CN112741318A - Cell activation beverage and preparation method thereof - Google Patents

Cell activation beverage and preparation method thereof Download PDF

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Publication number
CN112741318A
CN112741318A CN202110043856.7A CN202110043856A CN112741318A CN 112741318 A CN112741318 A CN 112741318A CN 202110043856 A CN202110043856 A CN 202110043856A CN 112741318 A CN112741318 A CN 112741318A
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beverage
parts
cell
gluconate
powder
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官德成
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Zhangzhou Green Quality Food Technology Co ltd
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Zhangzhou Green Quality Food Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention relates to the field of beverage preparation, in particular to a cell activation beverage and a preparation method thereof, wherein the cell activation beverage comprises the following components in parts by weight: 20-22 parts of water, 0.1-0.5 part of trehalose, 0.2-1.0 part of beer yeast, 0.0001-0.0003 part of soybean peptide powder, 0.1-0.5 part of mushroom polysaccharide, 0.1-0.5 part of haematococcus pluvialis, 0.1-0.5 part of corn germ powder and 0.1-0.5 part of white ginger.

Description

Cell activation beverage and preparation method thereof
Technical Field
The invention relates to the field of beverage preparation, in particular to a cell activation beverage and a preparation method thereof.
Background
The drink is liquid food which is produced by taking water as a main raw material, adding various auxiliary ingredients and then adopting various processes and is directly drunk by people. The beverage has the functions of supplementing human body water, and has certain nutritional functions due to the contents of saccharides, fruit acids, milk, various trace inorganic salts, amino acids, proteins, vitamins and the like.
With the rapid development of economy, the living standard of people is greatly improved, the nutrition is excessive, the nutrition is deposited in the body for a long time, meanwhile, with the acceleration of working rhythm and the increase of living pressure, the human body is in a state of tension and fatigue, the human body is inexhaustible to collect the essence for a long time, and the body is always in a sub-health state.
Disclosure of Invention
Therefore, it is desirable to provide a cell activation beverage and a preparation method thereof, which can effectively improve the cell activity of human body and relieve anxiety state of people.
In order to achieve the purpose, the invention provides a cell activation drink which comprises the following components in parts by weight:
20-22 parts of water, 0.1-0.5 part of trehalose, 0.2-1.0 part of beer yeast, 0.0001-0.0003 part of soybean peptide powder, 0.1-0.5 part of mushroom polysaccharide, 0.1-0.5 part of haematococcus pluvialis, 0.1-0.5 part of corn germ powder and 0.1-0.5 part of white ginger.
Further, the composition comprises the following components in parts by weight:
21.5686 parts of water, 0.3 part of trehalose, 0.5 part of beer yeast, 0.0001 part of soybean peptide powder, 0.3 part of mushroom polysaccharide, 0.3 part of haematococcus pluvialis, 0.2 part of corn germ powder and 0.2 part of white ginger.
Further, the composition also comprises the following components in parts by weight: 1-5 parts of pineapple juice powder, 1-5 parts of fructo-oligosaccharide, 0.1-0.5 part of calcium lactate and 0.001-0.005 part of gluconate. The taste of the beverage is improved, and meanwhile, the beverage can play a role in stabilizing each component and improving the stability of each component.
Further, the composition also comprises the following components in parts by weight: 2 parts of pineapple juice powder, 2 parts of fructo-oligosaccharide, 0.2 part of calcium lactate and 0.003 part of gluconate.
Further, the gluconate is one or more of zinc gluconate, magnesium gluconate and ferrous gluconate.
Further, the composition also comprises the following components in parts by weight:
0.0001-0.0003 part of phosphatidylserine, 0.0001-0.0003 part of vitamin B2, 0.0001-0.0003 part of vitamin C, 0.0001-0.0003 part of curcumin, 0.0001-0.0005 part of lycopene, 0.0001-0.0003 part of folic acid, 0.0001-0.0005 part of beta-carotene, 0.0001-0.0005 part of gamma-aminobutyric acid, 0.0001-0.0005 part of taurine and 0.0001-0.0005 part of L-arginine. The components are all used as trace elements to be filled into the formula of the drink to supplement the nutrient components of the drink.
A preparation method of a cell activation drink comprises the following steps:
(1) weighing the components in proportion;
(2) weighing the components, mixing and stirring to form a beverage crude liquid;
(3) heating the beverage crude liquid to 90-100 deg.C under stirring, and maintaining the temperature for 5-10min to obtain beverage liquid;
(4) filling and sealing the beverage liquid by using a filling and sealing machine to obtain a packaged beverage;
(5) and sterilizing, cooling and drying the packaged beverage in sequence to obtain a finished product package.
Further, in the step (2), the stirring time is 20-30min, and the stirring speed is 100-.
Further, the transverse sealing temperature of the can package in the step (4) is 120-.
Further, in the step (5), the sterilization temperature is 80-85 ℃, and the sterilization time is 10 min.
The pharmacological action of the main components in the formula of the invention is as follows:
the white ginger contains natural vitamin E, is tens of times of synthetic E, can resist bacteria and aging, is helpful for the normal function of an immune system, can improve peripheral circulation, enables peripheral capillaries to be unobstructed, quickly delivers nutrients to cells of the whole body, can inhibit the transfer of melanin from black cells to protein cells, reduces pigmentation, accelerates the metabolism of the stratum corneum of the skin and reduces the generation of wrinkles.
Trehalose, trehalose can form a unique protective film on the cell surface under severe environmental conditions such as high temperature, high cold, high osmotic pressure, drying and dehydration, and effectively protects protein molecules from being inactivated, thereby maintaining the life process and biological characteristics of a living body.
Phosphatidylserine has the functions of improving nerve cell function, regulating the conduction of nerve pulse and enhancing the memory function of brain, and can rapidly enter the brain through a blood brain barrier after being absorbed due to strong lipophilicity, thereby playing the roles of relieving blood vessel smooth muscle cells and increasing the blood supply of the brain.
Beer yeast has high content of vitamins and proteins, and can be used as edible, medicinal and feed yeast, and also can extract cytochrome C, nucleic acid, glutathione, prothrombin, coenzyme A, adenosine triphosphate, etc. from it.
The soybean peptide powder is rich in nutrition and easy to absorb, and has the effects of resisting hypertension, reducing cholesterol, resisting thrombosis, improving lipid metabolism, preventing arteriosclerosis, enhancing physical strength and muscle strength of a human body, promoting recovery of myoerythrocytes, eliminating fatigue, promoting absorption of calcium, phosphorus and other trace elements, and improving the strength of bones; it also has effects in promoting brain development, improving memory, enhancing activity of phagocyte and B cell, enhancing immunity, resisting cancer and aging, protecting epidermal cell, preventing melanin pigmentation, eliminating oxidative free radical, and clearing blood; can promote cell reproduction, protect liver, prevent liver cirrhosis, and promote liver function recovery, and has medical and prophylactic effects for diabetes patients; and can be used for preventing senile dementia and cholelithiasis.
The mushroom polysaccharide can enhance the function of T lymphocytes, thereby improving the immunity of the body against various diseases; has obvious functions of relieving cough and thinning sputum; can keep water balance in intestine, absorb residual cholesterol and sugar, and discharge them out of body, and is very beneficial for preventing constipation, intestinal cancer, arteriosclerosis, diabetes, etc.; the mushroom polysaccharide can also be used for treating leukopenia and digestive tract disorder; has certain auxiliary effects of promoting appetite, recovering brain function and promoting milk secretion.
Haematococcus pluvialis can well enhance the strength and endurance of human muscles and relieve sports fatigue. Has obvious effect on enhancing cell regeneration capacity and protecting human cells and DNA health, and can resist aging, protect eyes, protect skin, rebuild collagen and shape skin elasticity. Haematococcus pluvialis can maximally avoid the low-density protein oxidation, thereby helping to achieve the effects of reducing plaque formation and recovering blood vessel elasticity and maintaining the health of a cardiovascular system.
The corn germ powder has the anti-aging effect, contains the vitamins A and E and the glutamine, also contains the lysine and the trace element selenium, has the anti-oxidation effect, is beneficial to preventing aging, is rich in the vitamins B1, B2 and B6, and has the effects of protecting and beautifying the skin. Has effects in promoting gastrointestinal peristalsis and preventing constipation; can promote intestinal metabolism and accelerate toxin discharge. It has effects in softening blood vessel, reducing cholesterol, and preventing arteriosclerosis. Has eyesight protecting effect, and is an excellent supplement food for resisting eye aging
The technical scheme has the following beneficial effects:
in the invention, the trehalose, the beer yeast, the mushroom polysaccharide and the haematococcus pluvialis are used together with the beer yeast, the soybean peptide powder and the white ginger, the compatibility is scientific and reasonable, the synergistic effect is obvious, complete nutrient components can be provided for a human body, the concentrations of testosterone and lutein in human blood can be improved, human cells are activated, the metabolism of human tissue cells is promoted, and further the growth and development of the human body are promoted.
The components of the invention have simple and reasonable proportion, the effects of the raw materials supplement each other, the finished product is in the form of a beverage product, and the human body can realize the function of antianxiety by drinking the beverage in daily life.
Drawings
FIG. 1 is a graph showing the regulation ability of the cell-activated drink prepared in examples 1, 2 and 3 to testosterone.
FIG. 2 shows the ability of the cell-activated beverages prepared in examples 1, 2 and 3 to regulate lutein.
FIG. 3 shows the ability of the cell activation drinks prepared in examples 1, 2 and 3 to regulate cortisone.
FIG. 4 is a graph of the change in pressure perception scale scores of the inactivated beverage prepared in example 1 according to the detailed description of the present invention and a blank experiment.
FIG. 5 is a graph of mental health scale score changes for the activated cell beverage prepared in example 1 and a blank experiment according to an embodiment.
FIG. 6 is a graph of the change in the melancholy-anxiety-stress scale score for the activated cell beverage prepared in example 1 and a blank experiment according to one embodiment
Detailed Description
To explain technical contents, structural features, and objects and effects of the technical solutions in detail, the following detailed description is given with reference to the accompanying drawings in conjunction with the embodiments.
Example 1
A cell activation drink comprises the following components in parts by weight:
21.5686 parts of water, 0.3 part of trehalose, 0.5 part of beer yeast, 0.0001 part of soybean peptide powder, 0.3 part of mushroom polysaccharide, 0.3 part of haematococcus pluvialis, 0.2 part of corn germ powder, 0.2 part of white ginger, 2 parts of pineapple juice powder, 2 parts of fructo-oligosaccharide, 0.2 part of calcium lactate, 0.002 part of zinc gluconate, 0.001 part of magnesium gluconate, 0.0002 part of phosphatidylserine, 0.0002 part of vitamin B2, 0.0002 part of vitamin C, 0.0002 part of curcumin, 0.0002 part of lycopene, 0.0003 part of folic acid, 0.0003 part of beta-carotene, 0.0003 part of gamma-aminobutyric acid, 0.0003 part of taurine and 0.0003 part of L-arginine.
The preparation method of the beverage in the embodiment comprises the following steps:
(1) weighing trehalose, beer yeast, soybean peptide powder, mushroom polysaccharide, haematococcus pluvialis, corn germ powder, white ginger, pineapple juice powder, fructo-oligosaccharide, calcium lactate, zinc gluconate, magnesium gluconate, phosphatidylserine, vitamin B2, vitamin C, curcumin, lycopene, folic acid, beta-carotene, gamma-aminobutyric acid, taurine, L-arginine and water in proportion;
(2) adding the rest components into water, mixing and stirring to obtain beverage crude liquid, wherein the stirring time is 25min, and the stirring speed is 150 r/min;
(3) heating the crude beverage solution to 95 deg.C under stirring, and maintaining the temperature for 7min to obtain beverage solution;
(4) filling and sealing the beverage liquid by using a filling and sealing machine to obtain a packaged beverage, wherein the transverse sealing temperature is 150 ℃, the longitudinal sealing temperature is 160 ℃, and the sealing speed is 40 bags/min;
(5) sterilizing the packaged beverage at 80 deg.C for 10min, sequentially cooling, air drying, and packaging to obtain final product.
Example 2
A cell activation drink comprises the following components in parts by weight:
20 parts of water, 0.1 part of trehalose, 0.2 part of beer yeast, 0.0001 part of soybean peptide powder, 0.1 part of mushroom polysaccharide, 0.1 part of haematococcus pluvialis, 0.1 part of corn germ powder, 0.1 part of white ginger, 1 part of pineapple juice powder, 1 part of fructo-oligosaccharide, 0.1 part of calcium lactate, 0.001 part of zinc gluconate, 0.0001 part of phosphatidylserine, 0.0001 part of vitamin B2, 0.0001 part of vitamin C, 0.0001 part of curcumin, 0.0001 part of lycopene, 0.0001 part of folic acid, 0.0001 part of beta-carotene, 0.0001 part of gamma-aminobutyric acid, 0.0001 part of taurine and 0.0001 part of L-arginine.
The preparation method of the beverage in the embodiment comprises the following steps:
(1) weighing trehalose, beer yeast, soybean peptide powder, mushroom polysaccharide, haematococcus pluvialis, corn germ powder, white ginger, pineapple juice powder, fructo-oligosaccharide, calcium lactate, zinc gluconate, phosphatidylserine, vitamin B2, vitamin C, curcumin, lycopene, folic acid, beta-carotene, gamma-aminobutyric acid, taurine, L-arginine and water in proportion;
(2) adding the rest components into water, mixing and stirring to obtain beverage crude liquid, wherein the stirring time is 20min, and the stirring speed is 200 r/min;
(3) heating the crude beverage solution to 90 deg.C under stirring, and maintaining the temperature for 10min to obtain beverage solution;
(4) filling and sealing the beverage liquid by using a filling and sealing machine to obtain a packaged beverage, wherein the transverse sealing temperature is 120 ℃, the longitudinal sealing temperature is 100 ℃, and the sealing speed is 50 bags/min;
(5) sterilizing the packaged beverage at 85 deg.C for 5min, sequentially cooling, air drying, and packaging to obtain final product.
Example 3
A cell activation drink comprises the following components in parts by weight:
22 parts of water, 0.5 part of trehalose, 1.0 part of beer yeast, 0.0003 part of soybean peptide powder, 0.5 part of mushroom polysaccharide, 0.5 part of haematococcus pluvialis, 0.5 part of corn germ powder, 0.5 part of white ginger, 5 parts of pineapple juice powder, 5 parts of fructo-oligosaccharide, 0.5 part of calcium lactate, 0.003 part of zinc gluconate, 0.001 part of magnesium gluconate, 0.001 part of ferrous gluconate, 0.0003 part of phosphatidylserine, 0.0003 part of vitamin B2, 0.0003 part of vitamin C, 0.0003 part of curcumin, 0.0005 part of lycopene, 0.0003 part of folic acid, 0.0005 part of beta-carotene, 0.0005 part of gamma-aminobutyric acid, 0.0005 part of taurine and 0.0005 part of L-arginine.
The preparation method of the beverage in the embodiment comprises the following steps:
(1) weighing trehalose, beer yeast, soybean peptide powder, mushroom polysaccharide, haematococcus pluvialis, corn germ powder, white ginger, pineapple juice powder, fructo-oligosaccharide, calcium lactate, zinc gluconate, magnesium gluconate, ferrous gluconate, phosphatidylserine, vitamin B2, vitamin C, curcumin, lycopene, folic acid, beta-carotene, gamma-aminobutyric acid, taurine, L-arginine and water in proportion;
(2) adding the rest components into water, mixing and stirring to obtain beverage crude liquid, wherein the stirring time is 30min, and the stirring speed is 100 r/min;
(3) heating the crude beverage solution to 100 deg.C under stirring, and maintaining the temperature for 5min to obtain beverage solution;
(4) filling and sealing the beverage liquid by using a filling and sealing machine to obtain a packaged beverage, wherein the transverse sealing temperature is 170 ℃, the longitudinal sealing temperature is 210 ℃, and the sealing speed is 50 bags/min;
(5) sterilizing the packaged beverage at 80 deg.C for 20min, sequentially cooling, air drying, and packaging to obtain final product package.
The drink prepared in the examples 1, 2 and 3 is used as an experimental group, a blank experiment is used as a control group, the regulation capability of the drink on the concentrations of testosterone and lutein in a human body is tested, each group of experiments has 20-25 volunteers, the drinking frequency of the experimental group is 30 ml/time, 3 times/day and 90 days, the concentrations of testosterone and lutein on the 0 th day and the 90 th day are respectively tested, and the final result is averaged and is shown in the figure 1-2.
As can be seen from FIGS. 1-2, the beverage of the present invention can increase the concentration of testosterone and lutein in human body, wherein the concentration of testosterone and lutein increases from 4.5ng/mL to 6.0ng/mL by 33.33% and the concentration of lutein increases from 4.1mIU/mL to 5.2mIU/mL by 26.83% using the experimental group of the beverage of example 1, and the increase of the concentration of testosterone and lutein can contribute to the metabolism, growth and development of human body.
The drinks prepared in examples 1, 2 and 3 were used as experimental groups, blank experiments were used as control groups, the drink was tested for its ability to regulate cortisone in humans, each group had 20-25 volunteers, the frequency of drinking drinks was 30 ml/time and 3 times/day for the experimental group, and the cortisone concentrations were measured on day 0 and day 60 respectively for a period of 60 days, and the final results were averaged as shown in fig. 3.
As can be seen from FIG. 3, the drink of the present invention can reduce the cortisone concentration in human body, wherein the cortisone concentration is reduced from 15.6 μ g/dL to 10.3 μ g/dL in the experimental group using the drink of example 1, and the cortisone in human body is easy to rise in stress and anxiety environment, so it is presumed that the drink of the present invention can effectively reduce the stress and anxiety feeling of human body.
The drink of example 1 was used as an experimental group, blank experiments were used as a control group, each group of experiments had 20 to 25 volunteers, the frequency of drinking the drink in the experimental group was 30 ml/time and 3 times/day, and the volunteers on day 0 and day 60 were tested for a period of 60 days for a pressure perception scale, a mental health scale and a depression-anxiety-pressure scale, respectively, and the experimental results are shown in fig. 4 to 6.
As can be seen from fig. 4-6, the stress scores of the volunteers in the experimental group of example 1 were greatly decreased before and after, thereby demonstrating that the beverage of the present invention can effectively reduce the concentration of cortisone in the blood of human body, thereby relieving stress and achieving the effect of anti-anxiety.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the phrases "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article, or terminal that comprises the element. Further, herein, "greater than," "less than," "more than," and the like are understood to exclude the present numbers; the terms "above", "below", "within" and the like are to be understood as including the number.
Although the embodiments have been described, once the basic inventive concept is obtained, other variations and modifications of these embodiments can be made by those skilled in the art, so that the above embodiments are only examples of the present invention, and not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes using the contents of the present specification and drawings, or any other related technical fields, which are directly or indirectly applied thereto, are included in the scope of the present invention.

Claims (10)

1. A cell activation drink is characterized by comprising the following components in parts by weight:
20-22 parts of water, 0.1-0.5 part of trehalose, 0.2-1.0 part of beer yeast, 0.0001-0.0003 part of soybean peptide powder, 0.1-0.5 part of mushroom polysaccharide, 0.1-0.5 part of haematococcus pluvialis, 0.1-0.5 part of corn germ powder and 0.1-0.5 part of white ginger.
2. The cell-activated beverage according to claim 1, comprising the following components in parts by weight:
21.5686 parts of water, 0.3 part of trehalose, 0.5 part of beer yeast, 0.0001 part of soybean peptide powder, 0.3 part of mushroom polysaccharide, 0.3 part of haematococcus pluvialis, 0.2 part of corn germ powder and 0.2 part of white ginger.
3. The cell-activated beverage according to claim 1, further comprising the following components in parts by weight: 1-5 parts of pineapple juice powder, 1-5 parts of fructo-oligosaccharide, 0.1-0.5 part of calcium lactate and 0.001-0.005 part of gluconate.
4. The cell-activated beverage according to claim 3, further comprising the following components in parts by weight: 2 parts of pineapple juice powder, 2 parts of fructo-oligosaccharide, 0.2 part of calcium lactate and 0.003 part of gluconate.
5. The cell-activated beverage according to claim 3 wherein the gluconate is one or more of zinc gluconate, magnesium gluconate and ferrous gluconate.
6. The cell-activated beverage according to claim 1, further comprising the following components in parts by weight:
0.0001-0.0003 part of phosphatidylserine, 0.0001-0.0003 part of vitamin B2, 0.0001-0.0003 part of vitamin C, 0.0001-0.0003 part of curcumin, 0.0001-0.0005 part of lycopene, 0.0001-0.0003 part of folic acid, 0.0001-0.0005 part of beta-carotene, 0.0001-0.0005 part of gamma-aminobutyric acid, 0.0001-0.0005 part of taurine and 0.0001-0.0005 part of L-arginine.
7. A preparation method of a cell activation drink is characterized by comprising the following steps:
(1) weighing the components of the cell activation drink according to any one of claims 1 to 6 in proportion;
(2) weighing the components, mixing and stirring to form a beverage crude liquid;
(3) heating the beverage crude liquid to 90-100 deg.C under stirring, and maintaining the temperature for 5-10min to obtain beverage liquid;
(4) filling and sealing the beverage liquid by using a filling and sealing machine to obtain a packaged beverage;
(5) and sterilizing, cooling and drying the packaged beverage in sequence to obtain a finished product.
8. The method as claimed in claim 7, wherein in the step (2), the stirring time is 20-30min, and the stirring speed is 100-200 r/min.
9. The method as claimed in claim 7, wherein in the step (4), the transverse sealing temperature is 170 ℃, the longitudinal sealing temperature is 100-210 ℃, and the sealing speed is 30-50 packets/min.
10. The method according to claim 7, wherein in the step (5), the sterilization temperature is 80-85 ℃ and the sterilization time is 5-20 min.
CN202110043856.7A 2021-01-13 2021-01-13 Cell activation beverage and preparation method thereof Pending CN112741318A (en)

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CN113907362A (en) * 2021-10-13 2022-01-11 李毅智 Dietary therapy formula for activating cell energy, repairing damaged cells and strengthening stem cell treatment potential and preparation method thereof

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CN113907362A (en) * 2021-10-13 2022-01-11 李毅智 Dietary therapy formula for activating cell energy, repairing damaged cells and strengthening stem cell treatment potential and preparation method thereof

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