175 results about "Sour taste" patented technology

The invention discloses cured beef and a preparation method thereof, and belongs to the technical field of fermented food. Comprising the following steps: trimming and dicing beef, adding seasoning spices, and adding a microbial agent for fermentation, the microbial agent is prepared from lactobacillus plantarum NR1-7 and aroma-producing yeast. According to the invention, the cured beef fermented by adding the Chinese prickly ash extracting solution, the lactobacillus plantarum NR1-7 and the aroma-producing yeast is relatively high in viable count, good in color and luster, rich in free amino acid quantity, moderate in protease activity and appropriate in organic acid content, and the pH value is stabilized to be about 5.5. Compared with natural fermentation, the growth and reproduction of inoculated dominant bacteria can accelerate the degradation of beef components and generate rich flavor, the pepper extract can ensure the complete beef structure by weakening the activity of endogenous enzyme, and in addition, the sour taste can be alleviated, the excessive degradation of fat can be relieved, and the fermentation quality of the cured beef can be improved.

The invention relates to the technical field of microbial fermentation feeds, in particular to a method for producing a protein feed through solid-state fermentation of distiller's grains based on Trichoderma harzianum pretreatment. According to the method, the vinasse is pretreated by the crude enzyme prepared from trichoderma harzianum, and the formula and fermentation conditions of an enzyme production culture medium are optimized, so that the filter paper enzyme activity of cellulase is remarkably improved. By adding the surfactant into a fermentation system and optimizing the variety of the surfactant, the yield of the fermented monosaccharide is improved, and the problem of musty taste in a traditional fermented product is solved while the degradation efficiency of lignocellulose is improved. Furthermore, a synchronous saccharification and fermentation process is adopted, vinasse is fermented through compounded saccharomycetes and crude enzyme liquid, the trichoderma harzianum fermented protein feed is prepared and obtained, digestion and absorption of animals are easier, lactic acid fermentation is conducted on the trichoderma harzianum fermented protein feed again through lactobacillus fermentum, the flavor of the feed is improved, the bitter taste of the feed is reduced, and the sour taste is improved. The method realizes efficient utilization of vinasse resources.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention relates to a rebamipide TBPH ion pair compound freeze-dried flash release tablet and a preparation method thereof, and belongs to the technical field of pharmaceutical preparations. Comprising the following components in parts by weight: 80-90 parts of a rebamipide TBPH ion pair compound, 60-100 parts of a proppant, 8-20 parts of a stabilizer, 8-15 parts of an acidulant, 1-5 parts of a sweetening agent and 3-8 parts of a flavoring agent. The rebamipide TBPH ion pair compound has the advantages that in order to improve the solubility and bioavailability of rebamipide, the rebamipide is firstly prepared into the rebamipide TBPH ion pair compound, so that the hydrophilicity and lipophilicity of the rebamipide TBPH ion pair compound are effectively improved, the solubility of the rebamipide TBPH ion pair compound in water or lipid can be remarkably improved, and then quick release and dissolution are realized through a freeze-drying technology; the tablet can be rapidly disintegrated and dissolved in a short time, is good in molding, free of cracking and collapse phenomena, free of water during taking, convenient to take, instant to dissolve in the mouth, good in taste, free of grit feeling, free of peculiar smell, convenient to take by a patient, rapid in effect taking, capable of reducing waiting time after taking, and capable of improving the bioavailability of the tablet.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The invention discloses a method for producing soy sauce by using termitomyces albuminosus, and belongs to the technical field of soy sauce production. Aspergillus oryzae and aspergillus niger are subjected to multi-generation domestication screening through a termitomyces albuminosus powder culture medium, the adaptability of the strain to a termitomyces albuminosus substrate is remarkably improved, termitomyces albuminosus has antioxidant activity, the domesticated strain can fully utilize nutritional ingredients in the termitomyces albuminosus in the fermentation process, generation of termitomyces albuminosus flavor substances is promoted, and the yield of the termitomyces albuminosus flavor substances is increased. A compound enzyme system of neutral protease, cellulase, flavourzyme and laccase is adopted, gradient enzyme deactivation and ultrasonic-assisted treatment are combined, cell walls and protein of termitomyces albuminosus are fully decomposed, free amino acid, polysaccharide and flavoring substances are released, the enzymolysis efficiency is improved, and the flavor of the termitomyces albuminosus is improved; through secondary saccharification of the red date polysaccharide extract and beta-glucanase, the content of functional polysaccharide and soluble sugar in the soy sauce is increased, the sour taste of the soy sauce is balanced, and the taste roundness is improved.

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The present application relates to the technical field of food flavor science, and particularly relates to a small-molecule peptide with sour active and application thereof, wherein the amino acid sequence of the small-molecule peptide is shown as SEQ ID NO:1 or SEQ ID NO:2. The small-molecule peptides DSEPV and EPVLL screened in the present application are derived from dairy products and have the characteristics of biological sources, can be used as ideal substitutes for traditional sour agents (such as citric acid and malic acid), meet the needs of consumers for healthy and high-quality food flavors, provide new choices for the design of complex flavor systems, and have important significance for the flavor regulation of the food industry.

The invention belongs to the field of papermaking, and particularly relates to an ink composition for food paper, which comprises resin, a first flavor agent, a second flavor agent, a first emulsifier, a second emulsifier and an organic solvent, the first flavor agent comprises a sweetening agent and a salty agent; the second flavor agent comprises an acidulant; the first emulsifier is selected from one or more of polyglycerol monooleate and sorbitan fatty acid; the second emulsifier is selected from one or more of polysorbate and triglycerol fatty acid ester; the mass content of the first emulsifier in the ink composition is 2%-6%; and the mass content of the second emulsifier in the ink composition is 2-6%. The invention also relates to a preparation method of the ink composition for the food paper, the food paper and a printing method thereof, and application of the ink composition. The ink composition disclosed by the invention is high in stability and has the flavor of coordinating and fusing sweet taste, salty taste and sour taste, and the flavor is continuously kept and is not easy to attenuate.

The application discloses a strain of Staphylococcus carnosus and application of the strain in improving sour taste of soy sauce, and belongs to the technical field of food fermentation. The Staphylococcus carnosus CS1.21 is first isolated from soy sauce mash, and has the characteristics of salt tolerance, strong acid production, ester production and bacteriostasis. The strain is used for fermenting high-salt dilute soy sauce, and can effectively produce lactic acid, acetic acid and succinic acid, and the production of lactic acid, acetic acid and succinic acid is respectively increased by 28.13%, 27.78% and 50.00% compared to the soy sauce without adding the CS1.21. Meanwhile, the accumulation of ester substances is promoted, and the content of the ester substances is increased by 86.23% compared to the soy sauce without adding the CS1.21, wherein the content of ethyl lactate and ethyl acetate is respectively increased by 70.11% and 85.76%. The addition of the Staphylococcus carnosus CS1.21 is beneficial to improving the sour taste of the soy sauce, and can improve the quality and flavor of the soy sauce without adding preservatives.

The invention discloses a composition added with microbial fermentation polysaccharide to assist swallowing of old people and a preparation method of the composition. The composition added with microbial fermentation polysaccharide to assist swallowing of old people comprises a thickening agent, an acidulant, a sweetening agent, food coloring, a preservative and edible essence. The thickening agent is a mixture of microbial fermentation polysaccharide and any one or more of modified starch, alginate, konjaku flour and filler. The invention has the following beneficial effects: (1) the emulsion has flowability and good wrapping property at the same time; (2) the product has good thixotropy and is helpful for assisting food / medicine swallowing; and (3) the product has good shelf life stability.

This invention belongs to the field of food processing technology, specifically relating to a method for preparing a fermented chayote beverage. The method utilizes a dual-strain fermentation process using *Saccharomyces cerevisiae* and *Lactobacillus plantarum*. The resulting fermented chayote beverage is yellow-green in color, glossy, with a uniform liquid, free of impurities, possessing the delicate aroma of chayote, a harmonious flavor, a balanced sweet and sour taste, a refreshing and smooth texture, and a pure flavor. Furthermore, experiments have demonstrated that the fermented chayote beverage prepared by this invention exhibits high SOD enzyme activity, strong DPPH and ABTS free radical scavenging ability, and high vitamin C content, demonstrating significant antioxidant activity. It is a relatively ideal functional chayote beverage, providing a theoretical basis and technical support for the industrial production of chayote.

The utility model discloses a sour and sweetening agent compounding quantitative mixing device which comprises a supporting base horizontally placed on the ground, a longitudinally-arranged supporting frame is fixedly installed on the upper surface of the rear side of the supporting base, and a mixing tank is arranged above the middle position of the supporting base. A sealing upper cover is mounted above the mixing tank through a buckle, a stirring rod driven by a motor is rotatably mounted in the mixing tank, a control panel is fixedly mounted on the outer surface of the front side of the mixing tank, and a discharge pipe is fixedly mounted at the lower end of the front side of the mixing tank. According to the quantitative mixing device for compounding the sour and sweetening agents, in the stirring and mixing process, a motor drives a lifting screw rod to rotate, and the lifting screw rod rotates to drive a movable block which penetrates through the outside and is mounted in a threaded manner to move up and down in a reciprocating manner, so that the movable block drives a connecting plate to rotate to pull a mixing tank to rotate back and forth relative to a mounting plate; the flavoring agent in the mixing tank is shaken, so that a better mixing effect is achieved.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The invention relates to the technical field of making processes, in particular to a making process of chili sauce, which comprises the following steps: S1, preparing raw materials; s2, chili treatment; s3, cooking soup; s4, adding the chilies; s5, bottling; the crystal sugar, the honey and the vinegar are added, so that the flavor level of the chili sauce is greatly enriched, the crystal sugar gives sweet taste, and the mellow taste is improved; honey not only brings fresh and sweet taste, but also has unique fragrance to add unique flavor to the chilli sauce; the addition of the vinegar neutralizes the peppery taste of the chilies and also creates a mellow and unique flavor, the raw materials cooperate with each other, so that the flavor of the chilli sauce is far better than that of the traditional single mode that only the chilies are used as the main part, and the chilli sauce is rich in flavor hierarchy through the ingenious matching of the various raw materials and the fine production process, has the peppery taste of the chilies as the basis, and also has the unique flavor. And the sweet taste and aroma brought by the rock candy and the honey and the sour taste and mellow flavor of the vinegar are interwoven, so that the mouth feel is soft and varied, and the diversified taste requirements of consumers can be met.

The invention discloses a green-protecting agent for preserved actinidia arguta and application of the green-protecting agent. Comprising 0.03%-0.07% of CaCl2, 0.2%-0.6% of copper acetate, 0.3%-0.7% of citric acid and 0.3%-0.7% of beta-cyclodextrine. And the balance of water. According to the method disclosed by the invention, the optimal green-protecting scheme is screened out by exploring the types, concentrations and composite effects of different green-protecting agents, so that the color change of the preserved actinidia arguta in the processing process is effectively controlled, and the green color of the preserved actinidia arguta is kept. The preserved actinidia arguta fruits produced by the process are emerald green in color, sour, sweet and delicious in taste and flexible in texture, and the flavor of the actinidia arguta fruits is reserved. The invention provides technical support and theoretical basis for industrial production of preserved actinidia arguta.

The seasoning comprises the following raw materials in parts by weight: 80-100 parts of pickled Chinese cabbages, 30-40 parts of red sour bamboo shoots, 16-20 parts of capsicum frutescens, 16-20 parts of tomato sauce, 3-4 parts of pickled ginger, 2-4 parts of a poria cocos extract, 1-2 parts of a Chinese wolfberry fruit extract and 10-20 parts of a spice composition, the spice composition is prepared from 8-12 parts of fructus tsaoko, 5-10 parts of netmeg, 3-8 parts of fructus amomi, 10-15 parts of galangal, 5-10 parts of radix angelicae, 8-15 parts of fennel and 2-5 parts of clove. According to the method, the red sour bamboo shoots and the pickled Chinese cabbages are compounded, and the flavor structure is optimized by combining multi-stage gradient fermentation, so that the balance of sour taste and mouth feel is realized, the sensory score is remarkably improved, the better taste experience is brought, and the content of umami substances is remarkably improved.

The invention relates to the technical field of colla corii asini cakes, and discloses a preparation method of a colla corii asini cake added with hippocampus powder and fish skin glue, and the preparation method comprises the following steps: (1) grinding dried hippocampus into powder for later use; (2) weighing the red dates, the black sesame, the walnut kernels, the xylitol, the Chinese wolfberry fruits and the Chinese yam powder for later use; (2) the adhesion is reduced: compared with the traditional donkey-hide gelatin cake, after 30% of fish skin glue is added into the Haizerluyuan cake, the adhesion of the Haizerluyuan cake is obviously reduced, the problems of tooth sticking and bag sticking are reduced, and the eating comfort is improved; (3) functionality: the addition of the hippocampus ingredient can enhance the immune regulation function of the donkey-hide gelatin cake and increase the health attribute of the product; by adding digestible components such as Chinese yam and compounding with fish skin glue, the donkey-hide gelatin cake is easier to chew and swallow, digestion is promoted, and the donkey-hide gelatin cake is more suitable for old people and groups with weaker digestive systems; (4) sensory characteristics: the taste intensity of the product in sour taste and bitter taste is lower than that of other samples, and a more mild and pleasant eating experience is provided.

To provide a beverage with a purine content of less than 2.5 mg / 100 mL, while suppressing acidity and acidic odor, and improving the lingering body. [Solution] A beverage having a purine content of less than 2.5 mg / 100 mL and a furaneol content of 100 μg / L or more.

A new and distinct cultivar of Strawberry plant named ‘Cadenza’, characterized by its upright plant habit; vigorous growth habit; relatively late flowering; uniform and late season fruit ripening; large conical fruits that are glossy and reddish orange in color; pleasant fruit aroma and slightly sweet / sour taste; and excellent fruit postharvest longevity.

The invention provides a preparation method of fermented tea leaves, and relates to the technical field of food processing, and the fermented tea leaves are mainly prepared by fermenting rice flour, tea leaves, chilies and salt according to a specific proportion. By adopting the special preparation method disclosed by the invention, the effects of all the food materials can be brought into full play, and the prepared fermented tea leaves are slightly spicy and slightly sour in mouth feel, slightly have the faint scent of tea leaves, are good in color, aroma and taste, promote appetite and have the flavor and nutritional value of tea; by using the method to produce the fermented tea, the added values of the chilies and the rice flour can be increased, and income is increased; by using the method to produce the fermented tea leaves, the utilization ways of the tea leaves can be increased.

This invention provides a fermented Scutellaria baicalensis health beverage, its preparation method, and its application, belonging to the field of health food processing technology. This invention combines Scutellaria baicalensis, Panax notoginseng, and licorice, and then processes them with brown rice and Coix seed through gelatinization and fermentation steps to obtain a fermented Scutellaria baicalensis health beverage that overcomes the bitterness and adverse effects on consumption of Scutellaria baicalensis in existing technologies. The product provided by this invention has a smooth texture, a slightly sour taste with a sweet aftertaste, a uniform texture without sedimentation or layering, a pleasant herbal aroma, a uniform and translucent light off-white color, and excellent quality. It has a significant therapeutic effect on oral ulcers, with efficacy reaching the level of existing conventional Scutellaria baicalensis medications. This product has a low sugar content and contains no other additives, making it suitable for children, diabetic patients, and other groups, and has extremely high commercial promotion value.

The invention belongs to the technical field of food, and particularly relates to edible granular powder chewing gum capable of being chewed and swallowed and a preparation method thereof. The edible granular powder chewing gum capable of being chewed and swallowed comprises the following raw materials in parts by weight: 7-12 parts of gelatin, 40-70 parts of a filling agent, 0-8 parts of cereal powder, 0-19 parts of fruit powder, 15-20 parts of dietary fibers, 2-12.7 parts of sugar alcohol, 0-0.01 part of a sweetening agent, 0-0.2 part of a sour agent and 0.1-0.2 part of essence. The prepared edible granular powder chewing gum has a good taste.

The invention discloses a sour tea instant product making process, which comprises the following steps: step (1), ancient anaerobic fermentation: the process comprises fresh leaf withering, infrared microwave fixation, three-dimensional composite tank fermentation and geothermal gradient drying; (2) carrying out ultralow-temperature embrittlement cutting, wherein the process comprises liquid nitrogen quick freezing and rotary cutting; (3) performing vacuum candied seasoning; (4) performing ultrahigh-pressure sterilization; (5) soft can packaging and nitrogen filling packaging are conducted; and (6) quality inspection, storage and transportation. Through the four steps of ancient-method anaerobic fermentation, ultralow-temperature embrittlement cutting, vacuum candied seasoning and ultrahigh-pressure sterilization, the water content of the final product is smaller than or equal to 8%, the viable count of lactic acid bacteria is larger than or equal to 1 * 10 < 6 > CFU / g, the fermented sour tea is embrittled at the ultralow temperature, the problems that the fermented sour tea is too hard in texture and poor in palatability are solved, the sour taste can be balanced through vacuum candied seasoning, and the flavor level is enhanced; ultrahigh-pressure treatment is adopted to replace traditional high-temperature sterilization, and more than 90% of probiotic activity is reserved.

This invention discloses a medicinal and edible herbal health-preserving formula, its preparation process, and a beverage, belonging to the field of medicinal and edible health-preserving food technology. It aims to solve the problems of conventional formula ratios, outdated processes, loss of active ingredients, poor beverage quality, and easy duplication with existing technologies. The formula consists of drinking water, dried plum, hawthorn, poria cocos, and other medicinal and edible components, as well as erythritol and mogrosides, without any additional additives. The proportions of each component are unique, avoiding conventional ratios in existing technologies. The preparation process includes raw material pretreatment, graded extraction, secondary extraction, merging and concentration, flavoring and homogenization, sterilization, and bottling. Each process parameter has been optimized, employing low-temperature processing and graded extraction technology to maximize the preservation of the active ingredients of the herbal raw materials. The resulting beverage is a light amber-colored clear liquid with a moderately sweet and sour taste, a herbal aroma, high active ingredient content, no sucrose or preservatives, a long shelf life, and is suitable for daily health-preserving consumption by various groups.