Food capable of refreshing mind and resisting fatigue and preparation technology of food

Abstract

The invention discloses refreshing and anti-fatigue food and a preparation process thereof, and relates to the technical field of food. The coffee bean beverage comprises active components and auxiliary components, the active components comprise, by mass, 20-30% of coffee bean extract, 5-10% of ginsenoside, 8-15% of taurine and 2-5% of vitamin B complex, and the auxiliary components comprise, by mass, 10-20% of natural sweetener, 15-25% of dietary fiber and 5-8% of slow-release carrier. The food has the beneficial effects that multiple action mechanisms are formed through chlorogenic acid, ginsenoside, taurine and vitamin B family, the problems of oxidative damage, energy metabolism disorder and nerve fatigue can be solved at the same time, the fatigue relieving time requirement is accurately matched through the design of a composite carrier, the action time is prolonged to 6-8 hours, and the fatigue relieving effect is improved. According to the preparation process, supercritical extraction and low-temperature ultrasonic waves are combined, so that the activity of thermosensitive components can be retained to the maximum extent, and unification of high-activity retention and industrial efficiency is realized.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a food with the functions of refreshing and resisting fatigue and a preparation process thereof. Background Art

[0002] As the pace of life in modern society accelerates and work intensity increases, the proportion of people suffering from chronic fatigue syndrome (CFS) and sub-health conditions continues to rise. WHO statistics show that about 20% of the world's population has persistent fatigue symptoms, and the fatigue incidence rate among Chinese workplace workers is as high as 75.8%. The current mainstream refreshing and anti-fatigue products on the market can be divided into the following categories, but they all have significant limitations:

[0003] It uses high doses of caffeine (50-200mg / serving) as the core stimulating ingredient, which can increase the excitability of the central nervous system in the short term. However, excessive intake can easily cause palpitations, anxiety, and insomnia, and long-term use can lead to a decrease in sensitivity, requiring continuous increases in dosage.

[0004] Supplementing specific metabolites through a single ingredient (such as taurine, vitamin B6). Although taurine can relieve neural fatigue, it cannot improve oxidative stress damage. B vitamins are highly water-soluble and have a short half-life in the body (t1 / 2≤3 hours), so they need to be supplemented frequently. In addition, traditional capsule dosage forms cannot achieve sustained release, resulting in fluctuations in blood drug concentrations (USP dissolution curve shows a 2-hour release rate of ≥90%).

[0005] In summary, the current mainstream refreshing and anti-fatigue products on the market cannot meet the market demand well. Therefore, there is an urgent need for a refreshing and anti-fatigue food and its preparation process. Summary of the invention

[0006] The purpose of the present invention is to provide a food with refreshing and anti-fatigue effects and a preparation process thereof in view of the shortcomings and defects in the prior art. The food forms multiple action mechanisms through chlorogenic acid, ginsenosides, taurine and B vitamins, which can simultaneously solve the problems of oxidative damage, energy metabolism disorders and neural fatigue, and accurately match the time requirements for fatigue relief through composite carrier design, thereby extending the action time to 6-8 hours. The preparation process adopts a combination of supercritical extraction and low-temperature ultrasound, which can maximize the retention of the activity of heat-sensitive ingredients and achieve the unity of high activity retention and industrial efficiency.

[0007] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a food with refreshing and anti-fatigue effects and a preparation process thereof, which comprises active ingredients and auxiliary ingredients, wherein the active ingredients are 20-30% coffee bean extract, 5-10% ginsenoside, 8-15% taurine, and 2-5% vitamin B complex in percentage by mass, and the auxiliary ingredients are 10-20% natural sweetener, 15-25% dietary fiber, and 5-8% sustained-release carrier in percentage by mass.

[0008] Furthermore, the chlorogenic acid content in the coffee bean extract is greater than 10%, and the Rg1+Rb1 content in the ginsenoside is greater than 80%.

[0009] A preparation process for a food with refreshing and anti-fatigue effects, characterized in that it includes the following preparation steps: raw material pretreatment and active ingredient extraction: including coffee bean extract preparation and ginsenoside extraction; mixing and homogenization: mixing and homogenizing the extract with taurine, B vitamins, and a sustained-release carrier; molding and drying: using fluidized bed drying technology, controlling the moisture content to ≤5%, and making granules and tablets.

[0010] Furthermore, the preparation of the coffee bean extract in the raw material pretreatment and active ingredient extraction is specifically as follows: the coffee beans are crushed to a particle size of 80-100 mesh after removing impurities; supercritical CO 2 Extraction; concentration by rotary evaporation to a chlorogenic acid content of ≥10% and a caffeine content of ≤5%.

[0011] Furthermore, the ginsenoside extraction in the raw material pretreatment and active ingredient extraction is specifically as follows: 5-year-old ginseng roots are selected, sliced ​​and freeze-dried to a moisture content of ≤8%, and then a 70% ethanol solution is used, followed by low-temperature ultrasonic-assisted extraction to retain the active ingredients, and finally chromatographed through a macroporous resin AB-8 column with an eluent of 50% ethanol to collect the fractions with a ginsenoside Rg1+Rb1 purity ≥80%.

[0012] Furthermore, the low-temperature ultrasonic-assisted extraction is specifically as follows: ultrasonic parameters: frequency 40 kHz, power 300 W, temperature 40° C., and extraction time 45 minutes.

[0013] Furthermore, the mixing and homogenizing are specifically as follows: taurine, vitamin B complex, and natural sweetener are weighed according to the formula ratio, and premixed in a three-dimensional mixer at a speed of 20 rpm for 10 minutes; coffee bean extract, ginsenoside extract and premix are added to a high-speed shear homogenizer, and a sustained-release carrier and dietary fiber are added at the same time for mixing and homogenizing.

[0014] Furthermore, the mixing and homogenizing is divided into two stages: the first stage: 20 MPa, 3 cycles to ensure the dispersion of large particles; the second stage: 50 MPa, 5 cycles to make the particle size ≤ 50 μm.

[0015] Furthermore, the forming and drying are specifically as follows: granulation and fluidized bed drying: the homogenized mixture is passed through a wet granulator to form 20-40 mesh granules, sterilization and packaging: Co-60 gamma ray irradiation is used to ensure that the microbial indicators comply with GB16740-2014, and aluminum-plastic composite film is used for vacuum packaging with a built-in food-grade desiccant.

[0016] After adopting the above technical scheme, the beneficial effects of the present invention are as follows: the food forms multiple action mechanisms through chlorogenic acid, ginsenosides, taurine and B vitamins, which can simultaneously solve the problems of oxidative damage, energy metabolism disorders and neural fatigue, and accurately matches the time requirements for fatigue relief through composite carrier design, thereby extending the action time to 6-8 hours. The preparation process adopts a combination of supercritical extraction and low-temperature ultrasound, which can maximize the retention of the activity of heat-sensitive ingredients and achieve the unity of high activity retention and industrial efficiency. DETAILED DESCRIPTION

[0017] Embodiment 1

[0018] The technical solution adopted in this specific implementation mode is: it includes active ingredients and auxiliary ingredients, wherein the active ingredients are 20-30% by mass of coffee bean extract (containing chlorogenic acid ≥10%), 5-10% of ginsenosides (Rg1+Rb1≥80%), 8-15% of taurine, and 2-5% of vitamin B complex (B1, B6, B12); the auxiliary ingredients are 10-20% by mass of natural sweeteners (erythritol / stevioside), 15-25% of dietary fiber (resistant dextrin), and 5-8% of sustained-release carrier (hydroxypropyl methylcellulose).

[0019] A preparation process of a food having the function of refreshing and anti-fatigue, characterized in that it comprises the following preparation steps:

[0020] S1, Raw material pretreatment and active ingredient extraction: including coffee bean extract preparation and ginsenoside extraction:

[0021] The preparation of coffee bean extract is as follows:

[0022] 1) After removing impurities from coffee beans, grind them into a particle size of 80-100 mesh;

[0023] 2) Using supercritical CO 2 Extraction: Extraction parameters: pressure 25-30MPa, temperature 40-45℃, CO 2 Flow rate 20L / h, extraction time 3-4 hours; separation conditions: primary separation pressure 6-8MPa, temperature 50℃; secondary separation pressure 4-5MPa, temperature 30℃;

[0024] 3) Concentrating by rotary evaporator (vacuum degree -0.08 MPa, temperature 50°C) until the chlorogenic acid content is ≥10% and the caffeine content is ≤5%.

[0025] The extraction of ginsenosides is as follows: Select 5-year-old ginseng roots, slice them and freeze-dry until the moisture content ≤ 8%. Then use 70% ethanol solution (material-liquid ratio 1:15), and subsequently perform low-temperature ultrasonic-assisted extraction to retain the active ingredients. Finally, perform macroporous resin AB-8 column chromatography, with the eluent being 50% ethanol, and collect the fraction with the purity of ginsenoside Rg1 + Rb1 ≥ 80%. And the low-temperature ultrasonic-assisted extraction is specifically: ultrasonic parameters: frequency 40 kHz, power 300 W, temperature 40 °C, extraction time 45 minutes.

[0026] S2, mixing and homogenization: Mix and homogenize the extract with taurine, vitamin B complex, and sustained-release carrier, specifically:

[0027] 1) Weigh taurine (food grade, purity ≥ 99%), vitamin B complex (B1:B6:B12 = 1:1.5:0.1), and natural sweetener (erythritol and stevioside compounded at 3:1) according to the formula ratio, and premix in a three-dimensional mixer at a rotation speed of 20 rpm for 10 minutes;

[0028] 2) Add the coffee bean extract, ginsenoside extract, and premix into a high-speed shear homogenizer, and simultaneously add a sustained-release carrier (hydroxypropyl methylcellulose HPMCK4M) and dietary fiber (resistant dextrin, DE value ≤ 10) for mixing and homogenization. Among them, the homogenization pressure is in two stages:

[0029] The first stage: 20 MPa, circulate 3 times to ensure the dispersion of large particles;

[0030] The second stage: 50 MPa, circulate 5 times to make the particle size ≤ 50 μm

[0031] S3, forming and drying: Adopt fluidized bed drying technology, control the moisture content ≤ 5%, and make granules and tablets, specifically:

[0032] 1) Granulation and fluidized bed drying: Pass the homogenized mixture through a wet granulator (the binder is 10% polyvinylpyrrolidone ethanol solution) to make 20 - 40 mesh granules. (Among them, the fluidized bed drying parameters: inlet air temperature 60 °C, air velocity 1.5 m 3 / min, material thickness 5 cm, dry until the moisture content ≤ 3%).

[0033] Sterilization and packaging: Use Co-60 γ-ray irradiation to ensure that the microbial indicators meet GB16740-2014, and use an aluminum-plastic composite film for vacuum packaging, with a food-grade desiccant inside

[0034] Example 2

[0035] The difference between this example and Example 1 is that: the forming and drying also includes tableting and coating, specifically:

[0036] A rotary tablet press (pressure 8-10 kN) with a tablet weight of 1.0±0.05 g and a hardness of 8-10 kp was used, and Eudragit RS30D coating solution (weight gain 2-3%) was used. After coating, the tablets were cured at 40°C for 2 hours to ensure that the sustained release rate of the active ingredient complies with the zero-order kinetic model (in vitro release test: cumulative release ≥85% in 6 hours).

[0037] The above description is only used to illustrate the technical solution of the present invention rather than to limit it. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in this field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A food with refreshing and anti-fatigue effects and its preparation process, characterized in that: The invention comprises active ingredients and auxiliary ingredients. The active ingredients are 20-30% coffee bean extract, 5-10% ginsenoside, 8-15% taurine and 2-5% vitamin B complex by mass percentage. The auxiliary ingredients are 10-20% natural sweetener, 15-25% dietary fiber and 5-8% slow-release carrier by mass percentage.

2. The food having the function of refreshing and anti-fatigue according to claim 1, characterized in that: The content of chlorogenic acid in the coffee bean extract is greater than 10%, and the content of Rg1+Rb1 in the ginsenoside is greater than 80%.

3. A preparation process of a food having the function of refreshing and anti-fatigue, characterized in that: It includes the following preparation steps: S1, raw material pretreatment and active ingredient extraction: including coffee bean extract preparation and ginsenoside extraction; S2, mixing and homogenizing: mixing and homogenizing the extract with taurine, B vitamins, and a sustained-release carrier; S3, molding and drying: using fluidized bed drying technology, controlling the moisture content to ≤5%, to make granules and tablets.

4. The food having the function of refreshing and anti-fatigue and its preparation process according to claim 3, characterized in that: The coffee bean extract in S1 is prepared specifically as follows: 1) After removing impurities from coffee beans, grind them into a particle size of 80-100 mesh; 2) Extraction using supercritical CO2; 3) Concentrating by rotary evaporation until the chlorogenic acid content is ≥ 10% and the caffeine content is ≤ 5%.

5. The food having the function of refreshing and anti-fatigue and its preparation process according to claim 3, characterized in that: The ginsenoside extraction in S1 is specifically as follows: 5-year-old ginseng roots are selected, sliced ​​and freeze-dried to a moisture content of ≤8%, then a 70% ethanol solution is used, followed by low-temperature ultrasonic-assisted extraction to retain the active ingredients, and finally chromatographed through a macroporous resin AB-8 column with an eluent of 50% ethanol to collect the fractions with a purity of ginsenoside Rg1+Rb1 ≥80%.

6. The food having the function of refreshing and anti-fatigue according to claim 5 and its preparation process, characterized in that: The low-temperature ultrasonic-assisted extraction is specifically as follows: ultrasonic parameters: frequency 40 kHz, power 300 W, temperature 40° C., and extraction time 45 minutes.

7. The food having the function of refreshing and anti-fatigue and its preparation process according to claim 3, characterized in that: The S2 is specifically: 1) Taurine, vitamin B complex, and natural sweetener were weighed according to the formula ratio, and premixed in a three-dimensional mixer at a speed of 20 rpm for 10 minutes; 2) Adding the coffee bean extract, ginsenoside extract and premix into a high-speed shear homogenizer, and adding a sustained-release carrier and dietary fiber to mix and homogenize.

8. The food having the function of refreshing and anti-fatigue according to claim 7 and its preparation process, characterized in that: The mixing and homogenization is divided into two stages: The first stage: 20MPa, 3 cycles to ensure the dispersion of large particles; The second stage: 50MPa, 5 cycles, until the particle size is ≤50μm.

9. The food having the function of refreshing and anti-fatigue and its preparation process according to claim 3, characterized in that: The S3 is specifically: 1) Granulation and fluidized bed drying: The homogenized mixture is passed through a wet granulator to form 20-40 mesh granules; 2) Sterilization and packaging: Co-60 gamma ray irradiation is used to ensure that the microbial indicators comply with GB16740-2014, and aluminum-plastic composite film is used for vacuum packaging with built-in food-grade desiccant.

10. The food with refreshing and anti-fatigue effects and its preparation process according to claim 3, characterized in that: The S3 also includes tableting and coating, specifically: A rotary tablet press (pressure 8-10 kN) with a tablet weight of 1.0±0.05 g and a hardness of 8-10 kp was used, and Eudragit RS30D coating solution (weight gain 2-3%) was used. After coating, the tablets were cured at 40°C for 2 hours to ensure that the sustained release rate of the active ingredient complies with the zero-order kinetic model (in vitro release test: cumulative release ≥85% in 6 hours).