1 results about "Blood lactic acid" patented technology

The application belongs to the technical field of food processing and functional beverage, and particularly relates to an anti-fatigue Rosa roxburghii Tratt and lemon beverage, a fermentation preparation method and application thereof. The beverage comprises a fermentation liquor and citric acid, the fermentation liquor is obtained by fermenting a fermentation substrate by a composite fermentation agent, the fermentation substrate comprises 20-50 parts of Rosa roxburghii Tratt juice, 0.1-0.5 parts of taurine, 0.05-0.2 parts of B vitamins, 5-15 parts of a carbon source, 0.1-1.0 parts of a nitrogen source, 0.1-0.5 parts of a stabilizer and 80-120 parts of water, and the composite fermentation agent is composed of Lactobacillus reuteri, Lactobacillus paracasei and Kluyveromyces marxianus. The application can significantly prolong the exhaustive swimming time of mice, reduce the blood lactic acid and urea nitrogen levels, and has a long-lasting anti-fatigue effect without side effects through the synergistic fermentation of composite strains.