Carrot and mango complex puree to improve eyesight

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 relates to the field of food technology, and more particularly to a carrot and mango composite puree for improving eyesight. [Background technology]

[0002] The eyes are one of the most important sensory organs in the human body, but with changes in modern lifestyles, the eyes have become more susceptible to radiation from electronic devices and prolonged eye use, leading to more serious problems such as eye fatigue and vision loss.

[0003] Carrots are a common vegetable with a variety of functions and benefits. 100g of carrots contain 1.35-17.25mg of carotene. 100g of carrots contain approximately 17mg of lutein. Mangoes are delicious fruits that not only have a rich flavor but also contain various nutrients and have many functions and benefits. 100g of mango contains 3.8g of vitamin A, approximately 8.05mg of carotene, and 440μg of lutein.

[0004] Carotene is a type of carotenoid and is a major 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, which 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. It has many important functions and effects in the human body. Lutein is an important component of the retina, absorbing and filtering harmful blue light in sunlight, reducing eye damage, and preventing the accumulation of free radicals in the eyes, which can prevent eye diseases such as cataracts and macular degeneration.

[0006] Food can help with vision loss caused by nutritional deficiencies. This can usually be improved through diet. This diet includes foods rich in vitamin A, lutein, and vitamin C. Medications such as vitamin D capsules, vitamin A capsules, dextran iron dispersible tablets, and methylcobalamin tablets can also help improve vision, but they should be taken under the supervision of a doctor. To address this issue, eye-protective beverages are gradually gaining popularity. Summary of the Invention

[0007] The present invention aims to provide a carrot and mango composite puree for improving eyesight, which is a beverage that has the function of protecting the eyes and can improve eyesight, and can improve eyesight simply by drinking it daily, while maintaining its bright and attractive color, delicious taste, and strong eye-protective effect even after long-term storage.

[0008] According to the present invention, the composition comprises, by weight, 49-99 parts carrot puree, 1-51 parts mango puree, and 0.0000027-0.00032 (0.27-32 x 10) parts lutein ester powder. -5 A complex puree of carrot and mango for improving eyesight containing ) parts is provided.

[0009] Further, the carrot and mango composite puree may comprise 60-99 parts carrot puree, 1-39 parts mango puree, and 0.000027-0.00032 (2.7-32 x 10 -5 ) part.

[0010] Furthermore, the carrot and mango composite puree (1) Juicing: Put diced carrots into a juicer and squeeze out the carrot puree. Put diced mangoes into a juicer and squeeze out the mango puree. (2) Mixing: Putting carrot puree and mango puree into a container and mixing them in a predetermined ratio; (3) Addition of lutein esters: Add lutein ester powder to the ginseng puree and mango puree that have been mixed, stir at room temperature, and disperse it uniformly in the beverage mixed with lutein esters. 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, the addition of lutein ester powder improves the stability of lutein in ginseng puree and mango puree, reduces the problems of precipitation and turbidity of the beverage due to decomposition, reduces the problem of reduced effect due to decomposition, improves the color and appearance of the beverage due to decomposition, and maintains deliciousness and aesthetics 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] It is a "pin" character diagram for measuring the duration of clear vision.

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 that is the same as or similar to the present invention obtained based on the suggestion of the present invention or in combination with the present invention and other prior arts is included in the protection scope of the present invention.

[0014] According to one embodiment of the present invention, there is provided a carrot and mango composite puree for improving eyesight, comprising carrot puree, mango puree, and lutein ester powder.

[0015] Lutein is a natural carotenoid, a photosynthetic pigment, lipophilic and usually insoluble in water. It is present in yellow-orange fruits, vegetables, and flowers in an esterified form with fatty acids, and in green vegetables and some algae in a free form. Lutein is extremely unstable, and it decomposes and deteriorates even at high temperatures, in the presence of oxygen gas, or even when exposed to light. The present applicant has produced eye protection beverages using carrots and mangoes as ingredients. The applicant has found that the poor stability and solubility of lutein, which decomposes and precipitates during storage, results in cloudy beverages with poor color. However, the addition of lutein esters improves the instability of lutein in carrot puree and mango puree.

[0016] In the present invention, as a result of further research into the formulation of carrot and mango composite puree, it was found that by adding lutein ester powder to the mixed carrot and mango puree, a carrot and mango composite puree with higher stability and better eye protection effect could be obtained.

[0017] To achieve the above object, in one embodiment of the present invention, there is provided a carrot and mango composite puree for improving eyesight, comprising 49-99 parts carrot puree, 1-51 parts mango puree, and 0.0000027-0.00032 parts lutein ester powder.

[0018] Preferably, the carrot and mango composite puree comprises, by weight, 60-99 parts carrot puree, 1-39 parts mango puree, and 0.000027-0.00032 parts lutein ester powder.

[0019] Carrot puree refers to juice containing pulp obtained by squeezing or crushing carrots without removing water and without carrying out enzyme treatment or fermentation treatment.

[0020] Mango puree refers to juice containing the pulp obtained by squeezing or crushing mangoes without removing water and without carrying out enzyme or fermentation treatment.

[0021] Lutein ester powders are commercially available.

[0022] In a further embodiment, (1) Juicing: Dice the carrots and put them in the juicer to extract the carrot puree, then dice the mango and put it in the juicer to extract the 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 complex puree and stirring at room temperature; The present invention provides a method for producing a composite carrot and mango puree that may include:

[0023] In a further embodiment, step (3) may specifically comprise adding lutein ester powder to the coarse complex puree and stirring for 6-8 minutes using a mixer at room temperature.

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

[0025] The method for producing the carrot and mango composite puree is specifically as follows: (1) Juicing: Put diced carrots into a juicer and squeeze out the carrot puree. Put diced mangoes into a juicer and squeeze out the 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; (4) Seasoning: Adding an appropriate amount of seasoning and stirring evenly; (5) Filtration: filtering the blended beverage using a filter or fine filter paper to remove solid particles and impurities; (6) Sterilization and packaging: The filtered mixed beverage is sterilized (130°C, 15 seconds), and the sterilized beverage is bottled or packaged in a sealed container; may include:

[0026] Furthermore, the carrot and mango puree composite puree may contain a suitable amount of seasoning, which may include one or more of sugar, salt, and honey.

[0027] Comparative Example 1 90 parts carrots and 10 parts mangoes were prepared, each peeled, seeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken and thoroughly mixed in a blender at room temperature for 6-8 minutes to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0028] Comparative Example 2 90 parts carrots and 10 parts mangoes were prepared, each peeled, seeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.00008 parts sodium erythorbate and 10 g of sugar were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes in a blender to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0029] Comparative Example 3 Carrots were washed and cut into small pieces. A juicer was used to squeeze the carrots to obtain puree. 200g of carrot puree was taken, 0.00008 parts of lutein ester powder and 10g of sugar were added, and the mixture was thoroughly mixed at room temperature for 6-8 minutes in a mixer to achieve a more homogeneous consistency. To ensure the safety and long-term storage of the product, the mixed beverage was pasteurized and sterilized.

[0030] Comparative Example 4 The mangoes were washed, peeled, deseeded, and cut into small pieces. A juicer was used to squeeze the mangoes to obtain puree. 200g of the mango puree was taken, and 0.00008 parts of lutein ester powder and 10g of sugar were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes in a blender to achieve a more homogeneous mixture. To ensure the safety and long-term storage of the product, the mixed beverage was pasteurized and sterilized.

[0031] Example 1 49 parts carrots and 51 parts mangoes were prepared, each peeled, deseeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.0000027 parts lutein ester powder and 10 g sugar were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes in a blender to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0032] Example 2 49 parts carrots and 51 parts mangoes were prepared, each peeled, seeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.00032 parts lutein ester powder and 10 g honey were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes using a blender to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0033] Example 3 90 parts carrots and 10 parts mangoes were prepared, each peeled, seeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.00008 parts of lutein ester powder was added. The mixture was thoroughly mixed at room temperature for 6-8 minutes using a mixer to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0034] Example 4 60 parts carrots and 39 parts mangoes were prepared, each peeled, seeded, and cut into small pieces. The mangoes and carrots were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.000027 parts of lutein ester powder was added. The mixture was thoroughly mixed at room temperature for 6-8 minutes using a mixer to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0035] Example 5 99 parts carrots and 1 part mango were prepared, each peeled, deseeded, and cut into small pieces. The mango and carrot were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.0000027 parts lutein ester powder and 10 g sugar were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes in a blender to achieve a more homogenous beverage. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0036] Example 6 99 parts carrots and 1 part mango were prepared, each peeled, seeded, and cut into small pieces. The mango and carrot were squeezed using a juicer to obtain their respective purees, which were then homogenously mixed to obtain a mixed juice. 200 g of each was taken, and 0.00032 parts lutein ester powder, 8 g sugar, and 2 g salt were added. The mixture was thoroughly mixed at room temperature for 6-8 minutes in a blender to achieve a more homogenous juice. To ensure product safety and long-term storage, the mixed beverage was pasteurized and sterilized.

[0037] Research into eye protection effects Experimental Design: According to the criteria for visual fatigue reduction in the "Notice on the Promulgation of Nine Health Function Evaluation Methods, Including Antioxidant Function Evaluation Methods" (National Food and Drug Administration

[2012] No. 107), the symptom scores and clear vision duration of the subjects were statistically calculated before, after two weeks of consumption, and after four weeks of consumption (measurement methods are shown in the Appendix). All data from the study were analyzed using SPSS statistical software, and the measured data are expressed as mean ± standard deviation. P > 0.05 indicates no statistical difference between groups. P < 0.05 indicates a statistically significant difference between groups. P < 0.01 indicates a statistically significant difference between groups. For this study, a total of 200 volunteers aged 18-65 years with visual fatigue symptoms were selected. According to the requirements of a randomized, double-blind study, the 200 valid subjects were divided into 10 groups of 20 subjects per group. The test groups consumed the test substance according to the recommended method and dosage (200g once daily). Before and after the test, the subjects' total scores for duration of clear vision and visual fatigue symptoms were measured. The measurement method was as follows.

[0038] 1. Identifying visual fatigue symptoms According to the evaluation method shown in Table 1, the symptom scores of the subjects were evaluated before consumption, after 2 weeks of consumption, and after 4 weeks of consumption, and the statistically calculated evaluation results are shown in Table 2. JPEG0007777612000001.jpg77170Note: "Occasionally" refers to 1-2 times / 2 days. "Sometimes" refers to 1-3 times / day. "Frequently" refers to >3 times / day.

[0039] Table 2: Comparison of subject symptom scores before and after the test (x±s) JPEG0007777612000002.jpg88170Note: * indicates P<0.05 compared to Comparative Example 1. ** indicates P<0.01 compared to 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检查表 (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检查表 and the eyes needs to be maintained at an appropriate distance according to the subject's habit of looking at objects. When the subject saw the image of the character "pin", it was regarded as clear vision, and when the image of the character "pin" was seen upside down, it was regarded as unclear vision. The measurement time was 3 min.

[0042] During the inspection, let the subject hold a stopwatch that can be intermittently timed by hand. When the examiner gives the start command, the subject should immediately fixate on the pattern in the block (or turn on the switch of the light box) and at the same time start the stopwatch to time. During the fixation process, when the subject saw the image of the character "pin" upside down, immediately press the pause switch of the stopwatch, and when seeing the image of the character "pin" again, start the stopwatch again, and repeat this. After 3 min 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 is 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 .

[0043] Table 3: Comparison of subjects' clear vision duration before and after the test (x±s) JPEG0007777612000003.jpg88170 Note: * indicates P<0.05 compared to Comparative Example 1. ** indicates P<0.01 compared to Comparative Example 1.

[0044] As can be seen from Table 3, the subjects' duration of clear vision tended to increase before consumption, and after two and four weeks of consumption, indicating that this composition can effectively improve the subjects' duration of clear vision, i.e., alleviate their visual fatigue. The trend in the effect on duration of clear vision coincided with the effect on visual fatigue symptoms, and was in the following order: 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 ingredients (mango puree, carrot puree, and lutein ester powder) in the appropriate proportions was more effective in improving duration of clear vision. In particular, the addition of lutein ester powder had the most significant effect on the effect on duration of clear vision.

[0045] Lutein stability and color evaluation test Samples from Example 3, Comparative Example 1, and Comparative Example 2 were taken and subjected to an accelerated experiment (temperature 37°C ± 2°C, humidity 65% ​​± 5%) and a long-term experiment (temperature 27°C ± 2°C, humidity 65% ​​± 5%) simultaneously. Samples were taken every month to measure the lutein content (mg / 100mg) and record the color state. The results are shown in Table 4 below.

[0046] Table 4: Stability results of lutein content in samples JPEG0007777612000004.jpg201170

[0047] As can be seen from the experimental results, comparing the accelerated and long-term experiments, the addition of lutein ester powder improved the instability of lutein in carrot puree and mango puree, allowing them to maintain their bright color even after long-term storage.

Claims

1. A carrot and mango composite puree for improving eyesight, comprising, by weight, 49-99 parts carrot puree, 1-51 parts mango puree, and 0.0000027-0.00032 parts lutein ester powder.

2. 2. The carrot and mango composite puree of claim 1, comprising 60-99 parts carrot puree, 1-39 parts mango puree, and 0.000027-0.00032 parts lutein ester powder.

3. (1) Juicing: Dice the carrots and put them in the juicer to extract the carrot puree, then dice the mango and put it in the juicer to extract the mango puree. (2) Mixing: Putting carrot puree and mango puree into a container and mixing to obtain a crude composite puree; (3) Adding lutein esters: adding lutein ester powder to the crude complex puree and stirring at room temperature; 2. The method for producing the carrot and mango composite puree according to claim 1, comprising:

4. Lutein ester powder is added to the crude composite puree and stirred at room temperature, Seasoning: adding seasoning and stirring evenly; Filtration: filtering using a filter or fine filter paper to remove solid particles and impurities; Sterilization and packaging: After filtering, sterilize at 130°C for 15 seconds, and then put the sterilized beverage into bottles or packaging bags and seal them for packaging; The method for producing a carrot and mango composite puree according to claim 3, further comprising:

5. 5. The method for producing a carrot and mango composite puree according to claim 4, wherein the seasoning comprises one or more of sugar, salt, and honey.

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