CN106418105A - Preparation method of botanical solid beverage - Google Patents

Abstract

The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.

Description

A kind of preparation method of plant solid drink

technical field

The invention belongs to the technical field of health food and food, and in particular relates to a preparation method of plant solid beverage.

Background technique

Compared with traditional liquid beverages, plant solid beverages have the characteristics of convenient transportation and carrying, and are easy to store. Compared with other types of solid beverages, they are mainly made of medicinal and edible plant raw materials, without adding flavors, pigments, etc. Ingredients, through scientific compatibility and technological improvement, make the product's aroma, taste, and content of active ingredients reach the best state.

Traditional solid beverages mostly use water or ethanol extraction process. The disadvantage is that it is difficult to preserve the aroma and taste of the raw material itself and the retention rate of active ingredients. Patent 201510407331.1 discloses a rose fruit solid drink and its preparation method. Its main raw materials are roses, jujubes, mulberry, roselle, and hawthorn. The roses are boiled, extracted, and condensed to collect aromatic water. After the concentration process, its aroma will be severely lost. Patent 201610314 discloses a method for preparing a black tea solid beverage. The raw materials include black tea powder, wild jujube kernels, roses, spinach, day lily, Yizhi kernels, purslane, corydalis, pineapple powder, soybean milk powder, white fungus powder, Citric acid, xylitol, jujube kernels, roses, spinach, and day lily are mixed with jujube kernels, roses, spinach, and day lily, and decoctions are obtained with Yizhi kernels, purslane, and corydalis, black tea powder, and pineapple White fungus powder, soybean milk powder, and white fungus powder are added to the above mixed juice and decoction liquid, and dried, and the ordinary pressing process fails to effectively collect the aromatic components in roses. In addition, black tea powder is directly added to the pressed In the juice and decoction liquid, the drying process takes a long time, which is not conducive to the retention of the aroma of black tea and the effective components of tea polyphenols. In addition, the solid beverage made directly from black tea powder without extraction or other processing Its taste will have a foreign body discomfort.

Contents of the invention

In order to solve the problem of aroma retention of plant raw materials and the retention rate of active ingredients, the purpose of the present invention is to provide a preparation method of plant solid drink, which can not only effectively retain the natural aroma and original taste of the raw materials themselves, but also maximize the The active ingredients are kept to a maximum extent, and the plant solid beverage prepared by the method is pure natural without additives, has strong aroma, sweet and sour taste, full taste and unique flavor.

The present invention is realized through the following technical solutions;

The plant solid beverage provided by the present invention is made of the following raw materials in parts by weight: 0.5-1.5 parts of roses, 0.5-1.5 parts of red dates, 0.5-1.5 parts of hawthorn, 0.05-0.2 parts of mulberries, 0.1-0.5 parts of licorice, black tea 0.1-0.5 parts, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose, 0.01-0.05 parts of steviol glycoside.

The pharmacological action of each raw material among the present invention is as follows report:

Rose: warm in nature, sweet in taste, bitter in taste. Return liver, spleen channel. It has the effects of promoting qi and relieving depression, harmonizing blood, relieving pain and beautifying skin. It is used for liver and stomach qi pain, lack of food, nausea, irregular menstruation, and pain from falls. Roses also have high edible value. They are rich in vitamin C, vitamin A, vitamin B, vitamin E, vitamin K, tannic acid, citric acid, malic acid and various essential trace elements for the human body. It is a edible drug. In addition, roses are also widely used in flavors and fragrances, natural pigments and beauty cosmetics.

Jujube: warm in nature, sweet in taste. Return spleen, stomach, heart channel. It has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves. It is used for insufficiency of the spleen, lack of food, loose stools due to fatigue, and women's irritability. Jujube is beautiful in color, sweet and delicious, rich in nutrition, rich in protein, various amino acids, polysaccharides, dietary fiber, and flavonoids. The proverb ", beauty does not show old" fully shows that it has extremely high nutritional value.

Hawthorn: slightly warm in nature, sour and sweet in taste. Return spleen, stomach, heart channel. It has the effects of digesting food and invigorating the spleen, promoting qi and dispelling stasis, reducing turbidity and reducing fat. It is mainly used for meat stagnation, fullness in the stomach, diarrhea and abdominal pain, amenorrhea due to blood stasis, postpartum stasis, tingling pain in trusted subordinates, chest pain, Hernia pain, hyperlipidemia. Hawthorn mainly contains flavonoids, oligoflavans, organic acids, trace elements, and also contains functional ingredients such as triterpenoids, steroids, and organic amines. In recent years, great progress has been made in the pharmacological effects and mechanisms of hawthorn in the aspects of lowering blood fat, lowering blood pressure, anticancer, strengthening the heart, protecting the liver, antioxidation, and antibacterial. In addition, hawthorn can regulate the intestinal tract, scavenge hydroxyl free radicals, and has the effects of laxative, beautifying and beautifying. Hawthorn is also widely used in the food industry because of its unique taste of sour and fragrant.

Mulberry: cold in nature, sweet and sour in taste. GUIXIN, liver, kidney channel. It has the effects of nourishing yin and blood, promoting body fluid to quench thirst, moistening intestines and laxative, etc. It is mainly used for dizziness, tinnitus, insomnia, premature graying of beard and hair, constipation due to dryness of the intestine, thirsty or quenching thirst caused by yin deficiency and blood deficiency. Mulberry is rich in nutrients and contains rich sugars, organic acids, lipids, vitamins, tannins, cyanidins and other nutrients, as well as zinc, manganese, calcium, iron and other nutrients, which can regulate the immune system and promote hematopoietic cells. Pharmacological effects such as growth, anti-mutagenesis, hypoglycemia, hypolipidemia, and liver protection. In addition, mulberry has anti-oxidation function and has the function of beauty and health care. Mulberry has a sweet and sour taste and is widely used in the food industry.

Licorice: neutral in nature, sweet in taste. GUIXIN, lung, spleen, stomach warp. It has the functions of invigorating the spleen and replenishing qi, clearing heat and detoxification, eliminating phlegm and relieving cough, relieving spasm and relieving pain, and coordinating various medicines. The active ingredients of licorice mainly include glycyrrhizin, glycyrrhetinic acid, glycyrrhizin, licorice polysaccharide, etc. It is one of the most commonly used traditional Chinese medicines in clinical practice. Modern studies have shown that licorice has adrenocortical hormone-like effects, anti-inflammatory effects, antibacterial effects, antiviral effects, detoxification effects, expectorant and antitussive effects, liver protection effects, blood lipid-lowering effects, and anti-arrhythmia. In addition, licorice has a good anti-aging effect, and is widely used in the cosmetics industry and beauty care industry.

Black tea: Black tea is warm in nature and has the unique color, aroma and taste of black tea. Black tea contains tea polyphenols, polysaccharides, alkaloids, vitamins, minerals, trace elements and other ingredients, which have pharmacological effects such as regulating blood lipids, lowering blood sugar, anti-atherosclerosis, anti-tumor, anti-aging, beauty and weight loss. The main active components of tea are purine alkaloids and polyphenols, and tea polyphenols are thermally unstable components.

The preparation method of the above-mentioned plant solid beverage of the present invention comprises the following steps:

(1) Take roses, crush them, add 6 to 10 times the weight of water, heat, boil and distill, collect rose aromatic water, extract the filtrate, filter to obtain rose extract and rose residue;

(2) Take black tea, pulverize it, and extract it twice with microwave, 10-20 minutes each time, add 8-12 times the weight of water for the first time, add 3-6 times the weight of water for the second time, combine the two filtrates to get black tea Extraction solution;

(3) Take red dates, crush them, and extract them twice with microwave, each time for 10-20 minutes, add 10-14 times the weight of water for the first time, add 6-10 times the weight of water for the second time, combine the two filtrates, 60-10 times the weight of water Concentrated under reduced pressure at 70°C to a red date paste with a relative density of 1.08-1.2;

(4) Add the black tea extract to the jujube clear paste, add maltodextrin, heat and stir, dissolve evenly, and spray dry to obtain the black tea and jujube extract;

(5) Take rose dregs, hawthorn, mulberry, and licorice, add 8 to 18 times the weight of water, decoct for 1 to 2 hours, filter to obtain the filtrate, combine the filtrate and rose extract, and heat at 60 to 70°C Concentrate under reduced pressure to a clear paste with a relative density of 1.05 to 1.12, add maltodextrin to the clear paste, heat and stir, dissolve evenly, then add rose fragrance water, keep warm at 80°C for 10 to 15 minutes, and spray dry to obtain roses Hawthorn extract;

(6) Take black tea and jujube extract and rose hawthorn extract, mix them evenly with fructose and steviol glycoside, granulate and pack, and make rose and jujube plant solid beverage.

Preferably, in step (1), the collected rose aromatic water is 2-4 times the amount of rose medicinal materials.

Preferably, in steps (2) and (3), each time microwave extraction is performed, it is pre-stirred evenly for 5-10 minutes, so that the medicinal materials are fully in contact with water, which facilitates the extraction of active ingredients.

Preferably, in steps (4) and (5), the spray drying process parameters are as follows: the air inlet temperature of the spray dryer is controlled to be 175-185°C, and the outlet air temperature is 85-95°C.

Preferably, in step (5), add maltodextrin to the clear paste, heat and stir to dissolve evenly, then add rose fragrance water, keep warm at 80°C for 10 to 15 minutes, so that it can be further sterilized and kept Rose flavor, and then spray-dried.

For better realizing the technical effect of the present invention, the present invention optimizes the extraction process of black tea and jujube:

Table 1: Comparison of Black Tea Extraction Processes

Tea polyphenol content (HPLC method) aroma Microwave extraction process Take black tea, pulverize it, and extract it twice with microwave. For the first time, add 10 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave for 10 minutes, microwave power is 500W, filter to obtain the filtrate; add 6 times the weight for the second time water, stir evenly in advance, stir for 5 minutes, microwave extraction for 10 minutes, microwave power is 500W, filter to obtain the filtrate; combine the two filtrates to obtain the black tea extract 27.0% full-bodied decoction process Take black tea, add 10 times the weight of water, decoct twice, each time for 1 hour, filter, combine the two decoction filtrates and the above rose filtrate, and concentrate under reduced pressure at 70°C to a relative density of 1.08 26.7% lighter Ultrasonic extraction process Take black tea, crush it, add 10 times the amount of water, ultrasonically extract twice, each time for 30 minutes, ultrasonic power is 500W, filter, combine the filtrates, concentrate under reduced pressure at 70°C to a relative density of 1.08 20.8% almost none

It can be seen from Table 1 that there is little difference in the content of tea polyphenols in black tea extracts by microwave extraction and water decoction, both of which are higher than those by ultrasonic extraction. The water decoction process is relatively light, and the ultrasonic process is the lightest.

Table 2: Comparison of Jujube Extraction Processes

Extract yield aroma Microwave extraction process Take red dates, crush them, and extract them twice with microwave. For the first time, add 10 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave for 10 minutes, microwave power is 500W, and filter to obtain the filtrate; add 6 times the weight for the second time water, stir well in advance, stir for 5 minutes, microwave extraction for 10 minutes, microwave power is 500W, filter to obtain the filtrate; combine the two filtrates, concentrate under reduced pressure at 70°C to a relative density of 1.08 36.5% full-bodied decoction process Take red dates, slice them, add 10 times the weight of water, decoct twice for 1 hour each time, filter, combine the two decoction filtrates and the above rose filtrate, and concentrate under reduced pressure at 70°C to a relative density of 1.08 32.0% lighter Ultrasonic extraction process Take red dates, crush them, add 10 times the amount of water, ultrasonically extract twice, each time for 30 minutes, ultrasonic power is 500W, filter, combine the filtrates, concentrate under reduced pressure at 70°C to a relative density of 1.08 32.5% almost none

It can be seen from Table 2 that the water decoction process adopts the slicing process for the pretreatment of jujube. Because it is easy to stick to the pan and difficult to filter after decoction, the microwave process and the ultrasonic process are used for the pretreatment process. It is the strongest and has the highest yield of extract, which is 36.5%. The aroma of ultrasonic extraction is the lightest, and the yield of extract is 32.5%. The aroma of water decoction is lighter, and the yield of extract is 32.0%.

Compared with the prior art, the present invention has the following beneficial effects:

(1) The present invention adopts pulverization treatment for the aromatic raw material roses, which is beneficial to quickly and fully distill the aroma components, collect the aromatic water in advance, and spray the aromatic water with the concentrated clear paste to dry them together, which can effectively retain the roses natural aroma;

(2) Jujube and black tea are crushed and then extracted by microwave. Crushing treatment is beneficial to the extraction of aroma and active ingredients of jujube and black tea; on the one hand, microwave extraction can enhance the aroma of jujube and black tea itself, and on the other hand, it has the characteristics of saving time quickly. In addition, microwave has a certain sterilizing effect; among them, black tea The extract adopts a direct spray drying process, which effectively avoids the loss of aroma during the concentration process, and at the same time reduces the concentration heating time, and has a certain protective effect on the heat-sensitive components of tea polyphenols;

(3) Through the optimization of the process and the optimization of the formula ratio, the plant solid beverage prepared by the present invention has a strong aroma, sweet and sour taste, full taste, unique flavor, and has health care functions such as beauty, nourishing qi and blood, invigorating the spleen and promoting digestion, etc. It is a good product for beauty and health care.

detailed description

The present invention will be further described below through specific embodiments. The following examples are specific embodiments of the present invention, but the embodiments of the present invention are not limited by the following examples.

Example 1:

Raw material ratio:

0.8 parts of roses, 1 part of red dates, 1 part of hawthorn, 0.1 parts of mulberries, 0.2 parts of licorice, 0.2 parts of black tea, 0.7 parts of maltodextrin, 0.5 parts of fructose, and 0.03 parts of steviol glycosides.

Its preparation process comprises the following steps:

(1) Take roses, crush them, add 10 times the weight of water, collect aromatic water under low temperature and reduced pressure, and collect aromatic water with twice the amount of medicinal materials; extract the filtrate and filter to obtain rose extract and rose residue;

(2) Take black tea, crush it, and extract it twice with microwave. For the first time, add 8 times the weight of water, stir evenly in advance, stir for 10 minutes, and microwave for 10 minutes. The microwave power is 500W, and filter to obtain the filtrate; 4 times the weight of water, stir evenly in advance, stir for 10 minutes, microwave extraction for 10 minutes, the microwave power is 500W, filter to obtain the filtrate; combine the two filtrates to obtain the black tea extract;

(3) Take red dates, crush them, and extract them twice with microwave. For the first time, add 10 times the weight of water, stir well in advance, stir for 5 minutes, microwave for 10 minutes, microwave power is 500W, and filter to obtain the filtrate; 6 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave extraction for 10 minutes, microwave power is 500W, filter to obtain the filtrate; combine the two filtrates, concentrate under reduced pressure at 70°C to red date clear paste with a relative density of 1.08 ;

(4) Take black tea extract, add it to jujube clear paste, add 0.35 parts of maltodextrin, heat and boil for 10 minutes, stir evenly, spray dry, control the air inlet temperature of the spray dryer to 175-185°C, and the air outlet temperature to be 85～95℃, get black tea and jujube extract;

(5) Take rose residue, hawthorn, mulberry, and licorice, add 10 times the amount of water, decoct for 1 hour, filter to obtain the filtrate, combine the filtrate and rose extract, and concentrate under reduced pressure at 70°C to relative density 1.08 clear paste, add 0.35 parts of maltodextrin to the clear paste, heat and stir evenly, then add rose aromatic water, keep warm at 80°C for 10 minutes, spray dry, control the air inlet temperature of the spray dryer to 175-185°C, The wind temperature is 85-95°C, and the rose hawthorn extract is obtained;

(6) Take black tea and jujube extract and rose hawthorn extract, mix them evenly with fructose and steviol glycoside, granulate and pack, and make rose and jujube plant solid beverage.

Example 2:

Raw material ratio:

1.2 parts of roses, 1.5 parts of red dates, 1.5 parts of hawthorn, 0.05 parts of mulberries, 0.1 parts of licorice, 0.3 parts of black tea, 1 part of maltodextrin, 1 part of fructose, and 0.02 parts of steviol glycosides.

Its preparation process comprises the following steps:

(1) Take roses, crush them, add 8 times the weight of water, collect aromatic water under low temperature and reduced pressure, and collect aromatic water with 3 times the amount of medicinal materials; extract the filtrate and filter to obtain rose extract and rose residue;

(2) Take black tea, pulverize it, and extract it twice with microwave. For the first time, add 10 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave for 15 minutes, microwave power is 500W, and filter to obtain the filtrate; 6 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave extraction for 15 minutes, the microwave power is 500W, filter to obtain the filtrate; combine the two filtrates to obtain the black tea extract;

(3) Take red dates, crush them, and extract them twice with microwave. For the first time, add 12 times the weight of water, stir evenly in advance, stir for 10 minutes, microwave for 15 minutes, microwave power is 500W, and filter to obtain the filtrate; 10 times the weight of water, stir evenly in advance, stir for 10 minutes, microwave extraction for 15 minutes, microwave power is 500W, filter to obtain the filtrate; combine the two filtrates, concentrate under reduced pressure at 70°C to red date paste with a relative density of 1.10 ;

(4) Take the black tea extract, add it to the jujube clear paste, add 0.5 parts of maltodextrin, heat and boil for 15 minutes, stir evenly, spray dry, control the air inlet temperature of the spray dryer to 175-185°C, and the air outlet temperature 85～95℃, get black tea and jujube extract;

(5) Take rose dregs, hawthorn, mulberry, and licorice, add 12 times the weight of water, decoct for 1.5 hours, filter to obtain the filtrate, combine the filtrate and rose extract, and concentrate under reduced pressure at 70°C to relative density 1.10 For clear paste, add 0.5 parts of maltodextrin to the clear paste, heat and stir evenly, then add rose fragrance water, keep warm at 80°C for 15 minutes, spray dry, control the air inlet temperature of the spray dryer to 175-185°C, The wind temperature is 85-95°C, and the rose hawthorn extract is obtained;

(6) Take black tea and jujube extract and rose hawthorn extract, mix them evenly with fructose and steviol glycoside, granulate and pack, and make rose and jujube plant solid beverage.

Comparative example 1:

Raw material ratio:

0.8 parts of roses, 1 part of red dates, 1 part of hawthorn, 0.1 parts of mulberries, 0.2 parts of licorice, 0.2 parts of black tea, 0.7 parts of maltodextrin, 0.05 parts of fructose, and 0.03 parts of steviol glycosides.

Its preparation process includes the following steps:

(1) Take roses, red dates, black tea, hawthorn, mulberry, and licorice, add 10 times the weight of water, decoct twice for 1 hour each time, filter, combine the two decoction filtrates and the above rose filtrate, and depressurize at 70°C Concentrated to a relative density of 1.08 rose jujube clear cream, add maltodextrin to the clear cream, heat and stir evenly, then add rose aroma water, keep warm at 80°C for 10 minutes, spray dry, control the air inlet temperature of the spray dryer to 175～185℃, and the air outlet temperature is 85～95℃ to get the rose red jujube extract;

(2) The rose red date extract is uniformly mixed with fructose and steviol glycosides, granulated and packaged to make a rose red date plant solid beverage.

Comparative example 2:

Raw material ratio:

1.2 parts of roses, 1.5 parts of red dates, 1.5 parts of hawthorn, 0.05 parts of mulberries, 0.1 parts of licorice, 0.3 parts of black tea, 1 part of maltodextrin, 1 part of fructose, and 0.02 parts of steviol glycosides.

Its preparation process includes the following steps:

(1) Take black tea, pulverize it, add 8 times the amount of water, extract it twice by ultrasonic, 30 minutes each time, the ultrasonic power is 500W, filter, combine the filtrate, concentrate under reduced pressure at 70°C, spray dry, and control the air intake of the spray dryer The temperature is 175-185°C, and the outlet temperature is 85-95°C to obtain black tea extract;

(2) Take red dates, crush them, and ultrasonically extract twice, each time for 30 minutes, with an ultrasonic power of 500W, filter, combine the filtrates, concentrate under reduced pressure at 70°C, add 0.5 parts of maltodextrin, heat and stir evenly, spray dry, and control The air inlet temperature of the spray dryer is 175-185°C, and the outlet air temperature is 85-95°C to obtain the jujube extract;

(3) Take roses, hawthorn, mulberry, and licorice, add 10 times the amount of water, decoct twice, 1 hour each time, filter, combine the two decoction filtrates, concentrate under reduced pressure at 70°C to a clear paste with a relative density of 1.08 , add 0.5 part of maltodextrin to the clear paste, heat and stir evenly, spray dry, control the air inlet temperature of the spray dryer to be 175-185°C, and the air outlet temperature to be 85-95°C to obtain rose hawthorn extract;

(4) Take black tea extract, jujube extract and rose hawthorn extract, mix them evenly with fructose and steviol glycoside, granulate and pack, and make rose jujube plant solid beverage.

Take respectively 5g of the particle samples of Example 1, Example 2 and Comparative Example 1 and Comparative Example 2, add 200ml of hot water, observe the soup color, smell the aroma, taste the taste, and evaluate. The evaluation results are shown in Table 3:

table 3

From the results in Table 1, it is found that the soup color of the beverage brewed by the granules of Example 1 and Example 2 is reddish-brown, relatively full and clear, and the aroma of roses and red dates is more prominent, and the overall aroma is richer. After the formula, rose The aroma and taste of flowers and red dates are particularly prominent. The beverage brewed from the granules of Comparative Example 1 has a soup color close to reddish brown, and is slightly less ruddy than that of Examples 1 and 2. The raw materials such as roses, red dates, and black tea in the formula are mixed and extracted by conventional water decoction process. After the solution is concentrated under reduced pressure, the aroma is almost lost, and the granules prepared by it have almost no rose aroma, and its red date aroma and overall aroma are relatively light, and its rose aroma and taste are not obvious; the prepared granules of Comparative Example 2 Beverage, the soup color is light reddish brown, not full. The black tea and red dates in the formula are extracted by ultrasonic technology, and their aroma is the lightest. The roses are decocted in conventional water, and the aroma is also very light. With the decompression and concentration process, the aroma of roses and red dates is almost absent, the overall aroma is light, the aroma recognition is low, and the taste is almost unrecognizable.

In summary, it can be seen that the present invention adopts the technique of pre-collecting rose aromatic water to effectively retain the aroma of roses; black tea and jujube adopt microwave extraction process after crushing process, the heating time is short, and the pigment has a certain protective effect. The beverage prepared by the samples in the examples has a rosy feeling, especially the microwave extraction can effectively increase the aroma of black tea and red dates, and the direct spray drying process of the black tea extract can effectively avoid the loss of aroma in the concentration process. After formulating with other raw materials It can maximize the aroma of roses.

Claims (5)

1. A preparation method for a plant solid drink, the plant solid drink is made of the following raw materials in parts by weight: 0.5 to 1.5 parts of roses, 0.5 to 1.5 parts of red dates, 0.5 to 1.5 parts of hawthorn, 0.05 to 0.2 parts of mulberries, 0.1 to 0.5 parts of licorice, 0.1 to 0.5 parts of black tea, 0.5 to 1.5 parts of maltodextrin, 0.5 to 3 parts of fructose, and 0.01 to 0.05 parts of steviol glycosides, characterized by comprising the following steps: (1) Take roses, crush them, add 6 to 10 times the weight of water, heat, boil and distill, collect rose aromatic water, extract the filtrate, filter to obtain rose extract and rose residue; (2) Take black tea, pulverize it, and extract it twice with microwave, 10-20 minutes each time, add 8-12 times the weight of water for the first time, add 3-6 times the weight of water for the second time, combine the two filtrates to get black tea extract; (3) Take red dates, crush them, and extract them twice with microwave, each time for 10-20 minutes, add 10-14 times the weight of water for the first time, add 6-10 times the weight of water for the second time, combine the two filtrates, 60-10 times the weight of water Concentrated under reduced pressure at 70°C to a red date paste with a relative density of 1.08-1.2; (4) Add the black tea extract to the jujube clear paste, add maltodextrin, heat and stir, dissolve evenly, and spray dry to obtain the black tea and jujube extract; (5) Take rose dregs, hawthorn, mulberry, and licorice, add 8 to 18 times the weight of water, decoct for 1 to 2 hours, filter to obtain the filtrate, combine the filtrate and rose extract, and heat at 60 to 70°C Concentrate under reduced pressure to a clear paste with a relative density of 1.05 to 1.12, add maltodextrin to the clear paste, heat and stir, dissolve evenly, then add rose fragrance water, keep warm at 80°C for 10 to 15 minutes, and spray dry to obtain roses Hawthorn extract; (6) Take black tea and jujube extract and rose hawthorn extract, mix them evenly with fructose and steviol glycoside, granulate and pack, and make rose and jujube plant solid beverage. 2. The preparation method of plant solid beverage according to claim 1, characterized in that, in step (1), the collected rose aromatic water is 2-4 times the amount of rose medicinal material. 3. The preparation method of plant solid beverage according to claim 1, characterized in that, in steps (2) and (3), each time microwave extraction is performed, the mixture is stirred evenly in advance for 5-10 minutes. 4. The preparation method of plant solid beverage according to claim 1, characterized in that, in steps (4) and (5), the process parameters of the spray drying are: control the air inlet temperature of the spray dryer to be 175-185 °C, the outlet air temperature is 85-95 °C. 5. The preparation method of plant solid beverage according to claim 1, characterized in that, in step (5), add maltodextrin to the clear paste, heat and stir, dissolve evenly, and then add rose aromatic water, the temperature is above 80°C Keep warm for 10 to 15 minutes and spray dry.