CN111436551A - Millettia speciosa polysaccharide functional beverage and preparation process thereof - Google Patents
Millettia speciosa polysaccharide functional beverage and preparation process thereof Download PDFInfo
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- CN111436551A CN111436551A CN202010257978.1A CN202010257978A CN111436551A CN 111436551 A CN111436551 A CN 111436551A CN 202010257978 A CN202010257978 A CN 202010257978A CN 111436551 A CN111436551 A CN 111436551A
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- China
- Prior art keywords
- beautiful millettia
- millettia root
- beautiful
- millettia
- polysaccharide
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 72
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 72
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 72
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001098027 Callerya speciosa Species 0.000 title claims description 24
- 241000521581 Millettia Species 0.000 claims abstract description 165
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 20
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 18
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 10
- 229930182490 saponin Natural products 0.000 claims abstract description 10
- 150000007949 saponins Chemical class 0.000 claims abstract description 10
- 229960003080 taurine Drugs 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 9
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003779 Vitamin B12 Natural products 0.000 claims abstract description 7
- 229930003537 Vitamin B3 Natural products 0.000 claims abstract description 7
- 235000012730 carminic acid Nutrition 0.000 claims abstract description 7
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims abstract description 7
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 7
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000019163 vitamin B12 Nutrition 0.000 claims abstract description 7
- 239000011715 vitamin B12 Substances 0.000 claims abstract description 7
- 235000019160 vitamin B3 Nutrition 0.000 claims abstract description 7
- 239000011708 vitamin B3 Substances 0.000 claims abstract description 7
- 235000019158 vitamin B6 Nutrition 0.000 claims abstract description 7
- 239000011726 vitamin B6 Substances 0.000 claims abstract description 7
- 229940011671 vitamin b6 Drugs 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 6
- 235000017709 saponins Nutrition 0.000 claims abstract description 6
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000000843 powder Substances 0.000 claims description 31
- 239000000243 solution Substances 0.000 claims description 31
- 238000002386 leaching Methods 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 108090000526 Papain Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 229940055729 papain Drugs 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- 239000004382 Amylase Substances 0.000 claims description 10
- 108010065511 Amylases Proteins 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
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- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
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- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 8
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- 230000006870 function Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 16
- 235000013361 beverage Nutrition 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 230000002929 anti-fatigue Effects 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 4
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- 238000012360 testing method Methods 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 210000005036 nerve Anatomy 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical group 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
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- 230000001502 supplementing effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 208000006454 hepatitis Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000004793 poor memory Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 238000012859 sterile filling Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a beautiful millettia root polysaccharide functional beverage and a preparation process thereof, wherein the beautiful millettia root polysaccharide functional beverage comprises the following components: beautiful millettia root polysaccharide, taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow, 1% of carmine and beautiful millettia root extract. The invention has fine and smooth taste, unique flavor and rich nutrition, and has the functions of refreshing, resisting fatigue, improving the immunity of the organism and enhancing the memory. The preparation process is simple to operate and convenient for mass production and commercial popularization.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a beautiful millettia root polysaccharide functional beverage and a preparation process thereof.
Background
Millettia Speciosa Champ is the main variety of south Chinese herbs, belongs to Millettia Millettia of family Papilionaceae of Leguminosae, also called as Millettia Speciosa, rhizoma Nelumbinis, radix Stephaniae Tetrandrae, and radix Ipomoeae, and is a traditional medicinal and edible plant. Beautiful millettia roots grow in deep mountains and valleys, and main producing areas are distributed in places such as Guangdong, Guangxi, Hainan, Hongkong and Australia and some countries in southeast Asia. The beautiful millettia root has sweet and mild nature and taste, has the functions of tonifying deficiency, moistening lung, strengthening tendons, activating collaterals and refreshing, and has certain curative effect on chronic diseases such as rheumatoid arthritis, chronic bronchitis, chronic hepatitis and the like through clinical verification. Various studies have shown that beautiful millettia root polysaccharide has an anti-fatigue effect, however, beautiful millettia root polysaccharide has little application in anti-fatigue beverages. At present, the reported beautiful millettia root beverage mostly takes beautiful millettia root extract as a main component, or is prepared by blending the beautiful millettia root extract with other Chinese herbal medicine extract, the processing is extensive, and the functional components are fuzzy; meanwhile, the beautiful millettia root beverage reported at present has a common flavor compared with other commercially available functional beverages, is low in market acceptance and narrow in target consumer group, and is difficult to popularize to the public because the beautiful millettia root beverage has the special taste of traditional Chinese medicines and is not good enough in taste.
Disclosure of Invention
The invention aims to provide a beautiful millettia root polysaccharide functional beverage and a preparation process thereof, wherein beautiful millettia root polysaccharide is used as a main functional component of the beverage, taurine and American ginseng saponin are used as auxiliary functional components, and sour agents such as citric acid, sweetening agents such as white granulated sugar and the like are adopted to prepare the beverage with delicate mouthfeel, unique flavor and rich nutrition.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a beautiful millettia root polysaccharide functional beverage which comprises the following components in percentage by weight:
the balance is the beautiful millettia root extract.
In the formula, the beautiful millettia root polysaccharide is used for removing free radicals and has the effect of refreshing and restoring consciousness; taurine has effects of regulating immunity and relieving fatigue; the American ginseng saponin can effectively enhance the central nerve of a human body, eliminate fatigue and enhance memory; vitamin B3 is involved in lipid metabolism in vivo, oxidation process of tissue respiration and anaerobic decomposition of saccharides; vitamin B6 participates in protein synthesis and catabolism to maintain sodium/potassium balance; vitamin B12 promotes the metabolism of carbohydrates, fats and proteins; white granulated sugar is used as a sweetener to provide certain sweetness and improve the mouthfeel; potassium chloride is used for supplementing potassium ions; the salt is used for supplementing sodium ions; potassium sorbate as a preservative; the citric acid is used as an acidulant to adjust and improve the taste and promote the digestion and absorption of calcium and phosphorus substances in the body; sodium citrate is used as a stabilizer and a flavoring agent to improve the flavor; 1% lemon yellow and 1% carmine are used as pigments to adjust the color of the beverage; the radix Millettiae Speciosae extract is used as main ingredient of beverage, and has antifatigue effect.
Preferably, the beautiful millettia root polysaccharide functional beverage is prepared from the following components in percentage by weight:
the balance is the beautiful millettia root extract.
The millettia speciosa champ polysaccharide functional beverage prepared by adopting the preferable proportion has the advantages of finer and smoother taste and more unique flavor.
Further, the beautiful millettia root extracting solution is supernatant obtained by cleaning, slicing, drying, leaching and centrifuging beautiful millettia root blocks. After the operation treatment, the effective components in the beautiful millettia root blocks can be fully extracted, so that the beautiful millettia root extracting solution contains more effective components.
Further, the beautiful millettia root polysaccharide is a precipitate obtained by cleaning, slicing, drying, crushing, adding enzyme for leaching, decompressing and concentrating, precipitating with alcohol and centrifuging beautiful millettia root blocks. After the operation treatment, the effective components in the beautiful millettia root block can be fully extracted, and the obtained beautiful millettia root polysaccharide has more amount.
In a second aspect, the invention also provides a preparation process of the beautiful millettia root polysaccharide functional beverage, which comprises the following steps:
step one, preparing a beautiful millettia root extracting solution: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks until the thickness of the beautiful millettia root blocks is 0.3-0.8 cm, and drying to obtain the beautiful millettia root dry slices, wherein the weight ratio of the beautiful millettia root dry slices to water is 1: 5-15, leaching the dried and sliced beautiful millettia root in water at the temperature of 80-100 ℃ for 1-3 h, and then centrifuging at the speed of 2000-8000 r/min for 5min to obtain supernatant, namely beautiful millettia root extracting solution for later use;
step two, preparing beautiful millettia root polysaccharide: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks to the thickness of 0.3-0.8 cm, drying the beautiful millettia root blocks, and crushing the beautiful millettia root blocks into nano-scale powder to obtain beautiful millettia root powder, wherein the weight ratio of the beautiful millettia root powder to water is 1: 10-30, sequentially adding cellulase, amylase, pectinase and papain into water, keeping the water temperature at 50-60 ℃, leaching the beautiful millettia root powder in the water for 1-3 h, collecting the leaching liquor, concentrating at 65 ℃ under reduced pressure to 1/3-1/5 volume to obtain a concentrated solution, then adding 95% ethanol into the concentrated solution to enable the final concentration of the ethanol to be 80%, then placing the concentrated solution in a refrigerator at 4 ℃ for standing for 12h, and carrying out centrifugal treatment at the speed of 2000-8000 r/min for 5min to obtain a precipitate, namely the beautiful millettia root polysaccharide, wherein the yield is 20-30% for later use;
step three, blending: weighing the components according to the proportion, mixing the beautiful millettia root polysaccharide prepared in the step two with taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow and 1% of carmine, and adding the mixture into the beautiful millettia root extract prepared in the step one to obtain a mixed solution;
step four, filtering the mixed solution obtained in the step three in a diatomite filter to obtain clear filtrate;
and fifthly, sterilizing the clear filtrate obtained in the fourth step at the high temperature of 110-130 ℃ for 10-20 min, and then carrying out aseptic filling to obtain the beautiful millettia root polysaccharide functional beverage.
Preferably, in the step one, the thickness of the beautiful millettia root dry slices is 0.5cm, and the weight ratio of the beautiful millettia root dry slices to the water is 1: 10, the leaching temperature of the dried slices of the beautiful millettia root is 90 ℃, the leaching time is 2h, and the speed of the centrifugal treatment is 5000 r/min. After the optimized technological parameters are adopted for operation treatment, the effective components in the beautiful millettia root blocks can be fully extracted, so that the beautiful millettia root extracting solution contains more effective components.
Preferably, in the second step, the thickness of the dried slices of beautiful millettia root is 0.5cm, and the weight ratio of the beautiful millettia root powder to the water is 1: 20, the leaching temperature of the beautiful millettia root powder is 55 ℃, the leaching time is 2 hours, the concentrated solution is obtained by concentrating under reduced pressure to 1/4 volumes, and the speed of the centrifugal treatment is 5000 r/min. After the optimized technological parameters are adopted for operation treatment, the effective components in the beautiful millettia root blocks can be fully extracted, and the obtained beautiful millettia root polysaccharides are more in amount.
Furthermore, in the second step, the addition amount of the cellulase, the amylase, the pectinase and the papain is 0.05-0.15% of the weight of the beautiful millettia root powder. Cellulose, starch, pectin and papain are respectively removed by using cellulase, amylase, pectinase and papain, so that polysaccharide is left; and four enzymes are added according to the proportion, so that the effect of enriching the beautiful millettia root polysaccharide is better.
Preferably, in the second step, the addition amount of the cellulase, amylase, pectinase and papain is 0.1 percent of the weight of the beautiful millettia root powder. The beautiful millettia root polysaccharide obtained by adding the four enzymes according to the preferred proportion has the best effect.
Compared with the prior art, the invention has the following beneficial effects:
the beautiful millettia root polysaccharide functional beverage provided by the invention takes beautiful millettia root polysaccharide as a main functional component of the beverage, and fully exerts the anti-fatigue effect of the beautiful millettia root polysaccharide; taurine and American ginseng saponin are used as auxiliary functional components, so that the immunity function of the organism can be adjusted, the fatigue of the organism can be relieved, the central nerve of the human body can be effectively enhanced, and the memory can be enhanced; meanwhile, the beverage which is fine in taste, unique in flavor and rich in nutrition is prepared by adopting acidulant citric acid, sweetening agent white granulated sugar, potassium chloride, salt, various vitamins and the like, has the functions of refreshing, restoring consciousness, resisting fatigue, improving organism immunity and enhancing memory, meets the market demand, is higher in consumer acceptance and is convenient for market popularization.
The preparation process has simple operation and short production period, and is convenient for mass production and commercial popularization.
Detailed Description
The technical solutions of the present invention will be described clearly and completely by the following specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a beautiful millettia root polysaccharide functional beverage which comprises the following components in percentage by weight:
the balance is the beautiful millettia root extract.
The preparation process of the beautiful millettia root polysaccharide functional beverage provided by the embodiment comprises the following steps of:
step one, preparing a beautiful millettia root extracting solution: cleaning the beautiful millettia root blocks, slicing to the thickness of 0.3cm, drying to obtain beautiful millettia root dry slices, wherein the weight ratio of the beautiful millettia root dry slices to water is 1: 5, leaching the dried and sliced beautiful millettia root in water at the temperature of 80 ℃ for 1h, and then centrifuging at the speed of 2000r/min for 5min to obtain supernatant, namely beautiful millettia root extracting solution for later use;
step two, preparing beautiful millettia root polysaccharide: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks to the thickness of 0.3cm, drying, and crushing the beautiful millettia root blocks into nano-scale powder to obtain the beautiful millettia root powder, wherein the weight ratio of the beautiful millettia root powder to water is 1: 10, sequentially adding cellulase, amylase, pectinase and papain into water, wherein the weight of the four enzymes is 0.05 percent of that of the beautiful millettia root powder, keeping the water temperature at 50 ℃, leaching the beautiful millettia root powder in the water for 1 hour, then collecting the leaching liquor, concentrating the concentrated liquor at 65 ℃ under reduced pressure to 1/3 volume to obtain concentrated solution, then adding 95 percent ethanol into the concentrated solution to enable the final concentration of the ethanol to be 80 percent, then placing the concentrated solution in a refrigerator at 4 ℃ for standing for 12 hours, and carrying out centrifugal treatment at the speed of 2000r/min for 5 minutes to obtain precipitate, namely beautiful millettia root polysaccharide, wherein the yield is 25 percent for later use;
step three, blending: weighing the components according to the proportion, mixing the beautiful millettia root polysaccharide prepared in the step two with taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow and 1% of carmine, and adding the mixture into the beautiful millettia root extract prepared in the step one to obtain a mixed solution;
step four, filtering the mixed solution obtained in the step three in a diatomite filter to obtain clear filtrate;
and fifthly, sterilizing the clear filtrate obtained in the fourth step at 110 ℃ for 10-20 min, and then carrying out aseptic filling to obtain the beautiful millettia root polysaccharide functional beverage.
Example 2
The embodiment provides a beautiful millettia root polysaccharide functional beverage which comprises the following components in percentage by weight:
the balance is the beautiful millettia root extract.
The preparation process of the beautiful millettia root polysaccharide functional beverage provided by the embodiment comprises the following steps of:
step one, preparing a beautiful millettia root extracting solution: cleaning the beautiful millettia root blocks, slicing to the thickness of 0.5cm, drying to obtain beautiful millettia root dry slices, wherein the weight ratio of the beautiful millettia root dry slices to water is 1: 10, leaching the dried and sliced beautiful millettia root in water at 90 ℃ for 2h, and then centrifuging at the speed of 5000r/min for 5min to obtain supernatant, namely beautiful millettia root extracting solution for later use;
step two, preparing beautiful millettia root polysaccharide: cleaning the beautiful millettia root blocks, slicing to the thickness of 0.5cm, drying, and crushing to obtain nanometer powder to obtain beautiful millettia root powder, wherein the weight ratio of the beautiful millettia root powder to water is 1: 20, sequentially adding cellulase, amylase, pectinase and papain into water, wherein the weight of the four enzymes is 0.1 percent of that of the beautiful millettia root powder, keeping the water temperature at 55 ℃, leaching the beautiful millettia root powder in the water for 2 hours, then collecting the leaching liquor, concentrating the concentrated liquor at 65 ℃ under reduced pressure to 1/4 volume to obtain concentrated solution, then adding 95 percent ethanol into the concentrated solution to enable the final concentration of the ethanol to be 80 percent, then placing the concentrated solution in a refrigerator at 4 ℃ for standing for 12 hours, and carrying out centrifugal treatment at the speed of 5000r/min for 5 minutes to obtain precipitate, namely beautiful millettia root polysaccharide, wherein the yield is 30 percent for later use;
step three, blending: weighing the components according to the proportion, mixing the beautiful millettia root polysaccharide prepared in the step two with taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow and 1% of carmine, and adding the mixture into the beautiful millettia root extract prepared in the step one to obtain a mixed solution;
step four, filtering the mixed solution obtained in the step three in a diatomite filter to obtain clear filtrate;
and fifthly, sterilizing the clear filtrate obtained in the fourth step at 120 ℃ for 10-20 min, and then carrying out aseptic filling to obtain the beautiful millettia root polysaccharide functional beverage.
Example 3
The embodiment provides a beautiful millettia root polysaccharide functional beverage which comprises the following components in percentage by weight:
the balance is the beautiful millettia root extract.
The preparation process of the beautiful millettia root polysaccharide functional beverage provided by the embodiment comprises the following steps of:
step one, preparing a beautiful millettia root extracting solution: cleaning the beautiful millettia root blocks, slicing to the thickness of 0.8cm, drying to obtain beautiful millettia root dry slices, wherein the weight ratio of the beautiful millettia root dry slices to water is 1: 15, leaching the dried and sliced beautiful millettia root in water at 100 ℃ for 3h, and then centrifuging for 5min at the speed of 8000r/min to obtain supernatant, namely beautiful millettia root extracting solution for later use;
step two, preparing beautiful millettia root polysaccharide: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks to the thickness of 0.8cm, drying, and crushing the beautiful millettia root blocks into nano-scale powder to obtain the beautiful millettia root powder, wherein the weight ratio of the beautiful millettia root powder to water is 1: 30, sequentially adding cellulase, amylase, pectinase and papain into water, wherein the weight of the four enzymes is 0.15 percent of that of the beautiful millettia root powder, keeping the water temperature at 60 ℃, leaching the beautiful millettia root powder in the water for 3 hours, then collecting the leaching liquor, concentrating the concentrated liquor at 65 ℃ under reduced pressure to 1/5 volume to obtain concentrated solution, then adding 95 percent ethanol into the concentrated solution to ensure that the final concentration of the ethanol is 80 percent, then placing the concentrated solution in a refrigerator at 4 ℃ for standing for 12 hours, and carrying out centrifugal treatment at the speed of 8000r/min for 5 minutes to obtain precipitate, namely beautiful millettia root polysaccharide, wherein the yield is 20 percent for later use;
step three, blending: weighing the components according to the proportion, mixing the beautiful millettia root polysaccharide prepared in the step two with taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow and 1% of carmine, and adding the mixture into the beautiful millettia root extract prepared in the step one to obtain a mixed solution;
step four, filtering the mixed solution obtained in the step three in a diatomite filter to obtain clear filtrate;
and fifthly, sterilizing the clear filtrate obtained in the fourth step at the high temperature of 130 ℃ for 10-20 min, and then carrying out sterile filling to obtain the beautiful millettia root polysaccharide functional beverage.
In order to verify the beneficial effects of the invention, the following sensory evaluation tests were specifically performed.
Sensory evaluation test method: the color, the smell and the taste of the beautiful millettia root polysaccharide functional beverage are comprehensively considered, and the sensory evaluation standards shown in the table 1 are designed to carry out sensory evaluation on the beautiful millettia root polysaccharide functional beverage prepared by the invention. Specifically, 10 professionals with experience of beverage evaluation are selected to respectively perform sensory evaluation scoring on different beautiful millettia root polysaccharide functional beverages, the average value of each group of scoring is taken as a final result, and the total score is 100.
Sensory evaluation test results: sensory evaluation was performed on the beautiful millettia root polysaccharide functional beverages prepared in examples 1 to 3 of the present invention, and the evaluation results are shown in tables 2 to 4.
TABLE 1 sensory evaluation criteria for beautiful millettia root polysaccharide functional beverages
Table 2 shows the sensory evaluation results of the functional beverage of beautiful millettia root polysaccharide prepared in example 1
| Index (I) | Evaluation results | Rating score |
| Color and luster | Bright color, uniform light golden yellow color and no precipitate | 21 |
| Smell(s) | All the tastes are harmonious and rich, and no peculiar smell is generated | 18 |
| Taste and flavor | Moderate sweet and sour taste, softness and fineness and smooth mouthfeel | 30 |
Table 3 shows the sensory evaluation results of the functional beverage of beautiful millettia root polysaccharide prepared in example 2
| Index (I) | Evaluation results | Rating score |
| Color and luster | Bright color, uniform golden yellow color and no precipitate | 27 |
| Smell(s) | All the tastes are harmonious and rich, and no peculiar smell is generated | 28 |
| Taste and flavor | Moderate sweet and sour, soft and fine taste and smooth mouthfeel | 36 |
Table 4 shows the sensory evaluation results of the functional beverage of beautiful millettia root polysaccharide prepared in example 3
In addition, 10 testers with poor memory, inattention and susceptibility to common cold in 10-50 years are selected for drinking test, after drinking for 6 months, 9 people feel that the memory and the immunity of the testers are better improved, and 1 person feels that the memory and the immunity are improved to a certain degree.
The evaluation results and drinking tests in tables 2-4 show that the beautiful millettia root polysaccharide functional beverage takes beautiful millettia root polysaccharide as the main functional component of the beverage, and fully exerts the anti-fatigue effect of the beautiful millettia root polysaccharide; taurine and American ginseng saponin are used as auxiliary functional components, so that the immunity function of the organism can be adjusted, the fatigue of the organism can be relieved, the central nerve of the human body can be effectively enhanced, and the memory can be enhanced; meanwhile, due to the adoption of sour agents such as citric acid, sweetening agents such as white granulated sugar, stabilizing agents such as sodium citrate, potassium chloride, salt, various vitamins and the like, the beautiful millettia root polysaccharide functional beverage has the characteristics of good color and luster, no peculiar smell, proper sour and sweet taste, fine and smooth mouthfeel, unique flavor and rich nutrition, has the functions of refreshing and restoring consciousness, resisting fatigue, improving the immunity of the organism and enhancing the memory, has higher acceptance of consumers, meets the market demand and is convenient for market popularization.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The millettia speciosa polysaccharide functional beverage is characterized by comprising the following components in percentage by weight:
the balance is the beautiful millettia root extract.
2. The millettia speciosa polysaccharide functional beverage according to claim 1, is characterized by comprising the following components in percentage by weight:
the balance is the beautiful millettia root extract.
3. The millettia speciosa polysaccharide functional beverage as claimed in claim 1 or 2, wherein the millettia speciosa extract is a supernatant obtained by washing, slicing, drying, leaching and centrifuging millettia speciosa root blocks.
4. The millettia speciosa champ polysaccharide functional beverage according to claim 1 or 2, wherein the millettia speciosa champ polysaccharide is a precipitate obtained by washing, slicing, drying, crushing, adding enzyme for extraction, concentrating under reduced pressure, precipitating with alcohol and centrifuging millettia speciosa champ root blocks.
5. The preparation process of millettia speciosa polysaccharide functional beverage according to claim 1 or 2, characterized by comprising the following steps:
step one, preparing a beautiful millettia root extracting solution: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks until the thickness of the beautiful millettia root blocks is 0.3-0.8 cm, and drying to obtain the beautiful millettia root dry slices, wherein the weight ratio of the beautiful millettia root dry slices to water is 1: 5-15, leaching the dried and sliced beautiful millettia root in water at the temperature of 80-100 ℃ for 1-3 h, and then centrifuging at the speed of 2000-8000 r/min for 5min to obtain supernatant, namely beautiful millettia root extracting solution for later use;
step two, preparing beautiful millettia root polysaccharide: cleaning the beautiful millettia root blocks, slicing the beautiful millettia root blocks to the thickness of 0.3-0.8 cm, drying the beautiful millettia root blocks, and crushing the beautiful millettia root blocks into nano-scale powder to obtain beautiful millettia root powder, wherein the weight ratio of the beautiful millettia root powder to water is 1: 10-30, sequentially adding cellulase, amylase, pectinase and papain into water, keeping the water temperature at 50-60 ℃, leaching the beautiful millettia root powder in the water for 1-3 h, collecting the leaching liquor, concentrating at 65 ℃ under reduced pressure to 1/3-1/5 volume to obtain a concentrated solution, then adding 95% ethanol into the concentrated solution to enable the final concentration of the ethanol to be 80%, then placing the concentrated solution in a refrigerator at 4 ℃ for standing for 12h, and carrying out centrifugal treatment at the speed of 2000-8000 r/min for 5min to obtain a precipitate, namely the beautiful millettia root polysaccharide, wherein the yield is 20-30% for later use;
step three, blending: weighing the components according to the proportion, mixing the beautiful millettia root polysaccharide prepared in the step two with taurine, American ginseng saponin, vitamin B3, vitamin B6, vitamin B12, white granulated sugar, citric acid, sodium citrate, potassium chloride, potassium sorbate, salt, 1% of lemon yellow and 1% of carmine, and adding the mixture into the beautiful millettia root extract prepared in the step one to obtain a mixed solution;
step four, filtering the mixed solution obtained in the step three in a diatomite filter to obtain clear filtrate;
and fifthly, sterilizing the clear filtrate obtained in the fourth step at the high temperature of 110-130 ℃ for 10-20 min, and then carrying out aseptic filling to obtain the beautiful millettia root polysaccharide functional beverage.
6. The preparation process of the millettia speciosa polysaccharide functional beverage according to claim 5, wherein in the step one, the thickness of the millettia speciosa champ dry slices is 0.5cm, and the weight ratio of the millettia speciosa champ dry slices to water is 1: 10, the leaching temperature of the dried slices of the beautiful millettia root is 90 ℃, the leaching time is 2h, and the speed of the centrifugal treatment is 5000 r/min.
7. The preparation process of the millettia speciosa polysaccharide functional beverage according to claim 5, wherein in the second step, the thickness of the millettia speciosa dry slices is 0.5cm, and the weight ratio of millettia speciosa powder to water is 1: 20, the leaching temperature of the beautiful millettia root powder is 55 ℃, the leaching time is 2 hours, the concentrated solution is obtained by concentrating under reduced pressure to 1/4 volumes, and the speed of the centrifugal treatment is 5000 r/min.
8. The process for preparing millettia speciosa champ polysaccharide functional beverage according to claim 5, wherein in the second step, the addition amount of the cellulase, the amylase, the pectinase and the papain is 0.05-0.15% of the millettia speciosa champ powder by weight.
9. The process for preparing millettia speciosa champ polysaccharide functional beverage according to claim 8, wherein in the second step, the addition amount of the cellulase, amylase, pectinase and papain is 0.1% of the weight of the millettia speciosa champ powder.
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