Refreshing and anti-fatigue rhizoma polygonati compound beverage and preparation process thereof

Abstract

The invention provides a refreshing and anti-fatigue rhizoma polygonati compound beverage and a preparation process thereof, and belongs to the technical field of functional beverages. The preparation process comprises the following steps: preparing the tortoise shell extract; preparing a horseradish tree leaf extract; preparing a rhizoma polygonati extract, a spina date seed extract and a green tea extract; and preparing the compound beverage. According to the invention, the tortoise shell extract and the moringa oleifera leaf extract are respectively prepared firstly and then mixed with other extracts for fermentation to prepare the compound beverage, and the combination of the tortoise shell extract and the moringa oleifera leaf extract can comprehensively regulate the body function, so that the internal environment of the body is more stable, and the endurance capacity of the body to fatigue is improved; the tortoise shell extract and the moringa oleifera leaf extract are added, so that the normal function of the body can be better maintained in the exercise or stress state, fatigue is delayed, and therefore, the tortoise shell extract and the moringa oleifera leaf extract can synergistically promote the refreshing and anti-fatigue effects of the compound beverage.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages, and particularly relates to an anti-fatigue and refreshing polygonatum complex beverage and a preparation process thereof. Background Art

[0002] With the acceleration of the modern life rhythm, people are facing increasing work and life pressures, and are prone to problems such as fatigue and listlessness. Therefore, beverages with anti-fatigue and refreshing effects have received extensive attention. Traditional energy beverages with caffeine and taurine as the core ingredients have a fast onset of action, but long-term intake is likely to cause palpitations, insomnia and dependence, and lack the nourishing effect on the body; while, such as ginseng oral liquid, acanthopanax preparations, etc., although they have tonic effects, the bioavailability of active ingredients is low, and the anti-fatigue and refreshing effects are poor.

[0003] Therefore, it is necessary to propose an anti-fatigue and refreshing polygonatum complex beverage with a nourishing effect and good anti-fatigue and refreshing effects and a preparation process thereof. Summary of the Invention

[0004] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide an anti-fatigue and refreshing polygonatum complex beverage and a preparation process thereof.

[0005] A preparation process of an anti-fatigue and refreshing polygonatum complex beverage comprises the following steps:

[0006] S1: Preparing tortoise shell extract

[0007] After enzymatic hydrolysis with compound protease, ultrasonic extraction is used to prepare tortoise shell extract;

[0008] S2: Preparing moringa leaf extract

[0009] Ultrasonic-assisted ethanol solution is used to extract moringa leaves to prepare moringa leaf extract;

[0010] S3: Preparing polygonatum extract, wild jujube seed extract and green tea extract

[0011] Deionized water and ethanol solution are respectively used to extract polygonatum, wild jujube seeds and green tea leaves to prepare polygonatum extract, wild jujube seed extract and green tea extract;

[0012] S4: Preparing the complex beverage

[0013] Lactobacillus plantarum and Saccharomyces cerevisiae are respectively activated, and then the above-mentioned tortoise shell extract, moringa leaf extract, polygonatum extract and wild jujube seed extract are used as mixed fermentation substrates, and the activated Lactobacillus plantarum and Saccharomyces cerevisiae are inoculated for fermentation, and then green tea extract, coffee powder, honey and water are added to obtain the complex beverage.

[0014] Further, S1 specifically comprises the following steps:

[0015] S1.1: Clean and dry the tortoise shell, grind it into fine powder, and pass it through a 80-100 mesh sieve to obtain tortoise shell powder;

[0016] S1.2: Add the above tortoise shell powder to deionized water at a solid-liquid ratio of 1g:(10-15)mL, stir and disperse thoroughly, add composite protease, heat and stir at 40-50℃ for 6-10h, then heat to 80-90℃ to inactivate the enzyme for 10-15min to obtain tortoise shell hydrolyzate;

[0017] S1.3: Place the above tortoise shell enzymatic hydrolysate in an ultrasonic extraction device, extract at 200-300W and 40-50°C for 30-40min, and then filter, concentrate and dry to obtain a tortoise shell extract.

[0018] Furthermore, S2 specifically includes the following steps:

[0019] S2.1: Select fresh, pest-free Moringa leaves, wash and dry them, then crush them and pass them through a 40-60 mesh sieve to obtain Moringa leaf powder;

[0020] S2.2: Add the above-mentioned Moringa leaf powder to 60% ethanol solution at a solid-liquid ratio of 1g:(10-16)mL, perform ultrasonic-assisted extraction at 300-400W and 30-40°C for 20-30min, and obtain the Moringa leaf extract after filtration, concentration and drying.

[0021] Furthermore, S3 specifically includes the following steps:

[0022] S3.1: Wash and slice the polygonatum sibiricum, add it into deionized water at a solid-liquid ratio of 1 g: (10-20) mL, soak it for 30-50 min, heat the extract at 80-90° C. for 2-3 h, filter, concentrate and dry it to obtain the polygonatum sibiricum extract;

[0023] S3.2: After washing, drying and crushing the spiny jujube seeds, the seeds are added to a 70% ethanol solution at a solid-liquid ratio of 1 g: (20-30) mL, and the mixture is heated under reflux at 70-80° C. for 2-3 h. The spiny jujube seeds extract is obtained by filtering, concentrating and drying.

[0024] S3.3: Dry and crush the green tea leaves, add them into 55% ethanol solution at a solid-liquid ratio of 1 g: (15-25) mL, heat and reflux at 60-80°C for 3-4 hours, and then filter, concentrate and dry to obtain a green tea extract.

[0025] Furthermore, S4 specifically includes the following steps:

[0026] S4.1: Inoculate the freeze-dried powder of Lactobacillus plantarum and Saccharomyces cerevisiae into MRS liquid medium and YPD liquid medium respectively, and culture them at 30 - 37°C and 28 - 30°C for 18 - 24 h and 24 - 28 h respectively for activation. After continuous activation for 2 - 3 times, activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid are obtained;

[0027] S4.2: Add the tortoise shell extract prepared in step S1.3, the moringa leaf extract prepared in step S2.2, the polygonatum extract prepared in step S3.1, and the wild jujube seed extract prepared in step S3.2 into pure water according to the solid-liquid ratio of 1 g : (2.2 - 3.6) g : (8 - 12) g : (4 - 5) g : (120 - 180) mL, stir and mix well. After sterilization, a mixed fermentation substrate is obtained;

[0028] S4.3: Inoculate the above-mentioned activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid into the above-mentioned mixed fermentation substrate, ferment at 30 - 32°C for 24 - 36 h, then ferment at 28 - 30°C for 24 - 36 h, and then centrifuge at 3000 - 5000 r / min for 10 - 15 min to collect the supernatant. Then concentrate the supernatant to 1 / 3 of the original volume to obtain a concentrated fermentation broth;

[0029] S4.4: Add green tea extract, coffee powder, honey and pure water into the above-mentioned concentrated fermentation broth, stir and mix well and homogenize, then carry out high-temperature short-time sterilization and aseptic filling to obtain a compound beverage.

[0030] Furthermore, the addition amount of the compound protease is 3 - 5% of the mass of the tortoise shell powder, and the compound protease is prepared by mixing neutral protease and alkaline protease according to the mass ratio of (2.6 - 3) : 1.

[0031] Furthermore, the total inoculation amount of the activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid is 5 - 9% of the volume of the mixed fermentation substrate.

[0032] Furthermore, the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid is (6.8 - 7.3) : 1.

[0033] Furthermore, the compound beverage includes 30 - 40 parts by mass of concentrated fermentation broth, 8 - 10 parts by mass of green tea extract, 6 - 10 parts by mass of coffee powder, 8 - 12 parts by mass of honey and 45 - 55 parts by mass of pure water.

[0034] Furthermore, a refreshing and anti-fatigue polygonatum compound beverage is prepared by the preparation process of the refreshing and anti-fatigue polygonatum compound beverage described in any one of the above.

[0035] Compared with the prior art, the present invention has at least the following beneficial effects:

[0036] 1. The present invention first separately prepares tortoise shell extract and moringa leaf extract, and then mixes and ferments the two with other extracts to make a compound beverage. On the one hand, since the tortoise shell extract focuses on comprehensively regulating the body from aspects such as immunity, endocrine, and nourishing yin and blood in traditional Chinese medicine, and the moringa leaf extract has advantages in nutritional supplementation and metabolic regulation, the combination of the two can comprehensively regulate the body functions, make the internal environment of the body more stable, and improve the body's tolerance to fatigue. On the other hand, the antioxidant components of the tortoise shell extract and the moringa leaf extract complement and cooperate with each other, can jointly enhance the antioxidant capacity of the body, more effectively scavenge free radicals, reduce oxidative damage, protect cells and tissues, enable the body to better maintain normal functions during exercise or stress, and delay the generation of fatigue. Therefore, the tortoise shell extract and the moringa leaf extract can synergistically promote the refreshing and anti-fatigue effects of the compound beverage.

[0037] 2. After the present invention uses Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment a mixture of tortoise shell extract, moringa leaf extract, polygonatum extract and ziziphus jujuba seed extract, during the fermentation process, the bound components of the antioxidant substances in the extract are hydrolyzed by microorganisms, releasing more free active components, improving the antioxidant capacity, being able to more effectively scavenge free radicals in the body, reducing oxidative stress damage, helping to improve the anti-fatigue ability of the body, and when the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid is (6.8 - 7.3):1, it has better fermentation efficiency, thereby being able to further improve the refreshing and anti-fatigue effects of the prepared compound beverage. Detailed implementation mode

[0038] The following combines specific examples to describe in detail a refreshing and anti-fatigue polygonatum compound beverage provided by the present invention and its preparation process.

[0039] Example 1

[0040] A preparation process of a refreshing and anti-fatigue polygonatum compound beverage includes the following steps:

[0041] S1: Prepare tortoise shell extract

[0042] S1.1: Clean and dry the tortoise shell, then grind it into fine powder, and pass through an 80-mesh sieve to obtain tortoise shell powder;

[0043] S1.2: Add the above-mentioned tortoise shell powder to deionized water according to the solid-liquid ratio of 1 g:10 mL, fully stir and disperse, add compound protease, and heat and stir for enzymatic hydrolysis at 40°C for 6 h, then raise the temperature to 80°C to inactivate the enzyme for 10 min to obtain tortoise shell enzymatic hydrolysate. Among them, the addition amount of the compound protease is 3% of the mass of the tortoise shell powder, and the compound protease is prepared by mixing neutral protease and alkaline protease according to the mass ratio of 2.6:1;

[0044] S1.3: Place the above-mentioned turtle shell enzymatic hydrolysate in an ultrasonic extraction device, extract it at 200 W and 40 °C for 30 min, and then filter, concentrate and dry it to obtain turtle shell extract;

[0045] S2: Prepare moringa leaf extract

[0046] S2.1: Select fresh and pest-free moringa leaves, wash and dry them, then crush and sieve through a 40-mesh sieve to obtain moringa leaf powder;

[0047] S2.2: Add the above-mentioned moringa leaf powder to 60% ethanol solution according to the solid-liquid ratio of 1 g: 10 mL, and perform ultrasonic-assisted extraction at 300 W and 30 °C for 20 min. After filtration, concentration and drying, moringa leaf extract is obtained;

[0048] S3: Prepare polygonatum extract, wild jujube seed extract and green tea extract

[0049] S3.1: Wash polygonatum, cut it into slices, add it to deionized water according to the solid-liquid ratio of 1 g: 10 mL, soak it for 30 min, and then heat the extract at 80 °C for 2 h. After filtration, concentration and drying, polygonatum extract is obtained;

[0050] S3.2: Wash, dry and crush wild jujube seeds, then add them to 70% ethanol solution according to the material-liquid ratio of 1 g: 20 mL, and heat and reflux for extraction at 70 °C for 2 h. After filtration, concentration and drying, wild jujube seed extract is obtained;

[0051] S3.3: Dry and crush green tea leaves, then add them to 55% ethanol solution according to the material-liquid ratio of 1 g: 15 mL, and heat and reflux for extraction at 60 °C for 3 h. After filtration, concentration and drying, green tea extract is obtained;

[0052] S4: Prepare compound beverage

[0053] S4.1: Inoculate the freeze-dried powder of Lactobacillus plantarum and Saccharomyces cerevisiae into MRS liquid medium and YPD liquid medium respectively, and culture them at 30 °C and 28 °C for 18 h and 24 h respectively for activation. After continuous activation for 2 times, activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid are obtained;

[0054] S4.2: Add the turtle shell extract prepared in step S1.3, the moringa leaf extract prepared in step S2.2, the polygonatum extract prepared in step S3.1 and the wild jujube seed extract prepared in step S3.2 to pure water according to the solid-liquid ratio of 1 g: 2.2 g: 8 g: 4 g: 120 mL, stir and mix well, and after sterilization, obtain a mixed fermentation substrate;

[0055] S4.3: inoculating the activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid into the mixed fermentation substrate, fermenting at 30°C for 24 hours, and then fermenting at 28°C for 24 hours, and then centrifuging at 3000r / min for 10 minutes, collecting the supernatant, and then concentrating the supernatant to 1 / 3 of the original volume to obtain a concentrated fermentation liquid, wherein the total inoculation amount of the activated Lactobacillus plantarum liquid and the Saccharomyces cerevisiae liquid is 5% of the volume of the mixed fermentation substrate, and the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid is 6.8:1;

[0056] S4.4: Add 8 parts by mass of green tea extract, 6 parts by mass of coffee powder, 8 parts by mass of honey and 45 parts by mass of purified water to 30 parts by mass of the above concentrated fermentation liquid, stir and mix thoroughly and homogenize, then perform high-temperature instantaneous sterilization and aseptic filling to obtain a composite beverage.

[0057] Example 2

[0058] A preparation process of a refreshing and anti-fatigue polygonatum composite beverage comprises the following steps:

[0059] S1: Preparation of tortoise shell extract

[0060] S1.1: Clean and dry the tortoise shell, grind it into fine powder, and pass it through a 100-mesh sieve to obtain tortoise shell powder;

[0061] S1.2: Add the above tortoise shell powder to deionized water at a solid-liquid ratio of 1g:12.5mL, stir and disperse thoroughly, add compound protease, heat and stir at 45℃ for 8h for enzymolysis, then heat to 85℃ for 12.5min to inactivate the enzyme, and obtain tortoise shell enzymolysis solution, wherein the amount of compound protease added is 4% of the mass of tortoise shell powder, and the compound protease is prepared by mixing neutral protease and alkaline protease at a mass ratio of 2.8:1;

[0062] S1.3: placing the above tortoise shell enzymatic hydrolysate in an ultrasonic extraction device, extracting at 250W and 45°C for 35 minutes, and then filtering, concentrating and drying to obtain a tortoise shell extract;

[0063] S2: Preparation of Moringa Leaf Extract

[0064] S2.1: Select fresh, pest-free Moringa leaves, wash and dry them, then crush them and pass them through a 60-mesh sieve to obtain Moringa leaf powder;

[0065] S2.2: adding the above-mentioned Moringa leaf powder to a 60% ethanol solution at a solid-liquid ratio of 1 g:13 mL, performing ultrasonic-assisted extraction at 350 W and 35° C. for 25 min, and obtaining a Moringa leaf extract after filtering, concentrating and drying;

[0066] S3: Preparation of Polygonatum sibiricum Extract, Ziziphus jujuba Seed Extract and Green Tea Extract

[0067] S3.1: Wash the polygonatum sibiricum, slice it, add it to deionized water at a solid-liquid ratio of 1 g: 15 mL, soak for 40 min, then heat the extract at 85 °C for 2.5 h, filter, concentrate and dry to obtain the polygonatum sibiricum extract;

[0068] S3.2: Wash, dry and crush the wild jujube seeds, add them to 70% ethanol solution at a solid-liquid ratio of 1 g: 25 mL, heat under reflux at 75 °C for 2.5 h, filter, concentrate and dry to obtain the wild jujube seed extract;

[0069] S3.3: Dry and crush the green tea leaves, then add them to 55% ethanol solution at a solid-liquid ratio of 1 g: 20 mL, heat under reflux at 70 °C for 3.5 h, filter, concentrate and dry to obtain the green tea extract;

[0070] S4: Prepare the compound beverage

[0071] S4.1: Inoculate the freeze-dried powder of lactobacillus plantarum and saccharomyces cerevisiae into MRS liquid medium and YPD liquid medium respectively, and culture them at 33 °C and 29 °C for 21 h and 21 h respectively for activation. After continuous activation for 2-3 times, obtain the activated lactobacillus plantarum liquid and saccharomyces cerevisiae liquid;

[0072] S4.2: Add the tortoise shell extract prepared in step S1.3, the moringa leaf extract prepared in step S2.2, the polygonatum sibiricum extract prepared in step S3.1 and the wild jujube seed extract prepared in step S3.2 to pure water at a solid-liquid ratio of 1 g: 2.9 g: 10 g: 4.5 g: 150 mL, stir well and mix, sterilize to obtain the mixed fermentation substrate;

[0073] S4.3: Inoculate the above-mentioned activated lactobacillus plantarum liquid and saccharomyces cerevisiae liquid into the above-mentioned mixed fermentation substrate, ferment at 31 °C for 30 h, then ferment at 29 °C for 30 h, then centrifuge at 4000 r / min for 12 min, collect the supernatant, and concentrate the supernatant to 1 / 3 of the original volume to obtain the concentrated fermentation broth. Among them, the total inoculation amount of the activated lactobacillus plantarum liquid and saccharomyces cerevisiae liquid is 7% of the volume of the mixed fermentation substrate, and the volume ratio of the activated lactobacillus plantarum liquid to the saccharomyces cerevisiae liquid is 7:1;

[0074] S4.4: Add 9 parts by mass of green tea extract, 8 parts by mass of coffee powder, 10 parts by mass of honey and 50 parts by mass of pure water to 35 parts by mass of the above-mentioned concentrated fermentation broth, stir well and mix and homogenize, then carry out high-temperature short-time sterilization and aseptic filling to obtain the compound beverage.

[0075] Example 3

[0076] A preparation process of a refreshing and anti-fatigue polygonatum sibiricum compound beverage, comprising the following steps:

[0077] S1: Prepare turtle shell extract

[0078] S1.1: Clean and dry the turtle shell, then grind it into fine powder, pass through a 100-mesh sieve to obtain turtle shell powder;

[0079] S1.2: Add the above-mentioned turtle shell powder to deionized water according to the solid-liquid ratio of 1 g: 15 mL, stir well to disperse, add compound protease, and heat and stir for enzymatic hydrolysis at 50 °C for 10 h, then raise the temperature to 90 °C to inactivate the enzyme for 15 min to obtain turtle shell enzymatic hydrolysate. Among them, the addition amount of compound protease is 5% of the mass of turtle shell powder, and the compound protease is prepared by mixing neutral protease and alkaline protease according to the mass ratio of 3: 1;

[0080] S1.3: Place the above-mentioned turtle shell enzymatic hydrolysate in an ultrasonic extraction device, extract at 300 W and 50 °C for 40 min, and then filter, concentrate and dry to obtain turtle shell extract;

[0081] S2: Prepare moringa leaf extract

[0082] S2.1: Select fresh and pest-free moringa leaves for cleaning and drying, then crush and pass through a 60-mesh sieve to obtain moringa leaf powder;

[0083] S2.2: Add the above-mentioned moringa leaf powder to 60% ethanol solution according to the solid-liquid ratio of 1 g: 16 mL, perform ultrasonic-assisted extraction at 400 W and 40 °C for 30 min, and after filtration, concentration and drying, obtain moringa leaf extract;

[0084] S3: Prepare polygonatum extract, wild jujube seed extract and green tea extract

[0085] S3.1: Wash the polygonatum and cut it into slices, then add it to deionized water according to the solid-liquid ratio of 1 g: 20 mL, soak for 50 min, and then heat the extract at 90 °C for 3 h, and after filtration, concentration and drying, obtain polygonatum extract;

[0086] S3.2: After cleaning, drying and crushing the wild jujube seeds, add them to 70% ethanol solution according to the solid-liquid ratio of 1 g: 30 mL, heat and reflux for extraction at 80 °C for 3 h, and after filtration, concentration and drying, obtain wild jujube seed extract;

[0087] S3.3: Dry and crush the green tea leaves, then add them to 55% ethanol solution according to the solid-liquid ratio of 1 g: 25 mL, and heat and reflux for extraction at 80 °C for 4 h, and then after filtration, concentration and drying, obtain green tea extract;

[0088] S4: Prepare compound beverage

[0089] S4.1: Inoculate the freeze-dried powder of Lactobacillus plantarum and Saccharomyces cerevisiae into MRS liquid medium and YPD liquid medium respectively, and culture them at 37°C and 30°C for 24 h and 28 h respectively for activation. After continuous activation for 2 - 3 times, the activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid are obtained;

[0090] S4.2: Add the tortoise shell extract prepared in step S1.3, the moringa leaf extract prepared in step S2.2, the polygonatum extract prepared in step S3.1, and the wild jujube seed extract prepared in step S3.2 into pure water according to the solid-liquid ratio of 1 g : 3.6 g : 12 g : 5 g : 180 mL, stir and mix well. After sterilization, the mixed fermentation substrate is obtained;

[0091] S4.3: Inoculate the above-mentioned activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid into the above-mentioned mixed fermentation substrate, ferment at 32°C for 36 h, then ferment at 30°C for 36 h, and then centrifuge at 5000 r / min for 15 min to collect the supernatant. Then concentrate the supernatant to 1 / 3 of the original volume to obtain the concentrated fermentation liquid. Among them, the total inoculation amount of the activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid is 9% of the volume of the mixed fermentation substrate, and the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid is 7.3 : 1;

[0092] S4.4: Add 10 parts by mass of green tea extract, 10 parts by mass of coffee powder, 12 parts by mass of honey, and 55 parts by mass of pure water to 40 parts by mass of the above-mentioned concentrated fermentation liquid, stir and mix well and homogenize, then perform high-temperature instantaneous sterilization and aseptic filling to obtain the compound beverage.

[0093] Comparative Example 1

[0094] The difference between this Comparative Example 1 and Example 1 is that the tortoise shell extract in step S4.2 is replaced with an equal amount of moringa leaf extract.

[0095] Comparative Example 2

[0096] The difference between this Comparative Example 2 and Example 1 is that the moringa leaf extract in step S4.2 is replaced with an equal amount of tortoise shell extract.

[0097] Comparative Example 3

[0098] The difference between this Comparative Example 3 and Example 1 is that the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid in step S4.3 is adjusted to 6.5 : 1.

[0099] Comparative Example 4

[0100] The difference between this Comparative Example 3 and Example 1 is that the volume ratio of the activated Lactobacillus plantarum liquid to the Saccharomyces cerevisiae liquid in step S4.3 is adjusted to 7.5 : 1.

[0101] Efficacy test:

[0102] Adult mice were randomly divided into 7 groups, with 10 mice in each group, namely the groups of Examples 1 - 3 and Comparative Examples 1 - 4. The weight-bearing swimming time and biochemical indexes were measured respectively. Among them, the groups of Examples 1 - 3 and Comparative Examples 1 - 4 were intragastrically administered with 0.5 mL of the compound beverages prepared in Examples 1 - 3 and Comparative Examples 1 - 4 per day. After continuous intragastric administration for three days, an exercise experiment was carried out. 30 minutes before the exercise, 0.5 mL of the corresponding beverage was intragastrically administered. The weight-bearing swimming time was measured with an iron ring weighing 5% of the body weight of each mouse during the exercise. After 90 minutes for each group, the blood lactic acid and liver glycogen contents were measured. The results are shown in Table 1.

[0103] Table 1: Load swimming time and biochemical indexes

[0104] Negative load swimming time (s) Blood lactic acid (mmol / L) Liver glycogen (mg / g) Example 1 group 368.4 6.96 22.62 Example 2 group 374.5 7.02 22.38 Example 3 group 365.9 6.98 23.14 Comparative example 1 group 287.3 10.32 17.83 Comparative example 2 group 276.8 11.45 15.86 Comparative example 3 group 326.2 8.23 19.96 Comparative example 4 group 317.5 8.64 18.79

[0105] As can be seen from Table 1, when preparing the compound beverage with a single Moringa oleifera leaf extract and a single Testudinis carapax extract in the groups of Comparative Example 1 and Comparative Example 2, the weight-bearing swimming time and liver glycogen of the mice decreased significantly, while the blood lactic acid content increased significantly. This shows that after separately preparing the Testudinis carapax extract and the Moringa oleifera leaf extract first, and then mixing and fermenting the two with other extracts to make a compound beverage, the Testudinis carapax extract and the Moringa oleifera leaf extract can synergistically promote the refreshing and anti-fatigue effects of the compound beverage.

[0106] In addition, in the groups of Comparative Example 3 and Comparative Example 4, after adjusting the volume ratio of the activated Lactobacillus plantarum liquid and the activated Saccharomyces cerevisiae liquid to be higher or lower than (6.8 - 7.3):1, the refreshing and anti-fatigue effects of the prepared compound beverage were lower than those of Example 1. Thus, it can be seen that when the volume ratio of the activated Lactobacillus plantarum liquid to the activated Saccharomyces cerevisiae liquid is (6.8 - 7.3):1 after mixing and fermenting the mixture of the Testudinis carapax extract, the Moringa oleifera leaf extract, the Polygonatum sibiricum extract and the Ziziphus jujuba seed extract with Lactobacillus plantarum and Saccharomyces cerevisiae, it has better fermentation efficiency, thereby being able to further improve the refreshing and anti-fatigue effects of the prepared compound beverage.

[0107] The above examples only illustratively explain the principle and its effects of the present invention, rather than limiting the present invention. Any person familiar with this technology can modify or change the above examples without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes completed by those with ordinary knowledge in the technical field without departing from the spirit and technical idea disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A preparation process of a refreshing and anti-fatigue polygonatum composite beverage, characterized in that: The steps include: S1: Preparation of Tortoise Shell Extract After enzymatic hydrolysis with composite protease, the tortoise shell extract was prepared by ultrasonic extraction; S2: Preparation of Moringa Leaf Extract The moringa leaf extract was prepared by extracting moringa leaf with ethanol solution assisted by ultrasound; S3: Preparation of Polygonatum sibiricum Extract, Ziziphus jujuba Seed Extract and Green Tea Extract Polygonatum sibiricum, Semen Ziziphi Spinosae and green tea leaves were extracted with deionized water and ethanol solution respectively to prepare Polygonatum sibiricum extract, Semen Ziziphi Spinosae extract and green tea extract; S4: Preparation of compound beverages Lactobacillus plantarum and Saccharomyces cerevisiae are activated respectively, and then the tortoise shell extract, Moringa leaf extract, Polygonatum sibiricum extract and Ziziphus jujuba seed extract are used as mixed fermentation substrates, inoculated with activated Lactobacillus plantarum and Saccharomyces cerevisiae for fermentation, and then green tea extract, coffee powder, honey and water are added to obtain a composite beverage.

2. The preparation process of a refreshing and anti-fatigue polygonatum composite beverage according to claim 1, characterized in that: S1 specifically includes the following steps: S1.1: Clean and dry the tortoise shell, grind it into fine powder, and pass it through an 80-100 mesh sieve to obtain tortoise shell powder; S1.2: Add the above tortoise shell powder into deionized water at a solid-liquid ratio of 1g:(10-15)mL, stir and disperse it thoroughly, add composite protease, heat and stir at 40-50℃ for 6-10h, then heat to 80-90℃ to inactivate the enzyme for 10-15min, and obtain tortoise shell enzymatic hydrolyzate; S1.3: Place the above tortoise shell enzymatic hydrolysate in an ultrasonic extraction device, extract at 200-300W and 40-50°C for 30-40min, and then filter, concentrate and dry to obtain a tortoise shell extract.

3. The preparation process of a refreshing and anti-fatigue polygonatum composite beverage according to claim 2, characterized in that: S2 specifically includes the following steps: S2.1: Select fresh, pest-free Moringa leaves, wash and dry them, then crush them and pass them through a 40-60 mesh sieve to obtain Moringa leaf powder; S2.2: Add the above-mentioned Moringa leaf powder to 60% ethanol solution at a solid-liquid ratio of 1g:(10-16)mL, perform ultrasonic-assisted extraction at 300-400W and 30-40°C for 20-30min, and obtain the Moringa leaf extract after filtration, concentration and drying.

4. The preparation process of the refreshing and anti-fatigue polygonatum composite beverage according to claim 3, characterized in that: S3 specifically includes the following steps: S3.1: Wash and slice the polygonatum sibiricum, add it into deionized water at a solid-liquid ratio of 1 g: (10-20) mL, soak it for 30-50 min, heat the extract at 80-90° C. for 2-3 h, filter, concentrate and dry it to obtain a polygonatum sibiricum extract; S3.2: After washing, drying and crushing the spiny jujube seeds, the seeds are added to a 70% ethanol solution at a solid-liquid ratio of 1 g: (20-30) mL, and the mixture is heated under reflux at 70-80° C. for 2-3 h. The spiny jujube seeds extract is obtained by filtering, concentrating and drying. S3.3: Dry and crush the green tea leaves, add them into 55% ethanol solution at a solid-liquid ratio of 1 g: (15-25) mL, heat and reflux at 60-80°C for 3-4 hours, and then filter, concentrate and dry to obtain a green tea extract.

5. The preparation process of the refreshing and anti-fatigue polygonatum composite beverage according to claim 4, characterized in that: S4 specifically includes the following steps: S4.1: inoculating the plant lactobacillus freeze-dried powder and saccharomyces cerevisiae into MRS liquid culture medium and YPD liquid culture medium respectively, and culturing them at 30-37°C and 28-30°C for 18-24 hours and 24-28 hours respectively for activation, and obtaining activated plant lactobacillus liquid and saccharomyces cerevisiae liquid after continuous activation for 2-3 times; S4.2: add the tortoise shell extract obtained in step S1.3, the Moringa leaf extract obtained in step S2.2, the Polygonatum sibiricum extract obtained in step S3.1 and the Ziziphus jujuba seed extract obtained in step S3.2 to purified water at a solid-liquid ratio of 1 g: (2.2-3.6) g: (8-12) g: (4-5) g: (120-180) mL, stir and mix thoroughly, and sterilize to obtain a mixed fermentation substrate; S4.3: inoculating the activated Lactobacillus plantarum liquid and Saccharomyces cerevisiae liquid into the mixed fermentation substrate, fermenting at 30-32°C for 24-36 hours, and then fermenting at 28-30°C for 24-36 hours, and then centrifuging at 3000-5000 r / min for 10-15 minutes, collecting the supernatant, and then concentrating the supernatant to 1 / 3 of the original volume to obtain a concentrated fermentation liquid; S4.4: Add green tea extract, coffee powder, honey and purified water to the above concentrated fermentation liquid, stir and mix thoroughly and homogenize, then perform high temperature instantaneous sterilization and aseptic filling to obtain a composite beverage.

6. The preparation process of the refreshing and anti-fatigue polygonatum composite beverage according to claim 3, characterized in that: The added amount of the composite protease is 3-5% of the mass of the tortoise shell powder, and the composite protease is prepared by mixing neutral protease and alkaline protease in a mass ratio of (2.6-3):

1.

7. The preparation process of the refreshing and anti-fatigue polygonatum composite beverage according to claim 3, characterized in that: The total inoculation amount of the activated plant lactobacillus liquid and the brewer's yeast liquid is 5-9% of the volume of the mixed fermentation substrate.

8. The preparation process of a refreshing and anti-fatigue polygonatum composite beverage according to claim 4, characterized in that: The volume ratio of activated plant lactobacillus liquid to brewer's yeast liquid is (6.8-7.3):

1.

9. The preparation process of the refreshing and anti-fatigue polygonatum composite beverage according to claim 5, characterized in that: The composite beverage comprises 30-40 parts by weight of concentrated fermentation liquid, 8-10 parts by weight of green tea extract, 6-10 parts by weight of coffee powder, 8-12 parts by weight of honey and 45-55 parts by weight of purified water.

10. A refreshing and anti-fatigue polygonatum compound beverage, characterized in that: The beverage is prepared by the preparation process of the refreshing and anti-fatigue polygonatum composite beverage described in any one of claims 1 to 9.