Preparation method of a drink containing rhizoma polygonati, astragalus, medlar and rose

Abstract

The application relates to the technical field of food and medicine homologous beverage processing, and discloses a preparation method of a Huangjing Huangqi Gouqi Zi Meigui flower beverage, S1, raw material pretreatment: selecting raw materials of Huangjing, Huangqi, Gouqi Zi and Meigui flowers, and cleaning the raw materials respectively; after the Huangjing is dried, the Huangjing is subjected to low-temperature ultrafine crushing to 300-500 meshes to prepare Huangjing ultrafine powder; after the Huangqi is dried, the Huangqi is subjected to low-temperature ultrafine crushing to 300-500 meshes to prepare Huangqi ultrafine powder; the application integrates the concept of traditional Chinese medicine agricultural production mode, emphasizes the genuineness and ecological planting of the traditional Chinese medicine materials of the food and medicine homologous type, accords with the pursuit of modern consumers for green, healthy and high-quality food, is rigorous in formula, and has definite efficacy; the nine kinds of Huangjing, Huangqi, Gouqi Zi and Meigui flowers are used together, and have good improvement effects on body fatigue, sallow complexion, low immunity caused by deficiency of both qi and blood, soreness and weakness of waist and knees caused by deficiency of kidney essence, early graying of hair, and low mood and irregular menstruation caused by stagnation of liver qi.

Description

Technical Field

[0001] This invention relates to the field of food and medicine homology beverage processing technology, specifically a method for preparing a beverage made from Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum, and rose petals. Background Technology

[0002] With the fast pace of modern life, increased work pressure, and the aging population, problems such as deficiency of both qi and blood, kidney deficiency and essence depletion, and liver qi stagnation are becoming increasingly common. Deficiency of both qi and blood manifests as fatigue, sallow complexion, dizziness, palpitations, insomnia, and weakened immunity; kidney deficiency and essence depletion manifests as lower back and knee pain, premature graying of hair, dizziness, tinnitus, and memory loss; liver qi stagnation manifests as low mood, chest and rib pain, irregular menstruation, and facial pigmentation. Furthermore, women are also prone to these problems during menstruation, postpartum, and menopause.

[0003] The existing effective components of Polygonatum and Astragalus (such as Polygonatum polysaccharide, Astragalus polysaccharide, and Astragaloside A) are mainly found in the cell walls of plant cells. Traditional Chinese medicine pulverization methods usually use ordinary mechanical pulverization, resulting in powder particles with large size and low cell wall breakage rate, making it difficult to fully dissolve the effective components. At the same time, the extraction of effective components from roses mostly uses traditional hot water extraction or distillation methods, which involve high extraction temperatures. High temperatures can easily lead to the volatilization and loss of rose fragrance and the deterioration of heat-sensitive components.

[0004] Although there are compound beverage products on the market that use Polygonatum, Astragalus, and Lycium barbarum as raw materials, the existing product formulations mostly focus on taste adjustment or single effects. There is a lack of systematic formulation research and efficacy verification on the comprehensive conditioning effects on multiple syndromes such as deficiency of both qi and blood, kidney deficiency and essence depletion, and liver qi stagnation. Therefore, a preparation method of Polygonatum, Astragalus, Lycium barbarum and rose petal beverage is proposed. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing a beverage made from Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum, and rose petals, in order to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a beverage made from Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum, and rose petals, comprising the following steps:

[0007] S1. Raw material pretreatment: Select raw materials Polygonatum, Astragalus, Lycium barbarum, and rose petals, and clean them separately; after drying, Polygonatum is pulverized at low temperature to 300-500 mesh to obtain Polygonatum ultrafine powder; after drying, Astragalus is pulverized at low temperature to 300-500 mesh to obtain Astragalus ultrafine powder; after drying, Lycium barbarum is pulverized to 20-60 mesh to obtain Lycium barbarum powder; after drying, rose petals are pulverized to 20-60 mesh to obtain rose petal powder.

[0008] S2. Extraction of Polygonatum and Astragalus: Place the ultrafine powder of Polygonatum and Astragalus obtained in S1 into an extraction tank, add 12 to 16 times their total weight of purified water, soak for 40 to 60 minutes, heat to 80 to 90°C and extract for 1.5 to 2.5 hours, filter, and collect the first extract and the residue separately.

[0009] S3. Secondary extraction and enzymatic hydrolysis: Add 8 to 10 times the weight of purified water to the residue obtained in S2, and add 0.2% to 0.5% of the weight of the residue with a compound enzyme. Enzymatically hydrolyze for 1.5 to 2.5 hours at 45 to 55°C and pH 5.0 to 6.0. Then, heat to 85 to 95°C to inactivate the enzyme for 15 to 25 minutes, filter, and obtain the second extract.

[0010] S4. Extraction of wolfberry and rose: Place the wolfberry powder and rose powder obtained in S1 into an extraction tank, add 10 to 14 times their total weight of purified water, soak at 50 to 60°C for 30 to 50 minutes, then heat to 70 to 80°C for 1 to 1.5 hours, filter to obtain wolfberry and rose extract and residue.

[0011] S5. Secondary extraction of wolfberry and rose: Add 6 to 9 times the weight of purified water to the residue obtained in S4, and perform a second extraction at 70 to 80°C for 40 minutes. Filter and combine the two extracts to obtain wolfberry and rose extract.

[0012] S6. Combining and Concentration: The first extract obtained from S2, the second extract obtained from S3, and the extract of wolfberry and rose obtained from S5 were combined and concentrated under reduced pressure to an extract with a relative density of 1.08 to 1.18 measured at 60°C, thus obtaining a concentrated extract of Polygonatum sibiricum, Astragalus membranaceus, wolfberry, and rose.

[0013] S7. Mixing and blending: The concentrated extract of Polygonatum, Astragalus, Lycium barbarum and Rose obtained in S6 is mixed with an appropriate amount of purified water in a mixing tank. Sweetener and stabilizer are added and the total solids content is adjusted to 4% to 8% to obtain a mixed solution.

[0014] S8. Homogenization: The mixture obtained in S7 is subjected to high-pressure homogenization at a pressure of 20-30 MPa to obtain a homogenized liquid.

[0015] S9. Sterilization and filling: The homogenized liquid obtained in S8 is subjected to ultra-high pressure physical sterilization treatment, and then filled and sealed to obtain the final product.

[0016] Preferably, the raw materials, by weight, include 15-25 parts of Polygonatum sibiricum, 12-22 parts of Astragalus membranaceus, 10-20 parts of Lycium barbarum, and 8-16 parts of rose petals.

[0017] Preferably, in S1, the low-temperature ultrafine grinding temperature of Polygonatum and Astragalus is -10℃ to 0℃, and the grinding is to 300 to 500 mesh.

[0018] Preferably, in S3, the complex enzyme is a mixture of cellulase and pectinase in a mass ratio of 1:1 to 2:1.

[0019] Preferably, in step S4, the extraction temperature of wolfberry and rose is controlled at 70-80°C.

[0020] Preferably, in step S7, the sweetener is one or more of xylitol, erythritol, steviol glycosides, and mogrosides, and the amount added is 2% to 5% of the total mass; the stabilizer is one or more of xanthan gum and sodium carboxymethyl cellulose, and the amount added is 0.1% to 0.2% of the total mass.

[0021] Preferably, in S9, the ultra-high pressure physical sterilization treatment parameters are: pressure 400-600 MPa, pressure holding time 5-10 minutes, and sterilization temperature 15-30℃.

[0022] Preferably, the mixing tank is provided with a feeding pipe at the top and a discharge pipe at the bottom, and a valve is installed on the discharge pipe;

[0023] The mixing tank is equipped with a mixing component inside. The mixing component includes a motor and an internal gear ring. A second support rod is fixed to the output shaft end of the motor, and several second mixing rods are fixed to the outside of the second support rod.

[0024] The internal gear ring is connected to several gears on its inner side, and a first support rod is fixed to the bottom of the gears. Several first stirring rods are fixed to the outer side of the first support rod.

[0025] Preferably, a plurality of fixing rods are fixed to the outer side of the second support rod, and a reinforcing rod is fixed between the bottom of the fixing rods and the outer side of the second support rod.

[0026] Preferably, a connecting column is fixed at the top shaft of the gear, and the connecting column is rotatably connected to the bottom of the fixed rod through a sealed bearing;

[0027] The motor is fixed at the top axis of the mixing tank, the internal gear ring is fixed at the top of the inner wall of the mixing tank, and the second support rod is rotatably connected to the top axis of the mixing tank through a sealed bearing.

[0028] Compared with the prior art, the present invention, employing the above technical solution, has the following technical effects:

[0029] First, the first stirring rod, while revolving around the central axis, is forced to rotate on its own axis, creating multi-trajectory, variable-angle shearing disturbances on the side areas. The second stirring rod is dedicated to the fixed-axis rotation of the material in the center. The combined flow field formed by the two, consisting of axial flow in the center and multi-directional flow on the sides, effectively eliminates the mixing blind zone near the center and wall of the tank. The mechanical meshing of the gears, internal gear ring, and connecting column allows the rotational power of the second support rod to be naturally diverted, eliminating the need for an additional independent motor or reducer. This structure is compact, with low transmission loss, and can achieve stronger comprehensive stirring efficiency with the same input power, reducing energy consumption per unit output.

[0030] II. The *Jiuhua Huangjing* used in this invention is cultivated in the authentic producing area of ​​Jiuhua Mountain in Qingyang County, Anhui Province. *Huangqi*, *Gouqi*, and *Rose* are all cultivated using traditional Chinese medicine agricultural production methods, ensuring the authenticity, high quality, and safety of the raw materials. *Huangjing* and *Huangqi* are processed using low-temperature ultra-micro pulverization technology, which fully breaks down the cell walls, increasing the dissolution rate of components such as *Huangjing* polysaccharides, *Huangqi* polysaccharides, and astragaloside A by more than 50%. Simultaneously, the low-temperature treatment avoids the destruction of active ingredients by high temperatures. *Jiuhua Huangjing* tonifies qi and nourishes yin, benefits the kidneys and replenishes essence; *Huangqi* tonifies qi and strengthens the exterior, enhances immunity; *Gouqi* nourishes the liver and kidneys, benefits essence and improves eyesight; and *Rose* soothes the liver, relieves depression, and beautifies the skin. The four ingredients combined tonify qi and blood, nourish yin and tonify the kidneys, soothe the liver, relieve depression, and beautify the skin, providing excellent conditioning effects for people with qi and blood deficiency, kidney deficiency and essence depletion, and liver qi stagnation.

[0031] Third, the rose extraction process of this invention uses a relatively low temperature (70-80℃) and short time process, which effectively protects the heat-sensitive aroma components such as volatile oils in roses and preserves the natural rose fragrance of the product. The two-step process combining hot water extraction and compound enzymatic hydrolysis-assisted extraction utilizes the synergistic effect of cellulase and pectinase to enzymatically hydrolyze Polygonatum and Astragalus, destroying the plant cell walls and allowing the polysaccharides, saponins and other active ingredients encapsulated in the cells to be fully released, significantly improving the comprehensive utilization rate of the medicinal materials.

[0032] Fourth, this invention incorporates the concept of traditional Chinese medicine agricultural production methods, emphasizing the authenticity and ecological cultivation of medicinal herbs that are "food and medicine from the same source." It meets the modern consumer's pursuit of green, healthy, and high-quality food. The formula is rigorous and the efficacy is clear. The four herbs, namely, Polygonatum odoratum, Astragalus membranaceus, Lycium barbarum, and Rosa rugosa, work together to effectively improve symptoms such as fatigue, sallow complexion, and low immunity caused by deficiency of both Qi and blood; soreness and weakness of the waist and knees and premature graying of hair caused by kidney deficiency and depletion of essence; and low mood and irregular menstruation caused by stagnation of liver Qi.

[0033] Fifth, roses soothe the liver and relieve depression, promote blood circulation and beautify the skin; astragalus replenishes qi and blood; goji berries nourish yin and beautify the skin; and polygonatum has anti-aging properties. The four ingredients work together to have a beautifying effect that nourishes the skin from both inside and out, making the complexion rosy and the skin radiant. The unique fragrance of roses complements the bean aroma of astragalus, the sweetness of polygonatum, and the sweet and sour taste of goji berries, resulting in a product with a mellow and fragrant taste, pleasant floral aroma, no strong medicinal taste, and high acceptance.

[0034] VI. This invention uses ultra-high pressure physical sterilization technology to replace traditional heat sterilization. It requires no heating and no chemical preservatives. The sterilization process is purely physical and leaves no chemical residues. It preserves the heat-sensitive active ingredients (such as Polygonatum polysaccharide, Astragaloside A, and rose volatile oil) and natural flavor in the raw materials to the greatest extent. The product is more natural and healthy, which is in line with the core concept of "following the way of nature" in traditional Chinese medicine agriculture. With the addition of an appropriate amount of stabilizer and high-pressure homogenization, the product system is stable and there is no precipitation or stratification. Combined with ultra-high pressure physical sterilization and low-temperature refrigeration, the shelf life can reach 45-60 days. Attached Figure Description

[0035] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0036] Figure 1 This is a flowchart of the method of the present invention;

[0037] Figure 2 This is a first-view structural schematic diagram of the mixing tank of the present invention;

[0038] Figure 3 This is a second-view structural schematic diagram of the mixing tank of the present invention;

[0039] Figure 4 This is a schematic diagram of the gear meshing structure of the present invention;

[0040] Figure 5 This is a schematic cross-sectional view of the mixing tank of the present invention;

[0041] Figure 6 This is a schematic diagram of the structure of the stirring rod of the present invention.

[0042] Explanation of reference numerals in the attached drawings: 1. Mixing tank; 2. Mixing component; 21. Motor; 22. Fixing rod; 23. Gear; 24. Internal gear ring; 25. First support rod; 26. First stirring rod; 27. Second support rod; 28. Second stirring rod; 29. ​​Reinforcing rod; 210. Connecting column; 3. Feeding pipe; 4. Discharge pipe. Detailed Implementation

[0043] The technical solutions of 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.

[0044] It should be noted that the structures, proportions, sizes, etc., shown in the accompanying drawings of this specification are only for the purpose of assisting those skilled in the art in understanding and reading the content disclosed in the specification, and are not intended to limit the conditions under which this application can be implemented. Therefore, they have no substantial technical significance. Any modifications to the structure, changes in the proportions, or adjustments to the size should still fall within the scope of the technical content disclosed in this application, provided that they do not affect the effects and purposes that this application can produce.

[0045] Example 1

[0046] Please see Figure 1 This invention provides a technical solution: a method for preparing a beverage made from Polygonatum, Astragalus, Lycium barbarum, and Rose, comprising the following steps:

[0047] S1. Raw material pretreatment: Select raw materials Polygonatum, Astragalus, Lycium barbarum, and rose petals, and clean them separately; after drying, Polygonatum is pulverized at low temperature to 400 mesh to obtain Polygonatum ultrafine powder; after drying, Astragalus is pulverized at low temperature to 400 mesh to obtain Astragalus ultrafine powder; after drying, Lycium barbarum is pulverized to 40 mesh to obtain Lycium barbarum powder; after drying, rose petals are pulverized to 40 mesh to obtain rose petal powder.

[0048] The raw materials, by weight, include 20 parts of Polygonatum sibiricum, preferably Jiuhua Polygonatum sibiricum grown using a semi-wild cultivation method, more preferably ginger-shaped Polygonatum sibiricum; 18 parts of Astragalus membranaceus, preferably Astragalus membranaceus grown using an ecological cultivation method, more preferably from the Inner Mongolia region; 15 parts of Lycium barbarum, preferably Lycium barbarum grown in a traditional medicinal herb producing area, more preferably from the Zhongning region of Ningxia Hui Autonomous Region; and 12 parts of rose petals, preferably rose petals grown using an ecological cultivation method, more preferably from the Pingyin region of Shandong Province. Traditional Chinese medicine agricultural production methods include: cultivation in traditional medicinal herb producing areas, semi-wild cultivation, ecological cultivation, facility cultivation, crop rotation and intercropping, and application of pesticides. The Jiuhua Polygonatum is grown in the Jiuhua Mountain authentic producing area of ​​Qingyang County, Anhui Province, using one or more combinations of organic fertilizer, biological pest control, and harvesting according to phenological periods. The best quality is ginger-shaped Polygonatum or chicken-head Polygonatum. The Astragalus is grown in the authentic producing area, preferably from Inner Mongolia, Shanxi, or Gansu, and is best when it has a strong bean-like smell and a sweet taste. The Lycium barbarum is grown in the authentic producing area, preferably from Zhongning, Ningxia Hui Autonomous Region, and is best when it has large, red, and thick-fleshed berries. The Rose is grown in the authentic producing area, preferably from Pingyin, Shandong, Kushui, Gansu, or Yunnan, and is best when the buds are intact, red, and have a strong aroma.

[0049] The low-temperature ultrafine grinding temperature of Polygonatum and Astragalus is -4℃, and the grinding is pulverized to 400 mesh, which fully breaks the cell wall and improves the dissolution rate of Polygonatum polysaccharide, Astragalus polysaccharide and astragaloside A.

[0050] S2, Polygonatum and Astragalus Extraction: The Polygonatum ultrafine powder and Astragalus ultrafine powder obtained in S1 were placed in an extraction tank, and 14 times their total weight of purified water was added. After soaking for 50 minutes, the mixture was heated to 85°C and extracted for 2 hours. After filtration, the first extract and the residue were collected separately.

[0051] S3. Secondary extraction and enzymatic hydrolysis: Add 9 times the weight of purified water to the residue obtained in S2, and add a compound enzyme accounting for 0.4% of the weight of the residue. Enzymatic hydrolysis is carried out at 50℃ and pH 5.5 for 2 hours. Then, the temperature is raised to 90℃ to inactivate the enzyme for 20 minutes, and the mixture is filtered to obtain the second extract. The compound enzyme is a mixture of cellulase and pectinase, with a cellulase:pectinase ratio of 1.5:1.

[0052] S4. Extraction of wolfberry and rose: Place the wolfberry powder and rose powder obtained in S1 into an extraction tank, add 12 times their total weight of purified water, soak at 55℃ for 40 minutes, then heat to 75℃ for 1.2 hours, filter to obtain wolfberry and rose extract and residue; the extraction temperature of wolfberry and rose is controlled at 75℃ to avoid destroying the heat-sensitive aroma components such as volatile oils in rose.

[0053] S5. Secondary extraction of wolfberry and rose: Add 8 times the weight of purified water to the residue obtained in S4, and perform a second extraction at 75°C for 40 minutes. Filter and combine the two extracts to obtain wolfberry and rose extract.

[0054] S6. Combining and Concentration: The first extract obtained from S2, the second extract obtained from S3, and the extract of wolfberry and rose obtained from S5 were combined and concentrated under reduced pressure to an extract with a relative density of 1.12 measured at 60℃, thus obtaining a concentrated extract of Polygonatum, Astragalus, wolfberry, and rose.

[0055] S7. Mixing and Blending: The concentrated extracts of Polygonatum, Astragalus, Lycium barbarum, and Rose obtained in S6 are mixed with an appropriate amount of purified water in stirring tank 1. Sweeteners and stabilizers are added and adjusted to a total solids content of 4%–8% to obtain a mixed solution. The sweetener is one or more of xylitol, erythritol, steviol glycosides, and mogrosides, and the amount added is 3% of the total mass. The stabilizer is one or more of xanthan gum and sodium carboxymethyl cellulose, and the amount added is 0.12% of the total mass.

[0056] S8. Homogenization: The mixture obtained in S7 is subjected to high-pressure homogenization at a pressure of 25 MPa to obtain a homogenized liquid.

[0057] S9. Sterilization and filling: The homogenized liquid obtained in S8 is subjected to ultra-high pressure physical sterilization treatment, and then filled and sealed to obtain the product. After ultra-high pressure physical sterilization treatment, it is also stored in low temperature cold storage at 4-10℃. The ultra-high pressure physical sterilization treatment parameters are: pressure 500MPa, pressure holding time 8 minutes, and sterilization temperature 25℃.

[0058] Sensory evaluation and preliminary efficacy observation were conducted on the health beverage prepared in Example 1:

[0059] Sensory evaluation: Pour 100ml of sample into a glass for observation. The beverage has a uniform light amber color, with the unique fragrance of rose, and a harmonious blend of the bean aroma of astragalus, the sweetness of polygonatum, and the sweet and sour taste of goji berries. The color is naturally bright and clear. The taste is smooth and delicate, mellow and fragrant, with a pleasant floral aroma, no strong medicinal taste, and high acceptability. The product has good stability, with no sedimentation or layering.

[0060] Determination of active ingredient content: The active ingredient content of the health drink prepared in Example 1 was determined. The results showed that the content of Polygonatum polysaccharide was 2.3 mg / mL, the content of Astragalus polysaccharide was 1.8 mg / mL, the content of Astragaloside A was 0.12 mg / mL, the content of Lycium barbarum polysaccharide was 0.42 mg / mL, and the content of total flavonoids from rose was 0.18 mg / mL. This indicates that the low-temperature ultrafine pulverization, enzymatic hydrolysis-assisted extraction, and low-temperature immersion extraction processes effectively improved the extraction rate and retention rate of active ingredients.

[0061] Comparison of active ingredient retention rates under different sterilization methods:

[0062] Polygonatum polysaccharide retention rate 100% 72% 95% Astragaloside A retention rate 100% 68% 93% Lycium barbarum polysaccharide retention rate 100% 75% 96% Rose volatile oil retention rate 100% 45% 92% Total flavonoid retention rate of rose 100% 70% 94%

[0063] The data above shows that compared with traditional pasteurization, ultra-high pressure physical sterilization significantly improves the retention rate of active ingredients, especially in protecting heat-sensitive components such as rose volatile oil (from 45% to 92%), resulting in a purer and more natural product flavor.

[0064] The following are the microbial testing data:

[0065] Total bacterial count (CFU / mL) ≤100 ＜10 qualified Coliform bacteria (MPN / 100mL) ≤3 ＜3 qualified Mold and yeast (CFU / mL) ≤20 ＜10 qualified Pathogenic bacteria (Salmonella, Staphylococcus aureus, etc.) Not detectable Not detected qualified

[0066] The data above shows that the microbiological indicators of the products treated with ultra-high pressure physical sterilization meet the relevant national standards, and the sterilization effect is good.

[0067] Example 2

[0068] S1. Raw material pretreatment: By weight, weigh 22 parts of *Polygonatum jihuaense* (also known as *Polygonatum sibiricum*) grown in authentic medicinal herb producing areas, 20 parts of *Astragalus membranaceus* (Gansu producing area) grown using a semi-wild cultivation method, 18 parts of *Lycium barbarum* (Zhongning producing area, Ningxia Hui Autonomous Region) grown using an ecological cultivation method, and 10 parts of rose petals (Kushui producing area, Gansu) grown in authentic medicinal herb producing areas. Clean each part thoroughly. After drying, *Polygonatum jihuaense* is subjected to low-temperature ultrafine pulverization (-8℃, 500 mesh) to obtain *Polygonatum jihuaense* ultrafine powder; after drying, *Astragalus membranaceus* is subjected to low-temperature ultrafine pulverization (-8℃, 500 mesh) to obtain *Astragalus membranaceus* ultrafine powder; after drying, *Lycium barbarum* is pulverized to 30 mesh to obtain *Lycium barbarum* powder; after drying, *Rose petals* are pulverized to 30 mesh to obtain *Rose petal* powder.

[0069] S2. Extraction of Polygonatum and Astragalus: Put Polygonatum ultrafine powder and Astragalus ultrafine powder into an extraction tank, add 15 times the weight of purified water, soak for 45 minutes, heat to 82℃ and extract for 2.2 hours, filter to obtain the first extract and residue;

[0070] S3. Secondary extraction and enzymatic hydrolysis: Add 10 times the weight of purified water to the residue, add 0.35% of the weight of the residue of compound enzyme (cellulase: pectinase = 1.8:1), and enzymatically hydrolyze for 2.2 hours at 48℃ and pH 5.8; then heat to 88℃ to inactivate the enzyme for 18 minutes, and filter to obtain the second extract.

[0071] S4. Extraction of wolfberry and rose: Put wolfberry powder and rose powder into an extraction tank, add 13 times the weight of purified water, soak at 55℃ for 35 minutes, then heat to 73℃ for 1.3 hours, filter to obtain wolfberry and rose extract and residue.

[0072] S5. Secondary extraction of wolfberry and rose: Add 7 times the weight of purified water to the residue, extract for 40 minutes at 73℃, filter, and combine the two extracts to obtain wolfberry and rose extract.

[0073] S6. Combining and Concentration: Combine the first and second extracts of Polygonatum and Astragalus and the extracts of Lycium barbarum and Rose, and concentrate them under reduced pressure at 60℃ to a relative density of 1.10 (measured at 60℃) to obtain a concentrated extract of Polygonatum, Astragalus, Lycium barbarum and Rose.

[0074] S7. Mixing and blending: Mix the concentrated extracts of Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum and rose petals with an appropriate amount of purified water, add xylitol (4% of total mass) and sodium carboxymethyl cellulose (0.15% of total mass), and adjust to a total solids content of 7% to obtain a mixed solution;

[0075] S8. Homogenization: The mixture is homogenized by a high-pressure homogenizer at a pressure of 28 MPa to obtain a homogenized liquid;

[0076] S9. Sterilization and Filling: The homogenized liquid undergoes ultra-high pressure physical sterilization treatment with the following parameters: pressure 550MPa, holding time 6 minutes, and sterilization temperature 20℃. After sterilization, it is filled and sealed to obtain the finished product (the finished product needs to be refrigerated at 4-10℃, with a shelf life of 45 days). The product is a ready-to-drink liquid beverage, easy to carry and store, meeting the needs of modern convenient living.

[0077] Application examples

[0078] Nourishing Qi and Blood, Enhancing Immunity: Twenty volunteers (aged 50-70) with symptoms of Qi and Blood deficiency, including fatigue, sallow complexion, and susceptibility to colds, were selected. They consumed this product continuously for two months, once daily, 100ml each time. Results showed that 18 volunteers (90%) experienced significant improvement in fatigue symptoms; 17 volunteers (85%) reported an increase in complexion rosiness; 16 volunteers (80%) reported a reduction in the frequency of colds; and 15 volunteers (75%) reported an improvement in their mental state.

[0079] Nourishing Yin and tonifying the kidneys, improving lower back and knee weakness: Twenty volunteers (aged 45-65) with symptoms of kidney deficiency and essence depletion, including lower back and knee weakness, dizziness, tinnitus, and premature graying of hair, were selected. They drank this product continuously for 3 months, once a day, 100ml each time. The results showed that 17 volunteers (85%) reported significant improvement in lower back and knee weakness; 16 volunteers (80%) reported a reduction in dizziness and tinnitus symptoms; 14 volunteers (70%) reported improved memory; and 12 volunteers (60%) reported that their hair turned blacker or their gray hair decreased.

[0080] Liver-soothing and mood-improving: Fifteen female volunteers (aged 25-45) who reported symptoms of low mood, chest and rib pain, and irregular menstruation due to liver qi stagnation were selected. They drank this product continuously for one month, once daily, 100ml each time. Results showed that 13 volunteers (86.7%) reported significant mood improvement; 12 volunteers (80%) reported reduced chest and rib pain; 11 volunteers (73.3%) reported improved menstrual irregularities; and 10 volunteers (66.7%) reported improved sleep quality.

[0081] Beauty and skin care, improving complexion: Fifteen female volunteers (aged 30-55) who reported dull complexion, dry skin, and age spots were selected. They drank this product continuously for 2 months, once a day, 100ml each time. The results showed that 13 volunteers (86.7%) reported an increase in complexion rosiness; 12 volunteers (80%) reported improved skin hydration; 10 volunteers (66.7%) reported a fading of age spots; and 9 volunteers (60%) reported an increase in skin radiance.

[0082] To improve sleep: Fifteen volunteers (aged 35-60) who reported difficulty falling asleep, frequent dreams, and easy awakening were selected and drank this product continuously for one month, once a day before bedtime, 100ml each time. The results showed that 12 volunteers (80%) reported a shorter time to fall asleep; 11 volunteers (73.3%) reported an increase in sleep depth; 10 volunteers (66.7%) reported an improvement in their morning mental state; and 9 volunteers (60%) reported a reduction in symptoms of frequent dreams.

[0083] Antioxidant index detection: Ten volunteers were selected and their serum antioxidant indexes were measured after continuous consumption of this product for 2 months. The results showed that the average activity of superoxide dismutase (SOD) increased by 17.2%, the average content of malondialdehyde (MDA) decreased by 14.8%, and the average activity of glutathione peroxidase (GSH-Px) increased by 14.5%.

[0084] While ensuring good sensory quality and microbial safety, the product of this invention retains its health benefits of invigorating qi and blood, nourishing yin and kidneys, soothing the liver and relieving depression, and beautifying the skin. It is especially suitable for long-term consumption by people with qi and blood deficiency, kidney deficiency and essence depletion, and liver qi stagnation.

[0085] Example 3

[0086] Please see Figure 2-6 The top of the mixing tank 1 is equipped with a feeding pipe 3, through which the concentrated extracts of Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum and rose petals to be mixed are fed into the tank. The bottom of the mixing tank 1 is equipped with a discharge pipe 4, and a valve is installed on the discharge pipe 4.

[0087] A mixing assembly 2 is provided inside the mixing tank 1. The mixing assembly 2 includes a motor 21 and an internal gear ring 24. A second support rod 27 is fixed to the output shaft end of the motor 21. The output shaft of the motor 21 drives the second support rod 27, which is fixed to it, to start rotating. Several second stirring rods 28 are fixed to the outside of the second support rod 27. Several gears 23 are meshed inside the internal gear ring 24. A first support rod 25 is fixed to the bottom of the gear 23. Several first stirring rods 26 are fixed to the outside of the first support rod 25. When the second support rod 27 rotates, it drives several fixed rods 22 fixed to its outside to rotate synchronously. The fixed rods 22 then drive the gears 23 at the bottom to revolve around the second support rod 27 in a circle.

[0088] Gear 23 is engaged with the internal gear ring 24 fixed on the top of the inner wall of the mixing tank 1. When gear 23 revolves with the fixed rod 22, it will rotate in the opposite direction around the connecting column 210 on its top due to the meshing force of the internal gear ring 24. When gear 23 rotates, it drives the first support rod 25 at the bottom and the first stirring rod 26 on the outside to rotate, thereby shearing and mixing the material in the edge area of ​​the inner wall of the mixing tank 1.

[0089] Several fixing rods 22 are fixed to the outside of the second support rod 27. A reinforcing rod 29 is fixed between the bottom of the fixing rod 22 and the outside of the second support rod 27. A connecting column 210 is fixed at the top shaft of the gear 23. The connecting column 210 is rotatably connected to the bottom of the fixing rod 22 through a sealed bearing. The motor 21 is fixed at the top shaft of the mixing tank 1. The internal gear ring 24 is fixed to the top of the inner wall of the mixing tank 1. The second support rod 27 is rotatably connected to the top shaft of the mixing tank 1 through a sealed bearing.

[0090] Working principle or structural principle: The concentrated extracts of Polygonatum, Astragalus, Lycium barbarum, and rose are added into the mixing tank 1 through the feeding pipe 3. The motor 21 is started, and the output shaft of the motor 21 drives the second support rod 27 to rotate around the central axis of the tank. The second support rod 27 drives the second stirring rod 28 on it to rotate synchronously, directly stirring and mixing the materials in the middle of the tank.

[0091] The second support rod 27 drives the fixed rod 22 and the reinforcing rod 29 to rotate together. The fixed rod 22 drives multiple gears 23 to revolve around the axis of the second support rod 27 through the connecting column 210. The gears 23 mesh with the internal gear ring 24 fixed to the top of the inner wall of the mixing tank 1. When revolving, the gears 23 are forced to rotate around the connecting column 210, and then drive the first stirring rod 26 to rotate through the first support rod 25. The first stirring rod 26 both revolves around the tank and rotates, performing multi-track stirring on the side area. At the same time, the second stirring rod 28 focuses on stirring the center. The two work together to form a composite flow field covering the center and sides of the entire tank, achieving rapid and uniform mixing.

[0092] In summary, the first stirring rod 26, while revolving around the central axis, is forced to rotate on its own axis, creating multi-trajectory, variable-angle shear disturbances on the side regions. The second stirring rod 28 is dedicated to the fixed-axis rotation of the material in the center. The combined flow field formed by the two—central axial flow and multi-directional flow on the sides—effectively eliminates the mixing blind zone near the center and wall of the tank. The mechanical meshing of the gear 23, internal gear ring 24, and connecting column 210 naturally diverts the rotational power of the second support rod 27, eliminating the need for an additional independent motor or reducer. This structure is compact, with low transmission loss, and can achieve stronger overall stirring efficiency and reduce energy consumption per unit output under the same input power.

[0093] The *Jiuhua Huangjing* used in this invention is cultivated in the authentic producing area of ​​Jiuhua Mountain in Qingyang County, Anhui Province. *Huangqi*, *Gouqi*, and *Rose* are all cultivated using traditional Chinese medicine agricultural production methods, ensuring the authenticity, high quality, and safety of the raw materials. *Huangjing* and *Huangqi* are processed using low-temperature ultrafine pulverization technology, which fully breaks down the cell walls, increasing the dissolution rate of components such as *Huangjing* polysaccharides, *Huangqi* polysaccharides, and astragaloside A by more than 50%. Simultaneously, the low-temperature treatment avoids the destruction of active ingredients by high temperatures. *Jiuhua Huangjing* tonifies qi and nourishes yin, benefits the kidneys and replenishes essence; *Huangqi* tonifies qi and strengthens the exterior, enhances immunity; *Gouqi* nourishes the liver and kidneys, benefits essence and improves eyesight; and *Rose* soothes the liver, relieves depression, and beautifies the skin. The four ingredients combined tonify qi and blood, nourish yin and kidneys, soothe the liver, relieve depression, and beautify the skin, providing excellent conditioning effects for people with qi and blood deficiency, kidney deficiency and essence depletion, and liver qi stagnation.

[0094] This invention employs a relatively low temperature (70-80℃) and short-time process for rose extraction, effectively protecting heat-sensitive aroma components such as volatile oils in roses and preserving the natural rose fragrance of the product. It utilizes a two-step process combining hot water extraction and compound enzymatic hydrolysis-assisted extraction, leveraging the synergistic effect of cellulase and pectinase to enzymatically hydrolyze Polygonatum and Astragalus, breaking down plant cell walls and allowing the full release of active ingredients such as polysaccharides and saponins encapsulated within the cells, significantly improving the comprehensive utilization rate of the medicinal materials.

[0095] This invention incorporates the concepts of traditional Chinese medicine agricultural production methods, emphasizing the authenticity and ecological cultivation of medicinal herbs that are considered "food and medicine from the same source." It aligns with modern consumers' pursuit of green, healthy, and high-quality food. The formula is rigorous and the efficacy is clear. The combination of four herbs—Jiuhua Huangjing, Huangqi, Gouqizi, and Rose—is effective in improving symptoms such as fatigue, sallow complexion, and low immunity caused by deficiency of both Qi and blood; soreness and weakness of the lower back and knees and premature graying of hair caused by kidney deficiency and essence depletion; and low mood and irregular menstruation caused by liver Qi stagnation.

[0096] Roses soothe the liver, relieve depression, promote blood circulation, and beautify the skin; astragalus replenishes qi and blood; goji berries nourish yin and beautify the skin; and polygonatum has anti-aging properties. The four ingredients work together to provide beauty and skincare benefits from both internal and external treatments, resulting in a rosy complexion and radiant skin. The unique fragrance of roses complements the bean-like aroma of astragalus, the sweetness of polygonatum, and the sweet and sour taste of goji berries, creating a product with a mellow and fragrant taste, pleasant floral aroma, and no strong medicinal flavor, making it highly acceptable.

[0097] This invention employs ultra-high pressure physical sterilization technology to replace traditional heat sterilization. It requires no heating and no chemical preservatives. The sterilization process is purely physical and leaves no chemical residues. It preserves the heat-sensitive active ingredients (such as Polygonatum polysaccharide, Astragaloside A, and rose volatile oil) and natural flavor in the raw materials to the greatest extent. The product is more natural and healthy, which is in line with the core concept of "following the way of nature" in traditional Chinese medicine agriculture. With the addition of an appropriate amount of stabilizer and high-pressure homogenization, the product system is stable and there is no precipitation or stratification. Combined with ultra-high pressure physical sterilization and low-temperature refrigeration, the shelf life can reach 45-60 days.

[0098] Those skilled in the art will understand that the features described in the various embodiments and / or claims of the present invention can be combined or combined in various ways, even if such combinations or combinations are not explicitly described in the present invention. In particular, the features described in the various embodiments and / or claims of the present invention can be combined or combined in various ways without departing from the spirit and teachings of the present invention. All such combinations and / or combinations fall within the scope of the present invention.

Claims

1. A method for preparing a beverage containing Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum, and Rose petals, characterized in that, Includes the following steps: S1. Raw material pretreatment: Select raw materials Polygonatum, Astragalus, Lycium barbarum, and rose petals, and clean them separately; after drying, Polygonatum is pulverized at low temperature to 300-500 mesh to obtain Polygonatum ultrafine powder; after drying, Astragalus is pulverized at low temperature to 300-500 mesh to obtain Astragalus ultrafine powder; after drying, Lycium barbarum is pulverized to 20-60 mesh to obtain Lycium barbarum powder; after drying, rose petals are pulverized to 20-60 mesh to obtain rose petal powder. S2. Extraction of Polygonatum and Astragalus: Place the ultrafine powder of Polygonatum and Astragalus obtained in S1 into an extraction tank, add 12 to 16 times their total weight of purified water, soak for 40 to 60 minutes, heat to 80 to 90°C and extract for 1.5 to 2.5 hours, filter, and collect the first extract and the residue separately. S3. Secondary extraction and enzymatic hydrolysis: Add 8 to 10 times the weight of purified water to the residue obtained in S2, and add 0.2% to 0.5% of the weight of the residue with a compound enzyme. Enzymatically hydrolyze for 1.5 to 2.5 hours at 45 to 55°C and pH 5.0 to 6.

0. Then, heat to 85 to 95°C to inactivate the enzyme for 15 to 25 minutes, filter, and obtain the second extract. S4. Extraction of wolfberry and rose: Place the wolfberry powder and rose powder obtained in S1 into an extraction tank, add 10 to 14 times their total weight of purified water, soak at 50 to 60°C for 30 to 50 minutes, then heat to 70 to 80°C for 1 to 1.5 hours, filter to obtain wolfberry and rose extract and residue. S5. Secondary extraction of wolfberry and rose: Add 6 to 9 times the weight of purified water to the residue obtained in S4, and perform a second extraction at 70 to 80°C for 40 minutes. Filter and combine the two extracts to obtain wolfberry and rose extract. S6. Combining and Concentration: The first extract obtained from S2, the second extract obtained from S3, and the extract of wolfberry and rose obtained from S5 were combined and concentrated under reduced pressure to an extract with a relative density of 1.08 to 1.18 measured at 60°C, thus obtaining a concentrated extract of Polygonatum sibiricum, Astragalus membranaceus, wolfberry, and rose. S7. Mixing and blending: The concentrated extract of Polygonatum sibiricum, Astragalus membranaceus, Lycium barbarum and rose obtained in S6 is mixed with an appropriate amount of purified water through a stirring tank (1), sweetener and stabilizer are added, and the total solids content is adjusted to 4% to 8% to obtain a mixed liquid; S8. Homogenization: The mixture obtained in S7 is subjected to high-pressure homogenization at a pressure of 20-30 MPa to obtain a homogenized liquid. S9. Sterilization and filling: The homogenized liquid obtained in S8 is subjected to ultra-high pressure physical sterilization treatment, and then filled and sealed to obtain the final product.

2. The preparation method of a Polygonatum, Astragalus, Lycium barbarum, and Rose flower beverage according to claim 1, characterized in that, The raw materials, by weight, include 15-25 parts of Polygonatum sibiricum, 12-22 parts of Astragalus membranaceus, 10-20 parts of Lycium barbarum, and 8-16 parts of Rosa rugosa.

3. The preparation method of a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 1, characterized in that, In S1, the low-temperature ultrafine pulverization temperature of Polygonatum and Astragalus is -10℃ to 0℃, and the pulverization is to 300 to 500 mesh.

4. The preparation method of a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 1, characterized in that, In S3, the complex enzyme is a mixture of cellulase and pectinase in a mass ratio of 1:1 to 2:

1.

5. The preparation method of a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 1, characterized in that, In S4, the extraction temperature of wolfberry and rose is controlled at 70-80℃.

6. The preparation method of a Polygonatum, Astragalus, Lycium barbarum, and Rose flower beverage according to claim 1, characterized in that, In S7, the sweetener is one or more of xylitol, erythritol, steviol glycosides, and mogrosides, and the amount added is 2% to 5% of the total mass; the stabilizer is one or more of xanthan gum and sodium carboxymethyl cellulose, and the amount added is 0.1% to 0.2% of the total mass.

7. The method for preparing a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 1, characterized in that, In S9, the ultra-high pressure physical sterilization treatment parameters are: pressure 400-600 MPa, pressure holding time 5-10 minutes, and sterilization temperature 15-30℃.

8. The method for preparing a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 1, characterized in that, The mixing tank (1) is provided with a feeding pipe (3) at the top and a discharge pipe (4) at the bottom, and a valve is installed on the discharge pipe (4); The mixing tank (1) is provided with a mixing component (2) inside. The mixing component (2) includes a motor (21) and an internal gear ring (24). A second support rod (27) is fixed to the output shaft end of the motor (21), and a number of second stirring rods (28) are fixed to the outside of the second support rod (27). The inner gear ring (24) is meshed with several gears (23) on its inner side. A first support rod (25) is fixed at the bottom of the gear (23), and several first stirring rods (26) are fixed on the outer side of the first support rod (25).

9. The method for preparing a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 8, characterized in that, Several fixing rods (22) are fixed on the outside of the second support rod (27), and a reinforcing rod (29) is fixed between the bottom of the fixing rod (22) and the outside of the second support rod (27).

10. The method for preparing a beverage containing Polygonatum, Astragalus, Lycium barbarum, and Rose according to claim 9, characterized in that, A connecting column (210) is fixed at the top shaft of the gear (23), and the connecting column (210) is rotatably connected to the bottom of the fixed rod (22) through a sealed bearing; The motor (21) is fixed at the top axis of the mixing tank (1), the internal gear ring (24) is fixed at the top of the inner wall of the mixing tank (1), and the second support rod (27) is rotatably connected to the top axis of the mixing tank (1) through a sealed bearing.

Images