A supplement for anti-fatigue and a preparation method thereof

Abstract

The present application belongs to the field of food technology, and relates to a kind of supplementary food for anti-fatigue and a preparation method thereof.The supplementary food for anti-fatigue includes a functional bar and a multi-dimensional composite lozenge, wherein the functional bar takes American ginseng as a core component, is compounded with taurine and L-carnitine, and is combined with composite sugar, mixed protein and cereal powder to build a continuous energy supply system;The multi-dimensional composite lozenge can supplement the water-soluble vitamins and electrolytes lost during high-intensity exercise.The product is small in size, light in weight and easy to carry;At the same time, due to the richness of taste, the continuous consumption acceptance is high.The preparation process of the supplementary food for anti-fatigue adopts low-temperature treatment, and the process is simple, suitable for large-scale production, and can meet the rapid energy supply and fatigue relief needs in high-intensity exercise, emergency tasks and other scenes.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a supplementary food for combating fatigue and its preparation method. Background Technology

[0002] Anti-fatigue supplements are special foods that provide nutrition and energy replenishment for people who engage in high-intensity physical exertion. They are widely used in military training, emergency disaster relief, and high-intensity sports training.

[0003] Currently, there are various anti-fatigue foods on the market. For example, Chinese invention patent application number CN107485027A, published on December 19, 2017, provides a protein bar containing ingredients that are both food and medicine. This protein bar uses ingredients such as yam powder and goji berry powder as anti-fatigue components and adopts a single bar form. It can only provide the human body with protein and anti-fatigue components, but cannot specifically replenish the water-soluble vitamins and electrolytes lost during high-intensity exercise. At the same time, the single form of this protein bar cannot meet the needs of rapid replenishment in multiple scenarios. In addition, its preparation process does not provide special protection for heat-sensitive active ingredients that are both food and medicine, which can easily cause the loss of active ingredients. According to tests, the anti-fatigue effect of this protein bar is limited, only prolonging the time to fatigue onset by about 10% and shortening the fatigue recovery time by about 10%. For example, Chinese invention patent application number CN108813504A, published on November 16, 2018, provides a stress-relieving and fatigue-relieving soup-based beverage for emergency rescue personnel. This beverage uses extracts of various Chinese medicinal herbs such as ginseng and astragalus as its core ingredients and is in soup form. Although it is nutritionally complete, it is inconvenient to carry, and each serving weighs about 1000g and takes about 5 minutes to consume, making it unsuitable for outdoor work or other scenarios that require quick and portable consumption. At the same time, the preparation process of this beverage is complex, requiring multiple extraction and boiling steps, resulting in a long production cycle and hindering rapid mass production. For example, existing military anti-fatigue foods, such as some military energy bars, sugary drinks, and vitality-enhancing rations, mainly rely on sugar and protein as their main energy-providing components. They have limited anti-fatigue ingredients and do not combine medicinal and edible ingredients to achieve a mild and lasting anti-fatigue effect. Long-term consumption can easily lead to tolerance. At the same time, some products have a monotonous taste, resulting in low acceptance for continuous consumption. User acceptance scores are only 5 out of 10, making it difficult to ensure a continuous and sufficient intake of effective ingredients.

[0004] Therefore, there is an urgent need to develop a supplementary food that is portable, provides comprehensive nutrition, and has a gentle yet effective anti-fatigue effect, as well as its preparation method, to solve the above problems. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and propose an anti-fatigue supplement and its preparation method. This supplement is particularly suitable for high-intensity training and the execution of urgent, difficult, and dangerous tasks, and can quickly replenish the body's energy and nutrients. It can be widely used in the field of military or civilian anti-fatigue foods.

[0006] To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, the present invention discloses a supplementary food for combating fatigue, comprising several functional bars and several multi-dimensional compound lozenges used in conjunction with the functional bars: The functional bar comprises the following components in parts by weight: 30-45 parts complex sugar, 15-25 parts mixed protein, 15-23 parts cereal powder, 5-10 parts nut powder, 4-8 parts American ginseng powder, 1-3 parts taurine, 0.5-1 part L-carnitine, 0.2-0.5 parts anti-caking agent, 5-8 parts coconut oil, 3-6 parts honey, and 0.5-1 part edible flavoring. The multidimensional compound lozenge comprises the following components in parts by weight: 4.7-8.5 parts vitamin premix, 10-15 parts electrolyte premix, 20-30 parts maltitol, 15-20 parts mannitol, 10-15 parts microcrystalline cellulose, 2-4 parts povidone K30, 3-5 parts natural flavor extract, and 0.5-1 part magnesium stearate.

[0007] Specifically, according to the Nutrient Reference Values ​​(NRV) in Appendix A of GB28050-2011 "National Food Safety Standard for General Rules for Nutrition Labeling of Prepackaged Foods", in this invention, the protein content of the functional bar is not less than 12g / 100g, and the total energy of the functional bar is not less than 1680kJ / 100g.

[0008] Specifically, according to the "Catalogue of Raw Materials for Health Foods - American Ginseng", the functional bar contains 4 to 8 parts by weight of American ginseng, combined with 1 to 3 parts by weight of taurine and 0.5 to 1 part by weight of L-carnitine. The components work synergistically to exert anti-fatigue effects. Tests have shown that the anti-fatigue effect of the above compound system is more than 15% higher than that of a single American ginseng component.

[0009] Specifically, according to GB24154-2015 "National Food Safety Standard for Sports Nutrition Foods", the multivitamin compound tablets contain vitamins B1, B2, B6 and C, and are compounded with electrolyte premix. They can effectively replenish the water-soluble vitamins and electrolytes lost due to excessive sweating in hot environments, thereby improving the body's endurance. Tests have shown that endurance can be improved by more than 20% after taking this product.

[0010] Specifically, to enhance the flavor of the present invention, both the functional bar and the multi-dimensional compound lozenge include a variety of flavors. The flavors of the functional bar are preferably coconut, lychee, and cocoa, and the flavors of the multi-dimensional compound lozenge are preferably tangerine peel, peach, and preserved plum.

[0011] More specifically, the flavoring corresponds to the flavor of the functional bar, and the natural flavor extract corresponds to the flavor of the multi-dimensional compound lozenge.

[0012] Specifically, the functional bar is preferably 35 grams per bar, and the multidimensional composite lozenge is preferably 3 grams per lozenge.

[0013] Specifically, the anti-fatigue food preferably includes one energy bar and two multivitamin tablets. Three preferred meal plans of this invention are shown in Table 1: Table 1. Recipes for Anti-fatigue Supplements Specifically, the anti-caking agent is preferably silicon dioxide.

[0014] Furthermore, the complex sugar comprises the following components in parts by weight: 10-15 parts glucose, 15-20 parts maltodextrin, and 5-10 parts fructooligosaccharides.

[0015] Furthermore, the mixed protein comprises the following components in parts by weight: 8-12 parts soy protein, 5-8 parts whey protein, and 2-5 parts soy oligopeptides.

[0016] Furthermore, the grain flour comprises the following components in parts by weight: 8-12 parts oat flour, 4-6 parts quinoa flour, and 3-5 parts whole wheat flour.

[0017] Further, the vitamin premix comprises the following components in parts by weight: 0.2-0.5 parts of vitamin B1, 0.2-0.5 parts of vitamin B2, 0.3-0.6 parts of vitamin B6, and 4.0-6.9 parts of vitamin C.

[0018] Specifically, in the vitamin premix, vitamin C is the main component, participating in the body's antioxidant activity and promoting collagen synthesis; B vitamins participate in energy metabolism; in this invention, the ratio of vitamin B1, vitamin B2, vitamin B6 and vitamin C conforms to GB24154-2015 "National Food Safety Standard for Sports Nutrition Foods". Through the synergistic effect of the above four components, water-soluble vitamins lost during high-intensity exercise can be replenished.

[0019] Furthermore, the electrolyte premix comprises potassium citrate, sodium dihydrogen phosphate, and magnesium chloride in a specific ratio.

[0020] Specifically, the preferred mass ratio of potassium citrate, sodium dihydrogen phosphate, and magnesium chloride is 3:2:1.

[0021] Secondly, this invention discloses a method for preparing an anti-fatigue supplement, comprising the following steps: S1. First, weigh specific amounts of glucose, maltodextrin, and fructooligosaccharides, and mix them to obtain a complex sugar; then weigh specific amounts of soy protein, whey protein, and soy oligopeptides, and mix them to obtain a mixed protein; subsequently, weigh specific amounts of oat flour, quinoa flour, and whole wheat flour, and mix them to obtain a cereal flour; mix the complex sugar, mixed protein, and cereal flour with specific amounts of nut flour, American ginseng powder, taurine, L-carnitine, and an anti-caking agent, and after the first stirring, obtain a dry mixture; First, weigh specific amounts of vitamin B1, vitamin B2, vitamin B6, and vitamin C, mix them to obtain a vitamin premix; then weigh specific amounts of potassium citrate, sodium dihydrogen phosphate, and magnesium chloride, mix them to obtain an electrolyte premix; mix the vitamin premix and electrolyte premix with specific amounts of maltitol, mannitol, and microcrystalline cellulose, and stir a second time to obtain a powder. S2. Weigh out specific mass amounts of coconut oil and honey and mix them. After the third stirring, add specific mass amounts of edible flavoring. After the fourth stirring, obtain a wet mixture. Mix the dry and wet mixtures, knead them into dough, press them into shape, and cool them to obtain the functional bar. A specific mass of povidone K30 is dissolved in a 75% ethanol solution and mixed. The powder is then added to obtain a soft material, which is granulated and dried. Subsequently, natural flavor extract and magnesium stearate are added to the mixture, and kneading and shaping processes are carried out in sequence to finally obtain the multidimensional composite lozenge. S3. The functional bar and the multidimensional composite lozenge are packaged separately and then combined to obtain the anti-fatigue supplement food.

[0022] Specifically, a mixer is preferred for each mixing process; Specifically, in S1, the first stirring time is preferably 15-20 minutes.

[0023] Specifically, in S1, the second stirring time is preferably 10-15 minutes.

[0024] Specifically, in S2, in order to ensure that the coconut oil and honey are evenly blended, the third stirring process needs to be heated to a temperature of 40~50℃.

[0025] Specifically, in S2, the fourth stirring time is preferably 5 minutes.

[0026] Specifically, in S2, the dough kneading process is carried out using a dough kneading machine, and the kneading time is preferably 25~30 minutes. The kneading standard is that the dough surface is smooth and there are no particles or layers.

[0027] Specifically, in S2, the cooling process cools the dough to room temperature.

[0028] Specifically, in S2, the mass ratio of the polyvinylpyrrolidone K30 to the 75% ethanol solution is preferably 1:5 to 1:8, and more preferably 1:6.

[0029] More specifically, when the mass ratio of the two is 1:6, povidone K30 can be fully dissolved to form a homogeneous binder solution. This binder solution, when mixed with the powder, can produce a soft material with good formability and moderate hardness, thus meeting the requirements of subsequent granulation processes. At the same time, this ratio avoids both excessive ethanol usage leading to prolonged particle drying time and insufficient ethanol usage causing incomplete dissolution of povidone K30 and clumping of the soft material.

[0030] Specifically, in S3, after the functional bar and the multidimensional composite tablet are prepared, they are vacuum-sealed and stored using an aluminum-plastic composite film.

[0031] Furthermore, during the preparation of the functional bar, the dough has a moisture content of 18-22%; the molding process has a temperature of 55-60°C, a pressure of 5-8 MPa, and a time of 10-15 minutes.

[0032] Specifically, in the raw materials of the functional bar, whey protein, soybean oligopeptides, taurine, L-carnitine, American ginseng powder, honey, coconut oil and edible flavoring are heat-sensitive components. In order to avoid the inactivation of the above heat-sensitive components, the preparation process adopts a low temperature condition of 55~60℃.

[0033] Furthermore, in the preparation process of the multidimensional composite tablets, the pressure of the granulation process is 5~8 MPa; the temperature of the drying process is 60~65℃ and the time is 2~3h; the pressure of the tablet forming process is 10~15MPa.

[0034] Specifically, the granulation process preferably uses a 20-mesh sieve.

[0035] Specifically, after the drying process, the moisture content of the multidimensional composite tablets does not exceed 3%, and after drying, it is preferable to use an 18-mesh sieve for granulation.

[0036] Specifically, the molding process uses a tablet press.

[0037] Compared with the prior art, the present invention has the following beneficial effects: First, the functional bar uses American ginseng, a food and medicine homology ingredient, as its core anti-fatigue component, combined with taurine and L-carnitine for synergistic effects. Compared to single food and medicine homology ingredients in existing technologies, its anti-fatigue effect is more significant, and the effect is mild with no side effects. In addition, combined with compound energy-providing components (such as compound sugars, functional proteins, and cereal fiber), it can quickly relieve physical fatigue and prolong the duration of high-intensity training for users. At the same time, the multivitamin compound tablets can specifically supplement the water-soluble vitamins and electrolytes needed by the human body, preventing the body from accelerating fatigue due to the loss of these components during high-intensity exercise.

[0038] Secondly, the present invention adopts a dosage form that combines functional bars and multidimensional compound tablets, which solves the problem of incomplete nutritional supplementation in existing single dosage form products. Moreover, the weight of a single serving is only 41g, which is more than 95% lighter than existing medicinal and edible soup products. It is also easy to carry, takes less time to consume, and is suitable for rapid consumption in high-intensity training, emergency rescue and disaster relief scenarios.

[0039] Third, the functional bar is manufactured using a low-temperature pressing process to avoid the deactivation of heat-sensitive components such as ginseng and taurine, ensuring maximum retention of active ingredients. The multidimensional composite tablets are manufactured using a dry granulation and tableting process, which is simple and suitable for mass production. Furthermore, this invention uses aluminum-plastic composite film vacuum packaging, ensuring a shelf life of no less than 2 years at room temperature. Testing shows that the anti-fatigue supplement can be stored for 6 months at 37°C and 90% relative humidity, with a moisture content change of no more than 0.5%, showing no spoilage or clumping. Its storage stability is superior to existing ordinary packaged anti-fatigue foods, and it can adapt to various extreme storage environments.

[0040] Fourth, in order to improve the continuous consumption acceptability of the product and solve the problem of monotonous taste in existing anti-fatigue foods, this invention designs three different flavored functional bars and lozenges. After testing, their continuous consumption acceptability score is not less than 8 points (out of 10), which is more than 3 points higher than existing single-flavored anti-fatigue foods, thus ensuring that consumers can ingest sufficient amounts of the effective ingredients. Attached Figure Description

[0041] The accompanying drawings are incorporated in and form part of this specification, and together with the description serve to explain the principles of the invention.

[0042] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0043] Figure 1 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0044] Exemplary embodiments will now be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples consistent with some aspects of the invention as detailed in the appended claims.

[0045] To enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0046] Example 1 This embodiment provides a method for preparing a supplementary food for combating fatigue, including the following steps: First, the preparation steps of the functional rod include: S1. First, weigh 12 parts glucose, 18 parts maltodextrin, and 8 parts fructooligosaccharides, and mix them to obtain 38 parts by weight of a complex sugar; then weigh 10 parts soy protein, 6 parts whey protein, and 3 parts soy oligopeptides, and mix them to obtain 19 parts by weight of a mixed protein; then weigh 10 parts oat flour, 5 parts quinoa flour, and 4 parts whole wheat flour, and mix them to obtain 19 parts by weight of a cereal flour; mix the complex sugar, mixed protein, and cereal flour with 7 parts nut powder, 6 parts American ginseng powder, 2 parts taurine, 0.8 parts L-carnitine, and 0.3 parts silicon dioxide; add the above-mentioned mixed raw materials to a mixer, stir for 15 minutes to obtain a dry material.

[0047] First, weigh out 0.2 parts of vitamin B1, 0.2 parts of vitamin B2, 0.3 parts of vitamin B6, and 4 parts of vitamin C, and mix them to obtain a vitamin premix. Then, weigh out 6 parts of potassium citrate, 4 parts of sodium dihydrogen phosphate, and 2 parts of magnesium chloride, and mix them to obtain an electrolyte premix. Mix the vitamin premix and electrolyte premix with 25 parts of maltitol, 18 parts of mannitol, and 12 parts of microcrystalline cellulose, and stir for a second time. After 10 minutes, obtain a powder.

[0048] S2. Weigh 6 parts coconut oil and 4 parts honey, mix the coconut oil and honey and heat to 40°C. Stir a third time to fully integrate the two, then add 0.7 parts coconut flavoring. Stir a fourth time using a mixer for 5 minutes to obtain a wet mixture. Mix the dry and wet mixtures together and knead using a dough mixer for 25 minutes to form a dough. Then, place the dough in a custom mold and use a twin-screw low-temperature cold-press extruder to press the dough into a pre-set rod shape. After cooling to room temperature, obtain the functional rod.

[0049] Dissolve 3 parts of povidone K30 in 18 parts of 75% ethanol solution, add the powder to obtain a soft material, place the soft material in a twin-screw extruder and granulate it using a 20-mesh sieve, then put the obtained granules into a hot air circulating oven to dry, and after drying, granulate them using an 18-mesh sieve; then add 4 parts of natural flavor extract and 0.7 parts of magnesium stearate, mix them and use a tablet press to compress the granules into tablets to obtain the multidimensional composite lozenges.

[0050] Specifically, the pressing process is carried out at a temperature of 55°C, a pressure of 5 MPa, and a time of 10 minutes.

[0051] Specifically, the mass of a single functional bar is 35g.

[0052] Specifically, the natural flavor extract is selected from dried tangerine peel flavor extract.

[0053] Specifically, the pressure of the granulation process is 5 MPa.

[0054] Specifically, the drying process is carried out at a temperature of 60°C for 2 hours.

[0055] Specifically, the pressure of the molding process is 10 MPa.

[0056] S3. The functional bar and the multidimensional composite lozenge are packaged separately, and one functional bar is combined with two multidimensional composite lozenges to obtain the anti-fatigue supplement food.

[0057] Example 2 The preparation method in this embodiment is the same as that in Example 1, except that: In S1: Specifically, the complex sugar comprises 30 parts by weight, specifically including: 10 parts glucose, 15 parts maltodextrin, and 5 parts fructooligosaccharides; the mixed protein comprises 15 parts by weight, specifically including: 8 parts soy protein, 5 parts whey protein, and 2 parts soy oligopeptides; the cereal powder comprises 15 parts by weight, specifically including: 8 parts oat flour, 4 parts quinoa flour, and 3 parts whole wheat flour; the nut powder comprises 5 parts by weight; the American ginseng powder comprises 4 parts by weight; the taurine comprises 1 part by weight; the L-carnitine comprises 0.5 parts by weight; and the silicon dioxide comprises 0.2 parts by weight. The vitamin premix comprises 6 parts by weight, specifically including 0.3 parts vitamin B1, 0.3 parts vitamin B2, 0.4 parts vitamin B6, and 5 parts vitamin C; the electrolyte premix comprises 10 parts by weight, specifically including 5 parts potassium citrate, 3.3 parts sodium dihydrogen phosphate, and 1.7 parts magnesium chloride; the maltitol comprises 30 parts by weight, the mannitol comprises 15 parts by weight, and the microcrystalline cellulose comprises 10 parts by weight. Specifically, the first stirring time is 18 minutes; the second stirring time is 13 minutes.

[0058] In S2: Specifically, the coconut oil is 5 parts by weight, the honey is 3 parts by weight, and the edible flavoring is selected from lychee-flavored edible flavoring, which is 0.5 parts by weight. Specifically, the heating temperature when the coconut oil and honey are mixed is 45°C; Specifically, the dough kneading time is 27 minutes; the pressing process has a temperature of 57°C, a pressure of 6 MPa, and a time of 12 minutes. Specifically, the povidone K30 is 2 parts by weight and dissolved in 12 parts by weight of 75% ethanol solution; the natural flavor extract is selected from peach flavor extract, which is 3 parts by weight; and the magnesium stearate is 0.5 parts by weight. Specifically, the granulation process has a pressure of 6 MPa; the drying process has a temperature of 62°C and a time of 2.5 h; and the molding process has a pressure of 12 MPa.

[0059] Example 3 The preparation method in this embodiment is the same as that in Example 1, except that: In S1: Specifically, the complex sugar comprises 45 parts by weight, including 15 parts glucose, 20 parts maltodextrin, and 10 parts fructooligosaccharides; the mixed protein comprises 25 parts by weight, including 12 parts soy protein, 8 parts whey protein, and 5 parts soy oligopeptides; the cereal powder comprises 23 parts by weight, including 12 parts oat flour, 6 parts quinoa flour, and 5 parts whole wheat flour; the nut powder comprises 10 parts by weight; the American ginseng powder comprises 8 parts by weight; the taurine comprises 3 parts by weight; the L-carnitine comprises 1 part by weight; and the silicon dioxide comprises 0.5 parts by weight. Specifically, the vitamin premix comprises 8.5 parts by weight, including 0.5 parts vitamin B1, 0.5 parts vitamin B2, 0.6 parts vitamin B6, and 6.9 parts vitamin C; the electrolyte premix comprises 15 parts by weight, including 7.5 parts potassium citrate, 5 parts sodium dihydrogen phosphate, and 2.5 parts magnesium chloride; the maltitol comprises 20 parts by weight, the mannitol comprises 20 parts by weight, and the microcrystalline cellulose comprises 15 parts by weight. Specifically, the first stirring time is 20 minutes; the second stirring time is 15 minutes.

[0060] In S2: Specifically, the coconut oil is 8 parts by weight, the honey is 6 parts by weight, and the edible flavoring is selected from cocoa flavoring, which is 1 part by weight. Specifically, the heating temperature when the coconut oil and honey are mixed is 50°C; Specifically, the dough kneading time is 30 minutes; the pressing process has a temperature of 60°C, a pressure of 8 MPa, and a time of 15 minutes. Specifically, the povidone K30 is 4 parts by weight and dissolved in 24 parts by weight of 75% ethanol solution; the natural flavor extract is a preserved plum flavor extract, which is 5 parts by weight; and the magnesium stearate is 1 part by weight. Specifically, the granulation process has a pressure of 8 MPa; the drying process has a temperature of 65°C and a time of 3 hours; and the molding process has a pressure of 15 MPa.

[0061] Comparative Example 1 The preparation method in this comparative example is the same as that in Example 1, except that: The ingredients of the functional bar do not contain ginseng powder, taurine, or L-carnitine.

[0062] Comparative Example 2 The preparation method in this comparative example is the same as that in Example 1, except that: No electrolyte premix was added to the multidimensional composite lozenge.

[0063] To verify the anti-fatigue effect of the present invention, the products obtained in Examples 1-3 and Comparative Examples 1-2 were tested for their anti-fatigue effect. The test methods and results are as follows: Fifty healthy male volunteers were selected and randomly divided into 5 groups (group 1, group 2, group 3, group 4, and group 5), with 10 volunteers in each group. Each group underwent two treadmill tests to eliminate the influence of individual differences. Blank control test: Volunteers ran at a constant speed of 10 km / h on a treadmill until they experienced significant fatigue (subjective feeling of exhaustion and inability to maintain the current pace), at which point they stopped running. The time of fatigue onset for this test was recorded and used as the baseline time for the volunteer's blank control group. After the test, volunteers did not consume any anti-fatigue supplements and were allowed sufficient rest and recovery before proceeding to the next test.

[0064] Product testing: Volunteers underwent treadmill testing again under the same conditions. After experiencing fatigue, they immediately consumed the corresponding anti-fatigue supplements (Groups 1 to 5 consumed products prepared according to Example 1, Example 2, Example 3, Comparative Example 1, or Comparative Example 2, respectively). The time it took for them to run at a pace of 10 km / h again after consuming the product was recorded.

[0065] Based on each volunteer's baseline test time, the endurance improvement rate was calculated using the formula: Endurance Improvement Rate = (Product Test Time - Baseline Test Time) ÷ Baseline Test Time × 100%). Furthermore, the effectiveness rate of anti-fatigue testing was defined as an endurance improvement ≥ 15%, and the percentage of volunteers with effective results was calculated. The fatigue recovery time, endurance improvement rate, and anti-fatigue effectiveness rate for each group were recorded, and the specific results are shown in Table 1.

[0066] Table 1 Performance test results of anti-fatigue products in Examples 1-3 and Comparative Examples 1-2 Group Time to fatigue onset / min Fatigue recovery time / min Endurance improvement rate / % Anti-fatigue efficacy rate / % Example 1 128 18 27 96 Example 2 119 21 21 92 Example 3 135 16 32 98 Comparative Example 1 92 35 6 40 Comparative Example 2 97 32 8 50 Table 1 shows that, compared with the anti-fatigue supplements of Comparative Examples 1 and 2, the products prepared in Examples 1-3 of this invention exhibit significant advantages in delaying the onset of fatigue, accelerating physical recovery, improving endurance levels, and ensuring the stability of effects. The fatigue onset time in the Example group reached 119-135 minutes, a significant improvement over the 92-97 minutes in the Comparative Example group, effectively extending the duration of high-intensity exercise. The fatigue recovery time in the Example group was only 16-21 minutes, shortened by approximately 40%-50% compared to the 32-35 minutes in the Comparative Example group, significantly reducing the impact of accumulated fatigue on athletic performance. Simultaneously, the endurance improvement rate in the Example group was 21%-32%, meeting the effective standard of ≥15%, while the Comparative Example group only achieved 6%-8%, far below the effective threshold. Furthermore, the anti-fatigue effectiveness rate in the Example group was as high as 92%-98%, significantly higher than the 40%-50% in the Comparative Example group.

[0067] The above data show that the anti-fatigue supplement provided by this invention exhibits stable and significant effects in different subjects, is less affected by individual differences, has strong universality, and can achieve the dual effects of delaying the onset of fatigue and accelerating fatigue recovery, thus possessing excellent practical application value.

[0068] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention.

[0069] It should be understood that the present invention is not limited to the content already described above, and various modifications and changes can be made without departing from its scope. The scope of the present invention is limited only by the appended claims.

Claims

1. A supplementary food for combating fatigue, characterized in that, It includes several functional bars, and several multi-dimensional composite lozenges used in conjunction with the functional bars: The functional bar comprises the following components in parts by weight: 30-45 parts complex sugar, 15-25 parts mixed protein, 15-23 parts cereal powder, 5-10 parts nut powder, 4-8 parts American ginseng powder, 1-3 parts taurine, 0.5-1 part L-carnitine, 0.2-0.5 parts anti-caking agent, 5-8 parts coconut oil, 3-6 parts honey, and 0.5-1 part edible flavoring. The multidimensional compound lozenge comprises the following components in parts by weight: 4.7-8.5 parts vitamin premix, 10-15 parts electrolyte premix, 20-30 parts maltitol, 15-20 parts mannitol, 10-15 parts microcrystalline cellulose, 2-4 parts povidone K30, 3-5 parts natural flavor extract, and 0.5-1 part magnesium stearate.

2. The supplementary food for combating fatigue according to claim 1, characterized in that, The complex sugar comprises the following components in parts by weight: 10-15 parts glucose, 15-20 parts maltodextrin, and 5-10 parts fructooligosaccharides.

3. The supplementary food for combating fatigue according to claim 1, characterized in that, The mixed protein comprises the following components in parts by weight: 8-12 parts soy protein, 5-8 parts whey protein, and 2-5 parts soy oligopeptides.

4. The supplementary food for combating fatigue according to claim 1, characterized in that, The cereal flour comprises the following components by weight: 8-12 parts oat flour, 4-6 parts quinoa flour, and 3-5 parts whole wheat flour.

5. A supplementary food for combating fatigue according to claim 1, characterized in that, The vitamin premix comprises the following components in parts by weight: 0.2-0.5 parts of vitamin B1, 0.2-0.5 parts of vitamin B2, 0.3-0.6 parts of vitamin B6, and 4.0-6.9 parts of vitamin C.

6. A supplementary food for combating fatigue according to claim 1, characterized in that, The electrolyte premix comprises potassium citrate, sodium dihydrogen phosphate, and magnesium chloride in a specific ratio.

7. A method for preparing a fatigue-relieving supplementary food according to any one of claims 1 to 6, characterized in that, Includes the following steps: S1. First, weigh specific amounts of glucose, maltodextrin, and fructooligosaccharides, and mix them to obtain a complex sugar; then weigh specific amounts of soy protein, whey protein, and soy oligopeptides, and mix them to obtain a mixed protein; subsequently, weigh specific amounts of oat flour, quinoa flour, and whole wheat flour, and mix them to obtain a cereal flour; mix the complex sugar, mixed protein, and cereal flour with specific amounts of nut flour, American ginseng powder, taurine, L-carnitine, and an anti-caking agent, and after the first stirring, obtain a dry mixture; First, weigh specific amounts of vitamin B1, vitamin B2, vitamin B6, and vitamin C, mix them to obtain a vitamin premix; then weigh specific amounts of potassium citrate, sodium dihydrogen phosphate, and magnesium chloride, mix them to obtain an electrolyte premix; mix the vitamin premix and electrolyte premix with specific amounts of maltitol, mannitol, and microcrystalline cellulose, and stir a second time to obtain a powder. S2. Weigh out specific mass amounts of coconut oil and honey and mix them. After the third stirring, add specific mass amounts of edible flavoring. After the fourth stirring, obtain a wet mixture. Mix the dry and wet mixtures, knead them into dough, press them into shape, and cool them to obtain the functional bar. A specific mass fraction of povidone K30 is dissolved in a 75% ethanol solution and mixed, then the powder is added and mixed to obtain a soft material; the soft material is granulated and dried, then natural flavor extract and magnesium stearate are added to it, and after mixing, it is kneaded and shaped in sequence to finally obtain the multidimensional composite lozenge; S3. The functional bar and the multidimensional composite lozenge are packaged separately and then combined to obtain the anti-fatigue supplement food.

8. A method for preparing a fatigue-relieving supplementary food according to claim 7, characterized in that, During the preparation of the functional bar, the dough has a water content of 18-22%; the molding process has a temperature of 55-60℃, a pressure of 5-8MPa, and a time of 10-15 minutes.

9. A method for preparing a fatigue-relieving supplementary food according to claim 7, characterized in that, In the preparation process of the multidimensional composite tablets, the pressure of the granulation process is 5~8 MPa; the temperature of the drying process is 60~65℃ and the time is 2~3h; the pressure of the tablet forming process is 10~15MPa.

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