CN112262990A - A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method - Google Patents

A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method Download PDF

Info

Publication number
CN112262990A
CN112262990A CN202011159700.7A CN202011159700A CN112262990A CN 112262990 A CN112262990 A CN 112262990A CN 202011159700 A CN202011159700 A CN 202011159700A CN 112262990 A CN112262990 A CN 112262990A
Authority
CN
China
Prior art keywords
parts
oral liquid
fructus
water
health
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202011159700.7A
Other languages
Chinese (zh)
Inventor
胡小波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202011159700.7A priority Critical patent/CN112262990A/en
Publication of CN112262990A publication Critical patent/CN112262990A/en
Pending legal-status Critical Current

Links

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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides a health-care oral liquid rich in traditional Chinese medicine plant nutrients, which comprises the following components in part by weight: fruit juice raw pulp or fermentation liquor thereof, Chinese medicinal plant extract for food and medicine, nutrient, auxiliary raw materials and water. The health oral liquid rich in the traditional Chinese medicine plant nutrients has pure taste, good mouthfeel, moderate sour and sweet degree, good effect and strong functionality, is used after being drunk, can supplement a large amount of beneficial nutrients and vitamins in fruits for drinkers, can also increase and supplement various edible and medicinal plant nutrients needed by middle-aged and elderly people, and is a functional health oral liquid which is safe to eat and good for drinking.

Description

A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method
Technical Field
The invention relates to the technical field of traditional Chinese medicine oral liquid, in particular to health-care oral liquid rich in traditional Chinese medicine plant nutrients and a preparation method thereof.
Background
In recent years, along with the large-scale and even global pandemics of viral diseases such as SARS, avian influenza and influenza A, namely new coronary pneumonia, the method drives the masses of consumers to rush to purchase antiviral drugs, especially antiviral traditional Chinese medicines. The concept of the virus in the traditional Chinese medicine is different from that of the virus in western medicine, and from the perspective of western medicine, influenza, SARS, new coronary pneumonia and avian influenza are all caused by the virus and have strong infectivity; from the perspective of traditional Chinese medicine, the diseases are mainly characterized by 'heat toxin', belong to the category of warm diseases, and are mainly treated by clearing heat and removing toxicity according to the principle of warm disease of traditional Chinese medicine, such as taking isatis root. The traditional Chinese medicine considers that whether influenza or 'new coronary pneumonia', the exterior symptoms at the early stage of the onset of the disease do not remove internal heat and are rich, the disease belongs to the same defense-qi disease, and the heat-clearing and detoxifying products are used while dispelling exogenous pathogens, so that the effects of treating both defense-qi and interior-qi can be achieved. The treatment of infectious diseases by the traditional Chinese medicine and the western medicine is different in focus, the western medicine aims at pathogenic microorganisms, and the traditional Chinese medicine focuses on improving the immunity of human bodies. Healthy human bodies have natural resistance to both bacteria and viruses, and only when the organs of the human body are dysfunctional, the bacteria or the viruses can invade to cause diseases. Therefore, the idea of attempting to permanently kill pathogens by simply using a biological or chemical agent is not realistic, and the pathogens are continuously attacked as long as the immunity of the body is still low. The traditional Chinese medicine adjusts the whole functional state of the body, improves the immunity of the organism and expels exogenous pathogenic factors.
Disclosure of Invention
The invention aims to provide a health-care oral liquid rich in traditional Chinese medicine plant nutrients and a preparation method thereof, and the oral liquid has the effects of improving immunity, resisting oxidation, delaying senescence, whitening and protecting skin, nourishing stomach and protecting liver, resisting and preventing diseases and cancers, preventing cardiovascular and cerebrovascular diseases and the like after being frequently drunk.
The technical scheme of the invention is realized as follows:
the invention provides a health-care oral liquid rich in traditional Chinese medicine plant nutrients, which comprises the following components: fruit juice raw pulp or fermentation liquor thereof, Chinese medicinal plant extract for food and medicine, nutrient, auxiliary raw materials and water.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 10-50 parts of fruit juice primary pulp and/or fermentation liquid juice, 5-25 parts of edible and medicinal traditional Chinese medicine plant extract, 1-5 parts of nutrient, 5-10 parts of auxiliary raw materials and 20-70 parts of water.
As a further improvement of the invention, the juice raw juice is one or more of squeezed raw juice of roxburgh rose, kiwi fruit, dragon fruit, pawpaw and tomato; the fermentation liquid is one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis, and fructus Lycopersici Esculenti; the Chinese medicinal plant extracts for food and medicine are extracts of Ginseng radix, Cordyceps militaris, Lepidium Meyenii Walp, Rubi fructus, fructus Lycii, rhizoma Dioscoreae, green tea, and Mel; the nutrient is one or more of milk mineral salt, yeast beta-glucan, lycopene, taurine, coenzyme Q10, nattokinase and soybean isoflavone; the auxiliary raw material is one or a mixture of more of stevioside, D-sodium erythorbate, xanthan gum, potassium sorbate, arabinose and resveratrol; the water is drinking water or purified water with the conductivity not more than 2 us/cm.
The nutrient has the definite effects of supplementing calcium, strengthening bones, improving immunity, relieving fatigue, resisting oxidation, delaying senility, whitening and protecting skin, nourishing and protecting liver, preventing cardiovascular and cerebrovascular diseases, cancers and the like, and can invigorate human body, be vigorous, be healthy and be active.
The auxiliary raw materials are used as an antioxidant fresh-keeping flavoring agent in the oral liquid, and can be used for adjusting the palatability of the product, increasing the stabilizer of the product, preventing the product from going bad and prolonging the shelf life; effectively covers the bitter taste and strange taste of a plurality of traditional Chinese medicines and the sour, astringent and bitter taste of fruits such as the roxburgh rose and the like, so that the roxburgh rose is sour, sweet, tasty and refreshing; meanwhile, the stability of Vc and other components in the oral liquid is improved, so that the Vc and other components are not easy to oxidize and deteriorate.
As a further improvement of the invention, the preparation method of the fruit juice primary pulp comprises the following steps: respectively cleaning one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis and fructus Lycopersici Esculenti, peeling, cutting, adding into a juicer, stirring at 3000-.
As a further improvement of the present invention, the solid-to-liquid ratio of the solid residue to pure water is 1: (0.5-1.5) g/mL, wherein the citric acid content in the citric acid and salt solution is 2-5g/L, the salt content is 1.5-3g/L, and the volume ratio of the pure water to the mixed solution of the citric acid and the salt is 1: (0.5-1.5); the volume ratio of the pure water to the chitosan solution is 1: (0.1-0.5).
As a further improvement of the invention, the preparation method of the fermentation liquid juice comprises the following steps: respectively cleaning one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis and fructus Lycopersici Esculenti, cutting, adding 2500 + 3000r/min wall breaking treatment in a wall breaking machine, mixing the obtained slurry with pure water, adding pectinase and papain, performing enzymolysis at 35-45 deg.C for 1-3h, performing microwave enzyme deactivation, fermenting the mixture containing lactobacillus and Bacillus bifidus at 35-40 deg.C and 75-85% humidity for 1-2 days, taking out, filtering, adding 0.2-0.5g/L chitosan solution, stirring, flocculating and precipitating, and filtering to obtain fermented liquid juice.
As a further improvement of the invention, the volume ratio of the slurry to the pure water is 1: (2-3); the addition amounts of the pectinase and the papain are respectively 2.5-4.5% and 1.2-3.7% of the weight of the pure water; the microwave power is 1500-2000W, and the treatment time is 5-10 min; the addition amounts of the lactobacillus and the bifidobacterium are respectively 1.5 to 3 percent and 2.2 to 3.5 percent of the weight of the pure water; the volume ratio of the pure water to the chitosan solution is 1: (0.5-1.5).
As a further improvement of the invention, the preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding into an ethanol/ethyl acetate/water solution, heating to boil and extracting for 2-5h, filtering, repeatedly extracting for 2-3 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.5-2;
s2, respectively cleaning and drying green tea, ginseng and maca, then crushing the green tea, the ginseng and the maca into 200 meshes of 100 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 2000 meshes of 1000 meshes to obtain medicinal powder, mixing the medicinal powder with pure water, then carrying out microwave heating extraction for 0.5-2h, centrifuging, and carrying out reduced pressure concentration on supernatant to obtain a concentrated solution B with the relative density of 1.5-2;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The food and medicine dual-purpose traditional Chinese medicine has the food safety and the medicine property, and can improve the human body resistance, prevent diseases, relieve fatigue, improve vitality and promote health; can be used for preventing cardiovascular and cerebrovascular diseases such as coronary heart disease, arteriosclerosis and apoplexy, delaying aging, and prolonging life.
As a further improvement of the invention, the plant extract of the traditional Chinese medicine for both food and medicine comprises the following raw materials in parts by weight: 5-10 parts of ginseng, 5-12 parts of cordyceps militaris, 2-5 parts of maca, 1-3 parts of raspberry, 1-4 parts of wolfberry fruit, 7-12 parts of Chinese yam, 2-5 parts of green tea and 5-10 parts of honey; the ethanol/ethyl acetate/water solution contains 25-35 wt% of ethanol, 15-20 wt% of ethyl acetate and the balance of water; the solid-liquid ratio of the medicinal powder to the pure water is 1: (2-5) g/mL; the microwave power is 500-700W, the centrifugal rotation speed is 3000-5000r/min, and the time is 5-10 min.
The invention further provides a preparation method of the health-care oral liquid rich in traditional Chinese medicine plant nutrients, which comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
The invention has the following beneficial effects: the invention adds chitosan as the clarifier of fruit juice, the molecular structure of the chitosan has an amino or acetamido on C2 and a hydroxyl on C3, the special structure makes the chitosan become a natural polymer chelating agent, the chitosan becomes polycation electrolyte after being combined with acid or acidic compound, and can interact with negatively charged protein, cellulose and pectin existing in the solution to flocculate the protein, cellulose and pectin, the acetyl in the chitosan molecule can absorb certain phenolic compounds in the fruit juice through hydrogen bonds, therefore, the chitosan can have better muddy matter precipitation effect after being added;
the pectinase added in the invention comprises pectinesterase, pectinolytic enzyme, polygalacturonase and other enzymes. The pectin esterase can remove esters in pectin to generate a deesterification reaction, pectin lyase can decompose the pectin into galacturonic acid, polygalacturonase can polymerize a plurality of galacturonases, so that polysaccharides, pectin and the like in fruits can be efficiently degraded, main nutrient substances, namely polysaccharides and proteins in the fruits can be respectively degraded into micromolecular amino acids, short peptides, monosaccharides, oligosaccharides and the like by cooperating with papain, and the pectin esterase has good physiological activity and good absorbability; on the other hand, lactic acid bacteria and bifidobacteria are further added in the preparation of the fermented liquid juice to carry out fermentation treatment on the system, the lactic acid bacteria and the bifidobacteria are better probiotics, under the action of the lactobacillus and the bifidobacteria, the system produces a large amount of prebiotics, nutrient substances and health-care molecules beneficial to the body, and the nutrition and health-care performance of the oral liquid, such as immunity improvement, liver protection and the like, can be obviously improved.
The health-care oral liquid rich in the traditional Chinese medicine plant nutrients has pure taste, good mouthfeel, moderate sour and sweet degree, good effect and strong functionality, is used after being drunk, can supplement a large amount of beneficial nutrients and vitamins in fruits for drinkers, can also increase and supplement various edible and medicinal plant nutrients needed by middle-aged and elderly people, and is a functional health-care oral liquid which is safe to eat and good for drinking.
The health oral liquid rich in traditional Chinese medicine plant nutrients effectively covers the bitter taste and strange taste of a plurality of traditional Chinese medicines and the sour, astringent and bitter taste of fruits such as roxburgh rose and the like by reasonably adjusting the proportion and the variety of auxiliary raw materials.
The health oral liquid rich in the traditional Chinese medicine plant nutrients is a leisure and fashionable health beverage, and has the effects of improving immunity, resisting oxidation, delaying senescence, whitening and protecting skin, nourishing stomach and protecting liver, resisting and preventing diseases and cancers, preventing cardiovascular and cerebrovascular diseases and the like after being frequently drunk.
The main raw materials of the health-care oral liquid rich in the traditional Chinese medicine plant nutrients are food raw materials which are both edible and medicinal and are approved by the state or new resource food raw materials, have the food safety and the medicine property, and can improve the human body resistance, prevent diseases, relieve fatigue, improve the vitality and promote the health; can be used for preventing cardiovascular and cerebrovascular diseases such as coronary heart disease, arteriosclerosis and apoplexy, delaying aging, and prolonging life
The health oral liquid rich in the traditional Chinese medicine plant nutrients has the following recommended drinking time: can be drunk in good time according to self conditions after breakfast, before drinking, before sports, tired driving, hunger weakness, weak learning, working and overtime work.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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 raw materials comprise the following components in parts by weight: 10 parts of fruit juice primary pulp, 5 parts of edible and medicinal traditional Chinese medicine plant extract, 1 part of nutrient, 5 parts of auxiliary raw materials and 20 parts of water.
The juice stock is squeezed stock of fructus Rosae Normalis, fructus Actinidiae chinensis, and fructus Pittospori Glabrati; the nutrient is a mixture of yeast beta-glucan, lycopene and taurine, and the mass ratio of the yeast beta-glucan to the lycopene to the taurine is 1:1: 1; the auxiliary raw materials are a mixture of stevioside, D-sodium erythorbate, xanthan gum and potassium sorbate in a mass ratio of 3:1:1: 0.5; the water is drinking water with the conductivity not more than 2 us/cm.
The preparation method of the fruit juice primary pulp comprises the following steps: cleaning roxburgh rose, kiwi fruit and dragon fruit respectively, wherein the mass ratio of roxburgh rose to kiwi fruit to dragon fruit is 1:1, peeling, cutting, adding into a juicer, stirring at 3000r/min, juicing, adding 1L of pure water into solid residues, wherein the solid-to-liquid ratio is 1:0.5 g/mL, soaking for 1h, adding 500mL of citric acid and salt mixed solution (the citric acid content is 2g/L and the salt content is 1.5g/L), heating to 50-70 ℃, extracting for 1h, squeezing, filtering, removing residues, combining the two liquids, heating at 45 ℃, evaporating and concentrating, adding 100mL of 0.2g/L chitosan solution, stirring, flocculating and precipitating, and filtering to obtain the fruit juice raw pulp.
The preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
the raw materials comprise the following components in parts by weight: 5 parts of ginseng, 5 parts of cordyceps militaris, 2 parts of maca, 1 part of raspberry, 1 part of wolfberry fruit, 7 parts of Chinese yam, 2 parts of green tea and 5 parts of honey.
The preparation method comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding ethanol/ethyl acetate/water solution (the ethanol content is 25 wt%, the ethyl acetate content is 15 wt%, and the balance is water), heating to boil and extracting for 2 hours, filtering, repeatedly extracting for 2 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.5;
s2, respectively cleaning and drying the green tea, the ginseng and the maca, then crushing the green tea, the ginseng and the maca into 100-plus-200 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 1000-plus-2000 meshes to obtain medicinal powder, and mixing the medicinal powder with pure water, wherein the solid-to-liquid ratio is 1: 2g/mL, extracting for 0.5h by 500W microwave heating, centrifuging at 3000r/min for 5min, and concentrating the supernatant under reduced pressure to obtain concentrated solution B with relative density of 1.5;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The preparation method of the health oral liquid rich in traditional Chinese medicine plant nutrients comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
Example 2
The raw materials comprise the following components in parts by weight: 50 parts of fruit juice raw stock, 25 parts of edible and medicinal traditional Chinese medicine plant extracts, 5 parts of nutrients, 10 parts of auxiliary raw materials and 70 parts of water.
The juice raw pulp is squeezed raw juice of fructus Chaenomelis and fructus Lycopersici Esculenti; the nutrient is a mixture of milk mineral salt, lycopene, coenzyme Q10 and nattokinase in a mass ratio of 1:1:1: 1; the auxiliary raw materials are a mixture of stevioside, D-sodium erythorbate, xanthan gum and resveratrol in a mass ratio of 5:1:1: 1; the water is purified water with the conductivity not more than 2 us/cm.
The preparation method of the fruit juice primary pulp comprises the following steps: cleaning pawpaw and tomato respectively at a mass ratio of 1:1, peeling, cutting, adding into a juicer, stirring at 5000r/min, juicing, adding 1L of pure water into solid residues, wherein the solid-liquid ratio is 1: 1.5g/mL, soaking for 2h, adding 1500mL of citric acid and salt mixed solution (citric acid content is 5g/L and salt content is 3g/L), heating to 70 ℃, extracting for 3h, squeezing, filtering, removing dregs, combining the two liquids, heating at 50 ℃, evaporating and concentrating, adding 500mL of 0.5g/L chitosan solution, stirring, flocculating and precipitating, and filtering to obtain the fruit juice raw pulp.
The preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
the raw materials comprise the following components in parts by weight: 10 parts of ginseng, 12 parts of cordyceps militaris, 5 parts of maca, 3 parts of raspberry, 4 parts of wolfberry fruit, 12 parts of Chinese yam, 5 parts of green tea and 10 parts of honey.
The preparation method comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding ethanol/ethyl acetate/water solution (the ethanol content is 35 wt%, the ethyl acetate content is 20 wt%, and the balance is water), heating to boiling for extraction for 5 hours, filtering, repeatedly extracting for 3 times, combining filtrates, and concentrating under reduced pressure to obtain concentrated solution A with the relative density of 2;
s2, respectively cleaning and drying the green tea, the ginseng and the maca, then crushing the green tea, the ginseng and the maca into 100-plus-200 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 1000-plus-2000 meshes to obtain medicinal powder, and mixing the medicinal powder with pure water, wherein the solid-to-liquid ratio is 1: heating and extracting for 2h at the speed of 700W in microwave of 5g/mL, centrifuging at the rotation speed of 5000r/min for 10min, and concentrating the supernate under reduced pressure to obtain a concentrated solution B with the relative density of 2;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The preparation method of the health oral liquid rich in traditional Chinese medicine plant nutrients comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
Example 3
The raw materials comprise the following components in parts by weight: 20 parts of fermentation liquor, 7 parts of edible and medicinal traditional Chinese medicine plant extracts, 2 parts of nutrients, 6 parts of auxiliary raw materials and 25 parts of water.
The fermentation liquid juice is the fermented liquid juice of dragon fruit and pawpaw; the nutrient is a mixture of milk mineral salt, yeast beta-glucan and nattokinase in a mass ratio of 1:1: 1; the auxiliary raw materials are a mixture of stevioside, xanthan gum, potassium sorbate and resveratrol in a mass ratio of 5:1:1: 1; the water is drinking water with the conductivity not more than 2 us/cm.
The preparation method of the fermentation liquid juice comprises the following steps: cleaning dragon fruits and pawpaw respectively at a mass ratio of 1:1, cutting, adding the dragon fruits and the pawpaw into a wall breaking machine at 2500r/min for wall breaking treatment to obtain 1L of pulp, mixing the pulp with 2L of pure water, adding pectinase and papain in amounts of 2.5% and 1.2% of the weight of the pure water respectively, performing enzymolysis at 35 ℃ for 1h, performing microwave enzyme deactivation, performing microwave power of 1500W for 5min, adding lactobacillus and bifidobacterium into the system in amounts of 1.5% and 2.2% of the weight of the pure water respectively, fermenting at 35 ℃ and 75% humidity for 1 day, taking out, filtering, adding 0.2g/L of 1L of chitosan solution, stirring, flocculating and precipitating, and filtering to obtain a fermented liquid.
The preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
the raw materials comprise the following components in parts by weight: 6 parts of ginseng, 7 parts of cordyceps militaris, 3 parts of maca, 1.5 parts of raspberry, 2 parts of wolfberry fruit, 9 parts of Chinese yam, 3 parts of green tea and 6 parts of honey.
The preparation method comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding ethanol/ethyl acetate/water solution (ethanol content is 27 wt%, ethyl acetate content is 16 wt%, and the balance is water), heating to boiling for extraction for 3 hours, filtering, repeatedly extracting for 3 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.6;
s2, respectively cleaning and drying the green tea, the ginseng and the maca, then crushing the green tea, the ginseng and the maca into 100-plus-200 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 1000-plus-2000 meshes to obtain medicinal powder, and mixing the medicinal powder with pure water, wherein the solid-to-liquid ratio is 1: 3g/mL, heating and extracting for 1h by 550W microwave, centrifuging at 3500r/min for 6min, and concentrating the supernatant under reduced pressure to obtain concentrated solution B with relative density of 1.6;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The preparation method of the health oral liquid rich in traditional Chinese medicine plant nutrients comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
Example 4
The raw materials comprise the following components in parts by weight: 40 parts of fermentation liquor, 22 parts of edible and medicinal traditional Chinese medicine plant extracts, 4 parts of nutrients, 9 parts of auxiliary raw materials and 60 parts of water.
The fermentation liquid is obtained by fermenting fructus Rosae Normalis, dragon fruit, and fructus Lycopersici Esculenti; the nutrient is a mixture of milk mineral salt, lycopene, taurine and soybean isoflavone, and the mass ratio of the nutrient to the soybean isoflavone is 1:2:1: 1; the auxiliary raw materials are a mixture of D-sodium erythorbate, xanthan gum, potassium sorbate and arabinose, and the mass ratio is 1:1:1: 1; the water is purified water with the conductivity not more than 2 us/cm.
The preparation method of the fermentation liquid juice comprises the following steps: respectively cleaning Rosa roxburghii, dragon fruit and tomato at a mass ratio of 1:1:1, cutting, breaking cell wall in a cell wall breaking machine at 3000r/min to obtain 1L of pulp, mixing with 3L of pure water, adding pectinase and papain in amounts of 4.5% and 3.7% of the weight of pure water, performing enzymolysis at 45 deg.C for 3h, performing microwave enzyme deactivation at a microwave power of 2000W for 10min, adding lactobacillus and bifidobacterium in the system in amounts of 3% and 3.5% of the weight of pure water, fermenting at 40 deg.C and 85% humidity for 2 days, taking out, filtering, adding 0.5g/L of 4.5L of chitosan solution, stirring, flocculating, precipitating, and filtering to obtain fermented liquid juice.
The preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
the raw materials comprise the following components in parts by weight: 9 parts of ginseng, 11 parts of cordyceps militaris, 4 parts of maca, 2.5 parts of raspberry, 3 parts of wolfberry fruit, 11 parts of Chinese yam, 4 parts of green tea and 9 parts of honey.
The preparation method comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding ethanol/ethyl acetate/water solution (the ethanol content is 32 wt%, the ethyl acetate content is 19 wt%, and the balance is water), heating to boil and extracting for 4 hours, filtering, repeatedly extracting for 3 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.9;
s2, respectively cleaning and drying the green tea, the ginseng and the maca, then crushing the green tea, the ginseng and the maca into 100-plus-200 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 1000-plus-2000 meshes to obtain medicinal powder, and mixing the medicinal powder with pure water, wherein the solid-to-liquid ratio is 1: 4g/mL, heating and extracting for 1.5h by 650W microwave, centrifuging at the rotating speed of 4500r/min for 9min, and concentrating the supernatant under reduced pressure to obtain a concentrated solution B with the relative density of 1.8;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The preparation method of the health oral liquid rich in traditional Chinese medicine plant nutrients comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
Example 5
The raw materials comprise the following components in parts by weight: 15 parts of fruit juice primary pulp, 20 parts of fermentation liquor, 15 parts of edible and medicinal traditional Chinese medicine plant extract, 3 parts of nutrient, 7 parts of auxiliary raw materials and 50 parts of water.
The juice stock is squeezed juice of fructus Rosae Normalis and fructus Actinidiae chinensis; the fermentation liquid is the fermented liquid of dragon fruit and tomato; the nutrient is a mixture of milk mineral salt, yeast beta-glucan and soybean isoflavone, and the mass ratio of the nutrient to the soybean isoflavone is 1:1: 1; the auxiliary raw materials are a mixture of stevioside, xanthan gum and resveratrol, and the mass ratio is 1:1: 1; the water is drinking water with the conductivity not more than 2 us/cm.
The preparation method of the fruit juice primary pulp comprises the following steps: respectively cleaning fructus Rosae Normalis and fructus Actinidiae chinensis at a mass ratio of 1:1, peeling, cutting into pieces, adding into a juicer, squeezing juice under stirring at 4000r/min, adding 1L of pure water into solid residues, and mixing the solid residues with the liquid residues at a solid-to-liquid ratio of 1: 1g/mL, soaking for 1.5h, adding 1000mL of citric acid and salt mixed solution (the citric acid content is 3g/L and the salt content is 2g/L), heating to 60 ℃, extracting for 2h, squeezing, filtering, removing dregs, combining the two liquids, heating at 47 ℃, evaporating and concentrating, adding 300mL of 0.35g/L chitosan solution, stirring, flocculating and precipitating, and filtering to obtain the fruit juice raw pulp.
The preparation method of the fermentation liquid juice comprises the following steps: mixing dragon fruits and tomatoes in a mass ratio of 1:1, respectively cleaning, cutting, adding into a wall breaking machine, performing wall breaking treatment at 700r/min to obtain 1L of slurry, mixing with 2.5L of pure water, adding pectinase and papain in amounts of 3.5% and 2.5% of the weight of the pure water respectively, performing enzymolysis at 40 ℃ for 2h, performing microwave enzyme deactivation at a microwave power of 1700W for 7min, adding lactobacillus and bifidobacterium into the system, performing fermentation at 37 ℃ and 80% humidity for 1.5 days, taking out, filtering, adding 0.35g/L of 3L of chitosan solution, stirring, flocculating and precipitating, and filtering to obtain a fermented liquid juice.
The preparation method of the plant extract of the traditional Chinese medicine for both food and medicine comprises the following steps:
the raw materials comprise the following components in parts by weight: 7 parts of ginseng, 8 parts of cordyceps militaris, 3 parts of maca, 2 parts of raspberry, 2.5 parts of wolfberry fruit, 10 parts of Chinese yam, 3 parts of green tea and 7 parts of honey.
The preparation method comprises the following steps:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding ethanol/ethyl acetate/water solution (30 wt% of ethanol, 17 wt% of ethyl acetate and the balance of water), heating to boiling for extraction for 3 hours, filtering, repeatedly extracting for 3 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.7;
s2, respectively cleaning and drying the green tea, the ginseng and the maca, then crushing the green tea, the ginseng and the maca into 100-plus-200 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 1000-plus-2000 meshes to obtain medicinal powder, and mixing the medicinal powder with pure water, wherein the solid-to-liquid ratio is 1: 3g/mL, extracting for 1.5h by 600W microwave heating, centrifuging at the rotating speed of 4000r/min for 7min, and concentrating the supernatant under reduced pressure to obtain a concentrated solution B with the relative density of 1.7;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
The preparation method of the health oral liquid rich in traditional Chinese medicine plant nutrients comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
Test example 1 clarity test
The oral liquids prepared in examples 1 to 5 of the present invention were subjected to a clarity test, and the results are shown in Table 1.
TABLE 1
Group of Clarity T660
Example 1 95.7
Example 2 97.3
Example 3 96.5
Example 4 98.2
Example 5 98.9
As can be seen from the table above, the oral liquid prepared by the invention has good clarity, good taste and good preservation period.
Test example 2 anti-fatigue test
The medicinal liquor for improving immunity of the oral liquid prepared in examples 1 to 5 was subjected to an anti-fatigue test.
The inspection basis is as follows: inspection and evaluation of health food (2003 edition)
Test animals: BALB/C ICRC57 cleaning grade, 300 male adult mice weighing 18. + -.1 g, supplied by Shanghai Sphere-BikeKa laboratory animals Co., Ltd (approval: SCXK < Shanghai > 2008-0016).
In the experiment, 60 groups of blank control group, positive control group and 5 experimental groups are arranged, 30 mice in each group are used, and the intragastric administration amount of each mouse is 33.4 mL/kg-bw (namely 33.4mL of wine is used for intragastric administration of each kilogram of body weight of the mouse) every day for 30 days continuously.
The placebo group was not gavage.
The positive control group adopts red cow beverage for intragastric administration.
30min after the last gavage, the tail root was loaded with 5% weight of zinc particles, the mice were placed in a swimming box (water depth 40cm, water temperature 30 ℃. + -. 1 ℃), and the time from swimming to death of the mice was recorded. During the trial, each group of mice had free access to food and water. The test results are shown in Table 2.
After the comparison of the experimental groups, the statistical analysis is carried out, and the result shows that P is less than 0.05, and the difference has statistical significance. The comparison result of the control group and the experimental group shows that P is less than 0.05, and the difference has statistical significance.
Table 2: weight swimming time result table
Figure BDA0002743809680000141
Figure BDA0002743809680000151
The invention can prolong the weight swimming time of the mouse and is beneficial to enhancing the body movement capability.
Test example 3 Immunity-enhancing test
Test animal and method
70 healthy mice are selected, half of the healthy mice are male and female, and the weight of the healthy mice is 22 +/-2 g. 70 mice were randomly divided into 7 groups, which were a normal control group, a model group, and example 1-5 groups, respectively. The normal control group and the module group were perfused with normal saline, and the inventive group was perfused with the normal saline of examples 1-5 for three weeks. Except for the normal control group, the other 6 groups of mice are injected with 80mg/kg of Cyclophosphamide (CTX) in the abdominal cavity at 15 th after the administration for 3 days continuously, so that a CTX-induced hypoimmunity mouse model is formed.
Second, detecting the index
1. Thymus and spleen index detection
After 24h of the last dose, the mice were weighed, sacrificed, and the thymus and spleen were weighed. Thymus and spleen indices were calculated as follows, respectively.
Thymus index (mg/g) ═ thymus mass (mg)/body weight (g)
Spleen index (mg/g) ═ spleen mass (mg)/body weight (g)
2. Whole blood analysis
And collecting whole blood from the eye vein of the mouse, and performing anticoagulation treatment. The blood sample is subjected to routine blood tests by a whole blood analyzer, including the number of white blood cells and red blood cells, the ratio of lymphocytes to neutrophils, and the like.
3. Macrophage engulfment determination
Weighing 24 hr after the last administration, injecting ink into tail vein, collecting 20 μ L of blood from eye vein 2 and 10min after injection, adding into 2ml of 0.1% sodium carbonate solution, mixing, and measuring absorbance A at 600 nm. After the last blood draw, the mice were sacrificed immediately, the mass of the liver and spleen was weighed, and the clearance index K and phagocytosis index α were calculated according to the following formulas, respectively.
K＝(lgA1-lgA2)/(t2－t1)
α ═ body weight/(spleen weight + liver weight) × K1/3
Wherein A is1、A2The absorbance of the sample at 2 min and 10min respectively; t is t1、t2Respectively for 2 and 10min。
4. Determination of proliferative Capacity of spleen cells
And (3) detecting the proliferation capacity of the skin cells by using a ConA-induced lymphocyte transformation experiment. Taking out spleen under aseptic condition, washing with phosphate buffer, grinding, sieving with 200 mesh sieve, washing with phosphate buffer for 2 times, and centrifuging at 1000r/m for 10min to obtain spleen cell suspension. After counting, the cell concentration was adjusted to 1X 107one/mL. The cell suspension was added to a 96-well plate at 100. mu.l/well, control wells and CoA wells. After 2h of CoA well inoculation, ConA was added to a final concentration of 7.5. mu.g/ml, and the wells were cultured in a 5% carbon dioxide, 37 ℃ carbon dioxide incubator for a final 72 h. 4h before the end of the culture, 10. mu.L/well of thiazole blue (5mg/ml) was added, and the culture was continued for 4 h. After the culture, the culture supernatant was discarded, 150. mu.L of dimethyl sulfoxide was added to each well, and after the purple crystals were dissolved, the absorbance at a wavelength of 570nm was measured with a microplate reader.
5. Test results
Table 3: thymus and spleen index test results
Figure BDA0002743809680000161
Figure BDA0002743809680000171
As shown in table 3, mice induced a significant reduction in immune organ index following cyclophosphamide injection. After the oral liquid is infused into experimental mice, the thymus index and the spleen index of the mice are obviously improved.
TABLE 4 results of analysis of mouse whole blood
Figure BDA0002743809680000172
As shown in Table 4, compared with the normal control group, the model group injected with cyclophosphamide significantly reduced the number of leukocytes or the proportion of lymphocytes, and increased the proportion of neutrophils, but did not significantly change the number of erythrocytes. The oral liquid prepared in the embodiments 1 to 5 of the invention can obviously resist the reduction of the number of leucocytes caused by cyclophosphamide, improve the proportion of lymphocytes and reduce the proportion of neutrophils.
TABLE 5 measurement of phagocytic function of mouse mononuclear macrophages
Figure BDA0002743809680000173
Figure BDA0002743809680000181
As shown in table 5, the oral liquids prepared in examples 1 to 5 of the present invention significantly improved phagocytic ability of mouse macrophages compared to the model group.
Table 6: measurement of proliferative Capacity of spleen cells
Group of Rate of proliferation of spleen cells stimulated by ConA (%)
Normal control group 32.15±0.29
Model set 14.27±0.21
Example 1 19.25±0.31
Example 2 20.15±0.28
Practice ofExample 3 21.52±0.19
Example 4 20.05±0.18
Example 5 22.37±0.31
As shown in table 6, after cyclophosphamide injection, the proliferation potency of mouse skin cells was significantly reduced, but the oral liquid prepared in examples 1 to 5 of the present invention could significantly improve the proliferation potency of skin cells.
Compared with the prior art, the invention adds chitosan as a clarifying agent of fruit juice, the molecular structure of the clarifying agent has an amino group or an acetamido group on C2 and a hydroxyl group on C3, the special structure enables the clarifying agent to be a natural polymer chelating agent, the chitosan is combined with acid or acidic compounds to be a polycation electrolyte which can interact with negatively charged protein, cellulose and pectin in solution to flocculate the negatively charged protein, cellulose and pectin, and the acetyl groups in the chitosan molecules can adsorb certain phenolic compounds in the fruit juice through hydrogen bonds, so the clarifying agent can have better effect of muddy matter precipitation after being added;
the pectinase added in the invention comprises pectinesterase, pectinolytic enzyme, polygalacturonase and other enzymes. The pectin esterase can remove esters in pectin to generate a deesterification reaction, pectin lyase can decompose the pectin into galacturonic acid, polygalacturonase can polymerize a plurality of galacturonases, so that polysaccharides, pectin and the like in fruits can be efficiently degraded, main nutrient substances, namely polysaccharides and proteins in the fruits can be respectively degraded into micromolecular amino acids, short peptides, monosaccharides, oligosaccharides and the like by cooperating with papain, and the pectin esterase has good physiological activity and good absorbability; on the other hand, lactic acid bacteria and bifidobacteria are further added in the preparation of the fermented liquid juice to carry out fermentation treatment on the system, the lactic acid bacteria and the bifidobacteria are better probiotics, under the action of the lactobacillus and the bifidobacteria, the system produces a large amount of prebiotics, nutrient substances and health-care molecules beneficial to the body, and the nutrition and health-care performance of the oral liquid, such as immunity improvement, liver protection and the like, can be obviously improved.
The health-care oral liquid rich in the traditional Chinese medicine plant nutrients has pure taste, good mouthfeel, moderate sour and sweet degree, good effect and strong functionality, is used after being drunk, can supplement a large amount of beneficial nutrients and vitamins in fruits for drinkers, can also increase and supplement various edible and medicinal plant nutrients needed by middle-aged and elderly people, and is a functional health-care oral liquid which is safe to eat and good for drinking.
The health oral liquid rich in traditional Chinese medicine plant nutrients effectively covers the bitter taste and strange taste of a plurality of traditional Chinese medicines and the sour, astringent and bitter taste of fruits such as roxburgh rose and the like by reasonably adjusting the proportion and the variety of auxiliary raw materials.
The health oral liquid rich in the traditional Chinese medicine plant nutrients is a leisure and fashionable health beverage, and has the effects of improving immunity, resisting oxidation, delaying senescence, whitening and protecting skin, nourishing stomach and protecting liver, resisting and preventing diseases and cancers, preventing cardiovascular and cerebrovascular diseases and the like after being frequently drunk.
The main raw materials of the health-care oral liquid rich in the traditional Chinese medicine plant nutrients are food raw materials which are both edible and medicinal and are approved by the state or new resource food raw materials, have the food safety and the medicine property, and can improve the human body resistance, prevent diseases, relieve fatigue, improve the vitality and promote the health; can be used for preventing cardiovascular and cerebrovascular diseases such as coronary heart disease, arteriosclerosis and apoplexy, delaying aging, and prolonging life
The health oral liquid rich in the traditional Chinese medicine plant nutrients has the following recommended drinking time: can be drunk in good time according to self conditions after breakfast, before drinking, before sports, tired driving, hunger weakness, weak learning, working and overtime work.
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.

Claims (10)

1. A health oral liquid rich in traditional Chinese medicine plant nutrients is characterized by comprising the following components: fruit juice raw pulp or fermentation liquor thereof, Chinese medicinal plant extract for food and medicine, nutrient, auxiliary raw materials and water.
2. The health oral liquid rich in traditional Chinese medicine plant nutrients as claimed in claim 1, is prepared from the following raw materials in parts by weight: 10-50 parts of fruit juice primary pulp and/or fermentation liquid juice, 5-25 parts of edible and medicinal traditional Chinese medicine plant extract, 1-5 parts of nutrient, 5-10 parts of auxiliary raw materials and 20-70 parts of water.
3. The oral liquid of claim 1, wherein the juice is one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis, and fructus Lycopersici Esculenti juice; the fermentation liquid is one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis, and fructus Lycopersici Esculenti; the Chinese medicinal plant extracts for food and medicine are extracts of Ginseng radix, Cordyceps militaris, Lepidium Meyenii Walp, Rubi fructus, fructus Lycii, rhizoma Dioscoreae, green tea, and Mel; the nutrient is one or more of milk mineral salt, yeast beta-glucan, lycopene, taurine, coenzyme Q10, nattokinase and soybean isoflavone; the auxiliary raw material is one or a mixture of more of stevioside, D-sodium erythorbate, xanthan gum, potassium sorbate, arabinose and resveratrol; the water is drinking water or purified water with the conductivity not more than 2 us/cm.
4. The oral liquid rich in herbal nutrients as claimed in claim 3, wherein the juice puree is prepared by the following steps: respectively cleaning one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis and fructus Lycopersici Esculenti, peeling, cutting, adding into a juicer, stirring at 3000-.
5. The herbal phytonutrient-rich health oral liquid of claim 4, wherein the solid to liquid ratio of the solid residue to pure water is 1: (0.5-1.5) g/mL, wherein the citric acid content in the citric acid and salt solution is 2-5g/L, the salt content is 1.5-3g/L, and the volume ratio of the pure water to the mixed solution of the citric acid and the salt is 1: (0.5-1.5); the volume ratio of the pure water to the chitosan solution is 1: (0.1-0.5).
6. The oral liquid rich in phytonutrients for health protection as claimed in claim 3, wherein the preparation method of said fermented liquid juice is as follows: respectively cleaning one or more of fructus Rosae Normalis, fructus Actinidiae chinensis, dragon fruit, fructus Chaenomelis and fructus Lycopersici Esculenti, cutting, adding 2500 + 3000r/min wall breaking treatment in a wall breaking machine, mixing the obtained slurry with pure water, adding pectinase and papain, performing enzymolysis at 35-45 deg.C for 1-3h, performing microwave enzyme deactivation, fermenting the mixture containing lactobacillus and Bacillus bifidus at 35-40 deg.C and 75-85% humidity for 1-2 days, taking out, filtering, adding 0.2-0.5g/L chitosan solution, stirring, flocculating and precipitating, and filtering to obtain fermented liquid juice.
7. The herbal phytonutrient-rich health oral liquid of claim 6, wherein the volume ratio of said serum to pure water is 1: (2-3); the addition amounts of the pectinase and the papain are respectively 2.5-4.5% and 1.2-3.7% of the weight of the pure water; the microwave power is 1500-2000W, and the treatment time is 5-10 min; the addition amounts of the lactobacillus and the bifidobacterium are respectively 1.5 to 3 percent and 2.2 to 3.5 percent of the weight of the pure water; the volume ratio of the pure water to the chitosan solution is 1: (0.5-1.5).
8. The health oral liquid rich in herbal nutrients as claimed in claim 3, wherein the preparation method of the herbal extract for food and medicine comprises:
s1, respectively cleaning cordyceps militaris, raspberry, wolfberry fruit and Chinese yam, drying, chopping, adding into an ethanol/ethyl acetate/water solution, heating to boil and extracting for 2-5h, filtering, repeatedly extracting for 2-3 times, combining filtrates, and concentrating under reduced pressure to obtain a concentrated solution A with the relative density of 1.5-2;
s2, respectively cleaning and drying green tea, ginseng and maca, then crushing the green tea, the ginseng and the maca into 200 meshes of 100 meshes, further adding the green tea, the ginseng and the maca into an ultrafine crusher for ultrafine crushing to 2000 meshes of 1000 meshes to obtain medicinal powder, mixing the medicinal powder with pure water, then carrying out microwave heating extraction for 0.5-2h, centrifuging, and carrying out reduced pressure concentration on supernatant to obtain a concentrated solution B with the relative density of 1.5-2;
s3, uniformly mixing the honey, the concentrated solution A and the concentrated solution B to obtain the Chinese medicinal plant extract for food and medicine.
9. The health oral liquid rich in Chinese herbal plant nutrients as claimed in claim 8, wherein the Chinese herbal plant extract for both food and medicine comprises the following raw materials in parts by weight: 5-10 parts of ginseng, 5-12 parts of cordyceps militaris, 2-5 parts of maca, 1-3 parts of raspberry, 1-4 parts of wolfberry fruit, 7-12 parts of Chinese yam, 2-5 parts of green tea and 5-10 parts of honey; the ethanol/ethyl acetate/water solution contains 25-35 wt% of ethanol, 15-20 wt% of ethyl acetate and the balance of water; the solid-liquid ratio of the medicinal powder to the pure water is 1: (2-5) g/mL; the microwave power is 500-700W, the centrifugal rotation speed is 3000-5000r/min, and the time is 5-10 min.
10. The method for preparing the health oral liquid rich in the traditional Chinese medicine plant nutrients as claimed in any one of claims 1 to 9, which comprises the following steps: the health oral liquid rich in Chinese medicinal plant nutrients is prepared by weighing, mixing, blending, filtering, filling, sealing, sterilizing, inspecting and packaging the raw materials.
CN202011159700.7A 2020-10-26 2020-10-26 A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method Pending CN112262990A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011159700.7A CN112262990A (en) 2020-10-26 2020-10-26 A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011159700.7A CN112262990A (en) 2020-10-26 2020-10-26 A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method

Publications (1)

Publication Number Publication Date
CN112262990A true CN112262990A (en) 2021-01-26

Family

ID=74341582

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011159700.7A Pending CN112262990A (en) 2020-10-26 2020-10-26 A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method

Country Status (1)

Country Link
CN (1) CN112262990A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991161A (en) * 2009-08-13 2011-03-30 王科大 Compound Rhodiola rosea anti-fatigued fruit drink

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991161A (en) * 2009-08-13 2011-03-30 王科大 Compound Rhodiola rosea anti-fatigued fruit drink

Similar Documents

Publication Publication Date Title
CN107581436B (en) Preparation method of concentrated medlar pulp by probiotics fermentation
CN108812909B (en) Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof
CN106616592A (en) Preparation method for bamboo shoot enzyme food
CN105249086B (en) A kind of preparation process of the red date concentrated juice of high cAMP contents
CN106266229B (en) Enzyme with blood replenishing effect and preparation method thereof
CN112244286A (en) Calcium fruit powder and preparation method thereof
CN102696939A (en) Nutrient healthcare dragon fruit honey and preparation method thereof
CN103238892A (en) Production method of smallanthus sonchifolius normal juice and normal juice powder
CN109699745A (en) A kind of fucosylated oligosaccharide baby formula milk powder and preparation method thereof
CN103653144A (en) Healthcare drink capable of improving immunity and preparation method thereof
CN105309979A (en) Edible fungi functional beverage and preparation method thereof
CN109662234A (en) A kind of Astaxanthin In Haematococcus Pluvialis solid beverage adjusting women skin, anti-aging
GB2589967A (en) Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof
CN110771836A (en) Wolfberry and calcium fruit jam and preparation method thereof
CN104522450A (en) Corn oligopeptide pollen and preparation method thereof
CN112120137A (en) Production method of novel dietary fiber solid beverage
CN111743144A (en) Double-mushroom composite peptide composition and preparation method and application thereof
CN110679815A (en) Medicinal and edible compound health-care beverage with anti-fatigue and anti-hypoxia functions and preparation method thereof
CN110801003A (en) Calcium fruit enzyme powder and preparation method thereof
CN106561826A (en) Method for preparing red date-Chinese wolfberry functional type blended milk
CN115644331A (en) Preparation method of sea cucumber and oyster compound peptide beverage capable of effectively improving anti-fatigue function
CN112262990A (en) A health oral liquid rich in Chinese medicinal plant nutrients, and its preparation method
RU2370103C1 (en) Preparation of jam out of seaweed
CN112205551A (en) Lactobacillus fermented beverage for enhancing immunity and preparation method thereof
CN113287703A (en) Sparassis crispa polysaccharide small peptide solid beverage and production method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20210126

RJ01 Rejection of invention patent application after publication