Blue huckleberry oral liquid with sleep promoting and fatigue relieving effects and production process thereof

Abstract

The application provides a blue and indigo fruit oral liquid with sleep promotion and fatigue relief effects and a production process thereof, and relates to the field of health-care drinks. The indigo fruit pulp amino acid composite drink is mainly prepared by mixing and freeze-thawing a blue and indigo fruit composite extract, a spina date seed extract liquid, gamma-aminobutyric acid, N-acetylneuraminic acid, vitamin C, nicotinamide, citric acid, sucralose and xylitol. The blue and indigo fruit composite extract is obtained by mixing after being treated by means of pressing separation, fruit juice enzymolysis, water extraction of fruit residue and fermentation of the residue after water extraction. The application overcomes the defects of the prior art, improves the utilization rate of the nutrients of the blue and indigo fruit, ensures the performance stability of the drink during long-time storage, and achieves a good anti-fatigue health-care effect.

Description

Technical Field

[0001] This invention relates to the field of health drinks, specifically to a honeysuckle fruit oral liquid with the effects of promoting sleep and relieving fatigue, and its production process. Background Technology

[0002] The fruit of honeysuckle is called honeysuckle berry. It is very juicy, with tiny seeds and a high juice yield, making it an excellent raw material for making beverages. Regular consumption of this beverage can regulate bodily functions, regulate blood pressure, and slow down aging. It is known as the "King of Beverages".

[0003] Since the 1980s, my country has been conducting special research on the nutritional and health benefits of honeysuckle fruit. It has been found that honeysuckle fruit can not only lower blood pressure and increase white blood cell count, but also has the effect of treating childhood anorexia with a cure rate of up to 90%. Subsequently, beverages, juices, fruit wines and other health drinks have been developed and quietly entered the market, gradually becoming a new type of health drink sought after by people.

[0004] The current methods for preparing beverages using honeysuckle berries as raw materials mostly involve juicing the honeysuckle berries and then concentrating and blending them. This results in a low utilization rate of the honeysuckle berries, and the honeysuckle berry juice will become cloudy after long-term storage, especially when it is mixed with other ingredients. Prolonged storage will cause the liquid to become cloudy, leading to an unpleasant sensory experience for the actual drinker.

[0005] Patent No. CN201510248406.6 discloses a "brewing process for double-fermented honeysuckle berry vinegar", which discloses that honeysuckle berries are fermented and then clarified and filtered using a compound clarifying agent to improve the transparency of the finished product. However, this beverage is a fermented fruit vinegar beverage, which has a large amount of raw materials and a long fermentation time, resulting in high production costs. In addition, as a fermented fruit vinegar beverage, the flavor has low universality. Therefore, at this stage, there is a need to develop a fruit juice beverage with good flavor, high nutritional utilization rate, and easy preservation for honeysuckle berries. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects, along with its production process. This improves the nutrient utilization rate of honeysuckle fruit, ensures the stability of the beverage during long-term storage, and achieves good anti-fatigue and health-promoting effects.

[0007] To achieve the above objectives, the technical solution of the present invention is implemented through the following technical solution:

[0008] A honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects, wherein each liter of the compound beverage contains the following ingredients by weight: 200-400g honeysuckle fruit compound extract, 20-50g jujube seed extract, 2-5g γ-aminobutyric acid, 0.1-0.4g N-acetylneuraminic acid, 0.5-2g vitamin C, 0.010-0.020g nicotinamide, 0.1-0.3g citric acid, 0.06-0.10g sucralose, 100-140g xylitol, and the remainder being purified water.

[0009] Preferably, the preparation method of the honeysuckle fruit compound extract includes the following steps:

[0010] S1. Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp.

[0011] S2. Add the fruit juice to the compound enzyme mixture, mix and hydrolyze in a water bath, then inactivate the enzyme and filter to obtain the hydrolyzed fruit juice for later use.

[0012] S3. Add twice the mass of purified water to the fruit pomace and treat it in a water bath at a stepped temperature of 50-60℃, 70-80℃, 95-100℃ and 60-80℃ for 40-80 minutes respectively. Then filter to obtain the water extract and residue for later use.

[0013] S4. Add twice the mass of purified water to the above residue, then add lactic acid bacteria and bifidobacteria, ferment for 3-5 days, then press, filter and sterilize to obtain fermentation liquid for later use.

[0014] S5. Mix the above enzymatically hydrolyzed fruit juice, water extract and fermentation broth and concentrate to 1 / 3-1 / 6 of the original volume to obtain concentrated liquid for later use.

[0015] S6. Filter the above concentrated solution with diatomaceous earth to obtain the filtrate for later use.

[0016] S7. Centrifuge the above filtrate at speeds of 4000-5000 r / min and 6000-8000 r / min for 5-10 min respectively to remove the precipitate and obtain the honeysuckle fruit compound extract.

[0017] Preferably, in step S2, the compound enzyme is obtained by mixing pectinase and papain in equal mass ratios, and the amount of compound enzyme added is 0.5-1.0% of the total mass of the juice. The enzymatic hydrolysis time is 4-6 hours, the enzymatic hydrolysis temperature is 45-55℃, and after enzymatic hydrolysis, the enzyme is inactivated by water bath at 80-90℃ for 10-15 minutes. Then, the juice is passed through a 40-mesh sieve to obtain the enzymatically hydrolyzed juice.

[0018] Preferably, in step S3, purified water is replenished in a timely manner throughout the water bath process to ensure that the mass ratio of fruit residue to purified water is 1:1.5-2.

[0019] Preferably, in step S4, the amount of lactic acid bacteria and bifidobacteria added is 0.08%-0.12% of the residue mass, and the sterilization treatment is to stand at 119°C for 15 minutes.

[0020] Preferably, the filtration method in step S6 is to first mix diatomaceous earth with purified water at a material-to-liquid ratio of 1:0.2-0.5, stir evenly, spread it on the filter, compact it, control the thickness to be 0.8-1.2cm, and filter it 2-3 times.

[0021] Preferably, the method for preparing the jujube seed extract is to add jujube seeds to 50 times their weight of purified water, bring to a boil over high heat, then reduce to low heat and continue simmering for 2-3 hours, and finally filter to obtain the jujube seed extract.

[0022] The preparation process of honeysuckle fruit oral liquid, which has the effects of promoting sleep and relieving fatigue, includes the following steps:

[0023] (1) Heat purified water to 40-50℃, then add γ-aminobutyric acid, N-acetylneuraminic acid, vitamin C, nicotinamide, citric acid, sucralose and xylitol while stirring. After fully dissolving, add honeysuckle fruit compound extract and jujube seed extract, and continue stirring until uniform to obtain the compound material for later use.

[0024] (2) The above composite material is subjected to 2-3 freeze-thaw cycles, then filtered through circulation, and purified water is added to bring the volume to the total volume.

[0025] (3) After the above-mentioned liquid is filled and sterilized, the honeysuckle oral liquid is obtained.

[0026] Preferably, the freeze-thaw treatment in step (2) involves freezing the composite material at -15°C to -18°C for 4-6 hours and then thawing it in a water bath at 40-50°C, repeating this treatment 2-3 times.

[0027] Preferably, the filtration method in step (2) is to use a 0.45-micron stainless steel filter for 30 minutes of circulating filtration.

[0028] This invention provides a honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects, and its production process. Compared with existing technologies, its advantages are:

[0029] (1) This invention uses honeysuckle fruit and jujube seed as the main raw materials. The honeysuckle fruit is juiced and the pulp is processed to retain anthocyanins and polysaccharides and other active ingredients, which have antioxidant, anti-fatigue and memory-enhancing effects. The jujube seed is boiled and extracted. The jujube seed has the effects of nourishing the heart and liver, calming the mind and soothing the nerves. At the same time, it works synergistically with γ-aminobutyric acid and N-acetylneuraminic acid to improve sleep from multiple angles and depths, thereby regulating and relieving chronic fatigue of the body, so that the beverage has a good anti-fatigue effect.

[0030] (2) The present invention effectively increases the content of effective components in the compound extract of honeysuckle fruit by enzymatic hydrolysis of the juice and water extraction and fermentation of the fruit residue after juicing of honeysuckle fruit, thereby increasing the utilization rate of honeysuckle fruit, reducing the grassy smell of honeysuckle fruit, and improving the flavor of the final beverage.

[0031] (3) The present invention mixes the honeysuckle fruit compound extract with other excipients, stirs and dissolves it, then freezes and thaws it repeatedly before filtering, which effectively improves the storage stability of the final beverage and ensures the stability of the component content in the beverage. Attached image description:

[0032] Figure 1 This is a graph showing the change in total acidity of the honeysuckle fruit oral liquid prepared in experimental group 1 of Example 2 of the present invention during storage at different temperatures;

[0033] Figure 2 This is a graph showing the change in total sugar content of the honeysuckle fruit oral liquid prepared in Experimental Group 1 of Example 2 of the present invention during storage at different temperatures;

[0034] Figure 3 This is a graph showing the change in soluble solids in the honeysuckle fruit oral liquid prepared in experimental group 1 of Example 2 of the present invention during storage at different temperatures;

[0035] Figure 4 This is a graph showing the changes in anthocyanins in the oral liquid prepared by experimental group 1 in Example 2 of the present invention during storage at different temperatures;

[0036] Figure 5 This is a graph showing the change in light transmittance of the honeysuckle fruit oral liquid prepared in experimental group 1 of Example 2 of the present invention during storage at different temperatures;

[0037] Figure 6 This is a bar chart showing the daytime mental state of volunteers in the sensory evaluation of this invention.

[0038] Figure 7 This is a schematic diagram illustrating the usual sleep quality of volunteers in an embodiment of the present invention;

[0039] Figure 8 This is a schematic diagram illustrating the volunteers' evaluation of the taste of the honeysuckle berry oral liquid in an embodiment of the present invention;

[0040] Figure 9 This is a schematic diagram of the daytime mental state of volunteers after taking honeysuckle fruit oral liquid for one week in an embodiment of the present invention;

[0041] Figure 10 This is a schematic diagram illustrating the sleep quality of volunteers after taking honeysuckle fruit oral liquid for one week, as described in an embodiment of the present invention. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0043] Example 1:

[0044] I. Preparation of honeysuckle fruit compound extract:

[0045] The same batch of honeysuckle berries was selected as experimental materials, with the soft berries that were more mature being selected and the fermented, spoiled, and unripe berries being removed.

[0046] A compound enzyme is prepared by mixing pectinase (enzyme activity ≥50000U / mg) and papain (enzyme activity ≥10000U / mg) in the same mass ratio.

[0047] Lactic acid bacteria: 10 billion-300 billion CFU / g; Bifidobacteria: 10 billion-300 billion CFU / g.

[0048] 1. Preparation of Honeysuckle Fruit Compound Extract A:

[0049] (1) Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp;

[0050] (2) Add 0.8% of the total mass of the juice to the compound enzyme, mix and hydrolyze in a water bath at 50°C for 5 hours, then pass through a 40-mesh sieve, and finally inactivate the enzyme in a water bath at 85°C for 12 minutes to obtain the hydrolyzed juice for later use.

[0051] (3) Add twice the mass of purified water to the fruit residue and treat it in a water bath at a stepped temperature of 55℃, 75℃, 98℃ and 70℃ for 60 min each. Then filter to obtain water extract and residue for later use. During the entire water bath process, replenish purified water in time to ensure that the mass ratio of fruit residue to purified water is 1:1.5-2.

[0052] (4) Add the above residue to 2 times the mass of purified water, then add 0.08% of the total mass of lactic acid bacteria and 0.1% of the total mass of the residue of bifidobacteria, mix and stir evenly, and then ferment at 35±2℃ for 4 days. After pressing and filtering, the filtrate is sterilized by standing at 119℃ for 15 minutes to obtain fermentation liquid for later use.

[0053] (5) Mix the above enzymatically hydrolyzed fruit juice, water extract and fermentation liquid and concentrate to 1 / 4 of the original volume to obtain concentrated liquid for later use.

[0054] (6) Mix diatomaceous earth with purified water at a ratio of 1:0.3 and spread it evenly on the filter press. Compact the mixture and control the thickness to 1 cm. Filter the concentrated liquid twice to obtain the filtrate for later use.

[0055] (7) The above filtrate was centrifuged at 4000 r / min and 8000 r / min for 8 min respectively to remove the precipitate and obtain honeysuckle fruit compound extract A.

[0056] 2. Preparation of Honeysuckle Fruit Compound Extract B:

[0057] (1) Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp;

[0058] (2) Add 0.8% of the total mass of the juice to the juice and mix and enzymatically hydrolyze in a water bath at 50°C for 5 hours. Then pass the juice through a 40-mesh sieve and inactivate the enzyme in a water bath at 85°C for 12 minutes to obtain the enzymatically hydrolyzed juice for later use.

[0059] (3) Add twice the mass of purified water to the fruit residue and treat it in a boiling water bath for 2 hours. Then filter to obtain the water extract and residue for later use. During the entire water bath process, replenish purified water in time to ensure that the mass ratio of fruit residue to purified water is 1:1.5-2.

[0060] (4) Add the above residue to 2 times the mass of purified water, then add 0.08% of the total mass of lactic acid bacteria and 0.1% of the total mass of the residue of bifidobacteria, mix and stir evenly, and then ferment at 35±2℃ for 4 days. After pressing and filtering, the filtrate is sterilized by standing at 119℃ for 15 minutes to obtain fermentation liquid for later use.

[0061] (5) Mix the above enzymatically hydrolyzed fruit juice, water extract and fermentation liquid and concentrate to 1 / 4 of the original volume to obtain concentrated liquid for later use.

[0062] (6) Mix diatomaceous earth with purified water at a ratio of 1:0.3 and spread it evenly on the filter press. Compact the mixture and control the thickness to 1 cm. Filter the concentrated liquid twice to obtain the filtrate for later use.

[0063] (7) The above filtrate was centrifuged at 4000 r / min and 8000 r / min for 8 min respectively to remove the precipitate and obtain honeysuckle fruit compound extract B.

[0064] 3. Preparation of Honeysuckle Fruit Compound Extract C:

[0065] (1) Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp;

[0066] (2) Add 0.8% of the total mass of the juice to the compound enzyme, mix and hydrolyze in a water bath at 50°C for 5 hours, then pass through a 40-mesh sieve, and finally inactivate the enzyme in a water bath at 85°C for 12 minutes to obtain the hydrolyzed juice for later use.

[0067] (3) Add twice the mass of purified water to the fruit residue and treat it in a boiling water bath for 2 hours. Then filter to obtain the water extract. During the entire water bath process, replenish the purified water in time to ensure that the mass ratio of fruit residue to purified water is 1:1.5-2.

[0068] (4) After mixing the above enzymatically hydrolyzed fruit juice and water extract, concentrate to 1 / 4 of the original volume to obtain a concentrated solution for later use.

[0069] (5) Mix diatomaceous earth with purified water at a ratio of 1:0.3 and spread it evenly on the filter press. Compact the mixture and control the thickness to 1 cm. Filter the concentrated liquid twice to obtain the filtrate for later use.

[0070] (6) The above filtrate was centrifuged at 4000 r / min and 8000 r / min for 8 min respectively to remove the precipitate and obtain honeysuckle fruit compound extract C.

[0071] 4. Preparation of Honeysuckle Fruit Compound Extract D:

[0072] (1) Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp;

[0073] (2) Add 0.8% of the total mass of the juice to the compound enzyme, mix and hydrolyze in a water bath at 50°C for 5 hours, then pass through a 40-mesh sieve, and finally inactivate the enzyme in a water bath at 85°C for 12 minutes to obtain the hydrolyzed juice for later use.

[0074] (3) Add the fruit pomace to 2 times the mass of purified water, then add 0.08% of the total mass of the fruit pomace lactic acid bacteria and 0.1% of the total mass of the residue bifidobacteria, mix and stir evenly, and ferment at 35±2℃ for 4 days. After pressing and filtering, the filtrate is sterilized by standing at 119℃ for 15 minutes to obtain the fermentation liquid for later use.

[0075] (4) Mix the above enzymatically hydrolyzed juice and fermentation liquid and concentrate it to 1 / 4 of the original volume to obtain concentrated liquid for later use;

[0076] (5) Mix diatomaceous earth with purified water at a ratio of 1:0.3 and spread it evenly on the filter press. Compact the mixture and control the thickness to 1 cm. Filter the concentrated liquid twice to obtain the filtrate for later use.

[0077] (6) The above filtrate was centrifuged at 4000 r / min and 8000 r / min for 8 min respectively to remove the precipitate and obtain honeysuckle fruit compound extract D.

[0078] II. Preparation of Jujube Seed Extract:

[0079] Add 50 times the weight of purified water to the jujube seeds, bring to a boil over high heat, then reduce to low heat and simmer for 2.5 hours. After simmering, filter the mixture at a ratio of 1:2.2 to obtain the jujube seed extract.

[0080] Example 2:

[0081] Preparation of Honeysuckle Fruit Oral Solution:

[0082] To prepare 1L of beverage, prepare 300g of honeysuckle fruit compound extract, 30g of jujube seed extract, 4g of γ-aminobutyric acid, 0.3g of N-acetylneuraminic acid, 1.5g of vitamin C, 0.015g of nicotinamide, 0.2g of citric acid, 0.08g of sucralose, 120g of xylitol, and the remainder is purified water.

[0083] (1) Take 400ml of purified water and heat it to 45℃. Then, while stirring, add γ-aminobutyric acid, N-acetylneuraminic acid, vitamin C, nicotinamide, citric acid, sucralose, and xylitol. After fully dissolving, add the compound extract of honeysuckle fruit and the extract of jujube seed. Continue stirring until evenly mixed to obtain the compound material for later use.

[0084] (2) Freeze the above composite material at -16°C for 5 hours and then melt it in a water bath at 45°C. Repeat the freezing and melting process twice. Then filter it through a 0.45-micron stainless steel filter for 30 minutes and add purified water to make up to 1L.

[0085] (3) The above-mentioned liquid after volume adjustment is filled into cans at a juice temperature of not less than 80°C and sealed quickly. After sealing, it is sterilized quickly at 100°C for 5 minutes. Then it is cooled quickly to below 40°C to obtain the filled honeysuckle oral liquid.

[0086] Based on Table 1 below, multiple sets of experiments were conducted using the honeysuckle fruit compound extract:

[0087] Table 1

[0088]

[0089]

[0090] The total acid and anthocyanin content of the honeysuckle fruit oral liquid obtained from the above experimental groups were determined.

[0091] Determination of total acid content: Potentiometric titration method was used, referring to GB / T12456-2021 "National Food Safety Standard - Determination of Total Acid in Food";

[0092] Determination of anthocyanin content:

[0093] Using the pH differential method:

[0094] Take each group of honeysuckle fruit oral liquid into a volumetric flask, and dilute to volume with hydrochloric acid buffer solutions of pH 1.0 and pH 4.5, respectively. After reacting for 30 min, measure the absorbance at 510 nm and 700 nm, respectively. The anthocyanin content in the sample is calculated according to the following formula:

[0095] TAcy(mg / L)=ΔA×MW×DF×1000 / ε×1

[0096] A = (OD) 510nm -OD 700nm pH 1.0-(OD) 510nm -OD 700nm pH 4.5

[0097] In the formula: MW = 449.2 g / mol (molar mass of cyanidin-3-glucoside); DF - dilution factor; 1 - optical path length of the cuvette, usually 1; ε - molar extinction coefficient of cyanidin-3-glucoside, 26900 L / mol·cm.

[0098] The specific test results are shown in Table 2 below:

[0099] Table 2

[0100] Group Total acid (g / L) Anthocyanins (mg / L) Experimental group 1 2.55 354.6 Experimental group 2 2.62 289.5 Experimental group 3 2.64 306.7 Experimental group 4 2.80 294.5

[0101] As shown in the table above, the total acid content of the compound extract A of honeysuckle fruit added to experimental group 1 was lower, and the anthocyanin content was higher.

[0102] Comparative Example 1:

[0103] Preparation of Honeysuckle Fruit Oral Solution:

[0104] To prepare 1L of beverage, prepare 300ml of honeysuckle fruit compound extract A, 4g of γ-aminobutyric acid, 0.3g of N-acetylneuraminic acid, 1.5g of vitamin C, 0.015g of nicotinamide, 0.2g of citric acid, 0.08g of sucralose, 120g of xylitol, and the remainder is purified water.

[0105] (1) Take 400ml of purified water and heat it to 45℃. Then, while stirring, add γ-aminobutyric acid, N-acetylneuraminic acid, vitamin C, nicotinamide, citric acid, sucralose, and xylitol. After fully dissolving, add the honeysuckle fruit compound extract and continue stirring until uniform to obtain the compound material for later use.

[0106] (2) The above composite material was filtered through a 0.45-micron stainless steel filter for 30 minutes, and then purified water was added to bring the volume to 1L.

[0107] (3) The above-mentioned liquid after volume adjustment is filled into cans at a juice temperature of not less than 80°C and sealed quickly. After sealing, it is sterilized quickly at 100°C for 5 minutes. Then it is cooled quickly to below 40°C to obtain the filled honeysuckle oral liquid.

[0108] Detection:

[0109] 1. The storage stability of the honeysuckle oral liquid prepared in Comparative Example 1 and Experimental Group 1 was tested. The total acid, total sugar, soluble solids, anthocyanins and transmittance of each group of honeysuckle oral liquid were tested during storage at 4℃, 25℃ and 37℃ for 30 days. The detection methods for total acid and anthocyanins are as described in Example 2 above.

[0110] Determination of total sugar content:

[0111] The direct titration method was adopted, referring to GB / T5009.7-2016 "Determination of reducing sugars in food".

[0112] Determination of soluble solids:

[0113] The measurements were performed using a handheld refractometer.

[0114] Measurement of transmittance:

[0115] Centrifuge the honeysuckle fruit oral solution at 4000 r / min for 10 min, collect the supernatant, and measure the absorbance at 700 nm using a spectrophotometer, with distilled water as a blank control.

[0116] The specific results are shown in Table 3 below:

[0117] Table 3

[0118]

[0119]

[0120] As shown in Table 3 above, the honeysuckle fruit oral liquid prepared in experimental group 1 has higher stability.

[0121] 2. To test the anti-fatigue effect of the honeysuckle fruit oral liquid prepared in experimental group 1 above:

[0122] (1) Effect of honeysuckle fruit oral liquid on the weight-bearing swimming time of mice:

[0123] ① Sixty ICR mice were acclimatized for 7 days under normal lighting, regular feed, and free access to food and water. They were then randomly divided into 6 groups, as shown in the table below. The drugs were administered by gavage at 10:00 AM daily for 28 consecutive days, with body weight measured every 7 days. Table 4 below shows the grouping and dosage:

[0124] Table 4

[0125]

[0126] ② Thirty minutes after the last gavage administration to the mice, all groups except the model group were required to swim in a water tank at 25℃ to test exhaustion. The water depth was at least 30cm, the water temperature was (25±1)℃, and the mice were loaded with lead sheets at 5% of their body weight at the base of their tails. Exhaustion was defined as the time a mouse could not float to the surface for 8 seconds after its head was submerged. The results showed that compared with the control group, the exhaustion time of mice in the compound beverage group was significantly increased (p<0.05), indicating that the compound beverage has an anti-fatigue effect. All dosage groups significantly increased the swimming time of mice. Furthermore, the swimming time gradually increased with the concentration of the compound beverage administered via gavage. The specific results are shown in Table 5 below.

[0127] Table 5

[0128] Group Number of animals (individuals) Swimming time (s) Blank group 10 169.0±9.9 low-dose group 10 399.6±13.5** medium dose group 10 682.9±18.2**ΔΔ High-dose group 10 1338.3±41.0**ΔΔ Positive control group 10 370.8±18.7*

[0129] In Table 5 above: * indicates comparison with the blank group, * indicates p < 0.05, ** indicates p < 0.01; Δ indicates comparison with the American ginseng group, Δ indicates p < 0.05, ΔΔ indicates p < 0.01.

[0130] ③ Determination of physiological and biochemical indicators:

[0131] Body weight was measured every 7 days to determine changes in body weight during gavage. Results showed that mice in all groups exhibited normal activity and no significant changes in physical signs after gavage, as detailed in Table 6 below:

[0132] Table 6

[0133]

[0134] Statistical analysis revealed no significant difference in body weight changes among the groups of mice (P > 0.05).

[0135] ④ Dry the mice that have been swimming with a load, let them rest for 30 minutes, collect blood from all mice and euthanize them, separate the hind leg muscles and livers of the mice, rinse them three times with physiological saline, blot them dry with filter paper, weigh them, freeze them in liquid nitrogen and store them at -80℃ for later use.

[0136] Determination of blood lactate and blood urea nitrogen in mice:

[0137] The levels of blood lactate and blood urea nitrogen in mice were determined using a kit. The specific results are shown in Table 7 below.

[0138] Table 7

[0139] Group Blood lactate level (mmol / L) Blood urea nitrogen level (mmol / L) Model group 8.66±0.59 2.71±0.28 Blank group (swimming) 27.19±0.91 8.22±0.46 low-dose group 22.13±1.70* 6.08±0.50* medium dose group 16.02±0.78*** 5.16±0.27** High-dose group 13.29±0.48*** 3.61±0.31*** American ginseng group 10.44±0.41*** 3.16±0.35***

[0140] In the table above: * indicates P < 0.05 compared to the model group, ** indicates P < 0.01 compared to the model group, and *** indicates P < 0.001 compared to the model group.

[0141] Mouse liver / muscle glycogen content determination: Mouse liver / muscle glycogen was determined using a kit, and the specific results are shown in Table 8 below.

[0142] Table 8

[0143] Group Liver glycogen content (mg / g) Muscle glycogen content (mg / g) Model group 6.49±0.39 7.13±0.44 Blank group (swimming) 1.87±0.33 2.43±0.33 low-dose group 2.44±0.24* 3.46±0.31* medium dose group 4.13±0.37** 5.61±0.39** High-dose group 5.69±0.28*** 6.43±0.29*** American ginseng group 5.93±0.46*** 6.82±0.40***

[0144] In the table above: * indicates P < 0.05 compared to the model group, ** indicates P < 0.01 compared to the model group, and *** indicates P < 0.001 compared to the model group.

[0145] The above tests show that the compound beverage prepared in experimental group 1 can effectively increase the liver glycogen and muscle glycogen content of fatigued rats. The liver glycogen and muscle glycogen content of the compound beverage is increased compared with that of the model group mice. At the same time, the liver glycogen and muscle glycogen content of the high-dose group are close to those of the positive control group. The results indicate that the honeysuckle fruit oral liquid can alleviate the reduction of liver glycogen and muscle glycogen in fatigued mice and has anti-fatigue effect.

[0146] 3. Sensory evaluation of the honeysuckle fruit oral liquid prepared in experimental group 1 above:

[0147] We recruited 96 volunteers aged 20-40 to taste our products. They were divided into two groups: 20-30 and 31-40. A questionnaire survey was used to determine the volunteers' daytime mental state and nighttime sleep quality. Specific results are as follows: Figure 6 and Figure 7 As shown, 93.8% of the population felt tired during the day, and 50% of them often felt tired. The 31-40 age group often felt tired during the day. 12% of the population had relatively good sleep quality, 63% had average sleep quality, and 26% had poor sleep quality.

[0148] Volunteers took 50ml of the honeysuckle berry oral liquid prepared in experimental group 1 every morning upon waking. Their evaluation of the taste of the honeysuckle berry oral liquid was as follows: Figure 8 As shown, overall, 43.8% of respondents felt the product's flavor was moderate and just right, 31.3% felt it was too sweet, and 25% felt it was too sour. Specifically, 25% of those aged 20-30 felt the product was too sweet, while 37.5% of those aged 31-40 felt the flavor was moderate.

[0149] After one week of continuous use of honeysuckle fruit oral liquid, a questionnaire survey was conducted on the daytime mental state and nighttime sleep quality of each volunteer. The specific results are as follows: Figure 9 and Figure 10 As shown, 75% of respondents reported significant improvements in sleep quality after one week of taking the compound beverage, and 86% reported significant improvements in daytime mental state. Only 14% of the 20-30 age group reported only moderate improvements in daytime mental state after one week of taking the product.

[0150] In conclusion, the honeysuckle fruit oral liquid prepared in experimental group 1 has certain anti-fatigue and sleep-promoting effects.

[0151] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects, characterized in that, The oral liquid contains the following ingredients per liter by weight: 200-400g of honeysuckle fruit compound extract, 20-50g of jujube seed extract, 2-5g of γ-aminobutyric acid, 0.1-0.4g of N-acetylneuraminic acid, 0.5-2g of vitamin C, 0.010-0.020g of nicotinamide, 0.1-0.3g of citric acid, 0.06-0.10g of sucralose, 100-140g of xylitol, with the remainder being purified water; The preparation method of the honeysuckle fruit compound extract includes the following steps: S1. Wash the honeysuckle berries, juice them, and then filter them to separate the juice and pulp. S2. Add the juice to the compound enzyme, mix and hydrolyze in a water bath, then inactivate the enzyme and filter to obtain the hydrolyzed juice for later use. S3. Add twice the mass of purified water to the fruit pomace and treat it in a water bath at a stepped temperature of 50-60℃, 70-80℃, 95-100℃ and 60-80℃ for 40-80 minutes respectively. Filter to obtain the water extract and residue for later use. S4. Add twice the mass of purified water to the above residue, then add lactic acid bacteria and bifidobacteria, ferment for 3-5 days, press and filter, then sterilize to obtain fermentation liquid for later use. S5. Mix the above enzymatically hydrolyzed fruit juice, water extract and fermentation broth and concentrate to 1 / 3-1 / 6 of the original volume to obtain concentrated liquid for later use. S6. Filter the above concentrated solution with diatomaceous earth to obtain the filtrate for later use. S7. Centrifuge the above filtrate at speeds of 4000-5000 r / min and 6000-8000 r / min for 5-10 min respectively to remove the precipitate and obtain the honeysuckle fruit compound extract. The preparation process of the honeysuckle fruit oral liquid includes the following steps: (1) Heat purified water to 40-50℃, and add γ-aminobutyric acid, N-acetylneuraminic acid, vitamin C, nicotinamide, citric acid, sucralose and xylitol while stirring. After fully dissolving, add honeysuckle fruit compound extract and jujube seed extract, and continue to stir evenly to obtain compound material for later use. (2) The above composite material is subjected to freeze-thaw treatment 2-3 times, then filtered in a circulating manner and purified water is added to make up to the full volume; (3) After filling the above-mentioned liquid to a fixed volume, sterilize it to obtain honeysuckle oral liquid.

2. The honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: In step S2, the compound enzyme is obtained by mixing pectinase and papain in equal mass ratios, and the amount of compound enzyme added is 0.5-1.0% of the total mass of the juice. The enzymatic hydrolysis time is 4-6 hours, the enzymatic hydrolysis temperature is 45-55℃, and after enzymatic hydrolysis, the enzyme is inactivated by water bath at 80-90℃ for 10-15 minutes. The juice is then passed through a 40-mesh sieve to obtain the enzymatically hydrolyzed juice.

3. The honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: In step S3, purified water is replenished in a timely manner throughout the water bath process to ensure that the mass ratio of fruit residue to purified water is 1:1.5-2.

4. The honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: In step S4, the amount of lactic acid bacteria and bifidobacteria added is 0.08%-0.12% of the residue mass, and the sterilization treatment is to stand at 119℃ for 15 minutes.

5. A honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: The filtration method in step S6 is to first mix diatomaceous earth with purified water at a material-to-liquid ratio of 1:0.2-0.5, stir evenly, spread it on the filter, compact it, control the thickness to be 0.8-1.2cm, and filter it 2-3 times.

6. The honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: The method for preparing the jujube seed extract is as follows: add jujube seeds to 50 times their weight of purified water, bring to a boil over high heat, then reduce to low heat and continue simmering for 2-3 hours, and finally filter to obtain the jujube seed extract.

7. A honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: In step (2), the freeze-thaw treatment is performed by freezing the composite material at -15°C to -18°C for 4-6 hours and then thawing it in a water bath at 40-50°C. This process is repeated 2-3 times.

8. A honeysuckle fruit oral liquid with sleep-promoting and fatigue-relieving effects according to claim 1, characterized in that: In step (2), the filtration method is to use a 0.45-micron stainless steel filter for 30 minutes of circulating filtration.

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