Compound plant conditioning beverage with high rose apple content and preparation process thereof
Patent Information
- Application Number
- CN202611467592.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-09-21
- Publication Date
- 2026-11-03
AI Technical Summary
现有复合植物调养饮品中刺梨活性营养成分缺失，酸枣仁提取物苦涩，且市面产品普遍加糖调味，不符合健康需求。
It uses a blend of high-concentration prickly pear juice and low-temperature extracts of Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii, combined with reflux extraction at 70-78℃ and multi-stage precision filtration to avoid high-temperature damage to active substances and achieve flavor balance and stability.
It improves the retention rate of active nutrients in beverages, achieves flavor balance without the need for added sugar, and enhances the health and storage stability of beverages.
Smart Images
Figure CN123023677A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of beverage processing technology, specifically to a compound plant-based health-promoting beverage with high prickly pear content and its preparation process. Background Technology
[0002] Prickly pear is a unique Chinese medicinal and edible fruit and vegetable resource. It is rich in highly active vitamin C, superoxide dismutase, polyphenols, flavonoids and various amino acids and other functional nutrients. It has multiple physiological activities such as anti-oxidation, moisturizing and conditioning, soothing metabolism and improving sub-health conditions. Compared with conventional fruit and vegetable raw materials, its nutritional density and conditioning value are more prominent, making it a high-quality core raw material for preparing functional plant conditioning drinks.
[0003] With the upgrading of national health consumption concepts, plant-based beverages that are low in sugar, natural, highly nutritious, and have mild conditioning effects are gradually becoming the mainstream of the beverage industry, and the market demand for functional conditioning beverages with high prickly pear content continues to increase.
[0004] However, the following technical problems still exist in the current production and preparation of compound plant-based health drinks: (1) The formulas are mostly based on single or simple compound ingredients such as jujube seed, lacking active nutrients from fruits and vegetables, and only have a calming effect without relieving fatigue; (2) The bitterness of jujube seed extract is too strong. Most products on the market add a lot of sugar to make it flavorful, which does not meet the modern demand for a light and healthy lifestyle. Therefore, a compound plant-based health drink with high prickly pear content and its preparation process are proposed to address the aforementioned problems. Summary of the Invention
[0005] The purpose of this invention is to provide a compound plant-based health drink with high prickly pear content and its preparation process, so as to solve the problems mentioned in the background art.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a compound plant-based health drink with high prickly pear content, wherein the raw materials of the compound plant-based health drink include: 70-85 parts of prickly pear juice, 3-7 parts of low-temperature extract of Poria cocos, 3-7 parts of low-temperature extract of Ziziphus jujuba var. spinosa, 6-10 parts of low-temperature extract of Rosa laevigata, and 3-6 parts of low-temperature extract of Siraitia grosvenorii, for a total of 100 parts.
[0007] Preferably, the raw materials of this compound plant-based health drink include: ≥70 parts of prickly pear juice, ≤7 parts of low-temperature extract of Poria cocos, ≤7 parts of low-temperature extract of Ziziphus jujuba var. spinosa, ≤10 parts of low-temperature extract of Rosa laevigata, and ≤6 parts of low-temperature extract of Siraitia grosvenorii.
[0008] Preferably, the ingredients of this compound plant-based health drink include: 80 parts of prickly pear juice, ≤4 parts of low-temperature extract of Poria cocos, ≤4 parts of low-temperature extract of Ziziphus jujuba var. spinosa, ≤8 parts of low-temperature extract of Rosa laevigata, and ≤4 parts of low-temperature extract of Siraitia grosvenorii.
[0009] Preferably, the ingredients of this compound plant-based health drink include: 85 parts of prickly pear juice, ≤3 parts of low-temperature extract of Poria cocos, ≤3 parts of low-temperature extract of Ziziphus jujuba var. spinosa, ≤6 parts of low-temperature extract of Rosa laevigata, and ≤3 parts of low-temperature extract of Siraitia grosvenorii.
[0010] A preparation process for a compound plant-based health drink with high prickly pear content, the specific steps of which are as follows: Step 1, Raw material pretreatment: Select or purchase poria cocos, jujube seed, rosehip and monk fruit that are free from mold and insect infestation; prickly pear juice is stored at low temperature from -12 to 1℃ for later use. Step 2, Low-temperature pure water reflux extraction: Extraction of Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii at a constant temperature of 70-78℃; Step 3: Cooling and stabilizing the extract: After extraction, immediately turn off the heating and allow the temperature to drop naturally at a rate of 1℃ / min. Once the temperature drops below 25℃, stabilize the pressure and let it stand for 30 minutes. Step 4, Precision Filtration: Targeted removal of tannin-polysaccharide complexes and suspended precipitate precursors; Step 5, fixed-sequence low-temperature blending: First, put the filtered low-temperature herbal extract into the blending tank, add prickly pear juice, and add prickly pear juice to the standard system according to the ratio boundary. The whole process is free of added sucrose, fructose syrup, preservatives, pigments and flavorings.
[0011] Preferably, in step 2, when Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii are co-extracted by reflux with mixed low-temperature pure water, the specific steps are as follows: Step 1, Feeding: Add purified water to the sealed low-temperature reflux extraction tank. Feed the mixed herbal powder to purified water at a mass ratio of 1:12. Add all the mixed herbal powder to the purified water in the extraction tank. Turn on the low-speed stirring for 3-5 minutes at 50 r / min to ensure that the herbal powder is fully dispersed and soaked, without any dry powder agglomeration or clumping. Close the feeding port and seal the tank to protect it from light.
[0012] Step 2, constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system of the extraction tank, strictly control the constant temperature of the liquid in the tank at 70-78℃, and strictly prohibit heating to 80℃ or above, and do not use boiling water at 100℃; turn on the reflux condensation to ensure that the steam is fully condensed by the condenser and then refluxed back into the extraction tank, without solvent loss, and maintain a constant temperature of 70-78℃ for closed reflux extraction for 90 minutes, maintaining low-speed stirring throughout the extraction process to obtain the extract.
[0013] Preferably, in step 2, when Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii are extracted separately by low-temperature pure water reflux and then compounded for further extraction, the specific steps are as follows: Step 1: Individual feeding and soaking of each herb: Extract each herb separately. For each herb, the mass ratio of herb powder to purified water is 1:12. Add a certain amount of purified water to the low-temperature reflux extraction tank, add one herb powder, turn on the low-speed stirring at 50 r / min, stir for 3-5 minutes to fully disperse and soak the powder without dry powder agglomeration, close the feeding port, seal the tank to avoid light, after the extraction of one herb is completed, empty the material in the tank, and then add the next herb. The four herbs are processed separately in sequence. Step 2: Single herb constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system, strictly control the temperature of the liquid in the tank to a constant 70-78℃, and do not reach 80℃ or above. Do not use 100℃ decoction. Constant temperature closed reflux extraction for 90 minutes. Maintain low speed stirring at 50r / min throughout the extraction process. Each herb is extracted independently according to this set of parameters. The extract of each herb is discharged and collected separately, and finally mixed and compounded.
[0014] Compared with the prior art, the beneficial effects of the present invention are: 1) The raw material formula of this invention limits the proportion of 70-85 parts of Leye prickly pear juice to a high percentage, and combines it with the low-temperature extracts of four herbs: Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii. Ziziphus jujuba var. spinosa focuses on calming the nerves, Poria cocos strengthens the spleen, Rosa laevigata nourishes the body, and the prickly pear juice brings in a large amount of active substances from fruits and vegetables such as VC and SOD. This changes the traditional single formula structure of only herbal combination. In terms of process, it adopts reflux extraction at 70-78℃ and low-temperature control throughout the process. It is not a simple herbal combination, but achieves the synergistic effect of herbal conditioning and active nutrients from prickly pear fruits and vegetables. 2) This invention explicitly limits the entire process to no added sucrose or fructose syrup, and does not rely on adding exogenous sugars to mask the bitterness of herbs. The formula is compounded with low-temperature extract of monk fruit, and the natural sweet glycosides in monk fruit are refluxed at 70-78℃. The natural sweet glycosides of monk fruit neutralize the bitterness brought by jujube seed and poria cocos. The flavor balance is achieved by compounding the original flavor of the raw materials, and no additional sugar is required. 3) In this invention, the herbal extract is kept under constant reflux of pure water at 70-78℃ to avoid boiling at 100℃, thus preventing the oxidation of active substances caused by thermal shock. At the same time, it inhibits the re-complexation of tannins and polysaccharides, further improving the stability of the system. Attached Figure Description
[0015] Figure 1 This is a diagram showing the composition of the raw materials used in the preparation of this invention; Figure 2 This is a flowchart of the preparation steps for this process. Detailed Implementation
[0016] 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.
[0017] Please see Figure 1-2 The present invention provides a technical solution: Example
[0018] A preparation process for a compound plant-based health drink with high prickly pear content, the specific steps of which are as follows: Step 1, Raw material pretreatment: Select or purchase poria cocos, jujube seed, rosehip and monk fruit that are free from mold and insect infestation; prickly pear juice is stored at low temperature from -12 to 1℃ for later use. Step 2, Low-temperature pure water reflux extraction: Extraction of Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii at a constant temperature of 70-78℃; Feeding: Add purified water to the sealed low-temperature reflux extraction tank. Feed the mixed herbal powder to purified water at a mass ratio of 1:12. Add all the mixed herbal powder to the purified water in the extraction tank and start low-speed stirring for 3-5 minutes at 50 r / min to ensure that the herbal powder is fully dispersed and soaked without any dry powder agglomeration. Close the feeding port and seal the tank to protect it from light.
[0019] Step 2, constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system of the extraction tank, strictly control the constant temperature of the liquid in the tank at 70-78℃, and strictly prohibit heating to 80℃ or above, and do not use boiling water at 100℃; turn on the reflux condensation to ensure that the steam is fully condensed by the condenser and then refluxed back into the extraction tank, without solvent loss, and maintain a constant temperature of 70-78℃ for closed reflux extraction for 90 minutes, maintaining low-speed stirring throughout the extraction process to obtain the extract; Step 3: Cooling and stabilizing the extract: After extraction, immediately turn off the heating and allow the temperature to drop naturally at a rate of 1℃ / min. Once the temperature drops below 25℃, stabilize the pressure and let it stand for 30 minutes. Step 4, Precision Filtration: Targeted removal of tannin-polysaccharide complexes and suspended precipitate precursors; Step 5, fixed-sequence low-temperature blending: First, put the filtered low-temperature herbal extract into the blending tank, add prickly pear juice, and add prickly pear juice to the standard system according to the ratio boundary. The whole process is free of added sucrose, fructose syrup, preservatives, pigments and flavorings. Example
[0020] A preparation process for a compound plant-based health drink with high prickly pear content, the specific steps of which are as follows: Step 1, Raw material pretreatment: Select or purchase poria cocos, jujube seed, rosehip and monk fruit that are free from mold and insect infestation; prickly pear juice is stored at low temperature from -12 to 1℃ for later use. Step 2, Low-temperature pure water reflux extraction: Extraction of Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii at a constant temperature of 70-78℃; Individual herbal feeding and soaking: Each herb is extracted separately. For each herb, the mass ratio of herbal powder to purified water is 1:12. A certain amount of purified water is added to the low-temperature reflux extraction tank, and one herbal powder is added. The low-speed stirring is turned on at 50 r / min and stirred for 3-5 minutes to ensure that the powder is fully dispersed and soaked without dry powder agglomeration. The feeding port is closed and the tank is sealed to avoid light. After the extraction of one herb is completed, the material in the tank is emptied before adding the next herb. The four herbs are processed separately in sequence. Step 2: Single herb constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system, strictly control the constant temperature of the liquid in the tank at 70-78℃, and do not reach 80℃ or above. Do not use 100℃ decoction. Constant temperature closed reflux extraction for 90 minutes. Keep the stirring speed at 50r / min throughout the extraction process. Each herb is extracted independently according to this set of parameters. The extract of each herb is discharged and collected separately, and finally mixed and compounded. Step 3: Cooling and stabilizing the extract: After extraction, immediately turn off the heating and allow the temperature to drop naturally at a rate of 1℃ / min. Once the temperature drops below 25℃, stabilize the pressure and let it stand for 30 minutes. Step 4, Precision Filtration: Targeted removal of tannin-polysaccharide complexes and suspended precipitate precursors; Step 5, fixed-sequence low-temperature blending: First, put the filtered low-temperature herbal extract into the blending tank, add prickly pear juice, and add prickly pear juice to the standard system according to the ratio boundary. The whole process is free of added sucrose, fructose syrup, preservatives, pigments and flavorings.
[0021] Comparative Example 1: The formula was exactly the same as in Examples 1 and 2. The difference in preparation was that the herbal extract was replaced with boiling water at 100℃ for 90 minutes; the remaining cooling, filtration, blending, UHT sterilization, and filling steps were the same as in Examples 1 and 2, resulting in Comparative Example 1 sample.
[0022] Comparative Example 2: The formulation was exactly the same as in Examples 1 and 2. The difference in preparation was that only a 100-mesh nylon filter was used for coarse filtration after extraction, and the 0.45μm microporous filtration and 10000Da ultrafiltration steps were omitted; the subsequent 0.22μm final filtration was retained, and the remaining process parameters were completely consistent with Examples 1 and 2, resulting in Comparative Example 2 sample; The specific advantages of Examples 1 and 2 compared to Comparative Examples 1 and 2 are as follows: 1. Compared to Comparative Example 1 (traditional 100℃ decoction), this method uses reflux extraction at 70-78℃ to avoid high-temperature damage, significantly improving the retention rates of Vitamin C and mogrosides. This avoids the sweetness reduction caused by the thermal decomposition of mogrosides, resulting in a longer-lasting aftertaste. It also reduces the large-scale dissolution of tannins and polysaccharide denaturation under high-temperature conditions, lowering the risk of browning. It does not rely on added sugar to mask bitterness, but instead achieves harmony through natural mogrosides and the base flavor of prickly pear, resulting in superior sensory quality. The advantages of the separate extraction and compounding scheme in Example 2 are further amplified. Each herb is extracted separately by heat, avoiding the contact and complexation of different herbal polysaccharides and tannins at high temperatures, resulting in lower loss of active substances and a flavor profile superior to Example 1.
[0023] 2. Compared to Comparative Example 2 (only coarse filtration without multi-stage precision filtration), the three-stage precision gradient filtration effectively removes the precursors of tannin-polysaccharide macromolecular complex precipitates, fundamentally inhibiting flocculent precipitation and bottom sedimentation during storage. The system remains clear and stable regardless of whether it is refrigerated or stored at room temperature for accelerated storage. Coarse filtration alone cannot remove macromolecular complexes, and even with subsequent 0.22μm final filtration, macromolecules will continue to associate and precipitate during storage. The multi-stage precision filtration of this application can intercept such unstable complexes in advance, significantly improving shelf-life stability.
[0024] 3. Differences between Example 1 and Example 2: Example 1 involves mixed extraction with fewer steps, making it suitable for large-scale industrial production; Example 2 involves separate extraction and compounding, with each herb extracted and filtered independently, minimizing complexation between components during the extraction stage, resulting in higher retention of active substances and better flavor, making it suitable for high-end health drinks.
[0025] In summary, this application solves three major technical problems simultaneously—VC loss, sweetness decay, and sedimentation and stratification during storage—through the synergistic effects of limiting extraction temperature, multi-stage precision filtration, and fixed low-temperature preparation sequence.
[0026] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or basic characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description. Therefore, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention, and no reference numerals in the claims should be construed as limiting the scope of the claims.
[0027] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A compound plant-based health-promoting beverage with high prickly pear content, characterized in that, The ingredients of this compound plant-based health drink include: 70-85 parts of prickly pear juice, 3-7 parts of low-temperature extract of Poria cocos, 3-7 parts of low-temperature extract of Ziziphus jujuba var. spinosa, 6-10 parts of low-temperature extract of Rosa laevigata, and 3-6 parts of low-temperature extract of Siraitia grosvenorii, for a total of 100 parts.
2. The compound plant-based health-promoting beverage with high prickly pear content according to claim 1, characterized in that: The ingredients of this compound plant-based health drink include: prickly pear juice ≥70 parts, Poria cocos low-temperature extract ≤7 parts, jujube seed low-temperature extract ≤7 parts, Rosa laevigata low-temperature extract ≤10 parts, and monk fruit low-temperature extract ≤6 parts.
3. The compound plant-based health-promoting beverage with high prickly pear content according to claim 1, characterized in that: The ingredients of this compound plant-based health drink include: 80 parts of prickly pear juice, ≤4 parts of low-temperature extract of Poria cocos, ≤4 parts of low-temperature extract of Ziziphus jujuba var. spinosa, ≤8 parts of low-temperature extract of Rosa laevigata, and ≤4 parts of low-temperature extract of Monk fruit.
4. The compound plant-based health-promoting beverage with high prickly pear content according to claim 1, characterized in that: The ingredients of this compound plant-based health drink include: 85 parts of prickly pear juice, ≤3 parts of low-temperature extract of Poria cocos, ≤3 parts of low-temperature extract of Ziziphus jujuba var. spinosa, ≤6 parts of low-temperature extract of Rosa laevigata, and ≤3 parts of low-temperature extract of Monk fruit.
5. A preparation process for a compound plant-based health-promoting beverage with high prickly pear content according to any one of claims 1-4, characterized in that: The specific steps of this process are as follows: Step 1, Raw material pretreatment: Select or purchase poria cocos, jujube seed, rosehip and monk fruit that are free from mold and insect infestation; prickly pear juice is stored at low temperature from -12 to 1℃ for later use. Step 2, Low-temperature pure water reflux extraction: Extraction of Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii at a constant temperature of 70-78℃; Step 3: Cooling and stabilizing the extract: After extraction, immediately turn off the heating and allow the temperature to drop naturally at a rate of 1℃ / min. Once the temperature drops below 25℃, stabilize the pressure and let it stand for 30 minutes. Step 4, Precision Filtration: Targeted removal of tannin-polysaccharide complexes and suspended precipitate precursors; Step 5, fixed-sequence low-temperature blending: First, put the filtered low-temperature herbal extract into the blending tank, add prickly pear juice, and add prickly pear juice to the standard system according to the ratio boundary. The whole process is free of added sucrose, fructose syrup, preservatives, pigments and flavorings.
6. The preparation process of a compound plant-based health-promoting beverage with high prickly pear content according to claim 5, characterized in that: In step 2, when Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii are co-extracted by reflux with mixed low-temperature pure water, the specific steps are as follows: Step 1, Feeding: Add purified water to the sealed low-temperature reflux extraction tank. Feed the mixed herbal powder to purified water at a mass ratio of 1:
12. Add all the mixed herbal powder to the purified water in the extraction tank. Turn on the low-speed stirring for 3-5 minutes at 50 r / min to ensure that the herbal powder is fully dispersed and soaked, without any dry powder agglomeration or clumping. Close the feeding port and seal the tank to protect it from light. Step 2, constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system of the extraction tank, strictly control the constant temperature of the liquid in the tank at 70-78℃, and strictly prohibit heating to 80℃ or above, and do not use boiling water at 100℃; turn on the reflux condensation to ensure that the steam is fully condensed by the condenser and then refluxed back into the extraction tank, without solvent loss, and maintain a constant temperature of 70-78℃ for closed reflux extraction for 90 minutes, maintaining low-speed stirring throughout the extraction process to obtain the extract.
7. The preparation process of a compound plant-based health-promoting beverage with high prickly pear content according to claim 5, characterized in that: In step 2, when Poria cocos, Ziziphus jujuba var. spinosa, Rosa laevigata, and Siraitia grosvenorii are extracted separately by low-temperature pure water reflux and then compounded for further extraction, the specific steps are as follows: Step 1: Individual Herb Feeding and Soaking: Extract each herb separately. For each herb, the herb powder to purified water mass ratio is 1:
12. Add a measured amount of purified water to the low-temperature reflux extraction tank, add one herb powder, turn on low-speed stirring at 50 r / min, stir for 3-5 minutes to fully disperse and soak the powder without dry powder agglomeration, close the feeding port, seal the tank to protect it from light, after completing the extraction of one herb, empty the material in the tank, and then add the next herb. Process the four herbs separately in sequence. Step 2: Single herb constant 70-78℃ pure water reflux extraction: Turn on the heating and reflux condensation system, strictly control the temperature of the liquid in the tank to a constant 70-78℃, and do not reach 80℃ or above. Do not use 100℃ decoction. Constant temperature closed reflux extraction for 90 minutes. Maintain low speed stirring at 50r / min throughout the extraction process. Each herb is extracted independently according to this set of parameters. The extract of each herb is discharged and collected separately, and finally mixed and compounded.