A children's compound lemon electrolyte sports rehydration drink and a preparation method thereof

Abstract

The application belongs to the technical field of food, and particularly relates to a kind of children compound lemon electrolyte sports water supplement drinks and preparation method.The application constructs natural compound juice base with lemon juice, small green lemon juice and concentrated apple juice, matches the electrolyte system suitable for physiological needs of children, and processes vitamin B6 by using hydroxypropyl-beta-cyclodextrin, stachydrine and alginic acid propylene glycol ester complex inclusion technology, so as to effectively improve the stability.The drink has natural flavor, the taste is suitable for children, the stability of vitamin B6 is excellent, and the water supplement and body recovery effect are outstanding.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a children's compound lemon electrolyte sports hydration drink and its preparation method. Background Technology

[0002] With the increasing demand for outdoor activities, exercise, and daily hydration among children, electrolyte-rich beverages have become an important type of drink that meets the physiological characteristics of children and provides both rapid hydration and micronutrient supplementation. Children have a high metabolic rate and are prone to electrolyte loss, and they have higher requirements for the safety, nutritional value, and palatability of beverages. Therefore, the market urgently needs specialized electrolyte-rich hydration products that are based on natural fruit juice, have a scientifically balanced electrolyte ratio, stable nutritional components, and no unpleasant flavors.

[0003] Currently, most electrolyte drinks are targeted at adults or athletes, primarily using artificially formulated electrolytes with a low proportion of natural fruit juice added. They also generally suffer from problems such as poor stability of water-soluble vitamins, significant degradation of effective ingredients over shelf life, and difficulty in balancing flavor and nutrition. Vitamin B6, an essential water-soluble vitamin for children's growth and development, is sensitive to changes in light, heat, oxygen, and pH, and is easily oxidized and degraded in liquid beverage systems, leading to nutrient loss and product quality decline. This has become a key technological bottleneck restricting the improvement of children's electrolyte drink quality.

[0004] To improve the flavor and nutritional stability of beverages, existing technologies have employed encapsulation modifications using materials such as cyclodextrin. Chinese Patent Publication No. CN118766021A discloses a method for preparing a high-caffeine endurance sports nutrition beverage by encapsulating nutrients with γ-cyclodextrin. This method uses γ-cyclodextrin to encapsulate guarana extract, vitamin B1, vitamin B2, vitamin B6, and niacin, which reduces bitterness, improves nutrient stability, and achieves sustained caffeine release, demonstrating the good protective effect of cyclodextrin on B vitamins. Chinese Patent Publication No. CN110537643A discloses a nutritious kumquat juice beverage and its preparation method. This method uses a combination of β-cyclodextrin, maltodextrin, and chitosan to debitter kumquat juice, while simultaneously adding nutritional fortifiers such as vitamin E, B vitamins, and taurine. This improves product stability while preserving the flavor and nutrition of the juice, providing a technical reference for debittering and nutritional protection in fruit juice beverages. Chinese patent CN109645262A discloses a beet juice sports drink and its preparation method. The use of β-cyclodextrin in the beet juice sports drink can improve the flavor and stabilize the nutritional components, further verifying the application value of cyclodextrin in natural raw material sports drinks.

[0005] However, the existing technologies mentioned above still have obvious shortcomings: First, the product positioning is biased towards adult sports enthusiasts, and a high-content, multi-category electrolyte system is not designed for children's physiological needs; second, the encapsulation system is simple, mostly using cyclodextrin for encapsulation alone, which has limited encapsulation rate and stability effect on vitamin B6; third, a natural compound fruit juice base of lemon juice + lime juice + concentrated apple juice is not used, making it difficult to balance natural flavor, nutritional activity and palatability for children.

[0006] Based on this, the present invention aims to provide a children's compound lemon electrolyte hydration drink and its preparation method. It uses compound natural fruit juice as a base to construct a high-content electrolyte system and uses compound packaging materials such as cyclodextrin to encapsulate vitamin B6, thereby solving the problems of insufficient electrolyte content, poor stability of vitamin B6, and insufficient natural flavor in existing products. Summary of the Invention

[0007] This invention discloses a compound lemon electrolyte hydration drink for children and its preparation method, aiming to solve the problems of existing electrolyte drinks being biased towards adults, having poor vitamin B6 stability, insufficient natural fruit juice flavor, and low physiological compatibility with children. It provides a special electrolyte hydration drink for children with a natural fruit juice base, scientific electrolyte ratio, stable nutritional components, and suitability for children.

[0008] I. Technical Solution (a) Formula for children's compound lemon electrolyte hydration drink The formula for each 100mL of beverage is as follows: concentrated apple juice: 3000~13000mg, lemon juice: 1000~12000mg, lime juice: 100~8000mg, calcium gluconate: 30~500mg, sodium iron EDTA: 0.5~2mg, zinc gluconate: 0.5~10mg, sodium chloride: 10~80mg, vitamin B6: 0.05~0.15mg, and excipients: hydroxypropyl-β-cyclodextrin 1~10mg, stachyose 0.1~1mg, propylene glycol alginate 0.1~1mg. Purified water: balance. Vitamin B6 is treated with a complex encapsulation of hydroxypropyl-β-cyclodextrin, stachyose, and propylene glycol alginate to improve its stability.

[0009] (II) Preparation method 1. Preparation of hydroxypropyl-β-cyclodextrin inclusion solution Weigh out hydroxypropyl-β-cyclodextrin according to the formula, add purified water at 40~55℃, and stir at 800~1200rpm to dissolve; keep at 40~50℃, add stachyose and propylene glycol alginate in sequence, and stir until dissolved to obtain the composite inclusion matrix solution.

[0010] 2. Vitamin B6 complex encapsulation Vitamin B6 was added to the complex inclusion matrix solution, and the pH was adjusted to 5.5-6.5 with citric acid / sodium citrate / phosphate. The mixture was stirred at a constant temperature of 35-45℃ for 20-40 minutes for inclusion. After cooling, it was freeze-dried to obtain the vitamin B6 complex inclusion compound.

[0011] 3. Pretreatment of compound fruit juice Mix lemon juice, lime juice, and concentrated apple juice, filter through a 100-150 mesh screen; sterilize at 95℃ for 30 seconds, then cool before use.

[0012] 4. Electrolyte dissolution and preparation Heat purified water to 40-50℃, then add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, and sodium chloride in sequence, stirring at 800-1200 rpm to dissolve; add pretreated fruit juice and mix well.

[0013] 5. Nutritional formulation and volume adjustment Add the vitamin B6 complex inclusion complex while stirring; bring the volume to 100 mL with purified water and stir for 20-30 minutes.

[0014] 6. Homogenization and Degassing Homogenize at 15~25MPa and 25~35℃ for 1~2 times; degas under vacuum for 5~10 minutes.

[0015] 7. Filling and sterilization Ultra-high temperature instantaneous sterilization at 121℃ / 4s, aseptic filling, yields the finished product.

[0016] Compared with the prior art, the technical advantages of the present invention are as follows: 1. Vitamin B6 is highly stable This invention uses a complex of hydroxypropyl-β-cyclodextrin, stachyose, and propylene glycol alginate for inclusion, achieving a vitamin B6 inclusion rate of over 94%. In accelerated tests under light, high temperature, and high humidity for 30 days, the vitamin B6 retention rate was significantly higher than that of the control group.

[0017] 2. Natural flavor and nutrition This invention uses a natural fruit juice base composed of lemon juice, lime juice, and concentrated apple juice. It contains no artificial flavorings, has a refreshing taste suitable for children, and retains the natural nutritional activity of the fruit juice.

[0018] 3. Excellent hydration and recovery effect Post-exercise hydration tests have confirmed that this product is significantly better than purified water and ordinary commercially available electrolyte drinks in relieving fatigue and promoting weight recovery, with higher hydration efficiency and faster recovery speed. Detailed Implementation

[0019] To make the objectives and technical solutions of this invention clearer, the following embodiments are provided for further explanation. However, the scope of protection of this invention is not limited to these embodiments; the embodiments are merely for illustrative purposes. Those skilled in the art should understand that any changes or equivalent substitutions that do not depart from the concept of this invention are included within the scope of protection of this invention.

[0020] Example 1: Children's Compound Lemon Electrolyte Hydrating Drink I. Formula Composition (per 100mL of finished product) Concentrated apple juice: 8000mg; lemon juice: 6500mg; lime juice: 4000mg; calcium gluconate: 260mg; sodium iron EDTA: 1mg; zinc gluconate: 5mg; sodium chloride: 50mg; vitamin B6: 0.1mg; hydroxypropyl-β-cyclodextrin: 5mg; stachyose: 0.5mg; propylene glycol alginate: 0.5mg; purified water: balance (to 100mL).

[0021] II. Preparation Method Step 1: Preparation of hydroxypropyl-β-cyclodextrin inclusion solution Weigh out the hydroxypropyl-β-cyclodextrin according to the formula, add purified water at 48℃, and stir at 1000 rpm until completely dissolved to obtain a saturated hydroxypropyl-β-cyclodextrin solution. Keep the system temperature at 45℃, add stachyose and propylene glycol alginate according to the formula in sequence, and continue stirring until completely dissolved to form a uniform composite inclusion matrix solution.

[0022] Step 2: Vitamin B6 complex encapsulation The prescribed amount of vitamin B6 was slowly added to the above-mentioned composite inclusion matrix solution. The pH of the system was adjusted to 6.0 using a mixture of citric acid and sodium citrate as a regulator. The inclusion solution was stirred at a constant temperature of 40°C for 30 minutes. After the inclusion was completed, the solution was cooled to room temperature and then freeze-dried. The specific parameters were as follows: in the pre-freezing stage, the temperature was lowered to -48°C and pre-frozen at a constant temperature for 3 hours; in the sublimation drying stage, the vacuum degree was maintained at 10 Pa and the temperature was slowly increased to -5°C and maintained for 5 hours; in the desorption drying stage, the vacuum degree was maintained at 10 Pa and the temperature was increased to 25°C and maintained for 3 hours to obtain the vitamin B6 composite inclusion solution, which was then sealed for later use.

[0023] Step 3: Pretreatment of Compound Fruit Juice Mix the lemon juice, lime juice, and concentrated apple juice in the specified amounts until well combined. Filter the mixture through a 120-mesh filter to remove impurities. Place the juice mixture in a high-temperature instantaneous sterilization device and sterilize at 95°C for 30 seconds. After sterilization, quickly cool it to room temperature for later use.

[0024] Step 4: Electrolyte Dissolution and Preparation Add the prescribed amount of purified water to a clean mixing tank and heat to 45°C; add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, and sodium chloride in sequence, and stir at 1000 rpm until all electrolytes are completely dissolved; add the pretreated compound fruit juice and continue stirring until evenly mixed.

[0025] Step 5: Nutritional formulation and volume adjustment The prepared vitamin B6 complex inclusion complex was slowly added to the preparation solution while stirring to prevent clumping; the remaining purified water was added and the volume was adjusted to 100 mL, and stirring was continued at a constant speed for 25 min to ensure that the system was uniform and stable.

[0026] Step 6: Homogenization and Degassing The mixture is fed into a high-pressure homogenizer and homogenized twice at 20MPa and 30℃. After homogenization, vacuum degassing is performed for 7 minutes to remove air bubbles from the beverage and improve its taste stability.

[0027] Step 7: Filling and Sterilization The processed beverage is sterilized using ultra-high temperature instantaneous sterilization (UHT) technology, held at 121℃ for 4 seconds, and then aseptically filled and sealed to obtain the finished children's compound lemon electrolyte hydration beverage.

[0028] Example 2: Children's Compound Lemon Electrolyte Hydrating Drink I. Formula Composition (per 100mL of finished product) Concentrated apple juice: 3000mg; lemon juice: 1000mg; lime juice: 100mg; calcium gluconate: 30mg; sodium iron EDTA: 0.5mg; zinc gluconate: 0.5mg; sodium chloride: 10mg; vitamin B6: 0.05mg; hydroxypropyl-β-cyclodextrin: 1mg; stachyose: 0.1mg; propylene glycol alginate: 0.1mg; purified water: balance (to 100mL).

[0029] II. Preparation Method Step 1: Preparation of hydroxypropyl-β-cyclodextrin inclusion solution Weigh out the hydroxypropyl-β-cyclodextrin according to the formula, add purified water at 40℃, and stir at 800 rpm until completely dissolved to obtain a saturated hydroxypropyl-β-cyclodextrin solution. Keep the system temperature at 40℃, add stachyose and propylene glycol alginate according to the formula in sequence, and continue stirring until completely dissolved to form a uniform composite inclusion matrix solution.

[0030] Step 2: Vitamin B6 complex encapsulation The prescribed amount of vitamin B6 was slowly added to the above-mentioned composite inclusion matrix solution, and the pH of the system was adjusted to 5.5 using citric acid. The inclusion was carried out under constant temperature of 35℃ and stirred at a uniform speed for 20 min. After the inclusion was completed, the solution was cooled to room temperature and then freeze-dried. The specific parameters were as follows: in the pre-freezing stage, the temperature was lowered to -50℃ and pre-frozen at a constant temperature for 2 h; in the sublimation drying stage, the vacuum degree was maintained at 5 Pa and the temperature was slowly increased to -10℃ and maintained for 4 h; in the desorption drying stage, the vacuum degree was maintained at 5 Pa and the temperature was increased to 20℃ and maintained for 2 h to obtain the vitamin B6 composite inclusion complex, which was then sealed for later use.

[0031] Step 3: Pretreatment of Compound Fruit Juice Mix the lemon juice, lime juice, and concentrated apple juice in the specified amounts until well combined. Filter the mixture through a 100-mesh filter to remove impurities. Place the juice mixture in a high-temperature instantaneous sterilization device and sterilize at 95°C for 30 seconds. After sterilization, quickly cool it to room temperature for later use.

[0032] Step 4: Electrolyte Dissolution and Preparation Add the prescribed amount of purified water to a clean mixing tank and heat to 40°C; add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, and sodium chloride in sequence, and stir at 800 rpm until all electrolytes are completely dissolved; add the pretreated compound fruit juice and continue stirring until evenly mixed.

[0033] Step 5: Nutritional formulation and volume adjustment The prepared vitamin B6 complex inclusion complex was slowly added to the preparation solution while stirring. The remaining purified water was added and the volume was adjusted to 100 mL. The mixture was then stirred at a constant speed for 20 min to ensure that the system was uniform and stable.

[0034] Step 6: Homogenization and Degassing The prepared liquid is fed into a high-pressure homogenizer and homogenized once at 15 MPa and 25°C. After homogenization, vacuum degassing is performed for 5 minutes to remove air bubbles from the beverage.

[0035] Step 7: Filling and Sterilization The processed beverages are sterilized using ultra-high temperature instantaneous sterilization (UHT) technology, held at 121°C for 4 seconds, and then aseptically filled and sealed to obtain the finished product.

[0036] Example 3: Children's Compound Lemon Electrolyte Hydrating Drink I. Formula Composition (per 100mL of finished product) Concentrated apple juice: 13000mg; lemon juice: 12000mg; lime juice: 8000mg; calcium gluconate: 500mg; sodium iron EDTA: 2mg; zinc gluconate: 10mg; sodium chloride: 80mg; vitamin B6: 0.15mg; hydroxypropyl-β-cyclodextrin: 10mg; stachyose: 1mg; propylene glycol alginate: 1mg; purified water: balance (to 100mL).

[0037] II. Preparation Method Step 1: Preparation of hydroxypropyl-β-cyclodextrin inclusion solution Weigh out the hydroxypropyl-β-cyclodextrin according to the formula, add purified water at 55℃, and stir at 1200 rpm until completely dissolved to obtain a saturated hydroxypropyl-β-cyclodextrin solution. Keep the system temperature at 50℃, add stachyose and propylene glycol alginate according to the formula in sequence, and continue stirring until completely dissolved to form a uniform composite inclusion matrix solution.

[0038] Step 2: Vitamin B6 complex encapsulation The prescribed amount of vitamin B6 was slowly added to the above-mentioned composite inclusion matrix solution. The pH of the system was adjusted to 6.5 using a combination of sodium dihydrogen phosphate and disodium hydrogen phosphate as a regulator. The inclusion was carried out under constant temperature of 45℃ and stirred at a uniform speed for 40 min. After the inclusion was completed, the solution was cooled to room temperature and then freeze-dried. The specific parameters were as follows: in the pre-freezing stage, the temperature was lowered to -45℃ and pre-frozen at a constant temperature for 4 h; in the sublimation drying stage, the vacuum degree was maintained at 15 Pa and the temperature was slowly increased to 0℃ and maintained for 6 h; in the desorption drying stage, the vacuum degree was maintained at 15 Pa and the temperature was increased to 30℃ and maintained for 4 h to obtain the vitamin B6 composite inclusion complex, which was then sealed for later use.

[0039] Step 3: Pretreatment of Compound Fruit Juice Mix the lemon juice, lime juice, and concentrated apple juice in the specified amounts until well combined. Filter the mixture through a 150-mesh filter to remove impurities. Place the juice mixture in a high-temperature instantaneous sterilization device and sterilize at 95°C for 30 seconds. After sterilization, quickly cool it to room temperature for later use.

[0040] Step 4: Electrolyte Dissolution and Preparation Add the prescribed amount of purified water to a clean mixing tank and heat to 50°C; add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate, and sodium chloride in sequence, and stir at 1200 rpm until all electrolytes are completely dissolved; add the pretreated compound fruit juice and continue stirring until evenly mixed.

[0041] Step 5: Nutritional formulation and volume adjustment The prepared vitamin B6 complex inclusion complex was slowly added to the preparation solution while stirring. The remaining purified water was added and the volume was adjusted to 100 mL. The mixture was then stirred at a constant speed for 30 min to ensure that the system was uniform and stable.

[0042] Step 6: Homogenization and Degassing The preparation liquid is fed into a high-pressure homogenizer and homogenized twice at 25 MPa and 35°C. After homogenization, vacuum degassing is performed for 10 minutes to completely remove air bubbles from the beverage.

[0043] Step 7: Filling and Sterilization The processed beverages are sterilized using ultra-high temperature instantaneous sterilization (UHT) technology, held at 121°C for 4 seconds, and then aseptically filled and sealed to obtain the finished product.

[0044] Single-factor control group design Design core: Using Example 1 as the baseline group, single-factor variables were set around the vitamin B6 inclusion system, type of packaging material, and inclusion process to compare the stability index of vitamin B6.

[0045] Control group 1: Variable factor: The vitamin B6 encapsulation process has been eliminated, and no packaging materials are used.

[0046] Formula adjustments: Hydroxypropyl-β-cyclodextrin, stachyose, and propylene glycol alginate have been removed; Vitamin B6 has been added directly at 0.1 mg.

[0047] Process adjustment: Skip steps 1 and 2 (inclusion preparation), and directly add vitamin B6 to the preparation solution in step 5.

[0048] All other conditions are exactly the same as in Example 1.

[0049] Control group 2: Variable factor: Packaging material lacks propylene glycol alginate.

[0050] Formula adjustment: Remove propylene glycol alginate (0.5mg), while the amounts of hydroxypropyl-β-cyclodextrin and stachyose remain unchanged.

[0051] Process adjustment: In step 1, propylene glycol alginate is not added, and the remaining encapsulation, freeze-drying, and formulation processes are exactly the same as in Example 1.

[0052] All other conditions are exactly the same as in Example 1.

[0053] Control group 3: Variable factor: The packaging material lacks stachyose.

[0054] Formula adjustments: Stachyose (0.5 mg) has been removed, while the amounts of hydroxypropyl-β-cyclodextrin and propylene glycol alginate remain unchanged.

[0055] Process adjustment: No stachyose is added in step 1, and the remaining encapsulation, freeze-drying and blending processes are exactly the same as in Example 1.

[0056] All other conditions are exactly the same as in Example 1.

[0057] Control group 4: Variable factor: Packaging material type replacement.

[0058] Formula adjustment: 5 mg of hydroxypropyl-β-cyclodextrin is replaced with 5 mg of β-cyclodextrin, while the amounts of stachyose and propylene glycol alginate remain unchanged.

[0059] Process adjustments: The packaging, freeze-drying, and blending processes are exactly the same as in Example 1.

[0060] All other conditions are exactly the same as in Example 1.

[0061] Control group 5: Variable factor: Packaging material type replacement.

[0062] Formula adjustment: 5 mg of hydroxypropyl-β-cyclodextrin is replaced with 5 mg of maltodextrin, while the amounts of stachyose and propylene glycol alginate remain unchanged.

[0063] Process adjustments: The packaging, freeze-drying, and blending processes are exactly the same as in Example 1.

[0064] All other conditions are exactly the same as in Example 1.

[0065] Control group 6: Variable factor: The freeze-drying step of vitamin B6 inclusion complex was cancelled.

[0066] Formula adjustment: The packaging materials and vitamin B6 dosage are exactly the same as in Example 1.

[0067] Process adjustment: After the encapsulation in step 2 is completed, do not freeze dry. Instead, add the encapsulation solution directly to the preparation solution in step 5. The rest of the process is exactly the same as in Example 1.

[0068] All other conditions are exactly the same as in Example 1.

[0069] Control group 7: Variable factor: Replacement of sodium octenyl succinate starch with propylene glycol alginate.

[0070] Formula adjustment: Propylene glycol alginate 0.5mg is replaced with sodium octenyl succinate starch 0.5mg, while the dosages of hydroxypropyl-β-cyclodextrin, stachyose, and vitamin B6 remain unchanged.

[0071] Process adjustment: The entire process of packaging, freeze drying, and blending is the same as in Example 1, only the raw materials are replaced.

[0072] All other conditions are exactly the same as in Example 1.

[0073] Control group 8: Variable factor: Replacing stachyose with xanthan gum.

[0074] Formula adjustment: 0.5mg of stachyose is replaced with 0.5mg of xanthan gum, while the amounts of hydroxypropyl-β-cyclodextrin, propylene glycol alginate, and vitamin B6 remain unchanged.

[0075] Process adjustment: The entire process of packaging, freeze drying, and blending is the same as in Example 1, only the raw materials are replaced.

[0076] All other conditions are exactly the same as in Example 1.

[0077] Control group 9: Variable factors: Simultaneously remove propylene glycol alginate and stachyose from the packaging.

[0078] Formula adjustment: Remove 0.5mg propylene glycol alginate and 0.5mg stachyose, and retain only 5mg hydroxypropyl-β-cyclodextrin containing vitamin B6.

[0079] Process adjustment: In step 1, only hydroxypropyl-β-cyclodextrin is dissolved, and propylene glycol alginate and stachyose are not added. The remaining inclusion, freeze-drying and formulation processes are the same as in Example 1.

[0080] All other conditions are exactly the same as in Example 1.

[0081] Control group 10: Variable factor: The timing of the addition of stachyose is considered a variable.

[0082] Formula adjustment: Same as Example 1.

[0083] Process adjustment: Stachyose is not added in step 1. In step 5, it is added to the preparation solution together with the vitamin B6 complex inclusion complex. The rest of the process is exactly the same as in Example 1.

[0084] All other conditions are exactly the same as in Example 1.

[0085] Control group 11: Variable factor: Replacing stachyose with raffinose.

[0086] Formula adjustment: 0.5 mg of stachyose is replaced with 0.5 mg of raffinose, while the amounts of hydroxypropyl-β-cyclodextrin, propylene glycol alginate, and vitamin B6 remain unchanged.

[0087] Process adjustment: The entire process of packaging, freeze drying, and blending is the same as in Example 1, only the raw materials are replaced.

[0088] All other conditions are exactly the same as in Example 1.

[0089] Experimental Design for Validating the Inclusion Rate of Vitamin B6 The inclusion rate of vitamin B6 (VB6) in Examples 1-3 and Control Groups 2-11 was determined to verify the effects of different inclusion formulations, processes, and packaging materials on the inclusion effect of VB6.

[0090] Inclusion ratio refers to the percentage of VB6 encapsulated by the packaging material out of the total input VB6. Free VB6 is a small molecule and is separated from the inclusion compound by dialysis; included VB6, due to the large molecular weight of the inclusion compound, is retained in the dialysis bag. The total input VB6 and free VB6 content are determined separately using high-performance liquid chromatography (HPLC), and the inclusion ratio is calculated using a formula.

[0091] VB6 inclusion rate (%) = (total input VB6 mass - free VB6 mass) ÷ total input VB6 mass × 100%.

[0092] Table 1 VB6 Inclusion Rate Table 1 shows that the hydroxypropyl-β-cyclodextrin + stachyose + propylene glycol alginate composite inclusion system used in the embodiments of the present invention has a significantly better inclusion effect on vitamin B6 than the control groups. The absence of any inclusion excipient, replacement of the type of packaging material, cancellation of the freeze-drying process, and change of the timing of addition of the packaging material all significantly reduce the inclusion rate of vitamin B6, indicating that the combination of composite packaging materials and freeze-drying process are crucial to achieving a high inclusion rate.

[0093] Stability verification of vitamin B6 in compound lemon children's electrolyte drink This experiment used accelerated testing under three environments—light, high temperature, and high humidity—to detect the vitamin B6 (VB6) retention rate of Examples 1-3 and Control Groups 1-9, and to verify the stability differences among the groups.

[0094] I. Verification Plan 1. Test Sample Example 1, Example 2, Example 3; Control groups 1-11.

[0095] 2. Examination Conditions Light intensity: 4500 lx ± 500 lx, 25℃, 30 days.

[0096] High temperature: 60℃, away from light, 30 days.

[0097] High humidity: 90%±5%RH, 25℃, protected from light, 30 days.

[0098] 3. Testing and Evaluation • Detection method: High performance liquid chromatography (HPLC) • Key metric: VB6 retention rate = (content at each time point / initial content) × 100% II. Experimental Results Table 2. VB6 retention rate under light, high temperature, and high humidity conditions Table 2 shows that, through accelerated testing, the retention rates of vitamin B6 in Examples 1-3 of this invention under light, high temperature, and high humidity conditions were significantly higher than those in all control groups. In the control groups with no encapsulation, single packaging material, missing excipients, or simplified processes, the stability of vitamin B6 decreased, indicating that the compound encapsulation technology can effectively improve the light, heat, and humidity resistance of vitamin B6 in beverages.

[0099] Compound lemon electrolyte hydration drink: hydration and recovery effects during exercise A randomized, double-blind, controlled trial was conducted to verify the effect of the beverage in Example 1 of this invention on relieving subjective fatigue in children after exercise, compared with purified water and ordinary electrolyte drinks (Alien).

[0100] Experimental subjects: 30 healthy children aged 6-12, half boys and half girls, with no allergies or underlying diseases, and able to complete the unified exercise.

[0101] Groups and Controls Experimental group: Beverage from Example 1.

[0102] Comparison A: Purified water.

[0103] Comparison B: Commercially available electrolyte drinks.

[0104] Experimental Procedure Before exercise: Measure subjective fatigue score.

[0105] Standard exercise: 30 minutes of moderate-intensity exercise until you sweat noticeably.

[0106] Hydration: Drink the corresponding sample at a dose of 5 ml / kg within 10 minutes after exercise.

[0107] Observation time points: 0, 30, and 60 minutes after water replenishment.

[0108] Detection indicator: Subjective fatigue score: Personal fatigue level scale (RPE) score, 6-20, the lower the score, the less fatigued.

[0109] Data statistics: SPSS analysis, ANOVA, t-test; P<0.05 was considered statistically significant.

[0110] Experimental results Table 3. Subjective fatigue score results at different time points (x±s, RPE score) Compared with control A, P<0.05; Compared with control B, #P<0.05 Post-exercise hydration tests have verified that drinking the beverage of this invention is significantly more effective than purified water and ordinary commercially available electrolyte drinks in relieving subjective fatigue and promoting physical recovery. At different time points after hydration, the fatigue decreases faster and the recovery is better, with a more prominent overall hydration and recovery effect.

Claims

1. A children's compound lemon electrolyte sports hydration drink, characterized in that, The formula for each 100ml of the beverage is as follows: concentrated apple juice: 3000~13000mg, lemon juice: 1000~12000mg, lime juice: 100~8000mg, calcium gluconate: 30~500mg, sodium iron EDTA: 0.5~2mg, zinc gluconate: 0.5~10mg, sodium chloride: 10~80mg, vitamin B6: 0.05~0.15mg, and purified water added to 100ml; the vitamin B6 is encapsulated with hydroxypropyl-β-cyclodextrin, stachyose, and propylene glycol alginate.

2. The children's compound lemon electrolyte sports hydration drink according to claim 1, characterized in that, The hydroxypropyl-β-cyclodextrin: 1~10mg, stachyose: 0.1~1mg, and propylene glycol alginate: 0.1~1mg.

3. A method for preparing the children's compound lemon electrolyte sports hydration drink according to claim 1, characterized in that, The preparation method is as follows: Step 1: Preparation of hydroxypropyl-β-cyclodextrin inclusion solution: Weigh hydroxypropyl-β-cyclodextrin, add purified water at 40~55℃, and stir at 800~1200rpm until completely dissolved to obtain a saturated hydroxypropyl-β-cyclodextrin solution; keep the temperature at 40~50℃, add stachyose and propylene glycol alginate in sequence, and continue stirring until completely dissolved to form a uniform composite inclusion matrix solution. Step 2: Vitamin B6 complex encapsulation: Vitamin B6 was slowly added to the above-mentioned complex inclusion matrix solution, the pH of the system was adjusted to 5.5-6.5, and the mixture was stirred at a constant temperature of 35-45℃ for 20-40 minutes. After cooling to room temperature, the inclusion solution was freeze-dried to obtain the vitamin B6 complex inclusion compound for later use. Step 3: Pretreatment of compound fruit juice; Step 4: Electrolyte dissolution and preparation; Step 5: Nutritional compounding and volume adjustment; Step 6: Homogenization and degassing; Step 7: Filling and sterilization.

4. The preparation method according to claim 3, characterized in that, In step 2, the pH of the system is adjusted by one or more of the following: citric acid, sodium citrate, sodium dihydrogen phosphate, and disodium hydrogen phosphate.

5. The preparation method according to claim 3, characterized in that, Step 3 is as follows: mix lemon juice, lime juice and concentrated apple juice, filter through 100-150 mesh; sterilize the juice mixture at 95℃ for 30 seconds, cool and set aside.

6. The preparation method according to claim 3, characterized in that, Step 4 is as follows: Add the prescribed amount of purified water to the mixing tank and heat it to 40~50℃; add calcium gluconate, sodium iron ethylenediaminetetraacetate, zinc gluconate and sodium chloride in sequence, and stir at 800~1200 rpm until completely dissolved; add the pretreated compound fruit juice and stir to mix evenly.

7. The preparation method according to claim 3, characterized in that, Step 5 is as follows: slowly add the vitamin B6 complex inclusion complex to the preparation solution while stirring; add purified water to make up to 100 mL, and continue stirring for 20-30 min.

8. The preparation method according to claim 3, characterized in that, Step 6 is as follows: the prepared solution is homogenized under high pressure at 15~25MPa and 25~35℃ for 1~2 times; and then degassed under vacuum for 5~10 minutes.

9. The preparation method according to claim 3, characterized in that, Step 7 is: ultra-high temperature instantaneous sterilization at 121℃ / 4s, aseptic filling, to obtain children's compound lemon electrolyte hydration drink.

10. The preparation method according to claim 3, characterized in that, The freeze-drying parameters in step 2 are as follows: in the pre-freezing stage, the temperature is lowered to -45℃ to -50℃ and pre-frozen at a constant temperature for 2 to 4 hours; in the sublimation drying stage, the vacuum degree is maintained at 5 to 15 Pa, and the temperature is slowly increased to -10℃ to 0℃ and maintained for 4 to 6 hours; in the desorption drying stage, the vacuum degree is maintained at 5 to 15 Pa, and the temperature is increased to 20℃ to 30℃ and maintained for 2 to 4 hours.

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