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Lactic acid bacteria beverage with fatigue alleviation effect and preparation method thereof

A lactic acid bacteria beverage, a technology for relieving fatigue, applied in the functions of food ingredients, food ingredients as antioxidants, food science and other directions, can solve the problems of single nutrient composition, long-term drinking is harmful and unhelpful, and can not satisfy fatigue relief, etc., to enhance defense ability , Rapid recovery of physical fitness, the effect of relieving exercise fatigue

Inactive Publication Date: 2019-01-15
于萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current sports drinks on the market mainly increase exercise capacity and eliminate fatigue by supplementing water, sugar, electrolytes, or adding chemicals. These chemicals may cause harm to the human body, and long-term drinking is harmful and useless
[0003] At present, there are many kinds of beverages on the market, but they contain relatively simple nutrients, which cannot meet the needs of alleviating fatigue, and various additives are added during processing, which makes the beverage lose its natural flavor and may also have adverse effects on the human body.

Method used

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  • Lactic acid bacteria beverage with fatigue alleviation effect and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A lactic acid bacteria beverage with the function of relieving fatigue, comprising the following raw materials in parts by weight: 50 parts of Acanthopanax, 100 parts of mulberry, 60 parts of astragalus polysaccharide, 20 parts of bamboo shoot polysaccharide, 35 parts of lactic acid bacteria fermentation liquid, 3 parts of kudzu root, 2 parts wolfberry, 3 parts sweetener and 1 part antioxidant.

[0019] Preferably, the sweetener is lactitol.

[0020] Preferably, the antioxidant is sodium sulfite.

[0021] As a preference, the preparation method of the lactic acid bacteria fermentation liquid is as follows: take milk powder and water and mix according to the mass ratio of 1:6, pasteurize at 72°C for 15s, add lactic acid bacteria after sterilization and ferment at a temperature of 45°C to pH 3.8, finish fermentation, pasteurize again for 20s, then perform ultrafiltration in stainless steel membrane equipment, and then filter with nanofiltration membrane to obtain lactic ...

Embodiment 2

[0025] A lactic acid bacteria beverage with the function of relieving fatigue, comprising the following raw materials in parts by weight: 60 parts of Acanthopanax, 110 parts of mulberry, 65 parts of astragalus polysaccharide, 30 parts of bamboo shoot polysaccharide, 40 parts of lactic acid bacteria fermentation liquid, 5 parts of kudzu root, 4 parts wolfberry, 5 parts sweetener and 2 parts antioxidant.

[0026] Preferably, the sweetener is formed by mixing lactitol and maltitol in a mass ratio of 1:2.

[0027] Preferably, the antioxidant is formed by mixing sodium sulfite and sodium hyposulfite at a mass ratio of 1:1.5.

[0028] As a preference, the preparation method of the lactic acid bacteria fermentation liquid is as follows: take milk powder and water and mix according to the mass ratio of 1:6, pasteurize at 72°C for 15s, add lactic acid bacteria after sterilization and ferment at a temperature of 45°C to pH4, finish fermentation, pasteurize again for 20s, then perform u...

Embodiment 3

[0032] A lactic acid bacteria beverage with the function of relieving fatigue, comprising the following raw materials in parts by weight: 65 parts of Acanthopanax, 115 parts of mulberry, 68 parts of astragalus polysaccharide, 35 parts of bamboo shoot polysaccharide, 43 parts of lactic acid bacteria fermentation liquid, 6 parts of kudzu root, 5 parts wolfberry, 6 parts sweetener and 3 parts antioxidant.

[0033] Preferably, the sweetener is formed by mixing maltitol, sodium saccharin and aspartame in a mass ratio of 1:2:1.5.

[0034] Preferably, the antioxidant is formed by mixing sodium subsulfite, sodium ascorbate and calcium ascorbate in a mass ratio of 1:1:1.5.

[0035] As a preference, the preparation method of the lactic acid bacteria fermentation liquid is as follows: take milk powder and water and mix according to the mass ratio of 1:6, pasteurize at 72°C for 15s, add lactic acid bacteria after sterilization and ferment at a temperature of 45°C to pH 4.1, finish fermen...

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Abstract

The invention relates to the technical field of lactic acid bacteria beverage preparation, and particularly relates to a lactic acid bacteria beverage with a fatigue alleviation effect and a preparation method thereof. The lactic acid bacteria beverage includes the following raw materials in parts by weight: 65 parts of roots and vines of manyprickle acanthopanax, 115 parts of mulberry fruits, 68parts of astragalus polysaccharides, 35 parts of bamboo shoot shell polysaccharides, 43 parts of lactic acid bacteria fermentation liquid, 6 parts of kudzuvine roots, 5 parts of barbary wolfberry fruits, 6 parts of sweeteners and 3 parts of antioxidants. Through animal experiment function evaluation of the invention, it is proved that the lactic acid bacteria beverage prepared with the roots and vines of manyprickle acanthopanax and the bamboo shoot shell polysaccharides as the raw materials has an obvious anti-fatigue effect, and can effectively alleviate the production of sports fatigue in the human body, promote the elimination of fatigue in the human body and help the human body quickly recover physical strength.

Description

technical field [0001] The invention relates to the technical field of preparation of lactic acid bacteria drinks, in particular to a lactic acid bacteria drink with the function of alleviating fatigue and a preparation method thereof. Background technique [0002] The occurrence of exercise-induced fatigue is mainly due to the exhaustion of energy substances, accumulation of metabolites, and imbalance of the internal environment (acidity, temperature, osmotic pressure, water) of the body, etc., and can be achieved by supplementing energy substances, removing metabolites in the body, and adjusting the internal environment to achieve exercise fatigue the goal of. However, the current sports drinks on the market mainly achieve the effect of improving exercise ability and eliminating fatigue by adding water, sugar, electrolytes, or adding chemicals. These chemicals may cause harm to the human body, and long-term drinking is harmful and useless. [0003] At present, there are m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L33/125A23L33/10
CPCA23L2/382A23L2/52A23L2/60A23L33/10A23L33/125A23V2002/00A23V2200/30A23V2200/02A23V2250/6414A23V2250/6416
Inventor 于萍
Owner 于萍
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