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Functional beverage

A technology for functional beverages and raw materials, applied in the field of food, can solve the problems of food nutrition loss and cell damage, and achieve the effects of reducing intake, content and simple equipment

Inactive Publication Date: 2016-06-22
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

α-dicarbonyl compounds have chemical and biologically active structures, and are important intermediate active products of Maillard reactions, which can be formed during food thermal processing and are important precursors of color and aroma substances in foods. However, α-dicarbonyl compounds Carbonyl compounds can lead to loss of food nutrition and produce toxic and harmful substances
The current research agrees that α-dicarbonyl compounds can easily modify proteins, react with proteins, cause protein denaturation, and finally react to form advanced glycation end products (advanced glycation end products / AGEs), and further induce cell damage, resulting in some potential toxicity

Method used

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  • Functional beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A functional drink is prepared, comprising the steps of:

[0019] (1) Boil 10L, dissolve 717.4g of sucrose in boiling water, and wait for the temperature of the sugar water to drop to 45°C.

[0020] (2) Add 12.24g of citric acid, 3.4g of taurine, 2.04g of potassium sorbate, 2.04g of lysine, 2.04g of inositol, 2.04g of caffeine, 0.41g of nicotinamide, and Ding 4g. Make it fully deployed to obtain the prepared liquid.

[0021] (3) cooling the prepared solution in step (2), and then filtering to obtain a beverage.

[0022] (4) filling and sealing the beverage filtered in step (3).

[0023] (5) Sterilize the beverage packaged in step (4), and finally cool to room temperature.

[0024] When rutin 4g (0.4g / kg) was added in this embodiment, the amount of aceglyoxal and 3-deoxyglucosone in the product was reduced by 43.4% and 53.2% respectively, which can significantly reduce the safety hazard caused by α-dicarbonyl substances in functional drinks. harm.

Embodiment 2

[0026] A functional drink is prepared, comprising the steps of:

[0027] (1) Bring 10L to a boil, dissolve 500g of sucrose in boiling water, and wait for the temperature of the sugar water to drop to 45°C.

[0028] (2) Add 10g of citric acid, 1.7g of taurine, 0.7g of potassium sorbate, 0.7g of lysine, 0.7g of inositol, 0.7g of caffeine, 0.3g of nicotinamide, and rutin into the syrup in step (1). 5g. Make it fully deployed to obtain the prepared liquid.

[0029] (3) cooling the prepared solution in step (2), and then filtering to obtain a beverage.

[0030] (4) filling and sealing the beverage filtered in step (3).

[0031] (5) Sterilize the beverage packaged in step (4), and finally cool to room temperature.

Embodiment 3

[0033] A functional drink is prepared, comprising the steps of:

[0034] (1) Bring 10L to a boil, dissolve 1000g of sucrose in boiling water, and wait for the temperature of the sugar water to drop to 45°C.

[0035] (2) Add 50g of citric acid, 10.2g of taurine, 6.8g of potassium sorbate, 3.4g of lysine, 3.4g of inositol, 3.4g of caffeine, 0.7g of nicotinamide, and rutin to the syrup in step (1). 10g. Make it fully deployed to obtain the prepared liquid.

[0036] (3) cooling the prepared solution in step (2), and then filtering to obtain a beverage.

[0037] (4) filling and sealing the beverage filtered in step (3).

[0038] (5) Sterilize the beverage packaged in step (4), and finally cool to room temperature.

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Abstract

The invention provides a functional beverage. The functional beverage is prepared from the following raw materials in parts by weight: 100 parts of water, 5-10 parts of sucrose, 0.1-0.5 part of citric acid, 0.017-0.102 part of taurine, 0.007-0.068 part of potassium sorbate, 0.007-0.034 part of lysine, 0.007-0.034 part of inositol, 0.007-0.034 part of caffeine, 0.003-0.007 part of nicotinamide and 0.04-0.1 part of rutin. The functional beverage has the advantages that compared with the beverage without the rutin, the content of methylglyoxal and 3-deoxyglucosone in the beverage containing the rutin can be remarkably reduced. The intake of substances harmful to human bodies, including the methylglyoxal and the 3-deoxyglucosone, is reduced to a certain extent, so that the safety of the functional beverage food is improved. The technical scheme and equipment, provided by the invention, are simple, and the functional beverage is easy to produce and convenient to popularize.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a functional drink. Background technique [0002] Functional beverages refer to beverages that regulate the function of the human body to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. According to the classification of functional drinks according to relevant data, it is believed that functional drinks in a broad sense include sports drinks, energy drinks and other drinks with health effects. Functional drink is a healthy drink popular in developed countries such as Europe, America and Japan since 2000. It contains potassium, sodium, calcium, magnesium and other electrolytes. The composition is similar to that of human body fluids. After drinking, it can be absorbed by the body more quickly, replenishing the water and electrolytes (salt) lost by the human body due to a lot of exercise and sweating in time, so that the body fluids can r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L33/105A23L33/15A23L33/175
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2250/032A23V2250/063A23V2250/0644A23V2250/2108A23V2250/2117A23V2250/704
Inventor 张燕王硕高茜郭峻
Owner TIANJIN UNIV OF SCI & TECH
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