Low-calorie electrolyte beverage and preparation method thereof

Abstract

The invention discloses a low-calorie electrolyte beverage and a preparation method thereof, and belongs to the technical field of beverages. The low-calorie electrolyte beverage is prepared from the following components in parts by weight: 1.3 to 1.5 parts of plukenetia volubilis linneo extract, 0.02 to 0.03 part of vitamin C, 0.016 to 0.019 part of vitamin B2, 0.15 to 0.25 part of citric acid, 0.1 to 0.2 part of sodium citrate, 0.02 to 0.03 part of sodium chloride, 0.02 to 0.03 part of potassium chloride, 0.01 to 0.02 part of stevioside and 150 to 180 parts of deionized water. Sugar replacement is realized by adding sacha inchi soluble fibers to provide osmotic pressure, sugar substitutes are used for adjusting taste, sacha inchi peptides are extracted, the absorption efficiency of moisture after exercise is improved through combined action, and then the water supplementing effect is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and specifically relates to a low-calorie electrolyte beverage and a preparation method thereof. Background Art

[0002] The water content in the human body is kept in a state of dynamic balance. When the body takes in too little water or loses too much water, the body will be in a state of dehydration. Under high-intensity exercise, drinking water can improve the performance of cyclic endurance exercise, and the osmotic pressure of the beverage will affect the rate of gastric emptying and thus the rate of water absorption by the intestine. Therefore, current sports drinks are mostly formulated by mixing a variety of carbohydrates to ensure the palatability and rehydration effect of sports drinks. There are also sports drinks that add peptides, amino acids or proteins to carbohydrates and electrolytes. Amino acids and proteins can also increase the absorption of water in the intestine by co-transporting with sodium, but excessive sugar intake often leads to increased blood sugar and weight gain. High sodium and high carbohydrate intake are closely related to an increased risk of hypertension and cardiovascular disease. Satouki fruit is rich in chemical components such as unsaturated fatty acids, proteins and polyphenols. At the same time, modern pharmacological studies have shown that it has the effects of lowering blood pressure, lowering blood lipids, enhancing immunity and improving memory.

[0003] The existing technologies currently have the following main problems: 1. The current electrolyte hydration beverages have a high sugar content; 2. The hydration effect of sugar-free and low-calorie beverages is poor. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a low-calorie electrolyte beverage and a preparation method thereof. In order to solve the problem of high electrolyte beverage content, the present invention proposes to achieve sugar substitution by adding sacha inchi soluble fiber to provide osmotic pressure, and at the same time use sugar substitutes to adjust the taste, and extract sacha inchi peptides, which work together to improve the absorption efficiency of water after exercise, thereby achieving an improved hydration effect.

[0005] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present invention is as follows: The present invention proposes a low-calorie electrolyte beverage, which is composed of the following components in parts by weight: 1.3-1.5 parts of sacha inchi extract, 0.02-0.03 parts of vitamin C, 0.016-0.019 parts of vitamin B2, 0.15-0.25 parts of citric acid, 0.1-0.2 parts of sodium citrate, 0.02-0.03 parts of sodium chloride, 0.02-0.03 parts of potassium chloride, 0.01-0.02 parts of stevia and 150-180 parts of deionized water.

[0006] Preferably, the method for preparing the Sacha Inchi extract comprises the following steps: S1, drying and powdering the Mitochondria vine meal, passing through a 60-mesh sieve, adding it to a 1.3wt% sodium chloride solution, then adding glucose, mixing evenly, and steaming at normal pressure for 20-30min to obtain a fermentation matrix; S2, transferring the fermentation substrate obtained in S1 to a sealed fermentation tank, inoculating Issaffron orientalis, fermenting at 28°C for 10 h, inoculating Clostridium cohnii, heating to 35°C, shaking and fermenting at 120 rpm for 30 h, and finally refrigerating at 4°C for 6 h to obtain a fermentation product; S3, the fermentation product obtained in S2 was beaten with a beater, filtered through a 150-mesh sieve to obtain a filtrate and a filter residue, the filtrate was centrifuged for 10 minutes to obtain the supernatant, and freeze-dried to obtain the sachalinensis peptide; S4, adding the filter residue obtained in S3 into a 3wt% sulfuric acid solution, stirring in a water bath, centrifuging for 20 min, and taking the supernatant; S5. Add 3-4 times the volume of anhydrous ethanol to the supernatant obtained in S4, centrifuge for 6 minutes after 16 hours to obtain the precipitate, wash and freeze-dry to obtain the sacha inchi soluble fiber, add the sacha inchi peptide obtained in S3, mix well to obtain the sacha inchi extract.

[0007] Preferably, in S1, the amount of the saussurea cambogia meal added to the 1.3 wt % sodium chloride solution is 0.5-0.6 g / mL.

[0008] Preferably, in S1, the amount of glucose added is 6-8 mg / mL.

[0009] Preferably, in S2, the inoculation amount of the oriental yeast is 2-3%; the biological source is China Industrial Microbiological Culture Collection Center, and the strain number is CICC32637.

[0010] Preferably, in S2, the inoculation amount of Clostridium cohnii is 2-4%; the biological source is China Industrial Microbiological Culture Collection Center, and the strain number is CICC8022.

[0011] I. orientalis and Clostridium corylifolia are used together, with I. orientalis for primary fermentation and Clostridium corylifolia for mid- and late-stage fermentation. In the primary fermentation, glucose is used as a substrate, and the aerobic respiration of I. orientalis reduces the oxygen content in the fermentation tank and destroys the cell wall through aerobic respiration of I. orientalis, providing favorable conditions for the fermentation of Clostridium corylifolia, reducing the maximum acid production time of Clostridium corylifolia, promoting the release of effective ingredients, and improving the overall fermentation effect.

[0012] Preferably, in S3, the centrifugal speed is 3600-4200 rpm.

[0013] Preferably, in S4, the amount of the filter residue added to the 3 wt % sulfuric acid solution is 0.05-0.06 g / mL.

[0014] Preferably, in S4, the water bath is stirred at a temperature of 60-70°C, a speed of 80-120 rpm, and a time of 2-3 h.

[0015] Preferably, in S4, the centrifugal speed is 3000-4000 rpm.

[0016] Preferably, in S5, the centrifugal speed is 2500-3000 rpm.

[0017] The present invention also provides a method for preparing a low-calorie electrolyte beverage, which specifically comprises the following steps: Add sodium chloride and potassium chloride into deionized water, stir to dissolve, add vitamin C, vitamin B2, citric acid, sodium citrate, sacha inchi extract and stevia, stir to dissolve, filter and sterilize to obtain a low-calorie electrolyte beverage.

[0018] The beneficial effects achieved by the present invention are as follows: the present invention delays the gastric emptying rate and thus the intestinal absorption by adding sacha inchi soluble fiber and sacha inchi peptide, increases the water retention of the body by increasing electrolytes, thereby enhancing the reabsorption of water by the kidney, reducing urine and increasing body fluid retention; on the other hand, sacha inchi soluble fiber has good in vitro antioxidant properties and immune activity, and the use of sacha inchi peptide can reduce body fluid loss, help increase the recovery of water and electrolytes, increase the cell rehydration rate, and thus delay fatigue; sacha inchi meal contains a high content of essential amino acids, among which methionine and tyrosine are particularly rich, has a high nutritional value, is conducive to preventing muscle decomposition after exercise, promotes muscle protein synthesis, increases muscle mass, and improves physical recovery speed. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The results of the water replenishment effect test of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in FIG. Figure 2 The results of the body fluid loss test of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in FIG. Figure 3 It is a result diagram of the motor ability test of Examples 1-3 of the present invention and Comparative Examples 1-2.

[0020] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0023] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified. Example

[0024] A low-calorie electrolyte beverage consists of the following components in parts by weight: 1.3 parts of sacha inchi extract, 0.02 parts of vitamin C, 0.016 parts of vitamin B2, 0.15 parts of citric acid, 0.1 parts of sodium citrate, 0.02 parts of sodium chloride, 0.02 parts of potassium chloride, 0.01 parts of stevioside and 150 parts of deionized water.

[0025] The preparation method of the sacha inchi extract specifically comprises the following steps: S1, drying and powdering the Mitochondria vine meal, passing through a 60-mesh sieve, adding 0.5 g / mL of the mixture into a 1.3 wt% sodium chloride solution, then adding 6 mg / mL of glucose, mixing well, and steaming at normal pressure for 20 min to obtain a fermentation matrix; S2, transferring the fermentation substrate obtained in S1 to a sealed fermentation tank, inoculating Issatchenia orientalis with an inoculation amount of 2%, fermenting at 28°C for 10 h, inoculating Clostridium cohnii with an inoculation amount of 2%, heating to 35°C, shaking and fermenting at 120 rpm for 30 h, and finally refrigerating at 4°C for 6 h to obtain a fermentation product; S3, the fermentation product obtained in S2 was beaten with a beater, filtered through a 150-mesh sieve to obtain a filtrate and a filter residue, the filtrate was centrifuged at 3600 rpm for 10 min, the supernatant was taken, and freeze-dried to obtain the sachalinensis peptide; S4, adding the filter residue obtained in S3 to a 3wt% sulfuric acid solution at an addition amount of 0.05 g / mL, stirring at 80 rpm in a 60°C water bath for 2 h, centrifuging at 3000 rpm for 20 min, and taking the supernatant; S5. Add 3 times the volume of anhydrous ethanol to the supernatant obtained in S4, centrifuge at 2500 rpm for 6 min after 16 hours to obtain the precipitate, wash and freeze-dry to obtain sacha inchi soluble fiber, add sacha inchi peptide obtained in S3, mix well to obtain sacha inchi extract.

[0026] The present invention also provides a method for preparing a low-calorie electrolyte beverage, which specifically comprises the following steps: Add sodium chloride and potassium chloride into deionized water, stir to dissolve, add vitamin C, vitamin B2, citric acid, sodium citrate, sacha inchi extract and stevia, stir to dissolve, filter and sterilize to obtain a low-calorie electrolyte beverage. Example

[0027] A low-calorie electrolyte beverage consists of the following components in parts by weight: 1.5 parts of sacha inchi extract, 0.03 parts of vitamin C, 0.019 parts of vitamin B2, 0.25 parts of citric acid, 0.2 parts of sodium citrate, 0.03 parts of sodium chloride, 0.03 parts of potassium chloride, 0.02 parts of stevioside and 180 parts of deionized water.

[0028] The preparation method of the sacha inchi extract specifically comprises the following steps: S1, drying and powdering the Mitochon fruit meal, passing through a 60-mesh sieve, adding 0.6 g / mL of the mixture to a 1.3 wt% sodium chloride solution, then adding 8 mg / mL of glucose, mixing well, and steaming at normal pressure for 30 min to obtain a fermentation matrix; S2, transferring the fermentation substrate obtained in S1 to a sealed fermentation tank, inoculating Issatchenia orientalis with an inoculation amount of 3%, fermenting at 28°C for 10 h, inoculating Clostridium cohnii with an inoculation amount of 4%, heating to 35°C, shaking and fermenting at 120 rpm for 30 h, and finally refrigerating at 4°C for 6 h to obtain a fermentation product; S3, the fermentation product obtained in S2 was beaten with a beater, filtered through a 150-mesh sieve to obtain a filtrate and a filter residue, the filtrate was centrifuged at 4200 rpm for 10 min, the supernatant was obtained, and freeze-dried to obtain the sachalinensis peptide; S4, adding the filter residue obtained in S3 to a 3 wt % sulfuric acid solution at an addition amount of 0.06 g / mL, stirring at 120 rpm in a 70°C water bath for 3 h, centrifuging at 4000 rpm for 20 min, and taking the supernatant; S5. Add 4 times the volume of anhydrous ethanol to the supernatant obtained in S4, centrifuge at 3000 rpm for 6 min after 16 hours to obtain the precipitate, wash and freeze-dry to obtain sacha inchi soluble fiber, add the sacha inchi peptide obtained in S3, mix well to obtain sacha inchi extract.

[0029] The present invention also provides a method for preparing a low-calorie electrolyte beverage, which specifically comprises the following steps: Add sodium chloride and potassium chloride into deionized water, stir to dissolve, add vitamin C, vitamin B2, citric acid, sodium citrate, sacha inchi extract and stevia, stir to dissolve, filter and sterilize to obtain a low-calorie electrolyte beverage. Example

[0030] A low-calorie electrolyte beverage consists of the following components in parts by weight: 1.4 parts of sacha inchi extract, 0.025 parts of vitamin C, 0.018 parts of vitamin B2, 0.2 parts of citric acid, 0.15 parts of sodium citrate, 0.025 parts of sodium chloride, 0.025 parts of potassium chloride, 0.015 parts of stevioside and 16 parts of deionized water.

[0031] The preparation method of the sacha inchi extract specifically comprises the following steps: S1, drying and powdering the Mitochon fruit meal, passing through a 60-mesh sieve, adding 0.55 g / mL of the mixture to a 1.3 wt% sodium chloride solution, then adding 7 mg / mL of glucose, mixing well, and steaming at normal pressure for 25 min to obtain a fermentation matrix; S2, transferring the fermentation substrate obtained in S1 to a sealed fermentation tank, inoculating Issatchenia orientalis with an inoculation amount of 2.5%, fermenting at 28°C for 10 h, inoculating Clostridium cohnii with an inoculation amount of 3%, heating to 35°C, shaking and fermenting at 120 rpm for 30 h, and finally refrigerating at 4°C for 6 h to obtain a fermentation product; S3, the fermentation product obtained in S2 was pulped by a pulper, filtered through a 150-mesh sieve to obtain a filtrate and a filter residue, the filtrate was centrifuged at 3900 rpm for 10 min, the supernatant was obtained, and freeze-dried to obtain the sachalinensis peptide; S4, add the filter residue obtained in S3 to a 3wt% sulfuric acid solution at an addition amount of 0.055 g / mL, stir at 100 rpm in a 65°C water bath for 2.5 h, centrifuge at 3500 rpm for 20 min, and take the supernatant; S5. Add 3.5 times the volume of anhydrous ethanol to the supernatant obtained in S4, centrifuge at 2700 rpm for 6 min after 16 hours to obtain the precipitate, wash and freeze-dry to obtain sacha inchi soluble fiber, add the sacha inchi peptide obtained in S3, mix well to obtain sacha inchi extract.

[0032] The present invention also provides a method for preparing a low-calorie electrolyte beverage, which specifically comprises the following steps: Add sodium chloride and potassium chloride into deionized water, stir to dissolve, add vitamin C, vitamin B2, citric acid, sodium citrate, sacha inchi extract and stevia, stir to dissolve, filter and sterilize to obtain a low-calorie electrolyte beverage.

[0033] Comparative Example 1 This comparative example provides a beverage, which is different from Example 1 in that glucose is used to replace sacha inchi soluble fiber in the components, and the other components and component contents are the same as those in Example 1.

[0034] Comparative Example 2 This comparative example provides a beverage, which is different from Example 1 in that the components do not contain sachalinensis peptide, and the remaining components and component contents are the same as those in Example 1.

[0035] Experimental example After 3 days of adaptive feeding, the rats were deprived of water for 16 hours. After the end of the period, they were made to exercise on an animal treadmill. The initial running speed was set at 10m / min, and the speed was increased to 20m / min within 10min. The total exercise time was 30min to obtain the water deprivation model rats.

[0036] 1. Hydration effect test The water deprivation model rats were randomly divided into 7 groups, 5 rats in each group, which were model group and experimental group. The experimental groups were set as control group, Example 1-3 and Comparative Example 1-2; the model group was not gavaged, and the experimental group was gavaged with 10 mL of water replenishment solution every 1 hour, among which the control group was gavaged with pure water, and Example 1-3 and Comparative Example 1-2 were gavaged with the corresponding prepared beverages. After gavage 4 times, the plasma osmotic pressure of each group was recorded, and the water replenishment recovery rate was calculated by the following formula: Water replenishment recovery rate = (osmotic pressure of model group - osmotic pressure of experimental group) / osmotic pressure of model group × 100%.

[0037] Figure 1 This is a result graph of the hydration effect test of Examples 1-3 and Comparative Examples 1-2 of the present invention. As shown in the figure, the hydration recovery rates of the control group, Examples 1-3 and Comparative Examples 1-2 are 10.36%, 24.33%, 21.36%, 22.53% and 16.62%, 17.23%, respectively; indicating that the use of sacha inchi peptide and sacha inchi soluble fiber significantly improved the hydration recovery of rats.

[0038] 2. Body fluid loss test The rats in the water deprivation model were randomly divided into 6 groups, with 5 rats in each group. Saliva samples were collected and recorded. 2 H2O content, recorded as basis 2 H2O content, at a dose of 0.05 g / kg body weight, purified water, Example 1-3 and Comparative Example 1-2 were used for rehydration, and each group of solutions contained 12% 2 H2O, extract saliva sample again 1h after rehydration, record 2 H2O content, recorded as test 2 H2O content; after rehydration, exercise for 30 minutes at 10 m / min, then stop drinking water for 3 hours, and record 2 H2O content, recorded as experimental 2H2O content, the body fluid loss rate is calculated using the following formula: Fluid loss rate = (experimental 2 H2O Content - Basic 2 H2O content) / (test 2 H2O Content - Basic 2 H2O content) × 100%.

[0039] Figure 2 This is a result graph of body fluid loss test of Examples 1-3 and Comparative Examples 1-2 of the present invention. As shown in the figure, the body fluid loss rates of the pure water group, Examples 1-3 and Comparative Examples 1-2 are 1.36%, 0.59%, 0.61%, 0.63% and 0.93%, 0.82%, respectively; indicating that the use of sacha inchi peptide and sacha inchi soluble fiber significantly reduced the body fluid loss of rats.

[0040] 3. Sports ability test The water deprivation model rats were randomly divided into 6 groups, 5 rats in each group, namely the control group, Examples 1-3 and Comparative Examples 1-2, and 10 mL of water replenishing solution were gavaged every 1 h, wherein the control group was gavaged with pure water, and Examples 1-3 and Comparative Examples 1-2 were gavaged with the corresponding prepared beverages. After gavage for 4 times, an exhaustive swimming test was performed, in which the rats were placed in a homemade water tank at 25°C and a water depth of 35 cm and swam freely. The time from the start of swimming to the time when the rats sank for 10 s and still could not float to the surface was recorded, which was recorded as the exhaustive swimming time of the rats.

[0041] Figure 3 This is a graph showing the results of the motor ability test of Examples 1-3 and Comparative Examples 1-2 of the present invention. As shown in the figure, the exhaustive swimming times of the control group, Examples 1-3 and Comparative Examples 1-2 are 125s, 169s, 163s, 165s and 146s, 152s, respectively; indicating that the use of sacha inchi peptides and sacha inchi soluble fiber significantly improved the motor ability of rats.

[0042] While the embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that many changes, modifications, substitutions and variations can be made to the embodiments without departing from the principles and spirit of the invention.

[0043] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A low-calorie electrolyte beverage, characterized in that: The invention is composed of the following components in parts by weight: 1.3-1.5 parts of sacha inchi extract, 0.02-0.03 parts of vitamin C, 0.016-0.019 parts of vitamin B2, 0.15-0.25 parts of citric acid, 0.1-0.2 parts of sodium citrate, 0.02-0.03 parts of sodium chloride, 0.02-0.03 parts of potassium chloride, 0.01-0.02 parts of stevioside and 150-180 parts of deionized water; The preparation method of the sacha inchi extract specifically comprises the following steps: S1, drying and powdering the Mitochondria vine meal, passing through a 60-mesh sieve, adding it to a 1.3wt% sodium chloride solution, then adding glucose, mixing evenly, and steaming at normal pressure for 20-30min to obtain a fermentation matrix; S2, transferring the fermentation substrate obtained in S1 to a sealed fermentation tank, inoculating Issaffron orientalis, fermenting at 28°C for 10 h, inoculating Clostridium cohnii, heating to 35°C, shaking and fermenting at 120 rpm for 30 h, and finally refrigerating at 4°C for 6 h to obtain a fermentation product; S3, the fermentation product obtained in S2 was beaten with a beater, filtered through a 150-mesh sieve to obtain a filtrate and a filter residue, the filtrate was centrifuged for 10 minutes to obtain the supernatant, and freeze-dried to obtain the sachalinensis peptide; S4, adding the filter residue obtained in S3 into a 3wt% sulfuric acid solution, stirring in a water bath, centrifuging for 20 min, and taking the supernatant; S5. Add 3-4 times the volume of anhydrous ethanol to the supernatant obtained in S4, centrifuge for 6 minutes after 16 hours to obtain the precipitate, wash and freeze-dry to obtain the sacha inchi soluble fiber, add the sacha inchi peptide obtained in S3, mix well to obtain the sacha inchi extract.

2. A method for preparing a low-calorie electrolyte beverage according to claim 1, characterized in that: The method specifically comprises the following steps: adding sodium chloride and potassium chloride into deionized water, stirring and dissolving, adding vitamin C, vitamin B2, citric acid, sodium citrate, sacha inchi extract and stevia, stirring and dissolving, filtering and sterilizing to obtain a low-calorie electrolyte beverage.

3. The method for preparing a low-calorie electrolyte beverage according to claim 2, characterized in that: In S1, the amount of saussurea caesalpinia meal added to 1.3wt% sodium chloride solution was 0.5-0.6g / mL; the amount of glucose added was 6-8mg / mL.

4. The method for preparing a low-calorie electrolyte beverage according to claim 3, characterized in that: In S2, the inoculation amount of the oriental yeast is 2-3%; the biological source is China Industrial Microbiological Culture Collection Center, and the strain number is CICC32637.

5. The method for preparing a low-calorie electrolyte beverage according to claim 4, characterized in that: In S2, the inoculation amount of Clostridium coli is 2-4%; the biological source is China Industrial Microbiological Culture Collection Center, and the strain number is CICC8022.

6. The method for preparing a low-calorie electrolyte beverage according to claim 5, characterized in that: In S3, the centrifugal speed is 3600-4200 rpm.

7. The method for preparing a low-calorie electrolyte beverage according to claim 6, characterized in that: In S4, the amount of the filter residue added to the 3wt% sulfuric acid solution is 0.05-0.06g / mL.

8. The method for preparing a low-calorie electrolyte beverage according to claim 7, characterized in that: In S4, the water bath is stirred at a temperature of 60-70° C., a speed of 80-120 rpm, and a time of 2-3 h.

9. The method for preparing a low-calorie electrolyte beverage according to claim 8, characterized in that: In S4, the centrifugal speed is 3000-4000 rpm.

10. The method for preparing a low-calorie electrolyte beverage according to claim 9, characterized in that: In S5, the centrifugal speed is 2500-3000 rpm.

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