A fucoidan kombucha nutrient beverage and preparation method thereof

Abstract

The present invention provides a fucoidan kombucha nutrient beverage and a preparation method thereof, belonging to the field of food processing. In a first aspect, the present invention provides a fucoidan kombucha nutrient beverage, the raw materials of which include water, oligofructose, lychee juice concentrate, kombucha fermentation broth, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine. In a second aspect, the present invention also provides a method for preparing the fucoidan kombucha nutrient beverage. Compared with existing technologies, the fucoidan kombucha nutrient beverage has significantly improved stability, flavor, taste, aftertaste, and anti-fatigue performance.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and in particular to a fucoidan kombucha nutrient beverage and a preparation method thereof. Background Art

[0002] As a major category of soft drinks, tea beverages have broad market prospects. With the improvement of people's living standards and the acceleration of the pace of life, people are demanding that they develop towards convenience and health while maintaining tradition, which has brought new opportunities for the development of tea beverages.

[0003] Tea beverages combine traditional and modern elements. Compared to traditional purified water, they offer a pleasant taste, are refreshing, nutritious, and potent thirst-quenching properties. They are even more thirst-quenching, healthier, more refreshing, and more invigorating than once-popular carbonated drinks, making them poised to become a leading beverage of the future. According to surveys, tea beverage consumers are primarily young people under 40, primarily teenagers, with women generally outnumbering men. Weight loss for women has been a hot topic in recent years, with many women experiencing significant anxiety and distress at the mere mention of weight. Compared to other beverages, pure tea beverages offer the advantages of being low in fat, sugar, and calories, making them a popular choice for overweight women. Furthermore, under the pressures of urban life, people are increasingly seeking a return to a more natural lifestyle, pursuing a healthy, natural, refined, and fashionable lifestyle. Tea beverages cater to this demand, leading to their rapid growth.

[0004] Kombucha, also known as kombucha, Haibao, or Weibao, originated in my country during the Qin Dynasty and later spread to Japan, Russia, Europe, and North America. Kombucha is a symbiotic microbial community composed of various microorganisms, primarily yeast and acetic acid bacteria, with a few also containing lactic acid bacteria. Traditional kombucha beverages are non-alcoholic or low-alcohol tea beverages made by fermenting black tea syrup with kombucha. They offer a refreshing sweet and sour taste with a unique fermented flavor. The presence of various nutrients, such as organic acids, tea polyphenols, and glucuronic acid, as well as beneficial microorganisms, contributes to its health benefits, including antibacterial, antioxidant, anti-cancer, blood sugar-lowering, and liver-protective properties. While kombucha beverages are simple to produce, due to the diversity of bacterial strains, the complexity of fermentation, and product stability and safety issues, they were primarily produced in small, extensive home-based workshops. In recent years, with the continuous improvement of biotechnology and production systems, kombucha beverage production has shifted from workshop-based production to industrialized production. The international kombucha beverage market is projected to reach US$5.4 billion by 2025, presenting a promising market outlook.

[0005] Kombucha beverages are believed to have numerous benefits, including anti-inflammatory, antibacterial, anti-aging, liver protection, hemorrhoid treatment, gut microbiome regulation, immune system enhancement, diabetes prevention and treatment, improvement of neurological disorders and insomnia, and reduction of blood lipids and cholesterol. With increasing consumer health awareness, functional kombucha beverages are becoming increasingly popular. Traditional kombucha beverages have relatively simple flavors and are no longer able to meet the diverse needs of consumers. Despite the emergence of kombucha beverages with diverse ingredients, flavors, and functions, many domestic studies have been limited to determining the key technical parameters for brewing new kombucha products, with limited research examining their in vitro and in vivo efficacy and the flavor variations resulting from different ingredients. Therefore, it is imperative to develop and optimize new raw materials and formulations for kombucha beverages, and to research and develop new kombucha beverages with unique flavors and specific nutritional benefits.

[0006] In view of this, the present invention provides a fucoidan kombucha nutrient beverage and a preparation method thereof. Summary of the Invention

[0007] The object of the present invention is to provide a fucoidan kombucha nutrient beverage and a preparation method thereof.

[0008] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are adopted:

[0009] In a first aspect, the present invention provides a fucoidan kombucha nutrient beverage. The raw materials of the fucoidan kombucha nutrient beverage include water, oligofructose, lychee concentrated juice, kombucha fermentation liquid, selenium-rich black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, and instant black tea powder.

[0010] Furthermore, in a preferred embodiment of the present invention, every 100L of beverage is composed of the following raw materials: 10-20kg of fructooligosaccharides, 12-22kg of lychee concentrated juice, 8-12kg of kombucha fermentation broth, 2-6kg of selenium-rich black fungus peptide, 0.3-0.9kg of fucoidan, 0.8-1.2kg of calcium lactate, 0.2-0.6kg of pectin, 0.1-0.5kg of vitamin C, 0.1-0.3kg of sodium hyaluronate, 0.08-0.12kg of instant black tea powder, and the balance is water.

[0011] Furthermore, in a preferred embodiment of the present invention, the raw materials of the fucoidan kombucha nutrient beverage also include taurine.

[0012] Furthermore, in a preferred embodiment of the present invention, every 100L of beverage is composed of the following raw materials: 13-17kg of oligofructose, 14-18kg of lychee concentrated juice, 9-11kg of kombucha fermentation broth, 3-5kg of selenium-rich black fungus peptide, 0.5-0.7kg of fucoidan, 0.9-1.1kg of calcium lactate, 0.3-0.5kg of pectin, 0.2-0.4kg of vitamin C, 0.1-0.3kg of sodium hyaluronate, 0.09-0.11kg of instant black tea powder and 0.03-0.07kg of taurine, with the balance being water.

[0013] Furthermore, in a preferred embodiment of the present invention, every 100L of beverage is composed of the following raw materials: 15kg of oligofructose, 16kg of lychee concentrated juice, 10kg of kombucha fermentation broth, 4kg of selenium-rich black fungus peptide, 0.6kg of fucoidan, 1.0kg of calcium lactate, 0.4kg of pectin, 0.3kg of vitamin C, 0.2kg of sodium hyaluronate, 0.10kg of instant black tea powder and 0.05kg of taurine, with the balance being water.

[0014] In a second aspect, the present invention provides a method for preparing a fucoidan kombucha nutrient beverage:

[0015] The kombucha fermentation liquid is refrigerated at 4°C for 24 hours and centrifuged at 3000-5000 rpm for 5-15 minutes; oligofructose, lychee concentrated juice, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine are added to the kombucha fermentation liquid, water is added to make the volume to 50-70% of the specified amount, and the liquid is ground and stirred with a colloid mill for 6-10 minutes; the liquid is homogenized twice at a pressure of 25-35 MPa, each time for 8-12 minutes; the liquid is then filtered through a membrane filtration device, water is added to make the volume to the specified amount, and the liquid is bottled; and high-temperature sterilization is performed at 110-121°C for 1-3 minutes.

[0016] Furthermore, in a preferred embodiment of the present invention, the kombucha fermentation broth is centrifuged at 3000-5000 rpm for 5-15 min.

[0017] Furthermore, in a preferred embodiment of the present invention, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine are added to the kombucha fermentation broth, water is added to the volume to 60% of the prescribed amount, and the colloid mill is used for grinding and stirring for 8 minutes.

[0018] Furthermore, in a preferred embodiment of the present invention, the homogenization condition is to homogenize twice at a pressure of 30 MPa, each time for 10 minutes.

[0019] Furthermore, in a preferred embodiment of the present invention, the sterilization condition is high-temperature sterilization at 115°C for 2 minutes.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] Compared with existing technologies, the stability, flavor, taste, aftertaste and anti-fatigue indicators of fucoidan kombucha nutrient beverage are significantly improved. DETAILED DESCRIPTION

[0022] The embodiments of the present invention will be described in detail below with reference to the examples, but those skilled in the art will appreciate that the following examples are intended only to illustrate the present invention and should not be construed as limiting the scope of the invention. Where specific conditions are not specified in the examples, the methods were performed according to conventional conditions or the conditions recommended by the manufacturer. Where the manufacturers of the reagents or instruments are not specified, they are all conventional products that can be purchased commercially.

[0023] The features and performance of the present invention are further described in detail below with reference to the embodiments:

[0024] Example 1

[0025] The raw materials are 20 kg of oligofructose, 12 kg of lychee concentrated juice, 12 kg of kombucha fermentation liquid, 2 kg of selenium-rich black fungus peptide, 0.9 kg of fucoidan, 0.8 kg of calcium lactate, 0.6 kg of pectin, 0.1 kg of vitamin C, 0.3 kg of sodium hyaluronate, and 0.08 kg of instant black tea powder.

[0026] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 3000 rpm for 15 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, and instant black tea powder were added to the kombucha fermentation liquid, and water was added to make the volume to 50% of the specified amount, and the liquid was ground and stirred for 10 minutes using a colloid mill; the liquid was homogenized twice at a pressure of 25 MPa, each time for 12 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 110°C for 3 minutes.

[0027] Example 2

[0028] The raw materials are 10 kg of oligofructose, 22 kg of lychee concentrated juice, 8 kg of kombucha fermentation liquid, 6 kg of selenium-rich black fungus peptide, 0.3 kg of fucoidan, 1.2 kg of calcium lactate, 0.2 kg of pectin, 0.5 kg of vitamin C, 0.1 kg of sodium hyaluronate, and 0.12 kg of instant black tea powder.

[0029] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 5000 rpm for 5 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, and instant black tea powder were added to the kombucha fermentation liquid, and water was added to make the volume to 70% of the specified amount. The liquid was ground and stirred using a colloid mill for 6 minutes; the liquid was homogenized twice at a pressure of 35 MPa, each time for 8 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0030] Example 3

[0031] The raw materials include 17 kg of oligofructose, 14 kg of lychee concentrated juice, 11 kg of kombucha fermentation liquid, 3 kg of selenium-rich black fungus peptide, 0.7 kg of fucoidan, 0.9 kg of calcium lactate, 0.5 kg of pectin, 0.2 kg of vitamin C, 0.3 kg of sodium hyaluronate, 0.09 kg of instant black tea powder and 0.07 kg of taurine.

[0032] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 3000 rpm for 15 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 50% of the specified amount, and the liquid was ground and stirred for 10 minutes using a colloid mill; the liquid was homogenized twice at a pressure of 25 MPa, each time for 12 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 110°C for 3 minutes.

[0033] Example 4

[0034] The raw materials include 13 kg of oligofructose, 18 kg of lychee concentrated juice, 9 kg of kombucha fermentation liquid, 5 kg of selenium-rich black fungus peptide, 0.5 kg of fucoidan, 1.1 kg of calcium lactate, 0.3 kg of pectin, 0.4 kg of vitamin C, 0.1 kg of sodium hyaluronate, 0.11 kg of instant black tea powder and 0.03 kg of taurine.

[0035] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 5000 rpm for 5 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 70% of the specified amount, and the liquid was ground and stirred for 6 minutes using a colloid mill; the liquid was homogenized twice at a pressure of 35 MPa, each time for 8 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0036] Example 5

[0037] The raw materials include 15 kg of oligofructose, 16 kg of lychee concentrated juice, 10 kg of kombucha fermentation liquid, 4 kg of selenium-rich black fungus peptide, 0.6 kg of fucoidan, 1.0 kg of calcium lactate, 0.4 kg of pectin, 0.3 kg of vitamin C, 0.2 kg of sodium hyaluronate, 0.10 kg of instant black tea powder and 0.05 kg of taurine.

[0038] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the liquid was ground and stirred with a colloid mill for 8 minutes; the liquid was homogenized twice at a pressure of 30 MPa, each time for 10 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0039] Comparative Example 1

[0040] The raw materials include 15 kg of oligofructose, 16 kg of longan concentrated juice, 10 kg of kombucha fermentation liquid, 4 kg of selenium-rich black fungus peptide, 0.6 kg of fucoidan, 1.0 kg of calcium lactate, 0.4 kg of pectin, 0.3 kg of vitamin C, 0.2 kg of sodium hyaluronate, 0.10 kg of instant black tea powder and 0.05 kg of taurine.

[0041] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, longan juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the liquid was ground and stirred with a colloid mill for 8 minutes; the liquid was homogenized twice at a pressure of 30 MPa, each time for 10 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0042] Comparative Example 2

[0043] The raw materials include 15 kg of oligofructose, 16 kg of lychee concentrated juice, 10 kg of osmanthus tea fermentation liquid, 4 kg of selenium-rich black fungus peptide, 0.6 kg of fucoidan, 1.0 kg of calcium lactate, 0.4 kg of pectin, 0.3 kg of vitamin C, 0.2 kg of sodium hyaluronate, 0.10 kg of instant black tea powder and 0.05 kg of taurine.

[0044] The fermented osmanthus fragrans tea liquid is refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine are added to the fermented osmanthus fragrans tea liquid, and water is added to adjust the volume to 60% of the specified amount, and the liquid is ground and stirred using a colloid mill for 8 minutes; the liquid is homogenized twice under a pressure of 30 MPa, each time for 10 minutes; the liquid is then filtered through a membrane filtration device, and water is added to adjust the volume to a specified amount, i.e., 100 L, and the liquid is bottled; and the liquid is sterilized at high temperature at 121°C for 1 minute.

[0045] Comparative Example 3

[0046] The raw materials include 15 kg of oligofructose, 16 kg of lychee concentrated juice, 10 kg of kombucha fermentation liquid, 4 kg of selenium-rich black fungus peptide, 0.6 kg of spirulina polysaccharide, 1.0 kg of calcium lactate, 0.4 kg of pectin, 0.3 kg of vitamin C, 0.2 kg of sodium hyaluronate, 0.10 kg of instant black tea powder and 0.05 kg of taurine.

[0047] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, spirulina polysaccharide, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the liquid was ground and stirred for 8 minutes using a colloid mill; the liquid was homogenized twice at a pressure of 30 MPa, each time for 10 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0048] Comparative Example 4

[0049] The raw materials include 15 kg of oligofructose, 16 kg of lychee concentrated juice, 10 kg of kombucha fermentation liquid, 4 kg of selenium-rich black fungus peptide, 0.6 kg of fucoidan, 1.0 kg of calcium lactate, 0.4 kg of pectin, 0.3 kg of vitamin C, 0.2 kg of sodium hyaluronate, 0.10 kg of instant milk tea powder and 0.05 kg of taurine.

[0050] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant milk tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the colloid mill was used for grinding and stirring for 8 minutes; homogenization was performed twice at a pressure of 30 MPa, each time for 10 minutes; then, the liquid was filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and high-temperature sterilization was performed at 121°C for 1 minute.

[0051] Comparative Example 5

[0052] The raw materials include 18 kg of oligofructose, 20 kg of lychee concentrated juice, 12 kg of kombucha fermentation liquid, 5 kg of selenium-rich black fungus peptide, 0.72 kg of fucoidan, 1.2 kg of calcium lactate, 0.5 kg of pectin, 0.4 kg of vitamin C, 0.3 kg of sodium hyaluronate, 0.12 kg of instant black tea powder and 0.06 kg of taurine.

[0053] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the liquid was ground and stirred with a colloid mill for 8 minutes; the liquid was homogenized twice at a pressure of 30 MPa, each time for 10 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0054] Comparative Example 6

[0055] The raw materials include 12 kg of oligofructose, 12.8 kg of lychee concentrated juice, 8 kg of kombucha fermentation liquid, 3.2 kg of selenium-rich black fungus peptide, 0.48 kg of fucoidan, 0.8 kg of calcium lactate, 0.32 kg of pectin, 0.24 kg of vitamin C, 0.16 kg of sodium hyaluronate, 0.08 kg of instant black tea powder and 0.04 kg of taurine.

[0056] The kombucha fermentation liquid was refrigerated at 4°C for 24 hours and centrifuged at 4000 rpm for 10 minutes; oligofructose, lychee juice concentrate, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the liquid was ground and stirred with a colloid mill for 8 minutes; the liquid was homogenized twice at a pressure of 30 MPa, each time for 10 minutes; the liquid was then filtered through a membrane filtration device, and water was added to make the volume to the specified amount, i.e., 100 L, and bottled; and the liquid was sterilized at high temperature at 121°C for 1 minute.

[0057] Beneficial effects of the present invention:

[0058] 1. Stability of nutrient drinks

[0059] Table 1 Stability results of nutrient drinks

[0060] Appearance (Storage for 1 month / Room temperature) Appearance (Storage for 6 months / Room temperature) Example 1 Clear and transparent Clear and transparent Example 2 Clear and transparent Clear and transparent Example 3 Clear and transparent Clear and transparent Example 4 Clear and transparent Clear and transparent Example 5 Clear and transparent Clear and transparent Comparative Example 1 transparent Slightly turbid Comparative Example 2 transparent Slight precipitation Comparative Example 3 transparent Slightly turbid Comparative Example 4 transparent Stratification, precipitation Comparative Example 5 Clear and transparent transparent Comparative Example 6 Clear and transparent Clear and transparent

[0061] 2. Sensory evaluation of nutrient beverage preferences

[0062] Twenty participants (aged 20 to 60) were selected to conduct a sensory evaluation of the beverages prepared in Examples 1 to 5 and Comparative Examples 1 to 6. An anonymous scoring system was used to evaluate and score the products based on flavor, overall taste, and aftertaste. Each score was scored out of 10, with higher scores indicating better results. The average scoring results are shown in Table 2.

[0063] Table 2 Sensory evaluation results of nutrient beverage preference

[0064]

[0065]

[0066] 3. Anti-fatigue experiment results of nutrient drinks

[0067] Animal grouping mice were adaptively raised for 3d and randomly divided into the following groups: normal control group, embodiment 1-5 and comparative example 1-6, 13 mice per group. Each group was fed freely daily, gavage 2 times a day, morning and evening, and the gavage dose was 12ml / kgd. The normal control group was gavaged with equal amounts of starch solution daily. Continuous gavage for 30d. After 1h of administration on the 30th day, a climbing pole test was performed. Mice were placed on the top of a smooth glass rod. The time from the start of the experiment to the time when the mice were unable to support and fell from the glass rod was recorded as the climbing pole time of the mice. After the experiment, the mice were continued to be raised. After 1h of administration on the 31st day, 3 groups of mice were subjected to swimming adaptation training for 1h, and mice that were not adapted to swimming were eliminated. It was determined that 10 mice per group were subjected to a weight-bearing swimming test and continued to be raised for administration. One hour after administration on the 37th day, the mice were weighed, and then a lead sheet weighing 5% of their body weight was wrapped around the base of the tail of each mouse. The mice were placed in a bucket with a water temperature of (23±1)°C and a water depth of 30 cm for a swimming experiment. The time from the start of swimming to exhaustion (the mouse sank underwater for 10 seconds and still could not reach the surface) was recorded as the weighted swimming time of the mouse.

[0068] Table 3 Results of anti-fatigue experiments on nutrient drinks

[0069] Climbing time / s Swimming time / s Normal control group 162.3±39.2 835.2±179.5 Example 1 236.2±60.8 1241.6±236.4 Example 2 244.8±68.1 1258.1±253.1 Example 3 289.7±79.0 1337.2±225.7 Example 4 285.5±80.4 1359.4±231.2 Example 5 309.1±86.2 1439.5±242.8 Comparative Example 1 212.3±63.7 1104.2±239.5 Comparative Example 2 208.6±66.0 1130.6±220.5 Comparative Example 3 195.3±51.5 1019.8±197.5 Comparative Example 4 182.0±46.2 1031.5±200.8 Comparative Example 5 248.2±59.0 1230.2±219.4 Comparative Example 6 235.8±43.4 1209.5±225.8

[0070] In summary, the fucoidan kombucha nutrient beverage has significantly improved stability, flavor, taste, aftertaste and anti-fatigue compared with the control group.

[0071] Any aspects of the present invention not described in detail are common knowledge that can be selected at the discretion of a person skilled in the art. Although the present invention has been described in detail above using general descriptions and specific embodiments, it is obvious to a person skilled in the art that modifications or improvements can be made based on the present invention. Therefore, such modifications or improvements made without departing from the spirit of the present invention are within the scope of protection claimed in the present invention.

Claims

1. A fucoidan kombucha nutrient beverage, characterized in that: The raw materials of the fucoidan kombucha nutrient beverage include water, oligofructose, lychee concentrated juice, kombucha fermentation liquid, selenium-rich black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, and instant black tea powder; each 100L of the beverage is composed of the following raw materials: 10-20kg of oligofructose, 12-22kg of lychee concentrated juice, 8-12kg of kombucha fermentation liquid, 2-6kg of selenium-rich black fungus peptide, 0.3-0.9kg of fucoidan, 0.8-1.2kg of calcium lactate, 0.2-0.6kg of pectin, 0.1-0.5kg of vitamin C, 0.1-0.3kg of sodium hyaluronate, and 100L of instant black tea powder. The tea powder is 0.08-0.12 kg, and the balance is water. The fucoidan kombucha nutrient beverage is prepared by refrigerating the kombucha fermentation liquid at 4° C. for 24 hours and centrifuging it at 3,000-5,000 rpm for 5-15 minutes. The selenium-rich black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine are added to the kombucha fermentation liquid, and water is added to make the volume 50-70% of the specified amount. The colloid mill is used for grinding and stirring for 6-10 minutes. The product is homogenized twice at a pressure of 25-35 MPa, each time for 8-12 minutes. The product is then filtered through a membrane filtration device, and then water is added to make the volume 8-12 minutes, and the product is bottled. The product is then sterilized at a high temperature of 110-121° C. for 1-3 minutes.

2. The fucoidan kombucha nutrient beverage according to claim 1, characterized in that: The raw materials of the fucoidan kombucha nutrient beverage also include taurine.

3. The fucoidan kombucha nutrient beverage according to claim 2, characterized in that: Each 100L of beverage is composed of the following raw materials: 13-17kg of oligofructose, 14-18kg of lychee concentrated juice, 9-11kg of kombucha fermentation broth, 3-5kg of selenium-rich black fungus peptide, 0.5-0.7kg of fucoidan, 0.9-1.1kg of calcium lactate, 0.3-0.5kg of pectin, 0.2-0.4kg of vitamin C, 0.1-0.3kg of sodium hyaluronate, 0.09-0.11kg of instant black tea powder and 0.03-0.07kg of taurine, with the balance being water.

4. The fucoidan kombucha nutrient beverage according to claim 2, characterized in that: Each 100L of beverage is composed of the following raw materials: 15kg of oligofructose, 16kg of lychee concentrated juice, 10kg of kombucha fermentation broth, 4kg of selenium-rich black fungus peptide, 0.6kg of fucoidan, 1.0kg of calcium lactate, 0.4kg of pectin, 0.3kg of vitamin C, 0.2kg of sodium hyaluronate, 0.10kg of instant black tea powder and 0.05kg of taurine, with the balance being water.

5. A method for preparing a fucoidan kombucha nutrient beverage, characterized in that: The kombucha fermentation liquid of claims 1 to 4 is refrigerated at 4° C. for 24 hours and centrifuged at 3000-5000 rpm for 5-15 minutes; the selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine are added to the kombucha fermentation liquid, water is added to make the volume to 50-70% of the specified amount, and the liquid is ground and stirred with a colloid mill for 6-10 minutes; the liquid is homogenized twice at a pressure of 25-35 MPa, each time for 8-12 minutes; the liquid is then filtered through a membrane filtration device, water is added to make the volume to the specified amount, and the liquid is bottled; and high-temperature sterilization is performed at 110-121° C. for 1-3 minutes.

6. The method for preparing a fucoidan kombucha nutrient beverage according to claim 5, characterized in that: The selenium-rich black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine were added to the kombucha fermentation liquid, and water was added to make the volume to 60% of the specified amount, and the mixture was ground and stirred in a colloid mill for 8 minutes.

7. The method for preparing a fucoidan kombucha nutrient beverage according to claim 5, characterized in that: The homogenization condition is to homogenize twice at a pressure of 30 MPa, each time for 10 minutes.

8. The method for preparing a fucoidan kombucha nutrient beverage according to claim 5, characterized in that: The sterilization condition is high temperature sterilization at 115° C. for 2 minutes.

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