Preparation method of sports functional beverage

Abstract

The invention belongs to the technical field of preparation of sports functional beverages, and relates to a preparation method of a sports functional beverage, the sports functional beverage comprises the following raw materials in parts by weight: 1 part of momordica grosvenori, 2-5 parts of jujube, 3-8 parts of medlar, 4-7 parts of lily, 2-4 parts of lutein, 20-50 parts of water and a nutritional composition, the medlar is treated to obtain medlar juice, the lily is treated to obtain lily pulp, and the lily pulp is mixed with the nutritional composition to obtain the sports functional beverage. The preparation method comprises the following steps: processing siraitia grosvenorii to obtain siraitia grosvenorii juice, mixing sugar-containing siraitia grosvenorii juice, wolfberry juice and lily pulp, adding xanthophyll and processed Chinese dates, boiling, adding a nutritional composition, and filtering, homogenizing and sterilizing to obtain the product. The preparation method is suitable for various raw materials, beverages with different functions can be prepared, the used raw materials are all natural raw materials, no additive is added, and the beverage is suitable for athletes to drink and particularly suitable for shooting athletes to drink in daily life and competition; the preparation method is simple, low in cost, wide in applicable raw materials and wide in market prospect.

Description

Technical field:

[0001] The present invention belongs to the technical field of preparation of sports functional drinks, and relates to a method for preparing a sports functional drink. The preparation method prepares a multifunctional functional drink with special functions and effects for assisting athletes to exert strength through alternating proportions and scientific processing of some raw materials. Background technology:

[0002] The national fitness movement is in full swing. While exercising and fitness can enhance physical fitness, it can also cause sports fatigue. High-intensity exercise can lead to a decline in physiological functions and athletic ability, have a great impact on the bones, muscles and internal organs, and consume a lot of energy. Reasonable sports drinks can provide energy for athletes, ensure the normal functioning of body functions, and help physical recovery after intense exercise, reduce the degree of sports fatigue or delay its occurrence. There are many studies on functional drinks, such as:

[0003] Chinese patent CN201610181276.3 discloses a tranquilizing and brain-tonifying beverage and a preparation method thereof, which comprises the following raw materials in parts by weight: 4-10 parts of Platycodon grandiflorum, 3-6 parts of Polygonum multiflorum, 2-8 parts of Imperata cylindrica, 6-9 parts of Notopterygium wilfordii, 1-4 parts of Platycladus orientalis, 2-4 parts of Codonopsis pilosula, 1-5 parts of Nutmeg, 2-8 parts of Phellodendron chinense, 4-8 parts of Centella asiatica, 6-9 parts of Cuscuta australis, 3-10 parts of Uncaria rhynchophylla, 4-8 parts of Rhizoma Albae, 3-9 parts of Ophiopogon japonicus and 1230-2940 parts of water. It has the effects of tranquilizing the mind, promoting sleep, strengthening the spleen and stomach, tonifying the middle and replenishing qi, clearing the heart and relieving restlessness. At the same time, it does not contain chemical additives such as antibacterial agents and preservatives, is natural and environmentally friendly, and has no toxic side effects.

[0004] Chinese patent CN201510809179.X discloses a brain-tonifying nutritious beverage and a preparation method thereof. The weight ratio of the raw material ingredients of the brain-tonifying nutritious beverage is: 20-40 parts of honeysuckle, 10-20 parts of corn, 15-25 parts of wolfberry, 10-12 parts of black fungus, 15-25 parts of walnuts, 15-25 parts of donkey-hide gelatin, 5-7 parts of almonds, 6-8 parts of honey, 6-8 parts of sesame seeds, and 200-300 parts of water. The production process is: material selection → steaming → drying → frying → grinding → mixing → packaging → sterilization. Its functions are to nourish the brain and liver, clear away heat and detoxify, and promote the production of body fluids and quench thirst. In addition, it is delicious and refreshing, belongs to pure natural plants, does not contain any additives, and the beverage is rich in nutrients.

[0005] Chinese patent CN201710727715.0 discloses a Chinese herbal health drink of Gynostemma pentaphyllum for calming nerves and nourishing brain, wherein every 1000 parts by weight of the drink is made of the following raw materials in parts by weight: 15-20 parts of Gynostemma pentaphyllum, 5-10 parts of Platycladus orientalis seeds, 5-10 parts of Ziziphus jujuba seeds, 10-15 parts of Albizzia julibrissin bark, 5-10 parts of White Peony Root, 10-15 parts of Cuscuta seeds, 5-10 parts of Lycium barbarum, 4-8 parts of Licorice root, 5-10 parts of Rehmannia root, 4-8 parts of Angelica sinensis, 1 0-15 parts of red dates, 5-10 parts of longan pulp, 4-6 parts of seasoning ingredients, and the balance is water. It is made by using raw material crushing and enzymatic hydrolysis, microbial fermentation, ultrasonic-assisted water extraction, ultrasonic-assisted alcohol extraction, blending, homogenization, filtration, and microporous membrane filtration as the main steps. Chinese herbal raw materials are widely available, low in price, scientific and reasonable in formula, simple in preparation process, high in extracted functional ingredients of Chinese herbal medicine, safe and environmentally friendly, without any side effects on the human body, and with significant effects of calming the nerves and nourishing the brain.

[0006] Chinese patent CN201711358020.6 discloses a Chinese herbal functional sports drink, which is made of the following raw materials in parts by mass: 10 parts of ginseng, 8 parts of roselle, 5 parts of licorice, 8 parts of rehmannia root, 3 parts of honeysuckle, 2 parts of dried ginger, 15 parts of wolfberry, and 2 parts of salt; the preparation method of the natural Chinese herbal sports drink mainly includes washing, soaking the raw materials separately, heating, filtering and mixing the supernatant, which can relieve fatigue caused by exercise, strengthen the heart's pumping function, strengthen blood circulation, increase oxygen absorption, effectively improve the utilization rate of oxygen by skeletal muscles, improve the body's anti-fatigue ability, use Chinese medicine to increase blood testosterone levels, and strengthen the removal of metabolic products; effectively protect tissue cells from damage and improve the body's recovery ability.

[0007] Chinese patent CN202110432717.3 discloses a functional solid sports drink, which includes β-nicotinamide mononucleotide, medium-chain triglycerides, glutamine, branched-chain amino acids, active peptides, vitamin B6, sodium chloride, potassium chloride, oligomaltose, food additives and food flavors. Through the synergistic effect of each component, it can effectively reduce the lactic acid content produced by the human body after exercise. At the same time, it has the effect of scavenging free radicals and antioxidant capacity, can effectively enhance the storage and accumulation of protein, accelerate the removal of metabolic substances that cause fatigue, maintain the normal physiological function of cells, delay the occurrence of fatigue and accelerate the recovery of fatigue.

[0008] Currently available sports drinks usually only supplement minerals and sugar for athletes, and add some fruit flavors to improve the flavor. Few nutrients that are beneficial to physical fitness and calming the mind are added to sports drinks. Moreover, the preparation process also has technical and equipment problems such as unsafe, unhygienic, and environmentally unfriendly. Summary of the invention:

[0009] The purpose of the present invention is to overcome the shortcomings of the prior art, utilize the mechanism of natural substances to assist motor function, reasonably match the raw material ratio, based on the principle of complementary and synergistic effect of effective ingredients, adopt modern technology and equipment and its process methods for scientific processing, and design a preparation method for a sports functional beverage with the effects of safe and brain-tonifying.

[0010] In order to achieve the above object, the present invention provides a method for preparing a sports functional beverage. According to the force characteristics of shooting athletes, the shooting ratio is selected, and the raw materials include, by weight: 1 part of monk fruit, 2-5 parts of jujube, 3-8 parts of wolfberry, 4-7 parts of lily, 2-4 parts of lutein and 20-50 parts of water; the specific steps include:

[0011] (1) Processing of jujube: Select gray jujube with more flesh and smaller core, place the jujube in water, add flour with a mesh size of 80-100, and rub for 15-20 minutes, rinse and put into a steamer, steam for 20-30 minutes, and then let it stand in a cool place for 3-6 hours; steam for another 20-30 minutes, let it stand in a cool place at a temperature below 25°C for 3-6 hours, steam for another 20-30 minutes, let it stand in a cool place for 3-6 hours; then remove the core and set aside;

[0012] (2) Processing of wolfberries: Select wolfberries with geographical indications from Ningxia, add water to the washed wolfberries, soak them in a temperature-controlled environment of 8-10°C for 12 hours, filter them, grind the filtered wolfberries into wolfberry pulp using a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0013] (3) Lily processing: select dried lilies, add water to the washed lilies, soak them in an environment with a temperature control below 15°C for 2 hours, and then use a wall-breaking machine to beat the soaked water and lilies into lily pulp;

[0014] (4) Preparation of Luo Han Juice: Break the Luo Han fruit into pieces, add water, boil over high heat, and then maintain 70-90° C. for leaching for 40-60 minutes, cool and filter, add water to the residue again, and leaching at 70-90° C. for 30-40 minutes, cool and filter, and combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3-4% by weight of honey to the Luo Han Juice to prepare the sugar-containing Luo Han Juice;

[0015] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding the nutritional composition, continuing to cook for 10 minutes, filtering and collecting the filtrate; the selected lutein is a commercially available product or extracted from natural plants using existing technology;

[0016] (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at 10° C. at 15-40 MPa for 20-30 minutes;

[0017] (7) The crude product obtained in step (6) is sterilized at a temperature of 115-120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0018] The nutritional composition of the present invention comprises brown sugar and chrysanthemum, wherein the brown sugar comprises 1-4 parts and the chrysanthemum comprises 3-5 parts by weight; the brown sugar is selected from sugarcane brown sugar, and the chrysanthemum is selected from yellow chrysanthemum produced in September and October each year.

[0019] The nutritional composition of the present invention comprises schisandra chinensis, longan, crystal sugar, saponin of American ginseng, tea polyphenols, chitin, Bactrian camel milk protein and chondroitin sulfate, and the components are 2-3 parts of schisandra chinensis, 1-3 parts of longan, 1-5 parts of crystal sugar, 1-3 parts of saponin of American ginseng, 1-3 parts of tea polyphenols, 1-3 parts of chitin, 1-2 parts of Bactrian camel milk protein and 1-2 parts of chondroitin sulfate by weight. The saponin of American ginseng is obtained by a series of efficient extraction, separation and purification techniques such as ethanol reflux extraction, water precipitation, macroporous adsorption resin impurity removal, ion exchange resin decolorization, etc. The schisandra chinensis needs to be crushed to expose the kernel before adding. The longan is dry longan, and when used, the longan shell, longan pulp and longan core are separated and added together.

[0020] The nutritional composition of the present invention comprises rock sugar, hawthorn, immature bitter orange, roasted malt, vitamin C, chitin, rhizoma anemarrhenae, baicalin and pseudoginseng, and in parts by weight, comprises 1-5 parts of rock sugar, 7-10 parts of hawthorn, 1-3 parts of immature bitter orange, 1-3 parts of roasted malt, 1-3 parts of vitamin C, 1-3 parts of chitin, 1-3 parts of rhizoma anemarrhenae, 1-3 parts of baicalin and 1-3 parts of pseudoginseng.

[0021] Compared with the prior art, the preparation method of the present invention is applicable to a variety of raw materials, and can prepare beverages with different functions. The raw materials used are all natural raw materials without additives, and are suitable for athletes to drink, especially for shooting athletes to drink in daily life and during competitions. The preparation method is simple, low in cost, widely applicable to raw materials, and has broad market prospects. Specific implementation method:

[0022] The present invention is further described in detail below through specific embodiments.

[0023] Embodiment 1:

[0024] The present embodiment relates to a sports functional beverage, specifically a preparation method of a beverage with the function of calming the mind and nourishing the brain. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-4 parts of brown sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 3-5 parts of chrysanthemum, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0025] (1) Processing of jujube: Select gray jujube with more flesh and smaller core, place 3 parts of jujube in water, add flour with a mesh size of 80 and knead for 15 minutes, rinse and put into a steamer, steam for 20 minutes, and then let it stand in a cool place for 3-6 hours; steam for another 20 minutes, let it stand in a cool place at a temperature below 25°C for 3-6 hours, steam for another 20 minutes, let it stand in a cool place for 3-6 hours; then remove the core and set aside;

[0026] (2) Processing of wolfberries: select wolfberries with geographical indication of Ningxia, soak 5 parts of dried wolfberries with 6 parts of water, control the temperature at 8°C and soak for 12 hours, then filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0027] (3) Lily processing: select 4 parts of dried lilies, soak them in 6 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0028] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 90° C. for 40 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 90° C. for 40 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0029] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding 4 parts of lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding 2 parts of brown sugar and 3 parts of yellow chrysanthemum, continuing to cook for 10 minutes, filtering and taking the filtrate; the lutein used is a commercially available product; the yellow chrysanthemum is selected from the yellow chrysanthemum produced in September and October each year;

[0030] (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at a temperature below 10° C. at 15-40 MPa for 20 minutes;

[0031] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0032] The functional beverage prepared in this embodiment is a safe and brain-tonifying beverage, suitable for drinking between breakfast and lunch, and is particularly suitable for shooting athletes to drink before and during competitions. It has a calming and tranquilizing effect, prevents excitement, and helps participating athletes achieve good results.

[0033] Embodiment 2:

[0034] The present embodiment relates to a sports functional beverage, specifically a preparation method of a beverage with the function of strengthening the body and bones. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-5 parts of crystal sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 2-3 parts of schisandra, 1-3 parts of longan, 1-3 parts of saponin of American ginseng, 1-3 parts of tea polyphenols, 1-3 parts of chitin, 1-2 parts of Bactrian camel milk protein, 1-2 parts of chondroitin sulfate, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0035] (1) Processing of jujubes: Select gray jujubes with more flesh and smaller cores, place 2 portions of jujubes in water, add flour with a mesh size of 100 and rub for 20 minutes, rinse and put into a steamer, steam for 20 minutes, and then let stand in a cool place for 3-6 hours; steam for another 20 minutes, let stand in a cool place at a temperature below 25°C for 3-6 hours, steam for another 20 minutes, let stand in a cool place for 3-6 hours; then remove the core and set aside;

[0036] (2) Processing of wolfberries: select wolfberries with geographical indications from Ningxia, soak 3 parts of dried wolfberries in 5 parts of water, control the temperature at 8°C and soak for 12 hours, filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0037] (3) Lily processing: select 4 parts of dried lilies, soak them in 6 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0038] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 70-90° C. for 40 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 70-90° C. for 40 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0039] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding 3 parts of lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding 3 parts of Schisandra chinensis, 3 parts of longan, 3 parts of crystal sugar, 2 parts of American ginseng saponins, 2 parts of tea polyphenols, 2 parts of chitin, 1 part of Bactrian camel milk protein and 1 part of chondroitin sulfate, continuing to cook for 10 minutes, filtering and taking the filtrate; the lutein used is extracted from natural plants using existing technology;

[0040] (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at a temperature below 10° C. at 15-40 MPa for 20 minutes;

[0041] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0042] The saponin of American ginseng is obtained by adopting a series of efficient extraction, separation and purification technical means such as ethanol reflux extraction, water precipitation, macroporous adsorption resin impurity removal, ion exchange resin decolorization, etc.

[0043] The Schisandra chinensis needs to be crushed until the kernel is exposed before adding.

[0044] The longan is dried longan, and when used, the longan shell, longan pulp and longan core are separated and then added together.

[0045] The functional beverage prepared in this embodiment has the function of strengthening the body and bones, is suitable for drinking after a nap and before dinner and during physical exercise, and can quickly replenish energy and repair cell tissues.

[0046] Embodiment 3:

[0047] The present embodiment relates to a sports functional beverage, specifically a method for preparing a beverage with the function of clearing away heat and nourishing the stomach. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-5 parts of crystal sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 7-10 parts of hawthorn, 1-3 parts of bitter orange, 1-3 parts of roasted malt, 1-3 parts of vitamin C, 1-3 parts of chitin, 1-3 parts of anemarrhena, 1-3 parts of scutellaria, 1-3 parts of Pseudostellariae pseudoginseng, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0048] (1) Processing of jujubes: Select gray jujubes with large flesh and small cores, place 3 portions of jujubes in water, add flour with a mesh size of 100 and knead for 18 minutes, rinse and put into a steamer, steam for 20 minutes, and let stand in a cool place for 3-6 hours; steam for another 20 minutes, control the temperature below 25°C and let stand in a cool place for 3-6 hours, steam for another 20 minutes, and let stand in a cool place for 3-6 hours; then remove the core and set aside;

[0049] (2) Processing of wolfberries: select wolfberries with geographical indications from Ningxia, soak 3 parts of dried wolfberries in 4 parts of cold boiled water, control the temperature at 8°C and soak for 12 hours, filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0050] (3) Lily processing: select 6 parts of dried lilies, soak them in 9 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0051] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 90° C. for 40 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 90° C. for 40 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0052] (5) Mix the sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, add 2 parts of lutein and processed jujube, boil over high heat, simmer over low heat for 20 minutes, then add 2 parts of crystal sugar, 7 parts of hawthorn, 1 part of bitter orange, 3 parts of roasted malt, 3 parts of vitamin C, 2 parts of chitin, 2 parts of Anemarrhena, 2 parts of Scutellaria and 3 parts of Pseudostellariae, continue to boil for 30 minutes, filter and take the filtrate; the lutein used is extracted from natural plants using existing technology;

[0053] (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at a temperature below 10° C. at 15-40 MPa for 20 minutes;

[0054] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0055] The hawthorn is dry hawthorn slices, which are washed with water before use.

[0056] The functional beverage prepared in this embodiment has the function of clearing away heat and nourishing the stomach, is suitable for drinking after dinner and before going to bed, is conducive to sleep, and improves sleep quality.

[0057] Embodiment 4:

[0058] The present embodiment relates to a sports functional beverage, specifically a preparation method of a beverage with the function of calming the mind and nourishing the brain. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-4 parts of brown sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 3-5 parts of chrysanthemum, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0059] (1) Processing of jujube: Select gray jujube with more flesh and smaller core, place 2 portions of jujube in water, add 80-mesh flour and rub for 15 minutes, rinse and put into a steamer, steam for 30 minutes, and then let stand in a cool place for 6 hours; steam for another 30 minutes, let stand in a cool place at a temperature below 25° C. for 5 hours, steam for another 30 minutes, let stand in a cool place for 6 hours; then remove the core and set aside;

[0060] (2) Processing of wolfberries: select wolfberries with geographical indication of Ningxia, soak 3 parts of dried wolfberries with 6 parts of water, control the temperature at 1°C and soak for 12 hours, then filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0061] (3) Lily processing: select 7 parts of dried lilies, soak them in 6 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0062] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 90° C. for 60 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 90° C. for 60 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0063] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding 2 parts of lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding 2 parts of brown sugar and 4 parts of yellow chrysanthemum, continuing to cook for 10 minutes, filtering and taking the filtrate; the lutein used is a commercially available product; the yellow chrysanthemum is selected from the yellow chrysanthemum produced in September and October each year;

[0064] (6) The filtrate obtained in step (5) is sent to a homogenizer and homogenized at 40 MPa at a temperature below 10° C. for 30 minutes;

[0065] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0066] The functional beverage prepared in this embodiment is a safe and brain-tonifying beverage, suitable for drinking between breakfast and lunch, and is particularly suitable for shooting athletes to drink before and during competitions. It has a calming and tranquilizing effect, prevents excitement, and helps participating athletes achieve good results.

[0067] Embodiment 5:

[0068] The present embodiment relates to a sports functional beverage, specifically a preparation method of a beverage with the function of strengthening the body and bones. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-5 parts of crystal sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 2-3 parts of schisandra, 1-3 parts of longan, 1-3 parts of saponin of American ginseng, 1-3 parts of tea polyphenols, 1-3 parts of chitin, 1-2 parts of Bactrian camel milk protein, 1-2 parts of chondroitin sulfate, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0069] (1) Processing of jujubes: Select gray jujubes with more flesh and smaller cores, place 2 portions of jujubes in water, add flour with a mesh size of 100 and rub for 20 minutes, rinse and put into a steamer, steam for 20 minutes, and then let stand in a cool place for 3-6 hours; steam for another 20 minutes, let stand in a cool place at a temperature below 25°C for 3-6 hours, steam for another 20 minutes, let stand in a cool place for 3-6 hours; then remove the core and set aside;

[0070] (2) Processing of wolfberries: select wolfberries with geographical indications from Ningxia, soak 3 parts of dried wolfberries in 5 parts of water, control the temperature at 8°C and soak for 12 hours, filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0071] (3) Lily processing: select 4 parts of dried lilies, soak them in 6 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0072] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 70-90° C. for 40 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 70-90° C. for 40 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0073] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding 2 parts of lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding 2 parts of Schisandra chinensis, 2 parts of longan, 2 parts of crystal sugar, 2 parts of American ginseng saponins, 2 parts of tea polyphenols, 2 parts of chitin, 1 part of Bactrian camel milk protein and 1 part of chondroitin sulfate, continuing to cook for 10 minutes, filtering and taking the filtrate; the lutein used is extracted from natural plants using existing technology;

[0074] (6) The filtrate obtained in step (5) is sent to a homogenizer and homogenized at 15 MPa at a temperature below 10° C. for 30 minutes;

[0075] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0076] The saponin of American ginseng is obtained by adopting a series of efficient extraction, separation and purification technical means such as ethanol reflux extraction, water precipitation, macroporous adsorption resin impurity removal, ion exchange resin decolorization, etc.

[0077] The Schisandra chinensis needs to be crushed until the kernel is exposed before adding.

[0078] The longan is dried longan, and when used, the longan shell, longan pulp and longan core are separated and then added together.

[0079] The functional beverage prepared in this embodiment has the function of strengthening the body and bones, is suitable for drinking after a nap and before dinner and during physical exercise, and can quickly replenish energy and repair cell tissues.

[0080] Embodiment 6:

[0081] The present embodiment relates to a sports functional beverage, specifically a method for preparing a beverage with the function of clearing away heat and nourishing the stomach. The raw materials used include, by weight: 1 part of monk fruit, 4-7 parts of lily, 1-5 parts of crystal sugar, 2-4 parts of lutein, 3-8 parts of wolfberry, 7-10 parts of hawthorn, 1-3 parts of bitter orange, 1-3 parts of roasted malt, 1-3 parts of vitamin C, 1-3 parts of chitin, 1-3 parts of anemarrhena, 1-3 parts of scutellaria, 1-3 parts of Pseudostellariae pseudoginseng, 2-5 parts of jujube and 20-50 parts of water. The specific steps are as follows:

[0082] (1) Processing of jujubes: Select gray jujubes with large flesh and small cores, place 3 portions of jujubes in water, add flour with a mesh size of 100 and knead for 18 minutes, rinse and put into a steamer, steam for 20 minutes, and let stand in a cool place for 3-6 hours; steam for another 20 minutes, control the temperature below 25°C and let stand in a cool place for 3-6 hours, steam for another 20 minutes, and let stand in a cool place for 3-6 hours; then remove the core and set aside;

[0083] (2) Processing of wolfberries: select wolfberries with geographical indications from Ningxia, soak 3 parts of dried wolfberries in 4 parts of cold boiled water, control the temperature at 8°C and soak for 12 hours, filter, grind the filtered wolfberries into wolfberry pulp with a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice;

[0084] (3) Lily processing: select 6 parts of dried lilies, soak them in 9 parts of water, and soak them in a temperature controlled environment below 15°C for 2 hours, then use a wall breaking machine to make lily pulp;

[0085] (4) Preparation of Luo Han Juice: Crush 1 part of Luo Han Guo, add 10 parts of water, boil over high heat, and then maintain 90° C. for 40 minutes, filter after cooling, add 6 parts of water to the residue, and soak at 90° C. for 40 minutes, cool and filter, combine the filtrate with the first filtrate to obtain Luo Han Juice; or add 3% by weight of honey to Luo Han Juice to prepare sugar-containing Luo Han Juice;

[0086] (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding 2 parts of lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding 2 parts of crystal sugar, 7 parts of hawthorn, 2 parts of immature bitter orange, 1 part of roasted malt, 1 part of vitamin C, 1 part of chitin, 1 part of anemarrhena, 2 parts of scutellaria and 3 parts of pseudostellaria, continuing to cook for 30 minutes, filtering and taking the filtrate; the lutein used is extracted from natural plants using existing technology;

[0087] (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at a temperature below 10° C. at 15-40 MPa for 20 minutes;

[0088] (7) The product obtained in step (6) is sterilized at 120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

[0089] The hawthorn is dry hawthorn slices, which are washed with water before use.

[0090] The functional beverage prepared in this embodiment has the function of clearing away heat and nourishing the stomach, is suitable for drinking after dinner and before going to bed, is conducive to sleep, and improves sleep quality.

[0091] Embodiment 7:

[0092] This example relates to an effect experiment of the sports functional beverage prepared in Examples 1-3.

[0093] The functional beverage prepared in Example 2 was provided to athletes who were undergoing high-intensity training, such as track and field athletes, fencing athletes, football players, and volleyball players, for drinking during daily training. 90% of the athletes reported that drinking the functional beverage during training could quickly replenish energy and reduce muscle soreness after training.

[0094] Among shooting athletes, athletes who are easily emotionally excited during or before a game were screened, and they were asked to drink the sports functional beverage prepared in Example 1 before the game. The athletes reported that after drinking the functional beverage, they were calmer and had less emotional fluctuations, and they performed at the high level of training during the game that day.

[0095] The functional beverage prepared in Example 3 was provided to people with poor sleep quality, and they drank it after dinner every day. After 7 days, 90% of the people reported that their sleep quality was significantly improved.

Claims

1. A method for preparing a sports functional beverage, characterized in that: The raw materials include, by weight: 1 part of monk fruit, 2-5 parts of jujube, 3-8 parts of wolfberry, 4-7 parts of lily, 2-4 parts of lutein and 20-50 parts of water; the specific steps include: (1) Processing of jujube: Select gray jujube with more flesh and smaller core, place the jujube in water, add flour with a mesh size of 80-100, and rub for 15-20 minutes, rinse and put into a steamer, steam for 20-30 minutes, and then let it stand in a cool place for 3-6 hours; steam for another 20-30 minutes, let it stand in a cool place at a temperature below 25°C for 3-6 hours, steam for another 20-30 minutes, let it stand in a cool place for 3-6 hours; then remove the core and set aside; (2) Processing of wolfberries: Select wolfberries with geographical indications from Ningxia, add water to the washed wolfberries, soak them in a temperature-controlled environment of 8-10°C for 12 hours, filter them, grind the filtered wolfberries into wolfberry pulp using a pulping machine, mix the wolfberry pulp and the filtrate to obtain wolfberry juice; (3) Lily processing: select dried lilies, add water to the washed lilies, soak them in an environment with a temperature control below 15°C for 2 hours, and then use a wall-breaking machine to beat the soaked water and lilies into lily pulp; (4) Preparation of Luo Han fruit juice: breaking the Luo Han fruit into pieces, adding water, boiling over high heat, then maintaining 70-90° C. for leaching for 40-60 minutes, filtering after cooling, adding water to the residue again, leaching at 70-90° C. for 30-40 minutes, filtering after cooling, combining the filtrate with the first filtrate to obtain Luo Han fruit juice; adding 3-4% by weight of honey to the Luo Han fruit juice to prepare the sugar-containing Luo Han fruit juice; (5) Mixing sugar-containing Luo Han fruit juice, wolfberry juice and lily pulp, adding lutein and processed jujube, bringing to a boil over high heat, simmering over low heat for 20 minutes, then adding the nutritional composition, continuing to cook for 10 minutes, filtering and collecting the filtrate; the selected lutein is a commercially available product or extracted from natural plants using existing technology; (6) sending the filtrate obtained in step (5) into a homogenizer and homogenizing at 10° C. at 15-40 MPa for 20-30 minutes; (7) The crude product obtained in step (6) is sterilized at a temperature of 115-120° C. for 20 seconds to obtain the product, which is then filled and capped to obtain a sports functional drink.

2. The method for preparing the sports functional drink according to claim 1, characterized in that: The nutritional composition comprises brown sugar and chrysanthemum, and the brown sugar comprises 1-4 parts and the chrysanthemum comprises 3-5 parts by weight. The brown sugar is selected from sugarcane brown sugar, and the chrysanthemum is selected from yellow chrysanthemum produced in September and October each year.

3. The method for preparing the sports functional drink according to claim 1, characterized in that: The nutritional composition comprises schisandra chinensis, longan, crystal sugar, saponin of American ginseng, tea polyphenols, chitin, Bactrian camel milk protein and chondroitin sulfate, and by weight, schisandra chinensis 2-3 parts, longan 1-3 parts, crystal sugar 1-5 parts, saponin of American ginseng 1-3 parts, tea polyphenols 1-3 parts, chitin 1-3 parts, Bactrian camel milk protein 1-2 parts, chondroitin sulfate 1-2 parts. The saponin of American ginseng is obtained by a series of efficient extraction, separation and purification technical means such as ethanol reflux extraction, water precipitation, macroporous adsorption resin impurity removal, ion exchange resin decolorization, etc. The schisandra chinensis needs to be crushed to expose the kernel before adding. The longan is dry longan, and when used, the longan shell, longan pulp and longan core are separated and added together.

4. The method for preparing the sports functional drink according to claim 1, characterized in that: The nutritional composition comprises rock sugar, hawthorn, immature bitter orange, roasted malt, vitamin C, chitin, rhizoma anemarrhenae, baicalin and pseudoginseng, and by weight, comprises 1-5 parts of rock sugar, 7-10 parts of hawthorn, 1-3 parts of immature bitter orange, 1-3 parts of roasted malt, 1-3 parts of vitamin C, 1-3 parts of chitin, 1-3 parts of rhizoma anemarrhenae, 1-3 parts of baicalin and 1-3 parts of pseudoginseng.