Selenium-rich and uric acid-reducing compound beverage and preparation method thereof

Abstract

The application belongs to the technical field of functional beverages, and discloses a compound beverage rich in selenium and capable of reducing uric acid and a preparation method thereof. The compound beverage contains, per 100 mL, goose myelin, resistant dextrin, inulin, chitooligosaccharide, fish collagen peptide, potassium citrate, vitamin C, turmeric extract, celery seed extract, green tea extract, gardenia extract, black pepper embedding powder, poria extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, phyllanthus extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, stevioside, maltodextrin, and the balance of selenium-rich water. In the preparation, vitamin C and water-soluble ingredients are first dissolved in selenium-rich water, then fat-soluble ingredients are added for dispersion treatment, followed by the addition of the remaining extracts for mixing and dissolution, and the balance of selenium-rich water is added. The product is obtained through filtration, filling, and high-temperature sterilization. The composition of the scheme is clear, the preparation steps are clear, and the scheme is suitable for the preparation of compound beverages.

Description

Technical Field

[0001] This invention belongs to the field of functional beverage technology, specifically a selenium-enriched uric acid-lowering compound beverage and its preparation method. Background Technology

[0002] The demand for daily dietary regulation among people with high uric acid continues to increase, and functional beverages focusing on uric acid metabolism regulation are gradually emerging. Existing related products typically use plant extracts, dietary fiber, vitamin components, mineral components, or protein peptide components as ingredients and are consumed in beverage form to balance convenience and daily application scenarios. In these products, the beverage system is mostly based on an aqueous system, combined with functional raw materials from different sources to form compound beverages with certain nutritional regulation properties.

[0003] In existing technologies, the formulation design of uric acid-lowering beverages typically focuses on selecting plant-derived raw materials such as celery seed extract, cherry extract, corn silk extract, and green tea extract, or further adding vitamin components, mineral components, dietary fiber components, and sweeteners to fortify the beverage system nutritionally and adjust its taste. In the preparation process, the common practice is to directly add each raw material to the aqueous phase system, and then mix, dissolve, filter, fill, and sterilize in sequence to obtain a ready-to-drink finished beverage. This type of preparation method can complete the basic formulation when the number of components is small and their physicochemical properties are similar.

[0004] However, when dietary fiber, protein peptides, plant extracts, vitamins, minerals, and flavorings are combined to form the same beverage system, the different components differ in their water solubility, dispersibility, and the way they enter the liquid phase. If a relatively simple direct mixing method is still used, the dissolution, dispersion, and mixing processes of some components after entering the system may not be sufficiently connected, leading to uneven component distribution, inconsistent mixing stability, insufficient matching between the preparation order and component characteristics, and difficulty in controlling the consistency of different batches of products. These situations not only affect the actual preparation process of compound beverages but also lack a stable correspondence between the formula composition and the final beverage state, thus affecting the evaluation of the application effects of this type of multi-component compound beverage. Summary of the Invention

[0005] The purpose of this invention is to provide a selenium-enriched uric acid-lowering compound beverage and its preparation method, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a selenium-enriched compound beverage for lowering uric acid; per 100 ml, the compound beverage comprises 0.1 g to 0.6 g of goose muscle peptide, 0.5 g to 2 g of resistant dextrin, 0.5 g to 2 g of inulin, 0.1 g to 0.5 g of chitosan oligosaccharide, 0.05 g to 0.2 g of fish collagen peptide, 0.04 g to 0.2 g of potassium citrate, 0.01 g to 0.2 g of vitamin C, 0.01 g to 0.2 g of turmeric extract, 0.01 g to 0.2 g of celery seed extract, 0.01 g to 0.1 g of green tea extract, 0.01 g to 0.025 g of gardenia extract, 0.001 g to 0.02 g of black pepper encapsulation powder, and 0.01 g to 0.5 g of Poria cocos extract. The ingredients include 0.01 g to 0.5 g of coix seed extract, 0.01 g to 0.5 g of corn silk extract, 0.01 g to 0.5 g of yam extract, 0.01 g to 0.5 g of chicory extract, 0.01 g to 0.5 g of sour cherry extract, 0.01 g to 0.2 g of amla extract, 0.12 g to 0.16 g of microcrystalline cellulose, 0.16 g to 0.22 g of erythritol, 0.024 g to 0.032 g of lemon powder, 0.020 g to 0.026 g of citric acid, 0.006 g to 0.008 g of natural vanillin, 0.017 g to 0.023 g of silicon dioxide, 0.004 g to 0.006 g of steviol glycosides, and 0.020 g to 0.026 g of maltodextrin, with the remainder being selenium-enriched water.

[0007] By defining the above-mentioned components and their content ranges within the same beverage system, the compound beverage has a clear component composition and provides a formula basis for subsequent formulation processes.

[0008] In the above-mentioned compound beverages, according to the water solubility characteristics of each component during the preparation process, the components can be divided into water-soluble components, fat-soluble components, excipients, and traditional Chinese medicine components.

[0009] The water-soluble components include goose muscle peptides, resistant dextrin, inulin, chitosan oligosaccharides, fish collagen peptides, vitamin C, green tea extract, and sour cherry extract; the fat-soluble components include turmeric extract, celery seed extract, gardenia extract, natural vanillin, black pepper encapsulation powder, and corn silk extract; the excipients and traditional Chinese medicine components include microcrystalline cellulose, silicon dioxide, potassium citrate, lemon powder, citric acid, erythritol, steviol glycosides, maltodextrin, Poria cocos extract, Coix seed extract, yam extract, chicory extract, and amla extract.

[0010] By adopting the above grouping method, different components can be introduced into the beverage system in sequence according to their solubility and dispersion characteristics, so that the order of addition of each component corresponds to the preparation process.

[0011] Accordingly, this application also proposes a method for preparing the above-mentioned selenium-enriched uric acid-lowering compound beverage; during preparation, each component is weighed according to the formula amount, and then the water-soluble components are dissolved in selenium-enriched water in batches; preferably, the temperature of the selenium-enriched water when dissolving the water-soluble components is 40 degrees Celsius, and the amount of selenium-enriched water used to dissolve the water-soluble components is 80 ml per 100 ml of finished beverage.

[0012] Based on this, a fat-soluble component is added to the obtained solution for dispersion treatment; preferably, the dispersion treatment is performed by ultrasonic dispersion, with a dispersion temperature of 50 degrees Celsius and an ultrasonic power of 300 watts.

[0013] After dispersion treatment, excipients and traditional Chinese medicine ingredients are added and mixed and dissolved; preferably, the mixing and dissolution are carried out at 60 degrees Celsius and a rotation speed of 300 revolutions per minute. After all components are mixed, the remaining selenium-enriched water is added to obtain a beverage mixture. The beverage mixture is then filtered, bottled, and sterilized at high temperature to obtain a selenium-enriched uric acid-lowering compound beverage.

[0014] By adopting the above preparation method, the dissolution of water-soluble components, the dispersion of fat-soluble components, and the mixing and dissolution of excipients and traditional Chinese medicine components can be completed sequentially, thus facilitating the formulation of this compound beverage.

[0015] Furthermore, while keeping the types and grouping methods of the components unchanged, the above-mentioned selenium-enriched uric acid-lowering compound beverage can be formulated into specific formulas with different addition levels to adapt to different preparation schemes.

[0016] By setting different addition levels under the same component system and the same preparation logic, the compound beverage can be implemented in a corresponding specific manner within the formulation range.

[0017] The beneficial effects of this invention are as follows: 1. This invention introduces goose muscle peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, potassium citrate, vitamin C, turmeric extract, celery seed extract, green tea extract, gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, and corresponding excipients into the same selenium-enriched beverage system, and limits the range of the amount of each component added. This makes the compound beverage not a simple blending system composed of a few functional raw materials, but a multi-component formula system composed of dietary fiber components, protein peptide components, plant extract components, vitamin components, mineral components, and flavor excipients. By clarifying the compositional relationship of each component in the same beverage system, the invention achieves the effects of clear formula composition, complete component setting, and clear product composition boundaries.

[0018] 2. This invention categorizes components into water-soluble, fat-soluble, and excipient / traditional Chinese medicine components based on their water solubility. It employs a preparation sequence that first dissolves the water-soluble components in selenium-rich water in batches, then disperses the fat-soluble components, followed by adding the excipients and traditional Chinese medicine components for mixing and dissolution, and finally adding the remaining selenium-rich water. This allows different types of components to enter the same beverage system in a sequence appropriate to their solubility and dispersion characteristics. By sequentially completing the dissolution of water-soluble components, the dispersion of fat-soluble components, and the mixing of the remaining components, this invention reduces the problem of insufficient dissolution and dispersion transitions when multiple components are directly mixed simultaneously, improves the smoothness of beverage mixture preparation, and enhances the mixing stability of each component in the beverage system.

[0019] 3. While maintaining consistency in the component system and grouping method, this invention sets specific formulations for different addition levels and uses the same preparation method for formulation. This makes the technical solution not only have a clear overall formulation range, but also specific formulation levels that can be directly implemented. Thus, by forming different addition schemes under the same component system, it is possible to facilitate those skilled in the art to directly prepare the corresponding products according to the instructions, facilitate the preparation and comparison of samples with different addition levels under unified process conditions, and facilitate the continuous evaluation of the application effect of this type of compound beverage. Attached Figure Description

[0020] Figure 1 This is a flowchart of the preparation process of the present invention; Figure 2 This is a graph showing the cumulative water intake of mice in this invention. Figure 3 This is a graph showing the uric acid (UA) content in the blood of mice according to the present invention; Figure 4 The graph shows the blood uric acid (UA) content of mice in the model group of this invention within 7 days after being given the beverage; Figure 5 This is a flowchart illustrating the formulation optimization and design process of this invention. Figure 6 This is a flowchart for verifying the uric acid-lowering efficacy of the present invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] like Figures 1 to 6As shown, the ingredients used in this embodiment, including goose muscle peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, potassium citrate, vitamin C, turmeric extract, celery seed extract, green tea extract, gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, steviol glycosides, maltodextrin, and selenium-enriched water, are all conventional food-grade raw materials in the field and can be obtained through commercial channels. The selenium-enriched water is used as a solvent in beverage formulation.

[0023] This invention provides a selenium-enriched compound beverage for lowering uric acid; per 100mL, the selenium-enriched compound beverage for lowering uric acid comprises 0.1-0.6g of goose muscle peptide, 0.5-2g of resistant dextrin, 0.5-2g of inulin, 0.1-0.5g of chitosan oligosaccharide, 0.05-0.2g of fish collagen peptide, 0.04-0.2g of potassium citrate, and vitamin C. 0.01-0.2g, Turmeric extract 0.01-0.2g, Celery seed extract 0.01-0.2g, Green tea extract 0.01-0.1g, Gardenia extract 0.001-0.01g, Black pepper encapsulation powder 0.001-0.02g, Poria cocos extract 0.01-0.5g, Coix seed extract 0.01-0.5g, Zea mays silk extract 0.01-0.5g, Dioscorea opposita extract 0.01-0.5g, Chicory extract 0.01-0.5g, Acid Cherry extract 0.01-0.5g, Phyllanthus emblica extract 0.01-0.2g, microcrystalline cellulose 0.12-0.16g, erythritol 0.16-0.22g, lemon powder 0.024-0.032g, citric acid 0.020-0.026g, natural vanillin 0.006-0.008g, silicon dioxide 0.017-0.023g, steviol glycosides 0.004-0.006g, maltodextrin 0.020-0.026g, with the remainder being selenium-enriched water.

[0024] In this embodiment, the above-mentioned components are divided into three groups according to their solubility characteristics during the preparation process; the first group consists of water-soluble components, including anserine peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, vitamin C, green tea extract, and sour cherry extract; the second group consists of fat-soluble components, including turmeric extract, celery seed extract, gardenia extract, natural vanillin, black pepper encapsulation powder, and corn silk extract; the third group consists of excipients and other extract components, including microcrystalline cellulose, silicon dioxide, potassium citrate, lemon powder, citric acid, erythritol, steviol glycosides, maltodextrin, Poria cocos extract, Coix seed extract, yam extract, chicory extract, and amla extract; the above grouping is used to illustrate the order of addition and processing method of each component in the preparation process of this embodiment.

[0025] In a preferred embodiment, per 100 mL, the selenium-enriched uric acid-lowering compound beverage comprises 0.25-0.3 g of goose muscle peptide, 0.9-1 g of resistant dextrin, 0.8-0.9 g of inulin, 0.15-0.2 g of chitosan oligosaccharide, 0.05-0.1 g of fish collagen peptide, 0.08-0.1 g of potassium citrate, and vitamin C. 0.01-0.05g of turmeric extract, 0.05-0.1g of celery seed extract, 0.05-0.09g of green tea extract, 0.01-0.03g of gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, steviol glycosides, and maltodextrin are selected from their respective preferred ranges, with the remainder being selenium-enriched water; this example is used to illustrate the component combination method at a medium formulation level.

[0026] In another preferred embodiment, per 100 mL, the selenium-enriched uric acid-lowering compound beverage comprises 0.5-0.6 g of goose muscle peptide, 1.5-2 g of resistant dextrin, 1.5-2 g of inulin, 0.2-0.4 g of chitosan oligosaccharide, 0.1-0.2 g of fish collagen peptide, 0.1-0.16 g of potassium citrate, and vitamin C. 0.05-0.1g of turmeric extract, 0.1-0.2g of celery seed extract, 0.09-0.18g of green tea extract, 0.03-0.06g of gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, steviol glycosides, and maltodextrin are selected from their respective preferred ranges, with the remainder being selenium-enriched water; this example is used to illustrate the component combination at a higher formulation level.

[0027] All of the above embodiments can be prepared using the same method, as detailed below: First, according to the formula amounts in the corresponding embodiments, weigh out the following ingredients respectively: goose muscle peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, potassium citrate, vitamin C, turmeric extract, celery seed extract, green tea extract, gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, steviol glycosides, and maltodextrin.

[0028] Subsequently, anserine, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, vitamin C, green tea extract, and sour cherry extract were added in batches to selenium-enriched water for dissolution. The temperature of the selenium-enriched water used to dissolve the water-soluble components was 40℃; 80 mL of selenium-enriched water was used to dissolve the water-soluble components per 100 mL of finished beverage; through batch dissolution, the water-soluble components first formed a basic liquid phase system in the selenium-enriched water.

[0029] After the water-soluble components have dissolved, turmeric extract, celery seed extract, gardenia extract, natural vanillin, black pepper encapsulation powder, and corn silk extract are added to the above system for dispersion treatment.

[0030] The dispersion process employs ultrasonic dispersion at a temperature of 50°C and an ultrasonic power of 300W. This step ensures that the fat-soluble components are dispersed within the aforementioned basic liquid phase system.

[0031] After dispersion treatment, microcrystalline cellulose, silica, potassium citrate, lemon powder, citric acid, erythritol, steviol glycosides, maltodextrin, Poria cocos extract, Coix seed extract, Dioscorea opposita extract, chicory extract, and Phyllanthus emblica extract are added to the system and mixed and dissolved at 300 rpm at 60°C. This step allows the excipients and other extracts to further enter the system and complete the mixing.

[0032] After the above components have been mixed and dissolved, the remaining selenium-enriched water is added to bring the total volume to 100 mL to obtain the beverage mixture. The addition of the remaining selenium-enriched water means that after the 80 mL of selenium-enriched water used to dissolve the water-soluble components, the remaining selenium-enriched water is added to bring the total volume of the final beverage to 100 mL.

[0033] After obtaining the beverage mixture, the beverage mixture is filtered, filled and sterilized to obtain a selenium-enriched uric acid-lowering compound beverage; the sterilization is high-temperature sterilization, which can be carried out using conventional beverage high-temperature sterilization processes in the art.

[0034] In the above preparation process, the water-soluble components are first dissolved in batches, then the fat-soluble components are dispersed, then the excipients and other extracts are added and mixed and dissolved, and finally the remaining selenium-enriched water is added to the specified volume; in the above order, each component enters the same beverage system in sequence and the preparation is completed; those skilled in the art can directly prepare the corresponding selenium-enriched uric acid-lowering compound beverage based on the above formula composition, grouping method, addition amount and preparation steps.

[0035] like Figures 2 to 4 As shown; Experiment Example 1: Effect of the experiment on blood uric acid in hyperuricemia model mice The selenium-enriched uric acid-lowering compound beverages prepared in the examples were concentrated so that the concentration of the gavage samples was seven times that of the original liquid. During gavage, the dosage for each mouse was calculated based on body weight at 0.1 ml per 10 grams.

[0036] II. Laboratory Animals and Grouping Forty healthy male mice, specifically pathogen-specific and four weeks old, were acclimatized in the experimental environment for one week. On the seventh day after the acclimatization period, they were randomly divided into a blank control group, a model control group, and experimental groups of Example 1, Example 2, and Example 3, with eight mice in each group. The weight distribution of mice in each group was similar. Among them, experimental groups of Example 1, Example 2, and Example 3 corresponded to three levels of selenium-enriched uric acid-lowering compound beverage, namely low, medium, and high dosage.

[0037] III. Modeling and Drug Administration Methods During the modeling period, the blank control group was given 0.5% sodium carboxymethyl cellulose solution per 10g 0.1ml by gavage according to body weight, while the other groups were given potassium oxonate per 10g 0.1ml and hypoxanthine per 10g 0.1ml by gavage according to body weight, respectively, to establish a hyperuricemia model.

[0038] During the drug administration period, two hours after modeling, the experimental groups of Example 1, Example 2 and Example 3 were administered the corresponding concentrated beverages by gavage according to the weight of the mice in each group, once a day for 28 consecutive days; during the experiment, the total water intake of each group of mice was measured daily.

[0039] After 28 days of continuous administration, the model control group mice were confirmed to have successfully developed the model. Subsequently, four mice were taken from the model control group and the experimental group of Example 2, and a seven-day gavage test was conducted. During the continued test, the model control group was still given 0.1 ml of potassium oxonate and 0.1 ml of hypoxanthine by gavage according to body weight, while the experimental group of Example 2 was given the corresponding beverage according to body weight. Blood was collected from the orbital rim of the mice on the fourth and seventh days, respectively.

[0040] IV. Sample Collection and Processing Mice were fasted for 12 hours before blood collection from the orbital fossa, with no food but no water. One hour after the last administration, blood was collected from the venous plexus of the left and right eyeballs and placed in centrifuge tubes. After blood collection, the blood was left to stand at room temperature for one hour, then centrifuged at 4,000 revolutions per minute for 10 minutes to separate the serum and remove red blood cells. The resulting serum was stored at -80 degrees Celsius for later use.

[0041] V. Experimental Results Compared with the model control group, the cumulative water intake of mice in the experimental groups of Example 1, Example 2 and Example 3 was increased.

[0042] In the blood uric acid test results, after the successful establishment of the hyperuricemia model mouse, the uric acid content in the blood of the model control group was significantly increased compared with the blank control group; compared with the model control group, the experimental groups of Example 1, Example 2 and Example 3 were able to reduce the serum uric acid content of mice.

[0043] The results of continued gavage observation of the experimental group in Example 2 showed that after four days of gavage administration of the beverage of the present invention to the model mice, the serum uric acid level was significantly lower than that of the model control group; when the administration was continued until the seventh day, the reduction in uric acid was further expanded.

[0044] VI. Results Explanation The above results indicate that the selenium-enriched uric acid-lowering compound beverage prepared according to the component formulations and preparation methods of Examples 1 to 3 can form stable samples suitable for animal experiments, and exhibit the effect of reducing serum uric acid content under the conditions of high uric acid model mouse experiments; among them, the medium addition amount formulation corresponding to Example 2 showed a relatively clear decrease in serum uric acid after continuous administration for four and seven days; these experimental results correspond to the aforementioned formulation composition and preparation process, and can provide experimental support for the application effect of the selenium-enriched uric acid-lowering compound beverage in the embodiments of the present invention.

[0045] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0046] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A selenium-enriched compound beverage for lowering uric acid, characterized in that: Each 100mL of the selenium-enriched compound beverage contains: 0.1-0.6g of goose muscle peptide, 0.5-2g of resistant dextrin, 0.5-2g of inulin, 0.1-0.5g of chitosan oligosaccharide, 0.05-0.2g of fish collagen peptide, 0.04-0.2g of potassium citrate, 0.01-0.2g of vitamin C, 0.01-0.2g of turmeric extract, 0.01-0.2g of celery seed extract, 0.01-0.1g of green tea extract, 0.01-0.025g of gardenia extract, 0.001-0.02g of black pepper encapsulation powder, 0.01-0.5g of Poria cocos extract, 0.01-0.5g of coix seed extract, 0.01-0.5g of corn silk extract, and 0.01-0.5g of yam extract. Chicory extract 0.01-0.5g, sour cherry extract 0.01-0.5g, amla extract 0.01-0.2g, microcrystalline cellulose 0.12-0.16g, erythritol 0.16g-0.22g, lemon powder 0.024-0.032g, citric acid 0.020-0.026g, natural vanillin 0.006-0.008g, silicon dioxide 0.017-0.023g, steviol glycosides 0.004-0.006g, maltodextrin 0.020g-0.026g, with the balance being selenium-enriched water.

2. The selenium-enriched uric acid-lowering compound beverage according to claim 1, characterized in that: Based on their water solubility, the components are categorized into water-soluble components, fat-soluble components, and excipients and traditional Chinese medicine components. The water-soluble components include goose muscle peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, vitamin C, green tea extract, and sour cherry extract. The fat-soluble components include turmeric extract, celery seed extract, gardenia extract, natural vanillin, black pepper encapsulation powder, and corn silk extract. The excipients and traditional Chinese medicine components include microcrystalline cellulose, silicon dioxide, potassium citrate, lemon powder, citric acid, erythritol, steviol glycosides, maltodextrin, Poria cocos extract, Coix seed extract, yam extract, chicory extract, and amla extract.

3. The selenium-enriched uric acid-lowering compound beverage according to claim 2, characterized in that: Each 100mL of the selenium-enriched compound beverage contains: 0.25-0.3g of goose muscle peptide, 0.9-1g of resistant dextrin, 0.8-0.9g of inulin, 0.15-0.2g of chitosan oligosaccharide, 0.05-0.1g of fish collagen peptide, 0.08-0.1g of potassium citrate, 0.01-0.05g of vitamin C, 0.05-0.1g of turmeric extract, 0.05-0.09g of celery seed extract, 0.01-0.03g of green tea extract, 0.01-0.0125g of gardenia extract, 0.001-0.0075g of black pepper encapsulation powder, 0.1-0.15g of Poria cocos extract, 0.1-0.15g of coix seed extract, and 0.05-0.1g of corn silk extract. 0.05-0.06g of yam extract, 0.01-0.05g of chicory extract, 0.01-0.05g of sour cherry extract, 0.01-0.04g of amla extract, 0.01-0.07g of microcrystalline cellulose, 0.05-0.095g of erythritol, 0.01-0.014g of lemon powder, 0.01-0.0115g of citric acid, 0.001-0.0035g of natural vanillin, 0.001-0.01g of silicon dioxide, 0.001-0.0025g of steviol glycosides, 0.01-0.0115g of maltodextrin, with the balance being selenium-enriched water.

4. The selenium-enriched uric acid-lowering compound beverage according to claim 3, characterized in that: Each 100mL of the selenium-enriched compound beverage contains: 0.5-0.6g of goose muscle peptide, 1.5-2g of resistant dextrin, 1.5-2g of inulin, 0.2-0.4g of chitosan oligosaccharide, 0.1-0.2g of fish collagen peptide, 0.1-0.16g of potassium citrate, 0.05-0.1g of vitamin C, 0.1-0.2g of turmeric extract, 0.09-0.18g of celery seed extract, 0.03-0.06g of green tea extract, 0.0125-0.025g of gardenia extract, 0.01-0.015g of black pepper encapsulation powder, 0.15-0.3g of poria cocos extract, 0.15-0.3g of coix seed extract, 0.1-0.2g of corn silk extract, and 0.06-0.12g of yam extract. Chicory extract 0.05-0.1g, sour cherry extract 0.05-0.1g, amla extract 0.04-0.08g, microcrystalline cellulose 0.07-0.14g, erythritol 0.095-0.19g, lemon powder 0.014-0.028g, citric acid 0.02-0.023g, natural vanillin 0.0035-0.007g, silicon dioxide 0.01-0.02g, steviol glycosides 0.0025-0.005g, maltodextrin 0.0115-0.023g, with the balance being selenium-enriched water.

5. A method for preparing a selenium-enriched uric acid-lowering compound beverage, characterized in that: The preparation process of the selenium-enriched uric acid-lowering compound beverage described in any one of claims 1 to 4 is as follows: Weigh out the following ingredients according to the formula: anserine peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, potassium citrate, vitamin C, turmeric extract, celery seed extract, green tea extract, gardenia extract, black pepper encapsulation powder, poria cocos extract, coix seed extract, corn silk extract, yam extract, chicory extract, sour cherry extract, amla extract, microcrystalline cellulose, erythritol, lemon powder, citric acid, natural vanillin, silicon dioxide, steviol glycosides, and maltodextrin. Dissolve the following ingredients in selenium-enriched water in batches according to their hydrophilicity: anserine peptide, resistant dextrin, inulin, chitosan oligosaccharide, fish collagen peptide, vitamin C, green tea extract, and sour cherry extract. Turmeric extract, celery seed extract, gardenia extract, natural vanillin, black pepper encapsulation powder, and corn silk extract were added to the obtained solution for dispersion treatment; excipients and the remaining extracts were then added and mixed and dissolved; the remaining selenium-enriched water was added to obtain a beverage mixture; the beverage mixture was filtered, bottled, and sterilized to obtain the selenium-enriched compound beverage.

6. The preparation method of a selenium-enriched uric acid-lowering compound beverage according to claim 5, characterized in that: When water-soluble components are dissolved in selenium-enriched water, the temperature of the selenium-enriched water is 40°C.

7. The preparation method of a selenium-enriched uric acid-lowering compound beverage according to claim 6, characterized in that: For every 100mL of finished beverage, 80mL of selenium-enriched water is used to dissolve water-soluble components.

8. The preparation method of a selenium-enriched uric acid-lowering compound beverage according to claim 7, characterized in that: Ultrasonic dispersion was used during the dispersion process. The ultrasonic dispersion temperature was 50℃ and the ultrasonic power was 300W.

9. The preparation method of a selenium-enriched uric acid-lowering compound beverage according to claim 8, characterized in that: After adding the fat-soluble components, mix and dissolve them at 300 rpm under 60°C conditions.

10. The preparation method of a selenium-enriched uric acid-lowering compound beverage according to claim 9, characterized in that: The sterilization is high-temperature sterilization.

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