Beverage with effects of activating blood and warming body and preparation method thereof

Abstract

The invention discloses a beverage with blood activating and body warming effects and a preparation method thereof. The beverage with the effects of activating blood and warming the body is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 4-8 parts of sika deer antler blood powder, 4-8 parts of pawpaw, 4-6 parts of agaricus blazei murill, 2-4 parts of angelica sinensis, 1-3 parts of ginseng, 1-3 parts of polygonatum kingianum, 0.8-12 parts of sanchi flowers, 4-6 parts of dried ginger, 4-6 parts of cinnamon, 2-4 parts of L-cysteine, 0.8-1.2 parts of amomum tsao-ko and 2-4 parts of sugar. According to the drink with the effects of promoting blood circulation and warming the body, the drink has the effects of promoting blood circulation to remove meridian obstruction, warming the spleen and stomach for dispelling cold, strengthening tendons and bones, reinforcing vital energy, tonifying qi and yin, promoting salivation and nourishing blood and the like through limitation of all the natural plant raw materials and the dosage, and the effects of dispelling cold and warming the body can be achieved under the combined action of all the raw materials, so that the cold constitution can be improved, and the health of a human body is improved. Meanwhile, the drink with the effects of promoting blood circulation and warming the body, which is prepared by the application, is suitable for being drunk in winter, and the effect of quickly warming the body can be achieved.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, specifically to a beverage with blood-activating and warming effects and its preparation method. Background Technology

[0002] A cold-natured, yin-dominant constitution refers to a constitution characterized by suppression, coldness, and inactivity. Characteristics include: a moderate or slightly overweight build, but weak and prone to fatigue; a pale and lackluster complexion; a small appetite and average digestive and absorption functions; a preference for warmth and aversion to cold, or a low body temperature; pale lips and tongue; a slow pulse; an introverted personality, preferring quiet and inactivity, or being timid and easily startled; weak energy; slow movements; slow reactions; and a weak libido.

[0003] People with this constitution are more susceptible to cold, dampness and other yin evils. After being affected by these evils, they will develop cold syndromes, deficiency syndromes, and superficial syndromes that are easy to spread to the interior or directly affect the internal organs. They are prone to frostbite in winter, and internal injuries and miscellaneous diseases often show signs of yin excess and yang deficiency. They are also prone to diseases such as dampness stagnation, edema, phlegm retention, and blood stasis.

[0004] Currently, there are many kinds of beverages on the market, but most of them are mainly based on different flavors. As people pay more and more attention to their health, their requirements for the health benefits of various beverages are also getting higher and higher.

[0005] In view of this, the present invention is hereby proposed. Summary of the Invention

[0006] The purpose of this invention is to provide a beverage with the function of promoting blood circulation and warming the body, and a method for preparing the beverage. By limiting the ingredients and dosages, the beverage prepared by this invention has the function of dispelling cold and warming the body, and is very suitable for drinking in winter and for people with cold constitution.

[0007] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0008] The first aspect of this invention provides a beverage with blood-activating and warming effects, said beverage being prepared from raw materials comprising the following parts by weight:

[0009] Coffee beans 5-10 parts, sika deer antler blood powder 4-8 parts, papaya 4-8 parts, Agaricus blazei 4-6 parts, angelica 2-4 parts, ginseng 1-3 parts, Polygonatum yunnanensis 1-3 parts, Panax notoginseng flower 0.8-12 parts, dried ginger 4-6 parts, cinnamon 4-6 parts, L-cysteine ​​2-4 parts, cardamom 0.8-1.2 parts, and sugar 2-4 parts.

[0010] Preferably, the beverage with blood-activating and warming effects is made from raw materials comprising the following parts by weight:

[0011] 8 parts coffee beans, 6 parts sika deer antler blood powder, 6 parts papaya, 5 parts Agaricus blazei, 3 parts angelica, 2 parts ginseng, 2 parts Polygonatum yunnanensis, 1 part Panax notoginseng flower, 5 parts dried ginger, 5 parts cinnamon, 3 parts L-cysteine, 1 part cardamom, and 3 parts sugar.

[0012] A second aspect of the present invention provides a method for preparing the above-mentioned beverage with blood-activating and warming effects, the preparation method comprising the following steps:

[0013] (a) The roasted coffee beans are crushed to obtain coffee powder, and the cardamom is crushed and the seeds are removed to obtain cardamom chunks; the cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered and concentrated until no ethanol is present to obtain the first concentrate.

[0014] (b) Add sika deer antler blood powder and papain to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. Collect the filtrate to obtain deer antler blood peptide solution.

[0015] (c) The Agaricus blazei was crushed and added to water for the first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for the second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain the second concentrated liquid. The mass of the second concentrated liquid was the same as that of the fresh white ginseng.

[0016] (d) Wash and slice the papaya, then add it to an ethanol solution for ultrasonic extraction, let it stand, filter it, and concentrate it until there is no ethanol to obtain papaya extract.

[0017] (e) Add Polygonatum yunnanense, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger and cinnamon to water for ultrasonic extraction and filtration, collect the filtrate to obtain Polygonatum yunnanense extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract and cinnamon extract;

[0018] (f) Prepare a water-soluble syrup with sugar, then mix the water-soluble syrup, first concentrated liquid, second concentrated liquid, papaya extract, Yunnan Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, angelica extract, dried ginger extract, cinnamon extract and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly to obtain the beverage with the effect of promoting blood circulation and warming the body.

[0019] Preferably, in step (a), the mass ratio of ethanol solution to coffee powder is (4-6):1; the volume concentration of ethanol solution is 50%-60%; the ultrasonic extraction temperature is 50-60℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, and the standing time is 20-28 h.

[0020] Preferably, in step (b), the mass ratio of ethanol solution to sika deer antler blood powder is (8-12):1, and the volume concentration of ethanol solution is 25%-35%; the amount of papain added is 2%-4% of the mass of sika deer antler blood powder, and the enzyme activity of papain is 800,000 u / g; the enzymatic hydrolysis is carried out at 53-57°C with stirring for 4-6 hours; and the enzyme inactivation is carried out at 85-90°C with stirring for 25-35 minutes.

[0021] Preferably, in step (c), the first water bath ultrasonic extraction temperature is 45-55℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, and the amount of water added is 2-4 times the mass of the fresh white ginseng fungus; the second water bath ultrasonic extraction temperature is 45-55℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, and the amount of water added is 2-4 times the mass of the fresh white ginseng fungus.

[0022] Preferably, in step (d), the amount of ethanol solution added is 4 to 6 times the mass of papaya, the concentration of the ethanol solution is 50% to 60%, the ultrasonic extraction temperature is 50 to 60°C, the time is 50 to 70 min, the ultrasonic frequency is 50 to 70 kHz, and the power is 55 to 65 W.

[0023] Preferably, in step (e), the ultrasonic extraction temperature is 60-65℃, the time is 25-35 min, the ultrasonic frequency is 50-70 kHz, and the power is 55-65 W; wherein the amount of water added is 2-4 times the mass of each raw material.

[0024] Preferably, in step (f), the sugar concentration of the water-soluble syrup is 20% to 30%.

[0025] Preferably, in step (f), the diluent is purified water or liquor; the amount of diluent added is 0.1 to 1.5 times the mass of the mixture.

[0026] Compared with the prior art, the beneficial effects of the present invention include at least the following:

[0027] This invention provides a beverage with blood-activating and warming effects. By limiting the amount of each natural plant ingredient, the beverage possesses the effects of activating blood circulation, warming the middle and dispelling cold, strengthening muscles and bones, replenishing vital energy, nourishing yin and qi, and promoting body fluids and blood. Under the combined action of the ingredients, it can achieve the effect of dispelling cold and warming the body, thereby improving cold constitution and symptoms. At the same time, the beverage with blood-activating and warming effects prepared by this application is suitable for drinking in winter and can quickly achieve the effect of warming the body.

[0028] The preparation method of the beverage with blood-activating and warming effects of the present invention can better extract the effective components from each raw material, thereby improving the overall efficacy of the beverage with blood-activating and warming effects. Detailed Implementation

[0029] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.

[0030] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0031] Example 1

[0032] This embodiment describes a beverage with blood-activating and warming effects, which is prepared from the following raw materials in parts by weight:

[0033] 10 parts coffee beans, 8 parts sika deer antler blood powder, 4 parts papaya, 6 parts Agaricus blazei, 2 parts angelica, 1 part ginseng, 3 parts Polygonatum yunnanense, 0.8 parts Panax notoginseng flower, 6 parts dried ginger, 4 parts cinnamon, 4 parts L-cysteine, 0.8 parts Amomum villosum, and 4 parts white sugar.

[0034] The preparation method of the above-mentioned beverage with blood-activating and warming effects includes the following steps:

[0035] (a) Roasted coffee beans are crushed to obtain coffee powder, and cardamom is crushed and seeds are removed to obtain cardamom chunks. The cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered, and concentrated until no ethanol remains to obtain the first concentrate. The mass ratio of ethanol solution to coffee powder is 4:1; the volume concentration of ethanol solution is 60%; the ultrasonic extraction temperature is 50℃, the time is 70 min, the ultrasonic frequency is 60 kHz, the power is 60 W, and the standing time is 28 h.

[0036] (b) Sika deer antler blood powder and papain were added to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. The filtrate was collected to obtain deer antler blood peptide solution. The mass ratio of ethanol solution to sika deer antler blood powder was 8:1, and the volume concentration of the ethanol solution was 35%. The amount of papain added was 2% of the mass of sika deer antler blood powder, and the enzyme activity of papain was 800,000 u / g. Enzymatic hydrolysis was carried out at 57°C with stirring for 4 hours. Enzyme inactivation was carried out at 85°C with stirring for 35 minutes.

[0037] (c) The Agaricus blazei was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second concentrate. The mass of the second concentrate was the same as that of the fresh Agaricus blazei. The first water bath ultrasonic extraction was performed at a temperature of 45°C for 70 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 4 times the mass of the fresh Agaricus blazei. The second water bath ultrasonic extraction was performed at a temperature of 45°C for 70 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 4 times the mass of the fresh Agaricus blazei.

[0038] (d) The papaya was washed and sliced, then added to an ethanol solution for ultrasonic extraction, allowed to stand, filtered, and concentrated until no ethanol was found to obtain papaya extract. The amount of ethanol solution added was 4 times the mass of the papaya, the concentration of the ethanol solution was 60%, the ultrasonic extraction temperature was 50℃, the time was 70min, the ultrasonic frequency was 60kHz, and the power was 60W.

[0039] (e) The Polygonatum yunnanense, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger, and cinnamon were added to water for ultrasonic extraction and filtration, and the filtrates were collected to obtain Polygonatum yunnanense extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, and cinnamon extract; wherein the ultrasonic extraction temperature was 60℃, the time was 35min, the ultrasonic frequency was 60kHz, and the power was 60W; wherein the amount of water added was 4 times the mass of each raw material;

[0040] (f) Prepare a 20% water-soluble syrup from white sugar. Then mix the water-soluble syrup, the first concentrated liquid, the second concentrated liquid, papaya extract, Polygonatum odoratum extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, cinnamon extract, and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly. The diluent is 30-degree baijiu (Chinese liquor). The amount of diluent added is 0.1 times the mass of the mixture, thus obtaining the beverage with the effect of promoting blood circulation and warming the body.

[0041] Example 2

[0042] This embodiment describes a beverage with blood-activating and warming effects, which is prepared from the following raw materials in parts by weight:

[0043] 5 parts coffee beans, 4 parts sika deer antler blood powder, 8 parts papaya, 4 parts Agaricus blazei, 4 parts angelica, 3 parts ginseng, 1 part Polygonatum yunnanense, 12 parts Panax notoginseng flower, 4 parts dried ginger, 6 parts cinnamon, 2 parts L-cysteine, 1.2 parts Amomum villosum, and 2 parts white sugar.

[0044] The preparation method of the above-mentioned beverage with blood-activating and warming effects includes the following steps:

[0045] (a) Roasted coffee beans are crushed to obtain coffee powder, and cardamom is crushed and seeds are removed to obtain cardamom chunks. The cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered, and concentrated until no ethanol remains to obtain the first concentrate. The mass ratio of ethanol solution to coffee powder is 6:1; the volume concentration of ethanol solution is 50%; the ultrasonic extraction temperature is 60℃, the time is 50 min, the ultrasonic frequency is 60 kHz, the power is 60 W; and the standing time is 20 h.

[0046] (b) Sika deer antler blood powder and papain were added to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. The filtrate was collected to obtain deer antler blood peptide solution. The mass ratio of ethanol solution to sika deer antler blood powder was 12:1, and the volume concentration of ethanol solution was 25%. The amount of papain added was 4% of the mass of sika deer antler blood powder, and the enzyme activity of papain was 800,000 u / g. Enzymatic hydrolysis was carried out at 53°C with stirring for 6 h. Enzyme inactivation was carried out at 90°C with stirring for 25 min.

[0047] (c) The Agaricus blazei was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second concentrate. The mass of the second concentrate was the same as that of the fresh Agaricus blazei. The first water bath ultrasonic extraction was performed at a temperature of 55°C for 50 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was twice the mass of the fresh Agaricus blazei. The second water bath ultrasonic extraction was performed at a temperature of 55°C for 50 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was twice the mass of the fresh Agaricus blazei.

[0048] (d) The papaya was washed and sliced, then added to an ethanol solution for ultrasonic extraction, allowed to stand, filtered, and concentrated until no ethanol was found to obtain papaya extract. The amount of ethanol solution added was 6 times the mass of the papaya, the concentration of the ethanol solution was 50%, the ultrasonic extraction temperature was 60℃, the time was 50min, the ultrasonic frequency was 60kHz, and the power was 60W.

[0049] (e) The following ingredients were added to water for ultrasonic extraction and filtration: Polygonatum odoratum, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger, and cinnamon. The filtrates were collected to obtain Polygonatum odoratum extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, and cinnamon extract. The ultrasonic extraction temperature was 65℃, the time was 25 min, the ultrasonic frequency was 60 kHz, and the power was 60 W. The amount of water added was twice the mass of each raw material.

[0050] (f) Prepare a 30% water-soluble syrup with white sugar. Then mix the water-soluble syrup, the first concentrated liquid, the second concentrated liquid, papaya extract, Yunnan Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, angelica extract, dried ginger extract, cinnamon extract, and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly. The diluent is purified water. The amount of diluent added is 0.5 times the mass of the mixture, thus obtaining the beverage with the effect of promoting blood circulation and warming the body.

[0051] Example 3

[0052] This embodiment describes a beverage with blood-activating and warming effects, which is prepared from the following raw materials in parts by weight:

[0053] 8 parts coffee beans, 6 parts sika deer antler blood powder, 6 parts papaya, 5 parts Agaricus blazei, 3 parts angelica, 2 parts ginseng, 2 parts Polygonatum yunnanensis, 1 part Panax notoginseng flower, 5 parts dried ginger, 5 parts cinnamon, 3 parts L-cysteine, 1 part cardamom, and 3 parts white sugar.

[0054] The preparation method of the above-mentioned beverage with blood-activating and warming effects includes the following steps:

[0055] (a) Roasted coffee beans are crushed to obtain coffee powder, and cardamom is crushed and seeds are removed to obtain cardamom chunks. The cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered, and concentrated until no ethanol remains to obtain the first concentrate. The mass ratio of ethanol solution to coffee powder is 5:1; the volume concentration of ethanol solution is 55%; the ultrasonic extraction temperature is 55℃, the time is 60 min, the ultrasonic frequency is 60 kHz, the power is 60 W, and the standing time is 24 h.

[0056] (b) Sika deer antler blood powder and papain were added to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. The filtrate was collected to obtain deer antler blood peptide solution. The mass ratio of ethanol solution to sika deer antler blood powder was 10:1, and the volume concentration of ethanol solution was 30%. The amount of papain added was 3% of the mass of sika deer antler blood powder, and the enzyme activity of papain was 800,000 u / g. Enzymatic hydrolysis was carried out at 55°C with stirring for 5 h. Enzyme inactivation was carried out at 85°C with stirring for 30 min.

[0057] (c) The Agaricus blazei was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second concentrate. The mass of the second concentrate was the same as that of the fresh Agaricus blazei. The first water bath ultrasonic extraction was performed at a temperature of 50°C for 60 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was three times the mass of the fresh Agaricus blazei. The second water bath ultrasonic extraction was performed at a temperature of 50°C for 60 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was three times the mass of the fresh Agaricus blazei.

[0058] (d) The papaya was washed and sliced, then added to an ethanol solution for ultrasonic extraction, allowed to stand, filtered, and concentrated until no ethanol was found to obtain papaya extract. The amount of ethanol solution added was 5 times the mass of the papaya, the concentration of the ethanol solution was 55%, the ultrasonic extraction temperature was 60℃, the time was 60min, the ultrasonic frequency was 60kHz, and the power was 60W.

[0059] (e) The following ingredients were added to water for ultrasonic extraction and filtration: Polygonatum odoratum, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger, and cinnamon. The filtrates were collected to obtain Polygonatum odoratum extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, and cinnamon extract. The ultrasonic extraction temperature was 60℃, the time was 30 min, the ultrasonic frequency was 60 kHz, and the power was 60 W. The amount of water added was 3 times the mass of each raw material.

[0060] (f) Prepare a 25% water-soluble syrup from white sugar. Then mix the water-soluble syrup, the first concentrated liquid, the second concentrated liquid, papaya extract, Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, cinnamon extract, and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly. The diluent is purified water. The amount of diluent added is 0.5 times the mass of the mixture, thus obtaining the beverage with the effect of promoting blood circulation and warming the body.

[0061] Comparative Example 1

[0062] This comparative example is a beverage with blood-activating and warming effects, which is prepared from the following raw materials in parts by weight:

[0063] 8 parts coffee beans, 6 parts sika deer antler blood powder, 6 parts papaya, 3 parts angelica, 2 parts ginseng, 2 parts Solomon's seal rhizome, 1 part Panax notoginseng flower, 5 parts dried ginger, 5 parts cinnamon, 3 parts L-cysteine, 1 part cardamom, and 3 parts white sugar.

[0064] The preparation method of the above-mentioned beverage with blood-activating and warming effects includes the following steps:

[0065] (a) Roasted coffee beans are crushed to obtain coffee powder, and cardamom is crushed and seeds are removed to obtain cardamom chunks. The cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered, and concentrated until no ethanol remains to obtain the first concentrate. The mass ratio of ethanol solution to coffee powder is 5:1; the volume concentration of ethanol solution is 55%; the ultrasonic extraction temperature is 55℃, the time is 60 min, the ultrasonic frequency is 60 kHz, the power is 60 W, and the standing time is 24 h.

[0066] (b) Sika deer antler blood powder and papain were added to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. The filtrate was collected to obtain deer antler blood peptide solution. The mass ratio of ethanol solution to sika deer antler blood powder was 10:1, and the volume concentration of ethanol solution was 30%. The amount of papain added was 3% of the mass of sika deer antler blood powder, and the enzyme activity of papain was 800,000 u / g. Enzymatic hydrolysis was carried out at 55°C with stirring for 5 h. Enzyme inactivation was carried out at 85°C with stirring for 30 min.

[0067] (c) The papaya was washed and sliced, then added to an ethanol solution for ultrasonic extraction, allowed to stand, filtered, and concentrated until no ethanol was found to obtain papaya extract; wherein, the amount of ethanol solution added was 5 times the mass of the papaya, the concentration of the ethanol solution was 55%, the ultrasonic extraction temperature was 60℃, the time was 60min, the ultrasonic frequency was 60kHz, and the power was 60W.

[0068] (d) The Polygonatum yunnanense, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger, and cinnamon were added to water for ultrasonic extraction and filtration, and the filtrates were collected to obtain Polygonatum yunnanense extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, and cinnamon extract. The ultrasonic extraction temperature was 60℃, the time was 30min, the ultrasonic frequency was 60kHz, and the power was 60W. The amount of water added was 3 times the mass of each raw material.

[0069] (e) Prepare a 25% water-soluble syrup with white sugar. Then mix the water-soluble syrup, the first concentrated liquid, papaya extract, Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, cinnamon extract and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly. The diluent is purified water. The amount of diluent added is 0.5 times the mass of the mixture to obtain the beverage with the effect of promoting blood circulation and warming the body.

[0070] Comparative Example 2

[0071] This comparative example is a beverage with blood-activating and warming effects, which is prepared from the following raw materials in parts by weight:

[0072] 8 parts coffee beans, 6 parts sika deer antler blood powder, 6 parts papaya, 5 parts Agaricus blazei, 3 parts angelica, 2 parts ginseng, 2 parts Polygonatum yunnanensis, 1 part Panax notoginseng flower, 5 parts dried ginger, 3 parts L-cysteine, 1 part Amomum tsao-ko, and 3 parts white sugar.

[0073] The preparation method of the above-mentioned beverage with blood-activating and warming effects includes the following steps:

[0074] (a) Roasted coffee beans are crushed to obtain coffee powder, and cardamom is crushed and seeds are removed to obtain cardamom chunks. The cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered, and concentrated until no ethanol remains to obtain the first concentrate. The mass ratio of ethanol solution to coffee powder is 5:1; the volume concentration of ethanol solution is 55%; the ultrasonic extraction temperature is 55℃, the time is 60 min, the ultrasonic frequency is 60 kHz, the power is 60 W, and the standing time is 24 h.

[0075] (b) Sika deer antler blood powder and papain were added to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. The filtrate was collected to obtain deer antler blood peptide solution. The mass ratio of ethanol solution to sika deer antler blood powder was 10:1, and the volume concentration of ethanol solution was 30%. The amount of papain added was 3% of the mass of sika deer antler blood powder, and the enzyme activity of papain was 800,000 u / g. Enzymatic hydrolysis was carried out at 55°C with stirring for 5 h. Enzyme inactivation was carried out at 85°C with stirring for 30 min.

[0076] (c) The Agaricus blazei was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second concentrate. The mass of the second concentrate was the same as that of the fresh Agaricus blazei. The first water bath ultrasonic extraction was performed at a temperature of 50°C for 60 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was three times the mass of the fresh Agaricus blazei. The second water bath ultrasonic extraction was performed at a temperature of 50°C for 60 minutes, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was three times the mass of the fresh Agaricus blazei.

[0077] (d) The papaya was washed and sliced, then added to an ethanol solution for ultrasonic extraction, allowed to stand, filtered, and concentrated until no ethanol was found to obtain papaya extract. The amount of ethanol solution added was 5 times the mass of the papaya, the concentration of the ethanol solution was 55%, the ultrasonic extraction temperature was 60℃, the time was 60min, the ultrasonic frequency was 60kHz, and the power was 60W.

[0078] (e) The Polygonatum yunnanense, ginseng, Panax notoginseng flower, Angelica sinensis and dried ginger were added to water for ultrasonic extraction and filtration, and the filtrates were collected to obtain Polygonatum yunnanense extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract and dried ginger extract; wherein the ultrasonic extraction temperature was 60℃, the time was 30min, the ultrasonic frequency was 60kHz and the power was 60W; wherein the amount of water added was 3 times the mass of each raw material;

[0079] (f) Prepare a 25% water-soluble syrup with white sugar. Then mix the water-soluble syrup, the first concentrated liquid, the second concentrated liquid, papaya extract, Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract, and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly. The diluent is purified water. The amount of diluent added is 0.5 times the mass of the mixture. This gives the beverage with the effect of promoting blood circulation and warming the body.

[0080] Experimental Example 1

[0081] The beverages with blood-activating and warming effects prepared in Example 3 and Comparative Examples 1-2 were obtained respectively:

[0082] Volunteers with a cold constitution were recruited, exhibiting at least three of the following symptoms: cold hands and feet, aversion to cold, pale complexion, shortness of breath, and dysmenorrhea. Sixty volunteers were randomly divided into three groups.

[0083] The volunteers in Group 1 drank the beverage prepared in Example 3, which has the effect of promoting blood circulation and warming the body, twice a day, 200ml each time.

[0084] The second group of volunteers drank the beverage prepared in Comparative Example 1, which has the effect of promoting blood circulation and warming the body, twice a day, 200ml each time;

[0085] The volunteers in Group 3 drank the beverage prepared in Comparative Example 2, which has the effect of promoting blood circulation and warming the body, twice a day, 200ml each time.

[0086] Follow-up visits were conducted after 3 weeks.

[0087] Assess the effectiveness of treatment:

[0088] Significant effect: All symptoms disappear;

[0089] Effective: At least one symptom improves or disappears;

[0090] Ineffective: Symptoms remain unchanged or worsen.

[0091] The statistical results are shown in Table 1:

[0092] Table 1

[0093]

[0094]

[0095] As shown in Table 1:

[0096] Compared with the comparative example, the beverage prepared by the technical solution of this application, which has the effect of promoting blood circulation and warming the body, can better improve the symptoms of cold body, and the number of people who show significant effects is significantly increased.

[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.

Claims

1. A beverage with blood-activating and warming effects, characterized in that, The beverage with blood-activating and warming effects is made from the following raw materials in parts by weight: Coffee beans 5-10 parts, sika deer antler blood powder 4-8 parts, papaya 4-8 parts, Agaricus blazei 4-6 parts, angelica 2-4 parts, ginseng 1-3 parts, Polygonatum yunnanensis 1-3 parts, Panax notoginseng flower 0.8-12 parts, dried ginger 4-6 parts, cinnamon 4-6 parts, L-cysteine ​​2-4 parts, cardamom 0.8-1.2 parts, and sugar 2-4 parts.

2. The beverage with blood-activating and warming effects according to claim 1, characterized in that, The beverage with blood-activating and warming effects is made from the following raw materials in parts by weight: 8 parts coffee beans, 6 parts sika deer antler blood powder, 6 parts papaya, 5 parts Agaricus blazei, 3 parts angelica, 2 parts ginseng, 2 parts Polygonatum yunnanensis, 1 part Panax notoginseng flower, 5 parts dried ginger, 5 parts cinnamon, 3 parts L-cysteine, 1 part cardamom, and 3 parts sugar.

3. The method for preparing the beverage with blood-activating and warming effects as described in claim 1 or 2, characterized in that, Includes the following steps: (a) The roasted coffee beans are crushed to obtain coffee powder, and the cardamom is crushed and the seeds are removed to obtain cardamom chunks; the cardamom chunks and coffee powder are added to an ethanol solution for ultrasonic extraction, and then allowed to stand, filtered and concentrated until no ethanol is present to obtain the first concentrate. (b) Add sika deer antler blood powder and papain to an ethanol solution for enzymatic hydrolysis, enzyme inactivation, and filtration. Collect the filtrate to obtain deer antler blood peptide solution. (c) The Agaricus blazei was crushed and added to water for the first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for the second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain the second concentrated liquid. The mass of the second concentrated liquid was the same as that of the fresh white ginseng. (d) Wash and slice the papaya, then add it to an ethanol solution for ultrasonic extraction, let it stand, filter it, and concentrate it until there is no ethanol to obtain papaya extract. (e) Add Polygonatum yunnanense, ginseng, Panax notoginseng flower, Angelica sinensis, dried ginger and cinnamon to water for ultrasonic extraction and filtration, collect the filtrate to obtain Polygonatum yunnanense extract, ginseng extract, Panax notoginseng flower extract, Angelica sinensis extract, dried ginger extract and cinnamon extract; (f) Prepare a water-soluble syrup with sugar, then mix the water-soluble syrup, first concentrated liquid, second concentrated liquid, papaya extract, Yunnan Solomon's seal extract, ginseng extract, Panax notoginseng flower extract, angelica extract, dried ginger extract, cinnamon extract and L-cysteine ​​to obtain a mixture. Add a diluent to the mixture and stir thoroughly to obtain the beverage with the effect of promoting blood circulation and warming the body.

4. The preparation method according to claim 3, characterized in that, In step (a), the mass ratio of ethanol solution to coffee powder is (4-6):1; the volume concentration of ethanol solution is 50%-60%; the ultrasonic extraction temperature is 50-60℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, and the power is 55-65 W; the standing time is 20-28 h.

5. The preparation method according to claim 3, characterized in that, In step (b), the mass ratio of ethanol solution to sika deer antler blood powder is (8-12):1, and the volume concentration of ethanol solution is 25%-35%; the amount of papain added is 2%-4% of the mass of sika deer antler blood powder, and the enzyme activity of papain is 800,000 u / g; the enzymatic hydrolysis is carried out at 53-57℃ with stirring for 4-6 hours; and the enzyme inactivation is carried out at 85-90℃ with stirring for 25-35 minutes.

6. The preparation method according to claim 3, characterized in that, In step (c), the first water bath ultrasonic extraction is performed at a temperature of 45–55°C for 50–70 min, with an ultrasonic frequency of 50–70 kHz and a power of 55–65 W. The amount of water added is 2–4 times the mass of the fresh white ginseng fungus. The second water bath ultrasonic extraction is performed at a temperature of 45–55°C for 50–70 min, with an ultrasonic frequency of 50–70 kHz and a power of 55–65 W. The amount of water added is 2–4 times the mass of the fresh white ginseng fungus.

7. The preparation method according to claim 3, characterized in that, In step (d), the amount of ethanol solution added is 4 to 6 times the mass of papaya, the concentration of ethanol solution is 50% to 60%, the ultrasonic extraction temperature is 50 to 60°C, the time is 50 to 70 min, the ultrasonic frequency is 50 to 70 kHz, and the power is 55 to 65 W.

8. The preparation method according to claim 3, characterized in that, In step (e), the ultrasonic extraction temperature is 60-65℃, the time is 25-35 min, the ultrasonic frequency is 50-70 kHz, and the power is 55-65 W; wherein, the amount of water added is 2-4 times the mass of each raw material.

9. The preparation method according to claim 3, characterized in that, In step (f), the sugar concentration of the water-soluble syrup is 20% to 30%.

10. The preparation method according to claim 3, characterized in that, In step (f), the diluent is purified water or liquor; the amount of diluent added is 0.1 to 1.5 times the mass of the mixture.

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