CN107136358A - A kind of spinach sports drink and preparation method thereof - Google Patents
A kind of spinach sports drink and preparation method thereof Download PDFInfo
- Publication number
- CN107136358A CN107136358A CN201710440433.2A CN201710440433A CN107136358A CN 107136358 A CN107136358 A CN 107136358A CN 201710440433 A CN201710440433 A CN 201710440433A CN 107136358 A CN107136358 A CN 107136358A
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- Prior art keywords
- spinach
- sports drink
- vitamin
- drink according
- water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
- A23L2/02—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
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of spinach sports drink, includes the component of following parts by weight：10 30 parts of extract of spinach；5 15 parts of peanut powder；5 15 parts of peameal；50 80 parts of sugar；800 1000 parts of water；12 parts of inorganic ion；0.1 0.2 parts of vitamin.The extract of spinach added in the sports drink, containing active peptide, excellent aqueous solubility can supplement protein, and effective fatigue-relieving promotes body recovery.
Description
Technical field
The present invention relates to soft drink industry, and in particular to a kind of spinach sports drink and preparation method thereof.
Background technology
Sports drink is prepared according to the characteristics of physiology is consumed when moving, including certain sugar content, appropriate dimension
Raw element and electrolyte.At present, " red ox ", " screaming " " Jia get Le " etc. are common are on the market, and these sports drinks can supplement people
Energy, sugar, the minerals and vitamins lost after body motion, but the decomposition of metabolin can not be promoted or excreted, fatigue
Remission effect is unsatisfactory, influences the Giving play to physical strength and endurance of human body.
Spinach (Spinacia oleracea L.) also known as Persian dish, red root vegetables, parrot dish etc., category Chenopodiaceae spinach category, one
Year raw herbaceous plant.Plant is up to 1 meter, and root is coniform, redly, less for white, leaf universe shape to avette, emerald green, full edge
Or have a small number of tooth shape slivers.Every 1.6~2.9 milligrams of the 100 grams of iron content of spinach, 2.4 grams of protein (equivalent to 2 chickens of 1 jin of spinach
The protein content of egg), 3-Hydroxyretinol milligram (is more than carrot), B10.06 milligram, B20.16 milligram, 31.4 milligrams of C (be
3 times of tomato).The vitamin K lacked in its red containing general vegetables and fruits, contributes to preventing and treating skin, the hemorrhagic tendency of internal organ.
Therefore spinach is referred to as " kings of vegetables ".The domestic research on utilization to spinach is concentrated mainly on quality and processing characteristics point at present
Analysis, beverage production process research.Such as CN1015241720 discloses a kind of spinach and asparagus synthetic juice beverage and preparation method thereof.
This method includes cleaning spinach, asparagus, and squeeze juice, is mixed, and add water, xylitol etc. in proportion respectively.In the patent
Spinach is squeezed the juice, the nutritional ingredient in spinach, but the protein being rich in spinach are can absorb when drinking, is but difficult to absorb profit
With.
There are some researches show some leaf proteins often produce the peptide with physiologically active after hydrolysis.Such as non-patent text
Offer《Antihypertensive Properties of Spinach Leaf Protein Digests》(Yanjun Yang
Deng agricultural and Food Chemistry magazine) a kind of spinach active peptides are disclosed, it is by fresh the leaf of spinach 0.003N sodium hydroxide water
Solution is homogenized；Obtained homogenate is through two panels filtered through gauze, centrifugation；Supernatant liquid filtering, adjusts pH to 4.5 to produce albumen precipitation；
Obtained sediment is used into acetone successively, ethanol and ether are washed on glass filter, until filtrate is colourless；Pepsin-
Pancreatin hydrolysis Spinach Leaf Protein, the pepsin and pancreatin hydrolysate of obtained Spinach Leaf Protein have bright to hypertension mouse
Aobvious blood pressure lowering effect, and Spinach Leaf Protein is then without the effect.
Spinach is processed into functional form sports drink at present, and studies whether it there is antifatigue function not yet to appear in the newspapers
Road.Therefore seeking a kind of spinach sports drink with anti-fatigue active of exploitation turns into pursuing a goal for art personnel.
The content of the invention
In order to solve the above-mentioned technical problem that spinach is processed into functional form sports drink, the present invention provides a kind of spinach fortune
Dynamic beverage and preparation method thereof.
To achieve the above object, the present invention takes following technical scheme：
A kind of spinach sports drink, includes the component of following parts by weight：
Preferably, the component of following parts by weight is included：
Wherein, the preparation of the extract of spinach, comprises the following steps：
(1) pre-process：Spinach dish leaf is cleaned, scalding treatment；
(2) it is homogenized：Cooling, is smashed to pieces, add water stirring, and tune pH is 8.5-9.5；
(3) precipitate：Supernatant is collected by filtration, tune pH is 4-5；
(4) digest：Centrifugation, collects precipitation, is dissolved in water, and adds alkalescence-neutral protease enzymolysis, go out enzyme, is filtrated to get
Extract of spinach.
Wherein, in step 1,70-100 DEG C of the blanching temperature, time 30s-1.5min.
Wherein, in step 2,45-55 DEG C of the temperature of the stirring that adds water, time 60-90min, solid-liquid ratio (g/ml) is 1:
30-40。
Wherein, in step 3, the sedimentation time is 20-40min.
Wherein, in step 4, after being dissolved in water, precipitating concentration (g/ml) is 2-5%.
Wherein, in step 4, the neutral protease enzymolysis pH6.8-7.2, time 50-70min, 50-60 DEG C of temperature, plus
Enzyme amount (enzyme-substrate is than g/g) is 1-2%；The alkali protease digests pH8.0-9.0, time 80-100min, temperature 50-60
DEG C, enzyme concentration (enzyme-substrate is than g/g) is 1-2%；
Wherein, the enzyme that goes out is that high temperature goes out enzyme or microwave deactivating enzyme.
Wherein, the sugar is the one or more in glucose, granulated sugar, sucrose, fructose；The salt ion be sodium, potassium,
One or more in calcium, magnesium；The vitamin is vitamin B1, vitamin B2, vitamin B6, vitamin B12, in vitamin C
One or more.
Further, the various food additives well known in the art available for sports drink can also be included.Such as, surely
Determine agent, preservative, sweetener, acid, antioxidant etc..
Wherein, the stabilizer be sodium carboxymethylcellulose, microcrystalline cellulose, starch, gelatin or agar in one kind or
It is several.
Wherein, the preservative is the one or more in benzoic acid, benzoate, sorbic acid or sorbate.
Wherein, the sweetener is D-sorbite, xylitol, maltitol, malto-oligosaccharide, oligoisomaltose, sweet tea
One or more in sweet element, Aspartame, Sucralose, FOS, acesulfame potassium, oligomeric lactose, mannitol.
Wherein, the acid is the one or more in citric acid, tartaric acid, malic acid, lactic acid, acetic acid.
Wherein, the antioxidant is the one or more in the sour sodium of ascorbic acid, Tea Polyphenols, VE, sodium isoascorbate.
The present invention also provides a kind of preparation method of spinach sports drink, including each raw material is mixed, and stirs, and sterilizes
It is filling to produce.
Wherein, sterilize as conventional sterilization procedures, such as pasteurization, microwave sterilization or TRANSIENT HIGH TEMPERATURE sterilizing.
Filtered after above-mentioned enzymolysis, using technology known to those skilled in the art, including filter paper filtering or ultrafiltration.
Above-mentioned extract of spinach can be refined further：Activated carbon is added by 0.5-1% (W/V) in extract of spinach,
80-90 DEG C of stirring of temperature is decolourized, filtering, is repeated to operate above, is obtained light green clear filtrate, freeze-drying or spraying drying powder-forming
End.
Include but is not limited to sodium chloride, magnesium chloride, potassium chloride, chlorine there is provided the compound of salt ion in inventive formulation
Change calcium, magnesium sulfate, potassium sulfate, sodium sulphate, calcium lactate, sodium carbonate, potassium carbonate, sodium citrate, potassium tartrate.
Reagent for adjusting pH value includes but is not limited to sodium citrate, potassium citrate, disodium hydrogen phosphate, biphosphate
Sodium, sodium pyrophosphate, sodium acid carbonate.
In inventive formulation, spinach is called spinach rib dish, red root vegetables, Persian dish, parrot dish.Spinach contains protein, fat
Fat, carbohydrate, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2, nicotinic acid, the nutritional ingredient such as vitamin c.
Peanut (peanut), original name peanut (scientific name：Arachis hypogaea Linn.), be China's abundance,
A kind of edible extensive nut, also known as " peanut ", " mud beans " etc..Belong to Rosales, pulse family annual herb plant, stem it is upright or
Crawl, long 30-80 centimetres, ala is separated with fossil fragments, pod is long 2-5 centimetres, wide 1-1.3 centimetres, expansion, pod is thick, flowering fruit bearing stage
The 6-8 months.Peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral
The nutritional ingredients such as matter calcium, phosphorus, iron, amino acid and unrighted acid containing 8 kinds of needed by human body, containing lecithin, choline, Hu Luo
The materials such as Bu Su, crude fibre.Fat content is 44%-45%, and protein content is 24-36%, and sugar content is 20% or so.Contain
There is abundant vitamin B2, PP, A, D, E, calcium and iron etc..And contain the multivitamins such as thiamine, riboflavin, niacin.Have
Promote the brain cell development of people, strengthen the effect of memory.
Pea, (scientific name Pisum sativum Linn) is annual to climb up by holding on to draft, high 0.5-2 meters.Complete stool green, it is smooth
It is hairless, by pollen.Leaf has leaflet 4-6 pieces, and stipule is bigger than leaflet, lobate, heart-shaped, lower edge tool denticulation.Leaflet oval；Hua Yu
Axil list is given birth to or several are arranged as raceme；Calyx mitriform, deep 5 split, sliver lanceolar；Corolla color is various, with kind
It is different, but be generally white and purple, the body of stamen (9+1) two.Ovary is hairless, and style is flat, and inner face has beard.Pod swelling, it is long oval
Shape, top is tiltedly anxious sharp, and back, which is bordering on, stretches, and there is the endothelium of hard papery inner side；2-10, seed, circular, dark green has wrinkle
Or nothing, it is changed into yellow after doing.Pea is nutritious, containing protein, fat, and carbohydrate, crude fibre, carrotene,
Vitamin B1, vitamin B2, calcium, phosphorus, sodium, iron etc..
Technical solution of the present invention, has the following advantages that：
1. the extract of spinach added in the spinach sports drink of the present invention, containing active peptide, excellent aqueous solubility can be supplemented
Protein, effective fatigue-relieving promotes body recovery.
2. in the spinach sports drink of the present invention, there is synergistic function between each component, antifatigue work is effectively played
With.
3. the spinach sports drink of the present invention, bright in colour, unique spinach fragrance, mouthfeel is good, it is adaptable to various motion people
Group.
Embodiment
Superoxide dismutase determines kit, Mda kit, plasma wrea and determines kit, blood lactase acid measure
Kit, hepatic glycogen determine kit, are purchased from Nanjing Mai Bo bio tech ltd.Swimming trunk, thermostat water bath are purchased from
Beijing Medical Equipment Plant, visible spectrophotometer 754 are purchased from Shanghai precision instrument Co., Ltd, low-temperature and high-speed centrifuge
TDL40B is purchased from Xing Ke scientific ＆ technical corporation；SC-2 types magnetic stirring apparatus is purchased from Shanghai Hu Xi instrument plants；Electronics Libra is purchased from upper Nereid
Section etc..Male Kunming strain mice is purchased from Jiangxi College of Traditional Chinese Medicine institute of lab animals.Peanut powder, peameal are commercially available.
Neutral proteinase (200,000 u/g), alkali protease (200,000 u/g) are purchased from Nanning Pang Bo bioengineering Co., Ltd.
The preparation of the extract of spinach of embodiment 1
Fresh spinach dish leaf 50g is weighed, is cleaned up.In 500ml beakers, 400ml pure water is added, 80 are heated to
℃.Spinach dish leaf is put into after progress scalding treatment 1min, rapid cooling is taken out.It is put into bruisher and smashs to pieces after cooling, afterwards
In constant temperature blender with magnetic force, 80min is stirred when adding water, amount of water is 1500ml, and temperature adjustment is to 50 DEG C, and it is 9.0 to adjust pH.Through 2-
4 layers of filtered through gauze remove precipitation, and gained supernatant adjusts pH to be 4.5,30min is stirred at room temperature.10min (1500r/min) is centrifuged,
Precipitation is collected, gained is precipitated as spinach protein isolate.Take spinach protein isolate 1g to be placed in 100ml beakers, add 50ml pure water,
It is 8.5 to adjust pH value, and temperature is 55 DEG C, adds basic protein 15mg, acts on 90min；It is 7.0 to adjust pH value, and temperature is 55 DEG C, is added
Neutral proteinase 15mg, acts on 60min, and 90 DEG C of water-bath 10min go out enzyme, filter to obtain extract of spinach.
The preparation of the extract of spinach of embodiment 2
Fresh spinach dish leaf 50g is weighed, is cleaned up.In 500ml beakers, 400ml pure water is added, is heated to
100℃.Spinach dish leaf is put into after progress scalding treatment 30s, rapid cooling is taken out.It is put into bruisher and smashs to pieces after cooling, it
Afterwards in constant temperature blender with magnetic force, 60min is stirred when adding water, amount of water is 2000ml, and temperature adjustment is to 55 DEG C, and it is 8.5 to adjust pH.Through
Layer 2-4 filtered through gauze removes precipitation, and gained supernatant adjusts pH to be 5,20min is stirred at room temperature.10min (1500r/min) is centrifuged,
Precipitation is collected, gained is precipitated as spinach protein isolate.Take spinach protein isolate 1g to be placed in 50ml beakers, add 20ml pure water,
It is 8.0 to adjust pH value, and temperature is 50 DEG C, adds basic protein 20mg, acts on 100min；It is 7.2 to adjust pH value, and temperature is 50 DEG C, plus
Enter neutral proteinase 20mg, act on 70min, 90 DEG C of water-bath 10min go out enzyme, filter to obtain extract of spinach.
The preparation of the extract of spinach of embodiment 3
Fresh spinach dish leaf 50g is weighed, is cleaned up.In 500ml beakers, 400ml pure water is added, 70 are heated to
℃.Spinach dish leaf is put into after progress scalding treatment 1.5min, rapid cooling is taken out.It is put into bruisher and smashs to pieces after cooling, puts
In constant temperature blender with magnetic force, 90min is stirred when adding water, amount of water is 1750ml, and temperature adjustment is to 45 DEG C, and it is 9.5 to adjust pH.Through 2-
4 layers of filtered through gauze remove precipitation, and gained supernatant adjusts pH to be 4,40min is stirred at room temperature.10min (1500r/min) is centrifuged, is received
Collection precipitation, gained is precipitated as spinach protein isolate.Spinach protein isolate 1g is placed in 550ml beakers, 25ml pure water is added, adjusted
PH value is 9.0, and temperature is 60 DEG C, adds basic protein 15mg, acts on 80min；It is 6.8 to adjust pH value, and temperature is 60 DEG C, in addition
Property protease 15mg, act on 50min, 90 DEG C of water-bath 10min go out enzyme, filter to obtain extract of spinach.
Above-mentioned extract of spinach is placed in 4 DEG C of refrigerators and stands 24h, supernatant is taken, 2% Powdered Activated Carbon is added and boils 15min,
Filtering, obtains the light limpid spinach polypeptide solution of color, is freeze-dried into polypeptide powder.
The preparation of the spinach sports drink of embodiment 4
The extract of spinach 20g of the preparation of embodiment 1 is weighed by weight；Peanut powder 10g；Peameal 10g；Sucrose 65g；Water
900g；Sodium chloride 1g；Potassium chloride 0.2g；Calcium chloride 0.2g；Vitamin C 0.1g；Vitamin B20.02g；Vitamin B120.02g。
Raw material is put into blend tank, stirred, pasteurize is then carried out, filling is finished product.
The preparation of the spinach sports drink of embodiment 5
The extract of spinach 15g of the preparation of embodiment 1 is weighed by weight；Peanut powder 12g；Peameal 8g；Fructose 70g；Water
950g；Sodium chloride 0.8g；Potassium chloride 0.4g；Calcium lactate 0.2g；Magnesium carbonate 0.1g；Vitamin C 0.08g；Vitamin B20.01g；
Vitamin B120.02g；Vitamin B60.01.Raw material is put into blend tank, stirred, pasteurize is then carried out, it is filling
As finished product.
The preparation of the spinach sports drink of embodiment 6
The extract of spinach 25g of the preparation of embodiment 1 is weighed by weight；Peanut powder 8g；Peameal 12g；Glucose 60g；
Water 850g；Sodium citrate 0.6g；Potassium chloride 0.6g；Vitamin C 0.1g；Vitamin B20.02g；Vitamin B120.03g.Raw material
It is put into blend tank, stirs, then carries out pasteurize, filling is finished product.
The preparation of the spinach sports drink of embodiment 7
The extract of spinach 10g of the preparation of embodiment 1 is weighed by weight；Peanut powder 15g；Peameal 5g；White granulated sugar 50g；
Water 1000g；Sodium acid carbonate 1g；Potassium chloride 1g；Vitamin C 0.1g；Vitamin B20.05g；Vitamin B120.03g；Vitamin
B60.02g.Raw material is put into blend tank, stirred, pasteurize is then carried out, filling is finished product.
The preparation of the spinach sports drink of embodiment 8
The extract of spinach 30g of the preparation of embodiment 1 is weighed by weight；Peanut powder 5g；Peameal 15g；FOS
80g；Water 800g；Sodium chloride 0.6g；Potassium tartrate 0.2g；Calcium chloride 0.1g；Magnesium chloride 0.1g；Vitamin C 0.1g.Raw material is put
Enter in blend tank, stir, then carry out pasteurize, filling is finished product.
The preparation of the spinach sports drink of comparative example 1
Similar to Example 4, difference is to be free of peanut powder.
The preparation of the spinach sports drink of comparative example 2
Similar to Example 4, difference is to be free of extract of spinach.
The preparation of the spinach sports drink of comparative example 3
Similar to Example 4, difference is extract of spinach without scalding treatment.
The preparation of the spinach sports drink of comparative example 4
Similar to Example 4, difference is that extract of spinach is the fresh spinach juice squeezed.
The detection of the extract of spinach of test example 1
Protein determination：Soluble nitrogen is by Kjeldahl nitrogen determination, specific method reference in protein total nitrogen and supernatant
GB 5009.5-2016 are carried out.The measure of free amine group nitrogen content is according to formaldehyde point position titration.
Nitrogen solubility index：By total nitrogen × 100% in soluble nitrogen in NSI=supernatants/spinacin matter；Degree of hydrolysis DH：Press
DH=(N2-N1)/(N0-N1In) × 100%, formula, N0：Total nitrogen content g/L；N1：Free Amino Nitrogen content g/L before enzymolysis；N2：
Free amino nitrogen content g/L after enzymolysis.
Purity：The Purity of obtained spinach polypeptide is detected according to forint phenol.
Molecular weight distribution：Micromolecule polypeptide peak molecular weight range is determined using high performance gel filtration chromatography (HPGFC).
It the results are shown in Table 1.
The detection of the extract of spinach of table 1
The nitrogen solubility index of extract of spinach is up to more than 95%, and degree of hydrolysis is more than 75%, and alkalescence-neutral proteinase is to spinach
The modified effect of dish leaf albumen is preferable；Molecular weight distribution is in 300-800Da；Purity is more than 55%.
The sensory evaluation scores of the spinach sports drink of test example 2
Evaluation group is by 10 member compositions, and each 5 people of men and women, group member is healthy, bad thermophilic without smoking, excessive drinking etc.
It is good, there are stronger resolving power and higher sensitivity to taste.All samples using three random number codes, are carried out at room temperature
Judge.Evaluation criterion is shown in Table 2.Evaluation result is shown in Table 3.
The sensory evaluation standard of the product of table 2
The Analyses Methods for Sensory Evaluation Results of table 3
| Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| 98 | 97 | 96 | 97 | 95 | 92 | 85 | 70 | 65 |
As can be seen here, after spinach digests through blanching, its sensory evaluation score value substantially increases.
The Activity determination of the spinach sports drink of test example 3
(1) experimental animal
Healthy Male Kunming strain mice 120, body weight (20 ± 2) g.Normal, natatory reality will be grown at random by body weight
Test mouse and be divided into 6 groups：Test the spinach sports drink of I group gavages embodiment 4, the spinach motion of experiment II group gavages comparative example 1
Beverage, the spinach sports drink of experiment III group gavages comparative example 2, the spinach sports drink of experiment IV group gavages comparative example 3 is right
According to 1 gavage physiological saline of group, the spinach sports drink of the gavage comparative example 4 of control group 2, every group 20, laboratory rearing is filled after 1 week
Stomach is administered, and dosage is 0.1mL10g by body surface area ratio conversion dose,equivalent-1, one time a day, continuous 21d.During experiment,
Mouse freely ingests and drunk water.
(2) measure of mouse growth speed
The body weight of an experiment mice is respectively weighed before and after experiment, calculating averagely has a net increase of quality.It the results are shown in Table 4.
Influence of the different disposal of table 4 to mouse growth speed
| Group | Quality/g before experiment | Quality/g at the end of experiment | Averagely have a net increase of quality/g |
| I groups | 20.65±1.05 | 35.60±1.12 | 14.95±0.79 |
| II groups | 21.03±1.35 | 35.57±0.94 | 14.54±1.60 |
| III groups | 19.86±1.15 | 34.58±1.13 | 14.72±0.88 |
| IV groups | 20.42±1.29 | 35.42±1.19 | 15.00±1.04 |
| CK1 groups | 20.00±1.11 | 35.13±1.05 | 15.13±1.96 |
| CK2 groups | 20.33±1.42 | 35.68±2.03 | 15.35±0.90 |
Shown from 5,6 groups of mouse stomach 21d result of the tests of table, I groups, II groups, III groups, the mouse of IV groups and CK groups
Averagely having a net increase of quality, there was no significant difference.Therefore spinach sports drink does not influence growing for mouse body.
(3) spinach sports drink safety detection
During 21d is fed, every ingest, drink water, stool and urine situation in 6 groups of mouse of observation, observation are grown, OK
For whether normally, and whether there are poisoning manifestations, test after terminating, the liver of each test mice of inspection, the heart, lung, kidney, jejunum, spleen
Whether dirty, thymus gland and testis sustain damage or lesion.
As a result show, during 21d is fed, the ingesting, drink water of 3 groups of mouse, stool and urine are normal, grow good, not
It was observed that evident act changes and poisoning manifestations, by mouse dissection to its liver, the heart, lung, kidney, jejunum, spleen, chest during off-test
Gland and testis carry out health examination, obvious lesion are not found, each group animal viscera is showed no the damaging as caused by tested material and changed
Become, therefore spinach sports drink is safety non-toxic.
(4) mouse Burden-Swimming Ability of KM is tested
After mouse continuous gavage 21d, last gavage 30min, swimming with a load attached to the body experiment is carried out.Born a heavy burden at mouse tail 1/3
Quality is the sheet lead of 5% body weight, and input depth of water 30cm, the swimming trunk went swimming of 25-30 DEG C of water temperature, observation and record mouse enter certainly
The time that can not be emerged to submerged 10s after water and (exhaust state in power).It the results are shown in Table 5.
Influence of the spinach sports drink of table 5 to the mice burden swimming time
| Group | Power exhausts swimming required time/min |
| I groups | 50.2±3.4 |
| II groups | 43.4±1.8 |
| III groups | 39.7±2.2 |
| IV groups | 49.2±3.1 |
| CK1 groups | 36.5±2.4 |
| CK2 groups | 39.4±1.5 |
Swimming with a load attached to the body laboratory is the animal model for evaluating antifatigue effect, and length and the exercise tolerance of swimming time have
Close, the degree of animal movement fatigue can be reacted.In this experiment, mouse is given after different nursings, compared with CK2, I groups,
The processing of IV groups can significantly extend the mice burden swimming time, there is significant difference with II groups, III groups, therefore, it is known that spinach
Sports drink has certain antifatigue effect, and extract of spinach and peanut powder have good synergy, and both are common
Use, generate synergistic effect.
(5) measure of mouse biochemical indicator
Swimming power is exhausted into rear mouse to pull out from water, the 0.5ml of eye socket blood sampling immediately separates blood breast in serum, detection serum
The content of sour (Lac), superoxide dismutase (SOD), MDA (MDA) and serum urea nitrogen (BUN).
Then experiment mice after blood sampling is put to death immediately.Liver is separated, is blotted after being rinsed through physiological saline with filter paper, accurately
Liver 200mg is weighed, the content of each group mouse hepatic glycogen is determined with anthrone colorimetry.As a result it is as shown in table 6.
The measure of the mouse biochemical indicator of table 6
As seen from the above table, after to mouse continuous gavage 21d, I groups, the Serum lactic acid content of IV groups, mda content are low, glycogen
Former, superoxide dismutase content is higher, there is significant difference with CK groups.
In motion, muscle generates substantial amounts of lactic acid by glycolysis reaction, and generated hydrogen ion is dissociated by lactic acid
The hydrogen ion concentration in muscle is increased, pH value declines, and then causes a series of Biochemical changes, cause fatigue, reduce lactic acid
Generation or accelerate removings of lactic acid to cause antifatigue effect, MDA is that the sensitivity of measurement matrix Radical Metabolism refers to
Mark, its content can objectively reactive matrix produce free radical level.This is test result indicates that spinach sports drink can suppress fat
Matter peroxidating, reduces lactic acid accumulation, the very fast effect for eliminating sports fatigue.Glycogen is most important energy substance, body in motion
The level of interior glycogen and endurance are closely related, and the raising of glycogen reserve is conducive to raising and the run duration of matrix endurance speed
Extension.Superoxide dismutase oxygen radical excessive in energy removing machine body in tissue, can improve body immunity, strengthen
Oxidation resistance, antioxidant has turned into the important nourishing tonic for sport of a class.In experiment after gavage spinach sports drink, mouse
Superoxide dismutase content and glycogen content are dramatically increased, so as to prove that spinach sports drink has the anti-oxidant of enhancing mouse
Ability, eliminates the function of sports fatigue.Its mechanism may be by the deposit of hepatic glycogen during increase exhausted movemeat, significantly drop
Lower metabolic production MDA, BUN level, improve SOD activity, accelerate the removing of free radical, strengthen the oxidation resistance of mouse, subtract
The oxidative damage of light matrix, to improve the locomitivity of mouse, plays antifatigue effect.
Obviously, above-described embodiment is only intended to clearly illustrate example, and the not restriction to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change, belong within protection scope of the present invention.There is no necessity and possibility to exhaust all the enbodiments.And thus institute
Among the obvious changes or variations extended out is still in the protection domain of the invention.
Claims (10)
1. a kind of spinach sports drink, it is characterised in that include the component of following parts by weight：
2. spinach sports drink according to claim 1, it is characterised in that include the component of following parts by weight：
3. spinach sports drink according to claim 1 or 2, it is characterised in that the preparation of the extract of spinach includes
Following steps：
(1) pre-process：Spinach dish leaf is cleaned, scalding treatment；
(2) it is homogenized：Cooling, is smashed to pieces, add water stirring, and tune pH is 8.5-9.5；
(3) precipitate：Supernatant is collected by filtration, tune pH is 4-5；
(4) digest：Centrifugation, collects precipitation, is dissolved in water, and adds alkalescence-neutral protease enzymolysis, go out enzyme, is filtrated to get spinach
Extract.
4. spinach sports drink according to claim 3, it is characterised in that in step 1, the blanching temperature 70-100
DEG C, time 30s-1.5min.
5. spinach sports drink according to claim 3, it is characterised in that in step 2, the temperature of the stirring that adds water
45-55 DEG C, time 60-90min, solid-liquid ratio is 1: 30-40.
6. spinach sports drink according to claim 3, it is characterised in that in step 3, the sedimentation time is 20-40min.
7. spinach sports drink according to claim 3, it is characterised in that in step 4, after being dissolved in water, precipitating concentration
For 2-5%.
8. the spinach sports drink according to any one of claim 3, it is characterised in that in step 4, the neutral proteinase
PH6.8-7.2, time 50-70min are digested, 50-60 DEG C of temperature, enzyme concentration is 1-2%；The alkali protease digests pH8.0-
9.0, time 80-100min, 50-60 DEG C of temperature, enzyme concentration is 1-2%.
9. the spinach sports drink according to claim any one of 1-8, it is characterised in that the sugar is glucose, granulated sugar,
One or more in sucrose, fructose；The salt ion is the one or more in sodium, potassium, calcium, magnesium；The vitamin is dimension
Raw element B1, vitamin B2, vitamin B6, vitamin B12, one or more in vitamin C.
10. the preparation method of the spinach sports drink described in claim any one of 1-9, it is characterised in that mix each raw material,
Stir, sterilization filling is produced.
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| CN102894249A (en) * | 2012-09-06 | 2013-01-30 | 广东省农业科学院农业生物技术研究所 | Physical fatigue relieving nutrient liquid and preparation method thereof |
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