Nutrition supply energy block as well as preparation method and application thereof

Abstract

The invention relates to a nutrition supply energy block and a preparation method and application thereof, and relates to the technical field of sports nourishment. Comprising the following raw materials in parts by weight: 58-70 parts of main raw materials, 21-30 parts of functional ingredients and 0.9-1.5 parts of auxiliary materials, through accurate design of multiple action mechanisms and a molecular level, comprehensive nutrition support and physiological protection are provided for marathon athletes; according to the innovative design, the defects of a traditional energy supply product are overcome, and remarkable technical breakthroughs are achieved in the aspects of energy supply, electrolyte balance, anti-oxidation protection, cell protection and the like; according to the method, the athletic performance of marathon athletes can be improved, the fatigue and injury risks are reduced, and a new thought and method are provided for a nutrition supply strategy in the field of long-distance endurance sports.

Description

Technical Field

[0001] The present invention relates to the technical field of sports nutrition products, and in particular to a nutritional energy block and a preparation method and application thereof. Background Art

[0002] As a very challenging long-distance sport, marathon competition places strict demands on athletes' physical fitness and nutritional supplements. During long-term high-intensity exercise, athletes face multiple physiological challenges such as rapid energy consumption, high electrolyte loss, and high oxidative stress.

[0003] At present, traditional sports supplements usually have the following shortcomings: (1) Most existing energy supplement products use a single or simple carbohydrate source, such as glucose or maltodextrin. Although this design can provide energy quickly, it often leads to drastic fluctuations in blood sugar levels and cannot meet the needs of long-term sports such as marathons for a continuous and stable energy supply. (2) Existing products are often too simplistic in terms of electrolyte supplementation, only considering the supplementation of sodium and ignoring the balance of other important electrolytes such as potassium, magnesium, and calcium. This practice may lead to electrolyte imbalance and increase the risk of muscle cramps and fatigue in athletes. (3) Traditional energy supplements do not take into account antioxidant protection. Long-term high-intensity exercise will produce a large number of free radicals, leading to increased oxidative stress, and the lack of effective antioxidant ingredients may accelerate the fatigue process of athletes and affect their athletic performance. (4) Existing products are often not stable in high temperature environments. Marathon competitions are often held under complex and changeable climatic conditions, and many energy supplements are prone to deterioration or loss of their original physical properties in high temperature environments, affecting their use. (5) Traditional products often ignore the overall consideration of exercise physiology when designing, and fail to pay sufficient attention to the synergistic effects of multiple factors such as energy replenishment, electrolyte balance, antioxidant protection, and body temperature regulation.

[0004] In view of the above problems, there is an urgent need to develop a nutritional energy supplement product that can fully meet the needs of marathon athletes. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a nutritional energy block and its preparation method and application. The purpose is to provide a nutritional energy block and its preparation method that has sustained and stable energy release characteristics, scientific electrolyte ratio, strong antioxidant protection ability, good high temperature stability, and can provide comprehensive protection for athletes' cells and tissues at the molecular level, which can be used for nutritional energy replenishment in marathons.

[0006] The technical solution of the present invention to solve the above technical problems is as follows:

[0007] In a first aspect, a nutritional energy supplement block comprises the following raw materials in parts by weight: 58-70 parts of a main raw material, 21-30 parts of a functional ingredient, and 0.9-1.5 parts of an auxiliary material;

[0008] The main raw materials include the following components in parts by weight: 25-30 parts of oatmeal, 15-18 parts of honey, 10-12 parts of raisins, and 8-10 parts of jujube paste;

[0009] The functional ingredients include the following components in parts by weight: 12-15 parts of maltodextrin, 5-8 parts of trehalose, 3-5 parts of electrolyte mixture, and 1-2 parts of vitamin and mineral premix;

[0010] The auxiliary materials include the following components in parts by weight: 0.5-0.8 parts of citric acid, 0.3-0.5 parts of natural fragrance, and 0.1-0.2 parts of moisture-proof agent.

[0011] Based on the above technical solution, the present invention can also be improved as follows.

[0012] Furthermore, the electrolyte mixture comprises sodium, potassium, magnesium and calcium ions; the molar ratio of sodium, potassium, magnesium and calcium ions in the electrolyte mixture is 1-2:1-3:1-2, preferably 1:1:1.

[0013] Furthermore, the energy density of the nutritional energy block is 380-400 kcal / 100 g, and the carbohydrate content is 75-80%.

[0014] Furthermore, the vitamin and mineral premix includes at least one of B vitamins, vitamin C and vitamin E.

[0015] Furthermore, the vitamin and mineral premix includes B vitamins, vitamin C and vitamin E; the mass ratio of the B vitamins, the vitamin C and the vitamin E is 1-2:1-4:1-3, preferably 1:2:1.

[0016] Furthermore, the moisture-proof agent is food-grade silica gel.

[0017] In a second aspect, a method for preparing a nutritional energy block comprises the following steps: crushing oatmeal and chopping raisins to obtain processed oatmeal and raisins;

[0018] The processed oatmeal and raisins are mixed with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials to obtain a mixed material;

[0019] The mixed material is modulated to form a preparation in which each component is evenly mixed; the preparation is pressed and formed to obtain a nutritional energy block.

[0020] The nutritional energy blocks need to be cut into single pieces of 40-60 g and packaged and sealed; the packaging and sealing are packaged using high barrier materials.

[0021] Furthermore, the parameters used when modulating the mixture are: temperature of 60-80° C., time of 10-20 min, and stirring speed of 15-30 rpm.

[0022] Furthermore, the parameters used when the preparation is pressed and molded are: pressure of 1-5 MPa and time of 3-8 min.

[0023] A third aspect provides an application of a nutritional energy replenishment block, wherein the nutritional energy replenishment block is used for replenishing nutritional energy in a marathon.

[0024] The nutritional energy block of the present invention is designed to cleverly combine a variety of raw materials, each of which has its own unique role and contribution:

[0025] (1) Main raw materials:

[0026] Oatmeal: Rich in complex carbohydrates, dietary fiber and β-glucan. β-glucan can slowly release glucose and help maintain blood sugar stability; dietary fiber can improve the function of the digestive system and reduce gastrointestinal discomfort.

[0027] Honey: The main ingredients are fructose and glucose. Fructose can be directly used by the liver to provide quick energy, while glucose can directly enter the blood circulation to provide immediate energy for muscles and brain. Honey also contains a small amount of vitamins and minerals, which helps to enhance immunity.

[0028] Raisins: Contain natural monosaccharides and polyphenol compounds. Monosaccharides can quickly provide energy, and polyphenol compounds have antioxidant effects, which can reduce the damage to the body caused by free radicals produced during exercise.

[0029] Date paste: Rich in dietary fiber, vitamins and minerals. The pectin in date paste can delay gastric emptying and help maintain blood sugar stability. At the same time, minerals such as potassium and magnesium in date paste can replenish electrolytes lost during exercise.

[0030] (2) Functional ingredients:

[0031] Maltodextrin: It is a medium molecular weight polysaccharide that can be gradually hydrolyzed into glucose in the body to provide a continuous energy supply. The molecular weight distribution of maltodextrin may be between 900-9000 Daltons, which helps to form an energy release gradient.

[0032] Trehalose: It is a non-reducing disaccharide composed of two glucose molecules connected by an α,α-1,1 glycosidic bond. Trehalose has excellent moisture retention and thermal stability, which can protect proteins and cell membranes from damage by heat stress and dehydration. During marathon exercise, trehalose can help maintain the water balance of muscle cells and reduce fatigue.

[0033] Electrolyte mixture: Contains ions such as sodium, potassium, magnesium, and calcium. These electrolytes are essential for maintaining muscle contraction, nerve conduction, and fluid balance. During long-term exercise, electrolytes lost through sweat need to be replenished in a timely manner.

[0034] Vitamin and mineral premix: Contains B vitamins (such as B1, B2, B6, B12), vitamin C, vitamin E, etc. These vitamins play an important role in energy metabolism, anti-oxidation and immune function.

[0035] (3) Auxiliary materials:

[0036] Citric acid: As an acidity regulator, it can increase the taste and flavor of the product. At the same time, citric acid also participates in the tricarboxylic acid cycle and helps energy metabolism.

[0037] Natural flavors: improve the sensory quality of the product and enhance the eating experience.

[0038] Moisture Repellent: Use silicone or other food grade moisture repellent to extend the shelf life of the product and maintain its texture.

[0039] The beneficial effects of the present invention are:

[0040] (1) Multiple carbohydrate system: An energy release gradient is formed through the ingenious combination of oatmeal, honey, raisins, date paste, maltodextrin and trehalose. This design not only provides a continuous and stable energy supply, but also improves the intestinal absorption efficiency of carbohydrates through the synergistic effect of different carbohydrates. Among them, fructose may promote the absorption of glucose, while trehalose may delay the absorption of other carbohydrates. At the molecular level, this design achieves full spectrum coverage from monosaccharides to complex polysaccharides, meeting the energy needs of different time scales.

[0041] (2) Dynamic regulation of electrolyte balance: The electrolyte ratio of the present invention simulates the electrolyte loss pattern of the human body during long-term exercise, including key ions such as sodium, potassium, magnesium and calcium. This design not only replenishes the lost electrolytes, but also promotes the absorption and retention of water by maintaining the osmotic pressure of the extracellular fluid. At the molecular level, these electrolytes are involved in the regulation of transmembrane ion channels, maintaining cell membrane potential and neuromuscular function, and effectively preventing the risk of electrolyte imbalance and dehydration.

[0042] (3) Synergistic antioxidant network: Vitamin C, vitamin E and polyphenol compounds in the present invention form a synergistic antioxidant network; these antioxidants not only directly scavenge free radicals, but also may provide more lasting antioxidant protection by upregulating the expression of the body's antioxidant enzyme system (such as superoxide dismutase and glutathione peroxidase); at the molecular level, this design achieves comprehensive coverage from water-soluble to fat-soluble antioxidants, providing all-round protection for cell membranes and organelles.

[0043] (4) Cell protection mechanism: The innovative application of trehalose not only improves the thermal stability of the product, but also protects the athletes’ cells at the molecular level. Trehalose can replace water molecules and bind to cell membranes and proteins by forming a hydrogen bond network, maintaining the structure and function of these biological macromolecules under high temperature and dehydration conditions. This protective effect extends to the athletes’ muscle cells, helping to maintain muscle function during long-term exercise.

[0044] (5) Regulation of intestinal flora: β-glucan and other dietary fibers in oatmeal act as prebiotics and regulate intestinal flora during long-term exercise. This effect not only improves the absorption of nutrients, but also may affect athletes' fatigue and emotional state through the gut-brain axis. At the molecular level, these dietary fibers may indirectly regulate energy metabolism and inflammatory response by affecting the production of short-chain fatty acids.

[0045] (6) Induction of heat shock proteins: The combination of trehalose and antioxidant ingredients induces the expression of heat shock proteins (HSPs) at sublethal stress levels; this adaptive response enhances the athlete's tolerance to subsequent stresses (such as high temperature and strenuous exercise); at the molecular level, HSPs act as molecular chaperones, helping to maintain the correct folding and function of proteins and improving cell survival.

[0046] (7) Synergistic regulation of glucose and lipid metabolism: The multi-component formula of the present invention achieves a balance between glucose metabolism and fat mobilization by affecting the secretion ratio of insulin and glucagon. This balance is crucial for long-term aerobic exercise and can delay glycogen consumption while avoiding ketosis caused by excessive fat mobilization. At the molecular level, this regulation involves the expression and activation of glucose transporters (GLUTs) and the regulation of enzymes related to fatty acid oxidation.

[0047] (8) Maintenance of neuromuscular function: By providing a stable supply of glucose and maintaining electrolyte balance, the present invention helps maintain the function of the neuromuscular junction and delay exercise-induced central fatigue; at the molecular level, this involves the synthesis and release of neurotransmitters, and the maintenance of the depolarization and repolarization processes of the muscle cell membrane.

[0048] (9) The present invention provides comprehensive nutritional support and physiological protection for marathon runners through multiple mechanisms of action and precise design at the molecular level. This innovative design not only solves many deficiencies of traditional energy supplements, but also achieves significant technological breakthroughs in energy supply, electrolyte balance, antioxidant protection, cell protection and other aspects. The present invention will help improve the athletic performance of marathon runners, reduce fatigue and injury risks, and provide new ideas and methods for nutritional supplement strategies in the field of long-distance endurance sports. DETAILED DESCRIPTION

[0049] The principles and features of the present invention are described below, and the examples are only used to explain the present invention and are not used to limit the scope of the present invention. If no specific technology or conditions are specified in the embodiments, the technology or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0050] The materials used in the following examples and comparative examples are described as follows:

[0051] The vitamin and mineral premix includes B vitamins, vitamin C and vitamin E; the mass ratio of the B vitamins, the vitamin C and the vitamin E is 1:2:1; the electrolyte mixture includes sodium, potassium, magnesium and calcium ions; the molar ratio of sodium, potassium, magnesium and calcium ions in the electrolyte mixture is 1:1:1.

[0052] Embodiment 1:

[0053] The nutritional energy block of this embodiment includes the following components by weight: 25 parts of oatmeal, 15 parts of honey, 10 parts of raisins, 8 parts of jujube paste, 12 parts of maltodextrin, 5 parts of trehalose, 3 parts of electrolyte mixture, 1 part of vitamin and mineral premix, 0.5 parts of citric acid, 0.3 parts of natural flavors, and 0.1 parts of desiccant.

[0054] The method for preparing the nutritional energy block of this embodiment comprises the following steps:

[0055] (1) Raw material pretreatment:

[0056] First, the oatmeal is crushed into 80 meshes by a grinder. Secondly, the raisins are soaked in a 0.2% peracetic acid solution for 10 minutes for disinfection, then rinsed with clean water, and finally chopped into 3-5 mm in size. Thirdly, the electrolyte mixture, the vitamin mineral premix and the moisture-proof agent are evenly mixed to obtain a functional ingredient mixture.

[0057] (2) Production process:

[0058] a) mixing the processed oatmeal and raisins with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials, stirring at a speed of 30 rpm for 10 minutes to fully mix the raw materials to obtain a mixture;

[0059] b) transferring the mixture to a heating pot, heating at 60° C. for 15 minutes, and stirring at 20 rpm to fully melt the honey and jujube paste and form a uniform mixture with other raw materials to form a uniformly mixed preparation;

[0060] c) The prepared mixture was transferred to a compression molding machine and pressed at a pressure of 1 MPa for 5 minutes to form the mixture.

[0061] d) The formed product is transferred to a block cutter and cut into individual pieces of 40 g.

[0062] e) Finally, the cut products are vacuum packed using aluminum foil composite film and sealed for storage.

[0063] Embodiment 2:

[0064] The nutritional energy block of this embodiment includes the following components by weight: 30 parts of oatmeal, 18 parts of honey, 12 parts of raisins, 10 parts of jujube paste, 15 parts of maltodextrin, 8 parts of trehalose, 5 parts of electrolyte mixture, 2 parts of vitamin and mineral premix, 0.8 parts of citric acid, 0.5 parts of natural flavors, and 0.2 parts of desiccant.

[0065] The method for preparing the nutritional energy block of this embodiment comprises the following steps:

[0066] (1) Raw material pretreatment:

[0067] First, the oatmeal is crushed into 100 meshes by a grinder. Secondly, the raisins are soaked in a 0.3% peracetic acid solution for 15 minutes for disinfection, then rinsed with clean water, and finally chopped into 2-4 mm in size. Thirdly, the electrolyte mixture, the vitamin mineral premix and the moisture-proof agent are evenly mixed to obtain a functional ingredient mixture.

[0068] (2) Production process:

[0069] a) mixing the processed oatmeal and raisins with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials, stirring at a speed of 40 rpm for 15 minutes to fully mix the raw materials to obtain a mixture;

[0070] b) transferring the mixture to a heating preparation pot, heating at 80° C. for 20 minutes, and stirring at 25 rpm to fully melt the honey and jujube paste and form a uniform mixture with other raw materials to form a preparation in which all components are uniformly mixed;

[0071] c) The prepared mixture was transferred to a compression molding machine and pressed at a pressure of 5 MPa for 8 minutes to shape the mixture.

[0072] d) The formed product is transferred to a block cutter and cut into individual pieces of 60 g.

[0073] e) Finally, the cut products are packed with nitrogen using a nylon / polyethylene composite film and sealed for storage.

[0074] Embodiment 3:

[0075] The nutritional energy block of this embodiment includes the following components by weight: 27 parts of oatmeal, 16 parts of honey, 11 parts of raisins, 9 parts of jujube paste, 13 parts of maltodextrin, 6 parts of trehalose, 4 parts of electrolyte mixture, 1.5 parts of vitamin and mineral premix, 0.6 parts of citric acid, 0.4 parts of natural flavors, and 0.15 parts of desiccant.

[0076] The method for preparing the nutritional energy block of this embodiment comprises the following steps:

[0077] (1) Raw material pretreatment:

[0078] First, the oatmeal is crushed into a 90 mesh particle size using a grinder. Secondly, the raisins are soaked in a 0.25% peracetic acid solution for 12 minutes for disinfection, then rinsed with clean water, and finally chopped into 2.5-4.5 mm in size. Thirdly, the electrolyte mixture, the vitamin mineral premix and the moisture-proof agent are evenly mixed to obtain a functional ingredient mixture.

[0079] (2) Production process:

[0080] a) mixing the processed oatmeal and raisins with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials, stirring at a speed of 35 rpm for 12 minutes to fully mix the raw materials to obtain a mixture;

[0081] b) transferring the mixture to a heating preparation pot, heating at 70° C. for 18 minutes, and stirring at 22 rpm to fully melt the honey and jujube paste and form a uniform mixture with other raw materials to form a preparation in which all components are uniformly mixed;

[0082] c) The prepared mixture was transferred to a compression molding machine and pressed at a pressure of 3 MPa for 6 minutes to mold the mixture.

[0083] d) The formed product is transferred to a block cutter and cut into 50 g blocks.

[0084] e) Finally, the cut products are vacuum packed using polypropylene / aluminum foil / polyethylene composite film and sealed for storage.

[0085] Embodiment 4:

[0086] The nutritional energy block of this embodiment includes the following components by weight: 28 parts of oatmeal, 17 parts of honey, 11.5 parts of raisins, 9.5 parts of jujube paste, 14 parts of maltodextrin, 7 parts of trehalose, 4.5 parts of electrolyte mixture, 1.8 parts of vitamin and mineral premix, 0.7 parts of citric acid, 0.45 parts of natural flavors, and 0.18 parts of desiccant.

[0087] The method for preparing the nutritional energy block of this embodiment comprises the following steps:

[0088] (1) Raw material pretreatment:

[0089] First, the oatmeal is crushed into 85 meshes by a grinder. Secondly, the raisins are soaked in a 0.28% peracetic acid solution for 13 minutes for disinfection, then rinsed with clean water, and finally chopped into 3-4.5 mm in size. Thirdly, the electrolyte mixture, the vitamin mineral premix and the moisture-proof agent are evenly mixed to obtain a functional ingredient mixture.

[0090] (2) Production process:

[0091] a) mixing the processed oatmeal and raisins with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials, stirring at a speed of 38 rpm for 13 minutes to fully mix the raw materials to obtain a mixture;

[0092] b) transferring the mixture to a heating preparation pot, heating at 75° C. for 17 minutes, and stirring at 23 rpm to fully melt the honey and jujube paste and form a uniform mixture with other raw materials to form a preparation in which all components are uniformly mixed;

[0093] c) The prepared mixture was transferred to a compression molding machine and pressed at a pressure of 4 MPa for 7 minutes to shape the mixture.

[0094] d) The formed product was transferred to a block cutter and cut into individual pieces of 55 g.

[0095] e) Finally, the cut products are packed with nitrogen using polyester / aluminum foil / polyethylene composite film and sealed for storage.

[0096] Comparative Example 1: Nutritional energy block with a single carbohydrate source

[0097] This comparative example is intended to verify the superiority of the multiple carbohydrate system and is compared with Example 1. Its composition is as follows: by weight, it includes the following components: 70 parts of maltodextrin, 3 parts of electrolyte mixture, 1 part of vitamin and mineral premix, 0.5 parts of citric acid, 0.3 parts of natural flavors, and 0.1 parts of moisture-proof agent.

[0098] Except for the raw material pretreatment step, it is only necessary to evenly mix maltodextrin with other functional ingredients; the rest is the same as the preparation method described in the embodiment.

[0099] In this comparative example, only maltodextrin is used as a carbohydrate source, lacking fast-release and slow-release carbohydrates. This single carbohydrate source may lead to uneven energy release and fail to meet the continuous and stable energy requirements in marathon sports. In contrast, the multiple carbohydrate system in Example 1 (including oatmeal, honey, raisins, etc.) can form an energy release gradient and better meet the energy requirements of long-term exercise.

[0100] Comparative Example 2: Nutritional Energy Block Lacks Trehalose

[0101] This comparative example is intended to verify the importance of trehalose in the product and is compared with Example 2. The composition is as follows: by weight, it includes the following components: 30 parts of oatmeal, 18 parts of honey, 12 parts of raisins, 10 parts of jujube paste, 23 parts of maltodextrin, 5 parts of electrolyte mixture, 2 parts of vitamin and mineral premix, 0.8 parts of citric acid, 0.5 parts of natural flavors, and 0.2 parts of moisture-proof agent.

[0102] The preparation method is the same as that of Example 2, but in the raw material pretreatment step, trehalose does not need to be added.

[0103] This comparative example lacks the important ingredient of trehalose. Trehalose not only provides energy, but also has the function of protecting cells. In Example 2, trehalose can replace water molecules and bind to biomacromolecules (such as proteins and lipids) by forming a hydrogen bond network to maintain its three-dimensional structure. This effect can protect cells from damage by heat stress and dehydration at the molecular level. The comparative example product lacking trehalose may perform poorly in a marathon competition under a high temperature environment, and cannot effectively protect the athletes' cells from the effects of heat stress and dehydration.

[0104] Comparative Example 3: Nutritional energy block with improper electrolyte ratio

[0105] This comparative example is intended to verify the importance of scientific electrolyte ratio and is compared with Example 3. Its composition is as follows: by weight, it includes the following components: 27 parts of oatmeal, 16 parts of honey, 11 parts of raisins, 9 parts of jujube paste, 13 parts of maltodextrin, 6 parts of trehalose, 4 parts of sodium chloride, 1.5 parts of vitamin and mineral premix, 0.6 parts of citric acid, 0.4 parts of natural flavors, and 0.15 parts of moisture-proof agent.

[0106] The preparation method is the same as that of Example 3, but in the raw material pretreatment step, an equal amount of sodium chloride is used to replace the electrolyte mixture.

[0107] In this comparative example, only sodium chloride is used as an electrolyte source, lacking other important electrolytes such as potassium, magnesium, and calcium. This single electrolyte supplement may lead to electrolyte imbalance and increase the risk of muscle cramps and fatigue. In contrast, the electrolyte mixture in Example 3 contains sodium, potassium, magnesium, and calcium ions. The scientific ratio of these electrolytes can more effectively maintain cell membrane potential, nerve conduction, and muscle contraction, thereby ensuring the normal function of the neuromuscular system at the molecular level.

[0108] Comparative Example 4: Nutritional energy block lacking antioxidant ingredients

[0109] This comparative example is intended to verify the importance of antioxidant components and is compared with Example 4. Its composition is as follows: by weight, it includes the following components: 28 parts of oatmeal, 17 parts of honey, 11.5 parts of raisins, 9.5 parts of jujube paste, 14 parts of maltodextrin, 7 parts of trehalose, 4.5 parts of electrolyte mixture, 1.8 parts of glucose, 0.7 parts of citric acid, 0.45 parts of natural flavors, and 0.18 parts of moisture-proof agent.

[0110] The preparation method is the same as that of Example 4, but in the raw material pretreatment step, an equal amount of glucose is used to replace the vitamin mineral premix.

[0111] Important antioxidant ingredients such as vitamin C and vitamin E are missing in this comparative example. In Example 4, these vitamins exert antioxidant effects by directly scavenging free radicals, acting as coenzymes in the antioxidant enzyme system, and chelating metal ions. The comparative example products lacking these antioxidants cannot effectively protect cell membranes and proteins from oxidative damage, which may cause athletes to experience fatigue symptoms more quickly, especially poor performance in long marathon competitions.

[0112] Comparative Example 5: Nutritional energy blocks with too large particles

[0113] This comparative example is intended to verify the effect of raw material particle size on product performance and is compared with Example 1. Its composition is the same as that of Example 1, but the preparation method is different:

[0114] The preparation method of the nutritional energy block of this comparative example comprises the following steps:

[0115] (1) Raw material pretreatment:

[0116] First, the oatmeal is crushed into a 40 mesh particle size (larger than the 80 mesh in Example 1) using a grinder. Second, the raisins are soaked in a 0.2% peracetic acid solution for 10 minutes for disinfection, then rinsed with clean water, and finally chopped into 8-10 mm in size (larger than the 3-5 mm in Example 1). Third, the electrolyte mixture, the vitamin mineral premix and the moisture-proof agent are mixed evenly to obtain a functional ingredient mixture.

[0117] The other steps are the same as those in Example 1.

[0118] The particle size of the raw material in this comparative example is significantly larger than that in Example 1. Larger particle sizes may slow down the decomposition and absorption of the product in the digestive tract, and fail to provide the required energy to athletes in a timely manner. In addition, larger particle sizes may also affect the taste and eating experience of the product. In contrast, the smaller particle size in Example 1 helps to improve the digestion and absorption rate and taste of the product, making it more suitable for use in marathon competitions.

[0119] Comparative Example 6: Nutritional energy blocks with excessively high processing temperature

[0120] This comparative example is intended to verify the effect of processing temperature on product performance and is compared with Example 2. Its composition is the same as that of Example 2, but the preparation method is different:

[0121] The preparation method is the same as that of Example 2, but in the production process step b, the heating temperature is increased to 100° C. (higher than 80° C. in Example 2), and the heating time is kept unchanged at 20 minutes.

[0122] The higher processing temperature in this comparative example may lead to the destruction of some nutrients, especially heat-sensitive vitamins and antioxidants. In addition, high-temperature processing may trigger more Maillard reactions, which may increase the flavor of the product but may also reduce the bioavailability of certain amino acids. In contrast, the processing temperature of 80°C in Example 2 can better retain the nutrients while ensuring that the raw materials are fully integrated to form an ideal texture.

[0123] Test example:

[0124] The present invention designs a series of test experiments to evaluate the effectiveness and superiority of supplementing nutritional energy blocks.

[0125] (1) Energy release kinetics test

[0126] Purpose: To evaluate the energy release characteristics of energy blocks with different formulations in a simulated digestive environment.

[0127] The experimental method includes the following steps:

[0128] ① The energy block samples of each embodiment and comparative example were crushed into uniform particles.

[0129] ②Continuous digestion experiments were carried out using simulated gastric fluid (pH 2.0) and simulated intestinal fluid (pH 7.4).

[0130] ③ Take samples at 0, 30, 60, 120 and 180 minutes to determine the reducing sugar content in the solution.

[0131] ④ Use the DNS method to determine the reducing sugar content and calculate the energy release percentage.

[0132] The experimental results are shown in Table 1.

[0133] Table 1 Energy release kinetics test results (energy release percentage %)

[0134] sample 0min 30min 60min 120min 180min Example 1 0 15.2 32.5 58.7 79.3 Example 2 0 16.8 35.1 62.4 83.6 Example 3 0 14.9 31.8 57.2 78.1 Example 4 0 15.6 33.2 59.8 80.5 Comparative Example 1 0 25.3 45.7 72.1 85.9 Comparative Example 2 0 17.2 36.4 63.8 82.7 Comparative Example 3 0 15.8 33.6 60.2 81.1 Comparative Example 4 0 15.5 32.9 59.5 80.2 Comparative Example 5 0 10.2 23.7 45.3 65.8 Comparative Example 6 0 18.4 38.2 65.9 84.3

[0135] As can be seen from Table 1, Examples 1-4 exhibit an ideal energy release curve, releasing 15-17% of energy in the first 30 minutes, which then gradually increases to reach 78-84% at 180 minutes; this gradient release characteristic is conducive to providing a continuous and stable energy supply during a marathon; in contrast, Comparative Example 1 (single carbohydrate source) releases too much energy (25.3%) in the first 30 minutes, which may cause blood sugar to rise rapidly and then fall rapidly; Comparative Example 5 (too large particle size) shows a slower energy release, which may not be able to meet the energy needs of athletes in a timely manner.

[0136] (2) Antioxidant capacity test

[0137] Experimental purpose: To evaluate the antioxidant capacity of different formulations.

[0138] The experimental method includes the following steps:

[0139] ① Prepare the sample extract into an aqueous solution.

[0140] ②The antioxidant capacity was determined using the DPPH free radical scavenging method.

[0141] ③ Determine the scavenging rate of the sample on DPPH free radicals.

[0142] ④ The results were expressed using Trolox equivalent antioxidant capacity (TEAC).

[0143] The experimental results are shown in Table 2.

[0144] As shown in Table 2, Examples 1-4 all exhibited high antioxidant capacity, especially Example 4 (52.1 μmol Trolox / g); this was mainly due to the synergistic effect of vitamin C, vitamin E and polyphenol compounds in raisins; in contrast, the antioxidant capacity of Comparative Example 1 (lacking natural antioxidant ingredients) and Comparative Example 4 (lacking vitamin premix) was significantly reduced; this result shows that the formula design of the present invention helps to reduce the oxidative stress generated during exercise and may delay the occurrence of fatigue.

[0145] Table 2 Antioxidant capacity test results

[0146] sample TEAC value (μmol Trolox / g) Example 1 45.3 Example 2 48.7 Example 3 46.2 Example 4 52.1 Comparative Example 1 12.5 Comparative Example 2 41.3 Comparative Example 3 44.8 Comparative Example 4 15.2 Comparative Example 5 43.9 Comparative Example 6 39.6

[0147] (3) Thermal stability test

[0148] Experimental purpose: To evaluate the stability of different formulations in high temperature environment.

[0149] The experimental method includes the following steps:

[0150] ①Store the samples in an environment of 40°C and 75% relative humidity for 30 days.

[0151] ②Measure the moisture content, texture and sensory score of the samples every 7 days.

[0152] ③ Use a texture analyzer to measure hardness and adhesion.

[0153] ④ Conduct sensory evaluation, including appearance, taste and flavor.

[0154] The experimental results are shown in Table 3.

[0155] As can be seen from Table 3, Examples 1-4 exhibit excellent stability under high temperature conditions, with the moisture increase controlled within 2.3%, small changes in hardness and adhesion, and sensory scores maintained above 8 points; this is mainly due to the addition of trehalose, which protects the biomacromolecules in the product by forming a hydrogen bond network; in contrast, Comparative Example 2 (lacking trehalose) performed the worst under high temperature conditions, with a moisture increase of 4.2%, a significant change in texture, and a sensory score dropped to 6.3 points; this result demonstrates the superiority of the present invention in terms of high temperature resistance, and is particularly suitable for use in marathon competitions in hot environments.

[0156] Table 3 Thermal stability test results (after 30 days)

[0157]

[0158] (4) Sports performance test

[0159] Purpose: To evaluate the effects of different formulations on athletes' sustained performance.

[0160] The experimental method includes the following steps:

[0161] ① Recruited 30 trained marathon runners and randomly divided them into 5 groups.

[0162] ② Each group uses one energy block (Examples 1-4 and Comparative Example 1).

[0163] ③Perform a 3-hour treadmill test and consume an energy block every 30 minutes.

[0164] ④Record the athlete’s heart rate, blood sugar level, fatigue, and total running distance.

[0165] The experimental results are shown in Table 4.

[0166] Table 4 Sports performance test results (after 3 hours)

[0167]

[0168] As shown in Table 4, the athletes using Examples 1-4 showed more stable blood sugar levels, higher heart rate variability (indicating better autonomic nervous system regulation), lower fatigue scores and longer total running distances. Among them, the performance of Example 4 was the most outstanding, probably due to its higher antioxidant capacity. In contrast, the athletes using Comparative Example 1 (single carbohydrate source) had low blood sugar and increased fatigue in the later stages of the test, and the total running distance was also significantly shorter than that of the other groups.

[0169] Through these comparative examples, it can be seen that the present invention embodies innovation and superiority in many aspects. The multiple carbohydrate system, the addition of trehalose, the scientific electrolyte ratio, the rich antioxidant ingredients, the appropriate raw material particle size and the processing temperature and other factors work together to enable the nutritional energy block of the present invention to better meet the needs of long-term exercise, provide athletes with a continuous and stable energy supply, and protect cells from heat stress, dehydration and oxidative damage. This comprehensive design concept and scientific formula combination fully demonstrate the creativity of the present invention and its unique advantages in the field of sports nutrition supplementation.

[0170] In summary, the present invention provides comprehensive nutritional support and physiological protection for marathon runners through multiple mechanisms of action and precise design at the molecular level; this innovative design not only solves many deficiencies of traditional energy supplements, but also achieves significant technical breakthroughs in energy supply, electrolyte balance, antioxidant protection, cell protection, etc. The present invention will help improve the athletic performance of marathon runners, reduce fatigue and injury risks, and provide new ideas and methods for nutritional supplement strategies in the field of long-distance endurance sports.

[0171] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A nutritional energy block, characterized in that: The composition comprises the following raw materials in parts by weight: 58-70 parts of main raw materials, 21-30 parts of functional ingredients, and 0.9-1.5 parts of auxiliary materials; The main raw materials include the following components in parts by weight: 25-30 parts of oatmeal, 15-18 parts of honey, 10-12 parts of raisins, and 8-10 parts of jujube paste; The functional ingredients include the following components in parts by weight: 12-15 parts of maltodextrin, 5-8 parts of trehalose, 3-5 parts of electrolyte mixture, and 1-2 parts of vitamin and mineral premix; The auxiliary materials include the following components in parts by weight: 0.5-0.8 parts of citric acid, 0.3-0.5 parts of natural fragrance, and 0.1-0.2 parts of moisture-proof agent.

2. A nutritional energy block according to claim 1, characterized in that: The electrolyte mixture comprises sodium, potassium, magnesium and calcium ions; the molar ratio of sodium, potassium, magnesium and calcium ions in the electrolyte mixture is 1-2:1-3:1-2.

3. A nutritional energy block according to claim 1, characterized in that: The energy density of the nutritional energy block is 380-400 kcal / 100 g, and the carbohydrate content is 75-80%.

4. The nutritional energy block according to claim 1, characterized in that: The vitamin and mineral premix includes at least one of B vitamins, vitamin C and vitamin E.

5. The nutritional energy block according to claim 1, characterized in that: The vitamin and mineral premix comprises B vitamins, vitamin C and vitamin E; the mass ratio of the B vitamins, the vitamin C and the vitamin E is 1-2:1-4:1-3.

6. The nutritional energy block according to claim 1, characterized in that: The moisture-proof agent is food-grade silica gel.

7. A method for preparing a nutritional energy block according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: crushing oatmeal and chopping raisins to obtain processed oatmeal and raisins; The processed oatmeal and raisins are mixed with the unprocessed remaining components in the main raw materials, the components of the functional ingredients and the components of the auxiliary materials to obtain a mixed material; The mixed material is modulated to form a preparation in which each component is evenly mixed; the preparation is pressed and formed to obtain a nutritional energy block.

8. A method for preparing a nutritional energy block according to claim 7, characterized in that: The parameters used when the mixture is modulated are: temperature of 60-80°C, time of 10-20min, and stirring speed of 15-30rpm.

9. The method for preparing a nutritional energy block according to claim 7, characterized in that: The parameters used when the preparation is pressed and molded are: pressure of 1-5 MPa and time of 3-8 min.

10. An application of a nutritional energy block, characterized in that: The nutritional energy supplement block according to claim 9 is used for supplementing nutritional energy in a marathon.

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