Houttuynia beverage

文档序号：1943386 发布日期：2021-12-10 浏览：27次中文

阅读说明：本技术 鱼腥草饮料 (Houttuynia beverage ) 是由麦馨允李健萍黄娇丽吴金凤赖桂珍于 2021-09-15 设计创作，主要内容包括：本发明公开了一种鱼腥草饮料,包括去离子水100份、鱼腥草浸提液45～55份、甜菊糖苷0.01～0.015份、柠檬酸0.15～0.25份、黄原胶0.14～0.16份、海藻酸钠0.08～0.12份。本发明制作的鱼腥草饮料颜色亮黄,富有光泽,酸甜适中,具有鱼腥草风味,组织均匀一致无沉淀,品质较好,具有较好的贮藏稳定性和抗氧化性能。(The invention discloses a houttuynia cordata beverage which comprises 100 parts of deionized water, 45-55 parts of houttuynia cordata leaching liquor, 0.01-0.015 part of stevioside, 0.15-0.25 part of citric acid, 0.14-0.16 part of xanthan gum and 0.08-0.12 part of sodium alginate. The houttuynia cordata beverage prepared by the method disclosed by the invention is bright yellow in color, rich in luster, moderate in sour and sweet taste, uniform and consistent in tissue, free of precipitation, good in quality, and good in storage stability and oxidation resistance.)

1. The houttuynia cordata beverage is characterized by comprising, by weight, 100 parts of deionized water, 45-55 parts of houttuynia cordata leaching liquor, 0.01-0.015 part of stevioside, 0.15-0.25 part of citric acid, 0.14-0.16 part of xanthan gum and 0.08-0.12 part of sodium alginate.

2. The houttuynia cordata beverage of claim 1, wherein the houttuynia cordata leaching solution is a mixed leaching solution obtained by extracting houttuynia cordata, shaddock peel, lemon slice and mango leaves with water; the weight ratio of the cordate houttuynia to the shaddock peel to the lemon slice to the mango leaves is 1: 1: 2: 0.2.

3. the houttuynia cordata beverage of claim 2, wherein the mixed extract is prepared by the steps of:

s1, sequentially mixing the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves according to the mass ratio, cleaning, drying and crushing to obtain mixed powder; placing the mixed powder in a closed heating container, introducing an atomization treatment solution into the container, heating to 50-60 ℃, introducing an inert gas, boosting the pressure to 0.12-0.14 MPa, maintaining the pressure for 10-15 min, placing the container at-20 to-28 ℃, keeping the temperature for 12-16 h, and relieving the pressure to normal pressure to obtain a treated substance; the mass ratio of the atomized treatment solution to the mixed powder is 1: 5, preparing the atomized treatment solution by: adding 0.15 part of beta-cyclodextrin into 100 parts of deionized water by mass, and uniformly stirring to obtain the beta-cyclodextrin composite material;

s2, placing the treated object in a high-pressure micro-jet container, adding deionized water, and treating for 30min at the pressure of 100-120 MPa and the temperature of 60-70 ℃; then treating for 30min at the pressure of 60-80 MPa and the temperature of 80-90 ℃, decompressing to normal pressure and filtering, and taking filtrate to obtain mixed leaching liquor; the mass ratio of the treatment substance to the deionized water is 1: 40.

4. the houttuynia cordata thunb beverage of claim 3, wherein the atomized treatment solution is atomized in an ultrasonic atomizer for use.

5. The houttuynia cordata beverage of claim 3, wherein in the step of S1, the houttuynia cordata, the shaddock peel, the lemon slice and the mango leaf are uniformly mixed, washed and dried, and the houttuynia cordata, the shaddock peel, the lemon slice and the mango leaf are uniformly mixed to obtain a mixture, and the mixture is baked at 80-85 ℃ for 1-1.5 hours to obtain a first dried substance; freezing the first dried substance at-4-0 ℃ for 20-30min, and then baking the first dried substance at 40-45 ℃ for 3-4 h to obtain a second dried substance; freezing the second dried substance at the temperature of between 15 ℃ below zero and 20 ℃ below zero for 10 to 15min to obtain a cold animal; and crushing the cold animal and sieving the crushed cold animal with a 60-mesh sieve to obtain mixed powder.

6. The houttuynia cordata beverage of claim 3 wherein the inert gas is one of nitrogen and argon.

7. The houttuynia cordata beverage of claim 3 wherein the houttuynia cordata beverage is prepared by: and (3) dissolving the mixed leaching liquor, the stevioside, the citric acid, the xanthan gum and the sodium alginate in the deionized water, homogenizing, filling, and treating at 100 ℃ for 10min to obtain the houttuynia cordata beverage.

Technical Field

The present invention relates to the field of beverage making. More particularly, the present invention relates to a houttuynia cordata beverage.

Background

Houttuynia cordata (Houttuynia cordata Thunb), which is a whole plant of a plant of the genus Houttuynia of the family Saururaceae, is a perennial herb and is generally called Houttuynia cordata because its stem and leaves are rubbed and accompanied by fishy smell. The houttuynia cordata serving as a common food has a long eating history in China, and the famous medical records beginning from the Han Dynasty are recorded, so that an important basis is provided for the safety of the houttuynia cordata serving for a long time; its tender leaves and rhizome can be eaten, either raw or cooked or pickled, and the underground stem of houttuynia cordata is usually eaten raw or cooked. Meanwhile, the houttuynia cordata as a Chinese herbal medicine can be fresh or dried, has a clear record of medicinal functions, is mainly pungent and cold, is nontoxic, enters liver and lung meridians, and has the main functions of clearing heat and removing toxicity, expelling pus and eliminating carbuncle, promoting urination and treating stranguria and the like.

Because of the dual-purpose function of medicine and food of the cordate houttuynia, the foundation is laid for the cordate houttuynia to be used as health food. The houttuynia cordata has great potential application value as a raw material of health food, and is worthy of further deep research and popularization. The houttuynia cordata has rich resources in two broad areas, and has various biological activities and health-care effects in the preparation of the houttuynia cordata due to the nutrient elements and components of the houttuynia cordata. For example, the polysaccharide in the houttuynia cordata can improve the activity of superoxide dismutase and glutathione peroxidase in serum and liver tissues so as to enhance the oxidation resistance of organisms and reduce the content of malondialdehyde in the liver tissues; the herba Houttuyniae contains decanoyl acetaldehyde as effective component for resisting bacteria; the flavone in herba Houttuyniae can scavenge hydroxyl free radical and superoxide free radical. In addition, animal experiments show that the houttuynia cordata has the functions of protecting damaged liver cells and the like. At present, health-care foods such as plant nutrient solutions and the like are popular due to convenient use, and the houttuynia cordata has a health-care function, so that the houttuynia cordata is one of hot spots of current research.

In recent years, the domestic beverage market is developing towards the direction of nutrition, health and diversification, because the houttuynia cordata beverage is a product taking houttuynia cordata powder extract clarified liquid as a raw material, the extract liquid is accompanied by small particles, dissolved substances are in a colloidal state or a molecular state and an ionic state, and the extract liquid is suspended in the liquid to be in an unstable state, and the phenomena of precipitation, floating and the like are easy to occur.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

Still another object of the present invention is to provide a houttuynia cordata beverage which is bright yellow in color, rich in luster, moderate in sour and sweet taste, has the flavor of houttuynia cordata, has uniform and consistent tissues without precipitates, has good quality, and has good storage stability.

To achieve these objects and other advantages in accordance with the present invention, there is provided a houttuynia cordata beverage comprising 100 parts of deionized water, 45-55 parts of houttuynia cordata leaching solution, 0.01-0.015 part of stevioside, 0.15-0.25 part of citric acid, 0.14-0.16 part of xanthan gum, and 0.08-0.12 part of sodium alginate.

Preferably, the houttuynia cordata leaching liquor is a mixed leaching liquor, and the mixed leaching liquor is obtained by extracting houttuynia cordata, shaddock peel, lemon slices and mango leaves with water; the weight ratio of the cordate houttuynia to the shaddock peel to the lemon slice to the mango leaves is 1: 1: 2: 0.2.

preferably, the mixed leaching solution is prepared by the following steps:

preferably, the atomized treatment solution is placed in an ultrasonic atomizer for atomization.

Preferably, the step of cleaning and drying the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves in the S1 after being uniformly mixed comprises the steps of uniformly mixing the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves to obtain a mixture, and baking the mixture at 80-85 ℃ for 1-1.5 hours to obtain a first-time dried substance; freezing the first dried substance at-4-0 ℃ for 20-30min, and then baking the first dried substance at 40-45 ℃ for 3-4 h to obtain a second dried substance; freezing the second dried substance at the temperature of between 15 ℃ below zero and 20 ℃ below zero for 10 to 15min to obtain a cold animal; and crushing the cold animal and sieving the crushed cold animal with a 60-mesh sieve to obtain mixed powder.

Preferably, the inert gas is one of nitrogen and argon.

Preferably, the preparation of the houttuynia cordata beverage comprises: and (3) dissolving the mixed leaching liquor, the stevioside, the citric acid, the xanthan gum and the sodium alginate in the deionized water, homogenizing, filling, and treating at 100 ℃ for 10min to obtain the houttuynia cordata beverage.

The invention at least comprises the following beneficial effects:

firstly, the invention provides a houttuynia cordata beverage, wherein the houttuynia cordata leaching liquor is used as a main flavor substance, so that the beverage has the unique fresh flavor of the houttuynia cordata; stevioside is used as a sweetening agent, citric acid is used as an acidity agent, and the stevioside and the citric acid are matched to prepare the sour and sweet mouthfeel of the beverage; xanthan gum and sodium alginate are used as stabilizers, so that the stability of the beverage in the storage process can be enhanced; the houttuynia cordata beverage integrally prepared is bright yellow in color, rich in luster, moderate in sour and sweet taste, uniform and consistent in tissue, free of precipitation, good in quality and good in storage stability, and has the flavor of the houttuynia cordata.

Secondly, the invention designs a mixed leaching solution, wherein the mixed leaching solution is obtained by extracting houttuynia cordata powder, shaddock peel powder, lemon slice powder and mango leaf powder with water, the houttuynia cordata is slightly cold in nature, and the shaddock peel is warm in nature, and the two are blended to make the beverage have a moderate nature.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

< example 1>

The invention provides a houttuynia cordata beverage, which comprises 100 parts of deionized water, 45 parts of houttuynia cordata leaching liquor, 0.01 part of stevioside, 0.15 part of citric acid, 0.14 part of xanthan gum and 0.08 part of sodium alginate;

the preparation of the houttuynia cordata leaching liquor comprises the following steps: accurately weighing 12.5g of houttuynia cordata powder, placing the powder in a 500mL conical flask, adding 500g of deionized water (the material-liquid ratio is 1:40g/mL), placing the powder in an ultrasonic cleaning machine, extracting for 2 hours at the temperature of 35 ℃ and the ultrasonic power of 400W, and filtering by using eight layers of gauze to obtain filtrate, namely houttuynia cordata leaching liquor for later use;

the preparation method of the houttuynia cordata beverage comprises the following steps: houttuynia cordata → cleaning → drying → crushing → leaching → filtering → houttuynia cordata leaching solution → blending → canning → sterilization (100 ℃) → finished product; specifically, underground stems of houttuynia cordata which are good in growth state and free of damage are selected, cleaned, dried at 60 ℃ until the underground stems contain 10% of water, crushed, sieved by a 60-mesh sieve respectively, sealed and placed in a dryer for later use; dissolving herba Houttuyniae leaching solution, stevioside, citric acid, xanthan gum, and sodium alginate in deionized water, blending, homogenizing, bottling, and processing at 100 deg.C for 10min to obtain herba Houttuyniae beverage.

< example 2>

The invention provides a houttuynia cordata beverage, which comprises 100 parts of deionized water, 50 parts of houttuynia cordata leaching liquor, 0.012 part of stevioside, 0.2 part of citric acid, 0.15 part of xanthan gum and 0.1 part of sodium alginate;

the preparation of the houttuynia cordata leaching liquor comprises the following steps: accurately weighing 12.5g of houttuynia cordata powder, placing the powder in a 500mL conical flask, adding 500g of drinking water (the material-liquid ratio is 1:40g/mL), placing the drinking water in an ultrasonic cleaning machine, extracting for 2 hours at the temperature of 35 ℃ and the ultrasonic power of 400W, and then filtering by using eight layers of gauze to obtain filtrate, namely houttuynia cordata leaching liquor for later use;

< example 3>

The invention provides a houttuynia cordata beverage, which comprises 100 parts of deionized water, 55 parts of houttuynia cordata leaching liquor, 0.015 part of stevioside, 0.25 part of citric acid, 0.16 part of xanthan gum and 0.12 part of sodium alginate;

the preparation of the houttuynia cordata leaching liquor comprises the following steps: accurately weighing 12.5g of houttuynia cordata powder, placing the powder in a 500mL conical flask, adding 500g of drinking water (the material-liquid ratio is 1:40g/mL), placing the drinking water in an ultrasonic cleaning machine, extracting for 2 hours at the temperature of 35 ℃ and the ultrasonic power of 400W, and then filtering by using eight layers of gauze to obtain filtrate, namely houttuynia cordata leaching liquor for later use;

the preparation method of the houttuynia cordata beverage comprises the following steps: houttuynia cordata → cleaning → drying → crushing → leaching → filtering → houttuynia cordata leaching solution → blending → canning → sterilization (100 ℃) → finished product; selecting underground stems of houttuynia cordata which has good growth state and no damage, cleaning, drying at 60 ℃ until the underground stems contain 10% of water, crushing, sieving by a 60-mesh sieve respectively, sealing, and putting into a dryer for later use; specifically, according to the mass ratio, the houttuynia cordata leaching liquor, stevioside, citric acid, xanthan gum and sodium alginate are dissolved in deionized water, and the houttuynia cordata leaching liquor, the stevioside, the citric acid, the xanthan gum and the sodium alginate are blended, homogenized and filled, and treated at 100 ℃ for 10min to obtain the houttuynia cordata beverage.

< example 4>

the houttuynia cordata leaching liquor is a mixed leaching liquor, and is obtained by extracting houttuynia cordata, shaddock peel, lemon slices and mango leaves with water; the weight ratio of the cordate houttuynia to the shaddock peel to the lemon slice to the mango leaves is 1: 1: 2: 0.2; specifically, uniformly mixing houttuynia cordata, shaddock peel, lemon slices and mango leaves according to a mass ratio, cleaning, drying and crushing to obtain mixed powder, placing the mixed powder into deionized water (the material-liquid ratio is 1:40g/mL), extracting for 2 hours at the temperature of 35 ℃ and under the ultrasonic power of 400W, and filtering by using eight layers of gauze to obtain filtrate, namely the houttuynia cordata leaching liquor;

the preparation method of the houttuynia cordata beverage comprises the following steps: dissolving the mixed leaching liquor, stevioside, citric acid, xanthan gum and sodium alginate in deionized water according to the mass ratio, blending, homogenizing, filling, and treating at 100 ℃ for 10min to obtain the houttuynia cordata beverage.

< example 5>

the houttuynia cordata leaching liquor is a mixed leaching liquor, and the mixed leaching liquor is prepared by the following steps:

s1, sequentially mixing the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves according to the mass ratio, cleaning, drying and crushing to obtain mixed powder; placing the mixed powder in a sealed heating container, introducing an atomization treatment solution into the container, heating to 55 ℃, introducing an inert gas, increasing the pressure to 0.13MPa, maintaining the pressure for 12min, placing the container at-25 ℃, keeping the temperature for 14h, and releasing the pressure to normal pressure to obtain a treated substance; the mass ratio of the atomized treatment solution to the mixed powder is 1: 5, preparing the atomized treatment solution by: adding 0.15 part of beta-cyclodextrin into 100 parts of deionized water by mass, and uniformly stirring to obtain the beta-cyclodextrin composite material; the atomized treatment solution is placed in an ultrasonic atomizer for atomization; the inert gas is one of nitrogen and argon, and in the embodiment, the inert gas is nitrogen;

s2, placing the treated substance in a high-pressure micro-jet container, adding deionized water, and treating for 30min at the pressure of 110MPa and the temperature of 65 ℃; then processing at 85 deg.C under 70MPa for 30min, relieving pressure to normal pressure, filtering, and collecting filtrate to obtain mixed leaching solution; the mass ratio of the treatment substance to the deionized water is 1: 40;

< example 6>

the houttuynia cordata leaching liquor is a mixed leaching liquor, and the mixed leaching liquor is prepared by the following steps:

s1, sequentially mixing the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves according to the mass ratio, cleaning, drying and crushing to obtain mixed powder; placing the mixed powder in a sealed heating container, introducing an atomization treatment solution into the container, heating to 55 ℃, introducing an inert gas, increasing the pressure to 0.13MPa, maintaining the pressure for 12min, placing the container at-25 ℃, keeping the temperature for 14h, and releasing the pressure to normal pressure to obtain a treated substance; the mass ratio of the atomized treatment solution to the mixed powder is 1: 5, preparing the atomized treatment solution by: adding 0.15 part of beta-cyclodextrin into 100 parts of deionized water by mass, and uniformly stirring to obtain the beta-cyclodextrin composite material; the atomized treatment solution is placed in an ultrasonic atomizer for atomization; the inert gas is one of nitrogen and argon, and in the embodiment, the inert gas is nitrogen;

wherein, the step of cleaning and drying after uniformly mixing the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves in the S1 is that the houttuynia cordata, the shaddock peel, the lemon slices and the mango leaves are uniformly mixed to obtain a mixture, and the mixture is baked for 1.2 hours at 82 ℃ to obtain a first-time dried substance; freezing the first dried substance at-4 deg.C for 25min, and baking at 42 deg.C for 3.5h to obtain second dried substance; freezing the second oven-dried material at-18 deg.C for 12min to obtain cold animal; crushing the cold animal and sieving the crushed cold animal with a 60-mesh sieve to obtain mixed powder;

< comparative example 1>

In this comparative example, the mixed leaching solution did not include lemon slices, and the rest was the same as example 6.

< comparative example 2>

In this comparative example, mango leaves were not included in the mixed leaching solution, and the rest was the same as in example 6.

< comparative example 3>

In this comparative example, the mixed leaching solution does not include mango leaves and lemon slices, and the rest is the same as that in example 6.

< comparative example 4>

In this comparative example, the atomization treatment solution was not introduced at S1 in the mixed leachate preparation step, and the rest was the same as in example 6.

< Experimental example >

1. Sensory evaluation

Selecting 10 food professionals with certain sensory ability to perform sensory evaluation, and scoring the four aspects of color, taste, smell, tissue form and impurity transparency of the houttuynia cordata beverage through B/T31326-; the scoring criteria are shown in table 1;

TABLE 1 sensory evaluation Table

Sample preparation: the beverages prepared in examples 1 to 3 were subjected to sensory evaluation, and the results are shown in table 2:

TABLE 2 EXAMPLES 1-3 sensory evaluation points Table

Examples	Sensory scoring
		Example 1	89.20
Example 2	89.90
		Example 3	88.80

As can be seen from the data in the table 2, the beverage prepared by the method has the sensory score of more than 88 points, the sensory score is higher, the prepared beverage is bright yellow in color, rich in luster, moderate in sweetness and sourness, has the flavor of houttuynia cordata, is uniform and consistent in tissue, does not have sediment, and is better in quality.

2. Determination of the difference in turbidity

Taking 10mL of beverage, centrifuging at 3000r/min for 10min, and measuring the light absorption value of the upper liquid phase at 660nm to obtain the turbidity of the beverage. The turbidity of the beverage after storage for a period of time (0d, 14d) was determined as described above and the difference between the turbidity and the initial turbidity was the turbidity difference.

Sample preparation: the beverages prepared in examples 1 to 6 were stored, and the turbidity at 0d and 14d of the storage was measured to calculate the difference in turbidity, and the specific results are shown in Table 3:

TABLE 3 haze Difference List for examples 1-6

Examples	Difference in turbidity
		Example 1	0.195
Example 2	0.184
		Example 3	0.191
Example 4	0.151
		Example 5	0.103
Example 6	0.091

As can be seen from table 3, the beverage prepared in the present application showed less change in turbidity difference after storage for 14 days, and the smaller the turbidity difference, the more stable the beverage texture, and the better the storage stability of the beverage prepared in the present application.

3. Detection of total antioxidant capacity of houttuynia cordata beverage

The total antioxidant capacity represents the concentration of Vc comparable to that of a sample of a given concentration, and the results are expressed as VCEAC values, i.e., the ABTS.scavenging capacity of a 100mL beverage corresponds to the amount of vitamin C required to produce the same scavenging capacity.

The test method comprises the following steps: distilled water is used for preparing 4.9mmol/L potassium permanganate and 14mmol/L ABTS respectively⁺Mixing the two solutions according to the volume ratio of 1:1 and staying overnight to obtain ABTS⁺Storing the stock solution in a brown bottle at low temperature; diluting ABTS with distilled water before use⁺Storing the solution until the light absorption value is 70 +/-0.02 at the length of 34 nm; taking diluted ABTS⁺Adding 0.1mL of compound beverage diluted by 10 times into 2.9mL of solution, reacting for 10min at room temperature in a dark condition, and repeating each sample for 3 times; measuring absorbance A at a wavelength of 734nm with distilled water as reference; at the same time, 2.9mL of ABTS was measured⁺The light absorption value A of a mixed solution formed by adding 0.1mL of distilled water into the solution₀(ii) a The clearance calculation formula is: s ═ A₀-A)/A₀×100％。

To determine the total antioxidant capacity of the composite beverage, V is added_CAs a standard control (i.e., VCEAC method), a standard curve was prepared. The specific method comprises the following steps: accurately weighing 100mg of V_CAdding distilled water to a standard substance to a constant volume of 100mL to obtain V with a concentration of 100mg/mL_CAnd (4) standard solution. Respectively taking 0.1, 0.3, 0.5, 0.7, 0.9 and 1.0mL of V_CThe standard solution was added with distilled water in order to a final volume of 10 mL. 2.9mL diluted ABTS was taken⁺Solution, add 0.1mL of V at various concentrations_CThe solution was left at room temperature for 10min in the dark. Measuring absorbance A at 734nm wavelength with distilled water as control; at the same time, 2.9mL of ABTS was determined⁺Absorbance A with 0.1mL of distilled water₀. V at different mass concentration gradients_CThe solution (0.01 mg/mL-0.1 mg/mL) is plotted as the abscissa at V_CFor ABTS⁺The clearance of V is taken as the ordinate to make V_CA standard curve.

The total antioxidant capacity of the composite beverage is expressed as V, which is equivalent to the antioxidant capacity of a certain concentration of the test substance_CConcentration, results are expressed as VCEAC valuesI.e. 100mL of composite beverage pairs ABTS₊Scavenging capacity of free radicals equivalent to V required to produce the same scavenging capacity_CThe amount of (c).

Sample preparation: the total antioxidant capacity of the houttuynia cordata drinks prepared in example 2, example 4 to example 6 and comparative example 1 to example 4 was measured three times and the average value was obtained, which is shown in table 4.

TABLE 4 summary of the measurements of the total antioxidant capacity of the beverages in each of the examples and comparative examples

As can be seen from Table 4, the addition of lemon slices, mango leaves, and the extraction with houttuynia cordata synergistically improved the total antioxidant capacity of the beverage, promoting more escape of various antioxidant components during the extraction process; the beta-cyclodextrin can carry out embedding protection on the escaped antioxidant components; the overflowing of the antioxidant ingredients is improved on the whole, and the prepared beverage has higher antioxidant performance on the whole.

In conclusion, the beverage prepared by the application has the unique fresh flavor of the houttuynia cordata as the houttuynia cordata leaching liquor is used as a main flavor substance; stevioside is used as a sweetening agent, citric acid is used as an acidity agent, and the stevioside and the citric acid are matched to prepare the sour and sweet mouthfeel of the beverage; xanthan gum and sodium alginate are used as stabilizers, the stability of the beverage in the storage process can be enhanced, the prepared houttuynia cordata beverage is bright yellow in color, rich in luster, moderate in sour and sweet, has the flavor of houttuynia cordata, is uniform and consistent in tissue, does not have precipitates, and is good in quality; through designing a mixed leaching solution, wherein the mixed leaching solution is obtained by extracting houttuynia cordata powder, shaddock peel powder, lemon slice powder and mango leaf powder with water, and the lemon peel of the lemon slice is slightly cold, the houttuynia cordata is slightly cold, the mango leaf is slightly cold, and the shaddock peel is warm, so that the beverage is moderate in property and avoids over-cold or over-warm; by adding lemon slices and mango leaves and leaching with the houttuynia cordata, the total antioxidant capacity of the beverage can be synergistically improved, and more antioxidant ingredients are promoted to escape in the leaching process; the beta-cyclodextrin can carry out embedding protection on the escaped antioxidant components; the overflowing of the antioxidant ingredients is improved on the whole, and the prepared beverage has higher antioxidant performance on the whole.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.

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