Functional compound beverage rich in vitamins and trace elements and preparation method thereof

Abstract

The invention relates to the field of beverage preparation, and discloses a functional compound beverage rich in vitamins and trace elements and a preparation method thereof, and the functional compound beverage comprises the following components in parts by weight: 3-7 parts of vitamins, 8-12 parts of minerals, 2-4 parts of a trace composition, 1-3 parts of an additive and 85-95 parts of water; the functional compound beverage provided by the invention is rich in various vitamins and trace elements and good in functionality, and the prepared functional compound beverage not only is long in shelf life and resistant to illumination and high temperature, but also can retain the activity and efficacy of the vitamins and the trace elements to the maximum extent.

Description

Technical Field

[0001] The invention relates to the field of beverages, and more specifically, to a functional composite beverage rich in vitamins and trace elements and a preparation method thereof. Background Art

[0002] Functional drinks refer to drinks that are made by adjusting the composition and content ratio of natural nutrients in the drinks to meet the nutritional needs of certain special groups of people. They are suitable for drinking by specific groups of people, have the function of regulating body functions, and are not intended to treat diseases.

[0003] Functional drinks are mainly used to fight fatigue and replenish energy. The shelf life of the nutrients in today's functional drinks is short. If they encounter high temperatures or light during transportation, the nutrients in them will degrade. This problem needs to be solved. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a functional composite beverage rich in vitamins and trace elements and a preparation method thereof.

[0005] The present invention provides a functional composite beverage rich in vitamins and trace elements, comprising the following components in parts by weight:

[0006] 3-7 parts of vitamins, 8-12 parts of minerals, 2-4 parts of trace components, 1-3 parts of additives and 85-95 parts of water.

[0007] Preferably: the functional compound beverage comprises the following components in parts by weight:

[0008] Vitamins 5, minerals 10, trace components 3, additives 2 and water 90 parts.

[0009] Preferably: the functional compound beverage comprises the following components in parts by weight:

[0010] 3 parts of vitamins, 12 parts of minerals, 4 parts of trace compositions, 1 part of additives and 85 parts of water.

[0011] Preferably: the functional compound beverage comprises the following components in parts by weight:

[0012] Vitamins 7 parts, minerals 8 parts, trace compositions 2 parts, additives 3 parts and water 95 parts.

[0013] Preferred vitamins include one or more of vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin H, and vitamin K.

[0014] Preferred minerals include one or more of calcium, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, iron, copper, iodine, manganese, zinc, molybdenum, fluorine, chromium, and selenium.

[0015] Preferred: trace compositions include folic acid, niacinamide, nicotinic acid, choline, chlorophyll, lutein, and beta-carotene.

[0016] Preferably, the additives include one or more of maltitol, citric acid, tartrazine, tea polyphenols and preservatives.

[0017] A method for preparing a functional composite beverage rich in vitamins and trace elements comprises the following steps:

[0018] S1: Raw material pretreatment;

[0019] Use molecular imprinting technology to immobilize light-sensitive vitamins and heat-sensitive trace elements to improve their stability;

[0020] Some minerals and lactic acid form a calcium-lactic acid buffer system to maintain the pH stability of the liquid;

[0021] Supramolecular encapsulation or microencapsulation protection of fat-soluble nutrients such as β-carotene;

[0022] S2: formula mixing;

[0023] Mix the pretreated nutrients into water according to the proportion and stir thoroughly to dissolve them under low temperature conditions.

[0024] A complex natural antioxidant (anthocyanidin or glutathione) is added as a stabilizer.

[0025] An appropriate amount of citric acid is added to adjust the pH, and maltitol is used as a low-calorie sweetener to improve the taste.

[0026] S3: Vacuum oxygen-free filling;

[0027] The mixed solution is filled into a non-destructive active spectrum adjustment packaging container by vacuum or nitrogen replacement.

[0028] This special packaging selectively filters out specific wavelengths of light that are harmful to nutrients.

[0029] S4: subsequent processing;

[0030] Carry out short-term heat treatment under constant temperature conditions to disinfect and sterilize to ensure the safety of microorganisms.

[0031] Strictly control the temperature to avoid overheating which may cause loss of nutrients.

[0032] The beneficial effects of the present invention are: the functional composite beverage proposed by the present invention is rich in multiple vitamins and trace elements and has good functionality. The functional composite beverage prepared by the present invention not only has a long shelf life and is resistant to light and high temperature, but also can retain the activity and efficacy of vitamins and trace elements to the maximum extent. DETAILED DESCRIPTION

[0033] The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that the discussion of these embodiments is only to enable those skilled in the art to better understand and implement the subject matter described herein, and the functions and arrangements of the elements discussed may be changed without departing from the scope of protection of the contents of this specification. Each example may omit, replace or add various processes or components as needed. In addition, the features described relative to some examples may also be combined in other examples.

[0034] Example 1

[0035] In this embodiment, a functional composite beverage rich in vitamins and trace elements includes the following components in parts by weight:

[0036] Vitamins 5, minerals 10, trace components 3, additives 2 and water 90 parts.

[0037] in:

[0038] Vitamins include one or more of vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin H, and vitamin K.

[0039] Minerals include one or more of calcium, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, iron, copper, iodine, manganese, zinc, molybdenum, fluorine, chromium, and selenium.

[0040] Trace components include folic acid, niacinamide, nicotinic acid, choline, chlorophyll, lutein, and beta-carotene.

[0041] The additives include one or more of maltitol, citric acid, tartrazine, tea polyphenols and preservatives.

[0042] Example 2

[0043] In this embodiment, a functional composite beverage rich in vitamins and trace elements includes the following components in parts by weight:

[0044] 3 parts of vitamins, 12 parts of minerals, 4 parts of trace compositions, 1 part of additives and 85 parts of water.

[0045] in:

[0046] Vitamins include one or more of vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin H, and vitamin K.

[0047] Minerals include one or more of calcium, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, iron, copper, iodine, manganese, zinc, molybdenum, fluorine, chromium, and selenium.

[0048] Trace components include folic acid, niacinamide, nicotinic acid, choline, chlorophyll, lutein, and beta-carotene.

[0049] The additives include one or more of maltitol, citric acid, tartrazine, tea polyphenols and preservatives.

[0050] Example 3

[0051] In this embodiment, a functional composite beverage rich in vitamins and trace elements includes the following components in parts by weight:

[0052] 7 parts of vitamins, 8 parts of minerals, 2 parts of trace components, 3 parts of additives and 95 parts of water.

[0053] in:

[0054] Vitamins include one or more of vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin H, and vitamin K.

[0055] Minerals include one or more of calcium, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, iron, copper, iodine, manganese, zinc, molybdenum, fluorine, chromium, and selenium.

[0056] Trace components include folic acid, niacinamide, nicotinic acid, choline, chlorophyll, lutein, and beta-carotene.

[0057] The additives include one or more of maltitol, citric acid, tartrazine, tea polyphenols and preservatives.

[0058] Example 4

[0059] In this embodiment, a method for preparing a functional composite beverage rich in vitamins and trace elements is proposed, comprising the following steps:

[0060] S1: Raw material pretreatment;

[0061] Use molecular imprinting technology to immobilize light-sensitive vitamins and heat-sensitive trace elements to improve their stability;

[0062] Some minerals and lactic acid form a calcium-lactic acid buffer system to maintain the pH stability of the liquid;

[0063] Supramolecular encapsulation or microencapsulation protection of fat-soluble nutrients such as β-carotene;

[0064] S2: formula mixing;

[0065] Mix the pretreated nutrients into water according to the proportion and stir thoroughly to dissolve them under low temperature conditions.

[0066] A complex natural antioxidant (anthocyanidin or glutathione) is added as a stabilizer.

[0067] An appropriate amount of citric acid is added to adjust the pH, and maltitol is used as a low-calorie sweetener to improve the taste.

[0068] S3: Vacuum oxygen-free filling;

[0069] The mixed solution is filled into a non-destructive active spectrum adjustment packaging container by vacuum or nitrogen replacement.

[0070] This special packaging selectively filters out specific wavelengths of light that are harmful to nutrients.

[0071] S4: subsequent processing;

[0072] Carry out short-term heat treatment under constant temperature conditions to disinfect and sterilize to ensure the safety of microorganisms.

[0073] Strictly control the temperature to avoid overheating which may cause loss of nutrients.

[0074] Example 5

[0075] This example is used to verify the interaction between the ingredients in the functional composite beverage, especially:

[0076] Vitamin C promotes iron absorption;

[0077] The mutual promotion effect of B vitamins and minerals;

[0078] The impact of calcium and magnesium on each other's absorption;

[0079] Citric acid improves the taste and stability of beverages;

[0080] Effects of maltitol on blood sugar.

[0081] 1. Materials and Equipment

[0082] Vitamin C, Iron, Vitamin B1, B2, B5, B6, B9, B12

[0083] Calcium, magnesium, citric acid, maltitol

[0084] Spectrophotometer, pH meter, stability test chamber, saccharimeter

[0085] Human cell culture system (for absorption testing)

[0086] Human simulation model or healthy volunteers

[0087] 2. Experimental Procedure

[0088] Preparation of beverage samples

[0089] According to the formula ratio in Example 1, a functional composite beverage containing all ingredients was prepared.

[0090] Vitamin C and Iron Absorption Test:

[0091] Beverage samples were introduced into human cell culture systems or simulated digestive tracts.

[0092] The absorption rate of iron in the presence or absence of vitamin C was measured using a spectrophotometer.

[0093] Vitamin B complex and mineral interaction test:

[0094] Test the effects of different combinations of vitamin B and minerals in beverages on the activity of related enzymes in human cells and observe their mutual promotion effects.

[0095] Calcium and magnesium absorption balance test:

[0096] The effects of different calcium-magnesium ratios on cellular uptake were compared in the culture system.

[0097] A spectrophotometer was used to detect the absorption of calcium and magnesium by cells.

[0098] Taste and antiseptic test:

[0099] Different amounts of citric acid were added and the acidity was measured with a pH meter.

[0100] A sensory panel test was conducted to compare the taste differences of different citric acid contents.

[0101] Store beverage samples with different pH values ​​in a stability test chamber and observe their shelf life.

[0102] Maltitol's effect on blood sugar test:

[0103] The volunteers drank beverages with maltitol added, and the changes in blood sugar before and after drinking were recorded.

[0104] 3. Experimental results

[0105] Test conditions Absorption / Activity Increase (%) Acidification rate Blood sugar changes (mg / dL) Iron + Vitamin C +25 N / A N / A Iron (without Vitamin C) Baseline N / A N / A Vitamin B complex + minerals +15 N / A N / A Calcium:Magnesium=2:1 +10 (magnesium decreased) N / A N / A Calcium:Magnesium balance (1:1) Baseline N / A N / A Citric acid (0.5 g / L) N / A +0.3 N / A Different pH stability (pH4.5) high N / A N / A Effect of maltitol on blood sugar (5g) N / A N / A +3

[0106] 4. Data Analysis and Summary

[0107] Vitamin C and Iron: After adding vitamin C, the absorption rate of iron increased by 25%, proving that vitamin C can enhance iron absorption.

[0108] B complex and minerals: It was found that B vitamins and minerals synergistically promote enzyme activity and improve overall absorption efficiency.

[0109] Calcium-magnesium balance: Experiments show that the optimal ratio of calcium to magnesium is 1:1. Excessive calcium inhibits the absorption of magnesium.

[0110] Citric Acid Effect: Citric acid increases the acidity of beverages, improves the taste, and extends shelf life.

[0111] Maltitol's effect on blood sugar: Compared with regular sugar, maltitol has less impact on blood sugar and is suitable for a wider range of drinkers.

[0112] Summary: Based on the above experiments, the effectiveness of this formula has been verified from interaction to taste and stability.

[0113] Example 6

[0114] This example is used to evaluate the synergistic effect of the various technical means adopted in the preparation method in Example 4.

[0115] 1. Materials and Equipment

[0116] Prepared functional compound beverage samples (molecular imprinting treatment and encapsulation)

[0117] pH meter, spectrophotometer, stability test chamber (adjustable light and temperature)

[0118] Nitrogen filling equipment, vacuum packaging machine, special intelligent regulating packaging materials

[0119] Temperature / light simulation equipment

[0120] 2. Experimental Procedure

[0121] Stability test:

[0122] Beverage samples were stored under conventional and molecularly imprinted / encapsulated conditions.

[0123] The degradation rates of vitamins C and E were measured by spectrophotometer every week for 8 weeks.

[0124] pH stability test:

[0125] The beverage samples were exposed to room temperature and the pH was measured daily to observe the pH persistence of the buffer system.

[0126] Low temperature and oxygen-free protection test:

[0127] The samples were stored at low temperatures in an oxygen-free environment (nitrogen replacement) and under normal conditions.

[0128] Vitamin and mineral retention was measured weekly for 8 weeks.

[0129] Intelligent packaging light and temperature test:

[0130] Use intelligently regulated packaging materials to store beverages and compare them with ordinary packaging.

[0131] The samples were placed in a simulated sunlight environment and the nutrient changes and nutrient retention rates at high temperatures (40°C) were tested weekly.

[0132] 3. Experimental results

[0133]

[0134] 4. Data Analysis and Summary

[0135] Molecular imprinting and encapsulation technology: In the stability test, the degradation rate of vitamin C and E in samples treated with molecular imprinting and encapsulation was greatly reduced, and the samples had higher stability.

[0136] pH buffer system: The pH fluctuation range decreased significantly, indicating that this system effectively maintained the acid-base balance of the beverage.

[0137] Low temperature and oxygen-free operation: Storage under oxygen-free and low temperature conditions significantly reduces the loss of nutrients and ensures a longer shelf life.

[0138] Intelligent adjustable packaging: significantly improves the nutritional stability of beverages under light and high temperature conditions, and reduces degradation caused by light and heat.

[0139] Summary: The experimental results show that the beverage samples maintained excellent stability and nutrient retention under various challenging conditions through the preparation method of Example 4. Each technical means in the method complements each other and has obvious synergistic contributions.

[0140] The above describes an embodiment of the present embodiment, but the present embodiment is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of the present embodiment, ordinary technicians in this field can also make many forms, all of which are within the protection of the present embodiment.

Claims

1. A functional compound beverage rich in vitamins and trace elements, characterized in that: The composition comprises the following components in parts by weight: 3-7 parts of vitamins, 8-12 parts of minerals, 2-4 parts of trace components, 1-3 parts of additives and 85-95 parts of water.

2. A functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: The composition comprises the following components in parts by weight: Vitamins 5, minerals 10, trace components 3, additives 2 and water 90 parts.

3. A functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: The composition comprises the following components in parts by weight: 3 parts of vitamins, 12 parts of minerals, 4 parts of trace compositions, 1 part of additives and 85 parts of water.

4. The functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: The composition comprises the following components in parts by weight: Vitamins 7 parts, minerals 8 parts, trace compositions 2 parts, additives 3 parts and water 95 parts.

5. The functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: Vitamins include one or more of vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin H, and vitamin K.

6. The functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: Minerals include one or more of calcium, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, iron, copper, iodine, manganese, zinc, molybdenum, fluorine, chromium, and selenium.

7. The functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: Trace components include folic acid, niacinamide, nicotinic acid, choline, chlorophyll, lutein, and beta-carotene.

8. The functional composite beverage rich in vitamins and trace elements according to claim 1, characterized in that: The additives include one or more of maltitol, citric acid, tartrazine, tea polyphenols and preservatives.

9. A method for preparing a functional composite beverage rich in vitamins and trace elements, characterized in that: The steps include: S1: Raw material pretreatment; Use molecular imprinting technology to immobilize light-sensitive vitamins and heat-sensitive trace elements to improve their stability; The minerals and lactic acid form a calcium-lactic acid buffer system to maintain the pH stability of the liquid; Supramolecular encapsulation or microencapsulation protection of β-carotene fat-soluble nutrients; S2: formula mixing; Mix the pretreated nutrients into water according to the proportion and stir thoroughly to dissolve them under low temperature conditions. A complex natural antioxidant is added as a stabilizer. An appropriate amount of citric acid is added to adjust the pH, and maltitol is used as a low-calorie sweetener to improve the taste. S3: Vacuum oxygen-free filling; The mixed solution is filled into a non-destructive active spectrum adjustment packaging container by vacuum or nitrogen replacement. This special packaging selectively filters out specific wavelengths of light that are harmful to nutrients. S4: subsequent processing; Carry out short-term heat treatment under constant temperature conditions to disinfect and sterilize to ensure the safety of microorganisms. Strictly control the temperature to avoid excessive heating that may cause loss of nutrients.

10. The method for preparing a functional composite beverage rich in vitamins and trace elements according to claim 9, characterized in that: The compound natural antioxidant is a kind of anthocyanin and glutathione.

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