American ginseng probiotic beverage and preparation method thereof

Abstract

The invention relates to the technical field of functional food, in particular to a panax quinquefolius probiotic beverage and a preparation method thereof, and the beverage comprises the following components: 30-50 parts of panax quinquefolius pulp; 20 to 40 parts of sea buckthorn raw pulp; 1 to 5 parts of marine collagen peptide powder; 1 to 5 parts of a probiotic fermentation agent; 0.5 to 3 parts of calcium beta-hydroxy-beta-methyl butyrate; 0.5 to 10 parts of an auxiliary material; the pH (Potential of Hydrogen) value of the beverage is 3.8 to 4.2. The instability of a compound system is solved by combining precise pH control, specific stabilizer compounding and a high-pressure homogenization technology, the activity of rare saponin is improved through enzymolysis conversion, the adding sequence of the raw materials is optimized, heat-sensitive components are reserved by adopting ultrahigh-pressure cold sterilization, and meanwhile, the taste is improved by blending the natural flavor of sea-buckthorn and a natural sweetening agent. Therefore, the problems of poor compounding stability, difficulty in activity retention and the like in the prior art are solved.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, specifically to a ginseng probiotic beverage and its preparation method. Background Technology

[0002] American ginseng, a traditional food and medicine ingredient, is rich in ginsenosides, polysaccharides, and other active ingredients, offering benefits such as anti-fatigue and immune enhancement. Sea buckthorn is rich in vitamin C and flavonoids, possessing antioxidant and anti-inflammatory properties. Marine collagen peptides are easily absorbed, contributing to healthy skin and joints. Probiotic fermentation technology can convert ginsenosides, increasing the content of rare saponins and improving gut microbiota. Calcium β-hydroxy-β-methylbutyrate, a leucine metabolite, has been proven to effectively inhibit muscle protein breakdown, promote exercise recovery, and prevent age-related muscle loss.

[0003] However, combining the above-mentioned multiple functional raw materials presents serious technical challenges: ① The proteins and polysaccharides in American ginseng, sea buckthorn, and marine peptides are prone to precipitation in acidic environments; ② Calcium ions in calcium β-hydroxy-β-methylbutyrate readily flocculate with plant components; ③ Probiotic fermentation and acid production exacerbate system instability; ④ Many active ingredients (such as calcium β-hydroxy-β-methylbutyrate, vitamin C, and rare saponins) are heat-sensitive and are easily deactivated by traditional sterilization processes; There are currently no beverage products that can effectively integrate the above five core ingredients and solve the problems of their stability and activity retention. Summary of the Invention

[0004] This application provides a ginseng probiotic beverage and its preparation method to solve the problems of poor compound stability and difficulty in preserving activity in the prior art.

[0005] This application provides a ginseng probiotic beverage, which comprises the following components: American ginseng syrup: 30-50 servings; Sea buckthorn pulp: 20-40 parts; Marine collagen peptide powder: 1-5 parts; Probiotic starter culture: 1-5 parts; Calcium β-hydroxy-β-methylbutyrate: 0.5-3 parts; Excipients: 0.5-10 parts; Water: 10-40 parts The pH value of the beverage is 3.8-4.2.

[0006] Optionally, the probiotic starter is a lactic acid bacteria starter, wherein the lactic acid bacteria starter includes at least one of Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus, and the viable count is not less than 1×10⁻⁶. 9 CFU / g.

[0007] Optionally, the molecular weight of the marine collagen peptide is less than 2,000 Daltons.

[0008] Optionally, the excipients are stabilizers and sweeteners, wherein the stabilizer is at least one of low-fat pectin, sodium carboxymethyl cellulose, and gellan gum, and the sweetener is at least one of erythritol, steviol glycosides, and mogrosides.

[0009] This application also provides a method for preparing a ginseng probiotic beverage, the method comprising the following steps: (1) Raw material preparation: Prepare American ginseng pulp, sea buckthorn pulp and marine collagen peptide solution; The preparation of the sea buckthorn pulp includes: hydrolyzing the fresh sea buckthorn pulp with low-fat pectin enzyme, wherein the amount of low-fat pectin enzyme added is 0.05%-0.15% of the weight of the fresh sea buckthorn pulp, and treating it at 45-50℃ for 1-2 hours. (2) Enzymatic hydrolysis: The American ginseng pulp and the marine collagen peptide solution are mixed, the pH of the mixture is adjusted to 4.8-5.2, β-glucosidase is added, and the mixture is reacted at 48-52℃ for 5-7 hours to obtain the enzymatic hydrolysate; (3) Co-fermentation: Adjust the temperature of the enzymatic hydrolysate obtained in step (2) to 36-37℃, mix it with the sea buckthorn pulp, inoculate it with the probiotic fermentation agent, and carry out anaerobic fermentation at 36-37℃ for 24-30 hours to obtain the fermentation liquid; (4) Stabilization treatment: Detect the pH value of the fermentation broth obtained in step (3), add an alkaline regulator to adjust its pH value to 4.0-4.1, then add a stabilizer and homogenize it under a pressure of 25-35 MPa; (5) Final product preparation: Add calcium β-hydroxy-β-methylbutyrate, water and sweetener to the system after step (4), mix evenly to obtain the sterilization solution; (6) Sterilization and filling: The liquid to be sterilized obtained in step (5) is sterilized by ultra-high pressure and then aseptically cold-filled.

[0010] Optionally, in step (2), the amount of β-glucosidase added is 0.008%-0.015% of the weight of American ginseng pulp.

[0011] Optionally, the alkalinity regulator is a 5%-10% sodium citrate solution.

[0012] Optionally, the ultra-high pressure sterilization conditions are: pressure 500-550 MPa, pressure holding time 3-4 minutes.

[0013] This application also provides an application of ginseng probiotic beverage in the preparation of functional foods for promoting post-exercise recovery.

[0014] This application also provides an application of ginseng probiotic beverage in the preparation of functional foods for the prevention or improvement of age-related sarcopenia.

[0015] Therefore, this application has at least the following beneficial effects: (1) This application embodiment is the first to scientifically combine five functional components: American ginseng, sea buckthorn, marine collagen peptides, probiotics and calcium β-hydroxy-β-methylbutyrate. Among them, the ginsenosides provided by American ginseng are converted into rare saponins, such as Compound-K, through enzymatic hydrolysis, which act on the energy metabolism pathway and enhance the body's endurance. Sea buckthorn is rich in natural vitamin C and flavonoids, which, as powerful antioxidants, remove excess free radicals generated during exercise or aging and reduce oxidative stress damage. Marine collagen peptides provide easily absorbed oligopeptides and amino acids, providing direct raw materials for muscle protein synthesis and repair. Calcium β-hydroxy-β-methylbutyrate, as a key metabolic regulator, reduces muscle protein breakdown by inhibiting the ubiquitin-proteasome pathway and promotes protein synthesis by activating the mTOR pathway. Probiotics and their fermentation metabolites not only improve intestinal health and promote nutrient absorption, but the organic acids (such as lactic acid) they produce can also regulate intestinal pH, which is beneficial for the absorption of calcium ions and peptides. (2) The embodiments of this application solve the inherent instability problem of multi-component compound systems by precise pH control combined with specific stabilizers. The pH of the system is strictly controlled at 3.8-4.2, which is exactly above but close to the isoelectric point (pH 3-5) of most protein components in American ginseng and sea buckthorn. This makes the protein molecules carry a moderate net positive charge on their surface, and the electrostatic repulsion between them is sufficient to prevent aggregation and precipitation, while ensuring the palatable acidity and preservation requirements of the beverage. (3) Meanwhile, the Ca²⁺ introduced by using calcium β-hydroxy-β-methylbutyrate is a polyvalent cation, which is the main factor leading to the cross-linking and precipitation of proteins and pectin. The low-ester pectin selected in this application can form a stable, water-insoluble gel network with Ca²⁺, thereby locking in free calcium ions and preventing them from randomly bridging other macromolecules; the strong negative charge of sodium carboxymethyl cellulose further stabilizes the protein particles through electrostatic repulsion, while the high-pressure homogenization of 25-35 MPa will significantly reduce the particle size of the colloidal particles that may be formed, increasing the uniformity and kinetic stability of the system; (4) In the enzymatic hydrolysis stage of this application, at the optimal pH (4.8-5.2) and temperature (48-52℃), β-glucosidase is used to efficiently convert the original saponins (such as Rb1) in American ginseng into rare ginsenoside Compound-K with stronger biological activity. The addition of calcium β-hydroxy-β-methylbutyrate and some vitamins with poor thermal stability is placed after fermentation and before sterilization, avoiding the loss caused by high temperature fermentation and long-term heat treatment. Ultra-high pressure sterilization of 500-550MPa is used to achieve microbial inactivation at room temperature or low temperature. The destruction rate of heat-sensitive functional components such as calcium β-hydroxy-β-methylbutyrate, vitamin C, enzymatic hydrolysis products and probiotic metabolites is significantly lower than that of traditional pasteurization or UHT sterilization, maximizing the enhancement and preservation of key active ingredients. (5) In the embodiments of this application, the natural rich fruit acid and aroma of sea buckthorn pulp effectively neutralize and mask the inherent bitterness and earthy taste of American ginseng. Combined with the formulation of natural sweeteners (erythritol, steviol glycosides, etc.), a final product with a moderate sweet and sour taste, harmonious flavor, and refreshing taste is formed, which solves the problem of "good medicine tastes bitter" that is common in functional beverages and greatly improves consumers' drinking compliance.

[0016] This solves the problems of poor stability and difficulty in retaining activity in existing technologies.

[0017] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Detailed Implementation

[0018] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the embodiments of this application. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0019] In the embodiments of this application, unless otherwise specified, the raw materials or processing techniques are conventional commercially available raw materials or conventional processing techniques in the art.

[0020] The present application will now be described with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present application in any way.

[0021] Example 1 This application provides a ginseng probiotic beverage, which contains the following components: American ginseng syrup: 30 servings; Sea buckthorn pulp: 20 parts; Marine collagen peptide powder: 1 serving; Probiotic starter: 1 part; Calcium β-hydroxy-β-methylbutyrate: 0.5; Excipients: 0.5 parts; Water: 10 parts The beverage has a pH value of 3.8.

[0022] Optionally, the probiotic starter is a lactic acid bacteria starter, wherein the lactic acid bacteria starter includes *Lactobacillus plantarum*, and the viable count is not less than 1 × 10⁻⁶. 9 CFU / g.

[0023] Optionally, the molecular weight of marine collagen peptides is less than 2,000 Daltons.

[0024] Optionally, the excipients are a stabilizer and a sweetener, wherein the stabilizer is low-fat pectin and the sweetener is erythritol.

[0025] This application also provides a method for preparing a ginseng probiotic beverage, the method comprising the following steps: (1) Raw material preparation: Prepare American ginseng pulp, sea buckthorn pulp and marine collagen peptide solution; The preparation of sea buckthorn pulp includes: hydrolyzing fresh sea buckthorn pulp with low-fat pectin enzyme, the amount of low-fat pectin enzyme added is 0.05% of the weight of fresh sea buckthorn pulp, and treating at 45℃ for 2 hours. (2) Enzymatic hydrolysis: American ginseng pulp and marine collagen peptide solution were mixed, the pH of the mixture was adjusted to 4.8, β-glucosidase was added, and the mixture was reacted at 48°C for 5 hours to obtain the enzymatic hydrolysate; (3) Co-fermentation: Adjust the temperature of the enzymatic hydrolysate obtained in step (2) to 36°C, mix it with sea buckthorn pulp, inoculate with probiotic starter, and carry out anaerobic fermentation at 36°C for 24 hours to obtain fermentation liquid; (4) Stabilization treatment: The pH value of the fermentation broth obtained in step (3) is detected, an alkaline regulator is added to adjust the pH value to 4.0, then a stabilizer is added, and homogenization is carried out under a pressure of 25 MPa. (5) Final product preparation: Add calcium β-hydroxy-β-methylbutyrate, water and sweetener to the system after step (4), mix evenly to obtain the sterilization solution; (6) Sterilization and filling: The liquid to be sterilized obtained in step (5) is sterilized by ultra-high pressure and then aseptically cold-filled.

[0026] Optionally, in step (2), the amount of β-glucosidase added is 0.008% of the weight of American ginseng pulp.

[0027] Optionally, the alkalinity regulator is a 5% sodium citrate solution.

[0028] Optionally, the conditions for ultra-high pressure sterilization are: pressure 500 MPa, holding time 3 minutes.

[0029] This application also provides an application of ginseng probiotic beverage in the preparation of functional foods for promoting post-exercise recovery.

[0030] This application also provides an application of ginseng probiotic beverage in the preparation of functional foods for the prevention or improvement of age-related sarcopenia.

[0031] Example 2 This application provides a ginseng probiotic beverage, which contains the following components: American ginseng syrup: 40 servings; Sea buckthorn pulp: 30 parts; Marine collagen peptide powder: 3 parts; Probiotic starter: 3 parts; Calcium β-hydroxy-β-methylbutyrate: 1.5 parts; Additional ingredients: 5 portions; Water: 20 parts The beverage has a pH value of 4.

[0032] Optionally, the probiotic starter is a lactic acid bacteria starter, wherein the lactic acid bacteria starter includes Lactobacillus acidophilus and the viable count is not less than 1×10⁻⁶. 9 CFU / g.

[0033] Optionally, the molecular weight of marine collagen peptides is less than 2,000 Daltons.

[0034] Optionally, the excipients are stabilizers and sweeteners, wherein the stabilizers are sodium carboxymethyl cellulose and gellan gum, and the sweeteners are erythritol and mogroside.

[0035] This application also provides a method for preparing a ginseng probiotic beverage, the method comprising the following steps: (1) Raw material preparation: Prepare American ginseng pulp, sea buckthorn pulp and marine collagen peptide solution; The preparation of sea buckthorn pulp includes: hydrolyzing fresh sea buckthorn pulp with low-fat pectin enzyme, the amount of low-fat pectin enzyme added is 0.1% of the weight of fresh sea buckthorn pulp, and treating at 50℃ for 2 hours. (2) Enzymatic hydrolysis: American ginseng pulp and marine collagen peptide solution were mixed, the pH of the mixture was adjusted to 5.0, β-glucosidase was added, and the mixture was reacted at 50°C for 7 hours to obtain the enzymatic hydrolysate; (3) Co-fermentation: Adjust the temperature of the enzymatic hydrolysate obtained in step (2) to 37°C, mix it with sea buckthorn pulp, inoculate with probiotic starter, and carry out anaerobic fermentation at 37°C for 30 hours to obtain fermentation liquid; (4) Stabilization treatment: The pH value of the fermentation broth obtained in step (3) is detected, an alkaline regulator is added to adjust the pH value to 4.1, then a stabilizer is added, and homogenization is carried out under a pressure of 30 MPa. (5) Final product preparation: Add calcium β-hydroxy-β-methylbutyrate, water and sweetener to the system after step (4), mix evenly to obtain the sterilization solution; (6) Sterilization and filling: The liquid to be sterilized obtained in step (5) is sterilized by ultra-high pressure and then aseptically cold-filled.

[0036] Optionally, in step (2), the amount of β-glucosidase added is 0.011% of the weight of American ginseng pulp.

[0037] Optionally, the alkalinity regulator is an 8% sodium citrate solution.

[0038] Optionally, the conditions for ultra-high pressure sterilization are: pressure 550 MPa, holding time 4 minutes.

[0039] Example 3 This application provides a ginseng probiotic beverage, which contains the following components: American ginseng syrup: 50 servings; Sea buckthorn pulp: 40 parts; Marine collagen peptide powder: 5 parts; Probiotic starter: 5 parts; Calcium β-hydroxy-β-methylbutyrate: 3 parts; Additional ingredients: 10 portions; Water: 40 parts The beverage has a pH value of 4.2.

[0040] Optionally, the probiotic starter is a lactic acid bacteria starter, wherein the lactic acid bacteria starter includes Lactobacillus rhamnosus, and the viable count is not less than 1×10⁻⁶. 9 CFU / g.

[0041] Optionally, the molecular weight of marine collagen peptides is less than 2,000 Daltons.

[0042] Optionally, the excipients are stabilizers and sweeteners, wherein the stabilizers are low-fat pectin, sodium carboxymethyl cellulose and gellan gum, and the sweeteners are erythritol, steviol glycosides and mogrosides.

[0043] This application also provides a method for preparing a ginseng probiotic beverage, the method comprising the following steps: (1) Raw material preparation: Prepare American ginseng pulp, sea buckthorn pulp and marine collagen peptide solution; The preparation of sea buckthorn pulp includes: hydrolyzing fresh sea buckthorn pulp with low-fat pectin enzyme, the amount of low-fat pectin enzyme added is 0.15% of the weight of fresh sea buckthorn pulp, and treating at 50℃ for 2 hours. (2) Enzymatic hydrolysis: American ginseng pulp and marine collagen peptide solution were mixed, the pH of the mixture was adjusted to 5.2, β-glucosidase was added, and the mixture was reacted at 52℃ for 7 hours to obtain the enzymatic hydrolysate; (3) Co-fermentation: Adjust the temperature of the enzymatic hydrolysate obtained in step (2) to 37°C, mix it with sea buckthorn pulp, inoculate with probiotic starter, and carry out anaerobic fermentation at 37°C for 30 hours to obtain fermentation liquid; (4) Stabilization treatment: The pH value of the fermentation broth obtained in step (3) is detected, an alkaline regulator is added to adjust the pH value to 4.1, then a stabilizer is added, and homogenization is carried out under a pressure of 35 MPa. (5) Final product preparation: Add calcium β-hydroxy-β-methylbutyrate, water and sweetener to the system after step (4), mix evenly to obtain the sterilization solution; (6) Sterilization and filling: The liquid to be sterilized obtained in step (5) is sterilized by ultra-high pressure and then aseptically cold-filled.

[0044] Optionally, in step (2), the amount of β-glucosidase added is 0.015% of the weight of American ginseng pulp.

[0045] Optionally, the alkalinity regulator is a 10% sodium citrate solution.

[0046] Optionally, the conditions for ultra-high pressure sterilization are: pressure 550 MPa, holding time 4 minutes.

[0047] Comparative Example 1 This comparative example provides a ginseng probiotic beverage without the addition of calcium β-hydroxy-β-methylbutyrate. The remaining components, dosages, and complete preparation process are exactly the same as in Example 2.

[0048] Comparative Example 2 This comparative example provides a ginseng probiotic drink that does not contain marine collagen peptide powder or probiotic starter. The remaining components, dosages, and complete preparation process are exactly the same as in Example 2.

[0049] Comparative Example 3 This comparative example provides a ginseng probiotic beverage without adding any stabilizers. After fermentation, no sodium citrate solution is added to adjust the pH. The fermentation broth (pH approximately 4.3-4.5) directly enters the subsequent formulation and sterilization steps. The remaining formula components, dosages, and preparation steps are the same as in Example 2.

[0050] Comparative Example 4 This comparative example provides a ginseng probiotic drink. Except for the sterilization process in step (6), the rest is the same as in Example 2. This comparative example uses conventional high-temperature short-time pasteurization: the liquid to be sterilized is rapidly heated to 90°C, held for 30 seconds, then rapidly cooled, and then aseptically filled.

[0051] Performance testing To verify the overall performance of the American ginseng probiotic beverage of the present invention, the products prepared in Examples 1-3 and Comparative Examples 1-4 were tested and evaluated. The main results and analysis are as follows: I. Product Physical Stability Test Each sample was observed at 4°C for 30 days. The products obtained in Examples 1-3 remained homogeneous throughout the observation period, with no visible stratification. The precipitation rate was less than 3% after 30 days, demonstrating excellent shelf stability. Comparative Example 3 (without stabilizer and without fine pH adjustment) showed precipitation within 7 days, and the precipitation rate exceeded 8% after 30 days, indicating significant deterioration in stability. Comparative Example 4 (using heat sterilization) showed acceptable stability, but this was not significantly related to the loss of active ingredients.

[0052] II. Mouse animal experiments 1. Experimental Design and Grouping To evaluate the anti-fatigue and exercise recovery effects of the American ginseng probiotic beverage of the present invention, and to verify the necessity of its key components and processes, the following animal experiment was designed.

[0053] Ninety healthy, clean-grade male ICR mice, weighing (20±2) g, were selected. After 3 days of acclimatization, they were randomly divided into 9 groups of 10 mice each, according to their weight. The specific grouping is as follows: Example groups: Example 1, Example 2, and Example 3, respectively, were administered beverages with different formulations of the present invention by gavage.

[0054] Comparative example group: Comparative Example 1: Samples without calcium β-hydroxy-β-methylbutyrate (HMB) were administered via gavage.

[0055] Comparative Example 2: Samples that were administered via gavage without marine collagen peptide powder and probiotic starter.

[0056] Comparative Example 3: Samples that were administered by gavage without stabilization treatment.

[0057] Comparative Example 4: Samples that were administered via gavage using conventional heat sterilization (90°C, 30s) instead of ultra-high pressure sterilization.

[0058] Control groups: Positive control group: administered commercially available mainstream sports drinks (mainly composed of electrolytes and sugars) by gavage; Blank control group: administered an equal volume of physiological saline by gavage.

[0059] 2. Intervention Program All samples were administered via gavage at a dose of 0.5 mL / mouse / day, which, based on body surface area, is approximately 10 times the recommended human dose. The control group was administered an equal volume of physiological saline via gavage. The intervention lasted for 28 consecutive days, during which all mice had free access to food and water under standard conditions.

[0060] 3. Exhaustion Swimming Test and Index Detection One hour after the last gavage, a weighted swimming experiment was conducted.

[0061] Experimental conditions: water temperature (25±1)℃, water depth 30cm. A lead weight of 5% of the mouse's body weight was loaded onto the mouse's tail, and the time from entering the water to exhaustion (the mouse's head sinks underwater for more than 10 seconds and cannot float back up) was recorded, i.e., the exhaustion swimming time.

[0062] Blood samples were collected from mice immediately after they became exhausted, serum was separated, and the following key biochemical indicators were detected: Serum creatine kinase (CK): reflects the degree of skeletal muscle damage caused by exercise.

[0063] Blood lactate (BLA): reflects the body's anaerobic metabolic load and fatigue accumulation.

[0064] 4. Experimental Results and Data Analysis Using the measured values ​​of the blank control group as a baseline (set as 0% change), the relative change rates of each indicator in the remaining groups were calculated. Specific data are shown in Table 1 below: Table 1. Data from the mouse exhaustive swimming experiment (rate of change relative to the blank control group, %)

[0065] As shown in Table 1, all example groups (1-3) were significantly better than the commercially available sports drink group and the blank control group in terms of prolonging the time of exhaustive swimming, reducing serum CK after exercise, and increasing blood lactate clearance rate, which proves the excellent anti-fatigue and exercise recovery effects of the product of the present invention.

[0066] The functional indicators of Comparative Example 1 were significantly lower than those of Example 2. Comparative Example 2 (without marine peptides / probiotics) showed the weakest effect, even lower than commercially available products, demonstrating the important synergistic effect of marine collagen peptides and probiotic fermentation in providing nutrient substrates and promoting absorption and conversion. The efficacy of Comparative Example 4 (heat sterilization) was significantly lower than that of Example 2 (ultra-high pressure sterilization). This directly verifies the key role of the "ultra-high pressure cold sterilization" process used in this invention in preserving heat-sensitive active ingredients such as HMB and vitamin C, thereby ensuring the bioactivity of the final product. Although Comparative Example 3 (without stabilization) showed better efficacy in this experiment (because its active ingredients were not lost), its product has serious physical instability (high precipitation rate) and is not commercially viable.

[0067] III. Key Active Ingredient Content and Retention Rate Test 1. Test Samples and Methods Test samples: Final products of Examples 1, 2, and 3, and final products of Comparative Examples 1-4.

[0068] Test metrics and methods: Rare ginsenoside Compound K (CK): Determined by high performance liquid chromatography, reflecting the biotransformation efficiency of ginsenosides.

[0069] Vitamin C: Determined by 2,6-dichlorophenolindophenol titration, reflecting the retention of antioxidant components.

[0070] Calcium β-hydroxy-β-methylbutyrate (HMB): Determined by high performance liquid chromatography, reflecting the final content of the core functional component.

[0071] Data presentation: The data in the table are the mean ± standard deviation of three independent measurements.

[0072] 2. Test Results The test results are summarized in Table 2 below.

[0073] Table 2 Results of determination of key active ingredient content

[0074] As shown in Table 2, the contents of key active ingredients such as rare ginsenoside CK, vitamin C and calcium β-hydroxy-β-methylbutyrate in the American ginseng probiotic drinks prepared in Examples 1-3 of this invention all reached the expected design levels, and the batch-to-batch stability was good (RSD<10%).

[0075] In Example 2, the content of rare ginsenoside CK was 3.2±0.3 mg / 100mL, vitamin C was 85±8 mg / 100mL, and calcium β-hydroxy-β-methylbutyrate was 1.45±0.10 mg / mL. The content of active ingredients was moderate, balancing cost and taste, making it a preferred example. Although Example 3 had the highest content of active ingredients (CK 4.0±0.4 mg / 100mL, vitamin C 110±10 mg / 100mL, HMB 2.90±0.15 mg / mL), the cost was higher and the taste was slightly heavier.

[0076] Calcium β-hydroxy-β-methylbutyrate was not detected in Comparative Example 1 (without HMB), confirming the absence of this component. The content of rare ginsenoside CK in Comparative Example 2 (without enzymatic hydrolysis and fermentation) (2.8±0.3 mg / 100 mL) was significantly lower than that in Example 2 (3.2±0.3 mg / 100 mL), indicating that the enzymatic hydrolysis process plays an important role in increasing the CK content. The content of vitamin C in Comparative Example 4 (conventional heat sterilization) (55±6 mg / 100 mL) was reduced by about 35% compared with Example 2 (85±8 mg / 100 mL), and the content of calcium β-hydroxy-β-methylbutyrate (1.28±0.10 mg / mL) was reduced by about 12%, confirming the significant advantage of ultra-high pressure sterilization in preserving heat-sensitive components.

[0077] To evaluate the overall antioxidant potential of the American ginseng probiotic beverage of this invention, the in vitro antioxidant capacity of the examples and comparative products was determined using the Oxygen Radical Absorbance Capacity (ORAC) method. A higher ORAC value indicates a stronger ability of the sample to scavenge free radicals.

[0078] The test results showed that the product of Example 2 exhibited the highest antioxidant capacity, with an ORAC value of 900±70 μmolTE / 100mL, which served as the baseline. The ORAC values ​​of the products of Example 1 and Example 3 were 650±50 μmolTE / 100mL and 1150±90 μmolTE / 100mL, respectively, reflecting the changes in antioxidant capacity due to differences in formulation content.

[0079] The ORAC value of Comparative Example 4 (using conventional heat sterilization) was significantly reduced to approximately 600 μmol TE / 100 mL, about 67% of that of Example 2. This decrease was mainly attributed to the significant loss of vitamin C caused by the heat sterilization process (see Table 2 for data). This directly demonstrates the importance of preserving heat-sensitive antioxidant components for maintaining the overall antioxidant activity of the product and highlights the advantages of the ultra-high pressure cold sterilization process used in this invention in protecting such functions.

[0080] The ORAC values ​​of Comparative Example 1 (without HMB) and Comparative Example 3 (unstabilized) were close to those of Example 2, indicating that their antioxidant capacity mainly comes from the ginsenosides, sea buckthorn flavonoids and vitamin C in the formula, and is not affected by their specific missing factors.

[0081] The ORAC value of Comparative Example 2 (without marine peptides and probiotics) was approximately 750 μmol TE / 100 mL, which was lower than that of Example 2, indicating that the complete fermentation system may have produced additional antioxidants or promoted the dissolution of antioxidant components.

[0082] To assess the market acceptance of the products, a professional evaluation panel of 10 people conducted a blind taste test on the example and comparative products. The products were scored based on four aspects: color and appearance, aroma, taste, and overall acceptance (out of 10). The results are as follows: The comprehensive evaluation shows that Example 2 achieved the highest score in all sensory indicators (overall acceptance score of 8.7 points) and was rated as "best flavor, moderate sweet and sour taste, and no unpleasant aftertaste". This demonstrates that the present invention has successfully solved the key technical problems of flavor coordination and smooth taste while achieving functionality.

[0083] Comparative Example 3 (unstabilized) received the lowest score in color and appearance (6.0 points), and its taste was also poor (6.5 points) due to noticeable graininess. It was explicitly stated that it "had sediment" and had a "rough texture." This directly and intuitively demonstrates that the stabilization treatment of this invention (precise pH control and the addition of specific stabilizers) ensures the product achieves a clear appearance and smooth taste. Although its aroma is acceptable, its severe appearance and taste defects make it uncompetitive in the market.

[0084] Comparative Example 4 (using conventional heat sterilization) showed a significantly lower aroma score (7.0 points), with the taster noting a "cooked" taste. This confirms that high-temperature treatment leads to Maillard reactions or changes in volatile flavor components, introducing undesirable flavors. In contrast, the ultra-high pressure cold sterilization process used in this invention can preserve the natural flavor of the raw materials to the greatest extent (Example 2 aroma score 8.5 points), avoiding flavor aging and deterioration.

[0085] Comparative Example 2 (without probiotic starter) had a relatively simple aroma (7.0 points) and insufficient fullness of taste (7.5 points), indicating that the fermentation process of probiotics not only has functional transformation significance, but also produces rich flavor substances, enhancing the flavor level and complexity of the product, which cannot be achieved by simple mixing processes.

[0086] The ginseng probiotic beverage of this invention, through comprehensive performance testing of Examples 1-3 and Comparative Examples 1-4, fully verified its multifaceted technical advantages and application value. Regarding physical stability, the products of the examples remained homogeneous after standing at 4°C for 30 days, with a precipitation rate of less than 3%, while Comparative Example 3, which did not undergo stabilization treatment, showed precipitation after only 7 days, indicating a significant deterioration in stability, thus proving the effectiveness of the stabilization treatment technology of this invention. Mouse animal experiments showed that the products of the examples were significantly superior to commercially available sports drinks and the comparative examples in anti-fatigue and exercise recovery indicators such as prolonging exhaustive swimming time, reducing serum creatine kinase levels after exercise, and increasing blood lactate clearance rate. Comparative Example 2, lacking marine collagen peptides and probiotic fermentation technology, had the weakest efficacy, highlighting the synergistic effect of the core components. Comparative Example 4, using a traditional heat sterilization process, showed a significant decrease in efficacy, directly verifying the protective effect of ultra-high pressure cold sterilization on heat-sensitive active ingredients.

[0087] Key active ingredient testing showed that the rare ginsenoside CK, vitamin C, and HMB-Ca content of the product in Example 2 was balanced, with good batch stability and outstanding oxygen free radical scavenging capacity (ORAC). Comparative Example 4, due to heat sterilization, suffered a loss of approximately 35% of vitamin C and 12% of HMB-Ca, resulting in a significant decrease in antioxidant capacity, further demonstrating the advantages of the ultra-high pressure process. In sensory evaluation, Example 2 achieved the highest overall acceptance score of 8.7 points due to its harmonious flavor and smooth texture. Comparative Example 3, due to sedimentation issues, and Comparative Example 4, due to heat-induced flavor degradation, both performed poorly in sensory evaluation, confirming that the present invention successfully solved the key technical problems of flavor harmony and smooth texture while achieving functionality.

[0088] According to the embodiments of this application, a ginseng probiotic beverage is proposed. Through the scientific formulation of five functional components—ginseng, sea buckthorn, marine collagen peptides, probiotics, and calcium β-hydroxy-β-methylbutyrate—and the combination of precise pH control and specific stabilizer compounding (low-ester pectin, sodium carboxymethyl cellulose), high-pressure homogenization technology is used to solve the instability of the compounding system. The activity of rare saponins is enhanced by enzymatic transformation, the order of raw material addition is optimized, and ultra-high pressure cold sterilization is used to retain heat-sensitive components. At the same time, the natural flavor of sea buckthorn and natural sweeteners are used to improve the taste. Finally, the core problems of poor stability of multifunctional component compounding, difficulty in retaining active ingredients, and poor flavor of functional beverages in the prior art are overcome, and the product's function, stability, and palatability are synergistically optimized.

[0089] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

[0090] The present application and its embodiments have been described above. This description is not restrictive, and the actual application is not limited thereto. In conclusion, if a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of this application, such design should fall within the protection scope of this application.

Claims

1. A ginseng probiotic beverage, characterized in that, The beverage comprises the following components by weight: American ginseng syrup: 30-50 servings; Sea buckthorn pulp: 20-40 parts; Marine collagen peptide powder: 1-5 parts; Probiotic starter culture: 1-5 parts; Calcium β-hydroxy-β-methylbutyrate: 0.5-3 parts; Excipients: 0.5-10 parts; Water: 10-40 parts The pH value of the beverage is 3.8-4.

2.

2. The American ginseng probiotic beverage as described in claim 1, characterized in that, The probiotic starter is a lactic acid bacteria starter, wherein the lactic acid bacteria starter includes at least one of Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus, and the viable count is not less than 1×10⁻⁶. 9 CFU / g.

3. The American ginseng probiotic beverage as described in claim 1, characterized in that, The molecular weight of the marine collagen peptide is less than 2000 Daltons.

4. The American ginseng probiotic beverage as described in claim 1, characterized in that, The excipients are stabilizers and sweeteners, wherein the stabilizer is at least one of low-fat pectin, sodium carboxymethyl cellulose and gellan gum, and the sweetener is at least one of erythritol, steviol glycosides and mogrosides.

5. A method for preparing the American ginseng probiotic beverage as described in any one of claims 1-4, characterized in that, The preparation method includes the following steps: (1) Raw material preparation: Prepare American ginseng pulp, sea buckthorn pulp and marine collagen peptide solution; The preparation of the sea buckthorn pulp includes: hydrolyzing the fresh sea buckthorn pulp with low-fat pectin enzyme, wherein the amount of low-fat pectin enzyme added is 0.05%-0.15% of the weight of the fresh sea buckthorn pulp, and treating it at 45-50℃ for 1-2 hours. (2) Enzymatic hydrolysis: The American ginseng pulp and the marine collagen peptide solution are mixed, the pH of the mixture is adjusted to 4.8-5.2, β-glucosidase is added, and the mixture is reacted at 48-52℃ for 5-7 hours to obtain the enzymatic hydrolysate; (3) Co-fermentation: Adjust the temperature of the enzymatic hydrolysate obtained in step (2) to 36-37℃, mix it with the sea buckthorn pulp, inoculate it with the probiotic fermentation agent, and carry out anaerobic fermentation at 36-37℃ for 24-30 hours to obtain the fermentation liquid; (4) Stabilization treatment: Detect the pH value of the fermentation broth obtained in step (3), add an alkaline regulator to adjust its pH value to 4.0-4.1, then add a stabilizer and homogenize it under a pressure of 25-35 MPa; (5) Final product preparation: Add calcium β-hydroxy-β-methylbutyrate, water and sweetener to the system after step (4), mix evenly to obtain the sterilization solution; (6) Sterilization and filling: The liquid to be sterilized obtained in step (5) is sterilized by ultra-high pressure and then aseptically cold-filled.

6. The preparation method of the American ginseng probiotic beverage as described in claim 5, characterized in that, In step (2), the amount of β-glucosidase added is 0.008%-0.015% of the weight of American ginseng pulp.

7. The preparation method of the American ginseng probiotic beverage as described in claim 5, characterized in that, The alkalinity regulator is a 5%-10% sodium citrate solution.

8. The preparation method of the American ginseng probiotic beverage as described in claim 5, characterized in that, The conditions for ultra-high pressure sterilization are: pressure 500-550MPa, holding time 3-4 minutes.

9. The use of the American ginseng probiotic beverage according to any one of claims 1-4 in the preparation of functional foods for promoting post-exercise recovery.

10. The use of the American ginseng probiotic beverage according to any one of claims 1-4 in the preparation of a functional food for the prevention or improvement of age-related sarcopenia.

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