CN103300450A - Preparation method of raw dendrobium officinale pulp beverage - Google Patents

Abstract

The invention discloses a preparation method of dendrobium officinale puree beverage, comprising: (1) taking fresh branches of dendrobium officinale, baking until purple, adding water and beating to obtain primary slurry; (2) heat-preserving the primary slurry and then boiling , filter, and take the filter residue; (3) add water to the filter residue again, boil, filter, take the filter residue, repeat several times, and add water to the filter residue to make a secondary slurry; (4) add cellulase to the secondary slurry for enzyme (5) Boil the enzymatic solution, filter, and take the filter residue, (6) add water to the filter residue again, boil, filter, take the filter residue, and repeat several times; (7) Combine all filtrates, boil and sterilize , to prepare the dendrobium candidum beverage. The invention not only improves the extraction rate of functional polysaccharides and flavonoids, but also increases the content of dietary fiber in beverages by roasting dendrobium officinale and performing enzymolysis treatment on filter residues, and the color of the prepared beverages is brighter and more stable.

Description

A kind of preparation method of dendrobium candidum protoplasm beverage

technical field

The invention relates to the technical field of health food development, in particular to a method for preparing a dendrobium officinale beverage.

Background technique

Dendrobium candidum contains polysaccharides, flavonoids, proteins, 17 kinds of amino acids and inorganic elements. It has a good curative effect on diseases such as tract diseases, cataracts, arthritis, thromboangiitis obliterans and chronic pharyngitis.

The market of Dendrobium candidum tissue culture seedlings and related health products is in a stage of rapid growth, with huge room for development. According to relevant statistics, the current annual market demand for Dendrobium candidum is more than 1 million kilograms, and the output value of medicines and health care products using Dendrobium candidum as raw materials exceeds tens of billions of yuan. These medicines and health foods seem to be many, but most of them have simple dosage forms, and the preparation method is mainly based on rough processing of fresh products or dry products of Tiepi Fengdou. The products are single and the utilization rate of active ingredients is low.

For example, the Chinese patent literature with the publication number CN1307901A discloses a processing method for the fresh product of Dendrobium candidum, which involves soaking the freshly harvested Dendrobium candidum in ozone water for 20-40 minutes, then rinsing with clear water, drying in the sun after rinsing, and passing The method of vacuum freezing and crushing is made into powder. The Dendrobium candidum powder obtained by the processing method contains more crude fiber, more edible residue after soaking, and poor mouthfeel.

For example, the Chinese patent document whose notification number is CN1754564A discloses a method of making honey-made Dendrobium candidum thick juice by adding honey to freshly harvested stems and leaves of Dendrobium candidum; Stems and leaves are used as raw materials, but the accumulation of polysaccharides in young stems and leaves is insufficient, which not only makes the content of the most important functional components (polysaccharides) in the honey-made Dendrobium candidum juice less, but also causes waste of raw materials for the precious medicinal material of Dendrobium candidum .

The Chinese patent document with the publication number CN100497396A discloses a preparation method of polysaccharide extract of Dendrobium officinale, including degreasing, extraction, concentration, alcohol precipitation, and drying, and finally obtains a molecular weight of 1 to 300,000 and a polysaccharide content of 25% to 50%. (weight). The preparation method does not utilize flavonoids, proteins, amino acids and trace elements rich in Dendrobium officinale, and the utilization rate of raw materials is also low.

The Chinese patent literature with the publication number CN102008654A discloses a method for making fresh Dendrobium candidum juice stock solution. In this method, fresh Dendrobium candidum is cleaned and sterilized, separated by squeezing the juice, vacuum degassed, and adding pectinase and cellulase to make the fruit Glue hydrolysis hydrolyzes macromolecular pectin to reduce viscosity. However, the pectinase treatment will also hydrolyze the polysaccharide, so that the obtained fresh juice of Dendrobium officinale loses its due efficacy.

Contents of the invention

The invention provides a method for preparing dendrobium candidum puree beverage. The dendrobium candidum puree beverage obtained by the preparation method is rich in functional components such as polysaccharides and flavonoids, and has a bright and stable color. The utilization rate of dendrobium candidum is as high as 70% or more .

A preparation method of dendrobium candidum protoplasm beverage, comprising:

(1) Take the fresh branch of Dendrobium officinale, bake it until it turns purple, add water and make a slurry to make the initial slurry;

(2) Boil the initial slurry after heat preservation treatment, filter, and take the filter residue;

(3) Add water to the filter residue again, boil, filter, take the filter residue, repeat several times, add water to the filter residue to make a secondary slurry;

(4) Adding cellulase to the secondary slurry for enzymolysis to obtain an enzymolysis solution;

(5) Boil the enzymatic solution, filter, and take the filter residue,

(6) Add water to the filter residue again, boil, filter, take the filter residue, and repeat several times;

(7) Combine all the filtrates, boil and sterilize to obtain the original puree beverage of Dendrobium candidum.

In step (1), before adding water for beating, cut the baked fresh branch of Dendrobium officinale into sections with a length of 0.1-1.0 cm; more preferably 0.2 cm. Shorter stems of Dendrobium officinale are more conducive to the dissolution of functional polysaccharides and flavonoids.

Preferably, the baking temperature is 85-95° C., and the baking time is 10-30 minutes. As a further preference, the baking temperature is 95° C., and the baking time is 15 minutes. Roasting at high temperature can not only remove the grassy smell, but also play a role in killing greens; and during the roasting process, the anthocyanins in Dendrobium officinale react with functional polysaccharides and flavonoids, making the color of the original beverage more vivid and stable.

After the roasting is completed, clean water is added for beating to dissolve the functional polysaccharides, flavonoids and anthocyanins in Dendrobium officinale. When beating with water, the material-to-water ratio is preferably 1:5-7.

In order to dissolve more anthocyanins, in step (2), heat the obtained primary slurry at a certain temperature for a period of time. The heat preservation conditions are preferably: temperature 50-55°C, time 30-120min; more preferably: temperature 50 ℃, time 30min. Under this heat preservation condition, the anthocyanins have basically been dissolved.

In step (3), add 8 to 10 times the amount of water of Dendrobium officinale raw materials to the initial slurry after heat preservation, boil for 3 to 8 minutes and then filter, take the filtered filter residue, add 3 to 5 times the amount of water for beating the filter residue, and obtain For the secondary slurry, unless otherwise specified, the raw material of Dendrobium candidum in the present invention refers to fresh branches of Dendrobium candidum.

Boiling the slurry not only plays the role of sterilization but also greatly improves the extraction efficiency of functional polysaccharides and flavonoids. Preferably, in step (3), the number of repetitions is at least 3 times, adding water, beating and boiling for multiple times can further increase the extraction rate of functional polysaccharides and flavonoids.

After several times of adding water, beating and boiling, most of the free functional polysaccharides and flavonoids have been basically dissolved, and the extraction rate can no longer be improved. However, since the main component of the filter residue is cellulose, some functional polysaccharides and flavonoids are bound between the cellulose molecules, and cellulose is insoluble in water and general organic solvents, so that this part of the bound functional polysaccharides and flavonoids cannot Dissolution.

Therefore, in step (4) of the present invention, cellulase is added to the secondary slurry, and the cellulose is enzymolyzed by cellulase. Preferably, the added amount of the cellulase is 5-15U/g raw material of Dendrobium candidum, more preferably 10U/g raw material of Dendrobium candidum. 1U refers to the amount of enzyme required to degrade CMC (carboxymethyl cellulose) to produce 1 μg reducing sugar (calculated as glucose) per minute at 50°C, pH 5.0, and react for 30 minutes.

Preferably, the enzymolysis time is 10-40 minutes, the enzymolysis pH is 4.8-5.2, and the enzymolysis temperature is 45-55°C. As a further preference, the enzymolysis time is 30 minutes, the enzymolysis pH is 5.0, and the enzymolysis temperature is 50°C. Stirring is used during enzymatic hydrolysis to increase the contact area between filter residue and cellulase and improve the efficiency of enzymatic hydrolysis. After enzymatic hydrolysis, not only the functional polysaccharides and flavonoids bound by cellulose are released, but also many water-soluble enzymatic hydrolyzates of cellulose are obtained.

After the stirring enzymolysis is completed, the enzymolysis solution is boiled for 3-8 minutes and filtered. Take the filtered filter residue, add 3 to 5 times the amount of water to make a slurry. Preferably, in step (6), the number of repetitions is at least 3 times, adding water, beating and boiling for multiple times can further increase the extraction rate of functional polysaccharides and flavonoids.

Preferably, during the boiling process of step (3) and step (6), an appropriate amount of mint leaves are added to the slurry. The dendrobium candidum beverage obtained in this way not only has the fragrance of dendrobium candidum, but also has the refreshing taste of mint, which is more beneficial for promoting body fluids, quenching thirst, moistening lungs and maintaining health.

The invention also provides the dendrobium officinale beverage prepared by the preparation method. In the dendrobium candidum puree beverage, the content of anthocyanins is >0.3 μg/mL, the content of flavonoids is >0.4 μg/mL, and the content of functional polysaccharides is >1.5 mg/mL.

Compared with prior art, the beneficial effect of the present invention is:

(1) The present invention extracts functional components after baking Dendrobium candidum, which is beneficial to the dissolution of functional polysaccharides and flavonoids, and makes the prepared Dendrobium candidum drink bright and stable;

(2) The present invention uses cellulase to enzymatically hydrolyze cellulose, on the one hand, it increases the extraction rate of functional polysaccharides and other components in Dendrobium officinale, on the other hand, it partially degrades the cellulose, and dissolves it in beverages to become a healthy product. soluble dietary fiber, and at the same time, it will not degrade the functional polysaccharide too much so as to reduce the health care effect;

(3) The preparation method of the present invention is simple in operation, energy-saving, environment-friendly, and low in cost; the prepared dendrobium candidum puree beverage is rich in functional components and has good health care effects.

Description of drawings

Fig. 1 is the flow chart of the preparation method of Dendrobium officinale beverage of the present invention.

Detailed ways

The preparation process of the dendrobium candidum beverage of the present invention is shown in Figure 1, and the preparation method of the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

Example 1

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 85°C for 40 minutes, and cut into 0.1cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:6 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 55°C for 60 minutes; add 8 times the amount of water of Dendrobium candidum raw materials after heat preservation, boil for 3 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 5U/g Dendrobium candidum raw material; enzymolyze at pH about 5.0 and 48°C for 20min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 3 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 3 times the amount of water, beat, filter, and take the filtrate;

(5) Combine all the filtrates and boil to obtain the Dendrobium officinale beverage; and calculate the utilization rate of fresh branches of Dendrobium officinale; the calculation formula is:

In the formula, M is the fresh branch weight of Dendrobium candidum before baking, x is the water content of fresh branch of Dendrobium candidum, and _m1 is the dry weight of the final filter residue.

The fresh branch utilization rate of dendrobium candidum in the present embodiment is 77%.

Example 2

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 95°C for 15 minutes and cut into 0.2cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:5 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 30 minutes; add 10 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 5 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH about 5.0 and 50°C for 30min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 4 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain the Dendrobium officinale beverage; and the utilization rate of the fresh branches of this example was calculated by the method of Example 1, which was 77%.

Example 3

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry them, bake them at 90°C for 30 minutes, and then cut them into 0.8cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water , beating to obtain slurry;

(2) Heat the initial slurry at 50°C for 120 minutes; add 9 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 5 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 15U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 52°C for 10min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 5 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 72%.

Example 4

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 85°C for 40 minutes, and then cut into 1cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water, beating to obtain slurry;

(2) Heat the initial slurry at 55°C for 100 minutes; add 10 times the amount of water of Dendrobium candidum raw materials after heat preservation, boil for 8 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 15U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 50°C for 40min to obtain enzymolyzate;

(4) Boil the enzymolysis solution for 8 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 5 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 71%.

Example 5

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry them, bake them at 95°C for 20 minutes, and then cut them into 0.2cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:6 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 55°C for 120 minutes; add 8 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 3 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 48°C for 10min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 3 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 3 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 75%.

Example 6

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 90°C for 15 minutes, and cut into 0.1cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:5 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 55°C for 120 minutes; add 8 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 3 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 15U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 52°C for 10min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 3 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 3 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 78%.

Example 7

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 85°C for 30 minutes, and then cut into 0.5cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 52°C for 30 minutes; add 9 times the amount of water of Dendrobium candidum raw materials after heat preservation, boil for 3 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase in the secondary slurry, the addition amount is 5U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 50°C for 20min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 3 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 3 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 72%.

Example 8

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry them, bake them at 85°C for 15 minutes, and then cut them into 0.3cm-long stems; take the stems of Dendrobium officinale with a material-to-water ratio of 1:6 and clean Clear water, beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 30 minutes; add 9 times the amount of water of Dendrobium candidum raw materials after heat preservation, filter after boiling for 5 minutes, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase in the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 50°C for 30min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 5 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 75%.

Example 9

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 95°C for 20 minutes, and cut into 0.2cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 60 minutes; add 10 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 8 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase in the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 50°C for 30min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 8 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 5 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this embodiment was calculated by the method of Example 1, which was 76%.

Example 10

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 95°C for 30 minutes, and then cut into 1cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water, beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 60 minutes; add 9 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 5 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 5U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 55°C for 40min to obtain enzymolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 4 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 70%.

Example 11

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry, bake at 85°C for 15 minutes, and cut into 0.8cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:6 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 120 minutes; add 10 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 8 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 45°C for 40min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 8 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 5 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 74%.

Example 12

(1) Remove the leaves of fresh Dendrobium officinale, wash and dry them, bake them at 85°C for 20 minutes, and then cut them into 0.2cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:7 and clean water , beating to obtain initial slurry;

(2) Heat the initial slurry at 55°C for 30 minutes; add 8 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 3 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 15U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 50°C for 20min to obtain enzymolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 4 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 75%.

Example 13

(1) Remove the leaves of fresh Dendrobium candidum, wash and dry it, bake it at 95°C for 15 minutes, and then cut it into 1cm-long stems; take the stems of Dendrobium candidum with a material-to-water ratio of 1:6 and clean water, beating to obtain initial slurry;

(2) Heat the initial slurry at 50°C for 60 minutes; add 10 times the amount of water of Dendrobium candidum raw material after heat preservation, boil for 8 minutes, filter, and save the filtrate; Double the amount of water, beating to obtain secondary slurry;

(3) Add cellulase to the secondary slurry, the addition amount is 10U/g Dendrobium candidum raw material; enzymolyze at pH 5.0 and 55°C for 30min to obtain enzymatic hydrolyzate;

(4) Boil the enzymolysis solution for 5 minutes, filter, and save the filtrate; repeat "adding water and beating-boiling-filtering" to the filter residue three times, take the filter residue and add 4 times the amount of water, beat, filter, and take the filtrate;

(5) All the filtrates were combined and sterilized to obtain a Dendrobium officinale beverage; and the utilization rate of fresh branches of this example was calculated by the method of Example 1, which was 71%.

The contents of functional polysaccharides and flavonoids in the Dendrobium officinale beverage obtained in Examples 1-13 were measured, and the results are shown in Table 1.

Table 1 Contents of polysaccharides and flavonoids in Dendrobium officinale beverage of each embodiment

The Dendrobium candidum drink obtained in the above examples is bright and stable in color, and the content of functional polysaccharides and flavonoids is comprehensive, and the Dendrobium candidum drink obtained in Example 2 is the best.

Comparative example 1

Dendrobium candidum puree beverages were prepared by the same method as in Examples 1-13, but in step (1), fresh Dendrobium candidum was directly added with water for beating without roasting. The content of functional polysaccharides and flavonoids in the obtained Dendrobium officinale beverage was detected, and the detection results are shown in Table 2.

Table 2 The effect of roasting stems of Dendrobium officinale on the extraction effect

Claims (10)

1. a preparation method of dendrobium candidum protoplasm beverage, comprising: (1) Take the fresh branch of Dendrobium officinale, bake it until it turns purple, add water and make a slurry to make the initial slurry; (2) Boil the initial slurry after heat preservation treatment, filter, and take the filter residue; (3) Add water to the filter residue again, boil, filter, take the filter residue, repeat several times, add water to the filter residue to make a secondary slurry; (4) Adding cellulase to the secondary slurry for enzymolysis to obtain an enzymolysis solution; (5) Boil the enzymatic solution, filter, and take the filter residue, (6) Add water to the filter residue again, boil, filter, take the filter residue, and repeat several times; (7) Combine all the filtrates, boil and sterilize to obtain the original puree beverage of Dendrobium candidum. 2. The preparation method according to claim 1, characterized in that, in step (1), before adding water and beating, cut the baked Dendrobium officinale fresh branches into sections with a length of 0.1-1.0 cm. 3. The preparation method according to claim 1, characterized in that, in step (1), the baking temperature is 85-95° C., and the baking time is 10-30 minutes. 4. The preparation method according to claim 1, characterized in that, in step (2), the temperature of the heat preservation treatment is 50-55° C., and the time is 30-120 minutes. 5. The preparation method according to claim 1, characterized in that, in step (4), the amount of cellulase added is 5-15U/g raw material of Dendrobium officinale. 6. The preparation method according to claim 1, characterized in that, in step (4), the enzymolysis time is 10-40 minutes, the pH of the enzymolysis system is 4.8-5.2, and the enzymolysis temperature is 45-55°C. 7. The preparation method according to claim 1, characterized in that, in step (3), the number of repetitions is at least 3 times. 8. The preparation method according to claim 1, characterized in that, in step (6), the number of repetitions is at least 3 times. 9. the dendrobium candidum protoplasm beverage that the arbitrary described preparation method of claim 1～8 makes. 10. The dendrobium candidum beverage according to claim 9, characterized in that the content of anthocyanins > 0.3 μg/mL, the content of flavonoids > 0.4 μg/mL, and the content of functional polysaccharides > 1.5 mg/mL.

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