CN118077781A

CN118077781A - Matcha cheese anti-fatigue adhesive and preparation method thereof

Info

Publication number: CN118077781A
Application number: CN202410241002.3A
Authority: CN
Inventors: 刘志荣; 黄文辉; 徐海霞; 戴超; 金李孟; 秦华; 谢良妹
Original assignee: Shaoxing Yuchacun Tea Co ltd
Current assignee: Shaoxing Yuchacun Tea Co ltd
Priority date: 2024-03-04
Filing date: 2024-03-04
Publication date: 2024-05-28

Abstract

The invention belongs to the technical field of foods, and discloses a matcha cheese refreshing glue which comprises the following components in parts by weight: 1-20 parts of Matcha; cheese and 5-20 parts of products thereof; 0.3-5 parts of food nutrition enhancer; 1-20 parts of sweetener; 0.1-0.5 part of thickener; 80-200 parts of water. The refreshing glue combines the energy supplementing function and refreshing effect of the traditional energy glue so as to meet the requirements of active energy consumption and alertness. The preparation method and the ingredient proportion of the invention are carefully designed to ensure that the product not only provides rapid energy, but also provides a sustained refreshing effect, thereby improving athletic performance and alertness. The energy gel with refreshing effect can provide comprehensive energy and alertness support for athletes, outdoor lovers, long-distance drivers and long-time working people, and is expected to be widely focused and applied in the market.

Description

Matcha cheese anti-fatigue adhesive and preparation method thereof

Technical Field

The invention belongs to the technical field of foods, and particularly relates to matcha cheese anti-fatigue adhesive and a preparation method thereof.

Background

Anti-fatigue gel is a food supplement capable of providing energy quickly, and is commonly used in sports activities, athletic competitions, long-distance running and other activities. Such foods are typically in semi-solid or gel form, rich in carbohydrates, electrolytes, and other nutritional ingredients to help improve physical strength and endurance. The anti-fatigue adhesive can meet the energy requirement in high-strength activities, delay fatigue and improve athletic performance. The anti-fatigue gums currently on the market generally contain glucose, sucrose, electrolytes, vitamins, amino acids, etc. which help maintain water and electrolyte balance while providing energy rapidly. However, the conventional anti-fatigue adhesive has the following problems: because the raw materials and the formula of the anti-fatigue adhesive product are different, the effect on human bodies is not clear, and the traditional anti-fatigue adhesive is rich in electrolyte and compound vitamins, only the nutrition of the anti-fatigue adhesive is enhanced, but the energy is not high. The semi-fluid high-energy food which takes cooked meat as an enzymolysis substrate only improves the energy, and functional components are not added, so that the problems of lack of the functional components, low energy density, poor palatability and the like exist; and the traditional anti-fatigue adhesive is only very popular in athletes, outdoor lovers and other people needing to increase physical strength, and lacks continuous refreshing effect and long-acting abdominal function, so that the application range is smaller. The invention uses the green tea and cheese as raw materials to prepare the anti-fatigue adhesive, the content of the soluble solid matters of the finished product is in the standard range, and the used food additive and thickener meet the national standard and are accurately disclosed, so that the nutrient substances reach the standard, the taste is good, and the excellent biological characteristics of the green tea can also be the refreshing and fruit belly effects of eaters.

The green powder having an amino acid content of 1.5% or more, a chlorophyll content of more than 300mg per 100g, and an average particle size of 20 μm or less can be called green tea. Matcha has refreshing effect mainly due to caffeine and tea polyphenols therein. Caffeine is a natural central nervous system stimulant that stimulates the brain and increases alertness, concentration and attention. It also helps to improve cognitive ability and clarity of thinking. Tea polyphenols can refresh, maintain brain health, improve learning and memory, prevent free radical formation, promote blood circulation, and help human body obtain sufficient oxygen and nutrients. Unlike coffee, theanine in green tea can promote the refreshing and anti-fatigue effects of caffeine and increase subjective alertness without causing drowsiness after coffee consumption, thereby being beneficial to relieving brain fatigue and improving alertness and enabling people to concentrate more. The nutrition component in Matcha is insoluble component 60-70%, and the Matcha is added into antifatigue gel to make tea intake into human body of catechin, chlorophyll, dietary fiber, liposoluble tea polyphenols, etc. which can not be used when drinking tea.

Cheese is a dairy product, is a good protein source, provides amino acids required by the human body, and is vital to maintaining the health of muscles, bones and internal organs. It contains a large amount of calcium and vitamins and has important roles in bone, dental health and physiological functions such as nerve conduction and muscle contraction.

By searching, the following patent publications related to the present patent application are found:

1. Chinese patent publication CN202111149233.4 discloses a preparation method of endurance running energy gum (application day: 2021, 09, 29 days), which takes spinach as a cutin base, and is flavored by adding maltodextrin, glucose, fructose, sodium citrate, potassium citrate and citric acid.

The patent does not provide information about the function, efficacy or characteristics of such endurance running energy gels. Moreover, extraction and preparation of the saporin is relatively complex, often requiring specialized processes and equipment. This increases the cost and technical threshold of production. Moreover, the research support of saponaria leaf polysaccharides is limited relative to some other polysaccharides, such as dextran or xylose, and thus its specific health benefits and application areas require further research and validation.

2. Chinese patent publication CN201911326266.4 discloses an energy gel suitable for long-distance sports people and a preparation method thereof (application day: 12 months and 20 days in 2019), wherein the method uses highly branched cyclodextrin, oligomeric maltose syrup, pseudo-ginseng, 1, 6-fructose diphosphate, an acidity regulator, a sweetener, mineral salt, essence for food, hydrocolloid and purified water, wherein the pseudo-ginseng is pseudo-ginseng extract.

Pseudo-ginseng is a herbal medicine, and the effective components after extraction of the pseudo-ginseng are not described, and although pseudo-ginseng is used in traditional herbal medicines, some people may have allergic reactions to the pseudo-ginseng. This may include symptoms such as itching of the skin, shortness of breath, rash, etc. And the active ingredients in pseudo-ginseng may interact with certain drugs, affecting their absorption and metabolism. The production and purification of the highly branched cyclodextrin of this patent is relatively complex, which makes it costly. And highly branched cyclodextrins have no nutritional value per se, and are mainly used for improving texture and stability of foods without providing nutritional ingredients.

By contrast, the present patent application is substantially different from the above patent publications.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a matcha cheese anti-fatigue adhesive and a preparation method thereof.

The technical scheme adopted for solving the technical problems is as follows:

The matcha cheese anti-fatigue adhesive comprises the following components in parts by weight:

preferably, the green tea is green tea conforming to GB/T34778.

Preferably, the cheese is one or a mixture of more than two of full-fat, low-fat, defatted cheese and its products.

Preferably, the food nutrition enhancer is one or more than two of glucose, fructo-oligosaccharide, vitamin B5, vitamin C and taurine.

Preferably, the sweetener is one or more than two of erythritol, maltitol, xylitol, D-mannitol, calcium cyclohexylsulfamate, sucralose, sorbitol and sorbitol solution.

Preferably, the thickener is one or more than two of polydextrose, konjaku flour, flaxseed gum, carrageenan, gelatin, agar, gloiopeltis gum, propylene glycol alginate, curdlan, tamarind polysaccharide gum, maltitol solution and diacetyl tartaric acid mono-diglyceride.

The preparation method of the matcha cheese anti-fatigue adhesive comprises the following steps:

Mixing Matcha, food nutrition enhancer, sweetener and thickener, pulverizing, granulating to 60-90 mesh, mixing with cheese and its product, adding the mixture into water, heating at a temperature of equal to or higher than 75deg.C, stirring to dissolve thoroughly, homogenizing, packaging in packaging container, sealing, and sterilizing to obtain Matcha cheese antifatigue gel.

Mixing all raw materials except the thickener to obtain a mixture;

and (3) independently carrying out sol and gel boiling on the thickener, then carrying out liquid mixing with the mixture, and finally filling and forming to obtain the green tea cheese anti-fatigue gel.

The invention has the advantages and positive effects that:

1. the anti-fatigue adhesive is used as a special food, has the advantages of high heat quantity, capability of quickly supplementing energy, small volume, light weight, convenience in carrying and eating and the like, and can quickly absorb nutrients such as carbohydrate in gel into blood to generate heat and nutrition to be supplied to human bodies, thereby helping to delay muscle fatigue, improve blood sugar level and improve athletic activity. The preparation method and the ingredient proportion of the invention are carefully designed to ensure that the product not only provides rapid energy, but also provides a sustained refreshing effect, thereby improving athletic performance and alertness. The anti-fatigue adhesive with refreshing effect can provide comprehensive energy and alertness support for athletes, outdoor lovers, long-distance drivers and long-time working people, and is expected to be widely focused and applied in the market.

2. The invention mixes Matcha, cheese, food nutrition enhancer, sweetener and thickener according to a specific proportion, and prepares the anti-fatigue adhesive through mixing, filling, sealing and sterilization. Although Matcha has the effects of refreshing, resisting oxidation and the like, the nature of bitter taste of the Matcha makes the Matcha not widely popularized. The unique flavor of cheese can mask the bitter taste brought by tea products, and the added green tea can also absorb all substances such as catechin, chlorophyll, dietary fiber, fat-soluble tea polyphenol and the like into human bodies, so that the active substances in the green tea can be better utilized.

3. The anti-fatigue gel disclosed by the invention contains green tea, cheese and various carbohydrates, is easy to take in a gel state, can rapidly release glucose into blood, so that the utilization rate of the carbohydrates is improved to the greatest extent, energy supplement can be provided in a short time, and fatigue and low-energy states can be treated.

4. The caffeine and tea polyphenol of the green tea of the anti-fatigue adhesive have the functions of improving alertness and concentration, and the synergistic effect of the caffeine and the theanine is beneficial to relieving fatigue, improving alertness and improving cognitive function. In addition, the invention combines the fresh taste of the green tea and the smooth texture of cheese, and creates the food experience with rich mouthfeel and obvious layering sense. This combination may provide unique taste enjoyment. The process for preparing the anti-fatigue adhesive is relatively simple, which is beneficial to mass production and market popularization. In summary, the invention provides a multifunctional anti-fatigue adhesive, which has the advantages of providing energy and improving vigilance and health efficacy, and is suitable for various situations, such as the situation that people need to refresh when in sports, work or study.

5. The anti-fatigue adhesive provided by the invention takes the green tea, the cheese powder and the food nutrition enhancer as main raw materials, the prepared anti-fatigue adhesive has rich taste, and the smooth texture of the cheese is combined with the fresh taste of the green tea, so that the taste experience full of layering is created. The green tea can provide energy, improve physical strength and endurance rapidly, and caffeine and theanine in the green tea can stimulate central nervous system and improve alertness and concentration. The caffeine is helpful for keeping awake, relieving drowsiness, improving cognitive function, and the anti-fatigue gel is in gel state, and is easy to be taken and absorbed rapidly. The anti-fatigue adhesive has the advantages that the raw materials are combined by the plant base material and the dairy product, so that the texture can be improved, the unique flavor can be formed, the health efficacy of the anti-fatigue adhesive can be improved, the application range is enlarged, the manufacturing process is simple, and the product is convenient to carry in daily life

Drawings

FIG. 1 is a photograph of a matcha cheese anti-fatigue adhesive prepared in the invention;

fig. 2 is a photograph of a physical image of an outer package of the matcha cheese anti-fatigue adhesive prepared in the present invention.

Detailed Description

The invention will now be further illustrated by reference to the following examples, which are intended to be illustrative, not limiting, and are not intended to limit the scope of the invention.

The various experimental operations involved in the specific embodiments are conventional in the art, and are not specifically noted herein, and may be implemented by those skilled in the art with reference to various general specifications, technical literature or related specifications, manuals, etc. before the filing date of the present invention.

further, the green tea is green tea conforming to GB/T34778.

Further, the cheese is one or a mixture of more than two of full fat, low fat, defatted cheese and products thereof.

Further, the food nutrition enhancer is one or more than two of glucose, fructo-oligosaccharide, vitamin B5, vitamin C and taurine.

Further, the sweetener is one or more than two of erythritol, maltitol, xylitol, D-mannitol, calcium cyclohexylsulfamate, sucralose, sorbitol and sorbitol solution.

Further, the thickener is one or more than two of polydextrose, konjaku flour, flaxseed gum, carrageenan, gelatin, agar, gloiopeltis gum, propylene glycol alginate, curdlan, tamarind polysaccharide gum, maltitol solution and diacetyl tartaric acid mono-diglyceride.

Mixing all raw materials except the thickener to obtain a mixture;

Specifically, the preparation and detection of the correlation are as follows:

Example 1:

(1) Matcha: 5 parts by weight;

(2) Cheese powder: 15 parts by weight;

(3) Nutrient supplement: glucose, vitamin B5, vitamin C and taurine according to the mass ratio of 1:1:1:1, mixing, and adding 2 parts by weight;

(4) Sweetener: erythritol, maltitol and xylitol according to a mass ratio of 2:1:1, mixing, 10 parts by weight in total;

(5) And (3) a thickening agent: polydextrose, konjaku flour and carrageenan according to the mass ratio of 3:1:1, mixing, 0.4 part by weight in total;

(6) Water: 140 parts by weight.

Mixing the materials (1) - (5), pulverizing, sieving with 70 mesh sieve, dissolving the powder in hot water with temperature not less than 75deg.C, hot packaging, sealing, and sterilizing. The appearance of the product is shown in fig. 1 and 2, and the product is crystal-clear in appearance, bright in color, green in color, fine in surface and compact in shape.

The additives all accord with the national standard of China.

Example 2:

(1) Matcha: 4 parts by weight;

(2) Cheese: 12 parts by weight;

(3) Nutrient supplement: glucose, fructo-oligosaccharide, vitamin C and taurine according to the mass ratio of 1:1:1:1:1, mixing, 5 parts by weight;

(5) And (3) a thickening agent: polydextrose, konjaku flour and carrageenan according to the mass ratio of 3:1:1, mixing, and adding 0.3 parts by weight;

(6) Water: 90 parts by weight.

Mixing the materials (1) - (5), pulverizing, sieving with 80 mesh sieve, dissolving the powder in hot water with temperature not less than 80deg.C, hot packaging, sealing, and sterilizing. The appearance of the product is shown in fig. 1 and 2, and the product is crystal-clear in appearance, bright in color, green in color, fine in surface and compact in shape.

The additives all accord with the national standard of China.

Correlation detection results of the invention:

1. sensory evaluation

Sensory evaluation is performed, and before the sensory evaluation, the taste of an evaluator needs to be ensured to be normal, and the sensory evaluation needs to be performed in a clean and normal lighting room. 30 professional sensory panelists (15 men, 15 women, age 25-35 years) used quantitative analysis in a sensory panel at a temperature of 23.+ -. 2 ℃. The sensory evaluation table is shown in table 1:

TABLE 1

As can be seen from the sensory evaluation results, the finished product in example 1 has a sensory score of 91 minutes and the finished product in example 2 has a sensory score of 89 minutes, which indicates that the process and the formula have more uniform texture, better gel state, little water bleeding, green tea, light green tea aroma and smooth taste Q.

The invention has excellent appearance, texture and taste.

2.

The 50 rats are randomly divided into a control group, a high-dose group, a medium-dose group, a low-dose group and a quiet group, wherein the number of rats in each group is 10, the control group and the quiet group are fed by using normal saline, the high-dose group is fed by using 300mg/kg of tea polyphenol in the anti-fatigue gel, the medium-dose group is fed by using 150mg/kg of tea polyphenol in the anti-fatigue gel, the low-dose group is fed by using 50mg/kg of tea polyphenol in the anti-fatigue gel, and the continuous feeding is carried out for 30 days. The exercise training method comprises the following steps: except for the rats in the quiet group, the rats in each group were trained by running, the first 4 days were adaptive training, the training speed was 15m/min, the training speed and time were gradually increased, when the exercise time reached 60 minutes, the increase was stopped when the exercise time reached 25m/min, the current training intensity was maintained, after the feeding time of tea polyphenols was completed, all the remaining rats were placed in the running, the effort of the rats was consumed in all the ways except for the quiet group, when they reached exhaustion, the supernatant in their blood was taken with a professional tool, and the test comparison was awaited in a low temperature environment.

TABLE 2 influence of the product on BUN (urea), LDH (creatine kinase), LD (acid dehydrogenase) in rat serum

The table above shows the effect of 4 groups of tea polyphenols on BUN (urea), LDH (creatine kinase) and LD (acid dehydrogenase) in rat serum, and from the data, it can be seen that the lactic acid level of the rat taking the product is obviously reduced after exercise, and the lactic acid level is in a decreasing trend along with the increase of the dosage of the product, so that the product can effectively reduce the generation amount of lactic acid, and the effect of relieving exercise fatigue is achieved to a certain extent. With the increase of the dosage of the product, the content of the lactic dehydrogenase of the rat after exercise is continuously increased, the level of the hematuria is gradually reduced, the contrast difference between the data is stronger, and the product has better fatigue relieving effect.

In conclusion, the product has better sense, and practically has the functions of relieving fatigue and refreshing.

Comparative example 1

The refreshing glue comprises the following components in parts by weight:

(1) Highly branched cyclodextrin: 10-15 parts by weight;

(2) Nutrient supplement: mineral substances, vitamin B1, vitamin C and the weight ratio of the vitamin B to the vitamin C is 1:1:1, mixing, wherein the total weight is 0.5-1 part;

(3) Sweetener: xylitol, white granulated sugar and xylitol according to the mass ratio of 1:2:1, mixing, and adding 0.005-0.1 part by weight;

(4) And (3) a thickening agent: 0.05-0.5 parts by weight of a hydrocolloid;

(5) Water: 20-60 parts by weight.

(6) Acidity regulator: 0.1 to 0.5 part by weight.

(7) Tea extract: 2 parts by weight.

The preparation method is the same as in example 1.

Comparative example 2

The refreshing glue comprises the following components in parts by weight:

(1) Maltodextrin: 15-22.5 parts by weight;

(2) Sweetener: 1.5-9 parts by weight of maltose;

(3) Nutrient supplement: mineral substances, vitamin B1, vitamin C and the weight ratio of the vitamin B to the vitamin C is 1:1:1, mixing, wherein the total weight is 0.5-1 part;

(4) Water: 20-30 parts by weight.

(5) Acidity regulator: 0.05-0.3 parts by weight of citric acid.

(6) Tea extract: 2 parts by weight.

The preparation method is the same as in example 1.

Table 3 comparison table of physicochemical index

Project	Anti-fatigue rubber elasticity (mm)	Tea polyphenol content (%)	Acidity (%)	Soluble solid
					Comparative example 1	1.92	1.12	2.45	≥15.0
Comparative example 2	2.01	1.16	3.66	≥15.0
					Example 1	3.12	2.62	2.74	≥15.0
Example 2	3.29	2.44	2.48	≥15.0

According to the physical and chemical index results, the anti-fatigue adhesive of the embodiment of the product has the elasticity about one time better than that of the comparative example, the tea polyphenol content of the embodiment is 0.5 time higher than that of the comparative example, the acidity is moderate, and the flavor meets the demands of most consumers, so that the product under the formula process has the advantages of higher tea polyphenol content, ideal elasticity and moderate acidity.

In conclusion, the tea polyphenol provided by the invention has excellent content, excellent texture and better flavor.

Table 4 microorganism index comparison Table

Project	Colony count	Helicobacter pylori	Pathogenic bacteria
				National standard	≤100	≤30	Not detected
Comparative example 1	≤100	≤30	Not detected
				Comparative example 2	≤100	≤30	Not detected
Example 1	≤100	≤30	Not detected
				Example 2	≤100	≤30	Not detected

According to the microbial index result, the product meets the national standard, and the safety is authenticated.

Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.

Claims

1. The matcha cheese refreshing glue is characterized in that: the components and parts by weight thereof are as follows:

2. the matcha cheese refreshing glue of claim 1, wherein: the green tea is green tea conforming to GB/T34778.

3. The matcha cheese refreshing glue of claim 1, wherein: the cheese is one or more of full-fat, low-fat, defatted cheese and products thereof.

4. The matcha cheese refreshing glue of claim 1, wherein: the food nutrition enhancer is one or more than two of glucose, fructo-oligosaccharide, vitamin B5, vitamin C and taurine.

5. The matcha cheese refreshing glue of claim 1, wherein: the sweetener is one or more than two of erythritol, maltitol, xylitol, D-mannitol, calcium cyclohexylsulfamate, sucralose, sorbitol and sorbitol solution.

6. The matcha cheese refreshing glue according to any one of claims 1 to 5, characterized in that: the thickener is one or more than two of polydextrose, konjaku flour, flaxseed gum, carrageenan, gelatin, agar, gloiopeltis gum, propylene glycol alginate, curdlan, tamarind polysaccharide gum, maltitol solution and diacetyl tartaric acid mono-diglyceride.

7. The method for preparing the matcha cheese refreshing glue according to any one of claims 1 to 6, characterized in that: the method comprises the following steps:

Mixing Matcha, food nutrition enhancer, sweetener and thickener, pulverizing, granulating to 60-90 mesh, mixing with cheese and its product, adding the mixture into water, heating at a temperature of equal to or higher than 75deg.C, stirring to dissolve thoroughly, homogenizing, packaging in packaging container, sealing, and sterilizing to obtain Matcha cheese refreshing gelatin.

8. The method for preparing the matcha cheese refreshing glue according to any one of claims 1 to 6, characterized in that: the method comprises the following steps:

Mixing all raw materials except the thickener to obtain a mixture;

And (3) independently carrying out sol and gel boiling on the thickener, then carrying out liquid mixing with the mixture, and finally filling and molding to obtain the matcha cheese refreshing gel.