CN113875917A - Anti-fatigue beverage and preparation method thereof - Google Patents
Anti-fatigue beverage and preparation method thereof Download PDFInfo
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- CN113875917A CN113875917A CN202111194258.6A CN202111194258A CN113875917A CN 113875917 A CN113875917 A CN 113875917A CN 202111194258 A CN202111194258 A CN 202111194258A CN 113875917 A CN113875917 A CN 113875917A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an anti-fatigue beverage and a preparation method thereof, belonging to the field of functional beverages. The beverage comprises effective components, auxiliary materials and water, wherein the effective components comprise extracts of grifola frondosa, cordyceps militaris, white ginseng mushroom, rhizoma polygonati and guarana, and the auxiliary materials comprise corrective plants and sweetening agents. The edible fungus beverage is prepared by the raw materials through processes of group extraction, filtration, filling, hot-pressing sterilization and the like, and has the functions of refreshing and restoring consciousness and resisting fatigue. Wherein, sugar, chemical synthesis flavoring agent or antiseptic are not added, and the beverage does not cause the problems of dental caries, obesity, blood sugar increase, etc., and is a pure natural health beverage.
Description
Technical Field
The invention relates to the field of functional beverages, and particularly relates to an anti-fatigue beverage and a preparation method thereof.
Background
Fatigue is a special complex physiological state of human body, and in the fatigue state, the physical function and mental state are reduced, which causes sleepiness, inattention, rapid reduction of strength and endurance, depression of mood, etc., thus seriously affecting the working efficiency, and even threatening the life safety for some special kinds of work (such as drivers, etc.). In the prior art, there are many methods for preventing fatigue, and drinking of caffeine-containing beverages such as tea leaves and coffee, or functional beverages added with taurine and vitamins is a convenient and effective method. However, the above-mentioned beverage usually contains high content of sugar, which is easy to cause dental caries and obesity, and also contains various artificially synthesized essences, pigments, preservatives, etc., which does not meet the popular market-division concept of "pure natural without additives".
For the reasons mentioned above, there is a "Chinese herbal medicine" anti-fatigue beverage on the market, such as patent application with publication number CN104544431A, entitled grifola frondosa cordyceps sinensis beverage, which discloses a beverage prepared by using grifola frondosa and cordyceps militaris as main raw materials, but the effective components of the beverage are only grifola frondosa and cordyceps militaris, the anti-fatigue effect is weak, and the taste is light.
Disclosure of Invention
In view of the above, an object of the embodiments of the present invention is to provide an anti-fatigue beverage and a preparation method thereof, which uses innovative composite natural substances as raw materials and adjusts a preparation process to prepare the anti-fatigue beverage of the present invention.
The technical scheme for solving the technical problems is as follows:
an anti-fatigue beverage comprises effective components, auxiliary materials and water, wherein the effective components comprise extracts of grifola frondosa, cordyceps militaris, white ginseng mushroom, rhizoma polygonati and guarana, and the auxiliary materials comprise flavoring plants and sweetening agents.
As a preferred technical scheme of the embodiment of the invention, the weight percentages of the components are as follows:
grifola frondosa: 0.1 to 5 percent;
cordyceps militaris: 0.1 to 5 percent;
white ginseng mushroom: 0.1 to 5 percent;
rhizoma polygonati: 0.1 to 5 percent;
guarana extract: 0.05 percent to 0.2 percent;
flavoring plants: 0.59 to 1.7 percent;
a sweetening agent: 1% -5%;
the balance of water.
As a preferred technical scheme of the embodiment of the invention, the flavoring plant comprises the following components: hawthorn, stevia, mint and lemon grass.
Further, the weight percentages of the components in the flavoring plant are as follows:
hawthorn fruit: 0.2 to 0.5 percent;
stevia rebaudiana: 0.1 to 0.5 percent;
mint: 0.25 to 0.5 percent;
lemon grass: 0.04-0.2%.
Further, the sweetener is erythritol, and the weight ratio of the sweetener in the beverage is 1% -5%.
The embodiment of the invention also discloses a preparation method of the anti-fatigue beverage, which comprises the following steps:
cleaning rhizoma Polygonati, sweet stevia and fructus crataegi, adding water, heating for leaching, and filtering to obtain filtrate a;
cleaning Grifola frondosa, Cordyceps militaris and Pleurotus cornucopiae, adding water, heating for extraction, filtering, and mixing the filtrate a at a certain ratio to obtain filtrate b, or cleaning Grifola frondosa, Cordyceps militaris and Pleurotus cornucopiae, adding into the filtrate a, heating for extraction, and filtering to obtain filtrate b;
adding mint and lemon grass into the filtrate b, heating and leaching, and filtering to obtain filtrate c;
adding guarana extract and erythritol into the filtrate c, supplementing water to a specified volume, and filtering to obtain the guarana tea beverage.
As a preferred technical solution of the embodiment of the present invention, the method further includes the following steps: adding diatomite into the filtrate c, stirring, filtering, filling and sterilizing.
As a preferable technical scheme of the embodiment of the invention, in the preparation process of the filtrate a, the temperature of the heating leaching is 80-95 ℃, and the time is 60-90 minutes.
As a preferable technical scheme of the embodiment of the invention, in the preparation process of the filtrate b, the temperature of the heating leaching is 70-85 ℃, and the time is 60-90 minutes.
As a preferable technical scheme of the embodiment of the invention, in the preparation process of the filtrate c, the temperature of the heating leaching is 50-70 ℃, and the time is 10-30 minutes.
The invention has the beneficial effects that:
the three fungi and rhizoma Polygonati have effects of nourishing and strengthening body and improving endurance, and cooperate with guarana extract to achieve effects of refreshing brain and relieving fatigue. The three fungi have tranquilizing effect, but have slow action, and can not antagonize the exciting effect of caffeine, and reduce the side effects of caffeine such as insomnia. The hawthorn is used as a flavoring agent for providing sour taste, and also has the functions of strengthening spleen and stimulating appetite, and the three edible fungi and the sealwort in the invention also have the functions of nourishing and strengthening and regulating immunity, so that adverse reactions such as appetite reduction, weight reduction, physical strength reduction and the like which are possibly caused by long-term caffeine intake can be counteracted. Stevioside in stevia rebaudiana and erythritol prepared by fermenting yeast are common safe sweeteners, the stevioside has higher sweetness but bad sweet taste, the erythritol has relatively lower sweetness but cool and pleasant taste, neither of the stevioside and the erythritol causes blood sugar rise or decayed teeth, and does not participate in energy metabolism so as not to cause obesity, and the stevioside and the erythritol cooperate with each other to provide proper sweet taste. The herba Menthae and herba Cymbopogonis Citrari contain volatile oil, and can mask unpleasant odor of fungi and various plants, so that the beverage has good taste. Therefore, the ingredients in the formula of the embodiment of the invention can be mutually cooperated in the aspects of pharmacological action and mouthfeel, so as to achieve the effect of making up for deficiencies.
In order to make the aforementioned and other objects, features and advantages of the invention more comprehensible, preferred embodiments accompanied with figures are described in detail below.
Detailed Description
The following will clearly and completely describe the technical solutions of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. 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.
The specific embodiment of the invention discloses an anti-fatigue beverage, which comprises the raw materials of grifola frondosa, cordyceps militaris, white ginseng mushroom, rhizoma polygonati, guarana extract, flavoring plants and a sweetening agent. Wherein the taste-modifying plant comprises fructus crataegi, sweet stevia, herba Menthae and herba Cymbopogonis Citrari, and the sweetener is erythritol.
Wherein the Grifola frondosa, the Cordyceps militaris and the white ginseng mushroom are both edible and medicinal fungi. The Pleurotus cornucopiae refers to Schizophyllum commune, has special aromatic flavor and mild property, and has effects of nourishing, strengthening, enhancing immunity and tranquilizing. Grifola frondosa has effects of enhancing immunity, resisting cancer, resisting oxidation, strengthening body constitution, and improving memory and action flexibility. Cordyceps militaris (scarlet caterpiller fungus) has effects of invigorating kidney and tonifying yang, can be used for treating giddiness tinnitus, amnesia insomnia etc., and also has effects of regulating immunity, relieving fatigue, resisting anoxia and resisting aging. Rhizoma polygonati is a plant used as both medicine and food, the traditional Chinese medicine considers that the rhizoma polygonati can be used for treating symptoms such as weakness of spleen and stomach, tiredness and hypodynamia, dry mouth and poor appetite, lung deficiency and dry cough, insufficiency of essence and blood and the like, and modern pharmacological experiments also prove that the rhizoma polygonati has various effects of oxidation resistance, fatigue resistance, exercise endurance improvement and the like.
Guarana, also known as guarana, is the best known national beverage in brazil, contains various components including caffeine, and the guarana extract usually contains about 20 percent of caffeine, has the effects of improving the sports performance and refreshing, is generally considered to be more mild and lasting than simple caffeine, has no obvious harm to human bodies, and is a food additive allowed to be used in the use standard of food additives in China.
The hawthorn, the rhizoma polygonati and the stevia rebaudiana are plant raw materials, wherein the rhizoma polygonati is dense in texture, so that the rhizoma polygonati needs to be decocted at high temperature and is extracted for a long time; the plants contain acidic substances, especially tanning, and if the plants are extracted together with fungi, the extracting solution is turbid, the filtering difficulty is increased, and the appearance of the final product is influenced. Therefore, it is necessary to extract them separately. The volatile oil contained in the mint and the lemon grass can be lost if the extraction temperature is too high, so the extraction is carried out at a slightly low temperature and the extraction time is not suitable to be too long.
Thus, in the specific embodiment of the present invention, the preparation method is divided into two types:
group extraction method
The method comprises the following steps:
a. cleaning rhizoma Polygonati, sweet stevia and fructus crataegi, adding purified water, heating and extracting at T1Time t1) Filtering to obtain filtrate a;
b. cleaning Maitake Mushroom, Cordyceps militaris, and Pleurotus Nebrodensis, adding purified water, heating and extracting at temperature T2Time t2) Filtering and mixing the filtrate a in proportion to obtain filtrate b;
c. adding herba Menthae and herba Cymbopogonis Citrari into the filtrate b, and leaching under heating (temperature T)3Time t3) Filtering to obtain filtrate c;
d. adding guarana extract and erythritol into the filtrate c, supplementing purified water to a specified volume, and filtering to obtain the guarana extract;
e. adding diatomite into the filtrate c, stirring and filtering;
f. filling and autoclaving at 120 deg.C for 20 min.
One-pot extraction method
The difference from the grouping extraction method is that in the step b, the grifola frondosa, the cordyceps militaris and the white ginseng mushroom are cleaned and then added into the filtrate a, and the mixture is heated and extracted (at the temperature T)4Time t4) And filtering to obtain filtrate b.
The following is a detailed explanation through examples of different component proportions and process parameters, wherein the sample weight parts of each example are 100, and the following components except water are explained as follows:
the best embodiment is determined by experiments on the above embodiments.
The anti-fatigue effect experiment:
the anti-fatigue effect of the beverages was evaluated by a mouse open field test. The method comprises the following steps of gavage 0.2mL/10g of 6 mice in each group, using physiological saline as a blank control group, carrying out gavage for 30 minutes, putting the mice into an open field experimental box, monitoring the activity condition of the mice within 1 hour by a camera, and selecting experimental records of some examples to form the following table 1.
Table 1:
as can be seen from table 1, the functional beverage (example 1, example 3) of the present invention not only significantly increases the fast exercise time and average exercise speed of mice, but also significantly increases the total exercise distance and total activity time, and has an effect superior to that of some refreshing and anti-fatigue beverage on the market and is positively correlated with the addition of guarana extract. The beverage without the guarana extract (example 2) also increases the time for the mouse to do rapid movement, and the indexes of the example 3 are all higher than those of the guarana extract solution with the same concentration, which shows that various edible fungi and rhizoma polygonati in the functional beverage not only have a certain excitation effect, but also can play a synergistic effect with the guarana extract to improve the total effect.
The difference between the group extraction method and the one-pot extraction method is as follows:
example 1 adopts the grouping extraction method, the combined filtrate obtained finally is only slightly turbid, while example 4 adopts the one-pot extraction method, the combined filtrate obtained is very turbid, the acidic materials, especially tannin or phenolic acid materials in the hawthorn and the water-soluble components in the edible fungi can interact to generate precipitates, and more precipitates not only need to increase the using amount of a filter aid, but also slow down the filtration efficiency and are not beneficial to production, so that the grouping extraction of plant components and fungi in the formula is very necessary.
Optimization of extraction temperature and extraction time:
the water extracts of plants and edible fungi in the formula are yellow, so the color shade of the extracts can represent the extraction rate of effective components to a certain extent, the product is diluted by 3 times, the absorbance at 500nm is measured, the absorbance in example 5 is 0.78, the absorbance in example 1 is 0.71, and in the extraction temperature and range related to examples 1 and 6, the influence of the extraction temperature and time on the extraction rate is not great, which indicates that the further extraction temperature and time are not necessary, and the production cost is only increased.
Optimizing smell and taste:
the odor and taste of the product were scored by randomly selecting 20 individuals, with a score of 100 being full, higher scores indicating better mouthfeel, 50 scores indicating no unpleasant mouthfeel, and less than 50 scores indicating unpleasant mouthfeel. The experiment is reported in table 2.
Table 2:
the taste scores show that the taste is not obviously influenced by the guarana, the taste can be obviously improved by adding the flavoring plants and the sweetening agents, but the addition of the flavoring plants and the sweetening agents is unnecessary, and the volatile oil is excessively lost and the aroma becomes light by increasing the extraction temperature and time of the mint and the lemon grass.
On the basis, the weight change condition of the mice continuously subjected to gastric lavage is considered, and the mice in each group (6 mice in each group) are subjected to gastric lavage according to the ratio of 0.2mL/10g, and are fed with water once a day and normally eat and drink water. Weight change was measured on days 7 and 14, respectively, and the weight bearing (weight bearing 10% of body weight) swimming time of the mice was tested on day 15. The results are as follows:
from the experimental results, it can be seen that after 14 days of continuous administration, the average body weight of the mice in the guarana extract solution group is only increased by 11.83g, which is significantly lower than that of the normal saline control group, and this is probably related to the side effect of suppressing appetite of caffeine in the guarana extract, while the body weight of the mice in the example 1 and the example 3 is not significantly different from that of the normal saline, which indicates that the tonic effect of polygonatum and various medicinal fungi can antagonize the side effect of suppressing appetite of caffeine. In addition, the weight swimming time of the mice in the guarana extract aqueous solution group is obviously shorter than that of the normal saline group, which shows that the physical strength and endurance capacity of the mice are reduced by drinking the guarana extract for a long time, but the weight swimming time of the mice in the examples 1 and 3 is improved in comparison with that of the normal saline group, and the sealwort and various medicinal fungi in the beverage can improve the physical endurance capacity of the mice so as to indirectly improve the anti-fatigue capacity of the mice. In conclusion, the guarana extract in the invention plays a role in exciting in a short time, and the polygonatum and various fungi play a role in improving physical endurance in a long time, and can antagonize the adverse effect of drinking the guarana extract on the growth of mice in a long time. Therefore, the various active ingredients in the invention are mutually cooperated to play a comprehensive anti-fatigue role together.
While the preferred embodiments of the present invention have been illustrated and described, it will be appreciated that the invention may be embodied otherwise than as specifically described and that equivalent alterations and modifications, which may be effected thereto by those skilled in the art without departing from the spirit of the invention, are deemed to be within the scope and spirit of the invention.
Claims (10)
1. An anti-fatigue beverage comprises effective components, auxiliary materials and water, and is characterized in that the effective components comprise extracts of grifola frondosa, cordyceps militaris, white ginseng mushroom, rhizoma polygonati and guarana, and the auxiliary materials comprise flavoring plants and sweetening agents.
2. The anti-fatigue beverage according to claim 1, wherein the weight percentages of the components are as follows:
grifola frondosa: 0.1 to 5 percent;
cordyceps militaris: 0.1 to 5 percent;
white ginseng mushroom: 0.1 to 5 percent;
rhizoma polygonati: 0.1 to 5 percent;
guarana extract: 0.05 percent to 0.2 percent;
flavoring plants: 0.59 to 1.7 percent;
a sweetening agent: 1% -5%;
the balance of water.
3. The fatigue-resistant beverage according to claim 1, wherein the flavor-modifying plant comprises the following components: hawthorn, stevia, mint and lemon grass.
4. The anti-fatigue beverage as claimed in claim 3, wherein the weight percentage of each component in the flavoring plant is:
hawthorn fruit: 0.2 to 0.5 percent;
stevia rebaudiana: 0.1 to 0.5 percent;
mint: 0.25 to 0.5 percent;
lemon grass: 0.04-0.2%.
5. The anti-fatigue beverage according to claim 1, wherein the sweetener is erythritol, and the weight ratio of the erythritol in the beverage is 1-5%.
6. The preparation method of the anti-fatigue beverage is characterized by comprising the following steps:
cleaning rhizoma Polygonati, sweet stevia and fructus crataegi, adding water, heating for leaching, and filtering to obtain filtrate a;
cleaning Grifola frondosa, Cordyceps militaris and Pleurotus cornucopiae, adding water, heating for extraction, filtering, and mixing the filtrate a at a certain ratio to obtain filtrate b, or cleaning Grifola frondosa, Cordyceps militaris and Pleurotus cornucopiae, adding into the filtrate a, heating for extraction, and filtering to obtain filtrate b;
adding mint and lemon grass into the filtrate b, heating and leaching, and filtering to obtain filtrate c;
adding guarana extract and erythritol into the filtrate c, supplementing water to a specified volume, and filtering to obtain the guarana tea beverage.
7. The method of claim 6, further comprising the steps of: adding diatomite into the filtrate c, stirring, filtering, filling and sterilizing.
8. The method according to claim 6, wherein the temperature of the heating leaching is 80 to 95 ℃ for 60 to 90 minutes during the preparation of the filtrate a.
9. The method according to claim 6, wherein the temperature of the heat leaching is 70-85 ℃ for 60-90 minutes during the preparation of the filtrate b.
10. The method according to claim 6, wherein the temperature of the heat leaching is 50 to 70 ℃ for 10 to 30 minutes during the preparation of the filtrate c.
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