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Method for preparing functional sports drink

A sports drink, a functional technology, applied in the direction of food science, etc., can solve the problems of no effect on hypoxia resistance, single taste of sports drinks, etc., and achieve the effect of strengthening anti-fatigue and hypoxia resistance and strengthening effect

Inactive Publication Date: 2006-02-08
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the sports drink produced by this method has a single taste and has no effect on hypoxia resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Sucrose 5%, glucose 3%, citric acid 0.25%, vitamin C 0.02%, sodium chloride 0.05% (sodium 0.02%), potassium chloride 0.008% (potassium 0.005%), calcium lactate 0.03% ( Calcium 0.004%), magnesium sulfate 0.02% (magnesium 0.002%), Rhodiola rosea extract 0.05%, grape juice 10%, edible essence 0.03%, and the balance is purified water.

[0024] Put the sweetener into pure water, stir and gradually heat up to 85°C. After the sweetener is completely dissolved, keep it warm for 20 minutes, then filter and cool; add citric acid, vitamin C, potassium, sodium, calcium, and magnesium in sequence Dissolve one by one in purified water, and filter after completely dissolved; mix the two, add rhodiola rosea extract, fruit juice and edible essence, make up the volume with pure water, and stir evenly; the finished solution is subjected to ultra-high temperature instantaneous sterilization, temperature control At 120°C, the time is controlled at 15 seconds. Then, cool and fill at room te...

Embodiment 2

[0027] Sucrose 3%, Glucose 2%, Citric Acid 0.08%, Sodium Citrate 0.025%, Vitamin C 0.005%, Sodium Chloride 0.2% (0.08% as Sodium), Potassium Chloride 0.1% (0.06% as Potassium) , calcium lactate 0.15% (calculated as calcium 0.02%), magnesium sulfate 0.1% (calculated as magnesium 0.01%), rhodiola rosea extract 0.5%, tomato juice 15%, edible essence 0.015%, and the balance is purified water.

[0028] Put the sweetener into pure water, stir and gradually heat up to 85°C. After the sweetener is completely dissolved, keep it warm for 20 minutes, then filter and cool; add citric acid, vitamin C, potassium, sodium, calcium, and magnesium in sequence Dissolve one by one in pure water, and filter after completely dissolved; mix the two, add rhodiola rosea extract, fruit juice and food flavor, make up the volume with pure water, and stir evenly; the finished solution is subjected to ultra-high temperature instantaneous sterilization, temperature control At 120°C, the time is controlled a...

Embodiment 3

[0031] Sucrose 4%, Glucose 2.5%, Citric Acid 1.5g, Sodium Citrate 0.025%, Vitamin C 0.01%, Sodium Chloride 0.13% (0.05% as Sodium), Potassium Chloride 0.05% (0.03% as Potassium) , 0.07% calcium lactate (0.01% as calcium), 0.05% magnesium sulfate (0.005% as magnesium), 1% Rhodiola rosea extract, 12% peach juice, 0.02% food flavor, and the balance is purified water.

[0032] Put the sweetener into pure water, stir and gradually heat up to 85°C. After the sweetener is completely dissolved, keep it warm for 20 minutes, then filter and cool; add citric acid, vitamin C, potassium, sodium, calcium, and magnesium in sequence Dissolve one by one in pure water, and filter after completely dissolved; mix the two, add rhodiola rosea extract, fruit juice and food flavor, make up the volume with pure water, and stir evenly; the finished solution is subjected to ultra-high temperature instantaneous sterilization, temperature control At 120°C, the time is controlled at 15 seconds. Then, cool...

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Abstract

The invention provides a process for preparing functional sports beverage which comprises the following ingredients (by weight percent): sweetener 5-8%, lemon acid 0.08-0.25%, vitamin C 0.005-0.02%, potassium 0.005-0.06%, sodium 0.02-0.08%, calcium 0.004-0.02%, magnesium 0.002-0.01%, rhodiola root 0.001-0.02%, fruit juice 10-15%, edible flavoring essence 0.015-0.03%, and balancing water.

Description

technical field [0001] The invention relates to a preparation method in the technical field of food, in particular to a preparation method of a functional sports drink. Background technique [0002] Sports drinks refer to soft drinks whose composition and content of nutrients can adapt to the physiological characteristics and special nutritional needs of athletes or those who participate in physical exercise or manual labor. In the 1980s, this type of drink was officially called sports drink in the world, and it became the fifth generation of drink after carbonated drinks, cola, lactic acid drinks, and fruit drinks. Its main ingredients are sugar and electrolytes. It has the first four The special function that the substitute beverage does not have, can supply the demand of the human body for function, water and inorganic salt. Sports drinks are different from ordinary carbonated drinks and fruit juice drinks, the main difference is the different ingredients. First of all,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52
Inventor 丛峰松林志新王宏江史育才许有成
Owner SHANGHAI JIAO TONG UNIV
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