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Health-care drink containing black fungus polysaccharides

A black fungus polysaccharide and health beverage technology, applied in the field of beverages, can solve problems such as product quality degradation, beverage color browning, and taste deterioration, and achieve the effects of improving stability, good taste, and promoting energy metabolism

Inactive Publication Date: 2016-12-07
JINLIN MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the functional beverages in the prior art are prone to precipitation, browning of the beverage color and deterioration of the taste during the shelf life, thus causing the decline in product quality. Good, it has health effects such as enhancing immunity and relieving fatigue, and it will not be turbid, precipitated, browned, and has good color stability. Health drinks containing black fungus polysaccharides

Method used

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  • Health-care drink containing black fungus polysaccharides
  • Health-care drink containing black fungus polysaccharides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Peel the pears, remove the pits, squeeze the juice, mix the juice with 5 times the weight of purified water, let it stand at 3°C ​​for 1 hour and filter, add sodium bicarbonate to the filtrate to adjust the pH to 7.0, and then add the filtrate Perform ultrafiltration and collect the filtrate to obtain pear juice;

[0017] (2) According to 3% black fungus polysaccharide, 1% pear juice, 1% fructose syrup, 3% white sugar, 1% citric acid, 0.03% vitamin C, 0.1% taurine, 0.03% lysine, 0.005% Vitamin B 6 , 0.00001% Vitamin B 12 , 0.01% inositol, 0.01% caffeine, 0.007% niacinamide, 0.03% stabilizer (composed of 5% xanthan gum, 15% sodium alginate, 20% glucomannan, 60% carboxymethyl cellulose) , 0.03% quality improver (composed of 3% sodium tripolyphosphate, 3% erythritol, 5% xylitol, 5% D-sodium erythorbate, 84% propylene glycol), and the balance is the mass ratio of purified water Content ratio After each component is weighed, each component is compounded and filtered t...

Embodiment 2

[0019] (1) Peel and core the pears and squeeze the juice, mix the juice with 7 times the weight of purified water, let stand at 4°C for 1.5 hours and filter, add sodium bicarbonate to the filtrate to adjust the pH to 7.0, The filtrate is subjected to ultrafiltration, and the filtrate is collected to obtain pear juice;

[0020] (2) According to 4% black fungus polysaccharide, 1.5% pear juice, 2% fructose syrup, 4% white sugar, 1.5% citric acid, 0.04% vitamin C, 0.2% taurine, 0.04% lysine, 0.006% Vitamin B 6 , 0.000015% vitamin B 12 , 0.013% inositol, 0.013% caffeine, 0.0075% niacinamide, 0.04% stabilizer (composed of 7% xanthan gum, 16% sodium alginate, 27% glucomannan, 50% carboxymethyl cellulose) , 0.04% quality improver (composed of 4% sodium tripolyphosphate, 4% erythritol, 7% xylitol, 7% D-sodium erythorbate, 78% propylene glycol), the balance is the mass ratio of purified water Content ratio After each component is weighed, each component is compounded and filtered to ...

Embodiment 3

[0022] (1) Peel the pears, remove the pits and squeeze the juice. After the juice is mixed with 10 times the weight of purified water, stand at ℃ for 2 hours and filter. Add sodium bicarbonate to the filtrate to adjust the pH to 7.0. Ultrafiltration, collecting the filtrate to obtain pear juice;

[0023] (2) According to 6% black fungus polysaccharide, 2% pear juice, 3% fructose syrup, 5% white sugar, 2% citric acid, 0.05% vitamin C, 0.3% taurine, 0.05% lysine, 0.007% Vitamin B 6 , 0.00002% vitamin B 12 , 0.015% inositol, 0.015% caffeine, 0.008% niacinamide, 0.05% stabilizer (composed of 10% xanthan gum, 20% sodium alginate, 30% glucomannan, 40% carboxymethyl cellulose) , 0.05% quality improver (composed of 5% sodium tripolyphosphate, 5% erythritol, 10% xylitol, 10% D-sodium erythorbate, 70% propylene glycol), and the balance is the mass ratio of purified water Content ratio After each component is weighed, each component is compounded and filtered to obtain a health drink ...

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Abstract

The present invention discloses health-care drink containing black fungus polysaccharides. The drink is prepared from the following components by mass percentages: 3-6% of black fungus polysaccharides, 1-2% of pear juice, 1-3% of high fructose corn syrup, 3-5% of white granulated sugar, 1-2% of citric acids, 0.03-0.05% of vitamin C, 0.1-0.3% of taurine, 0.03-0.05% of lysine, 0.005-0.007% of vitamin B6, 0.00001-0.00002% of vitamin B12, 0.01-0.015% of inositol, 0.01-0.015% of caffeine, 0.007-0.008% of nicotinamide, 0.03-0.05% of a stabilizer, 0.03-0.05% of a quality improver and the balanced being purified water. The health-care drink is reasonable and scientific in recipe, excellent in flavor, and good in taste, has health-care efficacies of strengthening immunity, relieving fatigue, etc., is no turbid and does not precipitate after a long time placing, and is not browning and good in stability of color and luster.

Description

technical field [0001] The invention relates to a drink, in particular to a health drink containing black fungus polysaccharide which can enhance immunity and relieve fatigue. Background technique [0002] In recent years, whether in foreign countries or at home, the working population, especially white-collar workers with high salary and high pressure, staff who travel frequently, athletes who exercise a lot and are prone to fatigue, and students who are ready to take exams in time, generally suffer from physical decline and chronic diseases. Frequent phenomenon, in the transitional state between health and disease, that is, the "third state" - sub-health state. Therefore, the real cause of sub-health has not been thoroughly clarified, and there is a lack of targeted treatment measures. At present, only symptomatic treatment is available. Health food that can enhance immunity and relieve physical fatigue has undoubtedly played a great role, adapting to the current situation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/15A23L33/175A23L33/10A23L33/125A23L2/52A23L29/00A23L2/70A23L2/74
Inventor 沈楠黄晓东齐玲陈雪赵丽晶常影
Owner JINLIN MEDICAL COLLEGE
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