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Astaxanthin anti-fatigue sports beverage and preparation method thereof

A technology of sports drink and astaxanthin, which is applied in the food field, can solve problems such as easy coagulation, precipitation or floating, inability to directly dissolve and add beverages, and affect the appearance of beverages, etc., to relieve sports fatigue, good solubility and stability, and beverages good stability effect

Inactive Publication Date: 2020-07-31
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of astaxanthin drinks mainly has the following problems: astaxanthin is fat-soluble and insoluble in water, so it cannot be directly dissolved and added to drinks
Astaxanthin water-soluble powder is a particle with a size ranging from 0.5 to 20 μm. After being dispersed in water solution, it is easy to coagulate, precipitate or float up, which will affect the appearance of the beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0051] In order to solve the second technical problem of the present invention, the preparation method of the astaxanthin anti-fatigue sports drink comprises:

[0052] (1) Preparation of sour agent: mix citric acid and malic acid to make sour agent; preparation of salty agent: mix sodium chloride, potassium chloride and calcium chloride to make salty agent; sweetener Preparation: mix white granulated sugar, glucose and aspartame to make sweetener;

[0053] (2) Deployment: Astaxanthin water-soluble powder, sweetener, sodium citrate, sour agent, salty agent, taurine, vitamin C, vitamin B 2 , potassium sorbate, sodium tripolyphosphate, and food essence are added to the batching tank and mixed evenly, then add water, stir to dissolve the raw materials, and obtain a beverage;

[0054] (3) Sterilization: the beverage described in step (2) is sterilized, and aseptically filled to obtain a finished product.

Embodiment 1

[0058] (1) Preparation of sour agent, mixing citric acid and DL-malic acid according to a mass ratio of 1:1 to make a sour agent;

[0059] (2) preparation of salty taste agent, mixing sodium chloride and potassium chloride according to a mass ratio of 2:1 to make salty taste agent;

[0060] (3) Preparation of sweetener, white granulated sugar and aspartame are mixed according to the mass ratio of 400:1 to make sweetener;

[0061] (4) Preparation: Weigh 10g of astaxanthin water-soluble powder, 3g of sodium citrate, 10g of sour agent, 6g of salty agent, 200g of sweetener, 1.5g of taurine, 0.5g of vitamin C, 0.05g of vitamin B2, and Put 0.5g of potassium acid potassium, 1g of sodium tripolyphosphate, 2.5g of compound essence of red dates and lotus seeds into a 5L measuring cup and mix well, then slowly add purified water to 5L, stir during adding water to dissolve the ingredients.

[0062] (5) Sterilization: After the material is completely dissolved, put the beverage through an...

Embodiment 2

[0065] (1) Preparation of sour agent, mixing citric acid and DL-malic acid according to a mass ratio of 1:1 to make a sour agent;

[0066](2) preparation of salty taste agent, mixing sodium chloride and potassium chloride according to a mass ratio of 2:1 to make salty taste agent;

[0067] (3) Preparation of sweetener, mixing white granulated sugar, glucose and aspartame according to the mass ratio of 100:100:1 to make sweetener;

[0068] (4) Preparation: Weigh 15g of astaxanthin water-soluble powder, 3g of sodium citrate, 9g of sour agent, 7g of salty agent, 200g of sweetener, 1.5g of taurine, 0.5g of vitamin C, 0.05g of vitamin B2, and Put 0.5g of potassium tripolyphosphate, 1g of sodium tripolyphosphate, and 3g of passion fruit essence into a 5L measuring cup and mix well, then slowly add purified water to 5L, stir during adding water to dissolve the ingredients,

[0069] (5) Sterilization: After the material is completely dissolved, put the beverage through an ultra-high ...

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Abstract

The invention relates to an astaxanthin anti-fatigue sports beverage and a preparation method thereof, and belongs to the technical field of food. The components of the sports beverage include 0.1-0.5wt% of astaxanthin water-soluble powder, sodium citrate, a sour agent, 0.1-0.2 wt% of a salty agent, a sweetening agent, vitamin C, vitamin B2, potassium sorbate, taurine, 0.02-0.05 wt% of sodium tripolyphosphate, flavoring essence and water; and the salty agent includes 50-75 wt% of sodium chloride, 0-25 wt% of potassium chloride and 0-50 wt% of calcium chloride. In the beverage, the astaxanthinwater-soluble powder is good in dispersivity and stability. The beverage can eliminate free radicals produced by exercise while replenishing energy and electrolytes for human bodies, so that sports fatigue can be effectively relieved, and sports efficiency can be better enhanced.

Description

technical field [0001] The invention relates to a natural astaxanthin anti-fatigue sports drink and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Sports drinks appeared in the 1960s. At that time, Dr. Cade of the Kidney Electrolyte Institute of the University of Florida, on the basis of long-term research on the theory of human exercise physiology, found that sugar and electrolytes were mixed with water in a certain proportion to make them compatible with human body fluids. Isotonic beverages with almost the same osmotic pressure. This beverage can accelerate the body’s absorption of nutrients and utilization of water in it. It is very suitable for people who are extremely dehydrated after exercise. From now on, sports drinks Words are gradually born. In the beginning, the ingredients of sports drinks were only carbohydrates, electrolytes and water, and then other nutrients such as vitamins, amino acids, and proteins w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/68A23L33/00
CPCA23L2/38A23L2/52A23L2/60A23L2/68A23L33/00A23V2002/00A23V2200/33
Inventor 李健王帝威熊亚
Owner PANZHIHUA UNIV
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