Complex puree of carrot and mango for improvement of visual acuity

Abstract

To provide a beverage for improvement of visual acuity.SOLUTION: A complex puree of carrot and mango for improvement of visual acuity includes 49 to 99 parts of a carrot puree, 1 to 51 parts of a mango puree, and 0.0000027 to 0.00032 part of lutein ester powder by mass. The complex puree of carrot and mango is produced by a method including: (1) squeezing juice: a step of cutting the carrot into cubes and putting the resultant into a juicer to squeeze a puree of the carrot as well as cutting the mango into cubes and putting the resultant into a juicer to squeeze a puree of the mango; (2) mixture: a step of putting the carrot puree and the mango puree into a container and mixing them to obtain a crude complex puree; and (3) lutein ester addition: a step of adding the lutein ester powder to the crude complex puree and stirring the resultant at room temperature.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and specifically relates to a composite puree of ginseng and mango for improving eyesight.

Background Art

[0002] The eyes are one of the important sensory organs of the human body. However, with the changes in modern lifestyles, the eyes are easily affected by radiation from electronic devices and long-term use of the eyes, etc., and problems such as eye fatigue and vision loss are becoming more serious.

[0003] Ginseng is a common vegetable and has various functions and effects. It contains 1.35 - 17.25 mg of carotene per 100 g of ginseng. The content of lutein per 100 g of ginseng is about 17 mg. Mango is a delicious fruit, which not only has a rich taste but also contains various nutritional components and has many functions and effects. It contains 3.8 g of vitamin A, about 8.05 mg of carotene, and 440 μg of lutein per 100 g of mango.

[0004] Carotene is a type of carotenoid and is the main source of vitamin A, which can be converted into vitamin A in the body. Vitamin A is an important component of rhodopsin in the retina, helps maintain normal vision, and can also prevent eye diseases such as night blindness and age-related macular degeneration.

[0005] Lutein is also a type of carotenoid. Lutein has many important functions and effects in the human body. Lutein is one of the important components in the retina, can absorb and filter harmful blue light in the light, reduce damage to the eyes, prevent the accumulation of free radicals in the eyes, and can prevent eye diseases such as cataracts and macular degeneration.

[0006] Food is helpful for vision loss due to nutritional deficiency. Usually, it can be improved by diet. Here, the diet includes foods rich in vitamin A, lutein, vitamin C, etc. Drugs such as vitamin D capsules, vitamin A capsules, dextran iron dispersible tablets, and methylcobalamin tablets are also helpful for improving vision, but they need to be taken according to the doctor's guidance. To solve this problem, eye-protecting beverages are gradually attracting people's attention and are favored.

Summary of the Invention

[0007] The purpose of the present invention is to provide a composite puree of ginseng and mango for improving vision. This composite puree of ginseng and mango is a beverage with the function of protecting the eyes, which can improve vision. Just by drinking it every day, vision can be improved, and even after long-term storage, it can maintain a bright and attractive color, delicious taste, and strong eye protection effect.

[0008] According to the present invention, in parts by mass, there is provided a composite puree of ginseng and mango for improving vision, which contains 49 - 99 parts of ginseng puree, 1 - 51 parts of mango puree, and 0.0000027 - 0.00032 (0.27 - 32x10 -5 ) parts of lutein ester powder.

[0009] Furthermore, the composite puree of ginseng and mango contains 60 - 99 parts of ginseng puree, 1 - 39 parts of mango puree, and 0.000027 - 0.00032 (2.7 - 32x10 -5 ) parts.

[0010] Furthermore, the composite puree of ginseng and mango (1) Juicing: putting the cut ginseng into a juicer to extract ginseng puree, and putting the cut mango into a juicer to extract mango puree; (2) Mixing: putting the ginseng puree and mango puree into a container and mixing them in a predetermined ratio; (3) Addition of lutein esters: In addition to the ginseng puree and mango puree mixed with lutein ester powder, stir at room temperature, and disperse uniformly in the beverage mixed with lutein ester. It is produced by a method including Furthermore, an appropriate amount of seasoning may be added to the composite puree of ginseng and mango. The seasoning includes one or more of sugar, salt, and honey.

[0011] The technical solution of the present invention has the following advantages. (1) In the composite puree of ginseng and mango of the present invention, ginseng puree, mango puree, and lutein ester powder are blended, and each component acts synergistically, thereby improving the quality and effect of the eye protection beverage. (2) In the composite puree of ginseng and mango of the present invention, by adding lutein ester powder, the stability of lutein in ginseng puree and mango puree is improved, the problems of precipitation and turbidity of the beverage due to decomposition are reduced, the problem of reduced effect due to decomposition is reduced, the color and appearance of the beverage due to decomposition are improved, and the deliciousness and beauty are maintained even after long-term storage. (3) In the composite puree of ginseng and mango of the present invention, mango can remove the original earthy smell of ginseng as a natural flavoring agent.

Brief Description of the Drawings

[0012]

Figure 1

Embodiments for Carrying Out the Invention

[0013] The following examples are for better understanding of the present invention, and are not limited to the above optimal embodiments, nor do they limit the content and protection scope of the present invention. Any product obtained based on the suggestion of the present invention or in combination with the present invention and other prior arts that is the same or similar to the present invention is included in the protection scope of the present invention.

[0014] According to an embodiment of the present invention, there is provided a composite puree of ginseng and mango for improving eyesight, which contains ginseng puree, mango puree, and lutein ester powder.

[0015] Lutein is a natural carotenoid, belonging to photosynthetic pigments, lipophilic and usually insoluble in water. It exists in the form of being esterified by fatty acids in yellow-orange fruits, vegetables, and flowers, and exists in a free form in green vegetables and some algae. The state of lutein is extremely unstable, and lutein will decompose and deteriorate even only under high temperature, the presence of oxygen gas, and light irradiation. The applicant of the present application manufactures a beverage for protecting eyes using ginseng and mango as raw materials. Due to the poor stability of lutein, low solubility, and easy precipitation of decomposition during storage, the beverage becomes turbid and the color deteriorates. However, it has been found that by adding lutein ester, the instability of lutein in ginseng puree and mango puree is improved.

[0016] In the present invention, as a result of further studying the formulation of the composite puree of ginseng and mango, it has been found that by adding lutein ester powder to the mixed ginseng and mango puree, a composite puree of ginseng and mango with higher stability and higher eye protection effect can be obtained.

[0017] In order to achieve the above object, in an embodiment of the present invention, there is provided a composite puree of ginseng and mango for improving eyesight, which contains 49 - 99 parts by mass of ginseng puree, 1 - 51 parts by mass of mango puree, and 0.0000027 - 0.00032 parts by mass of lutein ester powder.

[0018] Preferably, the composite puree of ginseng and mango contains, by mass, 60 - 99 parts of ginseng puree, 1 - 39 parts of mango puree, and 0.000027 - 0.00032 parts of lutein ester powder.

[0019] Ginseng puree refers to a juice containing the pulp obtained by squeezing or crushing ginseng without removing moisture and without performing enzyme treatment or fermentation treatment.

[0020] Mango puree refers to a juice containing the pulp obtained by squeezing or crushing mangoes without removing moisture and without enzymatic treatment or fermentation treatment.

[0021] Lutein ester powder is available as a commercial product.

[0022] In a further embodiment, (1) Juice extraction: cutting carrots into pieces, putting them into a juicer, extracting carrot puree, cutting mangoes into pieces, putting them into a juicer, and extracting mango puree; (2) Mixing: putting the carrot puree and the mango puree into a container and mixing them to obtain a crude composite puree; (3) Adding lutein ester powder: adding lutein ester powder to the crude composite puree and stirring at room temperature. A method for producing a composite puree of carrot and mango may be provided, which may include the above steps.

[0023] In a further embodiment, step (3) may specifically be a step of adding lutein ester powder to the crude composite puree and stirring it with a mixer at room temperature for 6 - 8 minutes.

[0024] In a further embodiment, after step (3), it may include seasoning, filtering, sterilizing, and packaging.

[0025] The method for producing the composite puree of carrot and mango specifically includes: (1) Juice extraction: putting cut carrots into a juicer to extract carrot puree, putting cut mangoes into a juicer to extract mango puree; (2) Mixing: putting the carrot puree and the mango puree into a container and mixing them to obtain a crude composite puree; (3) Adding lutein ester powder: putting lutein ester powder into the crude composite puree and stirring at room temperature; (4) Seasoning: adding an appropriate amount of seasoning and stirring evenly. (5) Filtration: Filtering the mixed beverage using a filter or fine filter paper to remove solid particles and impurities; (6) Sterilization and packaging: Sterilizing the filtered mixed beverage (130 °C, 15 seconds), and putting the sterilized beverage into bottles or packaging bags and sealing and packaging it; It may include.

[0026] Furthermore, an appropriate amount of seasoning may be added to the ginseng and mango puree composite puree. The seasoning includes one or more of sugar, salt, and honey.

[0027] Comparative Example 1 90 parts of ginseng and 10 parts of mango were prepared, peeled, pitted, and cut into small pieces respectively. A juicer was used to squeeze the mango and ginseng to obtain their respective purees, and they were evenly stirred to obtain a mixed fruit juice. 200 g was taken and stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, the mixed beverage was sterilized and disinfected.

[0028] Comparative Example 2 90 parts of ginseng and 10 parts of mango were prepared, peeled, pitted, and cut into small pieces respectively. A juicer was used to squeeze the mango and ginseng to obtain their respective purees, and they were evenly stirred to obtain a mixed fruit juice. 200 g was taken, 0.00008 parts of sodium erythorbate and 10 g of sugar were added, and it was stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, the mixed beverage was sterilized and disinfected.

[0029] Comparative Example 3 The ginseng was washed and cut into small pieces. A juicer was used to squeeze the ginseng to obtain a puree. 200 g of ginseng puree was taken, 0.00008 parts of lutein ester powder and 10 g of sugar were added, and it was stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, the mixed beverage was sterilized and disinfected.

[0030] Comparative Example 4 The mangoes were washed, peeled, pitted, and cut into small pieces. The mangoes were juiced using a juicer to obtain a puree. 200 g of mango puree was taken, 0.00008 parts of lutein ester powder and 10 g of sugar were added, and the mixture was stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long - term preservation of the product, the mixed beverage was subjected to sterilization and disinfection treatments.

[0031] Example 1 49 parts of ginseng and 51 parts of mango were prepared. Each was peeled, pitted, and cut into small pieces. The mango and ginseng were juiced using a juicer to obtain their respective purees, and they were stirred uniformly to obtain a mixed fruit juice. 200 g was taken, 0.0000027 parts of lutein ester powder and 10 g of sugar were added, and the mixture was stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long - term preservation of the product, the mixed beverage was subjected to sterilization and disinfection treatments.

[0032] Example 2 49 parts of ginseng and 51 parts of mango were prepared. Each was peeled, pitted, and cut into small pieces. The mango and ginseng were juiced using a juicer to obtain their respective purees, and they were stirred uniformly to obtain a mixed fruit juice. 200 g was taken, 0.00032 parts of lutein ester powder and 10 g of honey were added, and the mixture was stirred well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long - term preservation of the product, the mixed beverage was subjected to sterilization and disinfection treatments.

[0033] Example 3 Prepare 90 parts of carrots and 10 parts of mangoes. Peel them respectively, remove the seeds, and cut them into small pieces. Use a juicer to squeeze the mangoes and carrots to obtain their respective purees, and stir them evenly to get a mixed fruit juice. Take 200 g, add 0.00008 parts of lutein ester powder, and stir well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, sterilization and disinfection treatments were performed on the mixed beverage.

[0034] Example 4 Prepare 60 parts of carrots and 39 parts of mangoes. Peel them respectively, remove the seeds, and cut them into small pieces. Use a juicer to squeeze the mangoes and carrots to obtain their respective purees, and stir them evenly to get a mixed fruit juice. Take 200 g, add 0.000027 parts of lutein ester powder, and stir well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, sterilization and disinfection treatments were performed on the mixed beverage.

[0035] Example 5 Prepare 99 parts of carrots and 1 part of mango. Peel them respectively, remove the seeds, and cut them into small pieces. Use a juicer to squeeze the mango and carrots to obtain their respective purees, and stir them evenly to get a mixed fruit juice. Take 200 g, add 0.0000027 parts of lutein ester powder and 10 g of sugar, and stir well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, sterilization and disinfection treatments were performed on the mixed beverage.

[0036] Example 6 Prepare 99 parts of carrots and 1 part of mango. Peel them respectively, remove the seeds, and cut them into small pieces. Use a juicer to squeeze the mango and carrots to obtain their respective purees, and stir them evenly to get a mixed fruit juice. Take 200 g, add 0.00032 parts of lutein ester powder, 8 g of sugar, and 2 g of salt, and stir well for 6 - 8 minutes at room temperature using a mixer to make it more uniform. To ensure the safety and long-term preservation of the product, sterilization and disinfection treatments were performed on the mixed beverage.

[0037] Research on the eye protection effect Experimental design: According to the judgment criteria of the visual fatigue reduction function in the "Notice on the Release of Nine Health Function Evaluation Methods such as the Antioxidant Function Evaluation Method" (No. 107, 2012, State Food and Drug Administration), the symptom scores and clear vision duration of the subjects before consumption, 2 weeks after consumption, and 4 weeks after consumption were statistically calculated respectively (the measurement method is shown in the appendix). All the data of the research were analyzed by SPSS statistical software, and the measurement data were presented as mean ± standard deviation. When P>0.05, it indicates that there is no statistical difference between groups. When P<0.05, it indicates that there is a statistical difference between groups. When P<0.01, there is a statistically significant difference between groups. In this experiment, 200 volunteers aged 18 - 65 with visual fatigue symptoms were selected, and 200 effective subjects were randomly divided into 10 groups of 20 people / group according to the requirements of randomized double-blind test. The test groups ingested the test substance according to the recommended method and dosage (once a day, 200 g / time). The clear vision duration and the total score of visual fatigue symptoms of the subjects were measured before and after the test. The measurement method is as follows.

[0038] 1. Judgment of visual fatigue symptoms According to the judgment method shown in Table 1, the symptom scores of the subjects before consumption, 2 weeks after consumption, and 4 weeks after consumption were judged, and the statistically calculated judgment results are shown in Table 2. JPEG2025110626000002.jpg77170Note: "Occasionally" means 1 - 2 times / 2 days. "Sometimes" means 1 - 3 times / day. "Frequently" means >3 times / day.

[0039] Table 2: Comparison of symptom scores of subjects before and after the test (x±s) JPEG2025110626000003.jpg88170Note: * indicates that P<0.05 compared with Comparative Example 1. ** indicates that P<0.01 compared with Comparative Example 1.

[0040] As can be seen from Table 1 and Table 2, the scores of the subjects tended to decrease before eating and 2 weeks and 4 weeks after eating, indicating that the visual fatigue symptoms of the subjects were alleviated to a certain extent. Here, the effects of the visual fatigue symptoms were in the order of Example 3 > Example 4 > Example > Example 6 > Example 2 > Example 5 > Example 1 > Comparative Example 3 > Comparative Example 4 > Comparative Example 2 > Comparative Example 1. It was found that combining the three components of mango puree, carrot puree, and lutein ester powder in proportion was more effective in reducing visual fatigue symptoms. In particular, the addition of lutein ester powder had the most significant impact on the reduction effect of the product on visual fatigue.

[0041] 2. Measurement of the duration of clear vision A three-dimensional block diagram of the character shape of "pin" was drawn on the checklist (the length of each side of the block: 1 cm, local illumination: 100 LX - 150 LX (a special light box can be used)). When measuring, the distance between the checklist and the eyes needs to be maintained at an appropriate distance according to the subject's habit of looking at objects. The case where the subject saw the image of the character "pin" was regarded as clear vision, and the case where the subject saw the image of the character "pin" upside down was regarded as unclear vision. The measurement time was 3 minutes.

[0042] During the inspection, the subject was given a stopwatch that could be intermittently timed by hand. When the examiner gave the start command, the subject immediately stared at the pattern in the block (or turned on the switch of the light box) and started timing with the stopwatch at the same time. During the staring process, when the subject saw the image of the character "pin" upside down, the subject immediately pressed the pause switch of the stopwatch, and when the subject saw the image of the character "pin" again, the subject restarted the stopwatch, and this was repeated. After 3 minutes of the predetermined measurement time elapsed, the subject immediately stopped the stopwatch when hearing the examiner's instruction. The elapsed reading value of the stopwatch within this time was the total time that the subject saw the image of the character "pin", that is, the clear vision time. Duration of clear vision = (Clear vision time / Total fixation time) × 100% The measurement results are shown in Table 3.

[0043] Table 3: Comparison of the visual persistence of the subjects before and after the test (x±s) JPEG2025110626000004.jpg88170Note: * indicates P < 0.05 compared with Comparative Example 1. ** indicates P < 0.01 compared with Comparative Example 1.

[0044] As can be seen from Table 3, the visual persistence of the subjects tended to increase before consumption, 2 weeks after consumption, and 4 weeks after consumption, indicating that this composition can effectively improve the visual persistence of the subjects, that is, it can improve the visual fatigue of the subjects. Here, the effect trend of visual persistence is consistent with the effect of visual fatigue symptoms, in the order of Example 3 > Example 4 > Example > Example 6 > Example 2 > Example 5 > Example 1 > Comparative Example 3 > Comparative Example 4 > Comparative Example 2 > Comparative Example 1. It was found that combining the three components of mango puree, carrot puree, and lutein ester powder in proportion is more effective in improving visual persistence. In particular, the addition of lutein ester powder had the most significant effect on the effect of visual persistence.

[0045] Lutein Stability and Color Evaluation Test Samples of Example 3 and Comparative Examples 1 and 2 were taken, and accelerated experiments (temperature 37°C ± 2°C, humidity 65% ± 5%) and long-term experiments (temperature 27°C ± 2°C, humidity 65% ± 5%) were carried out simultaneously. Sampling was carried out every month to measure the lutein content (mg / 100mg), and the color state was recorded. The results are shown in Table 4 below.

[0046] Table 4: Stability Results of Lutein Content in Samples JPEG2025110626000005.jpg201170

[0047] As can be seen from the experimental results, when comparing the accelerated experiment and the long-term experiment, adding lutein ester powder improved the instability of lutein in carrot puree and mango puree, and the bright color could be maintained after long-term storage.

Claims

1. A composite puree of ginseng and mango for improving eyesight, characterized in that the mass part contains 49 - 99 parts of ginseng puree, 1 - 51 parts of mango puree, and 0.0000027 - 0.00032 parts of lutein ester powder.

2. The composite puree of ginseng and mango according to Claim 1, characterized in that it contains 60 - 99 parts of ginseng puree, 1 - 39 parts of mango puree, and 0.000027 - 0.00032 parts of lutein ester powder.

3. (1) Juicing: cutting the ginseng into cubes, putting it into a juicer to extract the ginseng puree, cutting the mango into cubes, putting it into a juicer to extract the mango puree; (2) Mixing: putting the ginseng puree and the mango puree into a container and mixing to obtain a crude composite puree; (3) Adding lutein ester: adding lutein ester powder to the crude composite puree and stirring at room temperature. The composite puree of ginseng and mango according to Claim 1, characterized in that it is produced by a method including the above steps.

4. After adding lutein ester powder to the crude composite puree and stirring at room temperature, Seasoning: adding seasonings and stirring evenly; Filtering: filtering using a filter or fine filter paper to remove solid particles and impurities; Sterilizing and packaging: after filtering, performing a sterilization treatment at 130 °C for 15 seconds, putting the sterilized beverage into bottles or packaging bags, and sealing and packaging. The composite puree of ginseng and mango according to Claim 3, further characterized by further including the above steps.

5. The composite puree of ginseng and mango according to Claim 4, characterized in that the seasonings include one or more of sugar, salt, and honey.

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