Alkaline dietary beverage as well as preparation method and application thereof

Abstract

The invention provides an alkaline dietary beverage as well as a preparation method and application thereof, and relates to the technical field of dietary beverage preparation, the alkaline dietary beverage is prepared from sodium alginate, xanthan gum, pectin, konjac powder, sodium bicarbonate and sodium carbonate, polysaccharides with different carboxyl proportions are utilized, and natural products such as macromolecular neutral polysaccharides and plant extracts are supplemented, so that the alkaline dietary beverage is prepared. The alkaline dietary beverage obtained by combining the alkaline dietary beverage with food-grade carbonate not only is beneficial for controlling gastric juice reflux, but also has the functions of satiety, improving intestinal tracts and the like; and the preparation method is simple and rapid.

Description

Technical Field

[0001] The invention belongs to the technical field of dietary beverages, and in particular relates to an alkaline dietary beverage and a preparation method and application thereof. Background Art

[0002] Gastroesophageal problems are a global and increasingly common social problem. In developed Western countries, 15-25% of the population suffers from gastroesophageal reflux disease at least once a week, and 40% or more suffer from gastric reflux at least once a month. As China's living standards have greatly improved, the number of people suffering from gastroesophageal reflux disease has increased year by year. 10-19% of the urban population in China suffers from gastroesophageal disease, and there are no statistics on occasional gastric reflux, and even fewer people seek appropriate treatment or health-preserving methods, especially in rural areas. We are a country with a large population, and many lifestyle habits, such as drinking (including alcoholism), smoking, spicy food, overeating, and poor work and rest habits, seriously affect people's health and quality of life. These conditions have led to a rapid increase in gastroesophageal problems. When the acidic contents of the stomach reflux into the esophagus, it causes common phenomena such as heartburn, acid reflux, indigestion, belching, throat discomfort, tooth erosion, bad breath, and poor sleep. Long-term reflux of gastric juice can cause damage to the esophageal mucosa, resulting in symptoms such as esophagitis, pharyngitis, tooth erosion, and bad breath, which is medically known as gastroesophageal reflux disease.

[0003] Gastroesophageal reflux disease is currently mostly treated with drugs. In drug treatment, the first-line drugs are proton pump inhibitors (PPIs) and H2 receptor blockers (H2RAs), which are effective in treating more severe inflammation and ulcer symptoms, but are not ideal for the treatment of non-erosive gastroesophageal symptoms and reflux. Ordinary gastric acid neutralizing drugs, such as inorganic antacids such as calcium carbonate, magnesium carbonate, aluminum hydroxide and magnesium hydroxide, have fast effects but short drug effects. Drug treatments all have certain side effects, so it is necessary to explore an alkaline dietary beverage without drug side effects to improve gastroesophageal reflux symptoms. Summary of the invention

[0004] In view of this, the present invention provides an alkaline dietary beverage capable of improving gastroesophageal reflux disease.

[0005] There is also a need to provide an alkaline dietary beverage and a method for preparing the same.

[0006] There is also a need to provide an application of an alkaline dietary beverage.

[0007] The technical solution adopted by the present invention to solve its technical problem is:

[0008] An alkaline dietary beverage comprises the following ingredients in percentage by mass: 1.0-10.0% sodium alginate, 0.1-1.0% xanthan gum, 0.2-2.0% pectin, 0.1-1.0% konjac powder, 1.0-8.0% sodium bicarbonate, 1.0-8.0% calcium carbonate, and the remainder is water.

[0009] Preferably, the invention further comprises 0.01-0.5% antioxidant, 0.01-0.1% flavoring agent and 0.01-0.1% sweetener.

[0010] Preferably, the composition further comprises 0.1-1% emulsifying and dispersing agent and 0.01-0.2% preservative.

[0011] The method for preparing the alkaline dietary beverage as described above comprises the following steps:

[0012] S1: adding konjac flour and xanthan gum into hot water and stirring to dissolve them to obtain a first mixed solution;

[0013] Mixing sodium alginate and pectin to obtain a sodium alginate and pectin mixture;

[0014] S2: adding calcium carbonate to the first mixed solution, mixing well and cooling to room temperature to obtain a second mixed solution;

[0015] S3: adding sodium alginate and pectin mixture to the second mixed solution to obtain a third mixed solution;

[0016] S4: adding sodium bicarbonate to the third mixed solution, stirring at room temperature to dissolve, and then adding water to emulsify to obtain an alkaline emulsion;

[0017] S5: bagging the alkaline emulsion and treating it in a water bath for a predetermined time to obtain an alkaline dietary beverage.

[0018] Preferably, in S1, the temperature of the hot water is 50-95° C., and the molar ratio of the konjac flour, xanthan gum and hot water is 0.1-1.0:0.1-1.0:100.

[0019] Preferably, in S3, the addition rate of the sodium alginate and pectin mixture is 4-15 g / min.

[0020] Preferably, in S3, before adding the sodium alginate and pectin mixture, an emulsifier, a flavoring agent, an antioxidant, a sweetener, and a preservative are added.

[0021] Preferably, in S5, the temperature of the water bath treatment is 70-90° C., and the predetermined time is 8-20 min.

[0022] Use of an alkaline dietary beverage as described above for gastroesophageal reflux.

[0023] Use of the alkaline dietary beverage as described above to enhance satiety.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention provides an alkaline dietary beverage, which is prepared by sodium alginate, xanthan gum, pectin, konjac flour, sodium bicarbonate and calcium carbonate, and is prepared by combining polysaccharides with different carboxyl ratios, macromolecular neutral polysaccharides, plant extracts and other natural products with food-grade carbonates. The alkaline dietary beverage is not only beneficial for controlling gastric reflux, but also has the functions of satiety, improving the intestinal tract and the like; and the preparation method of the present invention is simple and quick. DETAILED DESCRIPTION

[0026] The technical solutions and technical effects of the embodiments of the present invention are further elaborated in detail below in combination with the present invention.

[0027] An alkaline dietary beverage comprises the following ingredients in percentage by mass: 1.0-10.0% sodium alginate, 0.1-1.0% xanthan gum, 0.2-2.0% pectin, 0.1-1.0% konjac powder, 1.0-8.0% sodium bicarbonate, 1.0-8.0% calcium carbonate, and the remainder is water.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The present invention provides an alkaline dietary beverage, which is prepared by sodium alginate, xanthan gum, pectin, konjac flour, sodium bicarbonate and calcium carbonate, and is prepared by combining polysaccharides with different carboxyl ratios, macromolecular neutral polysaccharides, plant extracts and other natural products with food-grade carbonates. The alkaline dietary beverage is not only beneficial for controlling gastric reflux, but also has the functions of satiety, improving the intestinal tract and the like; and the preparation method of the present invention is simple and quick.

[0030] Specifically, the sodium alginate is a sodium salt of a low-viscosity acidic polysaccharide, the guluronic acid content of which is about 60%, and it can neutralize an appropriate amount of gastric acid under gastric acid conditions to form an insoluble alginate gel. In an acidic environment, it can react with calcium carbonate to form a gel with greater strength.

[0031] Xanthan gum is a medium viscosity acidic polysaccharide that is stable to acid, alkali, salt and heat, and can synergize with other polysaccharides to form gels or high viscosity systems.

[0032] Pectin, which refers to low-ester pectin and amino pectin, is an acidic polysaccharide with low viscosity; it reacts with calcium carbonate under acidic conditions to form an insoluble gel.

[0033] Konjac flour is a water-soluble neutral macromolecular polysaccharide that is stable to acid, alkali and heat. It is used as a suspension stabilizer and thickener. It has an excellent sense of fullness and can be used as an intestinal prebiotic.

[0034] Sodium bicarbonate is a weak base that can neutralize gastric acid remaining in the esophagus and gastric acid in gastric juice, while releasing harmless carbon dioxide gas; the gas released in this product is wrapped in a macromolecular gel, making the gel suspended.

[0035] Calcium carbonate is an alkaline insoluble ingredient that can neutralize stomach acid and release calcium ions and carbon dioxide gas when reacting with stomach acid. The calcium ions can react with large molecular acidic polysaccharides to form a gel or further strengthen the gel, and the carbon dioxide is encapsulated in the gel to give the gel a better suspension function. At the same time, calcium carbonate can also serve as a source of calcium needed by the human body.

[0036] Among the above ingredients, 1) the synergistic effect of sodium alginate and amino pectin makes the gel strength and suspension stability formed in the system in an acidic environment better than that of sodium alginate itself, so that the domestic sodium alginate with relatively low guluronic acid can be effectively used in antacid products for gastroesophageal reflux; 2) konjac flour synergistically acts with xanthan gum, pectin and sodium alginate in an acidic environment to quickly form a high-viscosity system or weak gel, which helps to protect the gastroesophageal mucosa; 3) calcium carbonate reacts with gastric acid to release calcium ions to strengthen the macromolecular gel structure, and the released carbon dioxide gas helps to suspend the gel; the suspended gel is an important factor for the product to prevent or reduce the reflux of gastric juice into the esophagus; 4) sodium bicarbonate not only neutralizes gastric acid, but also releases carbon dioxide, which helps to suspend the gel.

[0037] Furthermore, it also includes 0.01-0.5% antioxidant, 0.01-0.1% flavoring agent, and 0.01-0.1% sweetener.

[0038] Specifically, the antioxidant is one or more of peppermint oil, ginger oil, and grape seed extract; the flavoring agent is one or more of peppermint oil, ginger oil, lemon oil or other flavors; and the sweetener is one or a combination of saccharin sodium, sucralose, and acesulfame potassium.

[0039] Furthermore, it also includes 0.1-1% emulsifying dispersant and 0.01-0.2% preservative.

[0040] Specifically, the emulsifying dispersant is phospholipid, and the preservative is a combination of ε-polylysine and phloretin, which greatly reduces the safety hazards and side effects of the product.

[0041] The method for preparing the alkaline dietary beverage as described above comprises the following steps:

[0042] S1: adding konjac flour and xanthan gum into hot water and stirring to dissolve them to obtain a first mixed solution; so as to disperse the macromolecular structures such as konjac flour and xanthan gum in water to form a three-dimensional system;

[0043] Mixing sodium alginate and pectin to obtain a mixture of sodium alginate and pectin to increase the dissolution rate in water;

[0044] S2: adding calcium carbonate to the first mixed solution, mixing well and cooling to room temperature to obtain a second mixed solution; calcium carbonate can be dispersed into finer particles in the hot solution, and at the same time, calcium carbonate is wrapped by neutral polysaccharides, which is conducive to the stable suspension of calcium carbonate in the solution;

[0045] S3: Add a mixture of sodium alginate and pectin to the second mixed solution to obtain a third mixed solution; in this stabilization system, since konjac flour is used as a suspension stabilizer, the calcium carbonate colloid particles are first wrapped by the konjac flour, which reduces the chance of contact with negatively charged sodium alginate and pectin, reduces the coagulation caused by the attraction of oppositely charged particles / groups, and avoids stratification of the solution.

[0046] S4: adding sodium bicarbonate to the third mixed solution to adjust the electrical balance of the final groups of the solution, stirring and dissolving at room temperature, and then adding water for emulsification to obtain an alkaline emulsion;

[0047] S5: bagging the alkaline emulsion and treating it in a water bath for a predetermined time to sterilize it, thereby obtaining an alkaline dietary beverage.

[0048] Furthermore, in S1, the temperature of the hot water is 50-95°C, and the molar ratio of the konjac flour, xanthan gum and hot water is 0.1-1.0:0.1-1.0:100. At this ratio, the macromolecules are fully dissolved and form a three-dimensional space, which is conducive to encapsulating the remaining smaller molecules.

[0049] Furthermore, in S3, the addition rate of the sodium alginate and pectin mixture is 4-15 g / min.

[0050] Furthermore, in S3, before adding the sodium alginate and pectin mixture, an emulsifier, an antioxidant, a sweetener, and a preservative need to be added to ensure that the above ingredients are evenly dispersed, emulsified, and dissolved, while protecting the ingredients from oxidation.

[0051] Furthermore, in S5, the temperature of the water bath treatment is 70-90° C., and the predetermined time is 8-20 min.

[0052] The application of the alkaline dietary beverage in gastroesophageal reflux as described above, the weakly alkaline dietary beverage can form a suspended gel in an acidic solution, pectin improves the gel-forming performance of sodium alginate, and improves the application of sodium alginate with a lower G / M ratio in gastroesophageal reflux, and the viscosity and strength of the gel are improved through the combined action of konjac flour, xanthan gum and pectin, and the thermal stabilizer and storage stability of the product are improved through the synergistic action of konjac flour and xanthan gum, and the gastric acid reflux function can be continuously reduced or prevented, and the main component of the present invention is a plant extract, the anti-inflammatory and antioxidant function of the plant extract can eliminate the peroxides produced on the mucosal cells during the gastric juice reflux process, and can eliminate or reduce the damage of reflux to the gastroesophageal tract.

[0053] Use of the alkaline dietary beverage as described above to enhance satiety.

[0054] The use of the present invention is described by the following examples.

[0055] Raw material selection criteria:

[0056] Sodium alginate: food grade, G content 62.5%, viscosity (10% aqueous solution, 25°C) 687cps;

[0057] Xanthan gum: food grade, viscosity (1% aqueous solution) is 1590cps;

[0058] Aminated pectin: food grade, degree of amidation 16-22%, degree of esterification 25-40%.

[0059] Konjac flour: food grade, viscosity (1%) 25000cps;

[0060] Calcium carbonate: food grade light calcium carbonate;

[0061] Sodium bicarbonate is a food grade ingredient.

[0062] Experiment 1: Exploring the effects of xanthan gum, pectin, and konjac flour on alkaline dietary beverages

[0063] According to the formula shown in Table 1, 200 mL of solution was prepared and the basic properties of the solution were measured. The formula is shown in Table 1.

[0064] Table 1

[0065]

[0066] Preparation process:

[0067] Solution preparation for Test 1 and Test 2: Sodium alginate (or a mixture of sodium alginate and pectin) was added to 190 mL of water under rapid stirring. After complete dissolution, sodium bicarbonate and calcium carbonate were added respectively, and water was added to 200 mL, and stirred evenly. The viscosity was measured at room temperature, and then samples were taken for gel preparation.

[0068] Solution preparation for test 3-5: Add konjac flour (or konjac flour and xanthan gum) to 190 ml of 80°C hot water, stir quickly to fully dissolve, then add calcium carbonate, mix well, and cool to room temperature; then add sodium bicarbonate, dissolve, add a mixture of sodium alginate and pectin, stir at room temperature until the material is completely dissolved; add water to a total volume of 200 ml, stir and mix well. Measure viscosity at room temperature, then take a sample for gel preparation.

[0069] Viscosity measurement: A digital viscometer (NDJ-5S, Bangsi Instrument Technology (Shanghai) Co., Ltd.) was used. The measurement conditions were: room temperature 25°C, rotor No. 3, 12 rpm.

[0070] Gel preparation and gel property determination: Use a syringe to take 20 ml of the above solution and add it to: 1) a beaker containing 150 ml of 0.1 M HCl, and observe the gel formation at room temperature; 2) or add it to a beaker containing 150 ml of 0.1 M HCl preheated to 37°C, and keep it in a constant temperature water bath shaker for 30 minutes, then determine the gel strength (determined by Universal TA research texture analyzer), gel weight and volume (method see Hampson et al., 2005).

[0071] Preparation of gel in 0.05M HCl: Use a syringe to take 20mL of the above emulsion and add it to a beaker of 150mL 0.1M HCl, and observe the gel formation; or add it to a beaker of 150mL 0.05M HCl preheated to 37°C, keep warm in a constant temperature water bath shaker for 30min, and measure the gel strength (measured using a Universal TA research texture analyzer).

[0072] result:

[0073] 1) The viscosity results of each test component are shown in Table 2.

[0074] Table 2 Solution viscosity of the formulation

[0075] formula Test 1 Test 2 Test 3 Test 4 Test 5 Viscosity (cps, 25℃) 165 289 1566 1836 1924

[0076] Conclusion: Konjac flour contributes the most to the viscosity of the product, followed by xanthan gum and then pectin. Konjac flour provides a large three-dimensional framework in advance, wrapping other substances in the three-dimensional structure, which is conducive to the synergistic effect of xanthan gum, sodium alginate and pectin, greatly increasing the viscosity of the product under gastric acid conditions.

[0077] 2) Gel formation

[0078] a) Gel suspension time at different temperatures in 0.1 M HCl solution.

[0079] The time required for each formulation to form a gel and completely suspend to the liquid surface in 0.1M HCl solution was different. The greater the viscosity, the longer the time required to suspend to the liquid surface. The suspension speed at 37°C was faster than that at room temperature, as shown in Table 3.

[0080] Table 3 Time for the formulation products to form suspended gel in 0.1M HCl

[0081]

[0082] b) Gel formation

[0083] The structures of the suspended gels at different temperatures are different. At room temperature, the reaction is relatively slow, and a certain amount of viscous solution is wrapped inside the gel, resulting in an uneven gel structure; while the gel structure formed at 37°C is relatively complete and uniform, indicating that the components interact quickly at this temperature and acidity, which is beneficial to uniform gel formation.

[0084] 3) Gel formation in 0.05M HCl solution

[0085] a) Gel suspension

[0086] In 0.05 M HCl solution, it takes longer for the gel to suspend to the liquid surface, as shown in Table 4.

[0087] Table 4 The time for the solution to form a suspended gel in 0.05M HCl

[0088]

[0089] b) Gel formation

[0090] The gel of the above formula solution in 0.05M HCl is looser in structure and larger in volume than that in 0.1M HCl solution, indicating that low acidity cannot further strengthen the gelled sodium alginate, and the encapsulated gas will also diffuse over time, so the structure of the suspended gel system is loose and the stability is relatively low.

[0091] 4) Gel strength, weight and volume of each formula in two acidity levels

[0092] After being kept in a constant temperature water bath at 37°C for 30 minutes, the gel properties were measured, as shown in Table 5:

[0093] Table 5 Gel properties of the formulations

[0094]

[0095] In the formula composition, 1) low viscosity sodium alginate forms a better gel structure in 0.1M HCl; 2) compared with the gel strength in experiment 1, the addition of a small amount of pectin in experiment 2 greatly enhanced the gel strength; 3) neutral konjac flour has a large molecular weight and a relatively fixed three-dimensional space, and the gel strength also increases to a certain extent, but has little effect on the gel volume and weight; 4) due to the interaction between xanthan gum and calcium ions, the gel strength is further increased.

[0096] In 0.05M HCl, the gel strength of each formula dropped significantly compared to that in 0.1M HCl, indicating that acidity is an important factor affecting gel properties. As the acidity of gastric acid increases rapidly after a meal, the area with the highest acidity is the "acid pocket" area of ​​the stomach, and the acidity of this area is close to that of 0.05M HCl. Therefore, the gel properties of the products tested in this experiment using 0.05M HCl reflect the actual situation of gel formation in the acid pocket area of ​​the stomach.

[0097] Test 2: Thermal stability test

[0098] According to the formula shown in Table 6, 200 mL of solution was prepared and the basic properties of the solution were measured. The formula is shown in Table 6.

[0099] Table 6

[0100]

[0101]

[0102] Solution preparation: Same as Scheme 1.

[0103] Heat treatment: 1) Divide the solution into two portions, 100 ml each; 2) Treat the sample with 80°C hot water for 20 min and 60 min respectively under stirring, and measure the viscosity of the solution after cooling to room temperature.

[0104] Results: The changes in viscosity of the solution before and after treatment are shown in Table 7.

[0105] Table 7 Effect of heat treatment on product viscosity

[0106]

[0107] Conclusion: The viscosity of the solution in Experiment 1 and Experiment 2 decreased to a certain extent after heat treatment, indicating that a small amount of macromolecules were degraded; after the solution in Experiment 3 was heat treated for 20 minutes, the viscosity did not decrease, but increased slightly; after 60 minutes of heat treatment, the viscosity of the solution decreased slightly; the solution formulas in Experiment 4 and Experiment 5 contained konjac flour and xanthan gum, and the viscosity remained basically unchanged after a certain period of heat treatment; in Experiment 6, there were only xanthan gum and konjac flour, without sodium alginate and pectin, and the viscosity did not change basically under the heat treatment conditions, indicating that the combination of konjac flour and xanthan gum exerted a synergistic effect, resulting in higher thermal stability, which can stabilize the relatively easily decomposable sodium alginate and pectin in the solution.

[0108] Embodiment 1-2:

[0109] The composition of Example 1-2 is shown in Table 8:

[0110] Table 8

[0111]

[0112] Preparation process:

[0113] S1: adding konjac flour and xanthan gum into 970 mL of 80° C. hot water, stirring to fully dissolve, to obtain a first mixed solution;

[0114] Mixing sodium alginate and pectin to obtain a sodium alginate and pectin mixture;

[0115] S2: adding calcium carbonate to the first mixed solution, mixing well and cooling to room temperature to obtain a second mixed solution;

[0116] S3: adding phospholipids, ginger oil, peppermint oil, saccharin sodium, ε-polylysine and phloretin to the second mixed solution respectively under stirring, and then gradually adding the mixture of sodium alginate and pectin to obtain a third mixed solution;

[0117] S4: adding sodium bicarbonate to the third mixed solution, stirring at room temperature to dissolve, then adding water to a total volume of 1000 mL, treating with a homogenizer at 7500 rpm for 5 minutes to obtain a uniform emulsion, emulsifying to obtain an alkaline emulsion;

[0118] S5: The alkaline emulsion is put into an aluminum foil bag, treated in an 80° C. water bath for 15 min, and rapidly cooled to room temperature to obtain an alkaline dietary beverage.

[0119] Comparative Example 1

[0120] The composition is shown in Table 9:

[0121] Table 9

[0122] Element Formula composition (g), 1000ml Sodium alginate / g 50.0 Pectin / g 2.5 Konjac flour / g 3.0 Sodium bicarbonate / g 26.7 Calcium carbonate / g 16.0 Ginger oil / g 0.3 Peppermint oil / g 0.9 Phospholipids / g 2.5 Saccharin sodium / g 0.2 ε-Polylysine / g 0.2 Phloretin (Apple peel extract) / g 0.4

[0123] The preparation method is the same as that in Example 1.

[0124] 1. Stability test:

[0125] Each sample of the alkaline dietary beverage prepared in Example 1, Example 2 and Comparative Example 1 was divided into three groups and stored in incubators at room temperature of 22°C, 30°C / 60%RH and 40°C / 75%RH, respectively. Samples were taken regularly to detect the stability of the emulsion and changes in gel properties.

[0126] The results are shown in Table 10:

[0127] Table 10

[0128]

[0129]

[0130] Note: + indicates that the solution is uniform and without stratification; ± indicates that there is slight stratification; - indicates that there is obvious stratification.

[0131] The results of the 24-week storage test at different temperatures showed that:

[0132] At room temperature, all samples showed no stratification within 24 weeks, and the solution was in a uniform state; at 30°C, the solution of Comparative Example 1 showed slight stratification in the 24th week, while Examples 1 and 2 remained stable in a uniform liquid state within 24 weeks; in a rapid stability test at 40°C, Comparative Example 1 began to have a little stratification in the 8th week, and obvious stratification in the 24th week; Examples 1 and 2 showed a little stratification in the 24th week, indicating the effect of the combination of konjac flour and xanthan gum on product stability. And this product is suitable for storage at room temperature.

[0133] 2. Gel properties

[0134] In view of the stability of the sample in Example 1, the stored sample solution of Example 1 was selected for gel property analysis. 20 ml of the stored sample was injected into 150 ml of 0.1 M HCl preheated to 37°C. After 30 minutes of incubation, the gel strength, gel weight and volume were measured. The samples stored at 30°C for 0, 1 week, 4 weeks, 12 weeks and 24 weeks were analyzed, as shown in Table 11.

[0135] Table 11 Gel properties of storage samples of Example 1 (n=3)

[0136] Storage time Gel strength (g) Gel weight (g) Gel volume (ml) Day 0 12.7±0.6 58.5±4.8 86.2±6.6 Week 1 13.2±0.5 57.6±6.1 84.9±5.4 Week 4 13.4±0.8 57.4±5.3 82.1±6.2 Week 12 13.3±1.0 56.8±4.3 79.4±4.5 Week 24 13.5±0.9 55.2±5.5 76.5±5.0

[0137] During storage at 30°C, the gel strength of the product in 0.1M HCl increases appropriately. The product still has good gelling and suspension properties during storage. As an alkaline dietary beverage, it can be used to control various gastric reflux.

[0138] 3. Population trials

[0139] 3.1 Application for healthy people

[0140] 1) Effects on excessive drinking and vomiting

[0141] Drinking is a common phenomenon among adults. However, it can lead to gastroesophageal phenomena such as a decrease in the frequency of esophageal peristaltic contraction waves, a decrease in the esophagus's ability to clear acidic substances, relaxation of the lower esophageal sphincter, and increased gastric acid secretion. Excessive drinking can lead to dizziness, vomiting, reduced sleep quality, and continued dizziness the next day, thus affecting work efficiency and physical health.

[0142] Selection criteria: Normal and healthy people, aged 25-45, who drink alcohol more than once a week, especially liquor (above 38°); when drinking excessively, they will experience dizziness, vomiting, poor sleep, and dizziness the next day.

[0143] Method: Provide a group of subjects with the alkaline dietary beverage product prepared in Example 1 (three packs, 20 ml / bag), and ask them to record their usual drinking amount and condition before and after drinking; take one pack of the product after drinking and before going to bed; if vomiting occurs, rinse the mouth with warm water and immediately take 20 ml of the product. Ask them to use the product after drinking and before going to bed, and record their physical condition.

[0144] Results: 24 people accepted and completed the drinking test and filled in the records of relevant physical conditions. After the test, the overall evaluation of various symptoms was carried out and compared with the physical condition of the users when they drank the same amount of alcohol before. The summary results are shown in Table 12.

[0145] Table 12 Application of alkaline dietary beverage products to drinkers

[0146]

[0147]

[0148] *Compare yourself with your usual drinking experience.

[0149] Conclusion: This product has a significant improvement effect on the physical discomfort symptoms of drinkers, especially those who drink excessively, without any side effects. Especially for alcohol vomiting, it can eliminate the discomfort in the stomach, esophagus and mouth caused by alcohol vomiting within a few minutes, and improve the poor sleep caused by excessive drinking and the phenomenon of alcohol dizziness that continues the next day.

[0150] 2) Application in the elderly

[0151] As people age, the lower gastroesophageal sphincter loosens, making it easier for gastric juice to reflux into the esophagus, causing heartburn, acid reflux, poor sleep, or difficulty falling asleep again after waking up, affecting the quality of life of the elderly.

[0152] Selection criteria: Aged 60-75 years old, without major health or mental illness, but with symptoms of poor sleep or difficulty falling asleep again after waking up in the middle of the night more than once a week.

[0153] Method: Provide the alkaline dietary beverage sample prepared in Example 1 (14 bags / person, 20 ml / bag), use for two weeks, take one before going to bed every night, and use for two consecutive weeks. Use the recall method to record the sleep condition of the previous night and the mental state of the next morning. After two weeks, return to the user, and collect statistics on the sleep condition and the mental state of the next day, discuss with the user, and make an overall evaluation.

[0154] Results: A total of 18 eligible healthy elderly people (11 males and 8 females), with an average age of 68.5 years, participated in this trial process; they took one bag every night before going to bed for two consecutive weeks; after the return visit, the sleep quality and mental state of the next day were statistically analyzed. The results of the overall evaluation are shown in Table 13.

[0155] Table 13 Effects of alkaline dietary beverages on sleep in the elderly

[0156] improve Slightly improved No change Condition worsens Sleep quality 13 5 Mental status the next day 10 4 4

[0157] Conclusion: This alkaline dietary beverage can provide support for sleep improvement in the elderly without side effects.

[0158] 3) Application in patients with belching and indigestion

[0159] Eating more than the normal amount of high-calorie, difficult-to-digest food, drinking too much carbonated drinks, overeating, and eating too much irritating food (including hot pot) will increase the pressure in the stomach, and some gastric juice or gas will reflux, causing heartburn, bloating, belching, etc. in the esophagus. This condition will occur from time to time in the normal population; if it occurs frequently, it indicates that the stomach may be inflamed.

[0160] Selection criteria: Generally healthy, aged 20-40 years old, likes to eat big meals and drink carbonated drinks, but has symptoms of indigestion or belching from time to time, and the participants have no other major diseases.

[0161] Method: A group of alkaline dietary beverages (7 bags, 20 ml / bag) obtained from the formula of Example 8 were provided, and the subjects were required to consume one bag of the alkaline dietary beverage within 30-60 minutes after a large meal and one bag before going to bed, and record whether there were symptoms of indigestion after the meal, whether there was belching and the number of belching, whether it affected sleep, etc. After using all the provided alkaline beverages, the data were collected and sorted, and various symptoms were evaluated overall, and compared with the physical condition of the users when they drank and consumed the same beverages before.

[0162] Results: A total of 20 eligible trial participants were selected, including 12 males and 8 females, with actual ages ranging from 23 to 40, and an average age of 30.6 years old. The above conditions were statistically analyzed through questionnaires, as well as the conditions after using the alkaline dietary beverage. The overall results after the trial participants completed the self-assessment are shown in Table 14:

[0163] Table 14 Statistics of conditions after consuming alkaline dietary beverages (n=20)

[0164] symptom improve Slightly improved No change Condition worsens indigestion 11 6 3 Sleep quality 14 5 1 Belching* 4

[0165] *Belching: Only some participants reported a history of post-meal belching before taking the product.

[0166] Conclusion: Alkaline dietary beverages can improve indigestion, sleep quality and belching.

[0167] 3.2 Application in patients with gastroesophageal reflux disease

[0168] Gastroesophageal reflux disease is a common public disease that refers to the reflux of gastric juice into the esophagus and above, with common symptoms such as heartburn and acid reflux. People's long-term bad living habits cause the function of the lower esophageal sphincter to degenerate, making it easy for gastric juice to rise into the esophagus. Such patients experience reflux symptoms more than twice a week, especially after meals and during sleep at night.

[0169] Selection criteria: patients aged 25-60 years, experiencing heartburn, acid reflux or indigestion more than twice a week; signed the "Informed Consent Form" and agreed to complete the clinical trial questionnaire.

[0170] Exclusion criteria: Excludes patients with esophageal or gastric ulcers and severe gastrointestinal diseases detected by endoscopy; excludes pregnant and lactating women; excludes those with major physical illnesses; excludes those who have used PPIs and H2RAs continuously for 7 days before trying this product.

[0171] Clinical trial indicators:

[0172] Main indicators: The number of heartburn and acid reflux caused by gastric reflux

[0173] Secondary indicators: number of indigestion and sleep quality

[0174] Test method: Test group: consume 20 mL of the product prepared in Example 1 30-60 minutes after breakfast, lunch and dinner and before bedtime; Control group: take calcium tablets, one tablet (0.5 g) each time, 4 tablets per day.

[0175] Test period: 7 days.

[0176] Data collection and follow-up: Collect various data filled out by patients before and after using the product, conduct follow-up calls to inquire about the status of use, and have patients give an overall evaluation of each symptom.

[0177] Results: A total of 16 people underwent this clinical trial, with 8 people in the experimental group and 8 people in the blank group. According to the test results, each patient gave an overall evaluation. The results are shown in Table 15:

[0178] Table 15 Products for patients with gastroesophageal reflux

[0179]

[0180]

[0181] Conclusion: Compared with the control group, the alkaline plant dietary beverage has a better effect on improving heartburn, reflux and indigestion. There is no side effect feedback.

[0182] Embodiment 3:

[0183] The components are shown in Table 16:

[0184] Table 16

[0185] Element Content (g / L) Sodium alginate / g 50.0 Xanthan gum / g 5.0 Pectin / g 2.5 Konjac flour / g 3.0 Sodium bicarbonate / g 8.4 Calcium carbonate / g 10.0 Grape seed extract / g 0.25 Acesulfame potassium / g 0.2 Inulin / g 1.0

[0186] The preparation method is the same as that of Example 1, wherein grape seed extract, acesulfame potassium and inulin are added before the mixture of sodium alginate and pectin. The prepared alkaline plant dietary beverage is packaged into 20 mL bags.

[0187] Improve satiety test:

[0188] Experimental design: 1) Trial group (milk + this beverage): 20 mL of each bag of the alkaline plant dietary beverage prepared in Example 3 was added to 250 ml of milk (purchased from the market, Yili pure milk, containing 3.2% protein), stirred evenly with a spoon and then consumed; 2) Control group: 250 ml of the same milk, drunk directly.

[0189] Experimental design: As the only energy source for breakfast in the morning, the participants were required to complete the time range of feeling hungry in the morning and record the time from the beginning of eating to the feeling of hunger. During this period, no other energy was allowed; the two groups consumed it continuously for one week and kept corresponding records. After one week of continuous consumption, the records were collected and the body weight was measured.

[0190] Selection criteria: female, 18-30 years old, BMI index 18-22, healthy.

[0191] Results: The basic physical indicators of the trial population are shown in Table 17.

[0192] Table 17

[0193] Physical indicators before trial Experimental Group Control group Number of people 9 9 Average age (years) 25.3±4.6 25.2±4.1 <![CDATA[Average BMI (kg / m 2 )]]> 20.8±1.1 20.5±0.8 Average weight (kg) 52.6±5.8 52.2±6.2

[0194] After trying this product, the satiety data obtained were collected and a follow-up interview was conducted. The average results of each group are shown in Table 18.

[0195] Table 18

[0196] Time from taking the medicine to feeling hungry (min) Weight(kg) Remark Experimental group (milk + this beverage) 154±11 52.3±5.5 No one exits Control group (milk only) 108±13 52.2±5.9 No one exits

[0197] The results show that the combination of this product and milk can remain in the gastric juice for a longer time, delaying the generation of hunger signals, helping to reduce total energy intake and increasing satiety.

[0198] What is disclosed above is only a preferred embodiment of the present invention, which certainly cannot be used to limit the scope of rights of the present invention. A person skilled in the art can understand that all or part of the processes of the above embodiments and equivalent changes made according to the claims of the present invention still fall within the scope of the invention.

Claims

1. An alkaline dietary beverage, characterized in that The invention comprises the following ingredients in percentage by mass: 1.0-10.0% sodium alginate, 0.1-1.0% xanthan gum, 0.2-2.0% pectin, 0.1-1.0% konjac flour, 1.0-8.0% sodium bicarbonate, 1.0-8.0% calcium carbonate, and the rest is water.

2. The alkaline dietary beverage according to claim 1, characterized in that It also includes 0.01-0.5% antioxidant, 0.01-0.1% flavoring agent, and 0.01-0.1% sweetener.

3. The alkaline dietary beverage according to claim 2, characterized in that It also includes 0.1-1% emulsifying dispersant and 0.01-0.2% preservative.

4. The method for preparing an alkaline dietary beverage according to claim 1, characterized in that: The following steps are involved: S1: adding konjac flour and xanthan gum into hot water and stirring to dissolve them to obtain a first mixed solution; Mixing sodium alginate and pectin to obtain a sodium alginate and pectin mixture; S2: adding calcium carbonate to the first mixed solution, mixing well and cooling to room temperature to obtain a second mixed solution; S3: adding sodium alginate and pectin mixture to the second mixed solution to obtain a third mixed solution; S4: adding sodium bicarbonate to the third mixed solution, stirring at room temperature to dissolve, and then adding water to emulsify to obtain an alkaline emulsion; S5: bagging the alkaline emulsion and treating it in a water bath for a predetermined time to obtain an alkaline dietary beverage.

5. The method for preparing an alkaline dietary beverage according to claim 4, characterized in that: In S1, the temperature of the hot water is 50-95° C., and the molar ratio of the konjac flour, xanthan gum and hot water is 0.1-1.0:0.1-1.0:

100.

6. The method for preparing an alkaline dietary beverage according to claim 4, characterized in that: In S3, the addition rate of the sodium alginate and pectin mixture is 4-15 g / min.

7. The method for preparing an alkaline dietary beverage according to claim 4, characterized in that: In the above-mentioned S3, before adding the sodium alginate and pectin mixture, an emulsifier, an antioxidant, a sweetener and a preservative need to be added.

8. The method for preparing an alkaline dietary beverage according to claim 4, characterized in that: In S5, the temperature of the water bath treatment is 70-90° C., and the predetermined time is 8-20 min.

9. Use of the alkaline dietary beverage according to claim 1 or 4 in gastroesophageal reflux.

10. Use of the alkaline dietary beverage according to claim 1 or 4 in improving satiety.

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