CN112167494A - Beverage for improving hypomnesis and repairing brain injury and preparation method thereof - Google Patents
Beverage for improving hypomnesis and repairing brain injury and preparation method thereof Download PDFInfo
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- CN112167494A CN112167494A CN202011054230.8A CN202011054230A CN112167494A CN 112167494 A CN112167494 A CN 112167494A CN 202011054230 A CN202011054230 A CN 202011054230A CN 112167494 A CN112167494 A CN 112167494A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/143—Beverages containing sugar
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Analytical Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Medicinal Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a beverage for improving hypomnesis and repairing brain injury, which comprises the following components of phosphatidylserine, marine fish skin collagen oligopeptide and gamma-aminobutyric acid. Has effects of improving hypomnesis and repairing brain injury, and is especially suitable for the elderly. The invention also provides a preparation method of the beverage for improving memory impairment and repairing brain injury. The method has the advantages of simple process, low cost and the like.
Description
Technical Field
The invention belongs to the technical field of health care products, and particularly relates to a beverage for improving hypomnesis and repairing brain injury and a preparation method thereof.
Background
The background of the related art of the present invention will be described below, but the description does not necessarily constitute the prior art of the present invention.
The human brain is mainly composed of proteins, phospholipids and the like, wherein phosphatidylserine is the main acidic phospholipid in the brain, and is the only phospholipid capable of regulating and controlling the functional state of key proteins of cell membranes, and has a vital role in the neural information transmission in the brain. However, with the aging, the above-mentioned phosphatidylserine affecting brain functions in humans gradually decreases, and also the enzyme activity and cell membrane transport ability in the human brain decrease, the neural node decreases, and the memory ability and cognitive ability decrease, and further, the neurodegenerative disease is caused.
For this reason, health products based on phosphatidylserine have been developed to improve memory. However, these products have disadvantages of complicated process and high processing cost, for example, some products require aloe vera solution to embed the active ingredient; krill oil is also added; or made into capsules, further increasing the complexity of the process. In addition, some oral liquids have the disadvantages of large volume, heavy weight and inconvenient carrying. Has a common effect on enhancing the memory. More importantly, the team of inventors of the present application found that: phosphatidylserine alone, i.e., not complexed, or in the absence of a synergistic effect, is very generally effective in improving memory.
Therefore, through long-term research and experiments, the inventor group of the application provides a novel solid beverage which contains phosphatidylserine, has a simple preparation method and can greatly improve memory loss and repair brain injury.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the solid beverage which is simple in preparation method and can improve the hypomnesis and repair the brain injury, is particularly suitable for the old, can improve the hypomnesis of the old, and can also enable brain cells to be vigorous, improve the brain function and repair the brain injury.
According to one aspect of the present invention, there is provided a beverage for improving memory impairment and repairing brain injury comprising phosphatidylserine, marine fish skin collagen oligopeptide and gamma-aminobutyric acid as the following components.
Preferably, the content of the phosphatidylserine is 180-480 parts, the content of the marine fish skin collagen oligopeptide is 80-270 parts, and the content of the gamma-aminobutyric acid is 80-270 parts.
Preferably, the phosphatidyl serine is 300 parts, the marine fish skin collagen oligopeptide is 150 parts, and the gamma-aminobutyric acid is 150 parts.
Preferably, the fruit juice further comprises 440 parts of Itoxin sugar 400-420 parts, 420 parts of polydextrose 380-570 parts, 570 parts of maltodextrin 520-220 parts, and 5-25 parts of processing aid.
Preferably, the Yidaixin candy comprises 400 parts of Yidaixin candy, 380 parts of polydextrose, 520 parts of maltodextrin, 200 parts of orange fruit powder and 10 parts of processing aid.
Preferably, the processing aid may be magnesium stearate and/or silicon dioxide.
Preferably, the beverage is a solid beverage.
According to another aspect of the present invention, there is provided a method for preparing a beverage for improving memory impairment and repairing brain damage, comprising the steps of:
(1) preparing raw materials in corresponding parts;
(2) preparing a first mixed material: uniformly stirring and mixing phosphatidylserine, marine fish skin oligopeptide and gamma-aminobutyric acid to obtain a first mixed material;
(3) preparing a second mixed material: uniformly stirring and mixing the first mixed material, the Yidaixin sugar, the polydextrose, the maltodextrin, the orange fruit powder and the processing aid to obtain a second mixed material;
(4) detecting and packaging for the first time: sequentially detecting and packaging the second mixed material prepared in the step (3);
(5) and (5) detecting for the second time, and obtaining a finished product after the product is qualified.
Preferably, the first test comprises detecting the total number of colonies; the second detection includes detecting a net content and a metallic foreign matter.
The beverage for improving hypomnesis and repairing brain injury can obviously improve memory, and has the advantages of simple process, low manufacturing cost and easy carrying.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
A solid beverage capable of improving memory impairment and repairing brain injury comprises the following raw materials in parts by weight: 180-480 parts of phosphatidylserine, 80-270 parts of marine fish skin collagen oligopeptide and 80-270 parts of gamma-aminobutyric acid. Preferably 300 parts of phosphatidylserine, 150 parts of marine fish skin collagen oligopeptide and 150 parts of gamma-aminobutyric acid. The above-mentioned components are used in amounts including, but not limited to, the above-mentioned ranges, and they are limited to the above-mentioned ranges, mainly because they can act synergistically to improve memory deterioration and modify brain damage. In particular, gamma-aminobutyric acid (GABA), which is a natural active substance existing only in nerve tissues, is involved in various metabolic activities as an important inhibitory neurotransmitter, and is converted from glutamate in the brain by the action of glutamate decarboxylase having a strong specificity. In the human body, if the content of gamma-aminobutyric acid (GABA) is reduced, the memory of the human body is directly affected, and in severe cases, neurasthenia such as Huntington's disease and senile dementia are caused. However, experiments have shown that the use of γ -aminobutyric acid in combination with phosphatidylserine is more effective in performing its function. Particularly, the gamma-aminobutyric acid, the marine fish skin collagen oligopeptide and the phosphatidylserine are combined for use, so that the synergistic effect is achieved, the memory effect can be greatly improved, meanwhile, the compound does not need to be prepared in a supercritical state, and the process is simpler.
Furthermore, the solid beverage for improving hypomnesis and repairing brain injury can also comprise 440 parts of Yidaixin sugar, 420 parts of polydextrose, 570 parts of maltodextrin 520, 220 parts of orange fruit powder and 5-25 parts of processing aid. Because the maltodextrin is a product between starch and malto-oligosaccharide, contains macromolecular saccharides of starch subjected to primary hydrolysis, has the characteristics of low heat and low osmotic pressure, can relieve the digestion pressure, and is particularly suitable for the old with relatively weak digestion. The maltodextrin is added, so that the solid beverage is easy to digest for the old after eating. The Yidaixin sugar is used as a sweetening agent and is mainly used for improving the taste and mouthfeel of the product, the sweetness of the product is basically the same as that of cane sugar, but the Yidaixin sugar has small influence on blood sugar and can not cause dental caries. Polydextrose is a low-calorie, sugar-free, low-glycemic-index water-soluble dietary fiber, has the function of regulating intestinal functions, has the functions of sugar and fat substitution, and can keep moisture and provide fresh mouthfeel for products. The main functions of the orange fruit powder are to increase fragrance, provide orange fragrance for products, and improve mouthfeel or sensory quality. Preferably, the marine fish skin collagen oligopeptide 150 parts, the phosphatidylserine 300 parts, the gamma-aminobutyric acid 150 parts, the Yidaixin sugar 400 parts, the polydextrose 380 parts, the maltodextrin 520 parts, the tangerine fruit powder 200 parts and the processing aid 10 parts.
Preferably, the processing aid may be magnesium stearate and/or silicon dioxide. Magnesium stearate has lubricating, anti-sticking, glidant and other functions, is suitable for granulation, and can make the prepared granules have good fluidity and compressibility. The silicon dioxide can be used as an anticaking agent, so that the solid beverage is prevented from being condensed, and the food particles can be prevented from being bonded due to temperature and humidity changes, overlapping between packages and the like, so that the solid beverage product disclosed by the invention is not bonded for a long time.
The preparation method of the solid beverage for improving hypomnesis and repairing cerebral injury comprises the following steps:
1. preparing the following raw materials in parts by weight
480 parts of phosphatidylserine 180-supplement, 80-270 parts of marine fish skin oligopeptide, 80-270 parts of gamma-aminobutyric acid, 440 parts of yidaixin sugar 400-supplement, 420 parts of polydextrose 380-supplement, 570 parts of maltodextrin 520-supplement, 220 parts of orange fruit powder 180-supplement, 5-25 parts of processing aid, and the processing aid can be magnesium stearate and silicon dioxide. Wherein 300 parts of phosphatidylserine, 150 parts of marine fish skin oligopeptide, 150 parts of gamma-aminobutyric acid, 400 parts of Yidaixin sugar, 380 parts of polydextrose, 520 parts of maltodextrin, 180 parts of orange fruit powder and 10 parts of processing aid can be selected by weight
2. Preparing the first mixture
Firstly, uniformly stirring and mixing the phosphatidylserine, the marine fish skin oligopeptide and the gamma-aminobutyric acid in parts by weight to obtain a first mixed material, wherein the stirring speed can be 100-200 revolutions per minute, and the stirring time is 10-30 minutes. The equipment adopted in the step can be a three-dimensional motion mixer
3. Preparing the second mixture
And then, uniformly stirring and mixing the first mixed material, the Yidaixin sugar, the polydextrose, the maltodextrin, the orange fruit powder and the processing aid to obtain a second mixed material, namely a semi-finished product, wherein the stirring speed is 100-200 revolutions per minute, and the stirring time is 10-30 minutes. The equipment adopted in the step can also be a three-dimensional motion mixer.
4. First time detection and packaging
And detecting and packaging the second mixed material in sequence. During detection, the method of GB4789.2, namely, determination of total number of bacterial colonies in food safety national standard food microbiological inspection, a plate counting method, is adopted, and a biochemical incubator SHP-150L is used for culturing and detecting the total number of the bacterial colonies; detecting the mold by using a method of GB4789.15, namely 'food safety national standard food microbiology inspection mold and yeast counting', and a plate counting method, and culturing by using a mold incubator MJX-250B-Z; the method of GB5009.3, namely the method of measuring moisture in national standard food for food safety, namely the first method, a direct drying method, is used for detecting moisture by using an electrothermal constant-temperature air-blast drying oven DHG-9070A; the packaging can be carried out by adopting strip-shaped bags with sealed two sides, and the strip-shaped bag packaging machine DSGZ0630073B is used for automatically completing metering, bag making, filling, sealing, cutting and counting.
5. Second detection
The secondary test is also called finished product inspection, and is as follows:
detecting the net content by using an electronic balance or an electronic scale; detecting whether metal foreign bodies exist or not by using a metal detector; the method of GB4789.2, namely, the determination of total number of bacterial colonies in food safety national standard food microbiological inspection, a plate counting method, is adopted, and a biochemical incubator SHP-150L is used for culturing and detecting the total number of bacterial colonies; the product is obtained by culturing and detecting mould with a mould incubator MJX-250B-Z by using a method of GB4789.15, namely, a method of testing mould and yeast count in food safety national standard food microbiology and a plate counting method.
Example 2
144 SPF (specific pathogen free) female Kunming mice were housed in clean laboratory animal houses and allowed free access to water.
Experimental dose grouping selection and subject administration were as follows:
1. animal grouping and test mode: the evaluation experiment is divided into 2 ethological experiments, each experiment takes female Kunming mice 30 times of the daily recommended amount of human bodies, and each experimental group comprises 12 experimental groups (comprising phosphatidyl serine, gamma-aminobutyric acid and marine fish skin collagen oligopeptide), namely a control group 1 (not comprising efficacy components), a control group 2 (only comprising phosphatidyl serine), a control group 3 (only comprising gamma-aminobutyric acid and marine fish skin collagen oligopeptide), and an experimental group 3 (comprising phosphatidyl serine, gamma-aminobutyric acid and marine fish skin collagen oligopeptide), wherein each group comprises 72 ethological experiments. The test substance is prepared to the required concentration by distilled water, the stomach filling amount is 10mL/kg & BW, the stomach filling is carried out for 1 time every day, and the stomach filling is continuously carried out for 30 days. Mice were weighed 2 times per week. That is, the experiment was composed of the following formulation:
table 1 effective ingredient ratio of solid beverage used in experiment
2. Animal experiment method
2.1 diving platform experiment: and (5) carrying out a jump bench experiment after continuous gavage for 30d, and starting training the next day. The animals were placed in a reaction chamber to acclimate for 3min and immediately stimulated with 36V AC. Then the mice are placed on an insulating platform, and the latency period of the 1 st platform jump of each mouse, the number of times each mouse receives electric shock (the number of errors of platform jump) within 5min and the number of animals of each group of platform jump are recorded as the learning achievement. And repeating the test after 24h, and recording the latency of the platform under the 1 st jump, the error times of the platform under the jump within 3min and the number of animals under the platform under each group. The feeding was stopped and the test article was allowed to continue to feed for 3 days before the regression experiment was performed.
2.2 dark avoidance experiments: training was started the next day after the last test, and the time (latency) required for each mouse to receive an electric shock from the time the mouse was placed in the light room to the time the mouse entered the dark room, the number of errors in entering the dark room within 5min, and the number of animals in each group that entered the dark room were recorded. After 24h, the test was performed at the same time point, and the latency of each mouse entering the dark room, the number of errors in entering the dark room within 5min, and the number of animals in each group entering the dark room were recorded. The feeding was stopped and the test article was allowed to continue to feed for 3 days before the regression experiment was performed.
Animal experiments were statistically processed using SPSS software and expressed as means ± standard deviation (X ± SD). And (4) carrying out the homogeneity test of the variance by adopting variance analysis on animal experiment measurement data.
The results of the diving platform test are shown in table 2:
TABLE 2 Effect of test substances on mouse diving platform experiment
Note: p < 0.05 compared to control; comparing with control group, P is less than 0.01
As can be seen from the above Table 2, the test latency of the test group is prolonged compared with the test latency of the control group, and the difference is significant (P is less than O.05); the times of the jumping stand training errors are obviously reduced compared with the control group, and the difference is significant (P < 0.05). The false response rate of the memory regression experiment jump platform of experiment group 2 and experiment group 3 decreased to 58.33% (P < 0.05) and 41.67% (P < 0.01), and the difference was statistically significant. The error reaction rate of the jump platform of the memory regression experiment of the experimental group 3 is the lowest, namely, the solid beverage adopting phosphatidylserine, gamma-aminobutyric acid and marine fish skin collagen oligopeptide with the part ratio of 2: 1 obviously has the function of improving memory.
Furthermore, from table 2 it can be derived: the training error times of each experimental group in the training period are respectively obviously reduced compared with those of a control group, wherein the level of P of the experimental group 3 is obviously lower than that of the control group, so that the effect of a mixture prepared by mixing the three components of the phosphatidylserine, the gamma-aminobutyric acid and the marine fish skin collagen oligopeptide in a ratio of 2: 1 is best in the aspect of enhancing the learning capacity of the mouse, and the effect is obvious compared with the effect of the mixture prepared by singly using the phosphatidylserine and the gamma-aminobutyric acid and the marine fish skin collagen oligopeptide.
Furthermore, as can be seen from table 2: comparing the error times of the memory fading period and the testing period, the error times of the control group 1-3 are more, and the memory fading phenomenon is obvious; the number of errors of memory regression of the experimental group 3 is obviously reduced to 0.7+1.2, the error response rate is reduced to 41.67%, and the memory improving function is obvious. Therefore, the mixture prepared from the mixture of phosphatidylserine, gamma-aminobutyric acid and marine fish skin collagen oligopeptide according to the proportion of 2: 1 can slow down memory decline in the memory decline period, and even can strengthen the acquired memory.
The following table 3 shows the results of the darkening test:
TABLE 3 Effect of test substances on mouse darkening prevention experiments
Note: p < 0.05 compared to control; comparing with control group, P is less than 0.01
As can be seen from Table 3, in the repeated experiments, the rate of false reaction into the dark room was significantly decreased in the three experimental groups tested. The number of dark test errors was significantly reduced in experimental group 3, as can be seen from the numbers of test errors of 2.0, 1.9, 1.6 in the control groups 1 to 3 and 1.5, 1.2 and 0.8 in the experimental groups 1 to 3 during the test period in the above table. Moreover, the error response rates of the experimental groups 1-3 are all obviously reduced compared with those of the control groups 1-3. The false response rate of the memory regression experiment in experimental group 3 decreased to 33.3%. In addition, the number of test errors in the dark test of the experimental group 3 is obviously reduced to 0.8; the incubation period of the experimental mice entering the dark room is obviously increased, and the differences are all significant (P is less than 0.05). Therefore, the solid beverage adopting the phosphatidylserine, the gamma-aminobutyric acid and the marine fish skin collagen oligopeptide with the part ratio of 2: 1 obviously has the function of improving memory.
The results show that phosphatidylserine has obvious effect on improving hypomnesis, such as experiment group 1 compared with control group 1-3. However, the effect of improving memory deterioration of the solid beverage comprising phosphatidylserine, γ -aminobutyric acid and marine fish skin collagen oligopeptide, especially, the solid beverage prepared by the ratio of 2: 1 is significantly higher than that of using phosphatidylserine alone or γ -aminobutyric acid and marine fish skin collagen oligopeptide prepared by the ratio of 1: 1, as shown in the table. The error response rate of the memory acquisition test period of the experimental group 3 is greatly reduced to 25%, and compared with the experimental group 1 and the experimental group 2, the reduction is obvious.
In the behavioral method for learning and memorizing, each learned behavior comprises learning and memorizing processes. The mouse jump table and the darkness avoidance experiment adopted by the invention observe the influence effect of the tested object on each memory process by observing the influence on memory acquisition, consolidation and reproduction. The results of the mouse in the diving platform and darkness avoidance experiments show that the product can effectively improve the learning and memory ability of the mouse. Compared with a control group, the learning ability of a group of mice with three functional components of phosphatidylserine, gamma-aminobutyric acid and marine fish skin collagen oligopeptide prepared by the test substance with the part ratio of 2: 1 is improved most obviously, and the learning ability and the memory ability of the mice are improved.
The foregoing describes the general principles and features of the present invention without limitation to the above-described embodiments, and various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claimed invention.
Claims (9)
1. A beverage for improving hypomnesis and repairing brain injury is characterized by comprising phosphatidylserine, marine fish skin collagen oligopeptide and gamma-aminobutyric acid.
2. The beverage for improving memory impairment and repairing brain injury according to claim 1, wherein the phosphatidylserine is 180-480 parts, the marine fish skin collagen oligopeptide is 80-270 parts, and the γ -aminobutyric acid is 80-270 parts.
3. The beverage for improving memory impairment and repairing brain injury according to claim 2, wherein the phosphatidylserine is 300 parts, the marine fish skin collagen oligopeptide is 150 parts, and the γ -aminobutyric acid is 150 parts.
4. The beverage for improving memory impairment and repairing brain injury as claimed in any one of claims 1-3, further comprising 440 parts of Iidaoxin sugar, 420 parts of polydextrose 380-.
5. The beverage for improving memory impairment and repairing brain injury according to claim 4, wherein the itaixin sugar is 400 parts, the polydextrose is 380 parts, the maltodextrin is 520 parts, the tangerine fruit powder is 200 parts, and the processing aid is 10 parts.
6. The beverage for improving memory impairment and repairing brain injury according to claim 5, wherein the processing aid may be magnesium stearate and/or silicon dioxide.
7. The beverage for improving memory decline and repairing brain injury according to claim 6, wherein the beverage is a solid beverage.
8. The method for preparing a beverage for improving memory impairment and repairing brain injury according to any one of claims 1 to 7, comprising the steps of:
(1) preparing raw materials in corresponding parts;
(2) preparing a first mixed material: uniformly stirring and mixing phosphatidylserine, marine fish skin oligopeptide and gamma-aminobutyric acid to obtain a first mixed material;
(3) preparing a second mixed material: uniformly stirring and mixing the first mixed material, the Yidaixin sugar, the polydextrose, the maltodextrin, the orange fruit powder and the processing aid to obtain a second mixed material;
(4) detecting and packaging for the first time: sequentially detecting and packaging the second mixed material prepared in the step (3);
(5) and (5) detecting for the second time, and obtaining a finished product after the product is qualified.
9. The method for preparing a beverage for improving memory impairment and repairing brain injury according to claim 8, wherein the first test comprises detecting a total number of colonies; the second detection includes detecting a net content and a metallic foreign matter.
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| CN112772801A (en) * | 2021-01-08 | 2021-05-11 | 山东省农业科学院原子能农业应用研究所(山东省辐照中心、山东省农业科学院农产品研究所) | American ginseng compound beverage and preparation method thereof |
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Inventor after: Zhang Dachao Inventor after: Tong Xing Inventor after: Fang Hao Inventor after: Xu Jie Inventor after: Chen Lin Inventor after: Li Fang Inventor after: Jia Jianzhong Inventor after: He Hai Inventor after: Wang Zhiying Inventor before: Zhang Dachao Inventor before: Wang Zhiying Inventor before: Tong Xing Inventor before: Hu Yuanhua Inventor before: Fang Hao Inventor before: Xu Jie Inventor before: Chen Lin Inventor before: Li Fang Inventor before: Jia Jianzhong Inventor before: He Hai |