Brassica rapa L. beverage for relieving altitude stress and preparation method of brassica rapa L. beverage

Abstract

The invention belongs to the technical field of health-care beverages, and particularly relates to a common turnip beverage for relieving altitude stress and a preparation method of the common turnip beverage. According to the common turnip beverage, the adopted common turnip extracting solution is subjected to enzymolysis treatment, so that nutritional ingredients of common turnip cells are fully released and fused into the beverage, the spicy taste and the bitter taste of the common turnip are reduced, the taste of the beverage is improved, and ingredients such as the maca, the red dates, the Chinese wolfberry fruits and the tremella fuciformis are added into the common turnip beverage; according to the common turnip beverage, the anti-hypoxia, anti-fatigue and immune effects of the common turnip beverage are remarkably improved, the maximization of the nutritional value of each raw material is ensured by adopting a mode of independently extracting the raw materials and then mixing the raw materials, and the taste is remarkably improved by adding the honey, the mint and the vanilla extract. The brassica rapa L. beverage prepared by the preparation method disclosed by the invention is excellent in mouth feel, anti-hypoxia, anti-fatigue and capable of enhancing the immunity of the organism, and has a good effect of relieving altitude stress.

Description

Technical Field

[0001] The invention belongs to the technical field of health beverages, and particularly relates to a genus quail beverage for alleviating altitude sickness and a preparation method thereof. Background Art

[0002] The root of radix guaiacum is a potential highland plant with high cost-effectiveness and can be developed into a health food with specific functions. The root of radix guaiacum contains a variety of nutrients such as protein, vitamins, starch, cellulose, amino acids, and functional ingredients such as polysaccharides, flavonoids, saponins, and polyphenols. Studies have shown that the root of radix guaiacum has the effects of anti-oxidation, anti-hypoxia, anti-fatigue, improving the body's immunity, lowering blood sugar, lowering blood lipids, and relieving acclimatization. The root of radix guaiacum has a crisp texture, a sweet and refreshing taste with a slightly spicy taste, and tastes like white radish. Because the root of radix is ​​rich in nutrients, has a definite effect, and its taste is easily accepted by the public, and it can be widely planted and cultivated, it has broad market development prospects.

[0003] However, the development of coriander root is still in its early stages. On the Qinghai-Tibet Plateau, coriander root is a cheap crop with a low value conversion rate. There is very little research on coriander root, which has natural anti-hypoxia effects. Some of them are made directly from coriander root juice or powder. The process is crude and the efficacy of the active ingredients is not fully exerted. In addition, coriander root has a pungent and irritating smell. If it is eaten directly in powder form, not only will the taste be poor, but the active ingredients it contains are not easily absorbed by the body and have low bioavailability. Most of the existing coriander root beverages also have a poor taste, and the nourishing and oxygen-enhancing effects are not maximized, and they do not really relieve altitude sickness. How to improve the taste, quality and nourishing and oxygen-enhancing effects of coriander root products is something worthy of study and has great market value. Summary of the invention

[0004] In view of the deficiencies of the prior art, the present invention proposes a genus arborvitae beverage for relieving altitude sickness and a preparation method thereof. The genus arborvitae extract used in the present invention has been subjected to enzymatic hydrolysis treatment, so that the nutrients of genus arborvitae cells are fully released, the juice yield of genus arborvitae is increased, and more nutrients enter the beverage, and the enzymatic hydrolysis treatment can reduce the spicy and bitter taste of genus arborvitae, improve the taste of the beverage, increase the stability of the genus arborvitae beverage, and extend the shelf life of the genus arborvitae beverage. Ingredients such as maca, red dates, wolfberry, and white fungus are added to the genus arborvitae beverage, which significantly improves the anti-hypoxia, anti-fatigue and immune effects of the genus arborvitae beverage, and has good effects on relieving altitude sickness. The present invention adopts a method of mixing after extracting each raw material separately to ensure the maximization of the nutritional value of each raw material, and adds honey, mint and vanilla extracts, so that the taste of the genus arborvitae beverage is significantly improved, and the flavor level of the genus arborvitae beverage is increased. The genus arborvitae beverage prepared by the invention has excellent taste, is resistant to hypoxia, resists fatigue, enhances body immunity, and has good efficacy in alleviating altitude sickness.

[0005] The invention provides a genus aralia beverage for alleviating altitude sickness. The genus aralia beverage is prepared from the following raw materials in parts by weight: 25-40 parts of genus aralia extract, 15-25 parts of maca extract, 10-20 parts of millet powder, 5-12 parts of red date juice, 2-10 parts of wolfberry juice, 1-8 parts of white fungus, 5-10 parts of mint, 1-3 parts of vanilla extract, 5-15 parts of honey, 0.6-1.2 parts of citric acid and 80-100 parts of purified water; The preparation method of the genus daphne extract comprises the following steps: A1. Take fresh coriander root, clean it, remove the root hairs and peel it, cut it into 0.5-2 cm slices, and crush it into 50-140 mesh coriander root particles using a grinder; A2, mixing the genus dahurica particles obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 60-90° C. for 0.5-2 h, and filtering with gauze to obtain a genus dahurica extract; A3, adding tannin and cellulase to the genus trehalose extract obtained in A2, with the mass ratio of the two being 1:3, and performing enzymolysis, maintaining the pH value at 4.5-8, the temperature at 50°C, and the time at 2-5 h to obtain genus trehalose enzymolysis solution; A4, keeping the radix trevois enzymatic hydrolyzate obtained in step A3 in a 90°C water bath for 5 min to inactivate the enzyme, then centrifuging at 3000-6000 rpm for 15 min, and taking the supernatant to obtain the radix trevois extract.

[0006] Furthermore, the preparation method of the maca extract is as follows: fresh maca is taken, washed, crushed with a grinder through a 60-100 mesh sieve, and water is added for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100°C, the extraction is performed for 1 h, and the maca extract is obtained by filtering with gauze; Furthermore, the preparation method of the rice kernel powder is: take the rice kernel, wash it, soak it for 5 hours, put it into a microwave oven at 50-60°C for drying, take it out, grind it with a grinder, and then filter it through a 120-150 mesh sieve to form the rice kernel powder.

[0007] Furthermore, the preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and extracted with water, the mass ratio of red dates to water is 1:10, the extraction temperature is 90°C, the extraction time is 30 min, and the red date juice is filtered; Furthermore, the preparation method of wolfberry juice is as follows: fresh wolfberries are taken, washed, crushed, and extracted with water, the mass ratio of wolfberry to water is 1:15, the extraction temperature is 90°C, the extraction time is 40 min, and the wolfberry juice is obtained by filtering; Furthermore, the raw materials for preparing the tremella and mint are dried tremella and fresh mint respectively. The dried tremella and fresh mint are soaked, washed, dried, crushed and filtered before use.

[0008] The present invention also provides a method for preparing a genus quahog beverage for alleviating altitude sickness, which specifically comprises the following steps: S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution; S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding purified water by weight to prepare a composite beverage; S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 50-100°C, the pressure is 15-30 MPa, and the time is 2-10 min; S4, filling the mixture obtained in step S3 into a high temperature resistant container, sealing it and performing ultra-high temperature instantaneous sterilization at a temperature of 135°C for a time of 2-20 seconds. After the ultra-high temperature instantaneous sterilization is completed, rapidly cooling it to room temperature to obtain a cilantro beverage for alleviating altitude sickness.

[0009] Compared with the prior art, the present invention has the following beneficial effects: The genus arborvitae extract used in the present invention has been subjected to enzymatic hydrolysis. On the one hand, the nutrients of the genus arborvitae cells can be fully released, the juice yield of the genus arborvitae is increased, and more nutrients are incorporated into the beverage. On the other hand, the enzymatic hydrolysis can reduce the pungent and bitter taste of the genus arborvitae, improve the taste of the beverage, increase the stability of the beverage, reduce the generation of sediments, and extend the shelf life of the genus arborvitae beverage. The main ingredients are radix corydalis, maca, millet, red dates, wolfberry and white fungus. Radix corydalis is rich in vitamins, potassium, calcium and other trace elements, which help to supplement the nutrients needed by the human body. The antioxidant components of radix corydalis can resist free radicals and have a good antioxidant effect. With red dates and wolfberries, it can further reduce the oxidative stress and fatigue caused by altitude sickness. Maca is added to the drink, which helps to enhance physical strength and relieve stress. Combined with radix corydalis, it helps to improve the body's energy level and ability to adapt to the plateau environment. The addition of millet and wolfberry makes the radix corydalis drink enhance the body's resistance and have a better resistance to altitude sickness. Red dates also increase the nutritional value of the radix corydalis drink. , can relieve headaches and fatigue caused by the plateau. The addition of these ingredients provides comprehensive nutrition for the genus arborvitae beverage, which not only helps to relieve altitude sickness, but also has long-term health benefits. The slightly bitter taste of maca, the fragrance of rice kernels, the sweetness of red dates, the sweetness of wolfberries and the tenderness of white fungus together constitute a rich taste and flavor. The genus arborvitae, maca, red dates and wolfberries are extracted separately and then mixed. Separate extraction can ensure that each ingredient is extracted under the most suitable conditions, avoiding the interaction of different raw materials during the mixed extraction process, maximizing the nutritional value of each raw material, more effectively improving the nutritional value of the genus arborvitae beverage, and more accurately adjusting the taste of the beverage. The use of ultra-high temperature instant sterilization avoids scaling, which not only prevents secondary contamination of the genus arborvitae beverage, greatly extends the shelf life, but also can preserve the flavor and nutritional components of the genus arborvitae beverage to the maximum extent. Mint is added to the genus argentea beverage, and the mint has a refreshing and cool taste, which can balance the bitter taste of the genus argentea beverage. Mint has a certain refreshing effect, helps digestion, and increases the flavor level of the beverage. Vanilla has a mild sweet fragrance, which can increase the sweetness of the genus argentea beverage and make the taste better. Honey is selected to act as a sweetener to increase the sweetness of the genus argentea beverage, and honey has antibacterial properties and can act as a preservative to increase the shelf life of the genus argentea beverage. The genus argentea beverage for relieving altitude sickness prepared by the present invention has anti-hypoxia, anti-fatigue, and blood lipid reduction, and relieves symptoms such as acclimatization, has a very high regulating and supplementing effect, can significantly relieve altitude sickness, and therefore has broad market development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 The present invention is a flow chart of the preparation process of the genus quahog beverage for alleviating altitude sickness; Figure 2 This is a graph of the swimming time of mice in the anti-fatigue test described in Example 2 of the present invention; Figure 3 This is a graph showing the hypoxia resistance experiment of the genus quail beverage for alleviating altitude sickness described in Example 2 of the present invention and Comparative Examples 1-3. DETAILED DESCRIPTION

[0011] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments, but the present invention is not limited to the following embodiments.

[0012] Example 1: Reference Figure 1 , This embodiment provides a genus arborvitae beverage for relieving altitude sickness, the genus arborvitae beverage is prepared from the following raw materials in parts by weight: 25 parts of genus arborvitae extract, 25 parts of maca extract, 20 parts of millet powder, 12 parts of red date juice, 10 parts of wolfberry juice, 8 parts of white fungus, 5 parts of mint, 1 part of vanilla extract, 5 parts of honey, 0.6 parts of citric acid, and 80 parts of purified water; The preparation method of the genus daphne extract comprises the following steps: A1. Take fresh coriander root, clean it, remove the root hairs and peel it, cut it into 0.5 cm slices, and grind it into 50 mesh coriander root particles with a grinder; A2, mixing the genus dahurica particles obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 60° C. for 0.5 h, and filtering with gauze to obtain a genus dahurica extract; A3, adding tannin and cellulase to the genus trehalose extract obtained in step A2, with the mass ratio of the tannin and cellulase being 1:3, and performing enzymolysis, maintaining the pH value at 4.5, the temperature at 50°C, and the time at 2 h to obtain a genus trehalose enzymolysis solution; A4, keeping the genus treothiazine hydrolysate obtained in step A3 in a 90°C water bath for 5 min to inactivate the enzyme, then centrifuging at 3000 rpm for 15 min, and taking the supernatant to obtain the genus treothiazine extract.

[0013] The preparation method of the maca extract is as follows: take fresh maca, wash it, crush it with a grinder and pass it through a 60-mesh sieve, add water for extraction, the water addition amount is 1:20, the extraction temperature is 100° C., the extraction is performed for 1 h, and the maca extract is obtained by filtering with gauze; The preparation method of the rice kernel powder is as follows: taking rice kernels, washing, soaking for 5 hours, putting into a microwave oven at 50° C. for drying, taking out, grinding with a grinder, and then filtering through a 120-mesh sieve to form the rice kernel powder.

[0014] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and water is added for extraction, the mass ratio of red dates to water is 1:10, the extraction temperature is 90° C., the extraction time is 30 min, and the red date juice is filtered with gauze; The preparation method of wolfberry juice comprises the following steps: taking fresh wolfberry, washing, drying, crushing, adding water for extraction, wherein the mass ratio of wolfberry to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 min, and filtering with gauze to obtain wolfberry juice; The raw materials for preparing the tremella and mint are dry tremella and fresh mint respectively. The dry tremella and fresh mint are soaked, washed, dried, crushed and filtered before use.

[0015] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps: S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution; S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding 80 parts of purified water for preparation to obtain a composite beverage; S3, putting the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 50°C, the pressure is 15 MPa, and the time is 2 min; S4, filling the mixture obtained in step S3 into a high temperature resistant container, sealing it and performing ultra-high temperature instantaneous sterilization at a temperature of 135°C for 2 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a cilantro beverage for alleviating altitude sickness.

[0016] Example 2: This example provides a genus arborvitae beverage for relieving altitude sickness, the genus arborvitae beverage is prepared from the following raw materials in parts by weight: 36 parts of genus arborvitae extract, 15 parts of maca extract, 15 parts of millet powder, 8 parts of red date juice, 8 parts of wolfberry juice, 5 parts of white fungus, 7 parts of mint, 2 parts of vanilla extract, 10 parts of honey, 0.9 parts of citric acid, and 90 parts of purified water; The preparation method of the genus daphne extract comprises the following steps: A1. Take fresh coriander root, clean it, remove the roots and peel it, cut it into 1 cm slices, and crush it into 100 mesh coriander root particles using a grinder; A2, mixing the genus dahurica particles obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 75°C for 1.2 h, and filtering with gauze to obtain a genus dahurica extract; A3, adding tannin and cellulase to the genus trehalose extract obtained in step A2, with the mass ratio of the tannin and cellulase being 1:3, and performing enzymolysis, maintaining the pH value at 5.5, the temperature at 50°C, and the time at 3 h to obtain a genus trehalose enzymolysis solution; A4, keeping the radix trevois enzymatic hydrolyzate obtained in step A3 in a 90°C water bath for 5 min to inactivate the enzyme, then centrifuging at 4000 rpm for 15 min, and taking the supernatant to obtain the radix trevois extract.

[0017] The preparation method of the maca extract is as follows: take fresh maca, wash it, crush it with a grinder and pass it through a 60-100 mesh sieve, add water for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100°C, the extraction is 1 hour, and the maca extract is filtered with gauze to obtain the maca extract; The rice kernel powder is used after pretreatment, firstly washing, soaking for 5 hours, and drying in a microwave oven at 55°C, taking out and grinding with a grinder, and then filtering through a 130-mesh sieve to form the rice kernel powder.

[0018] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and water is added for extraction, the mass ratio of red dates to water is 1:10, the extraction temperature is 90° C., the extraction time is 30 min, and the red date juice is filtered with gauze; The preparation method of wolfberry juice comprises the following steps: taking fresh wolfberries, washing, crushing, adding water for extraction, wherein the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 min, and filtering with gauze to obtain wolfberry juice; The raw materials for preparing the tremella and mint are dry tremella and fresh mint respectively. The dry tremella and fresh mint are soaked, washed, dried, crushed and filtered before use.

[0019] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps: S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution; S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding 90 parts of purified water for preparation to obtain a composite beverage; S3, putting the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 75°C, the pressure is 25 MPa, and the time is 7 min; S4, filling the mixture obtained in step S3 into a high temperature resistant container, sealing it and performing ultra-high temperature instantaneous sterilization at a temperature of 135°C for 10 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a cilantro beverage for alleviating altitude sickness.

[0020] Example 3: This example provides a genus arborvitae beverage for relieving altitude sickness, the genus arborvitae beverage is prepared from the following raw materials in parts by weight: 40 parts of genus arborvitae extract, 15 parts of maca extract, 10 parts of millet powder, 5 parts of red date juice, 2 parts of wolfberry juice, 1 part of white fungus, 10 parts of mint, 3 parts of vanilla extract, 15 parts of honey, 1.2 parts of citric acid, and 100 parts of purified water; The preparation method of the genus daphne extract comprises the following steps: A1. Take fresh coriander root, clean it, remove the roots and peel it, cut it into 2 cm slices, and then crush it into 140 mesh coriander root particles using a grinder; A2, mixing the genus dahurica particles obtained in step A1 with purified water in a mass ratio of 1:10, extracting at 90° C. for 2 h, and filtering with gauze to obtain a genus dahurica extract; A3, adding tannin and cellulase to the genus trehalose extract obtained in step A2, with the mass ratio of the tannin and cellulase being 1:3, and performing enzymolysis, maintaining the pH value at 8, the temperature at 50°C, and the time at 5 h to obtain a genus trehalose enzymolysis solution; A4, keeping the radix trevois enzymatic hydrolyzate obtained in step A3 in a 90°C water bath for 5 min to inactivate the enzyme, and then centrifuging at 6000 rpm for 15 min, taking the supernatant to obtain the radix trevois extract.

[0021] The preparation method of the maca extract is as follows: take fresh maca, wash it, crush it with a grinder and pass it through a 100-mesh sieve, add water for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100° C., the extraction is performed for 1 h, and the maca extract is obtained by filtering with gauze; The rice kernel powder is used after pretreatment, firstly washing, soaking for 5 hours, and drying in a microwave oven at 60°C, taking out and grinding with a grinder, and then filtering through a 150-mesh sieve to form the rice kernel powder.

[0022] The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed with a grinder, and water is added for extraction, the mass ratio of red dates to water is 1:10, the extraction temperature is 90° C., the extraction time is 30 min, and the red date juice is filtered with gauze; The preparation method of wolfberry juice comprises the following steps: taking fresh wolfberry, washing, crushing, adding water for extraction, wherein the mass ratio of wolfberry to water is 1:15, the extraction temperature is 90° C., the extraction time is 40 min, and filtering with gauze to obtain wolfberry juice; The raw materials for preparing the tremella and mint are dry tremella and fresh mint respectively. The dry tremella and fresh mint are soaked, washed, dried, crushed and filtered before use.

[0023] This embodiment also provides a method for preparing a genus arborvitae beverage for alleviating altitude sickness, which specifically comprises the following steps: S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution; S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding 100 parts of purified water for preparation to obtain a composite beverage; S3, putting the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to improve the stability of the beverage and form a uniform mixture, the homogenization temperature is 100°C, the pressure is 30 MPa, and the time is 10 min; S4, filling the mixture obtained in step S3 into a high temperature resistant container, sealing it and performing ultra-high temperature instantaneous sterilization at a temperature of 135°C for 20 seconds. After the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a cilantro beverage for alleviating altitude sickness.

[0024] Comparative Example 1 uses the extract of genkwa root without enzymatic hydrolysis, and the rest is the same as Example 2.

[0025] The difference between Comparative Example 2 and Example 2 is that each raw material is processed by a mixed extraction method. The preparation method of the genus argentea beverage for relieving altitude sickness comprises the following steps: after fresh genus argentea, maca, red dates and wolfberry are cleaned, the genus argentea is sliced, put into the same container for mixing, and then water is added in a ratio of 1:10, and the mixture is extracted at 90°C for 2 hours to obtain a mixed solution; then mint, honey and citric acid are added to the mixed solution, and 100 parts of pure water are added to prepare a composite beverage; the composite beverage is placed in a high-pressure homogenizer for homogenization to improve the stability of the beverage, the homogenization temperature is 100°C, the pressure is 30MPa, and the time is 10 min; filling into a high-temperature resistant container, sealing for ultra-high temperature instantaneous sterilization, the temperature is 135°C, the time is 20 s, and after the ultra-high temperature instantaneous sterilization is completed, it is quickly cooled to room temperature to obtain a genus argentea beverage for relieving altitude sickness.

[0026] The difference between Comparative Example 3 and Example 1 is that the addition of mint and vanilla extracts is omitted, and the rest is the same as Example 2.

[0027] Experimental Example 1: The genus arborvitae beverage prepared by Examples 1-3 and Comparative Examples 1-3 was subjected to sensory evaluation by a professionally trained group of 10 people. The group members were all engaged in food inspection work, had rich testing experience, and were in good health. They usually had no bad habits such as alcoholism and smoking. The group members evaluated the genus arborvitae beverage based on their own senses, and made sensory evaluation scores from the aspects of smell and taste. Each member must conduct sensory evaluation 2 hours after eating, avoiding fasting and fullness. Rinse the mouth with pure water before evaluation. After 15 minutes of evaluation and scoring of each sample, the next sample is subjected to sensory evaluation to eliminate the influence and interference factors on the sensory evaluation, thereby ensuring the objectivity and accuracy of the sensory evaluation. A sufficient amount of solution should be taken for each tasting to soak the entire oral cavity. After tasting a solution, rinse the mouth with clean water, and the temperature of the test solution and the mouthwash is the same, which is maintained at 20 °C during the whole inspection process. The sensory evaluation standards are shown in Table 1, and the scores of each group are shown in Table 2.

[0028] Table 1

[0029] Table 2

[0030] Experimental Example 2: 24 male mice were taken, and the experiment was conducted after 5 days of adaptive feeding. The anti-fatigue experimental test was performed using the genus argentea beverage for relieving altitude sickness prepared in Example 2. The mice were divided into 3 groups, blank, exercise and Example 2. Blank: gavage with normal saline, no swimming training; exercise: gavage with normal saline, swimming training; Example 2: gavage with the genus argentea beverage for relieving altitude sickness prepared in Example 2, and swimming training at the same time. During the experiment, the mice were gavaged every day, the blank group and the exercise group were gavaged with normal saline every day, and Example 2 was gavaged with the genus argentea beverage for relieving altitude sickness prepared by the present invention, and the gavage dosage was 10 mL / kgbw for 4 weeks. Starting from the second week, the mice in the exercise group and the genus argentea beverage group were subjected to 30 min of unloaded forced swimming training every other day half an hour after gavage, and the swimming exercise was performed between 9 am and 2 pm. On the 14th, 21st and 27th days of the experiment, steel balls weighing 7% of their body weight were tied to the tails of the mice in the exercise group and Example 2 group, and a weight-bearing forced swimming test was performed. A 35 cm deep distilled water (21°C-23°C) was placed in a plastic swimming pool to test swimming endurance. When the mice could not return to the water surface within 5 s, they were considered exhausted, and the swimming time was recorded immediately. The results were recorded as follows: Figure 2 .

[0031] Experimental Example 3: 40 healthy male mice were taken and the genus angelica beverage prepared in Example 2 and Comparative Examples 1-3 was used for the experiment. The mice were randomly divided into groups, with 10 mice in each group. Each mouse was gavaged with the beverage of the corresponding dose group at 0.2 ml / 10 g. The control group was given normal saline. After continuous gavage for 30 days, 1 hour after the last gavage, each group of mice was placed in a 250 mL ground-mouth bottle containing 5 g of soda lime (1 mouse / bottle), sealed with vaseline to prevent air leakage, and timed immediately. Taking respiratory arrest as an indicator, the time of death due to hypoxia of the mice (time / min) was recorded. Figure 3 shown.

[0032] Table 2 shows that the scores of the embodiments of the present invention are higher than those of the comparative examples, indicating that the spicy and bitter tastes of the added genkwa root are improved after enzymatic hydrolysis, and the addition of maca, rice kernels and other nutrients, as well as honey, mint and vanilla extracts, make the genkwa root beverage for relieving altitude sickness prepared by the present invention have a coordinated and soft flavor and a smooth taste; Figure 2 The figure is a graph of the swimming time of mice in the anti-fatigue test using the genus argentea beverage for alleviating altitude sickness prepared in Example 2, showing that the mice taking the genus argentea beverage prepared by the present invention have a longer swimming exhaustion time and have better anti-fatigue ability; Figure 3 It shows that the hypoxia tolerance time of Example 2 of the present invention is better than that of the comparative examples 1-3, indicating that the genus argentea beverage for relieving altitude sickness prepared by the present invention is combined with maca and other nutrients, so that the genus argentea beverage has a stronger hypoxia tolerance effect, and has a good effect of relieving altitude sickness and maintaining health for people traveling to Tibet and those who pursue health.

[0033] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, according to the idea of ​​the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A genus arborvitae beverage for relieving altitude sickness, characterized in that: The invention is prepared from the following raw materials in parts by weight: 25-40 parts of genkwa root extract, 15-25 parts of maca extract, 10-20 parts of millet powder, 5-12 parts of red date juice, 2-10 parts of wolfberry juice, 1-8 parts of tremella, 5-10 parts of mint, 1-3 parts of vanilla extract, 5-15 parts of honey, 0.6-1.2 parts of citric acid and 80-100 parts of purified water; The preparation method of the genus gentian extract specifically comprises the following steps: A1, wash and remove the roots of fresh coriander, peel, slice and crush into coriander root particles; A2, extracting the genus larkspur particles obtained in step A1 with water, filtering, and obtaining a genus larkspur extract; A3, adding a hydrolase to the genus trehalose extract obtained in A2 to perform enzymolysis to obtain a genus trehalose enzymolysis solution; A4, inactivate the enzyme in the hydrolyzed radix trephines obtained in step A3, and take the supernatant to obtain a radix trephines extract.

2. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The preparation method of the maca extract is as follows: fresh maca is taken, cleaned, crushed with a grinder and passed through a 60-100 mesh sieve, and water is added for extraction, the mass ratio of maca to water is 1:20, the extraction temperature is 100° C., and the extraction is performed for 1 h.

3. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The preparation method of the rice kernel powder is as follows: taking rice kernels, washing them, soaking them for 5 hours, and then drying them in a microwave oven at 50-60° C., taking them out, grinding them with a grinder, and then filtering them through a 120-150 mesh sieve to form the rice kernel powder.

4. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The preparation method of the red date juice is as follows: fresh red dates are selected, washed, crushed by a grinder, and water is added for extraction, the mass ratio of red dates to water is 1:10, the extraction temperature is 90°C, and the extraction time is 30 min. The preparation method of the wolfberry juice is as follows: fresh wolfberries are taken, washed, crushed, and water is added for extraction, the mass ratio of wolfberries to water is 1:15, the extraction temperature is 90°C, and the extraction time is 40 min.

5. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The raw materials for preparing the tremella and mint are dry tremella and fresh mint respectively. The dry tremella and fresh mint are soaked, washed, dried, crushed and filtered to obtain the tremella and mint.

6. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The slicing in step A1 is cutting into thin slices of 0.5-2 cm, the crushing is crushing into 50-140 mesh genkwa particles, and the extraction in step A2 is mixing the genkwa particles with pure water in a mass ratio of 1:10, at a temperature of 60-90°C, and for 0.5-2 h.

7. The genus arborvitae beverage for alleviating altitude sickness according to claim 1, characterized in that: The hydrolase in step A3 is tanninase and cellulase, and the mass ratio of the two is 1:

3. The conditions for the enzymatic hydrolysis are pH 4.5-8, temperature 50°C, and time 3 h. The enzyme inactivation in step A4 is carried out by keeping it in a 90°C water bath for 5 min and centrifuging it at 3000-6000 rpm for 15 min.

8. A method for preparing the genus quahog beverage for alleviating altitude sickness according to any one of claims 1 to 7, characterized in that: The specific steps include: S1, weighing genkwa root extract, maca extract, millet powder and tremella according to weight, and mixing them evenly to obtain a mixed solution; S2, adding red date juice, wolfberry juice, mint, honey and citric acid by weight to the mixed solution obtained in step S1, and adding purified water by weight to prepare a composite beverage; S3, placing the composite beverage obtained in step S2 into a high-pressure homogenizer for homogenization to form a uniform mixture; S4, filling the mixture obtained in step S3 into a high temperature resistant container, sealing it, performing ultra-high temperature instant sterilization, and then rapidly cooling it to room temperature to obtain a cilantro beverage for alleviating altitude sickness.

9. The method for preparing the genus larkspur beverage for alleviating altitude sickness according to claim 8, characterized in that: The homogenization temperature in step S3 is 50-100°C, the pressure is 15-30 MPa, and the time is 2-10 min. The ultra-high temperature instantaneous sterilization temperature in step S4 is 135°C, and the time is 2-20 s.

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