Radiation-resisting and oxidation-resisting functional beverage and preparation method thereof

Abstract

The invention discloses a radiation-resisting and oxidation-resisting functional beverage and a preparation method thereof. The radiation-resisting and oxidation-resisting functional beverage is characterized in that a formula of the beverage comprises the following components in a certain proportion: grape seed extract, tea polyphenol, taurine, vitamin C, ginkgo biloba extract emulsion and auxiliary materials. The preparation method comprises the following steps of firstly preparing the ginkgo biloba extract into extract emulsion, and mixing together with grape seed extract, tea polyphenol and taurine for dissolving, homogenizing, and then mixing with the vitamin C and the auxiliary materials, then homogenizing the mixture, sterilizing, and filling. Various beneficial components in raw materials are kept; the beverage is pure in mouthfeel and unique in flavor, contains multiple natural activated components, can remove free radicals in bodies, has the effects of delaying senility, strengthening the recovery capability of cells and the like, and conforms to the demands of most modern people for health beverages.

Description

technical field [0001] The invention belongs to the technical field of functional beverages, in particular to a radiation-proof and antioxidant functional beverage and a preparation method thereof. Background technique [0002] In order to maintain normal life activities, the human body needs to obtain oxygen through continuous breathing, in addition to food and sufficient nutrients. Oxygen is necessary for the body to carry out various oxidation reactions. However, when the human body is using oxygen for certain metabolisms During the reaction, some unstable substances will inevitably be produced. As the free radical is one of its products, because of the atoms or groups with unpaired electrons in its structure, it is chemically very active and can damage the body. tissue and cells, which in turn cause chronic diseases and aging effects. [0003] More and more studies have shown that scavenging free radicals and antioxidants are an important step in preventing aging, becau...

AI Technical Summary

Problems solved by technology

[0006] Proanthocyanidins in grape seed extract can react with free radicals in the body and play a role in scavenging free radicals. Proanthocyanidins have very strong antioxidant activity, and their antioxidant activity is 20 times that of vitamin C and 50 times that of vitamin E, but its taste Astringent used alone is difficult to be accepted by the public

[0007] Ginkgo biloba extract is an extract of dried leaves of Ginkgo biloba. It has its own special smell and bitter taste. It mainly contains active substances such as total flavonoids and total ginkgo lactones. These ginkgo flavonoids-glucoside components have powerful antioxidant and free radical ability, has high health value, but the taste is bitter and the solubility of total ginkgo lactones and flavone lactones is difficult to apply to health drinks

[0008] Making grape seed extract, tea polyphenols, ginkgo biloba extract, etc., which have strong antioxidant effects, and making them into beverages has become a focus of health beverages. However, there are still many challenges in mass production and marketing of them. Difficult. The beverages currently on the market often have single ingredients, poor taste, and low health effects. Long-term storage is prone to precipitation. However, it is difficult to determine the type and content of raw materials to obtain beverages with good taste and in line with batch production of beverages. After the raw materials are made into beverages by general industrial means, their anti-oxidation performance is greatly reduced, and the function of health care cannot be achieved.