Sports nutrition gel beads and preparation method thereof

Abstract

The invention provides sports nutrition gel beads and a preparation method thereof, and the preparation method of the sports nutrition gel beads comprises the following steps: S1, mixing sodium alginate, sports nutrition components and water to obtain a mixed solution; s2, mixing calcium lactate with water to obtain a calcium lactate solution; s3, dropwise adding the mixed solution into the calcium lactate solution, and cross-linking to obtain the sports nutrition gel beads. The release behavior of sports nutrition components is controlled by using a gel network structure, the food dosage form of sports nutrition is updated on the premise of ensuring the nutritional requirements of athletes, the taste can also be improved, and intestinal discomfort can be relieved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a sports nutrition gel bead and a preparation method thereof. BACKGROUND

[0002] According to the definition of the National Food Safety Standard General Rule for Sports Nutrition Food, sports nutrition food refers to food specially processed to meet the physiological metabolic state, sports ability and special needs for certain nutritional components of sports people. At present, the types of sports nutrition food mainly concentrate on solid energy bars, semi-solid energy gels and liquid sports drinks. As a new food form, gel beads are favored by consumers due to their unique taste, can encapsulate and control the release of functional components, and are suitable for the nutritional needs of different scenes and different people (irritable bowel people). Therefore, the development of sports nutrition gel beads is expected to open up a new dosage form for sports nutrition food. SUMMARY

[0003] In view of this, the present application provides a sports nutrition gel bead and a preparation method thereof, which utilizes a gel network structure to control the release behavior of sports nutrition components, and updates the food dosage form of sports nutrition under the premise of ensuring the nutritional needs of athletes.

[0004] To achieve the above-mentioned purpose, the present application adopts the following technical solutions: In a first aspect, the present application provides a preparation method of a sports nutrition gel bead, comprising the following steps: S1, mixing sodium alginate, sports nutrition components and water to obtain a mixed solution; S2, mixing calcium lactate and water to obtain a calcium lactate solution; S3, dropping the mixed solution into the calcium lactate solution, cross-linking to obtain a sports nutrition gel bead.

[0005] Preferably, in step S1, the sports nutrition components include energy sugar, and the energy sugar includes glucose and fructose.

[0006] Preferably, in step S1: In the mixed solution, the mass fraction of the energy sugar is 50-60 %; and / or, In the energy sugar, the mass ratio of glucose to fructose is 1:0.8.

[0007] Preferably, the sports nutrition components further include peppermint essence, citric acid and beetroot powder.

[0008] Preferably, in step S1, the sports nutrition components include minerals.

[0009] Preferably, the minerals include at least one of magnesium gluconate, magnesium oxide and zinc citrate.

[0010] Preferably, in the mixed solution, the mass percentage of magnesium gluconate is 1-2 %, the mass percentage of magnesium oxide is 0.3-0.7 %, and the mass percentage of zinc citrate is 0.1-0.2 %.

[0011] Preferably, the sports nutrition component further includes milk powder, citric acid and maltitol.

[0012] Preferably, in step S1, the sports nutrition component includes collagen peptide; and / or, In step S2, the mass percentage of calcium lactate in the calcium lactate solution is 2-3 %; and / or, In step S3, the crosslinking time is 3-4 min; and / or, In step S3, after crosslinking, the beads are washed with water to remove the surface calcium lactate, to obtain the sports nutrition beads; and / or, The size of the sports nutrition beads is 4-6 mm.

[0013] In a second aspect, the application also provides a sports nutrition bead prepared by the preparation method of the sports nutrition bead.

[0014] Compared with the prior art, the application has the following beneficial effects: (1) The sports nutrition component is encapsulated in the sodium / calcium alginate beads, the release behavior of the sports nutrition component is controlled based on the swelling function of the gel, the food dosage form of the sports nutrition is updated under the premise of ensuring the nutritional needs of athletes, and the storage stability of the prepared sports nutrition gel is also good.

[0015] (2) For the sports nutrition gel including energy sugar, on the one hand, the water-soluble components of the energy sugar are distributed on the surface and inside of the beads, and on the other hand, the sodium / calcium alginate beads are pH-responsive, so that the fast and slow release behavior of the energy sugar can be realized, which not only meets the short-term rapid energy supplement of the sports population, but also is suitable for energy supplement for long-time sports; it is expected to relieve symptoms such as irritable bowel syndrome or gastrointestinal discomfort caused by too fast sugar intake; at the same time, the shell of the gel can effectively relieve the sweet taste of the energy sugar or the peculiar smell of other components, and improve the acceptance of consumers; (3) For the sports nutrition gel including minerals, the steady-state release behavior of the minerals can be realized.

[0016] (4) The addition of collagen peptide can regulate the porosity of the bead surface and the internal network structure, and can promote the release of minerals. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 Reducing sugar release curve and surface microstructure diagram of the sports nutrition beads provided in Embodiments 1-4 of the present application; Figure 2 Appearance diagram and water retention force of the sports nutrition beads provided in Embodiment 5 of the present application during storage; Figure 3 Appearance diagram and water retention force of the sports nutrition beads provided in Embodiment 6 of the present application during storage; Figure 4 Microstructure diagram of the sports nutrition beads provided in Embodiments 7-14 of the present application; Figure 5 Appearance diagram of the sports nutrition beads provided in Embodiments 7-14 of the present application during digestion; Figure 6 Microstructure diagram of the sports nutrition beads provided in Embodiments 7-14 of the present application during digestion; Figure 7 Magnesium and zinc release curve of the sports nutrition beads provided in Embodiments 7-12 of the present application during digestion; Figure 8 Packaging design diagram of the sports nutrition beads provided in the present application. DETAILED DESCRIPTION

[0018] The present application will be further described in conjunction with specific embodiments so that those skilled in the art can more clearly understand the present application.

[0019] In a first aspect, the present application provides a preparation method of sports nutrition beads, comprising the following steps: S1, mixing sodium alginate, sports nutrition components and water to obtain a mixed solution; S2, mixing calcium lactate and water to obtain a calcium lactate solution; S3, dropping the mixed solution into the calcium lactate solution to crosslink to obtain sports nutrition beads.

[0020] The present application encapsulates sports nutrition components in sodium alginate / calcium beads, controls the release behavior of sports nutrition components based on the swelling function of gel and the network structure of gel, updates the food dosage form of sports nutrition under the premise of ensuring the nutritional needs of athletes, and the storage stability of the prepared sports nutrition gel is also good.

[0021] It should be noted that the order of steps S1 and S2 is not limited; in step S1, a magnetic stirrer can be used to stir until the solution is transparent and particle-free to obtain a mixed solution; in step S3, the mixed solution can be added into the calcium lactate solution through a dropper or a syringe; and the water can be distilled water.

[0022] Further, in step S1, the energy sugar includes glucose and fructose.

[0023] For the sports nutrition gel with the energy sugar in the sports nutrition component, on the one hand, based on the distribution of the energy sugar water-soluble ingredients on the surface and inside of the beads, and on the other hand, based on the pH responsiveness of the sodium / calcium alginate beads, the fast and then slow release behavior of the energy sugar can be achieved, which not only meets the short-term rapid energy supplement of the sports population, but also is suitable for the energy supply during long-time sports; it is expected to relieve the symptoms such as irritable bowel syndrome or gastrointestinal discomfort caused by too fast sugar intake; at the same time, the shell of the gel can effectively relieve the sweet taste of the energy sugar or the peculiar smell of other components, and improve the acceptance of consumers.

[0024] It should be noted that the mixed intake of glucose and fructose can increase the total absorption capacity of carbohydrates and reduce gastrointestinal discomfort during sports through two absorption pathways; the sports nutrition gel with the energy sugar in the sports nutrition component can be suitable for the energy supply needs before or during sports, and can be used as an energy supplement type sports nutrition gel.

[0025] Further, in step S1, in the mixed solution, the mass fraction of the energy sugar is 50-60%.

[0026] Further, in the energy sugar, the mass ratio of glucose to fructose is 1:0.8.

[0027] Further, the sports nutrition component further includes peppermint essence, citric acid and beetroot powder.

[0028] Further, in step S1, the sports nutrition component includes minerals. For the sports nutrition gel with the minerals in the sports nutrition component, the steady-state release behavior of the minerals can be achieved.

[0029] It should be noted that minerals are trace nutrients essential for various metabolic and physiological processes of the human body, and are crucial for maintaining normal physiological functions; for the sports population, minerals play a key role in physiological processes such as muscle contraction, nerve impulse conduction, oxygen transport, oxidative phosphorylation, enzyme activation, immune function, antioxidant activity, bone health, and regulation of blood acid-base balance; the sports nutrition gel with the minerals in the sports nutrition component can be suitable for the needs of post-exercise recovery, and can be used as a post-exercise recovery type sports nutrition gel.

[0030] Further, the minerals include at least one of magnesium gluconate, magnesium oxide and zinc citrate.

[0031] Further, in the mixed solution, the mass ratio of magnesium gluconate is 1-2 %, the mass ratio of magnesium oxide is 0.3-0.7 %, and the mass ratio of zinc citrate is 0.1-0.2 %.

[0032] Further, the sports nutrition component further comprises milk powder, citric acid and maltitol.

[0033] Further, in step S1, the sports nutrition component comprises collagen peptide. The intervention of collagen peptide on the cross-linking of sodium alginate and calcium can regulate the porosity of the surface of the beads and the internal network structure, and control the release behavior of the sports nutrition component in the sports nutrition beads.

[0034] Further, in step S2, in the calcium lactate solution, the mass ratio of calcium lactate is 2-3 %.

[0035] Further, in step S3, the cross-linking time is 3-4 min.

[0036] Further, in step S3, after cross-linking, the beads are washed with water to remove the surface calcium lactate, and the sports nutrition beads are obtained.

[0037] Further, the size of the sports nutrition beads is 4-6 mm.

[0038] In a second aspect, the application further provides the sports nutrition beads prepared by the preparation method of the sports nutrition beads.

[0039] The packaging design of the sports nutrition beads can be as follows: The packaging form adopts a long strip-shaped plastic soft bag. This small-volume and portable soft packaging is convenient for athletes to put it into a sports backpack or pocket, and can be quickly opened and eaten when needed. The packaging material is a multi-layer composite material. The inner layer is made of food-grade polyethylene material. Polyethylene has good flexibility and chemical stability, can be in direct contact with food without chemical reaction, and ensures the stability of ingredients. At the same time, it has certain barrier ability to moisture and oxygen, which can prevent the contents from deteriorating or being oxidized due to moisture absorption. The middle layer is made of aluminum foil material. Aluminum foil has excellent barrier properties and can almost completely block the invasion of oxygen, moisture, light and microorganisms, which plays a crucial role in maintaining the stability of the nutritional ingredients and taste of the condensed beads. The outer layer is made of polyester material. Polyester material has high mechanical strength and can resist external forces such as squeezing and friction generated during exercise, protecting the integrity of the inner layer structure. At the same time, it also has good printing suitability, which facilitates clear labeling of product information. The packaging adopts a heat sealing process to ensure that the contents are completely isolated from the external environment. The packaging is equipped with a 1 cm diameter suction nozzle, allowing athletes to directly suck the condensed beads, and an easy-to-tear opening is also provided. This dual consumption method design fully considers the actual needs in different sports scenarios. The small-volume and lightweight soft packaging design is convenient for athletes to carry, hold and squeeze, ensuring that the contents can be quickly and accurately ingested during exercise. Through material selection and structure design, the balance between sealing and portability is achieved. Its production cost is relatively low, which is conducive to large-scale production and promotion.

[0040] The packaging design of a single serving dose is convenient to use and effectively avoids the problem of preservation after opening. Based on the previous research data, the carbohydrate content of the energy-providing condensed beads product is 36.7%, and the magnesium and zinc contents in the post-exercise recovery condensed beads product are 387.1 mg / 100 g and 27.2 mg / 100 g, respectively. Referring to the recommended nutrient intake of athletes and the nutrient content standards of similar products on the market, the product specifications are optimized. Specifically, the net content of the energy-providing condensed beads (energy supplement type condensed beads) product is set to 60 g to meet the energy supplement needs during exercise; the net content of the post-exercise recovery condensed beads product is set to 20 g to promote the rapid recovery of the body after exercise. This specification design meets the functional needs of sports nutrition food, avoids potential risks from excessive intake, and at the same time, keeps consistent with the dosage range of similar products on the market, ensuring the practicality and market competitiveness of the product. Figure 8 The packaging structure size and finished product effect diagram designed according to the net content of the product (wherein A corresponds to the energy-providing condensed beads product, and B corresponds to the post-exercise recovery condensed beads).

[0041] Example 1 A preparation method of sports nutrition beads, comprising the following steps: S1, dispersing sodium alginate powder, edible glucose and crystalline fructose into distilled water, stirring on a magnetic stirrer at room temperature until the solution is transparent and particle-free, to prepare a mixed solution with a sodium alginate concentration of 1% (w / w) and an energy sugar (glucose: fructose = 1:0.8) concentration of 50% (w / w); S2, dissolving calcium lactate powder in distilled water to prepare a calcium lactate solution containing Ca 2+ with a concentration of 2% (w / w); S3, adding 45 mL of the mixed solution to 120 mL of the calcium lactate solution through a rubber bulb dropper, crosslinking for 3 min, and washing the beads with distilled water to remove excess Ca 2+ on the surface, to obtain sports nutrition beads with a size of 5.6 mm.

[0042] Example 2 A preparation method of sports nutrition beads, referring to Example 1, except that in step S1, the energy sugar (glucose: fructose = 1:0.8) concentration in the mixed solution is 60% (w / w).

[0043] Example 3 A preparation method of sports nutrition beads, referring to Example 1, except that in step S2, the concentration of the calcium lactate solution containing Ca 2+ is 3% (w / w).

[0044] Example 4 A preparation method of sports nutrition beads, referring to Example 1, except that in step S3, the mixed solution is added to the calcium lactate solution through a needle using a 10 mL syringe, to prepare small-sized gel beads with a size of 3.3 mm.

[0045] Example 5 A preparation method of sports nutrition beads, comprising the following steps: S1, dispersing sodium alginate powder, edible glucose and crystalline fructose, peppermint essence, citric acid, and beetroot powder into distilled water, stirring on a magnetic stirrer at room temperature until the solution is transparent and particle-free, to prepare a mixed solution with a sodium alginate concentration of 1% (w / w), an energy sugar (glucose: fructose = 1:0.8) concentration of 50% (w / w), a peppermint essence concentration of 0.15% (w / w), a citric acid concentration of 0.08% (w / w), and a beetroot powder concentration of 0.9% (w / w); S2, dissolving calcium lactate powder in distilled water to prepare a calcium lactate solution containing Ca 2+ with a concentration of 2% (w / w); S3, 45 mL of the mixed solution was added dropwise into 120 mL of the calcium lactate solution through a rubber bulb dropper, crosslinked for 3 min, and the coagulation beads were washed with distilled water to remove the excess Ca 2+ , to obtain the sports nutrition coagulation beads.

[0046] Example 6 A method for preparing sports nutrition coagulation beads, comprising the following steps: S1, sodium alginate powder, collagen peptide, magnesium gluconate, magnesium oxide, zinc citrate, milk powder, citric acid, and maltitol were dispersed in distilled water, and stirred on a magnetic stirrer at room temperature until uniformly dispersed, to prepare a mixed solution with a sodium alginate concentration of 1% (w / w), a collagen peptide concentration of 1% (w / w), a magnesium gluconate concentration of 1% (w / w), a magnesium oxide concentration of 0.6% (w / w), a zinc citrate concentration of 0.1% (w / w), a milk powder concentration of 20% (w / w), a citric acid concentration of 0.2% (w / w), and a maltitol concentration of 21% (w / w); S2, calcium lactate powder was dissolved in distilled water to prepare a calcium lactate solution with a concentration of 2% (w / w) and containing Ca 2+ ; S3, 45 mL of the mixed solution was added dropwise into 120 mL of the calcium lactate solution through a rubber bulb dropper, crosslinked for 3 min, and the coagulation beads were washed with distilled water to remove the excess Ca 2+ , to obtain the sports nutrition coagulation beads.

[0047] Example 7 A method for preparing sports nutrition coagulation beads, comprising the following steps: S1, sodium alginate powder, collagen peptide, magnesium gluconate, magnesium oxide, and zinc citrate were dispersed in distilled water, and stirred on a magnetic stirrer at room temperature until uniformly dispersed, to prepare a mixed solution with a sodium alginate concentration of 1.5% (w / w), a collagen peptide concentration of 1% (w / w), a magnesium gluconate concentration of 1% (w / w), a magnesium oxide concentration of 0.7% (w / w), and a zinc citrate concentration of 0.1% (w / w); S2, calcium lactate powder was dissolved in distilled water to prepare a calcium lactate solution with a concentration of 2% (w / w) and containing Ca 2+ ; S3, 45 mL of the mixed solution was added dropwise into 120 mL of the calcium lactate solution through a rubber bulb dropper, crosslinked for 3 min, and the coagulation beads were washed with distilled water to remove the excess Ca 2+ , to obtain the sports nutrition coagulation beads.

[0048] Example 8 A method for preparing sports nutrition coagulation beads, referring to Example 7, except that in step S1, no magnesium oxide was added.

[0049] Example 9 A method for preparing sports nutrition beads, referring to Example 7, except that in step S1, no magnesium gluconate is added.

[0050] Example 10 A method for preparing sports nutrition beads, referring to Example 7, except that in step S1, no collagen peptide is added.

[0051] Example 11 A method for preparing sports nutrition beads, referring to Example 8, except that in step S1, no collagen peptide is added.

[0052] Example 12 A method for preparing sports nutrition beads, referring to Example 9, except that in step S1, no collagen peptide is added.

[0053] Example 13 A method for preparing sports nutrition beads, referring to Example 7, except that in step S1, no magnesium gluconate and magnesium oxide are added.

[0054] Example 14 A method for preparing sports nutrition beads, referring to Example 7, except that in step S1, no magnesium gluconate, magnesium oxide and collagen peptide are added.

[0055] Comparative Example 1 A sports nutrition liquid, edible glucose and crystalline fructose are dispersed into distilled water, stirred on a magnetic stirrer at room temperature until the solution is transparent and free of particles, to prepare an energy sugar (glucose: fructose = 1:0.8) sports nutrition liquid with a concentration of 50% (w / w).

[0056] Performance test and results In vitro digestion experiment: Simulated oral digestion: 10 g of bead samples were mixed with 8 mL of simulated oral digestion solution containing 0.03 g of mucin; then 50 μL of CaCl2 and 1.95 mL of distilled water were added, and it was placed in a 37°C constant temperature shaker for 2 min.

[0057] Simulated gastric digestion: the sample after oral digestion was mixed with 16 mL of simulated gastric digestion solution and 10 μL of CaCl2; then the pH was adjusted to 3 and 4 mL of artificial simulated gastric juice containing 0.32 g of pepsin was added, and it was shaken for 30 min in a 37°C water bath.

[0058] Simulated intestinal digestion: Mix the sample after gastric digestion with 16 mL of artificial simulated intestinal fluid; then add 80 μL of CaCl2, 6 mL of artificial intestinal simulated digestion fluid containing 0.16 g of bile salts, and 6 mL of distilled water; adjust the pH to 7, add 6 mL of pancreatic enzyme solution and 4 mL of lipase solution, and shake in a 37°C water bath for 2 h.

[0059] The sports nutrition beads prepared in Examples 1 to 4 and Comparative Example 1 were subjected to an in vitro digestion test. 1 mL of digestive fluid was taken at different stages of gastric and intestinal digestion, diluted to a suitable concentration with distilled water, and then the absorbance was measured by a spectrophotometer to calculate the reducing sugar content in the digestive fluid. The reducing sugar release rate of the beads was the ratio of the reducing sugar content in the digestive fluid to the reducing sugar content loaded in the beads. Figure 1 A; Examples 1 to 4 were freeze-dried and then observed for microstructure using a scanning electron microscope. Figure 1 B; wherein, 50% Sugar, 2% Ca and Lager all correspond to Example 1, 60% Sugar corresponds to Example 2, 3% Ca corresponds to Example 3, Small corresponds to Example 4, and Control corresponds to Example 1.

[0060] from Figure 1 As can be seen from A, the sugar release rate of 60% Sugar beads is slightly higher than that of 50% Sugar beads. At the end of simulated gastric digestion, 78.31% and 69.74% of the sugar in 60% Sugar and 50% Sugar beads can be released, respectively. In intestinal fluid (neutral or weakly alkaline environment), the sodium alginate gel network will swell, which may cause 60% Sugar beads to show a higher swelling rate in intestinal fluid. Coupled with the diffusion effect, sugar molecules can be released from the beads more quickly. At the end of simulated intestinal digestion, the sugar release rates of 60% Sugar and 50% Sugar beads reached 99.11% and 88.30%, respectively. Figure 1 As can be seen from B, the surface of 60% Sugar beads is smoother but has more cracks than that of 50% Sugar beads, which to a certain extent explains why their sugar release rate is faster; these cracks provide additional release channels for sugar molecules, accelerating the sugar release rate.

[0061] from Figure 1 A shows that under simulated gastrointestinal conditions, 3% Ca 2+ Cross-linked beads with 2% Ca 2+ Cross-linked beads showed a faster release rate of reducing sugars, while 2% Ca 2+ The cross-linked beads showed a slower and more gradual release behavior; at the end of the in vitro simulated digestion, 3% Ca 2+ The sugar release rate of cross-linked beads was 96.40%, 2% Ca2+ The release rate of cross-linked coagulated beads was 88.30%; from Figure 1 As can be seen from B, 3% Ca 2+ Compared with 2% Ca 2+ The surface of cross-linked coagulated beads was rougher and had more cracks; higher calcium ion concentration made the surface of coagulated beads form a denser structure, but at the same time, it could also lead to an increase in surface cracks, which could accelerate the release rate of reducing sugar.

[0062] From Figure 1 As can be seen from A, compared with Comparative Example 1 (direct release system without coagulated beads embedding), the presence of coagulated beads could significantly delay the release rate of reducing sugar and make its release behavior more gentle; in addition, small-size coagulated beads showed a faster release rate than large-size coagulated beads; the gel network structure of coagulated beads could act as a physical barrier to limit the diffusion rate of functional ingredients; functional ingredients needed to gradually diffuse from the inside of the gel network to the outside environment, which significantly slowed down the release rate; small-size coagulated beads had a larger specific surface area, and the path of functional ingredients from the inside of the gel network to the surface was shorter, and the diffusion resistance was smaller, thus accelerating the release rate; from Figure 1 As can be seen from B, small-size coagulated beads had more cracks on the surface than large-size coagulated beads, which also explained the faster release rate of sugar in small-size coagulated beads.

[0063] The energy supplement type sports nutrition coagulated beads prepared in Example 5 and the post-exercise recovery type sports nutrition coagulated beads prepared in Example 6 were placed in a refrigerator for different storage times, the appearance of the samples was observed, and the water holding capacity thereof was measured, and the results are shown in Table 6. Figure 2 And Figure 3 .

[0064] From Figure 2 As can be seen, during the storage process, the coagulated beads prepared in Example 5 showed good stability in appearance and water holding capacity; the appearance of the coagulated beads changed little during the storage process, and the color remained basically stable during the storage process, without obvious discoloration or color change phenomenon, indicating that the pigment in the beetroot powder had good stability; the volume of the coagulated beads slightly decreased, which might be because the humidity fluctuation in the environment caused weak moisture exchange between the coagulated beads and the outside world; this slight change had little effect on the overall quality of the product; during the early storage period, the water holding capacity of the coagulated beads remained basically unchanged, and at 21 days of storage, the water holding capacity of the coagulated beads slightly decreased, but the change was small.

[0065] From Figure 3It can be seen that the water holding capacity and volume of the beads prepared in Example 6 slightly decrease during storage; this is probably because the binding force between the sodium alginate beads and water is relatively weak, and the internal gel network is relatively loose; when the external environment humidity is low or there is a water gradient, water is more likely to escape from the gel network, resulting in water loss and volume reduction of the beads; in practical applications, the influence of the external environment on the water evaporation of the beads can be reduced through appropriate packaging design.

[0066] The sports nutrition beads prepared in Examples 7-14 were freeze-dried, and then the microstructure was observed by scanning electron microscopy, and the results are shown in Figure 4 ; wherein, the peptide is collagen peptide, G-Mg is magnesium gluconate, O-Mg is magnesium oxide, Control+No peptide corresponds to Example 14, G-Mg+No peptide corresponds to Example 11, G-Mg+O-Mg+No peptide corresponds to Example 10, O-Mg+No peptide corresponds to Example 12, Control+With peptide corresponds to Example 13, G-Mg+With peptide corresponds to Example 8, G-Mg+O-Mg+With peptide corresponds to Example 7, O-Mg+With peptide corresponds to Example 9.

[0067] From Figure 4 It can be seen that Examples 7-14 can all form beads with regular shape; because magnesium gluconate has good water solubility, the formed beads are transparent; and when water-insoluble magnesium oxide is added, the beads become milky white; from the microstructure presented by the micrographs, the surface of the magnesium gluconate beads is smooth, similar to the blank control group; while the surface of the magnesium gluconate / magnesium oxide beads and the magnesium oxide beads is relatively rough, with many protrusions on the surface, which is probably due to the incomplete dispersion of the magnesium oxide powder; it is shown that the different solute components have certain influence on the macroscopic morphology and microstructure of the beads; in addition, the microstructure of the beads containing peptides shows obvious loose characteristics, with some holes on the surface; this phenomenon is probably related to the addition of collagen peptide; as a kind of bioactive substance, collagen peptide is rich in hydrophilic groups (such as hydroxyl and carboxyl) in its molecular structure; during the gel formation process, it can interact with sodium alginate molecules, thereby changing the structure of the gel network; the addition of collagen peptide can interfere with the cross-linking between sodium alginate molecules, resulting in a decrease in the density of the gel network and the formation of a more loose porous structure; this loose structure can affect the release behavior of the functional ingredients in the beads.

[0068] The motion nutrient condensate beads prepared in Examples 7-14 were subjected to in vitro digestion test, and the appearance changes were observed at different digestion time periods (0 h, 1 h, 3 h, 6 h, 9 h, 12 h and 24 h), and the results are shown in Table 2. Figure 5 The samples were taken out at different digestion time periods (1 h, 3 h and 24 h) and freeze-dried, and then the microstructure was observed by scanning electron microscope, and the results are shown in Table 3. Figure 6 2 mL of the digestion solution was taken out at different digestion time periods (3 h, 6 h, 9 h, 12 h and 24 h), added into a conical flask, and placed on an adjustable electric heating plate for digestion until the digestion solution was colorless and transparent. The digestion solution was diluted to 25 mL with ultrapure water, and then diluted to a suitable concentration with ultrapure water. The absorbance was measured by atomic absorption spectrophotometer, and the magnesium and zinc contents in the digestion solution were calculated, and the results are shown in Table 4. Figure 7 (A is the release curve of magnesium, and B is the release curve of zinc); wherein, peptide is collagen peptide, G-Mg is magnesium gluconate, O-Mg is magnesium oxide, Control+No peptide corresponds to Example 14, G-Mg+No peptide corresponds to Example 11, G-Mg+O-Mg+No peptide corresponds to Example 10, O-Mg+No peptide corresponds to Example 12, Control+With peptide corresponds to Example 13, G-Mg+With peptide corresponds to Example 8, G-Mg+O-Mg+With peptide corresponds to Example 7, and O-Mg+With peptide corresponds to Example 9.

[0069] From the above results, it can be seen that the motion nutrient condensate beads prepared in the present application have the following advantages: Figure 5It can be seen that the volume of the coacervate is reduced compared to the original state under simulated gastrointestinal conditions; this phenomenon is mainly due to the contraction of sodium alginate coacervate in the acidic environment of the stomach; this property of sodium alginate coacervate can make the sports nutrition components it encapsulates more effectively released in the intestine, thereby improving the bioavailability of sports nutrition components; the contraction and swelling of coacervates vary with different systems, which may affect the release behavior of magnesium and zinc; the magnesium gluconate / magnesium oxide coacervates of the no-peptide group and the peptide-containing group are uniform and milky white in the original state and during the gastric digestion stage, which is due to the uniform dispersion of magnesium oxide therein; as digestion enters the intestinal stage, the color of the coacervates gradually changes from milky white to slightly yellow; after 24 h of digestion, the white color of the magnesium gluconate / magnesium oxide coacervates significantly fades, and the coacervates all become translucent, with the transparency of the peptide-containing group magnesium gluconate / magnesium oxide coacervates being significantly greater than that of the no-peptide group magnesium gluconate / magnesium oxide coacervates; this proves the phenomenon of magnesium oxide dissolution from the coacervates from another angle, and shows that the peptide-containing coacervates have a slightly greater amount of magnesium oxide dissolution than the no-peptide coacervates; the simulated intestinal fluid is yellow due to the presence of bile salts, and during the simulated intestinal digestion stage, the coacervates gradually swell and the porosity increases, and the digestion fluid can penetrate into the interior of the coacervates, causing the coacervates to turn yellow as a whole; long-term action of the digestion fluid and enzymes on sodium alginate coacervates can significantly affect the structure of the coacervates, thereby promoting the release of magnesium and zinc; observation of the changes in the magnesium oxide coacervates shows that the color also gradually changes from milky white to slightly yellow, and after 24 h of digestion, the transparency of the peptide-containing group magnesium oxide coacervates is greater than that of the no-peptide group magnesium oxide coacervates; this shows that collagen peptides have a significant effect on the structure of the coacervates and play a positive role in promoting the release of magnesium.

[0070] From Figure 6It can be seen that for the control beads, with the extension of digestion time, the bead structure becomes more loose, the hole becomes more obvious, the structure change of the control beads of peptide-containing group is more obvious, only 1 to 2 large holes appear in the inside of the beads digested for 3 h and 24 h, and no uniform multiple mesh structure is formed; this may be due to the fact that the cross-linking is already weak during the long-time digestion, and the freeze-drying process of the beads by scanning electron microscope may further damage the cross-linking structure, and the change of water content may affect the size and distribution of the holes; for the magnesium gluconate beads, with the gradual advancement of digestion, the number of internal holes decreases but the size increases; various components in the digestion solution, such as acid-base substances and enzymes, react with the substances in the beads, gradually weakening the cross-linking structure inside the beads, and with the destruction of the cross-linking structure, some smaller holes may fuse with each other, resulting in a decrease in the number of holes and an increase in the size; for the magnesium gluconate / magnesium oxide beads and the magnesium oxide beads, with the gradual advancement of digestion, the structure of the beads becomes loose; when the digestion time is 24 h, the structure change is more significant; the change of the bead structure can expand the internal channel, creating favorable conditions for the outflow of the contents; the internal structures of different beads are obviously different in terms of compactness, which may be closely related to the interaction between their components.

[0071] From Figure 7It can be seen that under the simulated gastrointestinal digestion conditions, the magnesium release amount of the magnesium gluconate beads only presents a very small increase throughout the digestion process, and is basically fully released at 3 h, realizing the rapid replenishment of magnesium ions; the magnesium release amount of the magnesium oxide beads is maintained at a low level within 12 h before the simulated gastrointestinal digestion, and after 12 h, the magnesium release amount presents a significant change of sharp increase; in the initial stage of digestion, the structure of the beads is relatively stable, and the magnesium oxide is encapsulated inside the beads, and the release amount is small due to its low solubility; with the extension of time, the structure of the beads is gradually destroyed under the action of the digestion fluid and enzymes and other factors, and the magnesium oxide is exposed to the digestion fluid, and under the complex conditions of the gastrointestinal tract, the magnesium oxide will partially dissolve to generate soluble magnesium salt, thereby releasing magnesium ions; in the digestion process, the peptide-free magnesium gluconate / magnesium oxide beads only release a small amount of magnesium within the first 12 h, and this part of magnesium is derived from the release of magnesium gluconate; after 12 h, the magnesium release amount significantly increases, and the magnesium release amount is 14.33 mg at 24 h, because the change in the structure of the beads leads to the dissolution of the magnesium oxide and then the release of magnesium. Within 9 h before digestion, the gel-containing magnesium gluconate / magnesium oxide beads release a small amount of magnesium, and the release amount is higher than that of the peptide-free magnesium gluconate / magnesium oxide beads; this may be because the action of the collagen peptide changes the structure of the beads, accelerating the dissolution of the magnesium oxide, so that a small amount of magnesium oxide is dissolved in the early stage; after 9 h, the magnesium release amount significantly increases, which is consistent with the trend of the peptide-free magnesium gluconate / magnesium oxide beads, and the magnesium release amount of the peptide-containing magnesium gluconate / magnesium oxide beads reaches 21.06 mg at 24 h; it may be because the long-time immersion in the digestion fluid, the action of acid and alkali, and the enzymatic action gradually destroy the overall structure of the beads, leading to the gradual dissolution of the magnesium oxide and the release of magnesium.

[0072] From Figure 7 It can be seen that throughout the digestion process, the zinc in the beads can be effectively released; among them, the zinc release amount of the magnesium gluconate beads during the digestion process is significantly higher than that of the magnesium gluconate / magnesium oxide beads and the magnesium oxide beads; at 24 h, the zinc release amount of the peptide-free magnesium gluconate beads is 1.05 mg, and the zinc release amount of the peptide-containing magnesium gluconate beads is 1.2 mg; it may be because the presence of inorganic magnesium oxide in the magnesium gluconate / magnesium oxide beads and the magnesium oxide beads inhibits the release of zinc to some extent due to the surface adsorption performance and physical barrier effect.

[0073] Conclusion: The sports nutrition gel prepared by the application can control the release behavior of the sports nutrition components by using the gel network structure, and has good storage stability; for the sports nutrition gel containing energy sugar as the sports nutrition component, the fast and then slow release behavior of the energy sugar can be realized; for the sports nutrition gel containing minerals (magnesium gluconate and / or magnesium oxide, zinc citrate) as the sports nutrition component, the steady release behavior of the minerals (magnesium and zinc) can be realized; the addition of collagen peptide can regulate the porosity of the bead surface and the internal network structure, and can promote the release of the minerals (magnesium and zinc).

[0074] The specific raw materials in the application are all existing substances, which can be directly purchased from the market.

[0075] The above is only the preferred embodiment of the application, and is not used to limit the protection scope of the application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the application shall be included in the protection scope of the application.

Claims

1. A method for preparing sports nutrition beads, characterized in that: The following steps are involved: S1. Mixing sodium alginate, sports nutrition components and water to obtain a mixed solution; S2, mixing calcium lactate with water to obtain a calcium lactate solution; S3. Add the mixed solution dropwise to the calcium lactate solution, cross-link, and obtain sports nutrition beads.

2. The method for preparing sports nutrition beads according to claim 1, characterized in that: In step S1 , the sports nutrition component includes energy sugars, and the energy sugars include glucose and fructose.

3. The method for preparing sports nutrition beads according to claim 2, characterized in that: In step S1: In the mixed solution, the mass proportion of the energy sugar is 50-60%; and / or, In the energy sugar, the mass ratio of glucose to fructose is 1:0.

8.

4. The method for preparing sports nutrition beads according to claim 2, characterized in that: The sports nutrition component also includes mint flavor, citric acid and beetroot powder.

5. The method for preparing sports nutrition beads according to claim 1, characterized in that: In step S1 , the sports nutrition component includes minerals.

6. The method for preparing sports nutrition beads according to claim 5, characterized in that: The minerals include at least one of magnesium gluconate, magnesium oxide and zinc citrate.

7. The method for preparing sports nutrition beads according to claim 6, characterized in that: In the mixed solution, the mass proportion of magnesium gluconate is 1-2%, the mass proportion of magnesium oxide is 0.3-0.7%, and the mass proportion of zinc citrate is 0.1-0.2%.

8. The method for preparing sports nutrition beads according to claim 5, characterized in that: The sports nutrition component further comprises milk powder, citric acid and maltitol.

9. The method for preparing sports nutrition beads according to claim 1, characterized in that: In step S1, the sports nutrition component includes collagen peptides; and / or, In step S2, the mass proportion of calcium lactate in the calcium lactate solution is 2-3%; and / or, In step S3, the cross-linking time is 3 to 4 minutes; and / or, In step S3, after cross-linking, the beads are washed with water to remove calcium lactate on the surface to obtain sports nutrition beads; and / or, The size of the sports nutrition beads is 4 to 6 mm.

10. The sports nutrition condensed beads prepared according to the method for preparing the sports nutrition condensed beads according to any one of claims 1 to 9.

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