WO2021136426A1

WO2021136426A1 - Composite beverage and preparation method therefor

Info

Publication number: WO2021136426A1
Application number: PCT/CN2020/141608
Authority: WO
Inventors: 吴冬; 代陈胜; 成丽丽; 陈怀德; 刘民宪; 侯丽丽; 江灼和; 刘雨佳; 凌远建
Original assignee: 深圳富佑细胞生物技术股份有限公司
Priority date: 2019-12-31
Filing date: 2020-12-30
Publication date: 2021-07-08
Also published as: CN111066989A

Abstract

Disclosed are a composite beverage and a preparation method therefor. The composite beverage comprises the following components by weight percentages: 0.5%-1% of prebiotics, 0.25%-0.5% of xanthan gum, 5%-6% of a plant extract, 18%-28% of a composite raspberry liquid, 10%-15% of maltitol, 25%-35% of a composite fermented liquid of fruits and vegetables and the balance of water. The composite beverage is prepared and obtained by means of scientifically proportioning the prebiotics, the plant extract, the composite raspberry liquid and the composite fermented liquid of fruits and vegetables, and the composite beverage has the effects of improving immunity, moisturizing the intestines and relaxing the bowels, maintaining beauty and youth, etc. The composite functional beverage is rich in amino acids, vitamin C and protein. The fermented beverage of fruits and vegetables produced has good a mouthfeel without preservatives, pigments and other chemical substances being added. Compared with general healthcare beverages, the composite beverage has the advantages of being purely natural, green and safe, and free of pigments and preservatives.

Description

Compound beverage and preparation method thereof

Technical field

The invention relates to the technical field of beverages, in particular to a composite beverage and a preparation method thereof.

Background technique

In recent years, with the diversification of consumer preferences and the pursuit of healthy nutrition, healthy beverages with various health functions have been put on the market. Most of these branded functional drinks use chemical raw materials such as multivitamins as their main raw materials. Some products also contain additives such as pigments and preservatives. Long-term drinking is harmful to human health.

Summary of the invention

In order to solve the defects and deficiencies of the prior art treatment, the present invention provides a composite beverage and a preparation method thereof.

In order to achieve the above-mentioned object, the technical solution adopted by the present invention is a composite beverage, which includes the following components in weight percentage: 0.5-1% of prebiotics, 0.25-0.5% of xanthan gum, 5-6% of plant extracts, Compound raspberry liquid 18-28%, maltitol 10-15%, compound fruit and vegetable fermentation liquid 25-35% and the balance of water.

The compound beverage of the present invention uses prebiotics, plant extracts, compound raspberry liquid, compound fruit and vegetable fermentation liquid for scientific proportioning, and the prepared compound beverage has aspects of improving immunity, moisturizing bowel movements, beautifying skin, etc. It has significant effects. The composite functional drink is rich in amino acids, vitamin C, and protein. The fermented fruit and vegetable drink produced has a good taste without adding preservatives, pigments and other chemicals. Compared with general health drinks, it is pure natural, green, safe, Does not contain colorings and preservatives.

As a preferred embodiment of the composite beverage of the present invention, the prebiotics include xylo-oligosaccharides, soybean oligosaccharides, isomalt oligosaccharides and inulin, and the xylo-oligosaccharides, soybean oligosaccharides, and isomalt oligosaccharides The weight ratio to inulin is xylo-oligosaccharide: soybean oligosaccharide: oligoisomaltose: inulin=1:1:1:1.

Xylooligosaccharides is one of the most powerful varieties of bifidobacteria in polymerized sugars. Its efficacy is nearly 20 times that of other polymerized sugars. There is no enzyme in the human gastrointestinal tract that hydrolyzes xylooligosaccharides, so it It can directly enter the large intestine and is preferentially used by bifidobacteria to promote the proliferation of bifidobacteria and simultaneously produce a variety of organic acids. Lower the intestinal pH value, inhibit the growth of harmful bacteria, and make probiotics proliferate in the intestinal tract.

Soy oligosaccharides can replace part of sucrose as a low-calorie sweetener. Soybean oligosaccharides are less heat-preserving and hygroscopic than sucrose, but better than fructose syrup. The water activity is close to that of sucrose. It can be used in refreshing beverages and baked foods. It can also be used to reduce water activity and inhibit microbial reproduction. It can also achieve freshness and moisturizing effects; it has the functions of laxative and intestinal cleansing and promoting the proliferation of bifidobacteria in the intestinal tract.

Isomaltooligosaccharides can effectively promote the growth and reproduction of the beneficial bacteria in the human body-Bifidobacterium, so it is also called "Bifidobacterium growth promoting factor", or "Bifido factor" for short.

Inulin is a water-soluble dietary fiber. It is one of the most easily soluble dietary fibers found in water and has excellent solubility. It has a very obvious effect on regulating the human intestinal microecological balance, laxative detoxification, and improving human immunity.

The prebiotic of the present invention is composed of xylo-oligosaccharides, soybean oligosaccharides, isomalt oligosaccharides and inulin mixed in a specific ratio, and can be used in beverages to effectively regulate the balance of intestinal flora and improve the body’s immunity. Power and many other effects.

The plant extract includes black rice anthocyanin extract and ginseng extract, and the weight ratio of black rice anthocyanin to ginseng extract is black rice anthocyanin extract: ginseng extract=1:10.

Black rice is a kind of special rice. It contains nutrients such as starch, protein, fat, dietary fiber, vitamins and minerals, and is rich in anthocyanins. It has health effects such as "replenishing essence" and is considered to be a good nourishing product, which has always been loved by people in East Asia. Anthocyanins are a kind of plant polyphenols widely distributed in nature, and exist to varying degrees in most plant petals and fruit seed coats. During the maturation of black rice, a large amount of anthocyanins will accumulate in the seed coat, making the brown rice appear brownish-red, purple-red, purple-black and even black. In addition to giving plants rich colors, anthocyanins also have Anti-oxidation, anti-inflammatory, lowering blood fat, inhibiting tumor formation, beautifying skin, improving skin tone and other physiological functions. At the same time, anthocyanin is a relatively safe natural pigment with anti-oxidation and improving blood circulation characteristics. The black rice anthocyanin extract used in the present invention is obtained by an existing extraction method, or a commercially available product is used.

Ginseng extract prevents skin aging and has anti-oxidant properties, and has a beautifying and nourishing effect.

The plant extract of the present invention is compounded by black rice anthocyanin extract and ginseng extract. When black rice anthocyanin extract: ginseng extract=1:10 is compounded, it has the synergistic enhancement of anti-oxidation, beauty and beauty. Efficacious.

As a preferred embodiment of the composite beverage of the present invention, the composite raspberry liquid includes cranberry extract, blueberry extract, raspberry extract, blackberry extract, purple berry extract, snake berry extract, and grassberry extract With strawberry extract, the weight ratio of each component is cranberry extract: blueberry extract: raspberry extract: blackberry extract: purple berry extract: snakeberry extract: grassberry extract: strawberry extract=1 :1:1:1:1:1:1:1:1.

Cranberry: Cranberry is rich in antioxidant polyphenols, special compounds-concentrated tannins, anti-free radical substances-bioflavonoids, vitamin C, flavonoids and other antioxidants and rich pectin, with It has the effects of beautifying beauty, preventing Alzheimer's disease, reducing cardiovascular aging disease, reducing the incidence of gastric ulcer and gastric cancer, and preventing common urinary tract infections in women.

Blueberry: Scavenging free radicals, can prevent a variety of free radical-related diseases, including cancer, heart disease, premature aging and arthritis, has anti-inflammatory and anti-mutation functions, and can enhance cell vitality.

Raspberry: It has the effects of astringent essence, nourishing the kidney, helping yang and improving eyesight, sobering alcohol, quenching thirst, reducing phlegm and detoxification, and treating kidney deficiency, nocturnal emission, drunkenness, erysipelas and other symptoms. Leaves are slightly bitter, detoxifying, reducing swelling, sore sores, sore throat, multiple abscesses, mastitis and other symptoms.

Blackberry: Blackberry is rich in proanthocyanidins, SOD, selenium, ellagic acid and flavonoids and other high-efficiency antioxidant active substances, 20 kinds of amino acids and trace elements, and it has been found to contain more than 40 kinds of nutrients, including proanthocyanidins, SOD, amino acids, As well as calcium, iron, zinc, selenium, vitamins, etc., it is several times or even hundreds of times that of blueberries as we know them.

Purple berry: Purple berry is rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, phenolic substances, and has the functions of strengthening gums, protecting teeth, protecting liver, improving visual function, delaying aging, replenishing qi and blood, etc. .

Snakeberry: Snakeberry is sweet, bitter, and cold in nature. The whole herb is used for medicinal purposes. Cure fever, epilepsy, cough, vomiting blood, sore throat, dysentery, carbuncle, boils, snake bites, soup burns, etc. It is clinically used to treat diphtheria, bacillary dysentery, acute perforating appendicitis, hepatitis A, etc.

Cranberry: The fruit is sweet and sour and can be used for edible, wine making and vinegar making. The root and leaves contain tannin, which can be extracted from tannin extract. The whole plant is used as medicine, which has the effects of relieving pain, promoting blood circulation, eliminating rheumatism and detoxification.

Strawberry: Strawberry is rich in nutritional value and is known as the "Queen of Fruits". It is rich in vitamin C, vitamin E, copper carotene, strawberry amine, pectin, cellulose, iron, calcium, anthocyanins and other nutrients. In particular, the content of vitamin C is 7-10 times higher than that of apples and grapes. The content of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus, and iron is also 3 to 4 times higher than that of apples, pears, and grapes. It has the effects of protecting eyesight, helping digestion, and preventing constipation.

In the present invention, multiple raspberry extracts are mixed and compounded to form a compound raspberry liquid, which is then compounded with prebiotics, plant extracts, compound raspberry liquid, and compound fruit and vegetable fermentation liquid, which can not only improve taste, but also improve immunity , Synergistic effect in moistening the bowel and laxative.

As a preferred embodiment of the composite beverage of the present invention, the composite fruit and vegetable fermentation liquid includes the following components by weight: 48.6 parts by weight of fruit juice, 27 parts by weight of vegetable juice, 10 parts of yeast, 12.5 parts of acetic acid bacteria, 15 parts of lactic acid bacteria, and low 12 parts of Fructose, 2 parts of Bifidobacterium lactis;

The juice includes the following components by weight percentage: blueberry 10%, lemon 8%, plum 7%, orange 10%, pineapple 8%, grapefruit 10%, apple 12%, plum 6%, strawberry 7.5% , Litchi 3.5%, grape 7%, kumquat 6% and persimmon 5%;

The vegetable juice includes the following components by weight percentage: 25% shiitake mushrooms, 30% corn, 30% broccoli, 10% lotus root, and 5% melon;

The yeast is Saccharomyces cerevisiae, Brettanomyces cerevisiae, Pasteur yeast or Lutherans yeast;

The acetic acid bacteria are Acetobacter xylinum, Gluconobacter or Gluconoacetobacter;

The lactic acid bacteria are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus paracasei or Lactobacillus rhamnosus.

The above-mentioned raw materials are all obtained from commercially available products.

The composite fruit and vegetable fermentation liquid of the present invention is a pure plant beverage obtained through strict fermentation by using modern detection and analysis technology on a traditional basis. The essence is extracted from various fruits, vegetables, grains, edible fungi, algae and other natural materials from cold zone, temperate zone and tropical zone, and fermented by probiotics. Through scientific proportioning, the prepared fruit and vegetable fermented beverages are rich in nutrients, rich in amino acids, vitamin C, and protein. The fruit juice and vegetable juice are best utilized and fermented by various beneficial bacteria such as yeast and lactic acid bacteria. Improve its nutritional value, make it rich in polyphenols, flavonoids, organic acids, probiotics, prebiotics, vitamins, minerals, biological enzymes and other functional ingredients, have antioxidant, anti-inflammatory, antibacterial, and improve intestinal function , Improve immunity, hangover and protect liver and other effects, and the produced fruit and vegetable fermented drinks have good taste.

As a preferred embodiment of the composite drink of the present invention, prebiotics are 0.6-0.8%, xanthan gum 0.25-0.3%, plant extracts 5 to 6%, compound raspberry liquid 20-25%, maltitol 12-14%, compound Fruit and vegetable fermentation broth is 28-30% and the balance is water.

As a preferred embodiment of the composite beverage of the present invention, prebiotics 0.75%, xanthan gum 0.25%, plant extract 5.5%, composite raspberry liquid 22%, maltitol 12%, composite fruit and vegetable fermentation liquid 28.5% and the balance of water . The inventors of the present application have found through a lot of experiments that the efficacy and mouthfeel reach the best under the specific weight percentage ratio.

As a preferred embodiment of the composite beverage of the present invention, the preparation method of the composite fruit and vegetable fermentation broth is to mix various fruit juices, vegetable juices, fructooligosaccharides, and Bifidobacterium lactis in a specific ratio, and then mix them evenly with yeast and acetic acid bacteria. , Lactic acid bacteria three-stage fermentation, after fermentation, the fermentation broth is filtered and aged; then the fermentation broth is filtered through a 0.5μm pore size, homogenized by 20MPa, and then sterilized at a high temperature of 110～120℃ for 1～2h. The composite fruit and vegetable fermentation broth is obtained.

As a preferred embodiment of the composite beverage of the present invention, the fermentation conditions of the lactic acid bacteria are anaerobic fermentation, the fermentation temperature is 40°C, the fermentation time is 8 hours, the acetic acid bacteria fermentation is aerobic fermentation, the fermentation temperature is 36°C, and the fermentation time For 8 days.

The present invention also provides a method for preparing the composite beverage, which includes the following steps:

1) Mix plant extracts, compound raspberry liquid, xanthan gum, prebiotics, and maltitol to obtain a mixture;

2) Add the compound fruit and vegetable fermentation liquid to the stirring liquid, mix evenly, fill, seal, sterilize, and package to obtain the compound drink.

The beneficial effects of the present invention:

Detailed ways

In order to better illustrate the objectives, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

Example 1

The composite drink of an embodiment includes the following components by weight percentage: prebiotic 0.75%, xanthan gum 0.25%, plant extract 5.5%, composite raspberry liquid 22%, maltitol 12%, composite fruit and vegetable fermentation liquid 28.5% and the balance water.

The prebiotics include xylo-oligosaccharides, soybean oligosaccharides, isomalt oligosaccharides and inulin, and the weight ratio of the xylo-oligosaccharides, soybean oligosaccharides, isomalt oligosaccharides and inulin is xylo-oligosaccharides: Soybean oligosaccharides: isomalto-oligosaccharides: inulin=1:1:1:1.

The plant extracts are black rice anthocyanin extract and ginseng extract, and the weight ratio of black rice anthocyanin extract: ginseng extract=1:10;

The compound raspberry liquid includes cranberry extract, blueberry extract, raspberry extract, blackberry extract, purple berry extract, snakeberry extract, grassberry extract and strawberry extract. The weight ratio of each component is cranberry Branberry extract: Blueberry extract: Raspberry extract: Blackberry extract: Purpleberry extract: Snakeberry extract: Grassberry extract: Strawberry extract=1:1:1:1:1:1:1:1 :1.

The composite fruit and vegetable fermentation broth includes the following components by weight: 48.6 parts of fruit juice, 27 parts of vegetable juice, 10 parts of yeast, 12.5 parts of acetic acid bacteria, 15 parts of lactic acid bacteria, 12 parts of fructooligosaccharides, and 2 parts of Bifidobacterium lactis Bi-07 ；

The vegetable juice includes the following components by weight percentage: 25% of shiitake mushrooms, 30% of corn, 30% of broccoli, 10% of lotus root, and 5% of melon.

The preparation method of the composite fruit and vegetable fermentation broth is:

Mixing the various fruit juices, vegetable juices, oligofructose, and Bifidobacterium lactis in the above proportions uniformly according to a specific ratio to obtain a mixed liquid;

Add the above-mentioned mixture to lactic acid bacteria and ferment at a constant temperature of 40°C for 8 hours; then add yeast and acetic acid bacteria and ferment at 36°C for 5 days to prepare a fermentation broth;

The fermentation broth is filtered, cooled to room temperature, aged for 24 hours, and filled to obtain a composite fruit and vegetable fermentation broth fermentation broth.

The preparation method of the composite drink of this embodiment includes the following steps:

Example 2

The difference between the composite drink of this embodiment and Example 1 is only that the content of each component of the composite drink is different. The composite drink includes the following components by weight percentage: prebiotic 0.5%, xanthan gum 0.25%, plant extract The compound is 5.5%, the compound raspberry liquid is 18%, the maltitol is 10%, the compound fruit and vegetable fermentation liquid is 25%, and the balance is water.

Example 3

The difference between the composite drink of this embodiment and Example 1 is only that the content of each component of the composite drink is different. The composite drink includes the following components by weight percentage: prebiotic 0.6%, xanthan gum 0.25%, plant extract Compound 6%, compound raspberry liquid 20%, maltitol 12%, compound fruit and vegetable fermentation liquid 28% and the balance water.

Example 4

The difference between the composite drink of this embodiment and Example 1 is only that the content of each component of the composite drink is different. The composite drink includes the following components by weight percentage: prebiotic 0.8%, xanthan gum 0.3%, plant extract 5% of compound, 25% of compound raspberry liquid, 14% of maltitol, 30% of compound fruit and vegetable fermentation liquid, and the balance of water.

Example 5

The difference between the composite drink of this embodiment and Example 1 is only that the content of each component of the composite drink is different. The composite drink includes the following components by weight percentage: 1% of prebiotics, 0.5% of xanthan gum, plant extracts 6%, 28% of compound raspberry liquid, 15% of maltitol, 35% of compound fruit and vegetable fermentation liquid, and the balance of water.

Comparative example 1

The only difference between this comparative example and Example 1 is that the compound drink includes the following components by weight percentage: prebiotic 0.75%, xanthan gum 0.25%, compound raspberry liquid 22%, maltitol 12 %, 28.5% of composite fruit and vegetable fermentation broth and the balance of water.

Comparative example 2

The only difference between this comparative example and Example 1 is that the composite drink includes the following components by weight percentage: xanthan gum 0.25%, plant extract 5.5%, composite raspberry liquid 22%, maltitol 12%, 28.5% of composite fruit and vegetable fermentation broth and the balance of water.

Comparative example 3

The only difference between this comparative example and Example 1 is that the composite drink includes the following components by weight percentage: prebiotic 0.75%, xanthan gum 0.25%, plant extract 5.5%, maltitol 12% , Composite fruit and vegetable fermentation broth 28.5% and the balance of water.

Comparative example 4

The only difference between this comparative example and Example 1 is that the compound drink includes the following components by weight percentage: prebiotic 0.75%, xanthan gum 0.25%, plant extract 5.5%, compound raspberry liquid 22%, 12% maltitol and the balance water.

Comparative example 5

The only difference between this comparative example and Example 1 is that the compound drink is different. The compound drink includes the following components by weight percentage: xanthan gum 0.25%, compound raspberry liquid 22%, maltitol 12%, compound fruit and vegetable fermentation Liquid 28.5% and the balance water.

Comparative example 6

The only difference between this comparative example and Example 1 is that the compound drink includes the following components by weight percentage: xanthan gum 0.25%, plant extract 5.5%, maltitol 12%, compound fruit and vegetable fermentation broth 28.5% and the balance water.

Example 6

(1) Sensory evaluation

The sensory evaluations of Examples 1 to 5 and Comparative Examples 1 to 6 were carried out. The evaluation team consisted of 132 volunteers and was randomly divided into 11 groups with 12 persons in each group. Examples 1 to 5 and Comparative Examples 1 to 6 were in one group. Drinking, evaluation items are evaluated from the three aspects of the state, smell and taste of the drink. The state is 20%, the smell is 30%, and the taste is 50%, to determine the comprehensive score of the composite drink. The evaluation results are shown in Table 1:

Table 1

It can be seen from Table 1 that the compound beverage prepared by the present invention has been recognized in terms of taste, state and smell. Compared with the examples, the comparative example lacks prebiotics, plant extracts, compound raspberry liquid, and compound fruit and vegetable fermentation liquid. It can be seen from the results that, compared with the comparative example, the beverage prepared in Example 1 has a significantly higher recognition in terms of taste, state, and smell. It can be seen that, and the addition of plants to the composite beverage The extract, the compound raspberry liquid, and the compound fruit and vegetable fermentation liquid have improved taste, state and smell. The effect of Example 1 is the best, which is significantly higher than that of the other examples. This is an unexpected discovery by the inventor of the present application. of.

(2) Evaluation of Improving Immunity

1. Clinical data: A total of 550 cases of immunocompromised persons between 18-65 years of age were observed, divided into 11 groups, each with 50 persons, and each group was balanced between men and women.

2. Treatment method: each person takes 50ml of the beverage of the present invention every day for a total of 2 months.

3. Efficacy evaluation criteria:

Significantly effective: physique is obviously strengthened, limbs are strong, energy and complexion are improved, and sub-health state such as sleep and digestion is significantly improved;

Improvement: Physical fitness has been improved, limbs are stronger, energetic, complexion improved, and sub-healthy conditions such as sleep and digestion have also improved;

Ineffective: No improvement in symptoms and various examinations.

The evaluation results are shown in Table 2:

Table 2

To	显效Markedly effective	好转Get better	无效invalid	有效率Efficient
实施例1Example 1	4040	55	55	90％90%
实施例2Example 2	3232	1010	88	84％84%
实施例3Example 3	3434	1111	55	90％90%
实施例4Example 4	3333	1010	77	86％86%
实施例5Example 5	3333	99	88	84％84%
对比例1Comparative example 1	22twenty two	1515	1313	74％74%
对比例2Comparative example 2	2020	1313	1717	66％66%
对比例3Comparative example 3	1818	2020	1212	76％76%
对比例4Comparative example 4	1414	1616	2020	60％60%
对比例5Comparative example 5	88	2020	22twenty two	56％56%
对比例6Comparative example 6	1111	1818	21twenty one	58％58%

It can be seen from Table 2 that the composite drinks prepared in Examples 1 to 5 of the present invention have the effects of improving immunity and enhancing immunity. Especially, the effect of Example 1 is the best. Among them, Comparative Examples 1 to 6 are similar to those in Examples. Compared with the lack of prebiotics, plant extracts, compound raspberry liquid, compound fruit and vegetable fermentation liquid, one or two components, and from the results, it can be seen that the improvement of immunity is significantly reduced, which is visible, and it is used in compound beverages. At the same time, adding prebiotics, plant extracts, compound raspberry liquid, compound fruit and vegetable fermentation liquid, has a synergistic effect of improving immunity.

Example 7

The inventor of the present application found that the composite drink not only has the effect of improving immunity, but also has the effect of antioxidant. The example explores the effect of the weight ratio of the black rice anthocyanin extract and the ginseng extract in the plant extract on the antioxidant beauty of the drink of the present invention. In order to explore the impact, the applicant prepared the fruit drinks of each experimental group in this example according to the preparation method of the drink in Example 1. In this example, each experimental group except for the black rice anthocyanin extract in the plant extract The weight ratio of the ginseng extract to the ginseng extract is different, and the other ratios are the same as in Example 1. The weight ratio of fruit juice and vegetable juice of each experimental group is shown in Table 3, and the antioxidant results are shown in Table 3.

Experimental objects: experimental group 1～6;

Experimental method: determination of superoxide anion scavenging ability;

The test method was carried out in accordance with the method provided in the following documents: Fan Xiao, Yan Xiaojun, Fang Guoming, etc. Antioxidant properties of high molecular weight brown algae polyphenols[J]. Journal of Hydrobiology, 1999, 23(5):494-499.

Take 4.5ml of 0.05mol/L pH8.2 Tris-HCl buffer solution, place it in a water bath at 25℃ for 20 minutes, add 1ml sample and 0.4ml, 25mmol/L pyrogallol solution, and mix well. React in a water bath at 25°C for 5 minutes, add 8mol/L HCl 1.0ml to stop the reaction, use Tris-HCl buffer as a reference, measure the absorbance at 299nm, and calculate the clearance rate. The blank control group replaced the sample with 1ml sample solvent, and each treatment was performed in three replicates.

The calculation formula of the scavenging rate: superoxide anion radical scavenging rate (%)=100(A ₁ -A ₂ )/A ₁ , where A ₁ is the average absorbance of the blank, and A ₂ is the average absorbance of the sample.

Table 4

实验组test group	超氧阴离子自由基清除率(％)Superoxide anion radical scavenging rate (%)
实验组1Experimental group 1	65.34％65.34%
实验组2Experimental group 2	64.87％64.87%
实验组3Experimental group 3	81.06％81.06%
实验组4Experimental group 4	81.79％81.79%
实验组5Experimental group 5	82.17％82.17%
实验组6Experimental group 6	82.73％82.73%
实验组7Experimental group 7	86.47％86.47%
实验组8Experimental group 8	80.21％80.21%

It can be seen from Table 4 that both black rice anthocyanin extract and ginseng extract have anti-aging effects. However, the effect of combining black rice anthocyanin extract and ginseng extract is the best, and when the weight ratio of black rice anthocyanin extract to ginseng extract is 1:10, the effect is the best.

The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the present invention. Within the scope of protection.

Claims

A composite beverage, characterized in that it comprises the following components by weight percentage: 0.5-1% of prebiotics, 0.25-0.5% of xanthan gum, 5-6% of plant extracts, and 18-28% of compound raspberry liquid , Maltitol 10-15%, compound fruit and vegetable fermentation broth 25-35% and the balance of water.
The composite drink according to claim 1, wherein the prebiotics include xylo-oligosaccharides, soybean oligosaccharides, isomalt oligosaccharides and inulin, and the xylo-oligosaccharides, soybean oligosaccharides, oligosaccharides The weight ratio of polyisomaltose and inulin is xylo-oligosaccharide: soybean oligosaccharide: oligoisomaltose: inulin=1:1:1:1.
The composite drink according to claim 1, wherein the plant extract comprises black rice anthocyanin extract and ginseng extract, and the weight ratio of black rice anthocyanin extract to ginseng extract is black rice anthocyanin. Vegetarian: Ginseng extract=1:10.
The composite drink according to claim 1, wherein the composite raspberry liquid comprises cranberry extract, blueberry extract, raspberry extract, blackberry extract, purple berry extract, snakeberry extract, Cranberry extract and strawberry extract, the weight ratio of each component is Cranberry extract: Blueberry extract: Raspberry extract: Blackberry extract: Purpleberry extract: Snakeberry extract: Grassberry extract: Strawberry Extract=1:1:1:1:1:1:1:1:1:1.
The composite beverage according to claim 1, wherein the composite fruit and vegetable fermentation liquid comprises the following components by weight: 48.6 parts of fruit juice, 27 parts of vegetable juice, 10 parts of yeast, 12.5 parts of acetic acid bacteria, and 15 parts of lactic acid bacteria , 12 parts of oligofructose, 2 parts of Bifidobacterium lactis;

The juice includes the following components by weight percentage: blueberry 10%, lemon 8%, plum 7%, orange 10%, pineapple 8%, grapefruit 10%, apple 12%, plum 6%, strawberry 7.5% , Litchi 3.5%, grape 7%, kumquat 6% and persimmon 5%;

The vegetable juice includes the following components by weight percentage: 25% of shiitake mushrooms, 30% of corn, 30% of broccoli, 10% of lotus root, and 5% of melon.
The compound drink according to claim 1, characterized in that: prebiotics 0.6-0.8%, xanthan gum 0.25-0.3%, plant extracts 5-6%, compound raspberry liquid 20-25%, maltitol 12- 14%, 28-30% of composite fruit and vegetable fermentation broth and the balance of water.
The compound drink according to claim 1, wherein the prebiotics are 0.75%, xanthan gum 0.25%, plant extract 5.5%, compound raspberry liquid 22%, maltitol 12%, compound fruit and vegetable fermentation liquid 28.5% and The balance of water.
The compound drink according to claim 6, wherein the preparation method of the compound fruit and vegetable fermentation broth is to mix the fruit juice, vegetable juice, fructooligosaccharides, and Bifidobacterium lactis evenly, and then mix them with yeast, acetic acid bacteria, Lactic acid bacteria are fermented, and the fermentation broth is obtained by filtering and aging after fermentation;

The fermented liquid is filtered, homogenized again, and then subjected to high-temperature sterilization to obtain the fruit and vegetable fermented beverage.
The composite drink according to claim 8, wherein the fermentation condition of the lactic acid bacteria is anaerobic fermentation, the fermentation temperature is 40°C, the fermentation time is 8 hours, the acetic acid bacteria fermentation is aerobic fermentation, and the fermentation temperature is 36°C. The fermentation time is 8 days.
The method for preparing a composite beverage according to any one of claims 1 to 9, characterized in that it comprises the following steps:

1) Mix plant extracts, compound raspberry liquid, xanthan gum, prebiotics, and maltitol to obtain a mixture;

2) Add the compound fruit and vegetable fermentation liquid to the stirring liquid, mix evenly, fill, seal, sterilize, and package to obtain the compound drink.