pH value of 3.5-5.

0.

2. The plant-based energy drink containing Polygonatum extract according to claim 1, characterized in that: The preparation process of the Polygonatum extract is as follows: After pulverizing the processed Polygonatum sibiricum, add cellulase and pectinase, and perform enzymatic hydrolysis. Then, extract successively with warm water and high temperature water. Combine the extracts and concentrate to a solid content of 15-20 wt%. The amount of cellulase added is 0.1-0.3 wt% of the weight of Polygonatum sibiricum, the amount of pectinase added is 0.05-0.15 wt% of the weight of Polygonatum sibiricum, the enzymatic hydrolysis temperature is 45-55℃, and the enzymatic hydrolysis time is 1-2 h.

3. The plant-based energy drink containing Polygonatum extract according to claim 1, characterized in that: The functional ingredients are any one of the following: a combination of mulberry and double-petaled red rose, a combination of red dates and longan, or a combination of poria cocos and jujube seed.

4. The plant-based energy drink containing Polygonatum extract according to claim 1, characterized in that: The adjuvant ingredients include dried tangerine peel and flavor modifiers; the flavor modifiers are at least one of hibiscus, erythritol, ginger, lily, and wolfberry.

5. The plant-based energy drink containing Polygonatum extract according to claim 1, characterized in that: The beverage also contains 0.05-0.2wt% citric acid as a pH adjuster; after being sterilized at 121±5℃ for 15 minutes, the sedimentation rate of the beverage after being stored at room temperature for 6 months is no higher than 0.5wt%.

6. A method for preparing a plant-based energy drink containing Polygonatum extract as described in any one of claims 1-5, characterized in that, Includes the following steps: Step 1: After pulverizing the processed Polygonatum sibiricum, perform low-temperature enzymatic hydrolysis, then perform gradient water extraction, filtration and concentration to obtain a concentrated extract of Polygonatum sibiricum. Step 2: Extract the functional ingredients and adjuvants according to their properties to obtain the functional extract; the volatile aromatic ingredients are added in the later stage of extraction, and the heat preservation time shall not exceed 10 minutes. Step 3: Mix the concentrated extract of Polygonatum sibiricum, the functional extract, the stabilizer and purified water, and adjust the pH to 3.5-5.0 after making up the volume. Step 4: Clarify the prepared liquid through microfiltration, fill and sterilize the filtrate to obtain a plant-based energy drink.

7. The preparation method according to claim 6, characterized in that: The gradient water extraction in step one is divided into two stages. The first stage extraction temperature is 60-70℃ and the extraction time is 1-2h. The second stage extraction temperature is 90-100℃ and the extraction time is 1.5-3h. The material-liquid ratio for both stages is 1:8-1:

12.

8. The preparation method according to claim 6, characterized in that: The graded extraction in step two is as follows: root and fruit raw materials are first subjected to water extraction at 90-100℃ for 20-40 minutes; flower raw materials are added 5-10 minutes before the end of extraction, and then filtered after soaking.

9. The preparation method according to claim 6, characterized in that: In step four, the microfiltration uses a 0.45μm microporous membrane and the operating temperature is 40-50℃; the sterilization is high-pressure steam sterilization at a temperature of 121±5℃ for 10-20 minutes.

10. The preparation method according to claim 6, characterized in that: In step three, erythritol is added at a mass-volume ratio of 2-4g per liter to adjust the sweetness.

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