Compound plant products, their preparation methods and applications

Abstract

This invention relates to the food field and discloses a compound plant product, characterized in that the product comprises jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed, and optional additives; on a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05); the tannin content in the product is 0-0.5 mg / g dry basis weight. The compound plant product provided by this invention, through the specific combination of the above components, exhibits higher antioxidant activity, better DPPH scavenging ability, and better ABTS scavenging ability; per gram dry basis, the tannin content is low, with minimal astringency and bitterness, resulting in a superior flavor.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a compound plant product, its preparation method, and its application. Background Technology

[0002] Green jujubes are loved by many for their nutritional and health benefits. Besides containing various nutrients, they are also rich in physiologically active substances, including polysaccharides, flavonoids, and polyphenols. These active ingredients give green jujubes numerous health benefits, such as boosting immunity, lowering blood pressure, anti-aging, anti-oxidation, and anti-inflammation. However, green jujubes are quite sour and astringent, resulting in a poor flavor after processing. Furthermore, the antioxidant active ingredients, such as flavonoids, are unstable and easily oxidized and deactivated during storage. Therefore, their sour taste and instability are the main problems limiting the widespread application of green jujube extracts.

[0003] Peptides are hydrolyzed products of proteins, rich in many bioactive components, and have the advantage of being easily digested and absorbed by the human body. Studies have shown that peptides have potential regulatory effects on oxidative stress, inflammation, and immune response-related problems, making them a highly promising functional ingredient with broad market application prospects. However, bioactive peptides produced after protein hydrolysis can exhibit a bitter taste that was not present in the original protein. This is because enzymatic hydrolysis of proteins produces peptides containing hydrophobic amino acid residues. Normally, the hydrophobic groups of natural proteins are usually hidden inside the molecule and do not produce a bitter taste. However, when proteins are hydrolyzed into small peptide molecules, the hydrophobic amino acid residues are exposed and come into close contact with receptor proteins on taste buds, producing a bitter taste. This limits the application of bioactive peptides in food. Summary of the Invention

[0004] The purpose of this invention is to overcome the problems of acidity and astringency of jujube extract, instability of antioxidant active substances, poor flavor of active peptides, narrow application range of raw materials, and single product form in the existing technology, and to provide a compound plant product and its preparation method and application.

[0005] To achieve the above objectives, the first aspect of the present invention provides a compound plant product, characterized in that the product comprises jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed, and optional additives.

[0006] On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05).

[0007] The tannin content in the product is 0-0.5 mg / g dry weight.

[0008] A second aspect of the present invention provides a method for preparing a compound plant product, wherein the method includes mixing jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed and optional additives.

[0009] On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05).

[0010] The third aspect of the present invention provides a composite plant product prepared by the method described in the second aspect of the present invention.

[0011] The fourth aspect of this invention provides the application of the composite plant products described in the first and third aspects of this invention in the preparation of products that relieve exercise fatigue.

[0012] Through the above technical solution, the present invention has at least the following beneficial effects:

[0013] 1. The compound plant product provided by the present invention has higher antioxidant activity and better DPPH and ABTS scavenging ability through the specific compounding of the above components; the tannin content per gram of dry basis is less than 0.5 mg, more preferably less than 0.1 mg, with very little astringency and bitterness, and better flavor.

[0014] 2. In this invention, preferably, a specific preparation process is used to reduce the tannin content, thereby improving the flavor of the compound plant product.

[0015] 3. The composite plant products provided by this invention have stable performance and long shelf life; they are suitable for people who are exercising, fatigued, drinking alcohol, or seeking beauty, especially for relieving exercise fatigue and improving athletic performance. Detailed Implementation

[0016] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0017] The first aspect of the present invention provides a compound plant product, characterized in that the product comprises jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed, and optional additives;

[0018] On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05).

[0019] The tannin content in the product is 0-0.5 mg / g dry weight.

[0020] The composite plant product provided by this invention, with the combination of the above-mentioned components, exhibits good antioxidant activity, no astringency, and excellent flavor.

[0021] In this invention, the tannin content in the product can be 0 mg / g dry weight, 0.1 mg / g dry weight, 0.2 mg / g dry weight, 0.3 mg / g dry weight, 0.4 mg / g dry weight, 0.5 mg / g dry weight, 0.6 mg / g dry weight, 0.7 mg / g dry weight, 0.8 mg / g dry weight, 0.9 mg / g dry weight, 1 mg / g dry weight, 1.5 mg / g dry weight, 2 mg / g dry weight, 2.5 mg / g dry weight, 3 mg / g dry weight, 3.5 mg / g dry weight, 4 mg / g dry weight, 4.5 mg / g dry weight, 5 mg / g dry weight, and any two of the above values, or any value within the range. In some preferred embodiments, the tannin content in the product is 0-0.1 mg / g dry weight.

[0022] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.05-0.2):(0.05-0.2):(0.003-0.01):(0.0005-0.002):(0.0005-0.002), more preferably 1:(0.05-0.18):(0.05-0.18):(0.003-0.01):(0.005-0.018):(0.005-0.018), and even more preferably 1:(0.08-0.1):(0.08-0.1):(0.008-0.01):(0.01-0.018):(0.01-0.018).

[0023] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the content of the jujube extract is 10-14% by weight, more preferably 11-13% by weight, based on the total weight of the product.

[0024] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the content of soybean peptides is 0.5-3% by weight, for example, 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, and any range of any two of the above values, and any value within the range, more preferably 0.5-1.5% by weight.

[0025] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the content of the corn oligopeptide is 0.5-3% by weight, for example, 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, and any range of any two of the above values, and any value within the range, more preferably 0.5-1.5% by weight.

[0026] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the artichoke content is 0.05-0.3% by weight, for example, it can be 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, 0.15% by weight, 0.2% by weight, 0.25% by weight, 0.3% by weight, or any two of the above values, or any value within the range, preferably 0.05-0.2% by weight.

[0027] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the content of Phyllanthus emblica is 0.1-0.5% by weight, for example, it can be 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, or any two of the above values, or any value within the range, preferably 0.1-0.3% by weight.

[0028] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the content of Hovenia dulcis is 0.1-0.5% by weight, for example, it can be 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, or any two of the above values, or any value within the range, preferably 0.1-0.3% by weight.

[0029] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the total weight of the product, the content of the additive is 25-40% by weight, for example, it can be 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, or any two of the above values, or any value within the range, preferably 28-32% by weight.

[0030] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the product preferably also includes water.

[0031] In this invention, the amount of water used is not particularly limited and can be adjusted according to actual needs. In order to further improve the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the weight of water used is 15-30 times the total weight of jujube extract, soybean peptide and corn oligopeptide, for example, it can be 15 times, 16 times, 17 times, 18 times, 19 times, 20 times, 21 times, 22 times, 23 times, 24 times, 25 times, 26 times, 27 times, 28 times, 29 times, 30 times, as well as any two of the above values ​​and any value within the range, more preferably 18-25 times.

[0032] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the total phenol content of the product is 14-21 mg / g dry weight, more preferably 18-21 mg / g dry weight.

[0033] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the flavonoid content of the product is preferably 450-550 mg / 100g dry weight, for example, 450 mg / 100g, 460 mg / 100g, 470 mg / 100g, 480 mg / 100g, 490 mg / 100g, 500 mg / 100g, 510 mg / 100g, 520 mg / 100g, 530 mg / 100g, 540 mg / 100g, 550 mg / 100g, and any two of the above values, and any value within the range, preferably 480-550 mg / 100g dry weight.

[0034] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the flavonoid content in the jujube extract is 380-450 mg / 100g based on the total dry weight of the jujube extract. For example, it can be 380 mg / 100g, 390 mg / 100g, 400 mg / 100g, 410 mg / 100g, 420 mg / 100g, 430 mg / 100g, 440 mg / 100g, 450 mg / 100g, or any two of the above values, or any value within the range. More preferably, it is 400-430 mg / 100g.

[0035] The jujube extract described in this invention can be obtained through conventional channels in the art, such as by commercial purchase or self-processing.

[0036] In this invention, the jujube extract contains jujube ( Zizyphus mauritiana (Lam.) refers to the fruit of a tropical or subtropical evergreen shrub or deciduous small tree belonging to the genus Ziziphus of the family Rhamnaceae. There is no particular limitation on the variety. However, the inventors of this invention have discovered that using Taiwanese jujubes, preferably Taiwanese jujubes grown for 30 days (S6 stage), can further enhance the antioxidant capacity of the prepared compound plant products. For example, Taiwanese jujube extract purchased from TCI Biotech Co., Ltd.

[0037] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the dry basis of soybean peptides, more than 90% of the soybean peptides have an average molecular weight of 800-1200 Da, for example, 800 Da, 810 Da, 820 Da, 830 Da, 840 Da, 850 Da, 860 Da, 870 Da, 880 Da, 890 Da, 900 Da, 910 Da, 920 Da, 930 Da, 940 Da, 950 Da, 960 Da, 970 Da, 980 Da, 1000 Da, 1100 Da, 1200 Da, and any value within the range formed by any two of the above values.

[0038] In this invention, the soybean peptides can be obtained through conventional channels in the art, such as...

[0039] The soybean peptides are obtained through commercial purchase or self-processing. They can be obtained commercially, for example, from Hualong Biotechnology Co., Ltd. The preparation method of the soybean peptides may include: enzymatically hydrolyzing non-GMO soybean protein to obtain the soybean peptides. Those skilled in the art can adjust the amount and method of using the protease as needed to obtain soybean peptides with the above-mentioned properties.

[0040] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, based on the dry basis of the corn oligopeptides, 85% or more of the corn oligopeptides have an average molecular weight of 850-1500 Da, for example, 850 Da, 860 Da, 870 Da, 880 Da, 890 Da, 900 Da, 910 Da, 920 Da, 930 Da, 940 Da, 950 Da, 960 Da, 970 Da, 980 Da, 1000 Da, 1100 Da, 1150 Da, 1200 Da, 1250 Da, 1300 Da, 1400 Da, 1500 Da, and any value within the range formed by any two of the above values.

[0041] In this invention, the corn oligopeptides can be obtained through conventional channels in the art, such as by commercial purchase or self-processing. They can be obtained commercially.

[0042] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the content of cynarin in the artichoke extract is above 0.95% by weight, based on the total dry weight of the artichoke extract.

[0043] In this invention, the artichoke extract is derived from the plant artichoke ( Cynara scolymus Extracts of L. leaves, preferably water extracts, can be obtained through conventional channels in the art, such as commercial purchase or self-processing.

[0044] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the quercetin content in the Hovenia dulcis fruit, based on its dry weight, is 2.5-50 μg / 10mg, for example, 2.5 μg / 10mg, 5 μg / 10mg, 7.5 μg / 10mg, 10 μg / 10mg, 12.5 μg / 10mg, 15 μg / 10mg, 17.5 μg / 10mg, 20 μg / 10mg, 22.5 μg / 10mg, etc. g / 10mg, 25μg / 10mg, 27.5μg / 10mg, 30μg / 10mg, 32.5μg / 10mg, 35μg / 10mg, 37.5μg / 10mg, 40μg / 10mg, 42.5μg / 10mg, 45μg / 10mg, 47.5μg / 10mg, 50μg / 10mg, and any range formed by any two of the above values ​​and any value within the range, more preferably 30-50μg / 10mg.

[0045] In this invention, preferably, the fruit of the Japanese raisin tree is *Hovenia dulcis*, a plant of the Rhamnaceae family. Hovenia dulcisThe fruit stalks and seeds of *Hovenia dulcis* can be obtained through conventional channels in the art, such as by commercial purchase or self-processing; the *Hovenia dulcis* seeds can also be *Hovenia dulcis* seed extracts, and those skilled in the art can obtain *Hovenia dulcis* seeds with the above properties as needed.

[0046] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the content of ellagic acid in the amla is 3% by weight or more, more preferably 4% by weight or more, based on the dry weight of the amla.

[0047] In this invention, preferably, the amla is *Eupatorium fortunei*, a plant of the Euphorbiaceae family (Euphorbia humifusa). Phyllanthus emblica The fruit of the plant can be obtained through conventional channels in the field, such as by commercial purchase or self-processing; the plant can also be an extract of the plant, and those skilled in the art can obtain the plant with the above properties as needed.

[0048] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the additive is preferably a flavoring agent. The composition of the flavoring agent can be adjusted according to actual needs. For example, different flavoring agents can be added to formulate products with different flavors. The flavoring agent is commercially available. In this invention, to further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the additive more preferably includes concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic, and steviol glycosides.

[0049] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, the weight ratio of the jujube extract to the additive is 1:(1-5), for example, it can be 1:1, 1:1.5, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, or any value within the range formed by any two of the above values, more preferably 1:(2-3).

[0050] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, Japanese raisin tree fruit, and additives is 1:(0.05-0.2):(0.05-0.2):(0.003-0.01):(0.005-0.02):(0.005-0.02):(1-5), more preferably... The ratio is 1: (0.05-0.18): (0.05-0.18): (0.003-0.01): (0.005-0.018): (0.005-0.018): (2-3), and is further preferably 1: (0.08-0.1): (0.08-0.1): (0.008-0.01): (0.01-0.018): (0.01-0.018): (2.3-2.8).

[0051] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, the mass ratio of the jujube extract to the concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic, and steviol glycosides is 1:(0.5-1):(0.5-1):(0.5-1):(0.05-0.2):(0.05-0.2):(0.0005-0.002), more preferably 1:(0.8-0.9):(0.8-0.9):(0.6-0.7):(0.08-0.09):(0.12-0.14):(0.0016-0.0018).

[0052] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the concentrated apple juice preferably has a solids content of 65%-70%.

[0053] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, more than 20% of the polydextrose has a relative molecular weight of 5,000-10,000, and / or more than 80% of the polydextrose has a relative molecular weight of 150-5,000.

[0054] A second aspect of the present invention provides a method for preparing a compound plant product, wherein the method includes mixing jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed and optional additives.

[0055] On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.007-0.05).

[0056] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, on a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.05-0.2):(0.05-0.2):(0.003-0.01):(0.005-0.02):(0.005-0.02), more preferably 1:(0.05-0.18):(0.05-0.18):(0.003-0.01):(0.005-0.018):(0.005-0.018), and even more preferably 1:(0.08-0.1):(0.08-0.1):(0.008-0.01):(0.01-0.018):(0.01-0.018).

[0057] In this invention, jujube extract, soybean peptide, corn oligopeptide, artichoke extract, Japanese raisin tree fruit, and amla fruit have a bitter or astringent taste and poor mouthfeel. However, the inventors of this invention have discovered that jujube extract, soybean peptide, corn oligopeptide, artichoke extract, Japanese raisin tree fruit, and amla fruit that meet the above-mentioned preferred conditions have a better synergistic effect under preferred weight ratios. Furthermore, the preparation method described above can further improve the antioxidant activity and flavor of the compound plant product and reduce astringency and bitterness.

[0058] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the mixing process preferably includes the addition of water.

[0059] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the amount of water used is 15-30 times the total weight of jujube extract, soybean peptide, and corn oligopeptide, for example, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 times, as well as any range of any two of the above values ​​and any value within that range, more preferably 18-25 times.

[0060] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the method preferably includes mixing jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed and additives, wherein the weight ratio of the jujube extract to the additives is 1:(1-5), more preferably 1:(2-3).

[0061] The specific requirements and weights of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, jujube seed, and additives are as described above.

[0062] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the mixing preferably includes heat treatment and homogenization.

[0063] To further enhance the antioxidant activity and flavor of the compound plant product, reduce astringency, and improve homogenization, preferably, the homogenization temperature is 15-35°C higher than the heat treatment temperature. For example, it can be 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, or any two of the above values, or any value within the range. More preferably, it is 25-35°C higher.

[0064] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the heat treatment temperature is preferably 38-42°C and the heat treatment time is 15-45 min, for example, it can be 5 min, 20 min, 25 min, 30 min, 35 min, 40 min, or any value within the range formed by any two of the above values, and more preferably 25-35 min.

[0065] To further enhance the antioxidant activity and flavor of the compound plant product, reduce astringency, and improve homogenization for more uniform material mixing, the homogenization conditions preferably include: a homogenization temperature 25-35°C higher than the heat treatment temperature; a homogenization time of 20-30 minutes (e.g., 20 min, 22 min, 25 min, 27 min, 29 min, 30 min, or any value within a range formed by any two of the above values); and a homogenization pressure of 20-40 MPa (e.g., 20 MPa, 21 MPa, 22 MPa, 23 MPa, 24 MPa, 25 MPa, 26 MPa, 27 MPa, 28 MPa, 29 MPa, 30 MPa, 31 MPa, 32 MPa, 33 MPa, 34 MPa, 35 MPa, 36 MPa, 37 MPa, 38 MPa, 39 ...0 MPa, 30 MPa, 30 MPa, 30 MPa, 30 MPa, 30 MPa, 30 MPa, 30 MPa, 3 MPa, 40MPa and any two of the above values ​​(and any value within the range), more preferably 25-35MPa.

[0066] To further enhance the antioxidant activity and flavor of the compound plant product and reduce astringency, the heat treatment is preferably performed before homogenization.

[0067] The inventors of this invention discovered in their research that, under the conditions of satisfying the above-mentioned heating temperature, heating time, homogenization temperature and homogenization pressure, the obtained compound plant products have a better flavor and taste, and a higher rate of astringency and bitterness removal.

[0068] In this invention, the method may further include sterilization after mixing. To further improve the antioxidant activity and flavor of the compound plant product and reduce astringency, more preferably, the sterilization conditions include: a sterilization temperature of 100-120℃ (for example, 100℃, 102℃, 104℃, 106℃, 108℃, 110℃, 112℃, 114℃, 116℃, 118℃, 120℃, and any value within the range formed by any two of the above values), and a sterilization time of 1-13s (for example, 1s, 3s, 5s, 7s, 9s, 11s, 13s, and any value within the range formed by any two of the above values).

[0069] In this invention, the compound plant product can be directly filled after sterilization. The filling temperature is a conventional temperature in the art, such as 84℃, 86℃, 88℃, 90℃, 92℃, or 94℃. Alternatively, the moisture content can be adjusted as needed to prepare the product in the form of powder, concentrate, or other forms.

[0070] In this invention, in order to further improve the antioxidant activity and flavor of the compound plant product and reduce astringency, preferably, the method further includes filling after sterilization, and more preferably, the filling temperature is 90-95℃, for example, it can be 90℃, 91℃, 92℃, 93℃, 94℃, 95℃ and any value within the range formed by any two of the above values.

[0071] In this invention, compared with conventional products with antioxidant activity, the composite plant product obtained by the above mixing, sterilization and filling has a longer shelf life, preferably more than 3 years, and during the storage period, its polyphenol loss rate, DPPH• scavenging capacity loss rate and ABTS+• scavenging capacity loss rate are low.

[0072] According to a particularly preferred embodiment of the present invention, the preparation method includes mixing jujube extract, soybean peptides, corn oligopeptides, artichoke extract, amla, jujube seed, and additives. On a dry basis, the mass ratio of the jujube extract to the concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic, and steviol glycosides is 1:(0.8-0.9):(0.8-0.9):(0.6-0.7):(0.08-0.09):(0.12-0.14):(0.0016-0.00). 18) The mixing further includes adding water; the weight of the water is 15-25 times the total weight of the jujube extract, soybean peptides, and corn oligopeptides; the mixing includes heat treatment and homogenization treatment; the heat treatment is performed before the homogenization treatment; the heat treatment temperature is 38-42℃, and the heat treatment time is 15-45 min; the homogenization treatment conditions include: the homogenization treatment temperature is 25-35℃ higher than the heat treatment temperature; the homogenization treatment time is 20-30 min; and the homogenization treatment pressure is 25-35 MPa. In this invention, the preparation method that meets the above conditions can further improve the antioxidant activity, polyphenol content, and flavor of the compound plant product, and reduce astringency (especially tannin content) and bitterness.

[0073] The third aspect of the present invention provides a composite plant product prepared by the method described in the second aspect of the present invention.

[0074] The fourth aspect of this invention provides the application of the composite plant products described in the first and third aspects of this invention in the preparation of products that relieve exercise fatigue.

[0075] In this invention, the form of the product for relieving exercise fatigue is not particularly limited, such as chewable tablets, liquid beverages, powders, and puddings.

[0076] The present invention will be described in detail below through embodiments.

[0077] Soybean peptides were purchased from Hualong Biotechnology Co., Ltd., in powder form, with an average molecular weight of 1000 Da for more than 90% by weight of soybean peptides.

[0078] Corn oligopeptides, in powder form, with an average molecular weight of 1200 Da for more than 85% by weight of corn oligopeptides.

[0079] Artichoke extract, powder, containing 0.7% by weight of thisricin on a dry basis;

[0080] The fruit stalks and seeds of Hovenia dulcis were purchased from Shanghai Zeye Biotechnology Co., Ltd. They are in powder form and contain 0.45% quercetin on a dry basis.

[0081] Phyllanthus emblica was purchased from Xi'an Tongze Biotechnology Co., Ltd. It is the fruit of the plant, in powder form, and contains 4.15% ellagic acid on a dry basis.

[0082] Jujube extract was purchased from TCI Biotech Co., Ltd., in powder form, with a flavonoid content of 415 mg / 100g on a dry basis.

[0083] Concentrated apple juice: purchased from Shaanxi Shize Chengtian Biotechnology Co., Ltd., with a solid content of 67% by weight.

[0084] Polydextrose: Purchased from Baolingbao Biotechnology Co., Ltd. 80% by weight of polydextrose has a relative molecular weight of 150-5000, and 20% by weight has a relative molecular weight of 5000-10000.

[0085] Preliminary Example 1

[0086] Optimization of the desiccation process.

[0087] (a) Preparation of the product:

[0088] 12g of jujube extract, 1g of soybean peptide, and 1g of corn oligopeptide were added to water, dissolved, and then heated for deastringency removal. The deastringency removal process parameters are shown in Table 1. Experiment 10 involved replacing water with 15% (v / v) ethanol.

[0089] The results of the deastringency determination after deastringency removal are shown in Table 1.

[0090] (II) Determination of deastringency effect:

[0091] (1) Determination of tannin content (Folin-Ciocalteu method)

[0092] Standard curve: Accurately weigh 0.01 g of gallic acid standard sample (Sigma brand) to prepare a 0.1 mg / mL standard solution. Accurately measure 0 mL, 0.4 mL, 0.8 mL, 1.2 mL, 1.6 mL, and 2.0 mL of the above standard solution into 25 mL brown volumetric flasks. Add 3 mL of Folin-Ciocalteu reagent and 3 mL of 10% (w / w) Na₂CO₃ solution to each flask, dilute to volume, shake well, incubate in a water bath for 30 min, and then measure the color at 760 nm. The standard curve is obtained as y = 0.4834x + 0.0317, R₀ = 0.4834x + 0.0317. 2 =0.9959, where y represents the OD760 value and x is the concentration of the standard solution (mg / mL).

[0093] Tannin content determination: Weigh 5.0g of sample, add an appropriate amount of distilled water to dissolve, filter, wash the filter residue 3 times with distilled water, combine the filtrates, and make up to 20 mL. Determine the tannin content according to the standard curve method.

[0094] Calculation of deastringency rate: First, measure the OD of the original product solution before deastringency.760 The OD value was measured again after deacidification. 760 The tannin concentration C of the sample before and after astringency removal was calculated by substituting it into the standard curve regression equation. The formula for calculating the astringency removal rate is as follows:

[0095] Deastringency rate: Y(%)=(1-C1 / C0)×100%, where: C1 is the tannin concentration of the sample after deastringency removal; C0 is the tannin concentration of the sample before deastringency removal.

[0096] (2) Determination of polyphenol loss rate

[0097] Standard curve:

[0098] The polyphenol content was determined using the Folin-Ciocalteu colorimetric method. 10 mg of gallic acid (purchased from Tianjin Baishi Chemical) standard was accurately weighed and dissolved in 60% ethanol, then diluted to a 50 mL volumetric flask to prepare a 200 μg / mL gallic acid standard solution. 0, 0.1, 0.2, 0.3, 0.4, and 0.5 mL of the standard solution were accurately pipetteed into 10 mL stoppered colorimetric tubes. 0.5 mL of Folin-Ciocalteu reagent (purchased from Solarbio, 1:2 volume dilution) was added, and the mixture was shaken thoroughly. Within 3–6 min, 2.5 mL of 10% Na₂CO₃ was added, and the mixture was diluted to volume with distilled water. The reaction was allowed to proceed in the dark for 60 min, and the detection wavelength was 765 nm. The standard curve equation for gallic acid was calculated as: Y = 9.5529X + 0.0239, with a correlation coefficient r = 0.9981, where X is the standard concentration (mg / mL).

[0099] Polyphenol content determination: Accurately weigh 1.000 g of sample into a 50 mL stoppered centrifuge tube. Extract with ultrasonic assistance for 20 min at 60% ethanol (volume fraction), a solid-liquid ratio of 1:20, and an extraction temperature of 60℃. Centrifuge, extract the residue again, and combine the two extracts. Dilute to a 100 mL volumetric flask with distilled water. Pipette 0.5 mL of the polyphenol sample solution into a 10 mL stoppered colorimetric tube, add 0.5 mL of Folin-phenol reagent (1:2 volume ratio dilution), and shake well. Within 3-6 min, add 2.5 mL of 10% Na₂CO₃, and dilute to volume with distilled water. React in the dark for 60 min. Use a blank control as the reference solution.

[0100] Polyphenol loss rate: Y (%) = (1 - C3 / C4) 100%, where: C3 is the polyphenol extraction amount of the sample after deastringency removal; C4 is the polyphenol extraction amount of the sample before deastringency removal.

[0101] Table 1

[0102]

[0103] The data above shows that the optimal deastringency rate and polyphenol loss are achieved when the total weight ratio of jujube extract, soybean peptides, and corn oligopeptides to water is 1:(15-30) g / mL, the deastringency temperature is 40℃, and the deastringency time is 30 min. The highest deastringency rate and lowest polyphenol loss are observed when the ratio is 1:20. Based on the experimental data, the optimal deastringency process is determined to be: a total weight ratio of jujube extract, soybean peptides, and corn oligopeptides to water of 1:20 (g / mL), a deastringency temperature of 40℃, and a deastringency time of 30 min.

[0104] Example 1

[0105] Example 1 illustrates the compound plant product and its preparation method.

[0106] Weigh the materials according to the formula in Table 2 (unit: weight %), add water, and add 20L of water per kilogram of main components (jujube extract, soybean peptide and corn oligopeptide I). Then deacidify the liquid (heat to 40℃ and maintain for 30min), then heat to 70℃ and homogenize in a 30MPa high-pressure homogenizer for 25min.

[0107] After homogenization, the mixture is sterilized by heating at 110℃ for 9 seconds, and finally filled at 92℃.

[0108] Examples 2-6

[0109] The preparation method according to Example 1 is shown in Table 2-1.

[0110] The difference between Example 5 and Example 1 is that concentrated apple juice is replaced with concentrated orange juice (the concentrated orange juice has a solid content of 70% and was purchased from Shaanxi Shize Chengtian Biotechnology Co., Ltd.).

[0111] The difference between Example 6 and Example 1 is that the polydextrose in the additive is replaced with resistant dextrin (purchased from Matsutani, Japan, brand Fibersol 2).

[0112] Table 2-1

[0113]

[0114] Note: Units are in weight%.

[0115] Comparative Example 1

[0116] The formula is the same as in Example 1, except that no soybean peptides are added and the content of corn oligopeptides is 2 by weight.

[0117] Comparative Example 2

[0118] The formula is the same as in Example 1, except that corn oligopeptides are not added and the content of soybean peptides is 2% by weight.

[0119] Comparative Example 3

[0120] The formulation is the same as in Example 1, except that the soybean peptides are replaced with concentrated soybean protein (with a protein content of more than 85% by weight on a dry basis).

[0121] Comparative Example 4

[0122] The formula is the same as in Example 1, except that the artichoke extract is replaced with orange fruit powder.

[0123] Comparative Example 5

[0124] The formulation of Example 1 is the same, except that the corn oligopeptides are replaced with wheat peptides (based on the dry basis, the average molecular weight of wheat peptides of more than 90% by weight is 800 Da, and the manufacturer is Hubei Jiantai Biotechnology).

[0125] Comparative Example 6

[0126] The formula is the same as in Example 1, except that the Hovenia dulcis seeds are replaced with Dendrobium officinale powder (the quercetin content is 2.8 μg / g on a dry basis, and the manufacturer is Huoshan Senhushi Dendrobium Technology Co., Ltd.).

[0127] Comparative Example 7

[0128] The formula of Example 1 is the same, except that Phyllanthus emblica is replaced with grape seed extract (on a dry basis, the content of proanthocyanidins is 95% by weight, and the manufacturer is Xi'an Best Biotechnology Co., Ltd.).

[0129] Test Example 1

[0130] (1) Method for determining flavonoid content: The total flavonoid content of plants was determined using a plant total flavonoid detection kit (purchased from Nanjing Jiancheng Bioengineering Institute).

[0131] Preparation of standard curve: Dilute the 1 mg / mL standard solution in the total flavonoids assay kit with 60% ethanol (v / v) to prepare 0.1 mg / mL, 0.08 mg / mL, 0.06 mg / mL, 0.04 mg / mL, and 0.02 mg / mL, respectively. Take 500 μL of each concentration standard solution, add 30 μL of reagent A, mix well, and let stand at room temperature for 5 min. Then add 30 μL of reagent B, mix well, and let stand at room temperature for 5 min. Finally, add 400 μL of reagent C and 40 μL of deionized water, mix well, and let stand at room temperature for 15 min. Measure the absorbance at a wavelength of 502 nm.

[0132] The standard curve equation is Y = 9.1023X + 0.0007 (R²). 2=0.9996)

[0133] Sample determination: Take 500 μL of the sample to be tested, add 30 μL of reagent A and mix well. Let stand at room temperature for 5 min, then add 30 μL of reagent B and mix well. Let stand at room temperature for 5 min, then add 400 μL of reagent C and 40 μL of deionized water, mix well, let stand at room temperature for 15 min, and measure the absorbance at a wavelength of 502 nm.

[0134] (2) Method for determining tannin content:

[0135] Weigh 5.0g of sample, add an appropriate amount of distilled water to dissolve, filter, wash the filter residue 3 times with distilled water, combine the filtrates, and make up to 20 mL. Determine the tannin content according to the method in Part (1) of Preliminary Example 1.

[0136] Table 2-2

[0137]

[0138] As shown in the table above, the flavonoid content of each embodiment is higher than that of the comparative examples, and the tannin content of each embodiment is below 0.2 mg / g per gram of dry basis. The reason why the tannin content of the compound plant product described in Example 4 is higher than that of other embodiments is that the highest content component in the formula, jujube extract, is present in a higher concentration.

[0139] Test Example 2

[0140] Sample preparation:

[0141] Soybean peptides, corn oligopeptides, jujube extract, and the compound plant products prepared in the examples and comparative examples were concentrated and dried to obtain powder. 1.000 g of each of the above powders was accurately weighed into a 50 mL stoppered centrifuge tube at a solid-liquid ratio of 1:15. Extraction was performed at 60 °C with 60% (v / v) ethanol for 30 min using ultrasonic-assisted extraction. After centrifugation, the residue was extracted again, and the two extracts were combined and diluted to a 100 mL volumetric flask with double-distilled water. The sample solution was then prepared.

[0142] (1) Determination of polyphenol content:

[0143] Standard Curve: The polyphenol content was determined using the Folin-Ciocalteu colorimetric method. 10 mg of gallic acid standard (purchased from Sigma) was accurately weighed and dissolved in 60% anhydrous ethanol, then diluted to a 50 mL volumetric flask to prepare a 200 μg / mL gallic acid standard solution. 0, 0.1, 0.2, 0.3, 0.4, and 0.5 mL of the standard solution were accurately pipetteed into 10 mL stoppered colorimetric tubes. 0.5 mL of Folin-Ciocalteu reagent (1:2 volume dilution) was added, and the mixture was shaken thoroughly. Within 3-6 minutes, 2.5 mL of 10% Na₂CO₃ was added, and the mixture was diluted to volume with double-distilled water. The reaction was allowed to proceed in the dark for 60 minutes, and the detection wavelength was 765 nm. The standard curve equation for gallic acid was calculated as: Y = 9.5529X + 0.0239, with a correlation coefficient r = 0.9981, where Y is the wavelength and X is the standard concentration (mg / mL).

[0144] Polyphenol content determination:

[0145] Pipette 0.5 mL of sample solution into a 10 mL stoppered colorimetric tube, add 0.5 mL of Folin-phenol reagent (1:2 volume ratio dilution), shake well, and add 2.5 mL of 10% Na₂CO₃ over 3-6 min. Dilute to volume with double-distilled water and react in the dark for 60 min. Use a blank control as a reference solution. Calculate the polyphenol extraction yield using formula (a).

[0146] Polyphenol content of compound plant products (mg / g) = (m1×V1) / (V2×m0) (a)

[0147] In the formula: m1 is the polyphenol content, mg; V1 is the final volume, mL; V2 is the volume of sample solution taken, mL; m0 is the powder mass corresponding to 0.5 mL of sample solution, g.

[0148] Table 3-1

[0149]

[0150] As can be seen from the table above, on a dry basis, the average polyphenol content of the compound plant products provided by the present invention is 15.44-20.31, which is much higher than that of soybean peptides, oligopeptide powders, and jujube extracts, as well as the comparative examples. Among them, the average polyphenol content of Examples 1, 3, and 4 is all above 18 mg / g.

[0151] (2) In vitro antioxidant capacity: DPPH· scavenging capacity determination

[0152] DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) was purchased from TCI Corporation of Japan and prepared into a 0.1 mmol / L DPPH ethanol solution by adding anhydrous ethanol.

[0153] Add 0.2 mL of the prepared sample solution and 5.0 mL of DPPH ethanol (0.1 mmol / L) solution to colorimetric tubes, shake well, and react in the dark for 30 min at room temperature (25℃). Use double-distilled water as a reference and measure the absorbance at a wavelength of 517 nm. Calculate the DPPH· scavenging rate using the formula. Plot the Trolox content on the x-axis and the DPPH· scavenging rate on the y-axis to obtain the standard curve equation: Y = 3.323X - 0.0143, R 2 =0.9985.

[0154] DPPH free radical scavenging rate / % = (1 - (A1 - A2) / A0) × 100%

[0155] In the formula: A0 is the blank absorbance; A1 is the absorbance of the sample and DPPH solution; A2 is the sample absorbance.

[0156] Table 3-2

[0157]

[0158] As can be seen from the table above, the DPPH· scavenging ability of each embodiment is between 17.54-23.87 mg Trolox / g. The compound plant product provided by the present invention has good DPPH· scavenging ability. Among them, the DPPH· scavenging ability of Examples 1, 3 and 4 is above 22.39 mg Trolox / g, which is higher than that of the comparative examples, soybean peptide, corn oligopeptide and jujube extract.

[0159] (3) In vitro antioxidant capacity: ABTS+· scavenging capacity determination

[0160] ABTS (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) was purchased from Nanjing Aoduofuni Biotechnology Co., Ltd., and a 7 mmol / L ABTS solution was prepared with distilled water.

[0161] ABTS ＋ • Scavenging capacity test: 7 mmol / L ABTS solution and 2.45 mmol / L potassium persulfate solution were mixed in a certain proportion and reacted in the dark at 25°C for 13-18 hours to form ABTS. ＋ • Stock solution (prepare fresh before use). Before measurement, dilute the ABTS solution with 80% ethanol (v / v). Detect at 734 nm. The ABTS assay solution is ready when the absorbance is 0.700 ± 0.020. Add 0.2 mL of polyphenol sample solution and 5.0 mL of ABTS assay solution to a stoppered colorimetric tube, and shake well. Incubate in the dark for 8 min, using double-distilled water as a control. Measure the absorbance at 734 nm. Calculate ABTS using the formula. ＋The clearance rate of · was plotted, with water-soluble vitamin E content as the x-axis, and ABTS ＋ With the clearance rate as the ordinate, the standard curve equation is obtained: Y = 7.691X - 0.0064, R² = 0.9983.

[0162] ABTS ＋ Free radical scavenging rate / % = (A0 - A1) / A0 × 100%

[0163] In the formula: A0 is the blank absorbance; A1 is the absorbance of the sample and the ABTS solution.

[0164] Table 3-3

[0165]

[0166] As shown in Table 3-3, the ABTS+ scavenging ability of the compound plant products prepared in each embodiment ranges from 28.76 to 36.34 mg Trolox / g, which is higher than that of soybean peptide powder, oligopeptide powder, jujube extract, and the other embodiments. The compound plant products provided by this invention have good DPPH scavenging ability. Among them, the ABTS+ scavenging ability of Examples 1, 3, and 4 is above 35.95 mg Trolox / g, showing even better ABTS+ scavenging ability.

[0167] Test Example 3

[0168] This test case illustrates the loss of polyphenol content and the impact on antioxidant capacity of jujube peptide products after 3 years of storage.

[0169] After storing each example, each comparative example, soybean peptide, corn oligopeptide and jujube extract for three years, sample solutions were prepared according to the method in Test Example 2, and the determination was performed according to the method in Test Example 2.

[0170] (1) Polyphenol loss rate / % = (m1-m2) / m1 100

[0171] In the formula, m1 represents the polyphenol extraction yield (mg / g) after 0 days of storage; m2 represents the polyphenol extraction yield (mg / g) after 3 years of storage.

[0172] (2) DPPH·Scavenging capacity loss rate / % = (A1-A2) / A1 100

[0173] In the formula, A1 is the DPPH removal capacity when stored for 0 days; A2 is the DPPH removal capacity after 3 years of storage.

[0174] (3) ABTS ＋ • Clearance loss rate / % = (A1-A2) / A1 100

[0175] In the formula, A1 represents the ABTS at storage time of 0 days. ＋ • Clearance ability;

[0176] A2 is ABTS after being placed for 3 years. ＋ • Clearance ability.

[0177] Table 4

[0178]

[0179] As shown in the table above, after 3 years of storage, the polyphenol loss rate, DPPH• scavenging capacity loss rate, and ABTS+• scavenging capacity loss rate of the composite plant products provided by the present invention are all lower than those of the comparative example. Among them, the loss rates of Examples 1 and 4 are both lower, especially the polyphenol loss rate, DPPH• scavenging capacity loss rate, and ABTS+• scavenging capacity loss rate of Example 1 are all lower than 1.5%.

[0180] The data from Test Example 3 demonstrate that the composite plant product provided by this invention can be preserved for a long time, with a shelf life of at least 3 years.

[0181] Test Example 4

[0182] Tasting method: The product obtained in Example 1 and the commercially available jujube and kudzu root plant beverage were subjected to sensory evaluation by consumers. Fifty consumers were selected to conduct sensory evaluation. The maximum score was 100 points. Consumers were asked to evaluate the taste from the following aspects: bitterness (20 points), astringency (20 points), sweetness (10 points), other unpleasant flavors (20 points), overall flavor (30 points), and comprehensive evaluation (like, average, dislike).

[0183] A higher taste score indicates greater satisfaction in that aspect. For example, a milder bitterness results in a higher score. The average taste score was calculated, the number of people giving comprehensive evaluations of each result was counted, and a significance analysis was performed. There were significant differences within groups with different letters.

[0184] The results are shown in the table below.

[0185] Table 5

[0186]

[0187] As shown in the table above, commercially available jujube and kudzu root herbal drinks are characterized by strong astringency and other unpleasant flavors. Therefore, only 40% of the total respondents rated them as "liked". The compound herbal product of this invention is significantly superior to soybean peptides in terms of bitterness, significantly superior to jujube extract in terms of astringency, and superior to corn oligopeptides in terms of sweetness. Moreover, it is superior to other groups in terms of other unpleasant flavors and overall flavor preference. 84% of the total respondents rated it as "liked". The product provided by this invention has a better taste.

[0188] Test Example 5

[0189] Test for athletes:

[0190] Ninety-one fitness enthusiasts (45 women and 46 men) were selected and randomly divided into seven groups: Group 1 (Example 1), Group 2 (soybean peptides), Group 3 (corn oligopeptides), Group 4 (jujube extract), Group 5 (commercially available jujube and kudzu root herbal beverage), Group 6 (Example 4), and Group 7 (Comparative Example 2). Groups 1-7 each took the corresponding product for relieving exercise fatigue, 10 grams twice daily, for 10 and 20 days. Afterward, participants completed a questionnaire on their athletic performance, scoring various indicators of exercise recovery. Specific indicators included improved athletic performance (increased strength, explosive power, and faster reaction time) and relief of exercise fatigue.

[0191] Table 6

[0192]

[0193] The compound plant product described in this invention showed a significant effect on improving athletic performance compared to other trial groups, specifically enhancing athletic performance and relieving exercise fatigue.

[0194] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A composite plant product, characterized in that, The product includes jujube extract, soybean peptides, corn oligopeptides, artichoke extract, amla, jujube seed, and optional additives; On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05). The tannin content in the product is 0-0.5 mg / g dry weight.

2. The article of claim 1, wherein, On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.05-0.2):(0.05-0.2):(0.003-0.01):(0.005-0.02):(0.005-0.02).

3. The article of claim 2, wherein, On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.05-0.18):(0.05-0.18):(0.003-0.01):(0.005-0.018):(0.005-0.018).

4. The article of claim 3, wherein, On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla, and jujube seed is 1:(0.08-0.1):(0.08-0.1):(0.008-0.01):(0.01-0.018):(0.01-0.018).

5. The article of claim 1, wherein, Based on the total weight of the product, the content of the jujube extract is 10-14% by weight, the content of soybean peptide is 0.5-3% by weight, the content of corn oligopeptide is 0.5-3% by weight, the content of artichoke is 0.05-0.3% by weight, the content of amla is 0.1-0.5% by weight, and the content of jujube seed is 0.1-0.5% by weight.

6. The article of claim 5, wherein, Based on the total weight of the product, the content of the jujube extract is 11-13% by weight, the content of soybean peptide is 0.5-1.5% by weight, the content of corn oligopeptide is 0.5-1.5% by weight, the content of artichoke is 0.05-0.2% by weight, the content of amla is 0.1-0.3% by weight, and the content of jujube seed is 0.1-0.3% by weight.

7. The article of claim 1, wherein, The tannin content in the product is 0-0.1 mg / g dry weight.

8. The article of claim 1, wherein, The product also includes water.

9. The article of claim 8, wherein, The amount of water used is 15-30 times the total weight of the jujube extract, soybean peptides, and corn oligopeptides.

10. The article of claim 9, wherein, The amount of water used is 18-25 times the total weight of the jujube extract, soybean peptides, and corn oligopeptides.

11. The article of manufacture according to any one of claims 1-10, wherein, The polyphenol content of the product is 14-21 mg / g dry weight.

12. The article of claim 11, wherein, The polyphenol content of the product is 18-21 mg / g dry weight.

13. The article of manufacture according to any one of claims 1-10, wherein, The product contains 450-550 mg of flavonoids per 100g dry weight.

14. The article of claim 13, wherein, The flavonoid content of the product is 480-550 mg / 100g dry weight.

15. The article of manufacture according to any one of claims 1-10, wherein, The content of flavonoids in the jujube extract is 380-450 mg / 100g, based on the total dry weight of the jujube extract.

16. The article of manufacture according to any one of claims 1-10, wherein, Based on the dry basis, the average molecular weight of soybean peptides with a content of over 90% by weight is 800-1200 Da.

17. The article of manufacture according to any one of claims 1-10, wherein, Based on the dry basis, the average molecular weight of corn oligopeptides is 850-1500 Da for more than 85% by weight.

18. The article of manufacture according to any one of claims 1-10, wherein, The content of cynarin in the artichoke extract is above 0.95% by weight, based on the total dry weight of the artichoke extract.

19. The article of manufacture according to any one of claims 1-10, wherein, The quercetin content in the fruit of the Japanese raisin tree is 2.5-50 μg / 10mg, based on the dry weight of the fruit.

20. The article of claim 19, wherein, The quercetin content in the fruit of the Japanese raisin tree is 30-50 μg / 10mg, based on the dry weight of the fruit.

21. The article of manufacture according to any one of claims 1-10, wherein, Based on the dry weight of Phyllanthus emblica, the content of ellagic acid in Phyllanthus emblica is above 3% by weight.

22. The article of manufacture according to any one of claims 1-10, wherein, Based on the dry weight of Phyllanthus emblica, the content of ellagic acid in Phyllanthus emblica is above 4% by weight.

23. The article of manufacture according to any one of claims 1-10, wherein, The additive is a flavoring agent.

24. The article of manufacture according to any one of claims 1-10, wherein, The additives include concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic, and steviol glycosides.

25. The article of manufacture according to claim 23, wherein, On a dry basis, the weight ratio of the jujube extract to the additive is 1:(1-5).

26. The article of manufacture according to claim 25, wherein, On a dry basis, the weight ratio of the jujube extract to the additive is 1:(2-3).

27. The article of manufacture according to claim 24, wherein, On a dry basis, the mass ratio of the jujube extract to the concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic and steviol glycosides is 1:(0.5-1):(0.5-1):(0.5-1):(0.05-0.2):(0.05-0.2):(0.0005-0.002).

28. The article of manufacture according to claim 27, wherein, On a dry basis, the mass ratio of the jujube extract to the concentrated apple juice, polydextrose, erythritol, citric acid, gum arabic and steviol glycosides is 1:(0.8-0.9):(0.8-0.9):(0.6-0.7):(0.08-0.09):(0.12-0.14):(0.0016-0.0018).

29. The article of manufacture according to claim 24, wherein, Based on the dry basis of polydextrose, more than 20% by weight of polydextrose has a relative molecular weight of 5,000-10,000, and / or more than 80% by weight of polydextrose has a relative molecular weight of 150-5,000. And / or, the concentrated apple juice has a solids content of 65%-70%.

30. A method for preparing a compound plant product, wherein, The method involves mixing jujube extract, soybean peptides, corn oligopeptides, artichoke extract, amla, jujube seed, and optional additives; On a dry basis, the weight ratio of the jujube extract, soybean peptide, corn oligopeptide, artichoke extract, amla and jujube seed is 1:(0.03-0.5):(0.03-0.5):(0.003-0.02):(0.005-0.05):(0.005-0.05).

31. The method according to claim 30, wherein, The mixing also includes the addition of water.

32. The method according to claim 31, wherein, The amount of water used is 15-30 times the total weight of the jujube extract, soybean peptides, and corn oligopeptides. And / or, on a dry basis, the weight ratio of the jujube extract to the additive is 1:(1-5).

33. The method according to claim 32, wherein, The amount of water used is 18-25 times the total weight of the jujube extract, soybean peptides, and corn oligopeptides. And / or, on a dry basis, the weight ratio of the jujube extract to the additive is 1:(2-3).

34. The method according to claim 30, wherein, The mixing process includes heat treatment and homogenization.

35. The method according to claim 34, wherein, The homogenization treatment temperature is 15-35°C higher than the heat treatment temperature.

36. The method according to claim 35, wherein, The homogenization treatment temperature is 25-35°C higher than the heat treatment temperature.

37. The method of claim 36, wherein, The heat treatment temperature is 38-42℃, and the heat treatment time is 15-45 min; And / or, the conditions for homogenization include: the homogenization temperature is 15-35°C higher than the heat treatment temperature; the homogenization time is 20-30 min; and the homogenization pressure is 20-40 MPa.

38. The method according to claim 36, wherein, The heat treatment time is 25-35 minutes; And / or, the conditions for the homogenization process include: the homogenization temperature is 25-35°C higher than the heat treatment temperature; and the homogenization pressure is 25-35 MPa.

39. The composite plant product prepared by the method according to any one of claims 30-38.

40. The use of the compound plant product according to any one of claims 1-29 and 39 in the preparation of a product for relieving exercise fatigue.

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