A Jujube Anti-Fatigue Energy Bar, Its Preparation Method and Application

Abstract

This invention provides a jujube-based anti-fatigue energy bar, its preparation method, and its application, belonging to the field of functional food technology. The jujube-based anti-fatigue energy bar, by weight, comprises the following raw materials: 34-50 parts low-gluten flour, 20-50 parts jujube paste, 30-50 parts concentrated aqueous extract of traditional Chinese medicine, 14-22 parts oat flour, 9-21 parts safflower seed oil, 6-14 parts butter, 0.3-0.8 parts baking soda, and 0.3-0.8 parts salt. The core active ingredients of the concentrated aqueous extract of traditional Chinese medicine include 10-20 parts astragalus, 8-15 parts jujube, 8-15 parts codonopsis, 8-15 parts cistanche, 6-12 parts poria cocos, 6-12 parts angelica sinensis, 5-10 parts hawthorn, 2-5 parts ginger, and 0.5-1.5 parts licorice. The jujube-based anti-fatigue energy bar of this invention has a scientifically formulated and synergistic effect, and has been proven in mouse anti-fatigue experiments to relieve physical fatigue.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically a jujube anti-fatigue energy bar, its preparation method, and its application. Background Technology

[0002] Fatigue is a complex physiological and pathological phenomenon, usually caused by high-intensity physical or mental labor. It is mainly manifested as decreased exercise endurance, disordered energy metabolism, accumulation of metabolic products, and subjective feelings of weakness. Prolonged or excessive fatigue can lead to immunosuppression and endocrine system disorders, thereby increasing the risk of cardiovascular disease, metabolic syndrome, and neurodegenerative diseases. Currently, with the accelerated pace of modern life and increased work pressure, the number of people in a sub-healthy state is growing, making the development of anti-fatigue functional foods an important research direction in the fields of food science and nutrition.

[0003] Traditional Chinese medicine (TCM) has a long history of recognizing fatigue, classifying it under categories such as "debility," "weakness," and "slackness." TCM theory holds that the core pathogenesis of fatigue lies in insufficient Qi and blood, and deficiency of both the spleen and kidneys. The spleen governs transformation and transportation, is the source of Qi and blood production, and governs muscles and limbs; the kidneys store essence, govern bone marrow production, and are the foundation of innate constitution. Spleen deficiency leads to insufficient Qi and blood production, resulting in malnourishment of muscles and tendons; kidney deficiency leads to depletion of essence and marrow, resulting in fatigue and weakness. Therefore, tonifying Qi and blood, nourishing the kidneys and replenishing essence, and strengthening the spleen and stomach are the basic principles of TCM's anti-fatigue treatment. Based on this theory, physicians throughout history have accumulated a wealth of anti-fatigue formulas, such as the Four Gentlemen Decoction and the Tonifying the Middle and Benefiting Qi Decoction. Among these, red dates, as a core ingredient for tonifying Qi and blood, were first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica) and listed as a superior-grade herb, one of the first batches of medicinal and edible varieties announced in my country. Red dates are warm in nature and sweet in taste, entering the spleen and stomach meridians, and have the effects of tonifying the middle and benefiting Qi, nourishing blood and calming the mind, making them a commonly used Chinese medicinal material in anti-fatigue formulas. Modern research shows that jujubes are rich in active ingredients such as polysaccharides, flavonoids, cyclic adenosine monophosphate (cAMP), and triterpenic acids, and have a variety of pharmacological effects such as antioxidation, immune regulation, anticancer, liver protection, blood sugar reduction, and blood lipid reduction.

[0004] Currently, commercially available anti-fatigue functional products mainly suffer from the following technical defects: (1) The formulation and compatibility are mostly based on traditional experience accumulation or simple mixing of Chinese herbal extracts, lacking systematic formulation screening and evaluation methods; (2) Raw material development is mostly concentrated on popular varieties such as ginseng and taurine, while research on the high-value utilization of medicinal and edible resources such as jujubes, which have both nutritional and flavor advantages, is relatively weak; (3) The efficacy components are mostly added to the product by direct powder addition or crude extraction, resulting in a strong Chinese herbal taste, strong bitterness, and rough texture in the finished product, leading to low consumer acceptance and insufficient repurchase rate. In addition, existing jujube-based functional foods are mostly at the primary processing stage, failing to fully explore the deep functional value of jujubes as a core medicinal and edible material for replenishing qi and nourishing blood. In terms of processing technology, the extraction of effective components from Chinese herbal medicines is mainly based on high-temperature decoction or organic solvent extraction, which has problems such as large loss of active ingredients and high risk of solvent residue; and when using extracts for solid food processing, how to balance the preservation of efficacy components and product flavor quality is still a technical problem that needs to be solved in this field.

[0005] Therefore, developing a jujube-based anti-fatigue functional food with a well-founded formula, clear efficacy, and good flavor acceptance is of great practical significance for meeting the consumption needs of sub-healthy people to relieve fatigue and for increasing the added value of jujube resources through intensive processing. Summary of the Invention

[0006] In view of this, the purpose of the present invention is to provide a jujube anti-fatigue energy bar, which has a significant effect on relieving physical fatigue.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a jujube anti-fatigue energy bar, comprising the following ingredients by weight: 34-50 parts low-gluten flour, 20-50 parts jujube paste, 30-50 parts concentrated water extract of traditional Chinese medicine, 14-22 parts oat flour, 9-21 parts safflower seed oil, 6-14 parts butter, 0.3-0.8 parts baking soda, and 0.3-0.8 parts salt; The concentrated aqueous extract of the Chinese medicinal materials is prepared by water extraction and concentration of the following Chinese medicinal materials in parts by weight: Astragalus membranaceus 10-20 parts, jujube 8-15 parts, Codonopsis pilosula 8-15 parts, Cistanche deserticola 8-15 parts, Poria cocos 6-12 parts, Angelica sinensis 6-12 parts, hawthorn 5-10 parts, ginger 2-5 parts, and licorice 0.5-1.5 parts.

[0008] Preferably, the concentrated aqueous extract of the Chinese medicinal materials is prepared by water extraction and concentration of the following Chinese medicinal materials in parts by weight: Astragalus membranaceus 12-18 parts, jujube 10-14 parts, Codonopsis pilosula 10-14 parts, Cistanche deserticola 10-14 parts, Poria cocos 8-10 parts, Angelica sinensis 8-10 parts, hawthorn 6-8 parts, ginger 3-4 parts, and licorice 0.8-1.2 parts.

[0009] Preferably, the jujube paste is made by steaming, peeling, and crushing gray jujubes.

[0010] This invention also provides a method for preparing the aforementioned jujube anti-fatigue energy bar, comprising the following steps: According to the formula, melt and mix the butter and safflower seed oil until well mixed to obtain the oil phase; After premixing the low-gluten flour, oat flour, and baking soda, add them to the oil phase to form loose granules; Salt is dissolved in the concentrated water extract of Chinese medicinal herbs, mixed evenly with jujube paste, and then added to the above loose granular materials. The mixture is kneaded into dough, shaped, baked, and cooled to produce jujube anti-fatigue energy bars.

[0011] Preferably, the preparation method of the concentrated aqueous extract of the traditional Chinese medicinal materials includes the following steps: The Chinese medicinal materials are mixed with water at a mass ratio of 1:8-15 and extracted at 55-65℃ for 1-2 hours. The mixture is then filtered to obtain the first filtrate. The residue after the first filtration is mixed with water at a mass ratio of 1:8-15 and extracted at 55-65℃ for 1-2 hours. The mixture is then filtered to obtain the second filtrate. The combined filtrates are concentrated by rotary evaporation to half the total weight of the Chinese medicinal materials to obtain the concentrated Chinese medicinal material water extract.

[0012] More preferably, the rotary evaporation concentration temperature is 65-75°C and the vacuum degree is -0.08MPa.

[0013] Preferably, the melting temperature is 55-65°C.

[0014] Preferably, the low-gluten flour, oat flour, and baking soda are premixed after passing through a 60-mesh sieve.

[0015] Preferably, the baking temperature is 130-165℃ and the baking time is 10-30 minutes.

[0016] The present invention also provides the application of the jujube anti-fatigue energy bar described above, or the jujube anti-fatigue energy bar prepared by the preparation method described above, in the preparation of anti-fatigue functional products.

[0017] Compared with the prior art, the present invention has the following advantages: The formula of the jujube anti-fatigue energy bar of this invention follows the principle of monarch, minister, assistant, and guide in its formulation, replenishing qi and blood, nourishing the kidneys and replenishing essence, strengthening the spleen and stomach, and has the effect of relieving physical fatigue. It has no toxic side effects and can meet the needs of modern sub-healthy people to relieve fatigue. It is suitable for long-term consumption.

[0018] This invention employs a combined process of water extraction and concentration with baking and shaping to prepare jujube anti-fatigue energy bars. This process fully extracts the water-soluble active ingredients from the raw materials, and the controlled baking process achieves product shaping and maturation, which is beneficial for the formation of flavor substances and product stability, thereby ensuring the consistency and reliability of product efficacy. Furthermore, the preparation method provided by this invention has clear steps, well-defined process parameters, a simple production process, and is easy to standardize and control, exhibiting good adaptability to industrial production and market promotion potential. Attached Figure Description

[0019] Figure 1 This is a cluster analysis diagram of high-frequency medications.

[0020] Figure 2 The figures show the exhaustion running time and swimming time for each group of mice, compared with group M. express P <0.05, express P <0.01.

[0021] Figure 3 The effect of jujube anti-fatigue energy bars on liver glycogen, muscle glycogen, and LA content in mice is shown in the figure. Compared with the NC group, ## indicates P <0.01; compared with group M, express P <0.05, express P <0.01.

[0022] Figure 4 The effect of jujube anti-fatigue energy bars on MDA and GSH-Px levels in mice is shown in the figure. Compared with the NC group, ## indicates P <0.01; compared with group M, express P <0.05, express P <0.01.

[0023] Figure 5 The effect of jujube anti-fatigue energy bars on IL-6 and TNF-α levels in mice is shown in the figure. Compared with the NC group, ## indicates P <0.01; compared with group M, express P <0.05, express P <0.01. Detailed Implementation

[0024] This invention provides a jujube anti-fatigue energy bar, comprising the following components in parts by weight: 34-50 parts low-gluten flour, 20-50 parts jujube paste, 30-50 parts concentrated water extract of traditional Chinese medicine, 14-22 parts oat flour, 9-21 parts safflower seed oil, 6-14 parts butter, 0.3-0.8 parts baking soda, and 0.3-0.8 parts salt; As one embodiment of the present invention, the jujube anti-fatigue energy bar is prepared by means of 20-50 parts of jujube paste, specifically 30, 35, 40, 45 or 50 parts by weight.

[0025] As one embodiment of the present invention, the jujube anti-fatigue energy bar is prepared by means of 14-22 parts of oat flour, specifically 14, 16, 18, 20 or 22 parts by weight.

[0026] As one embodiment of the present invention, the jujube anti-fatigue energy bar is prepared by means of 34-50 parts of low-gluten flour, specifically 34 parts, 38 parts, 42 parts, 46 parts or 50 parts by mass.

[0027] As one embodiment of the present invention, the jujube anti-fatigue energy bar is prepared by means of 6-14 parts of butter, specifically 6, 8, 10, 12 or 14 parts by weight.

[0028] As one embodiment of the present invention, the jujube anti-fatigue energy bar is prepared by means of 9-21 parts by weight of safflower seed oil, specifically 9, 12, 15, 18 or 21 parts.

[0029] In this invention, the jujube paste is preferably made from fresh gray jujubes that have been steamed, peeled, and mashed. The red dates are dried red dates, specifically dried gray jujubes of the same variety as those used in the jujube paste. The astragalus, red dates, codonopsis, cistanche, poria, angelica, hawthorn, ginger, and licorice are all Chinese medicinal herbs listed in the catalogue of food and medicinal herbs that are both food and medicinal materials. The energy bar provided by this invention has anti-fatigue as its core function. In this formula, red dates are the principal ingredient, used for their ability to replenish qi, nourish blood, and calm the mind. Astragalus and Codonopsis are the assistant ingredients, enhancing the qi-replenishing power of the principal ingredients while also benefiting the kidneys. Cistanche deserticola is added to replenish kidney yang and nourish essence and blood; Angelica sinensis replenishes and invigorates blood to replenish the source of essence and blood; Poria cocos strengthens the spleen, eliminates dampness, harmonizes the stomach, and calms the mind; ginger warms the middle jiao and stomach, harmonizes the stomach, and relieves nausea; hawthorn promotes digestion, strengthens the stomach, and aids digestion. These five herbs work together to enhance the kidney-replenishing, spleen-strengthening, and stomach-harmonizing effects. Licorice is used as the guiding ingredient to harmonize the other herbs, ensuring the formula is nourishing without causing stagnation and is appropriately warming and nourishing. The entire formula works synergistically to enhance its effects. The spiciness of ginger combined with the fruit acidity of hawthorn not only gives the product a unique aroma, but also works synergistically with the natural sugars of jujubes. This effectively balances the starchy roughness and herbal aroma of astragalus, codonopsis, and poria, while softening the heavy medicinal fragrance of herbs such as cistanche. The result is a product with a sweet and sour taste, a crisp texture, and a mellow aftertaste, significantly improving palatability and consumer acceptance.

[0030] This invention also provides a method for preparing the aforementioned jujube anti-fatigue energy bar, comprising the following steps: According to the formula, melt and mix the butter and safflower seed oil until well mixed to obtain the oil phase; After premixing the low-gluten flour, oat flour, and baking soda, add them to the oil phase to form loose granules; Salt is dissolved in the concentrated water extract of Chinese medicinal herbs, mixed evenly with jujube paste, and then added to the above loose granular materials. The mixture is kneaded into dough, shaped, baked, and cooled to produce jujube anti-fatigue energy bars.

[0031] In one preferred embodiment, butter and safflower seed oil are placed in a container according to the specified ratio and heated in a water bath at 55-65°C until completely melted. The mixture is stirred evenly to obtain a clear and transparent oil phase, which is then kept warm for later use. The melting temperature is 60°C.

[0032] As a preferred embodiment, low-gluten flour, oat flour, and baking soda are taken, passed through a 60-mesh sieve, and then put into a mixer for premixing until uniform to obtain a dry powder mixture. The dry powder mixture is then added to the above-mentioned heat-insulating oil phase and stirred at low speed to ensure that the oil and powder are in full contact. The mixture is stirred until there is no dry powder and it is in a loose granular state. At this point, the material can be kneaded into a ball by hand and easily dispersed when touched.

[0033] In a preferred embodiment, a separate amount of the formulated concentrated extract of Chinese medicinal herbs is taken, and salt is added and stirred until completely dissolved to obtain a salt solution. This salt solution is then mixed evenly with jujube paste in a mixing container, and stirred until the jujube paste is completely dispersed in the concentrated extract to form a homogeneous jujube paste slurry. The jujube paste slurry is slowly poured into the above-mentioned loose granular material. First, the slurry and granular material are initially mixed at a low speed, and then kneaded at a medium speed to form a smooth dough with a suitable consistency. No additional water is needed during the entire kneading process; the dough's hardness is adjusted by the moisture in the jujube paste and concentrated extract. The final state of the dough is that it is not sticky and can be rolled out and shaped.

[0034] The preparation method of the water extract concentrate of the Chinese medicinal materials includes the following steps: mixing the Chinese medicinal materials with water at a mass ratio of 1:8-15, heating and extracting at 55-65℃ for 1-2 hours, and filtering to obtain the first filtrate; mixing the residue after the first filtration with water at a mass ratio of 1:8-15, heating and extracting at 55-65℃ for 1-2 hours, and filtering to obtain the second filtrate; and concentrating the combined filtrate by rotary evaporation at 65-75℃ and a vacuum degree of -0.08MPa to half the total weight of the Chinese medicinal materials to obtain the water extract concentrate of the Chinese medicinal materials. More preferably, the medicinal materials are mixed with water at a mass ratio of 1:10, heated at 60°C for 1.5 hours, and filtered to obtain the first filtrate; the residue after the first filtration is mixed with water at a mass ratio of 1:10, heated at 60°C for 1.5 hours, and filtered to obtain the second filtrate; the combined filtrate is concentrated by rotary evaporation at 70°C and a vacuum degree of -0.08MPa to half the total weight of the medicinal materials, to obtain the concentrated aqueous extract of the medicinal materials.

[0035] In one preferred embodiment, the kneaded dough is transferred to a mold, filled and compacted to ensure uniform thickness, and shaped according to the mold's form. The surface of the shaped dough can be smoothed with a scraper. The shaped dough, along with the mold, is then placed in a preheated oven for baking at 130-165℃ for 10-30 minutes. During baking, the baking tray can be rotated 180° halfway through the baking time to ensure even heating. The dough is baked until it reaches a uniform brown color and has a baked aroma. The baked energy bars, along with the mold, are removed and allowed to cool naturally to near room temperature, or assisted by using a fan. During cooling, the bars should not be turned to avoid breakage. Once completely cooled to room temperature, they are unmolded to obtain the jujube anti-fatigue energy bars. Throughout the preparation process, the temperature of the oil phase, the degree of mixing between the dry powder and the oil phase, the moisture content of the jujube paste, the final hardness of the dough, and the baking temperature and time are all key operational points affecting the crispness and taste of the finished product. The dough should not be over-kneaded to avoid gluten development, which would affect crispness. If the baking temperature is too high or the baking time is too long, the product will be too dark in color and hard in texture. If the baking temperature is too low or the baking time is insufficient, the product will have too high a moisture content and insufficient crispness. In actual operation, the above adjustments can be made appropriately within the above range according to the characteristics of the baking equipment and the size of the dough. The final judgment standard is that the product surface is uniformly brown, the texture is crisp, and it has a rich aroma of grains and jujubes.

[0036] In one embodiment of the present invention, the baking temperature of the jujube anti-fatigue energy bar is 130-165℃, specifically 145℃ top heat and 130℃ bottom heat; 140℃ top and bottom heat and 155℃ top heat; 140℃ bottom heat and 155℃ top and bottom heat; or 165℃ top heat and 150℃ bottom heat; the baking time is 10-30 minutes, specifically 10 minutes, 15 minutes, 20 minutes, 25 minutes, or 30 minutes.

[0037] The red date anti-fatigue energy bars of this invention are uniformly brown in color; moderately sweet, with a complex aroma of nuts, dried fruit and oats, and no off-odors; the product is well-formed, with a smooth surface, uniform particle distribution, no collapse, and intact structure.

[0038] The present invention also provides the application of the jujube anti-fatigue energy bar described above, or the jujube anti-fatigue energy bar prepared by the preparation method described above, in the preparation of anti-fatigue functional products.

[0039] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0040] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available products.

[0041] Example 1: Formulation Screening This embodiment discloses a method for screening Chinese medicinal material compositions in the aqueous extract concentrate of Chinese medicinal materials described in this invention. This method is based on real medication data of commercially available Chinese patent medicines and classic prescriptions. It uses data mining methods to screen the basic formula of jujube anti-fatigue energy bars, and then combines the requirements of the drug and food homology catalog and the theory of Chinese medicine compatibility to make additions and subtractions, breaking through the limitations of traditional formulas and ensuring that the formula is scientific and compliant.

[0042] In this embodiment, "jujube" refers to the red jujube described in this invention. The two are different names for the same medicinal material. During the data mining process, the official name of "jujube" in the pharmacopoeia was used for retrieval and analysis.

[0043] 1. Data Sources and Processing By querying the Yaozhi.com database, 342 prescriptions for proprietary Chinese medicines containing jujube and its alternative names, and 478 prescriptions for traditional Chinese medicine formulas were collected. After merging and organizing, a total of 380 basic prescription data were obtained. The inclusion and exclusion criteria were: prescriptions and formulas whose main indication was "anti-fatigue" or extended from "tonifying the middle and replenishing qi," "calming the mind and soothing the nerves," or "tonifying the liver and kidneys," and whose prescriptions and indications constituted a complete whole; incomplete prescriptions, prescriptions containing only a single herb, or duplicate prescriptions containing different amounts of the same herb were excluded. The names of the Chinese herbs were standardized according to the 2025 edition of the *Chinese Pharmacopoeia* and *Traditional Chinese Medicine*. If the herb was not found in the above data, its original name was retained. The properties and meridian tropism of the Chinese herbs were standardized according to the 2025 edition of the *Chinese Pharmacopoeia* and the 2018 edition of *Internal Medicine of Traditional Chinese Medicine*.

[0044] 2. Cluster analysis and association rule analysis A database of traditional Chinese medicine prescriptions was established using Microsoft Office Excel 2021, and frequency statistics were performed. Cluster analysis was conducted using the Jaccard algorithm with intergroup joins in IBM SPSS Statistics 27 software. Association rule analysis was performed on high-frequency drugs (frequency ≥ 10) using the Apriori algorithm (support 30%, confidence 100%, maximum number of front terms 5) in IBM SPSS Modeler 18.0 software.

[0045] 3. Results Analysis A total of 380 prescriptions involving 353 Chinese medicinal herbs were included, with a cumulative usage frequency of 3796 times. Jujube was the most frequently used herb (372 times), followed by licorice (220 times), astragalus (146 times), ginger (146 times), poria (127 times), angelica (122 times), and atractylodes (115 times) (see Table 1). Cluster analysis grouped high-frequency herbs (frequency ≥ 10) into 16 categories. Jujube, licorice, ginger, angelica, astragalus, atractylodes, poria, tangerine peel, and codonopsis clustered into one category, indicating the strongest correlation (see Table 1). Figure 1 Further association rule analysis of jujube was performed using the Apriori algorithm (support ≥ 30%, confidence = 100%), resulting in 7 strongly associated drug pairs, ranked by support as follows: jujube-licorice (59.14%), jujube-astragalus (39.25%), jujube-ginger (38.98%), jujube-poria (34.14%), jujube-angelica (32.80%), jujube-ginger-licorice (31.99%), and jujube-atractylodes macrocephala (30.91%) (see Table 2).

[0046] Table 1. Usage of traditional Chinese medicine preparations with jujube as the core ingredient (frequency ≥ 10 times)

[0047] Table 2. Results of Association Rule Analysis

[0048] 4. Formula Determination Based on high-frequency drug combinations obtained through data mining, the initial formula for the Jujube Anti-Fatigue Energy Bar was proposed as follows: jujube, licorice, astragalus, ginger, poria, angelica, and atractylodes. To ensure the formula complies with the requirements of the list of medicinal and edible herbs and to improve its scientific compatibility, the original formula was modified. Codonopsis pilosula (sweet and neutral in nature, strengthening the spleen and lungs) and hawthorn (sour, sweet, and slightly warm in nature, aiding digestion and strengthening the stomach) replaced atractylodes, which is not listed in the list of medicinal and edible herbs and is slightly bitter and warm in nature. Simultaneously, Cistanche deserticola, a medicinal and edible herb native to Xinjiang, was introduced. Its sweet, salty, and warm nature, and its ability to tonify kidney yang and nourish essence and blood, can strengthen the body's innate constitution. The combination of these three herbs not only compensates for the slightly weaker kidney-tonifying effect of the original formula but also enhances its digestive and astringent properties, ensuring the formula is nourishing without being cloying or greasy, aligning with the TCM theory of "dual tonification of the spleen and kidneys," while also highlighting the application value of Xinjiang's unique medicinal herbs.

[0049] Based on the above modifications, the final formula for the Jujube Anti-Fatigue Energy Bar is determined to be: jujube, astragalus, codonopsis, cistanche, angelica, poria, ginger, hawthorn, and licorice. This formula follows the principle of "principal, assistant, adjuvant, and guide": jujube is the principal ingredient, used for its function of tonifying the middle energizer, replenishing qi, nourishing blood, and calming the mind; astragalus and codonopsis are the assistant ingredients, assisting the principal ingredients in enhancing their qi-tonifying power while also benefiting the kidneys; cistanche is used as an adjuvant to tonify kidney yang and replenish essence and blood; angelica replenishes and invigorates blood to replenish the source of essence and blood; poria strengthens the spleen, eliminates dampness, harmonizes the stomach, and calms the mind; ginger warms the middle energizer and stomach, harmonizes the stomach, and relieves nausea; hawthorn promotes digestion, strengthens the stomach, and aids digestion. These five herbs together assist in enhancing the kidney's essence-replenishing, spleen-strengthening, and stomach-harmonizing effects; licorice is used as the guide to harmonize all the herbs, ensuring the entire formula is tonifying without causing stagnation and is appropriately warming and nourishing. The combined effects of these herbs are to replenish qi and blood, nourish the kidneys and replenish essence, and strengthen the spleen and stomach. Furthermore, all the herbs in the formula are listed in the catalog of medicinal and edible herbs, making it suitable for developing functional energy bars. The dosage ranges for each herb, determined according to the Chinese Pharmacopoeia and traditional Chinese medicine theory, are as follows: Astragalus membranaceus 10-20 parts, Jujube 8-15 parts, Codonopsis pilosula 8-15 parts, Cistanche deserticola 8-15 parts, Poria cocos 6-12 parts, Angelica sinensis 6-12 parts, Crataegus pinnatifida 5-10 parts, Zingiber officinale 2-5 parts, and Glycyrrhiza uralensis 0.5-1.5 parts.

[0050] Example 2 A red date anti-fatigue energy bar, the raw materials of which include the following components (by mass): 42 parts low gluten flour, 25 parts date paste, 40 parts concentrated water extract of Chinese medicinal materials, 18 parts oat flour, 15 parts safflower seed oil, 10 parts butter, 0.5 parts baking soda, and 0.5 parts salt.

[0051] The preparation steps for the above-mentioned jujube anti-fatigue energy bars are as follows: According to the above proportions, melt and mix butter and safflower seed oil at 60℃ to obtain the oil phase; premix low-gluten flour, oat flour, and baking soda through a 60-mesh sieve, and add them to the oil phase kept at 60℃ to form loose granules; dissolve salt in the concentrated water extract of Chinese medicinal materials, mix it evenly with jujube paste, add it to the above loose granules, knead it into a dough, shape it, bake it at 155℃ top heat and 140℃ bottom heat for 25 minutes (turn the baking tray in the middle to ensure even heating), cool it, and obtain the jujube anti-fatigue energy bar.

[0052] The extraction and concentration method of the aqueous extract of the Chinese medicinal materials includes the following steps: The Chinese medicinal materials and water are mixed at a mass ratio of 1:10 according to the ratio in claim 1, and extracted by heating at 60°C for 1.5 hours, followed by filtration to obtain the first filtrate; the residue after the first filtration is mixed with water at a mass ratio of 1:10, and extracted by heating at 60°C for 1.5 hours, followed by filtration to obtain the second filtrate; the combined filtrate is concentrated by rotary evaporation at 70°C and a vacuum degree of -0.08 MPa to half the total weight of the raw materials of the Chinese medicinal materials, thereby obtaining the aqueous extract of the Chinese medicinal materials.

[0053] Example 3 A red date anti-fatigue energy bar, the raw materials of which include the following components (by mass parts): 42 parts low gluten flour, 25 parts date paste, 40 parts concentrated water extract of Chinese medicinal materials, 15 parts safflower seed oil, 14 parts oat flour, 10 parts butter, 0.5 parts baking soda, 0.5 parts salt, and the preparation steps are the same as in Example 2.

[0054] Example 4 A red date anti-fatigue energy bar, the raw materials of which include the following components (by mass parts): 50 parts low gluten flour, 25 parts date paste, 40 parts concentrated water extract of Chinese medicinal materials, 18 parts oat flour, 15 parts safflower seed oil, 10 parts butter, 0.5 parts baking soda, 0.5 parts salt, and the preparation steps are the same as in Example 2.

[0055] Example 5 A red date anti-fatigue energy bar, the raw materials of which include the following components (by mass parts): 42 parts low gluten flour, 25 parts date paste, 40 parts concentrated water extract of Chinese medicinal materials, 18 parts oat flour, 15 parts safflower seed oil, 6 parts butter, 0.5 parts baking soda, 0.5 parts salt, and the preparation steps are the same as in Example 2.

[0056] Example 6 A red date anti-fatigue energy bar, the raw materials of which include the following components (by mass parts): 42 parts low gluten flour, 25 parts date paste, 40 parts concentrated water extract of Chinese medicinal materials, 18 parts oat flour, 18 parts safflower seed oil, 10 parts butter, 0.5 parts baking soda, 0.5 parts salt, and the preparation steps are the same as in Example 2.

[0057] Example 7 A red date anti-fatigue energy bar, the raw materials and preparation steps are basically the same as those in Example 2, the difference is: in step (1), the upper heat is 145℃ and the lower heat is 130℃, and it is baked for 30 min (the baking tray is turned in the middle to ensure uniform heating), and then cooled to obtain the finished product.

[0058] Comparative Example 1 A red date anti-fatigue energy bar, the raw materials and preparation steps are basically the same as those in Example 2, the difference is that the raw materials do not contain date paste.

[0059] Comparative Example 2 A red date anti-fatigue energy bar, the raw materials and preparation steps are basically the same as those in Example 2, the difference is that: in step (2), instead of preparing a concentrated water extract of Chinese medicinal materials, Astragalus membranaceus, Codonopsis pilosula and other substances that are traditionally both food and Chinese medicinal materials are directly crushed and mixed directly with dry materials such as low gluten flour and oat flour to prepare energy bars.

[0060] Comparative Example 3 A red date anti-fatigue energy bar, the raw materials and preparation steps are basically the same as those in Example 2, the difference is that: step (1) is not baked, but is shaped by low temperature drying or air drying.

[0061] Sensory evaluation: The sensory evaluation method for the jujube-based anti-fatigue energy bars followed the sensory requirements of T / CNSS 030-2024 "Protein Bars, Energy Bars and Dietary Fiber Bars". An evaluation panel of 20 food sensory evaluators conducted the evaluation and scoring according to the sensory evaluation form in Table 3. During the first 60 minutes of the evaluation, participants should not be overly full or hungry, should not be fatigued, and should not smoke, drink alcohol, or consume highly stimulating foods. Between tasting different samples, participants should eat a small amount of soda crackers and rinse their mouths with water, with a 5-minute interval before evaluating the next sample.

[0062] Table 3 Sensory Evaluation Table of Jujube Anti-fatigue Energy Bars

[0063] The sensory evaluation results of the jujube anti-fatigue energy bars are shown in Table 4.

[0064] Table 4 Sensory evaluation results of jujube anti-fatigue energy bars

[0065] As shown in Table 4, the total sensory evaluation scores of the jujube anti-fatigue energy bars in Examples 2-7 were 91, 74, 69, 69, 71, and 65, respectively. Among them, Example 2 scored the highest (91 points), and its taste and texture (28 points), shape (18 points), color (17 points), and texture (28 points) were significantly better than the other examples. It was characterized by a delicate and crisp texture, harmonious flavor, regular shape, and uniform texture, making it the optimal formulation of this invention.

[0066] Example 3 scored 74 points, a significant decrease from Example 2. The main losses were in taste and texture (19 points) and texture (23 points), indicating that reducing the amount of oat flour resulted in lower crispness and a harder texture. Example 4 scored 69 points, with unsatisfactory taste and texture (21 points) and texture (18 points), suggesting that an excessively high flour ratio leads to a firmer texture, increased toughness, and insufficient crispness. Example 5 scored 69 points, with lower scores in morphology (13 points) and texture (20 points), indicating that reducing the amount of oil resulted in decreased surface smoothness, uneven internal pores, and a tendency to collapse. Example 6 scored 71 points, with lower scores in color (13.5 points) and texture (21 points), suggesting that while increasing the total amount of oil improves the taste, it also leads to a duller surface color and a softer texture. Example 7 scored a total of 65 points, with all scores being relatively low. This indicates that lowering the baking temperature and extending the baking time will result in a lighter surface color, insufficient crispness, and uneven internal structure, making it impossible to achieve the ideal baking quality.

[0067] The total score of Comparative Example 1 without jujube paste was 64 points, significantly lower than that of Example 2. It lost a lot of points especially in terms of taste and texture (13 points), indicating that jujube paste not only endows the product with a natural sweet flavor and adhesiveness, but is also a key raw material for improving texture and enhancing overall acceptability. The total score of Comparative Example 2 in which substances that are both food and traditional Chinese medicine according to tradition were directly pulverized was 50 points, the lowest among all samples. Its taste and texture (12 points) and tissue state (15 points) were both poor, verifying that directly adding traditional Chinese medicine powder would result in a rough texture, a sandy feeling, and disharmonious flavor for the product, while adopting the water extraction and concentration process can effectively avoid the above defects and is the core process to ensure sensory quality. The total score of Comparative Example 3 was 57 points, significantly lower than that of the example group. Its scores for tissue state (14 points) and color and luster (14 points) were on the low side, indicating that medium-temperature baking is an essential process for forming the typical crispy texture, attractive color and luster, and baking flavor of the product, and non-thermal processing methods cannot achieve the same quality.

[0068] In summary, the sensory quality of the red date anti-fatigue energy bar highly depends on the appropriate ratio of jujube paste, oat flour, and oil in the formula, as well as key processes such as water extraction and concentration, and temperature-controlled baking. By optimizing the formula and process, the present invention solves the problems of rough texture, disharmonious flavor, and uneven texture of traditional functional baked foods, and provides a reliable technical solution for the development of high-quality anti-fatigue energy bars.

[0069] Study on the anti-fatigue effect of the red date anti-fatigue energy bar of Example 8 Fifty SPF-grade KM mice, male, weighing 18 - 22 g, were provided by the Animal Experiment Center of Xinjiang Medical University, and the animal production license number was: SYXK(Xin)2023 - 0001. Feeding site and feeding conditions: The test mice were raised in the Animal Experiment Center of Xinjiang Medical University. The animal room was of clean grade, room temperature: 20 - 2℃, relative humidity: 40% - 50%. There was good lighting, and the mice were given sufficient sterilized feed and sterilized water. The 50 mice were randomly divided into 5 groups, with 10 mice in each group: blank control group (NC), exercise fatigue group (M), low-dose group of red date anti-fatigue energy bar (LG, 13.5 g / kg / d), high-dose group (HG, 27.0 g / kg / d), and positive control group (PC, Huangqi Royal Jelly of Jiuzhitang, 4.5 mL / kg / d, ig). The dose of the red date anti-fatigue energy bar was calculated according to the recommended daily dosage for adults (calculated based on an adult of 60 kg taking 90 g of red date anti-fatigue energy bar per day) by equivalent dose according to body weight. The low dose was the clinical equivalent dose, and the high dose was 2 times the equivalent dose. The NC group was fed with ordinary feed; the LG group and HG group were first fed with the corresponding doses of red date anti-fatigue energy bar respectively, and after the mice ate it up, they were then fed with ordinary feed; the PC group was first gavaged with the positive drug and then fed with ordinary feed. The total food intake of the mice was controlled at 0.2 g / g / d. During the test period, the mice in each group ate and drank freely, were weighed and given medicine once a day for 15 consecutive days.

[0070] Except for the NC group, all mice began treadmill adaptation training on day 4 of feeding. The training protocol was as follows: Days 1-3 after the start of training, the running speed was 9 m / min for 30 min / day; Days 4-6, the running speed was 14 m / min for 30 min / day. One hour after feeding on day 9 of training, the mice were placed on the treadmill at a running speed of 14 m / min, and the time to exhaustion was recorded (exhaustion criteria: continuous falls from the electric grid and electric shocks or being stuck in the last third of the track, resting in a supine position, rapid breathing, and unable to complete the treadmill task). One hour after feeding on day 13, mice were placed in a homemade swimming pool measuring 60cm long, 50cm wide, and 44cm high for a swimming exhaustion test. The temperature was maintained at (25±1)℃ while the mice swam, and they underwent 30 minutes of swimming acclimatization training. After training, the mice were dried. One hour after feeding on day 15, the mice were placed alone in the pool with a lead wire (5% of their body weight) tied to the base of their tails, and the time to exhaustion was recorded (exhaustion standard: the head is submerged in water for 10 seconds and cannot float).

[0071] One hour after the swimming exhaustion test on day 15, blood was collected from the eyeballs. The serum was separated by centrifugation at 3500 rpm, 4°C for 15 min and stored at -80°C. After blood collection, the liver and gastrocnemius muscle tissue of the mice were dissected, washed with pre-cooled physiological saline, and excess liquid was blotted with filter paper. A 10% (m / m) homogenate was prepared by centrifugation at 3500 rpm, 4°C for 15 min, and the supernatant was stored in test tubes at -80°C. The levels of lactate (LA), interleukin-6 (IL-6), and tumor necrosis factor (TNF-α) in mouse serum, the levels of liver glycogen, malondialdehyde (MDA), and glutathione peroxidase (GSH-Px) in liver tissue, and the muscle glycogen content in gastrocnemius muscle were determined according to the kit instructions. The total protein concentration of the tissue samples was determined using the BCA method.

[0072] Figure 2 The results showed that, compared with the M group, the LG, HG, and PC groups had significantly longer times for both running and swimming at exhaustion in mice. P <0.01), indicating that the jujube anti-fatigue energy bar can play an anti-fatigue role in different exercise modes and effectively enhance exercise endurance.

[0073] Depend on Figure 3 It can be seen that, compared with the NC group, the serum LA content of mice in the M group was significantly increased ( P <0.01), the content of muscle glycogen and liver glycogen in the tissue was significantly reduced ( P The value <0.01 indicates that the mouse exercise fatigue model was successfully established. Figure 3 As shown in Figure A, compared with the M group, the serum LA levels in mice in the LG, HG, and PC groups were significantly reduced. P<0.01); by Figure 3 B, Figure 3 As shown in the middle criterion, compared with the M group, the content of liver glycogen and muscle glycogen in the tissues of mice in the HG group was significantly increased. P <0.05, P <0.01), the levels of liver glycogen and muscle glycogen in the tissues of PC group mice were also significantly increased ( P <0.01), while there was no significant difference in liver glycogen and muscle glycogen content in the tissues of mice in the LG group ( P >0.05).

[0074] Figure 4 The results showed that, compared with the NC group, the MDA content in the liver of mice in the M group was significantly increased ( P <0.01), GSH-Px content decreased significantly ( P <0.01 indicates that the mouse exercise fatigue model was successfully established. Compared with the M group, the MDA content in the liver of mice in the LG, HG, and PC groups was significantly reduced ( P <0.01), GSH-Px content was significantly increased ( P <0.01).

[0075] Figure 5 The results showed that, compared with the NC group, the serum levels of IL-6 and TNF-α in the M group mice were significantly increased. P <0.01 indicates that the mouse exercise fatigue model was successfully established. Compared with the M group, the serum levels of IL-6 and TNF-α in mice in the LG, HG, and PC groups were significantly reduced ( P <0.01).

[0076] In summary, the jujube-based anti-fatigue energy bar significantly prolonged the time to exhaustion during running and swimming in mice. The HG group of the jujube-based anti-fatigue energy bar significantly increased liver and muscle glycogen content, while the LG and HG groups significantly reduced serum lactate (LA) levels. This indicates that the energy bar promotes glycogen storage and utilization during exercise, improves the accumulation of lactic acid, a metabolic byproduct of anaerobic glycolysis caused by exercise-induced fatigue, and effectively improves the fatigue state of mice, thereby enhancing their exercise endurance. The LG and HG groups of the jujube-based anti-fatigue energy bar significantly reduced liver malondialdehyde (MDA) content and increased glutathione peroxidase activity, indicating that the energy bar enhances the body's antioxidant capacity, effectively scavenges free radicals generated during exercise, reduces lipid peroxidation damage, and protects the integrity of tissue cell membranes. The LG and HG groups of the jujube-based anti-fatigue energy bar significantly reduced serum IL-6 and TNF-α levels, indicating that the energy bar can inhibit excessive inflammatory responses induced by exercise-induced fatigue and reduce the interference of inflammatory factors on normal tissue metabolism. These results demonstrate that the jujube-based anti-fatigue energy bar has a significant anti-fatigue effect, providing experimental evidence for its further development and application.

[0077] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A jujube-based anti-fatigue energy bar, characterized in that, The ingredients include the following by weight: 34-50 parts low-gluten flour, 20-50 parts jujube paste, 30-50 parts concentrated Chinese herbal medicine water extract, 14-22 parts oat flour, 9-21 parts safflower seed oil, 6-14 parts butter, 0.3-0.8 parts baking soda, and 0.3-0.8 parts salt. The concentrated aqueous extract of the Chinese medicinal materials is prepared by water extraction and concentration of the following Chinese medicinal materials in parts by weight: Astragalus membranaceus 10-20 parts, jujube 8-15 parts, Codonopsis pilosula 8-15 parts, Cistanche deserticola 8-15 parts, Poria cocos 6-12 parts, Angelica sinensis 6-12 parts, hawthorn 5-10 parts, ginger 2-5 parts, and licorice 0.5-1.5 parts.

2. The jujube anti-fatigue energy bar according to claim 1, characterized in that, The concentrated aqueous extract of the Chinese medicinal materials is prepared by water extraction and concentration of the following Chinese medicinal materials in parts by weight: Astragalus membranaceus 12-18 parts, jujube 10-14 parts, Codonopsis pilosula 10-14 parts, Cistanche deserticola 10-14 parts, Poria cocos 8-10 parts, Angelica sinensis 8-10 parts, hawthorn 6-8 parts, ginger 3-4 parts, and licorice 0.8-1.2 parts.

3. The jujube anti-fatigue energy bar according to claim 1, characterized in that, The jujube paste is made by steaming, peeling, and crushing jujubes.

4. The method for preparing the jujube anti-fatigue energy bar according to any one of claims 1-3, characterized in that, Includes the following steps: According to the formula, melt and mix the butter and safflower seed oil until well mixed to obtain the oil phase; After premixing the low-gluten flour, oat flour, and baking soda, add them to the oil phase to form loose granules; Salt is dissolved in the concentrated water extract of Chinese medicinal herbs, mixed evenly with jujube paste, and then added to the above loose granular materials. The mixture is kneaded into dough, shaped, baked, and cooled to produce jujube anti-fatigue energy bars.

5. The preparation method according to claim 4, characterized in that, The preparation method of the water extract concentrate of the Chinese medicinal materials includes the following steps: The Chinese medicinal materials are mixed with water at a mass ratio of 1:8-15 and extracted at 55-65℃ for 1-2 hours. The mixture is then filtered to obtain the first filtrate. The residue after the first filtration is mixed with water at a mass ratio of 1:8-15 and extracted at 55-65℃ for 1-2 hours. The mixture is then filtered to obtain the second filtrate. The combined filtrates are concentrated by rotary evaporation to half the total weight of the Chinese medicinal materials to obtain the concentrated Chinese medicinal material water extract.

6. The preparation method according to claim 5, characterized in that, The rotary evaporation concentration is carried out at a temperature of 65-75°C and a vacuum degree of -0.08 MPa.

7. The preparation method according to claim 4, characterized in that, The melting temperature is 55-65℃.

8. The preparation method according to claim 4, characterized in that, The low-gluten flour, oat flour, and baking soda are premixed after being passed through a 60-mesh sieve.

9. The preparation method according to claim 4, characterized in that, The baking temperature is 130-165℃, and the baking time is 10-30 minutes.

10. The application of the jujube anti-fatigue energy bar according to any one of claims 1-3, or the jujube anti-fatigue energy bar prepared by the preparation method according to any one of claims 4-9, in the preparation of anti-fatigue functional products.

Images