CN112056479A - Dandelion plant beverage and preparation method and detection method thereof - Google Patents

Dandelion plant beverage and preparation method and detection method thereof Download PDF

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CN112056479A
CN112056479A CN202011021642.1A CN202011021642A CN112056479A CN 112056479 A CN112056479 A CN 112056479A CN 202011021642 A CN202011021642 A CN 202011021642A CN 112056479 A CN112056479 A CN 112056479A
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dandelion
extract
plant beverage
herba taraxaci
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刘富岗
刘晓坤
朱建光
张文杰
李汉伟
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Nanyang Qingquan Dandelion Biotechnology Co ltd
Henan University of Traditional Chinese Medicine HUTCM
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Nanyang Qingquan Dandelion Biotechnology Co ltd
Henan University of Traditional Chinese Medicine HUTCM
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    • 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
    • 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
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    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
    • G01N21/3577—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
    • 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

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Abstract

The invention relates to a dandelion plant beverage, a preparation method and a detection method thereof, and can provide the dandelion plant beverage which has better mouthfeel, mild nature and taste, safety and stability and can be drunk by people for a long time, and a quality control detection method of the plant beverage, and can effectively solve the problems that the dandelion plant beverage has poor mouthfeel and low pH value to destroy the nutrient components in the dandelion plant beverage, and the quality and the safety of the product are unstable due to the lack of the quality control detection method of the dandelion plant beverage. The technical proposal for solving is that the dandelion plant beverage is prepared by dandelion overground part extract, jujube extract, sweetener or white granulated sugar and drinking water, and the preparation method comprises the following steps: sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract into drinking water, mixing, adding sweetener, heating for dissolving, filtering, sterilizing, and packaging; the quality control method comprises ultraviolet-visible absorbance method and Fourier infrared spectroscopy. The invention has reasonable compatibility, scientific method and obvious economic and social benefits.

Description

Dandelion plant beverage and preparation method and detection method thereof
One, the technical field
The invention relates to the technical field of food and health care products, in particular to a dandelion plant beverage and a preparation method and a detection method thereof.
Second, background Art
The herba Taraxaci is Taraxacum mongolicum hand-Mazz, Taraxacum borealisinsense Kitam, or dried whole plant of tree species of the same genus. Collected in spring to autumn when the flower is just opened, removed of impurities, cleaned and dried, bitter, sweet and cold in nature, enters liver and stomach channels, has the effects of clearing heat and removing toxicity, relieving swelling and dissipating stagnation, inducing diuresis and treating stranguria when being used for medicine, can be clinically used for furuncle pyogenic infections, acute mastitis, scrofula, conjunctival congestion, pharyngalgia, pulmonary abscess, damp-heat jaundice and stranguria with astringency, and is a medicine and food homologous variety approved by the State administration of health and defense and State administration of market supervision and management.
The edible value, medical value and nutritional value of dandelion are highly evaluated and confirmed in compendium of materia Medica, thesaurus and medical dictionary of the past generations. The dandelion contains various nutrients such as taraxanol, choline, organic acid, inulin, glucose, Vc, Vd, carotene and the like, and simultaneously contains rich trace elements, wherein the most important thing is that the dandelion contains a large amount of minerals such as iron, Ca and the like required by human bodies. The Ca content is 2.2 times of that of guava and 3.2 times of that of roxburgh rose, and the iron content is 4 times of that of roxburgh rose and 3.5 times of that of hawthorn. From the viewpoint of food nutrition, the most easily deficient inorganic elements in the human body are only Ca and iron.
The Chinese date is dry mature fruit of Ziziphus jujuba Mill, a Rhamnaceae plant, is harvested and dried in the sun when the autumn fruits are mature, is sweet and warm in nature, and enters spleen, stomach and heart channels, has the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves when being used for medicine, is clinically used for spleen deficiency and poor appetite, weakness and loose stool, and is a medicine-food homologous variety approved by State Wei Jian Commission and State general administration of market supervision and management. The Chinese date is rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron, cyclic adenosine monophosphate and other nutritional ingredients, wherein the content of the vitamin C is famous in fruits, and the Chinese date has the beauty of vitamin king and has the efficacy of beautifying and treating insomnia.
Along with the improvement of living standard of people, the beverage is more and more favored by people, and the beverage varieties sold in the market are more and more. In particular to a beverage which takes natural plants as raw materials, which is highly advocated because the beverage not only contains some natural active ingredients beneficial to human bodies, but also can promote the production of body fluid to quench thirst. In view of the fact that dandelion has numerous beneficial effects and contains abundant nutritional ingredients, dandelion beverages appear in the market at present, and a plurality of inventions related to dandelion beverages are disclosed in official website search of the national intellectual property office, but the dandelion beverages are mostly acidic beverages added with acidic regulators such as citric acid, malic acid and the like, or beverages prepared by juicing dandelion plants, or beverages prepared by single medicinal materials of dandelion whole herbs. The dandelion beverages of the types are relatively suitable for fruity beverages due to the property of relatively low pH value of the acidic beverage (most fruity beverages in the market are acidic beverages), and the dandelion beverage serving as the herbal plant beverage is relatively poor in taste and astringent in taste after being prepared into the acidic beverage, and has relatively large influence on the stability of nutritional ingredients of the acidic beverage, so that the dandelion beverage serving as the herbal plant beverage is not suitable for being prepared into the acidic beverage, and the research and development process of the invention also proves that the point is that; the dandelion is bitter and cold in property, and the single medicinal material dandelion is prepared into the beverage, so that the long-term drinking of the beverage can damage the yang qi of the spleen and the stomach, cause deficiency-cold of the spleen and the stomach, influence the transportation and transformation functions of the spleen and the stomach, cause inappetence, cause diarrhea and other symptoms. Based on the reasons, the invention aims to develop the dandelion plant beverage which has good taste, mild nature and taste, is safe and stable and can be drunk by people for a long time. In order to ensure the safety of the beverage and the stability of the nutritional mouthfeel of the beverage, an ultraviolet-visible spectrophotometry method capable of controlling the components and the concentration of the beverage from the chemical component angle and a Fourier infrared spectroscopy method for chemically and integrally controlling the integral chemical characteristics of the dandelion plant beverage are introduced into the quality control process of the dandelion plant beverage, and the invention aims to provide a scientific and reliable quality control detection method for the dandelion plant beverage.
Third, the invention
In view of the above situation, in order to solve the defects of the prior art, the present invention aims to provide a dandelion plant beverage and a quality control detection method thereof, which have the advantages of good taste, mild nature and taste, safety and stability, and can be drunk by people for a long time, and can effectively solve the problems of the dandelion plant beverage, such as bad taste, low pH, damage to the nutritional ingredients in the dandelion plant beverage, and unstable product quality and safety caused by the lack of the quality control detection method of the dandelion plant beverage.
The technical scheme of the invention is that the dandelion plant beverage is prepared from the following components in percentage by mass: 1.1 to 2.9 percent of extract of aerial parts of dandelion, 0.31 to 0.82 percent of Chinese date extract, 0.02 to 0.06 percent of sweetener or 4 to 11 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 0.80-1.20 percent, 0.55-0.82 percent, 0.45-0.71 percent and 10 percent of fluctuation in the range of 0.40-0.65 percent; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak; the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50-70 deg.C for 2-3 times in a flash extractor at 0.5-2.3min for 0.5-16 times, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.15-1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15-30 seconds to obtain coarse date paste for later use; extracting the crude fructus Jujubae paste with drinking water at 67 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 11.6-19.7 times of the weight of the crude fructus Jujubae paste, and the extraction time is 0.9-2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.17-1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
The dandelion plant beverage can also be prepared from the following components in percentage by mass: 4.4 to 11.6 percent of extract of aerial parts of dandelion, 1.24 to 3.28 percent of extract of Chinese date, 0.02 to 0.06 percent of sweetener or 4 to 11 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the dandelion plantThe quality control method of the beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.80-1.20 percent, 0.55-0.82 percent, 0.45-0.71 percent and 10 percent of fluctuation in the range of 0.40-0.65 percent; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50-70 deg.C for 2-3 times in a flash extractor at 0.5-2.3min for 0.5-16 times, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.15-1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15-30 seconds to obtain coarse date paste for later use; extracting the crude fructus Jujubae paste with drinking water at 67 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 11.6-19.7 times of the weight of the crude fructus Jujubae paste, and the extraction time is 0.9-2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.17-1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
The Smart iTX-Diamond accessory used by the invention is Thermo ScientificTMThe accessory of the NicoleetiS 50FT-IR spectrometer is used for mid-infrared spectrum detection of a sample without tabletting, and has the advantages of convenience and quickness.
The raw materials are rich, the bitter and cold properties of the dandelion are neutralized by the warm properties of the Chinese dates, the formula is reasonable, the preparation method is simple and scientific, a flash extraction method for breaking the wall of plant cells is introduced, the extraction time is greatly shortened, the extraction efficiency is improved, and the production energy consumption is greatly reduced; the quality control detection method is scientific and reliable, ensures the stability of the preparation process and the safety of the product, has the advantages of short extraction time, energy consumption saving and no pollution discharge besides solving the technical problems, and is an innovation on the plant beverage.
Fourth, detailed description of the invention
The dandelion plant beverage, the preparation method and the detection method thereof are described in detail with reference to the following specific examples, but the scope of the invention is not limited thereto.
Example 1
The invention can be prepared from the following components in percentage by mass: 1.1 percent of dandelion extract, 0.31 percent of Chinese date extract, 0.02 percent of sweetener or 4 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: using distilled water as blank at 450nm, 480nm, and 5Measuring the absorbance of the dandelion plant beverage at 00nm and 510nm, wherein the absorbance is respectively as follows: 0.81, 0.57,0.43, 0.41; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 12 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.15, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C for 0.9min in a flash extractor, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.17, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 2
When the present invention is embodied, the following may be mentionedThe components are prepared by mass percent: 2.9 percent of dandelion extract, 0.82 percent of Chinese date extract, 0.06 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 1.25, 0.78,0.74, 0.69; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on SmartiTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 70 deg.C for 3 times in a flash extractor, wherein the amount of drinking water added for each time is 16 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 2.3min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 30 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C in a flash extractor, wherein the amount of drinking water added for each time is 19.7 times of the weight of the crude jujube paste, and the extraction time is 2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 3
When the invention is implemented, the invention can also be prepared by the following components in percentage by mass: 1.7 percent of dandelion overground part extract, 0.49 percent of Chinese date extract, 0.035 percent of sweetener or 7 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 1.05, 0.67,0.59, 0.52; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on SmartiTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 60 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 14 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 1.4min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.21, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 22 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 15.8 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 4
When the invention is implemented, the invention can also be prepared by the following components in percentage by mass: 1.1 percent of dandelion extract, 0.49 percent of Chinese date extract, 0.06 percent of sweetener or 7 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring absorbance of herba Taraxaci plant beverage at 450nm, 480nm, 500nm, and 510nm respectively with distilled water as blankThe degrees are respectively: 0.84, 0.62,0.52, 0.46; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 60 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 16 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.21, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 19.7 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 5
When the beverage or health-care product with the antibacterial and anti-inflammatory health-care functions is specifically implemented, the beverage or health-care product can be prepared from the following components in parts by massThe percentage is as follows: 4.4 percent of dandelion extract, 1.24 percent of Chinese date extract, 0.02 percent of sweetener or 4 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.83, 0.56,0.45, 0.41; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 12 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.15, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C for 0.9min in a flash extractor, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.17, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 6
When the beverage or health-care product with the antibacterial and anti-inflammatory health-care functions is specifically implemented, the beverage or health-care product can be further prepared from the following components in percentage by mass: 11.6 percent of dandelion extract, 3.28 percent of Chinese date extract, 0.06 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 1.21, 0.76,0.71, 0.65; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 70 deg.C for 3 times in a flash extractor, wherein the amount of drinking water added for each time is 16 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 2.3min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 30 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C in a flash extractor, wherein the amount of drinking water added for each time is 19.7 times of the weight of the crude jujube paste, and the extraction time is 2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
Example 7
When the beverage or health-care product with the antibacterial and anti-inflammatory health-care functions is specifically implemented, the beverage or health-care product can be further prepared from the following components in percentage by mass: 7.6 percent of dandelion extract, 3.28 percent of Chinese date extract, 0.02 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprisesThe method comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.91, 0.55,0.47, 0.42; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 60 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 16 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.21, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 19.7 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
In order to prove that the dandelion plant beverage containing 4.4-11.6% of the dandelion overground part extract and 1.24-3.28% of the Chinese date extract can effectively reduce inflammatory reaction after being drunk for a long time, pharmacological anti-inflammatory activity research experiments are carried out, and the pharmacological anti-inflammatory activity research experiments are as follows:
1. experimental Material
1.1 animals: 30 SPF SD rats with half male and female, 2 months of age, and body weight of 200 + -20 g (animal qualification No.41003100004024, Henan province center for laboratory animals). License number used by experimental unit: SYXK 2011-.
1.2 preparation of experimental drugs: the dandelion plant beverage is taken, decompressed and concentrated at 50 ℃ to form extract with the specific gravity of 1.2 at 50 ℃, and the extract is used as an experimental medicine for standby.
2. Experimental methods
After being adaptively fed for 7 days, 30 SD rats are randomly divided into a model group and a dandelion plant beverage group, and each group comprises 15 rats. After weighing the mass, the model group rats are gavaged with 10mL/kg of physiological saline); mixing the above-ground part extract of herba Taraxaci and fructus Jujubae extract in example 1 at a ratio to obtain herba Taraxaci plant beverage group medicinal extract, and feeding rat intragastric herba Taraxaci beverage group medicinal extract (8g/kg, calculated according to crude drug amount) 1 time per day for 8 days. After the last 1-time gavage is finished for 1h, 0.1mL of 1% carrageenan solution is subcutaneously injected to the right toe of two groups of rats to cause inflammation, the measurement part of the right foot is marked, and the thickness of the right foot is measured by adopting a foot swelling measuring instrument before causing inflammation and after causing inflammation for 1, 2, 3, 4 and 5 h:
swelling degree of foot is the thickness of the foot after inflammation-the thickness of the foot before inflammation.
Processing by SPSS19.0 software, data to
Figure BDA0002700810340000101
As shown, the results of the comparisons between groups were obtained using one-way anova, and are shown in Table 1.
Table 12 group rats had swollen feet (mL,
Figure BDA0002700810340000102
n＝15)
Figure BDA0002700810340000103
note: in comparison with the set of models,*P＜0.05.
as shown in Table 1, the experimental results of rat foot swelling caused by carrageenan show that the dandelion plant beverage can significantly reduce rat foot swelling caused by carrageenan, and has good anti-inflammatory activity.
The pharmacological experiment results show that the dandelion plant beverage containing 4.4-11.6% of the dandelion overground part extract and 1.24-3.28% of the Chinese date extract can effectively reduce the inflammatory reaction of the organism after being drunk for a long time, and can be used as a health-care functional beverage or a health-care product.
Description of the figures
FIG. 1 is FT-IR spectrum of dandelion plant beverage.

Claims (10)

1. The dandelion tea plant beverage is characterized by being prepared from the following components in percentage by mass: 1.1 to 2.9 percent of extract of aerial parts of dandelion, 0.31 to 0.82 percent of Chinese date extract, 0.02 to 0.06 percent of sweetener or 4 to 11 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 0.80-1.20 percent, 0.55-0.82 percent, 0.45-0.71 percent and 10 percent of fluctuation in the range of 0.40-0.65 percent; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: taking cattail50mL of dandelion drink is dried by evaporation under reduced pressure at 50 ℃, the dried solid is put into an agate mortar to be ground into fine powder, the fine powder is put on a Smart iTX-Diamond accessory and is placed on a 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50-70 deg.C for 2-3 times in a flash extractor at 0.5-2.3min for 0.5-16 times, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.15-1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15-30 seconds to obtain coarse date paste for later use; extracting the crude fructus Jujubae paste with drinking water at 67 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 11.6-19.7 times of the weight of the crude fructus Jujubae paste, and the extraction time is 0.9-2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.17-1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
2. The dandelion tea plant beverage according to claim 1, which is prepared from the following components in percentage by mass: 1.1% of extract of aerial parts of dandelion0.31 percent of jujube extract, 0.02 percent of sweetener or 4 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 0.81, 0.57,0.43, 0.41; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 12 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.15, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C for 0.9min in a flash extractor, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.17, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
3. The dandelion tea plant beverage according to claim 1, which is prepared from the following components in percentage by mass: 2.9 percent of dandelion extract, 0.82 percent of Chinese date extract, 0.06 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 1.25, 0.78,0.74, 0.69; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 70 deg.C for 3 times in a flash extractor, wherein the amount of drinking water added for each time is 16 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 2.3min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 30 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C in a flash extractor, wherein the amount of drinking water added for each time is 19.7 times of the weight of the crude jujube paste, and the extraction time is 2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
4. The dandelion tea plant beverage according to claim 1, which is prepared from the following components in percentage by mass: 1.7 percent of dandelion overground part extract, 0.49 percent of Chinese date extract, 0.035 percent of sweetener or 7 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: using distilled water as blank at 450nm and 4 nm respectivelyMeasuring the absorbance of the dandelion plant beverage at 80nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 1.05, 0.67,0.59, 0.52; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 60 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 14 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 1.4min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.21, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 22 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 15.8 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
5. The dandelion as defined in claim 1The English tea plant beverage is characterized in that the dandelion plant beverage is prepared from the following components in percentage by mass: 1.1 percent of dandelion extract, 0.49 percent of Chinese date extract, 0.06 percent of sweetener or 7 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm respectively by using distilled water as a blank, wherein the absorbance is respectively as follows: 0.84, 0.62,0.52, 0.46; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting 50mL of herba Taraxaci beverage, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 60 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 16 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.21, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 19.7 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
6. The dandelion tea plant beverage is characterized by being prepared from the following components in percentage by mass: 4.4 to 11.6 percent of extract of aerial parts of dandelion, 1.24 to 3.28 percent of extract of Chinese date, 0.02 to 0.06 percent of sweetener or 4 to 11 percent of white granulated sugar, and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.80-1.20 percent, 0.55-0.82 percent, 0.45-0.71 percent and 10 percent of fluctuation in the range of 0.40-0.65 percent; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the infrared spectrogram has the wavenumbers of 3223, 2922, 1595, 1394, 1026, 921, 868, 819,772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50-70 deg.C for 2-3 times in a flash extractor at 0.5-2.3min for 0.5-16 times, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.15-1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15-30 seconds to obtain coarse date paste for later use; extracting the crude fructus Jujubae paste with drinking water at 67 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added for each time is 11.6-19.7 times of the weight of the crude fructus Jujubae paste, and the extraction time is 0.9-2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.17-1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
7. The dandelion tea plant beverage according to claim 6, which is prepared from the following components in percentage by mass: 4.4 percent of dandelion extract, 1.24 percent of Chinese date extract, 0.02 percent of sweetener or 4 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding herba Taraxaci extract and fructus Jujubae extract, mixing, adding sweetener, heating and stirringDissolving, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.83, 0.56,0.45, 0.41; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting the coarse powder of aerial parts of herba Taraxaci with drinking water at 50 deg.C for 2 times in a flash extractor, wherein the amount of drinking water added each time is 12 times of the weight of the coarse powder of aerial parts of herba Taraxaci, and the extraction time is 0.5min each time, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.15, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C for 0.9min in a flash extractor, filtering, mixing filtrates, concentrating at 50 deg.C under reduced pressure to obtain extract with specific gravity of 1.17, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain fructus Jujubae extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
8. The dandelion tea plant beverage according to claim 6, which is prepared from the following components in percentage by mass: 11.6 percent of dandelion extract, 3.28 percent of Chinese date extract, 0.06 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 1.21, 0.76,0.71, 0.65; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of herba Taraxaci with drinking water at 70 deg.C for 3 times in a flash extractor, wherein the amount of drinking water added for each time is 16 times of the weight of coarse powder of aerial parts of herba Taraxaci, and the extraction time is 2.3min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.31, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain extract of aerial parts of herba Taraxaci; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 30 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times at 67 deg.C in a flash extractor, wherein the amount of drinking water added for each time is 19.7 times of the weight of the crude jujube paste, and the extraction time is 2.6min, filtering, mixing filtrates, concentrating under reduced pressure at 50 deg.C to obtain extract with specific gravity of 1.30, centrifuging at 5000r/min for 30min, and collecting supernatant to obtain jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
9. The dandelion tea plant beverage according to claim 6, which is prepared from the following components in percentage by mass: 7.6 percent of dandelion extract, 3.28 percent of Chinese date extract, 0.02 percent of sweetener or 11 percent of white granulated sugar and the balance of drinking water, wherein the total amount is 100 percent; the preparation method of the dandelion plant beverage comprises the following steps: heating drinking water to 60 deg.C, sequentially adding the above-ground part extract of herba Taraxaci and fructus Jujubae extract, mixing, adding sweetener, heating and stirring to dissolve completely, filtering with 0.45 μm filter membrane, instantly sterilizing at 130 deg.C for 15s, and aseptically packaging to obtain herba Taraxaci plant beverage; the quality control method of the dandelion plant beverage comprises the following steps: (1) the method for controlling the quality of the dandelion plant beverage by the ultraviolet-visible spectrophotometry comprises the following steps: diluting the dandelion plant beverage with distilled water by 4 times, taking distilled water as blank, and respectively measuring the absorbance of the dandelion plant beverage at 450nm, 480nm, 500nm and 510nm, wherein the absorbance is respectively as follows: 0.91,0.55,0.47, 0.42; (2) the method for controlling the quality of the dandelion plant beverage by infrared spectroscopy comprises the following steps: collecting herba Taraxaci beverage 20mL, evaporating to dryness at 50 deg.C under reduced pressure, grinding the dried solid into fine powder in agate mortar, placing on Smart iTX-Diamond accessory, and standing at 400cm-1-4000cm-1The infrared spectrogram is scanned in wavenumber range, and the results show that the wavenumbers are 3223, 2922, 1595, 1394, 1026, 921, 868, 819 and 772cm-1An absorption peak is arranged near the absorption peak;
the dandelion overground part extract is prepared by taking dandelion overground part as a raw material, and the preparation method comprises the following steps: pulverizing aerial parts of herba Taraxaci into coarse powder to obtain aerial parts of herba Taraxaci coarse powder; extracting coarse powder of aerial parts of dandelion for 2 times by a flash extractor with drinking water at 60 ℃, wherein the amount of drinking water added each time is 16 times of the weight of the coarse powder of aerial parts of dandelion, the extraction time is 0.5min each time, filtering, combining filtrates, extracting 2 times with drinking water, the amount of drinking water added each time is 16 times of the weight of the coarse powder of aerial parts of dandelion, the extraction time is 0.5 h each time, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with a specific gravity of 1.21, centrifuging at 5000r/min for 30min, and taking supernatant to obtain an extract of aerial parts of dandelion; the Chinese date extract is prepared by taking Chinese date as a raw material, and the preparation method comprises the following steps: placing the Chinese dates in a universal pulverizer, and pulverizing for 15 seconds to obtain coarse date paste for later use; extracting the crude jujube paste with drinking water for 2 times by a flash extractor at 67 ℃, wherein the amount of the drinking water added for each time is 19.7 times of the weight of the crude jujube paste, the extraction time for each time is 1.7min, filtering, combining filtrates, concentrating under reduced pressure at 50 ℃ to obtain an extract with the specific gravity of 1.23, centrifuging at 5000r/min for 30min, and taking supernatant to obtain a jujube extract; the sweetener is one or more of acesulfame potassium, aspartame, xylitol, stevioside, erythritol and sucralose; the dandelion is any one variety of Taraxacum mongolicum hand-held, Mazz, Taraxacum borealensis Kitam, or Taraxacum officinale of Compositae, which is collected from Neixian county and city of south Yang; the aerial part of the dandelion is the rest part of the dandelion after the root is removed.
10. The dandelion plant beverage according to any one of claims 6-9, wherein said dandelion plant beverage can be used as a beverage or health product with antibacterial and anti-inflammatory health functions.
CN202011021642.1A 2020-09-25 2020-09-25 Dandelion plant beverage and preparation method and detection method thereof Pending CN112056479A (en)

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CN115736246A (en) * 2022-12-08 2023-03-07 内蒙古华蒲科技有限公司 Preparation method of dandelion extract

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