Composition and beverage for relieving physical fatigue as well as preparation method and application of composition and beverage

Abstract

The invention provides a composition and a beverage for relieving physical fatigue as well as a preparation method and application of the composition and the beverage, and belongs to the technical field of health-care foods. The composition for relieving physical fatigue comprises the following components in parts by weight: 8-80 parts of lotus seeds, 4-40 parts of Chinese wolfberry fruits, 4-40 parts of cornus officinalis, 4-40 parts of Chinese yams, 4-40 parts of poria cocos and 4-40 parts of gordon euryale seeds. Water-soluble chitosan is added into the composition for clarification, erythritol, mogroside, citric acid, black tea powder, beta-cyclodextrin and mint powder are added for taste modification, and the beverage is prepared. According to the composition disclosed by the invention, the contents of urea nitrogen and blood lactic acid in serum of mice can be remarkably reduced through synergistic cooperation of all the components; the content of liver glycogen and muscle glycogen in the mouse body is increased; the weight-bearing swimming time of the mouse is obviously prolonged; the residence time of the mouse on the rotating rod fatigue instrument is obviously prolonged; the forelimb grip strength value of the mouse is obviously increased; therefore, the effect of relieving physical fatigue is achieved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of health food, and particularly relates to a composition for relieving physical fatigue, a beverage, and a preparation method and application thereof. BACKGROUND

[0002] At present, there are various beverages for relieving physical fatigue on the market, and common ones are functional beverages containing chemical components such as caffeine and taurine. These components have a certain stimulating effect, but long-term use may cause adverse reactions. In addition, some functional beverages of natural origin have poor flavor, resulting in low acceptance of consumers. As a traditional medicinal and edible material, traditional Chinese medicine compound has various biological activities, but there are problems such as low extraction efficiency and bitter flavor in the application of modern beverage processing.

[0003] Traditional Chinese medicine has significant effects on treating and preventing diseases, and different medicinal and edible materials can be made into various medicinal and edible products through scientific and reasonable configuration, which are safe and reliable, and convenient to obtain. Under the background of health, functional beverages have the advantages of high safety and wide application, and have high economic and social value, and are products with great market competitive advantage. Therefore, it is urgent to develop a new composition and beverage with the function of relieving physical fatigue. SUMMARY

[0004] Therefore, the purpose of the application is to provide a composition for relieving physical fatigue, a beverage, and a preparation method and application thereof, medicinal and edible Chinese medicinal materials are selected, and the composition is prepared through reasonable compounding, multi-step extraction, and improved clarification and flavoring, so that the problems of poor flavor and poor stability of traditional Chinese medicine extract are overcome, and the beverage for relieving physical fatigue is prepared.

[0005] In order to achieve the above-mentioned purpose of the application, the application provides the following technical scheme.

[0006] The application provides a composition for relieving physical fatigue, which comprises the following components in parts by weight: 8-80 parts of lotus seeds, 4-40 parts of medlar seeds, 4-40 parts of dogwood, 4-40 parts of Chinese yam, 4-40 parts of Poria cocos, and 4-40 parts of Euryale ferox.

[0007] Preferably, the lotus seeds, medlar seeds, dogwood, Chinese yam, Poria cocos, and Euryale ferox are added in the form of decoction pieces.

[0008] The application further provides a preparation method of the composition, comprising the following steps.

[0009] Lotus seeds, medlar seeds, dogwood, Chinese yam, Poria cocos, and Euryale ferox are mixed, soaked with water, decocted, and extracted to obtain the composition.

[0010] The total weight of the lotus seeds, medlar seeds, cornus officinalis, Chinese yam, gordon euryale seeds and tuckahoe and the weight of water are in the ratio of 1:5-15;

[0011] The soaking time is 45-50 min;

[0012] The decocting temperature is 80-100 DEG C, and the decocting time is 40-90 min / time;

[0013] The extracting times are 1-3 times.

[0014] The application further provides a beverage for relieving physical fatigue, comprising the composition.

[0015] The application further provides a preparation method of the beverage, comprising the following steps:

[0016] 1) preparing A liquid according to the preparation method of the composition;

[0017] 2) mixing and dissolving water-soluble chitosan and water to obtain B liquid;

[0018] 3) mixing B liquid and A liquid, stirring, standing, centrifuging to obtain C liquid;

[0019] 4) mixing C liquid, erythritol, mogroside, citric acid, beta-cyclodextrin, black tea powder and peppermint powder to obtain the beverage.

[0020] Preferably, the concentration of B liquid in step 2) is 5-25 mg / mL;

[0021] In step 3), the mixing temperature is 25-65 DEG C, the volume of B liquid is 2%-5% of the volume of A liquid, the stirring time is 3-8 min, the standing time is 40-240 min, the centrifuging speed is 5000-7000 r / min, and the centrifuging time is 5-15 min.

[0022] Preferably, in step 4), the addition amount of erythritol is 4.8%-15% of the volume of C liquid, the addition amount of mogroside is 0.03%-0.15% of the volume of C liquid, the addition amount of citric acid is 0.014%-0.10% of the volume of C liquid, the addition amount of black tea powder is 0.019%-0.15% of the volume of C liquid, the addition amount of beta-cyclodextrin is 0.03%-0.20% of the volume of C liquid, and the addition amount of peppermint powder is 0.03%-0.15% of the volume of C liquid.

[0023] The application further provides application of the composition or the composition prepared by the preparation method in preparing a product for relieving physical fatigue.

[0024] The application further provides application of the beverage or the beverage prepared by the preparation method in preparation of a product for relieving physical fatigue.

[0025] Compared with the prior art, the application has the following beneficial effects:

[0026] The composition provided by the application comprises the lotus seed as the monarch drug, the barbary wolfberry fruit as the minister drug, the bark of dogwood as the assistant drug, and the tuckahoe as the guide drug, and the composition has the effects of nourishing heart and soothing nerves, benefiting kidney and astringing essence, tonifying spleen and stopping diarrhea, tonifying liver and kidney, astringing essence and consolidating loss, tonifying spleen and benefiting lung, and consolidating kidney and astringing essence. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 is a result graph of the mouse weight-loaded swimming experiment n=10;

[0028] Figure 2 is a result graph of the mouse rotating rod experiment n=10;

[0029] Figure 3 is a result graph of the mouse forelimb grip strength experiment n=10;

[0030] Figure 4 is a result graph of the mouse blood lactic acid content determination n=10;

[0031] Figure 5 is a result graph of the mouse urea nitrogen content determination n=10;

[0032] Figure 6 is a result graph of the mouse liver glycogen content determination n=10;

[0033] Figure 7 is a result graph of the mouse muscle glycogen content determination n=10;

[0034] Figure 8is the clarity effect comparison result chart under different concentrations of chitosan solution (wherein A is without adding clarifying agent, B is adding different concentrations of chitosan solution);

[0035] Figure 9 is the quercetin retention rate result chart under different concentrations of chitosan solution;

[0036] Figure 10 is the clarity effect comparison result chart under different adding amounts of chitosan solution (wherein A is without adding clarifying agent, B is adding the same concentration of chitosan, and the effect comparison under different adding amounts);

[0037] Figure 11 is the quercetin retention rate result chart under different adding amounts of chitosan solution;

[0038] Figure 12 is the clarity effect comparison result chart under different standing times of chitosan solution (wherein A, B, C, D, E, F are adding the same concentration and the same volume fraction of chitosan solution, and the clarity effect comparison under the same temperature and different standing times of 1h, 2h, 3h, 4h, 5h, 6h respectively);

[0039] Figure 13 is the quercetin retention rate result chart under different standing times of chitosan solution;

[0040] Figure 14 is the clarity effect comparison result chart under different standing temperatures of chitosan solution (wherein A is without adding clarifying agent, B is adding the same concentration and the same volume fraction of chitosan, and the clarity effect under different temperatures);

[0041] Figure 15 is the quercetin retention rate result chart under different standing temperatures of chitosan solution;

[0042] Figure 16 is the sensory evaluation score result chart of erythritol under different adding amounts;

[0043] Figure 17 is the sensory evaluation score result chart of mogroside under different adding amounts;

[0044] Figure 18 is the sensory evaluation score result chart of citric acid under different adding amounts;

[0045] Figure 19 is the sensory evaluation score result chart of black tea powder under different adding amounts;

[0046] Figure 20 is the sensory evaluation score result chart of β-cyclodextrin under different adding amounts;

[0047] Figure 21 is the sensory evaluation score result chart of peppermint powder under different adding amounts;

[0048] Figure 22 Figure 15 is a response surface plot and contour plot of the influence of various factors on the comprehensive score (Note: A is a 3D plot and contour plot of the interactive influence of erythritol addition amount and citric acid addition amount on the comprehensive score; B is a 3D plot and contour plot of the interactive influence of erythritol addition amount and black tea powder addition amount on the comprehensive score; C is a 3D plot and contour plot of the interactive influence of erythritol addition amount and mint powder addition amount on the comprehensive score; D is a 3D plot and contour plot of the interactive influence of citric acid addition amount and black tea powder addition amount on the comprehensive score; E is a 3D plot and contour plot of the interactive influence of citric acid addition amount and mint powder addition amount on the comprehensive score; F is a 3D plot and contour plot of the interactive influence of black tea powder addition amount and mint powder addition amount on the comprehensive score). DETAILED DESCRIPTION

[0049] The application provides a composition for relieving physical fatigue, which comprises the following components in parts by weight: 8-80 parts of lotus seeds, 4-40 parts of medlar seeds, 4-40 parts of dogwood seeds, 4-40 parts of Chinese yam seeds, 4-40 parts of tuckahoe seeds and 4-40 parts of gordon euryale seeds.

[0050] In the application, the amount of the lotus seeds is preferably 20-60 parts, and more preferably 40 parts; the lotus seeds are dry mature seeds of Nelumbo nucifera Gaertn.

[0051] The amount of the medlar seeds is preferably 10-25 parts, and more preferably 20 parts; the medlar seeds are dry mature fruits of Lycium barbarum L.

[0052] The amount of the dogwood seeds is preferably 10-25 parts, and more preferably 20 parts; the dogwood seeds are dry mature arils of Cornus officinalis Sieb.

[0053] The amount of the Chinese yam seeds is preferably 10-25 parts, and more preferably 20 parts; the Chinese yam seeds are dry rhizomes of Dioscorea opposita Thunb.

[0054] The amount of the Poria cocos is 10-25 parts, and is further preferably 20 parts; the Poria cocos is the dried sclerotium of Poria cocos (Schw.) Wolf in the family of Hymenochaetaceae.

[0055] The amount of the Euryale ferox is preferably 10-25 parts, and is further preferably 20 parts; the Euryale ferox is the dried mature seed kernel of Euryale ferox Salisb. in the family of Nymphaeaceae.

[0056] The application further provides a preparation method of the composition, comprising the following steps:

[0057] The lotus seed, the medlar, the dogwood, the Chinese yam, the Poria cocos and the Euryale ferox are mixed, soaked, decocted, extracted, and the composition is obtained.

[0058] In the application, the weight ratio of the total weight of the lotus seed, the medlar, the dogwood, the Chinese yam, the Euryale ferox and the Poria cocos to the water is 1:5-15, preferably 1:8-13, and is further preferably 1:11; the soaking time is 45-50 min, preferably 46-49 min, and is further preferably 48 min; the decocting temperature is 80-100 DEG C, preferably 85-98 DEG C, and is further preferably 93 DEG C; the decocting time is preferably 40-90 min / time, and is further preferably 50-80 min / time; and the extraction times are preferably 1-3 times, and are further preferably 2 times.

[0059] The application further provides a beverage for relieving physical fatigue, comprising the composition.

[0060] The application further provides a preparation method of the beverage, comprising the following steps:

[0061] 1) A liquid is prepared according to the preparation method of the composition;

[0062] 2) Water-soluble chitosan and water are mixed and dissolved to obtain B liquid;

[0063] 3) B liquid and A liquid are mixed, stirred, placed, centrifuged, and C liquid is obtained;

[0064] 4) C liquid, erythritol, mogroside, citric acid, beta-cyclodextrin, black tea powder and peppermint powder are mixed to obtain the beverage.

[0065] In the application, A liquid is prepared according to the preparation method of the composition.

[0066] In the present application, water-soluble chitosan and water are mixed and dissolved to obtain B liquid. The concentration of the B liquid is 5-25 mg / mL, preferably 8-15 mg / mL, and further preferably 10 mg / mL.

[0067] In the present application, B liquid and A liquid are mixed, stirred, left to stand, centrifuged to obtain C liquid. The mixing temperature is 25-65℃, preferably 25-45℃, and further preferably 25℃; the volume of the B liquid is 2%-5% of the volume of the A liquid, and further preferably 3%-4%; water-soluble chitosan is used as a clarifying agent and the extract is clarified by centrifugation to remove impurities and ensure the transparency and taste of the beverage; the stirring time is 3-8 min, preferably 4-7 min, and further preferably 5 min; the standing time is 40-240 min, and further preferably 50-120 min; the centrifugation speed is 5000-7000 r / min, preferably 5500-6500 r / min, and further preferably 65000 r / min; and the centrifugation time is 5-15 min, preferably 8-12 min, and further preferably 10 min.

[0068] In the present application, C liquid and erythritol, mogroside, citric acid, β-cyclodextrin, black tea powder and peppermint powder are mixed to obtain the beverage. The addition amount of erythritol is preferably 4.8%-15% of the volume of C liquid, the addition amount of mogroside is 0.03%-0.15% of the volume of C liquid, the addition amount of citric acid is 0.014%-0.10% of the volume of C liquid, the addition amount of black tea powder is 0.019%-0.15% of the volume of C liquid, the addition amount of β-cyclodextrin is 0.03%-0.20% of the volume of C liquid, and the addition amount of peppermint powder is 0.03%-0.15% of the volume of C liquid; natural sweeteners (such as erythritol and mogroside) and taste masking agents (β-cyclodextrin) are used for flavoring, bitterness of the extract is improved, flavoring agents (black tea powder) are used, and the like, so that the flavor is more suitable for the taste of the public.

[0069] The present application also provides the use of the composition prepared by the preparation method in the preparation of a product for relieving physical fatigue.

[0070] The present application also provides the use of the beverage prepared by the preparation method in the preparation of a product for relieving physical fatigue.

[0071] The technical solutions provided by the present application are described in detail below in combination with examples, but they should not be understood as limiting the scope of protection of the present application.

[0072] Example 1

[0073] 1) Take the prescription amount of lotus seed decoction piece 80g, medlar seed decoction piece 40g, dogwood decoction piece 40g, yam decoction piece 40g, gordon euryale decoction piece 40g, tuckahoe decoction piece 40g, using water decoction method, after soaking for 48min, the extraction temperature is 93℃, the water multiple is 1:11, extract twice, filter, cool down to prepare A liquid.

[0074] 2) Take water-soluble chitosan appropriately, dissolve with purified water, stir evenly on the magnetic stirrer at low speed, configure into chitosan solution, prepare B liquid, the concentration is 10mg / mL.

[0075] 3) At a temperature of 25℃, take 3% of B liquid volume of A liquid, add A liquid, stir evenly for 5min, stand for 50min, take the supernatant under the centrifugal condition of 6000r / min for 10min, prepare C liquid.

[0076] 4) Take C liquid 100mL, add C liquid volume 4.8% of erythritol, C liquid volume 0.03% of mogroside, C liquid volume 0.014% of citric acid, C liquid volume 0.05% of β-cyclodextrin, C liquid volume 0.019% of black tea powder 0.019%, C liquid volume 0.03% of mint powder, stir evenly to prepare a beverage with the effect of relieving physical fatigue.

[0077] Example 2

[0078] 1) Take the prescription amount of lotus seed decoction piece 60g, medlar seed decoction piece 30g, dogwood decoction piece 30g, yam decoction piece 30g, gordon euryale decoction piece 30g, tuckahoe decoction piece 30g, using water decoction method, after soaking for 48min, the extraction temperature is 90℃, the water multiple is 1:13, extract twice, filter, cool down to prepare A liquid.

[0079] 2) Take water-soluble chitosan appropriately, dissolve with purified water, stir evenly on the magnetic stirrer at low speed, configure into chitosan solution, prepare B liquid, the concentration is 15mg / mL.

[0080] 3) At a temperature of 25℃, take 3.5% of B liquid volume of A liquid, add A liquid, stir evenly for 5min, stand for 60min, take the supernatant under the centrifugal condition of 6000r / min for 10min, prepare C liquid.

[0081] 4) Take C liquid 100mL, add C liquid volume 7.2% of erythritol, C liquid volume 0.045% of mogroside, C liquid volume 0.021% of citric acid, C liquid volume 0.10% of β-cyclodextrin, C liquid volume 0.029% of black tea powder, C liquid volume 0.45% of mint powder, stir evenly to prepare a beverage with the effect of relieving physical fatigue.

[0082] Example 3

[0083] 1) Take the prescribed amount of lotus seed decoction 50g, medlar seed decoction 25g, dogwood decoction 25g, yam decoction 25g, gordon euryale seed decoction 25g, tuckahoe decoction 25g, using water decoction method, after soaking for 48min, the extraction temperature is 95℃, the water multiple is 1:15, extract twice, filter, cool down to prepare A liquid.

[0084] 2) Take water-soluble chitosan appropriately, dissolve with purified water, stir uniformly on the magnetic stirrer at low speed, configure into chitosan solution, prepare B liquid, the concentration is 15mg / mL.

[0085] 3) At a temperature of 25℃, take 3.5% of B liquid volume of A liquid, add to A liquid, stir uniformly for 5min, stand for 1.5h, take the supernatant under the condition of centrifugation at 6000r / min for 10min, prepare C liquid.

[0086] 4) Take 100mL of C liquid, add 10.4% of C liquid volume of erythritol, 0.075% of C liquid volume of mogroside, 0.038% of C liquid volume of citric acid, 0.18% of C liquid volume of β-cyclodextrin, 0.042% of C liquid volume of black tea powder 0.042%, 0.75% of C liquid volume of peppermint powder, stir uniformly to prepare a beverage with the effect of relieving physical fatigue.

[0087] Experimental example 1

[0088] Maximum tolerance experiment of mice:

[0089] Test animals: 40 ICR mice, purchased from Ningxia Medical University Experimental Animal Center, license number: SCXK (Ning) 2020-0001, standard weight (18-22g), half male and half female.

[0090] Dose: 12h fasting before administration, maximum solubility and maximum administration volume (0.4mL / 10g) were used for gavage.

[0091] Adaptive feeding for 3 days, the mice were divided into blank male group, blank female group, drug male group and drug female group, 10 in each group, the drug extract was the traditional Chinese medicine extract (A liquid) prepared in example 1, the drug group was given the maximum solubility (the maximum administration concentration was determined by the smooth passage of 12 mouse gavage needle) and the maximum administration volume (0.4mL / 10g) of the test substance, the maximum solubility was 1.192g / mL, the food intake, hair, body weight and activity of the mice were normal, and no death was observed, so the oral acute toxicity dose of the test substance to the mice was greater than a certain value (g / kg·BW).

[0092] Table 1 Maximum tolerance experiment of traditional Chinese medicine extract prepared in example 1 n=10)

[0093]

[0094] As shown in Table 1 and after 14 days of observation, the mice's hair, body weight, food and water intake, excretion and activity were all normal. No mice died at this maximum dose (47.68 g / kg), indicating that the maximum tolerated dose of the Chinese herbal extract prepared in Example 1 was >47.68 g / kg·BW.

[0095] Experiment Example 2

[0096] Animals: 40 male ICR mice, weighing 20±2g, were used.

[0097] Grouping and Administration: Mice were divided into four experimental groups of 10 each. After acclimatization for 3-5 days, they were randomly assigned to the four groups using a randomized block design. The maximum solubility was 1.192 g / mL, and the administration volume was 0.2 mL / 10 g. A high-dose concentration was set at 80% of the maximum solubility of the herbal extract in mice from Experiment 1. The high-dose concentration = 1.192 g / mL × 80% × 0.2 mL / 10 g = 19.072 g / kg. Half of the high-dose concentration was set as the medium-dose concentration, half of the medium-dose concentration as the low-dose concentration, and half and a quarter of the high-dose concentration as low-medium-low-dose groups. ① Blank group (distilled water / d) ② Low dose (ig, 4.768 g / kg, qd) ③ Medium dose (ig, 9.536 g / kg, qd) ④ High dose (ig, 19.072 g / kg, qd). Administration method: Gavage. The control group was given distilled water by gavage, while the treatment group was given traditional Chinese medicine extract.

[0098] 1. Mouse Weighted Swimming Experiment: Adaptation Training Method: For the first three days of the formal experiment, mice underwent unweighted swimming training daily, with training time increasing progressively. The water depth was approximately 10 cm deeper than the sum of the mouse's body length and tail length. The water temperature was 25±2℃. After each group of mice swam, the water was changed to clean fresh water before the next group swam to prevent warning substances left in the water by the previous group from interfering with the next group. Mouse weight was measured weekly. Day 1: Adaptation swimming training 20 minutes; Day 2: Start swimming 40 minutes; Day 3: Start swimming 60 minutes; Day 4: Swim with 7% lead weight until exhaustion.

[0099] Experimental results: such as Figure 1 As shown in the figure. After administering different doses of the traditional Chinese medicine extract, a weight-bearing swimming experiment was conducted on mice. The high-dose group of the test substance significantly prolonged the swimming time of mice under weight-bearing exhaustion (P<0.05).

[0100] 2. Mouse Rotary Bar Experiment: Training: Before the test, mice were continuously administered the drug via gavage for 30 days to acclimatize them to the test environment for 3 days. During this period, the mice were allowed to enter the test device and undergo some trials to familiarize themselves with the rotating bar, reducing errors caused by excessive maladaptation to the experimental environment. During the acclimatization period, the rotation speed of the bar was generally slower than during the test, with a training time of 10 minutes, once a day, to help the mice gradually adapt to the movement of the bar.

[0101] Formal test: The formal test was conducted 1 hour after the last gavage administration. The rotation speed was adjusted to 30 r / min. In the formal test, the time it took for the mouse to fall off the rotundus was recorded. The measurement was taken 3 times, and the average value was taken as the rotundus time for that mouse.

[0102] Experimental results: such as Figure 2 As shown in the figure. After administration of different doses of traditional Chinese medicine extract, compared with the control group, each dose group of the test substance significantly increased the dwell time of mice on the rotarod fatigue tester (P<0.05).

[0103] 3. Mouse forelimb grip strength test: Assemble and connect the KW-ZL-1 mouse grip strength meter. Adjust the angle so that the grip plate is placed horizontally. Lift the mouse's tail so that the mouse's forelimbs grasp the grip plate. Gently pull the mouse backward with even force parallel to the grip plate until the mouse releases the grip plate. The instrument will automatically read the maximum value at this point. Measure 3 times and take the average value as the mouse's forelimb grip strength value. The measurement time for the same mouse should be at least 5 minutes apart.

[0104] Experimental results: such as Figure 3 As shown in the figure. After administration of different doses of traditional Chinese medicine extract, compared with the control group, the high dose group of the test substance significantly increased the forelimb grip strength of mice (P<0.05).

[0105] 4、Biochemical index detection: detection method: blood lactic acid (LD): according to the requirements of lactic acid test box, take out the supernatant of serum lactic acid content, according to the order and number of control group, low dose group (4.78g / kg), middle dose group (9.54g / kg), high dose group (19.07g / kg) in turn put into test tube rack, then in turn 0.02mL each group serum supernatant was taken into 1.5mL centrifuge tube, control group was added with 0.02mL distilled water. Then 0.02mL serum supernatant was added into the centrifuge tube, 0.5mL enzyme working solution, 0.1mL color developing agent was added, mixed well and sealed, and reacted fully in 37℃ water bath for 10min. After reaction, 1.0mL stop solution was added into each tube and mixed well. Then 0.2mL from each tube was taken into 96 well plate, and the absorbance was measured at 37℃ and 530nm wavelength, and the content of blood lactic acid was calculated. Urea nitrogen (BUN): according to the requirements of urea nitrogen test box, take out the serum supernatant needed for urea nitrogen test, according to the order and number of control group, low dose group (4.78g / kg), middle dose group (9.54g / kg), high dose group (19.07g / kg) in turn put into test tube rack, then in turn 0.01mL each group supernatant was taken into 1.5mL centrifuge tube, then 0.01mL distilled water was added into the blank test tube. Then 0.5mL reagent-matrix liquid and 0.5mL prepared acid application liquid were added into each group of centrifuge tube, mixed well and sealed, and then put into the boiled boiling water for reaction for 15min. After reaction, cool with cold water. Take 0.2mL from each tube into 96 well plate, and the absorbance was measured at 37℃ and 520nm wavelength, and the content of urea nitrogen was calculated. Hepatic glycogen (HG): according to the requirements of determination of hepatic glycogen reagent box, put the liver tissue into PBS buffer solution for grinding, take the supernatant, according to the order and number of control group, low dose group (4.78g / kg), middle dose group (9.54g / kg), high dose group (19.07g / kg) in turn put into test tube rack, then take out the prepared 1mg / mL glucose standard stock solution. Alkali solution 0.3mL was added into each group of dose tube, and then put into the heated boiling water bath, heated for 20min and cooled. 96μL of distilled water was added to prepare 1% hepatic glycogen detection solution. After the above process, 50μL of color developing agent was added into each dose tube, then put into boiling water for heating for 5min and cooling, take 0.2mL from each tube into 96 well plate, and the absorbance was measured at 37℃ and 620nm wavelength, and the content of hepatic glycogen was calculated.Muscle glycogen (MG): According to the requirements of the determination of muscle glycogen kit, the gastrocnemius muscle tissue was ground in a phosphate buffer saline (PBS) solution, and the supernatant was taken. The control group, low-dose group (4.78 g / kg), medium-dose group (9.54 g / kg), and high-dose group (19.07 g / kg) were sequentially placed in the test tube rack. Then, reagent 2 (glucose standard stock solution) in the kit was taken out, and 1 mg / mL glucose stock solution was prepared (1.0 mL stock solution was taken in a 100 mL graduated cylinder, and 99 mL distilled water was added). 0.3 mL of alkali was added to each dose tube, and then it was placed in a heated boiling water bath for 20 min and cooled. 16 μL of distilled water was added to prepare 5% muscle glycogen detection solution. After the above process was completed, 50 μL of color developing agent was added to each dose tube, and then it was placed in boiling water for 5 min and cooled. 0.2 mL of each tube was taken in a 96-well plate, and the absorbance value was measured at 37°C and 620 nm wavelength. The content of muscle glycogen was calculated.

[0106] The experimental results are shown in Table 3. Figures 4-7 As shown in Table 3, compared with the control group, the test substance in each dose group can significantly reduce the content of serum lactic acid and urea nitrogen (P<0.05), and can significantly increase the content of liver glycogen and muscle glycogen (P<0.05).

[0107] Through behavioral experiments (such as mouse weight-loaded swimming experiment, rotarod experiment, and forelimb grip strength experiment) and biochemical index detection (such as blood lactic acid, urea nitrogen, liver glycogen, and muscle glycogen), it is verified that the composition has a significant effect on relieving physical fatigue. Compared with the control group, drinking the composition provided by the present application can significantly reduce the content of urea nitrogen and blood lactic acid in the serum of mice; increase the content of liver glycogen and muscle glycogen in mice; significantly increase the weight-loaded swimming time of mice and significantly prolong the residence time of mice on the rotarod fatigue instrument; and significantly increase the value of mouse forelimb grip strength, indicating that the composition has a good effect on relieving physical fatigue.

[0108] Experimental Example 3

[0109] Optimization of beverage preparation method

[0110] 1. Clarifier investigation: The levels of chitosan clarification factors are shown in Table 2.

[0111] Table 2 Levels of chitosan clarification factors

[0112]

[0113] Preparation of clarifier: Take an appropriate amount of chitosan powder, place the beaker on a magnetic stirrer, add deionized water, and stir at low speed to dissolve. After dissolution, swell for 24 h for standby use.

[0114] 1.1 Concentration of chitosan

[0115] Take 50 mL of the traditional Chinese medicine extract prepared in Example 1 (A liquid) in 5 portions, and add 5 mg / mL, 10 mg / mL, 15 mg / mL, 20 mg / mL, and 25 mg / mL chitosan solution, respectively. The amount of chitosan solution added is 3% of the volume of the extract. The standing temperature is 25°C, and the standing time is 4 h. Calculate the clarification rate and the retention rate of quercetin.

[0116] The experimental results are shown in Table 1. Figures 8-9 The optimal concentration of chitosan added to the traditional Chinese medicine extract for clarification is 10 mg / mL.

[0117] 1.2 Amount of chitosan

[0118] Take 50 mL of the traditional Chinese medicine extract prepared in Example 1 (A liquid) in 5 portions, and add 10 mg / mL chitosan solution. The amount of chitosan solution added is 1%, 2%, 3%, 4%, and 5% of the volume of the A liquid, respectively. The standing time is 4 h, and the standing temperature is 25°C. Calculate the clarification rate and the retention rate of quercetin.

[0119] The experimental results are shown in Table 2. Figures 10-11 The optimal amount of chitosan added to the A liquid is 3% of the volume of the A liquid.

[0120] 1.3 Standing time for clarification

[0121] Take 50 mL of the traditional Chinese medicine extract prepared in Example 1 (A liquid) in 6 portions, and add 10 mg / mL chitosan solution. The amount of chitosan solution added is 3% of the volume of the extract. The standing time is 1 h, 2 h, 3 h, 4 h, 5 h, and 6 h, and the standing temperature is 25°C. Calculate the clarification rate and the retention rate of quercetin.

[0122] The experimental results are shown in Table 3. Figures 12-13 When the standing time is 1 h, the clarification rate and the retention rate of quercetin of the beverage are higher, and the comprehensive score is the highest compared to other levels. Therefore, the standing time of 1 h is selected as the optimal standing time.

[0123] 1.4 Standing temperature for clarification

[0124] Take 50 mL of the traditional Chinese medicine extract prepared in Example 1 (A liquid) in 6 portions, and add 10 mg / mL chitosan solution. The amount of chitosan solution added is 3% of the volume of the extract. The standing time is 1 h, and the standing temperature is 25°C, 35°C, 45°C, 55°C, and 65°C. Calculate the clarification rate and the retention rate of quercetin.

[0125] The experimental results are shown in Table 4. Figures 14-15 The optimal temperature for clarification is 25°C.

[0126] 2Clarification process orthogonal experiment

[0127] According to the results of single factor experiment, L9(3 3 )factor level table was constructed. With the clarification rate of traditional Chinese medicine extract (A liquid) prepared in Example 1 and the retention rate of quercetin as evaluation indexes, the clarification process was optimized, and the best clarification process of traditional Chinese medicine extract (A liquid) prepared in Example 1 was finally obtained. The factor level setting is shown in Table 3.

[0128] Table 3 Factor level table of orthogonal experiment design L9(3 3 )

[0129]

[0130]

[0131] The orthogonal experiment design and results are shown in Table 4.

[0132] Table 4 Orthogonal experiment design and results L9(3 3 )

[0133]

[0134] The range analysis results of orthogonal experiment results are shown in Table 5.

[0135] Table 5 Range analysis of orthogonal experiment results

[0136]

[0137] From the range analysis, it can be seen that the three factors have different effects on the preparation process, and the influence degree from large to small is A (chitosan concentration) > C (standing time) > B (chitosan addition amount). When A = 3, the comprehensive score is the largest (8.81), when B = 3, the comprehensive score is the largest (7.57). When C = 1, the comprehensive score is the largest (7.89), therefore, the best A3B3C1 of orthogonal experiment is obtained. Therefore, the optimal combination obtained by analyzing the results of orthogonal experiment is: the concentration of water-soluble chitosan is 10 mg / mL, the chitosan addition amount is 3.5%, and the standing time is 40 min.

[0138] The verification results of optimization experiment are shown in Table 6.

[0139] Table 6 Verification of orthogonal experiment optimization

[0140]

[0141]

[0142] The optimal clarification process optimized according to the orthogonal test was repeated 3 times, and the RSD calculated from the comprehensive score was 0.60%, proving that the method was reasonable and feasible. Through comparison with the 8th group of the optimal group of the orthogonal table, the comprehensive score was greater than the result obtained by the orthogonal optimization experiment, so the final beverage clarification process parameters were determined as follows: chitosan concentration 10 mg / mL, addition amount 3%, standing time 50 min, and standing temperature 25°C.

[0143] 3. Formula optimization research

[0144] Analysis of the properties of the medicinal ingredients in the composition: Lotus seed: calming the heart and soothing the nerves, nourishing the heart and spleen, sweet and slightly bitter, may have a slight bitter taste, requiring a sweetener or bitter taste inhibitor. Medlar: tonifying liver and kidney, benefiting essence and eyesight, with natural sweetness and sourness. Cornus officinalis: tonifying liver and kidney, astringing essence and consolidating qi, with sour and astringent taste, may need to balance the sour and sweet. Poria cocos: tonifying the spleen and removing dampness, mild in taste. Euryale ferox: tonifying the spleen and kidney, slightly bitter. Dioscorea: tonifying the spleen and nourishing the stomach, sweet and mild, as a basic ingredient, has little effect on the overall taste. According to the above theoretical analysis and actual tasting of the extract, the flavoring factor levels were determined. Single factor was used for flavoring factor screening, response surface experiment design was used for optimization, and sensory evaluation was used as the evaluation method. The flavoring factor level design table is shown in Table 7.

[0145] Table 7 Flavoring single factor level design

[0146]

[0147] The sensory evaluation criteria are shown in Table 8.

[0148] Table 8 Sensory evaluation criteria

[0149]

[0150]

[0151] 3.1 Sweetener single factor experiment

[0152] The comparison of common low-intensity sweeteners is shown in Table 9. Since erythritol has low heat, high solubility, non-cariogenicity, and high stability, when used in beverages, it can increase the sweetness level and improve the drinking experience, so erythritol is selected as the basic sweetener.

[0153] Table 9 Comparison of low-intensity sweeteners

[0154]

[0155] Take the C liquid prepared in Example 1 100 mL, 5 parts, the amount of erythritol added is 1%, 2%, 3%, 4%, 5% of the volume of C liquid, the amount of mogroside added is 0.03% of the volume of C liquid, the amount of citric acid added is 0.1% of the volume of C liquid, the amount of black tea powder added is 0.2% of the volume of C liquid, the amount of β-cyclodextrin added is 0.05% of the volume of C liquid, and the amount of mint powder added is 0.02% of the volume of C liquid. Calculate the sensory evaluation score of the beverage.

[0156] The experimental results are shown in Table 9. Figure 16 When the amount of erythritol added is 5%, the highest comprehensive score is 7.0, which is higher than the scores of other levels, and the comprehensive acceptance is better.

[0157] The comparison of common high-intensity sweeteners is shown in Table 10. Due to the poor sweetness of erythritol, in order to enrich the sweet taste, it is considered to add pure natural extract mogroside to enhance the sweet taste. Erythritol will produce endothermic reaction when dissolved, bringing obvious cooling sensation. Combined with mogroside, it can provide better refreshing taste for the beverage, especially suitable for refreshing drinks and sports drinks. The combination of erythritol and mogroside has natural, rich and no bitter taste, which is suitable for beverages emphasizing health attributes and natural sources.

[0158] Table 10 Comparison of high-intensity sweeteners

[0159]

[0160]

[0161] Take the C liquid prepared in Example 1 100 mL, 5 parts, the amount of erythritol added is 5% of the volume of C liquid, the amount of mogroside added is 0.01%, 0.02%, 0.03%, 0.04%, 0.05% of the volume of C liquid, the amount of citric acid added is 0.1% of the volume of C liquid, the amount of black tea powder added is 0.2% of the volume of C liquid, the amount of β-cyclodextrin added is 0.05% of the volume of C liquid, and the amount of mint powder added is 0.02% of the volume of C liquid. Calculate the sensory evaluation score of the beverage.

[0162] The experimental results are shown in Table 9. Figure 17 When the amount of mogroside added is 0.03%, the highest comprehensive score is 7.45, which is better in acceptance and more suitable in sweetness.

[0163] 3.2 Acid taste regulator single factor experiment

[0164] The common acidulant comparison is shown in Table 11. Citric acid has obvious advantages in liquid beverages due to its fresh and natural sour taste, excellent buffering capacity, multifunctional characteristics, and high consumer acceptance. Compared with other acid taste regulators, it has a wider range of applications, especially for fruit juice and functional beverages, and is the preferred choice for acidity adjustment. Therefore, citric acid is selected as the acid taste regulator in beverages.

[0165] Table 11 Comparison of acidulants

[0166]

[0167] Take the C liquid prepared in Example 1 100 mL, 5 parts, add erythritol in an amount of 5% of the volume of C liquid, add mogroside in an amount of 0.03% of the volume of C liquid, add citric acid in an amount of 0%, 0.05%, 0.1%, 0.15%, 0.2% of the volume of C liquid, add black tea powder in an amount of 0.2% of the volume of C liquid, add β-cyclodextrin in an amount of 0.05% of the volume of C liquid, and add mint powder in an amount of 0.02% of the volume of C liquid. Calculate the beverage sensory evaluation score.

[0168] The experimental results are as shown in Table 13. Figure 18 When the amount of citric acid added is 0%, the comprehensive score is 7.74, which is higher than the scores of other levels, the overall score is good, and the popularity is high.

[0169] 3.3 Single factor experiment of flavor regulator

[0170] The common tea powder characteristics comparison is shown in Table 12. Black tea powder has unique advantages as a flavor regulator in anti-fatigue beverages, such as a natural and mellow flavor, moderate astringency, and color close to that of the product. Its compatibility and consumer acceptance make it an ideal choice for flavoring anti-fatigue beverages.

[0171] Table 12 Comparison of flavor regulators

[0172]

[0173] Take the C liquid prepared in Example 1 100 mL, 5 parts, add erythritol in an amount of 5% of the volume of C liquid, add mogroside in an amount of 0.03% of the volume of C liquid, add citric acid in an amount of 0.1% of the volume of C liquid, add black tea powder in an amount of 0%, 0.1%, 0.2%, 0.3%, 0.5% of the volume of C liquid, add β-cyclodextrin in an amount of 0.05% of the volume of C liquid, and add mint powder in an amount of 0.02% of the volume of C liquid. Calculate the beverage sensory evaluation score.

[0174] The experimental results are as shown in Table 13. Figure 19As shown. To enhance the flavor of the product, black tea powder was added. When the amount of black tea powder added was 0.1%, the overall score was 7.48 points, which was higher than other scores, indicating a better taste and a higher overall evaluation.

[0175] 3.4 Single-factor experiment on masking agents

[0176] Table 13 shows a comparison of common flavor masking agents in beverages. β-Cyclodextrin, used as a flavor masking agent in beverages, utilizes its inclusion mechanism to more precisely eliminate off-flavors without interfering with the main flavor of the beverage. It is also stable under high temperature and acidic conditions, making it suitable for various beverage types. Compared to other flavor masking agents such as sugars and flavorings, β-Cyclodextrin stands out due to its high efficiency, stability, and natural properties, making it an ideal choice for natural beverages.

[0177] Table 13 Comparison of masking agents

[0178]

[0179] Take 100 mL of liquid C prepared in Example 1, divide it into 5 portions, and add 5% erythritol, 0.03% mogroside, 0.1% citric acid, 0.2% black tea powder, 0%, 0.025%, 0.05%, 0.075%, and 0.1% β-cyclodextrin, and 0.02% peppermint powder, respectively. Calculate the sensory evaluation score of the beverage.

[0180] Experimental results: such as Figure 20 As shown, the overall score was better when the β-cyclodextrin addition was 0.05%, with a comprehensive score of 7.02, which was higher than other levels and indicated high popularity.

[0181] 3.5 Single-factor experiment on cooling regulators

[0182] To enhance the refreshing and invigorating effect and taste of beverages, cooling agents are added. A comparison of common cooling agents is shown in Table 14. Firstly, peppermint powder's advantages in refreshing beverages lie in its naturally fresh, mild, and long-lasting cooling sensation, unique herbal aroma layers, good taste-masking ability, and ease of processing. Secondly, compared to menthol, borneol, or peppermint essential oil, peppermint powder offers more comprehensive functionality and a wider range of applications. It is a cost-effective and safe cooling agent, thus making it the preferred choice for beverage cooling agents.

[0183] Table 14 Comparison of Cooling Regulators

[0184]

[0185] Take 100 mL of C liquid prepared in Example 1, 5 parts, the amount of erythritol added is 5% of the volume of C liquid, the amount of mogroside added is 0.03% of the volume of C liquid, the amount of citric acid added is 0.1% of the volume of C liquid, the amount of black tea powder added is 0.2% of the volume of C liquid, the amount of β-cyclodextrin added is 0.05% of the volume of C liquid, and the amount of peppermint powder added is 0%, 0.01%, 0.02%, 0.03%, 0.05% of the volume of C liquid. Calculate the sensory evaluation score of the beverage.

[0186] The experimental results are shown in Table 6. Figure 21 To increase the cooling sensation of the beverage, peppermint powder is added to the beverage. When the amount of peppermint powder added is 0.03%, the taste is better, and the overall score is 7.54, which is higher than the scores of other levels, and the overall evaluation is higher.

[0187] According to the single-factor sensory score, the preliminary addition amount of the beverage auxiliary is: erythritol addition amount is 5%, mogroside addition amount is 0.03%, citric acid addition amount is 0%, black tea powder addition amount is 0.1%, β-cyclodextrin addition amount is 0.03%, and peppermint powder addition amount is 0.03%.

[0188] 3.6 Response surface optimization formula experiment

[0189] (1) The weighting calculation steps of CRITIC (objective weighting method) are as follows:

[0190] ① Data standardization

[0191] The original data is standardized, and the calculation formula is as follows:

[0192] Where X ij is the original value of the ith experiment at the jth index, μ j and σ j are the mean and standard deviation of the jth index, respectively.

[0193] ② Calculate the standard deviation

[0194] The standard deviation of each index after standardization is 1, i.e. σ j = 1

[0195] ③ Calculate the correlation matrix of the index

[0196] After standardizing the data, the correlation between each pair of indexes is calculated to obtain the correlation matrix. The element R jk in the correlation matrix represents the correlation coefficient of indexes j and k. The calculation results of the correlation matrix are shown in Table 15.

[0197] Table 15 Correlation matrix calculation

[0198]

[0199] IV. Calculate the correlation

[0200] Sum the correlation coefficients for each indicator to obtain the correlation sum S j :

[0201]

[0202] Where m is the number of indicators, the following results are calculated:

[0203] Correlation sum S for color 色泽 = 1.6269

[0204] Correlation sum S for taste 味道 = 3.4436

[0205] Correlation sum S for mouthfeel 口感 = 3.2320

[0206] Correlation sum S for aftertaste 余味 = 3.1563

[0207] Correlation sum S for overall acceptance 综合接受度 = 3.3238

[0208] V. Calculate the contrast intensity

[0209] Calculate the contrast intensity C for each indicator according to the CRITIC method j , with the formula:

[0210] C j = σ j *(1-S j )

[0211] Substitute the results from steps 3 and 4 into the calculation to obtain:

[0212] Contrast intensity C for color 色泽 = 1*(1-1.6269) = -0.6269

[0213] Contrast intensity C for taste 味道 = 1*(1-3.4436) = -2.4436

[0214] Contrast intensity C for mouthfeel 口感 = 1*(1-3.2320) = -2.2320

[0215] Contrast intensity C for aftertaste 余味 = 1*(1-3.1563) = -2.1563

[0216] Contrast intensity C for overall acceptance 综合接受度 = 1*(1-3.3238) = -2.3238= 1 * (1 - 3.3238) = -2.3238

[0217] (6) Calculate the CRITIC weight

[0218] Finally, the contrast intensity is normalized to obtain the CRITIC weight W of each index j :

[0219]

[0220] The sum of the contrast intensity is:

[0221]

[0222] The index weight results are shown in Table 16.

[0223] Table 16: Sensory evaluation index weighting by CRITIC method

[0224]

[0225] The comprehensive score = color normalized data x 0.0641 + taste normalized data x 0.2498 + mouthfeel normalized data x 0.2282 + aftertaste normalized data x 0.2204 + comprehensive acceptance normalized data x 0.2375

[0226] The results of the sensory evaluation comprehensive score of the response surface experiment design are shown in Table 17.

[0227] Table 17: Response surface experiment design comprehensive score table

[0228]

[0229]

[0230] (2) Formulation response surface experiment

[0231] Based on the single factor experiment, erythritol addition amount, citric acid addition amount, black tea powder addition amount, and mint powder addition amount were selected as influencing factors, and the comprehensive score of sensory evaluation was used as the response value. A central composite experiment of response surface design with 4 factors and 3 levels was constructed, and regression analysis was performed on the response value to investigate the interaction between the influencing factors and optimize the best formula of the flavoring agent. The factor level table design is shown in Table 18.

[0232] Table 18: Response surface factor level design table

[0233]

[0234]

[0235] The response surface experiment results are shown in Table 19, and the variance analysis of the response surface experiment results is shown in Table 20.

[0236] Table 19 Response surface experiment design and results

[0237]

[0238]

[0239] Table 20 Variance analysis of the response surface experiment results with comprehensive score as the evaluation index

[0240]

[0241]

[0242] Based on the four factor levels determined in the single factor experiment, Design-Expert 13.0 software was used for response surface experiment design and result statistics. According to the experimental results, quadratic multiple regression analysis was performed to obtain the regression equation: Y = 9.58 + 0.1579*A - 0.3221*B - 0.1283*C + 0.0653*D + 0.2247*AB + 0.3670*AC - 0.0594*AD - 0.0299*BC + 0.1843*BD + 0.0097*CD - 0.4146*A 2 - 0.4091*B 2 - 0.1521*C 2 - 0.2280*D 2 According to the variance analysis results of the regression equation coefficients, the absolute values of the regression equation first-order term coefficients from large to small are as follows: B > A > C > D. The greater the absolute value of the first-order term coefficient, the greater the influence on the response surface evaluation results. Therefore, the four influencing factors on the beverage sensory score from large to small are as follows: lemon acid addition amount (B) > erythritol addition amount (A) > black tea powder addition amount (C) > mint powder addition amount (D). The response surface graph and contour graph are shown in Figure 22 .

[0243] The response surface graph can intuitively show the relationship between different factors and their influence on the response value. When the slope of the response surface is steep, it means that in the parameter space, the response value is very sensitive to the change of the parameter, and even if the parameter changes slightly, the response value will also have a large fluctuation. When the contour lines are closer to the ellipse, it means that the interaction between different factors has a more significant influence on the response value. As shown in Table 19 and Figure 22 , the erythritol addition amount and the lemon acid addition amount have a significant influence on the comprehensive score, and the interaction between erythritol and black tea powder addition amount has a significant influence on the comprehensive score. The remaining factors also have a certain influence on the comprehensive score, but there is no significant influence.

[0244] (3) Verification test and determination of optimal formulation

[0245] The regression equation is derived according to the Optimization choices toolbox of the Design-Expert 13.0 software package, and the maximum value of the model result is obtained by solving the resulting equation set, i.e., the test combination with the highest beverage sensory score is: the erythritol addition amount is 4.800%, the citric acid addition amount is 0.014%, the black tea powder addition amount is 0.019%, and the mint powder addition amount is 0.030%. According to the above prediction results, experiments are verified, and the final additive is determined by comprehensively considering the single factor: the erythritol addition amount is 4.800%, the mogroside addition amount is 0.030%, the citric acid addition amount is 0.014%, the black tea powder addition amount is 0.019%, the β-cyclodextrin addition amount is 0.050%, and the mint powder addition amount is 0.030%.

[0246] The above only describes the preferred embodiments of the present application, and it should be noted that those skilled in the art can make several improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be considered within the protection scope of the present application.

Claims

1. A composition for relieving physical fatigue, characterized in that, It includes the following ingredients in parts by weight: lotus seeds 8-80 parts, wolfberries 4-40 parts, cornus officinalis 4-40 parts, yam 4-40 parts, poria cocos 4-40 parts, and euryale ferox 4-40 parts.

2. The composition according to claim 1, characterized in that, The lotus seeds, wolfberries, cornus officinalis, yam, poria cocos, and euryale ferox seeds are all added in the form of medicinal slices.

3. A method for preparing the composition according to claim 1 or 2, characterized in that, Includes the following steps: Lotus seeds, wolfberries, cornus officinalis, yam, poria cocos, and euryale ferox seeds are mixed, soaked in water, decocted, and extracted to obtain the aforementioned composition.

4. The preparation method according to claim 3, characterized in that, The total weight ratio of lotus seeds, wolfberries, cornelian cherries, yam, fox nuts, and poria to water is 1:5 to 15. The soaking time is 45–50 minutes; The decocting temperature is 80-100℃, and the decocting time is 40-90 minutes per batch. The extraction is performed 1 to 3 times.

5. A beverage for relieving physical fatigue, characterized in that, Includes the composition according to claim 1 or 2.

6. The method for preparing the beverage according to claim 5, characterized in that, Includes the following steps: 1) Liquid A is prepared according to the preparation method of the composition according to claim 3 or 4; 2) Mix water-soluble chitosan with water to dissolve it and obtain solution B; 3) Mix solution B and solution A, stir, let stand, and centrifuge to obtain solution C; 4) Mix liquid C with erythritol, mogroside, citric acid, β-cyclodextrin, black tea powder, and peppermint powder to obtain the beverage.

7. The preparation method according to claim 6, characterized in that, The concentration of solution B in step 2) is 5–25 mg / mL; Step 3) The mixing temperature is 25-65℃, the volume of liquid B is 2%-5% of the volume of liquid A, the stirring time is 3-8 min, the settling time is 40-240 min, the centrifugation speed is 5000-7000 r / min, and the centrifugation time is 5-15 min.

8. The preparation method according to claim 6, characterized in that, Step 4) The amount of erythritol added is 4.8% to 15% of the volume of liquid C, the amount of mogroside added is 0.03% to 0.15% of the volume of liquid C, the amount of citric acid added is 0.014% to 0.10% of the volume of liquid C, the amount of black tea powder added is 0.019% to 0.15% of the volume of liquid C, the amount of β-cyclodextrin added is 0.03% to 0.20% of the volume of liquid C, and the amount of peppermint powder added is 0.03% to 0.15% of the volume of liquid C.

9. The use of the composition according to claim 1 or 2 or the composition prepared by the preparation method according to claim 3 or 4 in the preparation of products that relieve physical fatigue.

10. The use of the beverage according to claim 5 or the beverage prepared by the preparation method according to any one of claims 6 to 8 in the preparation of products that relieve physical fatigue.

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