CN112262937A - Cistanche compound beverage and preparation method thereof - Google Patents
Cistanche compound beverage and preparation method thereof Download PDFInfo
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- CN112262937A CN112262937A CN202011155075.9A CN202011155075A CN112262937A CN 112262937 A CN112262937 A CN 112262937A CN 202011155075 A CN202011155075 A CN 202011155075A CN 112262937 A CN112262937 A CN 112262937A
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- cistanche
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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
- A23L2/02—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
- A23L2/52—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses a cistanche compound beverage and a preparation method thereof, wherein each 1000 parts of the cistanche compound beverage comprises the following raw materials in parts by weight: 80-100 parts of cistanche, 50-60 parts of wolfberry, 15-30 parts of ficus pumila fruits, 15-30 parts of longan, 5-10 parts of cardamom, 5-10 parts of hawthorn, 20-30 parts of honey, 2-5 parts of mint, 30-100 parts of grape seed oil, 4-6 parts of a stabilizer and the balance of water; wherein the mass ratio of the grape seed oil to the cistanche is 1: 1-3. The cistanche composite beverage has the advantages that cistanche and medlar are used as monarch drugs, Ficus pumila fruits and longan are used as ministerial drugs, round cardamom and hawthorn are used as adjuvant drugs, honey and mint are used as conductant drugs, the synergistic effect is exerted, the effects of resisting fatigue, tonifying kidney and strengthening yang, relaxing bowels and moistening intestines and improving immunity of the beverage are enhanced, the flavor of the beverage is improved, and the cistanche composite beverage which is excellent in effect, good in stability and sour, sweet and tasty is obtained.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a cistanche composite beverage and a preparation method thereof.
Background
Due to the reasons of accelerated pace of life, increased pressure, irregular diet and the like, most people at present are in a sub-health state, and the main symptoms comprise kidney-yang deficiency, fatigue and weakness, slow response, reduced vitality, insomnia and dreaminess, memory decline, constipation and the like.
Cistanche salsa is a parasitic plant parasitic on the root of haloxylon ammodendron in desert, absorbs nutrients and water from haloxylon ammodendron hosts, is reputed by desert ginseng and has high medicinal value. Researches find that the cistanche has the effects of tonifying kidney yang, benefiting essence and blood and relaxing bowel, and the cistanche also has the effects of resisting aging, regulating endocrine, promoting metabolism, enhancing immunity, resisting fatigue and the like. The cistanche salsa is bitter in taste, and young people like sweet in the year, so that the application of the cistanche salsa is limited. Based on the situation, a compound sweet drink containing cistanche is urgently needed at present so as to better meet the dual requirements of modern people on health and mouthfeel.
Disclosure of Invention
The invention aims to provide a cistanche composite beverage and a preparation method thereof, and cistanche composite beverage which is sour, sweet and tasty in taste, convenient to drink, and has the effects of resisting fatigue, relaxing bowels, moistening intestines, resisting aging, tonifying kidney, strengthening yang and improving immunity is obtained by compounding cistanche with various traditional Chinese medicinal materials to play a synergistic effect.
In order to achieve the purpose, the invention adopts the technical scheme that:
the cistanche compound beverage is prepared from the following raw materials in parts by weight per 1000 parts of the cistanche compound beverage: 80-100 parts of cistanche, 50-60 parts of wolfberry, 15-30 parts of ficus pumila fruits, 15-30 parts of longan, 5-10 parts of cardamom, 5-10 parts of hawthorn, 20-30 parts of honey, 2-5 parts of mint, 30-100 parts of grape seed oil, 4-6 parts of a stabilizer and the balance of water; wherein the mass ratio of the grape seed oil to the cistanche is 1: 1-3.
Further, the mass ratio of the grape seed oil to the cistanche salsa is 1: 2. The active ingredients in the cistanche deserticola are effectively extracted by adjusting the mass ratio of the grape seed oil to the cistanche deserticola, and the effect of the cistanche deserticola compound beverage is improved.
Further, each 1000 parts of the cistanche compound beverage comprises the following raw materials in parts by weight: 100 parts of cistanche, 60 parts of medlar, 20 parts of ficus pumila fruits, 20 parts of longan, 8 parts of cardamom, 8 parts of hawthorn, 25 parts of honey, 3 parts of mint, 50 parts of grape seed oil, 5 parts of a stabilizer and the balance of water.
Further, the stabilizer in the cistanche composite beverage is carrageenan and sodium carboxymethylcellulose in a mass ratio of 1: 1-3.
The invention also provides a preparation method of the cistanche compound beverage, which comprises the following steps:
step 1, weighing cistanche according to the formula amount, crushing, adding water for dissolving, adding grape seed oil according to the formula amount, fully stirring, heating at 110-120 ℃ for 10-20min, standing for extraction for 1-2h, distilling under reduced pressure to remove water and filtering to obtain cistanche extract;
step 2, weighing the medlar with the formula amount, adding water, boiling for 10-20min, filtering to obtain medlar aqueous solution, adding the medlar aqueous solution into the cistanche extraction liquid, and fully and uniformly stirring;
step 3, respectively crushing and sieving ficus pumila fruits, longan, cardamom, hawthorn and mint according to the formula amount, adding the powder into the mixed liquid obtained in the step 2, fully stirring the powder and heating the powder at the temperature of between 60 and 70 ℃ for 2 to 3 hours;
and 4, cooling to 30-40 ℃, filtering to remove filter residues, adding honey and a stabilizer, uniformly stirring, adding water and fixing the volume to obtain the cistanche deserticola compound beverage.
Further, repeating the operation of adding water, boiling and filtering for 2-3 times on the filter residue obtained by filtering in the step 2, and mixing the obtained filtrates for multiple times to obtain the medlar aqueous solution.
Further, a sieve with 80-100 meshes is adopted in the step 3 for sieving.
Compared with the prior art, the invention has the beneficial effects that:
(1) the cistanche compound beverage provided by the invention takes cistanche and medlar as monarch drugs, and the combination of cistanche and medlar can nourish liver and kidney, benefit essence and blood and improve consumptive disease and essence deficiency; the ficus pumila fruits and the longan are used as ministerial drugs, so that the ficus pumila fruits and the longan can tonify the kidney and secure essence, strengthen the spleen and stomach and replenish qi and blood, have sweet taste and can improve the bitter taste of the cistanche; the cardamom and the hawthorn are used as adjuvant drugs, so that the effects of eliminating dampness and dissipating blood stasis, promoting digestion and invigorating stomach can be achieved, the bowel can be loosened, and the inappetence can be improved; meanwhile, honey and mint are used as conductant drugs, so that the honey and mint can dispel wind, dissipate heat and moisten dryness, and have sweet and refreshing taste. The combination of the medicinal and edible traditional Chinese medicinal materials improves the bitter taste of the cistanche, does not need to add a sweetening agent additionally, can play the synergistic effect, and obviously enhances the effects of resisting fatigue, tonifying kidney and yang, relaxing bowels and moistening intestines and improving immunity of the beverage.
(2) The grape seed oil is used as the cistanche extraction agent in the formula of the beverage, so that the extraction effect is good, the problem of residue of the traditional chemical extraction agent is solved, the grape seed oil has the effects of resisting oxidation, stimulating cell division and regenerating tissues, and the anti-aging effect of the cistanche can be enhanced by matching with the cistanche.
(3) The stabilizer is added in the formula of the beverage, so that the stability of the beverage can be maintained, the beverage can be stored for a long time, the preparation method of the beverage is simple, the taste is sour, sweet and tasty, and the beverage is suitable for large-scale popularization and application.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a cistanche compound beverage, wherein each 1000 parts of the cistanche compound beverage is prepared from the following raw materials in parts by weight: 80-100 parts of cistanche, 50-60 parts of wolfberry, 15-30 parts of ficus pumila fruits, 15-30 parts of longan, 5-10 parts of cardamom, 5-10 parts of hawthorn, 20-30 parts of honey, 2-5 parts of mint, 30-100 parts of grape seed oil, 4-6 parts of a stabilizer and the balance of water.
The formula of the invention is as follows:
cistanche deserticola, dry fleshy stem with scaly leaves of Cistanche deserticola Y.C.Ma of Orobanchaceae; sweet, salty and warm in nature and taste; entering kidney and large intestine meridians; can tonify kidney yang, replenish essence and blood, moisten intestines and relieve constipation, and is used for impotence, infertility, soreness and weakness of waist and knees, weakness of bones and muscles, constipation due to intestinal dryness; also has antifatigue, antiaging, endocrine regulating, metabolism promoting, and immunity enhancing effects.
Fructus Lycii, also known as fructus Lycii, is dried mature fruit of Lycium barbarum L. of Solanaceae; sweet and mild in nature and taste; entering liver and kidney meridians; the functions mainly comprise nourishing liver and kidney, replenishing vital essence and improving eyesight; can be used for treating asthenia, soreness of waist and knees, vertigo, tinnitus, internal heat, diabetes, blood deficiency, sallow complexion, and blurred vision.
Ficus pumila fruits, also known as mesona chinensis, iris lactea, Chinese starjasmine stem and the like; fruit of Ficus pumila L. of Ficus of Moraceae; sweet and mild in nature and taste; the functions are mainly used for tonifying kidney and arresting spontaneous emission, promoting blood circulation and inducing lactation; can be used for treating spermatorrhea, sexual impotence, galactostasis, amenorrhea, and chyluria.
Longan, also known as longan, is sweet in nature and taste and moderate in temperature; entering heart, spleen and stomach meridians; the functions are mainly used for tonifying heart and spleen, replenishing qi and blood, strengthening spleen and stomach, injuring spleen due to anxiety, dizziness, insomnia, palpitation, deficiency, weakness after illness or postpartum, and the like.
Cardamom, namely cardamom, round cardamom and rice; the source is fruit of Amomum villosum Amomum compactum Soland. Ex Maton of Zingiberaceae; warm in nature and pungent in flavor; the functions are mainly used for resolving dampness, regulating stomach, promoting qi circulation and relieving epigastric distention; can be used for treating anorexia, chest distress, nausea, and stomach and abdomen distention and pain.
Fructus crataegi, is dried mature fruit of Crataegus Pinnatifida Bge.var.major N.E.Br. or Crataegus Pinnatifida Bge. of Rosaceae; sour, sweet and slightly warm in nature and taste; spleen, stomach and liver meridians entered; the functions are mainly used for promoting digestion and strengthening the stomach, promoting qi circulation and removing blood stasis, and the medicine is used for treating meat food retention, gastric cavity fullness, diarrhea and dysentery abdominal pain, blood stasis and amenorrhea, postpartum blood stasis, heart and abdomen stabbing pain and hernia pain; hyperlipidemia and the like.
Honey, also known as honey and honey; the honey brewed by Apis cerana Fabricius or Apis mellifera Linnaeus, which are insects of the family Apidae, has sweet and flat nature and flavor; it enters lung, spleen and large intestine meridians. The functions are mainly used for tonifying middle-jiao, moistening dryness, relieving pain and detoxifying, and is used for treating epigastric and abdominal pain, dry cough due to lung dryness and constipation due to intestinal dryness.
Herba Menthae is whole herb or leaf of herba Menthae or Mentha Piperita officinalis of Labiatae; pungent and cool in nature and taste; entering lung and liver meridians; the functions are mainly used for dispelling wind, dissipating heat, removing dirt, detoxifying, headache, conjunctival congestion, sore throat, dyspepsia, flatulence, aphtha, toothache and the like.
EXAMPLE 1 optimization of stabilizers
In this embodiment, the stabilizer in the cistanche compound beverage is mainly optimized to obtain the optimal stabilizer, wherein the formula of the cistanche compound beverage is as follows: 100g of cistanche, 60g of medlar, 30g of ficus pumila, 30g of longan, 10g of cardamom, 10g of hawthorn, 30g of honey, 5g of mint, 90g of grape seed oil, 6g of stabilizer and the balance of water.
The preparation method of the cistanche compound beverage comprises the following steps:
step 1, weighing cistanche according to the formula amount, crushing, adding a proper amount of water to dissolve, adding grape seed oil according to the formula amount, fully stirring, heating at 110-120 ℃ for 10-20min, standing and extracting for 1-2h, distilling under reduced pressure to remove water and filtering to obtain cistanche extract;
step 2, weighing the medlar with the formula amount, adding water, boiling for 10-20min, filtering, collecting filtrate, repeating the steps of adding water, boiling and filtering the filter residue for 3 times, mixing the filtrates for multiple times to obtain medlar aqueous solution, adding the medlar aqueous solution into the cistanche extraction liquid, and fully and uniformly stirring;
step 3, respectively crushing Ficus pumila fruits, longan, cardamom, hawthorn and mint in formula amount, sieving with a 100-mesh sieve, adding into the mixed solution obtained in the step 2, fully stirring, and heating at 60-70 ℃ for 2-3 h;
and 4, cooling to 30-40 ℃, filtering to remove filter residues, adding honey and a stabilizer, uniformly stirring, adding water to a constant volume until the total mass is 1000g, and thus obtaining the cistanche composite beverage.
Wherein the stabilizer is divided into the following groups according to different stabilizers:
| group of | Stabilizer component and mass ratio thereof |
| Group 1 | Carrageenan |
| Group 2 | Sodium carboxymethylcellulose |
| Group 3 | Xanthan gum |
| Group 4 | Sodium alginate |
| Group 5 | Carrageenin: sodium carboxymethylcellulose (1: 1) |
| Group 6 | Carrageenin: sodium carboxymethylcellulose (1: 2) |
| Group 7 | Carrageenin: sodium carboxymethylcellulose (1: 3) |
The stability of the cistanche compound beverage prepared by the groups 1-7 is respectively detected, and the method specifically comprises the following steps:
the products of each group were stored at room temperature (around 25 ℃) and 45 ℃ respectively, the tissue state of the samples in different storage periods was observed, and the precipitation rate of the samples stored at room temperature was measured. The method for measuring the precipitation rate comprises the following steps: 10mL of sample is added into a centrifuge tube, the rotation speed of the centrifuge is 4000r/min, the centrifugation time is 10min, and the weight (wet weight) of the precipitate which accounts for the total weight of the sample is weighed after the centrifugation is finished, and the result is shown in Table 1.
TABLE 1 Effect of stabilizers on the stability of cistanche Compound beverages
By combining the measurement results in table 1, it can be seen from groups 1-4 that the stability of four common stabilizers on cistanche composite beverages is different, wherein the stability of groups 1 and 2, namely carrageenan and sodium carboxymethylcellulose as stabilizers is due to xanthan gum and sodium alginate, so that the composite stabilizer is further prepared by compounding carrageenan and carboxymethylcellulose, and according to the results of groups 5-7, when the mass ratio of carrageenan to sodium carboxymethylcellulose is 1: 1-3, the stability of cistanche composite beverages is significantly improved; can be stably stored for 9-12 months, and further, when the mass ratio of carrageenan to sodium carboxymethylcellulose is 1:2 (group 6), the cistanche composite beverage has the optimal stability and can be stably stored for 12 months without generation of precipitates.
Example 2
The embodiment provides a cistanche compound beverage, which comprises the following components in part by weight: 100g of cistanche, 60g of medlar, 20g of ficus pumila fruit, 20g of longan, 8g of cardamom, 8g of hawthorn, 25g of honey, 3g of mint, 50g of grape seed oil, 6g of stabilizer and the balance of water, wherein the stabilizer is carrageenan and sodium carboxymethylcellulose in a mass ratio of 1: 1. Namely, the mass ratio of the cistanche deserticola to the grape seed oil in the formula is 2: 1.
The preparation method of the cistanche compound beverage is the same as that of the embodiment 1. The prepared cistanche compound beverage is sour, sweet, tasty and refreshing, fine and uniform in taste and clear and bright in color.
Example 3
The difference between the embodiment and the embodiment 2 is that the mass ratio of the cistanche to the grape seed oil in the formula is 1:1, namely 100g of the cistanche and 100g of the grape seed oil, and the rest components are the same.
Example 4
The difference between the embodiment and the embodiment 2 is that the mass ratio of the cistanche to the grape seed oil in the formula is 3:1, namely 100g of the cistanche and 33g of the grape seed oil, and the rest components are the same.
Example 5
The difference between the embodiment and the embodiment 2 is that the formula of the cistanche composite beverage comprises 80 parts of cistanche, 50 parts of wolfberry, 15 parts of ficus pumila fruits, 15 parts of longan, 5 parts of cardamom, 5 parts of hawthorn, 20 parts of honey, 2 parts of mint, 40 parts of grape seed oil, 4 parts of a stabilizer and the balance of water. Wherein the stabilizer is carrageenan and sodium carboxymethylcellulose with the mass ratio of 1: 1.
Example 6
The difference between the embodiment and the embodiment 2 is that the formula of the cistanche composite beverage comprises 100 parts of cistanche, 60 parts of wolfberry, 30 parts of ficus pumila fruits, 30 parts of longan, 10 parts of cardamom, 10 parts of hawthorn, 30 parts of honey, 5 parts of mint, 50 parts of grape seed oil, 6 parts of a stabilizer and the balance of water. Wherein the stabilizer is carrageenan and sodium carboxymethylcellulose with the mass ratio of 1: 1.
Comparative example 1
This comparative example differs from example 2 in that: the formula of the cistanche compound beverage does not contain grape seed oil, and the preparation method comprises the following steps:
the preparation method of the cistanche compound beverage comprises the following steps:
step 1, weighing cistanche deserticola according to the formula amount, crushing, adding a proper amount of water, fully stirring, dissolving, boiling, heating for 10-20min, standing, extracting for 1-2h, and filtering to obtain a cistanche deserticola aqueous solution;
step 2, weighing the medlar with the formula amount, adding water, boiling for 10-20min, filtering, collecting filtrate, repeating the steps of adding water, boiling and filtering the filter residue for 3 times, mixing the filtrates for multiple times to obtain medlar aqueous solution, adding the medlar aqueous solution into the cistanche aqueous solution, and fully and uniformly stirring;
step 3, respectively crushing Ficus pumila fruits, longan, cardamom, hawthorn and mint in formula amount, sieving with a 100-mesh sieve, adding into the mixed solution obtained in the step 2, fully stirring, and heating at 60-70 ℃ for 2-3 h;
and 4, cooling to 30-40 ℃, filtering to remove filter residues, adding honey and a stabilizer, uniformly stirring, adding water to a constant volume until the total mass is 1000g, and thus obtaining the cistanche composite beverage.
Evaluation protocol
And (3) fatigue resistance test: the influence of the cistanche compound beverage prepared in the examples 2-6 and the comparative example 1 on the mouse weight bearing swimming time is respectively detected, and specifically: SPF-grade mice (18-22 g in body weight, half male and half female) were taken and fed with the beverages of examples 2-6 and comparative example 1 (20mL/Kg) continuously for 28d, and fed with an equal volume of pure water as a control group. After the last feeding for 30min, the lead wires with the weight of 3% loaded at the tail of the mouse are placed in a swimming pool with the size of 60cm multiplied by 40cm multiplied by 50cm for swimming, the water temperature is 30 +/-1 ℃, the time from the beginning of swimming to the moment that the mouse is completely sunk to the water surface for 8s and can not float out of the water surface is recorded, namely the time for the mice to be completely swimming, and the detection results are shown in table 2.
And (3) bowel relaxing test: the influence of the cistanche compound beverage prepared in the examples 2-6 and the comparative example 1 on the gastric emptying of the mouse is respectively detected, and the method specifically comprises the following steps: ICR mice (18-22 g in body weight, half male and half female) were fed continuously with 7d of the beverages (20mL/Kg) of examples 2-6 and comparative example 1, and fed with an equal volume of pure water as a control group. After the last time of drinking, fasting is carried out for 16 hours, after 60 minutes of drinking, each mouse is filled with 0.8mL of black semisolid paste (10g of sodium carboxymethylcellulose is dissolved in 250mL of water, and then 16g of milk powder, 8g of sugar, 8g of starch and 2g of activated carbon are added and uniformly mixed), after 20 minutes, cervical vertebra is removed to kill the mouse, the abdomen is opened, the cardia and the pylorus are ligated, the stomach is taken out, the stomach is wiped to be full weight, then the stomach body is cut along the greater curvature of the stomach, the stomach content is sucked, the stomach content is wiped to be dry, the net weight is weighed, the difference between the full weight and the net weight is taken as the weight of the gastric residue, and the weight percentage of the gastric residue in the filled semisolid paste is calculated and taken as the percent. At the same time, the small intestine was rapidly removed, and the small intestine was peeled off and laid on white paper, and the distance from the pylorus to the full length of the ileocecal intestine and the distance from the pylorus to the front edge of the black semisolid paste were measured as the small intestine propulsion rate as a percentage of the distance from the pylorus to the front edge of the black semisolid paste to the full length of the ileocecal intestine, and the results are shown in table 3.
TABLE 2 anti-fatigue test results
| Group of | Animal number (only) | Weight bearing swimming time (X + -SD, min) |
| Control group | 10 | 6.51±2.35 |
| Example 2 | 10 | 23.57±7.18 |
| Example 3 | 10 | 20.51±6.87 |
| Example 4 | 10 | 18.97±8.11 |
| Example 5 | 10 | 13.14±5.77 |
| Example 6 | 10 | 18.79±6.63 |
| Comparative example 1 | 10 | 10.11±4.37 |
TABLE 3 bowel relaxing test results
| Group of | Animal number (only) | Residual stomach amount (X. + -. SD,%) | Small intestine propulsion rate (X + -SD,%) |
| Control group | 10 | 43.8±10.1 | 52.7±6.7 |
| Example 2 | 10 | 16.7±5.3 | 81.5±12.1 |
| Example 3 | 10 | 21.5±3.7 | 74.9±9.8 |
| Example 4 | 10 | 25.4±4.9 | 70.8±11.9 |
| Example 5 | 10 | 37.9±6.5 | 61.6±5.4 |
| Example 6 | 10 | 31.4±5.7 | 67.2±8.8 |
| Comparative example 1 | 10 | 40.7±11.3 | 57.4±9.3 |
According to the results of table 2, the weight-bearing swimming time of the mice of examples 2-6 was significantly increased compared to the control group, i.e., the beverage prepared according to the present invention could significantly improve the anti-fatigue effect, whereas the anti-fatigue effect of comparative example 1 was significantly reduced compared to example 2 because the effective active ingredients in cistanche deserticola were not extracted using grapeseed oil, but only extracted with water. Furthermore, according to the measurement results of examples 2-6, the mass ratio of cistanche and grape seed oil and the content of each component in the formula have certain influence on the fatigue resistance of the prepared beverage, wherein the fatigue resistance of example 2 is the best.
According to the determination results in table 3, compared with the control group, the gastric residual rate is significantly reduced and the small intestine propulsion rate is significantly increased in examples 2-6, i.e. the beverage prepared by the invention has the efficacy of relaxing bowel. In comparative example 1, the effective active ingredients in cistanche deserticola are extracted by using water instead of grape seed oil, so that the effect of relaxing bowel is reduced compared with that of example 2. Further, according to the results of examples 2-6, the gastric retention rate was the lowest and the small intestine propulsion rate was the highest in example 2, i.e. the bowel relaxing performance of example 2 was the best.
By combining the determination results, the stability of the cistanche composite beverage is obviously enhanced by optimizing and compounding the stabilizer in the beverage, and the cistanche composite beverage can be stably stored for 9-12 months at normal temperature and 45 ℃ without precipitation. Meanwhile, the invention extracts the effective components in the cistanche deserticola by using the grape seed oil, and adds other substances to compound with the cistanche deserticola, so that the cistanche deserticola compound beverage plays a role of synergy, thereby obtaining the cistanche deserticola compound beverage which has sour, sweet and tasty mouthfeel, is convenient to drink, and has the effects of resisting fatigue, relaxing bowels, moistening intestines, resisting aging, tonifying kidney, strengthening yang, improving immunity and the like.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (7)
1. The cistanche compound beverage is characterized in that each 1000 parts of the cistanche compound beverage is prepared from the following raw materials in parts by weight: 80-100 parts of cistanche, 50-60 parts of wolfberry, 15-30 parts of ficus pumila fruits, 15-30 parts of longan, 5-10 parts of cardamom, 5-10 parts of hawthorn, 20-30 parts of honey, 2-5 parts of mint, 30-100 parts of grape seed oil, 4-6 parts of a stabilizer and the balance of water; wherein the mass ratio of the grape seed oil to the cistanche is 1: 1-3.
2. The cistanche compound beverage according to claim 1, wherein the mass ratio of the grape seed oil to the cistanche is 1: 2.
3. The cistanche composite beverage according to claim 1, wherein each 1000 parts of the cistanche composite beverage is prepared from the following raw materials in parts by weight: 100 parts of cistanche, 60 parts of medlar, 20 parts of ficus pumila fruits, 20 parts of longan, 8 parts of cardamom, 8 parts of hawthorn, 25 parts of honey, 3 parts of mint, 50 parts of grape seed oil, 5 parts of a stabilizer and the balance of water.
4. The cistanche composite beverage according to claim 1, wherein the stabilizer in the cistanche composite beverage is carrageenan and sodium carboxymethyl cellulose in a mass ratio of 1: 1-3.
5. A method for preparing cistanche composite beverage according to any one of claims 1-4, wherein the method comprises:
step 1, weighing cistanche according to the formula amount, crushing, adding water for dissolving, adding grape seed oil according to the formula amount, fully stirring, heating at 110-120 ℃ for 10-20min, standing for extraction for 1-2h, distilling under reduced pressure to remove water and filtering to obtain cistanche extract;
step 2, weighing the medlar with the formula amount, adding water, boiling for 10-20min, filtering to obtain medlar aqueous solution, adding the medlar aqueous solution into the cistanche extraction liquid, and fully and uniformly stirring;
step 3, respectively crushing and sieving ficus pumila fruits, longan, cardamom, hawthorn and mint according to the formula amount, adding the powder into the mixed liquid obtained in the step 2, fully stirring the powder and heating the powder at the temperature of between 60 and 70 ℃ for 2 to 3 hours;
and 4, cooling to 30-40 ℃, filtering to remove filter residues, adding honey and a stabilizer, uniformly stirring, adding water and fixing the volume to obtain the cistanche deserticola compound beverage.
6. The method according to claim 5, wherein the residue obtained by filtration in step 2 is subjected to boiling with water and filtration 2-3 times, and the filtrates obtained in the above steps are mixed to obtain an aqueous solution of Lycium barbarum.
7. The method according to claim 5, wherein the step 3 is performed by sieving with a sieve of 80 to 100 mesh.
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