A genus quinoa beverage for relieving altitude sickness and a preparation method thereof

Abstract

The present invention belongs to the technical field of health beverages, and in particular to a genus dahliae beverage for alleviating altitude sickness and a preparation method thereof. The genus dahliae extract used in the present invention has been subjected to enzymatic hydrolysis, so that the nutrients of the genus dahliae cells are fully released and incorporated into the beverage, and the pungent and bitter taste of the genus dahliae is reduced, thereby improving the taste of the beverage. Ingredients such as maca, red dates, wolfberries, and white fungus are added to the genus dahliae beverage, which significantly improves the anti-hypoxia, anti-fatigue, and immune effects of the genus dahliae beverage. The genus dahliae beverage is prepared by mixing the raw materials after extraction to ensure that the nutritional value of each raw material is maximized. Honey, mint, and vanilla extract are added to significantly improve the taste. The genus dahliae beverage prepared by the present invention has excellent taste, is resistant to hypoxia, anti-fatigue, and enhances the body's immunity, and has a good effect on alleviating altitude sickness.

Description

Technical Field

[0001] The invention belongs to the technical field of health-care beverages, and particularly relates to a genkwa beverage for alleviating altitude sickness and a preparation method thereof. Background Art

[0002] Cucurbita radix is ​​a potential, cost-effective plateau plant for both medicinal and edible uses, and can be developed into a health food with specific functional benefits. Cucurbita radix contains a variety of nutrients, including protein, vitamins, starch, cellulose, and amino acids, as well as functional ingredients such as polysaccharides, flavonoids, saponins, and polyphenols. Studies have shown that Cucurbita radix has antioxidant, anti-hypoxia, anti-fatigue, immune-enhancing, blood sugar-lowering, and lipid-lowering properties, as well as relieving acclimatization. Cucurbita radix has a crisp texture and a sweet, refreshing, and slightly spicy flavor, similar to white radish. Due to its nutrient-rich, proven efficacy, and easily accepted flavor, as well as its widespread cultivation, it holds broad market potential.

[0003] However, the development of radix corydalis is still in its early stages. On the Qinghai-Tibet Plateau, radix corydalis is a cheap crop with a low value conversion rate. There is very little research on radix corydalis, which has natural anti-hypoxia effects. Some are made directly by making juice or powder from radix corydalis. The process is crude and the efficacy of the active ingredients is not fully exerted. Moreover, radix corydalis has a pungent and irritating smell. If it is consumed directly in powder form, not only will the taste be poor, but the active ingredients it contains will not be easily absorbed by the body and the bioavailability will be low. Most of the existing radix corydalis beverages also have a poor taste, and the nourishing and oxygen-enhancing effects are not maximized, and they do not really relieve altitude sickness. How to improve the taste, quality and nourishing and oxygen-enhancing effects of radix corydalis products is something worthy of study and has great market value. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention proposes a genus dahliae beverage for relieving altitude sickness and a preparation method thereof. The genus dahliae extract used in the present invention has been subjected to an enzymatic hydrolysis treatment, so that the nutrients of the genus dahliae cells are fully released, the juice yield of the genus dahliae is increased, and more nutrients are introduced into the beverage. In addition, the enzymatic hydrolysis treatment can reduce the pungent and bitter taste of the genus dahliae, improve the taste of the beverage, increase the stability of the genus dahliae beverage, and extend the shelf life of the genus dahliae beverage. Ingredients such as maca, red dates, wolfberries, and white fungus are added to the genus dahliae beverage, which significantly improves the anti-hypoxia, anti-fatigue, and immune effects of the genus dahliae beverage and has a good effect on relieving altitude sickness. The present invention adopts a method of mixing each raw material after separate extraction to ensure the maximization of the nutritional value of each raw material. Honey, mint, and vanilla extract are added to significantly improve the taste of the genus dahliae beverage and increase the flavor level of the genus dahliae beverage. The genus dahurica beverage prepared by the invention has excellent taste, is resistant to hypoxia, resists fatigue, enhances body immunity, and has good efficacy in alleviating altitude sickness.

[0005] The invention provides a genus dahurica beverage for relieving altitude sickness. The genus dahurica beverage is prepared from the following raw materials in parts by weight: 25-40 parts of genus dahurica extract, 15-25 parts of maca extract, 10-20 parts of millet powder, 5-12 parts of red date juice, 2-10 parts of wolfberry juice, 1-8 parts of white fungus, 5-10 parts of mint, 1-3 parts of vanilla extract, 5-15 parts of honey, 0.6-1.2 parts of citric acid, and 80-100 parts of purified water.

[0006] The preparation method of the genus daphne extract specifically comprises the following steps:

[0007] A1. Clean fresh radish root, remove the roots and skin, cut the root into 0.5-2 cm slices, and crush into 50-140 mesh granules using a grinder.

[0008] A2, mixing the daphne granules obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 60-90°C for 0.5-2 h, and filtering through gauze to obtain a daphne granule extract;

[0009] A3, adding tannin and cellulase in a mass ratio of 1:3 to the radix dahurica extract obtained in A2, performing enzymatic hydrolysis, maintaining the pH at 4.5-8, the temperature at 50°C, and the reaction time at 2-5 hours to obtain a radix dahurica enzymatic hydrolyzate;

[0010] A4. Keep the radix dahurica hydrolyzate obtained in step A3 in a 90°C water bath for 5 minutes to inactivate the enzyme. Then, centrifuge at 3000-6000 rpm for 15 minutes, and collect the supernatant to obtain the radix dahurica extract.

[0011] Furthermore, the preparation method of the maca extract is as follows: take fresh maca, wash it, crush it with a grinder and pass it through a 60-100 mesh sieve, add water for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100°C, the extraction is for 1 hour, and the maca extract is obtained by filtering with gauze.

[0012] Furthermore, the preparation method of the rice kernel powder is: washing the rice kernel, soaking it for 5 hours, drying it in a microwave oven at 50-60°C, taking it out, grinding it with a grinder, and then passing it through a 120-150 mesh sieve to form the rice kernel powder.

[0013] Furthermore, the preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and extracted with water, the mass ratio of red dates to water is 1:10, the extraction temperature is 90°C, the extraction time is 30 minutes, and the red date juice is filtered.

[0014] Furthermore, the preparation method of wolfberry juice is as follows: fresh wolfberries are taken, washed, crushed, and extracted with water, the mass ratio of wolfberry to water is 1:15, the extraction temperature is 90°C, the extraction time is 40 minutes, and the wolfberry juice is obtained by filtering.

[0015] Furthermore, the raw materials for preparing the tremella and mint are dried tremella and fresh mint respectively. The dried tremella and fresh mint are soaked, washed, dried, crushed and sieved before use.

[0016] The present invention also provides a method for preparing a genus daphne beverage for alleviating altitude sickness, which specifically comprises the following steps:

[0017] S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution;

[0018] S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding purified water by weight to prepare a composite beverage;

[0019] S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 50-100°C, the pressure is 15-30 MPa, and the time is 2-10 minutes;

[0020] S4, filling the mixture obtained in step S3 into a high-temperature resistant container, sealing it, and then performing ultra-high temperature instantaneous sterilization at a temperature of 135° C. for 2-20 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a genus aralia beverage for alleviating altitude sickness.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The genus dahurica extract adopted by the present invention has been subjected to enzymatic hydrolysis treatment. On the one hand, the nutrients of the genus dahurica cells can be fully released, the juice yield of the genus dahurica is increased, and more nutrients are incorporated into the beverage. On the other hand, the enzymatic hydrolysis treatment can reduce the pungent taste and bitter taste of the genus dahurica, improve the taste of the beverage, increase the stability of the beverage, reduce the generation of sediment, and extend the shelf life of the genus dahurica beverage. The main ingredients are radix guajava, maca, millet, red dates, wolfberry and white fungus. Radix guajava is rich in vitamins, potassium, calcium and other trace elements, which helps to supplement the nutrients needed by the human body. The antioxidant components of radix guajava can resist free radicals and have a good antioxidant effect. Combined with red dates and wolfberry, it can further reduce the oxidative stress and fatigue caused by altitude sickness. Maca is added to the drink, which helps to enhance physical strength and relieve stress. Combined with radix guajava, it helps to improve the body's energy level and ability to adapt to the plateau environment. The addition of millet and wolfberry makes the radix guajava drink enhance the body's resistance and better resist altitude sickness. Red dates also increase the nutritional value of the radix guajava drink. , which can relieve headaches and fatigue caused by the plateau. The addition of these ingredients provides the radix chufa beverage with comprehensive nutrition, which not only helps alleviate altitude sickness but also has long-term health benefits. The slightly bitter taste of maca, the fragrant aroma of rice kernels, the sweetness of red dates, the sweetness of wolfberries, and the tenderness of white fungus together create a rich taste and flavor. The radix chufa, maca, red dates, and wolfberries are extracted separately and then mixed. Separate extraction ensures that each ingredient is extracted under the most suitable conditions, avoiding interactions between different raw materials during the mixed extraction process, maximizing the nutritional value of each raw material, more effectively improving the nutritional value of the radix chufa beverage, and more accurately adjusting the beverage's flavor. The use of ultra-high temperature instantaneous sterilization avoids scaling, which not only prevents secondary contamination of the radix chufa beverage and greatly extends its shelf life, but also maximizes the preservation of its flavor and nutritional content. In the radix dasycarpa beverage, mint is added, and mint has a refreshing cool taste, which can balance the bitter taste of the radix dasycarpa beverage. Mint has a certain refreshing effect, helps digestion, and increases the flavor level of the beverage. Vanilla has a mild sweet fragrance, which can increase the sweetness of the radix dasycarpa beverage and make the mouthfeel better. Honey is selected to act as a sweetener to increase the sweetness of the radix dasycarpa beverage, and honey has antibacterial properties and can act as a preservative to increase the shelf life of the radix dasycarpa beverage. The radix dasycarpa beverage prepared by the present invention for alleviating altitude sickness has anti-hypoxia, anti-fatigue, and blood lipid-lowering effects, and alleviates symptoms such as acclimatization with extremely high regulation and supplementation effects, can significantly alleviate altitude sickness, and therefore has broad market development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a process flow chart for preparing the genus quinoa beverage for alleviating altitude sickness according to the present invention;

[0024] Figure 2 This is a graph of the swimming time of mice in the anti-fatigue test described in Example 2 of the present invention;

[0025] Figure 3 This is a graph showing the hypoxia resistance experiment of the genus quail beverage for alleviating altitude sickness described in Example 2 of the present invention and Comparative Examples 1-3. DETAILED DESCRIPTION

[0026] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments, but the present invention is not limited to the following embodiments.

[0027] Example 1: Reference Figure 1 This embodiment provides a genus dahurica beverage for relieving altitude sickness. The genus dahurica beverage is prepared from the following raw materials in parts by weight: 25 parts of genus dahurica extract, 25 parts of maca extract, 20 parts of millet powder, 12 parts of red date juice, 10 parts of wolfberry juice, 8 parts of white fungus, 5 parts of mint, 1 part of vanilla extract, 5 parts of honey, 0.6 parts of citric acid, and 80 parts of purified water;

[0028] The preparation method of the genus daphne extract specifically comprises the following steps:

[0029] A1. Clean fresh radish root, remove the roots and skin, cut the root into 0.5 cm slices, and crush into 50-mesh radish granules using a grinder.

[0030] A2, mixing the Daphne dahurica granules obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 60°C for 0.5h, and filtering through gauze to obtain a Daphne dahurica leaching solution;

[0031] A3, adding tannin and cellulase to the radix dahurica extract obtained in step A2 at a mass ratio of 1:3, and performing enzymatic hydrolysis at a pH of 4.5, a temperature of 50°C, and a time of 2 hours to obtain a radix dahurica enzymatic hydrolyzate;

[0032] A4. Keep the radix dahurica hydrolysate obtained in step A3 in a 90°C water bath for 5 minutes to inactivate the enzyme, then centrifuge at 3000 rpm for 15 minutes, and collect the supernatant to obtain the radix dahurica extract.

[0033] The preparation method of the maca extract is as follows: fresh maca is taken, washed, crushed with a grinder and passed through a 60-mesh sieve, and water is added for extraction, the water addition ratio is 1:20, the extraction temperature is 100° C., the extraction is carried out for 1 hour, and the maca extract is filtered through gauze to obtain the maca extract;

[0034] The preparation method of the rice kernel powder comprises the following steps: taking rice kernels, washing them, soaking them for 5 hours, drying them in a microwave oven at 50° C., taking them out, grinding them with a grinder, and then passing them through a 120-mesh sieve to form the rice kernel powder;

[0035] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and extracted with water, with the mass ratio of red dates to water being 1:10, the extraction temperature being 90° C., the extraction time being 30 min, and filtering with gauze to obtain the red date juice;

[0036] The preparation method of the wolfberry juice comprises the following steps: taking fresh wolfberries, washing, drying, crushing, adding water for extraction, wherein the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 minutes, and filtering with gauze to obtain the wolfberry juice;

[0037] The raw materials for preparing the white fungus and mint are dried white fungus and fresh mint respectively. The dried white fungus and fresh mint are soaked, washed, dried, crushed, and passed through a 100-mesh sieve before use.

[0038] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps:

[0039] S1, weighing genkwa root extract, maca extract, millet powder and tremella in parts by weight, and mixing them evenly to obtain a mixed solution;

[0040] S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding 80 parts of purified water to prepare a composite beverage;

[0041] S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture. The homogenization temperature is 50°C, the pressure is 15 MPa, and the time is 2 minutes;

[0042] S4, filling the mixture obtained in step S3 into a high-temperature resistant container, sealing it, and then performing ultra-high temperature instantaneous sterilization at a temperature of 135° C. for 2 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a genus aralia beverage for alleviating altitude sickness.

[0043] Example 2: This example provides a genus dahurica beverage for relieving altitude sickness. The genus dahurica beverage is prepared from the following raw materials in parts by weight: 36 parts of genus dahurica extract, 15 parts of maca extract, 15 parts of millet powder, 8 parts of red date juice, 8 parts of wolfberry juice, 5 parts of white fungus, 7 parts of mint, 2 parts of vanilla extract, 10 parts of honey, 0.9 parts of citric acid, and 90 parts of purified water;

[0044] The preparation method of the genus daphne extract specifically comprises the following steps:

[0045] A1. Clean fresh radish root, remove the roots and skin, cut the root into 1 cm slices, and crush into 100-mesh radish granules using a grinder.

[0046] A2, mixing the daphne granules obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 75°C for 1.2 h, and filtering through gauze to obtain a daphne granule extract;

[0047] A3, adding tannin and cellulase to the radix dahurica extract obtained in step A2 at a mass ratio of 1:3, and performing enzymatic hydrolysis at a pH of 5.5, a temperature of 50°C, and a time of 3 hours to obtain a radix dahurica enzymatic hydrolyzate;

[0048] A4. Keep the radix dahurica hydrolysate obtained in step A3 in a 90°C water bath for 5 minutes to inactivate the enzyme, then centrifuge at 4000 rpm for 15 minutes, and collect the supernatant to obtain the radix dahurica extract.

[0049] The preparation method of the maca extract is as follows: fresh maca is taken, washed, crushed with a grinder, and passed through a 60-100 mesh sieve, and water is added for extraction, with a mass ratio of maca to water of 1:20, the extraction temperature is 100° C., the extraction is performed for 1 hour, and the maca extract is filtered through gauze to obtain the maca extract;

[0050] The rice kernel powder is used after pretreatment, first washed, soaked for 5 hours, placed in a microwave oven at 55 ° C for drying, taken out and ground with a grinder, and then passed through a 130 mesh sieve to form rice kernel powder;

[0051] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and extracted with water, with the mass ratio of red dates to water being 1:10, the extraction temperature being 90° C., the extraction time being 30 min, and filtering with gauze to obtain the red date juice;

[0052] The preparation method of the wolfberry juice comprises the following steps: taking fresh wolfberries, washing, crushing, adding water for extraction, wherein the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 minutes, and filtering with gauze to obtain the wolfberry juice;

[0053] The raw materials for preparing the white fungus and mint are dried white fungus and fresh mint respectively. The dried white fungus and fresh mint are soaked, washed, dried, crushed, and passed through a 120-mesh sieve before use.

[0054] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps:

[0055] S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution;

[0056] S2, adding red date juice, wolfberry juice, mint, honey and citric acid according to parts by weight to the mixed solution obtained in step S1, and adding 90 parts of purified water to prepare a composite beverage;

[0057] S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 75°C, the pressure is 25 MPa, and the time is 7 minutes;

[0058] S4, filling the mixture obtained in step S3 into a high-temperature resistant container, sealing it, and then performing ultra-high temperature instantaneous sterilization at a temperature of 135° C. for 10 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a genus aralia beverage for alleviating altitude sickness.

[0059] Example 3: This example provides a genus dahurica beverage for relieving altitude sickness. The genus dahurica beverage is prepared from the following raw materials in parts by weight: 40 parts of genus dahurica extract, 15 parts of maca extract, 10 parts of millet powder, 5 parts of red date juice, 2 parts of wolfberry juice, 1 part of white fungus, 10 parts of mint, 3 parts of vanilla extract, 15 parts of honey, 1.2 parts of citric acid, and 100 parts of purified water;

[0060] The preparation method of the genus daphne extract specifically comprises the following steps:

[0061] A1. Clean fresh radish root, remove the roots and skin, cut the root into 2 cm slices, and then grind it into 140 mesh granules using a grinder.

[0062] A2, mixing the Daphne dahurica granules obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 90°C for 2 hours, and filtering through gauze to obtain a Daphne dahurica extract;

[0063] A3, adding tannin and cellulase to the radix dahurica extract obtained in step A2 at a mass ratio of 1:3, and performing enzymatic hydrolysis at a pH of 8, a temperature of 50°C, and a time of 5 hours to obtain a radix dahurica enzymatic hydrolyzate;

[0064] A4. Keep the radix dahurica hydrolysate obtained in step A3 in a 90°C water bath for 5 minutes to inactivate the enzyme, then centrifuge at 6000 rpm for 15 minutes, and collect the supernatant to obtain the radix dahurica extract.

[0065] The preparation method of the maca extract is as follows: fresh maca is taken, washed, crushed with a grinder and passed through a 100-mesh sieve, and water is added for extraction, with a mass ratio of maca to water being 1:20, the extraction temperature being 100° C., the extraction time being 1 hour, and filtering with gauze to obtain the maca extract;

[0066] The rice kernel powder is used after pretreatment, first washed, soaked for 5 hours, placed in a microwave oven at 60 ° C for drying, taken out and ground with a grinder, and then passed through a 150 mesh sieve to form rice kernel powder;

[0067] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and extracted with water, with the mass ratio of red dates to water being 1:10, the extraction temperature being 90° C., the extraction time being 30 min, and filtering with gauze to obtain the red date juice;

[0068] The preparation method of the wolfberry juice comprises the following steps: taking fresh wolfberries, washing, crushing, adding water for extraction, wherein the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 minutes, and filtering with gauze to obtain the wolfberry juice;

[0069] The raw materials for preparing the white fungus and mint are dried white fungus and fresh mint respectively. The dried white fungus and fresh mint are soaked, washed, dried, crushed, and passed through a 150-mesh sieve before use.

[0070] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps:

[0071] S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution;

[0072] S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding 100 parts of purified water to prepare a composite beverage;

[0073] S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 100°C, the pressure is 30 MPa, and the time is 10 minutes;

[0074] S4, filling the mixture obtained in step S3 into a high-temperature resistant container, sealing it, and then performing ultra-high temperature instantaneous sterilization at a temperature of 135° C. for 20 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a genus aralia beverage for alleviating altitude sickness.

[0075] Comparative Example 1 uses the extract of genkwa root without enzymatic hydrolysis, and the rest is the same as Example 2.

[0076] The difference between Comparative Example 2 and Example 2 is that each raw material is processed by a mixed extraction method. The preparation method of the genus argentea beverage for relieving altitude sickness comprises the following steps: after fresh genus argentea, maca, red dates and wolfberry are cleaned, the genus argentea is sliced, and placed in the same container for mixing, and then water is added in a ratio of 1:10, and extracted at 90°C for 2 hours to obtain a mixed solution; mint, honey and citric acid are then added to the mixed solution, and 100 parts of pure water are added to prepare a compound beverage; the compound beverage is placed in a high-pressure homogenizer for homogenization to improve the stability of the beverage, the homogenization temperature is 100°C, the pressure is 30MPa, and the time is 10 min; the container is filled into a high-temperature resistant container, sealed and sterilized at ultra-high temperature instantaneously at a temperature of 135°C for 20 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is rapidly cooled to room temperature to obtain a genus argentea beverage for relieving altitude sickness.

[0077] The only difference between Comparative Example 3 and Example 2 is that the addition of mint and vanilla extracts is omitted, and the rest is the same as Example 2.

[0078] Experimental Example 1: The genus arborvitae beverage prepared in Examples 1-3 and Comparative Examples 1-3 was subjected to sensory evaluation by a professionally trained panel of 10 people. The panel members were all engaged in food inspection work, had extensive testing experience, were in good health, and had no bad habits such as alcoholism or smoking. The panel members evaluated the genus arborvitae beverage based on their own senses and gave sensory evaluation scores based on the smell and taste. Each member conducted the sensory evaluation 2 hours after eating, avoiding both empty and full stomachs. Before the evaluation, they rinsed their mouths with purified water. After evaluating and scoring each sample, a 15-minute interval was allowed before the next sample was evaluated to eliminate the influence and interference factors on the sensory evaluation, thereby ensuring the objectivity and accuracy of the sensory evaluation. Each tasting should take a sufficient amount of solution to soak the entire mouth. After tasting a solution, rinse the mouth with clean water. The temperature of the test solution and the mouthwash was the same, and the temperature was maintained at 20°C throughout the test. The sensory evaluation standards are shown in Table 1, and the scores of each group are shown in Table 2.

[0079] Table 1

[0080]

[0081] Table 2

[0082]

[0083] Experimental Example 2: 24 male mice were taken and fed adaptively for 5 days before the experiment. The anti-fatigue test was conducted using the genus quinoa beverage for relieving altitude sickness prepared in Example 2. The mice were divided into 3 groups: blank, exercise, and Example 2. Blank: gavage with normal saline without swimming training; exercise: gavage with normal saline and swimming training; Example 2: gavage with the genus quinoa beverage for relieving altitude sickness prepared in Example 2 and swimming training at the same time. During the experiment, the mice were gavaged every day. The blank group and the exercise group were gavaged with normal saline every day, and the genus quinoa beverage for relieving altitude sickness prepared in Example 2 was gavaged with the genus quinoa beverage. The gavage dosage was 10 mL / kgbw for 4 weeks. Starting from the second week, the mice in the exercise group and the genus quinoa beverage group were subjected to 30 min of unloaded forced swimming training every other day half an hour after gavage. The swimming exercise was performed between 9 am and 2 pm. On the 14th, 21st, and 27th days of the experiment, a steel ball weighing 7% of the body weight was tied to the tails of the mice in the exercise group and the Example 2 group. A weight-bearing forced swimming test was performed. A plastic swimming pool was filled with 35 cm deep distilled water (21°C-23°C) to test swimming endurance. When the mice could not return to the surface of the water within 5 s, they were considered exhausted. The swimming time was immediately recorded. The results were recorded as follows: Figure 2 .

[0084] Experimental Example 3: 40 healthy male mice were taken and the genus angelica beverage prepared in Example 2 and Comparative Examples 1-3 was used for the experiment. The mice were randomly divided into groups with 10 mice in each group. Each mouse was gavaged with the corresponding dose group beverage at 0.2 ml / 10 g. The control group was given normal saline. After continuous gavage for 30 days, 1 hour after the last gavage, each group of mice was placed in a 250 mL ground-mouth bottle containing 5 g of soda lime (1 mouse / bottle), sealed with vaseline to prevent air leakage, and timed immediately. Respiratory arrest was used as an indicator to record the time of death due to hypoxia (time / min). Figure 3 shown.

[0085] Table 2 shows that the scores of the examples of the present invention are higher than those of the comparative examples, indicating that the spicy and bitter tastes of the added radix dasycarpa are improved after enzymatic hydrolysis, and the addition of nutritional supplements such as maca and millet, combined with honey, mint and vanilla extracts, makes the radix dasycarpa beverage for relieving altitude sickness prepared by the present invention have a harmonious and soft flavor and a smooth taste. Figure 2 This is a graph showing the swimming time of mice in an anti-fatigue test using the genus argentea beverage for alleviating altitude sickness prepared in Example 2, showing that the mice taking the genus argentea beverage prepared in the present invention had a longer swimming exhaustion time and better anti-fatigue ability; Figure 3 It shows that the hypoxia resistance time of Example 2 of the present invention is better than that of the comparative examples 1-3, indicating that the genus argentea beverage for relieving altitude sickness prepared by the present invention is combined with maca and other nutrients, which makes the genus argentea beverage more resistant to hypoxia, and has a good effect of relieving altitude sickness and maintaining health for people traveling to Tibet and those who pursue health.

[0086] This document uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only intended to help understand the method and core concept of the present invention. At the same time, those skilled in the art will find that the specific implementation methods and application scopes may vary based on the concept of the present invention. In summary, the contents of this specification should not be construed as limiting the present invention.

Claims

1. A genus citron beverage, characterized in that: The invention is prepared from the following raw materials in parts by weight: 25-40 parts of genkwa root extract, 15-25 parts of maca extract, 10-20 parts of millet powder, 5-12 parts of red date juice, 2-10 parts of wolfberry juice, 1-8 parts of white fungus, 5-10 parts of mint, 1-3 parts of vanilla extract, 5-15 parts of honey, 0.6-1.2 parts of citric acid, and 80-100 parts of purified water; The preparation method of the genus daphne extract specifically comprises the following steps: A1. Wash and remove the roots of fresh radish, peel, slice, and crush into radish granules. A2, extracting the daphne granules obtained in step A1 with water, filtering, and obtaining a daphne granule extract; A3, adding hydrolytic enzymes, such as tannins and cellulases, to the radix daphne extract obtained in A2, and performing enzymatic hydrolysis to obtain a radix daphne enzymatic hydrolyzate; A4, inactivate the enzyme in the hydrolyzed radix dahurica obtained in step A3, and collect the supernatant to obtain a radix dahurica extract.

2. The genus angelica beverage according to claim 1, characterized in that: The preparation method of the maca extract is as follows: fresh maca is taken, washed, crushed with a grinder and passed through a 60-100 mesh sieve, and water is added for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100° C., and the extraction is carried out for 1 hour.

3. The genus angelica beverage according to claim 1, characterized in that: The preparation method of the rice kernel powder comprises the following steps: taking rice kernels, washing them, soaking them for 5 hours, drying them in a microwave oven at 50-60°C, taking them out, grinding them with a grinder, and then passing them through a 120-150 mesh sieve to form the rice kernel powder.

4. The genus angelica beverage according to claim 1, characterized in that: The red date juice preparation method comprises: selecting fresh red dates, washing them, crushing them with a grinder, and adding water for extraction, wherein the mass ratio of red dates to water is 1:10, the extraction temperature is 90° C., and the extraction time is 30 min. The wolfberry juice preparation method comprises: taking fresh wolfberries, washing them, crushing them, and adding water for extraction, wherein the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90° C., and the extraction time is 40 min.

5. The genus angelica beverage according to claim 1, characterized in that: The raw materials for preparing the white fungus and mint are dried white fungus and fresh mint respectively. The dried white fungus and fresh mint are soaked, washed, dried, crushed and sieved to obtain the white fungus and mint.

6. The genus angelica beverage according to claim 1, characterized in that: The slicing in step A1 is cutting into thin slices of 0.5-2 cm, the crushing is crushing into 50-140 mesh daphne granules, and the extraction in step A2 is mixing the daphne granules with pure water in a mass ratio of 1:10, at a temperature of 60-90°C and a time of 0.5-2 h.

7. The genus angelica beverage according to claim 1, characterized in that: The mass ratio of tannase to cellulase in step A3 is 1:3, the enzymatic hydrolysis conditions are pH 4.5-8, temperature 50°C, and time 3 h, and the enzyme inactivation in step A4 is carried out by keeping the enzyme in a 90°C water bath for 5 min and centrifuging at 3000-6000 rpm for 15 min.

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