CN117898429A

CN117898429A - Functional composition, functional beverage and preparation method thereof

Info

Publication number: CN117898429A
Application number: CN202410184490.9A
Authority: CN
Inventors: 刘新鹏; 周志图
Original assignee: Individual
Current assignee: Individual
Priority date: 2024-02-18
Filing date: 2024-02-18
Publication date: 2024-04-19

Abstract

The invention belongs to the technical field of food and beverage, and particularly relates to a functional composition, a functional beverage and a preparation method thereof. The invention adds functional components rich in alpha-amylase inhibitor, and integrates various active ingredients and natural fruit and vegetable extracts, so that the beverage has the functions of controlling sugar intake and fat generation, and various harmless flavoring agents are added, so that the beverage tastes pleasant, and the flavoring agents do not participate in metabolism of human bodies and do not generate extra burden on the human bodies.

Description

Functional composition, functional beverage and preparation method thereof

Technical Field

The invention belongs to the technical field of food and beverage, and particularly relates to a functional composition, a functional beverage and a preparation method thereof.

Background

At present, most products for controlling blood sugar and blood fat in the market are medicines, the main prevention mode is also the type for controlling food intake, and a small part of foods for controlling blood sugar intake are solid beverages, and the foods are eaten after being brewed, so that the defects of inconvenient eating, insignificant effect and the like exist.

Disclosure of Invention

The invention aims to provide a functional composition, a functional beverage and a preparation method thereof.

The invention provides a functional composition, which comprises the following components in parts by mass: 0.5 to 5 parts of functional components, 2 to 10 parts of aloe juice, 1 to 5 parts of inulin, 0.1 to 0.5 part of cucumber powder, 0.01 to 0.02 part of stevioside, 3 to 7 parts of arabinose, 0 to 5 parts of erythritol, 0.01 to 0.1 part of citrus polyphenol, 0.02 to 0.1 part of citric acid, 0.02 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.001 to 0.01 part of sucralose, 0.03 to 0.05 part of chitosan, 0.03 to 0.05 part of pectase, 0.05 to 0.1 part of sodium carboxymethyl cellulose and 0 to 0.05 part of edible essence;

the functional component is white kidney bean extract and/or banana powder.

The invention also provides a functional beverage which comprises the following components in percentage by mass: 0.5 to 5 percent of functional components, 2 to 10 percent of aloe juice, 1 to 5 percent of inulin, 0.1 to 0.5 percent of cucumber powder, 0.01 to 0.02 percent of stevioside, 3 to 7 percent of arabinose, 0 to 5 percent of erythritol, 0.01 to 0.1 percent of citrus polyphenol, 0.02 to 0.1 percent of citric acid, 0.02 to 0.1 percent of malic acid, 0.05 to 0.1 percent of sodium citrate, 0.001 to 0.01 percent of sucralose, 0.03 to 0.05 percent of chitosan, 0.03 to 0.05 percent of pectase, 0.05 to 0.1 percent of sodium carboxymethyl cellulose, 0 to 0.05 percent of edible essence and the balance of water;

the functional component is white kidney bean extract and/or banana powder.

Preferably, the functional beverage comprises the following components in percentage by mass: 0.5% of functional components, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose, 0.03% of edible essence and the balance of water; the functional component is preferably white kidney bean extract.

Preferably, the functional beverage comprises the following components in percentage by mass: 2% of functional components, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.001% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose, 0% of edible essence and the balance of water; the functional component is banana powder.

The invention also provides a preparation method of the functional beverage, which comprises the following steps:

dissolving other components except chitosan, pectase and sodium carboxymethyl cellulose in part of water to obtain a first mixed solution;

Mixing the first mixed solution with chitosan, pectase and sodium carboxymethyl cellulose, adding water to fix the volume, and standing to obtain a second mixed solution;

And (5) sterilizing after the second mixed solution is clarified to obtain the functional beverage.

Preferably, the temperature of the portion of water is 55-65 ℃.

Preferably, the mass of the part of water is 50-80% of the total mass of the water for preparing the functional beverage.

Preferably, the standing is at room temperature for 2-24 hours.

Preferably, before the sterilization, the method further comprises filtering the clarified second mixed solution; the filtration is a screen filtration.

Preferably, the pore diameter of the screen is 180-200 meshes.

Preferably, the sterilization temperature is 85-100 ℃ and the sterilization time is 20-30 min.

The invention provides a functional composition, which comprises the following components in parts by mass: 0.5 to 5 parts of functional components, 2 to 10 parts of aloe juice, 1 to 5 parts of inulin, 0.1 to 0.5 part of cucumber powder, 0.01 to 0.02 part of stevioside, 3 to 7 parts of arabinose, 0 to 5 parts of erythritol, 0.01 to 0.1 part of citrus polyphenol, 0.02 to 0.1 part of citric acid, 0.02 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.001 to 0.01 part of sucralose, 0.03 to 0.05 part of chitosan, 0.03 to 0.05 part of pectase, 0.05 to 0.1 part of sodium carboxymethyl cellulose and 0 to 0.05 part of edible essence. The white kidney bean extract is rich in the alpha-amylase inhibitor and the dietary fiber, can effectively block starch decomposition and ingestion, and has less maximum fat source for human bodies; the banana powder is rich in polyphenol compounds and has good inhibition effect on alpha-amylase and alpha-glucosidase. The invention adds functional components rich in alpha-amylase inhibitor, and integrates various active ingredients and natural fruit and vegetable extracts, so that the composition has the functions of controlling sugar intake and fat generation, and various harmless flavoring agents are added, so that the beverage tastes pleasant, and the flavoring agents do not participate in metabolism of human bodies and do not generate extra burden on the human bodies.

Detailed Description

The invention provides a functional composition, which comprises, by mass, 0.5-5 parts of functional components, 2-10 parts of aloe juice, 1-5 parts of inulin, 0.1-0.5 part of cucumber powder, 0.01-0.02 part of stevioside, 3-7 parts of arabinose, 0-5 parts of erythritol, 0.01-0.1 part of citrus polyphenol, 0.02-0.1 part of citric acid, 0.02-0.1 part of malic acid, 0.05-0.1 part of sodium citrate, 0.001-0.01 part of sucralose, 0.03-0.05 part of chitosan, 0.03-0.05 part of pectase, 0.05-0.1 part of sodium carboxymethyl cellulose and 0-0.05 part of edible essence;

the functional component is white kidney bean extract and/or banana powder.

The source of the components of the functional composition is not particularly limited, as long as the commercial products known to those skilled in the art are used, unless otherwise specified.

The functional composition provided by the invention comprises 0.5-5 parts by mass of functional components, more preferably 0.5-4 parts by mass, and still more preferably 0.5-3 parts by mass. In the present invention, the functional component is preferably white kidney bean extract and/or banana powder. The white kidney bean extract is a natural starch blocking food, is rich in alpha-amylase inhibitor and dietary fiber, can effectively block the decomposition of starch in high-starch foods (rice, cooked wheaten food and related snacks and cakes), blocks the intake of most starch heat, and reduces the maximum fat prevention source of human bodies; the banana powder contains 21 polyphenol compounds, and the banana polyphenol has good inhibition effect on alpha-amylase and alpha-glucosidase.

The functional composition provided by the invention comprises 2-10 parts of aloe juice, more preferably 3-8 parts, and even more preferably 4-6 parts by mass of the functional component.

The functional composition provided by the invention comprises 1 to 5 parts by mass, more preferably 1 to 3 parts by mass, and even more preferably 2 parts by mass of inulin. In the invention, the inulin does not cause the blood sugar to surge, and stably regulates the blood sugar level; also has the functions of reducing blood lipid, removing bile salts and cholesterol, and protecting heart health.

The functional composition provided by the invention comprises 0.1-0.5 part of cucumber powder, more preferably 0.1-0.3 part of cucumber powder, and still more preferably 0.1-0.2 part of cucumber powder based on the parts by mass of the functional components.

The functional composition provided by the invention comprises 0.01-0.02 part of stevioside, and more preferably 0.02 part of stevioside based on the mass parts of the functional components. The stevioside can reduce the content of cholesterol and triglyceride in blood, reduce the concentration of low-density lipoprotein (LDL) in the body, not influence the concentration of high-density lipoprotein (HDL), and increase the HDL/LDL ratio.

The functional composition provided by the invention comprises 3-7 parts of arabinose, more preferably 4-6 parts, and still more preferably 5 parts, based on the mass parts of the functional components. The arabinose has the functions of reducing blood sugar by inhibiting disaccharide hydrolysis and inhibiting disaccharide hydrolase, so that sucrose which is not decomposed in the small intestine is decomposed by microorganisms in the large intestine to generate a large amount of organic acid, and the organic acid has the function of inhibiting liver synthetic fat, thereby reducing the generation of new fat in the body.

The functional composition provided by the invention comprises 0 to 5 parts by mass, more preferably 0 to 4 parts by mass, still more preferably 0 to 3 parts by mass of erythritol. The erythritol does not participate in sugar metabolism and blood sugar change, can be used for seasoning, and improves taste acceptance.

The functional composition provided by the invention comprises 0.01-0.1 part, more preferably 0.02-0.08 part, and still more preferably 0.04-0.06 part of citrus polyphenol based on the mass parts of the functional components. The alpha-glucosyl hesperidin substance in the citrus polyphenol has the function of inhibiting cholesterol synthesis.

The functional composition provided by the invention comprises 0.02-0.1 part of citric acid, more preferably 0.04-0.1 part of citric acid, and still more preferably 0.08-0.1 part of citric acid based on the parts by mass of the functional components.

The functional composition provided by the invention comprises 0.02-0.1 part of malic acid, more preferably 0.04-0.1 part, and still more preferably 0.08-0.1 part by mass of the functional component.

The functional composition provided by the invention comprises 0.05 to 0.1 part of sodium citrate, more preferably 0.07 to 0.1 part of sodium citrate, and still more preferably 0.09 to 0.1 part of sodium citrate based on the parts by mass of the functional components.

The functional composition provided by the invention comprises 0.001 to 0.01 part by weight of sucralose, more preferably 0.001 to 0.009 part by weight, and still more preferably 0.001 to 0.008 part by weight of sucralose.

The functional composition provided by the invention comprises 0.03-0.05 part of chitosan, more preferably 0.04-0.05 part of chitosan, and still more preferably 0.05 part of chitosan.

The functional composition provided by the invention comprises 0.03-0.05 part of pectase, more preferably 0.04-0.05 part of pectase, and still more preferably 0.05 part of pectase based on the mass parts of the functional components. The enzyme activity of the pectase of the present invention is preferably 25000 to 40000U/g, more preferably 30000 to 40000U/g, and even more preferably 30000U/g.

The functional composition provided by the invention comprises 0.05 to 0.1 part, more preferably 0.07 to 0.1 part, and even more preferably 0.08 to 0.1 part of sodium carboxymethylcellulose based on the parts by mass of the functional components.

The functional composition provided by the invention comprises 0-0.05 part of edible essence, more preferably 0-0.04 part of edible essence, and still more preferably 0-0.03 part of edible essence by taking the mass parts of the functional components as reference.

The invention also provides a functional beverage which comprises the following components in percentage by mass: 0.5 to 5 percent of functional components, 2 to 10 percent of aloe juice, 1 to 5 percent of inulin, 0.1 to 0.5 percent of cucumber powder, 0.02 percent of stevioside, 3 to 7 percent of arabinose, 0 to 5 percent of erythritol, 0.01 to 0.1 percent of citrus polyphenol, 0.02 to 0.1 percent of citric acid, 0.02 to 0.1 percent of malic acid, 0.05 to 0.1 percent of sodium citrate, 0.001 to 0.01 percent of sucralose, 0.03 to 0.05 percent of chitosan, 0.03 to 0.05 percent of pectase, 0.05 to 0.1 percent of sodium carboxymethyl cellulose, 0 to 0.05 percent of edible essence and the balance of water;

the functional component is white kidney bean extract and/or banana powder.

The source of each component of the functional beverage is not particularly required, and the functional beverage is commercially available and well known to those skilled in the art.

The functional beverage provided by the invention comprises 0.5% -5% of functional components, more preferably 0.5% -4%, and still more preferably 0.5% -3% of functional components by mass percent.

The functional beverage provided by the invention comprises 2% -10% of aloe juice, more preferably 3% -8%, and even more preferably 4% -6% of aloe juice by mass percent.

The functional beverage provided by the invention comprises 1% -5% of inulin, more preferably 1% -3% of inulin, and even more preferably 2% of inulin. In the invention, the inulin does not cause the blood sugar to surge, and stably regulates the blood sugar level; also has the functions of reducing blood lipid, removing bile salts and cholesterol, and protecting heart health.

The functional beverage provided by the invention comprises 0.1-0.5% of cucumber powder, more preferably 0.1-0.3%, and even more preferably 0.1-0.2% by mass.

The functional beverage provided by the invention comprises 0.01-0.02% of stevioside, and more preferably 0.02% of stevioside. In the present invention, steviol glycoside can reduce the content of cholesterol and triglyceride in blood, reduce the concentration of Low Density Lipoprotein (LDL) in vivo, and not affect the concentration of High Density Lipoprotein (HDL), so that the HDL/LDL ratio is increased.

The functional beverage provided by the invention comprises 3-7% of arabinose, more preferably 4-6% of arabinose, and still more preferably 5% of arabinose. In the present invention, arabinose has a hypoglycemic effect of inhibiting disaccharide hydrolysis and an inhibitory effect on disaccharide hydrolase, so that sucrose which is not decomposed in the small intestine is decomposed by microorganisms in the large intestine to produce a large amount of organic acids, and the organic acids have an inhibitory effect on liver synthetic fat, thereby reducing the generation of new fat in vivo.

The functional beverage provided by the invention comprises 0-5% of erythritol, more preferably 0-4% of erythritol, and still more preferably 0-3% of erythritol. The erythritol does not participate in sugar metabolism and blood sugar change, can be used for seasoning, and improves the taste acceptance.

The functional beverage provided by the invention comprises 0.01 to 0.1 percent of citrus polyphenol, more preferably 0.02 to 0.08 percent, and even more preferably 0.04 to 0.06 percent by mass percent. In the present invention, the alpha-glucosyl hesperidin substance in citrus polyphenol has the effect of inhibiting cholesterol synthesis.

The functional beverage provided by the invention comprises 0.02% -0.1% of citric acid, more preferably 0.04% -0.1% of citric acid, and still more preferably 0.08% -0.1% of citric acid.

Based on the mass parts of the functional components, the functional composition provided by the invention comprises 0.02-0.1 part of malic acid, more preferably 0.04-0.1%, and still more preferably 0.08-0.1%.

The functional beverage provided by the invention comprises 0.05 to 0.1 percent of sodium citrate, more preferably 0.07 to 0.1 percent of sodium citrate, and still more preferably 0.09 to 0.1 percent of sodium citrate.

The functional beverage provided by the invention comprises, by mass, 0.001% -0.01% of sucralose, more preferably 0.001% -0.009%, and even more preferably 0.001% -0.008%.

The functional beverage provided by the invention comprises 0.00-0.05% of chitosan, more preferably 0.03-0.05%, and even more preferably 0.04-0.05% by mass percent. The source of the chitosan is not particularly limited, and commercially available products known in the art may be used.

The functional beverage provided by the invention comprises 0.03-0.05% of pectase, more preferably 0.04-0.05% of pectase, and even more preferably 0.05% of pectase.

The functional beverage provided by the invention comprises 0.05 to 0.1 percent of sodium carboxymethyl cellulose, more preferably 0.07 to 0.1 percent, and still more preferably 0.08 to 0.1 percent by mass percent.

The functional beverage provided by the invention comprises 0% -0.05% of edible essence, more preferably 0% -0.04%, and even more preferably 0% -0.03%.

In the present invention, when the functional component is white kidney bean extract, the functional beverage preferably comprises the following components in percentage by mass: 0.5% of white kidney bean extract, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water.

In the present invention, when the functional component is banana powder, the functional beverage preferably comprises the following components in percentage by mass: 2% of banana powder, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.001% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose and the balance of water.

And dissolving other components except chitosan, pectase and sodium carboxymethyl cellulose in part of water to obtain a first mixed solution. In the invention, chitosan, pectase and other components except sodium carboxymethylcellulose are dissolved in partial water, preferably the functional components, inulin, cucumber powder, stevioside, arabinose, erythritol, citrus polyphenol, citric acid, malic acid, sodium citrate and sucralose are dissolved in partial water, and then the solution is mixed with aloe juice and edible essence to obtain a first mixed solution. In the invention, the mass of the water mixed with other components except chitosan, pectase and sodium carboxymethyl cellulose is preferably 50-80%, more preferably 50-70%, and even more preferably 60% of the total mass of the water for preparing the functional beverage; the temperature of the partial water is preferably 55 to 65 ℃, more preferably 58 to 62 ℃, and still more preferably 60 ℃. The invention preferably mixes the components and then stirs them uniformly to dissolve all the components completely.

After the first mixed solution is obtained, the first mixed solution is mixed with chitosan, pectase and sodium carboxymethyl cellulose, water is added for volume fixation, and the mixture is stood to obtain a second mixed solution. Further preferably, the first mixed solution is mixed with chitosan, pectase and sodium carboxymethyl cellulose, stirred uniformly, dissolved completely, added with water to fix volume and stood still to obtain the second mixed solution. In the present invention, the standing is preferably at room temperature, and the standing time is preferably 2 to 24 hours, more preferably 2 to 12 hours, and still more preferably 2 to 4 hours.

After the second mixed solution is clarified, the invention sterilizes the clarified solution to obtain the functional beverage. In the present invention, the sterilization temperature is preferably 85 to 100 ℃, more preferably 85 to 95 ℃, and even more preferably 90 ℃; the sterilization time is 20 to 30 minutes, and more preferably 30 minutes.

The invention preferably further comprises filtering the clarified second mixed solution before the sterilization; the filtration is preferably a screen filtration, and the pore diameter of the screen is preferably 180 to 200 mesh, more preferably 200 mesh.

In order to further illustrate the present invention, the functional beverage provided by the present invention and the preparation method thereof are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.

The following examples used the following sources of raw materials:

example 1

The functional beverage comprises the following components in percentage by mass:

0.5% of white kidney bean extract, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water.

The formulation of the above embodiment is configured as follows:

1000mL of functional beverage (default mass 1000 g) is prepared by the following steps:

5g of white kidney bean extract, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.1g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice and 0.3g of edible essence are added, and stirring is carried out uniformly, so that all components are completely dissolved, and a first mixed solution is obtained.

And adding 0.5g of chitosan, 0.5g of pectase and 1g of sodium carboxymethyl cellulose into the first mixed solution, uniformly stirring, adding water to a constant volume of 1000mL after complete dissolution, and standing for 2h at room temperature to obtain a second mixed solution.

After the second mixed solution becomes clear, filtering by using a 200-mesh filter screen and filling;

sterilizing the filled beverage at 90deg.C for 30min to obtain functional beverage.

Comparative example 1

The functional beverage components are the same as in example 1, except for the preparation method:

1000mL of functional beverage is prepared, and the preparation method comprises the following steps:

Adding 0.5g of chitosan and 0.5g of pectase into the first mixed solution, uniformly stirring, adding water to a volume of 1000mL after complete dissolution, and standing at room temperature for 2h to obtain a second mixed solution; after the second mixed solution becomes clear, filtering by using a 200-mesh filter screen to obtain a filtered second mixed solution;

and adding 1g of sodium carboxymethylcellulose into the filtered second mixed solution, uniformly stirring, standing for 2 hours at room temperature after complete dissolution, filtering by using a 200-mesh filter screen after the liquid becomes clear, and filling.

After the functional beverages obtained in example 1 and comparative example 1 were allowed to stand for 10 minutes, the functional beverage obtained in comparative example 1 gradually appeared to precipitate, affecting the liquid sensory quality.

The functional beverage obtained in comparative example 1 and comparative example 1 has the advantages that the state of the functional beverage in example 1 can be kept unchanged for a long time, the state of the functional beverage still remains clear and transparent within 1 month, and the taste is good; the functional beverage of comparative example 1 had good taste, but after 10 minutes of standing, precipitation gradually appeared, affecting the liquid sensory.

By comparing the two schemes, the chitosan, the pectase and the sodium carboxymethyl cellulose are added, stirred uniformly and filtered, and the repeated standing and filtering are not needed, so that the time can be saved, and the efficiency can be improved. According to analysis, sodium carboxymethyl cellulose is used as a stabilizer to thicken a solution, and after the sodium carboxymethyl cellulose is added into a liquid in which chitosan and pectase are dissolved, still precipitates are separated out, and after the sodium carboxymethyl cellulose is left standing for 2 hours, the precipitation is not enough to be completely separated out, so that the sodium carboxymethyl cellulose still generates precipitation after filtration, and when the sodium carboxymethyl cellulose and the pectase are dissolved together, the sodium carboxymethyl cellulose has more complete effect, and therefore, the sodium carboxymethyl cellulose is only required to be left standing for one time for filtration.

Example 2

The functional beverage comprises the following components in percentage by mass: 2% of banana powder, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.001% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose and the balance of water.

The method for preparing the functional beverage is the same as that of the embodiment 1, and the difference is that:

20g of banana powder, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 30g of erythritol, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.01g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice is added, and the mixture is stirred uniformly, so that all components are completely dissolved to obtain a first mixed solution.

Comparative example 2

The functional beverage comprises the following components in percentage by mass: 5% of white kidney bean extract, 5% of aloe juice, 2% of inulin, 0.5% of cucumber powder, 0.02% of stevioside, 10% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.02% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water.

50g of white kidney bean extract, 20g of inulin, 5g of cucumber powder, 0.2g of stevioside, 100g of arabinose, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.2g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice and 0.3g of edible essence are added, and stirring is carried out uniformly, so that all components are completely dissolved, and a first mixed solution is obtained.

Comparative example 3

The functional beverage comprises the following components in percentage by mass: 10% of white kidney bean extract, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water.

100g of white kidney bean extract, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.1g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice and 0.3g of edible essence are added, and stirring is carried out uniformly, so that all components are completely dissolved, and a first mixed solution is obtained.

Comparative example 4

The functional beverage comprises the following components in percentage by mass: 0.1% of white kidney bean extract, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water.

1g of white kidney bean extract, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.1g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice and 0.3g of edible essence are added, and stirring is carried out uniformly, so that all components are completely dissolved, and a first mixed solution is obtained.

Comparative example 5

The functional beverage comprises the following components in percentage by mass: 5% of banana powder, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.005% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose and the balance of water.

50g of banana powder, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 30g of erythritol, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.05g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice is added, and the mixture is stirred uniformly, so that all components are completely dissolved to obtain a first mixed solution.

Comparative example 6

The functional beverage comprises the following components in percentage by mass: 8% of banana powder, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.001% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose and the balance of water.

80g of banana powder, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 30g of erythritol, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.01g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice is added, and the mixture is stirred uniformly, so that all components are completely dissolved to obtain a first mixed solution.

Comparative example 7

The functional beverage comprises the following components in percentage by mass: banana powder 0.1%, aloe juice 5%, inulin 2%, cucumber powder 0.1%, stevioside 0.02%, arabinose 5%, erythritol 3%, citrus polyphenol 0.05%, citric acid 0.1%, malic acid 0.1%, sodium citrate 0.1%, sucralose 0.001%, chitosan 0.05%, pectase 0.05%, sodium carboxymethylcellulose 0.1% and the balance water.

1g of banana powder, 20g of inulin, 1g of cucumber powder, 0.2g of stevioside, 50g of arabinose, 30g of erythritol, 0.5g of citrus polyphenol, 1g of citric acid, 1g of malic acid, 1g of sodium citrate and 0.01g of sucralose are added into 600mL of 60 ℃ water, 50g of aloe juice is added, and the mixture is stirred uniformly, so that all components are completely dissolved to obtain a first mixed solution.

Test example 1

The evaluation group is composed of 20 evaluation staff with strong resolving power on color, aroma and taste and sensitive sense, the sense evaluation is carried out on the functional beverages with different formulas of examples 1 and 2, comparative examples 2-7 according to the scoring standard of table 1, the average value of the scores of 20 evaluation staff is taken as the final evaluation result, and the higher the score is, the higher the acceptance of the functional beverage is, and the scoring result is shown in table 2.

Table 1 scoring criteria

Table 2 scoring results

As can be seen from Table 2, when the functional component is white kidney bean extract, the obtained score can reach 90-92 minutes, and the addition of sucralose and arabinose in comparative example 2 results in low taste score, and the addition of white kidney bean extract in comparative example 3 is too much, too deep in color, off-flavor, turbid in texture, and low score; when the functional component is banana powder, the grading of the embodiment 2 is highest and can reach 91 minutes, the adding amount of the sucralose in the comparative example 5 is higher, so that the taste is too sweet, the grading is lower, the adding amount of the banana powder in the comparative example 6 is higher, the color is too deep, the texture is turbid, and the grading is low.

Test example 2

The functional beverages of example 1, example 2, comparative example 4 and comparative example 7 with higher sensory scores were selected for testing, and the specific test protocols are as follows:

each group was 6 people, and the test was performed in two days, before and after the meal in the noon on the first day and before and after the meal in the noon on the second day, respectively.

During the two days of testing, the consistency of the lunch food type and the intake is ensured.

The first day was a blood glucose test performed before meal, the second test was performed one hour after meal, the third test was performed two hours after meal, the fourth test was performed three hours after meal, and the glucometer data was recorded.

The blood glucose test was performed once before lunch the next day, one bottle of plant beverage was consumed within five minutes after meal (can be consumed simultaneously while taking meals), the second test was performed one hour after meal, the third test was performed two hours after meal, the fourth test was performed three hours after meal, and the glucometer data was recorded.

The test results are shown in Table 3.

Table 3 test results

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Comparing the increase amplitude of the postprandial blood glucose level with the postprandial blood glucose level of 1 h; comparing the increment amplitude of the postprandial blood glucose level of 2h with the postprandial blood glucose level of 1h as a benchmark; the postprandial blood glucose level of 2h is used as a benchmark, and the postprandial blood glucose level of 3h is compared.

Evaluation criteria: comparing the increase amplitude of 1h after meal, the lower the increase amplitude is after the drink is used, which shows that the effect of the drink on reducing blood sugar absorption is more obvious; when the 1h increasing amplitude is close, comparing with the 2h increasing amplitude, wherein the lower the increasing amplitude (for example, the negative number indicates that the blood sugar is decreasing, and the larger the negative value indicates that the decreasing amplitude is larger) the better the effect; and under the condition that the beverage effect can be judged through 1h and 2h by combining 1h and 2h observation when the reduction amplitude of 3h is compared, 3h data can only be used as an auxiliary basis.

As can be seen from the test results in Table 3, the effects of example 1 and example 2 are both remarkable, and have remarkable effects of reducing blood glucose intake, whereas the effects of comparative example 4 and comparative example 7 are remarkably reduced due to the smaller content of the active ingredient, although they are not very different in taste.

Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.

Claims

1. The functional composition is characterized by comprising the following components in parts by mass: 0.5 to 5 parts of functional components, 2 to 10 parts of aloe juice, 1 to 5 parts of inulin, 0.1 to 0.5 part of cucumber powder, 0.01 to 0.02 part of stevioside, 3 to 7 parts of arabinose, 0 to 5 parts of erythritol, 0.01 to 0.1 part of citrus polyphenol, 0.02 to 0.1 part of citric acid, 0.02 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.001 to 0.01 part of sucralose, 0.03 to 0.05 part of chitosan, 0.03 to 0.05 part of pectase, 0.05 to 0.1 part of sodium carboxymethyl cellulose and 0 to 0.05 part of edible essence;

the functional component is white kidney bean extract and/or banana powder.

2. The functional beverage is characterized by comprising the following components in percentage by mass: 0.5 to 5 percent of functional components, 2 to 10 percent of aloe juice, 1 to 5 percent of inulin, 0.1 to 0.5 percent of cucumber powder, 0.01 to 0.02 percent of stevioside, 3 to 7 percent of arabinose, 0 to 5 percent of erythritol, 0.01 to 0.1 percent of citrus polyphenol, 0.02 to 0.1 percent of citric acid, 0.02 to 0.1 percent of malic acid, 0.05 to 0.1 percent of sodium citrate, 0.001 to 0.01 percent of sucralose, 0.03 to 0.05 percent of chitosan, 0.03 to 0.05 percent of pectase, 0.05 to 0.1 percent of sodium carboxymethyl cellulose, 0 to 0.05 percent of edible essence and the balance of water;

the functional component is white kidney bean extract and/or banana powder.

3. The functional beverage according to claim 2, characterized in that the functional beverage comprises the following components in mass percent: 0.5% of functional components, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.01% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethyl cellulose, 0.03% of edible essence and the balance of water; the functional component is white kidney bean extract;

Or the functional beverage comprises the following components in percentage by mass: 2% of functional components, 5% of aloe juice, 2% of inulin, 0.1% of cucumber powder, 0.02% of stevioside, 5% of arabinose, 3% of erythritol, 0.05% of citrus polyphenol, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium citrate, 0.001% of sucralose, 0.05% of chitosan, 0.05% of pectase, 0.1% of sodium carboxymethylcellulose and the balance of water; the functional component is banana powder.

4. A method of preparing a functional beverage according to claim 2 or 3, comprising the steps of:

5. The process according to claim 4, wherein the temperature of the partial water is 55 to 65 ℃.

6. The method of claim 4 or 5, wherein the portion of water is 50% to 80% of the total mass of water used to prepare the functional beverage.

7. The method according to claim 4, wherein the standing is performed at room temperature for 2 to 24 hours.

8. The method according to claim 4, further comprising filtering the clarified second mixed solution before the sterilization; the filtration is a screen filtration.

9. The method according to claim 8, wherein the mesh size of the screen is 180 to 200 mesh.

10. The method according to claim 4, wherein the sterilization is carried out at a temperature of 85 to 100℃for 20 to 30 minutes.