Formula and preparation method of capsaicin fat-burning beverage

Abstract

The invention relates to a formula and a preparation method of a capsaicin fat-burning beverage. Each 100ml of the capsaicin fat-burning beverage contains 0.5 to 1.0 ml of passionflower concentrated juice, 4.0 to 6.0 ml of phyllanthus emblica normal juice, 1.0 to 2.0 ml of decolorized and deacidified apple juice, 0.2 to 0.5 ml of xylooligosaccharide 70 liquid, 0.05 to 0.15 ml of citric acid, 0.02 to 0.05 ml of sodium citrate, 0.05 to 0.15 ml of sodium carboxymethyl cellulose, 0.005 to 0.02 ml of moringa oleifera leaf extract, 0.002 to 0.008 ml of acerola cherry powder, 2.0 to 3.0 g of white granulated sugar, 0.00003 to 0.00006 g of capsicum oleoresin, 0.05 to 0.15 ml of sweet essence, 0.03 to 0.1 ml of passion fruit essence and the balance of drinking water, wherein the total volume of the components is 100ml. Compared with the prior art, the invention has the following beneficial effects: the capsicum oleoresin is especially added while nutrient substances are provided, so that besides the sour and sweet taste, the spicy taste is increased, and the roll is unique and distinctive so as to meet the characteristic that young consumers like to be fresh; in summer, especially for workers in an air-conditioned room, the interior of the workers is severely wet, and after drinking the tea, the tea can effectively sweate and remove moisture. In winter, peppery taste can warm the stomach and the body, so that a user is not easy to suffer from cold; through low sugar, unique taste, functionality and nutrient enrichment, the requirements of the market for healthy, innovative and functional drinks can be effectively met, the defects of existing fruit juice drinks are overcome, and obvious market competitive advantages and commercial values are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food manufacturing, in particular to a formula of a capsaicin fat burning beverage and a preparation method thereof. Background Art

[0002] With the rapid progress and development of society, people's pace of life has also accelerated. High-intensity work and life pressure have made people devote almost all their energy to work, thus neglecting physical exercise. Obesity symptoms caused by sub-health are gradually targeting people. Therefore, consumers pay more attention to healthy eating, and low-sugar, low-calorie drinks are favored.

[0003] The fruit juice drinks currently on the market basically have a sour, sweet, and astringent taste, with a single flavor and no obvious effect on burning fat. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a formula of a capsaicin fat burning beverage and a preparation method thereof, which can effectively solve the problems raised in the above-mentioned background technology.

[0005] To solve the above problems, the technical solution adopted by the present invention is: a formula of a capsaicin fat burning beverage, characterized in that each 100ml contains: 0.5-1.0ml of passion fruit concentrated juice, 4.0-6.0ml of emblica original juice, 1.0-2.0ml of decolorized and deacidified apple juice, 0.2-0.5ml of xylo-oligosaccharide 70 liquid, 0.05-0.15ml of citric acid, 0.02-0.05ml of sodium citrate, 0.05-0.15ml of sodium carboxymethyl cellulose, 0.005-0.02ml of Moringa leaf extract, 0.002-0.008ml of acerola powder, 2.0-3.0g of white sugar, 0.00003-0.00006g of capsicum oleoresin, 0.05-0.15ml of sweet flavor, 0.03-0.1ml of passion fruit flavor and drinking water supplemented to 100ml.

[0006] As a further preferred embodiment of the present invention, each 100 ml contains: 0.8 ml of passion fruit juice concentrate, 5 ml of emblica juice, 1.2 ml of decolorized and deacidified apple juice, 0.3 ml of xylo-oligosaccharide 70 solution, 0.1 ml of citric acid, 0.03 ml of sodium citrate, 0.1 ml of sodium carboxymethyl cellulose, 0.01 ml of Moringa leaf extract, 0.005 ml of acerola powder, 3 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.1 ml of passion fruit flavor and drinking water supplemented to 100 ml.

[0007] As another preferred embodiment of the present invention, the passion fruit essence 0.1 ml is composed of 0.05 ml passion fruit essence GL0147G and 0.05 ml passion fruit essence CL0464B.

[0008] As a further preferred embodiment of the present invention, the method comprises the following steps: S1: Pour drinking water into a mixing tank, turn on the mixer and stir at a low speed; S2: Add white sugar, xylooligosaccharide and sodium carboxymethyl cellulose and continue stirring until completely dissolved to obtain a mixed solution 1; S3: gradually adding passion fruit juice concentrate, emblica oleracea juice, and decolorized and deacidified apple juice into the mixed solution 1 in order, ensuring that each juice is fully mixed before adding the next one, and after completion, a mixed solution 2 is obtained; S4: adding capsicum oleoresin, sweet flavor, acerola powder and passion fruit flavor to the mixed solution 2 and stirring evenly to obtain a mixed solution 3; S5: Put the Moringa leaves into an appropriate amount of drinking water, and use an ultrasonic extraction device to process them, setting the ultrasonic frequency to 20-30 kHz and the time to 30 minutes to improve the extraction efficiency of the active ingredients. After the extraction is completed, use a filter to remove undissolved solids to obtain a Moringa leaf extract, and then introduce the Moringa leaf extract into the mixed solution 3 and stir evenly to obtain a mixed solution 4; S6: adding citric acid and sodium citrate to the mixed solution 4, adjusting the acidity to a target pH value of 3.5 to 4.0, to obtain a mixed solution 5; S7: using a membrane filtration device to treat the mixed solution 5 to remove suspended matter and microorganisms, thereby obtaining a mixed solution 6; S8: using an instantaneous high temperature sterilization method, heating the filtered mixed solution 6 to 85-90°C, maintaining it for 30 seconds, and then rapidly cooling it to room temperature; S9: The cooled mixed solution is filled into pre-sterilized bottles by an aseptic filling machine for packaging.

[0009] Compared with the prior art, the present invention provides a formula of a capsaicin fat burning beverage and a preparation method thereof, which has the following beneficial effects: The invention not only provides nutrients but also adds capsicum oleoresin, which not only has a sweet and sour taste but also a spicy taste, making it unique and different to meet the characteristics of young consumers who like to try new things. In summer, especially for those working in air-conditioned rooms, internal moisture is serious, and drinking can effectively induce sweating and remove moisture. In winter, the spicy taste can warm the stomach and body, and it is not easy to catch cold. Through low sugar, unique taste, functionality and nutritional fortification, it can effectively meet the market demand for healthy, innovative and functional drinks, overcome the shortcomings of existing fruit juice drinks, and has obvious market competitive advantages and commercial value. DETAILED DESCRIPTION

[0010] The content of the present invention will be described below in conjunction with embodiments. It should be understood that the embodiments described in the present invention are used to more clearly illustrate the present invention, rather than to limit the scope of the present invention.

[0011] Introduction of raw materials and auxiliary materials: Xylooligosaccharide is a functional oligosaccharide mainly composed of 2-9 xylose molecules connected by β-1-4 glycosidic bonds. Xylooligosaccharide 70 liquid is a liquid raw material with a xylooligosaccharide content of 70%. Xylooligosaccharide synergizes with probiotics to improve the human microenvironment. Beneficial bacteria produce acidic substances during their growth, which lowers the pH value of the entire intestine, stimulates intestinal peristalsis, and promotes the absorption of nutrients. At the same time, it inhibits the growth of harmful bacteria and reduces the production of putrefactive substances in the intestine.

[0012] The raw material of Moringa leaf extract is brown powder, with a concentration ratio of 10:1. Moringa leaves have flavonoids and polyphenols with excellent antioxidant properties, as well as glycosides and sitosterols that are rich in effective blood sugar, blood lipids, and blood pressure reduction. The alkaloids, glucosinolates, polyphenols and other substances contained in them give them physiological functions such as antibacterial, anti-inflammatory, and anti-cancer effects. Moringa leaves are rich in amino acids, vitamins and proteins, and their nutritional value is comparable to that of spirulina; Moringa leaf powder has the effects of lowering blood sugar, lowering blood lipids, lowering blood pressure, anti-tumor, anti-oxidation, laxative, diuretic, anthelmintic, and improving sleep. Long-term consumption can enhance the body's immune function, delay aging, and prevent diseases.

[0013] Acerola cherry powder is freeze-dried powder, which retains the nutrients in the product to the maximum extent. The concentration ratio is 17:1. Acerola cherry is rich in vitamin C. Acerola cherry also contains vitamins A, B1, B2, E, P, niacin, anti-aging factor (SOD), calcium, iron, zinc, potassium and protein and other nutrients. Capsicum oleoresin (water soluble 1%) is a light brown thick liquid with a spiciness of 150,000 SHU. This product is added in an appropriate amount without affecting the taste of the product and the flavor of the juice. The spiciness of the formula is 4.5 SHU. Capsaicin combines with sensory neurons to cause pain, fever and burning sensation in local areas. Due to these characteristics of capsaicin, it has a variety of clinical applications, such as increasing appetite, relieving pain, preventing cancer, losing weight, helping to reduce the incidence of cardiovascular and gastrointestinal diseases, and even helping to grow hair. Capsaicin entering the human body can promote the secretion of neurotransmitters acetylcholine and norepinephrine, while adrenaline can play a more effective role in weight loss by sweating and burning fat. In addition, it can reduce bad cholesterol in the blood. Therefore, peppers can sweat, promote energy metabolism, burn fat, lower blood lipids and prevent the storage of body fat, thereby preventing obesity.

[0014] Phyllanthus emblica juice is squeezed from the southern fruit of Phyllanthus emblica. The seeds of Phyllanthus emblica contain more unsaturated fatty acids, which can purify the blood and soften blood vessels, preventing the increase of blood pressure and blood lipids.

[0015] Natural sweetener, stevioside, is used in sweet flavors.

[0016] Example 1: Each 100 ml contains: 0.8 ml of passion fruit juice concentrate, 5 ml of emblica juice, 1.2 ml of decolorized and deacidified apple juice, 0.3 ml of xylo-oligosaccharide 70 solution, 0.1 ml of citric acid, 0.03 ml of sodium citrate, 0.1 ml of sodium carboxymethyl cellulose, 0.01 ml of Moringa leaf extract, 0.005 ml of acerola powder, 3 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.05 ml of passion fruit flavor GL0147G, 0.05 ml of passion fruit flavor CL0464B and drinking water to make up to 100 ml for preparation: S1: Pour drinking water into a mixing tank, turn on the mixer and stir at a low speed; S2: Add white sugar, xylooligosaccharide and sodium carboxymethyl cellulose and continue stirring until completely dissolved to obtain a mixed solution 1; S3: gradually adding passion fruit juice concentrate, emblica oleracea juice, and decolorized and deacidified apple juice into the mixed solution 1 in order, ensuring that each juice is fully mixed before adding the next one, and after completion, a mixed solution 2 is obtained; S4: Add capsicum oleoresin, sweet flavor, acerola powder and passion fruit flavor to mixed solution 2 and stir evenly to obtain mixed solution 3 S5: Put the Moringa leaves into an appropriate amount of drinking water, and use an ultrasonic extraction device to process them, setting the ultrasonic frequency to 20-30 kHz and the time to 30 minutes to improve the extraction efficiency of the active ingredients. After the extraction is completed, use a filter to remove undissolved solids to obtain a Moringa leaf extract, and then introduce the Moringa leaf extract into the mixed solution 3 and stir evenly to obtain a mixed solution 4; S6: adding citric acid and sodium citrate to the mixed solution 4, adjusting the acidity to a target pH value of 3.5 to 4.0, to obtain a mixed solution 5; S7: using a membrane filtration device to treat the mixed solution 5 to remove suspended matter and microorganisms, thereby obtaining a mixed solution 6; S8: using an instantaneous high temperature sterilization method, heating the filtered mixed solution 6 to 85-90°C, maintaining it for 30 seconds, and then rapidly cooling it to room temperature; S9: The cooled mixed liquid is filled into pre-sterilized bottles by an aseptic filling machine for packaging. The overall process is in accordance with the implementation standard: GB / T 31121-2014.

[0017] Embodiment 2: Each 100ml contains: 0.5ml passion fruit juice concentrate, 4.0ml emblica juice, 1.5ml decolorized and deacidified apple juice, 0.3ml xylo-oligosaccharide 70 liquid, 0.1ml citric acid, 0.03ml sodium citrate, 0.1ml sodium carboxymethyl cellulose, 0.01ml moringa leaf extract, 0.005ml acerola powder, 3g white sugar, 0.00003g capsicum oleoresin, 0.1ml sweet flavor, 0.05ml passion fruit flavor GL0147G, 0.05ml passion fruit flavor CL0464B and drinking water supplemented to 100ml. The production process and steps are the same as steps S1 to S9 of embodiment 1.

[0018] Example 3: Each 100 ml contains: 0.8 ml of passion fruit juice concentrate, 5.0 ml of emblica juice, 1.0 ml of decolorized and deacidified apple juice, 0.4 ml of xylo-oligosaccharide 70 liquid, 0.07 ml of citric acid, 0.02 ml of sodium citrate, 0.05 ml of sodium carboxymethyl cellulose, 0.005 ml of Moringa leaf extract, 0.003 ml of acerola powder, 2.5 g of white sugar, 0.00003 g of capsicum oleoresin, 0.07 ml of sweet flavor, 0.04 ml of passion fruit flavor GL0147G, 0.04 ml of passion fruit flavor CL0464B and drinking water supplemented to 100 ml. The production process and steps are the same as steps S1 to S9 of Example 1.

[0019] Example 4: Each 100 ml contains: 1.0 ml of passion fruit juice concentrate, 6.0 ml of emblica juice, 2.0 ml of decolorized and deacidified apple juice, 0.5 ml of xylo-oligosaccharide 70 liquid, 0.15 ml of citric acid, 0.05 ml of sodium citrate, 0.1 ml of sodium carboxymethyl cellulose, 0.015 ml of Moringa leaf extract, 0.008 ml of acerola powder, 3.5 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.1 ml of passion fruit flavor GL0147G, 0.1 ml of passion fruit flavor CL0464B and drinking water supplemented to 100 ml. The production process and steps are the same as steps S1 to S9 of Example 1.

[0020] Example 5: Each 100 ml contains: 0.6 ml of passion fruit juice concentrate, 5.5 ml of emblica juice, 1.8 ml of decolorized and deacidified apple juice, 0.3 ml of xylo-oligosaccharide 70 liquid, 0.1 ml of citric acid, 0.02 ml of sodium citrate, 0.1 ml of sodium carboxymethyl cellulose, 0.008 ml of Moringa leaf extract, 0.004 ml of acerola powder, 2.0 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.05 ml of passion fruit flavor GL0147G, 0.05 ml of passion fruit flavor CL0464B and drinking water to make up to 100 ml. The production process and steps are the same as steps S1 to S9 of Example 1.

[0021] Example 6: Each 100 ml contains: 0.7 ml of passion fruit juice concentrate, 4.5 ml of emblica juice, 1.2 ml of decolorized and deacidified apple juice, 0.4 ml of xylo-oligosaccharide 70 liquid, 0.08 ml of citric acid, 0.03 ml of sodium citrate, 0.07 ml of sodium carboxymethyl cellulose, 0.01 ml of Moringa leaf extract, 0.006 ml of acerola powder, 2.8 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.03 ml of passion fruit flavor GL0147G, 0.03 ml of passion fruit flavor CL0464B and drinking water to make up to 100 ml. The production process and steps are the same as steps S1 to S9 of Example 1.

[0022] The ingredient capsicum oleoresin is reduced in the formula, and the other proportions are slightly adjusted as a comparative scheme: each 100ml contains: 1ml of passion fruit concentrated juice, 5ml of emblica juice, 2.0ml of decolorized and deacidified apple juice, 0.5ml of xylo-oligosaccharide 70 liquid, 0.1ml of citric acid, 0.02ml of sodium citrate, 0.1ml of sodium carboxymethyl cellulose, 0.01ml of moringa leaf extract, 0.005ml of acerola powder, 4g of white sugar, 0.1ml of sweet flavor, 0.05ml of passion fruit flavor GL0147G, 0.05ml of passion fruit flavor CL0464B and drinking water to make up to 100ml. The production process is adaptively adjusted with reference to steps S1 to S9 of Example 1.

[0023] 30 volunteers with moderate obesity and a body weight of 80±0.1kg were selected for effect testing. Under the same diet and living conditions, they took the beverages of the above 6 embodiments for 30 days and scored the embodiment products. The average results are shown in the table below. Example Taste acceptance (1-10 points) Weight change degree (1-10 points) Change in body fat percentage (1-10 points) Sweating degree after drinking (1-10 points) Overall satisfaction (1-10 points) 1 9 6 7 6 8 2 9 5.5 6 6 7.5 3 8.5 6 6.5 6 7.5 4 9 6 6.5 6 8 5 8 5.5 6.5 6 7.5 6 8 6 6.5 6 7.5 Comparative Example 9 2.5 3 1 6 Scoring Analysis Examples 1 and 4 scored the best, showing good flavor balance, mouthfeel, and consumer acceptance; Based on the above evaluation, Example 1 is rated as the best example. One of them can be further selected as the final product according to specific market demand and consumer feedback.

[0024] Example 1 demonstrates innovation in ingredient ratio and taste, highlighting its progress based on the traditional formula. By optimizing the formula, Example 1 not only maintains the flavor and nutritional value of the drink, but also solves the problem of single taste of existing products. After drinking, it can induce sweating and dehumidification, effectively burn fat, and is unique, so as to meet the characteristics of young consumers who like to try new things, and has stronger market potential.

[0025] The technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0026] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A formula of a capsaicin fat burning beverage, characterized in that: Each 100ml contains: 0.5~1.0ml passion fruit juice concentrate, 4.0~6.0ml emblica juice, 1.0~2.0ml decolorized and deacidified apple juice, 0.2~0.5ml xylo-oligosaccharide 70 liquid, 0.05~0.15ml citric acid, 0.02~0.05ml sodium citrate, 0.05~0.15ml sodium carboxymethyl cellulose, 0.005~0.02ml Moringa leaf extract, 0.002~0.008ml acerola powder, 2.0~3.0g white sugar, 0.00003~0.00006g capsicum oleoresin, 0.05~0.15ml sweet flavor, 0.03~0.1ml passion fruit flavor and drinking water to make up to 100ml.

2. The capsaicin fat burning beverage according to claim 1, characterized in that: Each 100 ml of the liquid contains: 0.8 ml of passion fruit juice concentrate, 5 ml of emblica juice, 1.2 ml of decolorized and deacidified apple juice, 0.3 ml of xylo-oligosaccharide 70 liquid, 0.1 ml of citric acid, 0.03 ml of sodium citrate, 0.1 ml of sodium carboxymethyl cellulose, 0.01 ml of moringa leaf extract, 0.005 ml of acerola powder, 3 g of white sugar, 0.00003 g of capsicum oleoresin, 0.1 ml of sweet flavor, 0.1 ml of passion fruit flavor and drinking water to make up to 100 ml.

3. The formula of the capsaicin fat burning beverage and the preparation method thereof according to claim 2, characterized in that: The passion fruit essence 0.1 ml is composed of 0.05 ml passion fruit essence GL0147G and 0.05 ml passion fruit essence CL0464B.

4. The method for preparing the capsaicin fat burning beverage according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1: Pour drinking water into a mixing tank, turn on the mixer and stir at a low speed; S2: Add white sugar, xylooligosaccharide and sodium carboxymethyl cellulose and continue stirring until completely dissolved to obtain a mixed solution 1; S3: gradually adding passion fruit juice concentrate, emblica oleracea juice, and decolorized and deacidified apple juice into the mixed solution 1 in order, ensuring that each juice is fully mixed before adding the next one, and after completion, a mixed solution 2 is obtained; S4: adding capsicum oleoresin, sweet flavor, acerola powder and passion fruit flavor to the mixed solution 2 and stirring evenly to obtain a mixed solution 3; S5: Put the Moringa leaves into an appropriate amount of drinking water, and use an ultrasonic extraction device to process them, setting the ultrasonic frequency to 20-30 kHz and the time to 30 minutes to improve the extraction efficiency of the active ingredients. After the extraction is completed, use a filter to remove undissolved solids to obtain a Moringa leaf extract, and then introduce the Moringa leaf extract into the mixed solution 3 and stir evenly to obtain a mixed solution 4; S6: adding citric acid and sodium citrate to the mixed solution 4, adjusting the acidity to a target pH value of 3.5 to 4.0, to obtain a mixed solution 5; S7: using a membrane filtration device to treat the mixed solution 5 to remove suspended matter and microorganisms, thereby obtaining a mixed solution 6; S8: using an instantaneous high temperature sterilization method, heating the filtered mixed solution 6 to 85-90°C, maintaining it for 30 seconds, and then rapidly cooling it to room temperature; S9: The cooled mixed solution is filled into pre-sterilized bottles by an aseptic filling machine for packaging.