A functional drink containing 1,6-fructose diphosphate trisodium salt and its preparation method and application
Patent Information
- Application Number
- CN202611499151.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-09-24
- Publication Date
- 2026-11-03
AI Technical Summary
Existing anti-fatigue drinks are prone to causing a backlash after the initial boost, and their high sugar and stimulant formulas are not suitable for long-term consumption. There is a lack of scientifically formulated trisodium fructose 1,6-bisphosphate for everyday consumption by the general public.
With 1,6-diphosphate trisodium fructose as the core ingredient, combined with amino acids, vitamins, plant extracts, sweeteners, and acidity regulators, this product forms a caffeine-free, side-effect-free functional beverage that quickly replenishes energy and relieves fatigue at the cellular metabolic level.
It quickly replenishes ATP energy, clears lactic acid buildup, and enhances physical endurance. Suitable for long-term consumption by all ages, it has a refreshing taste and no side effects, making it suitable for students, office workers, athletes, and others.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of functional beverage technology, specifically relating to a functional beverage containing trisodium fructose 1,6-bisphosphate, its preparation method, and its application. Background Technology
[0002] With the fast pace of modern life, overtime work, high-intensity exercise, long hours, and excessive mental exertion have become commonplace, leading to widespread fatigue problems such as physical exhaustion, mental fatigue, lethargy, decreased exercise endurance, and slowed metabolism. Long-term accumulation of fatigue can result in weakened immunity, metabolic disorders, poor concentration, and physical decline, severely impacting work efficiency and health.
[0003] Currently, most anti-fatigue drinks on the market are mainly composed of single ingredients such as caffeine, taurine, sugar, and vitamins, which have obvious shortcomings: most products rely on nerve stimulation for a short-term boost of energy, but cannot repair fatigue at the cellular metabolic level. After the boost, it is easy to experience the side effects of mental fatigue, dizziness, and weakness. Some drinks are too high in sugar and contain a lot of stimulating ingredients. Long-term consumption can easily increase the metabolic burden on the body and is not suitable for students, office workers, and athletes to drink for a long time.
[0004] Fructose trisodium 1,6-bisphosphate is a key intermediate product of cellular glucose metabolism in the human body. It can directly participate in cellular energy metabolism, activate the glycolysis pathway, rapidly replenish ATP energy to the body's cells, reduce lactic acid accumulation, repair damaged cells, and improve microcirculation, thus relieving physical and mental fatigue at its root. It has no nerve stimulation, no side effects, and is non-addictive. Currently, fructose trisodium 1,6-bisphosphate is mainly used in the pharmaceutical and sports supplement fields. A standardized anti-fatigue beverage with a scientifically formulated, excellent taste, and suitable for daily consumption by the general public has not yet been developed, and a synergistic compound system for energy replenishment, lactic acid metabolism, and functional regulation is lacking. Therefore, developing a natural and safe anti-fatigue beverage with fructose trisodium 1,6-bisphosphate as its core and multiple components working synergistically has significant market value and application significance. Summary of the Invention
[0005] The technical problem this invention aims to solve is to provide a functional beverage containing trisodium fructose 1,6-bisphosphate, overcoming the shortcomings of existing anti-fatigue beverages that easily lead to a backlash of energy after the initial boost, and whose high-sugar, stimulant formulas are unsuitable for long-term consumption. This invention uses trisodium fructose 1,6-bisphosphate as the core active ingredient, combined with natural anti-fatigue, antioxidant, energy-boosting, and blood pressure-regulating components. It does not rely on caffeine to stimulate the nervous system, but can quickly eliminate fatigue factors at the cellular metabolic level, replenish the body's energy, improve physical endurance, and relieve mental fatigue. At the same time, the formula is mild, has a refreshing taste, and no side effects, making it suitable for daily consumption by fatigued individuals of all ages.
[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:
[0007] A functional beverage containing trisodium fructose 1,6-bisphosphate, comprising the following components by weight percentage: 0.8-2.0% trisodium fructose 1,6-bisphosphate; The amino acid complex component is 1.0~2.5%; Vitamin complex components: 0.2-0.6%; Plant extracts 0.3-0.8%; Sweetener 3.0~6.0%; Acidity regulator 0.1~0.3%; Stabilizers and food flavorings: 0.05-0.2%; The remainder is water.
[0008] Preferably, the functional beverage comprises the following components by weight percentage: 1.5% trisodium fructose 1,6-bisphosphate; Amino acid complex component 2.0%; Vitamin complex components 0.4%; Plant extract 0.5%; Sweetener 4.5%; Acidity regulator 0.2%; Stabilizer and food flavoring 0.1%; The remainder is water.
[0009] In some embodiments, the amino acid complex is a mixture of L-arginine, taurine and branched-chain amino acids in a mass ratio of 1-3:1-2:1-2, preferably 2:1:1; and / or, the branched-chain amino acids are a mixture of leucine, isoleucine and valine in a mass ratio of 2-3:1:1, preferably 2:1:1.
[0010] In some embodiments, the vitamin complex is a mixture of B vitamins and vitamin C in a mass ratio of 1:1 to 2, preferably 1:1; and / or, the B vitamins are a mixture of vitamin B1, vitamin B2 and vitamin B6 in a mass ratio of 5:5:1 to 3, preferably 5:5:1.
[0011] In some embodiments, the plant extract is a mixture of ginseng extract, wolfberry polysaccharide and green tea extract in a mass ratio of 1:1 to 2:1 to 2, preferably 1:1:1; and / or, the sweetener is a mixture of crystalline fructose and erythritol in a mass ratio of 1:1 to 2, preferably 1:1.
[0012] In some embodiments, the acidity regulator is a mixture of citric acid and malic acid in a mass ratio of 1:1 to 2, preferably 1:1; and / or, the stabilizer is pectin; and / or, the edible flavor is lemon-lime flavor; and / or, the mass ratio of the stabilizer to the edible flavor is 1:1 to 2, preferably 1:1.
[0013] This invention also protects a method for preparing the above-mentioned functional beverage, comprising the following steps: (1) Preparation of base solution: Add sweetness regulator and acidity regulator to water, stir until dissolved, and continue heating and stirring to obtain base solution; (2) Compounding of functional ingredients: Add 1,6-diphosphate fructose trisodium salt, amino acid complex, vitamin complex and plant extract to the base liquid, stir until all ingredients are completely dissolved; then add stabilizer and edible flavor, stir evenly and let stand to defoam, to obtain mixed liquid; (3) Sterilization and filling: The mixture is pasteurized, cooled, and then aseptically filled and sealed to obtain the final product.
[0014] In some embodiments, the trisodium fructose 1,6-bisphosphate, the amino acid complex, and the vitamin complex are passed through a 70-80 mesh sieve before use to remove clumping impurities; the natural plant extract is dissolved in water.
[0015] In some embodiments, in step (1), the heating and stirring is carried out at a temperature of 40~50℃ (preferably 45℃) for a time of 10~20min, preferably 10min.
[0016] In some embodiments, in step (3), the pasteurization process is performed at a temperature of 85~95℃ (preferably 85℃) for a time of 15~30s, preferably 15s.
[0017] The present invention also protects the use of the aforementioned functional beverage in the preparation of foods that relieve non-pathological fatigue.
[0018] The fatigue mentioned in this invention specifically refers to non-pathological fatigue, that is, physiological fatigue caused by factors such as physical exertion and staying up late, and does not include pathological fatigue caused by disease.
[0019] The functional beverage described in this invention is caffeine-free and free of artificial stimulants. It can quickly replenish cellular energy, clear lactic acid buildup, and relieve physical and mental fatigue. It has no adverse effects or dependency and is suitable for long-term consumption by students, office workers, athletes, and people who are fatigued from staying up late.
[0020] The core ingredient used in this invention (fructose 1,6-bisphosphate) serves as the core anti-fatigue component, directly participating in cellular glucose metabolism, promoting rapid ATP synthesis, accelerating the decomposition and excretion of lactic acid and pyruvate produced during exercise and metabolism, relieving muscle soreness and physical weakness, improving brain energy supply, and alleviating mental fatigue. The amino acid complex, composed of L-arginine, L-taurine, and branched-chain amino acids in a 2:1:1 mass ratio, improves microcirculation, reduces energy consumption, repairs muscle damage, enhances the body's anti-fatigue endurance, and synergistically enhances energy metabolism efficiency with trisodium 1,6-fructose 1,6-bisphosphate. The vitamin complex, containing vitamins B1, B2, B6, and C, assists in the body's energy metabolism, prevents metabolic disorders, alleviates mental fatigue, and enhances overall well-being. The product enhances the body's antioxidant capacity, reducing the accumulation of fatigue-inducing free radicals. The plant-based anti-fatigue extract, a blend of ginseng extract, goji berry polysaccharide, and green tea extract, replenishes qi, invigorates the mind, soothes the body, combats oxidative stress, improves mental lethargy caused by chronic fatigue, and gently regulates the body's condition without irritation. The sweetness regulator, a blend of crystalline fructose and erythritol, replaces traditional sucrose, offering low calories, low sugar, and a low glycemic index, ensuring a refreshing taste without burdening metabolism, making it suitable for those controlling their blood sugar. The acidity regulator, a blend of food-grade citric acid and malic acid, adjusts the sweet and sour flavor of the beverage, enhancing its refreshing taste while stabilizing the active ingredient system. Edible flavorings and stabilizers, including pectin and natural fruit flavorings, improve the stability of the beverage, prevent component stratification and sedimentation, and optimize the drinking experience.
[0021] Beneficial effects:
[0022] 1. Targeted anti-fatigue core ingredient: This invention uses trisodium fructose 1,6-bisphosphate as the core ingredient, which directly targets the core of human cell energy metabolism. It does not rely on nerve stimulants such as caffeine and nicotine. It can quickly replenish ATP energy, accelerate lactic acid metabolism, and relieve muscle fatigue and mental exhaustion from the root. It has no side effects, no dependence, and no stimulant side effects.
[0023] 2. Synergistic effect of multiple ingredients: Through the scientific compounding of amino acids, vitamins and natural plant extracts, a multi-dimensional anti-fatigue system is formed that "replenishes energy, relieves fatigue, repairs the body and enhances endurance". It is suitable for rapid recovery of physical strength after exercise, and can also relieve mental and physical fatigue caused by daily overtime work, study and staying up late.
[0024] 3. Healthy and widely adaptable formula: It uses low-calorie sugar alcohol to replace sucrose, which is low in sugar and calories, mild and non-irritating, and suitable for long-term consumption by various groups such as students, office workers, athletes, and people who stay up late. It solves the pain points of traditional functional beverages that are high in sugar and highly irritating.
[0025] 4. Excellent taste and stability: Natural fruity flavor, sweet and refreshing, without bitter or medicinal taste, stable system that does not easily separate or precipitate, simple production process, suitable for large-scale mass production.
[0026] 5. The beverage prepared by this invention uses trisodium fructose 1,6-bisphosphate as the core ingredient and has the functions of quickly relieving physical fatigue, improving mental fatigue, and enhancing physical endurance. Detailed Implementation
[0027] The present invention will be further described in detail below with reference to specific embodiments, and the advantages of the present invention in the above and / or other aspects will become clearer.
[0028] In this embodiment of the invention, the experimental methods described are conventional methods unless otherwise specified; the reagents described are commercially available unless otherwise specified.
[0029] The raw materials used in this invention are sourced from:
[0030]
[0031] Example 1
[0032] A fast-acting anti-fatigue functional beverage containing trisodium fructose 1,6-bisphosphate, with the following raw material composition per 1000g: 1.5% trisodium fructose 1,6-bisphosphate (FDP); 2.0% L-arginine, taurine, and branched-chain amino acids (in a mass ratio of 2:1:1; wherein the branched-chain amino acids are leucine, isoleucine, and valine mixed in a mass ratio of 2:1:1); and 0.4% B vitamins and vitamin C (in a mass ratio of 1:1). 1; Among which, the B vitamins are prepared by mixing vitamin B1, vitamin B2 and vitamin B6 in a mass ratio of 5:5:1); 0.5% compound of ginseng extract, wolfberry polysaccharide and green tea extract (mass ratio of 1:1:1); 4.5% compound of crystalline fructose and erythritol (mass ratio of 1:1); 0.2% compound of citric acid and malic acid (mass ratio of 1:1); 0.1% compound of pectin and natural lemon lime flavor (mass ratio of 1:1); purified water balance.
[0033] Measure out each ingredient according to the formula and prepare it using the following method:
[0034] S1. Raw material pretreatment: Fructose trisodium 1,6-bisphosphate, compound amino acids, and compound vitamin components are passed through an 80-mesh sieve to remove clumps and impurities; natural plant extracts are dissolved in water at a low speed (40 rpm) and filtered for later use.
[0035] S2. Preparation of base solution: Add sweetness regulator and acidity regulator to purified water, stir until completely dissolved, heat to 45℃, stir at constant temperature for 10 min to obtain a uniform base solution;
[0036] S3. Combination of active ingredients: Add pretreated trisodium fructose 1,6-bisphosphate, compound amino acids, compound vitamin components, and plant extracts to the base solution in sequence, and stir at low speed (40 rpm) for 15 min to ensure that all active ingredients are completely dissolved and evenly dispersed.
[0037] S4. Stabilizing Flavoring: Add pectin and natural flavoring, stir well, let stand to defoam, and adjust the flavor and stability of the beverage.
[0038] S5. Sterilization and filling: The pasteurization process is adopted at a temperature of 85℃ for 15 seconds. After cooling to room temperature, the product is aseptically filled, sealed, inspected by light, and packaged to obtain the finished functional anti-fatigue beverage.
[0039] Example 2: Amino acid ratio 1:1:1
[0040] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% fructose trisodium 1,6-bisphosphate (FDP); 2.0% complex of L-arginine, taurine, and branched-chain amino acids (mass ratio 1:1:1; wherein the branched-chain amino acids are leucine, isoleucine, and valine prepared in a mass ratio of 2:1:1); 0.4% complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are vitamin B1, vitamin B2, and vitamin B6 prepared in a mass ratio of 5:5:1); 0.5% complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% complex of citric acid and malic acid (mass ratio 1:1); 0.1% complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and purified water as the remainder. The finished beverage was prepared according to the method described in Example 1.
[0041] Example 3: Amino acid ratio 3:1:1
[0042] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% fructose trisodium 1,6-bisphosphate (FDP); 2.0% complex of L-arginine, taurine, and branched-chain amino acids (mass ratio 3:1:1; wherein the branched-chain amino acids are leucine, isoleucine, and valine prepared in a mass ratio of 2:1:1); 0.4% complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are vitamin B1, vitamin B2, and vitamin B6 prepared in a mass ratio of 5:5:1); 0.5% complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% complex of citric acid and malic acid (mass ratio 1:1); 0.1% complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and purified water as the remainder. The finished beverage was prepared according to the method described in Example 1.
[0043] Example 4: Amino acid ratio 1:2:1
[0044] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% fructose trisodium 1,6-bisphosphate (FDP); 2.0% complex of L-arginine, taurine, and branched-chain amino acids (mass ratio 1:2:1; wherein the branched-chain amino acids are leucine, isoleucine, and valine prepared in a mass ratio of 2:1:1); 0.4% complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are vitamin B1, vitamin B2, and vitamin B6 prepared in a mass ratio of 5:5:1); 0.5% complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% complex of citric acid and malic acid (mass ratio 1:1); 0.1% complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and purified water as the remainder. The finished beverage was prepared according to the method described in Example 1.
[0045] Example 5: Amino acid ratio 1:1:2
[0046] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% fructose trisodium 1,6-bisphosphate (FDP); 2.0% complex of L-arginine, taurine, and branched-chain amino acids (mass ratio 1:1:2; wherein the branched-chain amino acids are leucine, isoleucine, and valine prepared in a mass ratio of 2:1:1); 0.4% complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are vitamin B1, vitamin B2, and vitamin B6 prepared in a mass ratio of 5:5:1); 0.5% complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% complex of citric acid and malic acid (mass ratio 1:1); 0.1% complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and purified water as the remainder. The finished beverage was prepared according to the preparation method of Example 1.
[0047] Comparative Example 1: Contains no trisodium fructose 1,6-bisphosphate.
[0048] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 2.0% of a complex of L-arginine, taurine, and branched-chain amino acids (mass ratio 2:1:1; wherein the branched-chain amino acids are leucine, isoleucine, and valine prepared in a mass ratio of 2:1:1); 0.4% of a complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are vitamin B1, vitamin B2, and vitamin B6 prepared in a mass ratio of 5:5:1); 0.5% of a complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% of a complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% of a complex of citric acid and malic acid (mass ratio 1:1); 0.1% of a complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and the remainder being purified water. The finished beverage was prepared according to the method described in Example 1.
[0049] Comparative Example 2 contains only trisodium fructose 1,6-bisphosphate.
[0050] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% trisodium fructose 1,6-bisphosphate and the remainder purified water. The finished beverage is prepared by dissolving the trisodium fructose 1,6-bisphosphate in water and then directly sterilizing and bottling it.
[0051] Comparative Example 3: Contains no complex amino acids
[0052] This comparative beverage, based on a total mass of 1000g, comprises the following components by mass percentage: 1.5% trisodium fructose 1,6-bisphosphate; 0.4% complex of B vitamins and vitamin C (mass ratio 1:1; wherein the B vitamins are prepared by mixing vitamin B1, vitamin B2, and vitamin B6 in a mass ratio of 5:5:1); 0.5% complex of ginseng extract, wolfberry polysaccharide, and green tea extract (mass ratio 1:1:1); 4.5% complex of crystalline fructose and erythritol (mass ratio 1:1); 0.2% complex of citric acid and malic acid (mass ratio 1:1); 0.1% complex of pectin and natural lemon-lime flavoring (mass ratio 1:1); and the remainder being purified water. The finished beverage was prepared according to the method described in Example 1.
[0053] Example 6: Evaluation Experiment of Anti-fatigue Effect in a Mouse Model of Exercise-Induced Fatigue
[0054] Two hundred and seventy male mice weighing 26-34g were selected and acclimatized for seven days. They were then divided into nine groups of 30 mice each, with no significant differences between the groups. The mice were divided into a control group and a treatment group: (1) The treatment group was administered 0.5 mL / 10 g bw of the beverages from Examples 1 and Comparative Examples 1-7 by gavage at 10:00 AM each day; (2) The control group was administered an equal volume of physiological saline by gavage. The mice had free access to water during the gavage period. After 30 days of continuous administration, exercise endurance and biochemical indicators were measured.
[0055] (1) Swimming experiment
[0056] On day 27 after gavage, mice were acclimatized to swimming: one hour after gavage, the mice were placed in water at 25±1℃ and swam for 10 minutes without weight. This acclimatization period lasted 3 days, with the swimming time increasing by 5 minutes each day. On day 30, one hour after gavage, a swimming exhaustion test was conducted. Mice were fasted for 12 hours before swimming, and their tails were loaded with lead weights equal to 5% of their body weight. The time to exhaustion was recorded for each group. The standard was that the mouse remained submerged for 10 seconds without being able to surface for air. The data on swimming exhaustion time for each group are shown in Table 1.
[0057] Table 1. Time to exhaustion for mice in each group
[0058]
[0059] As shown in Table 1, compared with the control group, the time to exhaustion of mice treated with other oral boluses was increased to varying degrees, and the time to exhaustion in Example 1 was significantly longer than that in the other groups. This indicates that the beverage can significantly prolong the time to exhaustion and improve the anti-fatigue effect.
[0060] (2) Lactic acid content
[0061] Blood lactate is a product of anaerobic metabolism during exercise, and its concentration is closely related to exercise intensity and fatigue level. When exercise intensity exceeds the aerobic metabolic threshold, lactate accumulates in muscles, leading to a decrease in pH and subsequently causing fatigue. Therefore, lactate is an important indicator of exercise-induced fatigue. Before swimming, 5 minutes after exhaustion, and 10 minutes after exhaustion, the tail tip of mice was disinfected with an alcohol swab. After the alcohol evaporated, approximately 1 mm of the tail tip was cut off, the first drop of blood was discarded, and approximately 10 μL of the second drop of blood was collected and added to the reaction area of a portable blood lactate analyzer (manufacturer: Hebei Hengyi, model: YST-Ⅰ). The instrument was inserted, and the blood lactate concentration (mmol / L) was recorded. The specific results are shown in Table 2.
[0062] Table 2. Lactic acid content (mmol / L) in each group at each time of exhaustion.
[0063]
[0064] As shown in Table 2, there was no significant difference in lactic acid content among the mice in each group before swimming. After swimming to exhaustion, lactic acid accumulation was observed 5 minutes later. Compared with the blank group and other groups, the mice given the beverage of Example 1 by gavage had significantly lower lactic acid content, indicating that this beverage can alleviate exercise-induced fatigue.
[0065] This invention provides a functional beverage containing trisodium fructose 1,6-bisphosphate, its preparation method, and its application. Many methods and approaches exist for implementing this technical solution; the above description is merely a preferred embodiment. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of this invention, and these improvements and modifications should also be considered within the scope of protection of this invention. All components not explicitly stated in this embodiment can be implemented using existing technologies.
Claims
1. A functional beverage containing trisodium fructose 1,6-bisphosphate, characterized in that, The components include the following mass percentages: 0.8-2.0% trisodium fructose 1,6-bisphosphate; The amino acid complex component is 1.0~2.5%; Vitamin complex components: 0.2-0.6%; Plant extracts 0.3-0.8%; Sweeteners: 3.0-6.0%; Acidity regulator 0.1~0.3%; Stabilizers and food flavorings: 0.05-0.2%; The remainder is water.
2. The functional beverage according to claim 1, characterized in that, The components include the following mass percentages: 1.5% trisodium fructose 1,6-bisphosphate; Amino acid complex component 2.0%; Vitamin complex components 0.4%; Plant extract 0.5%; Sweetener 4.5%; Acidity regulator 0.2%; Stabilizer and food flavoring 0.1%; The remainder is water.
3. The functional beverage according to claim 1, characterized in that, The amino acid complex is a mixture of L-arginine, taurine and branched-chain amino acids in a mass ratio of 1~3:1~2:1~2; and / or, the branched-chain amino acids are a mixture of leucine, isoleucine and valine in a mass ratio of 2~3:1:
1.
4. The functional beverage according to claim 1, characterized in that, The vitamin complex is a mixture of B vitamins and vitamin C in a mass ratio of 1:1 to 2; and / or, the B vitamins are a mixture of vitamin B1, vitamin B2 and vitamin B6 in a mass ratio of 5:5:1 to 3.
5. The functional beverage according to claim 1, characterized in that, The plant extract is a mixture of ginseng extract, wolfberry polysaccharide and green tea extract in a mass ratio of 1:1~2:1~2; and / or, the sweetener is a mixture of crystalline fructose and erythritol in a mass ratio of 1:1~2.
6. The functional beverage according to claim 1, characterized in that, The acidity regulator is a mixture of citric acid and malic acid in a mass ratio of 1:1 to 2; and / or, the stabilizer is pectin; and / or, the edible flavor is lemon-lime flavor; and / or, the mass ratio of the stabilizer to the edible flavor is 1:1 to 2.
7. The method for preparing the functional beverage according to claim 1, characterized in that, Includes the following steps: (1) Preparation of base solution: Add sweetness regulator and acidity regulator to water, stir until dissolved, and continue heating and stirring to obtain base solution; (2) Compounding of functional ingredients: Add 1,6-diphosphate fructose trisodium salt, amino acid complex, vitamin complex and plant extract to the base liquid, stir until all ingredients are completely dissolved; then add stabilizer and edible flavor, stir evenly and let stand to defoam, to obtain mixed liquid; (3) Sterilization and filling: The mixture is pasteurized, cooled, and then aseptically filled and sealed to obtain the final product.
8. The preparation method according to claim 7, characterized in that, In step (1), the heating and stirring are carried out at a temperature of 40-50°C for 10-20 minutes.
9. The preparation method according to claim 7, characterized in that, In step (3), the pasteurization process is carried out at a temperature of 85~95℃ for 15~30s.
10. The use of the functional beverage according to claim 1 in the preparation of food for relieving non-pathological fatigue.