CN107136358B - Spinach sports beverage and preparation method thereof - Google Patents

Spinach sports beverage and preparation method thereof Download PDF

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CN107136358B
CN107136358B CN201710440433.2A CN201710440433A CN107136358B CN 107136358 B CN107136358 B CN 107136358B CN 201710440433 A CN201710440433 A CN 201710440433A CN 107136358 B CN107136358 B CN 107136358B
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spinach
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李琳燕
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Jingdezhen Ceramic Institute
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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
    • 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
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    • A23L2/52—Adding ingredients
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    • 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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    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

A spinach sports beverage comprises the following components in parts by weight: 10-30 parts of spinach extract; 5-15 parts of peanut powder; 5-15 parts of pea powder; 50-80 parts of sugar; 800 portions of water and 1000 portions of water; 1-2 parts of inorganic salt ions; 0.1 to 0.2 portion of vitamin. The spinach extract added into the sports beverage contains active peptide, has excellent water solubility, can supplement protein, effectively relieve fatigue, and promote body recovery.

Description

Spinach sports beverage and preparation method thereof
Technical Field
The invention relates to the field of soft drinks, and particularly relates to a spinach sports drink and a preparation method thereof.
Background
The sports beverage is prepared according to the physiological consumption characteristics during sports, and comprises a certain sugar content, a proper amount of vitamins and electrolytes. At present, the red cattle, the scream, the Jiadele and the like are commonly available on the market, the sports drinks can supplement energy, sugar, mineral substances and vitamins lost after the human body exercises, but cannot promote the decomposition or the discharge of metabolites out of the body, the fatigue relieving effect is not ideal, and the physical exertion and the endurance of the human body are influenced.
Spinach (Spinacia oleracea L.) is also called Borrelia, red root, and psittacosis, and belongs to the genus spinach of the family Chenopodiaceae and annual herbaceous plant. The plant can reach 1m, has cone-shaped root, red color, less white color, dry leaf to egg shape, bright green color, full margin or few teeth-shaped splinters. Every 100 g of spinach contains 1.6-2.9 mg of iron, 2.4 g of protein (1 jin of spinach is equivalent to the protein content of 2 eggs), 3 mg of vitamin A (more than carrot), and B10.06 mg, B20.16 mg and C31.4 mg (3 times of tomato). The red root contains vitamin K which is deficient in common vegetables and fruits, and is helpful for preventing and treating bleeding tendency of skin and viscera. Spinach is therefore called the "vegetable king". At present, domestic researches on utilization of spinach mainly focus on quality and processing performance analysis and beverage production process research. For example, CN1015241720 discloses a spinach and asparagus synthetic juice beverage and a preparation method thereof. The method comprises cleaning herba Spinaciae and Germinatus Phragmitis, respectively squeezing to obtain juices, mixing, and adding water and xylitol. In the patent, spinach is juiced, and the spinach can be absorbed with nutrition during drinkingHowever, spinach is rich in protein and is difficult to absorb and utilize.
It has been shown that some leaf proteins are hydrolyzed to produce physiologically active peptides. For example, non-patent document "improved Properties of Spinach Leaf proteins" by Yanjun Yang et al, J. Agri. food chemistry discloses a Spinach-active polypeptide, which is prepared by homogenizing fresh Spinach leaves with an aqueous solution of 0.003N sodium hydroxide; filtering the obtained homogenate by two pieces of gauze, and centrifuging; filtering the supernatant, adjusting the pH to 4.5 to produce a protein precipitate; washing the obtained precipitate with acetone, ethanol and diethyl ether in sequence on a glass filter until the filtrate is colorless; pepsin-pancreatin hydrolyzes spinach leaf protein, and the obtained pepsin and pancreatin hydrolyzate of the spinach leaf protein have obvious effect of reducing blood pressure of mice with hypertension, but the spinach leaf protein does not have the effect.
At present, spinach is processed into functional sports drink, and whether the spinach has the function of resisting fatigue is researched has not been reported. The search for a spinach sports drink with anti-fatigue activity is therefore a goal of the person skilled in the art.
Disclosure of Invention
In order to solve the technical problem of processing spinach into functional sports drink, the invention provides spinach sports drink and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a spinach sports beverage comprises the following components in parts by weight:
Figure BDA0001319501960000021
preferably, the composition comprises the following components in parts by weight:
Figure BDA0001319501960000022
Figure BDA0001319501960000031
wherein, the preparation of the spinach extract comprises the following steps:
(1) pretreatment: cleaning and blanching spinach leaves;
(2) homogenizing: cooling, mashing, adding water, stirring, and adjusting pH to 8.5-9.5;
(3) and (3) precipitation: filtering and collecting supernatant, and adjusting pH to 4-5;
(4) enzymolysis: centrifuging, collecting precipitate, dissolving in water, adding alkaline-neutral protease for enzymolysis, inactivating enzyme, and filtering to obtain herba Spinaciae extract.
Wherein in the step 1, the blanching temperature is 70-100 ℃ and the time is 30s-1.5 min.
Wherein in the step 2, the water is added and stirred at the temperature of 45-55 ℃ for 60-90min, and the ratio of material to liquid (g/ml) is 1: 30-40.
Wherein, in the step 3, the precipitation time is 20-40 min.
Wherein, in the step 4, after the water is added for dissolution, the precipitation concentration (g/ml) is 2-5%.
Wherein in the step 4, the neutral protease is subjected to enzymolysis at pH6.8-7.2 for 50-70min at 50-60 deg.C with enzyme addition (enzyme-substrate ratio g/g) of 1-2%; the pH value of the alkaline protease for enzymolysis is 8.0-9.0, the time is 80-100min, the temperature is 50-60 ℃, and the enzyme adding amount (enzyme-substrate ratio g/g) is 1-2%;
wherein the enzyme deactivation is high temperature enzyme deactivation or microwave enzyme deactivation.
Wherein the sugar is one or more of glucose, granulated sugar, sucrose and fructose; the salt ions are one or more of sodium, potassium, calcium and magnesium; the vitamin is vitamin B1Vitamin B2Vitamin B6Vitamin B12And one or more of vitamin C.
Further, various food additives known in the art that can be used for sports drinks can be included. Such as stabilizers, preservatives, sweeteners, acidulants, antioxidants, and the like.
Wherein the stabilizer is one or more of sodium carboxymethylcellulose, microcrystalline cellulose, starch, gelatin or agar.
Wherein the preservative is one or more of benzoic acid, benzoate, sorbic acid or sorbate.
Wherein the sweetener is one or more of sorbitol, xylitol, maltitol, malto-oligosaccharide, isomalto-oligosaccharide, sodium cyclamate, aspartame, sucralose, fructo-oligosaccharide, acesulfame potassium, lactose oligosaccharide and mannitol.
Wherein the sour agent is one or more of citric acid, tartaric acid, malic acid, lactic acid and acetic acid.
Wherein the antioxidant is one or more of sodium ascorbate, tea polyphenols, VE and sodium erythorbate.
The invention also provides a preparation method of the spinach sports beverage, which comprises the steps of mixing the raw materials, uniformly stirring, sterilizing and filling.
Wherein the sterilization is conventional sterilization methods, such as pasteurization, microwave sterilization or instantaneous high temperature sterilization.
The enzymatic post-filtration described above may be carried out by techniques well known to those skilled in the art, including filter paper filtration or ultrafiltration.
The spinach extract can be further refined: adding 0.5-1% (W/V) of active carbon into herba Spinaciae extract, decolorizing at 80-90 deg.C under stirring, filtering, repeating above steps to obtain light green clear filtrate, and freeze drying or spray drying to obtain powder.
In the formulations of the present invention, the compounds that provide salt ions include, but are not limited to, sodium chloride, magnesium chloride, potassium chloride, calcium chloride, magnesium sulfate, potassium sulfate, sodium sulfate, calcium lactate, sodium carbonate, potassium carbonate, sodium citrate, and potassium tartrate.
Agents for adjusting the pH include, but are not limited to, sodium citrate, potassium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, sodium bicarbonate.
In the formula of the invention, spinach is also called spinach, red root vegetable, spinach and parrot vegetable. Spinach contains protein, fat and carbohydrateCalcium, phosphorus, iron, vitamin A and vitamin B1Vitamin B2, nicotinic acid, vitamin c and other nutrient components.
Peanuts (peanout), the original name of peanuts (Arachis Hypogaea Linn), are nuts with abundant yield and wide eating in China, and are also called 'growing fruits', 'mud beans', and the like. The plant is a plant belonging to Rosales, Leguminosae, and having stem standing or creeping, length of 30-80 cm, petal separated from Os Draconis petal, pod length of 2-5 cm, width of 1-1.3 cm, swelling, pod thickness, and flower and fruit period of 6-8 months. The peanut fruit contains protein, fat, saccharide, vitamin A, and vitamin B6Vitamin E, vitamin K, and nutrient components such as minerals calcium, phosphorus, and ferrum, contains 8 kinds of amino acids and unsaturated fatty acids required by human body, and contains lecithin, choline, carotene, crude fiber, etc. The fat content is 44-45%, the protein content is 24-36%, and the sugar content is about 20%. Contains abundant vitamin B2PP, A, D, E, calcium, iron and the like. And contains multiple vitamins such as thiamine, riboflavin, nicotinic acid, etc. Has effects in promoting brain cell development and improving memory.
Pea (with the school name of Pisum sativum Linn), an annual climbing herb, 0.5-2 meters high. The whole plant is green, smooth and unhaired and is frosted. The leaves have 4-6 small leaves, the supporting leaves are larger than the small leaves, the leaves are leaf-shaped and heart-shaped, and the lower edge of the leaves is provided with fine teeth. Lobular oval shape; flowers are arranged in the axilla of the leaf in a single-growth or a plurality of rows as a raceme; the calyx is bell-shaped, deep 5 cracks, and the split pieces are needle-shaped; the corolla has various colors, which are different from variety to variety, but is mostly white and purple, and has two stamens (9+ 1). The ovary has no hair, the styloid is flat, and the inner face has beard hair. Pod swelling, oblong, oblique and sharp top, nearly straight back, and hard paper endothelium on the inner side; 2-10 seeds, round, green, wrinkled or not, become yellow after drying. Semen Pisi Sativi is nutritious, and contains protein, fat, carbohydrate, crude fiber, carotene, and vitamin B1Vitamin B2Calcium, phosphorus, sodium, iron, and the like.
The technical scheme of the invention has the following advantages:
1. the spinach extract added in the spinach sports beverage contains active peptide, has excellent water solubility, can supplement protein, effectively relieve fatigue and promote the recovery of organisms.
2. In the spinach sports beverage, the components have a synergistic interaction effect, and the anti-fatigue effect is effectively exerted.
3. The spinach sports beverage provided by the invention is bright in color, unique in spinach fragrance and good in taste, and is suitable for various sports people.
Detailed Description
Superoxide dismutase determination kit, malondialdehyde determination kit, haematuria determination kit, blood lactic acid determination kit and liver glycogen determination kit are all purchased from Nanjing Meibo Biotech Ltd. The swimming box and the constant temperature water bath are purchased from Beijing medical equipment factory, the visible light spectrophotometer 754 is purchased from Shanghai precision instruments Co., Ltd, and the low temperature high speed centrifuge TDL40B is purchased from Sichuan science and technology company; SC-2 type magnetic stirrers were purchased from Shanghai West apparatus works; the electronic balance is purchased from Shanghai sperm department, etc. Kunming male mice were purchased from institute of laboratory animals, institute of traditional Chinese medicine, Jiangxi. Peanut powder and pea powder can be obtained from the market. Neutral protease (20 ten thousand u/g), alkaline protease (20 ten thousand u/g) were purchased from Pompe bioengineering, Inc. of south-Guangxi.
Example 1 preparation of spinach extract
Weighing 50g of fresh spinach leaves, and cleaning. In a 500ml beaker, 400ml of purified water was added and heated to 80 ℃. Blanching spinach leaf for 1min, taking out, and cooling rapidly. Cooling, mashing in a mashing machine, adding water in 1500ml amount and stirring for 80min, adjusting temperature to 50 deg.C, and adjusting pH to 9.0. Filtering with 2-4 layers of gauze to remove precipitate, adjusting pH of the obtained supernatant to 4.5, and stirring at room temperature for 30 min. Centrifuging for 10min (1500r/min), collecting precipitate, and collecting precipitate as spinach protein isolate. Placing 1g of spinach isolated protein in a 100ml beaker, adding 50ml of pure water, adjusting pH to 8.5 and temperature to 55 deg.C, adding 15mg of alkaline protein, and allowing to act for 90 min; adjusting pH to 7.0, adjusting temperature to 55 deg.C, adding neutral protease 15mg, acting for 60min, inactivating enzyme in 90 deg.C water bath for 10min, and filtering to obtain herba Spinaciae extract.
Example 2 preparation of spinach extract
Weighing 50g of fresh spinach leaves, and cleaning. In a 500ml beaker, 400ml of purified water was added and heated to 100 ℃. And (3) blanching the spinach leaves for 30s, taking out and rapidly cooling. Cooling, mashing in a mashing machine, adding water in 2000ml and stirring for 60min, adjusting temperature to 55 deg.C, and adjusting pH to 8.5. Filtering with 2-4 layers of gauze to remove precipitate, adjusting pH of the obtained supernatant to 5, and stirring at room temperature for 20 min. Centrifuging for 10min (1500r/min), collecting precipitate, and collecting precipitate as spinach protein isolate. Placing 1g of spinach isolated protein in a 50ml beaker, adding 20ml of pure water, adjusting pH to 8.0 and temperature to 50 ℃, adding 20mg of alkaline protein, and acting for 100 min; adjusting pH to 7.2, heating to 50 deg.C, adding neutral protease 20mg, acting for 70min, inactivating enzyme in 90 deg.C water bath for 10min, and filtering to obtain herba Spinaciae extract.
Example 3 preparation of spinach extract
Weighing 50g of fresh spinach leaves, and cleaning. In a 500ml beaker, 400ml of purified water was added and heated to 70 ℃. The spinach leaf is placed in the pot for blanching treatment for 1.5min, and then taken out for rapid cooling. Cooling, mashing in a mashing machine, stirring with water (1750 ml) for 90min, adjusting temperature to 45 deg.C, and adjusting pH to 9.5. Filtering with 2-4 layers of gauze to remove precipitate, adjusting pH of the obtained supernatant to 4, and stirring at room temperature for 40 min. Centrifuging for 10min (1500r/min), collecting precipitate, and collecting precipitate as spinach protein isolate. Placing 1g of spinach isolated protein in a 550ml beaker, adding 25ml of pure water, adjusting the pH value to 9.0 and the temperature to 60 ℃, adding 15mg of alkaline protein, and acting for 80 min; adjusting pH to 6.8, heating to 60 deg.C, adding neutral protease 15mg, acting for 50min, inactivating enzyme in 90 deg.C water bath for 10min, and filtering to obtain herba Spinaciae extract.
Standing the spinach extract in a refrigerator at 4 deg.C for 24 hr, collecting supernatant, adding 2% powdered activated carbon, boiling for 15min, filtering to obtain light clear spinach polypeptide solution, and freeze drying to obtain polypeptide powder.
Example 4 preparation of spinach sports drink
Weighing the following components in parts by weightSpinach extract prepared in example 1 (20 g); 10g of peanut powder; 10g of pea powder; 65g of cane sugar; 900g of water; 1g of sodium chloride; 0.2g of potassium chloride; 0.2g of calcium chloride; vitamin C0.1g; vitamin B20.02 g; vitamin B120.02 g. Putting the raw materials into a blending tank, stirring uniformly, then carrying out pasteurization, and filling to obtain the finished product.
Example 5 preparation of spinach sports drink
Weighing 15g of the spinach extract prepared in the example 1 according to the weight part; 12g of peanut powder; 8g of pea powder; 70g of fructose; 950g of water; 0.8g of sodium chloride; 0.4g of potassium chloride; 0.2g of calcium lactate; 0.1g of magnesium carbonate; vitamin C0.08g; vitamin B20.01 g; vitamin B120.02 g; vitamin B60.01. Putting the raw materials into a blending tank, stirring uniformly, then carrying out pasteurization, and filling to obtain the finished product.
Example 6 preparation of spinach sports drink
Weighing 25g of the spinach extract prepared in the example 1 according to the weight part; 8g of peanut powder; 12g of pea powder; 60g of glucose; 850g of water; 0.6g of sodium citrate; 0.6g of potassium chloride; vitamin C0.1g; vitamin B20.02 g; vitamin B120.03 g. Putting the raw materials into a blending tank, stirring uniformly, then carrying out pasteurization, and filling to obtain the finished product.
Example 7 preparation of spinach sports drink
Weighing 10g of the spinach extract prepared in the example 1 according to the weight part; 15g of peanut powder; 5g of pea powder; 50g of white granulated sugar; 1000g of water; 1g of sodium bicarbonate; 1g of potassium chloride; vitamin C0.1g; vitamin B20.05 g; vitamin B120.03 g; vitamin B60.02 g. Putting the raw materials into a blending tank, stirring uniformly, then carrying out pasteurization, and filling to obtain the finished product.
Example 8 preparation of spinach sports drink
Weighing 30g of the spinach extract prepared in the example 1 according to the weight part; 5g of peanut powder; 15g of pea powder; 80g of fructo-oligosaccharide; 800g of water; 0.6g of sodium chloride; 0.2g of potassium tartrate; 0.1g of calcium chloride; 0.1g of magnesium chloride; vitamin C0.1g. Putting the raw materials into a blending tank, stirring uniformly, then carrying out pasteurization, and filling to obtain the finished product.
Comparative example 1 preparation of spinach sports drink
Similar to example 4, except that peanut flour was not included.
Comparative example 2 preparation of spinach sports drink
Similar to example 4, except that spinach extract was not included.
Comparative example 3 preparation of spinach sports drink
Similar to example 4, except that spinach extract was not blanched.
Comparative example 4 preparation of spinach sports drink
Similar to example 4, except that the spinach extract was freshly extracted spinach juice.
Test example 1 detection of spinach extract
Protein determination: the total nitrogen of protein and the soluble nitrogen in the supernatant are determined by a Kjeldahl method, and the specific method is carried out according to GB 5009.5-2016. The content of free amino nitrogen is determined according to the point titration method of formaldehyde.
Nitrogen solubility index: according to NSI ═ soluble nitrogen in supernatant/total nitrogen in spinach protein x 100%; degree of hydrolysis DH: by DH ═ N2-N1)/(N0-N1) X 100%, wherein N is0: total nitrogen content g/L; n is a radical of1: the content of free amino acid nitrogen is g/L before enzymolysis; n is a radical of2: the content of free amino nitrogen is g/L after enzymolysis.
Purity: the polypeptide purity of the prepared spinach polypeptide was tested according to forindol.
Molecular weight distribution: the peak molecular weight range of the small molecular polypeptide is determined by High Performance Gel Filtration Chromatography (HPGFC). The results are shown in Table 1.
TABLE 1 detection of spinach extracts
Figure BDA0001319501960000081
Figure BDA0001319501960000091
The nitrogen solubility index of the spinach extract is up to more than 95 percent, the hydrolysis degree is more than 75 percent, and the modification effect of alkaline-neutral protease on spinach leaf protein is better; the molecular weight distribution is 300-800 Da; the purity is above 55%.
Test example 2 sensory rating of spinach sports drink
The evaluation group comprises 10 members, wherein the 5 members are male and female, and the members have bad hobbies such as healthy body, no smoking, alcoholism and the like, and have stronger resolving power and higher sensitivity on taste. All samples were coded with three random numbers and evaluated at room temperature. The evaluation criteria are shown in Table 2. The evaluation results are shown in Table 3.
TABLE 2 sensory evaluation criteria for the products
Figure BDA0001319501960000092
TABLE 3 sensory evaluation results
Example 4 Example 5 Example 6 Example 7 Example 8 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4
98 97 96 97 95 92 85 70 65
Therefore, after the spinach is subjected to blanching and enzymolysis, the sensory evaluation value of the spinach is obviously increased.
Test example 3 Activity assay of spinach sports drink
(1) Laboratory animal
Healthy Kunming male mice 120, body weight (20 + -2) g. The experimental mice growing normally and swimming were randomly divided into 6 groups by weight: the spinach sports beverage of experiment I group intragastric administration example 4, the spinach sports beverage of experiment II group intragastric administration comparative example 1, the spinach sports beverage of experiment III group intragastric administration comparative example 2, the spinach sports beverage of experiment IV group intragastric administration comparative example 3, the spinach sports beverage of control group 1 intragastric administration normal saline, the spinach sports beverage of control group 2 intragastric administration comparative example 4, 20 spinach of each group, the spinach sports beverages are fed in a laboratory for 1 week and then administered intragastric administration, and the equivalent dose of the dose is 0.1mL 10g according to the conversion of the body surface area ratio-11 time daily for 21 days. During the experiment, mice were free to ingest and drink water.
(2) Determination of growth Rate in mice
The body weight of the experimental mice was weighed once before and once after the experiment, and the average net gain mass was calculated. The results are shown in Table 4.
TABLE 4 Effect of different treatments on growth Rate in mice
Group of Mass/g before experiment Mass/g at the end of the experiment Average net gain mass/g
Group I 20.65±1.05 35.60±1.12 14.95±0.79
Group II 21.03±1.35 35.57±0.94 14.54±1.60
Group III 19.86±1.15 34.58±1.13 14.72±0.88
Group IV 20.42±1.29 35.42±1.19 15.00±1.04
CK1 group 20.00±1.11 35.13±1.05 15.13±1.96
CK2 group 20.33±1.42 35.68±2.03 15.35±0.90
As can be seen from Table 5, the results of the gavage 21d test on the 6 groups of mice showed no significant difference in the average net gain of the mice in groups I, II, III, IV and CK. Therefore, the spinach sports drink does not influence the growth and development of the mouse body.
(3) Spinach sports beverage security detection
During the 21d feeding period, each of 6 groups of mice was observed for food intake, water intake, defecation, growth and development, normal behavior, and toxic manifestation, and after the experiment was completed, each of the mice was examined for damage or lesion to the liver, heart, lung, kidney, jejunum, spleen, thymus, and testis.
The results show that 3 groups of mice have normal food intake, water drinking, excrement and urine, good growth and development, no obvious behavior change and poisoning expression are observed during the 21d feeding period, the mice are dissected at the end of the experiment and subjected to health examination on the liver, heart, lung, kidney, jejunum, spleen, thymus and testis, no obvious lesion is found, and no destructive change caused by the tested substances is observed in the organs of each group of animals, so that the spinach sports drink is safe and nontoxic.
(4) Test of swimming ability of mice
The mice were subjected to continuous gavage for 21 days, and after the last gavage for 30min, a weight swimming test was performed. A lead sheet with a weight of 5% of the weight is put into a swimming box with the water depth of 30cm and the water temperature of 25-30 ℃ at 1/3 of the tail of the mouse for swimming, and the time from the time when the mouse enters the water to the time when the mouse sinks into the water for 10s and cannot float out of the water (is in an exhausted state) is observed and recorded. The results are shown in Table 5.
TABLE 5 influence of spinach sports drink on weight-bearing swimming time of mice
Group of Exhaustion required time/min for swimming
Group I 50.2±3.4
Group II 43.4±1.8
Group III 39.7±2.2
Group IV 49.2±3.1
CK1 group 36.5±2.4
CK2 group 39.4±1.5
The weight swimming laboratory is an animal model for evaluating the anti-fatigue effect, the swimming time is related to the exercise endurance, and the degree of the animal exercise fatigue can be reflected. In the experiment, after the mice are fed with different feeds, compared with CK2, the treatment of the group I and the group IV can obviously prolong the weight swimming time of the mice, and has obvious difference with the group II and the group III, so that the spinach sports drink has certain anti-fatigue effect, the spinach extract and the peanut powder have good synergistic effect, and the spinach extract and the peanut powder are used together to produce synergistic effect.
(5) Determination of Biochemical indicators in mice
Fishing out the mice with exhausted swimming from water, immediately collecting blood in orbit by 0.5ml, separating serum, and detecting the content of serum lactic acid (Lac), superoxide dismutase (SOD), Malondialdehyde (MDA) and serum urea nitrogen (BUN) in the serum.
The experimental mice were then sacrificed immediately after blood collection. Separating the liver, rinsing with physiological saline, drying by using filter paper, accurately weighing 200mg of the liver, and measuring the content of glycogen in the liver of each group of mice by using an anthrone colorimetric method. The results are shown in Table 6.
TABLE 6 measurement of Biochemical indicators of mice
Figure BDA0001319501960000111
Figure BDA0001319501960000121
As can be seen from the above table, after the mice are continuously gavaged for 21d, the blood lactic acid content and the malondialdehyde content of the group I and the group IV are low, the liver glycogen content and the superoxide dismutase content are higher, and the obvious difference exists between the liver glycogen content and the liver superoxide dismutase content of the group I and the group IV.
During exercise, a large amount of lactic acid is produced by muscles through glycolysis reaction, hydrogen ions generated by the dissociation of the lactic acid increase the concentration of the hydrogen ions in the muscles, the pH value is reduced, a series of biochemical changes are caused, fatigue is caused, the production of the lactic acid is reduced or the elimination of the lactic acid is accelerated, the anti-fatigue effect can be caused, and malondialdehyde is a sensitive index for measuring the metabolism of matrix free radicals, and the content of the malondialdehyde can objectively reflect the level of the matrix free radicals generated. The experiment result shows that the spinach sports beverage can inhibit lipid peroxidation, reduce lactic acid accumulation and quickly eliminate sports fatigue. Glycogen is the most important energy substance in sports, the level of glycogen in vivo is closely related to endurance, and the increase of glycogen storage is beneficial to the increase of endurance speed of a matrix and the extension of sports time. Superoxide dismutase can remove excessive oxygen free radicals in organism, improve immunity, and enhance oxidation resistance, and has become an important sports nutritional supplement. In the experiment, after the spinach sports drink is perfused with stomach, the content of superoxide dismutase and the content of glycogen of the mouse are obviously increased, thereby proving that the spinach sports drink has the functions of enhancing the oxidation resistance of the mouse and eliminating sports fatigue. The mechanism of the method is that the level of metabolites MDA and BUN is obviously reduced, the SOD activity is improved, the free radical removal is accelerated, the oxidation resistance of the mouse is enhanced, the oxidative damage of a matrix is relieved, the movement capacity of the mouse is improved, and the anti-fatigue effect is achieved.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. It will be apparent to those skilled in the art that other variations and modifications can be made on the above description without departing from the spirit of the invention. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.

Claims (8)

1. The spinach sports beverage is characterized by comprising the following components in parts by weight:
10-30 parts of spinach extract;
5-15 parts of peanut powder;
5-15 parts of pea powder;
50-80 parts of sugar;
1-2 parts of inorganic salt ions;
0.1-0.2 part of vitamin;
800 portions of water and 1000 portions of water;
the preparation method of the spinach extract comprises the following steps:
(1) pretreatment: cleaning and blanching spinach leaves;
(2) homogenizing: cooling, mashing, adding water, stirring, and adjusting pH to 8.5-9.5;
(3) and (3) precipitation: filtering and collecting supernatant, and adjusting pH to 4-5;
(4) enzymolysis: centrifuging, collecting precipitate, dissolving in water, adding alkaline-neutral protease for enzymolysis, inactivating enzyme, and filtering to obtain herba Spinaciae extract;
in step 4, the neutral protease is subjected to enzymolysis with pH6.8-7.2 for 50-70min at 50-60 ℃, and the enzyme adding amount is 1-2%; the pH value of the alkaline protease is 8.0-9.0, the time is 80-100min, the temperature is 50-60 ℃, and the enzyme adding amount is 1-2%.
2. The spinach sports beverage as claimed in claim 1, which is characterized by consisting of the following components in parts by weight:
15-25 parts of spinach extract;
8-12 parts of peanut powder;
8-12 parts of pea powder;
60-70 parts of sugar;
1.2-1.5 parts of inorganic salt ions;
0.12-0.15 parts of vitamin;
850 portions of water and 950 portions.
3. Spinach sports beverage as claimed in claim 1 or 2, wherein in step 1 the blanching temperature is 70-100 ℃ for 30s-1.5 min.
4. The spinach sports beverage as claimed in claim 1, wherein in the step 2, the temperature of adding water for stirring is 45-55 ℃, the time is 60-90min, and the ratio of the materials to the liquids is 1: 30-40.
5. Spinach sports beverage as claimed in claim 1, wherein in step 3 the settling time is 20-40 min.
6. Spinach sports drink according to claim 1, wherein in step 4, after dissolution in water, the precipitate concentration is 2-5%.
7. Spinach sports beverage as claimed in any of the claims 1-2 or 4-6, wherein the sugar is one or more of glucose, granulated sugar, sucrose, fructose; the inorganic salt ions are one or more of sodium, potassium, calcium and magnesium; the vitamin is vitamin B1Vitamin B2Vitamin B6Vitamin B12And one or more of vitamin C.
8. A method of preparing spinach sports beverage as claimed in any one of claims 1 to 7 wherein the ingredients are mixed, stirred evenly, sterilised and filled.
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