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Functional beverage containing L-theanine for relieving pain and diminishing inflammation and preparation method of functional beverage

A technology for functional beverages, theanine, applied in the field of non-alcoholic beverages to achieve good stability and taste, relieve inflammation and pain

Inactive Publication Date: 2018-12-21
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on the efficacy of L-theanine is mainly focused on its influence on the central nervous system of the brain of animals and the biological regulation of certain anti-tumor drugs. The efficacy proved by research mainly includes: improving learning and memory ability , Improving immunity, lowering blood pressure and calming the nerves, beverages, foods and health products developed by utilizing the above-mentioned effects of L-theanine have been developed in the prior art, but there is no information about the effects of L-theanine on analgesic and anti-inflammatory aspects. reports, and there are few functional drinks with analgesic and anti-inflammatory functions

Method used

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  • Functional beverage containing L-theanine for relieving pain and diminishing inflammation and preparation method of functional beverage
  • Functional beverage containing L-theanine for relieving pain and diminishing inflammation and preparation method of functional beverage
  • Functional beverage containing L-theanine for relieving pain and diminishing inflammation and preparation method of functional beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1, preparing materials, weighing the following functional components in parts by weight: 2 parts of L-theanine, 17 parts of ephedra decoction pieces;

[0021] Step 2, extraction, after washing the decoction pieces of ephedra, add 10 times the amount of water to decoct 3 times, each decocting for 60 minutes, combine the filtrates, cool down, centrifuge, and obtain the filtrate for later use;

[0022] Step 3: Add L-theanine, sweetener and other additives to the filtrate, add water to a total weight of 1000 parts, and sterilize to obtain the product.

Embodiment 2

[0024] Step 1, preparing materials, weighing the following functional components in parts by weight: 2 parts of L-theanine, 17 parts of papaya;

[0025] Step 2, extraction, after cleaning the papaya, add 15 times the amount of water to decoct twice, each decocting for 100 minutes, combine the filtrates, cool down, centrifuge, and obtain the filtrate for later use;

[0026] Step 3: Add L-theanine, sweetener and other additives to the filtrate, add water to a total weight of 1000 parts, and sterilize to obtain the product.

Embodiment 3

[0028] Step 1, prepare materials, weigh the following functional components by weight: 4 parts of L-theanine, 22 parts of papaya, 20 parts of honeysuckle;

[0029] Step 2, extraction, after cleaning the papaya, add 18 times the amount of water to decoct twice, each decocting for 120 minutes, combine the filtrates, cool down, centrifuge, and obtain the filtrate for later use;

[0030] Step 3: Add L-theanine, sweetener and other additives to the filtrate, add water to a total weight of 1000 parts, and sterilize to obtain the product.

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Abstract

The invention relates to the field of non-alcoholic beverage, in particular to functional beverage containing L-theanine for relieving pain and diminishing inflammation and a preparation method of thefunctional beverage. According to the preparation method disclosed by the invention, the newly found effects of relieving pain and diminishing inflammation of a known compound L-theanine are fully utilized, so that the content range of the L-theanine playing the effects of relieving pain and diminishing inflammation in the beverage is tested; in addition, herba ephedrae or chaenomeles speciosa which has the same analgesic and anti-inflammatory effects is added to enhance the efficacy of relieving pain and diminishing inflammation; the functional beverage is prepared by adopting a water extract and cold mixing technology. The functional beverage disclosed by the invention fills up the blank of the development field of the functional beverage with the analgesic and anti-inflammatory effectsin the prior art, and combines the health care and medical functions of the L-theanine with the health care and conditioning functions of traditional Chinese medicines; the functional beverage has the efficacy of relieving pain and diminishing inflammation, clearing heat and removing internal fire and soothing the nerves as well as good stability and mouth feel.

Description

technical field [0001] The invention relates to the field of non-alcoholic beverages, in particular to a functional beverage containing L-theanine for analgesia and anti-inflammation and a preparation method thereof. Background technique [0002] Functional drinks belong to soft drinks, which are drinks that meet the needs of certain special groups of people by adjusting the composition and content of natural nutrients in the drink. It is divided into three categories: nutrient drinks, sports drinks and other special-purpose drinks. Nowadays, some special-purpose beverages with certain auxiliary medical effects have emerged on the market for mild diseases. In addition to the nutritional or health functions of general beverages, these beverages can also alleviate the disease to a certain extent. [0003] Theanine is a unique water-soluble free amino acid in tea. It is widely found in various tea products. It has caramel aroma and fresh taste, and is the main aroma and taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/175A61K36/732A61P29/00A61K31/198
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A61K31/198A61K36/17A61K36/355A61K36/484A61K36/732A61K2236/331A61K2236/39A23L33/175A61P29/00A23V2200/30A23V2250/0646A61K2300/00
Inventor 王东旭王一君尹成男
Owner ANHUI AGRICULTURAL UNIVERSITY
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