Functional mare milk beverage and preparation method thereof

Abstract

The invention belongs to the technical field of food, and provides a functional mare milk beverage and a preparation method thereof. The functional milk beverage aims to screen multiple traditional Chinese medicinal materials from the perspective of homology of medicine and food, is suitable for compatibility, is screened out and has a relatively good anti-fatigue effect, and is prepared from the following raw materials: fresh horse milk, xylooligosaccharide, codonopsis pilosula, poria cocos, Chinese yam, red dates, Chinese wolfberry fruits and fermentation strains. Researches show that the mare milk beverage can effectively improve the storage of hepatic glycogen and muscle glycogen, can provide more energy substances for the body, reduces the levels of blood lactic acid and blood urea after exercises, improves the anti-fatigue ability of the body, delays the generation of fatigue and accelerates the elimination of fatigue, and has the market value of being developed into products for relieving physical fatigue.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a functional mare's milk beverage and its preparation method. Background Technology

[0002] Insufficient exercise endurance is a major limiting factor in athletic performance for athletes and fitness enthusiasts. Improving exercise endurance not only meets the needs of athletes to improve their performance but also satisfies the needs of ordinary people to enhance their physical fitness and improve their health. Anti-fatigue drinks are developed based on the body's internal environment and energy consumption after exercise, helping the body recover its functions in a relatively short time. These drinks quickly replenish sugars, electrolytes, vitamins, proteins, amino acids, and minerals to replenish the energy consumed during exercise, maintain good bodily functions, and preserve the body's electrolyte balance. In addition, anti-fatigue drinks often contain added taurine and caffeine to enhance vitality, increase athletic performance, and quickly eliminate fatigue.

[0003] The pleasant taste of anti-fatigue beverages can enhance the consumer experience. Currently, this is mainly achieved by adding appropriate fruit, milk, and acidulants to meet consumer preferences and personalized needs.

[0004] Furthermore, consumers are increasingly concerned about whether the ingredients in health products are purely natural. Compared to sports drinks with directly added active ingredients, consumers prefer beverages made from more natural food ingredients. Different food ingredients have different main active components. Currently, food ingredients added to anti-fatigue sports drinks include white lingzhi mushrooms, lion's mane mushrooms, red mushrooms, okra, yam, black fungus, wheatgrass, goji berries, black rice, and mung beans. Some existing anti-fatigue drinks containing natural food ingredients lack scientific rigor and rationality in ingredient selection and formula design, failing to fully utilize the synergistic effects between various plant components, resulting in unsatisfactory anti-fatigue effects.

[0005] Developing anti-fatigue beverages containing ingredients that are both food and medicine, in order to improve the body's ability to resist fatigue, delay the onset of fatigue and accelerate the elimination of fatigue, and to provide athletes and fitness enthusiasts with safe, efficient and convenient intervention measures, is particularly urgent. Summary of the Invention

[0006] In view of this, the present invention provides a functional mare's milk beverage and its preparation method. The present invention aims to screen multiple traditional Chinese medicinal materials from the perspective of food and medicine homology, and to formulate and screen a functional mare's milk beverage with good anti-fatigue effects. The mare's milk beverage of the present invention effectively increases the reserves of liver glycogen and muscle glycogen, providing the body with more energy substances, reducing blood lactate and blood urea levels after exercise, improving the body's anti-fatigue ability, delaying the onset of fatigue, and accelerating the elimination of fatigue.

[0007] The objective of this invention is achieved through the following technical solution: In a first aspect, the present invention provides a functional mare's milk beverage, prepared by weight from the following raw materials: 75-85 parts fresh mare's milk, 1.0-2.0 parts xylooligosaccharides, 1.2-1.5 parts Codonopsis pilosula, 1.5-2.0 parts Poria cocos, 2.0-2.5 parts Dioscorea opposita, 1.5-2.0 parts jujubes, 2.0-2.5 parts wolfberries, and 4.0-4.5 parts fermentation strains; wherein the fermentation strains consist of Lactobacillus plantarum and Lactobacillus paracasei in a mass ratio of 1:2-4.

[0008] In one embodiment of the present invention, the functional mare's milk beverage is prepared from the following raw materials by weight: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.0 parts wolfberry and 4.0 parts fermentation strain; the fermentation strain consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0009] In one embodiment of the present invention, the functional mare's milk beverage is prepared from the following raw materials by weight: 85 parts fresh mare's milk, 1.0 part xylooligosaccharide, 1.2 parts Codonopsis pilosula, 2.0 parts Poria cocos, 2.5 parts Dioscorea opposita, 1.5 parts jujube, 2.0 parts wolfberry and 4.5 parts fermentation strain; the fermentation strain consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:2.

[0010] In one embodiment of the present invention, the functional mare's milk beverage is prepared from the following raw materials by weight: 75 parts fresh mare's milk, 1.5 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.5 parts wolfberry and 4.0 parts fermentation strain; the fermentation strain consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:4.

[0011] A second aspect of the present invention provides a method for preparing the aforementioned functional mare's milk beverage, comprising the following steps: (1) Add Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujube to 6-8 times their weight of water and soak at 25°C with ultrasound assistance for 8-12 hours. Start ultrasound treatment when initially added and perform ultrasound treatment once every 4 hours. Each ultrasound treatment lasts for 20-30 minutes and the ultrasound power is 1200W. After soaking, decoct for 1-1.5 hours, filter, and obtain decoction. Repeat the decoction once and combine the two decoctions to obtain extract 1. (2) Add wolfberries to 4-6 times their weight of water, decoct for 15-20 minutes, filter, and obtain decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain total extract, heat to 85-90℃ and sterilize for 15-20 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37-40℃ for 10-12 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 85-90℃ and sterilize for 15-20 min to obtain functional mare's milk beverage.

[0012] In one embodiment of the present invention, the method for preparing the functional mare's milk beverage includes the following steps: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 8 times their weight of water and soaked for 10 hours at 25°C with ultrasound assistance. Ultrasound treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasound treatment lasted for 30 minutes and the ultrasound power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 90°C and sterilize for 15 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37°C for 10 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare's milk beverage.

[0013] A third aspect of the invention provides the use of the functional mare's milk beverage in the preparation of anti-fatigue products.

[0014] The present invention also provides the use of the aforementioned functional mare's milk beverage in the preparation of products that increase liver glycogen and muscle glycogen content after exercise.

[0015] The present invention also provides the use of the aforementioned functional mare's milk beverage in the preparation of products that reduce blood lactate and blood urea levels after exercise.

[0016] During intense muscle activity, the demand for oxygen increases dramatically. Aerobic oxidation alone cannot meet this energy requirement, making glycolysis an important energy source during exercise. Glycolysis generates a large amount of lactic acid, which increases the H+ phosphate content in muscles. ＋Increased concentration of urea nitrogen lowers the pH of muscle cells, leading to a series of biochemical changes that cause muscle fatigue and soreness. Urea nitrogen is the end product of protein and amino acid metabolism. Prolonged exercise can disrupt the body's energy balance, increasing the catabolism of proteins and amino acids and thus increasing urea production. It is positively correlated with bodily function, fatigue level, and exercise load, making it an important indicator for evaluating exercise performance. Glycogen is a crucial energy source during exercise. Skeletal muscles have a greater demand for glucose during exercise. Liver glycogen continuously breaks down glucose into the bloodstream to replenish the consumed glucose, maintaining stable blood glucose levels and providing the body with more energy to combat fatigue.

[0017] This invention's functional mare's milk beverage reduces lactic acid content, suggesting its ability to accelerate the elimination of lactic acid buildup in mice after exercise. This invention's functional mare's milk beverage reduces urea nitrogen content, suggesting it may exert an anti-fatigue effect by reducing the energy supply from protein oxidation, increasing the body's reliance on carbohydrate reserves and fat for energy, and reducing the energy supply from the catabolism of nitrogenous compounds such as proteins. This invention's mare's milk beverage increases liver and muscle glycogen content in mice, suggesting it may maintain stable blood glucose levels during exercise by increasing liver glycogen reserves in mice, thereby providing the body with more energy and alleviating fatigue.

[0018] Compared with the prior art, the present invention has the following advantages: The mare's milk beverage of this invention has a reasonable formulation, which effectively increases the reserves of liver glycogen and muscle glycogen, can provide the body with more energy substances, prolong the swimming time of mice under load, and effectively reduce the levels of blood lactate and blood urea after exercise. This suggests that it can improve the body's anti-fatigue ability, delay the onset of fatigue and accelerate the elimination of fatigue, and has market value for development into a product to relieve physical fatigue. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 The time it took for mice to swim to exhaustion was compared among the groups. Different lowercase letters above the bars indicate significant differences between the groups (P < 0.05).

[0021] Figure 2 The liver glycogen content of mice in each group was compared. Different lowercase letters above the bars indicate significant differences between different groups (P < 0.05).

[0022] Figure 3Comparison of muscle glycogen content among different groups of mice: different lowercase letters above the bars indicate significant differences between different groups (P < 0.05). Detailed Implementation

[0023] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0024] Unless otherwise specified, all substances and reagents used in this invention are commercially available conventional substances.

[0025] Example 1 A functional mare's milk beverage is made from the following ingredients in parts by weight: The ingredients are: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.0 parts wolfberry, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0026] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 8 times their weight of water and soaked for 10 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 30 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 90°C and sterilize for 20 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37°C for 10 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare's milk beverage.

[0027] Example 2 A functional mare's milk beverage is made from the following ingredients in parts by weight: The mixture contains 85 parts fresh mare's milk, 1.0 part xylooligosaccharide, 1.2 parts Codonopsis pilosula, 2.0 parts Poria cocos, 2.5 parts Dioscorea opposita, 1.5 parts jujube, 2.0 parts wolfberry, and 4.5 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:2.

[0028] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 6 times their weight of water and soaked for 12 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 20 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1.5 hours, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 6 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain total extract, heat to 85°C and sterilize for 15 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 40°C for 10 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 85°C and sterilize for 15 min to obtain functional mare's milk beverage.

[0029] Example 3 A functional mare's milk beverage is made from the following ingredients in parts by weight: 75 parts fresh mare's milk, 1.5 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.5 parts wolfberry and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:4.

[0030] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 8 times their weight of water and soaked for 8 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 30 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 20 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 90°C and sterilize for 15 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37°C for 12 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare's milk beverage.

[0031] Example 4 A functional mare's milk beverage is made from the following ingredients in parts by weight: 75 parts fresh mare's milk, 1.5 parts xylooligosaccharides, 1.4 parts Codonopsis pilosula, 1.8 parts Poria cocos, 2.2 parts Dioscorea opposita, 1.8 parts jujube, 2.2 parts wolfberry and 4.0 parts fermentation starter; the fermentation starter is composed of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0032] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 6 times their weight of water and soaked for 12 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 20 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1.5 hours, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 20 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 85°C and sterilize for 20 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 40°C for 10 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 85°C and sterilize for 20 min to obtain functional mare's milk beverage.

[0033] Example 5 A functional mare's milk beverage is made from the following ingredients in parts by weight: The ingredients are: 80 parts fresh mare's milk, 1.0 part xylooligosaccharide, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.5 parts Dioscorea opposita, 1.5 parts jujube, 2.0 parts wolfberry, and 4.5 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:4.

[0034] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 6 times their weight of water and soaked for 8 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 20 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 6 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 90°C and sterilize for 15 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37°C for 12 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare's milk beverage.

[0035] Comparative Example 1 A functional mare's milk beverage is made from the following ingredients in parts by weight: The mixture contains 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Poria cocos, 2.0 parts red dates, 2.0 parts wolfberries, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0036] Compared with Example 1, the difference is that it does not contain Codonopsis pilosula and Dioscorea opposita, while the proportions of other components remain the same.

[0037] The preparation method is the same as in Example 1.

[0038] Comparative Example 2 A functional mare's milk beverage is made from the following ingredients in parts by weight: The mixture contains 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 2.0 parts Dioscorea opposita, 2.0 parts Lycium barbarum and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0039] Compared with Example 1, the difference is that it does not contain Poria cocos and red dates, while the proportions of other components remain the same.

[0040] The preparation method is the same as in Example 1.

[0041] Comparative Example 3 A functional mare's milk beverage is made from the following ingredients in parts by weight: The mixture contains 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Poria cocos, 2.0 parts yam, 2.0 parts red dates, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0042] Compared with Example 1, the difference is that it does not contain Codonopsis pilosula and Lycium barbarum, while the proportions of other components remain the same.

[0043] The preparation method is the same as in Example 1.

[0044] Comparative Example 4 A functional mare's milk beverage is made from the following ingredients in parts by weight: The ingredients are: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.0 parts wolfberry, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0045] Compared with Example 1, the difference lies in changing the composition of the fermentation strain, while the proportions of other components remain unchanged.

[0046] The preparation method is the same as in Example 1.

[0047] Comparative Example 5 A functional mare's milk beverage is made from the following ingredients in parts by weight: The ingredients are: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.0 parts wolfberry, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0048] Compared with Example 1, the difference is that Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes are not subjected to ultrasonic-assisted soaking. Step (1) is to add Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes to 8 times their weight of water, decoct for 1 hour, filter, obtain decoction, repeat decoction once, combine the two decoctions, and obtain extract 1. Other preparation methods are described in Example 1.

[0049] Comparative Example 6 A functional mare's milk beverage is made from the following ingredients in parts by weight: The ingredients are: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts jujube, 2.0 parts wolfberry, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:3.

[0050] The difference from Example 1 is that the extract is not fermented.

[0051] Preparation method: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 8 times their weight of water and soaked for 10 hours at 25°C with ultrasonic assistance. Ultrasonic treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasonic treatment lasted for 30 minutes and the ultrasonic power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain total extract, add fresh mare milk and xylooligosaccharide, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare milk beverage.

[0052] Sensory evaluation Based on the sensory evaluation standards of relevant beverages and combined with the characteristics of the mare's milk beverage of this invention, sensory evaluation standards for this beverage were formulated. Ten sensory evaluators were selected to evaluate the sensory quality of the mare's milk beverages of Examples 1, 3, and Comparative Examples 4-6 from three aspects: color, texture, and aroma. The evaluation standards are shown in Table 1.

[0053] As shown in Table 2, the sensory scores of the mare's milk beverages in Examples 1 and 3 were higher than those in Comparative Examples 4-6, indicating that their overall sensory evaluation was superior.

[0054] Research on the anti-fatigue effect of functional mare's milk beverage of this invention 1. Experimental Methods Seventy-two male SPF-grade Kunming mice, weighing 18-24g, were purchased and acclimatized, then quarantined for 7 days. They were randomly divided into 9 groups of 8 mice each: DM, A, B, C, D, E, F, G, and H. The experimental groupings and gavage protocols are shown in Table 3.

[0055] Gavage once daily. All treatment groups received gavage once daily for 15 consecutive days.

[0056] Serum urea nitrogen, liver glycogen, and blood lactic acid levels were determined according to the "Evaluation Method for Relieving Physical Fatigue" in the "Technical Specifications for Inspection and Evaluation of Health Foods".

[0057] Thirty minutes after the last sample administration, the mice were allowed to swim in water at 25°C for 90 minutes, then removed and rested for 10 minutes. Blood was collected from the orbital fossa and centrifuged to determine the levels of lactic acid and urea nitrogen in the mouse serum.

[0058] Each group of mice was placed in a 25°C swimming pool, with a weight of 5% of their body weight attached to their tails for a weighted swimming test. The time from when the mouse entered the water until it could not surface within 10 seconds was recorded as the exhaustion swimming time.

[0059] The mice were then euthanized, and their livers and muscle tissues were collected, homogenized, and the contents of liver glycogen and muscle glycogen were measured.

[0060] 2. Statistical Methods Data processing was performed using GraphPad Prism 7.0 software. Measurement data were expressed as mean ± standard deviation. The results indicate that one-way ANOVA was used for comparisons between groups, and LSD-t test was used for pairwise comparisons between groups. P < 0.05 was considered statistically significant.

[0061] 3. Experimental Results 3.1 Effects on lactate and urea nitrogen levels in mice Compared with the DM group, the lactate and urea nitrogen levels in mice in groups A and B were significantly lower. Compared with the CH group, groups A and B showed significant differences in reducing the lactate and urea nitrogen levels in mice. The results are shown in Table 4.

[0062] Note: Different lowercase letters in the same column indicate significant differences between different groups (P < 0.05).

[0063] During intense muscle activity, the demand for oxygen increases dramatically. Aerobic oxidation alone cannot meet this energy requirement, making glycolysis an important energy source during exercise. Glycolysis generates a large amount of lactic acid, which increases the H+ phosphate content in muscles. ＋ Increased concentration leads to a decrease in muscle cell pH, causing a series of biochemical changes that result in muscle fatigue and soreness. This invention's functional mare's milk beverage reduces lactic acid content, suggesting its ability to accelerate the elimination of lactic acid buildup in mice after exercise.

[0064] Urea nitrogen is the end product of protein and amino acid metabolism. Prolonged exercise can disrupt the body's energy balance, increase the catabolism of proteins and amino acids, and increase urea production. It is positively correlated with bodily function, fatigue level, and exercise load, and is one of the important indicators for evaluating exercise status. This invention's functional mare's milk beverage reduces urea nitrogen content, suggesting that it may exert its anti-fatigue effect by reducing the energy supply from protein oxidation, increasing the body's use of carbohydrate reserves and fat for energy, and reducing the energy supply from the catabolism of nitrogenous compounds such as proteins.

[0065] 3.2 Effect on exhaustive swimming time in mice Compared with the DM group, mice in groups A and B showed a significantly prolonged exhaustive swimming time. Compared with the CH group, mice in groups A and B also showed a significant difference in prolonging exhaustive swimming time. (See results below.) Figure 1 .

[0066] After being given the functional mare's milk beverage of the present invention, the exhaustion swimming time of mice was significantly prolonged, indicating that the functional mare's milk beverage of the present invention has a significant anti-fatigue effect.

[0067] 3.3 Effects on liver and muscle glycogen content in mice Compared with the DM group, the liver glycogen and muscle glycogen content of mice in groups A and B were significantly increased. Compared with the CH group, groups A and B showed significant differences in increasing liver glycogen and muscle glycogen content. (See results below.) Figure 2 , Figure 3 .

[0068] Glycogen is a crucial energy source during exercise. During exercise, skeletal muscles have an increased demand for glucose. Liver glycogen continuously breaks down glucose into the bloodstream to replenish the depleted blood glucose, maintaining stable blood glucose levels and thus providing the body with more energy to combat fatigue. This invention's functional mare's milk beverage increases liver and muscle glycogen levels in mice, suggesting that it may maintain stable blood glucose levels during exercise by increasing liver glycogen reserves, thereby providing the body with more energy and alleviating fatigue.

[0069] The functional mare's milk beverage of this invention can effectively increase the reserves of liver glycogen and muscle glycogen, provide more energy substances for the body, prolong the swimming time of mice under load, and effectively reduce the levels of blood lactate and blood urea after exercise, suggesting that it can improve the body's anti-fatigue ability, delay the onset of fatigue, and accelerate the elimination of fatigue.

[0070] Comparative Example 1, due to the omission of Codonopsis pilosula and Dioscorea opposita, showed some improvement in indicators compared to the negative control group, but the results were not as good as in Examples 1 and 2. This demonstrates that Codonopsis pilosula and Dioscorea opposita, when used in conjunction with other medications, can produce a synergistic effect, thereby alleviating symptoms such as fatigue.

[0071] Comparative Example 2, due to the omission of Poria cocos and jujube, showed some improvement in indicators compared to the negative control group, but the results were not as good as in Examples 1 and 2. This demonstrates that the use of Poria cocos and jujube, when combined with other medications, can produce a synergistic effect, thereby alleviating symptoms such as fatigue.

[0072] Comparative Example 3, due to the omission of Codonopsis pilosula and Lycium barbarum, showed some improvement in indicators compared to the negative control group, but the results were not as good as in Examples 1 and 2. This demonstrates that Codonopsis pilosula and Lycium barbarum, when used in conjunction with other medications, can produce a synergistic effect, thereby alleviating symptoms such as fatigue.

[0073] Comparative Example 4, due to the change in fermentation strain, showed some improvement in indicators compared to the negative control group, but the results were not as good as those in Examples 1 and 2. This demonstrates that the choice of fermentation strain affects the anti-fatigue efficacy of the beverage.

[0074] Comparative Example 5, due to the omission of ultrasound-assisted soaking in its preparation method, showed some improvement in indicators compared to the negative control group, but not as good as the results of Examples 1 and 2. This indicates that ultrasound-assisted soaking is more conducive to the extraction of active substances from food-medicine homologous components, thereby better alleviating symptoms such as fatigue.

[0075] Comparative Example 6, which did not involve fermentation of the food-medicine homology components, showed some improvement in indicators compared to the negative control group, but not as good as the results in Examples 1 and 2. This demonstrates that fermentation of the food-medicine homology components is more conducive to the release of active substances within them, thereby better alleviating symptoms such as fatigue.

[0076] The above embodiments are not intended to limit the present invention in any way. For those skilled in the art, any modifications or substitutions made within the scope of the present invention based on its technical essence shall still fall within the protection scope of the present invention.

Claims

1. A functional mare's milk beverage, characterized in that, The functional mare's milk beverage is prepared from the following raw materials by weight: 75-85 parts fresh mare's milk, 1.0-2.0 parts xylooligosaccharides, 1.2-1.5 parts Codonopsis pilosula, 1.5-2.0 parts Poria cocos, 2.0-2.5 parts Dioscorea opposita, 1.5-2.0 parts jujube, 2.0-2.5 parts wolfberry, and 4.0-4.5 parts fermentation strain; the fermentation strain consists of Lactobacillus plantarum and Lactobacillus paracasei in a mass ratio of 1:2-4.

2. The functional mare's milk beverage according to claim 1, characterized in that, The functional mare's milk beverage is prepared from the following raw materials by weight: 80 parts fresh mare's milk, 2.0 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts red dates, 2.0 parts wolfberries, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:

3.

3. The functional mare's milk beverage according to claim 1, characterized in that, The functional mare's milk beverage is prepared from the following raw materials by weight: 85 parts fresh mare's milk, 1.0 part xylooligosaccharide, 1.2 parts Codonopsis pilosula, 2.0 parts Poria cocos, 2.5 parts Dioscorea opposita, 1.5 parts red dates, 2.0 parts wolfberry and 4.5 parts fermentation strain; the fermentation strain consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:

2.

4. The functional mare's milk beverage according to claim 1, characterized in that, The functional mare's milk beverage is prepared from the following raw materials by weight: 75 parts fresh mare's milk, 1.5 parts xylooligosaccharides, 1.5 parts Codonopsis pilosula, 1.5 parts Poria cocos, 2.0 parts Dioscorea opposita, 2.0 parts red dates, 2.5 parts wolfberries, and 4.0 parts fermentation starter; the fermentation starter consists of Lactobacillus plantarum and Lactobacillus paracasei in a weight ratio of 1:

4.

5. The method for preparing the functional mare's milk beverage according to any one of claims 1-4, characterized in that, The preparation method of the functional mare's milk beverage includes the following steps: (1) Add Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujube to 6-8 times their weight of water and soak at 25°C with ultrasound assistance for 8-12 hours. Start ultrasound treatment when initially added and perform ultrasound treatment once every 4 hours. Each ultrasound treatment lasts for 20-30 minutes and the ultrasound power is 1200W. After soaking, decoct for 1-1.5 hours, filter, and obtain decoction. Repeat the decoction once and combine the two decoctions to obtain extract 1. (2) Add wolfberries to 4-6 times their weight of water, decoct for 15-20 minutes, filter, and obtain decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain total extract, heat to 85-90℃ and sterilize for 15-20 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37-40℃ for 10-12 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 85-90℃ and sterilize for 15-20 min to obtain functional mare's milk beverage.

6. The method for preparing the functional mare's milk beverage according to claim 5, characterized in that, The preparation method of the functional mare's milk beverage includes the following steps: (1) Codonopsis pilosula, Poria cocos, Dioscorea opposita and jujubes were added to 8 times their weight of water and soaked for 10 hours at 25°C with ultrasound assistance. Ultrasound treatment was started when the ingredients were first added and was performed once every 4 hours. Each ultrasound treatment lasted for 30 minutes and the ultrasound power was 1200W. After soaking, the ingredients were decocted for 1 hour, filtered, and the decoction was obtained. The decoction was repeated once, and the two decoctions were combined to obtain extract 1. (2) Add the wolfberries to 4 times their weight of water, decoct for 15 minutes, filter, and obtain the decoction. Repeat the decoction once, combine the two decoctions, and obtain extract 2. (3) Mix extract 1 and extract 2 to obtain the total extract, heat to 90°C and sterilize for 15 min; (4) Inoculate the sterilized total extract with activated fermentation strains and ferment at 37°C for 10 hours; (5) Filter the total extract after fermentation, add fresh mare's milk and xylooligosaccharide to the filtrate, mix evenly, homogenize and degas at 40 MPa, heat to 90°C and sterilize for 15 min to obtain functional mare's milk beverage.

7. The use of the functional mare's milk beverage according to claim 1 in the preparation of anti-fatigue products.

8. The use of the functional mare's milk beverage according to claim 1 in the preparation of products that increase liver glycogen and muscle glycogen content after exercise.

9. The use of the functional mare's milk beverage according to claim 1 in the preparation of products that reduce blood lactate and blood urea levels after exercise.

Images