Functional beverage and preparation method thereof

Abstract

The invention provides a functional beverage and a preparation method thereof, and the functional beverage is prepared from the following raw materials in parts by weight: 6-8 parts of scandent hop, 2-4 parts of humulus lupulus, 0.07-0.14 part of xanthan gum and 0.013-0.02 part of vitamin C. The humulus lupulus focuses on controlling blood sugar by improving insulin sensitivity and anti-inflammatory action, and the humulus scandens plays a role in reducing blood sugar by delaying carbohydrate digestion and absorption and resisting oxidation. The combination of the two can help the diabetic to maintain a more stable blood glucose level on different levels. The functional beverage prepared from the humulus scandens and the humulus lupulus can reduce blood sugar and is suitable for patients with hyperglycemia to drink.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a functional beverage and a preparation method thereof. Background Art

[0002] Patients with high blood sugar need to limit their intake of foods high in sugar, because these foods can quickly increase blood sugar levels, which puts a burden on the body. In order to enhance the taste, ordinary beverages contain high amounts of sugar, which is not friendly to patients with high blood sugar. Currently, there are few beverages suitable for patients with high blood sugar. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a functional beverage and a preparation method thereof, which can lower blood sugar and is suitable for patients with high blood sugar.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions: In one aspect, the present invention provides a functional beverage comprising the following raw materials in parts by weight: 6-8 parts of Humulus japonicus, 2-4 parts of hops, 0.07-0.14 parts of xanthan gum and 0.013-0.02 parts of vitamin C.

[0005] Preferably, the raw materials are included in the following weight proportions: 7 parts of Humulus japonicus, 3 parts of hops, 0.010 parts of xanthan gum and 0.018 parts of vitamin C.

[0006] On the other hand, a method for preparing a functional beverage is also provided, comprising the following steps: S1. Dry and crush hops and humulum sphaerocephala respectively; S2, mixing the pulverized Humulus japonicus, hops and food-grade ethanol in step S1, extracting, sieving and concentrating to obtain a Humulus japonicus composition extract; S3, centrifuging the extract of the Humulus japonicus composition to obtain a supernatant; S4. Mixing the supernatant with xanthan gum and vitamin C to obtain a functional beverage.

[0007] Preferably, in step S1, the temperature of drying the humulum and hops is 80-95° C., and the drying time is 2-3 hours.

[0008] Preferably, in step S2, the volume fraction of food-grade ethanol is 60-95%.

[0009] Preferably, in step S2, the mass ratio of the total mass of Humulus japonicus and hops to food-grade ethanol is: 1:(20-30).

[0010] Preferably, in step S2, concentration is performed by rotary evaporation, the temperature range of rotary evaporation is 40-75°C, the gas pressure range of rotary evaporation is 10-100 mbar, and the rotation speed range of rotary evaporation is 60-120 rpm.

[0011] Preferably, in step S2, the pulverized Humulus japonicus, hops and ethanol in step S1 are mixed and extracted by microwave, the microwave power is 480-550W, the microwave temperature is 120-150°C, the microwave time is 15-25min, and the extraction is then performed through sieving.

[0012] Preferably, in step S2, the pulverized Humulus japonicus, hops and ethanol in step S1 are mixed, reacted in a constant temperature water bath at 45° C. for 45-60 minutes, extracted and then sieved.

[0013] Compared with the prior art, the present invention has the following beneficial effects: The present invention prepares functional beverages through hops and humulus, and hops help lower blood sugar levels by improving pancreatic islet function and increasing cell sensitivity to insulin. Certain components in humulus, such as resveratrol, have the effect of inhibiting α-glucosidase. The function of this enzyme is to break down complex carbohydrates in food and convert them into glucose, so inhibiting the activity of this enzyme can slow down the absorption of glucose, thereby avoiding a sharp rise in blood sugar after a meal. Hops focus on controlling blood sugar by improving insulin sensitivity and anti-inflammatory effects, while humulus exerts a blood sugar-lowering effect more by delaying carbohydrate digestion and absorption and antioxidant effects. The combination of the two can help diabetic patients maintain a more stable blood sugar level at different levels. The functional beverage prepared by humulus and hops in this application can lower blood sugar and is suitable for patients with high blood sugar. DETAILED DESCRIPTION

[0014] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0015] Example 1 This embodiment provides a functional beverage, comprising the following raw materials in parts by weight: 6 parts of Humulus japonicus, 2 parts of hops, 0.07 parts of xanthan gum and 0.013 parts of vitamin C.

[0016] The preparation method of the functional beverage comprises the following steps: 6 parts of Humulus japonicus and 2 parts of hops are placed in a drying oven at 80°C for drying for 2 hours. Subsequently, a wall breaker is used for crushing. It is placed in a round-bottom flask with 60% ethanol at a ratio of 1:20, and reacted in a constant temperature water bath at 45°C for 45 minutes. After standing at room temperature, it is extracted and sieved (30-80 mesh), and then rotary evaporated at 40°C, 10mbar, and 60rpm. The volume after concentration is 1 / 3 of the original volume, and a Humulus japonicus composite extract is obtained. The Humulus japonicus composite extract is centrifuged at 900r / min for 10 minutes, the supernatant is taken, and 0.07 parts of xanthan gum (suspending agent) and 0.013 parts of vitamin C (preservative) are added to prepare a finished oral liquid.

[0017] Example 2 This embodiment provides a functional beverage, comprising the following raw materials in parts by weight: 7 parts of Humulus japonicus, 3 parts of hops, 0.010 parts of xanthan gum and 0.018 parts of vitamin C.

[0018] The preparation method of the functional beverage comprises the following steps: 7 parts of Humulus japonicus and 3 parts of hops are placed in a drying oven at 90°C for drying for 2.5 hours. Subsequently, a wall breaker is used for crushing. It is placed in a round-bottom flask with 80% ethanol at a ratio of 1:25, and reacted in a constant temperature water bath at 45°C for 55 minutes. After standing at room temperature, it is extracted and sieved (30-80 mesh), and then rotary evaporated at 65°C, 50mbar, and 100rpm. The volume after concentration is 1 / 3 of the original volume, and a Humulus japonicus composition extract is obtained. The Humulus japonicus composition extract is centrifuged at 900r / min for 10 minutes, the supernatant is taken, and 0.010 parts of xanthan gum (suspending agent) and 0.018 parts of vitamin C (preservative) are added to prepare a finished oral liquid.

[0019] Example 3 This embodiment provides a functional beverage, comprising the following raw materials in parts by weight: 8 parts of Humulus japonicus, 4 parts of hops, 0.14 parts of xanthan gum and 0.02 parts of vitamin C.

[0020] The preparation method of the functional beverage comprises the following steps: 8 parts of Humulus japonicus and 4 parts of hops are placed in a drying oven at 95°C for drying for 3 hours. Subsequently, a wall breaker is used for crushing. It is placed in a round-bottom flask with 95% ethanol at a ratio of 1:30, and reacted in a constant temperature water bath at 45°C for 60 minutes. After standing at room temperature, it is extracted and sieved (30-80 mesh), and then rotary evaporated at 75°C, 100mbar, and 120rpm. The volume after concentration is 1 / 3 of the original volume, and a Humulus japonicus composite extract is obtained. The Humulus japonicus composite extract is centrifuged at 900r / min for 10 minutes, the supernatant is taken, and 0.14 parts of xanthan gum (suspending agent) and 0.02 parts of vitamin C (preservative) are added to prepare a finished oral liquid.

[0021] Example 4 The present embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 2, except that "reacting in a constant temperature water bath at 45°C for 55 minutes" is replaced by "extracting using a microwave-assisted extraction method with a microwave power of 480 W, a temperature of 120°C, and a microwave time of 15 minutes".

[0022] Example 5 The present embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 2, except that "reacting in a constant temperature water bath at 45°C for 55 minutes" is replaced by "extracting using a microwave-assisted extraction method with a microwave power of 520 W, a temperature of 120°C, and a microwave time of 15 minutes".

[0023] Example 6 This embodiment provides a functional beverage and a preparation method. The raw materials and preparation method are the same as those in Example 2, except that "reacting in a constant temperature water bath at 45°C for 55 minutes" is replaced by "extracting using a microwave-assisted extraction method with a microwave power of 550 W, a temperature of 120°C, and a microwave time of 15 minutes".

[0024] Comparative Example 1 This embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 2, except that hops are not added and the weight proportion of Humulus japonicus is 10 parts.

[0025] Comparative Example 2 This embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 2, except that no Humulus japonicus is added and the weight proportion of hops is 10 parts.

[0026] Comparative Example 3 This embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 2, except that hops and Humulus japonicus are replaced with 10 portions of Blumea balsamifera.

[0027] Comparative Example 4 This embodiment provides a functional beverage and a preparation method. The raw materials and the preparation method are the same as those in Example 6, except that the microwave power is 560W.

[0028] Functional test and results 1. Obtain a large amount of blood by the method of eye blood sampling to prepare a sufficient amount of serum. The serum was divided into 8 groups, and the serum of the functional beverages prepared in Examples 2, 4-6 and Comparative Examples 1-4 was compared by in vitro cell experiments to promote the secretion of insulin by mice. Min6 cells (a cell line that can secrete insulin) were routinely passaged using high-sugar culture medium, and 10,000 cells were plated in a 6-well plate. After 24 hours of culture, a culture medium containing different sera (the different sera here refer to the sera of the functional beverages prepared in Examples 2, 4-6 and Comparative Examples 1-4, respectively) was applied. After 24 hours of treatment, the cells were lysed. The insulin secretion ability of Min6 cells in response to different sera was analyzed using the ELISA method. The results are shown in Table 1.

[0029] Table 1

[0030] Conclusion: Compared with other groups, Min6 cells treated with serum from Examples 5 and 6 have higher insulin secretion capacity. Compared with Example 5, Example 6 has a better effect in promoting insulin secretion in Min6 cells.

[0031] 2. Set up groups: control group (drinking water without any treatment); Application Example 1 (functional beverage prepared in Comparative Example 3); Application Example 2 (functional beverage prepared in Comparative Example 1); Application Example 3 (functional beverage prepared in Comparative Example 2); Application Example 4 (functional beverage prepared in Example 2); Application Example 5 (functional beverage prepared in Example 6).

[0032] Experimental design: Diabetic mice were evenly distributed to each group according to their body condition and fasting blood glucose level. Each group of mice was provided with the same feed and drinking water, with 100g of fresh feed and 200ml of drinking water provided every day. The experimental period was 35 days, and the mice were gavaged with the corresponding liquid every day after fasting for 3 hours, with a gavage volume of 0.5mL / 100g body weight. Fasting blood glucose levels were monitored weekly, and the results are shown in Table 2. At the end of the experiment, serum was collected by eye blood sampling to analyze insulin concentration, and the results are shown in Table 3. Pancreatic tissue was isolated, and the fluorescence intensity of cells with insulin secretion ability in pancreatic tissue was analyzed by immunofluorescence method, and the results are shown in Table 4.

[0033] Table 2

[0034] Conclusion, combined with Table 2, it can be seen that compared with the control group, the diabetic mice taking the functional beverage of Application Example 5 can significantly reduce the fasting blood glucose level on the 21st, 28th and 35th days; taking the functional beverage of Application Example 4 can significantly reduce the fasting blood glucose level on the 28th and 35th days. In addition, on the 35th day, the mice taking the functional beverage of Application Example 5 had a lower fasting blood glucose level than the mice taking the functional beverage of Application Example 3. It is suggested that the functional beverage prepared in Application Example 5 has the best effect in improving the fasting blood glucose level of diabetic mice.

[0035] Table 3

[0036] Conclusion, combined with Table 3, it can be seen that in terms of serum insulin levels, compared with the control group, Application Example 4 can significantly promote the secretion of endogenous insulin; compared with other groups except Application Examples 2 and 4, Application Example 5 can significantly promote the secretion of endogenous insulin. It is suggested that the functional beverage prepared in Application Example 5 has the best effect in promoting insulin secretion in diabetic mice.

[0037] Table 4

[0038] Conclusion, combined with Table 4, it can be seen that compared with the control group, all application groups can significantly increase the fluorescence intensity of cells with insulin secretion function in the pancreas; compared with application examples 1 and 3, application examples 2, 4, and 5 can significantly increase the fluorescence intensity of cells with insulin secretion function in the pancreas; compared with application example 2, application examples 4 and 5 can significantly increase the fluorescence intensity of cells with insulin secretion function in the pancreas. It is suggested that application examples 4 and 5 have the best effect in improving the fluorescence intensity of cells with insulin secretion function in the pancreas.

[0039] 3. Acute toxicity test The toxicity test of the extract of the Humulus japonicus composite was carried out on female mice through the Up-and-Down procedure. During a 14-day period, the mice were given the highest dose (2000 mg / 100 g body weight) according to the procedure, and the body condition, appetite, state and other parameters of the mice after drug intake were observed. No signs of toxicity were found in the mice.

[0040] Other raw materials or structures not specifically described in the present invention already exist in the prior art and can be directly purchased from the market.

[0041] The above are only preferred embodiments of the present invention and are not intended to limit the protection scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A functional beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 6-8 parts of humulus japonicus, 2-4 parts of hops, 0.07-0.14 parts of xanthan gum and 0.013-0.02 parts of vitamin C.

2. The functional beverage according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 7 parts of Humulus japonicus, 3 parts of hops, 0.010 parts of xanthan gum and 0.018 parts of vitamin C.

3. A method for preparing a functional beverage, characterized in that: The following steps are involved: S1. Dry and crush hops and humulum respectively; S2, mixing the pulverized Humulus japonicus, hops and ethanol in step S1, extracting, sieving and concentrating to obtain a Humulus japonicus composition extract; S3, centrifuging the extract of the Humulus japonicus composition to obtain a supernatant; S4. Mixing the supernatant with xanthan gum and vitamin C to obtain a functional beverage.

4. The preparation method according to claim 3, characterized in that: In step S1, the temperature of drying the humulum and hops is 80-95° C. and the drying time is 2-3 hours.

5. The preparation method according to claim 3, characterized in that: In step S2, the volume fraction of food-grade ethanol is 60-95%.

6. The preparation method according to claim 3, characterized in that: In step S2, the mass ratio of the total mass of Humulus lupulus and hops to food-grade ethanol is: 1:(20-30).

7. The preparation method according to claim 3, characterized in that: In step S2, concentration is performed by rotary evaporation, the temperature range of rotary evaporation is 40-75°C, the gas pressure range of rotary evaporation is 10-100 mbar, and the rotation speed range of rotary evaporation is 60-120 rpm.

8. The preparation method according to claim 3, characterized in that: In step S2, the pulverized Humulus japonicus, hops and food-grade ethanol in step S1 are mixed and extracted by microwave, with a microwave power of 480-550 W, a microwave temperature of 120-150° C. and a microwave time of 15-25 min. After extraction, the mixture is extracted and sieved.

9. The preparation method according to claim 3, characterized in that: In step S2, the pulverized Humulus japonicus, hops and food-grade ethanol in step S1 are mixed, reacted in a constant temperature water bath at 45° C. for 45-60 minutes, extracted and sieved.

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