Product for energy supply before and after exercise
By using compositions of wheat oligopeptides and other natural extracts, the shortcomings of existing sports nutritional foods in energy replenishment and fatigue resistance are solved, and the effect of rapid energy replenishment and significant fatigue relief is achieved.
Patent Information
- Application Number
- CN202510031650.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-09
- Publication Date
- 2025-03-25
AI Technical Summary
Existing sports nutritious foods have problems such as single effects, unsatisfactory results, and complex preparation in terms of energy replenishment before and after exercise, which is difficult to effectively alleviate exercise fatigue.
Wheat oligopeptides are prepared by specific enzymatic treatment methods using compositions of wheat oligopeptides, noni fruit extract, ginseng extract and polysin extract, and combined with other extracts to improve energy replenishment and anti-fatigue effects.
The composition can quickly replenish energy, significantly relieve fatigue, prolong exercise time, and is simple in preparation and low in energy consumption, making it suitable for large-scale production.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of nutritional products, and in particular to a product for energy supplementation before and after exercise. Background Art
[0002] With the rise of the national health movement in my country, the number of people who exercise is growing. Sports fatigue is a physiological phenomenon that occurs when the human body's mental and physical activities continue to reach a certain stage. It is manifested as the body's physiological process cannot maintain its function at a specific level or cannot maintain the predetermined exercise intensity. Usually in the later stage of the exercise process, the body is generally in a state of nutritional "deficiency" and is prone to significant sports fatigue. Continuous or severe fatigue will not only affect the body's exercise ability, but may even cause organic diseases and threaten physical health.
[0003] At present, scientific and reasonable diet and sports nutrition supplementation are important ways to relieve sports fatigue. Sports nutrition food can quickly and effectively improve the body's physical fitness, replenish the nutrients and energy needed by the body in time, quickly improve physical fatigue and restore physical strength. Such sports nutrition food has gradually attracted people's attention and attention, and has become an indispensable aspect of achieving a healthy lifestyle.
[0004] The new lifestyle of "sports + nutrition" is increasingly being praised by people, and the target group of sports nutrition foods has also expanded from the earliest professional athletes to the general public. Therefore, the research and development of sports nutrition foods has huge market potential and economic benefits.
[0005] In recent years, domestic and foreign scholars have conducted a lot of research on anti-fatigue active substances in animals and plants, and found that some natural active ingredients such as peptides, amino acids, polysaccharides, vitamins, polyphenols, etc. have certain anti-sports fatigue effects. Although there are more and more energy supplement products on the market, most of them have disadvantages such as single efficacy, unsatisfactory effect, and complex preparation. Summary of the invention
[0006] The purpose of the present invention is to overcome the deficiencies of the prior art and meet the needs of the current market, and to provide a product for energy replenishment before and after exercise, which is safe and healthy, has a simple preparation process, and can quickly replenish energy and significantly relieve fatigue.
[0007] To achieve the above object, the technical solution adopted by the present invention is: In a first aspect, the present invention provides a composition for energy replenishment before and after exercise, characterized in that it comprises the following components in parts by weight: 15-20 parts of wheat oligopeptides, 1-3 parts of noni fruit extract, 5-10 parts of ginseng extract and 5-10 parts of polygonatum extract; preferably, the composition includes 18 parts of wheat oligopeptides, 2 parts of noni fruit extract, 6 parts of ginseng extract and 6 parts of polygonatum extract.
[0008] In a second aspect, the present invention provides a method for preparing wheat oligopeptides, comprising the following steps: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8-9, temperature 40-50°C, time 1-2h, the amount of trypsin added is 1-3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme composed of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6-7, temperature 40-50°C, time 3-4h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1-2:1:1.2-1.5, the amount of the composite enzyme added is 2-4% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain the product.
[0009] In step S2, the mixture is stirred and mixed once every half an hour during the enzymatic hydrolysis process.
[0010] Preferably, in step S2, the mass ratio of neutral protease, flavor protease and ficin in the composite enzyme is 1.5:1:1.3.
[0011] Preferably, in step S2, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the amount of complex enzyme added is 3% of the mass of the gluten pretreatment solution.
[0012] In step S3, the enzyme inactivation step is to heat the enzymatic solution B to 80-90° C. and maintain the temperature for 5-15 minutes.
[0013] And in step S3, the concentration step is concentration under reduced pressure.
[0014] In a third aspect, the present invention also provides use of the aforementioned composition in preparing a product for energy replenishment before and after exercise.
[0015] In a fourth aspect, the present invention further provides a product comprising the aforementioned composition for energy replenishment before and after exercise, wherein the product is obtained by adding the aforementioned composition to a traditional energy replenishment product to obtain a new product for energy replenishment before and after exercise, wherein the traditional energy replenishment product comprises the following components: 200-400 parts of glucose, 100-200 parts of white sugar, 100-200 parts of glucose syrup, 100-200 parts of lactose, 100-200 parts of grapefruit fruit powder, 15-30 parts of L-ascorbic acid, 15-30 parts of ferric pyrophosphate, 1-2 parts of thiamine nitrate, 0.5-1 parts of riboflavin, 0.5-1 parts of pyridoxine hydrochloride, and 5-10 parts of niacin.
[0016] Compared with the prior art, the present invention has the following beneficial effects: 1) The inventors optimized the preparation method of wheat oligopeptides, that is, different enzymes were used for step-by-step enzymatic hydrolysis to obtain wheat oligopeptides. Specifically, in the present invention, trypsin was first used to enzymatically hydrolyze the gluten pretreatment solution, and then a composite enzyme composed of neutral protease, flavor protease and ficin was added for secondary enzymatic hydrolysis. Trypsin, as a digestive enzyme, can simulate the digestion process to hydrolyze gluten, and in the secondary enzymatic hydrolysis process of adding neutral protease, flavor protease and ficin, different enzymes play a synergistic role, so that the obtained wheat oligopeptides have a high yield and good anti-fatigue effect, and the preparation process is simple, energy consumption is low, and it is suitable for large-scale production; 2) Wheat oligopeptides, Noni fruit extract, ginseng extract and Polygonatum sibiricum extract are all known natural active ingredients with anti-fatigue effects. The present application combines wheat oligopeptides prepared by a specific method with Noni fruit extract, ginseng extract and Polygonatum sibiricum extract. The above specific ingredients are compounded in a specific ratio to exert a synergistic effect, so that the combination has significant energy replenishment and anti-fatigue effects, and can quickly replenish energy for athletes before and after exercise, enhance vitality and improve fatigue status; 3) The composition for energy replenishment before and after exercise obtained by the present invention can be further added to traditional energy replenishment products containing ingredients such as glucose syrup, lactose, riboflavin, etc. to improve the energy replenishment effect of traditional products, and has great market application value. DETAILED DESCRIPTION
[0017] The embodiments described below are only a part of the embodiments of the present application, rather than all the embodiments. The embodiments of the present application are used to illustrate the present invention, rather than to limit the present invention. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present application.
[0018] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturers. The materials and reagents used can be obtained from commercial sources unless otherwise specified.
[0019] Some raw materials and their sources are as follows: Polygonatum sibiricum extract, ginseng extract, gluten powder and wheat oligopeptide (used in comparative example 7) were purchased from Jiangsu Caiwei Biotechnology Co., Ltd.; Noni fruit extract was purchased from Shaanxi New Horizon Biotechnology Co., Ltd.; Trypsin, enzyme activity: 250u / mg; neutral protease, enzyme activity: 100u / mg; flavor protease, enzyme activity: 20u / mg; fig protease, enzyme activity: 100u / mg. Example
[0020] A composition for energy replenishment before and after exercise, comprising: 18 parts of wheat oligopeptide, 2 parts of Noni fruit extract, 6 parts of ginseng extract and 6 parts of Polygonatum sibiricum extract; The preparation steps of wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution, wherein the mass ratio of gluten to water was 1:15; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8.5, temperature 45°C, time 1.5h, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme consisting of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6.5, temperature 45°C, time 3.5h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1.5:1:1.3, the amount of the composite enzyme added is 3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain; The enzymatic hydrolysis process in step S2 is stirred and mixed once every half an hour; the enzyme inactivation step in step S3 is to heat the enzymatic hydrolyzate B to 85° C. and keep it for 10 minutes; and the concentration step is to concentrate under reduced pressure.
[0021] Embodiment 2: A composition for energy replenishment before and after exercise, comprising: 20 parts of wheat oligopeptide, 1 part of Noni fruit extract, 5 parts of ginseng extract and 6 parts of Polygonatum sibiricum extract; The preparation steps of wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution, wherein the mass ratio of gluten to water was 1:15; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8.5, temperature 45°C, time 1.5h, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme consisting of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6.5, temperature 45°C, time 3.5h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1.5:1:1.3, the amount of the composite enzyme added is 3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain; The enzymatic hydrolysis process in step S2 is stirred and mixed once every half an hour; the enzyme inactivation step in step S3 is to heat the enzymatic hydrolyzate B to 85° C. and keep it for 10 minutes; and the concentration step is to concentrate under reduced pressure.
[0022] Embodiment 3: A composition for energy replenishment before and after exercise, comprising: 15 parts of wheat oligopeptide, 3 parts of Noni fruit extract, 10 parts of ginseng extract and 10 parts of polygonatum sibiricum extract; The preparation steps of wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution, wherein the mass ratio of gluten to water was 1:15; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8.5, temperature 45°C, time 1.5h, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme consisting of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6.5, temperature 45°C, time 3.5h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1.5:1:1.3, the amount of the composite enzyme added is 3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain; The enzymatic hydrolysis process in step S2 is stirred and mixed once every half an hour; the enzyme inactivation step in step S3 is to heat the enzymatic hydrolyzate B to 85° C. and keep it for 10 minutes; and the concentration step is to concentrate under reduced pressure. Example
[0023] A composition for energy replenishment before and after exercise, comprising: 18 parts of wheat oligopeptide, 2 parts of Noni fruit extract, 6 parts of ginseng extract and 6 parts of Polygonatum sibiricum extract; The preparation steps of wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution, wherein the mass ratio of gluten to water was 1:15; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8.5, temperature 45°C, time 1.5h, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme consisting of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6.5, temperature 45°C, time 3.5h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1:1:1.5, the amount of the composite enzyme added is 3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain; The enzymatic hydrolysis process in step S2 is stirred and mixed once every half an hour; the enzyme inactivation step in step S3 is to heat the enzymatic hydrolyzate B to 85° C. and keep it for 10 minutes; and the concentration step is to concentrate under reduced pressure.
[0024] Embodiment 5: A composition for energy replenishment before and after exercise, comprising: 18 parts of wheat oligopeptide, 2 parts of Noni fruit extract, 6 parts of ginseng extract and 6 parts of Polygonatum sibiricum extract; The preparation steps of wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution, wherein the mass ratio of gluten to water was 1:15; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8.5, temperature 45°C, time 1.5h, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme consisting of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6.5, temperature 45°C, time 3.5h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 2:1:1.2, the amount of the composite enzyme added is 3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain; The enzymatic hydrolysis process in step S2 is stirred and mixed once every half an hour; the enzyme inactivation step in step S3 is to heat the enzymatic hydrolyzate B to 85° C. and keep it for 10 minutes, and the concentration step is to concentrate under reduced pressure.
[0025] Comparative Example 1: Compared with Example 1, the only difference is that the noni fruit extract is missing, and the missing amount is proportionally distributed to the other three components. The rest is the same as Example 1.
[0026] Comparative Example 2: Compared with Example 1, the only difference is that wheat oligopeptide is missing, and its reduced amount is proportionally distributed to the other three components. The rest is the same as Example 1.
[0027] Comparative Example 3: Compared with Example 1, the only difference is that the composition of the composition is: 7 parts of wheat oligopeptides, 1 part of noni fruit extract, 12 parts of ginseng extract and 12 parts of polygonatum extract, and the rest is the same as Example 1.
[0028] Comparative Example 4: Compared with Example 1, the only difference is that an equal amount of papain is used to replace ficin in the secondary enzymatic hydrolysis treatment, and the rest is the same as Example 1.
[0029] Comparative Example 5: Compared with Example 1, the only difference is that the mass ratio of neutral protease, flavor protease and ficin in the composite enzyme during the secondary enzymatic hydrolysis is 3:1:1, and the rest is the same as Example 1.
[0030] Comparative Example 6: Compared with Example 1, the difference is that in step S2, trypsin, neutral protease, flavor protease and ficin are added to the gluten pretreatment liquid at the same time for enzymatic hydrolysis, the added amount of trypsin is 2% of the mass of the gluten pretreatment liquid, the added amount of neutral protease, flavor protease and ficin is 3% of the mass of the gluten pretreatment liquid, and the mass ratio of neutral protease, flavor protease and ficin is 1.5:1:1.3, the conditions for enzymatic hydrolysis are: pH 8, temperature 45°C, time 5h, and the rest are the same as Example 1.
[0031] Comparative Example 7: A composition for energy replenishment before and after exercise, comprising: 18 parts of wheat oligopeptide, 2 parts of noni fruit extract, 6 parts of ginseng extract and 6 parts of polygonatum extract; wherein the wheat oligopeptide is a commercially available product.
[0032] Anti-fatigue effect test Test method: weighted swimming test Experimental animals: SPF healthy male Kunming mice, weighing 18-22 g, were randomly divided into 13 groups, 10 mice in each group, and adaptively fed for one week before the experiment.
[0033] Kit: Mouse whole blood lactate (BLA) Elisa kit, mouse muscle glycogen (MG) Elisa kit; perform the test according to the instructions of the corresponding kit.
[0034] Rearing conditions: SPF animal room, temperature 22±2℃, humidity 40%-60%, light-dark alternation time 12h / 12h, regular feeding with standard mouse feed.
[0035] Grouping and experimental conditions: The experiment was carried out after the mice were adaptively fed. The 13 groups of mice were divided into a blank control group, an embodiment group (embodiments 1-5), and a comparative group (comparative examples 1-7). During the experiment, each of the embodiment group and the comparative group was gavaged with the corresponding group of products twice a day (the gavage dose was 200 mg / kg body weight, and the composition was dissolved in 0.4 ml of normal saline for gavage), with an interval of 8 hours between the two times. The blank control group was gavaged with the corresponding amount of normal saline twice a day; the gavage was continued for 15 days. 30 minutes after the last gavage, the mice were placed in a glass swimming box with a depth of 30 cm to swim, and 5% of their body weight of lead was loaded at the base of the mouse's tail. The water temperature in the swimming box was (25±1)℃. The exhaustion judgment standard is: when the mouse's head sinks into the water and cannot float to the surface within 8 seconds, it is judged as exhausted. The time from the beginning of the mouse's swimming to exhaustion is the mouse's exhaustion swimming time.
[0036] After the weight-bearing swimming experiment, the eyeballs of the mice were removed to collect blood and separate the serum; the mice were killed by dislocation of the neck and the muscle tissue of the hind legs of the mice was obtained. The corresponding kits were used to detect the levels of serum lactate and muscle glycogen in the mice according to the instructions of the kits.
[0037] The test results are as follows: Table 1 Effects on weight-bearing swimming time of mice Group Weighted swimming time (min) Blank control group 5.85±0.75 Example 1 <![CDATA[14.98±0.87 ** ]]> Example 2 <![CDATA[14.40±0.93 ** ]]> Example 3 <![CDATA[14.13±0.79 ** ]]> Example 4 <![CDATA[13.64±0.84 ** ]]> Example 5 <![CDATA[13.36±0.99 ** ]]> Comparative Example 1 <![CDATA[9.11±1.08 * ]]> Comparative Example 2 <![CDATA[8.25±0.96 * ]]> Comparative Example 3 <![CDATA[9.59±1.12 * ]]> Comparative Example 4 <![CDATA[10.72±0.90 ** ]]> Comparative Example 5 <![CDATA[11.43±1.33 ** ]]> Comparative Example 6 <![CDATA[12.02±0.85 ** ]]> Comparative Example 7 <![CDATA[10.28±1.26 ** ]]> Note: Compared with the blank control group, *P<0.05, **P<0.01 The mouse weighted swimming test is the most effective model for studying energy metabolism. From the experimental results in Table 1, it can be seen that the composition of the present invention can significantly prolong the swimming time of mice, which is significantly different from the blank control group, and the embodiment is also significantly different from the comparative example, indicating that the composition of the present invention can significantly improve exercise endurance and relieve fatigue.
[0038] Table 2 Effects on blood lactate and muscle glycogen in mice Group Blood lactate (mM / L) Muscle glycogen (mg / g) Blank control group 8.63±0.39 1.12±0.23 Example 1 5.12±0.34 2.53±0.26 Example 2 5.76±0.61 2.32±0.15 Example 3 5.81±0.55 2.28±0.21 Example 4 6.02±0.37 2.12±0.30 Example 5 6.14±0.62 2.17±0.24 Comparative Example 1 7.19±0.57 1.46±0.19 Comparative Example 2 7.41±0.48 1.38±0.25 Comparative Example 3 6.97±0.70 1.65±0.31 Comparative Example 4 6.43±0.59 1.80±0.27 Comparative Example 5 6.35±0.63 1.91±0.18 Comparative Example 6 6.30±0.54 1.98±0.33 Comparative Example 7 6.58±0.46 1.79±0.29 The body will produce lactic acid when exercising, and when the body consumes a large amount of glucose during long-term exercise, the muscle glycogen (MG) stored in the body plays a role in providing energy for the body, so the content of blood lactic acid and muscle glycogen are important indicators for measuring energy metabolism. It can be seen from the experimental results in Table 2 that the composition of the present invention can effectively reduce the amount of blood lactic acid (BLA) after exercise and increase the reserve of muscle glycogen in exhausted mice compared with the blank control group and the comparative example, indicating that the composition of the present invention can quickly replenish energy and significantly relieve fatigue.
[0039] Specifically, according to the experimental data analysis in Table 1-2: 1) The results of comparing Example 1 with Comparative Examples 1-2 show that the combination of wheat oligopeptides, Noni fruit extract, ginseng extract and Polygonatum sibiricum extract can synergistically exert anti-fatigue and energy supplement effects; 2) The results of comparing Example 1 with Comparative Example 3 show that different ratios of wheat oligopeptide, Noni fruit extract, ginseng extract and Polygonatum sibiricum extract in the composition will also affect the anti-fatigue effect of the composition; 3) The results of comparing Example 1 with Comparative Examples 4-7 show that the optimization of specific steps and / or parameters in the preparation method of wheat oligopeptides of the present invention, such as the type of complex enzyme, the addition ratio and whether to perform step-by-step enzymatic hydrolysis, will affect the amount of active substances in the wheat oligopeptides, and thus affect the anti-fatigue effect of the compounded composition, and the anti-fatigue effect of the wheat oligopeptides produced by the preparation method of the present invention is also significantly better than that of commercially available products.
[0040] The composition for energy replenishment before and after exercise obtained based on the present invention has significant effects of relieving fatigue and replenishing energy. Therefore, in actual use, the composition can be further added to traditional energy replenishment products containing glucose, white sugar, glucose syrup, lactose, grapefruit fruit powder, L-ascorbic acid, ferric pyrophosphate, thiamine nitrate, riboflavin, pyridoxine hydrochloride, and niacin to improve the energy replenishment effect of the traditional products.
[0041] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.
Claims
1. A product for energy replenishment before and after exercise, characterized in that: The invention is prepared from the following raw materials: 200-400 parts of glucose, 100-200 parts of white sugar, 100-200 parts of glucose syrup, 100-200 parts of lactose, 100-200 parts of grapefruit fruit powder, 15-30 parts of L-ascorbic acid, 15-30 parts of ferric pyrophosphate, 1-2 parts of thiamine nitrate, 0.5-1 parts of riboflavin, 0.5-1 parts of pyridoxine hydrochloride and 5-10 parts of nicotinic acid.
2. A composition for energy replenishment before and after exercise, characterized in that: The invention comprises the following components in parts by weight: 15-20 parts of wheat oligopeptide, 1-3 parts of Noni fruit extract, 5-10 parts of ginseng extract and 5-10 parts of polygonatum sibiricum extract; and the preparation steps of the wheat oligopeptide are as follows: S1. The mixture of gluten and water was ultrasonically treated to obtain a gluten pretreatment solution; S2. Add trypsin to the gluten pretreatment solution for enzymolysis treatment, the enzymolysis conditions are as follows: pH 8-9, temperature 40-50°C, time 1-2h, the amount of trypsin added is 1-3% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution A; add a composite enzyme composed of neutral protease, flavor protease and fig protease to the enzymolysis solution A for secondary enzymolysis treatment, the secondary enzymolysis conditions are as follows: pH 6-7, temperature 40-50°C, time 3-4h, the mass ratio of neutral protease, flavor protease and fig protease in the composite enzyme is 1-2:1:1.2-1.5, the amount of the composite enzyme added is 2-4% of the mass of the gluten pretreatment solution, and the enzymolysis is completed to obtain enzymolysis solution B; S3. The enzymatic solution B is subjected to enzyme inactivation treatment, and then centrifuged, concentrated, and freeze-dried to obtain the product.
3. The composition according to claim 2, characterized in that The invention comprises the following components in parts by weight: 18 parts of wheat oligopeptide, 2 parts of Noni fruit extract, 6 parts of ginseng extract and 6 parts of polygonatum sibiricum extract.
4. The composition according to claim 2, characterized in that In step S2, the mixture is stirred and mixed once every half an hour during the enzymatic hydrolysis process.
5. The composition according to claim 2, characterized in that In the step S2, the mass ratio of neutral protease, flavor protease and ficin in the composite enzyme is 1.5:1:1.
3.
6. The composition according to claim 2, characterized in that In the step S2, the amount of trypsin added is 2% of the mass of the gluten pretreatment solution, and the amount of complex enzyme added is 3% of the mass of the gluten pretreatment solution.
7. The composition according to claim 2, characterized in that The enzyme inactivation step in step S3 is to heat the enzymatic solution B to 80-90° C. and maintain the temperature for 5-15 minutes.
8. The composition according to claim 2, characterized in that The concentration step in step S3 is concentration under reduced pressure.
9. Use of the composition according to any one of claims 2 to 8 in the preparation of a product for energy replenishment before and after exercise.
10. A product comprising the composition according to any one of claims 2 to 8, characterized in that It also includes 200-400 parts of glucose, 100-200 parts of white sugar, 100-200 parts of glucose syrup, 100-200 parts of lactose, 100-200 parts of grapefruit fruit powder, 15-30 parts of L-ascorbic acid, 15-30 parts of ferric pyrophosphate, 1-2 parts of thiamine nitrate, 0.5-1 parts of riboflavin, 0.5-1 parts of pyridoxine hydrochloride, and 5-10 parts of niacin.