CN111066889A - A kind of functional drink and preparation method thereof - Google Patents
A kind of functional drink and preparation method thereof Download PDFInfo
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- CN111066889A CN111066889A CN202010038504.8A CN202010038504A CN111066889A CN 111066889 A CN111066889 A CN 111066889A CN 202010038504 A CN202010038504 A CN 202010038504A CN 111066889 A CN111066889 A CN 111066889A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/12—Preservation of milk or milk preparations by heating
- A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C7/00—Other dairy technology
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
本发明提供一种功能饮料及其制备方法，涉及食品加工技术领域。包括按重量份数计的以下组分：食用溶剂50‑500份；食用鸵鸟油0.5‑1.5份。通过将食用溶剂和食用鸵鸟油混合得到上述功能饮料。通过将食用溶剂和食用鸵鸟油混合，使食用溶剂和食用鸵鸟油中的分子间能够相互产生碰撞进而出现一定程度的相互包裹和交融，通过各组分的相互协同作用，提高了功能饮料的营养价值，使功能饮料的营养更加均衡。同时，改善了用户单独食用食用溶剂或食用鸵鸟油的口感，使人们在饮用功能饮料时的口感更加细腻、顺滑。与现有的功能饮料相比较，本发明提供的功能饮料具有口味较佳、营养丰富、易于吸收等优点。The invention provides a functional beverage and a preparation method thereof, and relates to the technical field of food processing. Including the following components in parts by weight: 50-500 parts of edible solvent; 0.5-1.5 parts of edible ostrich oil. The above functional beverage is obtained by mixing edible solvent and edible ostrich oil. By mixing the edible solvent with the edible ostrich oil, the molecules in the edible solvent and the edible ostrich oil can collide with each other and then wrap and blend with each other to a certain extent. value, so that the nutrition of functional beverages is more balanced. At the same time, the taste of the user eating the edible solvent or the ostrich oil alone is improved, so that the taste when people drink the functional drink is more delicate and smooth. Compared with the existing functional beverage, the functional beverage provided by the present invention has the advantages of better taste, rich nutrition, easy absorption and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a functional beverage and a preparation method thereof.
Background
The beverage is prepared from liquid for drinking, such as milk, soda water, fruit juice, tea, etc., and has effects in quenching thirst and supplementing energy. Generally speaking, the beverage is a food which can meet the normal needs of human body functions and can be drunk directly or drunk in a dissolving, diluting and other ways. Generally, any product that is directly eaten without chewing (or lightly chewing) belongs to the category of beverage, and the beverage is only one part of food products. Along with the gradual improvement of living standard and material conditions, functional beverages gradually appear on the market, and the functional beverages refer to beverages for regulating the functions of human bodies to a certain extent by adjusting the components and content proportion of nutrients in the beverages. However, the functional beverage on the market can not meet the daily requirement of people.
Disclosure of Invention
The invention aims to provide a functional beverage which can better meet the daily requirements of people.
Another object of the present invention is to provide a method for preparing a functional beverage, which is simple and can be mass-produced.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The invention provides a functional beverage. The paint comprises the following components in parts by weight:
50-500 parts of edible solvent; 0.5-1.5 parts of edible ostrich oil.
The invention provides a preparation method of the functional beverage. Which comprises mixing edible solvent and edible ostrich oil to obtain functional beverage.
The functional beverage and the preparation method thereof provided by the embodiment of the invention have at least the following beneficial effects:
the invention provides a functional beverage and a preparation method thereof. The paint comprises the following components in parts by weight: 50-500 parts of edible solvent; 0.5-1.5 parts of edible ostrich oil. The functional beverage is obtained by mixing edible solvent and edible ostrich oil. The functional beverage takes edible solvent and edible ostrich oil as raw materials, the edible solvent can be common liquid beverage (such as milk, orange juice, lactobacillus beverage and the like) or water in daily life, the sources of the edible solvent are rich, and the preparation cost of the functional beverage can be reduced. The edible ostrich oil has strong permeability and obvious effect of eliminating inflammation, and the rich anti-inflammatory and anti-inflammatory components of the ostrich oil can play a strong role in resisting intestinal tract digestive disorder. Meanwhile, the skin-care product is compatible with human skin, has extremely strong skin permeability, can be quickly absorbed by human body, has good effects on permeability, moistening property, repairability, enhancement of skin metabolism and the like, and can moisten skin and balance skin grease. The edible ostrich oil can be replaced by edible camel fat or edible emu oil. By mixing the edible solvent and the edible ostrich oil, the edible solvent and the edible ostrich oil can mutually collide to generate mutual wrapping and blending to a certain degree, and the nutritional value of the functional beverage is improved and the nutrition of the functional beverage is more balanced through the mutual synergistic effect of the components. Meanwhile, the taste of the user eating the edible solvent or the edible ostrich oil alone is improved, so that the taste of people drinking the functional beverage is more exquisite and smooth, and meanwhile, the mixture of the edible solvent and the edible ostrich oil can ensure that a plurality of components with high nutritive values are easily digested and absorbed by human bodies. The functional beverage prepared by adopting the raw materials and the preparation method not only improves the taste of the functional beverage, but also ensures that the nutrition in the functional beverage is more sufficient and the drinking effect is better, and can better meet the daily needs of people. The raw material components are fused with each other through mixing, the preparation process is simple, the operation is convenient, and the mixed functional beverage can be directly drunk. Compared with the existing functional beverage, the functional beverage provided by the invention has the advantages of good taste, rich nutrition, easy absorption and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The functional beverage and the method for preparing the same according to the embodiments of the present invention will be described in detail below.
The embodiment of the invention provides a functional beverage. The paint comprises the following components in parts by weight:
50-500 parts of edible solvent; 0.5-1.5 parts of edible ostrich oil.
The functional beverage obtained by mixing edible solvent and edible ostrich oil has good taste and convenient drinking. By adding the edible ostrich oil into the edible solvent, the nutritional value of the functional beverage can be effectively improved, and meanwhile, the original nutritional ingredients of the edible solvent cannot be damaged, so that the original nutritional value of the edible solvent is reserved. The edible ostrich oil has strong permeability and obvious effect of eliminating inflammation, and the rich anti-inflammatory and anti-inflammatory components of the ostrich oil can play a strong role in resisting intestinal tract digestive disorder. Meanwhile, the skin-care product is compatible with human skin, has extremely strong skin permeability, can be quickly absorbed by human body, has good effects on permeability, moistening property, repairability, enhancement of skin metabolism and the like, and can moisten skin and balance skin grease. By mixing the edible solvent and the edible ostrich oil, the edible solvent and the edible ostrich oil can mutually collide to generate mutual wrapping and blending to a certain degree, and the nutritional value of the functional beverage is improved and the nutrition of the functional beverage is more balanced through the mutual synergistic effect of the components. Meanwhile, the taste of the user eating the edible solvent or the edible ostrich oil alone is improved, so that the taste of people drinking the functional beverage is more exquisite and smooth, and meanwhile, the mixture of the edible solvent and the edible ostrich oil can ensure that a plurality of components with high nutritive values are easily digested and absorbed by human bodies.
Wherein the edible solvent comprises milk product and/or water. The milk product is an ideal food which has proper composition proportion and is easy to be digested and absorbed by human bodies, has mild taste and slight sweet taste, and has special fragrance and taste; water is a major component of body fluids and is an important substance constituting cells, interstitial fluid, plasma, and the like. About half of the daily water consumed by the human body needs to be supplemented by drinking water directly. When the milk product and the edible ostrich oil are separately mixed, the unique flavor of the milk product and the edible ostrich oil can be mutually fused, so that the functional beverage has more fragrant and sweet mouthfeel; when water and edible ostrich oil are separately mixed, the edible ostrich oil can be easily absorbed by human bodies, and when users need to drink functional beverages, the edible ostrich oil can be directly added into daily drinking water, so that the preparation of the functional beverages is simpler and more convenient; meanwhile, when the milk product, the water and the edible ostrich oil are mixed, the taste of the functional beverage can be improved, the edible ostrich oil can be better fused with the water and the milk product, and all molecules are mutually wrapped and attracted, so that the ostrich oil is easier to absorb and digest by a human body.
Wherein the milk is one or more of milk, walnut milk, peanut milk and yogurt. When the milk, the walnut milk, the peanut milk or the yogurt is independently mixed with the edible ostrich oil, the mineral substances such as protein, calcium, zinc and the like in a human body can be increased, the nutrition absorption of skin can be promoted, the effects of resisting aging and beautifying are achieved, meanwhile, the effect of improving and balancing the intestinal tract is achieved, the effect of regulating the intestinal tract is achieved, and the intestinal tract disease is effectively prevented. When two or more than two of milk, walnut milk, peanut milk and yoghurt are used as raw materials to be mixed with the edible ostrich oil, the original greasy taste of the edible ostrich oil is well covered, the mouthfeel of the functional beverage is further improved, and the taste of a user is purer, more fragrant and smoother when the user drinks the functional beverage.
Further, the functional beverage also comprises 1-5 parts by weight of vegetable juice. Vegetable juice is juice squeezed from various vegetables. After being mixed with edible solvent and edible ostrich oil, the functional beverage can further adjust the coordination of human body functions, enhance the cell activity and the gastrointestinal function and effectively improve the effect of improving the gastrointestinal discomfort of the functional beverage. The fruit and vegetable juice can be mutually fused with the edible solvent and the edible ostrich oil, so that the taste and the fragrance of the functional beverage are further improved, the nutrition of the functional beverage is richer and more diversified, the functional beverage and the edible ostrich oil jointly play a role in relieving symptoms such as intestinal discomfort and intestinal disorder, and the color and luster of the functional beverage are more attractive.
Wherein the vegetable juice comprises one or more of celery juice, carrot juice, cabbage juice, cucumber juice, and tomato juice. The celery juice, the carrot juice, the cabbage juice, the cucumber juice and the tomato juice are added, so that the drinking taste of the functional beverage can be improved, the functional beverage is fragrant, sweet and delicious, and the audience population of the functional beverage is increased. When a plurality of or single vegetable juice is mixed with the edible solvent and the edible ostrich oil, the original nutritional ingredients of the edible solvent and the edible ostrich oil can not be damaged, and the effects of aiding digestion, conditioning intestines and stomach, improving discomfort of the intestines and stomach and the like of the functional beverage can be effectively improved, so that a human body can better digest and absorb the nutritional ingredients in all the raw materials, and the effects of repairing the body and improving intestinal ulcer are achieved.
Further, the functional beverage also comprises 5-10 parts of coarse food grains by weight. The coarse food grain is rich in dietary fiber, and has good effect of improving intestinal function. After the dietary fiber is metabolized by a human body, the dietary fiber can generate cathartic hydroxyl compounds, promote intestinal peristalsis, shorten the retention time of excrement in the intestines and ensure smooth excrement. By mixing the coarse grain, the edible solvent and the edible ostrich oil, the satiety of the functional beverage can be increased, the mouthfeel of the functional beverage can be improved, and the gastrointestinal efficacy of the functional beverage can be improved, so that the functional beverage and the anti-inflammatory and anti-inflammatory components in the ostrich oil can act together to resist the symptoms of intestinal digestion disorder, gastrointestinal discomfort and the like.
Wherein the coarse food grain comprises one or more of herba Avenae Fatuae, semen Phaseoli Radiati, fructus Zizaniae Caduciflorae, purple rice, and semen Setariae. The oat, mung bean, black rice, purple rice and millet can be in powder form to increase satiety of the user for drinking the functional beverage, and can also be processed into liquid form by simple processing so as to be convenient for drinking after being mixed with an edible solvent and edible ostrich oil. When a plurality of or single kinds of the coarse food grains are mixed with the edible solvent and the edible ostrich oil, the rich dietary fibers are mutually matched with the anti-inflammatory and anti-inflammatory components and the fatty acid in the edible ostrich oil, and the dietary fibers in the coarse food grains can be better absorbed and digested by the intestinal tract through the high permeability of the edible ostrich oil, so that the effect of improving the gastrointestinal discomfort symptoms of the functional beverage is further improved.
The embodiment of the invention also provides a preparation method of the functional beverage.
Heating edible solvent for 20-40 s. By heating, the movement of molecules in the edible solvent can be accelerated, so that when the ostrich oil is fused with the edible ostrich oil, the diffusion of the edible ostrich oil in the edible solvent is accelerated, the fusion and the intersection between the molecules are more obvious, and the ostrich oil is easier to digest and absorb by a human body. The heating time is 20-40s, the taste and the temperature of the heated edible solvent are suitable for drinking by users, the nutrient components in the edible solvent can be retained to the maximum extent, the loss and the damage of nutrient substances are avoided, the gastrointestinal contraction function can be increased, the digestive system can better absorb the nutrient substances, and meanwhile, the gastric mucosa can be protected. Then adding edible ostrich oil, mixing, stirring for 1-2min, and ultrasonic emulsifying. The stirring can promote the components between the edible ostrich oil and the edible solvent to be better mixed, accelerate the diffusion of each molecule in the edible ostrich oil in the edible solvent, enhance the adsorption between molecules, enable the molecules to be better wrapped, be easier for a human body to absorb and digest nutrient substances in the functional beverage, reduce the burden of intestines and stomach and play a role in protecting the intestines and stomach. Meanwhile, the temperature of the functional beverage can be more uniform, and the taste of the user is better when the user drinks the functional beverage. The ultrasonic emulsification after the stirring can further make the edible solvent and the edible ostrich oil be mixed more uniformly, thereby making the functional beverage more stable after being mixed. Sterilizing at 135-150 deg.C for 2-5s, and cooling for 3-5min to obtain the functional beverage. By adopting the sterilization method, the mixed functional beverage can be heated and sterilized, so that the functional beverage is healthier and safer, the taste is better, the heating time of the functional beverage can be shortened, and the nutrient components, color, aroma and taste of the functional beverage are effectively prevented from being excessively lost and damaged. Cooling for 3-5min after sterilization can make the drinking temperature of the functional beverage more appropriate, and avoid the reduction of taste caused by overhigh or overlow temperature.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a functional beverage, which comprises the following raw materials:
80g of edible solvent; edible ostrich oil 1 g. Wherein the edible solvent is milk.
The preparation method of the functional beverage comprises the following steps:
mixing milk and edible ostrich oil to obtain the functional beverage.
Example 2
The embodiment provides a functional beverage, which comprises the following raw materials:
150g of edible solvent; edible ostrich oil 1 g. Wherein the edible solvent is milk.
The preparation method of the functional beverage comprises the following steps:
mixing milk and edible ostrich oil to obtain the functional beverage.
Example 3
The embodiment provides a functional beverage, which comprises the following raw materials:
300g of edible solvent; edible ostrich oil 1 g. Wherein the edible solvent is milk.
The preparation method of the functional beverage comprises the following steps:
heating milk for 20s, adding edible ostrich oil, and mixing to obtain the functional beverage.
Example 4
The embodiment provides a functional beverage, which comprises the following raw materials:
100g of edible solvent; edible ostrich oil 0.5 g. Wherein the edible solvent is selected from milk and water.
The preparation method of the functional beverage comprises the following steps:
heating milk and water for 30s, and mixing with edible ostrich oil to obtain the functional beverage.
Example 5
The embodiment provides a functional beverage, which comprises the following raw materials:
120g of edible solvent; edible ostrich oil 1.5 g. Wherein the edible solvent is selected from milk, walnut milk and peanut milk.
The preparation method of the functional beverage comprises the following steps:
heating milk, walnut milk and peanut milk for 25s, and adding edible ostrich oil to mix to obtain the functional beverage.
Example 6
The embodiment provides a functional beverage, which comprises the following raw materials:
500g of edible solvent; 0.8g of edible ostrich oil; vegetable juice 1 g. Wherein the edible solvent is selected from milk, walnut milk, peanut milk, yogurt and water, and the vegetable juice is selected from celery juice.
The preparation method of the functional beverage comprises the following steps:
mixing milk, walnut milk, peanut milk, yogurt, water and celery juice, heating for 40s, and adding edible ostrich oil to mix to obtain the functional beverage.
Example 7
The embodiment provides a functional beverage, which comprises the following raw materials:
200g of edible solvent; 0.8g of edible ostrich oil; 3g of vegetable juice. Wherein the edible solvent is yogurt and water, and the vegetable juice is selected from Sucus Dauci Sativae, caulis et folium Brassicae Capitatae juice and succus Cucumidis Sativi.
The preparation method of the functional beverage comprises the following steps:
mixing yogurt, water, Sucus Dauci Sativae, caulis et folium Brassicae Capitatae juice and succus Cucumidis Sativi, heating for 15s, adding edible ostrich oil, mixing, stirring for 1min for ultrasonic emulsification, sterilizing at 135 deg.C for 5s, and cooling for 3min to obtain the functional beverage.
Example 8
The embodiment provides a functional beverage, which comprises the following raw materials:
450g of edible solvent; 1.5g of edible ostrich oil; 5g of vegetable juice. Wherein the edible solvent is selected from walnut milk and yogurt, and the vegetable juice is selected from celery juice, carrot juice, cabbage juice, cucumber juice and tomato juice.
The preparation method of the functional beverage comprises the following steps:
mixing peach milk, yogurt, celery juice, carrot juice, cabbage juice, cucumber juice and tomato juice, heating for 20s, adding edible ostrich oil, mixing, stirring for 2min for ultrasonic emulsification, sterilizing at 150 deg.C for 3s, sterilizing, and cooling for 5min to obtain the functional beverage.
Example 9
The embodiment provides a functional beverage, which comprises the following raw materials:
230g of edible solvent; 0.95g of edible ostrich oil; 1g of vegetable juice; 5g of coarse food grain. Wherein the edible solvent is selected from milk, walnut milk, peanut milk and water, the vegetable juice is selected from cucumber juice and tomato juice, and the coarse grain is selected from oat.
The preparation method of the functional beverage comprises the following steps:
mixing milk, walnut milk, peanut milk, water, cucumber juice, tomato juice and oat, heating for 30s, adding edible ostrich oil, mixing, stirring for 1.5min for ultrasonic emulsification, sterilizing at 140 ℃ for 4s, and cooling for 4min to obtain the functional beverage.
Example 10
The embodiment provides a functional beverage, which comprises the following raw materials:
350g of edible solvent; 1.4g of edible ostrich oil; 4g of vegetable juice; 8g of coarse food grain. Wherein the edible solvent is selected from milk, yogurt and water, the vegetable juice is selected from celery juice, cucumber juice and tomato juice, and the coarse grain is selected from oat and mung bean.
The preparation method of the functional beverage comprises the following steps:
mixing milk, yogurt, water, celery juice, cucumber juice, tomato juice, oat and mung bean, heating for 20s, and adding edible ostrich oil to obtain the functional beverage.
Example 11
The embodiment provides a functional beverage, which comprises the following raw materials:
80g of edible solvent; 1.2g of edible ostrich oil; 5g of vegetable juice; 10g of coarse food grain. Wherein the edible solvent is selected from milk, peanut milk, yogurt and water, the vegetable juice is selected from celery juice, carrot juice and cabbage juice, and the coarse food grain is selected from oat, mung bean, black rice, purple rice and millet.
The preparation method of the functional beverage comprises the following steps:
mixing milk, peanut milk, yogurt, water, celery juice, carrot juice, cabbage juice, oat, mung bean, black rice, purple rice, millet and edible ostrich oil to obtain the functional beverage.
Comparative example 1
The comparison example provides a commercially available milk with a brand of Ile-classical series and a specification of 250 ml/bottle, and the manufacturer is a Nemontage Ile industry group GmbH for standby.
Comparative example 2
This comparative example provides a commercially available blended juice brand of farmer spring, 500 ml/bottle, manufacturer farmer spring limited.
Test example 1
The functional beverages prepared in examples 1-3 and the milk provided in comparative example 1 were tested for their effect on patients with gastrointestinal distress.
The test method is as follows: 40 volunteers suffering from gastrointestinal distress were selected and randomly divided into 4 groups of 10 persons, and each group of volunteers drunk 250ml of the functional beverage prepared in examples 1-3 and 250ml of milk purchased in comparative example 1 respectively every day, and after insisting for 30 days, the number of persons with relieved gastrointestinal distress symptoms and obviously improved mental status was counted, and the results were as follows:
among the groups of functional beverages prepared in example 1, 7 persons had relieved gastrointestinal discomfort symptoms and significantly improved mental state.
Among the groups of functional beverages prepared in example 2, 8 people who had relieved gastrointestinal discomfort symptoms and significantly improved mental status were drinking.
Among the groups drinking the functional beverages prepared in example 3, 5 persons had relieved gastrointestinal discomfort symptoms and significantly improved mental state.
Among the group of the milk provided in comparative example 1, 3 persons were present who had relieved gastrointestinal discomfort symptoms and significantly improved mental state.
As can be seen from the comparison results, compared with the milk provided in comparative example 1, the functional beverages prepared in examples 1 to 3 have a significant effect of relieving the symptoms of patients with gastrointestinal discomfort, can improve the physiological function of the intestinal tract to a certain extent, and can significantly improve the mental state of the patients with gastrointestinal discomfort when the milk is consumed for the same time and in the same amount.
Test example 2
The functional beverages prepared in example 7, example 9, example 11 and the blended juices provided in comparative example 2 were tested for sensory evaluation.
TABLE 1 sensory evaluation score sheet
The test method is as follows: 50 volunteers were selected and the functional beverages prepared in examples 6 to 8 and the blended juice provided in comparative example 2 were subjected to sensory scoring according to the above scoring criteria, and the scoring results were as follows:
TABLE 2 scoring results for example 7, example 9, example 11 and comparative example 2
As can be seen from the tables, it can be seen from the scoring results of example 7, example 9, example 11 and comparative example 2 that the functional beverages prepared in example 7, example 9 and example 11 are obviously superior to the blended juice provided in comparative example 2 in color, taste, flavor, acidity and sweetness, and the scoring grade is superior.
Test example 3
The functional beverages prepared in example 7, example 9, example 11 and the blended juice provided in comparative example 2 were tested for their effect on gastrointestinal distress patients.
The test method is as follows: 40 volunteers suffering from gastrointestinal distress were selected and randomly divided into 4 groups of 10 persons, and each group of volunteers drunk 250ml of the mixed juice prepared in examples 6 to 8 and the mixed juice purchased in comparative example 2, respectively, and after insisting for 30 days, the number of persons with relieved gastrointestinal distress symptoms and obviously improved mental status was counted, and the results were as follows:
among the groups drinking the functional beverages prepared in example 7, 5 persons had relieved gastrointestinal discomfort symptoms and significantly improved mental state.
Among the groups drinking the functional beverages prepared in example 9, 8 persons had relieved gastrointestinal discomfort symptoms and significantly improved mental state.
Among the groups of functional beverages prepared in example 11, 7 persons had relieved gastrointestinal discomfort symptoms and significantly improved mental status.
Among the group of mixed juices provided in comparative example 2, 3 people were present who had relieved gastrointestinal discomfort symptoms and significantly improved mental status.
From the above comparison results, it can be observed that the functional beverages prepared in examples 7, 9 and 11 have a significant effect of relieving the symptoms of the patients with gastrointestinal disorders, can improve the physiological functions of the intestines to a certain extent, and can significantly improve the mental state, compared with the blended juice provided in comparative example 2, when the drinking time and the amount are the same.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05260939A (en) * | 1992-03-18 | 1993-10-12 | Snow Brand Milk Prod Co Ltd | Method for improving flavor and appatatus therefor |
| KR20020076681A (en) * | 2001-03-30 | 2002-10-11 | 박기배 | Manufacturing method of starch syrup by using the ostrich bone |
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2020
- 2020-01-14 CN CN202010038504.8A patent/CN111066889A/en active Pending
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| JPH05260939A (en) * | 1992-03-18 | 1993-10-12 | Snow Brand Milk Prod Co Ltd | Method for improving flavor and appatatus therefor |
| KR20020076681A (en) * | 2001-03-30 | 2002-10-11 | 박기배 | Manufacturing method of starch syrup by using the ostrich bone |
| RU2009100085A (en) * | 2009-01-12 | 2010-07-20 | Министерство образования и науки Российской Федерации Федеральное агентство по образованию Государственное образовательное учрежден | JUICY PUMPKIN DRINK |
| WO2015034068A1 (en) * | 2013-09-06 | 2015-03-12 | 三菱化学フーズ株式会社 | Method for producing beverage |
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Application publication date: 20200428 |