Matcha mate and application thereof in improving selenium absorption and utilization degree of selenium-rich matcha product

Abstract

The invention provides a matcha mate and application thereof in improving the selenium absorption and utilization degree of a selenium-rich matcha product, and the matcha mate is prepared from the following raw materials in parts by mass: 90000 to 110000 parts of skimmed goat milk powder, 14000 to 16000 parts of L-arabinose, 110 to 130 parts of pectin, 300 to 500 parts of vitamin C, 300 to 500 parts of vitamin E and 2 to 4 parts of acesulfame potassium. The matcha mate disclosed by the invention does not contain trans-fatty acid, and can remarkably improve the drinking taste of matcha, improve the absorption and utilization degree of selenium nutrition, regulate glycolipid metabolism and enhance the anti-oxidative stress capability.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional foods, and particularly relates to a matcha companion and its application in improving the selenium absorption and utilization rate of selenium-rich matcha products. Background Art

[0002] Selenium is an essential trace element for the human body and has important functions such as antioxidation, immune regulation, anti-tumor, heavy metal antagonism, and protection of the cardiovascular and reproductive systems. Selenium deficiency in the human body may lead to low immunity or disorders of important organ functions, and even suffer from Keshan disease, Kashin-Beck disease or arthritis. It is reported that about 500 million to 1 billion people in the world are affected by selenium deficiency-related diseases (see "The Flow of Selenium in the 'Soil-Crop-Food-Human' Food Chain" studied by Zhou Shiyue et al., Food Science, 2023, 44: 231-244). Selenium-rich tea is one of the important sources of selenium supplementation for the human body. A large number of studies have shown that selenium-rich tea can supplement part of selenium nutrition, but due to factors such as selenium leaching rate, it cannot fully meet the daily selenium nutrition requirements of the human body (see "Study on the Dissolution Characteristics and Antioxidant Activity of Selenium and Tea Polyphenols in Enshi Selenium-Rich Tea" studied by Zheng Hongbin et al., Journal of Huazhong Agricultural University, 2019, 38: 103-111; "Research Progress and Prospect of Selenium-Rich Tea in China" studied by Zhang Hao et al., Tea Communication, 2023, 50: 13-23). Therefore, improving the selenium absorption and utilization rate in selenium-rich tea has important practical significance for selenium supplementation in the human body.

[0003] Matcha is a micro-powdered tea product with a particle size not exceeding 18 μm made by special cultivation methods and processing methods. It has significant differences from common ordinary tea products (bud-shaped tea products) in terms of chemical composition, flavor, biological activity, etc., and has received increasing attention from consumers in recent years. Substances such as catechins and theanine rich in matcha endow it with various biological activities such as antioxidant stress, regulating inflammatory factors, inhibiting tumor proliferation, improving cognitive function, and regulating lipid metabolism, which have a positive impact on physical and mental health. Selenium-rich matcha is an important branch product of selenium-rich tea. However, whether it is selenium-rich matcha or ordinary matcha (non-selenium-rich matcha), there are obvious deficiencies in aspects such as brewing and taste. These deficiencies seriously affect consumers' drinking experience and restrict the development of the matcha industry. First, in terms of brewing, the matcha brewing process is very complicated. If the stirring is not sufficient, the phenomenon of "tea-water separation" is likely to occur with matcha, that is, the tea powder sinks to the bottom of the cup, thus seriously affecting the consumption experience. Second, in terms of taste, matcha is consumed in a unique "tea-eating" form, and the contained tea polyphenols, alkaloids, theanine, etc. may produce bitter and seaweed flavors, which consumers often find unacceptable. To solve the problems existing in matcha in aspects such as brewing and taste, some existing technologies mix matcha with non-dairy creamer for drinking. However, non-dairy creamer usually contains a large amount of trans fatty acids, and long-term consumption may increase the risks of diseases such as diabetes and cardiovascular diseases (see "Detection of Trans Fatty Acids in Instant Drinks by Microwave-Assisted Extraction-Gas Chromatography" studied by Li Shiyan et al., Journal of Chinese Institute of Food Science and Technology, 2011, 11: 152-157). Therefore, developing a nutritious, safe, and delicious matcha companion for improving the taste of selenium-rich matcha and ordinary matcha and enhancing the absorption and utilization rate of selenium nutrition in selenium-rich matcha can not only improve consumers' matcha drinking experience but also protect consumers' health and contribute to the development of the matcha industry. Summary of the Invention

[0004] To solve the problems existing in the prior art, the present invention provides a matcha companion and its application in improving the selenium absorption and utilization rate of selenium-rich matcha products. This matcha companion does not contain trans fatty acids, can significantly improve the drinking taste of matcha, enhance the absorption and utilization rate of selenium nutrition, regulate glycolipid metabolism, and enhance the antioxidant stress ability.

[0005] To achieve the above object, the present invention provides the following technical solution: A matcha companion, by mass fraction, comprises the following raw materials: 90,000 parts to 110,000 parts of skimmed goat milk powder, 14,000 parts to 16,000 parts of L-arabinose, 110 parts to 130 parts of pectin, 300 parts to 500 parts of vitamin C, 300 parts to 500 parts of vitamin E, and 2 parts to 4 parts of acesulfame potassium.

[0006] Furthermore, in terms of parts by mass, it includes the following raw materials: 100,000 parts of defatted sheep milk powder, 15,000 parts of L-arabinose, 120 parts of pectin, 400 parts of vitamin C, 400 parts of vitamin E, and 2 parts of acesulfame potassium.

[0007] Furthermore, the specific steps of the preparation method of the matcha companion are as follows:

[0008] Mix the defatted sheep milk powder, L-arabinose, pectin, vitamin C, vitamin E, and acesulfame potassium with water respectively, and then combine the liquids;

[0009] Heat, cool, homogenize, and dry the combined liquid, and sterilize it after passing the quality inspection to obtain the matcha companion.

[0010] Furthermore, the solid-liquid ratio of the defatted sheep milk powder mixed with water is 100:150 g / ml; the solid-liquid ratio of L-arabinose mixed with water is 15:30 g / ml; the solid-liquid ratio of pectin mixed with water is 12:2000 g / ml; the solid-liquid ratios of vitamin C and vitamin E mixed with water are both 4:200 g / ml; the solid-liquid ratio of acesulfame potassium mixed with water is 2:5000 g / ml.

[0011] Furthermore, heat the combined liquid in a 60°C constant temperature water bath for 10 min, cool it to room temperature, and then perform high-pressure homogenization at 25 MPa - 30 MPa; spray-dry the homogenized liquid to obtain a solid powder, with an inlet air temperature of 160°C - 180°C, a feed rate of 260 ml / h - 280 ml / h, and an air intake of 4 m 3 / min - 5 m 3 / min; perform quality inspection on the solid powder by gas chromatography and inductively coupled plasma emission spectrometry, and perform dry heat sterilization at 160°C - 190°C after passing the inspection;

[0012] Specifically, the quality inspection includes:

[0013] 1) Determine the content of trans fatty acids by gas chromatography, and it is required that no trans fatty acids be detected, otherwise it is considered not to meet the requirements;

[0014] 2) Determine the contents of lead, arsenic, and mercury by inductively coupled plasma emission spectrometry, and it is required that no lead, arsenic, or mercury be detected, otherwise it is considered not to meet the requirements.

[0015] The present invention also provides a matcha product. After mixing matcha and the matcha companion in a mass ratio of 1:1 - 1:5, it is brewed with boiling water at a liquid-solid ratio of 1:50 g / ml - 1:150 g / ml to obtain the matcha product, where: the matcha companion is the above-mentioned matcha companion.

[0016] The present invention also provides the application of the above-mentioned matcha companion in improving the selenium absorption and utilization rate of selenium-rich matcha products. After mixing the selenium-rich matcha with the matcha companion, it is brewed with boiling water. Among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml.

[0017] The present invention also provides the application of the above-mentioned matcha companion in improving the free radical scavenging ability and ferric ion reducing ability of selenium-rich matcha products. After mixing the selenium-rich matcha with the matcha companion, it is brewed with boiling water. Among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml.

[0018] The present invention provides the application of a selenium-rich matcha product in the preparation of products for regulating lipid metabolism and controlling blood sugar. After mixing the selenium-rich matcha with the matcha companion, it is brewed with boiling water to obtain a selenium-rich matcha product. Among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml, where: the matcha companion is the above-mentioned matcha companion.

[0019] The present invention provides the application of a selenium-rich matcha product in the preparation of products for enhancing antioxidant stress ability. After mixing the selenium-rich matcha with the matcha companion, it is brewed with boiling water to obtain a selenium-rich matcha product. Among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml, where: the matcha companion is the above-mentioned matcha companion.

[0020] Compared with the prior art, the present invention has at least the following beneficial effects:

[0021] (1) The matcha companion provided by the present invention has a unique formula, which is composed of skimmed goat milk powder, L-arabinose, pectin, vitamin C, vitamin E, and acesulfame potassium. It has high nutritional value and good safety. The skimmed goat milk powder is made by drying goat milk. Goat milk is known as the "king of milk" and is considered to be the dairy product closest to breast milk. It is rich in essential amino acids such as lysine and methionine. L-arabinose and acesulfame potassium are recognized as safe low-calorie sweeteners and will not cause blood sugar to rise, so they can be consumed by diabetic patients. Pectin belongs to dietary fiber and has good water solubility. It has functions such as antioxidant, lipid-lowering, blood sugar-lowering, and anti-tumor. Vitamin C and vitamin E are essential nutrients for the human body and participate in various biochemical processes such as antioxidant. The matcha companion involved in the present invention does not add non-dairy creamer and its analogues, avoiding the harm of trans fatty acids to human health. In addition, the matcha companion does not contain heavy metals and meets the national food safety standards.

[0022] (2) The matcha companion provided by the present invention can significantly improve the taste of matcha and the sensory characteristics of matcha products. The matcha companion preferably uses L-arabinose and acesulfame potassium as sweeteners and vitamin C as an acidulant, making the taste of matcha and the matcha companion suitable for sour and sweet after being used together, significantly reducing the original bitter taste of matcha. The preparation method of the matcha companion includes homogenization and other steps, ensuring its solution stability; in addition, the pectin contained in the matcha companion can prevent the aggregation and precipitation of macromolecules such as proteins, acting as a stabilizer. Therefore, after the matcha companion is mixed and brewed with matcha, the solution has good stability and will not show the phenomenon of "tea separation", and tea powder will not sink to the bottom of the cup, significantly improving the brewing performance of matcha and the consumption experience.

[0023] (3) The matcha companion provided by the present invention can improve the absorption and utilization rate of selenium nutrition in selenium-rich matcha, regulate the body's sugar and lipid metabolism, enhance the antioxidant stress ability, and contribute to protecting the health of consumers. The matcha companion contains a variety of nutrients and active substances, which contribute to protecting the health of the body and are beneficial to the absorption and utilization of nutrients such as trace elements. In particular, the matcha companion contains certain amounts of nutrients and active substances such as pectin, vitamin C, L-arabinose, and methionine. Among them, pectin can regulate the intestinal flora; vitamin C is considered one of the nutritional regulation measures to improve the intestinal health of animals; L-arabinose can control the intestinal osmotic pressure, regulate the intestinal flora, and intervene in intestinal problems such as colitis and constipation; lysine, methionine, etc. play important roles in maintaining the dynamic balance in the intestine, protecting intestinal health, and regulating growth and development. The above nutrients and active substances help to improve the growth and development status of the body and protect intestinal health, thereby improving the absorption and utilization rate of selenium nutrition. Description of the Drawings

[0024] Figure 1 is the OH free radical scavenging ability. Among them, the S+M group is the optimal ratio group of matcha companion and matcha; the SeM group is the selenium-rich matcha group.

[0025] Figure 2 is the ferric ion reducing ability. Among them, the S+M group is the optimal ratio group of matcha companion and matcha; the SeM group is the selenium-rich matcha group.

[0026] Figure 3 is the effect of the matcha companion on the blood lipids of mice. Among them: A, the effect of the matcha companion on the TC of mice; B, the effect of the matcha companion on the TG of mice; C, the effect of the matcha companion on the serum HDL-C of mice; D, the effect of the matcha companion on the serum LDL-C of mice. Different letter superscripts indicate significant differences between groups (P<0.05).

[0027] Figure 4The effect of Matcha Mate on MDA in mice. Different superscript letters indicate significant differences among the groups (P<0.05). DETAILED DESCRIPTION

[0028] The present invention provides a matcha companion capable of improving the absorption and utilization of selenium. The matcha companion is prepared from the following components, measured by mass: 90,000 to 110,000 parts of skimmed goat milk powder, 14,000 to 16,000 parts of L-arabinose, 110 to 130 parts of pectin, 300 to 500 parts of vitamin C, 300 to 500 parts of vitamin E, and 2 to 4 parts of acesulfame potassium.

[0029] Preferably, the preparation is made from the following components in parts by mass: 100,000 parts of skimmed goat milk powder, 15,000 parts of L-arabinose, 120 parts of pectin, 400 parts of vitamin C, 400 parts of vitamin E, and 2 parts of acesulfame potassium.

[0030] The present invention also discloses a method for preparing a matcha companion capable of improving selenium absorption and utilization, comprising the following steps:

[0031] S1: Weigh skimmed goat milk powder, L-arabinose, pectin, vitamin C, vitamin E, and acesulfame potassium respectively;

[0032] S2: Add acesulfame potassium to water at a solid-liquid ratio of 2:5000 g / ml and stir thoroughly. Add vitamin C and vitamin E to water at a solid-liquid ratio of 4:200 g / ml, respectively, and stir thoroughly. Add pectin to water at a solid-liquid ratio of 12:2000 g / ml and stir thoroughly. Add skim goat milk powder to water at a solid-liquid ratio of 100:150 g / ml and stir thoroughly. Add L-arabinose to water at a solid-liquid ratio of 15:30 g / ml and stir thoroughly. Mix the above liquids and stir thoroughly.

[0033] S3: Heat the mixed solution in a constant temperature water bath at 60°C for 10 minutes, cool to room temperature, and then homogenize under high pressure at 25 MPa to 30 MPa;

[0034] S4: The homogenized liquid is spray-dried with an air inlet temperature of 160°C to 180°C, a feed rate of 260ml / h to 280ml / h, and an air inlet volume of 4m 3 / min~5m 3 / min;

[0035] S5: The spray-dried solid powder was taken and the trans fatty acid content was determined by gas chromatography, and the lead, arsenic, and mercury contents were determined by inductively coupled plasma emission spectrometry;

[0036] S6: dry heat sterilize the solid powder at 160°C to 190°C;

[0037] S7: After the solid powder to be sterilized is cooled, it is aseptically packaged to obtain the matcha companion product.

[0038] The specific usage method of the prepared matcha companion is as follows: When drinking selenium-rich matcha, weigh selenium-rich matcha and matcha companion according to a mass ratio of 1:3, and after dissolving them with an appropriate amount of boiling water (liquid-solid ratio 1:50 - 1:150 g / ml), it can be drunk. This matcha companion can also be used in combination with ordinary matcha (non-selenium-rich matcha) in the same way.

[0039] The present invention also proposes a quality control method for the matcha companion prepared above, which is specifically as follows:

[0040] 1) The content of trans fatty acids is determined by gas chromatography, and it is required that no trans fatty acids are detected, otherwise it is considered not to meet the requirements;

[0041] 2) The contents of lead, arsenic, and mercury are determined by inductively coupled plasma emission spectrometry, and it is required that no lead, arsenic, and mercury are detected, otherwise it is considered not to meet the requirements.

[0042] In order to determine the optimal formula of the matcha companion involved in the present invention, evaluate its nutritional value, safety, sensory characteristics, and health effects, etc., the present invention has conducted a large number of experimental studies, and various analysis situations are as follows:

[0043] Experimental Example 1: Optimization of the matcha companion formula and sensory evaluation

[0044] 1.1 Experimental method

[0045] 1.1.1 Sensory evaluation method

[0046] According to the principle of food sensory evaluation, a sensory scoring table for the matcha companion (in combination with matcha) (Table 1) is designed to comprehensively evaluate the color, flavor, texture, and taste of the product.

[0047] Table 1 Sensory scoring criteria for the matcha companion

[0048]

[0049] 1.1.2 Formula optimization method

[0050] 1.1.2.1 Single-factor experiment

[0051] (1) Addition amount of defatted sheep milk powder

[0052] The addition amounts of defatted sheep milk powder in the matcha companion are 200 g, 150 g, 100 g, 80 g, and 60 g respectively.

[0053] (2) Addition amount of L-arabinose

[0054] The addition amounts of L-arabinose in the matcha companion are 11 g, 13 g, 15 g, 17 g, and 19 g respectively.

[0055] (3) Addition amount of pectin

[0056] The addition amounts of pectin in the matcha companion are 0.040 g, 0.080 g, 0.120 g, 0.160 g, and 0.200 g respectively.

[0057] (4) Addition amounts of vitamin C and vitamin E

[0058] The addition amounts of vitamin C and vitamin E in the matcha companion are 0.200 g, 0.400 g, 0.600 g, 0.800 g, and 1 g respectively.

[0059] (5) Addition amount of acesulfame potassium

[0060] The addition amounts of acesulfame potassium in the matcha companion are 0.001 g, 0.002 g, 0.003 g, 0.004 g, and 0.005 g respectively.

[0061] (6) Ratio of matcha companion to matcha

[0062] The mass ratios of matcha to matcha companion are 1:1, 1:2, 1:3, 1:4, and 1:5 respectively.

[0063] 1.1.2.2 Orthogonal experiment

[0064] According to the results of the single-factor experiment, the key factors are screened out, and the optimal formula of the new matcha companion is determined through the orthogonal experiment.

[0065] 1.2 Experimental results

[0066] 1.2.1 Results of single-factor experiment

[0067] The effects of the addition amounts of skimmed goat milk powder, L-arabinose, pectin, vitamin C, vitamin E, acesulfame potassium, etc. on the sensory quality of the matcha companion were studied, and the results are shown in Table 2. It can be seen that the addition amounts of various raw materials have different effects on the sensory quality.

[0068] Table 2 Results of single-factor experiment

[0069]

[0070]

[0071]

[0072] According to the single-factor experiment, the sensory evaluation was carried out for each level of each factor to determine the factors with greater influence, and L9(3 4)The orthogonal experiment further optimized the formula of matcha companion (Table 3). The results of the orthogonal experiment are shown in Table 4. The order of the influence of each factor on the sensory quality of matcha companion is: skimmed goat milk powder > L-arabinose > the ratio of matcha to matcha companion > pectin. According to the results of the single-factor experiment and the orthogonal experiment, the optimal formula of matcha companion was determined as follows: the addition amount of skimmed goat milk powder is 100 g, the addition amount of L-arabinose is 15 g; the addition amount of pectin is 0.120 g, the addition amount of vitamin C is 0.400 g, the addition amount of vitamin E is 0.400 g, and the addition amount of acesulfame potassium is 0.002 g. When drinking selenium-rich matcha, the best mass ratio of matcha to matcha companion is 1:3. Matcha companion can significantly improve the drinking taste of matcha, with a suitable sour and sweet taste. After being mixed and brewed with matcha, there will be no phenomenon of "tea-water separation", and tea powder will not sink to the bottom of the cup, with excellent sensory performance.

[0073] Table 3 Orthogonal experiment design of L9(34)

[0074]

[0075] Table 4 Results of orthogonal experiment

[0076]

[0077] Experimental example 2: Production process of matcha companion

[0078] 2.1 Experimental method

[0079] The production process flow and technical key points of matcha companion were determined through experimental research.

[0080] 2.2 Experimental results

[0081] After optimization, the production process flow and technical key points of matcha companion are as follows:

[0082] (1) Weigh 100 g of skimmed goat milk powder, 15 g of L-arabinose, 0.120 g of pectin, 0.400 g of vitamin C, 0.400 g of vitamin E, and 0.002 g of acesulfame potassium respectively.

[0083] (2) Add 0.002 g of acesulfame potassium to 5 ml of water and stir well. Add 0.400 g of vitamin C and 0.400 g of vitamin E to 20 ml of water and stir well. Add 0.120 g of pectin to 20 ml of water and stir well. Add 100 g of skimmed goat milk powder to 150 ml of water and stir well. Add 15 g of L-arabinose to 30 ml of water and stir well. Mix the above liquids and stir evenly.

[0084] (3) Heat the above mixed solution in a constant temperature water bath at 60 °C for 10 min, and then perform high-pressure homogenization at 25 - 30 MPa after cooling to room temperature.

[0085] (4) Spray-dry the homogenized liquid, with the inlet air temperature at 160°C to 180°C, the feeding rate at 260 ml / h to 280 ml / h, and the air intake at 4 m 3 / min to 5 m 3 / min.

[0086] (5) Take the solid powder after spray-drying and determine the content of trans fatty acids by gas chromatography. It is required that no trans fatty acids be detected. If detected, the product is judged as unqualified. Determine the contents of lead, arsenic, and mercury by inductively coupled plasma optical emission spectrometry. It is required that no such substances be detected. Otherwise, it is considered not to meet the requirements.

[0087] (6) Conduct dry heat sterilization on the solid powder at 160°C to 190°C to kill harmful microorganisms.

[0088] (7) After sterilization, wait for the solid powder to cool and then conduct aseptic packaging to obtain the matcha companion product. The product is stored in a low-temperature and dry environment.

[0089] Test Example 3: Detection of Nutrients, Active Substances and Harmful Substances in Matcha Companion

[0090] 3.1 Experimental Method

[0091] Use national standard methods, etc. to detect nutrients and active substances such as protein, crude fat, linoleic acid, carbohydrates, and amino acids in matcha companion. Use an inductively coupled plasma optical emission spectrometer to determine the contents of selenium and heavy metals, and use a gas chromatograph to determine the content of trans fatty acids.

[0092] 3.2 Experimental Results

[0093] It was found through detection in the present invention that matcha companion contains nutrients and active substances such as protein, crude fat, linoleic acid, L-arabinose, pectin, vitamin C, vitamin E, lysine, and methionine. Among them, the content of polysaccharide is 0.7 mg / kg, the content of protein is 0.148 mg / kg, and the content of crude fat is 0.0932 mg / kg. No heavy metals such as lead, arsenic, and mercury were detected in matcha companion, which is lower than the relevant limit values in the national standard GB 2762-2022 "Limits of Contaminants in Foods", that is, it meets the national food safety standards. Selenium element was not detected in matcha companion either, indicating that it does not contain this element or the content is very low and below the detection limit. In addition, no trans fatty acids were detected in matcha companion, which is lower than the relevant limit values in the national standard GB 28050-2025 "General Rules for Nutrition Labeling of Prepackaged Foods", that is, it meets the national food safety standards.

[0094] Test Example 4: Antioxidant Activity of Matcha Companion

[0095] 4.1 Experimental Method

[0096] 4.1.1 In Vitro Antioxidant Assay Methods

[0097] Referencing the methods in the literature, the OH radical scavenging ability and the reducing ability of iron ions were studied before and after adding matcha companion to matcha. The experiments were divided into two groups: the optimal ratio group of matcha companion and matcha (abbreviated as S+M group) and the selenium-enriched matcha group (abbreviated as SeM group). Among them, the S+M group included selenium-enriched matcha and matcha companion (mass ratio 1:3), and the SeM group only included selenium-enriched matcha (without adding matcha companion). The selenium-enriched matcha products were purchased from an enterprise in Ankang City, Shaanxi Province, and its selenium content was tested to meet the Shaanxi selenium-rich food standard.

[0098] 4.1.2 Data Processing Methods

[0099] Origin software was used for drawing; SPSS software was used for data analysis; one-way analysis of variance (One-Way ANOVA) was used for comparison between different doses. P<0.05 indicates significant statistical difference, and P<0.01 indicates extremely significant difference. The following test examples also adopted this data processing method.

[0100] 4.2 Experimental Results

[0101] 4.2.1 OH Radical Scavenging Ability

[0102] As Figure 1 can be seen, within the dose range (0 - 2.0 mg / ml), the scavenging rates of the optimal ratio group of matcha companion and matcha and the selenium-enriched matcha group for OH radicals both increased with the increase of the concentration of the aqueous extract, but the scavenging ability of the optimal ratio group of matcha companion and matcha for OH radicals was stronger than that of the selenium-enriched matcha group (P<0.05). The EC 50 value is the effective concentration when 50% of the OH radicals are scavenged. The EC 50 values of the selenium-enriched matcha group, the optimal ratio group of matcha companion and matcha, and ascorbic acid for OH radicals were 0.234, 0.202, and 0.064 mg / ml, respectively.

[0103] 4.2.2 Reducing Ability of Iron Ions

[0104] As Figure 2 shown, within the experimental measurement range (0 - 2 mg / ml), the reducing ability of ascorbic acid, the SeM group, and the S+M group for iron ions increased with the increase of the concentration, and showed a dose-dependent relationship. The reducing ability of the S+M group for iron ions was stronger than that of the SeM group, but weaker than that of ascorbic acid. This was consistent with the trend of the scavenging ability for OH radicals.

[0105] In summary, the combined use of selenium-rich matcha and matcha companion can improve the OH radical scavenging ability and ferric ion reducing ability of selenium-rich matcha. Based on this inference, adding matcha companion when drinking matcha helps to enhance the antioxidant stress ability.

[0106] Experimental Example 5: Effect of Matcha Companion on Selenium Absorption and Utilization in Mice

[0107] 5.1 Experimental Method

[0108] 5.1.1 Animal Experiment Method

[0109] The KM mice used in the experiment were purchased from the Experimental Animal Center of Xi'an Jiaotong University (ethical review has been passed). After feeding 30 male KM mice for 7 days to adapt to the environment, they were weighed one by one. The experimental environment was maintained at a temperature of (22 ± 2) °C and a humidity of (60 ± 5)%, and the light and dark were alternated every 12 h. All the mice were randomly divided into 3 groups: normal group (NC group), selenium-rich matcha group (SeM group), and the optimal ratio group of matcha companion and matcha (S+M group). The NC group was intragastrically administered normal saline, the SeM group was intragastrically administered an equal amount of selenium-rich matcha solution, and the S+M group was intragastrically administered an equal amount of the mixed solution of selenium-rich matcha and matcha companion (the solid mass ratio of matcha to matcha companion was 1:3). After continuous intragastric administration for 14 days, blood was taken from the eyeballs by centrifugation to obtain serum, and the mice were sacrificed. The heart, liver, spleen, lungs, kidneys and other organs were weighed and recorded, and the samples were stored at -20 °C for subsequent detection of selenium content in the organs and the levels of total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), malondialdehyde (MDA), etc.

[0110] 5.1.2 Method for Determining Selenium Content in Mouse Organs

[0111] Take 0.2 g of the organ samples of heart, liver, spleen, lungs, kidneys and other stored at -20 °C, add an appropriate amount of normal saline and grind them in a tissue grinder to obtain a tissue homogenate solution. Then place it in a microwave digestion instrument for digestion, perform ultrasonic degassing for 5 min, and use an inductively coupled plasma emission spectrometer to determine the selenium element content in each organ.

[0112] 5.2 Experimental Results

[0113] As can be seen from Table 5, no selenium element was detected in the lungs of mice. In the kidneys of mice, although selenium element content was detected in the S+M group and the SeM group, there was no significant difference compared with the NC group (P>0.05). In the spleens of mice, the selenium content in the S+M group was slightly higher than that in the NC group, but the difference was not significant (P>0.05). The selenium content in the SeM group was significantly higher than that in the NC group (P<0.05). In the hearts of mice, the selenium element content in the SeM group was slightly higher than that in the NC group, but the difference was not significant (P>0.05), while the selenium element content in the S+M group was significantly higher than that in the NC group (P<0.05). In the livers of mice, the selenium element contents in the S+M group and the SeM group were both significantly higher than that in the NC group (P<0.05). The above results indicate that the liver is an important organ for metabolism, one of the main storage sites for many trace elements, and plays a key role in maintaining selenium homeostasis in the body. Drinking selenium-rich matcha can increase the selenium element levels in the livers and spleens of mice, while having less impact on the kidneys, lungs and hearts. The synergistic effect of selenium-rich matcha and matcha companion can significantly increase the selenium element levels in the livers, spleens and hearts of mice.

[0114] The above results suggest that matcha companion can significantly improve the absorption and utilization of selenium nutrition. This may be related to the regulatory effect of matcha companion on the growth status of mice, especially intestinal health. Matcha companion contains various nutrients and active substances, which contribute to protecting the health of the body and are beneficial to the absorption and utilization of nutrients such as trace elements. In particular, matcha companion contains certain amounts of nutrients and active substances such as pectin, vitamin C, L-arabinose, and methionine. Among them, pectin belongs to soluble dietary fiber and can regulate the intestinal flora (see "Pectin mediates the mechanism of host blood glucose regulation through intestinal flora" studied by Guo et al., Critical Reviews in Food Science and Nutrition, 2024, 64: 6714-6736). If the intestinal flora is damaged, the absorption of trace elements may be affected (see "Alcohol’s impact on the gut and liver" studied by Pohl et al., Nutrients, 2021, 13: e3170). The regulatory effect of pectin on the intestinal flora may promote the absorption of trace elements such as selenium by the body. Vitamin C is an important antioxidant and participates in various biochemical processes in the body. Appropriate supplementation of vitamin C is considered one of the nutritional regulatory measures to improve the intestinal health of animals (see "Nutritional regulatory measures to improve the intestinal health of broilers" studied by Wang Jiqiang et al., Guangdong Feed, 2012, 21: 40-43), which helps to promote the absorption of trace elements such as selenium by the intestine. L-arabinose is a generally recognized as safe functional sweetener that can control intestinal osmotic pressure, regulate the intestinal flora, and intervene in intestinal problems such as colitis and constipation (see "Physiological functions and market application progress of L-arabinose" studied by Ni Weiwei et al., China Food Additives, 2022, 33: 16-20). Appropriate intake of L-arabinose may help improve intestinal function and thus promote the absorption of trace elements such as selenium. Lysine, methionine, etc. belong to essential amino acids for human growth and development and play an obvious role in maintaining the intestinal homeostasis, protecting intestinal health, and regulating growth and development (see "Research progress on the mechanism of methionine and its one-carbon metabolites promoting intestinal epithelial renewal" studied by Liu Zhenhua et al., Chinese Journal of Animal Nutrition, 2020, 32: 3552-3559).Insufficient methionine intake may cause intestinal oxidative stress, which in turn triggers apoptosis and affects intestinal function (see "Effect of methionine deficiency on oxidative stress and apoptosis in the small intestine of broilers" by Ruan et al., Acta Veterinaria Hungarica, 66: 52-65). Appropriate supplementation of essential amino acids such as methionine may help maintain intestinal function and thus promote the absorption of trace elements such as selenium.

[0115] Table 5 Distribution levels of selenium in mouse organs

[0116]

[0117] Note: Different superscript letters on the right side of the numbers in the same column indicate significant differences between groups (P<0.05).

[0118] Experimental Example 6: Effect of matcha companion on glucose metabolism in mice

[0119] 6.1 Experimental method

[0120] The animal experiment and the biochemical index analysis method are the same as those in the previous text.

[0121] 6.2 Experimental results

[0122] As can be seen from Table 6, on the 0th day of gavage, there was no significant difference in the blood glucose content of the three groups of mice. After 2 weeks of gavage, compared with the control group, the blood glucose value of the S+M group of mice was significantly decreased (P<0.05), while the blood glucose value of the SeM group of mice was slightly decreased, but there was no significant difference. This suggests that both selenium-rich matcha and the composition of selenium-rich matcha and matcha companion (mass ratio 1:3) can control the increase in fasting blood glucose in mice.

[0123] Table 6 Effect of matcha companion on blood glucose in mice

[0124]

[0125] Note: Different superscript letters on the right side of the numbers in the same column indicate significant differences between groups (P<0.05)

[0126] Experimental Example 7: Effect of matcha companion on lipid metabolism in mice

[0127] 7.1 Experimental method

[0128] The animal experiment and the biochemical index analysis method are the same as those in the previous text.

[0129] 7.2 Experimental results

[0130] FromFigure 3 It can be seen that compared with the NC group, the contents of TG, TC, and LDL-C in the S+M group decreased, while the content of HDL-C increased (P<0.05). In the SeM group, the content of TG decreased and was significantly different from that of the NC group (P<0.05), but the contents of TC and LDL-C decreased, and the content of HDL-C increased, but there were no significant differences (P>0.05). The results suggest that the combined effect of matcha companion and selenium-enriched matcha can regulate lipid metabolism in mice.

[0131] Experimental Example 8: Effect of Matcha Companion on Antioxidant Stress Ability of Mice

[0132] 8.1 Experimental Method

[0133] The animal experiment and the method for analyzing biochemical indexes are the same as those in the previous text.

[0134] 8.2 Experimental Results

[0135] It can be seen that Figure 4 compared with the NC group (Control group), the content of MDA in the S+M group decreased significantly (P<0.05), and the content of MDA in the SeM group decreased but to a lesser extent. The results show that the synergistic effect of selenium-enriched matcha and matcha companion can enhance the antioxidant stress ability of mice and reduce the content of MDA in mice.

[0136] In summary, the optimal formula of the matcha companion is made up of 100,000 parts by mass of skimmed goat milk powder, 15,000 parts of L-arabinose, 120 parts of pectin, 400 parts of vitamin C, 400 parts of vitamin E, and 2 parts of acesulfame potassium. The matcha companion contains nutrients and active substances such as protein, lysine, methionine, linoleic acid, vitamin C, vitamin E, pectin, and L-arabinose, and does not contain trans fatty acids and heavy metals, meeting the national food safety standards. The best mass ratio of matcha to matcha companion is 1:3. The matcha companion can significantly improve the drinking taste of matcha, enhance the absorption and utilization rate of selenium nutrition, regulate sugar and lipid metabolism, and enhance the antioxidant stress ability.

Claims

1. A matcha companion, characterized in that, By mass fraction, it includes the following raw materials: 90,000 to 110,000 parts of defatted sheep milk powder, 14,000 to 16,000 parts of L-arabinose, 110 to 130 parts of pectin, 300 to 500 parts of vitamin C, 300 to 500 parts of vitamin E, and 2 to 4 parts of acesulfame potassium.

2. The matcha companion according to claim 1, wherein By mass fraction, it includes the following raw materials: 100,000 parts of defatted sheep milk powder, 15,000 parts of L-arabinose, 120 parts of pectin, 400 parts of vitamin C, 400 parts of vitamin E, and 2 parts of acesulfame potassium.

3. A matcha companion according to claim 1 or 2, characterized in that, The specific steps of the preparation method of the matcha companion are as follows: After separately mixing defatted sheep milk powder, L-arabinose, pectin, vitamin C, vitamin E, and acesulfame potassium with water, the liquids are combined; The combined liquid is heated, cooled, homogenized, dried, and sterilized after passing the quality inspection to obtain the matcha companion.

4. The matcha companion according to claim 3, characterized in that The solid-liquid ratio of the defatted sheep milk powder mixed with water is 100:150 g / ml; the solid-liquid ratio of L-arabinose mixed with water is 15:30 g / ml; the solid-liquid ratio of pectin mixed with water is 12:2000 g / ml; the solid-liquid ratios of vitamin C and vitamin E mixed with water are both 4:200 g / ml; the solid-liquid ratio of acesulfame potassium mixed with water is 2:5000 g / ml.

5. A matcha companion according to claim 3, characterized in that, Heat the combined liquid in a 60°C constant temperature water bath for 10 min. After cooling to room temperature, perform high-pressure homogenization at 25 MPa to 30 MPa; spray-dry the homogenized liquid to obtain solid powder, with an inlet air temperature of 160°C to 180°C, a feeding rate of 260 ml / h to 280 ml / h, and an inlet air volume of 4 m 3 / min to 5 m 3 / min; perform quality inspection on the solid powder using gas chromatography and inductively coupled plasma emission spectrometry, and after passing the inspection, perform dry heat sterilization at 160°C to 190°C; Specifically, the quality inspection includes: 1) Determining the content of trans fatty acids by gas chromatography, and it is required that no trans fatty acids be detected, otherwise it is considered unqualified; 2) Determining the contents of lead, arsenic, and mercury by inductively coupled plasma emission spectrometry, and it is required that no lead, arsenic, and mercury be detected, otherwise it is considered unqualified.

6. A matcha product, characterized in that, After mixing matcha and the matcha companion with a mass ratio of 1:1 to 1:5, it is brewed with boiling water at a liquid-solid ratio of 1:50 g / ml to 1:150 g / ml to obtain a matcha product, where: the matcha companion is the matcha companion described in any one of claims 1 to 5.

7. Use of the matcha companion according to any one of claims 1 to 5 in improving the selenium absorption and utilization rate of selenium-rich matcha products, characterized in that, After mixing selenium-rich matcha with the matcha companion, it is brewed with boiling water; among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml.

8. Use of the matcha companion according to any one of claims 1 to 5 in enhancing the free radical scavenging ability and ferric ion reducing ability of the selenium-enriched matcha product, characterized in that, After mixing selenium-rich matcha with the matcha companion, it is brewed with boiling water; among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml.

9. Use of a selenium-rich matcha product in the preparation of a product for regulating lipid metabolism and controlling blood sugar, characterized in that, After mixing selenium-rich matcha with the matcha companion, it is brewed with boiling water to obtain a selenium-rich matcha product; among them, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml, where: the matcha companion is the matcha companion described in any one of claims 1 to 5.

10. Use of a selenium-rich matcha product in the preparation of a product for enhancing antioxidant stress capacity, characterized in that, After mixing the selenium-rich matcha with the matcha companion, it is brewed with boiling water to obtain a selenium-rich matcha product; wherein, the mass ratio of the selenium-rich matcha to the matcha companion is 1:1 to 1:5; the liquid-solid ratio of the mixture of the selenium-rich matcha and the matcha companion to boiling water is 1:50 g / ml to 1:150 g / ml, where: the matcha companion is the matcha companion described in any one of claims 1 to 5.

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