CN107397091B

CN107397091B - Anti-fatigue endive sports beverage

Info

Publication number: CN107397091B
Application number: CN201710219898.5A
Authority: CN
Inventors: 刘学波; 吴敌; 刘志刚
Original assignee: Northwest A&F University
Current assignee: Northwest A&F University
Priority date: 2017-03-29
Filing date: 2017-03-29
Publication date: 2020-10-27
Anticipated expiration: 2037-03-29
Also published as: CN107397091A

Abstract

The invention belongs to the field of food, and relates to an anti-fatigue endive sports beverage. The beverage comprises the following components in percentage by mass: 4-14% of chicory extract, 4-16% of sweetener, 0.05-0.15% of sour agent, 0.01-0.12% of stabilizer, 0.00036-0.0011% of vitamin and the balance of purified water to 300 mL; the sweetening agent is glucose or fructose, the sour agent is sodium citrate or malic acid, the stabilizing agent is sodium carboxymethylcellulose, gelatin or xanthan gum, and the vitamin is a mixture of vitamin B12, vitamin B6 and vitamin C. The raw material resources of the endive are low in price and easy to obtain, the production cost is low, the endive is suitable for mass development and production, and the resource development of the endive is greatly improved; the beverage has a new function of endive, namely an anti-fatigue function, can have excellent taste while ensuring the anti-fatigue function, does not add any pigment or exercise prohibited substance, is prepared from food as a main raw material, and has safety and functionality; it is suitable for both cold and hot drinks, and has stable state and convenient carrying.

Description

Anti-fatigue endive sports beverage

Technical Field

The invention belongs to the field of food, and relates to an anti-fatigue endive sports beverage.

Background

Sonchus brachyotus DC is a perennial herb of Compositae of Campanulales, and has effects of clearing away heat and toxic materials, cooling blood, promoting diuresis, relieving swelling, expelling pus, removing blood stasis, relieving pain, tonifying deficiency and relieving cough. Has good effects on anemia, maintaining normal physiological activities of human bodies, promoting growth and development and relieving summer heat. The endive is rich in vitamins and also contains various elements such as iron, copper, magnesium, zinc, calcium, manganese and the like. Wherein the calcium and zinc contents are respectively 3 times and 5 times of spinach and 2.7 times and 20 times of celery. The calcium and zinc have important significance for maintaining normal physiological activities of human bodies, especially for the growth and development of children. The endive is widely planted, has unique flavor and rich nutritional value, has good development value and foundation, but has low development degree and certain seasonality, so the development of the endive into the beverage can provide a basis for processing and utilizing the endive.

Along with the continuous rising of enthusiasm of people for exercise, the participation in outdoor activities is continuously increased, the understanding of exercise fatigue mechanisms is continuously deepened, and means and measures for eliminating exercise fatigue are gradually enriched and diversified, so that the demand of people for quickly eliminating exercise fatigue is continuously increased. The chicory has the function of resisting fatigue and is not reported in documents.

The sports drink in the market is prepared by mixing the used raw materials which are basically single functional monomers, and the sports drink is developed by utilizing the beneficial components and functions of natural raw materials. Most of beverage products taking endive as a raw material are concentrated on tea beverages, fruit and vegetable mixed beverages or traditional Chinese medicine mixture granules, for example, a patent with the application number of 201110194680.1 relates to a health-care tea with endive, a patent with the application number of 201610434307.1 relates to a garden sorrel fruit and vegetable beverage with herba dimethoae, a patent with the application number of 201410577879.6 relates to a medicinal granule for relieving asthma with endive, a patent with the application number of 201410577852.7 relates to a medicinal granule for protecting liver with endive, and the like.

Disclosure of Invention

The invention aims to provide a sports beverage which takes chicory extract as a main raw material and has the function of fatigue resistance. The sports drink has good taste and unique flavor, the main raw materials are derived from food, the safety is high, the sports drink has the function of resisting sports fatigue, the special requirement of people for eliminating fatigue as soon as possible after sports can be met, and the sports drink has higher practical significance and commercial value.

The technical scheme of the invention is as follows:

1. a preparation method of a endive sports beverage comprises the following steps:

(1) raw material treatment: picking up endive without mildew, plant diseases and insect pests and impurities in 5-6 months, cleaning, drying at 50 deg.C for 24 hr to reduce water content to below 1%, pulverizing, and sieving with 40 mesh sieve;

(2) extracting for 60min at 100 deg.C according to the mass volume ratio of herba Sonchi arvensis dry powder to purified water of 10: 1, filtering to obtain extractive solution, and concentrating the extractive solution to 1/10 of the original volume;

(3) mixing raw materials: mixing the beverage raw materials in proportion;

(4) mixing: mixing with homogenizer, homogenizing for 5 min;

(5) packaging: packaging and sealing according to 300mL of each bottle;

(6) and (3) sterilization: sterilizing at 120 deg.C for 10 s;

mixing the raw materials in the step (3) according to the following mass percentage: 4-14% of chicory extract, 4-16% of sweetener, 0.05-0.15% of sour agent, 0.01-0.12% of stabilizer, 0.00036-0.0011% of vitamin and the balance of purified water to 300 mL;

the sweetener is glucose or fructose;

the sour agent is sodium citrate or malic acid;

the stabilizer is sodium carboxymethylcellulose, gelatin or xanthan gum;

the vitamin is a mixture of vitamin B12, vitamin B6 and vitamin C.

The raw materials in the step (3) are further preferably 8-12% of chicory extract, 10-14% of sweetener, 0.07-0.13% of sour agent, 0.03-0.1% of stabilizer, 0.00048-0.0009% of vitamin and pure water to make up to 300 mL;

2. the chicory extracting solution 10%, the sweetening agent 12%, the sour agent 0.09%, the stabilizing agent 0.06%, the vitamin 0.0007% and purified water which are all preferably selected from the raw materials in the step (3) are complemented to 300 mL;

3. the beverage prepared by the preparation method of herba Sonchi arvensis sports beverage has effects of relieving sports fatigue and enhancing sports ability.

Compared with the prior art, the invention has the following advantages:

(1) the production process is simple, the raw material resource of the endive is low in price and easy to obtain, the production cost is low, and the endive is suitable for mass development and production.

(2) The chicory is developed into sports drink beneficial to body health, and the resource development of the chicory is greatly improved.

(3) The sports drink of endive has a series of health care functions of endive, has a new function of endive, namely an anti-fatigue function, can have excellent taste while ensuring the anti-fatigue function, has the unique flavor of endive, is not added with any pigment and sports prohibited substances, is prepared from food as a main raw material, and has safety and functionality.

(4) Convenient drinking, cold and hot, stable state, and convenient carrying.

Drawings

FIG. 1 shows the body weight, food intake and water intake of mice

FIG. 2 shows the exhaustive swimming time of mice

FIG. 3 is a graph showing the measurement of hepatic glycogen, blood lactic acid and urea nitrogen in mice

The present invention is further described in detail below with reference to specific embodiments, which are given for the purpose of illustration only and are not intended to limit the scope of the invention.

Detailed Description

Example 1:

(3) mixing raw materials: mixing the beverage raw materials in proportion;

(4) mixing: mixing with homogenizer, homogenizing for 5 min;

(5) packaging: packaging and sealing according to 300mL of each bottle;

(6) and (3) sterilization: sterilizing at 120 deg.C for 10 s;

mixing the raw materials in the step (3) according to the following mass percentage: 4% of chicory extract, 4% of glucose, 0.05% of sodium citrate, 0.01% of sodium carboxymethylcellulose, 120.0000006% of vitamin B, 60.0003% of vitamin B, 0.00006% of vitamin C and pure water, wherein the amount of the pure water is up to 300 mL;

example 2:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: chicory extract 14%, glucose 16%, sodium citrate 0.15%, gelatin 0.12%, vitamin B120.0000012%, vitamin B60.0008%, vitamin C0.0003%, and purified water up to 300 mL;

example 3:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: 8% of chicory extract, 10% of glucose, 0.07% of sodium citrate, 0.03% of xanthan gum, 120.0000007% of vitamin B, 60.0004% of vitamin B, 0.00008% of vitamin C and purified water which are added to 300 mL;

example 4:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: 12% of chicory extract, 14% of glucose, 0.13% of sodium citrate, 0.1% of sodium carboxymethylcellulose, 120.0000011% of vitamin B, 60.0007% of vitamin B, 0.0002% of vitamin C and pure water which are added to 300 mL;

example 5:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: 10% of chicory extract, 12% of glucose, 0.09% of sodium citrate, 0.06% of sodium carboxymethylcellulose, 120.000001% of vitamin B, 60.0006% of vitamin B, 0.0001% of vitamin C and pure water, wherein the amount of pure water is up to 300 mL;

example 6:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: chicory extract 11%, glucose 11%, sodium citrate 0.1%, xanthan gum 0.05%, vitamin B120.0000008%, vitamin B60.0005%, vitamin C0.00015%, and purified water up to 300 mL;

example 7:

the steps (1), (2), (4), (5) and (6) are the same as the step 1, and the raw materials in the step (3) are mixed according to the following mass percentage: 10% of endive extract, 12% of fructose, 0.09% of malic acid, 0.06% of gelatin, 120.000001% of vitamin B, 60.0006% of vitamin B, 0.0001% of vitamin C and purified water, wherein the volume of the purified water is 300 mL;

experimental example I, Effect of Sonchus brachyotus extract on mice with exercise-induced fatigue

1. Materials and methods

1.1 Experimental materials

Experimental animals: c57BL/6 male mice, 6-8 weeks old, were acclimatized at room temperature for 1 week and randomized into 4 groups of 8 mice each, namely, control, EC (exercise blank), EC + low, and EC + high.

Reagent: a urea nitrogen test kit (diacetyl oxime colorimetry), a whole blood lactic acid determination kit (colorimetry), a liver/muscle glycogen determination kit, a total superoxide dismutase determination kit (WST-1 method), a catalase determination kit (ultraviolet method) and a malondialdehyde determination kit (TBA method).

The instrument comprises the following steps: a water bath kettle, a rotary evaporator, a homogenizer and a vacuum freeze dryer.

1.2 Experimental methods

The experimental animal model was designed as follows: performing intragastric administration treatment on four groups of mice every other day, and feeding water to a Control group and an EC group; feeding chicory extract solution to EC + low group with dosage of 250 mg/kg; feeding herba Sonchi arvensis extract with high concentration into EC + high group at a dose of 500mg/kg, and continuously treating for 30 days. The mice in the Control group were stationary and did not move, and the EC group, EC + low group and EC + high group were subjected to swimming training for 20min 30min after the gavage treatment. The mice were also recorded for food intake, water intake, and weight change. After the last gavage, a weight of 5% of the weight of the mouse was tied to the mouse and placed in a pool for exhaustive swimming experiments. And if the head of the mouse is immersed in the water for 8 seconds and can not float out of the water surface, judging the exhaustion, recording the time from the water immersion of the mouse to the exhaustion, killing the mouse, and taking tissues to measure related biochemical indexes.

According to the regulation of health food inspection and evaluation technical specification (2003 edition), the weight swimming result is positive, and any two of three biochemical indexes of blood lactic acid, serum and liver glycogen/muscle glycogen are positive, so that the tested sample can be judged to have the function of relieving physical fatigue.

1.3 sample Collection and index determination

The weight, food intake and water intake of the rats are recorded by general observation, and the hair luster and mental condition of the experimental animals are observed. Recording the exhaustion swimming time of the mouse, and taking blood, liver and muscle tissues to measure related biochemical indexes such as hepatic glycogen, muscle glycogen, serum urea nitrogen, lactic acid and the like in the mouse after the mouse is sacrificed. Statistical software SPSS is adopted to carry out data variance analysis, the data results obtained by the test are carried out by SPSS software, T-test, One-Way ANOVA analysis and Tukey multiple test are used for determining the significance difference among the data.

2. Results

2.1 Effect of Sonchus brachyotus extract on mouse weight, food intake and water intake

The body weight, food intake and water intake of the mice were measured during the experiment. As can be seen from A, B and C in figure 1, the weight, feed intake and water intake of the mice have no obvious difference in the whole experimental process, and no toxic and side effects are seen, which indicates that the ingestion of the endive extract does not affect the health of the mice.

2.2 Change in locomotor Capacity of groups of mice

As can be seen from FIG. 2, the exhaustion swimming time of the mice in the EC + low and EC + high groups is obviously higher than that of the EC group and the control group (p is less than 0.05vs EC and p is less than 0.01vs EC), which indicates that the exhaustion swimming time of the mice can be obviously improved by taking the chicory extract, and the exercise capacity of the mice is effectively improved.

2.3 changes in hepatic glycogen, blood lactate and serum urea nitrogen in groups of mice

In FIG. 3, it can be seen from graph A that the liver glycogen stores in the mice of the EC + low and EC + high groups are significantly higher than those of the EC group (p < 0.05vs EC and p < 0.01vs EC) after the same exercise amount; as can be seen from panel B, the blood lactate content was significantly reduced in the EC + high group mice compared to the EC group (. about.p < 0.01vs EC); the EC + low group also had a downward trend, but was not significant and had no statistical significance; as can be seen from graph C, urea nitrogen was significantly reduced in serum of the EC + high group mice compared to the EC group (. p < 0.05vs EC).

The results show that the ingestion of the endive extract can effectively increase the accumulation of liver glycogen in mice and reduce the generation of in vivo transcription products.

2.4 changes in antioxidant enzyme Activity in various mice

TABLE 1 influence of Sonchus arvensis extract on antioxidant enzyme activity in mice

The activity of antioxidant enzyme in a mouse body is measured in an experiment, the higher the activity of the antioxidant enzyme is, the stronger the capacity of the antioxidant enzyme to remove free radicals is, and the more remarkable the anti-fatigue effect is. As can be seen from Table 1, the activity of superoxide dismutase was significantly increased in the liver of mice in the EC + high group (p < 0.05vs EC and p < 0.01vs EC) and the malondialdehyde content in the muscle was significantly decreased, as compared with the EC group. The result shows that the ingestion of the chicory extracting solution can improve the activity of antioxidant enzyme in the body of a mouse and enhance the capacity of scavenging free radicals.

2.5 hemoglobin content in blood of mice of each group

TABLE 2 influence of Sonchus arvensis extract on hemoglobin in blood of mice

As can be seen from Table 2, the hemoglobin content in the mice of the EC + high group is obviously higher than that in the control group (p is less than 0.05vs EC and p is less than 0.01vs EC), and the high intake of the endive extract can effectively improve the hemoglobin content in the mice, thereby enhancing the oxygen carrying capacity of the blood of the mice.

Summarizing the above experimental results, the endive extract can improve the reserve of liver glycogen in a mouse body, reduce the generation of metabolites after the mouse moves, enhance the activity of antioxidant enzymes in the liver, and improve the content of hemoglobin in blood, so that the method can be obtained: the intake of the chicory extracting solution can effectively improve the anti-exercise fatigue capability of mice and has the function of relieving physical fatigue.

Experimental example II sensory evaluation of endive sports drink

The chicory sport beverage is prepared according to the process flows of the first to the seventh examples, 10 persons form a group to score the beverage in terms of color, taste, flavor and state according to the scoring standard in the table 3, and the score distribution weight is color: 10 points, 40 points, 30 points, 20 points, and 100 points, the results are shown in Table 4.

TABLE 3 sensory evaluation Table

TABLE 4 sensory evaluation score results for each example

As can be seen from Table 4, the beverage of example 5 is uniform in color, clear and transparent, light yellow, moderate in sour-sweet ratio, fine and smooth in taste, has the unique flavor of endive, weak bitter taste, no bad odor and the best taste, has good flavor and taste while ensuring the anti-fatigue function, and is the optimal embodiment.

Experimental example III stability analysis of endive sports drink

Sensory evaluation is the most intuitive and effective method for researching the color stability of the beverage, and the color, the state and the stability of the beverage are verified by the sensory evaluation method in the experiment.

TABLE 5 Effect of different storage treatments on beverage stability

As the extract of the endive is unstable at normal temperature, the addition amount of the extract of the endive also influences the stability of the sports drink, all the examples are evaluated for stability, the score is more than 70 minutes, the optimal example 5 and the example 4 with the highest addition amount of the extract of the endive in the optimal range are selected for demonstration, and the stability of the soup colors of the two examples is good as can be seen from the table 5. The variation coefficient refers to the change of sensory score between 5 treatments before and after sterilization treatment, 7 days at 4 ℃, 7 days at 37 ℃ and 3 months at 37 ℃, and the smaller the variation coefficient is, the smaller the change of soup color between treatments is.

Claims

(3) mixing raw materials: mixing the beverage raw materials in proportion;

(4) mixing: mixing with homogenizer, homogenizing for 5 min;

(5) packaging: packaging and sealing according to 300mL of each bottle;

(6) and (3) sterilization: sterilizing at 120 deg.C for 10 s;

the method is characterized in that in the step (3), the raw materials are mixed according to the following mass percentage: 8-12% of chicory extract, 10-14% of sweetener, 0.07-0.13% of sour agent, 0.03-0.1% of stabilizer, 0.00048-0.0009% of vitamin and pure water which are added to 300 mL;

the sweetener is glucose or fructose;

the sour agent is sodium citrate or malic acid;

the stabilizer is sodium carboxymethylcellulose, gelatin or xanthan gum;

the vitamin is a mixture of vitamin B12, vitamin B6 and vitamin C.

2. The preparation method of the endive sports beverage as claimed in claim 1, wherein the raw materials are mixed in the step (3) according to the following mass percentage: 10% of chicory extract, 12% of glucose, 0.09% of sodium citrate, 0.06% of sodium carboxymethylcellulose, 120.000001% of vitamin B, 60.0006% of vitamin B, 0.0001% of vitamin C and pure water till the volume is 300 mL.

3. The endive sports beverage prepared by the preparation method of any one of claims 1 to 2 has the effects of resisting sports fatigue and enhancing sports ability.